Chocolate Fudge Granola Bars

Chocolate Fudge Granola Bars on Whisk Together

Book: Still reading “When to Rob a Bank” and having to explain each time that I’m not really going to rob a bank!  And the one small chapter about robbing banks basically is that there is no good day to rob a bank (duh) and that there is a way to do it.  But most of us who have worked for a bank know the answer – and so do our superiors.  That’s why 2 week vacations are mandatory and cannot be split into 2 – 1 week vacations.  If you want the answer, you’ll have to read the book 🙂

Recipe:  I love a good homemade granola bar.  We still make and love these trail mix bars from a few years ago.  Although it is hard to beat some of the Costco deals on granola bars… even the KIND bars are still $1 each.  So, here is a yummy alternative to have granola bars at your fingertips!!

Why I loved this recipe:

1.  It is so simple – kids can make it!  They can measure and add the ingredients to the bowl.
2.  No baking required.
3.  I know all the ingredients going in
4.  We can change the ingredients to our tastes

Different ways to change these up:

1.  substitute another nut butter or soy butter for peanut butter
2.  Use any dried fruit you like: dried cranberries, dried pineapple, chopped dried apricots, etc.
3.  Use nuts instead of raisins
3.  Use dark chocolate or milk chocolate instead of semi-sweet

Chocolate Fudge Granola Bars 2 on Whisk Together

Chocolate Fudge Granola Bars
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1/3 cup coconut oil
  • 1/2 cup (3 ounces) semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1 and 1/4 cups old fashioned oats
  • 3/4 cup rice crisp cereal (Crisp Rice by Trader Joe’s, Kellogg’s Rice Krispies)
  • 3/4 cup raisins (or craisins, nuts, seeds, dried pineapple, etc.)
  • 1 Tb. mini chocolate chips or marshmallow bits
Instructions
  1. Lay parchment, non-stick foil or wax paper into a 8×8″, 9×9″, 7×11″ or equivalent size pan. It should hang off the sides for easy removal later.
  2. In a large microwave safe bowl, microwave the coconut oil and chocolate chips in 30 second intervals. Stir each 30 seconds. After 60-90 seconds, the chocolate should be melted or almost melted. Keep stirring and it will all melt together.
  3. Add the peanut butter and stir until smooth. If it will not melt together, put it back in the microwave for 15 seconds.
  4. Add the oats, cereal and raisins (or mix ins). Fold the mixture together with a spatula. Try not to crush the cereal.
  5. Pour the mixture into the pan . Use the back of the spatula to gently press the bars into the pan. Pop in the fridge for 2 hours to firm up. Lift them out of the pan, cut and eat! Keep covered in the fridge for longer term storage.
Notes
Recipe adapted from Sally’s Baking Addiction

 

Sweet Potato Bundt Cake with Rum-Plumped Raisins and Spiked Sugar Glaze

Sweet Potato Rum Cake_1 on Whisk Together

Another moist, tasty treat from our book club last week!  I have not been able to post too many recipes because I have been plowing through Bobby Dean’s new book “From Mama’s Table to Mine” and making failure after failure from that book.  I’m totally done with it and will never look back!  The food was edible… but nothing great.  So disappointing.

This was a very moist cake with a hint of rum flavor.  All the recent cake recipes are from Jeanne Ray’s novel “Eat Cake.”  Very pretty and very delicious.  Here is a photo of the cake table:

Cakes_1 on Whisk Together

Talk about wow!

Wildtree Logo w_ Tagline JPG

Ooh, have I mentioned I signed up with Wildtree this week?  I’m so excited!  Come click on the Wildtree link to see all the wonderful all-natural products that make dinner fast and healthy.  I will have some of their yummy recipes in the future, too!

Now, if you need something quick, delicious and red/white/blue for the Memorial Day BBQ, here is a great recipe – Berries ‘n Stars Pastry:

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Sweet Potato Bundt Cake with Rum-Plumped Raisins and a Spiked Sugar Glaze
Serves 16-20

Cake:
3/4 cup golden raisins
1/3 cup dark rum, plus more if needed
3 cups flour, plus more for the pan
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt, plus extra for salting the water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 large sweet potatoes
4 large eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup buttermilk

Glaze:
1/2 cup packed dark brown sugar
4 tablespoons unsalted butter
3 tablespoons whipping cream
1 tablespoon reserved rum from cake recipe

1. Preheat oven to 350 degrees. Spray with Baker’s Joy or grease and flour a 10 inch bundt pan.

2.  For 30 minutes or so, soak the raisins in the rum.  Sift together the flour, baking powder, soda, salt and spices.

3.  Prep the sweet potatoes while the raisins are soaking:  peel and cut into 1″ pieces.  Boil in a large pot of water until tender.  Pour them into a colander to drain.  Next, mash them and measure out 2 cups.

4.  With your mixer (use a whisk attachment if available), beat eggs and sugar together until light and fluffy – about 2 minutes.  Add vegetable oil and vanilla.

5.  Drain raisins BUT keep the liquid!!!  (I always seem to miss those important steps.)  Add 1/4 cup of that drained liquid to the batter.  Add the 2 cups of sweet potato mash to the batter.  Mix to combine.

6.  Next, you are going to do the alternating method.  This is when you add about one third of the flour.  Then, half the buttermilk.  Another 1/3 of the flour.  The other half of the buttermilk.  Finally, end with the rest of the flour.

7.  Fold in the raisins.  Pour into your bundt pan and bake for 80 minutes.  Cool 10 minutes and then turn upside down onto a wire rack.  Don’t cool completely – make the glaze!  It needs added to a warm cake, not cooled cake.

8.  To make the Glaze:  In a saucepan mix the sugar, butter and cream.  Bring to a boil and then let it boil another 3 minutes.  Take the pan off of the heat.  Add 1 Tb. of the reserved rum or fresh if you ran out.

9.  Using a toothpick (or I like skewers because they are longer), poke a bunch of holes into the cake.  Drizzle 1/3 of the glaze.  Now wait 15 minutes.  Add the rest of the glaze.  Now, let the cake cool completely.

 

Oatmeal Raisin Cookies

This recipe was highlighted today on Tasty Kitchen, so I thought I better add it here!  I love oatmeal raisin cookies.  I’m not a huge fan of chocolate and will take these over chocolate chip any day.  But I’m weird 🙂

These cookies are simple and scrumptious.  I found that chilling the dough helps and that overworking the butter might lead to a flat cookie.  Feel free to add 1-2 tsp. of cinnamon for additional flavor!

  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 cup Butter, Room Temperature
  • 1 cup Sugar
  • 1 cup Dark Brown Sugar (I didn’t have dark brown sugar once and it turned out fine with the light brown sugar too!)
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 3 cups Old Fashioned Oats
  • 1-½ cup Raisins
1. Preheat oven 350ºF. Mix flour, baking soda, baking powder and salt in a medium bowl.
2. Cream butter, sugar and brown sugar. Add eggs one at a time. Add vanilla.
3. Combine the dry mixture with the wet mixture. Stir in oats and raisins.
4. Drop by tablespoonfuls on a cookie sheet.  Bake 11-13 minutes.

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