Energy D’Lite Balls

What’s the inspiration behind these Energy D’Lite Balls? During my college career, I spent my summers working at a delightful drive in restaurant called Northern D’Lites in Lakewood, WI. I was hired as a cook, but was trained as an ice cream artist as well. I loved that little place and actually learned a thing or two about food there! 

Did I finally make the connection that “malted milk balls” that I loved had malt powder in them and that I subsequently LOVED malts? Heck yes I did. And so my obsession started. We made this sundae called a Dusty Road: vanilla soft serve, hot fudge, dusted with malt powder and topped with a cherry. It was DIVINE.

I also loved that the nuts we used to top our sundaes were salted. I mean, salty and sweet?! So dang good, right? 

So I set out to make an energy ball that combined those ideas. Pecans and a pinch of salt for the savory aspect. Cocoa powder and malt powder for the Dusty Road sundae. What I know is the Mr quite literally ate the ENTIRE batch in just a few days. I don’t know if anyone else got a single one. I quote, “What can I say? They are addicting!” 

I hope you enjoy them as much as my family did! They would make a great after school snack, post workout fuel, or mid afternoon treat between meals! And hey, if you are looking for another energy ball recipe, I’ve got you covered!

Your Ingredients 

  • 1 cup old fashioned oats
  • 2 tablespoons cocoa powder
  • 2 tablespoons malt powder
  • ¼ cup ground flaxseed
  • Pinch of salt
  • ½ cup creamy peanut butter
  • ¼ cup maple syrup 
  • 1 tablespoon coconut oil, melted
  • ½ cup chocolate chips 
  • ½ cup pecans 

A gathering of ingredients.

Flaxseed, oatmeal, malt powder, cocoa powder, peanut butter, coconut oil, pecans, maple syrup, and chocolate chips.

Also, can we just admire my measuring cups and spoons? They were a gift from the Mr and are personalized for my blog! How sweet!

Your Steps to Energy D’Lite Balls

In a large bowl, combine oats, cocoa powder, malt powder, flaxseed, and salt. Stir to combine. Add the peanut butter, maple syrup, melted coconut oil, chocolate chips, and pecans. Mix well, until all the dry ingredients are incorporated into the wet. 

From here, use a rounded tablespoon to scoop mixture and form into a ball. Place on a baking sheet. Chill for 1-2 hours before moving to an airtight container. Store in the refrigerator.

Dry ingredients and a pinch of salt!
Mix it up!
Portion it out!
Chill them up!

Energy D’Lite Balls

The flavors of a favorite ice cream sundae come together in these Energy D'Lite Balls with chocolate, peanut butter, pecans, and malt powder!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 1 hour
Course Snack
Cuisine American
Servings 2 dozen

Ingredients
  

  • 1 cup old fashioned oats
  • 2 tablespoons cocoa powder
  • 2 tablespoons malt powder
  • ¼ cup ground flaxseed
  • Pinch of salt
  • ½ cup creamy peanut butter
  • ¼ cup maple syrup
  • 1 tablespoon coconut oil melted
  • ½ cup chocolate chips
  • ½ cup pecans

Instructions
 

  • In a large bowl, combine oats, cocoa powder, malt powder, flaxseed, and salt. Stir to combine.
  • Add the peanut butter, maple syrup, melted coconut oil, chocolate chips, and pecans.
  • Mix well, until all the dry ingredients are incorporated into the wet.
  • Use a rounded tablespoon to scoop mixture and form into a ball. Place on a baking sheet.
  • Chill for 1-2 hours before moving to an airtight container. Store in the refrigerator.
Keyword after school snacks, chocolate, energy balls, no bake, no bake snacks, oatmeal, snacks
Tried this recipe?Let us know how it was!

Looking for other delicious snacks?

Give one of my favorites a try!

JessLeave a comment

Maltese Caponata

Cooking and baking my way around the world. Let’s create some Maltese Caponata!

For nearly three years, I have been involved in a special collaboration on Instagram hosted by my friend Claire. Each month, she spins a random country generator for us to explore and cook their cuisine. There are no other rules. We can create any dish we want, sweet or savory; cooking or baking; For a small town midwestern girl, this has been an eye opening and taste bud awakening. 

However, I haven’t shared this journey on Jess in the Kitchen. For the longest time, I thought that since it wasn’t a recipe created by me, I shouldn’t share it. After this last month, I asked myself, “Why not? Don’t you want to inspire others to experience cuisines from around the world as well?” So here we are! I am excited to share the dish I cooked for Malta: Caponata!

Caponata is a perfect fresh garden or farmer’s market dish. It’s an appetizer with a perfect blend of sweet and sour flavors. It can be served hot or cold; on its own or on top of a toasted baguette. I used the recipe from Yesenia at Apron and Whisk (please check it out!) and it couldn’t be easier! 

This was my take on Caponata. 

Your Ingredients 

  • 1 small eggplant, about 300 g
  • 4 tablespoons olive oil
  • 2 bell peppers (I did two green), diced 
  • 1 medium onion, diced
  • 1 teaspoon of minced garlic
  • 2-3 large tomatoes, cored and diced
  • 3 tablespoons tomato paste 
  • 2 tablespoons red wine vinegar
  • ½ apple, peeled and diced
  • 3 tablespoons capers
  • ⅓ cup olives (half black, half green; both halved)
  • 1 tablespoon fresh mint, chiffonade 
  • 1 tablespoon fresh basil, chiffonade
  • Salt and pepper

I did try to follow the recipe as Yesenia wrote it. It truly was a simple and delightful side dish!

