Never buy granola bars again!!!

This summer I have discovered these two new recipes.  One is a granola bar recipe and the other is a zucchini bread/muffin recipe.  Both times I doubled the recipes because they are that good and I would rather eat homemade "treats" than the store bought preservative filled junk.

Soft & Chewy Granola Bars

Serves	Cook Time	Total Time	Prep Time	Publisher
12	10 minutes	25 minutes	15 minutes

Ingredients ( Edit )

• 2 1/2 cups (230 grams) old fashioned rolled oats
• 1/2 cup (80 grams) whole almonds, coarsely chopped
• 1/3 cup (113 grams) honey
• 1/4 cup (56 grams) unsalted butter, cut into pieces
• 1/4 cup (50 grams) packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup (60 grams) dried cranberries, coarsely chopped
• 1/4 cup plus 2 tablespoons (67 grams) mini chocolate chips

Prepare Oven and Pan

1. Heat oven to 350 degrees F (177 degrees C). Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray.

Toast Oats and Nuts

1. Add oats and almonds 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.

Prepare Granola Bars

1. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.
2. Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together
3. Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe).
4. Scatter remaining 2 tablespoons of 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.
5. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12
6. Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge

*** I used pecans and added shredded coconut so there is room to play and put in what you like:)

Read more:

http://www.inspiredtaste.net/21462/soft-and-chewy-granola-bars-recipe/#ixzz2cnblWtft

 

 

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Mom's Zucchini Bread

 

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

1/2 teaspoon cloves

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

DIRECTIONS:

1.	Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.	Sift flour, salt, baking powder, soda, cloves, and cinnamon together in a bowl.
3.	Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.	Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. http://sorumblyinmytumbly.blogspot.ca/2013/07/moms-zucchini-bread.html