No-Bake Energy Balls

I was reading something recently that it is important that we let kids experience boredom.  I also went to Paula Poundstone's show a month or so ago, and she also emphasized the importance of this.  I think adults need to experience boredom more too.  Some of us get into the habit of putting on our headphones and listening to a podcast or music while doing every task imaginable.  I have been known to listen to podcasts while reading Birk the same book I have read to him 100 times.  While its ok to do (not the book reading thing, that is ridiculous), I have my best ideas and thoughts when I just let myself think.  There are plenty of times while commuting (even in the car), that I just let there be silence.  That way, I can experience my thoughts.

For example, how much do you think about flip-flops?  I think about them a lot because I really do not like to wear them.  Some people work all day, waiting for that moment when they get home and they can put on their flops.  Others go about their lives dreaming of the job that allows them to wear flip flops.  Me...I find flip flops incredibly invasive but also too exposing.  To be honest, I can barely handle opened toed shoes.  As I am walking through the streets with my toes exposed, I feel as though all I am doing is putting my feet through an awful lot.  They are getting dirtier, drier, older, sun burnt, calloused.  It just seems as though shoes were designed so that we didn't have to expose our feet to such things.  I can't imagine a situation where I need them and I can't just be barefooted instead?

However, the other thing that I have been thinking about regarding flip flops is that I truly believe there is a positive correlation between people who like flip flops and how much fun a person is.  Story checks out for me.  I am definitely the least fun person I know.  And all my friends, who love flip flops, are way fun.  No way those commas are placed correctly.  See how fun I am!  The question is:  what is wrong with me?  Why can't I be more fun?

You have heard of these energy balls, right?  There are so many versions of these, so I thought I would post mine.  You may think they are for Birk, and they are, but they are more for Scot.  I have made these 4 times so far, and I think I have only ever consumed two balls.  I rarely have an appetite or taste for foods this dense.  Surely this is tied to my love for sitting.  Big fan of sitting.  But I am definitely in the minority, most people really love this kind of thing.

I have really liked having these around because they are so quick.  Birk is endlessly hungry these days.  Scot LOVES these.  This snack is Scot in ball form.  I strongly recommend mini chocolate chips, because the regular sized chips make it difficult to form a ball.  If you look below, I made batch of these with full size m&m's and peanuts, and they were harder to keep together.  I really like the "Enjoy Life" mini chocolate chip brand.  I feel like these need peanut butter (for both flavor and texture), as opposed to a nut butter substitute but I have not experimented.  I would recommend a fairly creamy version, for example, something like Justin's would be too dry.  However, you could probably make it work by adding more honey.

You will find a lot of versions of these if you google "energy balls".  Many include chia seeds and flax seeds, which would be a fine addition.  Many include vanilla extract, which you CANNOT taste the difference in peanut butter recipes of this nature, so I don't use it anymore.  

PS:  I hardly ever share such deep posts about myself here.  But if you have been reading these posts for a while, you now have to great gift ideas for me:  flip flops and edible arrangements.

No-Bake Energy balls
by everyone on the internet

2 cups oats
1 cup unsweetened shredded coconut
~3/4 cup creamy peanut butter
~1/2 cup honey
1/2 cup mini chocolate chips

Combine all ingredients except chocolate chips in a bowl (I find that a rubber spatula works best).  Don't measure "~" quantities (just eyeball it) because who wants to measure honey or peanut butter?  Might need to adjust quantities, depending on humidity.  Add more oats if too sticky, add more honey/peanut butter if too dry.

When mixture is at a consistency that allows you form a ball, add the chocolate chips and mix to combine.  Roll into balls.  This makes about 15 balls that are approximately 2-3 Tablespoons big.  But it doesn't matter.  Just make them however big you want.  If you are having trouble rolling them, you can also refrigerate for a half hour and roll after.

Keep refrigerated (tastes better cold anyway).

Scot's Granola

Are you a cereal person?  Scot is.  Before we met, cereal might have been 50% of his diet.  His favorite is Cinnamon Toast Crunch.  And after we met, I started eating cereal for breakfast too.  It is easy.  And Cinnamon Toast Crunch is unfortunately really delicious.

