I”m a swimmer and swimmers eat lots of food, and I mean lots of food. I probably eat more meals/mini-meals/snacks than Hobbits (they eat 7). So when I’m going to a swim meet I make sure to take lots of snacks. Typically I take bars, chex mix, fruit, and lots of other stuff. Instead of buying bars this time I decided to try out some homemade bars.
Some of my favorite bars are the Nature’s Bakery Fig Bars. However they are expensive. My sister had pinned a recipe for Homemade Nutri-Grain Bars so I thought I’d try them and see if they were similar. They turned out great; everyone in my family liked them.
The recipe for the bars can be found here from Half-Baked Harvest. However, I didn’t follow her recipe exactly. She made her own filling. Since I’m
lazy efficient I chose to use Strawberry Jam instead of making my own. I used about 3/4 cup per batch and I made two batches. Other than that I followed her recipe and my family wants them again. Sounds like it was a hit.
Unfortunately, mine didn’t turn out nearly as pretty as hers. As you can see from the picture below, taken right before I put them in the freezer to chill.
However, after coming out of the oven they looked much better, still not perfect though.
So now you have one more recipe to make and one less processed food you have to buy. Enjoy!
While shopping for clothes at our local mall recently, we stopped by Auntie Anne’s and picked up some Nuggets. They were absolutely amazing. They tasted just like the Auntie Anne’s Pretzels we’ve been making, except they were in nugget form.
This spurred a cooking day soon after in order to convert our pretzels to nuggets. Here’s how you do it:
Use this recipe and follow the instructions up to when you divide the dough. Instead of dividing the dough into 12 lumps roll it out into a rectangle roughly 8″ x 12″. Using a pizza cutter cut the dough into 48 pieces by cutting the it into 8 strips on the short side then cutting each strip into 6 pieces. Each “nugget” should be about 1″ x 2″.
Dip in the baking soda and water mixture, place on a greased pan, and cook until the bottoms are a medium brown. Ours took about 6 minutes. Now dip in butter and enjoy!
I am not a cereal lover. I will eat Mac & Cheese for breakfast rather than cereal, however I do like breakfast foods such as muffins, pancakes, waffles, breakfast casseroles, etc. But unfortunately the breakfast foods I like take too much time to have every morning, especially on a Sunday morning.
Sunday mornings are busy, the normal morning routine of getting dressed becomes more time consuming when getting ready for church. Usually we have bagels, cereal, or whatever is on hand. This morning though we got up a little earlier and made some Mini Maple Pancake Muffins (or Puffins) from Bakerella.
They tasted just like chocolate chip pancakes and were so much easier. We made a double batch (one batch make 24 mini muffins) being that we have a larger family. We had plenty of batter for 48 (since we doubled it) and probably could have stretched it to make more since some were rather large. We did end up cooking ours for longer. The recipe says 8-9 minutes but ours needed 13 minutes. We’re looking forward to trying them out again with different mix-ins: blueberry, nuts and chocolate chips, the possibilities are endless. Hopefully you’ll try them to; click here to grab the recipe and start cooking.
You know when you have that craving, you want something chocolaty? My sister and I had that craving one evening and decided to try out a recipe we had found on pinterest: Double Chocolate Truffle Cookies Stuffed with Peanut Butter. The result: yummy cookies that disappeared quickly. How yummy were they? We’ve made them three times so far.
To make them yourselves find the recipe here.
Notes on this Recipe:
Ours did not turn out nearly as pretty and were eaten so fast I never got a chance to take a picture. Don’t be discouraged if your cookies don’t come out pretty, they taste good anyway.
Each recipe made around 27 cookies.
Make sure you freeze the dough for at least 20 minutes as the recipe says, personally I would freeze it much longer. When you start scooping out the dough and then have to flatten it with your hands the dough will start to “melt”. The longer you freeze it, the slower it will “melt”. In order to minimize the mess we used a cookie scoop to scoop out the dough and a 1/2 teaspoon measuring spoon to scoop out the peanut butter filling. In order to prevent the dough from sticking to your hands you will also have to spray your hands multiple times.
The amount of peanut butter filling this recipe makes is way too much. We ended up using one recipe of the peanut butter filling for three batches of cookie dough. I’m not sure how to fix this problem, except to make three batches of cookies (good excuse to make so many cookies though!).
The cookies took much longer to cook than the recipe says. The recipe says 9-10 minutes but some of ours took more like 15 minutes. It will depend on your oven so cook them for 9 minutes then check every couple minutes after that until they’re done.
I hope you enjoy making these!