A month has flown by and it is time for another Cooking Light Virtual Supper Club - a great opportunity to get together with a wonderful group of folks and enjoy good food and fun. This month's theme has us enjoying breakfast for dinner. I'm always amazed at how much I enjoy it when I shake up the day a bit . . . and always surprised at how much I forget that I enjoy breakfast dishes for dinner!
For my contribution I decided to make these Fig and Nut Breakfast Cookies.These oversized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent. They're chock-full of exercise-friendly ingredients like dried fruit and nuts. They're ideal with a glass of skim milk for breakfast after a morning workout. This weekend we discovered that they were a perfect treat to enjoy while camping.
I followed the recipe as printed WITH two modifications - I added 1 tablespoon of flax seeds and 1/4 cup of dried wild blueberries. we LOVED them!
Fig and Nut Breakfast Cookies
1/4 cup packed brown sugar
1/4 cup butter, melted
2 large eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
1/2 cup unprocessed bran (about 1 ounce)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds
2 teaspoons granulated sugar
Preheat oven to 350°.
Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.
You can see the rest of the menu here:
Roz of La Bella Vita brought one of Cooking Light's most popular recipes: Hash Brown Casserole with Bacon, Onions, and Cheese.
Sandi of The Whistlestop Cafe included a southern favourite: Grits Souffle.