We weren't allowed to eat that growing up.  My dad only bought Raisin Bran, Off brand Cherrios (not honey nut), Corn Flakes, or even Grape Nuts.  We would beg my dad to let us get things with marshmallows in it and he always claimed that it was just sugar.  Now, I think:  "Go Dad!"  Then, I was just jealous of all the kids on TV who looked so happy eating Cocoa Krispies.  Or do you remember that one cereal which was basically a box of mini chocolate chip cookies?

Anyways, Cinnamon Toast Crunch is delicious.  And even after transitioning to shopping at Whole Foods only, they have their own "Organic, All Natural, Secretly exactly the same as CTC" version.  And it is just as good.  And I was not convincing myself that it was somehow better for me, they just sold it (they don't sell any regular grocery store cereals at WF)...so of course, I bought it.

About a year ago, Scot and I decided to remove all processed foods from our diet.  I am not crazy.  I am not going to refuse processed foods as a guest in someone's house or make my own yogurt.  But we did want to make sure to cut out foods that we regularly eat.  For us, the only thing left to cut out was cereal.  

I remember a while back, I wrote about how I was trying to eat savory breakfasts, instead of sweet.  And I still prefer that.  However, I never jumped on the breakfast soup train.  I still haven't been able to eat leftover dinner food for breakfast.  The only savory option that has stuck with me is eggs and toast.  And I probably eat that over 50% of the time.  Other than that, I either eat oatmeal or granola.

Scot is more like 95% of the time, he eats granola.  And he goes all out.  He starts with the granola, adds milk, then drinks all the milk right away.  He tops it with greek yogurt, a banana and usually some berries (often blueberry).  I usually just do milk and yogurt.

And this recipe is the granola I make him, approximately every two weeks.  Except for the times I am too lazy and we have to buy granola in bulk from WF (which is honestly about 20% as good as this).  It is "his" because it is all the things he really likes:  maple syrup, pecans, and coconut.  And lots of fiber (oats and flax).  We haven't been adding the dried fruit lately because we always put fresh fruit in it.  But it is good both ways.

Lastly, I have to admit that this is the best way to make granola.  But this isn't the only way I make granola.  I do get lazy and skip steps.  Sometimes, I just don't feel like pre toasting everything, so I skip that step (and leave out the amaranth completely).  Sometimes I completely leave out the oil, to make it a little healthier (still tastes great).  Sometimes I throw it in with whatever else is in the oven at the time (I have baked this at 400° and it turned out just fine).  But I love this version the best.  Don't let it overwhelm you though, you can just throw everything into a mixing bowl, roughly measure, pour on a baking sheet and bake until toasty.  Still real good.

PS:  If you are curious about "my" version.  I like only honey, only almonds, and no coconut.  I also really like to add dried currants to mine.  But in general, you can swap out any nuts, sweetener, and/or dried fruits.  And add any extras like coconut and spices.

Scot’s Granola

2 tbsp amaranth

2 cups pecans (whole)

1 cup almonds (whole)

1 cup shredded unsweetened coconut

½ cup light cooking oil

6 cups oats (not instant or 1 minute)

¼ cup flax seeds

½ tsp salt

1 tsp cinnamon

½ cup maple syrup

¼ cup agave nectar

1-2 cups of dried fruit (optional)

Preheat the oven to 325°.

Preheat a dry, stainless steel skillet (with lid) to medium/medium-high heat.  Add 1 tbsp of amaranth, cover with lid and give it a shimmy shake.  Continue until most of the amaranth has popped.  Now, throw that popped amaranth away because you probably burnt it.  Repeat twice until you successfully pop and do not burn 2 tbsp of amaranth.  Transfer popped amaranth to a large mixing bowl. 

Toast nuts in the same skillet.  Once toasted, finely chop and add to mixing bowl.  Toast coconut in same skillet.  Once toasted, add to mixing bowl.  In same skillet, add the oats and the oil.  Cook until fragrant and lightly toasted, then transfer to the large mixing bowl.  Add flax seeds, salt and cinnamon to the mixing bowl and mix to combine all the dry ingredients.

Using the same half-cup measuring cup that you used to measure the oil (because then the syrup won’t stick), measure out the maple syrup and agave nectar (just eye ball it) and add to the mixing bowl.  Mix to combine and then transfer the mixture onto a large baking sheet.  Bake in the oven for 30-45 minutes or until desired crunchiness. 

