S'Mores Granola Bars

Granola bars are my favorite grab and go snack and you really can't get any easier than this recipe. I love the Quaker Chewy S'mores Granola Bars, so I tweaked the recipe to be as s'mores like as possible. I used Kraft mini marshmallows, they taste like the marshmallows in Lucky Charms, or the kind that come in those little packets of hot cocoa, so they were perfect for these bars. The finished product was quite similar to the Quaker bars, but a bit chewier and more chocolaty tasting. Definitely a keeper. 

No bake S'mores Granola Bars

Adapted From laurenslatest.com

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
1/4 cup mini chocolate chips, plus more for topping

1/2 cup mini marshmallows, plus more for topping

Mix together Rice Krispies, oats, 1/2 cup marshmallows, and mini chocolate chips (if you want them with less chocolate flavor, leave out the chips till the end). Set aside.

 In a small pot, melt butter, honey, and brown sugar together over medium high heat until it starts to bubble. Reduce heat and cook for another two minutes. Stir in the vanilla. 

Remove from heat and pour over oat/rice mixture. Mix well ensuring that all ingredients are moistened. Line a small jelly roll pan (12x8x1) with aluminum foil.

 Pour mixture into lined pan. Pack it in really tightly or the bars won't set and will fall apart when cooled.  

Sprinkle the top with more chocolate chips and mini marshmallows. Let cool, then cut into bars.

 Have a sweet day! 

Bisquets

One of my favorite things about Mexico is the presence of Mexican bakeries, Panaderias, on every street corner. Panaderias are not just bakeries, they are filled to bursting with every type of pan dulce (sweet bread) you could ever imagine. For about 25 cents (U.S.), you can walk out with a delicious warm treat. The selection is astounding, go here to see a few of the options. I love trying to recreate the recipes, but finding authentic recipes is not as easy as you would think! I have been searching and searching for a recipe for Mexican bisquets, my favorite Mexican bread, by far. I have tried to replicate the recipe, but to no avail. The Mexican bisquet is giant (in both height and width), flaky, and buttery. The panederias make the bisquets in the normal circular shape but they always top them with a rounded piece of dough. They are quite different from your common buttermilk or baking powder biscuit (although I enjoy those as well). They have a deep yellow hue and are a bit sweeter than American style biscuits. The finishing touch is an egg wash which gives them a pretty varnish. I finally came upon this recipe, and while not an exact replica, I am getting closer. The bisquets did turn out amazingly buttery and flaky, but they didn't rise as high as I was hoping. Maybe more baking powder next time. I will keep searching for the perfect recipe, but until then these biscuits are really very good! So I hope you enjoy this recipe, and if any of you have any good Panaderia recipes I would love to give them a try!

Bisquets

Recipe adapted from Reposteriaypanederia.com

70 grams or a scant 5 tablespoons butter

70 grams or a scant 5 tablespoons butter flavor Crisco (I know, I'm not a huge fan, but it's what most of the Mexican Bread recipes call for, actually they call for pork fat but I couldn't make myself do that...)

2 cups flour

½ teaspoon salt

2 tablespoons sugar

¾ cup cold milk

3 teaspoons baking powder

Preheat oven to 425 degrees. Sift together flour, salt, and baking powder.

Cut in (or grate in) butter and Crisco and mix together using your hands, adding milk little by little to ensure everything is mixed together.

On a lightly floured surface, roll out dough to about 2 centimeters. Cut bisquets using a rounded glass.

To make the indent on top I used a little pill bottle and lightly pressed it into the dough making sure it doesn't go all the way through (doesn't affect taste at all, just makes them look pretty). When all dough has been rolled and cut, put biscuits onto a parchment paper lined baking sheet. Brush with a bit of milk. Bake for 15 - 20 minutes, or until lightly golden brown.

Now for a quick Spanish lesson...

Pan = Bread

Bisquet=Biscuit

Delicioso = delicious

yummmm = yummmmm

Happy Weekending!

Linking to Weekend Wrap Up, Sunday Spotlight, and Sunday Showcase.

