Banana Wheat Germ Muffins with Nutella Swirl

April 15, 2014 by 41 Comments

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Friends, in exactly two weeks, I will be on a plane en route to Thailand. TWO WEEKS.

And I get to stay there for almost a month. That means no work, and lots of play, sun, Thai food (!!!), beach frisbee, and adventuring. I’ve had my travel vaccinations (they hurt. A LOT.), my bikinis are ready (they’re super cute), my appetite is building (for all that Thai food), and my brain is in vacation mode (already). I’m just so crazy excited!

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

I’m not really sure what things will look like in this space while I’m gone. I had hoped to get a few posts ready in advance and have them all set to publish while I’m away, but so far my procrastination is winning at this planning game. BUT. I do have two weeks to work with, so maybe there will be a food blogging miracle and I will still get it all done. Just maybe.

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

In any case, today I have muffins! These muffins are my kind of muffin. Healthy and packed with nutrients, yet they still taste super amazing and not at all like you might think a “healthy” muffin should taste. They are incredibly moist (yep, I said it) and totally flavorful. The Nutella swirl was kind of an afterthought – it looks pretty and tastes super awesome (obvi), but it’s totally not necessary. These muffins are also great naked in all of their banana and wheat germ glory.

If you’re anything like me, you always have a surplus of ripe bananas and are constantly looking for new recipes to try in an effort to fend off banana boredom. You just can’t have too many banana recipes. This is my current favorite!

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Banana Wheat Germ Muffins with Nutella Swirl (slightly adapted from Weelicious)

These muffins are made with whole wheat flour and wheat germ, and are sweetened only with honey. You can totally feel good about enjoying them for a convenient breakfast or a quick snack! Remember, the Nutella isn’t necessary if you want to make these a bit more virtuous. I bet peanut butter would taste great too! Makes 12 muffins. 

1 cup whole wheat flour

1 cup wheat germ

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

3 very ripe bananas, mashed

1/2 cup honey

3 TBSP. vegetable oil

1 TBSP. vanilla

1 egg

4 TBSP. Nutella, for swirling (optional)

Preheat the oven to 350°F. Line a 12-count muffin tin with paper liners or spray with non-stick spray.

Combine the flour, wheat germ, baking powder, baking soda, and salt in a large bowl. In a separate small bowl, combine the bananas, honey, oil, vanilla, and egg. Whisk together until well mixed. Add the wet ingredients to the dry ingredients and gently mix until just combined. Divide the batter evenly between the muffin tins. Drop a teaspoon of Nutella into the top of each muffin and use a toothpick to create a swirl. Bake for 20-22 minutes, or until lightly browned and a toothpick inserted into the centre of the muffin comes out clean. Remove from the muffin tin and cool on a wire rack. Muffins can be stored in an airtight container for up to 3 days. They also freeze very well.

Banana Wheat Germ Muffins with Nutella Swirl | Once Upon a Recipe

Filed Under: Bread, Breakfast, Snacks Tagged With: , , , , , ,

Fresh Bean Salsa

January 17, 2014 by 26 Comments

Fresh Bean Salsa | Once Upon a Recipe

High five friends, it’s Friday!

I say it every week, but I’m so glad that the weekend is here. I have fun plans with friends, a birthday party for my little bro (who’s not so little anymore, btw), and sleeping in on the agenda. There is nothing I love more than not having to wake up to the sound of an alarm. I will also endeavour to keep up with my 2014 goal of reading one book per month. I realize that reading a dozen books in a one year period doesn’t seem like much, but I’m going for achievable here. I’ve read a few great posts on book recommendations, which have directed me to some great reads (if you’re also looking for inspiration, try here, here, and the comments section of this post).