Once the granola has cooled, mix in dried fruit (if desired) and place in sealed container to store. 

(Servings:  10, Prep time:  45 min., Cook time:  45 min., Difficulty:  Easy) 

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10
Scot (taste):  10/10
Effort:  3/5
Dishwashing Effort:  3/5

Always protecting us from danger.

Oatmeal Pumpkin Chocolate Chip Cookies

Halloween.  Is today.  My dog is sleeping next to me and still wearing his pumpkin shirt.  He was supposed to be an alien, but I don't know if that ever happened.  

Fall has been weird this year.  I have been waiting on the edge of my seat for the colors to change.  Then, it happened.  And I am pretty sure I missed it.  Here is the only (semi decent) pic we have of the fall colors.

And then this happened (slightly different angle, but same spot more or less).

And before any of that happened, I was filling every second of my free time with Broadway shows.  I am not complaining, but weird October.  

I wouldn't say I did pumpkin justice this October (and I know I still have November), but I did make these cookies.  Ever since the pumpkin shortage several years ago, I am incapable of buying only one can of pumpkin puree.  So, I had all these ingredients on hand when I scheming up this mixture of oatmeal and pumpkin.  Yes, I am obsessed with oatmeal everything.  

I am also obsessed with pumpkin and chocolate together.  We have a local ice cream place that sells delicious pumpkin ice cream and I get it combined with the chocolate ice cream.  Not mixed.  Just side by side.  

Anyways, make sure you use extra fancy cinnamon.  Vietnamese cinnamon, that is.  These really won't turn out without it.  

Oatmeal Pumpkin Chocolate Chip Cookies

adapted from Simply Recipes

1 cup butter, room temperature

1 cup packed brown sugar

3/4 cup granulated sugar

1 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

1 cups whole wheat flour

1 cups all-purpose flour

1 1/3 cups quick or old-fashioned oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup chopped pecans

1 cup semi-sweet chips

Preheat the oven to 350° F.

Beat the butter and sugars together until light and fluffy, about 3 minutes.

Add the egg, vanilla, and pumpkin puree and beat for another 3 minutes.

In a separate bowl combine the flours, oats, baking soda, salt, and cinnamon and whisk together. Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing.

Fold in the pecans and chocolate chips. Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13-15 minutes. Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling.

(Servings: 48 cookies, Prep time: 30 min., Bake time: 1 hr, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Oatmeal Butterscotch Cookies

I have been kind of all over the place lately.  Probably 7 out of the past 8 weeks, I have been without my own kitchen.  Or without my kitchen stuff.  So, I have borrowed plenty of people's kitchens.  And made lots of salads and sandwiches.  And smoothies, because for some reason a blender was one of the kitchen tools I have kept by my side (and my knives, which now go everywhere with me).  Now, I am finally back at home.  With all my kitchen gear.  I was so ready to cook and eat real food.  And eat whatever I want.  And to eat VEGETABLES!  Summer is almost over!  Ahhhh!

Unfortunately, Hurricane Irene has left us without power...in our kitchen.  We are pretty lucky since tons of people have no power at all.  We live by a main road so we got our power turned back on right away.  However, there is some damage and our whole house is only getting half the power.  We will just be using our grill and eating all the delicious fresh produce available right now.  The tomatoes are completing my life.  Why can't someone invent a way to eat summer tomatoes all year round?

Anyways, I just returned home from one heck of a wedding celebration.  Weddings are somewhat life-changing.  Each one in their own way.  I love participating in a close friend's wedding and then meeting all of her close friends and family.  I feel like weddings make me love people again.  And relationships.  

I made these cookies for the bridal shower.  Although the entire menu for the shower was inspired by the bride (lots of comfort food), these cookies were my own selfish preference.  During the shower and bachelorette party, everyone was raving about the other options (Cookie Dough Truffles and Lemon Poppyseed Cookies) and it seemed to me that many people didn't even try the oatmeal cookies.  However, I couldn't stop thinking about them.  I normally can control myself around sweets.  I usually get sick of whatever I make after eating it once or twice.  But I probably ate at least 15 of these cookies.  I gave some to Scot's grandparents when we went over there for dinner.  They ate them the next morning (for breakfast, which by the way is an excellent idea).  Grandma R. called me up immediately after finishing off the entire batch I gave her and said they are the best thing ever.  I had a similar (somewhat emotional) reaction myself, so I was so glad to share the same taste with Grandma R.  

