This recipe was perfect and very practical! I am very excited with how these turned out. Last month I tried some granola bars and they were awful, so I was a little worried to try some more, but these calmed the fears! This recipe is also extremely flexible. You can use whatever nut butter you want. I made two batches, using Nutella in one and peanut butter in the other. I think that the Nutella ones tasted much better. These bars have lots of protein for long days. I hope you do give them a try because I know you won’t regret it!
This Recipe came from Smitten Kitchen. You can find the recipe here.
*To use a 9 by 13 inch batch double. You will not need to alter cook time.*
- 1 2/3 cups quick rolled oats
- 1/2 to 3/4 cup granulated sugar (use more for a sweetness, use less for a mildly sweet bar)
- 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a blender)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 to 3 cups dried fruits and nuts (I used 1 1/2 cups of chocolate chips instead)
- 1/3 cup some sort of butter (I used Nutella Hazelnut spread, which I am convinced is the best!)
- 1 teaspoon vanilla extract
- 6 tablespoons melted butter
- 1/4 cup honey, maple syrup or corn syrup
- 1 tablespoon water
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.
Cool the bars in their pan completely on a cooling rack.
Once cool, cut the bars into squares.
~Kloe Sundberg ♪
Yes! Yes! These need to happen in your kitchen!
I realized in my about page that I never said my favorite things to eat. This is a kitchen blog after all! (he-he) Oh well! I’ll tell you now. Let’s see… my favorite dessert besides pie is rice krispie treats, so naturally, when I saw cookie dough rice krispie treats I was overly excited. I couldn’t even wait until afternoon to make these. I whipped these up in less than an hour this morning and boy were they good. My family totally loved the combo. I got the original recipe at this site: http://ambitionskitchen.blogspot.com/2010/10/cookie-dough-rice-krispie-treats.html, but I altered it some. Below is the version I made.
Cookie Dough Rice Krispie Treats
Eggless Cookie Dough:
In medium bowl, combine
1/2 cup plus 2 Tbsp. brown sugar
3/4 C. sugar
1/2 C. (1 stick) softened butter
2 tsp. vanilla
7-8 Tbsp. milk (dough should be sticky)
Mix until creamy
In seperate bowl, combine
1 3/4 C. flour
1/2 tsp. salt
1/2 C. mini chocolate chips
Add this dry mixture to creamy mixture. Mix until well combined. Set aside
2 Tbsp. butter*
10 oz. mini marshmellows
6 C. Rice Krispies cereal
In large pan, melt butter over medium low heat. Lower temperature to low and add marshmellows. Stir occassionally until melted and smooth. Turn off heat and add rice kripies cereal and stir until coated evenly with marshmellow mixture.
*This is reduced from the recipe you will find on the Rice Krispies box
Spray an 8×11 pan with non stick spray
Press half of the rice krispie treat mixture in bottom of pan by wetting hands with water and pressing the rice krispies evenly. Press all of the cookie dough evenly on top of rice krispie treat base. Top with remaining rice krisipie treat mixture, by pressing evenly with wet hands. Set aside until completely set; approx. 45 minutes. (After these set in the fridge I drizzled them with melted chocolate!) Cut into bars.
Enjoy! My family sure did!
~Kloé Sundberg ♪♫
I haven’t posted a cookie recipe in a while, have I? Nope! Okay everyone, here it is!
I saw this recipe on Crazy for Crust and I could not stop thinking about them. I finally made them yesterday and I was not disappointed. Most of our cookies turn out flat but these were wonderful! I am an enormous fan of Kit Kat bars and cookies so this was perfect. Only a genius would come up with putting those two together! You all must try these and I am certain you will enjoy them just as much as we did.
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cup Kit Kats, strips separated and broken into thirds (about 10 fun sized)
- 1/2 cup white chocolate chips (or milk or semi-sweet)
- Cream butter and both sugars until combined.
- Combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
- Turn mixer on low. Add egg, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add Kit Kats and white chocolate chips. NOTE: if you’re not using a stand mixer, chop your Kit Kats smaller. If you are using a stand mixer, run it on medium-low speed for about 15 seconds. The Kit Kats will break up smaller during mixing.
- Important: Cover bowl with plastic wrap and chill dough for at least 2 hours. They taste best when baked from the refrigerator.
- Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
- Scoop out 2 tablespoon sized balls and place two inches apart on cookie sheet.
- Bake for about 10-12 minutes. 10 minutes will be slightly underdone (the way I love them) but if you like a more done cookie, let them bake an extra minute or two. Let cool for 5 minutes, and then remove from pans to cool completely.
Read more at http://www.crazyforcrust.com/2014/01/kit-kat-cookies/#zo7yWjLapkJFtS3W.99
~Kloé Sundberg ♫♪
I am so happy to have received a Sunshine Award from Judit at Judit Bakes. She has a beautiful blog and is so sweet. It is so wonderful to make friends with similar passions.
Why did you start blogging? To share the recipes I make for my family and blogs are so much fun!
Sweet or Savoury? I like breads best, but a mix of the two like cinnamon rolls are downright awesome!
If you were to go on any reality TV programme, what would it be and why? I don’t know, I don’t watch much TV.
What was the last thing you Googled? Soft Pretzels
Night In or Night Out? Night out with the family doing something active!
What has been your favourite blog post to write? Chocolate Chip Cookie Dough Truffles
What’s the one thing you never leave home without? Shoes
Where would you most like to travel to? Western USA
If you could have any super power, what would it be? Running really fast! (Yup! I am a runner!)
What can we expect to find from your blog in the future? More crafts! More recipes!
Same questions are to be answered by the following nominees. CONGRATULATIONS all of you!
