Monkey Bars

Monkey Bars

Ingredients:

• 5 T. coconut oil
• 1/2 cup honey
• 1/2 tsp salt
• 1/3 cup canned pumpkin
• 2 large mashed bananas
• 1 tsp vanilla extract
• 2 eggs
• 1/3-1/2 cup oat flour
• 1 cup whole wheat flour
• 1/4-1/2 cup chocolate chips

Directions:

• Preheat oven to 325 and spray 8″ square pan or 11×7 pan
• Melt coconut oil over medium heat along with honey and stir with whisk. Remove from heat and let cool while doing the next step
• In a large bowl, mash bananas, add the beaten eggs, pumpkin, and vanilla. Add the slightly cooled oil and honey mixture
• Add oat flour and w/w flour and salt. For less moist bars, add more oats.
• Bake for 25-35 minutes until they don’t jiggle in the middle anymore and turn slightly brown around the edges
• Allow to cool and then melt chocolate chips and spread on top.

Chocolate Chunk Banana Oat Cookies

Banana Oat Cookies

1/2 cup butter,softened

1/4 cup honey

1 cup banana, mashed
1 teaspoon vanilla extract
1/4 cup unsweetened apple sauce
2 cups rolled oats
1/3 cup almond meal (almond slices + food processor for a few pulses)
1/3 cup flax seeds
1/3 cup coconut, finely shredded & sweetened
1/4 teaspoon fine grain sea salt
1 teaspoon baking powder
1/2 cup dark chocolate chips


Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas,butter, vanilla extract, honey and apple sauce. Set aside. In another bowl whisk together the oats, almond meal, flax seeds, shredded coconut, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks. Drop Tablespoon-fulls, onto a Silpat lined baking sheet. Bake for 12 - 14 minutes.

Makes about 2.5 dozen bite-sized cookies.

No-Bake Chocolate Peanut Butter Oatmeal Bars

Well, our oven still is not working! Today I made some sourdough in the roaster oven and it turned out fantastic, this time it's really sour! YUM!!! Okay, well I'm supposed to be talking about these cookie bars......Phil my little brother said he wanted to make some cookies( we have already made no bakes twice:) So I went online to see if I could come up with something else and I found this recipe off someone else's cooking website and thought I'd give them a try. By the time I started making them Phil was now watching a movie and no longer wanted to help......so I just made them by my lone some self, just kidding I do like to bake by myself sometimes:) Wait I guess you wouldn't call it baking....putting together?!?! Now that kind of sounds funny:)

Esther

No Bake Chocolate Peanut Butter Oatmeal Bars

Ingredients:

• 3/4 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick cooking oats( I used rolled Oats)
• 1 cup semi-sweet chocolate chips

1/2 cup peanut butter (smooth or chunky)

1. Melt butter in a large sauce pan over low heat. Stir in brown sugar, vanilla, and oats. Cook for 3 to 4 minutes. Press half of mixture in to the bottom of a buttered 8 x 8 dish.

2. In a microwave safe bowl, microwave the chocolate and peanut butter, stirring every 30 seconds until melted and blended. Pour the chocolate peanut butter mixture over the crust, reserving a couple of spoonfuls to drizzle over the top.

3. Sprinkle the remaining oat mixture over the chocolate and peanut butter, pressing gently to form a crust. Drizzle the remaining chocolate and peanut butter over the top of the bars.

4. Refrigerate for 3 hours before cutting and serving.

The Healthiest Chocolate Chip Cookies in the World

2 c. walnuts
3 T. oil
1 c. brown sugar( we used Date Sugar)
2 t. vanilla
1 1/2 c. oat flour
1 t. baking soda
1 t. salt
1/4 t. cinnamon
2 c. rolled oats
3 3.5-oz. bars bittersweet chocolate chopped or 1 1/2 cups chocolate chips

Preheat oven to 350. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add oil and blend 2-3 min. more until mixture has the consistency of natural peanut butter. Transfer to bowl. Whisk together brown sugar and 1/2 c. water in saucepan, and bring to a boil. Pour brown sugar over walnut butter, add vanilla and stir until no lumps remain. Whisk together oat flour, soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool dough 10min. Fold in oats then chocolate chips into dough. Shape into 2 in. balls and place on greased cookie sheet. Flatten cookies with bottom of drinking glass dipped in water. Bake 8-10min. or until brown. Cool 3 min. on baking sheets, then transfer to wire rack to cool completely.

