Lizbar's (aka Homemade Power Bars)

Ben takes the GRE today.  I am so excited, anxious, proud and nervous for him - all rolled up in one crazy little bundle.  I am both eager and on edge.  And I'm not even taking the damn thing.  I don't even know how he is managing.   Actually, he's probably managing a lot better.  He's a little less excitable than I am, and on top of that, he has more than prepared.

I am very proud of him and how he came at studying for the test.  It has been a long time in the making.  He has been extremely dedicated, carting his studying material (including the 5 pound book of questions!  Which, title aside, actually weighs closer to 6 pounds) to each of our last 3 vacations.  Making time to study while I go play with our nephew or nap in a hammock.  Spending many weekend afternoons tucked away in the spare bedroom or studying in the car while I drove.  He has been beyond committed, and I find myself constantly impressed and beaming with pride.

If I were a fiance that was a little more on top of her stuff, this is the exact snack that I would have made for Ben to eat right before the test.  Overloaded with nuts, whole grains (yay for oats!) and just enough espresso powder to give you a little jolt, I imagine they are great kick-butt-on-standardized-tests food.  Unfortunately, I am not the fiance that's on top of her stuff, so luckily for me, they also work great as pre-gym snacks as well.  So that is what Ben is getting for finishing his test - a large batch of Lizbar's, made with love, to help him ease his way back into the gym rat he misses being.

So, today I sit at my desk in Rockford, anxiously tapping my foot, knowing that this is something completely out of my control.  And it will drive me nuts until I get that long awaited call this afternoon to tell me he is done and that he did great.

Lizbar's (aka Homemade Power Bars)
Adapted from 101 cookbooks

These are also fabulous for those afternoons that at 2 PM you can't imagine staring at a computer anymore.  They are lightly sweet, have just the right small bit of caffeine and, if you add chocolate, just about perfect for giving your behind the little swift kick it needs to get you through the day.

The recipe is very adaptable.  Add whatever nuts you want or have on hand.  Throw some seeds in there too, if you'd like.  Add some dried fruit if you get the feeling.  And, really, you can't go wrong with a few mini chocolate chips sprinkled on top.

Lastly, I usually use my 9x13 pan for this.  It makes thinner bars, similar in size and thickness to a Clifbar.  If you like yours thicker (think size and thickness of a Quaker Chewy bar), go for a 9x9.

Coconut oil, for greasing
1 c. walnuts, chopped
1 c. chopped almonds
2/3 c. unsweetened shredded coconut
1 1/4 c. rolled oats
1 1/2 c. unsweetened crisp brown rice cereal
1 c. brown rice syrup
1/4 c. natural cane sugar (sugar in the raw)
1/2 tsp. kosher salt
2 Tbsp espresso powder
1 tsp. pure vanilla extract
1/4 c. mini chocolate chips

Preheat your over to 350.  Generously grease a 9x13 pan with coconut oil and set aside.  On a rimmed baking sheet, toss walnuts, almonds and coconut.  Toast in the over for 5-7 minutes, until coconut is golden.  Toss a few times to avoid the nuts and coconut burning.

In large bowl, combine toasted nuts, coconut, oats and cereal.  Mix well.  It is easier to evenly distribute the ingredients now, then it will be after pouring the syrup over them.

On the stove, in a large saucepan over medium heat, combine the wet ingredients (brown rice syrup - vanilla).  I find it easiest to handle/measure/pour the brown rice syrup if I heat it up for a few seconds in the microwave first.  Bring mixture to a slow boil, stirring constantly.  Continue to cook, while stirring, another 4-5 minutes, until the syrup thickens slightly.  Remove from heat and pour over nut/oat mixture.  Stir (slow and gentle!), until syrup covers the nuts and oats completely.

Pour into prepared pan and lightly push down.  Wait a few minutes for mixture to cool, then sprinkle chocolate chips on top and lightly push into bars.  Let cool to room temperature (a few hours).  Flip out onto cutting board and cut into 16-24 bars.

Coconut Quinoa Granola

I wanted to thank you guys for letting me enter wedding mode last post.  But I feel I should warn you, it was only the tip of the iceberg.  And now the ice has broken and something I tried to keep away from this space has come into it anyways.  And let's face it, it won't go away.  Besides, the way I was keeping it out of this space was by physically not being in this space as well, which was not as much fun for me.  So, now the two world's shall collide.  Wedding planning and food.  Registries and recipes.  Guest lists and granola.

I am nothing if not a master of smooth lead in's...

I am a firm believer that something made from scratch in your own kitchen is certainly better for you than the store bought equivalent.  Homemade chocolate chip cookies must be better for you than Oreo's and are certainly better for me than the bag of Twizzlers pull and peel's that I have hidden in my desk at work.  Yes, you need butter to make your cookies taste good, but at least there is not Red 40 added to it.  And I figure that counts for something.