Fresh Bean Salsa | Once Upon a Recipe

Annnnnyways, today I bring you a very humble bean salsa recipe. My friend, Jill started bringing this salsa to get togethers a while back. It always got rave reviews, so I asked for the recipe. Then I started taking it places and it got more rave reviews. It’s super simple, yet extremely flavorful and healthy. All it takes is a little chopping, a little mixing, and a little time for the flavors to mingle together, and you’ve got yourself a great snack, appetizer, or even side dish. My favorite way to enjoy this salsa is with Hint of Lime tortilla chips (either Tostitos or Old Dutch), but I bet it would taste great on nachos (add after baking the nachos so the chips don’t get mushy) or alongside your favorite Mexican dish. I’ve even thrown leftovers on top of a salad. Use your imagination folks!

Fresh Bean Salsa | Once Upon a Recipe

Fresh Bean Salsa | Once Upon a Recipe

Fresh Bean Salsa

This bean salsa tastes best if you give it a chance to chill out in the fridge for at least a couple of hours. It will keep well in an airtight container in the fridge for up to three days. You can use the salsa of your choice. 

2-19 ounce cans of mixed beans, drained and rinsed

1 red pepper, chopped

1 small onion, chopped

1 large tomato, chopped

1 cup prepared salsa of your choice

Salt and pepper, to taste

Fresh cilantro, chopped

Chop. Mix. Allow to sit in the fridge for a couple of hours (or overnight, if possible). Enjoy with tortilla chips!

Fresh Bean Salsa | Once Upon a Recipe

Have the most marvelous weekend!

Filed Under: Appetizers, Snacks, Vegetables and Legumes, Vegetarian Tagged With: , , , ,

Pumpkin Maple Granola

November 4, 2013 by 35 Comments

Pumpkin Maple Granola | Once Upon a Recipe

It’s tempting to say “Winter is coming” in a very ominous voice. However, that would be a false statement due to the fact that Winter arrived the night before last in a flurry of wet snow and chilly wind. And just like that, it is Winter. Boom.

Pumpkin Maple Granola | Once Upon a Recipe

Pumpkin Maple Granola | Once Upon a Recipe

Seasons are funny, because we associate different things – and certainly, in my case, food – with each one. For example, when Fall arrived, I was so excited to bake with pumpkin and apples and cinnamon. And now that the first dump of the white stuff has fallen, I’m like “Peace out pumpkin, bring on the hot chocolate and candy canes!”

And the parkas, mitts, toques, and snow shovels.

Pumpkin Maple Granola | Once Upon a Recipe

However, it would be wrong to bid adieu to Fall without sharing one last pumpkin recipe with you. I was set on creating the perfect pumpkin granola recipe this year, and after several failed attempts, I think I finally found a winner. Packed with pumpkin, spices, and a few extras – pecans, pepitas, and dried cranberries – this granola makes a perfect breakfast or snack. Or an excellent consolation prize for embarking on the 6-month long, dark, and freakishly cold and snowy adventure that is an Alberta Winter. Happy Monday, friends!

Pumpkin Maple Granola | Once Upon a Recipe

Pumpkin Maple Granola

This granola combines the delicious fall flavors of pumpkin and maple. Lightly sweetened and generously spiced, it makes a great breakfast when sprinkled over yogurt and fruit, or swimming in milk. You might also be tempted to eat it by the hand full. Makes about 6 cups. 

4 cups oats

2/3 cup chopped pecans

2/3 cup pepitas

½ cup shredded coconut

¼ tsp. salt

1 tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

¼ tsp. cloves

¼ tsp. allspice

¼ cup ground flax seeds

¼ cup raw cane sugar

¼ cup maple syrup

3/4 cup pure pumpkin

¼ cup olive oil

1 cup dried cranberries

Preheat the oven to 325°F. In a large bowl, combine the oats through to the ground flax seeds. In a separate bowl, whisk together the raw cane sugar, maple syrup, pumpkin, and olive oil. Add to the dry ingredients and mix well. Spread the granola onto a large baking sheet that has been lined with either parchment paper or a Silpat. Bake for 15 minutes. Add the cranberries and stir, and then return to the oven for another 10 minutes. Stir and continue baking for 10 minute intervals until golden brown and no longer moist. (Mine took about 35 minutes total).

