Guiltless Delicious Granola Bars

This recipe hits it out of the park....When enjoying these, I have to remind myself that they are healthy!  Truly a treat and an indulgent one at that!!!!

THIS RECIPE AGAIN PROOVES THAT HEALTHY CAN BE VERY YUMMY!!!! 


I chose to use my homemade granola in place of the nut mixture to incorporate the crispiness of the baked granola.  Also I used olive oil in this recipe because I find coconut oil to be a strong flavor.  I am thrilled however to have finally found a granola recipe that pleases my man clan. 

Combine in small sauce pan. Heat until pourable. Do not boil.
1/4 cup coconut oil
1/4 cup olive oil
2/3 cup local honey
1 cup natural peanut butter or almond butter


Combine dry ingredients in a large bowl.
2 cups quick oats
1 cup (total) of your choice sunflower seeds, flax seeds, dried fruit bits, carob chips
(I use 1 cup of my homemade granola)
1 cup organic brown rice cereal crisps
(Erewhon Organic Crispy Brown Rice found in organic food section at Walmart)
1/8 -1/4 cup carob chips (optional)


Pour honey, oil and PB mixture over oat mixture and combine well...refrain from eating it by the spoonful warm...Soooo delic!  The best decription yet is..."it is like the combination of a peanut butter rice crispy treat and a granola bar."
My inspiration for this recipe came from Laura at Heavenly Homemakers....

Crumb topped Pecan Cherry Cereal Bars

Crumb-Topped Pecan Cherry Cereal Bars
Relish publication - March 2011

'Oats and puffed rice are combined with crunchy pecans to make an easy press-in dough that works double duty as a cookie-like bottom and crumbly top. A layer of cherry fruit spread in between adds fresh flavor and color.'

1 c. flour (Whole Wheat)
1 c. quick-cooking oats
1 c. puffed rice cereal (preferably brown rice)
1 c. chopped pecans
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1/3 c. packed brown sugar (I used sucanat..non refined cane sugar)
1 tsp. vanilla extract
1 (10 oz.) jar cherry all-fruit spread

 Preheat oven to 350º. Butter a 9" square baking pan.
 Combine flour, oats, puffed rice, pecans, cinnamon, baking powder and salt in medium bowl.
 Using an electric mixer, beat butter, sugar and vanilla in large bowl until well bended and creamy. Add dry ingredients and mix until moistened and a crumbly dough forms. Reserve 1-1/2 c. of the dough for the topping. Press remaining dough evenly into bottom of pan.
 Spread fruit spread evenly over dough in pan. Sprinkle reserved dough mixture over top, leaving some areas uncovered. Gently press down to adhere topping to fruit layer. Bake 30 minutes or until deep golden. Cook 15 minutes. Slice into 12 bars.

*Old-fashioned oats gives this a chewier texture.

** I found the puffed brown rice cereal at Walmart in the gluten free section.

***I think just about any kind of nut would be good in this recipe! Toasted slivered almonds I think would had a whole new flavor.

****I think using almond extract with the cherries would be an even better choice. I just think those 2 flavors go so well together.  Thinking I may try almond flour in the recipe in place of the wheat flour next time:-)

*****How 'bout trying some apricot jam instead!! Or boysenberry!! Maybe black raspberry!! Even blueberry would be delic!


I really want to make this again and throw in some toasted coconut! OH, the possibilities!!!



Revision # 1
Almond Blueberry Cereal Bars....Almond Flour in place of Whole Wheat Flour, Almonds in place of pecans, 1/2 tsp nutmeg and 1/2 tsp cinnamon and blueberry all fruit spread.  Wonderful!

Lemon Curd

I have had several requests for this recipe.  I have made it for a tea party.  Also, my 10 year old son made it for school.  I made it to give in Christmas baskets to teachers. 

Usually, lemon curd is thought to be difficult....not this one!  Just received an e-mail requesting it so I made the time to get it on the blog....Love, love, love this!

Lemon Curd

3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will mkeep in the refrigerator for a week and in the freezer for 2 months.

Delicious as a spread on toast, bagel, waffles or pancakes.  I used a dollop in cream cheese tarts for the tea...a very lovely application, indeed.  Lemon curd just brings out the latent Brit in me!

Cappuccino Pie

Preparing for our church's annual Bible conference. All the ladies are asked to bring a dessert to each meal. That totals 5 desserts. I am anticipating my kitchen will be in the midst of remodeling in the coming weeks. I have started getting my desserts prepared and in the freezer. This cappuccino pie has been a requested favorite of many for several years.




