Granola Bars, Violet-Style.

Mmmmm...

Mmmmm…

This is a recipe that I haven’t made in EONS, but my friend Kat asked if I had a recipe, so I figured I’d post it for my own future use. My kids really love it, so I should probably make it again at some point, right?

Homemade Granola Bars Violet-style.

Ingredients:
3 1/2 cups rolled oats (not quick-cooking)
1 cup high-fibre, crunchy cereal
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup melted margarine (or butter)
1/3 cup of brown sugar
2 cups of chocolate chips (or raisins, coconut, peanuts, etc.)
1 cup of honey (approx.)

Directions:
1. Preheat oven to 325F. Spray 11×13 pan with non-stick spray or grease with butter/margarine if you prefer.

2. Melt butter/margarine in microwave.

3. In a large bowl, mix oats, flour, baking soda, vanilla, melted butter, brown sugar.

4. One things are well-mixed, add in chocolate chips (or nuts, raisins,etc) Then add as much honey as required to make everything sticky (usually about 3/4 of a cup – but it depends on your dry ingredients)

5. Firmly press ingredients into the pan. Bake for 18-22 minutes or until golden brown. The bars will puff up around the edges a bit and the middle will still be soft. They will firm-up as they cool.

6. Remove from oven and allow to cool for about 5-10 minutes. Cut into bars and let cool fully in the pan before removing.

 

Notes:

You can add all sorts of good things to these bars. When one of my kids had a health issue that necessitated extra fibre, we added some of that powder stuff you can dissolve in juice. If I want to send these to school with the kids, I leave out anything nut-related (since the schools around here are nut-free).  I have no idea how long these will last in storage because they usually don’t last more than a few days in our house.

Banana-y Banana Bread.

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Bananay Banana Bread!

 

 

There are probably 990 kabillion banana bread recipes on the internet and in every grandmother’s cookbook. The problem, according to my husband, is that none of those recipes contain enough bananas.  A lot of them tell you to use an overly ripe banana, or maybe two, but depending on the size of your bananas, this one can take as many as 6.

It should not surprise you that this is really banana-y banana bread.

Bananay Banana Bread.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons of cinnamon
1/4 teaspoon salt
1/2 cup of butter, softened
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas 

Directions:

  1. Preheat oven to 350F. Lightly grease a 9×5 loaf pan.
  2. In a large bowl, combine flour, baking soda, cinnamon, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture – stir just until moistened.
  3. Pour batter into loaf pan.
  4. Bake for 60-65 minutes, until a toothpick inserted into centre of the loaf comes out clean.
  5. Let bread cool in pan for 10 minutes then turn out onto a wire rack.

Notes:

This banana bread is dense and .. well, there are a lot of bananas in it. You can adjust the cinnamon to your preference – we often use closer to a tablespoon because it compliments the banana flavour (and because we like cinnamon).

Carrot Cake!

Carrot Cake!

Carrot Cake!

This carrot cake would have tasted better if I had pulled together a home made frosting for it – but, instead, I used some “cream cheese flavour” frosting from a can. I’m not going to lie – even with subpar frosting, this cake totally hit the spot.  It’s SO carrot-y that it’s a bizarre shade of orange and brown (from the cinnamon and nutmeg) and so incredibly moist!

Carrot Cake

Ingredients:

2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoons salt
4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
4 eggs
1 1/4 cups canola or vegetable oil
1 cup granulated white sugar
1 cup packed brown sugar
2 teaspoons vanilla
4.5 cups grated carrots

Directions:

  1. Preheat your oven to 325°F. Line a 9”x 13” sheet pan (or two 9″ pans) with parchment paper.
  2. In a medium bowl, mix the flour,baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl (or in your stand mixer bowl) mix together eggs, oil, sugars, and vanilla until well combined.
  4. Add the dry ingredients to the wet ingredients. Mix until well-combined.
  5. Stir in the grated carrots.
  6. Pour the batter into the prepared cake pan and bake for approx. 45 to 50 minutes.
  7. Cake is done when a skewer in the middle is not goopy.
  8. Cool fully before frosting.

Notes:

You could add a cup of nuts and/or a cup of raisins to this if you felt like getting crazy with things. I am not a huge fan of raisins and was totally not surprised when I discovered that mine had expired a year ago – and decided not to use them.

