Chocolate Mixed Berry Oat Bars

3 year old approved

I came across a version of this recipe at Texanerin Baking's blog. Go check out her original and peak around at some of her other recipes! I made some of my own modifications but otherwise I liked what she created. This is my version of Texanerin's bars.
 

Chocolate, Mixed Berry, Oat Bars

 Ingredients

• 3/4 cups all-purpose flour
• 1 1/2 cups rolled old fashioned oats
• 1/2 cup brown sugar
• 1/4 teaspoon baking powder
• pinch of nutmeg
• 1/4 teaspoon salt
• 1/3 cup soft (but not liquid) refined coconut oil 
• 1/3 cup soy free Earth Balance Spread
• 1 1/2 cups frozen mixed berries
• 1/3 cup mixed berry jam (or any berry flavor that you happen to have on hand)
• 1/2 teaspoon vanilla
• 1 cup semi-sweet mini chocolate chips

Directions

1. Line an 8"x8" square baking pan with parchment paper and preheat the oven to 375°F. 
2. Stir together the flour, oats, brown sugar, baking powder, nutmeg, and salt.
3. Cut in the coconut oil and mix until the dough just comes together.
4. Gently press two thirds of it onto the bottom of the prepared baking pan.
5. Bake for 12-13 minutes or until the edges just start to brown.
6. While baking, prepare the berry filling. In a small sauce pan, stir together the berries and jam. Heat through until it is mashed with a fork.
7. Remove from heat and stir in vanilla.
8. Spread this mixture over the baked crust and then sprinkle about 1/2 of the chocolate chips over the berry layer.
9. Sprinkle the remaining oat mixture over the chocolate chips.
10. Bake for another 25-28 minutes or until the top has lightly browned and the filling is bubbly.
11. Remove from the oven and top with the rest of the chocolate chips.
12. Let the bars cool completely in the pan and then refrigerate at least 3 hours before cutting.
    
    
    
    
    
    

Vegan Oatmeal Raisin Bars

These Oatmeal Raisin Bars turned out so well that they are definitely worth sharing.  A great treat for a potluck, an after school snack, or a picnic. Yum. I discovered, as well, that people don't even know they are vegan. Now, that is the ultimate compliment on a baked good.

Vegan Oatmeal Raisin Cookie Bars
Yields 12 servings

Ingredients:
for the bars
 1 1/2 cups oats
3/4 cup wheat flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder + 2 teaspoons (divided)
1/4 teaspoon salt
1/4 cup melted Earth Balance
1/4 cup melted coconut oil
3/4 cup packed light brown sugar
2 Tablespoons water
1 Tablespoon sunflower sunflower seed oil
1/2 teaspoon vanilla extract
3/4 cup raisins

for the glaze
confectioners sugar
Vanilla Almond Milk
Vanilla Extract
2 Tablespoons Earth Balance or Coconut Oil

Directions:

For the bars:
1. Preheat oven to 350 degrees (F).  Line an 8 inch X 8 inch baking pan with parchment paper so that it overlaps the sides and set aside.
2. In a small mixing bowl stir together the oats, flour, baking soda, 1/8 teaspoon baking powder and salt.
3. In a small bowl mix the  2 Tablespoons water, 1 Tablespoon sunflower sunflower seed oil, and 2 teaspoons of baking powder and let sit.
4. In a large mixing bowl (or standing mixer) cream the Earth Balance and 1/4 cup coconut oil for about 3 minutes on medium speed.  Add the sugar and continue beating until light and fluffy, about another 3 minutes.
5. Add the sunflower seed oil mixture and vanilla and beat, scraping down the bottom and sides of the bowl to make sure it is completely combined.
6. Add the dry ingredients and beat on low speed just until combined.  Stir in the raisins.
7. Spread the batter in the prepared baking pan and bake for 25 minutes or until the edges are brown and the middle is light  brown and set.  A toothpick will not come out clean from these bars as they will still be a bit moist in the middle.
8. Let cool completely. (This was the hardest part.)

For the glaze: 
1. Place the Earth Balance (or coconut oil) and about 1 1/2 cups of confectioners sugar in a bowl.  Using a hand mixer, mix a bit and then pour in almond milk 1 Tablespoon at a time until desired drizzling consistency is reached. You may need to add a bit more confectioners sugar, it's ok to play with the proportions.
2. Remove the bars from the pan to a cutting board.  Using a spoon, drizzle the glaze over the top and let sit until glaze has crusted over.
3.  Cut into bars and serve.

Halfie Birthday Mint Double Chocolate Brownies

Serves

12

Prep time

15 minutes

Cook time

20 minutes

Total time

35 minutes

Ingredients

Brownies

• 1/2 cup unsalted butter
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 2 eggs
• 1/2 teaspoon salt
• 3/4 cups flour

Frosting

• 3/4 cups unsalted butter (softened)
• 2-3 cups powdered sugar
• 1/2 teaspoon peppermint extract
• 3-5 tablespoons milk or cream
• green food coloring
• 1/2 cup mini semi sweet chocolate chips

Mexico Avocados Make Dessert More Delicious

Directions

Brownies

Step 1

Preheat oven to 350 In a large bowl melt the butter in the microwave. Stir in cocoa powder until dissolved. Stir in sugar until well combined. Add eggs and salt, stirring until well incorporated. Add flour and mix just until combined. Spread batter into a greased 8" square pan and bake for 18-22 minutes or until toothpick inserted in the center of the brownies comes out with fudgy crumbs.

Frosting

Step 2

In a mixing bowl beat butter until light and fluffy. Add 2 cups of powdered sugar and 3 Tbs cream and beat well. Add mint extract and more sugar/cream if needed until desired consistency is reached. Mix in food coloring until desired shade of green is accomplished. Stir in chocolate chips and spread over cooled brownies. Store covered in the refrigerator.