Allow to cool completely before storing in an airtight container. Enjoy with milk or yogurt.

Pumpkin Maple Granola | Once Upon a Recipe

Filed Under: Breakfast, Snacks Tagged With: , , , ,

Cosmic Cookies! [Vegan]

September 16, 2013 by 29 Comments

Cosmic Cookies | Once Upon a Recipe

Oh boy, friends, do I have a cookie recipe for you!

First of all, a little backstory. So there’s this organic market here in my ‘hood called Planet Organic. In the bakery section, you can find a lil’ treat called the Cosmic Cookie. It’s freakishly delicious, and also bordering on healthy, considering the oats, spelt flour, flax, etc. going on. I once bought a package of said cookies and jotted down the ingredient list with a plan to try to recreate them at home. However, the ingredient list was long, and trying to figure out the quantities of each ingredient just made my brain hurt. I hate math.

Cosmic Cookies | Once Upon a Recipe

My plans of creating these cookies at home fell by the wayside. I stopped purchasing them from the store because they ain’t cheap. My dreams died a little. Sad story, eh?

Cosmic Cookies | Once Upon a Recipe   Cosmic Cookies | Once Upon a Recipe

But then, something straight-up magical happened. A couple of weeks ago, I was reading the blog of my fellow prairie girl Christal (who writes a fantastic healthy-eating blog, BTW), and she dropped the best bomb ever: PO had released the recipe of their famous cookies! The angels started singing, I started crying tears of joy, and called all of my friends to share the good news. Well, not really, but you can bet your next paycheque that I hightailed it over to the PO website to check out the recipe. And proceeded directly to the grocery store to pick up everything I needed to make these cookies.

Cosmic Cookies | Once Upon a Recipe

I altered the recipe in a few areas, most notably, subbing in coconut oil for canola oil and almond milk for soy milk. The cookies turned out exactly as I’d hoped. I stored the cookies in an airtight container in the freezer and took them out as needed for snacks and lunches. They were especially perfect as pre-CrossFit fuel. PS. More on CrossFit later, as a few people have asked for details. As long as I survive the duration of the class, which is questionable, I will tell you a few tales. But in the meantime, bake up a batch of these cookies to sustain you through your work day/school day/workout/and so on. They truly are “cosmic” – out of this world!

Cosmic Cookies | Once Upon a Recipe

Cosmic Cookies  (adapted from Planet Organic’s Cosmic Cookie recipe)

A delicious and healthy cookie, packed with good-for-you and energizing ingredients. These cookies make a great regular or pre-workout snack. This recipe makes about 24 cookies. Feel free to make the cookies smaller, but remember to adjust the baking time accordingly. 

2 1/4 cups quick cooking oats

2 cups spelt flour

1 cup sunflower seeds

3/4 cup pumpkin seeds (plus extra, for sprinkling on top)

1/2 cup shredded unsweetened coconut

1/4 cup flax seeds

1 cup organic cane sugar

1 TBSP. cinnamon

2 tsp. sea salt

1 cup dark chocolate chips

1 1/2 cups raisins

1/4 cup water

1/4 cup blackstrap molasses

3/4 cup coconut oil, melted

1 cup unsweetened almond milk

1 tsp. vanilla

Preheat the oven to 350°F. Prepare two large baking sheets with parchment paper or a Silpat. In a large bowl, combine the dry ingredients (oats through to raisins). In a separate bowl, mix together the wet ingredients (water through to vanilla). Add the wet mixture to the dry mixture and mix until just combined. Portion the cookie dough using a 1/3 cup measure, and then slightly flatten the cookies prior to baking. Bake for about 24 minutes, or until lightly browned.

Cosmic Cookies | Once Upon a Recipe

Have a wonderful week, friends!

