Chewy Chocolate Chip Granola Bars

Dear Jess,

We need to Skype soon! I want to hear everything about your honeymoon(s), and how co-habitation is going! Again... I am so excited for you!

I am almost as excited about these granola bars... but obviously not quite that excited. I have tried a couple different recipes over the years, and some have been rather tasty, but usually they are either too dry, too moist, or not yummy enough to bother making them again. This one, however, has won me over! If you are part of a 'peanut-free' school these will not due. I'm sure you could substitute the peanut butter for whatever you're allowed to use instead. Is it true that someone came up with an entirely nut free peanut butter twin but it tasted and looked so much like peanut butter that some schools banned it too in case it was mixed up?! Anyways... the point is: these are delicious.

I found it somewhere on the internet, but for the life of me I cannot find it again... good thing I printed it out!

Chewy Chocolate Chip Granola Bars
1 cup firmly packed brown sugar
2/3 cup peanut butter
1/2 cup liquid honey
1/2 cup butter, melted
2 tsp vanilla extract
3 cups quick-cooking rolled oats
1/2 cup shredded unsweetened coconut
1/2 cup sunflower seeds
1/2 cup craisins
1/2 cup wheat germ
2 tbsp sesame seeds
1 cup dark chocolate chips

1. Preheat oven to 350. Lightly grease 13x9 inch baking pan.
2. In a large bowl, combine brown sugar, peanut butter, honey, melted butter and vanilla and blend well.
3. Stir in remaining ingredients and mix well.
4. Press mixture evenly into prepared pan.
5. Bake for 15-20 minutes or until light golden brown.
6. Cool pan completely on wire rack (or in fridge)
7. Cut bars into desired size and shape.

Oh man. So tasty. Especially as an 'energy-boost' snack. I will be making these again for sure!


Love,

Granola Energy Bites

Dear Jess,

Your last post made me salivate! I have been craving Chicken Parmesan for a couple months now! I think I crave these things when it gets cold.

Here is another little fun thing to make. They are from Eat Shrink and be Merry. They're called 'Goody Two Chews' and they're awesome! I made them because I was bored, and it gave me an excuse to visit the new Bulk Barn that opened this passed Friday. Jason has taken a couple of these treats to work in his lunch every day since!

 

Goody Two Chews

adapted from Eat, Shrink and be Merry by Janet and Greta Poldeski

1/3 cup light peanut butter

1/3 cup pure maple syrup

2 egg whites

1 tsp pumpkin pie spice

1 1/2 cups low-fat granola

3/4 cup dried cranberries

(I also added some mini dark chocolate chips!)

1. Preheat oven to 250F. Spray two 12 cup mini muffin trays and set aside. In a medium bowl, beat together peanut butter and maple syrup on medium speed of electric mixer (I just used a fork.) Add egg whites and pumpkin pie spice and beat again until smooth.

2. Stir in granola and cranberries. Divide mixture evenly among muffin cups. Bake on middle oven rack for 45 minutes 

3. Remove from oven and cool completely on wire rack before removing clusters from pan. Store in an airtight container.

Note: I found that mixing wet ingredients in a smaller bowl, and dry ingredients in a bigger bowl and then pouring the wet mixture on top of the dry mixture was easier than the reverse. But to each his/her own!

Also... the book gives you a tip. Don't use overly sweet granola. These babies are going to be sweet enough! I just got the plain low-fat granola from The Bulk Barn with no added dried fruits etc.

I will be making these often for sure! I might even turn them into granola bars... with the possibility of dipping them in dark chocolate and/or peanut butter! The possibilities are endless!

Love,

My First Ice Day

Dearest Sally,

IT IS AN ICE DAY!

I woke up this morning feeling joyful and ready for an exciting day in the world of kindergarten. I had wonderful plans for a letter N craft to be followed by a night scene

craft. My dreams were shattered when I got the phone call at 6:30 that is was an ice day. I always wondered what it would feel like to have a snow day as a teacher . . . . it is better than when you are a kid.

Last night was Jesse’s birthday (he is now 26) and I made him a feast! On the menu was Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette, No-knead Cranberry Focaccia, and Chicken Wellington with Mushrooms and Spinach. I had to work all the cooking

in and around a meeting at the school, which kept the evening exciting. I combined the recipes from two different Food and Drink magazines and it turned out quite well.

Since I have the day off today I will most likely be bothering you to talk about your wedding and such. Have fun! I know I will.

Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette

Salad

¼ cup walnut pieces

12 dried figs, but into eighths

8 cups spinach

½ cup sliced red onion

¼ cup crumbled feta cheese (I used soft goat cheese)

Dressings

3 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

1 ½ tsp Dijon Mustard

1 clove garlic

Preheat oven to 350F

Place walnut pieces on a baking sheet and bake for 6-8 minutes or until nuts are golden brown and fragrant. Remove from heat and cool.

In a large salad bowl, toss figs, spinach, onion, roasted nuts and feta cheese.

In a small bowl, whisk together oil, vinegar, honey, mustard and garlic.

Drizzle salad with dressing and serve immediately.

No-knead Cranberry Focaccia

1 tsp instant or traditional yeast

1 ½ cups water, just warm to the touch

2 ¾ to 3 cups all-purpose flour

1 ½ tsp salt

1 cup sweetened dried cranberries

½ cup raisins

2 tbsp unsalted butter

1 tbsp coarse sugar (organic)

Proof yeast by sprinkling it over water in a large mixing bowl and setting it aside for 5 minutes. Then stir to dissolve yeast. Meanwhile, line a 9-inch round or square cake pan with aluminum foil, extending up and slightly over the side.

Add 2-¾ cups flour all at once to the proofed yeast; stir with a large rubber spatula or wooden spoon until flour is absorbed. Dough should be sticky, but not wet. Stir in additional flour if needed. Cover bowl with plastic wrap; let rest for 1 hour until doubled.

When dough has doubled, sprinkle salt evenly overtop; stir thoroughly. Let rest 10 minutes then add cranberries and raisins; mix well into dough.

Brush some melted butter over pan bottom and sides. Scrape dough into pan. Using buttered fingers, pat our to cover the pan bottom completely; top is rough in appearance. Brush with remaining butter.

Adjust rack below over centre; preheat over to 375F. Loosely cover pan with plastic wrap. Let rise for 30 minutes in warm spot on top of or near warm stove. Then uncover; sprinkle top evenly with coarse sugar.

Bake for 30-40 minutes or until richly golden. Cool on rack for 5 minutes. Using foil edges, lift loaf from pan. Remove foil and continue cooling bread on a rack. Cut warm loaf into wedges or slices to serve.

Chicken Wellington with Mushrooms and Spinach

8 cups packed baby spinach

½ cup water

2 tbsp extra virgin olive oil

2 shallots, finely chopped

4 cloves garlic

¾ cup garlic and herb cheese (I used goat cheese)

2 tbsp breadcrumbs

2 cups chopped mushrooms

1-½ tsp herbs de Provence

3 boneless skinless chicken breasts

Pinch of salt and pepper

1 pkg. puff pastry

1 egg beaten

Bring spinach and water to a boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside.

Return skillet to medium heat and add half of the oil. Cook shallots and garlic for e minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside.

Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbs de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink. Season with salt and pepper; set aside.

On a floured surface, roll out pastry to a 26x12 inch rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches on long sides and 2 inches on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly

Preheat over to 425F

Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing.

I have so many things to share with you and I can't wait to see/talk to you.

Love,