Chewy Granola Bars

These were so YUM it’s not even funny!  I am a total granola enthusiast…I eat it in either cereal form or bar for at least once a day so when I saw these I NEEDED to make the ASAP.  These are so easy it’s a wonder why I ever buy them in the store…

So basically you can put pretty much whatever you want in these.  I chose raisins, pecans, almonds, flax seeds and wheat germ since I like all of those things and happened to have them in my pantry.  Just stir all of the dry stuff together until well combined. 

In a separate bowl combine all of your wet stuff.  This again is totally customizable.  I used vanilla, melted butter, honey with a splash of maple syrup, corn syrup (which you kind of need for them to stay chewy) and some water.  You could use oil or maybe some applesauce or maybe even some juice (you can be sure I will be experimenting)

Mix the dry and the wet together and press the mixture into a pan and bake! 

Cool em’ and slice em’.  I even went so far to wrap them individually in plastic wrap for my co-workers…I know, I am sickeningly nice.  These got RAVE reviews!

Chewy Granola Bars

1 2/3 cups quick rolled oats

1/2 to 3/4 cup granulated sugar

1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits, nuts and seeds
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts.

In a separate bowl, whisk together the vanilla, melted butter, liquid sweeteners and water.

Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too.

Cool the bars in their pan completely on a cooling rack.

Once cool, a serrated knife to cut the bars into squares

 

Burnt Sugar Cake

I was really attracted to this cake (almost as attracted as I am to the guy at the gym, but that’s a WHOLE other story).  I think I just really wanted to make it because I love things to be a little burnt…especially PIZZA.  Anyway, this was not really what I expected although I didn’t really know what I was expecting.  It seems complicated but really, its not. 

Ok first, you gotta make the burnt sugar syrup…really easy…just put some sugar AND NOTHING ELSE in a pot and let it go at medium low heat until it completely melts.  Once it melts add the same amount of hot water and let it sit for about 10 more minutes then let it cool to room temperature.

Now that you have the main component to the cake, the rest is all downhill; combine your dry ingredients and set aside.  Cream your butter and sugar until light and fluffy.  Add your yolks and mix well.

In a one cup container measure out a ½ cup of the cooled burnt sugar syrup, a teaspoon of vanilla and fill with warm water until you have a full cup of liquid, add this to the creamed mixture.  Next, add your dry ingredients alternately with your milk (ending with dry) and mix until just blending. 

In a separate bowl, beat your egg whites until white and fluffy.  Fold them into the batter until just combined. 

Divide into pans and bake.

Now for the frosting…

Combine all of the ingredients and mix well…that’s it. 

I will say that I found this icing to be really thin and way too harsh in taste (after all you are adding lots of burnt sugar…its kind of bitter) so I added waaaaay more sugar than the recipe called for.  I just added until it felt “right”. 

So, all in all not bad.  No one really raved over these but everyone liked them just fine (this includes me).  They are very… “different”…

 

Burnt Sugar Cake

Syrup:

1 1/3 cups sugar
1 1/3 cups hot water (boiling is good)

Dump the sugar in a skillet on the stove. Turn the heat to medium-low and heat until sugar melts, stirring occasionally.  Add the hot water, continuing with your heat on medium-low. The mixture will bubble like crazy but will eventually settle down.  Let it go for another 10 minutes and turn off the heat and set it aside to cool to room temperature.

Cake:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1 1/2 cups sugar
2 eggs (yolks/whites divided)
1/2 cup Burnt Sugar Syrup
1 teaspoon vanilla
1/2 cup water (minus one teaspoon)
3/4 cup milk

Preheat oven to 350-degrees.

Combine flour, baking powder, and salt; set aside.

In another bowl, combine room temperature butter and the sugar, cream.  Add two egg yolks and beat again.

In a small bowl, beat egg whites till fluffy.

Measure out a ½ cup of burnt sugar mix in a 1 cup vessel and add 1 tsp of vanilla and fill with warm water until you have a full cup, add to creamed mixture. 

Add in flour mixture alternately with milk until just blended. 

Fold in egg whites – do NOT over mix

Divide into two round, greased cake pans.

Bake at 350-degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool and frost with Burnt Sugar Icing.

Icing:

16 oz powdered sugar

Remainder of burnt sugar syrup

1/4 butter - room temperature

1 teaspoon vanilla

Combine all ingredients and mix well.