Category Archives: Bars

Crunchy Peanut Butter Oat Bars

Today we had our Quarterly NST meeting and I had to come up with a quick snack for our 12:00 o’clock meeting to fuel the team. I love these diverse bars. You can add whatever you have on hand. They are quick to make but quick to be gone as well. Bonus they are no bake.

Yields: 18 bars

Ingredients:

1.5 cups 100% quick oats

1.5 cups brown puffed rice

1/4 cup raw sugar

1/2 cup honey

1 tsp Mexican vanilla extract

1/8 kosher salt

1/4 cup mini chocolate chips

1/4 cup unsalted roasted peanuts

1/2 cup crunchy peanut butter

1/2 cup creamy peanut butter

2 TB milled flaxseed

Pre directions: foil line a 9 by 13 and spray with cooking spray. Set aside.

Directions:

1. Place puffed rice, oats, peanuts, flaxseed

and mini chocolate chips in a medium bowl.

2. In a seperate large bowl add peanut butters, honey and raw sugar. Microwave for 1 minute and stir about half way through and continue to heat mixture.

3. Add the vanilla and stir. Add in dry ingredients. Stir to combine.

4. Once throughly mixed pour mixture into the foil lined pan.

5. Spread evenly into pan with spatula.

6. Cover and let set overnight in refrigerator to set.

7. Lift bars out of the pan by foil and set on cuting board and cut into 18 bars.

Enjoy!

Mint Brownies with Chocolate Ganache

Today is National Registered Dietitian Day. In honor of the celebratory day. I made the team mint brownies to go with a cute idea I found on pinterest regarding appreciation and coining “mint” through the poem. I tweaked a poem for teachers to relate to registered dietitians and it goes like this:

Thanks for your dedication and commit-“mint” to our team.

 Thanks for your encourage-“mint” to always do our best.

Thanks for your involve-“mint” in making our patient’s lives better.

Thanks for your invest-“mint” of time and energy  to make Trinity such a great place to be.

 Thanks for making each day an enjoy-“mint” to come to work.

Thanks for helping to create a nice environ-“mint”  for our co-workers and students to learn and grow.

Everything you have done this year has really “mint” a lot to me!!! Happy RD Day!

The original recipe can be found on Bob’s Red Mill Blog and only yields a 8 by 8 inch amount.

This recipe Yields: 1 13 by 9-inch pan (32 brownies)

Prep work: Preheat oven to 350 degrees. Line a 9 by 13 with foil and spray with cooking spray. Set aside

Ingredients:

For the Brownie Layer

3 sticks (24 tablespoons) Unsalted Butter
6 oz squares Dark Chocolate ( I prefer Trader Joe’s 72 %)
6 large Eggs, at room temperature
1 teaspoon pure Mexcian Vanilla Extract
3 cups Raw Sugar or Granulated Sugar
1 cup Whole Wheat Pastry Flour
1/2 cup All-Purpose Flour

For the mint layer:

6 tablespoons Unsalted Butter, softened
3 cups Powdered Sugar
3 tablespoons Skim Milk
1 1/2 teaspoon pure Peppermint Extract ( I used Watkins)
4 drops Green Food Coloring

For the chocolate ganache topping:

3 ounces Dark Chocolate
3 tablespoons Unsalted Butter

Directions:

1. Using a double boiler method, melt the butter and chocolate for the brownie layer. Once all the chocolate and butter has been melted remove from heat and allow to cool slightly and add each egg separately to the melted chocolate batter. Whisk after each addition. Place the chocolate mixture in a large bowl and add sugar and vanilla to the chocolate batter whisk to incorporate. After all the sugar has been blended throughout add both flours and whisk to separate throughout. Place the batter into the prepared foil oven safe baking dish and place in oven for 40 to 45 minutes at 350 degrees.

Or until toothpick comes out clean. Allow the brownies to cool completely on rack.

2. Once the brownies have cooled start the second layer, the mint layer. Place butter in a stand mixer bowl, place on medium to high speed and cream butter, decrease speed and gradually add the powdered sugar, milk, food coloring, and mint extract. Mix until everything is smooth and creamy and the color of the filling is to your liking.

