Cookies & Bars

Fig “Newton” Crumble Bars

By in Cookies & Bars, Snacks, Sweets 11 Comments Tags: , , , ,

Fig “Newton” Crumble Bars

First off I want to thank all of those who filled out my survey last week. I loved hearing from all of you and your encouraging words and comments have inspired me. Gave me the little kick in the butt that I needed. :) This blog is purely a hobby for me at this stage in my life. But, I like knowing that I”m making a difference somewhere so hearing from you helps me to know where to focus my sights.

When asked what type of posts you”d like to see more of in 2011 there was one shining star: “Home-made versions of store bought products”. This makes me happy because it”s something I love experimenting with.

When you move to a foreign country many of the conveniences that were once commonplace become nearly impossible to find. In a way I”m glad because it has made me eat a lot healthier. And, now that I”ve discovered how much fun and satisfying it is to create versions of those things at home, I”ve gotten a little hooked.

One thing I have yet to see here is Fig Newtons. Oh how I love them. They always remind me of my dad because he was always the one who bought them in my house growing up.

And, I”m a typical pregnant lady. I get up in the middle of the night to go to the bathroom and stuff something in my face.

When I had Max that was magnified in a major way once I started nursing. I lived on granola bars in the middle of the night during his first months of life, that or a heaping spoonful of peanut butter. Whatever would stop my grumbling stomach so I could go back to sleep!

I”ve been in search of some “healthier” mid-night nibbles since granola bars are all but non-existent in Norway. I feel pretty good about these Fig “Newton” Crumble Bars because not only do they taste remarkably like fig newtons but they”re less sweet then a cookie, can be scarfed down in a jiffy, contain the healthy properties of dried figs ;) and are pretty much impossible for me to get sick of.

I think I”m going to whip up another batch and store them in the freezer because in approximately four more weeks I”m going to be eating them all night long. :)

One Year Ago: Tangy Raspberry Smoothie

Fig “Newton” Crumble Bars

adapted from Martha Stewart

Crust

  • 2 cups flour, fluffed or sifted before measuring

  • 1 cup sugar

  • 3/4 cup cold butter, cubed

  1. Place flour and sugar in food processor. Pulse to combine. Add butter and pulse until mixture is crumbly. Place in a large bowl and squish with fingers to create lumps and ensure it sticks together.

*It”s important to fluff the flour before measuring or the mixture may be too floury to stick together.

Filling

  • 8 ounces (1.5 cups) dried figs, stems removed

  • 3/4 cup apple juice

  • 2 tablespoons sugar

  • 2 tablespoons flour

  • 1 teaspoon lemon zest

  1. Wipe out food processor. Roughly chop figs and place in food processor. Add remaining ingredients. Process until smooth and pasty.

Assembly

  1. Spray an 8 inch square baking pan with cooking spray. Line with parchment with two edges overhanging. Spray again with cooking spray.

  2. Press 1/2 (or more) of crumble mixture firmly into bottom of pan. Save remainder for later.

  3. Spread filling evenly onto bottom crust. Sprinkle on remaining crumble topping.

  4. Bake at 375ºF for 50-60 minutes until topping is golden. Allow to cool completely. Loosen sides with a sharp knife and lift out using the parchment paper that is overhanging. Slice into 16 squares.

  5. Store covered at room temperature for up to 5 days or freeze.

Makes: 16 servings

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Fudgy Peanut Butter Chocolate Chip Brownies

By in Cookies & Bars, Fall, Sweets 29 Comments Tags: , , , ,

Fudgy Peanut Butter Chocolate Chip Brownies

This is my ULTIMATE favourite brownie recipe. Every time I make it I am in awe again of just how good it is.

Often I find brownies to be overly rich and sweet. But, these have the perfect fudgy consistency with that great peanut butter/chocolate combo that everybody seems to love. And, for those chocoholics out there it will definitely satisfy your sweet tooth as it is packed full of chocolate chips.

The key to perfect brownies is to NOT OVER-BAKE them. Make sure to check early and wait for the toothpick to come out with fudgy (not wet) crumbs. If it comes out clean they will no longer be fudgy!