This cake is really, really moist because it is full of oil. If you’re the sort of person who prefers to eat a bit lighter in the calorie department, consider swapping out some of the oil for some applesauce.

Éclairs.

Mmmmm.

Mmmmm.

For some reason, this recipe didn’t make it here – so I am posting it now, even though there are no delicious éclairs in my kitchen right now.  I wish there were, and I would definitely be making some now if I had the ingredients handy, but it is ridiculous cold outside and I can’t bring myself to put on pants.

From my notes:

SO EASY! It was like magic watching them puff up. They really DO seem super-duper fancy and they really ARE super-duper easy to make. This looks like a really complicated recipe, given all the ingredients and steps, but it’s way easy.  For real. Trust me.

Chocolate Éclairs

Makes about 10 éclairs.

Ingredients:

For the choux pastry:

1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 tsp salt
4 large eggs

For the custard filling:

1 package instant vanilla pudding mix
2 cups milk
1 cup heavy cream
1/4 cup icing sugar
1 tsp vanilla extract
1/4 tsp salt

For the mocha frosting:

1 stick butter, softened
2.5 cups icing sugar (make it in your blender!)
1/8 cup cocoa powder
1/8 teaspoon salt
1.5 teaspoons vanilla extract
1/4 cup strong coffee, cooled


Directions:

Make the pastry:

  1. Preheat oven to 450F. Place a silpat mat on a large cookie sheet and grease lightly.
  2. In medium saucepan, combine 1/2 cup of butter and water. Bring to a boil, stirring, until butter is melted.
  3. Reduce the heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough. Remove from heat and move into the bowl of a stand mixer.
  4. Add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly so the eggs don’t cook before they’re mixed in!
  5. With a pastry bag fitted with a large tip, pipe the dough onto the prepared cookie sheet into 10 strips that are approximately 1.5 inches wide and about 4 inches long.
  6. Bake at 450F for 15 minutes, then reduce heat to 325 and bake for another 20 minutes. They’re ready when they’re puffy and golden and sound hollow when lightly tapped on the bottom.
  7. Remove them from the oven and immediately push a butter knife through the end, almost all the way through. This will let out steam and moisture – it’s also where you’ll be piping the custard in, so make sure the hole is large enough for that.
  8. Let cool completely.

Make the filling:

  1. Combine pudding and milk and mix according to package directions (easy!).
  2. In a separate bowl, beat the heavy cream with a handheld mixer until soft peaks form.
  3. Beat in 1/4 cup of icing sugar, 1 tsp vanilla, and 1/4 tsp salt.
  4. Gently fold the whipped cream into the pudding.
  5. Scoop the mixture into a pastry bag fitted with a medium tip – you may need to enlarge the holes in the éclairs to fit the tip.
  6. Pipe the filling mixture into the éclairs until each one is full. You will likely have filling left over.

Make the frosting:

  1. Combine the butter, powdered sugar, cocoa powder, salt and vanilla.
  2. Mix until slightly combined, then add 1/4 cup of the coffee.
  3. Whip until the icing is light and fluffy.
  4. Smear onto the top of the eclairs. Or, if you’re fancy, do something fancy with a piping bag or, y’know, whatever.

Notes:

Store in the fridge. These get soggy after a day, though, so don’t expect to be able to make them too far in advance of eating (which sucks, because once people try them they really want you to make them for all occasions!) Even though the recipe makes about 10, they will disappear really quickly.

Banana Coconut Chocolate Chip Snack Bars.

.. more like rectangles.

.. tasty, chewy, golden..

I had a few extra bananas sitting around and wanted to try something other than the usual loaf of banana bread (even though I have an amazing banana bread recipe). Browsing around, I stumbled across a recipe for “snack cake”. Following some of the modifications suggested by other bakers in the comment section, I whipped up this recipe. They turned out more like bars than cake but oh, they’re good.

Be forewarned – they’re really sweet, chewy, a bit crispy on the edges, and are absolutely not a healthy sort of snack.