Filed Under: Snacks, Sweet Treats Tagged With: , , , ,

A Family Favorite | Puffed Wheat Squares

August 12, 2013 by 33 Comments

Puffed Wheat Squares | Once Upon a Recipe

Hi friends! I hope you all had a marvelous weekend. I spent mine with some of my favorite friends, drank too much sangria, danced until I was a sweaty mess, stayed up way too late, and this, coupled with the fact that I’ve been burning the candle at both ends for the past month or so has left me in the throes of an awful cold. I don’t know what it is about getting sick in the summer, but it always feels WAY worse to me. Like, oh hi, I’m running a fever AND my house is 98 degrees and rising – perfect! It’s a beautiful day and rays of sunshine are beaming through the window, BUT I’m sweating my arse off inside whilst being doped up on cold meds – AWE.SOME. No thank you. I’ll take a cold in the deep dark of winter over one in the depths of summer any day. At least curling up on the couch with a blanket and bad daytime TV seems slightly more appealing when it’s minus one million outside.

Puffed Wheat Squares | Once Upon a Recipe   Puffed Wheat Squares | Once Upon a Recipe

In any case, I’ve learned that I’m terrible at resting. Like, I know that when you’re sick, it’s usually a result of your body being run down and therefore rest is necessary to get healthy again. But I can only sleep so much. And I can only lay in a vertical position for so long. And I can guarantee that in the time that I am “resting”, my brain is already making 101 plans for what I need to do next. My brain isn’t very good at being quiet.

Puffed Wheat Squares | Once Upon a Recipe

So today, after lying on the couch for what seemed like days watching What Not To Wear and Diners, Drive-Ins, and Dives (seriously, those are the only half decent shows on during daytime hours, and I am using the term half decent very loosely), I decided that my compromise would be to continue to lay on the couch, write a blog post, and finally share this recipe with you. These puffed wheat squares have been on my list to share with you since I first started this blog, nearly three years ago (eep, three years!). I make them quite regularly, but have never taken the time to photograph them. One of the reasons being that they tend to get consumed rather quickly. However, I churned two batches of these squares out of my kitchen a couple of weeks ago for my Dad’s epic 60th birthday celebration, and took a few minutes to snap a few shots. And every last square was gone less than an hour after the platter was set out to be ravaged by the party-goers.

Puffed Wheat Squares | Once Upon a Recipe

These squares are chocolatey, sticky, and wonderfully chewy. The recipe comes from one of my aunties, and it is the best puffed wheat square recipe in the history of the land. Make no mistake – not all puffed wheat squares are created equal. Of paramount importance is the chocolately goodness to puffed wheat ratio. AKA. The chocolately goodness must generously coat each morsel of puffed wheat. Let’s be real, these squares aren’t a healthy treat. But they are damn good and ridiculously addictive. Which means you should probably make some immediately.

Puffed Wheat Squares | Once Upon a Recipe   Puffed Wheat Squares | Once Upon a Recipe

Puffed Wheat Squares

A family favorite! Makes about 24 squares, depending on the size. Perfect for parties and BBQ’s!

½ cup butter

1 cup corn syrup

1 cup white sugar

1/3 cup brown sugar

6 heaping TBSP. cocoa powder

1 tsp. vanilla

10 cups puffed wheat

Measure the puffed wheat into a large mixing bowl and set aside. Melt the butter with the corn syrup, sugars, and cocoa powder in a large saucepan over medium heat. Bring to a boil and simmer for 1 minute. Remove from heat, add the vanilla, and stir well. Pour the mixture over the puffed wheat and mix until the puffed wheat is evenly coated. Press into a 9×13-inch pan that has been lightly sprayed with non-stick spray. Allow to cool and then cut into squares. Store in an airtight container to maintain ooey-gooey freshness!

Puffed Wheat Squares | Once Upon a Recipe

Filed Under: Snacks, Sweet Treats Tagged With: , , , ,

Easter Feaster Detox | Coconut Oil Granola

April 2, 2013 by 44 Comments

Coconut Oil Granola | Once Upon a Recipe

So…I may have overdone it this weekend. You know, with the whole eating thing. One word: bruleedlemontartbananacreampiehotcrossbunscarrotcakechocolatejellybeans. Please tell me that your weekend was like this too.

