Honey Cornbread

Sometimes, when I crave for something sweet and decadent, it is by default I reach out to make my favorite batch of brownie. This is after all a no brainer considering how chocolate has that strong hold on most of us.  

But then, when I think of this honey cornbread I wonder why don’t I make this more often? It is moist, rich and definitely sweet! And it will hit you in all the right places.

Let me just say that the texture of this cornbread is not like a regular quick bread but instead, it’s more dense and moist, just like a cake. So really, it should be called corncake. This is the sweet stuff right here.

 

As you some may have notice, I have been away for a while. I am currently on vacation visiting my family and just having the best time ever. There has been a lot of laughing, hugging, talking, cooking and my oh my there’s been a lot of eating! After packing two pairs of jeans with me, I think I need to go out and get some new ones only this time, a size up!

I’ve also just completed baking and decorated three wedding cakes for the very first time. I have been so stressed worrying about it and had many sleepless nights just thinking about how it would all turn out. I am now happy to report that everything went well according to plan and I couldnt be happier. Right now, I am just getting all my photos together for my next post so be sure to drop by soon.

Thank you again for being patient and for checking in.

Recipe Source: Allrecipes.com 

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Chocolate Granola Bars

I need to stock up on my stash of granola bars. Yes, I am running low and now I have a sudden craving for some chocolate granola bars. I just need to have my fix for something decadently healthy and after searching through my pantry, I realized that I have pretty much all the ingredients I need to make my own bars from scratch. Yes! These chocolate granola bars are so good and can be very addictive. You can pretty much add anything you want to this mix.

I normally make my granola bars with a variety of dried fruits and nuts and that is delicious as is. But since I am on my chocolate high, I decided to infuse the granola with some vanilla bean and some natural dutch cocoa powder to it. This makes a great snack anytime and perfect for your breakfast-on-the-go.

Chocolate Granola Bars

2  1/2 cups oats
1/4 cup wheat germ
3/4 cup sunflower seeds
1 cup almonds, chopped
3/4 cup brown sugar
1/3 cup dutch cocoa powder
1/2 cup honey
4 Tablespoon butter
1 teaspoon vanilla bean
1/2 teaspoon salt

Mix together the oats, wheat germ, sunflower seeds and almonds in a sheet pan. Toast them in a preheated oven for 10 minutes on a 400 degree F oven or until nice and toasted. Let cool in a large bowl and set aside.

Line a 7×11 inch baking dish with a non stick baking paper or use a cooking spray. 

Heat the brown sugar, cocoa powder, honey, butter, vanilla, and salt into a saucepan and bring to a simmer or until the sugar is melted. Then add this to the oat mixture. You want to toss everything together till it is nicely incorporated.

Place the mixture on to you prepared baking dish. Press and pack down your granola so it will be nice and compact. This will prevent your bars from crumbling.

Let the bars set for 3 hours on the baking dish. Then place the granola onto a cutting board and cut it to whatever size you like.

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Oatmeal and Cranberry Cookie Bar

There is something so comforting about a cookie bar. You sort of get the feeling that you’re eating a granola bar only it’s not. It’s decadent, chewy and above all it is pretty darn good. I would use just about any excuse to just turn my oven on, even in this crazy hot summer heat. I would do it even if I have to stick my head in the freezer every once in a while. It would so be worth it. I made this into drop cookies before but I personally prefer this in a bar version so much more. Plus, it makes dunking a whole lot easier!

Oatmeal and Cranberry Cookie Bar

Ingredients
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 tablespoon grated orange zest
3/4 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups rolled oats
1/2 cup dried cranberries
1/4 cup white chocolate chips (optional)

Preheat oven to 350 degrees F (175 degrees C). Greased and line an 8 x 8 pan.

In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg, then stir in the vanilla and orange zest. Combine the flour, baking soda,cinnamon and nutmeg; stir into the butter mixture.

Stir in the oats,cranberries and white chocolate chip (if desire). Press cookie mixture into a greased 8×8 pan

Bake for 15 minutes in the preheated oven, or until golden brown. Allow to cool then cut into bars.

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Raspberry Crumb Bars

What I love about these bars is that it’s made from fresh raspberries and it is so easily put together.  If you’re like me, and have been making these in the past with raspberry preserve than you might want to try this version. It takes a little more than twisting a jar but the end results is nevertheless very rewarding.

The lemon juice and the zest really bring out the sweetness of the fresh berries. You can even try this recipe with different kind of berries or even mix it up. I like having this with my morning cup of coffee and it even taste wicked warm out of the oven with a generous scoop of vanilla ice cream.

Raspberry Crumb Bar

1  1/2 cup whole wheat flour
1 cup firmly packed light brown sugar
1  1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup unsalted cold butter, cut into 1-inch pieces

Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.

Combine whole wheat flour, sugar, baking soda, baking powder, cinnamon, nutmeg, salt, and rolled oats. Rub in the cold butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan.

Spread the raspberry filling to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the filling.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
For the raspberry filling:
3 tablespoon powdered sugar
2 tablespoon honey
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
2 tablespoons corn starch
1 1/2 cup fresh raspberries
1/4 cup fresh lemon juice

Make the raspberry filling: In a medium bowl, mix together sugar, honey, lemon zest, vanilla, corn starch and lemon juice. Then, toss in the raspberries gently using your hands until the raspberries are evenly coated.

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