Naturally Sweetened Whole Wheat Oatmeal Jam Bars

These have been my most recent obsession! They are so good. I am not a coconut fan, but the coconut oil is just the perfect amount of coconut flavor. I have tried them with butter but I prefer the taste and texture with the coconut oil. I often use and all fruit or honey sweetened jam.

Ingredients:

• 1 1/2 cups freshly milled soft white wheat berries (whole wheat pastry flour)
• 1 1/4 cups rolled oats
• 1/2 cup coconut oil (feel free to substitute butter)
• 1/4 cup raw honey
• 1/4 cup pure maple syrup
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup jam or preserve of choice

Method:

1. Preheat the oven to 350F
2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
3. In a large bowl, whisk the flour, oats, salt, and baking soda.
4. Add the coconut oil (preferably melted), honey, and maple syrup.
5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
6. With a spoon, spread the jam or preserves over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Finish with a sprinkle of oats to cover any bare areas.
9. Bake for 20 - 25 minutes or until the top is golden brown.
10. Allow to cool completely before cutting.

These bars can be kept in an airtight container at room temperature for up to 1 week.

Recipe Source: My Humble Kitchen

Lemon Curd Bars

I found this recipe last month when I was searching for desserts that didn't use sugar. This recipe intrigued me. I have always loved lemon bars, but these didn't look like your typical lemon bars. These bars are completely gluten and grain free. Now if you have ever looked at my blog you know that I am addicted to breads and most my recipes use some sort of grain in it. I considered changing the crust portion and make them with flour, but I decided to try them first just the way the recipe was given. I was a little nervous to try them. Of course the first time I make them I make them to serve to people. I always have this nervous moment right before we all try them. I just hope and pray for those few moments before I bite in that they actually taste good. Well much to my surprise they were great! They are very lightly sweetened, not heavy or greasy. They are a perfect little snack. Since that first night that I tried these I have found myself craving them! Desserts like this made not eating sugar a cinch!

Tangy Lemon Curd

This is a more frugal version of curd, because, like the Joy of Cooking’s version, I use whole eggs instead of just the egg yolks. However, you could substitute 6 egg yolks for the whole eggs for a super rich curd. 

3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (I used about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or you could use ghee or butter).

1-In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.

2-Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.

4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.



Lemon Curd Bars
Makes 16

1 recipe of tangy lemon curd (Recipe above. Save extra zest for the the cookie base).
1 cup of raw almonds
1 cup of raw cashews
1/4 cup honey (These are very lightly sweetened. If you want the bars sweeter, you could up this amount)
1/2 cup of melted virgin coconut oil
2-4 teaspoons lemon zest
2 eggs
1 teaspoon sea salt

1-Preheat the oven to 400 degrees and make the lemon curd (recipe above) Place the curd in the refrigerator to cool.

2- Place the almonds and the cashews in a food processor. Grind them into a medium fine “flour”. You don’t want to turn it into a nut paste, so don’t over do it. There will still be little chunks here and there.

3-Add the rest of the ingredients and pulse until combined.

4-Evenly spread the nut batter into a greased 8 by 8 pan. Place in the middle of the hot oven. It will take between 15 to 18 minutes to cook. It may puff up as it cooks, but don’t worry, it won’t stay that way once you take it out of the oven. When the top is lightly brown, and a toothpick comes out clean when stuck in the middle, it’s done.

4-Cool completely, then spread one recipes of lemon curd on top. Let set in the refrigerator for at least several hours. The curd will continue to set, and we liked it even better the next day. When ready to serve, take them out and cut into squares (16 bars worked well for us), and serve.

Enjoy!

Recipe Source: The Nourishing Gourmet

Honey Caramel Sauce

I can't believe I have almost completed my month with no sugar! It hasn't been nearly as hard as I thought it was going to be (probably because I have been making recipes like this to satisfy my sweets need). It really has been great. I think I feel healthier than I did. It is also nice to have an excuse to not needlessly eat all sorts of junk food (although sometimes I really want to).

This caramel sauce was a great find! I was making the dessert for a friend get together and made everything using absolutely no cane sugar. I made my new favorite ice cream - agave sweetened chocolate ice cream, brownies (I'm still working on perfecting this one), and this caramel sauce.

Honey Caramel Sauce 

• 1/2 cup heavy cream
• 1-1/2 cups honey
• 1 Tablespoon butter
• 1 teaspoon vanilla
• 1/8 teaspoon salt

Combine honey and cream in a heavy saucepan.  Cook stirring constantly over medium-high heat until it reaches 238°.   Take off the heat, stir in butter, vanilla and salt.   Cool slightly and serve warm, or refrigerate.  Microwave briefly to warm for serving. 