Steps to Maltese Caponata

Start by dicing the eggplant. Sprinkle it with salt and allow the salt to draw out the moisture, about 20 minutes. While the eggplant is resting, dice the peppers, onions, and tomatoes. Halve the olives as well. 

Begin heating a large saucepan. Meanwhile, use a paper towel to dry the moisture from the eggplant. Once hot, add 2 tablespoons of olive oil to the pan and add the eggplant. Cook until tender and browned, about 5 minutes. Remove it from the pan and set aside. If necessary, wash the saucepan before adding remaining oil. 

Add the onions and peppers to the pan, cooking until they are soft, about 5 minutes. Stir in the garlic, cooking an additional 30 seconds, until fragrant. Add in the tomatoes, tomato paste, and apple. Also add a pinch of pepper and salt. Cook for about 10 minutes. 

One the tomatoes have created a sauce, add the eggplant, capers, olives, and red wine vinegar. Cook for just a few minutes. Season with additional salt and pepper, if necessary. 

Top with basil and mint. You can serve it hot or cold, on its own or on top of crusty bread (I have also enjoyed it over leftover rice. It’s so good!). Enjoy your own Maltese Caponata!

A gathering of ingredients.
Cooked down eggplant. Tasty!
Finished dish! Serve it up!

Maltese Caponata

This Maltese Caponata makes a great summer salad from all those beautiful garden vegetables with notes of sweet, salty, and savory flavors!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Salad, Side Dish
Cuisine Maltese
Servings 6 servings

Equipment

Ingredients
  

  • 1 small eggplant about 300 g
  • 4 tablespoons olive oil
  • 2 bell peppers I did two green, diced
  • 1 medium onion diced
  • 1 teaspoon of minced garlic
  • 2-3 large tomatoes cored and diced
  • 3 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • ½ apple peeled and diced
  • 3 tablespoons capers
  • ⅓ cup olives half black, half green; both halved
  • 1 tablespoon fresh mint chiffonade
  • 1 tablespoon fresh basil chiffonade
  • Salt and pepper

Instructions
 

  • Start by dicing the eggplant. Sprinkle it with salt and allow the salt to draw out the moisture, about 20 minutes. While the eggplant is resting, dice the peppers, onions, and tomatoes. Halve the olives as well.
  • Begin heating a large saucepan. Meanwhile, use a paper towel to dry the moisture from the eggplant. Once hot, add 2 tablespoons of olive oil to the pan and add the eggplant. Cook until tender and browned, about 5 minutes. Remove it from the pan and set aside. If necessary, wash the saucepan before adding remaining oil.
  • Add the onions and peppers to the pan, cooking until they are soft, about 5 minutes. Stir in the garlic, cooking an additional 30 seconds, until fragrant. Add in the tomatoes, tomato paste, and apple. Also add a pinch of pepper and salt. Cook for about 10 minutes.
  • One the tomatoes have created a sauce, add the eggplant, capers, olives, and red wine vinegar. Cook for just a few minutes. Season with additional salt and pepper, if necessary.
  • Top with basil and mint. You can serve it hot or cold, on its own or on top of crusty bread.
Keyword Caponata, cold vegetable salad, easy sides, Eggplant, green peppers, Kapunata, Malta, Maltese, side dish, summer salad, summer side dish, tomatoes, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Looking for other Salad Inspiration?

Check out a few of my favorite summer salads below! Or feel free to head to my cooking page to pick your own!

Summer Garden Orzo Salad

JessLeave a comment

Gooseberry Muffins

Gooseberries are not a traditional midwestern gardener’s fruit. I stumbled on them when I thought I had tried some at a farmer’s market and loved the fruit so much I wanted to grow my own. Turns out, gooseberries weren’t the correct fruit, but it certainly was a happy mistake. Each year, I make a few batches of delicious gooseberry jam and now these upgraded gooseberry muffins. 

Never had a gooseberry? They are about the size of a large blueberry, but look like a miniature watermelon with the texture of a grape. Typing that just makes me smile. It almost sounds like a description from a Dr. Seuss book, but I think it’s a great description. They can be tart like a green grape or sweeter like a red grape. They grow on bushes with some gnarly thorns. I see that as part of the adventure of having them…can I get away without getting pricked? 

I have an original gooseberry muffin recipe that went light on the sugar, heavy on the whole wheat, and may not be everyone’s cup of tea. This recipe has dropped the whole wheat, added some brown sugar, and has been tested by my family with two thumbs up! I hope you enjoy! 

I have an original gooseberry muffin recipe that went light on the sugar, heavy on the whole wheat, and may not be everyone’s cup of tea. This recipe has dropped the whole wheat, added some brown sugar, and has been tested by my family with two thumbs up! I hope you enjoy! 