It was?! Excellent! I have the perfect recipe to help you get back on track.

Coconut Oil Granola | Once Upon a Recipe Coconut Oil Granola | Once Upon a Recipe

After every holiday, I find myself itching to get back on the healthy eating wagon. Let’s face it – every holiday is practically an excuse to stuff your face with All. The. Things. At least, it is for me. And I’ve discovered that when I start my day with a healthy breakfast, I am much more inclined to keep eating healthy throughout the day. Likewise, if I start the day off with something unhealthy, or unfulfilling, then my habits throughout the rest of the day tend to snowball into something less than pretty. Funny how that works. I know I haven’t rubbed the following fact in your face for a while, but I’m going to Hawaii in a mere eight days.  And I intend to live in my bikini by the pool or beach for a large portion of my two week holiday. It’s time to detox from Easter Feaster.

Coconut Oil Granola | Once Upon a Recipe

One of my absolute favorite breakfasts is granola with yogurt and fruit. And dudes, granola is darn easy to make yourself! In fact, you’re likely to save yourself a bunch of fat, calories, and sugar when you make your own granola versus buying the packaged crap filled with ingredients that you can’t pronounce. I have been making this granola for a couple of years now, and it was my go-to granola recipe…until I came across the recipe you see below. I have been using coconut oil more often in my baking and couldn’t wait to try using it in granola.

Coconut Oil Granola | Once Upon a Recipe

Furthermore, the recipe comes highly recommended by two ladies that I trust when it comes to all things food. Why? Because they just know what’s up. If you haven’t already visited Megan or Cindy, get on it, STAT. I have never been disappointed by a recipe shared by either one of these lovelies, and this granola was no exception.

Coconut Oil Granola | Once Upon a Recipe

It is such a simple recipe, yet it packs so much flavor and crunch. Oh, the crunch! I seriously could not stop eating it by the handful the first time I made it. The coconut oil imparts a nice flavor, yet isn’t overpowering. Don’t take my word for it, try it for yourself! Jump aboard the healthy granola train!

Coconut Oil Granola (slightly adapted from Take a Megabite, which was adapted from Hungry Girl Por Vida)

3 cups oats

2/3 cup sliced almonds

2/3 cup sunflower seeds

1 cup shredded unsweetened coconut

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground cardamom

A pinch of nutmeg

1/2 cup coconut oil

1/4 cup honey

1/4 cup brown sugar

1 tsp. vanilla

1 cup dried fruit (optional)

Preheat your oven to 325°F. Line a large baking sheet with parchment paper.

In a large bowl, stir together the oats, almonds, sunflower seeds, coconut, salt, and spices. In a small saucepan over medium heat, melt the coconut oil with the honey, brown sugar, and vanilla. Pour over the oat mixture and stir to evenly coat.

Spread the mixture out evenly on the prepared baking sheet. Bake for 15 minutes. Stir and continue to bake at 10 minute intervals until golden brown. (Mine took 15 extra minutes).

Megan and Cindy suggest adding one cup of dried fruit after baking, if desired. I added dried cranberries and chopped dried apricots the first time I made this recipe, and it was delicious. Serve your granola with milk, over greek yogurt with fruit, or from hand to mouth. It will be pretty much impossible not to do the latter.

Coconut Oil Granola | Once Upon a Recipe

Sometimes I eat as though I was raised in a barn. So sue me. 

Filed Under: Breakfast, Snacks Tagged With: , , , , ,

There’s An App for That | Pasadena Pinwheels

December 15, 2012 by 15 Comments

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Aloha mes amigos!

‘Tis the holidays! At this time of year, every good host and hostess needs a few recipes in his or her entertaining arsenal – tried and true crowd pleasers that can be counted on time and time again. For me, Pasadena Pinwheels is one of those reliable appetizers that everyone seems to love. They are easy to prepare ahead of time, only need a quick nip in the oven before serving, and well, they’re kind of delicious.