These are a soft oatmeal cookie with butterscotch chips, toffee bits, and a little shredded coconut.  They have some flour in them which I find essential for soft, chewy, non-flat oatmeal cookies.  One of my favorite cookies in a long time.  

Oatmeal Butterscotch Cookies

originally from Taylor Takes a Taste via Annie’s Eats

3/4 cup all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

8 tbsp. unsalted butter, at room temperature

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1/2 tsp. vanilla extract

1 1/2 cups old fashioned oats

3/4 cup shredded coconut

1/2 cup butterscotch chips

1/4 cup toffee bits

Preheat the oven to 350° F. Line baking sheets with silicone baking mats or parchment paper. In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes. Beat in the egg until incorporated. Blend in the vanilla. With the mixer on low speed, mix in the dry ingredients just until incorporated. With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

Drop scoops of dough (about 2 tablespoons each) onto the prepared baking sheets, a few inches apart. Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking. Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

(Servings: 24 cookies, Prep time: 30 min., Bake time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  10/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Oatmeal Pancakes with Lemony Maple Blueberry Sauce

This was a delicious camp breakfast.  It could be easily adapted to work as a great backpacking meal (or you could just bring fresh fruit backpacking...day one/two?...otherwise just sub some dried fruit)  The sauce didn't thicken up for me as much as I hoped it would, but I also didn't follow any of the measurements, so what can I really expect?  It was still delicious.  

I used old fashioned oats in the pancakes (with some hesitation) and they really were great.  The pancakes were so filling.  I could only eat 4 smaller (4 inch) pancakes.  

Uh.  Just wondering.  Is that for me?

I doubled the recipe for 3 people and it was too much.  But don't worry, Copper needed breakfast too!  

Camping is his favorite.  No, we did NOT take him hiking in his tank top.  Totally embarrassing.  

Oatmeal Pancakes with Lemony Maple Blueberry Sauce

from dirty gourmet

1/2 cup old fashioned oats or 1 packet of instant oatmeal

3/4 cup “Complete” Pancake mix (just-add-water)

1 teaspoon cinnamon

1/4 cup chopped pecans

1 cupswater

2 tablespoons oil for skillet if not non-stick

Lemony Maple Blueberry Sace (recipe below)

At Home: In a large zip-top bag, combine oats, pancake mix, cinnamon and pecans (you will need the extra room to mix the batter).

At Camp: Pour 1 cup of water inside the zip-top bag containing the pancake batter ingredients. Seal bag and mix the ingredients by gently kneading and squeezing them together.

Cut one of bottom corners of the zip-top bag with the pancake batter and squirt 1/4 of contents into a lightly oiled skillet on medium high. Let pancake cook until bubbling on top. Flip and let cook until golden brown. Repeat with the rest of the batter.

Top the pancakes with lemony maple blueberry sauce!

(Servings: 2-3, Prep time: 15 min., Cook time: 20 min., Difficulty: Easy)

Lemony Maple Blueberry Sauce

by Backpacker

1/2 pint fresh blueberries (Substitutes: any other berry, or soft fruit like peach,

pear, and plum)

1/2 cup real maple syrup

1/2 lemon (juice and rind)

1 tablespoon brown sugar

1 tablespoon butter

At home: Pack syrup in a leak-proof bottle; pack sugar in a zip-top bag.

At camp: Using a sharp knife, gently peel the yellow part of the lemon rind. Avoid cutting too deep into the white part of the skin (it's bitter). Finely chop the yellow peel and set aside. In a skillet, melt the butter over low heat, then add the blueberries. Mash some of the blueberries with a fork, then add the remaining ingredients, including the lemon rind. Simmer over low heat for about 5 minutes until the mixture starts to thicken. Makes 1 cup.

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Oatmeal-Maple Scones

Lots of people say that you shouldn't humanize your dog.  But I say, it is fine.  My dog basically is a human.  I believe he has deep thoughts.  One example is with food.  There is no doubt in my mind that my dog likes good food.  He doesn't just eat, he tastes and enjoys his food.  

Yes, I know he eats grass.  But to be honest, it is tasty.  I used to eat clovers growing up.  They are salty and herby.  