Your Ingredients

  • 1 egg 
  • ½ cup Greek yogurt
  • ¼ cup+ 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 tablespoon oil 
  • ¼ cup brown sugar, packed 
  • ¼ cup white sugar
  • 1 – 1 ½ cups gooseberries, cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter) 
  • ½ cup old fashioned oats
  • 1 ½  cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder 

Your steps to Gooseberry Muffins

If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin, Then, preheat the oven to 400 degrees. Prepare your muffin tin with non-stick cooking spray or muffin liners. This recipe will result in approximately 12 muffins. 

In a large bowl, combine the flour, salt, and baking powder. Set aside. 

In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and oil. Whisk well. Stir in the white and brown sugar. Pour into the dry ingredients, stirring until just combined. Fold in oats and cleaned gooseberries. Again, you can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries. 

Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these are best served warm with a cup of coffee.

Mix up the wet ingredients!
Stir in the berries and oats.
Portion it out!
Yum!
Let’s eat!

Gooseberry Muffins

Little bit of tart and a little bit of sweet make these gooseberry muffins a perfect treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • 1 egg
  • ½ cup Greek yogurt
  • ¼ cup + 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 tablespoon oil
  • ¼ cup brown sugar packed
  • ¼ cup white sugar
  • 1 – 1 ½ cups gooseberries cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter)
  • ½ cup old fashioned oats
  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder

Instructions
 

  • If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin, Then, preheat the oven to 400 degrees. Grease or line a muffin tin. This recipe will result in approximately 12 muffins.
  • In a large bowl, combine the flour, salt, and baking powder. Set aside.
  • In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and oil. Whisk well.
  • Stir in the white and brown sugar.
  • Pour into the dry ingredients, stirring until just combined. Fold in oats and cleaned gooseberries.
  • Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing.

Notes

You can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries.
Keyword Breakfast, gooseberries, gooseberry, gooseberry muffins, gooseberry recipes, muffin, muffins
Tried this recipe?Let us know how it was!

Looking for other fun ways to use berries in your kitchen?

Check out my canning and preserving page for more inspiration or perhaps one of my favorites below will become a favorite of yours!

JessLeave a comment

Raspberry Currant Jam

It’s been a summer of rain, rain, and more rain. Which means my berry bushes are producing more and earlier than they have in the past, including my currants! So exciting, right? If you are a gardener like me, you find yourself planting perennial bushes and trees and not getting as much produce as you would like, so you plant more, failing to remember that eventually they will produce SO MUCH FRUIT. Oops. Or maybe you have more foresight than I do. What this means in my garden is that I am finally getting a lot of currants. They are this perfect tart berry that I decided would pair so well with red raspberries for a delightful raspberry currant jam. 

This go, I gave low sugar pectin a try and I am digging the results. Perhaps its the combination of berries, but I am giving the pectin the credit. It makes this lovely, not “too jelled” jam that has a near perfect texture and consistency. In addition, less sugar allows the fruit flavor to shine through. Needless to say, I am in love and will be making this for years to come!

While we are here, I will give you all the information you need to successfully can a batch of jam. However, if you are new to canning, you may likely want to gather additional information. My favorite places to learn more are The Ball’s Book of Canning or the National Center for Home Food Preservation. 

The Supplies

Your Ingredients

  • 7 cups red raspberries (If frozen, measure first. Then thaw)
  • 3 cups red currants
  • 4 cups sugar 
  • 1 package powdered low sugar pectin
  • ¼ teaspoon butter, optional

Your Steps to Raspberry Currant Jam

Begin by measuring out your sugar in a large bowl. Remove ¼ cup of the sugar and mix it with the powdered pectin in a small bowl. It’s important to have all your ingredients prepared before beginning the canning process so don’t skip this step. I also highly recommend reading through the steps more than once before beginning (I know that we are all guilty of flying by the seat of our pants when cooking). 

Fill the canning kettle with enough water that the jars will be covered by at least ½” water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

Now to Create the raspberry currant Jam 

In a large, preferably shallow kettle, smash the raspberries and currants with a potato masher. (I actually really really like my fermenting tamper for this job). Stir in powder pectin with the ¼ cup sugar. Add butter if desired. It will decrease foaming while the jam is cooking, but is not necessary. The foam isn’t bad. It just makes the jam a little less pretty. 

Heat berries and pectin over medium high heat, stirring constantly. Once it is close to a boil, stir constantly until you cannot stir down a rolling boil. On more than one occasion, I have thought I reached this point only to go a little longer and see what a “real rolling boil” looked like. 

Once a rolling boil has been reached, quickly stir in the sugar. I find a strong whisk is helpful to make sure there are no clumps of sugar in the jam. Continue to heat over medium-high heat until a rolling boil is reached again, stirring constantly. Once the roiling boil is reached, time for EXACTLY one minute. Remove from heat. 

Love the color!
Smash those berries.
Cook them down!

TIme to Can

Ladle hot jam into jars using the canning funnel, leaving ¼” head space. Wipe rims of the jars as you go, top with a lid, and put on a ring so that it is fingertip tight. Fingertip tight means you know it’s tight but you aren’t sealing it so much so that it wouldn’t leak on its side, if that makes sense. (Any leftover jam can go in a small container and get placed in the fridge to be enjoyed immediately)

Place jars in JUST about boiling water bath canner. Cover and raise heat until a rolling boil is reached. Cook jam for 10 minutes (adjusting for your altitude…under 1000 feet, you’re good. Over? Add 5 minutes for every 1000 feet). Once the time is complete, remove the canner from heat and remove the cover. Allow the jam to sit in the canner an additional 5 minutes. Then remove and place on a towel on the counter. 