Makes 30 cookies

Rugelach

Rugelach Recipe
(From Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:

For the dough
4 ounces cold cream cheese, cut into 4 pieces (See Note below)
1 stick cold unsalted butter, cut into 4 pieces (See Note below)
1 cup all purpose flour
1/4 teaspoon salt

For the filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants ((I used raisins)
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar

Method:

For the dough
1) Let the cream cheese and butter rest on counter for 10 minutes. It should be slightly softened but cool.
2) Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.

3) Remove the dough from the food processor, divide into half, shape each half into a disk, wrap in plastic wrap and then refrigerate for at least 2 hours, or up to a day. (Wrap airtight, the dough can be frozen for up to 2 months.)

To make the filling
1) Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
2) Line 2 baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)

To shape the cookies
1) Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
2) On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
3) Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
4) Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or trigangles. (The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces.)
5) Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
6) Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)

Getting ready to bake
1) Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.

To glaze
1) Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
2) Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
3) Transfer the cookies to racks to cool to just warm or to room temperature.

Carrot Cake Cookies

Carrot Cake Cookie Recipe

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup honey, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon ground ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the honey, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Cool completely and drizzle with icing.

Cream cheese drizzle

2T. cream cheese softened

2T milk

1T. honey

Cream together, and add more milk or cream cheese to get your desired consistency.

Makes about 2 1/2 dozen cookies.

Chocolate chip cookie dough cheesecake bars

Chocolate Chip Cookie Dough Cheesecake Bars
Recipe from Crust
1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips
Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool
Cookie Dough
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
Filling
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Transfer to wire rack.
For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars. Cool bars in pan completely, about an hour.
Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

These were so good! We got the recipe from bakeorbreak, so head on over there for more great recieps!

PB Candy Short Bread

1c. butter softened
1/2c. brown sugar
1 t. vanilla
1/4t. salt
2 1/2c. flour
1/2c. finely chopped reese cups

Heat oven to 325, beat the butter on HI for 30sec. add the brown sugar, vanilla and salt. Beat until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the chopped candy. If neccessary gently knead the dough till it clings together. 

On a floured surface, roll the dough into 1/2in. thickness. Cut out into your desired shape, place on ungreased cookie sheet. Bake about 20min. if desired drizzle with chocolate, or peanut butter drizzle

Peanut Butter Drizzle

1c. powdered of powdered sugar

2T. peanut butter

1t. butter

1/2t. vanilla

Stir in 2-3T of milk till right consistantcy.

Chocolate Drizzle

3/4c. chocolate chips

1t. shortening

Melt on low heat till chocolate melts.

Raw Gluten Free Vegan Truffles

This past week we were  invited to a friends baby shower, and were asked if we could bring a raw dish......................please enjoy our yummy creative idea. I guarantee even if you are not raw, or vegan, you will just fall in love with these delicious little balls of goodness!

Hannah

1c. almond butter or tahini

1/2c. cocoa powder

1/2c. chopped almonds or your favorite nut

1/2c.- 3/4c.  honey

1/2c. sesame seeds or unsweetened dehydrated shredded coconut

Mix together all the ingredients. And form into 1 in. balls and roll then into sesame seeds. You may need to add more cocoa powder, if you find it really hard to shape them. 

