Homemade Granola Bars

These are a terrific snack - the teenager gives two thumbs up.

3 1/2 C. Granola (see below for our delicious homemade version)
1/2 C. chopped macadamia nuts
1/4 C. organic light corn syrup (we like Wholesome Sweeteners brand) or simple syrup
2 Tbl. maple syrup
1/2 tsp. salt
1/4 tsp. Tahitian Vanilla extract
1/8 tsp. almond extract

Line an 8x8 pan with parchment or wax paper, up and over the sides, to make removal easy.

Combine granola with chopped macadamias in a large bowl.  Combine the remaining ingredients in a small saucepan. Stir over medium heat until the mixture foams, and cook another 10 seconds.  Immediately pour over the dry mixture and stir thoroughly.

 

Scoop mixture into prepared pan, and press firmly with greased hands or a piece of wax paper.

Cover and place in refrigerator for a few hours to firm.

Cut into bars, using a sharp knife.  Wrap individually in parchment paper.   May be stored at room temperature in an airtight container for up to a week. 

Organic Chocolate Chip Oatmeal Cookies

Posted by the Teenager:  These are the most delicious chocolate chip cookies on earth.  That says it all.

1 ¾ C. organic all-purpose flour

1 tsp. baking soda

1 tsp. salt

½ Lb (2 sticks) organic unsalted butter (we like Straus Family Creamery), softened

¾ C. organic brown sugar

¾ C. organic granulated sugar

1 tsp. Tahitian Vanilla extract

2 organic free-range eggs

½ C. rolled oats, ground in a mill or mini-food processer

½ C. rolled oats

3 pkgs (3.5 oz. each) high quality organic milk chocolate (we like Green & Black’s), coarsely chopped into random sized chunks

Sift together the flour, baking soda and salt in a small bowl.  In a large mixing bowl, beat together the butter, sugars, and vanilla until fluffy.  Mix in the eggs; beat well.  Gradually add the flour mixture and beat well.  Stir in the oats and chocolate.

Drop by rounded tablespoons onto ungreased baking sheets and bake in preheated 375 degree oven until the edges start to brown , about 9 minutes.  (To keep the cookies chewy, the middles should not quite be firm yet when you remove them.  As they sit, the cookies will continue to cook and firm up).  Let stand on the cookie sheet for a couple of minutes and then place on wire racks to cool completely.

Note:  This dough freezes extremely well, so we like to bake up only as many cookies as we need for the next day.  We scoop the remaining batter onto a baking sheet and place in the freezer for a few hours until firm, then put them into a freezer bag.  You can then remove as many as you need and bake straight from the freezer (they will need a minute or two longer in the oven).  Mmmm….freshly baked cookies on demand!

Antidote to the heat wave: Ice Cream!

Posted by the Sous Chef: 

These  blazing hot days call for the cool pleasure of homemade ice cream.  Here's my favorite recipe, which we love for several reasons.  It is much lower in fat than most of the decadent ice creams we know and love, yet tastes fantastic.  It is ridiculously easy to make.  And it's made from all organic ingredients.  The secret (as with all cooking) is in using excellent ingredients, so make sure the vanilla is pure Tahitian.  The prep time is literally about 3 minutes, so relax and enjoy!

1 quart organic Half-and-Half (we love Straus Family Creamery)

1 C. organic sugar

1 tsp. Tahitian vanilla extract

Pinch of organic brown sugar

Combine all ingredients in a bowl; mix well.  Pour into prepared ice cream maker; process for 20-25 minutes.  It will be soft and creamy, but will firm up after a few hours in the freezer.