Afterward

Listen for the ping as the jars seal and just let them be for 24 hours. I know it will be hard to let them be because you’ll be so proud, but it’s recommended to make sure you get a good seal. Any jars that do not seal can be refrigerated and enjoyed right away. Note: It is recommended to store canned goods with their rings removed so that you can know if a false seal occurs. I generally just loosen them as loose as they can go. 

Raspberry Currant Jam

In this homemade low sugar raspberry and currant jam, the sweet and tart flavors of the berries unite to create an irresistible fusion of taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Canning
Servings 8 jars

Equipment

Ingredients
  

  • 7 cups raspberries
  • 3 cups red currants
  • 4 cups sugar
  • ¼ teaspoon butter optional
  • 1 package powder pectin

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
  • Measure out sugar. Remove 1/4 cup of sugar and combine the 1/4 cup with powdered pectin in a small bowl.
  • Place the raspberries and currants in a large, non reactive kettle. Crush them with potato masher. Add ¼ teaspoon of butter, if desired, to reduce foaming.
  • Sprinkle and stir in the pectin and 1/4 cup sugar mixture. Cook over high heat until a rolling boil is reached, stirring consistently.
  • Once a rolling boil is reached, slowly stir in remaining sugar.
  • Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
  • Ladle jam into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes, adjusting for altitude (if you are about 1000 feet, add 5 min)
  • Once the jam is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

Notes

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, currants, Jam, Jam Recipes, preserving, Raspberry, raspberry jam, raspberry recipes, red currants
Tried this recipe?Let us know how it was!

Looking for other tasty raspberry treats?

Give any of these a try!

JessLeave a comment

Pistachio Lime Thumbies

Oh these cookies. I had the hardest time naming them. Pistachios. Lime. Shortbread. A delightful frosting. What name could capture all of that loveliness?! I took to social media and got lots of recommendations and Pistachio Lime Thumbies had to be the winner! 

Earlier this summer, I was baking from the cookbook The Great British Baking Show: Favorite Flavors for a foodie collab I have on Instagram and I was drawn to Pistachio Melting Moments. They were beautiful and so dang good.  However, they were also bit of work, as with most recipes in this cookbook. I think they have proved to be worth it, but not everyone thinks like me. So, I wanted to play with the recipe and create a simplified version. 

These Pistachio Lime Thumbies start as a simple shortbread with ground pistachios and a bit of lime zest. They get the thumbprint treatment to provide a little well for a lime buttercream frosting and a sprinkle of ground pistachio. Not too challenging and a flavor combination that is divine. But, if you want to skip the frosting, they could totally get the Russian Tea Cake treatment by bypassing the frosting and rolling them in some powdered sugar. Either way, they are TASTY! 

Ready to start baking? Let’s do this thing! 

Your Ingredients

Shortbread

  • ½ cup butter, softened
  • ½ teaspoon vanilla
  • ⅓ cup powdered sugar
  • 1 cup flour 
  • ½ tablespoon cornstarch
  • ½ tablespoon milk 
  • ¼ teaspoon salt 
  • ⅓ cup ground pistachios (I buy the lightly salted shelled pistachios from the snack aisle and grind them in my small food processor) 
  • Zest of one lime

Frosting

  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla 
  • Pinch of salt 
  • 1 cup powdered sugar
  • Juice from one lime (1-2 tablespoons)
  • Splash of milk, as needed
  • Additional ground pistachios 

Your Steps to Pistachio Lime Thumbies

In a medium bowl, cream butter and sugar. Add the vanilla and mix until well combined. Combine the flour, cornstarch, and salt. Cream the flour mixture with the butter and sugar, mixing well. Stir in the milk and the pistachios, mixing until a ball is formed. 

(Note: For the pistachios, I like to purchase the lightly salted shelled pistachios from the snack food aisle at the grocery store. Then I grind them myself in a small food processor. Make sure they are ground well so they get fully incorporated. Also grind a little extra for sprinkling on the frosting) 

Remove the dough from the bowl, wrap in plastic wrap, and chill for an hour. 

Once chilled, form into 24 balls, approximately a half of a tablespoon of dough. Place on an ungreased baking sheet and press down with your thumb to form an indent for the frosting, flattening a couple times. From here, preheat the oven to 350 degrees (325 on convect) and chill the cookies one more time while the oven preheats. 

Time to Bake!

Bake for 12-15 minutes, until the cookies are just starting to brown. Shortbread is easy to overbake so watch them carefully. Once done, remove and allow to cool. 

Meanwhile, make the frosting. Cream the butter and vanilla. Stir in the powdered sugar and a pinch of salt. Add the lime juice and cream until a smooth frosting is formed. Give it a taste test. If it is too tart, add a bit more sugar. If it is too thick, add a splash of milk (a tablespoon or so). 

Put into a piping bag (Or if you’re like me, a ziplock bag that I put in a cup to keep me neat. Then I just snip the corner) and pipe the frosting into the center of each cookie. You will likely have extra, but that’s better than not enough, if you ask me! Sprinkle with remaining ground pistachios. Allow the frosting to harden before packaging in an airtight container, assuming you can keep your family and friends from eating them all! 

