Crunchy Munchy Honey Cakes

For years I've been trying to be all crunchy and granola and then I roll my eyes at myself at how ridiculous it is to keep up on every new "good for me trend". And then I try again. There are a lot of things we do in this house that are very Little House on The Prairie. For one, I pretty much never turn on lights. I forget or I just don't see the need always. I stub my toes a lot on misplaced toys and furniture, but I still have cat like eyes that mostly help me see in the dark. And so I don't really see the point. You know, it's dark and all. I bake pretty much everything from scratch, have considered owning chickens and milling my own wheat, and my husband keeps us happy in homemade booze. Well, beer. Sure, we could go buy a six pack of hoppy yumminess at one of the 15 local liquor stores, but that doesn't really jive with our need to create complex goodness from simple ingredients. 

While we are on the subject of complex goodness spawned by simplicity, let's talk granola bars.

Odd segue?

OK, sure, you CAN go to grocery store X,Y or Z and pick up one of 36 different kinds of granola bars. That is a fact. Most of them are packed full of stuff you can't pronounce. But, eh, that's not what got me. What got me was the fact that the fine purveyors of granola bars have started selling them 5 to a box. FIVE. People, I have three kids. It doesn't add up. So, I made them. And you know what? They are simple. And good.

Recipe adapted from New York Times.  You can find the original here.

Ingredients:

1/4 cup coconut oil

7 ounces (2 cups) rolled oats

1 1/2 ounces (1 heaped cup) flaked coconut

1/2 teaspoon cinnamon

1/4 teaspoon salt (optional)

1/2 cup mild honey, like clover

1 teaspoon vanilla

1 cup dark or semi sweet chocolate

1. Preheat the oven to 325 degrees Fahrenheit. Place the oats in a bowl and toss with the oil until thoroughly coated. Line a baking sheet or pan with parchment and spread the oats in an even layer on the parchment. Place in the oven and toast for about 20 minutes, stirring halfway through, until the grains are lightly toasted. They should have darkened slightly and should smell toasty. Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts. Stir together. Turn the oven down to 300 degrees.


2. Place the honey and vanilla in a saucepan or container that can accommodate at least three times the volume of the honey, and bring to a boil over medium heat. Reduce the heat to low and simmer 5 minutes. Remove from the heat and pour over the oat mixture. Stir until the oat mixture is evenly coated with honey.


3. Oil a 9-by-13-by-2-inch pan and line with parchment. Oil the parchment. Scrape the granola mixture into the pan and spread in an even layer. Place in the oven for 25 minutes, until just golden. Do not allow to become too brown, or the bars will be too hard. Melt chocolate in microwave on 30 second intervals until smooth. Spread over granola.  Garnish with shredded coconut.  Allow to set at room temperature, then cut into squares. Store in sealed container.

Basket case

Up until last week I was on a steady diet of three desserts a day.  As heavenly as that sounds, it was starting to take its toll on some weight loss progress I have made over the past few years.  After adding a fourth dessert at the 2 o'clock hour it was obvious something needed to change.  Two weeks ago the decision was made to lose sugar completely for a week.  Get the monkey off my back.  Me, the sugar fairy. Could I survive such a ridiculous challenge?  What kind of crazy sugar crafter would venture down this road of healthfulness? 

I am happy to report today marks 1.5 weeks without a dessert after every meal. Progress is progress no matter how small.

While I found the challenge to not eat sugary goodness fairly easy, trying to give it up completely is a whole different ball of chocolate.  I love sugar art, sugar crafting, sugar craziness too much to walk away completely.  So, I have been baking and finding reasons to give it away.  I'm using my kids as my quality control, which may not be the best idea because they (sweetly) love anything I bake. 

Easter is hopping up on us quickly and Miss Big was invited to a party by a sweet friend, and is there a better reason to pawn off sugary goodness?  A tisket, a tasket, here is your shortbread full basket!

This is a new recipe for me, but like all shortbreads the beauty is in the simplicity.  They smelled good. Some were covered in chocolate ganache and others were fondant.  The sweet springy goodness pictured are marshmallow fondant.  They got the kid's seal of approval, for whatever that's worth.

Try them and let me know if they are any good. ;)

Shortbread Cookies

Ingredients

1 lb butter
1 cup powdered sugar
3 tbsp brown sugar
1 tsp vanilla
4 cups flour

Method

Soften butter completely by cutting into pieces and leaving at room temperature for 1 hour.

