Apple Pie Protein Bars

Maybe I should have used brown rice syrup... but I didn't have it.  You see all kinds of recipes with it included rather than, say, corn syrup.   I wondered is one any better than the other?  I decided to do a little reading on it.

It's interesting to read about whether or not brown rice syrup is any healthier for you than brown rice syrup.  It really isn't.  Your body does not know the difference.  Both read as sugar.  But if it is about where it comes from, say GMO corn than that's a bird of a different feather.

Brown Rice Syrup

To make brown rice syrup, manufacturers digest amylose into a blend of maltotriose, maltose and glucose. The maltose is about 40 percent as sweet as table sugar and the maltotriose is about 30 percent as sweet as table sugar, explains the Amano Enzyme Company. Brown rice syrup doesn't taste as sweet as table sugar, but because all sugars — regardless of how sweet they taste — have identical caloric content per unit mass, brown rice syrup contains the same number of calories per gram as high fructose corn syrup and table sugar.

Source:  Livestrong article,  Brown Rice Syrup vs. High Fructose Corn Syrup.

But remember that there was a big scare about brown rice syrup and arsenic? This is an interesting article about brown rice written by a blogger, To Live and Diet in LA.   Also, read more about it through this article from Dartmouth.

Also, did you know that there is a difference between corn syrup and high fructose corn syrup?  Well, at least for now, anyhow.  When I go to the Amish Market near me there are two different bottles of corn syrup. One is called "corn syrup" and the other is called, "light corn syrup".  If  you look at the list of the ingredients on the light one, it says high fructose corny syrup.  The other one just says corn syrup.  If you are an average consumer, seeing the 'light' would probably indicate to you less calories.  Or, somehow, better for you.  Right?  Read your labels.  Always read your labels.  Be a sleuth sometimes. If there is a word you don't understand, look it up on the internet.  You would be amazed what is in some of our food.

Like wood in bread or wood in cheese.  How else are they suppose to get fiber in there for the bread and still have it taste like white bread?  Well, I guess wood is natural, right?  But how about Parmesan cheese.  Read this article at The Daily Meal about wood in cheese.  Seriously.  When I buy cheese, I want pure unadulterated cheese.  But I do fork over the big bucks for the better stuff.  It tastes way better.  I guess, now I know why. At least one of the reasons anyway.

It really all comes back to the same things, the more you use whole, unadulterated foods, the better off you are.  Especially if you know where they come from.

Apple Pie Protein Bars

2 cups oat flour*
1/2 cup coconut flour
1/2 cup protein powder
2 tablespoons sugar
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 cup almond butter or another nut/seed butter
1/2 cup corn syrup or brown rice syrup
1/2 cup applesauce

Mix all the dry ingredients together and combine thoroughly.  Add in the wet.  Be patient, it takes time for everything to come together but it will.  If you mixed and mixed and there is now way it will come together add a tablespoon of applesauce...  You want this mixture to be dry enough to shape into bars.  

Once everything is incorporated then pat down into a large square and cut into bars.  I made ten bars out of this.

* You can totally make your own oat flour.  Just grind it down in a food processor or a coffee/spice grinder.  

Caramel and Chocolate Pecan Bars

This is kind of a turtle type bar.  I mde it for Thanksgiving.  I definitely recommend chopping up the pecans.  When you cut the bars it will be easier to keep it in nice little squares.

Caramel and Chocolate Pecan Bars

Crust
2 cups all purpose flour
1 cup brown sugar
1/2 cup butter
1 cup pecan halves, chopped
1 teaspoon vanilla


Caramel Layer
2/3 cup butter
1/2 cup brown sugar

Chocolate Layer
1 cup chocolate chips

Preheat oven to 350F

Combine all crust ingredients except pecans in bowl. Beat at medium speed until mixture resembles fine crumbs.

Press onto bottom of ungreased 13x9-inch baking pan. Place pecans evenly over unbaked crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture comes to a boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and crust.

Bake 18-22 minutes or until entire caramel layer is bubbly. (Do not overbake.) Remove from oven. Immediately sprinkle with chips; allow to melt slightly. Swirl chips leaving some whole for a marbled effect. Cool completely; cut into bars.

Peanutty Cereal Bars

These bars are good.  Too good in fact.  They may call you from your pantry and tell you to eat them. They are that kind of good.