A quick note

If frosting isn’t your thing, you can totally switch up these cookies. Rather than flattening them with your thumb, leave them as balls. Bake for 15 minutes and then roll the still hot cookies in additional powdered sugar. (Be gentle with the cookies. They break easily. I usually wait just a minute or two before I roll them.)

Mix up the dough!
Roll them out!
Press them down!
Frost them up!
Nearly there!
Sprinkle on those nuts!
Serve them up!

Pistachio Lime Thumbies

These pistachio lime thumbies are a delightful treat featuring shortbread cookies topped with a tangy lime frosting and sprinkled with ground pistachios.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Course Dessert
Cuisine American
Servings 2 dozen

Equipment

Ingredients
  

Shortbread Ingredients

  • ½ cup butter softened
  • ½ teaspoon vanilla
  • ⅓ cup powdered sugar
  • 1 cup flour
  • ½ tablespoon cornstarch
  • ½ tablespoon milk
  • ¼ teaspoon salt
  • ⅓ cup ground pistachios see note
  • Zest of one lime

Frosting

  • 2 tablespoons butter softened
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 cup powdered sugar
  • Juice from one lime 1-2 tablespoons
  • Splash of milk as needed
  • Additional ground pistachios

Instructions
 

  • In a medium bowl, cream butter and sugar. Add the vanilla and mix until well combined. Combine the flour, cornstarch, and salt. Cream the flour mixture with the butter and sugar, mixing well. Stir in the milk and the pistachios, mixing until a ball is formed.
  • Remove the dough from the bowl, wrap in plastic wrap, and chill for an hour.
  • Once chilled, form into 24 balls, approximately a half of a tablespoon of dough. Place on an ungreased baking sheet and press down with your thumb to form an indent for the frosting, flattening a couple times. From here, preheat the oven to 350 degrees (325 on convect) and chill the cookies one more time while the oven preheats.
  • Bake for 12-15 minutes, until the cookies are just starting to brown. Shortbread is easy to over bake so watch them carefully. Once done, remove and allow to cool.
  • Meanwhile, make the frosting. Cream the butter and vanilla. Stir in the powdered sugar and a pinch of salt. Add the lime juice and cream until a smooth frosting is formed. Give it a taste test. If it is too tart, add a bit more sugar. If it is too thick, add a splash of milk (a tablespoon or so).
  • Put into a piping bag and pipe the frosting into the center of each cookie. Sprinkle with remaining ground pistachios. Allow the frosting to harden before packaging in an airtight container.

Notes

For the pistachios, I like to purchase the lightly salted shelled pistachios from the snack food aisle at the grocery store. Then I grind them myself in a small food processor. Make sure they are ground well so they get fully incorporated. Also grind a little extra for sprinkling on the frosting.
I do not do a lot of pipping for frosting so I do not have pipping bags on hand. I simple slip a ziplock bag into a mug, putting the sides over the edge. Then I spoon the frosting into the bag, zip it up, and snip the corner. It does the trick for me!
If frosting isn’t your thing, you can totally switch up these cookies. Rather than flattening them with your thumb, leave them as balls. Bake for 15 minutes and then roll the still hot cookies in additional powdered sugar. (Be gentle with the cookies. They break easily. I usually wait just a minute or two before I roll them.)
Keyword Cookies, lime, lime zest, pistachio, pistachio cookies, pistachio shortbread, pistachios, Shortbread, shortbread cookies
Tried this recipe?Let us know how it was!

JessLeave a comment

Greek Inspired Orzo Salad

There are a few ingredients that have made their way into our fridge that we ALWAYS have to have on hand, crumbled feta and Kalamata olives being two of them. To quote my nephews, “Everything’s betta with feta!” and “Every day is a good day for a Kalamata olive!” The Mr and I have become a bit obsessed with any kind of Greek inspired salad, topping our lettuce with olives, tomatoes, feta, and a Greek dressing. But it’s BBQ season and everyone needs a good pasta salad to pass: I knew I needed to combine these loves to create a Greek Inspired Orzo Salad. 

Maybe you’ve been around awhile and you know my love of orzo. Maybe not. But it is definitely one of my top shapes when it comes to pasta. I don’t know if it’s the similarity to the shape of rice or something from my childhood, but I love it. 

After the orzo, you’ll need a few ingredients: olives, feta cheese, tomatoes, cucumbers, onions, some fresh herbs. You can totally adjust the amounts of each of the ingredients to suit your own tastes. These, with the pasta, make a fresh salad that has a bit of a bite to it that is sure to make your taste buds sing!

If you dig a really juicy salad, feel free to double the dressing. I would start with the original amount and then add more as needed after the salad has had time to sit and marinate. 

Now that’s been enough talk. Are we ready to start prepping this great summertime (I mean, who am I kidding…ANY TIME!) salad? Let’s go! 

Your Ingredients 

  • 1 ¾ cups dry orzo
  • 1 cup cucumber, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup onion, diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives, halved
  • 1/3 cup kalamata olives, halved
  • fresh basil and oregano, minced about 2 tablespoons of each

Dressing

  • ¼  cup olive oil
  • ⅓  cup red wine vinegar
  • ¼  teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼  teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Your Steps to Greek Inspired Orzo Salad

Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside. 