Place filling on top of cooled brownies using a spatula to spread evenly. Place brownies in refrigerator to so that the filling layer can harder before placing the ganache.

3. Once the mint filling layer has hardened, prepare a second double boiler for the ganache. Place the dark chocolate and butter in the double boiler and allow the chocolate and butter to melt completely. Once everything has melted place the ganache on top of the mint layer. Spread evenly with a metal spatula. Cover the brownies with a plastic lid or plastic wrap and allow to cool completely before cutting into bite size pieces.

Helpful hint: I let the brownies cool overnight in the refrigerator. I cut them in the morning and placed in recycled jam jars. Three brownies fit perfectly in each jam jar. I placed a decorative muffin paper-cup on the top (I used tape to help the cup stay on the lid to make for easy tying later). I did place wax paper between each brownie as I was stacking to help them prevent from sticking together.

I tied them off with using a colorful string and placed my “mint” poem to each jar. I also included a lanyard and a coupon for our gift shop at the hosptial. Just something small to show my team how much I appreciate them. The good news about this recipe is I made 7 jars with 3 brownies in each jar which means I only used 21 brownies which left plenty leftover to share with others!

Enjoy!

Coconut Nutella Brownies

I was in the mood for a sweet treat made with Nutella! I think these are going to hit the spot.

Ingredients:
1 cup ap flour
1/2 cup whole wheat pastry flour
4 eggs
1 1/2 cup raw sugar
1 tsp Mexican vanilla extract
1/2 cup unsweetened coconut
1/2 cup old fashioned oats
1/2 cup unsalted butter
1/2 cup Nutella or hazelnut spread
1/2 cup plus two tb Dutch processed cocoa
13 by 9 inch pan lined with foil sprayed with
cooking spray

This recipe yields 18 servings

Preheat oven to 350.

Directions

1. With the paddle attachment cream the butter, Nutella, and sugar in a stand mixer.

2. Add vanilla, and one egg at a time. Mix batter after each egg addition.

3. In a seperate medium size bowl mix together flour and cocoa with a whisk.

4. On medium -low speed slowly add the flour mixture into the wet batter:

5. Lastly fold in oats and coconut to fully incorporate .

6. Pour batter into cooking sprayed foiled line 9 by 13 pan.

7. Bake for 22 to 25 minutes or until tooth pick comes out with dry crumbs. My oven took 24 minutes. Let brownies cool on wire rack.

Trail Mix Bar

Tomorrow we have our quarterly NST meeting and I always make the team a special treat. Tonight I decided to toss everything but the kitchen sink in these bars. These Trail Mix Bars are very nutritious and will sure give us the extra charge we will need to get through the meeting. These bars would be good for the on the go commuter or as an after school snack.

Ingredients:

2 Cups of Brown Puffed Rice Cereal

2 Cups of rolled oats (old fashioned oats)

1/2 cup creamy peanut butter

1/4 cup molasses

1/4 cup local honey

1/2 cup raw sugar

1 tsp Mexican vanilla extract

1 cup rasins

1 cup dried blueberries

1/2 cup peanuts unsalted and roasted

1/2 cup slivered almonds

1/4 cup wheat germ

1 tsp Vietnamese cinnamon

1/4 tsp kosher salt

Additional essentials:

9 by 13 pan

Foil

Cooking Spray

Prep work: Line a 9 by 13 with foil and spray with cooking spray. This prep-work will help cut the bars at the end and easier remove from the pan.

Yields 16 bars

Directions:

1. Combined oats, puffed rice cereal, peanuts, almonds, cinnamon, wheat germ, dried blueberries, raisins & salt. Mix with hands to blend thoroughly. Set aside.

2. In a separate microwavable bowl mix peanut butter, honey, molasses, and sugar. Microwave for 1 minute to 1 minute 30 sections and mix every 30 seconds with a spatula.

Add vanilla and mix.