Irish Potato Farl

Oh. my. gosh.First of all, Happy St. Patricks day! I wanted to try a traditional Irish Recipe for my St. Pattys day breakfast this year, little did I know it would be the easiest recipe I have ever attempted, .and seriously one of the best things I have ever tried. Behold, Irish Potato Bread Farl. Apparently it's a breakfast staple in Northern Ireland a part of something called an Ulster Fry. An Ulster Fry, according to Wikipedia, is a full Irish breakfast, usually fried (go figure), consisting of bacon, eggs, sausage, soda bread, and potato farl. Now, I have never been to Ireland, but apparently they eat quite well! The Potato Farl is delightfully crisp on the outside and smooth and creamy on the inside. It reminded me a bit of a less oily hashbrown, but a million times better. I messed with the recipe proportions because I only had three little potatoes left over, which yielded 1 1/3 cups mashed potatoes. The recipe source I used said that the amount of flour can vary, just add bit by bit until a soft dough forms. A good rule of thumb is use half as much flour as potato. So, for example, I had 1 1/3 cups mashed potatoes, so I used a scant 2/3 cup flour. The finished product is supposed to be savory and is often served with onions and mushrooms. But I like my breakfast on the sweet side so I topped it with butter and syrup.

It was delightful, and, dare I say it, I liked it better than pancakes! And that is something because I LOVE pancakes! Next time you have mashed potatoes, definitely set a few aside for a hearty potato farl, and Happy St. Patricks day!

Irish Potato Farl

from foodista.com

Ingredients

2 cups hot boiled potatoes

Scant 1 cup flour

1 teaspoon salt

1 tablespoon butter + more for griddle

While hot, mash potatoes well with salt and butter. Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.

Divide and roll/press into a circular shape about 9″ and 1/4″ thick.

Cut into 6 or 8 ‘farls’ (wedges). Grill in a hot, greased griddle or pan until well browned on both sides.

So. So. Good.

Have a Happy St. Patrick's Day!

Linking up at Prairie Story Recipe Swap, Full Plate Thursday with Ms. Helen, Designs By Gollum, Family Friendly Friday's, I'm Lovin It, Everything But the Kichen Sink, and It's A Keeper Thursdays.

Feta Rosemary Beer Bread

I baked up a loaf of this beer bread to go with a dinner of tomato basil bisque the oth

er night. It actually stole the show! I borrowed the recipe the wonderful Farmgirl Fare blog, a blog full of beautiful farm pictures and hearty recipes. Susan, the author, describes herself as

"a 42-year-old former cultured California chick happily turned manure mucking Missouri farm girl."

You should definitely check her blog out, you can find more of her beer bread ideas here. The bread I made is "Beyond Easy Beer Bread." And it really is ridiculously easy, not only that, but it baked up crusty and flavorful with a moist crumb studded with melty chunks of feta and flavorful bursts of rosemary. Oh, and the hearty beer flavor, fantastic! Perfect for dipping in a bowl of your favorite soup. Enjoy!

Easy Beer Bread

from Farmgirl Flare

3 cups all-purpose flour

1 Tablespoon granulated sugar

1 teaspoon salt

1 Tablespoon baking powder (make sure it's fresh!)

12 ounces beer

1 tablespoon dried rosemary or 2 tablespoons fresh (chopped)

3/4 cup feta cheese, crumbled

Heat oven to 375°.

Combine flour, sugar, salt, baking powder, rosemary, and feta in a large mixing bowl.

Slowly stir in beer and mix just until combined.

Batter will be thick. Spread in a greased 8 inch loaf pan, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes.

Serve warm or at room temperature. With beer ☺

Linking up at tatertots and jello!

Valentines Cookie Pie

• Need a yummy valentines dessert? How about a Pookie? Yup, a cookie pie! And fully customizable! If your hunny is a peanut butter person, throw in some peanut butter chips. Health nut? Add some granola, nuts, and coconut (ok so that doesn't make it healthy but still, at least you get more protein). As you can see, you've got options. I baked mine in a heart shaped pie pan to make it extra festive. The crust I used was super easy too, you basically just press it into your pie pan, pour the delicious cookie filling into/over it and bake it up. Plenty of time left over to cook up a spectacular V-Day dinner. Here are some delicious looking options for your valentines dinner: some Pad Thai from Wives With Knives (a really fantastic Oregon based blog, AND I met the author at a farmers market and she is lovely). Maybe a Vegetable Cobbler from Indigo's Sugar Spectrum (one of my favorite blogs, hilarious writing AND awesome recipes), or my big sis's go to recipe for Chicken Parmesan (check out her blog for updates on my precious nephew and her adventures dog sledding in Canada with her Canadian hockey playing hubby). Maybe you should just try all three, it IS a holiday after all!

