bars

Layered Chocolate Chip Cookie Brownies

By in Cookies & Bars, Sweets 19 Comments Tags: , , , , , , , ,

chocolate chip cookie brownies

It’s Monday. And, you’re either going to love me or hate me for this, but I really thought that Monday could use a little pick me up. I’m sorry to do this to you. And yet, not really. There is simply too much deliciousness going on in these brownies to not share them with you. Especially on a Monday.

Last weekend my hubby requested cookies, but before I could make some I saw these brownies on Rachel’s blog. I decided to make them instead, knowing that they would be better then any cookie he had been hoping for. I was so right.

Fudgy brownies topped with crisp and chewy chunks of cookie dough with melty chocolate chips throughout – Rachel you are brilliant! These are definitely our new favourite brownie.

We froze them pretty much right away just so they wouldn’t be so easily accessible. The only problem is, now they’re sitting in our freezer just waiting to be nabbed anytime a craving hits. Which happens often. It’s a good exercise for my willpower. That’s the power of a good brownie for you – it builds strength of mind.

Make them tonight. Perk up your Monday. I can guarantee you will not be disappointed.

Layered Chocolate Chip Cookie Brownies

Cookie Dough
  • 5 tablespoons unsalted butter, softened
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 3/4 cup semi-sweet chocolate chips
Brownie
  • 1/4 cup unsalted butter
  • 3 oz bittersweet chocolate
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoon unsweetened cocoa powder
  • 5 tablespoons all-purpose flour

For the cookie dough: Cream together butter and sugars, in a large bowl. Mix in egg and vanilla. Add baking soda, baking powder, salt and flour; mix well. Stir in chocolate chips until evenly distributed. Set aside.

For the brownie: Place butter and chocolate in small saucepan set over medium-low heat, stir constantly until chocolate is melted and mixture is smooth; remove from heat. Whisk in sugar, egg and vanilla. Whisk in cocoa and salt. Stir in flour until evenly combined.

To assemble: Scrape brownie batter into an 8×8 inch baking pan that has been lightly greased and lined with parchment paper; smooth top. Top with chunks of cookie dough, as evenly as possible. Bake at 350ºF for 25 minutes, or until cookie layer is set and lightly browned.

Let cool completely before removing from pan to slice.

Makes: 9-12 servings

Adapted from Baked by Rachel.

(Healthier) No-Bake Granola Bars

By in Cookies & Bars, GF Sweets, Gluten Free, Kids, Snacks 6 Comments Tags: , , , , , , , ,

healthier no bake granola bars

It has been HOT here this week. We all tend to lose our appetites when it’s so hot out so we’ve been keeping mealtimes really simple by having lot’s of salads, fruits and veggies with a little side of grilled meat. I didn’t turn on my oven once this week, but in preparation for our camping trip coming up, I wanted to prepare some “baked goods”. Enter the delight of the “no-bake goods”.

I really like my original no-bake granola bars, but I didn’t make them too often because I started feeling guilty about the amount of sugar in them. Fine for dessert, but for a mid-day snack that I’m going to be feeding my children? Not so much. So, I tried out a new version, a healthier version, added a few more things to make it more nutritious and now I’ve got a no-bake granola bar without the guilt.

These granola bars are chewy and sweet, with the taste of honey, toasted oats and nuts and little bites of sweet, plump raisins. Package them up and bring them along on your picnics or trips to the beach. Who needs those wimpy store-bought granola bars when you can have such delicious ones, so simply, at home?

No-Bake Granola Bars

To make these gluten-free use gluten-free certified oats.

  • 2 cups rolled oats
  • 1/2 cup chopped nuts (I used walnuts)
  • 1/2 cup dried fruit (I used raisins)
  • 1/4 cup butter
  • 1/4 cup honey
  • 1/3 cup packed brown sugar
  • pinch salt
  • 1/2 teaspoon vanilla

In a medium-sized skillet, toast oats and nuts over medium heat until fragrant. Remove to a bowl, along with dried fruit and set aside.

In the same skillet add butter, honey, brown sugar and salt. Cook until bubbling and then continue to cook for 2 minutes. Remove from heat and stir in vanilla. Pour over oat mixture; stir well until evenly coated.

Press into a 8×8 inch baking pan, lined with parchment paper. Wet fingers to keep from sticking. You want the pack to be quite firm.

Place in the fridge for 30 minutes to firm up. Using the edges of the parchment paper, remove from pan. Using a serrated knife cut the bars in half and then into 6, creating 12 granola bars. Store, covered, at room temperature. Separate with pieces of parchment or wax paper, if stacking on top of each other.

Makes: 12

Adapted from Lauren’s Latest. Originally from Rachael Ray.

Almond Fruit Bars

By in Cookies & Bars, Snacks, Sweets 4 Comments Tags: , , , , ,

Almond Fruit Bars

I know most people probably don”t have tea time in the afternoon. I usually don”t either. But, now that the cold is here and I find myself braving the wind and chill with my kids, “tea time” in the afternoon is becoming more of a regular occurrence. And, these are a perfect tea time snack. A not so sweet, sweet in the afternoon with a quick latte or spiced milk.