All the ingredients you will need:




Pour cold milk into a cold bowl.

Pour pudding mix into cold milk....


Add almond extract or flavoring.

(Take note of my beautiful new Demarle measuring spoon! I love this set of measuring tools. All the spoons have a round end and a oval end. This design has proved to be oh, so very practical! Sometimes the round spoons will not fit into the spice jar. Also, having two tsp on the same spoon is efficient when taking cough syrup upstairs to the boys...can dose 2 of the boys with the same spoon.) It is the little things in life....huh?!?!


Add instant coffee. Usually I have a jar of instant just for this recipe...It works well in making cappuccino smoothies too! I got these single serving packets (probably free) from CVS.


Precisely measure or appoximate with a dollop from a spatula 1 cup of cool whip into pudding mix.





Mix on medium until well blended.

Open the oreo pie crust. Be sure to look at the included recipes. I found this one on one of those labels. The label needs to be taken off if you intend to put the lid back on the pie. If you don't do it, the label will get in your pie...ewww gross! You don't want that to happen.



Pour into the Oreo pie crust.


The pie can be garnished with almonds or grated Hersey bars.

Cake Pops Scream Happy Valentines Day!

The cuties below are a sampling of our trial run! The man clan found these simply irresistible!




The above cake pops contained mocha maple cake with caramel frosting.




These are our cake pop bouquets; complete with mocha maple caramel, fudge cake, yellow cake cream cheese.




Start with cake and icing beat into a dough. Refrigerate the dough. Use a small scoop to get evenly proportioned balls. Roll into a smooth ball. Freeze the balls.

Get medium sticks from craft store. Insert into ball.


Using a double boiler, melt the chocolate.


Coat the ball.



Shake on the happiness...I mean sprinkles! They are simply fun.
Take note that we are using floral foam as a drying base. It really worked well!

Missy's Chocolate Chip Recipe

OK, I must admit this is a recipe I have had well over a year. I just cataloged it and had not tried it. On my recent trip to Kentucky, my hostess and dear friend, Z, was baking these for her son's teachers. She graciously shared one with me. I was hooked! This chocolate chunk cookie recipe is no ordinary cookie. It has peanut butter in it! The peanut butter adds a smoothness to the cookie, but the peanut flavor is not predominant. I did not detect it in the least. I urge you to try these! Don't make them standard sized, these are to be jumbo, commercial sized, enormous cookies! Rather impressive!

Missy's Chocolate Chip Cookies (Missy happens to be "Z's" sis-in-law)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
2 sticks unsalted buter
2/3 cup smooth peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 bag semi-sweet chunks

Heat oven to 325.

Combine flour, baking soda, and salt.
Whip PB and butter. Add sugar, brown sugar. Beat until creamy. Beat in eggs and vanilla. Stir in flour. Mix until blended and dough forms. Add chocolate chunks or chips.
A double batch almost filled my standard Kitchen Aid mixing bowl.

Measure out each cookie with 1/4 cup (or large Pampered Chef scoop) onto cookie sheet or SILPAT.



Here's a close up of the deliciousness. Of course this cookie dough is just as good, if not better raw! Refrain from eating it all raw. The baked cookies are even better with some milk...so says my little man clan tonight!

Bake at 325 for 15-17 minutes.

If you eat too many....you may get a tummy ache! You must share these with friends to refrain from overindulging! The 2 year old told me tonight that we cannot share these...."we need them all!"

Cranberry- Pecan Rugalach (Makes 64 pastries)

1 cup butter, softened
1 (8 oz) package cream cheese, softened
1/2 cup sugar
2 3/4 cups all-purpose flour
1/2 teaspoon salt
Cranberry-Pecan Filling
1 large egg, lightly beaten
1/2 cup sparkling sugar

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating until fluffy. Stir in flour and salt.


Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap.


Then the filling, (sweet, nutty, fruity filling) must be made!
Cranberry-Pecan Filling
3/4 cup sugar
2/3 cup toasted pecans
2/3 cup dried cranberries*
1/2 cup melted butter
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice

*Dried cherries, dates, apricots, golden raisins can all be substituted for the cranberries!
I measured all ingredients into the food processor to simultaneously chop and combine the mixture. It is very thick.