Recipe Source: Simply Cooking

Agave Sweetened Chocolate Ice Cream

For not eating sugar this month I think I am doing quite well at finding yummy dessert recipes! This one really has made my month! I think this might possibly be my new favorite ice cream! This ice cream is creamy and smooth and oh so chocolatey! You never would believe that there isn't any sugar in it! I don't care if I am eating sugar or not. This is not just an ice cream I am going to eat while I'm not eating sugar. This ice cream is going to be a regular in my ice cream making schedule (yes I do believe that ice cream should be made on a regular schedule).

Agave-Sweetened Chocolate Ice Cream
About 1 quart (1 liter)

Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can use a bowl set over a pan of simmering water, to avoid overcooking if you’ve never made a custard before. And because I don’t like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.

If you’re concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it’s texture and taste is exactly right for me. I have also tried it with honey and it works just perfectly!

10 tablespoons (155 ml) agave nectar (also works great with honey)
2 ounces (55 g) unsweetened chocolate, very finely chopped
1/3 cup (35 g) unsweetened cocoa powder
3 cups (750 ml) half-and-half, divided
5 large egg yolks*
pinch of salt

1. In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. I have also done this step in the microwave and it worked great. Remove from heat and transfer mixtures to a large bowl. Set aside.

2. In a medium saucepan, add 1½ cups (375 ml) of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.

3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.

4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.

5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees. (76C).

6. Pour the mixture through the strainer into the chocolate mixture.

7. Stir, then let cool a few minutes until tepid. Once it’s not super hot, whiz the mixture in a blender for ten seconds until it’s smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)

8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

*To save on eggs I have also tried this with using 3 whole eggs instead of 5 egg yolks. I felt like the taste wasn't too different and I didn't have left over egg whites.

Recipe Source: David Lebovitz

Old Fashioned Rice Pudding

This is a very traditional rice pudding recipe. I love just a plain rice pudding. I don't even want cinnamon in mine. Just give me a warm bowl (yes I like mine warm) of rice pudding and I'm in heaven!

Old Fashioned Rice Pudding
Prep Time: 5 Min
Cook Time: 30 Min
Servings: 4

Ingredients
2 2/3 cups whole milk
1/3 cup long grain white rice
2 tbs butter
dash of salt
1/3-1/2 cup sugar (can also use honey, xylitol, or agave)
1 egg
1/2 tsp vanilla

Combine whole milk, rice, butter, and salt in a heavy duty medium sized saucepan. Bring to a boil over medium-high heat. Once boiling turn down to medium heat. Stirring frequently cook for 20-30 minutes. Keep an eye on it or else the bottom will burn. You will notice that the rice is absorbing the moisture from the milk. The rice will get larger, and the milk will appear more concentrated. It is done when the rice is tender and has absorbed most of the liquid. While the rice is cooking combine the sugar, egg and vanilla in a small separate bowl. Whisk to combine well. When rice is done pour the egg mixture into the hot rice mixture. Whisk well to incorporate. Cook for another 2 minutes stirring constantly. Pour into serving dish. Serve warm. If you prefer it chilled pour into a dish and cover with plastic wrap. Place the plastic wrap directly onto the surface of pudding and chill in fridge for 1-2 hours.

Orange Pull-A-Parts

I think I am getting used to this no sugar thing. It actually has been a fun challenge. It has given me opportunities to try recipes I probably wouldn't try normally. I have also had to be more creative in what I use to sweeten things. Luckily we have a lot of honey around our house! It has also been a very eye opening experience. I realize that I do eat a lot of sugar. I have known this, but I am even more aware of the amount sugar that is in everything. Sugar just isn't in desserts. It really is found in almost everything! For this reason it has become even more worthwhile for me to make all of my own food from scratch. This way I know exactly what is in everything (because I put it there).

Well these pull-a-parts are not only delicious but have no sugar in them! They are sweetened with honey. We ate them for breakfast today and enjoyed every bite. They are full of orange yumminess, and the way they are cut makes them look so pretty!

Orange Pull-A-Parts
Prep Time: 15 minutes
Bake Time: 20-25 minutes
Servings: 6

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey
1/3 cup butter chilled
1 cup milk minus 1 tbs

4 tbs butter softened
4 tbs honey
1-2 tbs fresh grated orange peel

Directions
Preheat oven to 425 degrees F (220 degrees C). Line a cookie sheet with tin foil.