My kids love them. 

I will say it would be very fun and delicious to put some salty sunflower seeds in these.  The salty sugar thing would amp them up even more.  Wow!

Peanutty Cereal Bars

6 cups of Rice Chex

1-1/2 cups of salted peanuts

1 cup of sugar

1 cup of light corn syrup

1 cup of peanut butter

1 tsp. vanilla.

Combine cereal, nuts and set aside.  In a microwave bowl combine sugar and corn syrup.  Microwave uncovered on high for 30-60 seconds.  Stir and cook 4-5 minutes longer or until sugar is dissolved.  Stir in PB and vanilla until smooth. Pour sugar mixture over cereal and nuts and stir to coat.  Press into greased 9x 13 pan.  Put in the refrigerator or a cool place and chill until firm.

Pumpkin Almond Squares

Let me start out by saying that if you are looking for a sweet treat, you might need to go somewhere else.  Or you could up the sugar content pretty easily.  But that is not what I was looking for and if you are also looking for something with minimal sugar, this is your treat!  I like to have it in the morning with three egg whites (210 calories).  Delicious.  Not sweet, more like a biscuit in its level of sweetness. Fills me up until lunch.

Honestly, I am all about counting calories these days.  I have struggled with my weight for years, ah hem, all my life.  I come from a family of thin people.  I was the most active in my family.  I had tons of energy.  Literally my Mom would make me sit down and watch television sometimes just so I would stay put for a few minutes.  If I could have played tag all night with my neighborhood friends I sure would have.  My absolute favorite thing to do.

I played soccer for three years, starting in fifth grade, then basketball, then track and field...  I wasn't any good mind you but I was moving.  I would go to the local weight loss center and work out there- aerobics, step, dance, whatever.  I have always kept myself moving.  Honestly, I think in a lot of ways it is the reason why my blood pressure, despite my weight is still normal.  I have always had good eating habits.  My parents always went to market every week and brought home tons of fresh fruit and vegetables.  And I loved them.  Okay well, maybe not onions and peas at the time, but all the rest of them.  We rarely went for fast food and really I still don't- ask my kids, they feel like they missed out.  So, what the heck is my problem?  I am not a binge eater, though when I was young I did binge a little.  For me, at least for the past 25 years, it has been more about portion control and making poor choices.  Probably genetics has a lot to do with it too.

I have been counting calories.  I use My Fitness Pal.  There are a ton of apps out there and I have tried a few others but this is the one I am currently using.  I have built up my database so it is easier for me to log my calories. Recently I went down to 1200 to 1300 calories.  1500 sure wasn't working for like, six weeks.  Can't even begin to tell you how frustrating that was.  Giving up sugared things and gluten and still not losing weight was making me crazy.  But unlike before I am not giving up.  I am getting this weight off me! 

I am tired of getting winded going upstairs.  Ha, sometimes at night pulling myself up the 12 stairs that I need to go up to go to bed.  I want to tie my shoes easily.  I want to not worry about sitting in restaurant booths- whether I can fit or not. I want my ankle pain to decrease.  I want more energy to do more of the things I like to do.  Like bike riding.  I love biking.  I can go for an hour but I want to do that effortlessly! I want to shop in the small girls area. I want to have clothes that hang nicely around my body, that don't pull where I don't want them to pull.  I want to get rid of mounds of clothing that I have held on to for years because clothing is so hard for me to find. I want to fit into the seats at the amusement center so I can have fun with my kids! Oh, there is so much I want to do! 

If you are not into dropping the sugar- add a 1/2 cup of sugar to the recipe and you will find it sweet enough. 

I will share with you where I am today as soon as I get up the courage.  Probably, when I have lost a little so you know how serious I am about this!

It was, like, a really big strawberry.

Pumpkin Almond Bars


1 cup pumpkin puree
2/3 cup pure brown rice syrup
4 eggs
1 teaspoon pure vanilla extract
2 1/4 cup blanched almond flour
1/2 teaspoon Kosher salt
1 teaspoon baking soda
2 teaspoons pumpkin pie spice

Preheat oven to 350F degrees. Grease a 9x9-inch baking dish.


In a small bowl, combine the almond flour, baking soda, salt and pumpkin pie spice. Set aside.