While the orzo is cooking, prep the vegetables. Again, it’s totally okay to have a little more or a little less of anything. You can adjust to your flavors. Love Kalamata olives, but not black, switch it up and do all Kalamata. Or maybe you’re the other way around. I won’t judge! As for the fresh herbs, my favorite way to cut them up is to place them in a coffee mug and use scissors to cut into the mug!

Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well. 

In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients. If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills. Speaking of chilling…

This salad is best if you let it chill for a few hours before serving, but I always have a hard time 1. Planning ahead and 2. Waiting that long because I want to dig in. Best of luck to you on both regards. When you do serve it, I like to sprinkle a little more feta and perhaps a few more olives. They add a little zing I love!

I mean, it’s perfect!
Get that dressing on!
Mix it up!
Serve it up!

Greek Inspired Orzo Salad

This Greek Inspired Orzo Salad will be the perfect hit at your next BBQ with the familiar comfort of pasta salad topped with loads of veggies, and the zing from the feta and olives!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Course Appetizer, Salad, Side Dish
Cuisine American, Greek
Servings 8 servings

Equipment

Ingredients
  

  • 1 ¾ cups dry orzo
  • 1 cup cucumber diced
  • 1 cup grape tomatoes quartered
  • 1/2 cup onion diced
  • 1/2 cup crumbled feta
  • 1/3 cup black olives halved
  • 1/3 cup Kalamata olives halved
  • fresh basil and oregano minced about 2 tablespoons of each
  • Dressing
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon dijon mustard
  • salt and pepper

Instructions
 

  • Begin by cooking the orzo to al dente according to package, being sure to salt the water. When finished, drain and rinse with cold water. Set aside.
  • While the orzo is cooking, prep the vegetables and herbs
  • Once the orzo has been rinsed and cooled, combine with the onions, tomatoes, cucumbers, fresh herbs, olives, and feta in a large bowl with a cover. Stir to combine well.
  • In a liquid measuring cup or mason jar with lid, combine the dressing ingredients (olive oil, vinegar, garlic powder, oregano, onion powder, mustard, salt, and pepper). Whisk or cover and shake vigorously. Immediately pour over the pasta salad, stirring to cover all the ingredients.
  • Cover and allow to chill for for an hour before serving.

Notes

Listen, I am terrible at chilling a salad. I want to dig in. It won’t be terrible if you do that (and I won’t judge), but know the flavor profile won’t be so deep if you dive in right away.
Also, If you like your salad a little more on the juicy side, double the dressing and add about ⅔ of it to start. You can always add more after it chills.
Finally, the ingredients are flexible. If you hate feta, skip it. Love Kalamata olives? Add all of those. I like to add more feta and olives when I serve it because I love them.
Keyword cherry tomatoes, cucumbers, feta, feta salad, Greek, Greek salad, olives, onions, pasta salad, side dish, summer salad, summer side dish
Tried this recipe?Let us know how it was!

Looking for other sides?

These are some of my absolute favorites! You can also head to my cooking page to see what else I have in store!

JessLeave a comment

Strawberry Rhubarb Galette

This one has been on my heart for a while and I am dang excited that I finally got to put a delicious strawberry rhubarb galette together for you. Yay for all the spring time harvesting and gardening. School is out and I am here for it!

I have always said, “I don’t do pies.” I am not sure why, but I think part of it has to do with the intimidation factor of the “perfect pie crust.” You can’t fail at it if you don’t make it, right? I also have always thought cakes and brownies were far superior to pie. I like this excuse better because generally I have a growth mindset. But as I have grown as a baker (I LOVE a good homemade laminated dough!), I have also sort of dismissed the “no pies for me” vibe I have been giving out. 

This especially became true when I discovered the galette. A galette is this beautiful French pastry that is a sort of free form pie, free of a specific baking pan. It feels rustic and homey; a homesteader’s paradise. Maybe it will be my gateway to the regular pie, but for now, I can foresee many galettes, sweet and savory, in my future. 

This strawberry rhubarb galette has a lovely, slightly sweet crust that has a perfect flour to butter ratio. The fruit melts together with two different sugars and although it looks exquisite, it truly is a bake that is easier than it looks and requires minimal work. It’s a great one to serve up any time of day (The Mr would say it makes a great “breakfast pie.” Ha!)

Ready to start baking together? Let’s do it! 

Your Ingredients for Strawberry Rhubarb Galette

  • 1 ½ cups all purpose flour 
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • ⅓ cup ice cold water 
  • 3 cups rhubarb, peeled and diced 
  • 2 cups strawberries, cored and sliced
  • ⅓ cup brown sugar 
  • ⅓ cup white sugar 
  • 2 tablespoons cornstarch 
  • 3 tablespoons flour 
  • 1 tablespoon lemon juice 
  • 1 egg yolk
  • Additional sugar for sprinkling on the crust

Your Steps to Strawberry Rhubarb Galette 

In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand. 

Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water. 

Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour. 

Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven).

Now to prepare the filling

If you have not yet, prepare the strawberries and rhubarb. Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water. 

Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet). 

At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand. 

Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.

