Granola

Recipe from Kayla, PopCosmo’s Teen Chef: Granola is the perfect snack because it is sweet, salty, and crunchy, making it both delicious and healthy. It is great on its own, but you can mix it into cereal, layer it with yogurt to make a parfait, sprinkle it on ice cream, or even make it without nuts, fruit and chocolate to use in fruit pie or yogurt pie.  This recipe is extremely easy to personalize; you can use any nut, dried fruit, and type of chocolate to fit your taste, and you can add spices and citrus zest to make the flavors more complex. I have included the basic ratio of ingredients in addition to one of my favorite variations, so get creative!

1/3 Cup Maple Syrup 1/3 Cup Light Brown Sugar 4 tsp Vanilla 1/2 tsp Salt 1/2 Cup Oil 5 Cups Rolled Oats (don't use instant; you'll end up with oatmeal) 1 1/2 Cups Chopped Nuts 1 1/2 Cups Chopped Dried Fruit 1 Cup Chocolate Chips

VARIATION: Pecan, Orange, & Cranberry Granola

1/3 Cup Maple Syrup 1/3 Cup Light Brown Sugar 4 tsp Vanilla 1/2 tsp Salt 1/2 Cup Oil 5 Cups Rolled Oats 1 1/2 Cups Chopped Pecans 1 1/2 Cups Chopped Dried Cranberries 1 Cup White Chocolate Chips 2 T Orange Zest 1 tsp Cinnamon

Heat oven to 325F and adjust rack to upper-middle position. Line cookie trays with parchment.

Combine the maple syrup, brown sugar, vanilla, salt, cinnamon (if using), and orange zest (if using). Whisk in the oil, then stir in the oats and nuts.

Transfer the mixture to the prepared tray and spread into a thin, even layer. Press until compact, then bake for 40 minutes or until lightly browned. Cool to room temperature.

Break the granola into chunks and stir in the dried fruit and chocolate.

Recipe Adapted from Cook's Illustrated

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef!

Breakfast Recipes when you are on the go!

Recipes from Kayla, PopCosmo’s Teen Chef who blogs at The Nerdy Chef. As you are heading back to school, getting up early may be an adjustment. Breakfast recipes that are quick and nutritious are important, and since breakfast is one of the most important meals of the day, you may also need a breakfast that is portable if you are rushing out the door. Kayla has two amazing recipes for us this month to help you get your breakfast AND make it to school on time! Strawberry Ricotta Scones Celebrate the end of strawberry season and the beginning of the school year with this delicious breakfast treat! These scones are not too sweet, but they are bursting with summery strawberries, hints of tart lemon, and tangy ricotta cheese. It appears to be an odd combination, but it definitely works! I recommend keeping a bowl of dough in the refrigerator and baking one or two each morning so that they are warm and fresh when you are ready to eat. They are also perfect for after-school snacks!

This recipe is fairly easy; you combine the dry ingredients and the wet ingredients separately, then whisk the two together before folding in the berries. However, there are a few tricks to make these some of the best scones you will ever have! I rub the lemon zest and sugar together so that you taste lemon in every bite. It works because the oils in the lemon zest perfume the sugar, giving it a subtle lemony flavor and pale yellow color. Another tip is to keep everything cold, including the butter, ricotta, berries, buttermilk, and the finished dough. The cold ingredients, especially the butter, steam in the oven to create a light, fluffy scone. My final piece of advice is to not overwork the dough. You want to have small nuggets of butter and ricotta, so don't worry about having a smooth, even dough.

I often find myself rushing out the door to get to school on time, so breakfast is usually overlooked. However, if I have a bowl of strawberry ricotta scone dough ready to bake, I never go hungry!

1 Egg 1/2 Cup Buttermilk 2 T Lemon Zest 2 T Lemon Juice 1 tsp Vanilla 1/2 Cup Ricotta 3 T Sugar 2 1/2 Cups Flour 2 1/4 tsp Baking Powder 1/4 tsp Baking Soda 1/4 tsp Salt 1 Stick Butter, Chilled & Cubed 1 1/4 Cups Chopped Fresh Strawberries

Heat oven to 375F. Line a cookie tray with parchment.

Combine the egg, buttermilk, lemon juice, and vanilla. Whisk in the ricotta.

Combine the sugar and lemon zest. Whisk in the flour, baking powder, baking soda, and salt. Stir in the butter, then stir in the liquid mixture. Fold in the strawberries.