Combine pumpkin, brown rice syrup, eggs and vanilla, until well combined. Slowly add the dry ingredients into the wet and continue mixing for a full minute, until smooth and well blended. Pour into prepared pan

Bake for approximately 28-30 minutes, until a toothpick insert in center comes out clean. Allow to cool for at least 10-15 minutes, before cutting into bars.

12 servings, calories 145 per square

TOFFEE COCONUT BARS

Sure feels nice to get out and walk in the sunshine.  I think everyone was out yesterday walking, doing chores, or just sitting outside.  Warmth, glorious warmth. 

We have thought so many times about moving out of the area because of the cold.  I am okay with it but my husband is not.  He prefers tropical type climates really.  But he resigned himself to this area because of the fact that Rochester is a great place to live.  We have almost no natural disasters.  Thats not to say that we are immune to disasters but in general we don't have earthquakes all the time, or tornadoes or hurricanes or tsunamis.  Here we stay.  It's a family oriented community with a lot of culture.  A great public library system, all kinds of activities for children and families, the lake- Lake Ontario, the Finger Lakes are nearby, lots of theaters, the RPO...  

TOFFEE COCONUT BARS
Recipe from Taste of Home.  Find it here.

1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup cold butter, cubed

1 egg
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup flaked coconut
1/2 cup chopped pecans or walnuts 

In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into a 13-in. x 9-in. baking pan (no need to grease). Bake at 350° for 8-10 minutes or until golden brown; cool slightly.

In a small bowl, beat the egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Pumpkin Pie Bars

I was never a crust fan.  Never liked pie because of the crust.  I usually scrape my pumpkin pie off my crust as I eat.  I prefer it that way. 

My husband and I just love pumpkin pie. He wanted to bake something the other day.  Wait!  What did you say?  Yes, the man wanted to bake something.  Shiver me timbers I was all happy and excited, cheering him on.  He was going to put the mix in a casserole dish (I have definitely done that before).  But for some reason, it is not the same.  It comes out kind of funky textured.  I suggested the 9 x 13 with a cookie crust. I crushed them in a food processor and added a stick of butter, swirled it in and prebaked it for 10 minutes.  He did the rest.

I have to say we loved it, save for one thing.  He cut the sugar WAY back in the recipe.  I think he put like a 1/3 of a cup.  It was okay but it really could have done with a little more sugar to bring out the flavor.  I compensated with the whipped cream.
 
Pumpkin Pie Bars
Pie part of the recipe from Libby's - see there orginal pie recipe here.  I use their recipe every year for Thanksgiving!

Speculoos cookies (12 ounces) crushed
1 stick (4 ounces) butter, melted

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk


Combine sugar, cinnamon, salt, ginger and cloves in small bowl. In a separate, large bowl beat eggs. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk until combined.

Pour into prebaked crust in 9 x 13.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.  Top with whipped cream before serving.And if you like, a little sprinkling of cinnamon sugar- especially if your husband put in WAY less sugar.

Maple Date Bars

Maple Date Bars

1 3/4 cups finely chopped pitted dates (about 12 ounces)
3/4 cup water
1/3 cup maple syrup
1 teaspoon grated lemon rind

2/3 cup sugar
6 ounces or 3/4 cup or 1 1/2 sticks butter, softened
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/2 cups regular oats
1/4 teaspoon baking soda
1/4 teaspoon salt


In a saucepan, combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil. Gently cook for 12 minutes or until most liquid is absorbed, stir frequently.  Stir in lemon zest; cool completely.

Preheat oven to 400°. Grease a 13 x 9 pan. 

In a large bowl beat sugar and butter with a mixer at medium speed until smooth. In a separate bowl, combine flour, oats, baking soda, and salt. Stir flour mixture into sugar mixture (mixture will be crumbly). Press 2 cups flour mixture into bottom of a 13 x 9-inch baking pan coated with cooking spray. Evenly spoon date mixture over flour mixture. Sprinkle with remaining flour mixture. Bake at 400° for 20 minutes or until golden brown. Cool completely in pan on a wire rack.

These are the crazy busy last few days of summer.  Trying to pack the last bits in before its time for school.  The last of the relatively unscheduled days.  The last bits of carefree summer.  The last moments of homework free evenings.  Its bittersweet.  I look forward to some quiet time in the Fall when I can have a few moments to think or get projects done uninterrupted. Or not hearing so much bickering. Contrarily, I am saddened about my kids not being here.  About our time being very scheduled and little time for fun and play. 