The jury is still out on if this theory holds any truth or not, but I would venture to say that when it comes to the case of granola, homemade just has to be better for you.  Or at least that is what I'm telling myself as a repeatedly chomp on handfuls of this stuff.  Yes, there is oil and sugar and what not.  But I put it in there, so it must be better... Thank heavens I don't have to worry about a wedding dress fitting for at least a few more weeks.

And with that, we have come full circle.  Now it is time for me to peace out, for today?  Today is cake tasting day!!

Coconut Quinoa Granola
Adapted from Sweat Pea's Kitchen

This is a quick, easy recipe and was immediately inducted into the big green cookbook.  The great thing with most granola recipes is that it is a rough guideline.  Use whatever dried fruit you have on hand - blueberries, tart cherries (a personal favorite).  Use whatever nuts as well.  Just go with what you are feeling.

3 c. old fashioned oats
1/2 c. quinoa (uncooked)
1/4 c. wheat germ
1/4 c. pepitas (pumpkin seeds)
1/2 c. chopped almonds
1/2 c. shredded, unsweetened coconut
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. kosher salt
1/4 c. honey
1/3 c. coconut oil
1 tsp. vanilla extract
1/2 c. dried cranberries
1/4 c. golden raisins

Preheat oven to 300 degrees F.  Line a rimmed baking sheet with parchment paper.

Combine first 9 ingredients (through salt).  Spread evenly over baking sheet.  In small bowl, melt coconut oil.  Whisk in honey and vanilla extract until smooth.  Pour over oat and nut mixture.  Toss until oats are coated, then spread flat on baking sheet.  Bake at 300 for 30-40 minutes, until granola is a light golden brown.  Toss at least 4 times, to ensure granola does not get burned in spots.

Once golden brown, remove granola from oven and add cranberries and raisins.  Toss to combine.  Let cool.  To store, keep in airtight containers.

Cardamom Macaroons

I really did think that once I had finished this move, I would be able to dive right back into the cooking and the eating and the blogging.  But then my entire silverware drawer got left back in the grand city of Terre Haute, IN and I have no forks, no spoons, no knives of any kind, not even a hot pad to my name right now.  Until I bought a small box of plastic silverware, I was eating my breakfast oatmeal with a large plastic mixing spoon.  I am often the epitome of classy.  So, until my beloved silverware drawer (rolling pins included) arrives, we shall venture further into my cooking backlog, which due to recent events has become quite thin.  Too thin for my liking...

If you are like me you have been hearing the word cardamom being thrown around a lot more often lately and you have no idea what it tastes like or even smells like.  About the 12th time it came up in a recipe, I figured I had to bite the bullet and try it.  And then I realized that one little bottle costed on the high side of $13 at my local grocery store.  I'm cheap and we all know that wasn't going to happen.  Luckily , Whole Foods has a bulk section, including bulk spices.  For under $3 I got a few tablespoons worth, enough to try it out and play with the new taste.  This is a great recipe to try it out with, especially because you only need 1/8th of a teaspoon.  The coconut doesn't kill your taste buds and they are just a tad too sweet and the cardamom hits you and the first thought is "what the heck is that?"  Even now, I can't really point out what it taste likes, but I guess cardamom is what it tastes like.  It's different.  Citrusy? I still can't place it.  I'll have to make another batch and try to figure it out again.  Oh the things I do in the name of food...

So, until my silverware drawer returns to me, please be patient.  And if you have an extra one, maybe send me a cork screw?  Cause I miss mine... At least the wine made it through the move just fine!

HAPPY BIRTHDAY BENJAMIN!!!  I <3 U!

Cardamom Macaroons
Cooking Light December 2011

This is going in the Big Green Cookbook.  It's different, but even without the cardamom (which we tried), these macaroons are fantastic.  These were really my first experience with the cookies, and they're simple to make and so yummy to eat!  And don't get made at me if you're dieting... they're straight from Cooking Light.   Just practice your only 2 cookies will power!  (I did reduce the sugar from 1/4 to 1/3 c.)

2 large egg whites, room temperature
1/3 c. granulated sugar
1 tsp. vanilla extract
1/8 tsp. salt
1/8 tsp. cardamom
1 1/2 c. flaked, sweetened coconut

Preheat oven to 325.  Line baking sheet with parchment paper.

In very clean glass bowl, beat egg whites with a whisk.  Add all dry ingredients up to cardamom and whisk well, until egg white mixture is foamy.  Fold in coconut.

Using a tablespoon measure, spoon coconut mixture onto prepared baking sheet about an inch apart, packing/squishing gently to get them to stick together.  One batch will make 20-24 macaroons.  Bake at 325  until golden all over, about 22-24 minutes.  Cool in pan a few minutes then transfer to wire rack to cool completely.

If storing, store in air tight container at room temperature.