Add sugars to softened butter and cream until fluffy.

Mix in flour by hand or by mixer, and turn out onto unfloured surface and knead for 5 minutes.

Roll to 1/4" thickness between two sheets of parchment paper. This is the EASIEST method for doing cut out cookies and the full instructions can be found here. Cut with cookie cutters and place on ungreased baking sheets. Reroll scraps.

Bake at 325ºF for 10-15 minutes or until golden brown.
Cool 5 minutes on sheets. Remove to wire racks to complete cooling.

Kids in the Kitchen, part uno

Baking and cooking is such an awesome concept for kids to grab at an early age; reinforcing math concepts and fostering independence, it is like a superhero household chore. Unfortunately, baking and cooking is also MY fun time. Sharing the kitchen with a bunch of stubby fingers just doesn't always hold it's appeal.

It used to. When Miss Big was just a wee one we purchased the super expensive learning tower and had her in there kneading pasta dough at 18 months. It was fun for her and for me, though I'm sure some concepts got lost on her. Add more kids and less time and kids in the kitchen starts becoming torture.

Fast forward a few (7!!!) years, and Miss Big is once again showing an interest in baking and cooking with me. Usually she just wants to eat everything.

Over the weekend SHE made Oatmeal Cranberry White Chocolate M&M Cookies, all.by.herself. And they were good. Really good. And we reinforced some weight and measurement concepts she was learning in school. And she totally showed her independence when she took some of the barely cooled cookies over to her friends.



The recipe, adapted from Quaker Oats Vanishing Oatmeal Cookie Recipe

Ingredients
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1/4 cup ground flax seed (like Bob's Red Mill)
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup dried cranberries
1 bag White Chocolate M&Ms (minus a few for testing...did you know these existed??)
1/2 cup white chocolate chips

Method
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, flax and salt; mix well. Add oats, cranberries, M&Ms & white chocolate chips; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min
Cook Time Time: 08 min

Feeling the Burn

Remember roller skating?

A few weeks ago I was honored to bake cupcakes for my sister-in law's 40th birthday party. The party was held in a roller rink that hasn't really changed since it was built in 19-whatever. Low ceilings, dark walls, the smell. Not a bad smell, just THE smell. If you spent anytime in a roller rink as a kid, you know what I'm talking about. We laced up our skates and headed onto the planks, ACDC pumping from the DJ "booth". My girls and I had a blast even though I am certainly no roller derby queen. What a great way to usher in a new decade. Old? No way. Psssssh. Take that 40.

Of course, the next day I may or may not have felt the burn. On the scorecard of life: Spunky little attitude: 1 Old age: 1.

The perfect cupcakes to celebrate: Chocolate Chili. Life is sweet, and if you're lucky a little spicy too.

Chocolate Chili Cupcakes with Dulce de Leche Cream Cheese Frosting



cupcake recipe from Chockylit

Ingredients:

4 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa powder
1-1/4 cup water
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground pequin chilies
2 sticks butter
1-1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla

Method:
Preheat oven to 350 degrees.

1)Measure out 1 1/4 cup boiling water. Combine with chopped chocolate and cocoa powder. Whisk until combined.

2)In separate bowl: whisk flour, baking powder, salt and ground pequin chilis

3)In bowl of electric mixer, beat butter until creamy. Add dark brown sugar. Beat until light and fluffy.

4)Add eggs one at a time. Beat well between each addition.

5)Add sour cream and vanilla.

6)Alternate adding flour and then chocolate mixture, flour then chocolate, then flour until everything has been combined.

7)Fill cupcake liner 3/4 full. Bake at 350 for about 25 minutes.


Dulce de Leche Cream Cheese frosting:

double, triple, or quadruple this recipe. It's so good you will want to eat it with a spoon!!

Ingredients:
2 cans Dulce de Leche (Nestle La Lechera)
1 stick unsalted butter, softened
1 cup confectioners sugar
(2) 8 ounce packages cream cheese, softened
3/4 teaspoon cinnamon, preferably freshly ground
1 teaspoon vanilla extract
pinch of salt

Method:
Combine 1 can of Nestle Culce de Leche with butter, cream cheese, cinnamon, vanilla, and salt. Beat on medium-high speed with paddle until light, fluffy and completely smooth, scraping down the sides of the bowl occasionally. Add confectioners sugar until combined at low speed, then beat on high until light and fluffy again.