Sweet Eats and Crafts
I Need a Feed
Cookies Cakes and Bakes
Two Peas and A Wad
Cookies Cakes Pies Oh My
The Law Students Wife
Running Shoes and Chocolate Mousse
My Midwest Table
- Include the Sunshine Award icon in your post and/or on your blog
- Link to the blogger who nominated you
- Answer 10 questions about yourself
- Nominate 10 other bloggers to receive the award
- Link to your nominees and let them know you nominated them
- Indicate 10 questions for your nominees to answer
~Kloé Sundberg ♪
Sorry everyone, I think I missed a “Let’s Get Practical Week.” Oh well, this practical, fun recipe should make up for it right?
As a family we used to buy a lot of soft pretzels for a Sunday night snack from our local Sam’s Club, but then we realized it was kind of expensive for all of us. I mean, at the mall these things are priced pretty high. Now, you can have the same fun and enjoy making your own soft pretzels with this recipe! This past batch I made I did all pretzel shapes, but last time I did pretzel bites, which were small and cute! It would also been for a holiday if you made shapes to celebrate. Well, I think y’all get the point.
I got this recipe from: http://www.anoregoncottage.com/easy-no-knead-no-rise-soft-pretzels-kid/ .
Easy No Knead, No Rise Soft Pretzels
- 1 Tb. instant yeast
- 1-1/2 c. warm water
- 1 Tb. honey
- 1 Tb. salt (yep, a tablespoon- they’re pretzels, after all!)
- 4 c. flour (I use whole wheat pastry or 1/2 white and 1/2 regular whole wheat)
- 1 egg (for wash)
- salt for sprinkling (kosher is best for the familiar “pretzel salt,” but sea salt will do fine)
- Combine yeast, water, honey, and salt in the bowl of a stand mixer.
- Stir in flour and mix until the dough cleans the sides of the bowl (a couple minutes). The dough should be smooth to the touch, and will stick only when pulling off pieces- as soon as you start rolling for the pretzel shape, it should not stick to your hands or surface (add just a touch more flour if you have sticking problems- I never have to, though).
- Start preheating the oven to 425 degrees.
- Pull off pieces of dough (alternately, pat dough out and cut to get more even pieces), shape into letters, hearts, pretzels, animals, etc. and place on lined or greased cookie sheets.*
- Mix the egg with a bit of water and brush all over the dough shapes, then sprinkle with some salt.
- Bake for 15 minutes at 425 degrees.
- Cool for a few minutes before taking the first fabulous bite! The leftovers (if you have any…) can be stored in an airtight container (or frozen) and reheated in an oven for few minutes before eating.
*I always do one sheet at a time, as the first sheet will be done before you’ve finished shaping all the pretzels for the second sheet.
Makes approximately 20, depending on the size each pretzel.
Happy pretzel making!!
~Kloé Sundberg ♪
Okay people, since this is craft blog too, I thought it was time to do a post on a project. I did this one this past weekend with my younger sister and we had loads of fun.
Old drawer or a board from a craft store
Step 1. Place your board on newspaper and paint first layer. Allow to dry completely before touching it.
Step 2. If you are using an old drawer now you would add painters tape over the handle hole. I am sure there is a better way, but that is how we did it. Now, add second layer of paint and paint the border a complimentary color. Allow to completely dry before touching it.
Step 3. Stencil the words or picture you chose to have on your sign. Slowly paint in layers allowing them to dry completely before adding the next one.
Step 4. Display it for everyone to see!
~Kloé Sundberg ♪
So I have been trying and trying to make homemade French bread, but it has never worked before. Sure they were okay, but not quite perfect, ya know? This weekend my sister nailed it! You may have seen her comment on here as Cissy, a nickname I gave her. Anyways, she is a natural in the kitchen, and I have very happy to share this amazing recipe with you! It has a simple crust formed from the egg wash and steam and a wonderfully soft inside. Make this soon!
The recipe came from: http://www.thirtyhandmadedays.com/2012/05/quick-french-bread/ . Cissy changed a few things the second time around and the bread was much more flavorful, so I have those revisions italicized.
Easy French Bread
By Leigh Anne at :yourhomebasedmom.com (recipe slightly adapted from Cooks.com)
1/4 C warm water
2 1/2 tsp dry active yeast
1 tsp sugar
3 1/2 – 4 C flour
1 Tbsp sugar (2 Tbsp)
1 tsp salt (2 tsp)
1 C plus 2 Tbsp warm water (for slightly more moist bread add 1/4 cup more)
1 egg white and 1 Tbsp water
Combine water, yeast and 1 tsp sugar in a bowl. Allow to stand until bubbly. Add in sugar, salt and water. Gradually add in flour, mix well and knead for 5 minutes. Let rise for 15 – 20 minutes in a warm place. If you want to make two smaller loaves, divide dough in half. Flour a surface and roll out the dough with a rolling pin. Then roll up the dough jelly roll style and turn ends under and place seam side down onto a greased cookie sheet. Cut 3 diagonal cuts into the loaf about 1/4 inch deep. Combine water and egg white and mix. Brush generously onto loaf. Preheat oven to 300 degrees. Boil a pan of water. Pour water into a shallow dish and place on the lower rack in oven. TURN OFF OVEN. Place sheet with bread on the rack above the water. Let rise until double and then take out the pan of water. Turn oven onto 425 degrees and bake 10 minutes. Turn heat down to 375 and bake for 8 more minutes or until golden brown. (Note: When we made this we found that the bread was already done 5-7 minutes into the baking time at 425 degrees, so try that first and see how done your bread is so that it won’t burn!)
~Kloé Sundberg ♪