Scoop the dough onto the prepared trays using a large cookie scoop. Bake for 15 minutes or until cooked through.

Makes 12, Recipe Adapted from www.twopeasandtheirpod.com

Lemon Poppyseed Muffins These muffins are one of my favorite on the go breakfasts because they are tart, tangy, and freeze well. I like to make a big batch and freeze them so that I can grab one when I need to eat quickly.

This recipe is very easy, but it is bursting with tart lemons and nutty poppy seeds. To make the flavors pop even more, I drizzle the muffins with a gooey lemon glaze and more crunchy poppy seeds. If you freeze the muffins, I would top them with the glaze and poppy seeds just before eating them instead of before freezing. It will make the muffins taste fresher, and the glaze will have a better texture.

Since these are lemon poppyseed muffins, you would expect a lot of poppy seeds. A tablespoon doesn't sound like much, but wait until you mix the poppy seeds in before increasing the amount. Remember, you want to have a lemon muffin studded with poppy seeds, not a mass of poppy seeds barely held together by some muffin batter. This applies to most recipes; personally, I stick with the original recipe the first time and adapt it to fit my taste once I make it again.

If I'm running late in the morning, I can only have breakfast if it's quick and easy, so I make sure I have a batch of these in my freezer. They are the perfect treat to wake up to!

2/3 Cup Sugar 1 Lemon 2 1/2 T Lemon Juice 2 Cups Flour 2 tsp Baking Powder 1/4 tsp Baking Soda 1/4 tsp Salt 3/4 Cup Sour Cream 1 tsp Vanilla 1 Stick Butter, Melted 1 T + 1 tsp Poppy Seeds 1 Cup Powdered Sugar Heat oven to 400F and line muffin tins with paper cups.

Rub the sugar and the zest of the lemon together. Whisk in the flour, baking powder, baking soda, and salt.

Whisk the sour cream, eggs, vanilla, juice from the lemon, and butter together in another bowl. Pour into the flour mixture and stir to combine. Fold in 1T poppy seeds.

Divide the batter between the cups and bake for 16-18 minutes or until cooked through.

Meanwhile, combine 1 1/2 T lemon juice and the powdered sugar. Gradually add the remaining lemon juice until it forms a thin glaze. Drizzle on the cooled muffins and sprinkle with remaining poppy seeds.

Makes 12, Recipe Adapted from Dorie Greenspan

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef!

Quick School Lunch Ideas: BBQ Chicken Salad

Add Kayla's info! At my school, we don't have a cafeteria, so a lot of us end up bringing our own lunches. The line for the microwaves takes half of lunch to get through, so I'm always looking for quick school lunch ideas that don't have to be reheated. I love this barbecue chicken salad because I can use whatever vegetables I like or happen to have in the house and top it with chicken smothered in barbecue sauce and packed with flavors. My favorite combination of vegetables is listed below, but feel free to use what you have or what you like. I toss mine with some cheddar cheese for flavor, texture, and a bit more protein, and then I drizzle the whole thing with ranch dressing because I like how it pairs with the barbecue sauce on the chicken. To save time, I just cut up a rotisserie chicken from the grocery store, but you can always grill or roast your own. This recipe is really easy to personalize, and it is definitely one of my quick school lunch ideas and a healthy way to eat lunch.

BBQ Chicken Salad 1

BBQ Chicken Salad 3

1 Cup Diced Cooked Chicken 1/4 Cup Barbecue Sauce 1/2 Cup Sliced Carrots 2/3 Cup Sliced Cucumber 1 Small Bell Pepper, Sliced 1/2 Cup Sliced Jicama 2/3 Cup Cherry Tomatoes 2/3 Cup Sliced Mushrooms 2 Cups Lettuce 1/4 Cup Shredded Cheddar Cheese 1/3 Cup Ranch Dressing

Combine the chicken and the barbecue sauce. Combine the vegetables and cheese, then toss with the ranch dressing and chicken.

Makes 4 servings

Marshmallow Madness: marshmallow pops!