Why not give ’em a try this holiday season? Whether you’re hosting a party or attending one and need something easy to take along (yes, we’re all going to be good guests this year), Pasadena Pinwheels are money.

I’ll even walk you through it. Let’s get started!

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

The ingredient list is trés simple. Cream cheese, a lil’ mayo, green chiles, tomato, onion, garlic, chili powder, salt, and tortillas. And some salsa for dipping.

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Pasadena Pinwheels | Once Upon a Recipe

Pasadena Pinwheels | Once Upon a Recipe

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix it all together. Spread it on the tortillas. Roll ’em up. Slice. Arrange them all pretty on a platter. Snack on the ends as you’re working. Refrigerate until you’re almost ready to serve. Pour yourself a glass of wine before your guests arrive. You deserve it.

Ten minutes before you want to serve your Pasadena Pinwheels, heat up your oven to broil, pop the whole shebang into the oven for a couple of minutes, just until things are getting toasty and golden. Boom. Dinner Appetizer is served. You can thank me later.

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Pasadena Pinwheels

8 ounces of cream cheese, softened

2 TBSP. mayonnaise

1 4-ounce can of diced green chiles

1 large tomato, finely chopped

1/4 cup onion, finely chopped

2 garlic cloves, minced

1 tsp. chili powder

1/4 tsp. salt

10 large flour tortillas

Mix everything together (an electric mixer works well). Refrigerate for at least two hours or overnight (to let those flavors mingle!). Spread evenly onto the tortillas, roll each tortilla up tightly, then slice into 1-inch rounds. Arrange on a platter or cookie sheet. Broil until golden brown before serving. Dip into salsa, if desired.

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

What is your favorite go-to holiday appetizer recipe? 

Filed Under: Appetizers, Snacks, Vegetarian Tagged With: , , , , , ,

Snack Attack | Chewy Granola Bars

December 4, 2012 by 19 Comments

Granola Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Friends, the holiday season is upon us! Have you noticed?

Christmas music has begun to play in the stores, new seasonal drinks are now available at Starbucks and the like (Peppermint Mochas!), and every evening when Bella and I get out for a walk, there are lights twinkling inside and outside of all the houses. (Oh, and it’s also dark by 4:30pm, hence the craptastic photos. Sorry friends, I couldn’t wait to share this recipe!) I love this time of year, but I must say, it really has creeped up on me this time around. Christmas is merely a few weeks away!

Granola Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Every year when December hits, I find myself scrambling to bake Christmas goodies, get my shopping done, and partake in fun holiday activities. Sometimes I am scrambling so much that I forget to take a breath and enjoy it all. And really, the main reason I am so in love with this time of year is that there is practically a standing excuse to gather together with friends and family to celebrate. There is something purely magical about coming together, eating delicious food, and toasting to the season with those people that bring joy to your heart. Call me a cheeseball, but I just luuuurrrrrve it.

On my bucket list for this holiday season:

  1. Go on a sleigh ride. I don’t know how I’m going to make this happen, but I’m sure gonna try! Anyone got a horse I could borrow? And a sleigh?
  2. Make a gingerbread house. Even though gingerbread houses never seem to get eaten (who wants to eat all that candy and cookie business after it’s been gathering dust for weeks?!), the process is so darn fun! And by process I mean putting more candy in your mouth than you put on the house. Magical.
  3. Watch one Christmas movie every week from now until Christmas. Top on the list – Elf, A Charlie Brown Christmas, and It’s a Wonderful Life (which I’ve never seen before – how?!)
  4. Fill a huge thermos with hot chocolate and Bailey’s, get a group of my favorite people together, and go tobogganing.
  5. Learn how to play an easy Christmas tune on the guitar. A party ain’t a party without a sing-a-long.
  6. Donate to those in need. I am very inspired by this.

