Breakfast Bars

Saturday we went to Fair Oaks Farm.  It was a girl scout outing for the family.  It’s one of the largest dairy farms in the country.  We were able to see a calf being born as well as tour the farm.  What a great way to spend a Saturday.  We also enjoyed some sweet swiss cheese.  I’d never heard of it before, but we enjoyed it so much that it didn’t last the weekend.

I think that we’ll be heading back there this summer.

I brought along a tasty treat of breakfast bars.   It was an hour and a half drive, and I’m always prepared.   I found the recipe in the current issue of Everyday Food.  I love that magazine.

This recipe is simple and lends itself to so many variations.  If you want it saltier, add 3/4 t of salt.  If you don’t want chocolate, add raisins.  Lower the peanut butter amount to 1/2 C and add some Nutella.  Use half the amount of rice krispies and add quick oats.  Don’t have cashews, just use your favorite nut.  These are a great alternative to those breakfast bars in the grocery store.  Cheaper too!

Breakfast Bars

• 7 C Rice Krispy Cereal
• 1/4 C Butter
• 10 oz Miniature Marshmallows
• 3/4 C Peanut Butter
• 1/2 t Salt
• 1 C Chocolate Chips
• 1/4 C Salted Roasted Peanuts, chopped
• 1/4 C Salted Cashews, chopped

Prepare a nine-inch pan (or quarter sheet) with cooking spray and parchment paper.  In a large pot, melt the butter.  Add the marshmallows, peanut butter, and salt.  Stir until melted.  Remove from heat and stir in the cereal and nuts.  Let sit for a minute.  Sprinkle some of the chocolate chips onto the prepared cooking sheet.  Add the chocolate chips to the cereal mixture, reserving a small amount to sprinkle on top.  Press the cereal mixture into the pan, sprinkle with reserved chocolate chips.  Let cool.  Cut into 12-16 bars.  Wrap in parchment paper or Saran.

These are a great on the go snack.  Perfect for in the car or a snack in someone’s lunch.

Bake Away the Day

We had a busy weekend.

Meeshie has two tests this week.  One is today for social studies and the other is on Wednesday for science.  She brought the study guides home and I spent much of the weekend drilling her.  I won’t help her with her homework, it’s not mine and I’ve already passed that grade, but I will help her prep for a test.

My mom came over on Saturday with her boyfriend.  She’s been dating him on and off for about a year or so.  I’ve actually invited him over for dinner a few times, but he kept backing out.  Maybe I make him nervous, except how can that be if he’s never met me?  Well they came over and I made the perfect meal for a man straight from Ireland:  potato pancakes, pierogi,  and kolaczky.

I also made two great breads that I plan to share with you later this week.  One is sweet and one is savory.

Meeshie asked me last week, when the weather was a little cooler, if I would make her some hot chocolate.  I laughed.  I associate hot chocolate with cold weather, like I’ve just spend serious time outside in the snow cold weather.  I wasn’t willing to make her that, but I’ve been waiting to make this wonderful popover.  Plus I wanted to send her off with good vibes for her test.

This was such a fun and easy dessert.  I used muffin tins to cook the popover in.  While it was in the oven, my kitchen smelled like hot chocolate.  Really, I’m not exaggerating.  It was heavenly.  The marshmallow wasn’t too much either,  I think that’s because the popover itself isn’t overly sweet so there is a great balance between them.

Oh, and did I mention I have a rash?  Nothing bad, but it started on Friday.  It’s under my arms and on the inside of my arms.  It’s getting better, but heat is not a friend to a rash.  I’ve tried Benadryl, but it just knocks me out.  Even though nothing has changed here, I’ve decided not to wear anything on the skin for a few days.  Great way to meet someone new,  especially after spending time in front of the stove.  Oh, and let me just apologize to everyone I’m coming in contact with for the next few days, too.  I’m less itchy today, so I’m hoping it will go away as quietly as it came.

