Tag: mixture

Chewy Chocolate Chip Granola Bars

by Pam on January 10, 2013

My daughter had a friend come over after school for a play date and I wanted to make them something special to eat for their snack. I was thinking about making cookies but I didn’t want to load them up with so much butter & sugar. I decided on granola bars when I found this recipe on Tracey’s Culinary Adventures^[1] that looked quick and easy to make. They were a big hit with both girls and my son too.

Coat an 8-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the bars out easily afterward. Coat the parchment with cooking spray.

Add the brown sugar, honey, and butter to a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar has dissolved. Bring the mixture to a simmer then reduce the heat to low and continue to cook for 1 more minute. Turn off the heat under the pan and stir in the vanilla extract.

Mix the oats and rice cereal together in a bowl until well combined. Pour the melted butter mixture over the oats & rice then stir with a rubber spatula until well combined. All of the dry ingredients should be moistened. Pour the mixture into the prepared baking pan. Spread in an even layer and press hard to make sure the mixture is compacted so the bars don’t turn out crumbly. Sprinkle the chocolate chips over the top of the mixture and lightly press down on them with the spatula so they stick to the granola mixture.

Allow to set for at least 2 hours or into the refrigerator for 30 minutes to speed things up. Use the parchment handles to lift out then cut into bars. Individually wrap the granola bars with plastic wrap and store at room temperature.

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Chewy Chocolate Chip Granola Bars

Yield: 8-10 granola bars

Prep Time: 5 min.

Cook Time: 5 min.

Ingredients:

2 cups of quick cooking oats
1 cup of crispy rice cereal
1/3 cup of brown sugar
1/4 cup of honey
4 tbsp butter
3/4 tsp vanilla
4 tbsp mini chocolate chips

Directions:

Coat an 8-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the bars out easily afterward. Coat the parchment with cooking spray.

Add the brown sugar, honey, and butter to a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar has dissolved. Bring the mixture to a simmer then reduce the heat to low and continue to cook for 1 more minute. Turn off the heat and stir in the vanilla extract.

Mix the oats and rice cereal together in a bowl until well combined. Pour the melted butter mixture over the oats & rice then stir with a rubber spatula until well combined. All of the dry ingredients should be moistened. Pour the mixture into the prepared baking pan. Spread in an even layer and press hard to make sure the mixture is compact so the bars don’t turn out crumbly. Sprinkle the chocolate chips over the top of the mixture and lightly press down on them with the spatula so they stick to the granola mixture.

Allow to set for at least 2 hours or place into the refrigerator for at least 30 minutes to speed things up. Use the parchment handles to lift out then cut into bars. Individually wrap the granola bars with plastic wrap and store at room temperature for up to 5 days.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tracey’s Culinary Adventures

References

^{^} Tracey’s Culinary Adventures (traceysculinaryadventures.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Skinny Cranberry Swirl Cheesecake Squares

Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!

I’m so excited to share these with you, they turned out even better than I expected!

A few years ago I started experimenting with adding fat free Greek yogurt to my cheesecakes and now it’s a standard for me. It’s a great way to cut down on the fat and the flavor is wonderful. This is a variation of my strawberry cheesecake swirl^[1] recipe, and my chocolate raspberry swirl cheesecake^[2], only for a Fall/Winter theme cranberries are in perfect and in season. The gingersnap and pecan crust is the perfect compliment – you’ll love this!

Skinny Cranberry Swirl Cheesecake Squares
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 cheesecake square • Old Points: 5 pts • Points+: 5 pts
Calories: 197 • Fat: 10 g • Protein: 6 g • Carb: 22 g • Fiber: 1 g • Sugar: 14 g
Sodium: 101 mg • Cholesterol: 0 mg

Ingredients

For the Cranberry Sauce:

3/4 cup fresh cranberries
1/4 cup sugar
1/4 cup water
1/2 teaspoon fresh orange zest

For the Crust:

3 oz gingersnap crumbs (from 12 gingersnap cookie, I used Nabisco brand)
1 oz pecans, crushed
1 1/2 tablespoons light butter, melted

For the Cheesecake:

8 oz 1/3 less fat cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
6 oz nonfat Greek yogurt (Chobani)
2 egg whites
2 tablespoons fresh lemon juice
1 tablespoon flour

Directions:

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line an 8×8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.

Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan. Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.

Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.

In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined. Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.

Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.

Bake the cheesecake in the preheated oven for 25 minutes. Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled. Once chilled, cut into squares and serve.

References

^{^} strawberry cheesecake swirl (www.gordon-ramsay-recipe.com)
^{^} chocolate raspberry swirl cheesecake (www.gordon-ramsay-recipe.com)

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Sweetie tray bake

Ingredients

For the cake:

200g butter
200g caster sugar
4 medium eggs
200g self-raising flour
1tsp baking powder
Zest of 1 medium orange
2-4tsp orange food colouring

To decorate:

200g white chocolate
Smarties, M&Ms, Maltesers, Haribo, Dolly mix, sugar strands, chocolate buttons

The kids are going to love this delicious orange and white chocolate tray bake covered in melted chocolate and a variety of their favourite sweets.

This tray bake is really easy to make and only takes 25 mins to cook and 20 mins to prepare.

It is best stored in an airtight container and eaten within 3 days. This tray bake should serve 6-8 people.

This sweetie tray bake would make the perfect birthday cake and you don’t have to be neat when it comes to decorating – you could even get the kids to help you. From dolly mix to crunchy Maltesers, you can top this tray bake with pretty much anything you fancy.

Swap the orange for lemon or try making a chocolate orange tray bake instead by substituting some of the flour for cocoa powder instead – the possibilites are endless!

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4 and line a small square baking tin (9in x 9in) with greaseproof paper.

Step 2

Mix all of the wet ingredients together with an electric hand whisk. Once combined add in the flour, baking powder, orange zest and orange food colouring and mix again.

Step 3

The mixture should be smooth and orange in colour. If you’re not happy with the colour of your cake mix add in some more food colouring and beat with a wooden spoon.

Step 4

Pour the mixture into the tray and bake for 20-25 mins until golden. Turn out onto a wire rack and leave to cool. Once cooled, cut the edges off the bake using a bread knife. This will show off the colour of the sponge inside.

Step 5

Place your cake onto your chosen serving plate or board. Next, melt the white chocolate in a microwavable bowl and spoon over the cake and leave to cool.

Step 6

Spoon the rest of mixture on top of the cake letting it run down the edges. Giving your cake two coats of white chocolate will make sure there are no crumbs. Leave to cool a little, but not too long as you don’t want it to set.

Step 7

Cover in different sweets like M&Ms, Smarties, Haribos and leave to set on the side or in the fridge until it’s ready to be served.

Equipment

Small square tray, 9in x 9in (1in/3cm height)
Greaseproof paper
Spatula
Bread knife

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