Thursday, March 31, 2011
(Not the greatest photo hehe but this isn't "gluten free photographer" lol.) I began couponing and sale shopping January 1st and one of my 1st purchases was some nice brand name gf oatmeal for fifty cents a container. The other night I was staring at all my cheap oatmeal, wondering what I could make with it because I am the only one eating the stuff (it was coming out my ears) and then it dawned on me, granola bars for the kids! I peeped into the pantry hmmmm lots of peanut butter, several boxes of rice crispy cereal and of course my quick oats so it just made sense to make granola bars, afterall I am all about saving money and those things cost a small fortune with hungry little kids and their friends eating them all up. I found several recipes online for these but none seemed simple enough to me, I was tired from spring cleaning and just wanted to throw things together so I made my own little recipe and it turned out quite nicely despite my zombie like state of mind. Yes yes I used the dreaded corn syrup but to me it is the same as any other sweetener and it was sitting there in the pantry saying "use me, I'm cheap" so I did. I chose to make peanut butter bars with candy coated chocolates inside, they were delish, chewy and every bit as yummy as store bought but for pennies on the dollar.
(here is the recipe typed up quickly lol, just as I had written it down)
2 cups quick oats
2 1/2 cups rice crispies
>put both in a big bowl
1/2 cup corn syrup (can use honey or agave nectar or even some maple syrup)
4 packed Tbsp light brown sugar
2 Tbsp salted butter
>bring to boil over medium heat, stirring constantly
>take pan off heat and add next three ingredients
2/3 cup smooth (can use chunky) peanut butter or any kind of nut butter if you wish
1 tsp vanilla extract
1/2 tsp cinnamon (just there to enhance the sweet flavor, you barely know it is there)
>pour the wet mixture into the big bowl of dry and stir, add the chocolate last so it does not melt
>dump into a foil lined 9x13 pan (OR can use a small jelly roll pan for thinner bars) that has been sprayed very thoroughly and pat down a bit
>cool in the fridge until the "glue" sets and then take out, unwrap and cut
1 cup of whatever you wish to mix in!
your favorite nut roasted or raw
...the sky is the limit!
Monday, March 14, 2011
1 Package Pamela's Dark Chocolate Chunk Cookies (can use Oreos if you eat gluten)
1/3 stick butter melted
2 Tablespoons sugar
2-8 oz packages Philadelphia Cream Cheese (room temp)
13 oz jar Nutella
1 tsp vanilla extract
1/4 cup sugar
16 oz tub thawed whipped topping
1)Pulse cookies in processor until a fine powder (or can just pound in a baggie with something hard)
2)Mix in the melted butter and sugar until it is well incorporated
3)Pat into a round 9-10" spring form pan lined with parchment paper
4)Bake at 350F for 5-7 minutes then cool in freezer while you prepare filling
1)In your mixer (or by hand) whip together cream cheese and sugar until fluffy, add in vanilla and Nutella then whip some more until well mixed together
2)By hand with a rubber spatula fold in the whip topping
3)Take cooled crust out of freezer and gingerly spread filling into the pan, keeping the parchment up around the sides for easy removal later
4)Chill pie in the refrigerator for 4 hours minimum or you can throw it into the freezer for a couple hours if you will need to be serving it right away
5)When you want to serve it just run a knife around the edge, pull off the spring form ring and then carefully slide off of the bottom and parchment the peel off the parchment around the outside.
This pie should serve at least 12
Note: do not make the crust too thick, it will be too hard to cut and bite if you do.
Tip: add 1 tsp cinnamon for a unique flavor!