January 30: Toasted Oat Breakfast Bars

Toasted Oat Breakfast Bars

Ingredients:
8 tablespoons (4 oz) unsalted butter
1/4 teaspoon salt
3 cups miniature marshmallows
1/2 cup creamy peanut butter
1/2 cup nonfat dry milk powder
4 cups toasted oat cereal
1/3 cup dried cranberries
1/3 cup lightly salted or unsalted roasted peanuts

1. Line a 8-inch square pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. In a large, nonstick saucepan, melt the butter over medium heat. Add the salt and marshmallows and stir until the marshmallows are melted. Stir in the peanut butter and milk powder. Remove from the heat and stir in the cereal, cranberries, and peanuts. Place the mixture in the prepared pan and press down. Let cool completely in the pan, then lift from the pan, set on a cutting board, and score into 16 bars, using a large knife.

Addition of salt and marshmallows

Addition of milk powder

Addition of peanut butter

Addition of toasted oats (Cheerios), dried cranberries and peanuts

Thoughts: Another very easy recipe. There were no problems making it, however, when the bars were cooled, it was extremely difficult to cut them into easy pieces. It was very crumbly and didn't stay together very well. I thought they were very bland with a hint of sweetness from the marshmallows. Since I'm writing about this a week after, I can say when I brought them to work, they weren't a big hit. I think only 2 pieces were eaten in a week. Fail I guess?!

January 22: Kentucky Blondies

Kentucky Blondies

Ingredients:
2 cups (9 oz) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (8 oz) unsalted butter
2 cups firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon Kentucky bourbon or apple juice, plus more for brushing on top
1 cup bittersweet chocolate chips
1 cups pecans, toasted and coarsely chopped

1. Preheat the oven to 350 and place a rack in the center. Line a 9x13 inch metal pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Mix the flour, baking powder, and salt together in a medium-size bowl; set aside.
3. In a large, microwave-safe mixing bowl, microwave the butter on high for 1 minute, or until it is completely melted and very hot. With a mixing spoon, beat together the melted butter and brown sugar. Let the mixture cool for 10 minutes, and then gently beat or whisk in the eggs, vanilla, and bourbon. Stir the flour mixture into the batter. Let the batter cool if it is still warm, and then stir in the chocolate chips and pecans.
4. Spread the batter in the pan and bake for about 35 minutes, or until golden and the edges start to pull away from the sides of the pan. Let cool in the pan for 1 hour or until completely cool. If desired, brush the top with extra bourbon. Grasp the foil, transfer to a cutting board, and cut into 32 squares. For a cleaner cut, chill for about 2 hours before cutting.

Addition of brown sugar

Addition of apple juice, vanilla and eggs

Addition of dry ingredients

Addition of pecans and chocolate chips

Before...

And after.

Thoughts: Blondies are always easy to make. Very straightforward. I used apple juice instead of bourbon and I did skip brushing additional juice on top. They came out well and were very tasty. The only issue I had with them is that they were a little hard and definitely became even stiffer the more days that went by. The only thing that was lacking for me was the nutty flavor (like usual).

This Week's Concoctions Ending 1/21

Again, I made nothing other than the "Weekly Cookie" this week...

This Week's Concoctions Ending 1/14

I made nothing other than the "Weekly Cookie" this week...

January 7: One-Bowl Cranberry Oat Cookies

One-Bowl Cranberry Oat Cookies

Ingredients:
8 tablespoons (4 oz) unsalted butter
1 tablespoon pure maple syrup
1 cup granulated sugar
1 large egg
1/4 cup 2% or whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups (6.8 oz) white whole wheat or all-purpose flour
1 3/4 cups old-fashioned oats
1/2 cup toasted and chopped pecans
1/2 cup dried cranberries

1. Preheat the oven to 350 and place a rack in the center. Have ready two ungreased baking sheets.
2. In a microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Coat a tablespoon with some of the melted butter, then use it to measure 1 tablespoon of maple syrup. Add the maple syrup to the mixing bowl, followed by the sugar, egg, milk, vanilla, and orange zest. Stir well with a mixing spoon, and then stir in the baking soda, cinnamon, and salt. Add the flour and stir until incorporated. Stir in the oats, pecans, and cranberries.
3. Drop rounded teaspoonfuls of batter onto the baking sheets, spacing about 2 inches apart. Bake one sheet at a time until the edges are browned, 10-12 minutes. Transfer to a wire rack to cool completely.

Addition of maple syrup that sunk right to the bottom

Addition of egg, orange zest, vanilla and sugar

Addition of salt, baking soda, and salt

Addition of flour

Addition of oats, cranberries, and pecans

Thoughts: We are currently in the middle of a snowstorm so I realized that I only had almonds, not pecans. I also never have pure maple syrup so I always use pancake syrup. I baked these for about 11 minutes and a couple of them still looked a little undercooked. They tasted a little too nutty for me and Patrick tasted something he didn't like about them but couldn't identify the taste.

This Week's Concoctions Ending 1/7

Here is the highlight of an item that I made this week other than the "Weekly Cookie"

Peach cake: Cake mix, canned pineapple, cool whip, cream cheese....

January 6: Black Bean Brownies

Black Bean Brownies

Ingredients:
1 (15.5 oz) can black beans, drained and rinsed
3 large eggs
3 tablespoons vegetable oil or extra-light olive oil
1/4 cup unsweetened natural cocoa powder
1/8 teaspoon salt
1 1/4 teaspoons vanilla extract
3/4 cup granulated sugar
1 teaspoon instant espresso powder
1/2 cup bittersweet (60% cacao) chocolate chips
3/4 cup pecans or walnuts, toasted and coarsely chopped

1. Preheat the oven to 350 and place a rack in the center. Line an 8-inch metal baking pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Puree the black beans in the bowl of a food processor or blender. Add the eggs, oil, cocoa powder, salt, vanilla, sugar, and espresso powder and process until smooth; stir in the chocolate chips and nuts.
3. Pour the mixture into the pan and bake for 30 minutes. The top should appear set and the edges should have pulled slightly away from the pan. Let cool completely in the pan, then chill the brownies, if desired. Grasp the foil, lift from the pan, set on a cutting board, and cut into 16 squares.

Addition of eggs and oil

Addition of sugar, espresso powder, salt, vanilla and cocoa powder

Addition of walnuts and chocolate chips

Thoughts: I used walnuts only because you can buy them at the store already chopped. I thought the walnut and espresso powder taste was very present. I couldn't taste the black beans at all.