Blueberry Crumb Bars

You'll want to make these for a large group of people.

Otherwise you will be tempted to eat the whole tray.

A lemony shortbread crust with jammy blueberry filling.

These will not take you long to make.

In fact, I made a batch in the time it took Clara to read Nate the Great aloud.

Blueberry Crumb Bars

From Smittenkitchen.com

About 36 squares

1 cup white sugar

1 teaspoon baking powder

3 cups all-purpose flour

1 cup cold unsalted butter (2 sticks or 8 ounces)

1 egg

1/4 teaspoon salt

Zest and juice of one lemon

4 cups fresh blueberries

1/2 cup white sugar

4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Chocolate Espresso Bars with Dried Fruit

I love granola bars, I buy granola bars.

Starting today, I make granola bars.

It always pains me to buy them even on sale because the good ones are usually so expensive. Jim and I love Clif Bars but try to ration them because of how expensive they are.

Today, I was inspired by Grace to make granola bars.

I view this recipe as more of a ratio suggestion than a recipe because you could do anything with it.

I decided to make my first batch chocolate espresso bars and then added some chopped apricots and walnuts.

Some other flavour ideas:

~ Banana chip, Chocolate with Espresso

~ Carrot, Walnut with cinnamon and yogurt chips

~ Peanut butter, chocolate....(maybe some espresso in there too)

I doubled the recipe and used a 10 x 14 inch as well as an 8 x 10 baking dish to spread the mixture in because I wanted my bars to be really thin and look like a Clif bar. Mmmm.

Granola Bars

(adapted from whatscookingwithkids.com)

1 cup oats (quick cooking or old fashioned)

1 cup shredded wheat or weetabix cereal

1 cup walnuts

1 1/2 cups dried fruit (I used apricot, fig and golden raisin)

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp espresso powder

2 large eggs

1/4 cup honey

1 tsp. vanilla extract

1/4 cup finely chopped good dark chocolate (or chocolate chips)

Preheat the oven to 350 degrees.

Light oil or coat an 8×11-inch baking dish and set aside.

Place the oats, weetabix, walnuts, dried fruit, cinnamon, espresso powder

and salt in the bowl of a food processor and pulse until the mixture is finely chopped. .

Or chop fruit and crush cereal by hand and mix with other dry ingredients in a large bowl.

(The dried fruit should be the size of lentils.)

Whisk together the eggs, honey, and vanilla in a large bowl until well blended.

Add the oat mixture and chocolate chips and stir to combine.

Spread the mixture evenly in the prepared pan and flatten gently with the back of a spoon.

Bake about 18 minutes, or until the edgest turn golden brown.

Let cool completely in the pan before slicing into 12 bars.

The Cookie Jar

Here's what is in our cookie jar right now.

Baked Oatmeal with Pear

I find it feels so right to eat oatmeal on these cold, windy, late-winter mornings. The kids and I eat it a lot just boiled up with some maple syrup and milk on top.

Between granola making and oatmeal porridge we go through a lot of rolled oats. I have a feeling we're going to have an even harder time keeping oats in the house.

I tried a new recipe for baked oats today and since I had some pears left over from a cake I had made I threw those in too.

Jibs and I sat and ate it right out of the baking dish with a fork. It would be great as a breakfast but I can even see eating it as a dessert with some whipped cream on top.

Baked Oatmeal with Pear

2 1/2 C Rolled Oats

1/2 C steel-cut oats

1/4C Brown sugar

2 tsp baking poweder

1/4 tsp salt

1/2 tsp cinnamon

2 C milk

1/4 C sunflower or veg oil

2/3 C apple sauce

1 1/2 C chopped pear (I used a tin of pear halves chopped)

Mix dry ingredients together.

Mix wet ingredients, except pear, in a 4 C measuring glass.

Stir wet into dry.

Pour into a glass baking dish.

Bake at 400 for 20 mins.

Stir in pears and bake another 20 mins.

A Pretty-Perfect Cookie

The most memorable cookie I ever ate was in the kitchen of a B&B in Pennsylvania where my family stayed for a night probably 18 or so years ago. They will probably always be our family's favourite cookie. The owner of the B&B had just pulled a batch of peanut butter chocolate chip cookies out of the oven and we were lucky enough to have been right there to taste them hot. Made with chunky peanut butter and large morsels of chocolate, I'm pretty sure no cookie will ever measure up to those eaten that afternoon. We were kindly given the recipe and have since endearingly called them Dutch Colonial Treats.

I am quite sure my mum has made 500 batches of them, at least. I frequently had them in my lunch at school, we always had a cookie jar brimming with them and friends begged for them.