Cookie Pie

Adapted from cooks.com

Ingredients

1 pastry for a single-crust 9-inch pie, at room temperature (see the recipe I used below)

3/4 cup melted butter or margarine, cooled *Note if you use the crust recipe I used use just 3/4 cup melted butter. If you use your own recipe or a store bought crust, use 1 cup.

2 large eggs

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup all-purpose flour

1 cup (6 oz.) semisweet chocolate chips

1 cup white chocolate chips

Line a 9-inch pie pan with pie dough, set aside. In a bowl, beat butter, eggs, granulated sugar, and brown sugar until well blended.

Add flour and mix well.

Stir in chocolate and white chocolate chips (at this point you could add nuts, butterscotch chips, whatever strikes your fancy).

Pour filling into pastry. Bake on the lowest rack in a 325° oven until top is a rich golden brown, 40 to 45 minutes (about 30 minutes in a convection oven).

Cool on rack at least 20 minutes.

Flip pan over on a baking tray or plate to remove pie. Drizzle with melted white chocolate if desired.

Serve warm or cool, cut into wedges, with ice cream.

Now for the crust, thanks to allrecipes

1 1/2 cups all-purpose flour

2 teaspoons white sugar

1 teaspoon salt

1/2 cup vegetable oil

2 tablespoons milk

Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.

I doubled this recipe and stored the extra in the fridge to use in another pie.

Happy weekend!

Linking up to Tasty Tuesdays and Rook #17 and Its a Blog Party

Artisan Bread in FIVE minutes!

\Something about this cold weather makes me crave warm home baked bread. The only problem with this is that bread making scares me. It seems so complex and time consuming, and time is something I have not had much of lately. So with all the hype surrounding this bread making in 5 minutes a day, I decided it was high time to try it. The worst that can happen is I lose five minutes of my day, right? Well, I am pleased to tell you that this trend lives up to the hype! I successfully made yeast bread in FIVE MINUTES (well hands on, I did have to let it rise in the fridge, but good things do come to those who wait!) When looking for the recipe I ended up on the King Arthur Flour recipe website... if you haven't checked it out, it is a goldmine of delicious recipes! All you have to do for this bread is throw some ingredients in a bowl, cover it up, put it in the fridge and let it work. I did this before I went to work, and when I came home, I took the dough out, set it on the counter for an hour, baked it, and VOILA amazing, warm, home baked bread! I LOVE this! The best part is, once you have the dough made, you can store it in the fridge and whenever you have a hankering for some bread, cut off a hunk and you're on your way! I made two variations, one with cornmeal, one without.

While both were good, I liked the cornmeal loaf best as it was a bit more substantial and the cornmeal gave it a crunchy texture that I found divine. So what are you waiting for? You are just five minutes away from fresh baked bread every day!

Original KAF Variation Ingredients

3 cups lukewarm water

6 1/2 to 7 1/2 cups Unbleached All-Purpose Flour*

1 tablespoon salt

1 1/2 tablespoons instant yeast

Broa (Portuguese Corn Bread) Variation from here

Ingredients

The recipe is easily doubled or halved.

3 cups lukewarm water

1-1/2 tablespoons granulated yeast (1-1/2 packets)

1-1/2 tablespoons salt

1-1/2 cups stone-ground or standard cornmeal

5 cups unbleached all-purpose flour

Cornmeal for dusting the top

Directions (same for both types)

*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

Combine all of the ingredients (either original or cornmeal variety) in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here.

Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon till everything is combined.

Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

Plop the sticky dough onto a floured or cornmeal covered work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.

Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour or cornmeal over the top; this will help keep the dough moist as it rests before baking.

Let the dough rise for about 45 to 60 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450°F while the dough rests. Place a shallow pan on the lowest oven rack, and have 1 cup of hot water ready to go.

When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.

Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

Yield: 3 or 4 loaves, depending on size.

Crunch crunch!

Heavenly.