These are extremely easy to throw together. The use of jam means that there”s no effort in the filling department and the crust comes together in minutes. In the fall and winter fill it with spiced jam or fruit butter (such as Plum Apple Butter or Grapefruit Cranberry Marmalade). In the spring and summer fill it with lighter flavours such as strawberry, blueberry or peach.

When you”re surrounded by so much sweetness how can you not give in and brave the cold?

Even if you don”t have tea time these would be a great less sweet addition to a sweet tray for all the holidays coming up. Sometimes you just need a less sweet, sweet, to cut all the sweetness. ;)

Almond Fruit Bars

  • 1.5 cups flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1/2 cup butter, softened

  • 1/2 cup light-brown sugar, packed

  • 1/4 cup white sugar

  • 1 large egg yolk

  • 3/4 cup sliced almonds

  • 1/2 cup jam

Stir together flour, cinnamon, salt and baking powder. Set aside.

Cream butter and sugars until light and fluffy. Beat in egg yolk. Gradually mix in flour mixture. Stir in almonds.

Line an 8×8 pan with foil and spray with cooking spray. Press enough of dough into the bottom of the pan to cover the bottom completely (about half). Whisk jam to loosen, if necessary. Spread onto dough leaving a small gap near the edges to avoid sticking. Sprinkle with remaining dough, pressing gently to flatten.

Bake at 350 F for 25-30 minutes or until top is golden. Allow to cool before slicing.

Adapted from Martha Stewart.

Kids in the Kitchen: No-Bake Granola Bars

By in GF Sweets, Gluten Free, Kids, Snacks 47 Comments Tags: , , , , , , ,

Kids in the Kitchen: No-Bake Granola Bars

Remember how I told you I like to scarf down granola bars in the middle of the night but since I haven”t been able to find any here yet I”ve been eating spoonfuls of peanut butter instead? Well, it was just too much for me to bear so I decided to create my own. I may have a problem. Not that I mind because these granola bars are even better then the ones at the store and they are so simple to make. Simple is key these days.

Life has been hectic here lately and I”m starting to realize that my once quick and simple recipes aren”t so quick and simple when you have a baby on the breast and a toddler clinging to your leg. (These two things do happen simultaneously but not while I”m cooking. I am no wonder mommy!) For the next couple of months my time in the kitchen is going to have to simplify even more. That”s when I”m thankful for recipes like this.

These No-Bake Granola Bars are fast and easy enough that I can have a half decent snack lying around without getting stressed out in the process. I know this phase will go by quickly and in no time Alli will be having proper naps and I”ll better be able to plan my time. But for now, I”ll stick to the simple things and enjoy the little people while I have them.

The fact that these are no bake makes them perfect to make with kids because it eliminates any guess work. Most homemade granola bars I”ve had end up dry and crumbly. With these you don”t need to wonder whether they”re under or over baked. You just put them in the fridge for half and hour and then slice and serve. They”re also great for kids with short attention spans since they”re whipped up in jiffy. :)

If you have a teenager in the house they could even tackle this recipe on there own. It would be a great “first” recipe to try.

Kids Can

  • measure ingredients

  • stir toasting nuts

  • toss mixture together

  • line pan with plastic wrap

  • press mixture into pan

  • wrap individual bars

They”re packed full of toasted oats, nuts, coconut and raisins and have a nice chewy texture. The cinnamon and molasses add a great depth of flavour and make them very addicting. Don”t say I didn”t warn you!

One Year Ago: Thin Crust Pizza Dough and a Simple Sauce

No-Bake Granola Bars

  • 2 .5 cups rolled oats

  • 1.5 cups nuts (I used walnuts and pecans)

  • 1/4 cup shredded coconut

  • 1/2 cup raisins

  • 6 tablespoons salted butter

  • 1 cup brown sugar

  • 1.5 teaspoon cinnamon

  • 6 tablespoons honey

  • 2 tablespoon molasses

  1. Toast oats, nuts and coconut in a large skillet over medium-high heat until fragrant, stirring often. Remove to a large bowl and toss with raisins.

  2. Place butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.

  3. In the meantime, line a 7×11 inch pan with plastic wrap. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Remove from pan, peel away plastic wrap and slice into 16 bars (half lengthwise and then into 8). Wrap individually in plastic wrap or parchment paper, if desired. Store covered at room temperature.

Makes: 16 servings

* If making gluten free make sure that the oats are gluten free

Print Recipe

On another note I am honored to say that I”ve been included in Babble”s Top 100 Mom Food Bloggers. Ranking #8 for Best Recipes. I”m tickled pink and hope that I can live up to the “title”. If you have time time I”d appreciate a click through and a like on facebook or a tweet on flickr. You can see my profile here. Thanks guys. Your the best! :)

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

Print Recipe

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

Print Recipe

1 2