When in Doubt…Leave it at 350

baking, cooking, and other adventures

Tuesdays With Dorie: Granola Energy Bars January 13, 2015

This weeks Tuesdays With Dorie recipe is from Baking Chez Moi, it is the Granola Energy Bars.  This recipe came at a great time for me because I am actually trying to eat pretty healthy right now.  I did have to modify the recipe slightly because I wanted it to be vegan and then we had an incident with the Brown Rice Syrup.

I used the nuts and seeds that the recipe called for: pumpkin seeds raw, sunflower seeds raw and slivered almonds raw.  For the dried fruit I stuck with stuff that I like: dried cranberries and golden raisins, and used unsweetened coconut.  When I opened my Brown Rice Syrup it looked okay and then I smelled it and it smelled off.  I have a tendency to smell stuff to check to make sure it is okay.  Well when I looked closer, I noticed that there was small specks of mold growing in it.  I ended up throwing out the Brown Rice Syrup and I used Golden Syrup instead.  I also used coconut oil instead of the butter, hence vegan 🙂

The recipe actually came together really easy.  The hard part was waiting the 3 hours for it to cool in the pan before I could sample the bars.  Once they had cooled, I cut them, and sampled them. Then my youngest Bogarted my piece, like she usually does with food.  The granola bars and awesome.  I love the crunch and the slight sweetness.  I do eat them over the sink because they tend to make a mess, but a plate can also solve this problem.  I will definitely be making these again.

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Tuesdays With Dorie: Whole Wheat Bread and Cranberry Walnut Pumpkin Loaf November 27, 2012

This is my TuesdaysWith Dorie catch-up. I actually made both of these at the appropriate time but since I was participating in VeganMoFo, I was not able to post anything that was not vegan.

For the week of September 18th, I guess I just forgot to post, Whole Wheat Bread was the recipe and it was hosted by Michele of Veggie Num Nums and Teresa of The Family That Bakes Together. This bread was actually very easy to make and pretty straight forward. I mostly just had this bread in the morning toasted with butter and jam.

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For the week of October 2 the recipe was Cranberry-Walnut Pumpkin Loaf which was hosted by Rebecca at This Bountiful Backyard. This recipe can be found on page 108 of Baking With Julia. For this recipe I actually made some modifications. First, I used fresh pumpkin because I had never roasted my own and then put it in a recipe. Usually I just buy the canned stuff and that is that. I also substituted dried cranberries for the fresh because at the time I was unable to find fresh cranberries.

The bread actually turned out great. This is another one that I ate for breakfast toasted with some butter. It was perfect with a cup of black tea. Since the recipe made 3 small loaves, I actually only ate1 loaf and froze the other 2.

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Tuesdays With Dorie: Great Grains Muffins February 1, 2011

This weeks Tuesdays with Dorie was chosen by Christine of Happy Tummy.  She picked Dorie’s Great Grains Muffins which are located on pages 8-9 in Baking: From My Home to Yours.

Holy Crap!!! I actually have all the ingredients I need…well sans prunes, but I have plenty of other dried fruits (cranberries, cherries, blueberries, apricots, orange flavored cranberries, golden raisins, etc.)  Now I just need to decide which dried fruit to go with.

At first, I was stuck on apricots and then at the last moment I decided to go with cranberries.  I decided to put an entire cup of cranberries in because who doesn’t want plenty of cranberries in their muffins.  I only changed two other things about the recipe, 1) I sprinkled the tops of the muffins with sugar, and 2) I baked these at 350°F for 20 -25 minutes.  I changed the baking time and temperature because lately when I have baked any muffins at 400°F they got WAY too brown on the bottoms.  So I opted to be on the safe side, and they turned on fantastic.

I ate one of the muffins after it had cooled for a couple of minutes and it was still warm and yummy.  The addition of the sugar on top gave it a nice sweet crunch and the dried cranberries added a nice tartness.  With all the grains in the muffin the only one that stood out to me was the cornmeal because it gave the muffin a nice nutty crunch on the outside, reminiscent of a piece of cornbread.  I will definitely be making these muffins again 🙂