3. Add hot mixture over the dry ingredients.

4. Incorporate the wet ingredients into the dry ingredients. Make sure to coat all the dry ingredients with the wet.

5. Pour batter into the 9 by 13 pan. Spread the granola bar batter evenly using a spatula (sprayed with cooking spray will help). Make sure to press down the granola to prevent the bars from falling apart. Cover and refrigerate for an hour to harden.

Enjoy!

For best results keep in the refrigerator.

Pumpkin Spice Granola Bars

Fall is one of my favorite times of the year and also my excuse to add pumpkin to everything.

Recipe yields 12 standard size bars

Ingredients:
2 cups of brown puffed rice
1 cup rolled oats
1 cup walnuts
1/2 cup dried cranberries
1/4 cup Milled Flaxseed
1/3 cup pumpkin seeds in shell
1/2 cup honey
2/3 cup raw sugar or brown sugar
2 tsp pure Mexican vanilla
1 tsp of pumpkin pie spice
1/2 tsp kosher salt
2 Tb coconut oil
2 TB puréed pumpkin
1 8 by 8 inch pan

Directions:

Preheat oven to 350 and place oats, walnuts, flaxseed, pumpkin seeds on parchment lined pan. Roast for 4 minutes and stir and roast for 4 more minutes.

Place all ingredients on the pan into the food processor along with dried cranberries. Pulse the food processor 6 to 7 times to desired consistency. Place the dry pulsed ingredients in a large bowl with dried cranberries, and puffed brown rice set aside.

In the meantime over medium to high heat in a 2 quart sauce pan, heat honey, sugar, salt, puree pumpkin, coconut oil and pumpkin pie spice to a simmer for 5 minutes. Remove from heat and add vanilla.

Pour warm sauce over dry ingredients and fold to incorporate.

Place mixture in an 8 by 8 inch parchment lined (overhang the paper to make for easy cutting later) baking dish using a spatula to press to even the batter throughout.

Cover and let rest for 2-3 hours to set.

Remove from dish using parchment paper as a handle.

Cut evenly using a sharp knive into 12 bars. Enjoy!

Caramel Frosted Zucchini Bars

My grandma gave me a bunch of old recipe cards a few years ago. Most of them were blank but one I stumbled across was a zucchini bar. I did modify the recipe to incorporate more heart healthy options.I am always looking for zucchini recipes because the garden is always producing more zucchini then one person can make. This is a flavorful spice bar with a added bonus fiber from the whole wheat flour and zucchini.

I have made zucchini cake before but it’s always been chocolate zucchini cake. This one is more like zucchini bread with frosting!

Ingredients:
1 1/2 cup Whole Wheat Pastry Flour
1 1/2 cup AP Flour
2 cup shredded zucchini (no need to peel!) (not strained)
1/4 cup apple butter or unsweetened applesauce
1/2 cup canola oil
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
1 1/2 tsp baking soda
1 cup raw sugar
2 eggs
1/2 cup pecans chopped or walnuts
1/2 raisins
10 by 15 inch baking sheet pan (with 3/4 inch depth)

Frosting
1/2 cup butter unsalted
1 cup brown sugar
1/4 cup skim milk
1 to 1 1/2 cup powdered sugar

Directions: preheat oven to 350 degrees. Place parchment paper on baking sheet.

1. Mix well together in medium bowl flours, salt, soda, baking powder, cinnamon, nutmeg, & cloves set aside.

2. In a large bowl mix oil, sugar, vanilla, apple butter together then one egg at a time mixing after each addition.

3. Add dry mix to wet.

4. Fold in zucchini then nuts, and raisins.

Mix until everything is well blended.

Pour batter into baking sheet and evenly spread with spatula.

Bake for 15 to 20 minutes. If your zucchini is very moist you may need to bake 20 to 25 minutes. I strained my zucchini and the bars didn’t come out as moist as I would have hoped. Next time I will not remove the excess water. Use tooth pick method to test cake prior to removing from oven. If tooth pick comes out clean remove from oven.

Let cool in wire rack.

Once cooled start caramel frosting. In 2 qt sauce pan melt butter and brown sugar.

Bring to a boil and stir continuous for 2 minutes.