…to name a few. What are some of the activities on your holiday bucket list?

Granola Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The holiday parties have begun. Time to get my arse in gear. But in all of this busy-ness, one cannot forget to eat! No problemo, I’ve got you covered with a dense and energy-packed granola bar that you can grab for a quick breakfast or snack on the run. I have been searching for ages for the perfect granola bar recipe. One that is chewy, not too sweet, and somewhat healthy.  The original recipe (taken from Whitewater Cooks) uses corn syrup, but I substituted brown rice syrup with great results. I’d really like to find a way to cut down a bit on the butter and sugar, but for now, it will do. This recipe makes a rather large batch, but they freeze very well once cut and put into an airtight container. I have also cut the recipe in half without issue – just use a smaller cookie sheet.

Feel free to change these up by adding your favorite mix-ins. I definitely recommend including the sesame seeds as they add a delicious crunch to these chewy bars. Any kind of dried fruit can be subbed in for the raisins, and some dark chocolate chips would take them to a whole other level.

Don’t forget to stop and smell the balsam friends. 😉

Granola Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chewy Granola Bars (slightly adapted from Whitewater Cooks)

Makes 24 very generous bars.

1 cup butter, softened

1 ½ cups peanut butter (smooth or crunchy)

1 ½ TBSP. vanilla

2 cups brown sugar

1 cup brown rice syrup

6 cups large flake oats

1 cup shredded coconut, toasted

1 cup sunflower seeds, toasted

1 cup sesame seeds, toasted

2 cups dried fruit/chocolate

Lightly toast the coconut, sunflower seeds, and sesame seeds in a skillet over medium heat, then set aside. In a large bowl, cream together the butter, peanut butter, vanilla, and brown sugar. Add in the brown rice syrup and mix, and then add the remaining ingredients and stir by hand.

Preheat the oven to 350F. Line a large (ie. 12 x 18 inch) cookie sheet with parchment paper and press the mixture into the pan. Bake for 20-25 minutes, or until golden brown around the perimeter and just set in the centre. Let cool slightly and then cut into bars. Freeze if the bars will not be consumed within a few days.

Granola Bars

Filed Under: Snacks Tagged With: , , , , , , ,

Sometimes You Just Need a Cookie | Skillet Chocolate Chip Cookie

October 22, 2012 by 23 Comments

Sometimes life just calls for a cookie. And not just any cookie. A humungous cookie that can be made in one bowl (a skillet, to be exact), is ready in less than 30 minutes, and that can be topped with a scoop or two of ice cream, and eaten straight out of said skillet as soon as it comes out of the oven.

Possible life events that may necessitate the making and the consumption of a skillet cookie:

-You had a bad day at work. Make yourself a skillet cookie. Invite friends over. You do not want to be faced with the task of eating the whole cookie yourself. I mean, you do, but you really don’t. You know?

-A good friend is going through a rough time. Make your friend a skillet cookie, give her some wine to help her wash it down (milk, what?), and most importantly, help her eat it.

-It’s that time of the month. Aunt Flo is visiting, the monthly curse, etc. What woman doesn’t use PMS as an excuse to eat a little extra chocolate? See point #1.

-Boy troubles.

-You have chocolate chips in your cupboard that are about to go bad and you must use them immediately, for fear of chocolate going to waste. That just wouldn’t be acceptable.

-You feel like eating a cookie.

-It’s Monday.

But really, if you need an excuse to enjoy a delicious, extra-large, hot, ooey-gooey cookie, you probably wouldn’t have come here in the first place. (However, if you do, I’ll gladly feed you as many excuses as you need. I’ve got your back.).

This recipe comes straight from here. No additions or substitutions needed, it’s quite perfect the way it is. I have made this skillet cookie more times than I care to admit since I first came across the recipe. It’s so darn easy, so good, and I always have the necessary ingredients on hand. Feel free to use your favorite kind of chocolate. My favorite is dark chocolate chips. Rumor has it that dark chocolate is full of many good-for-you things (antioxidants, iron, magnesium). See? This cookie is practically doing your body a favor. Get on it!