In a small bowl combine 4 tbs softened butter, 4 tbs honey, and 1-2 tbs fresh grated orange peel (depending on how orangey you want it). Mix with a whisk or fork until well combined. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. I did this by putting the dry ingredients into my food processor and pulsing a few times to combine. I then cut the butter into smaller sections and added them to my food processor and pulsed until it is well combined. Pour flour/butter mixture into a separate bowl.

In a 1 cup glass measuring cup or bowl pour 1 tbs honey. Combine 1 tbs of honey with 1 tbs of milk and mix until combined. Gradually add the rest of the milk to make 1 cup total liquid. Gradually stir in milk into dough until dough pulls away from the side of the bowl.

Turn out onto a floured surface, and knead 15 to 20 times. Roll out to about 1/4 inch thick square. Spread a thin layer of orange honey butter mixture onto dough. If you put too much it will just ooze out as you roll it up. Roll dough up the same way you would cinnamon rolls. Place on prepared cookie sheet. Cut into 12 slices to within 1/8 in. of bottom, being careful not to cut all the say through. Fold down alternating slices from left to right to form a loaf. 

Bake at 375 degrees F for 20-25 minutes or until golden brown. Brush the remaining orange honey butter over the loaf. Serve warm.

Recipe Source: A combination of these two recipes.

Honey Sweetened Hot Chocolate

This week has been a week of adjustment for me. A week (well we are at 5 days now) of no sugar has been rough. Ok in all honesty it hasn't been that bad. When I am at home it is easy to make my own thing, but at work is when it gets hard. My food options are slightly limited at work. I either have to bring my own food, or eat all sorts of unhealthiness. I try as much as possible to bring my own food, but sometimes I just don't feel up to it. Since I stopped eating sugar I seem to notice all the sugar around me. The thing that I have notice the most is all the chocolate that is left over from Christmas. So what does a girl do when she needs some chocolate but not eating sugar? She makes this hot chocolate that is what she does!

Classic Hot Cocoa
Definitely sweeten to taste. We’ve done as low as two tablespoons of honey, but some might find even the 1/4 cup not sweet enough. You can also use stevia.

3 cup of whole milk
1/4 cup of cocoa powder
1/4 cup of maple syrup or honey
1 teaspoon vanilla extract

In a small bowl or cup stir the cocoa powder with about 1/4 cup of the milk until smooth with no lumps. Combine in a small or medium pot with the rest of the milk and sweetener, whisk to combine. Heat to desired serving temperature and add vanilla. Serve, as desired, with whipped cream or marshmallows.

Recipe Source: The Nourishing Gourmet

Cinnamon Ice Cream

My husband and I have been fortunate enough to go on a couple of cruises. We absolutely love cruises. Our 2 favorite cruises have one thing in common...ice cream! Now the ice cream itself didn't necessarily make the cruises our favorites, but they sure didn't hurt. The first cruise we went on together was a Disney cruise in the Caribbean. It was amazing. We had a great time, but here is where the ice cream comes in. On Disney's private island they had soft serve cookie dough ice cream! Soft Serve! This ice cream wasn't just flavored like cookie dough, no it actually had chunks of cookie dough in it. I didn't even know that was possible with soft serve. It was probably the best cookie dough ice cream I have ever had. We pretty much camped out by the ice cream lady for a while, but sadly we had to leave the island and now it is just a very very fond memory in my head. Now our other favorite cruise was our recent cruise to Alaska on Holland America. Everything was wonderful on this cruise (don't even get me started on their amazing ceramic loungers), but one day we went to the ice cream counter (a daily/multiple times a day activity for us) and they didn't have cookies n cream ice cream that day. Cookies n cream ice cream is typically my favorite. I was slightly saddened, but decided to branch out. The fun flavor of the day was cinnamon. We decided to try it, and it has forever changed our life. Cinnamon ice cream in a waffle cone might be one of the most awesome things in life. For the next few days of the cruise we got at least one (notice the at least part) of those ice cream cones a day. On the second to last day of the cruise they decided to switch out their flavors again. We were devastated. By this time we were on a fist name basis with the ice cream guy. His name was Zaldy (very cool name). At the end of the day we gave him such a hard time about not having the cinnamon ice cream he said he would try and find some for the next day. Zaldy came through for us! We got the eat one last amazing cinnamon waffle cone before we had to go back to reality. When I got home I just knew I had to search out and find a recipe for cinnamon ice cream. I tried a couple different recipes, but this one was by far my favorite and most similar to the wonderful ice cream on the cruise!