I always cube my butter on the wrapper.
Ready to chill.
Prepping the fruit.
Get it all set!
Roll out the dough and then prep the fruit.
Pour it on.
Fold it up.
Ready to eat!

Strawberry Rhubarb Galette

Rustic and simple to put together, this sweet and tart strawberry rhubarb galette is the perfect springtime pastry!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 1 hour
Course Dessert
Cuisine American, French
Servings 8 servings

Ingredients
  

  • 1 ½ cups all purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter cubed
  • ⅓ cup ice cold water
  • 3 cups rhubarb peeled and diced
  • 2 cups strawberries cored and sliced
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons flour
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • Additional sugar for sprinkling on the crust

Instructions
 

  • In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand.
  • Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water.
  • Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour.
  • Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven) and prepare the rhubarb and strawberries.
  • Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water.
  • Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet).
  • At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand.
  • Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.
Keyword baking, dessert, galette, pastries, spring baking, Strawberries, strawberry, Strawberry Rhubarb
Tried this recipe?Let us know how it was!

Looking for other rhubarb and strawberry recipes?

Check out my baking page or perhaps one of my favorites below will tickle your fancy!

JessLeave a comment
sourdough discard crackers

Sourdough Discard Crackers

“They are PERFECT”-My big kiddo, after trying these sourdough discard crackers. And let me tell you, he can be hard to please. 

My big kid is a snack cracker, granola bar, banana eating junkie. He’s an athlete and in middle school and I swear he never stops eating. What I am trying to say is he knows his snacks. So when I gave these crackers a go last week and they weren’t perfect, he certainly let me know they were lacking. But I wasn’t about to give up. 

The following weekend, I gave it another go. I changed the salt and the nutritional yeast and let the dough chill for an hour. I baked them at a higher temperature. And when they came out and my family gave them a try, the response was pretty dang positive. 

The Mr: “I’ll take more of those please.” 

My Little One: “He can’t have them all. Can I have a plate?”

My Big Kiddo: “They are PERFECT.”

I hope your family loves them as much as we did! If you have never used nutritional yeast before, it can be found in the baking aisle. It is yellow and flaky and gives a cheese like flavor without the cheese. I like to use Bragg Nutritional Yeast.

These crackers are such a great way to use up that sourdough discard and you can have crackers in under 2 hours. How great is that?!

Ready to start creating? Let’s go! 

Your Ingredients

  • 200 grams sourdough discard, room temp (ish. If you forget to pull it from the fridge, that’s okay too!)
  • 5 tablespoons butter, mostly melted
  • 1 teaspoon of salt, divided
  • 1 ½ – 2 tablespoons nutritional yeast
  • ¾ cup whole wheat flour

Your Steps to Sourdough Discard Crackers 

In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate  Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well. Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour. 

Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt. 

Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more.  Allow crackers to cool and then store in an airtight container (If you can keep your hands off of them!)

All mixed up (minus the flour)
Just chilling.
Get it as thin as you can!
Cut after a few minutes of baking.
Pull the crispy ones and let the others bake.
Crackers and wine? Yes please!

Sourdough Discard Crackers

Got excess sourdough discard? Don't worry, transform it into sourdough discard crackers! These tasty treats will satisfy your snack cravings!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Chill Time 1 hour
Course Appetizer, Snacks
Cuisine American
Servings 4 servings

Equipment

Ingredients
  

  • 200 grams sourdough discard room temp
  • 5 tablespoons butter mostly melted
  • 1 teaspoon of salt divided
  • 1 ½ – 2 tablespoons nutritional yeast
  • ¾ cup whole wheat flour

Instructions
 

  • In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate. Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well.
  • Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour.
  • Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt.
  • Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more. Allow crackers to cool and then store in an airtight container.

Notes

Other herbs and spices can certainly be mixed in as well. Sticking with just the salt and nutritional yeast will give a cracker that tastes very similar to square cheese crackers, but I am certain garlic or rosemary would go well too!
You can skip the nutritional yeast all together and go with an herb cracker! You get to choose!
Keyword crackers, discard recipess, homemade crackers, nutritional yeast, sourdough, sourdough baking, sourdough crackerss, sourdough discard
Tried this recipe?Let us know how it was!

Looking for other snacks or sourdough treats?

Here are some great places to look! Sourdough Adventures and Snacks. Maybe you eat with your eyes. Here are my favorites!

Jess2 Comments

Peruvian Chopped Salad

How often do you eat international cuisine? Do you actively seek it out? I’ll be honest, being a midwestern girl in northern Wisconsin, for years and years, I never looked for international food beyond a Chinese Mexican restaurant (and I am not sure that counts). I stuck to what was comfortable and that’s it. Now I experiment and learn. And this Peruvian Chopped Salad is one I just have to share! 

I don’t talk about it much on the blog, but for the last two years, I have been in an Instagram collab #aroundtheworldin80dishes started by my friend Claire from the UK. Each month, we randomly choose a country (from France to Peru to Tunisia), research, and share our cooks and bakes on a particular day. 

This month, we are traveling to Peru. I also subsequently needed to bring a dish to share for work. I stumbled upon Solterito, a Peruvian Chopped Salad that was RIGHT up my alley. Fresh vegetables, an olive oil and red wine vinegar dressing, and best yet, cilantro. I read multiple recipes online (including this one from Pamela Salzman) and then created my variation. 

