Chocolate Date Nut Bars by twocarolines.com
These are the best breakfast treat/ energy bar/ snack your kids will actually eat / straight up chocolate dessert EVER! You don’t officially bake them, however you do need to toast the oats and nuts, so there’s an oven involved, but they are conspicuously missing flour and sugar, which is something you’ll notice happens almost never times in my posts, and probably don’t get used to it. But seriously, I love these too much not to share. After I cut them into the above squares I cut many of those in half so I can have some smaller portions for when a little afternoon pick-me-up is needed, because an entire square is quite filling. I especially love sharing these with Mom’s of new babies because I haven’t met a better nursing snack. And who doesn’t love a treat of the chocolate variety that is still giving you fruity fiber from dates, whole grain oats, plus the satisfying protein of nuts? I invite you to get creative with this recipe, my guess is they would taste great replacing pecans with cashews or even pistachios.
2 cups old fashioned rolled oats
1 (heaping) cup pecans
1 cup slivered almonds (I usually use sliced which work great)
1/2 teaspoon salt
1 cup pitted dates chopped in half
1 1/3 cup dark chopped chocolate (chocolate chips work, but I love using decadent rich chocolate like this Scharffen Berger chocolate that has incredible flavor)
- Pre-heat oven to 300 and line 2 rimmed cookie sheets with parchment paper or foil. Toast pecans on one and oats on the other rotating them a time or two. I do this for about 10 minutes on the oats and 7 or so with the nuts because you only want them fragrant, not burnt. The original recipe says to toast the almonds as well, but mine always burn so if I do put almonds in it’s only for a few minutes – the bars are fantastic even if your almonds aren’t toasted.
- Put the oats and the nuts into a large capacity food processor (save parchment). Let cool about 20 minutes then add the dates and salt and mix until mixture resembles coarse crumbs. Next add the chopped chocolate and vanilla and mix until all combined. You may need to take a spatula and mix some of the dry into the chocolate here and there, but usually it all just comes together after a few long sessions in the food processor.
Use the parchment from toasting nuts to line an 8×8 both ways so you can lift the ends up to easily deliver your bars. If you don’t have parchment around it’s not that big a deal, just spray your 8×8 and they should come out pretty well. Push your mixture into the pan pressing the top to make it all flat and uniform then put in the fridge for a good hour or so. Once they are cold they are easy to cut into bars and I then wrap the bars individually with plastic wrap and keep them in the fridge until I need a perfect snack.
wrapped date nut bars by twocarolines.com
If you want an easy and delicious pie recipe, this one’s for you! It is so easy to put together and has a big payoff in flavor and texture. It tastes like summer, sunshine and joy. Also, I think it probably has three to four of your daily servings of fruit—and this pie is so good—you could eat it all in one sitting. Now that I call a win-win.
- 3/4 cup white sugar
- 3 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 5 cups fresh blueberries
- 1 recipe pastry for a 9 inch double crust pie
- 1 tablespoon butter, diced
- Turbinado sugar
Preheat oven to 425 degrees F. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Mix well. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2-3/4 inch wide strips, and make lattice top. Crimp and flute edges. Sprinkle turbinado sugar on the top (A tip from my pie expert mama is to spritz the top of the crust with water to make the sugar stick more easily. Bake pie on lower shelf of oven for about 40-50 minutes, or until crust is golden brown. (If the crust edges start to get too brown after 30 minutes, cover with foil.)
S’mores Brownies by twocarolines.com
Summer and S’mores are MFEO – 💞and this dessert is such a perfect summertime treat, plus it’s easy and you don’t need a kitchen torch like you do for the s’mores cake I posted a few weeks ago. If you want to make it super easy on yourself you could even use a brownie mix for your middle layer, but that seems silly to me when our recipe for Kristin’s homemade Brownies takes maybe 2 minutes more and is infinitely more delicious. Either way, these are a guaranteed crowd pleaser for any summer soiree!
Graham Cracker crust:
18 full graham cracker sheets
1/3 c sugar
3/4 c melted butter
1 cup butter (melted)
1 cup granulated sugar
1 cup brown sugar
1/4 teaspoon salt
3/4 cup unsweetened cocoa
1 cup flour
1 teaspoon baking powder (NOT soda)
2 teaspoons vanilla
optional – 3/4 cup chocolate chips, chopped walnuts or other additions
3 large egg whites
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
S’mores brownie meringue by twocarolines.com
- To make the graham cracker crust, preheat the oven to 375˚ F. Butter a 9×13 inch pan and line with parchment paper. Put graham crackers into a blender or food processor and mix until they are sandy crumbs then add sugar and butter mixing until combined. Add mixture to the prepared pan and smooth with a dry measuring cup to create an even layer. Bake for 12-15 minutes, or until golden brown. Clean mixer bowl for re-use and keep oven set to 350˚ to bake the brownie layer.
- For the Brownie layer – mix sugars and butter until very well combined then add eggs one at a time until totally incorporated. Next add salt then pile the cocoa, flour and baking powder all on top of your mixture and whisk until smooth. Last add your vanilla and any additions (if using) until uniform, and spread on top of your graham cracker crust.
- Bake for anywhere from 25-30 minutes depending on how done you like your brownies. If you enjoy a gooeyer texture opt for a shorter bake time, but go all the way if you like your brownies more done.
- To Make the Meringue Topping: Set up a clean double boiler – I always use the metal bowl of my kitchenaid mixer on a pot of boiling water and it works perfect. When the water is simmering, add egg whites and sugar and whisk until the sugar has dissolved, about 3 minutes – you want them warm to the touch and smooth so you can tell the sugar is dissolved. Put bowl back into your mixer, or if not using just transfer to a cool enough to touch bowl then, add the vanilla extract and cream of tartar. Whip (with the whisk attachment) on high for about 5-7 minutes, or until the mix starts to become stiff and glossy. You’ll know the mixture is ready when it will hold a stiff peak without deflating. Add topping to prepared brownies and smooth with the back of a wooden spoon, creating some peaks for decoration.
- To Brown Meringue: If using a broiler, set oven rack about 8 inches below the flame and preheat for about 5 minutes. Add brownies and keep a close eye on them, adjusting the pan as needed so that they brown evenly. If you are using a kitchen torch, which I to prefer because it looks so dramatically beautiful – torch topping by moving the flame in circular motions so not to stay in one spot for too long (it will burn) over the meringue until the surface is evenly browned – careful not to set your parchment on fire – but possibly do this next to the sink just in case!
S’mores brownies by twocarolines.com
Recipe adapted from feed feed Ultimate Smores Brownie