If you”ve got a favourite brownie recipe feel free to share. You can never have too many yummy brownie recipes in your repertoire. :)

I”ve been really bad at doing this. One Year Ago: Oatmeal Raisin Spice Cookies

Fudgy Peanut Butter Chocolate Chip Brownies

adapted from Allrecipes

  • 1/2 cup peanut butter

  • 1/3 cup butter, softened

  • 2/3 cup white sugar

  • 1/2 cup brown sugar, packed

  • 2 eggs

  • 1/2 teaspoon vanilla

  • 1 cup flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup chocolate chips

  1. Cream together butters. Beat in sugars, eggs and vanilla. Stir in flour, baking powder and salt until evenly blended. Fold in chocolate chips.

  2. Spread into a greased 9×9 or 7×11 inch baking pan. Bake at 350ºF for approximately 30 minutes or until toothpick inserted in centre comes out with fudgy crumbs. Allow to cool before slicing.

Makes: 12 servings

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Peanut Butter Oatmeal Chocolate Chip Cookies

By in Cookies & Bars, Kids, Sweets 3 Comments Tags: , , ,

Peanut Butter Oatmeal Chocolate Chip Cookies

I have been obsessed with tea and cookies ever since I saw the recipe for this Chai Concentrate on Hilary”s blog: Let Her Bake Cake. James is in heaven because I make a new batch of cookies practically every week.

These Peanut Butter Oatmeal Chocolate Chip Cookies have been a long time fave and are one of the cookies I turn to most when I”m looking for something to dip in my tea. Don”t get me wrong, these are by no means just a side-kick to tea. These cookies stand alone in their awesomeness.

One thing that keeps me coming back for more peanut butter deliciousness is the fact that these cookies actually seem to get softer as the week goes on. I”m guessing this has to do with the peanut butter and oatmeal? Whatever the case, it takes a long time for these cookies to go stale, which means you can make a large batch and gorge on them all week long.

Peanut butter, oatmeal and chocolate chips makes the perfect cookie combination, in my book. And, another great indulgent breakfast treat.

Peanut Butter Oatmeal Chocolate Chip Cookies

adapted from Allrecipes

  • 1/2 cup butter

  • 1/2 cup peanut butter

  • 1/2 cup white sugar

  • 1/3 cup packed brown sugar

  • 1/2 teaspoon vanilla

  • 1 egg

  • 1 cup flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup rolled oats

  • 3/4 -1 cup semisweet chocolate chips

  1. Cream together butter, peanut butter and sugars. Beat in vanilla and egg.

  2. In a separate bowl stir together flour, baking soda and salt. Beat into peanut butter mixture.

  3. Stir in rolled oats and then chocolate chips.

  4. Drop by large tablespoons onto un-greased baking sheets. Bake for 10-12 minutes at 350ºF until golden brown but centres are still slightly soft.

  5. Cool on cookie sheet for 1-2 minute before removing to paper towel or wire wracks to cool.

Makes: 24 cookies

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Caramel Cappuccino Walnut Bars

By in Christmas, Cookies & Bars, Sweets 11 Comments Tags: , , ,

Well folks my kitchen is almost *almost* done. My hubby has been working hard to get everything done and has done an amazing job. It”s been less then two weeks and everything is nearly complete. There are only a couple of finishing touches that I want complete before I share the photos with you, so you”ll have to hold on to your shorts for a little while longer. Thankfully the kitchen is in working order and I was able to whip up some of these Caramel Cappuccino Walnut Bars in my brand new oven. Yay!

I haven”t had an oatmeal bar this good in a really long time. They”re intoxicating. I”m not a coffee drinker but I have always loved flavoured cappuccino”s, caramel being one of my favourites. The fact that these are fudgey like a brownie and taste of a Caramel Cappuccino (without the searing heat) definitely makes these a decadent snack. I think it would be amazing with a scoop of ice cream or even as an ice cream sandwich. And, it would pack perfectly for a Fathers Day picnic or barbecue.

What are some of your favourite oat bar recipes?

