Oatmeal Chocolate Bars

I’m a huge fan of granola bars, oatmeal bars or any other snack that comes in a bar form.  I’ve made different bars before, and I always like the homemade one’s much more than the store bought one’s.  And you can pick your own flavors that go into it.

Also, how many times have you grabbed the organic or all-natural granola snack bar, and then turned it over to read the ingredients?  You’ll see some words that you have no idea what they are, or what they mean.  So what’s the best way to control what you put into your tummy?  Make it yourself!

These bars are great.  After we cut them up, we kept them in tupperware containers in the fridge.  I would take them to work for a mid-day snack.  By the time I would eat it at work, the chocolate would be slightly melty, and the granola would be soft.  Feel free to play around with different flavors of the dried fruit, or change the type of peanut butter.  There are so many varieties to be made.

Not only do these make great mid-day snacks, but they’re also a fantastic way to fuel up before a long run (or after)!  Maybe bring it with you when you’re traveling in the car, or a flight (it’s way better than those pretzels!).

Oatmeal Chocolate Bars
Adapted from: Eat, Live, Run

1 cup of honey
2 tsp maple extract
1/4 tsp salt
2 tbsp sugar
1/4 cup creamy sunflower butter (or peanut butter)
2 cups of oatmeal oats
1/2 cup shredded coconut
1/4 cup sunflower seeds
1/3 cup dried pomegranate seeds
1/4 dried currants
1/2 cup dried cherries
3/4 cup of chocolate chips

Combine honey, maple extract, salt, sugar and sunflower butter in a small saucepan.  Bring the mixture to a boil, and then simmer for 4 minutes while stirring it.

Add the oats, coconut, sunflower seeds, dried pomegranate seeds, dried currants,  dried cherries to a large bowl.  Once the honey-sunflower butter mixture is done cooking, add it to the large bowl.  Fold the two mixtures together.  Lastly, add the chocolate chips, but be sure to not melt the chocolate chips.

Grease a 9×12 inch pan, and then pat down the bar mixture.  Chill in the fridge for at least an hour, and then cut the bars into the pieces.

Blueberry Tart

Summer has officially arrived to Washington D.C.!  Finally!  It’s been a wonderful day of summer and warmth, just how I like it!

Although it’s been weeks since the Royal Wedding, I had made this tart for some friends that came over that night.  While we were watching this exciting event, we had a lot of little finger foods, a number of desserts, and some British drinks.

This tart was very springy-summery.  It makes a great dessert, or wonderful for a quick breakfast for the rest of the week (when you’re running out the door).  Making it with fresh blueberries would be wonderful, and the lemon zest keeps it refreshing.

Blueberry Tart
Adapted from: Sparkling Ink

3 cups of flour
1 tsp baking powder
1 cup sugar
1/4 tsp salt
juice of 1 lemon
zest of 1 lemon
1 stick of butter, cold & cut into small pieces
1 egg
3 cups of blueberries, frozen (or fresh)
1/2 cup sugar
4 tbsp corn starch

In a mixing bowl, combine the flour, baking powder, sugar and salt.  Grate the lemon, and add the zest into the mixture.  Add in cold butter.  Mix until combined, and the mixture is crumbly.  Then add the egg, and mix some more.

Mix the blueberries, sugar and lemon juice.  Add in the corn starch and toss well.

Line the baking dish (9 x 13 inches) with parchment paper.  Take half of the dough and press it into the baking dish.  Then, sprinkle the blueberry mixture on top.  Lastly, crumble the rest of the dough over the blueberries.

Bake at 375°F for 50 minutes, or until the top is golden brown.  Cool completely and cut into bars.  This was still delicious 5 days later, so it can sit out for a while!

Double-rise Wheat Bread

This bread satisfied two things for me.  For one, it’s been getting cooler out here, and a slices of warm, fresh bread satisfies my cravings.  And I’ve always wanted to make bread from scratch, so I wanted to try a recipe.  It was delicious!  Warm, and crispy on the outside.  Savory and soft…and a little bit of salty butter completed each slice.

Double-rise Wheat Bread
Adapted from A Chow Life blog

4 cups (20 oz) all-purpose wheat flour
1 tsp granulated sugar
2 tbsp table salt
1/4 tsp instant, fast-rising yeast
2 cups ice water
oil spray

First Rise: In a large bowl, stir together: flour, sugar, salt and yeast.  Vigorously stir in the water into the bowl, and mixing until all of the ingredients are blended thoroughly.  If the mixture is too dry, stir in more water, small amounts at a   time.  Brush or spray the top with oil.  Cover the bowl with plastic wrap or a towel.  Refrigerate the dough for 3-10 hours, then let it cool at room temperature for 18-24 hours.

Second Rise: Using an oiled rubber spatula, gently lift and fold the dough toward the center, until most of it is deflated.  Brush or spray the surface with oil once again.  Re-cover the bowl.  Let rise for 1 1/2- 2 1/2 hours at room temperature.  Wait until the dough doubles from the deflated size.

Baking: Turn the oven on to 450 degrees.  Heat a 3 1/4-4 quart (or larger) heavy metal pot (or Dutch oven) in the oven until it is sizzling hot.  Not deflating the dough, roll it into the warm pot.  Spritz or brush the top of the dough with water.  Top with the lid, and shake the pot back and forth to center the dough.  Bake the dough in the lower third of the oven for 55 minutes.  Then remove the lid, reduce the heat for 425 degrees.  Bake for 15-20 or until the top is well browned.  When it seems done, bake for a couple of minutes longer until the center is baked through.  Remove the loaf to the rack and cool thoroughly.

Serve/Store: Cool completely before storing.  The bread will keep at room temperature for 3 days, or may be frozen (airtight) for up to 2 months.

Enjoy!