Hot Chocolate Popovers

• 2 tT Butter, melted plus more for greasing the pan
• 3 large eggs, at room temperature
• 1 C  Milk
• 1 t Vanilla Extract
• 1 t Salt
• 3 T Sugar
• 2 T plus 2 t unsweetened Cocoa Powder
• 3/4 C plus 2 T Flour
• 1/4 C semi-sweet chocolate chips
• 12 large marshmallows

Place a rack in the center of the oven and preheat oven to 400 degrees F.

Use a paper towel to generously grease the individual muffin cups, set aside.

In a medium bowl, thoroughly whisk together butter, eggs, milk, and vanilla extract.  In a large bowl, sift the sugar, salt, cocoa powder, and flour. 

Pour the wet ingredients into the dry ingredients and whisk until just incorporated and no lumps remain.  Pour the batter into the prepared muffin pan, filling the cups one-half to two-thirds full.  

Place pan in the oven and set timer for 30 minutes.  Do not open the oven.  After 30 minutes, remove the popovers from the oven and immediately set oven to broiler.  Carefully add a sprinkling (maybe about 5-7) chocolate chips into the center of the popover, and top with a marshmallow.  If you have to press the chocolate in and deflate the popover a bit, use the back of a spoon. 

Place pan under the broiler and  keep an eye on the toasting marshmallows.  They’ll only need about a minute under the broiler.  Feel free to rotate the pan as necessary.

Remove toasted popovers from the oven.  Let cool for about 5 minutes.  Use a butter knife to gently remove the popovers.  Serve warm.

Popovers are best the day they’re made, but they also freeze just fine.  Place in the freezer and reheat wrapped in foil, in a 350 degree oven.

Here’s the original.

Chocolate Clouds

In the month of May, Meeshie’s school celebrates summer birthdays. So, this past Monday we brought in her birthday treat.

Do you know what you want me to make?

I’m not sure but I’m kinda cake popped out.

Great. I was actually prepared to make some tie-died cake pops, too.

So between the two of us, she decided on some chocolate cookies with marshmallow in the center. These cookies taste like brownie bites and are totally worth the little extra work. The marshmallow must be kept in the freezer so it won’t get tacky while you assemble the cookie. As a matter of fact, while I was waiting for the oven, I stuck the assembled cookie in the freezer for good measure. Most of the marshmallow melts inside of the cookie and gives it that brownie consistency.

Chocolate Clouds

• 3 C Flour
• 2/3 C unsweetened cocoa powder
• 1/2 t Baking Soda
• 1 C Sugar
• 1 C Brown Sugar, packed
• 1 C Butter, softened
• 2 Eggs
• 2 t Vanilla
• 2 C (12 oz) Miniature Semisweet Chocolate Chips
• 8 oz Miniature Marshmallows, frozen

Preheat the oven to 400 degrees.  Keep the marshmallows in the freezer until you are ready to assemble.  In a medium bowl combine the flour, cocoa and baking soda.  Set aside.  Combine the sugars in a large bowl.  Add the butter to the sugars and blend.  Add the eggs and vanilla and beat until light and fluffy.

Add the flour mixture to the sugar mixture.  Add the chocolate chips  blending until combined.  The dough will be very stiff.  Gather 4-5 frozen marshmallows  in the palm of your hand and cover them with heaping spoonful of dough.  Wrap the dough around the marshmallows, completely encasing them and form in a 2 inch diameter dough ball.  I actually take the dough and flatten it in my palm, place the marshmallow inside and then close the dough. 

Place the balls on an ungreased cookie sheet, 2 inches apart.  Bake for 8-10 minutes.  Cool on the pan for at least 2 minutes before transferring to a cooking rack.

And yes I know that it is unusual that Meeshie’s school still allows homemade treats.  Not many do.  I’m actually not sure about the policy at her school myself.  I just always bring in treats for the office too and they’ve never said no.  She has only one more year at this school and I’m really going to miss the office staff.  Those ladies are so sweet.