Here are some of our last summer bits!  Clifton Hill in Niagara Falls and Niagara Falls, Canadian side.

Lemon Bars

Lemon bars are kind of old fashioned aren't they?  I remember seeing a recipe for them in my Victoria magazine in the 80's.  I made them and brought them to work. They disappeared.  I dont think I have made them since then.  Geez, has it really been that long since I made them.  I guess so.

This old fashioned dessert pairs nicely with these pics that I am sharing with you.

We have the good fortune of living near the Genesee Valley Country Museum.  It is a Village.  It is filled with all sorts of amazing things.  This past weekend they had Laura Ingalls Wilder days.  That was my favorite show growing up.  I think of all the television shows that are out there or were out there- that one really shaped me. Here are a few pics from our day there.

A guy making pickles- little did he know I was about to make some the very next day.

This one here has sauer kraut on the left.  And it just so happens I chopped mine up today- its in the crock now- three huge heads.

 Freshly churned butter mixed with herbs.  A must do for me.

 The oxen- the one on the left has some attitude.

 Some seeds in an old seed package.

 Some St. Johns Wort and salve.

Lemon Bars


crust:
2 cups flour
1 cup butter
1/2 cup sugar
2 yolks

filling
4 eggs
1½ cups white sugar
⅔ cup all-purpose flour
4-6 lemons, juiced (about ⅔ cup)


Preheat oven to 350F.

Beat butter and sugar together for a few minutes.  Add in yolks, beat until combined. Add in flour and beat just enough to combine.  If it is crumbly, no worries, just press into your 9 x 13 evenly.  Place in a 350F oven for about 15 to 30 minutes.  The crust should be lightly golden.

Pour the filling directly over the hot crust and place it back into the oven for 20 minutes.  Now, I know it is going to look way to jiggly to remove it after 20 minutes but it is done.  As it cools, it will set perfectly.

 

Cinnamon Bars

Summer is full-on at our house.  Running around like a banchee, keeping the kids occupied so there is less fighting, doing chores at any moment we are home because the place looks like a cyclone hit it, freezing, preserving and canning at every opportunity I can because Harvest time is always fleeting and time is precious in the summer.  Dealing with some family health issues has also shortened my home time too.  At this moment I am pretty jazzed to have a moment to blog.

As if the last cinnamon bars were not good enough I had to make some again.  This time using a different recipe.  

I saw some similar bars on Pinterest.  They looked so good.  But I read that some people that they were oh so sweet so I changed it up a bit.  I am totally happy with the results. 

I just want to say I LOVE these bars.  Yes, I like the last ones too but these bars are less sweet and they have that melt in your mouth effect.

Cinnamon Bars

When I measure the brown sugar, I dip into the jar with my measuring cup and have it heaping then I press it against the side of the container.  So it isn't loose but it isn't really packed either.  I guess next time I make this I will weigh it for a more accurate amount.

2 3/4 cups flour
3 eggs
1 1/2 cups brown sugar
1 tablespoon vanilla
1 generous teaspoon of cinnamon
1 cup butter
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg

cinnamon sugar topping:
2-3 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 350F.  Grease a 9 x 13 pan.

Mix dry ingredients: flour, cinnamon, baking powder, salt and nutmeg. In a large bowl beat butter and brown sugar together.  Add eggs one at a time, then vanilla.  Stir in dry ingredients. Spread into prepared 9 x 13 pan. Bake for about 20 to 30 minutes.

Cinnamon and Cream Cheese Oat Bars

I really don't bake in the summer.  However, if there is a cool day I seize the opportunity and make something.  It was about 55 degrees F here yesterday morning.  I have a function to go to with a potluck.  Lucky me, I got to make dessert.  I love making dessert for a potluck.  I get to make something sweet and it goes out of my house pretty darn quick.  This is a good thing. With these bars it is a really good thing.  These might also be called "talk to you bars" or "call your name bars", if you know what I mean.


Cinnamon and Cream Cheese Oat Bars
These bars are the bomb.  Creamy and delicious, melt in your mouth.
Based on this recipe here at Food Network.

2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
3/4 cup firmly packed light brown sugar
1 cup unsalted butter, room temperature, cut into 1/2-inch pieces
2 cups (about 11 ounces) cinnamon chips
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon cinnamon



Prepare a 9 x 13 with foil or parchment hanging over sides.  Preheat oven to 350F.