Caramel Cappuccino Walnut Bars

adapted from Better Home & Gardens

  • 3 cups rolled oats

  • 2 1/3 cups flour

  • 1.5 cups chopped walnuts, divided

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup butter, softened

  • 2 cups brown sugar, packed

  • 2 eggs

  • 1 tablespoon instant coffee

  • 2 teaspoons vanilla

  • 3/4 cup caramel topping

  1. Mix together oats, flour, 1 cup walnuts, baking soda and salt. Set aside.

  2. Cream together butter and sugar. Beat in eggs, instant coffee and vanilla until well blended.

  3. Stir in oat mixture until all is evenly moistened (it will be quite sticky).

  4. Remove 2 cup of the batter and set aside. Scrape the remaining batter into a greased 15×10 inch pan. Smooth and spread with a rubber spatula until level.

  5. Pour caramel topping over all and dollop remaining 2 cups of batter over top, flattening a bit as you go. Sprinkle with remaining 1/2 cup walnuts.

  6. Bake at 350ºF for 20-25 minutes until edges are set and when a toothpick inserted in the centre produces fudgey crumbs.

Makes: 32 bars

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Three No-Bake Easter Treats

By in Candy, Chocolate, Cookies & Bars, Easter, Sweets 81 Comments Tags: , , , , , , , , , , ,

No-Bake Easter Treats

Holidays are all about getting together with family and friends, making memories and eating good food. The oven is jam packed with roasting hams and tasty casseroles. It’s nice to get a few things done before the big day as well as give the oven a much needed break.

Make sure to keep your meals simple so you can truly enjoy this Easter holiday. Nothing is more disappointing then working so hard that you’re not able to enjoy the holiday itself.

These recipes will help to make your lives a little easier and keep the kids busy while you make some last minute preparations in the kitchen. They are simple, quick and best of all, tasty. Freeing you up to do more important tasks and having one less thing to make the day stressful.

I made these Chocolate Dipped Rice Krispie Eggs for the first time last year when I went back to spend Easter with my family. It was my Mom’s brilliant idea and they were such a big hit (especially with the kiddos) that I knew I had to share them with you. They can be packaged into colorful egg cartons to give away as gifts or serve them in egg cups for an extra special breakfast treat (I won’t tell).

These ones were made with the leftover Strawberry Marshmallows I had stored away in the freezer. That brought them to a whole other delectable level. Chocolate dipped strawberry anything is a winner in my book!

Kids can: Dip the eggs in chocolate and sprinkles.

Chocolate Dipped Rice Krispie Eggs

  • 1/4 cup butter
  • 40 large marshmallows (5 cups mini or 250g)
  • 1/2 tsp. vanilla
  • 6 cups rice krispies
  • 6 oz. baking chocolate
  • sprinkles
  1. Melt butter and marshmallows over low heat. Stir in vanilla. Remove from heat and add rice krispies. Stir until equally incorporated.
  2. Using a greased 1/4 cup measuring cup, scoop out some of the mixture and form into an egg. Set aside and repeat until all of the mixture has been used up.
  3. Melt chocolate. Dip the tops into chocolate, then into sprinkles.
  4. Store covered at room temperature for up to two days. Freeze for longer storage.

Makes: 24

* If you don’t want to go through the work of making the eggs. You could put the mixture into a greased 9×13 pan. Once it has set up, cut into bars and dip away. Still festive, less work.

* Dampen your hands with water before forming to stop the mixture from sticking to them.

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My mom made these Un-Baked Cookies often when I was growing up, so they hold a certain youthful charm that puts me in the Easter mood. The idea to make them into nests came from an entry in a Taste of Home competition last year. I thought it was such a cute idea that I just had to adapt it with my mothers recipe.

Kids can:  Fill the nests with coconut and eggs.

