Mummy Granola Bars

Granola bars have been on my “to make” list for quite some time. In fact, I’ve tried making them before with disastrous results.

So I did some searching for another type of recipe – this one a no bake!

These chewy granola bars are made kind of like rice krispie treats! They’re packed full of healthy ingredients (and sugar) and given the mummy treatment with a drizzling of melted white chocolate. To give the mummies eye, I simply cut raisins, though melted dark chocolate would work quiet well, too.

These granola bars have an airy crispiness from the rice cereal and a smokey sweetness from the local honey I used in the recipe. Because I was mummifying these granola bars with a drizzling of white chocolate I opted to omit the mini chocolate chips.

If you have a granola bar recipe you swear by, by all means use that – and share it in the comments, I’d love to expand my granola bar repertoire!

Mummy Granola Bars

Ingredients:

  • 6 tbsp butter
  • 1/3 C brown sugar
  • 1/4 C + 2 tbsp honey
  • 1 1/2 tsp vanilla extract
  • 2 C quick oats
  • 1 3/4 C crispy rice cereal
  • 1/2 C sliced almonds
  • 1/4 C flax meal
  • white chocolate
  • raisins or dark chocolate

Steps:

  1. Line a 9×11″ baking pan with aluminum foil and lightly grease with cooking spray.
  2. In a large pot over medium heat, melt the butter, brown sugar, and honey together. Bring to a boil, reduce the heat, and cook 2 more minutes, until thickened slightly. Remove from the heat and add the vanilla, stir to incorporate.
  3. Fold in the oats, cereal, almonds, and flax meal. Mix until combined.
  4. Pour into the prepared baking dish and press firmly. Cover and refrigerate until set, at least 2 hours.
  5. Remove from the fridge and cut into rectangles.
  6. Melt the white chocolate and pour over the granola bars to make them look like mummies. Cut a raisin in half for each granola bar to make eyes.
  7. Store in the refrigerator.

*This recipe is adapted from Jenn at https://www.onceuponachef.com/recipes/chewy-chocolate-chip-granola-bars.html*

Mummy Granola Bars | Sew You Think You Can Cook

#ChoctoberFest: Halloween White Chocolate Raisin Bars

#Choctoberfest

I’m opening up my #ChoctoberFest offerings with the chocolate that’s questionably chocolate. I know, I’m a rebel. I’m talking, of course, about white chocolate.

Upon making these bars I came to the conclusion that, to me, white chocolate tastes like Christmas. I’m not sure why, but there it is. Therefore, I decided to up the Halloween factor because, folks, it’s way too soon for Christmas things.

I took a cranberry white chocolate bar and swapped some raisins. For that spooky black and orange combo I dyed the frosting. Bingo bango. Happy Halloween and happy #ChoctoberFest!

Halloween White Chocolate Raisin Bars

Ingredients for bars:

  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 C brown sugar
  • 1 stick butter, melted
  • 3/4 tsp vanilla extract
  • 1/2 C white chocolate chips
  • 1/2 C raisins

Ingredients for frosting:

  • 2 tbsp butter, softened
  • 2 tbsp cream cheese, softened
  • 1 – 1/3 C powdered sugar
  • 2-3 tsp heavy cream, as needed
  • food coloring (optional)
  • raisins and white chocolate chips for garnish

Steps:

  1. Preheat oven to 350 degrees F. Line a 9×9″ cake pan with foil and lightly grease.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, whisk the egg, brown sugar, butter, and vanilla until combined.
  4. Combine dry ingredients into wet ingredients and stir until combined. Fold in the white chocolate and raisins. Spread into prepared cake pan and bake 20 minutes, or until a toothpick inserted comes out cleanly.
  5. Make frosting: Using a hand mixer, combine the butter and cream cheese. Add the powdered sugar 1/3 C at a time until desired sweetness is reached. Add heavy cream a teaspoon at a time as needed to bring the frosting together. If using, mix in the food coloring.
  6. Spread frosting onto cooled bars. Garnish with white chocolate chips and raisins.