Roll 1 portion of dough at a time into an 8 inch circle on a lightly floured surface (I use my ROULPAT which I love!!!! Very little flour is needed when rolling out dough when using a mat like this; therefore the flavor of the cookie dough is not compromised.)



Spread with 3 tablespoons of fruit mixture.





Leave a 1/2 inch border around the edge.

Cut circle into 8 wedges.

Fast forward the process.....

Ok, this shows us going on 6 wedges...keep on going!

(I am not a hand model...and at this time I was still unaware of the "cuisine setting" on my camera) The pics are only gonna be getting better and better...but no promise of the hands becoming model quality. These are the hands of a mother, baker, and gardener.....

This is what we are working toward!!!

Back to the Rugalach!!!!

Roll up wedges, starting at wide end, to form a crescent shape.




(Finally a non-blurry pic...be patient with me folks...I cook and am just learning the photography thing...)

Place, point side down, on a lightly greased baking sheet.
(I use a silpat....no grease needed!!! To use it is to love it!!!!! As you can see, mine is very used and very loved. Everything cooks evenly and never sticks!!! Once again....no grease needed!!!)
Brush gently with egg.


Sprinkle evenly with sparkling sugar.


I found this sparkling sugar at our local Micheal's Craft Store in the cake decorating department.

Please don't skip this detail! This sparkling sugar adds such a special touch to this pastry.


Repeat procedure with remaining dough and filling.

Bake at 350 on a lightly greased baking sheet (or SILPAT) for 20 minutes or until golden brown.



Remove to wire rack to cool completely. Betcha you can't only eat one!!!!

Pecan Brittle

Yet another recipe obtained from the Guy family. They are dear friends from church. This pecan brittle is always expected to be a part of my annual "cookie exchange". Kenneth is always willing to send this in exchange for his bagged selection! This year the brittle got rave reviews and I was asked to post the recipe here. Before posting I decided to make sure my copy of the recipe would get the same results as Mr. Guy's. Sure enough! The brittle made it into the 21 tins I made for my husband's employees. I had some brittle remaining for teacher gifts. When I got ready to prepare the teacher's tins, I discovered that the brittle had been irresistible. The man of the house, ate all the remaining brittle! He said it was, "Too good!" If you make this, hope you have some self-restraint!

2 cup sugar
1/3 cup light carn syrup
1 cup butter
1/2 tsp. salt
2 tsp baking soda
1 tsp. vanilla
5 cup pecans

Toast pecans in 200 oven until warm. Take out of oven and set aside. In large sauce pan, combine sugar & corn syrup. Boil to 310 degrees. (Use a candy thermometer.) Stir constantly. Add butter, stir constantly until in temperature returns to 290 degrees. Remove from heat. Stir in salt, soda and vanilla. The syrupy mixture becomes frothy when the salt and soda is added. Beat it well and quickly add toasted nuts. Continue to stir vigorously until all the nuts are well coated. Pour it out onto a DEMARLE silpat or onto a buttered cookie sheet. Allow to cool. Break into pieces for sharing.

Peanut Butter Balls

Today I "googled" for peanut butter balls and found this one! The graham crackers give these treats distinction from every other PB balls I have ever tasted! These are delicious. The filling is the most similar to "Reese cup" from any other PB ball. Hope you enjoy this one.

Ingredients:

2 c. crushed graham crackers

2 c. powdered sugar

2 c. peanut butter (creamy or chunky, your choice)

1/4 c. butter (barely melted in the microwave)

Dipping chocolate

Mix together the first 4 ingredients as you would a pie crust. Chill in the fridge for at least 1 hour.

Melt the dipping chocolate. Roll peanut butter mixture into small balls, and dip into the chocolate. Allow to set on wax paper. Chill until served.

(Photos from Nemmie at Cast Sugar

Chocolate Eclair Pudding

This dessert is wonderful any time of year. It too has become a favorite among my friends. It is often requested. This recipe too, I received from one of my dear church ladies. Thank you, Colleen, for yet another good recipe!

2 pkg (3oz) French Vanilla instant pudding
8 oz Cool Whip
3 cups milk
Plain Graham Crackers


Mix pudding and milk. Beat until thick. Stir in Cool Whip.
Line a 13x9 baking dish with graham crackers. Pour half of pudding mixture over graham crackers. Place another layer of graham crackers over pudding. Cover second layer of crackers with remaining pudding. Place 3 layer of graham crackers over second layer of pudding. Set aside.