So, I have been eating a lot of jelly beans lately (for obvious reasons), and I am a Jelly Belly fan.  However, I am anti-buttered popcorn jelly bean flavor.  Why?  Why do you have to put those in my bag of assorted jelly beans?  I eat by the handful (still one at a time tho, I am no glutton) and every once in awhile, I don't investigate my batch before chowing.  When I accidentally put one of those buttered popcorn jelly beans in my mouth, I regret my entire life's worth.  I cannot shallow those things.  

Anyways, my point is that I give them to my dog.  And he loves them.  He doesn't just shallow them.  He chews them, tastes them, savors them.  And Scot says it is because dogs taste things to make sure they aren't poisonous.  Lies.  If that was true, he would never know if bacon was poisonous.  Because he pretty much inhales that stuff.  We all have weaknesses.  

For the record, I also hate the chocolate jelly beans.  But I just give those to Scot.  

One flavor that Scot and I may love equally is maple.  Syrup.  And I knew these would be a hit with him because they also have oatmeal, golden raisins and pecans in them.  A very hearty and rustic scone.  Like the Honey-Cinnamon Ice Cream I made from the Flour cookbook, which was sweetened completely with honey, these scones are sweetened only with maple syrup.  And I have the good stuff, straight from New York.  Personally, I am not a huge fan of powdered sugar glazes.  I have a problem that I can't get over, where I can taste the powdered sugar from which it is made.  I don't know how else to explain it.  It just bothers me.  And I think these glazes are too sweet.  Sorry to bother you with my personal issues.  I know Scot likes them, so I did give this maple glaze a try.  Scot is one of those, "Is there is sugar in syrup?" types of people, if you know what I mean.  It was fine with the glaze, but I probably would prefer the scones without it.  

Oatmeal-Maple Scones

by Joanne Chang, Flour

1 1/4 cups (210 g) unbleached all-purpose flour

1 1/4 cups (125 g) old-fashioned rolled oats

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup (50 g) pecan halves, toasted then chopped

1/2 cup (80 g) golden raisins

1/2 cup (1 stick 114 g) cold unsalted butter, cut into 8-10 pieces

1/2 cup (80 g) cold heavy cream

1/2 cup (160 g) maple syrup

1 cold egg

Glaze

1 cup (140 g) confectioner's sugar

3 tablespoons maple syrup

1-2 tablespoons water

Position a rack in the center of the oven, and heat the oven to 350F.

Using a stand mixer fitted with a paddle (or handheld mixer), mix together the flour, oats, baking powder, baking soda, salt, pecans, and raisins on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.

In a small bowl, whisk together the cream, maple syrup, and egg. On low speed pour the cream mixture into the flour mixture and beat for 10-30 seconds, or just until the dough comes together. It will be fairly wet.

Remove the bowl from the mixer stand. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. Using a 1/3-cup dry-measuring cup, drop mounded scoops of the dough onto a baking sheet, forming 8 scones and spacing them 2 to 3 inches apart. Bake for about 40 minutes, or until the scones are golden brown on top. Transfer to a wire rack to cool for 30 minutes.

To make the glaze, mix the ingredients together, using enough of the water to make a smooth, pourable glaze. Pour over the cooled scones and serve.

(Servings: 8, Prep time: 30 min., Bake time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Soaked Oatmeal

First, I'd like to give a shout out for all of you who have voted for my Whole Foods Foodie Fantasy Video.  LYLAS.  Second, please vote again!  Day two has begun (you might have to wait 24 hours from the last time you voted).  If you aren't friends with me on Facebook, please let me know you voted so that I can enter you into my contest to win a cookie gift basket delivered right to your door.  Voting is so much fun that you will wish you could do it more than once per day.  Trust me.  Yeah...I'll just keep reminding you...

Oatmeal.  I was first introduced to the idea of soaked oatmeal only a few months ago by some friends.  We ate it before a race and I have been hooked ever since.  It is totally delicious!  Soaked Oatmeal >>Not Soaked Oatmeal.  

I have learned a lot about it since, but I have to say that all of the research I have done is post-loving-soaked-oatmeal.  So, let me tell you why I loved it the first time I had it.  First, the texture is way better.  The oats expand while they are soaking and it gives the oatmeal a porridge-like texture.  Not that I have ever had porridge.  Who eats porridge these days?  Second, it digests like a charm.  When you are eating breakfast the morning before a workout or a race or an important event, it is especially important to eat something that is easy to digest.  However, that is something you would really want everyday, right?  Hmm...but bacon is so good on that special occasion.  

