My Favourite Breakfast – yogurt, granola and fruit

yogurt, fruit and granola - trust in kim

Most days I enjoy some version of this breakfast, depending on the fruits that are available.  This one has blueberries and papaya – can’t wait until there are fresh local fruits available!

I make my own granola so I can control the ingredients and limit the fat and sugar content, and because I think it tastes great.

What you need:

What you do:

  1. Choose a pretty bowl, if that matters to you, and put some fruit in it.
  2. Add some yogurt.
  3. Top with granola.
  4. Enjoy.

Best served with a cup of tea, in my opinion.

Peanut Butter Granola

peanut butter granola-trust in kim

What you need:

  • 3 cups rolled oats
  • 1/2 cup raw almonds, chopped
  • 1/3 cup pecans, chopped
  • 2 tablespoons honey, agave nectar or maple syrup
  • 1/4 cup natural peanut butter
  • dash of salt (if there was none in the peanut butter)


What you do:

1. Combine the oats, and chopped nuts in a large bowl.

2. Melt the peanut  butter and add the honey or other sweetener and salt to it.  Stir this liquid into the nut and oat mixture and make sure there are no clumps of peanut butter remaining.

3. Spread evenly onto a baking sheet, and bake at 350F for about 30 minutes in total. First set the timer for 10 minutes, then break it up a little. Stir it again after another 10 minutes, then check and stir every five minutes until it is golden brown. Let it cool completely before storing in an airtight jar.

I like to serve mine with yogurt and fruit, and sometimes just fruit and soy milk.


Peanut Butter Brownie with Chocolate Ganache

peanut butter brownie - trust in kim

For those who love chocolate and peanut butter, this will be a temptation.  There’s a peanut butter “blondie” on the bottom, filled with chocolate chips, and then a chocolate ganache on top.  It is a two-step recipe, but the second step is so easy. For the chocolate ganache I used half bittersweet chocolate and half  semi-sweet.  I thought it was a great balance of sweetness to the base layer that is slightly sweeter, and my staff at work who sampled this on goodie day agreed.  If you’ve got a real sweet tooth you may want to use only semi-sweet chocolate.

I got the recipe from Smitten Kitchen (love her site and cookbook), and she got it from Gourmet Magazine’s recipe from Butterwood Desserts.

What you need for the brownie/blondie:

  • 1 cup or 1/2 pound unsalted butter, room temperature
  • 1 & 3/4 cup sugar
  • 1 cup creamy peanut butter (I used a natural peanut butter with no sugar or salt added – if you use this you’ll want to add extra salt to the batter)
  • 2 large eggs plus one yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 & 1/2 cups semisweet chocolate chips
  • 1/2 teaspoon salt or more if you’re using natural peanut butter

What you need for the ganache:

  • 5 ounces semisweet chocolate, chopped
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon butter

What you do:

  1. Begin by rolling out enough parchment paper to line a 13 x 9-inch baking pan.  Spread some butter on the parchment, then line the pan with it.
  2. Preheat the oven to 350F with the rack in the middle of the oven.
  3. Beat the butter and sugar at medium-high speed until the  mixture is light and fluffy, then beat in the peanut butter. Beat in whole eggs, egg yolk, and vanilla. With the mixer sped on low, mix in the flour until just combined. Stir in the chocolate chips,  then spread thick batter into the parchment-lined baking pan, smoothing the  top.
  4. Bake the brownies for about 40-45 minutes, until deep golden and a toothpick inserted into the centre comes out clean. (I used two 9×9 pans, so mine was done early)
  5. Cool completely on a rack before topping with the ganache.
  6. To make the ganache put the chocolate chips in the top of a double boiler or in a bowl that fits on top of a small pot of water.  Add the cream and butter, then turn the heat up on the double boiler until it reaches a low simmer.  Stir with a spatula until the chocolate is melted and glossy.  Spread the ganache over top of the brownie, then let it stand until set.
  7. To cut the brownie remove it from the pan, then run a large knife under hot water, dry it off, and slice the brownie.

peanut butter chocolate brownie - trust in kim

Crepes with Peach Compote (or anything else)

In the spirit of  “clean out the fridge” weekend, Sunday morning called for crepes.  We pulled all the jams, fruits, cheeses, nut butters, yogurt and syrup out of the fridge for toppings.  The only tricky part was finding the right consistency for the batter and learning how to swirl it around quickly so it covered the surface of the pan, or most of it anyways.

After we had our fill I cooked up the last of the batter, cooled the crepes, then placed them between sheets of plastic wrap, popped them into a baggie and stored them in the freezer to reheat and eat later.

I found this in Mark Bittman’s book How to Cook Everything.

What you need for the crepes:

1 cup flour

1 & 1/4 cups milk

pinch of salt

2 eggs

2 tablespoons butter, melted and cooled

What you need for the peach compote:

1 peach

a smidgen of brown sugar

a splash of brandy

What you do:

1.  Whisk the flour, salt and sugar together.  Whisk in the milk until there are no clumps.  Whisk in the eggs, then the cooled butter.  If you have the time, put the batter in the fridge for an hour or so.

2.  Peel, then cut the peach up. Put it in a pot with a tiny bit of water.  Cook until soft, then stir in the sugar and brandy.  Serve hot.

3.  Heat a lightweight pan or crepe pan to medium heat.  If your pan is not non-stick, add a little butter to the pan.

4.  When the pan is hot, pour in about 1/4 cup of batter, quickly turning the pan in a circular motion so the batter covers the surface of the pan.  Okay, so this might not work out as planned – so practice a little!  They still taste fine!  If the batter seems too thick, add a little more milk.

I like to serve mine fresh out of the pan, but you could put them in a low oven between clean towels.  Just about anything goes in crepes – one of the favourites this time was brie with guava jelly.  So good!