Chocolate Chip Skillet Cookie (from the lovely Sophistimom)

1/2 cup (1 stick) unsalted butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 tsp. vanilla

1 egg

1 1/2 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup chocolate chips

Preheat the oven to 350°F. Melt the butter in an 8-inch cast iron skillet set over medium-low heat. Stir in the sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

Add in the egg and mix well. Mix in the flour, baking soda, and salt until smooth. Stir in the chocolate chunks. Place in the oven for 15-20 minutes, or until starting to turn golden around the edges, and the centre is just set. Don’t overbake! Enjoy immediately (with ice cream, if you wish).

You’re totally going to burn your tongue on the first bite. Just sayin. 😉

Filed Under: Snacks, Sweet Treats Tagged With: , , , , ,

Giving Thanks | Caramel Cream Cheese Apple Dip

October 8, 2012 by 21 Comments

 

 

 

 

 

 

 

 

 

 

 

 

Happy Thanksgiving to my Canadian friends!

Today I will be making a concentrated effort to stuff myself to the gills with turkey, mashed potatoes, and pumpkin pie. Actually, pumpkin this, which is what I will be contributing to tonight’s dinner. I can’t wait to try it! Oh, and I don’t doubt that there will be plenty of wine consumption as well. What is a day holiday without wine?

 

 

 

 

 

 

 

 

 

 

 

 

Every Thanksgiving, we are encouraged to think about what we are thankful for. I remember as a young child in grade school, art classes around this time of year were always focused on colorful leaves, turkeys, and giving thanks. Even now, twenty years later, I still take a moment to think about some of the wonderful things in my life at Thanksgiving.

Driving to my parents’ house for Thanksgiving dinner yesterday (the first of two), I passed many houses with cars in the driveways and lining the streets. I thought of all of the families and friends gathering together to share a meal and give thanks for this beautiful life that we live. And I felt so thankful knowing that I had a house full of family waiting for me. I know that not everyone is so lucky.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s kind of a shame that we don’t recognize all of these wonderful things more often. It’s so darn easy to get caught up in day-to-day life and to focus on negative things. How tired we are, how much work we have to do, how we don’t have the money to do this or buy that, and the list goes on. We live in a bit of a pessimistic society, no?

So today, I encourage you to think of five things in your own life that you are most thankful for. You don’t have to share them with anyone but yourself. But you might be surprised at just how much you’ve got goin’ on. You’re pretty awesome, in case you need to be reminded.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whether you’re celebrating Thanksgiving today or not, I do encourage you to try this little number. This dip comes from one of my coworkers (thanks K!) – she brought it to a potluck at work and everyone raved about it. Apparently she always gets requests for “the apple dip” when attending potlucks, and I can see taste why. It is SO delicious! And incredibly simple. And a great way to enjoy Fall’s apple bounty! I brought it to dinner yesterday, and when we ran out of apples, we just used our fingers to finish it off. We’re classy like that.

 

 

 

 

 

 

 

 

 

 

 

 

Caramel Cream Cheese Apple Dip

8 oz. light cream cheese, softened

1/4 cup brown sugar, loosely packed

~1/3 to 1/2 cup caramel sauce

2 Skor bars, finely chopped

Mix the cream cheese and brown sugar together well. Spread evenly into the bottom of a shallow dish (~8 x 10″) or pie plate. Pour the caramel sauce over top and gently spread it out evenly. Feel free to add more or less caramel, depending on your tastes. Top with the chopped Skor bar. You could also top with shaved or chopped chocolate, if you prefer. Cover and refrigerate until consumption. Serve with sliced apples. Pears would be delicious too!

 

 

 

 

 

 

 

 

 

 

 

 

 

Take good care, friends! xoxo

Filed Under: Fruit, Snacks, Sweet Treats Tagged With: , , , , , , ,
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