Now, I promise I knew none of the science behind soaking oats before falling in love with them and deciding on those two benefits.  Per my research (how office-memo-y of me), these are exactly the reasons why people do it!  In fact, from what I have read, this was traditionally how all grains and oats used to be prepared back in the day (ref).  Not sure how far back it goes, but apparently it used to be included in any recipes that called for oats or grains.  Anyways, let's talk about the digestion.  Whole grains contain phytic acid in the bran of the grain.  The phytic acid combines with key minerals (like calcium, magnesium, copper, iron, zinc, etc.) and prevents their absorption in the intestinal tract.  This makes digestion more difficult.  By soaking the grain, it will neutralize the phytic acid and release those nutrients for absorption (ref).  Because I my experience, I am a believer (also a belieber).  However, this isn't fact and many believe that soaking the oats isn't necessary to break down the phytic acid and that cooking them will break it down enough (ref).  

Regardless of the phytic acid thing, there are two non-negotiable benefits:

1.  It is way faster.  After soaking, the oats just need to be warmed and breakfast is ready!

2.  Superior texture.  

This recipe is for a maple/brown sugar oatmeal with sliced bananas and walnuts.  After reading In Defense of Food, I am now deathly afraid of the one processed food we do eat regularly: cereal.  So oatmeal is helping me through my breakfast dilemma.  

Soaked Oatmeal

2 cups old-fashioned rolled oats (not quick or instant)

2 cups water for soaking

brown sugar

100% pure maple syrup

bananas, sliced

walnuts

whole milk

In a medium saucepan, add the equal parts oats and water. Cover and let oats soak for 12-24 hours (overnight is fine, but the longer the better) at room temperature.

The next morning put saucepan with the oats over medium to medium-high heat until they are hot! I usually add another 1/2 cup of water, but it is really your preference as to how wet or dry you like your oatmeal. Once it has reached the right consistency and is warm, add brown sugar and maple syrup, to taste. You can also do this at the table for each serving separately. Top with sliced bananas and walnuts, and pour whole milk over the top.

(Servings: 2-4, Prep time: 5 minutes, Cook time: 5 minutes, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  1/5

Dishwashing Effort:  1/5

Granola Bars

I love these. I would have loved them even more if I was eating them out in the wilderness. Which I was not. Scot was! We had been planning on going on a snowshoeing trip with some friends and staying a couple nights in a yurt. As I have mentioned more than once (sorry), I sprained my ankle times two. Therefore, I could not hike up this mountain. I am actually recovering much quicker and have been carefully walking on it for the past few days. Although, it gets sore and weak fast. One of our friends who went on the trip offered to pull me up in a sled. Scot offered to carry me. They were both just trying to be nice because I really think there is nothing worse for me than staying home from things like this. For one, I am constantly worrying about everyone on the trip (scared about avalanches, blizzards, getting lost, and other things that would probably never happen). And the funny thing is, when I am on these trips, I never worry about any of these things. Second, it is just lame. Third, I feel left out. Fourth, other obvious things.

I did try to get involved by preparing all the food that I normally would have prepared. That is where these granola bars come in. They are very filling. That is one of the reasons they weren't as useful when you are sitting at home. I ate part of one for dessert and I got so full. I had one for breakfast with coffee and that was nice.

For my nut and fruit combo, I used: 1 cup almonds, 1 cup craisins, 1/2 cup dried coconut. I pulsed all of them in the food processor because I don't like chunky granola bars. I also used almond butter.

I would recommend using 1/2 cup sugar or less. I don't remember what I used, but they were more than sweet enough for my taste. I am wondering if I could get away with no added sugar at all.

I am so excited about making these for hiking trips this summer. And I want to play around with the flavors. Try new things. Scot wants me to try some chocolate version. I would definitely recommend the craisin, almond, and coconut combo. This recipe looks long, but it is really simple...I just kept some of the tips in there because I thought they were nice.