Cinnamon Ice Cream

1 cup (240ml) whole milk
¾ cup (150g) sugar *
pinch of salt
four 3-inch (8cm) cinnamon sticks, broken up
2 cups (480ml) heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup (240ml) of the cream in a medium saucepan. When it comes to a boil, cover, remove from the heat and let steep at room temperature for 1 hour – mine steeped for almost 2 hours.
Rewarm the cinnamon-infused milk mixture; pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium-low hear with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula – do not let it boil.
Pour the custard through the strainer into the cream and discard the cinnamon sticks. Set aside to cool then refrigerate for at least 5 hours.
Freeze it in your ice cream maker according to the manufacturer’s instructions.


*If you prefer to use honey as your sweetener of choice reduce to 1/2 cup honey. The honey does give it a slightly different taste but is still amazing.

Here is another great way to eat this ice cream! I used my perfect chocolate chip cookie recipe and voila! Heaven!

Recipe Source: Technicolor Kitchen

Browned Butter and Sour Cream Cornbread

Those of you that know me, or who read my blog frequently might know that I have an affinity toward browned butter. I have used it in several recipes, and have always loved the results. It adds such a richness to the flavor of things. Well today when I was at work I saw this recipe and knew I had to try it! This corn bread is not too sweet. It is a perfect sweetness for spreading some honey butter or just honey on top.

Browned Butter and Sour Cream Cornbread

Ingredients

4 tablespoons unsalted butter
1 teaspoon vegetable oil
1 1/2 cups stone-ground cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 cup sour cream

Instructions

Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool.

Preheat oven to 400 degrees. Rub an 8-inch cast-iron skillet with the oil; place in oven to heat.

In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. Pour into dry ingredients, and stir just to combine, taking care not to overmix. Pour batter into skillet. Bake until golden and a toothpickinserted in the center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack.

Recipe Source: Relish

Honey Sweetened Applesauce

There is this wonderful thing in our area called Bountiful Baskets. It is a co-op organization where you get a laundry basket full of fruits and veggies for a really good price. I have just recently started buying produce from them and have loved it! The only downfall is that a laundry basket full of fruits and veggies can sometimes be a lot for me and my husband to get through. I am proud to say that we have eaten most of it without too much going bad first (if you know my husband you know this is practically a miracle). Well I had a few apples left over and am planning on getting another basket this week so I decided to make some applesauce out of it. I LOVE homemade applesauce. We grew up on the homemade kind. My mom would always bottle a bunch every year or so. I didn't really ever try the store bought kind until later on in my life and let me tell you there is no comparison! Maybe it is because I am in charge of how sweet it is, or maybe it just tastes better because it is fresh, but there is a huge difference. This was my first time trying it with honey as the sweetener and I think it turned out quite fantastic. This makes a fairly small batch so feel free to double or triple it.

Honey Sweetened Applesauce

2 lbs apples cored, peeled, and chopped
1/3 cup honey
1/4 cup water or apple juice

Directions:

1. Mix apples with honey and place in saucepan. Over medium heat, bring apples to a boil. Maintaining a medium temperature will allow the apples to release their juices but if there is any concern about scorching or burning, add water or apple cider 1/4 cup at a time as needed.
2. Allow the apples to boil, stirring often, until soft, usually 15 to 20 minutes.
3. Once the apples are soft, taste for sweetness. Add additional honey and/or spices if using.
4. Boil another five minutes or so to blend the flavors. Do not overcook or the honey will begin to turn the sauce very brown and possibly scorch.
5. Remove the pot from the heat. If canning the sauce, use a hot pack method and a hot water bath. If the applesauce is to be frozen, allow the sauce to cool completely before storing in airtight containers.

Recipe Source: Adapted from Seasonal Cooking @ Suite 101

Baklava With Homemade Phyllo Dough!

I found out about this website called The Daring Kitchen. This website gives you a challenge each month as to something to make. Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava. Never in my life did I ever imagine myself making my own phyllo dough, but I did! I had actually been wanting to make baklava for quite a while. This challenge gave me the perfect opportunity. I had a lot of fun making my own phyllo dough, but it was quite time consuming. The baklava turned out just as good as I had hoped!

Phyllo Dough:

*Note 1: To have enough to fill my 9” x 9” baking dish with 18 layers of phyllo I doubled this recipe.
*Note 2: Single recipe will fill a 8” x 5” baking dish.
*Note 3: Dough can be made a head of time and froze. Just remove from freezer and allow to thaw
and continue making your baklava

Ingredients:
1 1/3 cups (320 ml) (185 gm/6½ oz) unbleached all purpose (plain) flour
1/8 teaspoon (2/3 ml) (¾ gm) salt
1/2 cup less 1 tablespoon (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon (2½ ml) cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)
Directions:

1. In the bowl of your stand mixer combine flour and salt

2. Mix with paddle attachment

3. Combine water, oil and vinegar in a small bowl.

4. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water (I had to add a tablespoon more)

5. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.

6. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.

7. Shape the dough into a ball and lightly cover with oil

8. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 2 hours and it was perfect)

Rolling your Phyllo

** Remove all rings and jewelry so it does not snag the dough**

Use whatever means you have to get the dough as thin as you can. You may also use a pasta machine if you have one, or a normal rolling pin whatever works for you.

1. Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.

2. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.

3. Roll out the dough a bit to flatten it out.

4. Wrap the dough around your rolling pin/dowel

5. Roll back and forth quickly with the dough remaining on the dowel (see attached video for a visual, its much easier then it sounds)

6. Remove; notice how much bigger it is!


7. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.


8. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine

9. Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.


Baklava Recipe

Adapted from Alton Brown, The Food Network
30 servings

Honey Syrup

Ingredients

For the syrup: (I think I could have halved this recipe and it would have been the perfect amount for my 9X9 pan that I made)

· 1 1/4 cups (300 ml) honey
· 1 1/4 cups (300ml) water
· 1 1/4 cups (300 ml) (280 gm/10 oz) sugar
· 1 cinnamon stick
· 1 (2-inch/50 mm) piece fresh citrus peel (lemon or orange work best)
· a few cloves or a pinch or ground clove

When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled

Directions

1. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved

2. Boil for 10 minutes, stir occasionally.

3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks

Ingredients for the Filling:

1 cinnamon stick, broken into 2 to 3 pieces or 1 teaspoons (10 ml) (8 gm) ground cinnamon
7 to 10 whole allspice berries ( I just used a few pinches)
8 oz almonds
1/3 cup sugar
phyllo dough (see recipe above)
1/2 cup (1 cube)  melted butter

Directions:

1. Preheat oven to moderate 350°F/180°C/gas mark 4.

2. Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside

3. Trim your phyllo sheets to fit in your pan

4. Brush bottom of pan with butter and place first phyllo sheet

5. Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed)

6. Sprinkle 1/3 of the nut mixture on top

7. Continue layering phyllo and buttering repeating 4 times

8. Sprinkle 1/3 of the nut mixture on top

9. Continue layering phyllo and buttering repeating 4 times

10. Sprinkle 1/3 of the nut mixture on top

11. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.

12. Once you have applied the top layer tuck in all the edges to give a nice appearance.

13. With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. A 9x9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge

14. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)

15. When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava!

16. Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.

17. Serve at room temperature

Granola Bars

I realize that I have been making a TON of desserts lately. I promise I make other things besides desserts. I will admit though that I do enjoy making desserts the most! Actually I will say that I enjoy making anything I really enjoy eating. Lets just get this out in the open......the main reason I enjoy baking is because I enjoy eating yummy food! This is why I am not a chef. I have very little desire to make food that I don't personally get to enjoy. I love cooking for groups where I get to enjoy food with others, that is great, but just cooking for others seems like a task. I am very grateful that there are those out there that cook selflessly, very grateful. I am just not one of those people. In case you haven't noticed I seem to get on tangents in my posts, sorry about that. Now back to the real topic of discussion. I have been making way too many sweet treats lately and decided that this post needs to be about something more healthy. Of course healthy to me still has to taste good or else I won't eat it. These bars turned out to be just what I needed. They are hearty and filling yet sweet and tasty. My husband and I have been taking them with us to work and eating them for breakfast. For all the healthy stuff that is in them, I still enjoy eating them and occasionally choose them over a dessert.

Homemade Granola Bars


2 1/2 cups rolled oats
1/2 cup wheat bran
1 cup whole wheat flour
2 tablespoons whole raw flax seed
3/4 cup chocolate chips (optional)
3/4 teaspoon salt
1 cup honey
1 egg, beaten
1/2 cup all natural peanut butter
2 teaspoons vanilla extract
1/2 - 1 banana mashed

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, wheat bran, flour, chocolate chips and salt. In a separate bowl mix together honey, egg, peanut butter, vanilla, and mashed banana. Add wet ingredients to dry ingredients.  Mix well using your hands or in a stand mixer with paddle attachment. Pat the mixture evenly into the prepared pan. I didn't spread it to the edges. I left about 1 inch of space on one side because I wanted the bars to be a little thicker.

Bake for 15 to 20 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Do not over bake, if you want chewy granola bars just bake until the edges barely start turning a golden color. Store in zip lock bags.

Recipe adapted from here