That said, sometimes we must break with tradition for a new cookie to enter the jar.

Keeping up with the constant need for a healthy supply and variety of cookies for my family, church, friends and other abundant events that call for cookies, can be quite an undertaking.

So when I find a new cookie that turns heads and tummies, I take note. (Thanks Martha Stewart for yet another delightful cookie.) These cookies have had rave reviews and I've made them a bunch of times in the last couple of weeks. My dad says they're one of his favourite cookies and has frequented my cookie jar quite a bit lately. I love you Dad:)

Say, what's in your cookie jar?

My apprentice rolling cookies.

Jibs says, "I give these cookies a big thumbs up!"

Perfect Oatmeal Pecan Chocolate Chip Cookies

(An Everyday Food recipe from Martha Stewart March 2011)

Yields: 3-4 dozen

1C AP Flour

1 1/4 Rolled Oats, Not quick oats!

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

3/4 C unsalted butter, room temp

1 C light brown sugar

1 tsp vanilla

1 large egg

1C chopped pecans

1 C chopped chocolate or chocolate chips

Heat oven to 350*.

In a med bowl mix flour, oats, salt, BP and BS.

In a large bowl using an electric mixer (I use my Kitchenaid) cream together butter and sugar until fluffy, about 4 mins. Add egg and vanilla. Scraping bowl as you go.

With mixer on low add flour mixture, beat just until combined. Stir in nuts and chocolate.

Drop dough by Tbspfull 2 inches apart on a parchment or greased sheet.

Bake 12 minutes.

Should last about a week in your airtight cookie jar, unless little bitty hands get to them first!

Enjoy....we sure are.

Energy Bars for Little Hands

Most mornings I need to make Jibs a preliminary breakfast while I'm making his full breakfast. Usually he has a banana, fruit smoothie or some cheerios to chew on while his eggs and toast are cooking. Clara found a recipe for energy bars in her beloved cookbook Salad People. With a basic ingredients and a very forgiving dough, we made these lovely, filling little treats which perfectly satisfy my ever hungry boy.

One of the nice things about these bars is you can't really over mix the dough, so it's a perfect job for little hands to squish and squeeze. I used less sugar and added dried cranberries in the place of raisins. Next time I think I might add some pumpkin seeds and raisins or walnuts and dates. Protein powder is called for and easy to find at bulk food stores (I get mine at costco) but if you cannot find it or want to make them now just substitute with flour.

Diminutive Energy Bars

1C AP flour

3/4C protein powder (sub in more flour if you don't want to use protein powder)

1/2tsp salt

2C rolled oats

3/4tsp cinnamon

1/3-2/3C brown sugar

1/2C raisins (or craisins, walnuts, almonds, figs...)

1 1/2C Vanilla Yogurt (I use Astro Balkan style)

1/4 C canola oil

Preheat oven to 375*- Grease 24 muffin tins.

Combine flour, powder, and salt in a large bowl. Stir in oats, cinnamon, brown sugar and raisins (or any other additions that sound good).

In a 2C measuring cup whisk together yogurt and oil.

Stir wet ingredients into the dry and mix very well with your hands or the hands of a small one wanting to help.

Place about 1 1/2 Tbsps of the batter to each well greased muffin cup poking into place.

Bake 12 mins or until lightly brown around the edges. Do not overbake.

Store in an airtight container. I imagine they would freeze well if you wanted to freeze half for later. Though I haven't tried.

enjoy.

Oat cakes and honey

Since we've had a couple of cold days I have been back at the stove a lot more again. I made a batch of oat cakes for our Truth Application Group Sunday night and served them with some cooked raspberries and cheddar cheese. We liked them so much that I made them again for us to snack on this week. They are so easy to whip up and only cook for 15 minutes. I'm going to try one with some cinnamon honey we bought from Boards Honey a couple weeks ago.

Oat Cakes

• 2 cups old-fashioned oats
• 1/4 cup light brown sugar
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup oat flour, plus more for dusting work surface (I grind up Oats in my coffee grinder. But if you want, oat flour can be purchased at bulk food stores)
• 1/4 cup butter, cut into small pieces
• 3/4 cup buttermilk

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
2. Stir together oats, brown sugar, baking soda, and salt in large bowl.
3. Place oat flour in separate bowl. Rub butter into oat flour with fingers until mixture is crumbly.
Stir in oat mixture, then buttermilk.
4. Dust work surface with oat flour, then roll out dough to roughly 10- x 8-inch rectangle 1/4-inch thick. Cut rectangle into 12 squares with chef’s knife. Cut each square into 2 triangles. Place triangles on prepared baking sheets, and bake 15 to 20 minutes, or until oat cakes are light brown. Cool.