In a food processor combine oats, flour, brown sugar and pulse.  Add in the butter one piece at a time until all is added.  Add in the chips.  Pulse until it forms clumps easily.  You may have to stop and push down the ingredients depending on how large your processor is.  (You can do all of this with a pastry blender or a fork even. You will burn some of those calories that you are about to eat.) Remove and pour half of the mixture in the prepared pan.

Place 9 x 13  bottom layer in the middle of a preheated oven for about 12 to 15 minutes.

While that is baking, beat the cream cheese, add in the sweetened condensed milk, cinnamon and the vanilla.  When the time is up, remove the crust from the oven and pour the cream cheese mixture over top and the sprinkle the remainder of the oat mixture, evenly over top.

Place back in the oven for 30 to 40 minutes.  The top should be golden. Remove from oven, let cool and refrigerate overnight (if you can stand it).  Serve chilled.

Chocolate Peanut Butter Crunch Bars

Swirly Twirly Delicious Crunch Bars.  Don't they look all cream and coffee like?  They have nothing to do with coffee.  They have everything to do with peanut butter, chocolate and rice crispy-ish cereal.

My kids went crazy over these even my daughter who is not necessarily a fan of peanut butter.  I will tell you they are pretty rich.  To be true I would like them just as well without the topping.  Just the crunch part.  Next time I make them I will just drizzle a little chocolate over top or stir it into the mix. (This may be one of those times when I am being like my Mom- scraping frosting off of cake- yes, she is one of those).

Chocolate Peanut Butter Crunch Bars
Super crispy.

3 cups crispy rice cereal
3/4 cup brown sugar
1 cup peanut butter
1/2 cup corn syrup
1 tablespoon vanilla extract

1 1/2 cups semi sweet chocolate chips
2 tablespoons shortening
1 1/2 cups peanut butter chips

Lay parchment or foil in a 8 x 8 square pan. Set aside.


In a microwave safe bowl or on the stove combine corn syrup, sugar and peanut butter.  Heat for one minute, stir.  Heat one minute more.  Combine this mixture with the vanilla and then the rice cereal. Press into prepared pan, smoothing the top.  Chill for at least an hour.

Melt chocolate chips with shortening, stirring frequently.  Once melted spread over top of rice cereal mixture.  Next, melt peanut butter chips, stirring frequently as well.  Once melted place blops, a very technical term, of peanut butter in various places on melted chocolate.  Take a toothpick or a skewer and swirl the peanut butter blops into the chocolate.  Chill.  Best if you chill overnight.  Its really difficult to wait that long.

Banana Bars

Don't you just want to take a bite?

Delicious and easy.  A nice snack cake for school lunches.

Banana Bars

1/2 cup unsalted butter
1 1/2 cups sugar
1 cup sour cream or buttermilk
1 cup mashed bananas
1 teaspoon vanilla
2 eggs
1 teaspoon cinnamon
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt


Grease an 10 x 15 pan x 1. Preheat oven to 350F.  In a small bowl combine the dry ingredients: flour, baking soda, salt.  Set aside.

In a larger bowl beat the butter with the sugar. Add in eggs one at a time.  In a measuring cup combine all the wet ingredients, mashed banana, buttermilk, vanilla. Add half of the wet ingredients to the butter sugar mixture.  Add half of the dry.  Then the rest of the wet and last the dry. Just mix until incorporated. Pour into a 10 x 15 x 1. Smooth out the top.  Bake until golden around the edges- 20 to 215 minutes.

Sometimes you get lucky!  I had the great fortune of finding some long desired Adirondack chairs at a garage sale the other week.  It was the right price, the right quality, the right distance from my home (so I could get them home in my wee car).  They are the freaking BOMB!  I love them.  Looking forward to sitting out there with a margarita in hand.

I promptly put my old ones to the curb! And lucky again, a neighbor came and picked them up to rehab!  They are those ones that you put together - precut and ready. That was pretty awesome that she could use them.

I lost a few plants over the hard cold winter here.  My sage, my lavendar, a few bushes here and there. I replanted quite a few.

 My azaleas are looking all pretty.

I love this double wave petunias.  I have never been a real big fan of petunias but these I like.