Homemade Granola Bars

As mentioned in my prior post, I've started eating smaller meals and more snacks throughout the day.  As a result, I've been looking for recipes for snacks.  I'm particularly interested in recipes for things that will either allow me to make bulk batches or eliminate/minimize chemicals in my food.

I'm a big fan of granola bars, but not such a big fan of some of the ingredients used to make mass produced products.  Thankfully, I recently found a few tasty looking recipes for DIY granola bars.  After looking at a few different recipes, I decided to use the following base recipe:

Homemade Granola
1/4 cup unsalted butter
1/4 cup packed brown sugar
1/3 cup raw honey
1/2 teaspoon vanilla
2 cups quick oats
1 cup rice cereal

Melt butter and combine with sugar and honey until both are dissolved and thoroughly mixed. Add vanilla and blend into mix.

Remove from heat.  Stir in oats and cereal.

Prepare a cookie sheet by lining with wax paper.

Customization (I split the recipe into 1/3 and 2/3):

#1 - Chocolate chip
I added 1/4 cup of mini-chocolate chips to the granola mix after letting the mix sit for a few minutes.   The mix was then pressed into one side of the cookie tray.  I sprinkled a couple tablespoons of the mini-chips on top and slightly pressed them in.

#2 - Coconut and Raisin
I added 1/2 cup of shredded coconut, 1/3 cup raisins, and a sprinkle of cinnamon.  The mix was then pressed into the other side of the cookie tray.

I put the cookie tray into the fridge for an hour and then took it out and cut the granola into bars. 

I get it, hummus is easy

I have changed my diet recently and trying very hard to be healthy.  I've also started eating smaller meals or snacks throughout the day.  One of the things that I've started snacking on a lot is hummus and whole grain chips.  I've always loved hummus, but maybe had it in the house a couple times a months.  Since December, I think I've bought a new container each week and have some two to three times a week.

I've been told a thousand times how easy hummus is to make.  I have never doubted that, but I also think picking up a container when doing groceries is also very easy.  Anyways, since I'm eating so much more hummus now, I've finally decided to try making my own hummus.

As an aside, sending the husband to the grocery store to pick up tahini paste was interesting.  I wasn't sure what he would bring home.

I checked out a number of recipes on the internet (for something so easy, there are seemingly thousands of recipes out there) and decided upon the following recipe I found on Canadian Living:

1 can (19 oz/540 mL) chickpeas, drained and rinsed 
1/4 cup lemon juice 
1/4 cup olive oil 
2 tbsp tahini 
2 cloves garlic, chopped 
1/2 tsp ground cumin 
1/4 tsp each salt and pepper

Combine all ingredients in food processor and blend until smooth.  

 

Scrape into container with airtight lid and refrigerate for up to 2 days. Yep, super easy.

I've been told it will be better after sitting in the fridge overnight.  If the taste right after it was done was any indication, it will be fantastic by tomorrow.

Banana Bread - Straight Up!

I have managed to hold on to a copy of the same banana bread recipe that I started making when I was very young.  I believe it was originally from an old copy of Joy of Cooking.

3-4 over ripe bananas (if you use too much, it makes an overly moist loaf)
1 1/3 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup of butter
2/3 cup sugar
2 large eggs (pre-beaten)
*The recipe also calls for nuts (e.g., walnuts), but my husband is allergic to nuts so my kitchen is a nut-free zone.  Sometimes I'll substitute raisins, roughly 1/2 cup.

Preheat oven to 350 degrees.  Grease and flour 9 inch loaf pan.

Mash bananas.

In separate bowl, whisk together flour, salt, baking soda, baking powder.
In mixer, beat together butter and sugar until light and fluffy.

Beat in the flour mixture until blended and then beat in eggs, slowly.

Add bananas and blend until just mixed.

Bake 55-60 minutes until knife comes out clean.  Allow to cool for 10 minutes.  Spread teaspoon of butter on top crust until all melted.

Cool completely and enjoy!

Raspberry and Blueberry Oatmeal Bars

As mentioned late last week, I have a few recipes I want to try.  These bars are very similar to a recipe I used to make when I was a teenage (no idea where the recipe has gone).  They are great little energy pick me ups.

I took the recipe from Allrecipes.com and the recipe called for the following:

Raspberry Oatmeal Cookie Bar
1/2 cup packed brown sugar
1 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam - I decided to try both raspberry and blueberry jam.

Preheat oven to 350 degrees.
Line an 8 inch square pan with parchment paper - this way, you can lift the bars right out of the pan for cooling purposes.

Combine brown sugar, flour, baking soda, salt and oats.  Cut in butter with pastry blender or fork and knife to form crumbs.

Save roughly 1/2 cup of mixture and press remaining 2 cups of mixture into bottom of the pan.  Spread the jam on pressed mixture.  Sprinkle remaining mixture on top and lightly press into the jam.

Bake for 35 to 40 minutes in preheated oven.

Allow to cool completely (very important!) before slicing into bars.

Enjoy!

Apparently, I've been delinquent in my posting

A good friend recently complained that I haven't updated the blog in far too long.  I guess apple muffins are not tickling her fancy.  Problem is that I don't have much time lately and I don't typically have a lot of upcoming reasons to craft or bake (since I am not inclined to become 1000 lbs, which would occur if I baked for the heck of it without any place to take it).

Anyways, I am still excited about my new stand mixer and intend to get the most out of it, so I am committed to make the following over the next couple of weeks (admittedly, a couple of these don't require the mixer, but just look really darn good):

Creamy Lemon Pudding Cheesecake (from Kraft Canada)

Carrot Cake with Cream Cheese Icing (also from Kraft Canada)

Raspberry Oatmeal Cookie Bars (from Allrecipes)

and

Scrumptious Baked Cinnamon Breakfast Bites (from Oh My! Sugar High)

I'll post when and what I can.

Light and Fluffy Apple Muffins

Now that I have my stand mixer, the inevitable has happened - I'm baking for the sake of baking.  Today I decided to make banana bread (I'll give my recipe in a separate post) and Apple Muffins, which I have not made in years.  I love these muffins, with good sized chunks of apple, they are a nice alternative to junk food when a sweets craving hits.

Recipe:

2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger

1 cup milk
1 large egg (beaten)
1/4 cup vegetable oil
1-1/2 cup chopped Granny Smith apple (peeled)

Steps:
1. Combine all dry ingredients in stand mixer (including sugar).  Do not use mixer to stir, use wooden spoon.
2. In separate bowl, combine milk, egg, oil and apple.
3. Pour wet ingredients into dry, and mix on low speed until just incorporated.
4. Line muffin pan with paper liners.  Fill each, recipe should make a full dozen.

5. Bake for 20 minutes at 400F.