Add milk and bring to a boil and simmer for 2 additional minutes.

Remove the frosting from the heat. Whisk in powdered sugar 1/2 cup at a time.

Add 1-1/2 1 cups until you reach your desired constancy.

Frost the cake quickly with spatula. The frosting sets quickly.

Enjoy!

Dark Chocolate Brownies

I pack my husband’s lunch daily and I always like to add a sweet treat. I had brownies on my mind this afternoon. I popped them in the oven afterwork for a nice dessert after dinner. Plus the oven was already warm from supper.

Ingredients:
1 tsp vanilla pure
1 tsp instant coffee (100% Colombian trader joe’s brand is what I used)
1/4 cup almond meal
1.5 cup all purpose flour
1/2 cup Dutch Processed cocoa (there is no comparison to penzeys)
6 oz of chopped dark chocolate (I had some left over from Easter Malley’s from Cleveland Area)
1 cup raw sugar
1 tsp kosher salt
1/2 cup unsweetened applesauce
1/2 cup canola oil
5 farm fresh eggs or 1 1/4 cup egg substitute

Directions:

Preheat oven to 350.

Place all the dry ingredients in a large bowel except the chopped chocolate and whisk to fully incorporate.

Now add lightly beaten eggs, vanilla, applesauce, & canola oil. Mix to combine.

Pour batter into a cooking sprayed 9 by 13 and spread evenly.

Sprinkle dark chocolate over batter.

Place in preheated 350 degree oven and bake for 20 to 25 minutes.

Let pan cool for at least 5 minutes on wire rack.

Cut into squares as you see fit. Makes about 3 dozen brownies.

No bake peanut butter puffed brown rice granola bars

Tomorrow is our dietetic intern and my mentee’s last day at our facility. I cannot believe another dietetic intern group is graduating. Yikes ! Times flys!! I wanted to celebrate with a nice nutrition dense snack filled with peanut butter, slivered almonds, oats and brown puffed rice to get us through another busy Friday!

This recipe yields 12 to 16 bars

Ingredients:
1.5 cups of whole grain puffed rice
1 cup of old fashioned oats
1/2 cup of instant quick oats
1/4 cup slivered almonds
1/8 tsp kosher salt
1/2 tsp vanilla high quality
1 cup of peanut butter or almond bitter
1/4 cup raw sugar
1/2 cup local honey
1/4 cup mini chocolate chips semi sweet
Cooking spray

1. Foil line and cooking spray a 8 by 8 inch baking dish. Set aside.

2. Place oats, almonds, chocolate chips,& puffed rice in a large bowl. Set aside.

3. In a microwavable safe glass dish portion out the peanut butter,honey, and sugar.

Microwave on high for one minute. Mix with spatula to combined.

Place the peanut butter batter back in the microwave for another minute. Remove from microwave and mix and vanilla.

Pour the hot liquid batter over the dry ingredients.

Using a spatula fold the ingredients together until well incorporated and no signs of dry residue.

Pour the combined batter into the cooking sprayed baking dish and press with spatula to form even top to the bars

Cover with plastic wrap and let the bars refrigerate overnight. Remove from pan using the foil to lift.

Cut into bars.

Enjoy ! They don’t last long …. They go quickly!

Chocolate Hazelnut Oat Bars

Mix together with a whisk the hazelnut spread, vanilla, canola oil, flaxseed and egg substitute until well blended . >

Peanut Butter Chocolate Chip Oat Bars

Tomorrow is my boss’s birthday. I know he loves chocolate and peanut butter so I thought I cannot go wrong with this combination.

Ingredients:
1/2 cup whole wheat pastry flour
1/2 cup AP flour
1/2 cup quick oats
1/2 cup peanut butter
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 tsp vanilla
1/4 tsp salt kosher
1 tsp baking powder
3/4 cup semi sweet chocolate chips
1/3 cup sugar
1/2 cup brown sugar,unpacked
1/4 cup egg substitute

Directions:

Preheat oven to 350 degrees. Foil line a 13 by 9 inch glass dish. Spray with cooking spray.