Homemade Granola Bars

This week I rediscovered my baking roots, so to speak. After a period of time without a well-functioning oven, I finally have one that works the way it should. Yippee! Needless to say I have been baking and cooking up a storm lately: strawberry dream cake, uber dark chocolate muffins, baked tofu, and a personal fav, homemade granola bars. Yes, I channeled my inner hippie, donned some birkenstocks and socks (just kidding), and made granola.

I actually ended up making two separate batches of granola bars this week, one with nuts and one without. Being a fan of nuts, I would recommend adding them to any homemade bars however going the rice crispies route also works for those out there who have nut allergies. For me, it is really a matter of what I have in the cupboards so I don't have to face the monstrosity of the supermarket again (torture, I swear).

One of the things I am still figuring out is how to keep these bars firm and not have them end up chewy (although some folks love chewy granola bars). Leaving them in the fridge until ready to eat is one way, however it doesn't make it easy for taking these along on a hike. As much as I am not a fan of corn syrup, that may be the way I go next time around.

Both times the bars were well received, much more so with the nut bars. They are great with all sorts of seeds, nuts, dried fruits, chocolate chips, etc. Go wild, let your inner hippie shine a bit, and surprise your pals and kids with the goodness (and ease) of homemade granola. Save the end bits and serve as a yogurt parfait. Enjoy!

Homemade Granola Bars
Adapted from: Inspired Taste

• 2 1/2 cups old fashioned rolled oats
• 1/2 cup whole walnuts, coarsely chopped
• 1/3 cup honey
• 1/4 cup unsalted butter, cut into pieces
• 1/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup dried apricots, coarsely chopped
• 1/4 cup raisins 
• 1/2 tsp cinnamon 
• 1/4 cup plus 2 tablespoons white chocolate chips

Preheat oven to 350 F. Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil.

Add oats and walnuts to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.

Combine butter, honey, brown sugar and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.

Pour butter mixture in to bowl with toasted oats and walnuts. Mix well. Let cool about 5 minutes then add apricots, raisins, cinnamon, and and 1/4 cup of the white chocolate chips. Stir to combine.

Transfer oat mixture to lined pan then use a rubber spatula to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut).

Scatter remaining 2 tablespoons of white chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours.

Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars.

Ukrainian Honey Cake

Baking season is officially upon us! The days of me hovering over the stove and oven for warmth have returned. I truly belong someplace warm, preferably with a beach handy.

Also, it means that it is time for my ladies to begin the fall molting season...i.e. it looks like it is snowing in my backyard from all the feathers. Can you spot the feathered friend who is in full molt? A hint, look for the bald scrawny one.

Sticking with my theme of Eastern European breads, cakes, and desserts, I tried out a Ukrainian Honey Cake recipe last week. Also known as Medivnyk, this easy cake recipe a flavorful, dense, sweet breakfast style cake. The first day alone, I ate half a cake...needless to say I gave away as much as I could.

My changes included adding 1/2 teaspoon of nutmeg, 1 teaspoon of almond extract, substituting the sour cream with non-fat vanilla yogurt, and trading in the oil for applesauce. Next time, I may try to incorporate some nuts into it or even a fruit of some type. Enjoy!

Ukrainian Honey Cake (Medivnyk)
adapted from Epicurean.com

• 3 large eggs
• 3/4 cup sugar
• 3/4 cup honey
• 1/3 cup applesauce 
• 3 tablespoons orange juice
• 1 1/2 tablespoons yogurt 
• 1 teaspoon almond extract
• 1 1/2 teaspoons grated orange rind
• 2 2/3 cups unsifted all-purpose flour
• 3/4 teaspoon baking soda
  
   
• 3/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Grease and flour one 12x 3 1/2 inch or two 8 1/2x 4 1/2 inch loaf pans. Heat oven to 325 degrees.

 In large bowl, beat eggs, sugar, honey, apple sauce, orange juice, yogurt, almond extract, and orange rind until combined. In a separate bowl, mix together flour, baking soda, baking powder, nutmeg, and cinnamon. Slowly beat flour mixture into egg mixture just until combined to make batter.

Spoon batter into greased pan or pans and bake 45 minutes. Reduce oven temperature to 300 degrees and bake 15 -25 minutes longer or until center springs back when touched lightly with fingertip. Cool cakes in pans on wire rack for 10 minutes; remove cakes from pans and cool completely.