Place them on a cookie sheet and place in the fridge for a few hours, or in the freezer if you are planning on bringing them somewhere..........they soften as they get warmer:-) 

Yields: about 1 1/2 dozen

The Best Chocolate Chip Cookies

Would you ever think of putting yeast in a cookie.......................I wouldn't have thought that if you did you would have the best softest most chocolat,  yummiest cookies ever! I found this recipe on one of our favorite baking bloggers Sugarplum

So if your in the mood for the BEST EVER chocolate chip cookie, try this out!

Best Chocolate Chip Cookies Ever 

Ingredients:
1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast 
1 teaspoon kosher salt, plus additional for sprinkling
1/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped bittersweet chocolate (60%)
3/4 cup coarsely chopped walnuts, toasted

Directions:
Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.

In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.

In a large mixing bowl, using a mixer on medium speed, beat softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 40 minutes.)

Preheat oven to 375 degrees F. Generously butter a cookie sheet.

Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.

Makes 16 large cookies

Disappearing Marshmallow Brownies

Last week I decided to use up a bag of butterscotch chips that have been in our pantry for a little while. I went onto foodgawker and found this fabulous recipe from Baked Perfection

Disappearing Marshmallow Brownies

1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups mini marshmallows
2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. As soon as the they butter and chips are melted remove from heat and transfer the contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled. Cool the mixture to room temperature. Using an electric mixer, beat the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. You can ad all the ingredients at once. When blended (the batter will be relatively thick) mix in the chocolate chips and marshmallows. Spread the batter evenly into the prepared ban. Bake for 25 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.

Note: The blondies may need an additional 2 to 3 minutes depending on your oven.

Fat Soft Ginger Cookies

1/2c. softened butter

1/4c. softened cream cheese

1c. white sugar

1/4c. molasses

1 egg

1T. water

1c. white all purpose flour

1c. wheat flour

1t. baking soda

2t. cinnamon

1T. ground ginger

a pinch of nutmeg

1/2t. ground cloves

1/2t. salt

Extra sugar for rolling 

Clear Decorator Sprinkles (optional)

Preheat oven to 350.

Blend the butter, cream cheese and sugar till well blended and fluffy. Add the egg, and molasses, and water, mix well. Add the remaining ingredients till blended. Roll into 1 1/2in.-2in. balls, and roll till coated in extra sugar and then roll the tops in clear decorator sprinkles (optional) ................bake in a 350 oven for about 10-12min. Edges should be slightly browned...................centers will be a little soft:-)

Yields about 18-20 large cookies

Enjoy! 

Berry Blondie Bars

2c. brown sugar
2/3c. butter
2c. whole almonds toasted
1t. almond extract and vanilla
2 eggs
2c. flour
1 1/2 t. baking powder
1c. dried cranberries

Heat oven to 350. Line a 13x9in. pan with greased foil.
Combine sugar and butter in a saucepan...........cook at med. heat till butter is melted and mixture is smooth. Coarsely chop 1c. of almonds and set aside. Place remaining 1c. of almonds in a food processor. Cover a process till a paste begins to form, stir almond extract, almond paste, and vanilla into butter mixture. Stir in eggs one at a time. Until combined. Mix in dry ingredients till combined. Stir in chopped almonds and cranberries. Spread in baking pan. Bake for 25min. Cool and cut into 32 bars!

Island Treasure Cookies

1/2c. softened butter
1c. brown sugar
1T. vanilla
1 egg
1 2/3c, wheat flour
3/4t. baking powder
3/4t. salt
1/2t. baking soda
3/4c. toasted coconut
3/4c. chopped macadamia nuts
2c. chopped Crunch Bars or chocolate chips


Cream together the butter and sugar. Add egg and vanilla. Mix in the rest of the ingredients. Till combined. Drop onto ungreased cookie sheets by rounded TLB. a few inches apart. Bake at 375 for 10-12 min. Cool 2min. then remove and cool..................if you can wait that long to eat them!

Yields 2/2-3 1/2 dozen, if you don't eat any of the dough:0)



- Our little brother and sister wanted to make cookies last week......and this was the recipe they chose, and made. With a tiny bit of help:-)