Here are some pics of what those crazy guys were doing out there. The yurt:

Snowshoeing in (deep snow):

Thick, Chewy Granola Bars

adapted from King Arthur Flour via smitten kitchen

This is probably the most flexible recipe I’ve posted. When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town. The vanilla is optional. The cinnamon is optional. You can use no dried fruit or you can use all dried fruit in your 2 to 3 cup mix. You can toss in things like puffed rice cereal or flax seeds. In the comments, I’d love to hear what mix you came up with and how you liked it. I can only imagine the possibilities.

1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)

1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most

purchased bars; use less for a mildly sweet bar)

1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor

or blender)

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*

1/3 cup peanut butter or another nut butter (I used almond butter) (optional)

1 teaspoon vanilla extract (optional, namely because I was not convinced that the

flavor came through)

6 tablespoons melted butter

1/4 cup honey, maple syrup or corn syrup

2 tablespoons light corn syrup (see Note above)

1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn’t necessary if you don’t mind yours chunkier.

(Servings: 8, Prep time: 20 min., Cook time: 40 min., Difficulty: Easy)

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Monster Cookies

I took my comprehensive exam last week. What is that? Don't matta. Actually, it does. So, I presented my research to my thesis committee. Like a progress report. And, it is required/expected that you bring refreshments. Although, this is not in any rules, it is just the tradition. If you have it in the morning, you need to bring breakfast. If it is over lunch time, bring some sandwiches. Mine was in the afternoon, so I brought cookies, lemonade and tea!

I had big plans for the menu. I wanted to make these monster cookies and the raspberry shortbread bars. Well, I kind of ran out of time. And ended up not making the shortbread bars and having Scot make these for me. No one probably cared or noticed but me. Actually, everyone really liked Scot's cookies. He got lots of praise.

I have made these several times. And the first time, I made them for no reason, which I never do. And it was a huge mistake. Because I am obsessed with these cookies. I literally can't eat just one. I like to make these mini too. I actually measure out each one using a tablespoon. Scot made them a little bigger, maybe 1.5 tablespoons. Here are mine, that I made back in Dec. for the Clutch (hang on) fundraiser, Rev (the rest of the pics are from Scot's batch):

I do adjust for high altitude on occasion and this occasion is one of them. Of the occasions. I used to make these huge monster cookies whenever we went camping with friends in college in Minnesota. Everyone loved them. Then, I made the same recipe when I moved here, and they were hard, crunchy, crumbly messes. I thought I lost my touch. Then, I started thinking about excuses and like my friend, Tim always says, "it must be the altitude!"

Therefore, I did a little experiment. I found this new recipe (I don't know why I didn't use the old one, but whatever). Then, I made it as is, according to the directions. I baked one cookie. It came out SO flat, hard, nasty. Then, I did a high altitude adjustment...added 1 cup of flour. There are several suggestions for high altitude for cookies and other baked goods, I just randomly chose that one. Baked another cookie, and it came out amazing! It was soft, chewy, puffy.

Now, if someone at sea level could do the same experiment, that would be great! Why? Well, I think it would it would fully prove whether it is the altitude or not. Because there are two possibilities:

1. The original recipe was bad in the first place. Although, if you go to original recipe, it has really good ratings. And it seems like plenty of people made them without flour and had great results. But there are plenty of people who needed to add flour, were they all at high altitude? Some said they were at high altitude, some just seemed confused and mad. I am wondering if people just have different tastes?

2. Maybe adding flour or having flour in oatmeal cookies always makes them better??? Regardless of altitude.

Those two possibilities now seem the same. But it is too late to erase now.

UPDATE: Mother-in-law did this experiment here!

Last note: it says raisins (optional) in the recipe below. They should really be forbidden. There is a time and place for raisins, and these cookies are not it. These cookies aren't going to get any healthier just by adding some raisins.

Last note^2: The recipe below is adjusted for high altitude. If you aren't at high altitude, don't add the flour. Or do.

Monster Cookies

courtesy Donna Haney as adapted by Paula Deen and foodforscot

3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 12-ounce jar creamy peanut butter

1 stick butter, softened

1/2 cup multi-colored chocolate candies

1/2 cup chocolate chips

1/4 cup raisins, optional

2 teaspoons baking soda

4 1/2 cups quick-cooking oatmeal (not instant)

1 cup flour

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, oatmeal, and flour. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

(Servings: 36, Prep time: 30 min., Cook time: 1 hr., Difficulty: Easy)

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