Chocolate Chip Oatmeal Energy Bars

Wow, Kirsten baked something?!!?? Well...sort-of.

The nice people over at Matisse and Jack's sent me a sample of their TrailBlaze Bake-At-Home Oatmeal Energy bar mix and surprising me a bit, the finished product was great!

I love the idea of a healthier, more environmentally sensitive snack bar/breakfast bar/energy bar, but sometimes those sorts of products taste so awful they aren't worth the trouble. Not these!

Literally easier than instant brownies, I made these in minutes. I liked them enough that I ate a half of a bar with a glass of wine while reading in bed. Only the elite snacks earn that spot, so I can confidently say that if you live in Northern California or British Columbia, grab a box at the store and give these a try - or if you live anywhere else, buy a box online.

There are several ways to make them (different wet ingredients), but below is my recipe.

Anyone know of any good not-from-a-mix bar recipes? I have been wanting to try make a granola bar at home, so please post a comment or send a link if you know of one!

Chocolate Chip Oatmeal Energy Bars:
(makes 9-12 bars, depending on how you cut em)
1 box Matisse and Jacks Trailblaze Bake-at-Home Oatmeal Energy bar mix (I tried chocolate chip)
2/3 c unsweetened applesauce
1/2 c 2% Greek yogurt
1 tsp vanilla extract
1/4 c crushed high-quality 70% or more cacao dark chocolate (or choc chips)

Directions:
Mix all ingredients except chocolate. Spread into a lightly greased 8 x 8 baking pan. Sprinkle chocolate pieces over top. Bake at 350 for about 30 minutes. Let cool, cut and serve (or store for eating later on-the-go).

Cornbread Sage Stuffing

Thanks once again to Laura Rebecca's Retro Recipe Challenge #4 for the inspiration to cook a recipe from before 1980 that classifies as a "fall favorite."

I've never cooked with liver, made cornbread or made stuffing of any kind before, so this was quite an adventure, although thankfully resulted in delicious, rich stuffing that will become my standard stuffing recipe.

The recipe (and the cornbread included in the stuffing) was originally printed in the November 1975 issue of Gourmet, and re-printed in 2002.

Cornbread Sage Stuffing:
(serves 8-10)
8 c fresh white bread crumbs
4 c coarsely crumbled buttermilk corn bread (see recipe below)
1/4 c finely chopped parsley
3 tbs finely chopped fresh sage
1 tsp salt
1/2 tsp black pepper
2 sticks unsalted butter
2 medium onions, finely chopped
2-3 chicken livers, trimmed and finely chopped
1 c finely chopped celery
2 large eggs, lightly beaten
2 c chicken broth
1/2 c heavy cream

Directions:
Heat oven to 325°F. Spread all bread crumbs in 2 shallow baking pans and bake until dry, about 15 minutes. Cool crumbs, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.

Melt butter in skillet over moderate heat, then add onions and liver and cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and cook, stirring occasionally, 5 minutes.

Transfer to bowl with crumbs and toss well. Add eggs, stock, and cream and toss well. Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, 30 minutes, then uncover and bake until browned, about 30 minutes more.

Cornbread:
(makes about 7 cups, crumbled)
1 all-purpose flour
3/4 c yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c buttermilk
2 large eggs
1/2 stick unsalted butter, melted and cooled
1 tsp finely chopped fresh sage

Directions:
Heat oven to 425. Mix dry ingredients and wet ingredients (and sage) separately.

Mix together just until combined. Pour into non-stick or greased pan and bake until golden brown.

Pumpkin Cranberry Muffins

The best pumpkin muffin recipe has always been my moms, and when I set out to find a good one to make my first pumpkin muffins, none seemed to compare. The food magazines tried to get too creative in an attempt to create original recipes and the addition of too many sweet/nutty/chunky things takes away from the simple goodness of a pumpkin muffin.

So, as old-fashioned as it comes (not meaning my mom of course), this is a Mennonite recipe from a favorite cookbook that I think she bought in Indiana or Pennsylvania - Mom, if you are reading, post a comment with the name of the cookbook? I substituted dried cranberries for raisins and made them mini - but they tasted just like yours. Love you Mom!

Pumpkin Cranberry Muffins:
(makes 12 regular muffins, 24 mini muffins, can be doubled)
2 eggs, beaten lightly
1 c sugar (scant)
3/4 c oil (scant)
3/4 c pumpkin puree
1.5 c flour
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup raisins or dried cranberries
2 tbs brown sugar (or as needed)

Directions:
Preheat oven to 375 and grease your muffin tin lightly. Combine all ingredients in a mixing bowl, fold in cranberries.

Pour into prepared muffin tin.

Sprinkle tops with a little brown sugar and bake for 7-10 minutes for mini muffins, 15-20 for regular muffins. Serve warm, or let come to room temperature and store in airtight container.