The results: A delicious salad that some ate with chips; others ate on its own. Either way, a great chopped salad for a dish to pass or to eat over a few days over the summer. It is very reminiscent of a few other favorite salads: Corn and Tomato Basil Salad or Texas Caviar and will forever be on my list of dishes to make when I want to eat the rainbow!

Ready to start creating? Let’s go!

Your Ingredients 

  • 3-4 large ears of corn, shucked (12 ounces of frozen corn, steamed and then cooled works great too!) 
  • 10 ounces frozen lima beans, steamed and cooled 
  • 1 red onion, diced
  • 1 jalapeno, diced small 
  • 1 sweet bell pepper, diced 
  • 1 pint cherry tomatoes, halved 
  • 6 tablespoons olive oil 
  • 4 tablespoons red wine vinegar 
  • Salt and pepper to taste 
  • ⅓ cup black olives, sliced 
  • 1 cup crumbled queso fresco
  • Finely chopped cilantro, to taste 

Your Steps to Peruvian Chopped Salad 

If you have not already, steam the frozen corn and lima beans. We LOVE these Zip ‘n Steam bags from Ziploc and use them multiple times a week.

In a large bowl, combine corn, lima beans, red onions, jalapeno, bell pepper, and cherry tomatoes. Stir to combine well. In a liquid measuring cup, combine olive oil, red wine vinegar, salt, and pepper. Whisk to combine well. Pour over the vegetables and stir once again. Add the olives, cilantro, and queso fresco. Stir once more. 

The flavor will improve overnight, but I challenge you not to want to eat it all as soon as you’ve finished!

Peruvian Chopped Salad

With its vibrant flavors and combination of fresh vegetables, this delightful Peruvian Chopped Salad is an ideal addition to any summer dining experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Rest Time 2 hours
Course Appetizer
Cuisine Peruvian
Servings 8 servings

Equipment

Ingredients
  

  • 3-4 large ears of corn shucked (12 ounces of frozen corn, steamed and then cooled works great too!)
  • 10 ounces frozen lima beans steamed and cooled
  • 1 red onion diced
  • 1 jalapeno diced small
  • 1 sweet bell pepper diced
  • 1 pint cherry tomatoes halved
  • 6 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • Salt and pepper to taste
  • ⅓ cup black olives sliced
  • 1 cup crumbled queso fresco
  • Finely chopped cilantro to taste

Instructions
 

  • In a large bowl, combine corn, lima beans, red onions, jalapeno, bell pepper, and cherry tomatoes. Stir to combine well.
  • In a liquid measuring cup, combine olive oil, red wine vinegar, salt, and pepper. Whisk to combine well.
  • Pour over the vegetables and stir once again.
  • Add the olives, cilantro, and queso fresco. Stir once more. For best results, allow to rest 2 hours or over night. However, it can be served right away as well.
Keyword bbq dishes, beans, cherry tomatoes, cilantro, cold vegetable salad, corn, dump salads, peruvian, queso fresco, salads, solterito, vegetables
Tried this recipe?Let us know how it was!

Looking for other fun summer eats?

Check out my cooking page, or maybe let your eyes pick from one of my favorites below!

Summer Garden Orzo Salad

JessLeave a comment

Chewy Granola Bars

As parents of littles, you think they need all the snacks and have to plan on packing multiple options for them whenever you leave the house. Then you get to teens and pre-teens and suddenly the abundance of snacks you THOUGHT was a lot looks like a drop in the hat compared to what you need for the big kids. My goodness, do we go through the granola bars at our house; so much so that I was inspired to play with the idea of a homemade chewy granola bar. 

I have a couple other granola bars that I have created (Check out these almond joy bars and simple baked granola bars), but these are more crunchy than not and my kiddos much prefer chewy granola bars. 

What I think is a secret ingredient/step to these granola bars is the thin layer of dark chocolate spread on the parchment before pressing the bars into the baking pan. When looking at recipes across the Internet, the main complaint of a chewy granola bar is that it doesn’t stay together. This layer of chocolate helps give the little bit of support needed to hold the bars together. And I mean, who doesn’t love a little extra chocolate? 

While these bars are rather thick, you can certainly press them into a larger pan to make them thinner. You may need a bit more melted chocolate than what I have measured here and the baking time will decrease. Bake them a bit too long? They just won’t be chewy anymore, but they will still be delish! 

Let’s start creating! 

Your Ingredients

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar 
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla 
  • ½ cup mini chocolate chips 
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips 
  • ½ tablespoon coconut oil 

Your Steps to Chew Granola Bars

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside. 

In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt. 

Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more. 

In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so. 

Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more. 

The parchment paper allows you to pull all the bars out of the pan.  This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Mix the dry and melt the creamy!
Stir it in!
Get that chocolate base.
Press it into the pan.
Cut it up!
Serve it up!

Chewy Granola Bars

These quick to come together chewy granola bars are perfect as a snack between meals, after school, or for busy individuals on the go!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 bars

Equipment

Ingredients
  

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.
  • In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.
  • Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.
  • In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.
  • Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.
  • The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.
Keyword chocolate, chocolate and peanut butter, granola bar, granola bars, homemade granola bars, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking for other after school snacks?

Let me give you a few recommendations of favorites around our house!

JessLeave a comment