"It’s no secret that neon colors are all the rage right now. Everywhere I go, there they are… in clothes, jewelry, accessories… even manicures! I thought it would be fun to incorporate those crazy colors into some yummy treats, but who wants to fire up an oven in this summer heat?" So said our friend Kim, of KC Bakes, who joins us again to follow-up from her amazing cake pop tutorial with a brand new idea that is easier than easy and so darned cute and clever! We are honored to have her share her tips and awesome photos with us for Marshmallow Madness Pops ideas. Kim, founder of KC Bakes, also has a variety of tutorials on her website to teach you other ideas & techniques, so be sure to check them out! Thanks, Kim!

Marshmallow pops are so a chance to be creative and one of the easiest treats to assemble, and there is zero baking involved. If you can work a microwave, then prepare to knock the neon socks off of your friends!

Most candy companies haven’t caught up with the trend just yet, so for the boldest neon, dye white candy melts with electric shades of the rainbow. Refer to the end of this post for candy-dying tips and how to achieve neon colors.

Two-Tone Effect. Hold the marshmallow by the top edge, and dip it halfway into the first color. Using your free hand, insert a lollipop stick into the just-dipped side of the marshmallow, and put it in your KC Bakes stand (or Styrofoam) to dry. Once the first color chocolate is dry, dip the marshmallow in the second color, right up to the edge of the first color.

Sprinkle on some Cheer. After coating the marshmallow completely in a neon color, dip the top of it in some rainbow sprinkles to make those colors pop even more.

Happy Birthday! Put the secondary neon chocolate into a Ziploc bag, snip the tip, and pipe it on like you’re decorating a cake. Trim neon candles in half, and before the top color chocolate hardens, insert the candle, allow everything to dry. Remove the candle before eating, of course.

So Sweet. On a last-minute run to Party City, I came across these candy-coated sunflower seeds, and for some reason, they just spoke to me. They’re simple, cute and somehow sophisticated. And you know, these may be my favorite pop in this whole post.

Having a neon party, but don’t have time to order candy dye? No problem! There are a lot of bright candies that will take your marshmallow pops from drab to fab!

Nerds come in huge multi-colored boxes, or you can buy them by specific flavor and color.

Candy buttons are great because you can stick them onto the pop in any pattern you like… it’s like a candy Lite-Brite! Do they still make those?

Pop Rocks have the trifecta… sight, taste and texture! Word to the wise, don’t make these too far in advance. If left out for too long (more than 36 hours), the pop rocks begin to dissolve and instead of having that spiky glacier-like texture, it looks like a thick gel. Learn something new everyday!

Pixy Stix aren’t the brightest color candy out there, but they add a great punch of tart flavor, and they are so easy to use… just tear off the paper-end, and pour. To enhance the color, dip the top of the marshmallow in colored chocolate first; the pop on the right was dipped in pink first, and then sprinkled with a red Pixy Stick.

When it comes to taste, Fruity Pebbles were my #1 favorite. They gave the marshmallow pop some great crunchy texture, but the fruity flavor definitely brought it home.

Now while I was at Party City, I spotted a big box of Ring Pops, and I immediately knew what I could do with them… marshmallow rings!

To get just the plastic ring part, put an unwrapped Ring Pop into a paper or thick plastic bag. Holding the ring part to keep it steady, take a hammer and bang on the candy part a few times. After two or three whacks, the candy split clean off.

Put a little chocolate on the flat-side of the ring pop, and push it into the top of the marshmallow. ‘Mallows can be a little springy, so you may need to hold it there for a few moments until it adheres onto the ring.

If you want to get fancyyy, dip the marshmallow in white candy, coat it with clear sanding sugar, and violá – marshmallow bling!

For your next get-together, neon or otherwise, remember that marshmallow pops make the perfect blank canvas to match your party theme… dip them in melted candy and go crazy (with toppings)!

Marshmallow Madness Supplies

- Kraft Jet-Puffed Jumbo Marshmallows - White Candy Melts or Vanilla Candy Coating - Assorted Candy Toppings - Neon Candy Dye - Lollipop sticks - KC Bakes Stand (or Styrofoam) - Ziploc sandwich bags

Tips: 1. Dip the tip of each lollipop stick into melted candy, then insert them into the marshmallows. Let them firm up for a few minutes before dipping the pops; this will give the pops a little bit of extra support. 2. Consider your toppings and your timeframe carefully. Marshmallow pops that are fully coated in candy can sit out for quite a few days with no problem. However, certain toppings will go stale (like cereal) or can get gooey (like Pop Rocks) if they are exposed to the air for too long. 3. For the green and yellow neon dye in this post, I used AmeriColor “Electric” Soft Gels. Unfortunately, these dyes have water in the ingredients, any type of water will make chocolate seize into a hard lump. To get around this, AmeriColor makes a product called Flo Coat, which you add to the chocolate prior to adding the dye. 4. For the pink neon dye in this post, I used Make’n Mold pink candy dye, which can be found at most local craft stores. It is oil-based, and mixes into candy beautifully. Its actually marketed as their “pastel” collection, however keep adding more dye for an intense neon-like hue.