Banana Coconut Chocolate Chip Snack Bars

Ingredients:

ripe bananas
large eggs
cups white sugar
2 tablespoons molasses
teaspoon vanilla
8 tablespoons coconut oil
cup all-purpose flour
3/4 teaspoon fine sea salt
1/2 cup semi-sweet chocolate chips
1 cup of shredded coconut (sweetened)

Directions:

  1. Line a 9×13 baking pan with parchment paper (including the sides). Pre-heat your oven to 350 degrees.
  2. In a large bowl, or in your stand mixer (if you’re lazy), mash up the bananas. Add in the eggs, sugar, molasses, vanilla, and coconut oil. Stir it all up well.
  3. Combine the flour and salt in a small bowl. Add the flour mixture to the wet ingredients. Stir until everything is nicely combined. Don’t get crazy with this.
  4. Add chocolate chips and coconut and stir, again, just until mixed together.
  5. Pour batter into the prepared pan.
  6. Bake for 45 to 55 minutes (or until a toothpick comes out mostly clean).
  7. Cool fully before slicing.

Note:
My friend Alice took this recipe and made mini muffins – she baked them for about 25 minutes, or just until the top wasn’t mushy. I’m definitely going to try that next time because it was much neater and tidier and way easier to eat.

Banana Chocolate Chip Muffins

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Muffins!

I’ve been away for a bit – travelling for work – so haven’t had a lot of chances to bake anything new or crochet anything fancy. But it’s a long weekend here in Ontario and I had some older bananas to use up. One thing led to another and now there are muffins cooling on my counter.

Banana Chocolate Chip Muffins

Makes 12 large muffins (not ‘jumbo’, just large). 

Ingredients:

2 cups flour
3/4 cup chocolate chips
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
4 mashed bananas
3/4 cups packed brown sugar
1 egg
6 tablespoons oil
1 teaspoon vanilla
Directions:
  1. Preheat the oven to 375F.  Spray or grease-and-flour a muffin tray. You could use cupcake liners if you happen to know where yours are at the moment – some of us aren’t that prepared for this whole thing.
  2. Mix together the bananas, egg, oil, vanilla, and brown sugar.
  3. Add in the remaining ingredients and mix just ’til everything is combined.
  4. Spoon the mixture into the muffin cups.
  5. Bake for 18-22 minutes (test after 18 minutes) – or until the toothpick comes out clean.
  6. Allow to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling. Or, y’know, eat them scaldingly hot and burn your tongue. Whatever works for you.

Bacon Cheddar Biscuits.

Cheddar AND Bacon!

Cheddar AND Bacon!

For some inexplicable reason, I find biscuits difficult to make. They come out too dry. Too bland. Not puffy enough. (Or all of the above.)

My husband loves biscuits.

Of course.

I stumbled across a recipe that sounded easy and I tweaked it a bit for our own tastes. And it is SO GOOD that I’m sure no one in the house would complain if I made them every day. They’re easy, but they’re also crispy and buttery and very, very tasty.

Bacon Cheddar Biscuits

Makes about 20.

Ingredients:

2 1/2 cups of flour
1 1/2 tablespoons of white sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 cup of cold butter, cut into chunks
1 rounded cup of shredded old cheddar cheese
1/2 cup of precooked, crumbled bacon
1 cup of whole milk
1 egg, beaten

Directions:

  1. Preheat your oven to 425F. Line a baking tray with parchment paper.
  2. In your food processor, combine the flour, sugar, baking powder, and salt.
  3. Toss in the chunks of butter and pulse into the chunks turn into crumbs.
  4. In a small bowl, mix the egg and the milk.
  5. In a large bowl, dump the contents of the food processor. Stir in the bacon and the shredded cheese.
  6. Pour the egg/milk mixture into the large bowl and stir.
  7. It will be sticky. Very, very sticky. Use your hands to gently combine everything, if needed.
  8. Lightly flour your counter and scrape the dough onto it. Using your hands, press the dough down until it’s about 1/2 an inch thick.
  9. Use a round cutter (I use a 2″ one) to cut out the biscuits. Place them on the baking tray, about an inch apart (they don’t expand much outward, but they do grow upward).
  10. Bake for approximately 10 minutes, or until they’re crisp and lightly browned.
  11. The original recipe said they could be frozen. I refuse to believe that there could possibly be any left over for that.