Granola Bars with Raspberry Jammy Bits
Hi everybody :)
My daughter, Patrina, raided my freezer and discovered 2 bags of Raspberry Jammy Bits I had stored away. She looked online, found a recipe, and made these bars a few days ago. She been so busy that she asked me to share them with you all. Well, let's get it started...
Granola Bars with Raspberry Jammy Bits adapted from King Arthur Flour
1 2/3 cups quick-cooking rolled oats (I used Old-Fashioned)
3/4 cup Sticky Bun Sugar (1/2 cup brown sugar)
1/3 cup oat flour, or finely ground rolled oats (I used King Arthur Whole Wheat flour)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
1 1/2 cups nuts*
1 cup Raspberry Jammy Bits (I used 3/4 cup)
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil ( I used coconut oil)
1/4 cup honey, maple syrup, or corn syrup( I used corn syrup but, think agave would work fine too)
1 tablespoon water
*3/4 cup sliced almonds and 3/4 cup unsweetened coconut.
Preheat the oven to 325°F. Lightly grease (I used parchment paper instead of greasing the pan to make cutting the bars and lifting them out easier) a 9" x 13" pan. (Bars were thin, for thicker bars use a 7"x12" pan.)
Stir together the dry ingredients, including the nuts and Jammy Bits.
In a separate bowl, whisk together the vanilla, melted butter or oil, honey or syrup, and water.
Toss the wet ingredients with the dry until the mixture is evenly crumbly.
Spread in the prepared pan, shaking the pan to evenly cover the bottom, and pressing in firmly (I used plastic wrap to help press the bars down).
Bake the bars for 25 to 30 minutes (It only took me 22 min.), until they're just starting to brown, and are bubbly around the edges.
Remove them from the oven and cool for 10 minutes.
Use a knife to cut the bars while they're still warm. Let cool completely before removing from the pan. (I removed the parchment paper from the pan in order to cut the bars, and placed the paper and bars back in the pan to finish cooling.)
Yield: about 1 dozen 2" x 4 1/2" bars
What She Did and/or Thinks:
The changes she made are in Italic and Purple.
The Taste: Although she used less brown sugar and less jammy bits, I think the sweet taste should be cut down a little more. But all in all these were delicious, and we would definitely REPEAT this using agave or honey in the place of the corn syrup and 1/3 cup brown sugar.
ENJOY! Come again...
Linked to:
Titus 2 Tuesday
Kathe With an E You're Gonna Love It
Wake Up Wednesdays
Wednesday Whatsits #79
Wonderful Food Wednesday
All My Bloggy Friends #67
What's Cookin' Wednesday?
Thursday's Treasures Week 107
From the Farm Blog Hop
The Better Baker Weekend Potluck
Brownies In Minutes, Turtle Styled with Marshmallow Creme
Hi everybody :)
I know it's been a while since my last post. I've been kind of busy around the house lately. But I do have a nice treat to share with you all today. My daughter and I were having some fun tweaking this recipe. This brownie was prepared in a microwave in less than 2 minutes. If you follow my blog, you'll know that I normally shy away from "microwave cooking," but today I'm taking the plunge. Seeing that the recipe didn't required eggs makes it so much easier for me to accept the challenge. (Cooking eggs, meats, or fish in the microwave is still taking me some time getting accustomed to.)
Want a deliciously moist fudge brownie in less than 2 minutes? Well, let's get it started...
Brownie In Minutes
Modified from: Brownie In A Cup
3 Tablespoons hot water
1/4 teaspoon instant coffee (optional)
2 Tablespoons oil
1/4 teaspoon vanilla
2 Tablespoons cocoa powder (I used 1 Tbsp. Special Dark & 1 Tbsp. Regular)
2 Tablespoons packed brown sugar
1 Tablespoon sugar
1 Tablespoon Jif Mocha Cappuccino Spread or chocolate chips (optional)
1 - 2 Tablespoon chopped pecans, toasted (optional)
4 Tablespoons All Purpose Flour (I used 2 Tbsp. all-purpose & 2 Tbsp. White Lily Self-Rising, to give it a little lift.)
Topping (optional)
Marshmallow Creme
Smucker's Caramel Ice Cream Topping or Homemade Caramel
Smucker's Fudge Ice Cream Topping (I used Jif Mocha Cappuccino Spread)
Toasted Pecans, chopped
Whisk together water, coffee, oil, and vanilla in a medium bowl. (You can use the microwaveable mug or dish you're cooking it in. If you want to turn it out onto a dish after cooking, mix in a bowl and spray the mug or dish nonstick cooking spray before pouring in the mixture.)
Add the cocoa powder, sugars, mocha spread, and flour; stir until smooth.
Place in a microwaveable mug or dish. Cook in microwave for 1 1/2 to 2 minutes. (It took me 1 minute and 15 seconds) Check after the 1 minute mark. Center should still be soft. (The picture below is how it looked when finished cooking.)
Top with marshmallow creme, drizzle with caramel and fudge and sprinkle with nuts.
The Taste: AMAZING! REPEAT, if you dare!! :)
ENJOY! Come again...
Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage
Mini Cherry Crisp Pies
Hi everybody :)
Summer is almost over and Fall is very near, YES :) This recipe is my celebration to the end of the sunny days, until we meet again Summer... Farewell.
Since I had so many views on the Mini Peach Cobblers , I decided to make another mini dessert, Mini Cherry Crisp Pies. These little pies have a flaky buttery bottom crust, a crunchy topping, with a sweet and tart goodness in the middle.
I wanted the taste of a crispy crunchy topping like in the Cinnamon Apple Crisp but with a buttery flaky crust like in the Praline Liqueur Pecan Pie, so I came up with a combination of both. Let's get it started...
What I did...
Mini Cherry Crisp Pies
Filling:
4 cups sweet cherries, pitted
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Cooking spray
Topping:
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds or pecans
Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, chilled
1/3 cup unsalted butter, chilled; cut into small pieces
5 to 7 tablespoons cold water
To Prepare the Pastry:
In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in thirds. On a lightly floured surface, roll out ball to fit three 8 - 9 oz ceramic ramekins baking dishes. Transfer pastry to baking dishes; trim even the edges.
Add filling. Roll out remaining pastry;
Preheat oven to 375°.
To Prepare the Filling:
Combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into pastry shells.
To Prepare Topping:
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds.
Sprinkle oat mixture evenly over cherry mixture.
Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.
What I Think:
The Taste:
I love the sweet/tart balance of the cherry filling. The dried sour cherries and the cranberries help offset the sweetness of the others cherries just right. The dried blueberries added a nice touch too. Like I mention before the topping and the crust were AMAZING!!! REPEAT AS OFTEN AS POSSIBLE!
ENJOY! Come again...
Linked to:
From the Farm Blog Hop
The Better Baker Weekend Potluck
Friday Food Frenzy
Marvelous Mondays @ This Gal Cooks
Mop Up Mondays - I Should be Mopping the Floor
The Chicken Chick: Clever Chicks Blog Hop
Flour Me With Love: Mix it up Monday!
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Titus 2 Tuesday
Two Cup Tuesday No. 36
Time to Sparkle!
Tuesday-Talent-Show: Chef In Training
Zentmrs: Tuesday Table
Wednesday Whatsits
Wake-Up Wednesday