To frost cupcakes fill one side of a piping bag with the other can of Dulce de Leche, scraping it up the sides and fill the other side with cream cheese frosting. Garnish with a sprinkle of cinnamon sugar, or a dash of chili if you are feeling spicy!

Springing Spring, Even if Spring Hasn't Sprung

Atypical. That's how we describe the winter here this year in Northern Illinois. No crazy snowstorms, no living-in-the-tundra-my-nose-hairs-just-froze temperatures. The trees and plants are confused. I'm confused.

Lacking deep winter hibernation, I am eager for Spring to spring. So is Mother Nature; come ask my magnolia. But since the groundhog predicted 6 more weeks of "winter" we will wait through "this" for the crocus and tulips and robins. Being impatient I thought maybe we could bake up some Spring. And we can!!

Enter: Lemon Blackberry Cupcakes. Tastes.Like.Spring




Lemon-Blackberry Cupcakes

adapted from Martha Stewart

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Directions

1)Preheat oven to 325 degrees. Line standard muffin tins with paper liners.
2)Whisk together flour, baking powder, and salt.
3)On medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed.
4)Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Fill cups 3/4 full. Bake until golden brown and toothpick comes out clean, about 25 minutes. Cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Blackberry Buttercream

1 Cup (2sticks) butter, softened
1/4 Cup seedless blackberry preserves
1 tsp. vanilla extract
1 Tbsp. lemon zest
5-6 Cups powdered sugar
tiny bit of purple food coloring

Directions:

Cream butter on medium speed until smooth. Add blackberry preserves, vanilla, and lemon zest and mix until well combined. Gradually add in powdered sugar. Beat on low until combined then beat fro 5 minutes on medium high until light and fluffy.

LOL funny!

Two posts in and WHAM! I stopped posting about my baking addiction. Seems I ONLY bake crazy when I should be jogging/sit upping/jumping jacking like crazy. Guess what? I'm going to be back...very, very soon. Yahoooooo!

"Thin" Mint

Girl Scouts. How do they get away with it? Giving something as irresistable as a chocolate wafer cookie dipped in minty chocolate a name like "Thin Mint". True, "Eat Seven Boxes in one Sitting" or "Someone Stop Me" aren't quite as catchy titles. How about "Minty Mayhem"?

Other than their low profile, there is nothing thin about these babies. They probably aren't meant to be consumed two at a time until somehow the springy green box disappears. They are magical.

When the call came that Girl Scout cookies were in excitement washed over me. Lame, I know. But then...fear. I was my little girl's biggest cutomer, and, uh, soon a dozen Thin Mint boxes will adorn my pantry or freezer along with their Little Brownie Baker brethern.

In an effort to not inhale box after box after box of cookie goodness the decision was made to include these babies in a cupcake. The idea being if they are baked into something that takes more like 2 and a half bites to consume I would feel more satisifed and not have to eat box after box after box of these little devils. I am fully aware this defies any kind of logic.
In my haste I cheated a little. I used a box brownie mix. Shame on me. Shame. Shame. Shame. Oh, whatever. They are still good.

The recipe for Minty Mayhem:

Makes about 20 cupcakes.

Whipped Chocolate Ganache (make this first since it needs to sit for a few hours in the fridge)

from the Whimiscal Bakehouse:

Melt in a bowl over hot water:

1/2 lb. semisweet chocolate

In a saucepan, bring to a boil:

1 quart heavy cream

Wisk 1/3 cream into choc. until smooth... Slowly wisk remaining cream. Fridge overnight or freeze and then whip until stiff.

Yield: 4 3/4 cups


Thin Mint Cookie Crust

1 sleeve thin mints ground to thin crumbs

3 tbsp butter

Melt butter and mix into cookie crumbs. Put about a tablespoon in cupcake liner. Press down to make a crust. Bake at 375 for about 7 minutes. Let cool.


Mix brownie batter according to instructions for "cake like" brownies. This usually includes adding an additional egg.

Add 1tsp of mint extract to the brownie mix.

Add batter to cookie crumb lined cupcake papers. Fill 2/3 full.

Bake 350 for about 20 minutes. Check to make sure toothpick comes out clean.

Cool. Top with whipped ganache and sprinkle with remaining cookie crumbs.