Un-Baked Cookie Nests

  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 3 cups rolled oats
  • 4 Tbsp. cocoa powder
  • pinch salt
  • 1 cup coconut
  • 1 tsp. vanilla
  • mini chocolate eggs and coconut, for decorating.
  1. Bring sugar,  milk and butter to a boil in a saucepan. Simmer 3 minutes.
  2. Remove from heat and stir in remaining ingredients until well incorporated.
  3. Spoon into lightly greased muffin cups (or use un-greased silicone muffin cups for easier removal). Using the back of a spoon press the mixture down in the middle and up along the sides, forming a nest. Allow to harden.
  4. Using a knife, loosen the edges and gently pop out the nests.
  5. Store covered at room temperature for up to two days. Freeze for longer storage.
  6. To decorate: sprinkle with coconut and fill with mini eggs.

Makes: 12 large

* For a super cute alternative you could form these in mini muffin cups.

* If you would like to tint the coconut a certain color simply place it in a resealable plastic bag along with a few drops of food coloring. Massage and shake until evening distributed.

* You could use jelly beans or chocolate covered almonds for a different variety of eggs.

* To make the regular cookies simply drop the mixture by spoonfuls onto wax paper and allow to firm up.

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Lemon sings of spring and sunshine, reminding me of the new life around the corner and making it the perfect Easter accompaniment. These lemony truffles are a cinch to make and have such a wonderful velvety texture. Packaging them into pretty boxes turns them into the perfect hostess gift.

Kids can: roll into balls and coat in icing sugar.

White Chocolate Lemon Truffles

  • 1 cup white chocolate
  • 5 Tbsp. unsalted butter
  • 3 Tbsp. heavy cream
  • pinch salt
  • 1 tsp. lemon extract
  • icing sugar, for dusting
  1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
  2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
  3. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
  4. Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

* Using unsalted butter allows you to control the salty flavour of these truffles. The pinch of salt helps to cut through the sweetness of the white chocolate. If you decide to use salted butter make sure to omit the pinch of salt called for in the recipe or they will be far too salty.

* If you want to amp up the yellow color, stir in some yellow food coloring along with the extract and salt.

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What simple recipes do you include in your Easter menu to help de-stress the day?

Butter Tart Slice a Canadian Treat made Simple

By in Cookies & Bars, Pastries, Sweets 23 Comments Tags: , , , ,

Butter Tart Slice a Canadian Treat made Simple

The first time I made this recipe was in my first year of marriage and I accidentally subbed three cups of flour for the three teaspoons called for in the recipe. It became more like a cake then a tart, but it was still delicious. You”ll never guess what happened this time I made it. I put in three tablespoons of flour instead of three teaspoons. Dang it! Why is three teaspoons so hard to remember! I have made it the correct way, I promise, and it looks and tastes just like this, just even more gooey.

Butter Tarts are considered a Canadian treat and are similar to the more familiar Pecan Pie in look and flavour. This recipe deviates from the norm and becomes more simple by being baked in a 9X13 pan, rather then into individual tarts. That coupled with the shortcrust bottom, makes this super quick and hassle free. It also makes a great party treat as it makes a large amount and can be picked up with your hands. You might consider making it for an Olympic party to show off your skills at Canadian cuisine. :)

It may not be the most attractive looking desert but after one bite of gooey goodness, you won”t mind.

Butter Tart Slice

adapted from Grand Slam

Crust

  • 2 cups flour

  • 1/2 cup sugar

  • 1 cup butter, softened

  • pinch salt

  1. Combine ingredients until evenly distributed (I like to use my hands in order to feel for clumps). Press into the bottom of an ungreased 9×13 pan.

Filling

  • 2 cups brown sugar, packed

  • 1 Tbsp. baking powder

  • pinch salt

  • 3/4 cup coconut

  • 1 tsp. vanilla

  • 1 cup raisins

  • 3 tsp. flour

  • 3 eggs, beaten

  • 1/4 cup butter, melted

  1. In a large bowl combine first 7 ingredients (the “drys”). Add eggs and butter. Stir until well combined. Poor over prepared crust.

  2. Bake at 350º for 35 min. or until filling is set. Cut into bars to serve.

* This tastes equally delicious served warm from the oven as it does at room temperature. Although, once it has cooled it will be easier to handle.

* Store in an airtight container at room temp.

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