Read more at http://backforsecondsblog.com/2014/03/fudge-brownies-mint-chocolate-chip-frosting/#M6MmbJAKFyDX6eAM.99

Saturday was E's "halfie" birthday. 

A big 3 1/2 year old

 We had a wonderful day. He took me on a date to a local vegetarian/vegan Mexican bistro in town, Pepe's, where he paid the check as well as made sure to open my doors and tell me how much he loved me. :) We made a pit stop at Open Harvest to check out the co-op and then we played with sidewalk chalk in the sunshine.

 

For dessert after dinner I made him Mint Double Chocolate Brownies. He's a big fan of frosting (what 3 1/2 year old isn't) and was glad to see extra chocolate chips. 

Serves

12

Prep time

15 minutes

Cook time

20 minutes

Total time

35 minutes

Ingredients

Brownies

• 1/2 cup unsalted butter
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 2 eggs
• 1/2 teaspoon salt
• 3/4 cups flour

Frosting

• 3/4 cups unsalted butter (softened)
• 2-3 cups powdered sugar
• 1/2 teaspoon peppermint extract
• 3-5 tablespoons milk or cream
• green food coloring
• 1/2 cup mini semi sweet chocolate chips

Mexico Avocados Make Dessert More Delicious

Directions

Brownies

Step 1

Preheat oven to 350 In a large bowl melt the butter in the microwave. Stir in cocoa powder until dissolved. Stir in sugar until well combined. Add eggs and salt, stirring until well incorporated. Add flour and mix just until combined. Spread batter into a greased 8" square pan and bake for 18-22 minutes or until toothpick inserted in the center of the brownies comes out with fudgy crumbs.

Frosting

Step 2

In a mixing bowl beat butter until light and fluffy. Add 2 cups of powdered sugar and 3 Tbs cream and beat well. Add mint extract and more sugar/cream if needed until desired consistency is reached. Mix in food coloring until desired shade of green is accomplished. Stir in chocolate chips and spread over cooled brownies. Store covered in the refrigerator.

Read more at http://backforsecondsblog.com/2014/03/fudge-brownies-mint-chocolate-chip-frosting/#R8HaVXhsZOubgvIx.99

Ingredients

Brownies  
1/4 cup + 3 tablespoons water  
1 1/2 tablespoons ground flax
1/4 cup + 2 tablespoons sunflower oil 
1 1/2 cups unbleached sugar
1 1/2 teaspoons vanilla extract
3/4 cups cocoa powder  
3/4 cups unbleached white flour
3/4 cups white whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegan chocolate chips 

Frosting
3/4 cup earth balance butter
2-3 cups powdered sugar
1/2 -3/4 tsp peppermint extract (to taste)
3-5 Tablespoons unsweetened original almond milk
1/2 cup vegan chocolate chips

Directions

For the brownies
Preheat your oven to 350°  
Line an 8" pan with parchment paper and oil the sides.
Combine flax and water and set aside. 
In a bowl, whisk together the oil, sugar, and vanilla. 
Add the flax mixture and whisk for 1 minute more.
In another bowl, combine cocoa powder, flours, baking powder, and salt, stirring well.  
Pour liquid mixture into the dry ingredients and stir until everything is combined.  
Add 3/4 cup vegan chocolate chips and stir until just distributed. 
Put the batter into the prepared pan and spread it evenly.  
Bake for 26-30 minutes. Do not overcook.

Remove from the oven and let cool for 15 minutes
Lift the brownies from the pan and let cool for 30 minutes more.

For the frosting

Beat the softened Earth Balance until fluffy.
Add 2 cups powdered sugar and 3 tablespoons of almond milk and beat well with mixer.
Add peppermint extract and more sugar or milk until spreadable consistency is reached. 
Spread over cooled brownies and top with 1/2 cup vegan chocolate chips.
Place in refrigerator for an hour to allow frosting to set. 

"Whooo Hooo"

That is the resounding answer my 2 1/2 year old gives if you ask him if he wants to get ice cream, or see Grammy, or go to the swimming pool or play monster trucks. That is the enthusiasm you may have heard out of me when I took my first bite of these MSPI safe biscuits.

Olive Oil Drop Biscuits

These may just save my sanity.  Well, maybe not quite, but it's a nice thought. Ha.

I found this recipe on Glue and Glitter's website. Click here for the original recipe. I did copy it below as well from her site but she gets ALL the credit. I was a little hesitant to use the almond milk because sometimes it is just not right for the savory but it is pretty good in these. I think I may try rice milk next time. My yield was only 10 small biscuits and it took the full 8 minutes to bake. I will be tripling or quadrupling this recipe and making them for Thanksgiving this year so that there will be some form of food other than turkey and wine that I can have. I also think they may freeze so I may try that too (although they are pretty easy to make quickly).

Olive Oil Drop Biscuits

Recipe adapted from Joy of Cooking; Yield: 12 biscuits

Ingredients

• 1/2 + 1/3 cups white wheat flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 1/3 cup almond milk
• 1/6 cup olive oil

Cooking Directions

1. Preheat the oven to 475F.
2. Whisk together the dry ingredients, making sure that you break up any clumps of baking powder.
3. Mix in the wet ingredients until the dough starts sticking to itself, rather than to the bowl.
4. Divide the dough into 12 equal-sized balls – you can flatten them a bit, if you want crunchier biscuits – and place them on an ungreased baking sheet.
5. Bake for 6-8 minutes, or until the biscuits turn a nice, golden brown.

07.14.13
I made these again tonight and I used rice milk instead of almond milk. I also added basil, oregano and thyme as well as nutritional yeast to make them more interesting. Delicious!