*This recipe is modified from Allison at http://celebratingsweets.com/cranberry-white-chocolate-bars-copycat-starbucks-cranberry-bliss-bars/*

Halloween White Chocolate Raisin Bars for #ChoctoberFest from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more chocolate recipes today: 

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SRC: Double Chocolate Cookies

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

It’s actually a miracle I’m even posting with The Secret Recipe Club today! We moved to California from Ohio last month and I felt quite confident that skipping out of April’s SRC reveal day would be the only break necessary to get through the travel.

I had no problem selecting and making my dish for today’s reveal, but I did have a problem blogging it! We got the keys to our new home April 16th, moved in April 18th, and received delivery of our goods on April 19th. I’m supposed to get internet installed today. Hopefully that happens. It’ll be a while before I get a chance to stop by and check out all of the other SRC posts today, but you can see them via the link at the bottom of my post.

Everything I’ve been doing has been via mobile, except for the rare occurrences when I was able to get away from the boys and sit at a coffee shop with wifi. I actually never left the house, if I had to drive, without my computer so I could at least type up blog posts (this one included) in Word so that when I did get a moment of internet bliss I could quickly and efficiently schedule some posts!

We met a few of our neighbors after moving in and one of them generously and thoughtfully brought over a 6 pack of beers from local breweries that he put together. I knew I’d be searching through my assigned blog, Dessert Before Dinner written by Stephanie, for a thank you treat. The Jalapeno Beer Cheese Bread caught my eye, but it was another SRC post. I knew everyone loves cookies so I decided on her White Chocolate Chunk Chocolate Cookies. I put most of the cookies in a large mason jar and tied it with a bow. It’s a good thing I did, too, because I found these cookies to be insanely addictive. I definitely broke my “only two cookies at a time” rule and even sneaked one for breakfast the following morning.

Double Chocolate Cookies for Secret Recipe Club from Sew You Think You Can Cook (1)

This recipe makes 18-20 cookies.

Double Chocolate Cookies

Ingredients:

  • 1 stick butter, softened
  • 1/3 C sugar
  • 1/3 C brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 C flour
  • 1/4 C + 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 C white chocolate chips

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until fluffy.
  3. Add the egg and vanilla and mix until combined.
  4. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add to the stand mixer and mix until combined. Fold in the white chocolate chips until evenly distributed in the dough.
  5. Drop spoonfuls of the cookie dough onto two baking sheets. Bake 10-13 minutes. Allow cookies to cool 5 minutes on the pan before removing to a cooling rack.

*This recipe is adapted from Stephanie at http://dessert-before-dinner.blogspot.com/2011/07/white-chocolate-chunk-chocolate-cookies.html*

Double Chocolate Cookies for #SecretRecipeClub from Sew You Think You Can Cook (2)

To see the other bloggers who participated in the Secret Recipe Club this month click here:

White Chocolate Amaretto Fondue

Valentine’s Day isn’t my favorite holiday. I don’t decorate for it and we don’t exchange cards or gifts. I didn’t even have festive kitchen towels until last year! Now that I’m a mom I’ll probably get more into the holiday. Especially once the little man hits school and has to have a Valentine’s Box. Assuming schools are still doing that tradition in 2019!

That being said, one tradition that I have implemented after getting married is having fondue! We received two fondue pots from our wedding and kept both of them.

You may recall that last year I didn’t post a fondue recipe. I promise you I’m not making this up for this blog post. (If you follow me on twitter you might have noticed that during last weekend’s #SundaySupper twitter chat I spent an hour answering questions with “fondue!”) I simply didn’t have any pictures from our previous years! And if I could have remember what recipes I found and followed it would have been a miracle. In 2012 I even did both savory cheese and sweet chocolate fondues – that’s the beauty of having kept both fondue sets.

I only did slightly better last year. I did pull out my camera and had a lot of fun taking pictures. But… I forgot to save what recipe I followed! Not that they’re very different from each other. White chocolate. Cream. Amaretto. Except that because the alcohol wouldn’t cook out of the fondue and I was pregnant I took the conservative approach and used almond extract instead.

Fondue

I wish you all a wonderful Valentine’s Day weekend, however you decide to celebrate. Don’t forget to tell the people in your life how much you love them!

