New Granola and Special Friends

I love discovering new foods — it makes me feel like I’ve discovered a new planet in blog world. I get so excited to spread the word and share the love!

This past weekend, Carter and I went to The Fresh Market, which is like the best supermarket EVER, and I found a new brand of granola called Erin Baker’s Homestyle Granola. I bought the peanut butter flavor, because peanut butter is one of the best foods ever invented, and it is UH-MA-ZING! I need to go stock up on bags and bags of this stuff. I don’t know if any other granola will ever compare again.

Check out the ingredients: Organic Rolled Oats, Organic Honey, Natural Peanut Butter, Expeller Pressed Canola Oil,Organic Maple Syrup, Organic Oat Bran, Flax Seed Meal, Dry Roasted Unsalted Peanuts, Natural Flavor, Sea Salt, Pure Vanilla Extract

I love all the natural ingredients, the omega-3 sources (canola and flax seed) and the incredible peanut butter flavor! I made one of the best breakfasts ever:

Double Peanut Butter Pumpkin Yogurt and Granola Bowl:

1. Heat 1/2 C pumpkin and 1 T peanut butter in the microwave for 30 seconds. Stir in 1 Splenda.
2. Stir plain Greek yogurt into the mixture. Stir in another Splenda.
3. Top with peanut butter granola and fresh raspberries.

Mmmmmmmmmmmmmmmmmmmmm.

And although I’m tempted to eat this breakfast every single day, concocting new breakfast combos is practically a hobby for me — I’m so weird — thank goodness my husband loves my weirdness.

Check out this awesome oatmeal combo. Inspired by the Peanut Butter Boy’s peanut butter pumpkin mousse, I made peanut butter pumpkin oats. The “mousse” in these oats was warm, so it wasn’t really a mousse, though I’m planning on trying a cold version, too.

Fluffy Pumpkin Ricotta Oatmeal

I used:

1/2 cup oats
1 cup water
1/2 cup ricotta
1/3 cup pumpkin
1 T honey
1 T pb
a splash of vanilla extract
a sprinkling of cinnamon
2 Splenda packets

I cooked the oats in the water over medium for about 5 minutes. Meanwhile, I stirred together the ricotta, pumpkin, honey and Splenda. When the oats were nice and creamy, I turned down the heat to a simmer and added the ricotta mixture. I poured the voluminous pile of oats into a bowl, and topped it with the vanilla, cinnamon and peanut butter, which I then mixed in. The peanut butter flavor got a little bit lost, so I might try it without it next time. But this was one of the creamiest, most voluminous bowl of oats I’ve ever enjoyed! Extremely satisfying and filling!

The highlight of my weekend was the wonderful Sunday that Carter and I spent with my dad and step-mom. Carter and I finally finished — FINISHED! — the townhouse that we moved into in July. We’re so proud of it and really wanted to share it with them. They brought us cute little gifts to add to our decor, my dad helped Carter fix one of our closet doors and we just talked and laughed and had an awesome time.

We went to a nearby sandwich shop for dinner, followed by ice cream at Chester Springs Creamery. I’ve posted about the fabulousness that is Chester Springs Creamery before — the milk for the ice cream comes from the cows at the adjacent Milky Way Farm. The ice cream tastes so rich and creamy! My dad and Connie loved it as much as Cart and I do. This time, I got the cookie dough, which was moo-licious.

I always feel so warm and cozy when I spend time with my Dad and Connie. I’m thankful that they’re not only my dad and step-mom, but my friends, too. That’s pretty special.

Well, I’m off to get some beauty sleep. I have a modeling shoot tomorrow and lots of cute new clothes to play in! I’ll have a recap sometime this week.

By the way, have you checked out my new recipe page? I’m still in the process of gathering all of my favorite recipes and posting them on there. Check it out, and may your mouth water!