*For more detailed instructions on using neon dyes, click here.

Chips and Dip - 3 Yummy Treats!

Recipe from Kayla, PopCosmo’s Teen Chef: Chips and dips are a summer favorite when friends stop by or when you need an afternoon snack. They are perfect when watching the Olympics and you need  a special treat everyone can snack on while cheering for their favorite athlete! Kayla's helping you cook up some great chips and dips that put restaurant offerings to shame. Happy and healthy snacking! GUACAMOLE Just about everybody has tried this Mexican restaurant staple with chips and dips, and for good reason! It is creamy, fresh, and bright! I wanted mine to have some texture so that it wasn't spiced avocado puree, so I only smashed half of the avocados and added the rest in chunks at the end. I also added some red onion, garlic, jalapeño, lime juice, and spices. I know that you either love or hate cilantro, so it is completely optional. In fact, you can adjust the amounts of all of the ingredients to fit your taste. You can even add in other ingredients like tomatoes, chili powder, and bell peppers. This is a very simple recipe that can be changed to fit anyone's taste!

2 Ripe Haas Avocados 1 T Minced Red Onion 1 Clove Garlic, Minced 1/2 - 1 Jalapeño, Seeded & Minced 2 T Chopped Fresh Cilantro 1 T Lime Juice 1/4 tsp Cumin

Remove the pits from the avocados; peel. Cut into large chunks and mash half until smooth. Stir in the onions, garlic, jalapeño, and cilantro. Season with salt, pepper, and the cumin. Fold in the remaining avocado chunks until combined but still chunky. Stir in the lime juice. Recipe Adapted from Cook's Illustrated

PINEAPPLE MANGO SALSA This is not your typical salsa. It is very tropical chunky, and more sweet than tomato-based salsas. It has a lot of variety, too; no bite is ever the same. There is the sweetness of the pineapple, sharpness of the onion and ginger, spiciness from the jalapeño, and tanginess from the lime juice. I grill the pineapple to bring out some of the natural sweetness in addition to adding a bit of charred (but not burnt) flavor. Since it is sweet and spicy, I use it on more than just chips. This salsa is fantastic on fish, grilled chicken, shellfish, and more. As with most salsas, you can always adjust the ratios of the ingredients to fit what you prefer. This salsa is as delicious as it is unique!

1 Pineapple 2 T Oil 2 Mangos 1 Red Bell Pepper 1 Red Onion 1/3 Cup Chopped Fresh Cilantro 1/3 Cup Olive Oil 2 T Fresh Grated Ginger 2 Jalapeños 3 Limes 4 tsp Sugar

Peel and core the pineapple. Cut into 1/4" thick rings and brush with the oil. Grill until grill marks appear. Peel and pit the mango. Dice. Dice the bell pepper. Mince the onion and jalapeño. Dice the pineapple rings once cool. Whisk the olive oil, ginger, the juice of the limes, and the sugar together. Combine the pineapple, mango, bell pepper, onion, cilantro, and jalapeños. Stir in the olive oil mixture and let sit overnight before serving. Recipe Adapted from Susanna Goihman

CORN & TOMATO SALSA I love this recipe because it has all of the flavors of summer. It is one of the best ways I know to use the sweet summer corn and perfectly ripe tomatoes. It is an unbelievably easy recipe but is still quite unique. The only ingredient you have to cook is the corn, and even that step isn't that complicated. You simply remove the kernels from the cob and cook it in hot water for a few minutes. Removing the kernels can be a bit daunting, but it really is simple. I place a small bowl upside-down in a larger one, hold the corn on the base of the small bowl, and cut the kernels off with a large, sharp knife. The large bowl catches the kernels and the juice, and the small bowl gives you leverage. This recipe is a delicious twist on the usual tomato salsa!