#BundtBakers: Mint

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Let the countdown begin! We are ONE WEEK away from Christmas people! To celebrate I have a beautiful bundt for #BundtBakers today. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is mint and our happy host is Laura of The Spiced Life.

Because it is only festive, I chose peppermint. The flavor of the popular holiday treat – the candy cane! And to dress it up, I used my fabulous star bundt pan. Who says stars are only fitting for Independence Day?!

This bundt is coming with me tonight to an ornament exchange party. Which means I didn’t bake this beauty until yesterday. That is the latest I’ve ever baked my bundt! As you know, the month I hosted (October’s caramel theme) I was cutting it close thanks to a tactical error in reading calendars. At least this time my “procrastination” had a purpose.

candy cane bundt cakeAnd of course, I can’t bring something to a party without first tasting it myself. So I can tell you that this cake tastes exactly like a candy cane. And because I just had to photograph the inside of this cake, I can confidently take it to the party knowing that it even looks like a candy cane!

Candy Cane Bundt Cake

Ingredients:

  • 1 1/2 C vegetable oil
  • 1 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 3 C flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C buttermilk
  • red food coloring
  • 3/4 C white chocolate chips
  • 3 tbsp heavy cream
  • 3/4 C powdered sugar
  • 2 candy canes, crushed (optional)

Steps:

  1. Preheat oven to 350 degrees F. Grease a bundt pan.
  2. In the bowl of a stand mixer, combine the oil and sugar. Mix in eggs one at a time until incorporated. Mix in both extracts.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Mix 1/3 of the dry ingredients into the wet ingredients until combined. Mix in 1/2 of the buttermilk. Repeat with another 1/3 of the dry ingredients, the last of the buttermilk, and ending with the last 1/3 of the dry ingredients.
  5. Put 2 C of the batter into a separate bowl and color with food coloring.
  6. Pour 1/2 of the white batter into the bundt pan, top with the red batter, and finish with the rest of the white batter.
  7. Bake 60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in bundt pan before removing to a cooling rack.
  8. Make the glaze: In a double boiler, melt white chocolate with heavy cream. Remove from heat and whisk in powdered sugar. Glaze cake. Top cake with crushed candy canes, if desired.

*This recipe is adapted from Anna at http://www.crunchycreamysweet.com/2013/12/21/peppermint-candy-cane-bundt-cake-recipe/*

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If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Mint Chocolate Truffle Bundt from Stacy at Food Lust People Love

Creme de menthe butter bundt from Jane at Jane’s Adventures in Dinner

Double Mint Mountain Bundt Cake from Laura at Baking in Pyjamas

Bundt cake with chocolate glaze and mint frosting from Aisha at La cocina de Aisha

Chocolate Peppermint Bundt Cake from Rebekah at Making Miracles

Peppermint Cappuccino Cake from Renee at Magnolia Days

Mini Minty Bundt Cakes from Linda at Brunch with Joy

Fudgy Peppermint Bundt from Wendy at A Day in the LIfe on the Farm

Dark Chocolate Peppermint Bundt Cake from Andrea at Adventures In All Things Food

Chocolate bundt cake with peppermint dark chocolate ganache from Tux at Brooklyn Homemaker

Candy Cane Chocolate Bundt Cake from Cassie at Cassie’s Kitchen

Chocolate Mint Bundt Cake from Mara at Box of Stolen Socks

Double Chocolate and Mint Cheesecake Bundt Cake from Samantha at Un Mordisco Un Pecado

Peppermint Mocha Pound Cake Bundt from Tanya at DessertStalking Blog

Peppermint Candy Cane Bundt Cake from Mara at I love Bundt Cakes

Candy Cane Dark Chocolate Bundt Cake from Patricia at Patty’s Cake

Candy Cane Bundt Cake w/a Chocolate Ganache Drizzle from Teri at The Freshman Cook

Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate from Laura at The Spiced Life

Peppermint Patty Bundt Cake from Julie at Eat, Drink, Be Mighty

Peppermint Candy Bundt from Margaret at Tea and Scones

Mint Tea Mini Bundts from Kelly at Passion Kneaded

Candy Cane Cup Bundt Cake from Lauren at From Gate to Plate

Orange and Mint Bundt bread from Jelena at A Kingdom For a Cake

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