Topping:
1/4 cup milk
1 cup sugar
1 stick butter
1/3 cup dry cocoa
1/8 tsp. salt

Combine all ingredients in saucepan Boil together 1 minute. Cool slightly. Pour chocolate over top layer of crackers. Spread smoothly and chill for several hours.

Chocolate-Dipped Orange Cookies

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon grated orange rind
1 teaspoon orange extract
2 cups all-purpose flour
1 (6 oz pkg) semi-sweet chocolate morsels, melted
3/4 cup finely chopped nuts of choice (pecans, almonds, walnuts)
3/4 cup sweetened flaked coconut, toasted (optional)

Beat butter at medium speed with electric mixer until creamy; gradually add powdered sugar, beating well. Stir in orange rind and extract. Gradually add flour, beating well. Cover and chill 1 hour.

Divide dough in half. Cover and chill 1 portion. Divide remaining portion into 24 pieces; shape each piece into a 2 1/2 x 1/2 inch log on a lightly floured surface. Repeat procedure with reserved portion. Place cookies on baking sheets, about 2 inches apart.

Bake at 350 for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.

Dip tips of cookies in melted chocolate, and if desired, dip in chopped nuts or coconut. Place on wire racks; let stand until firm.

Southern Living Special Edition 2004

Easy pumpkin pie

I have always loved pumpkin pie! It goes back to my desire to believe that the desserts I love are good for me. With pumpkin pie, I continue to remind myself how wonderful it is that I am eating yet another serving of vegetable.

For all you weight watcher friends, aren't vegetables considered pointless....not exactly pointless. Well, maybe that is why I still have not joined. Maybe I need some explaining:-)

This one I found online, because I was on a quest to find a good tasting recipe that did not call for evaporated milk. I had tried one recipe that a friend shared with me and it did not work....so, just wanting to share a keeper with anyone interested. Hope you enjoy it and add it to your favorites as well.

EASY PUMPKIN PIE

1 (16 oz.) can pumpkin 1 (14 oz.) can sweetened condensed milk 2 eggs 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. ginger 1/2 tsp. nutmeg Combine and beat until smooth and well blended. Stir in spices. Pour into an unbaked 9" pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce oven to 350 degrees and continue baking pie 50-60 minutes or until a knife inserted in center comes out clean. Cool before cutting and garnish with whipped cream.

http://www.cooks.com/rec/doc/0,1737,149191-246200,00.html

Jelly Roll Demarle proven!

My dear friend, Sharla, has been making this recipe for many years. It is her husband's favorite! Well, she offered to make one for the most recent Demarle presentation held at her house. She borrowed my Flexipan. After making it using my product, she called me ecstatic! "Not only did it make the process so easy, but it made 2 jelly rolls!!!" At that moment, the FLEXIPAN was added to her wish list:-)


MEMA's Jelly Roll

5 eggs- separated
1/2 tsp. lemon rind
1 cup sugar
1 cup all purpose flour
2 TBS. lemon jc
1/4 tsp. salt

Combine egg yolks, sugar, rind, jc, and salt. Add flour. Beat egg whites until stiff; then fold them into the cake batter.

Spread half of the batter evenly in Flexipan. Bake 350 for 10-12 min Cool for about 5 minutes.
Sift conf. sugar on silpat and turn out cake onto conf. sugar. Spread jelly and roll! Wrap final product with silpat and chill. Repeat with remaining batter. PLEASE DO NOT USE A KNIFE ON YOUR SILPAT. Have you every used dental floss or thread for slicing? Try it, it works! Safe for silpats.

You are moments away from a tasty indulgence!!!

The Chocolate Chip Cookie Cake, Use for Flexipan!!!!

Giant Chocolate Chip Cookie

1 cup butter, softened
3/4 cup sugar
3/4 cup brn sugar
1/2 tsp vanilla
2 eggs


2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
12 oz bag of chocolate chips

Combine wet ingredients with sugar. Combine dry ingredients. Gradually add the dry mixture to the creamed mixture, beating until well blended. Stir in chocolate chips.

Spread into Flexipan.......or get out some grease and spread into pan...If you are not blessed with any Demarle products, a foil round disposable pan works great for this as well. I have been told that pizza places are often willing to give a pizza box upon request...which is great if sending this to school for birthday celebration! I am partial to my DEMARLE?!?!?!? If you have never heard of Demarle...google it!!! I tell you what, "Once you try it, you will never go back>" Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired
.

Have you ever heard 14 boys sing Happy Birthday?!?!?! Even the ones singing had their ears plugged!