Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

by Pam on September 18, 2012

I wanted to make a special treat for the kids today but I didn’t want to go to the store.  I finally found this recipe on Andrea Meyers[1] site that wasn’t filled with sugar and butter and used whole wheat flour and oatmeal to make these bars tasty and sweet while being a little bit healthier.  They were fun and easy to make and they put a huge smile on both of my kids faces.

Preheat the oven to 350 degrees.  Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth.  Add the egg, peanut butter, and vanilla and beat until creamy and well combined.

Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl.  Add the oatmeal mixture to the butter mixture and mix well.  Spoon the mixture into the prepared baking dish.  The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined.  Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base.   Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips.  Allow to cool before cutting into bars and serving.  Enjoy.

Print[2]



Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips




Yield: 8

Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.



Ingredients:

Cookie Base:

4 tbsp unsalted butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 small egg, slightly beaten
2 1/2 tbsp smooth peanut butter
1/2 tsp of vanilla extract
1/2 cup quick oats
1/2 cup whole wheat flour
1/4 tsp baking soda
1/8 tsp salt
6 oz semisweet mini chocolate chips

GLAZE:

1/4 cup powdered sugar, sifted
2 tbsp smooth peanut butter
1-2 tbsp milk (depending on how thick you want the glaze)

Directions:

Preheat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth. Add the egg, peanut butter, and vanilla and beat until creamy and well combined.
Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl. Add the oatmeal mixture to the butter mixture and mix well. Spoon the mixture into the prepared baking dish. The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined. Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base. Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips. Allow to cool before cutting into bars and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Andrea Meyers

References

  1. ^ Andrea Meyers (andreasrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Apple Cider Glazed Pork Chops – Great Recipe, No Bones About It

This shining example of what a few well-placed ingredients
can do to a plain piece of meat reminded me of a couple very important things.
By the way, if you’re new to cooking, being reminded of stuff is one of the
best parts.


First of all, it had me recalling the old, “if it doesn’t
have a bone in it, it’s really not a chop.” Of course, search engines being
what they are, we were forced to use the oxymoronic “boneless, center-cut pork
chops” instead of the traffic stunting “pork medallions.” Not a big deal, but
worth mentioning in case you’re ever backed into a corner during a heated,
butchery-related water cooler debate.

Secondly, I remembered I need to redo that demo I did for
another website many years ago, on how to cut your own boneless, center-cut
pork chops, thereby saving some cash. It’s a quick and simple trick, and one
I’m sure many of you will remind me I forgot about in a few weeks.

Anyway, the glossy glaze is really easy, and while there’s
no starch or extra butter involved, it reduces quickly to a thick, rich,
sweet-tart apple syrup. The rosemary and pepper flakes were the perfect accents
for me, but this is a technique that begs for your own personal touches. I hope
you give this simple and very tasty pork “chop” recipe a try soon. Enjoy!


Ingredients for 6 chops:
1 tbsp vegetable oil
1 tbsp butter
6 boneless center-cut pork chops (6-8 oz each)
salt and pepper to taste
3 cloves minced garlic
1/4 cup apple cider vinegar
2 cups apple cider
1 tsp Dijon mustard
1 tsp minced rosemary
pinch of red chili flakes

Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko

by Pam on September 12, 2012

What a mouthful that title is!  I found this recipe on Myrecipes[1] and couldn’t wait to make it.  This chicken was VERY simple to make and was delicious to my whole family.  The buttermilk-mustard marinade made the meat so tender on the inside while the panko made it perfectly crispy on the outside.  I adapted the recipe to work with what I had on hand and I loved how it turned out.  I served this “fried” chicken with rice and green beans with almonds for a tasty and healthy meal.

Combine the buttermilk, Dijon, and honey together in a large ziplock bag.  Mix until well combined then add the trimmed chicken thighs.  Seal and place into the refrigerator for 4-24 hours.

Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet.  This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking.  Combine the panko and parmesan cheese together on a large plate, mix well.  Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack.  Place the entire baking sheet into the refrigerator for 30 minutes.  This step helps keep the panko on the chicken so don’t skip it!

Preheat the oven to 425.  Remove the chicken from the refrigerator while the oven pre-heats.  Place the chicken into the oven and bake for 30-35 minutes or until the chicken is cooked through and the juices run clear.  Remove from the oven and let the meat rest for 4-5 minutes before serving.  Enjoy.

Print[2]



Oven-Fried Buttermilk-Mustard Chicken Thighs with Panko




Yield: 6

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min. Plus marinating time



Ingredients:

1/4 cup low-fat buttermilk
4 tsp Dijon mustard
1 tbsp honey
Sea salt and freshly cracked pepper, to taste
6 boneless, skinless chicken thighs, trimmed of any fat
1 cup of Italian seasoned panko crumbs
1 tbsp Parmesan cheese, grated

Directions:

Combine the buttermilk, Dijon, and honey together in a large ziplock bag. Mix until well combined then add the trimmed chicken thighs. Seal and place into the refrigerator for 4-24 hours.

Layer a baking sheet with tin foil then place two baking racks on top of the baking sheet. This will allow the chicken to “air bake” so you don’t have to flip the meat over while cooking. Combine the panko and parmesan cheese together on a large plate, mix well. Dredge both sides of each chicken thigh into the panko mixture then place the chicken thighs on top of the baking rack. Place the entire baking sheet into the refrigerator for 30 minutes. This step helps keep the panko on the chicken so don’t skip it!

Preheat the oven to 425. Remove the chicken from the refrigerator while the oven pre-heats. Place the chicken into the oven and bake for 30-35 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 4-5 minutes before serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light on MyRecipes

 

References

  1. ^ Myrecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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