3 Ears Yellow Corn 1/4 tsp Baking Soda 1/2 tsp Salt 2 T Lime Juice 1 T Oil 1 tsp Honey 1 Tomato, Diced 3 T Minced Onion 1 Jalapeño, Seeded & Minced 2 T Chopped Fresh Cilantro

Bring 2 cups water to a boil in a deep pot over high heat. Stir in the corn kernels, baking soda, and 1/4 tsp salt. Remove from heat and let stand for 10 minutes. Drain and let cool. Combine the lime juice, oil, honey, and 1/8 tsp salt. Add the corn, tomato, onions, jalapeño, and cilantro. Toss to combine, then season with pepper and the remaining salt. Recipe Adapted from Cook's Illustrated

BAKED TORTILLA CHIPS The calories really add up if you shovel in delicious salsa with fried tortilla chips. Since I'm not very enthusiastic about sacrificing my chips and dip, I decided to find a healthier alternative. This baked tortilla chips couldn't be easier, and they are exponentially better than the fried ones. To make them crispy, I do toss them in a bit of oil, but a few spoonfuls is much better for you than deep frying them in it. These are the perfect accompaniment to any dip, especially salsa!

1 lb 6-8" Thin Yellow Corn Tortillas 1/4 Cup Oil

Heat oven to 425F. Line cookie trays with foil. Cut the tortillas into six wedges each. Spread onto the prepared trays and toss in the oil. Bake the chips for 5 minutes, flip, and cook for another 5 minutes. Season immediately with salt and pepper.

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef! 

Fruit Pie Recipe: Light & Refreshing

Recipe from Kayla, PopCosmo’s Teen Chef: This fruit pie is light, refreshing, and a wonderful alternative to traditional baked fruit pies. It consists of a crunchy granola crust, creamy yogurt and cream cheese filling, and a big pile of fresh berries. I chose raspberries and blueberries since it is the 4th of July and I wanted a red, white, and blue fruit pie, but you can use whatever fruit you have; it doesn't even have to be berries! The filling pairs perfectly with almost any fruit, so use what you like most. I use granola for the crust instead of my usual pie crust recipe because it doesn't absorb too much of the liquid from the filling. You can make your own or buy some; I prefer plain granola so that it doesn't overwhelm the rest of the pie and isn't too chunky.The crust is easier to press into the pan when it is ground almost to dust, but that process takes away from the variety of textures and flavors of the granola. I only pulse some of the granola in a food processor and add the rest later so that it can be pressed into the pan while retaining the chunkiness of the original granola.

The filling is so velvety and tangy; it works well with just about all kinds of fruit. I use vanilla yogurt to keep the flavor fairly neutral, but you can experiment with different yogurts. However, I would not recommend using greek yogurt because it has a noticeably different texture and sugar content. Since yogurt is a bit too thin to use as a filling on its own, I add some cream cheese. It boosts the tanginess of the yogurt and makes the texture perfect! Another key to the texture is to drain some of the liquid from the yogurt. I prefer cheesecloth, which is available at cooking stores and some grocery stores, but a few layers of paper towels placed in a fine-mesh strainer will work if necessary.

This fruit pie is an amazing summer dessert because it is so refreshing and tangy! I love the contrasting textures and bright, fresh flavors, and I'm sure you will, too!

Fruit Pie

Make 1 9" Pie, Recipe Adapted from Martha Stewart

1 1/2 Cups Granola 1/4 Cup + 3 T Sugar 1/2 tsp Cinnamon 6 T Butter, Melted 1 Cup Yogurt 8 oz Cream Cheese, Softened 1 tsp Vanilla Pinch Salt 1 1/2 Cups Fresh Fruit

Heat oven to 350F and grease a pie plate.

Pulse a cup of granola with 1/4 cup sugar and cinnamon in a food processor until fine. Drizzle in the butter, then add the remaining granola.

Press the granola mixture into the pie plate. Chill until firm, about 15 minutes. Bake until golden and fragrant, about 10 minutes. Cool.

Place the yogurt in cheesecloth or a paper towel-lined sieve over a medium bowl. Let sit for 30 minutes and discard the liquid.

Beat the cream cheese until smooth and fluffy. Add the remaining sugar, salt, and vanilla. Add the strained yogurt and beat until smooth.

Pour the yogurt mixture into the crust and chill until set, about 6 hours. Top with the fruit. Serve & enjoy!

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef!