Peanut Butter Maple Bacon Granola Bars

by 12 27403♥ 0 Like

Pack your lunches with these protein-filled Peanut Butter Maple Bacon Granola Bars by ibakeheshoots.com

School is back in session, my friends, which means I’m happy and sad.

I’m happy because:

a) As soon as school started (3 days ago) the weather became more like Fall, and you know how I feel about Fall.

b) Dave bought me some back-to-school supplies ( I gotta have my Zebra F-402s)

c) Most of my day is spent learning American Sign Language

I’m sad because:

a) My days are no longer free which means I have less time to bake, shoot and write.

b) Chevron is taking all my money (why is school 60 miles, roundtrip?)

c) Some of my classmates don’t realize that high school is over (let’s keep it drama-free, shall we?)

Pack your lunches with these protein-filled Peanut Butter Maple Bacon Granola Bars by ibakeheshoots.com

Still, I get to hang out with the cool, smart classmates and occasionally share my latest culinary adventure. This time around it’s Peanut Butter Maple Bacon Granola Bars. What?

Pack your lunches with these protein-filled Peanut Butter Maple Bacon Granola Bars by ibakeheshoots.com

I’d never made my own granola bars before, but I learned how easy it was while testing recipes for Clabber Girl this summer (super-cool job, btw). I’m not sure why everybody doesn’t make their own. Perhaps, they’re newbies, like me. Or maybe they’re just intimidated by the millions of recipes on Pinterest (please forgive my hyberbolic-speak).

Want my advice? Choose a no-frills peanut butter granola bar and get started; I suggest this recipe by the always trustworthy Jessica from How Sweet Eats. I just added a ton of bacon (Jessica would be proud) and used maple syrup to sweeten the deal.

Delicious!

Pack your lunches with these protein-filled Peanut Butter Maple Bacon Granola Bars by ibakeheshoots.com

Now, if I could just figure out how to trade them for gas…

 

Recipe for Peanut Butter Maple Bacon Granola Bars

Recipe for Peanut Butter Maple Bacon Granola Bars adapted from How Sweet Eats

Peanut Butter Maple Bacon Granola Bars
 
Print
Prep time
Cook time
Total time
 
Makes 12-15 Bars
Author:
Serves: 15
Ingredients
  • 4 cups rolled oats
  • 1T sesame seeds, optional
  • ½ cup salted peanuts, chopped
  • ¾ cup natural peanut butter, melted
  • 2T butter
  • ½ cup maple syrup
  • 10 strips of bacon, cooked, chopped
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place parchment paper in 9 x 13 pan.Push down into corners and make sure that it overlaps.
  3. With your hands combine the oats, peanuts, bacon and sesame seeds(if using) in a large bowl.
  4. In a separate microwave safe bowl, melted peanut butter and butter; watch carefully.
  5. Pour melted peanut butter, butter and maple syrup into bowl and mix until thoroughly combined.
  6. Place mixture in in pan. Press down evenly.
  7. Bake granola bars for 25 minutes.
  8. Cool bars in pan for 10 minutes.
  9. Lift out of pan an cut while still warm.
  10. Store in an airtight container for up to 2 weeks (I like to keep mine in the frig).
  11. Enjoy!

 

Spicy Cheddar Rosemary Sables

by 6 25230♥ 1 Like

You need to make these Spicy Cheddar Rosemary Sables. They're buttery, crispy and the perfect snack for cocktail hour. | ibakeheshoots.com

How should I describe these spicy cheddar rosemary sables? Simple, with 3 words:

1. Easy
2. Amazing
3. Addictive

I first saw these babies on Food52 and I was immediately drawn to them. Why? Because rosemary is awesome, duh! The fact that they are so incredibly easy to make is the icing on the nonexistent cake.

Did I mention how well they go with cocktails or basil beerade? No? Well they do. Boom!

When you bake these crackers make sure to immediately give them to your guests. If you don’t you will eat half a dozen before your realize what you’ve done. Getting a drink, grab a cracker. Leaving the kitchen, snatch a cracker. Wake up from a nap, inhale 10 crackers. I’m not saying I did that. I’m just saying…it could happen to you.

You need to make these Spicy Cheddar Rosemary Sables. They're buttery, crispy and the perfect snack for cocktail hour. | ibakeheshoots.com

I had to make a second batch because the first one disappeared like that bottle of wine I promised to save for a “special occasion”. You know where I’m going with this…buy some fresh rosemary and get on these crackers. Just make sure to share them with your friends.

You need to make these Spicy Cheddar Rosemary Sables. They're buttery, crispy and the perfect snack for cocktail hour. | ibakeheshoots.com

 

Recipe for Spicy Cheddar Rosemary Sables

Rosemary for Spicy Cheddar Rosemary Sables barely adapted from Food52

Spicy Cheddar Rosemary Sables
 
Print
Prep time
Cook time
Total time
 
Makes ~25 crackers
Author:
Serves: 8
Ingredients
  • 100 grams butter, softened
  • 100 grams flour
  • 100 grams strong cheese, shredded or grated(I used white cheddar)
  • 1 teaspoon baking powder
  • ¼ teaspoon red pepper flakes ( half this amount if you don't want it too spicy)
  • 1 tablespoon fresh rosemary needles, finely chopped
  • ¼ - ½ teaspoon salt
Instructions
  1. Chop rosemary or give them a spin in a spice grinder along with the red pepper flakes.
  2. Grate cheddar.
  3. Dump flour, baking powder, grated cheddar, butter, spices and salt into food processor.
  4. Pulse to combine.
  5. Scrape dough onto wax paper and shape into 7 inch log.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Freeze dough for 25 minutes.
  8. Remove dough and slice into 25 crackers, slightly bigger than ¼ inch.
  9. Bake 14-16 minutes.
  10. Cool on rack, 5-10 minutes.
  11. Serve immediately.

 

 

 

 

 

Chocolate Zucchini Muffins

by 9 14785♥ 0 Like

Chocolate Zucchini Muffins with a crinkly sugar topping by ibakeheshoots.com

I haven’t been making a lot of muffins lately. I suppose it’s because it’s July. Perhaps, it’s because I’ve been working on my boozy coffee shakes or perfecting my mad drizzling skills. Eh, the fact of the matter is, it’s all of these things. Plus, the summer heat doesn’t really inspire muffin creation or consumption, in my opinion.

However, while working with Clabber Girl this month, I was given the chance to delve into their extensive recipe catalog and voila: Chocolate Zucchini Muffins. It was the best reason to make them and it doesn’t hurt that zucchini is totally in season, right now.

I remember telling my buddy Snuda over a huge plate of truffle fries that I was going to make chocolate zucchini muffins. She made this face as if to say, “What? How does chocolate and zucchini even go together?” I can’t say that I was surprised by her puzzled look because I felt the same way. “Eh, what the hell,” I thought. “At the very least. it will be something I’ve never tried before.”

Chocolate Zucchini Muffins with a crinkly sugar topping by ibakeheshoots.com

After making them I was pleasantly surprised. These chocolate zucchini muffins are not too sweet and totally somewhat healthy for you. If you skip the sprinkled sugar topping they’re even healthier, although not as pretty. I mean, look at that crinkly top!

All in all, they’re great as a quick grab-and-go breakfast or post-workout snack. Consider them Mondo approved.

 

Recipe for Chocolate Zucchini Muffins

Recipe for Chocolate Zucchini Muffins slightly adapted from Clabber Girl

Chocolate Zucchini Muffins
 
Print
Prep time
Cook time
Total time
 
Makes 14 muffins
Author:
Serves: 14
Ingredients
  • 1½ c. all-purpose white flour
  • ⅔ c. whole wheat flour (or substitute white flour)
  • 1 c. granulated sugar, plus 1½ tbsp. for garnish
  • 3 tbsp. non-alkalized or Dutch-process unsweetened cocoa powder
  • 2 tsp. Clabber Girl Baking Powder
  • ½ tsp. salt
  • 1 c. chocolate chips, divided
  • ⅓ c. canola oil
  • • 2 medium. zucchinis (7-inch long), cut into chunks
  • • ⅓ c. low-fat or non-fat vanilla yogurt
  • • 2 eggs, large
  • • ⅔ c. chopped walnuts
Instructions
  1. Line standard muffin pan with 12 muffin cup liners or use baking spray to coat pan.
  2. Preheat oven to 375 degrees Fahrenheit
  3. Place both flours, baking powder, sugar, cocoa powder and ½ cup chocolate chips in a food processor. Pulse until chocolate chips are finely ground.
  4. While the processor is running, add canola oil in a low stream.
  5. Scrape sides and pulse until combined.
  6. Place chocolate mixture in a large bowl.
  7. Add chopped zucchini to food processor and pulse until finely chopped (you should have about 1½ cups).
  8. Add zucchini to chocolate mixture.
  9. Place eggs and yogurt in processor and pulse until blended. Add to zucchini/chocolate mixture.
  10. Mix until just combined.
  11. Fold in remaining chocolate chips.
  12. Divide batter among muffin cups until almost full.
  13. Top muffins evenly with 1½ tablespoon of sugar.
  14. Bake in middle rack of oven for 20-24 minutes.
  15. Cool on wire rack for 5 minutes.
  16. Keep in airtight container at room temperature for 3 days ( If it's hot the sugar tops may melt a bit).

 

 

Grilled Chocolate Sandwiches

by 14 46507♥ 0 Like

Grilled Chocolate Sandwiches: a quick and easy dessert sandwich by I bake he shoots. | ibakeheshoots.com

I gotta give it up to Alice Medrich. Why? Because Grilled Chocolate Sandwiches…for real.

Why wasn’t it me who came up with melted chocolate on buttered, toasted bread? I crane my neck and scream at the chocolate gods:

Why? Why wasn’t it me?

As usual, they ignored me, but I’ll be alright. My girl, Alice Medrich, hooked me up.

Grilled Chocolate Sandwiches: a quick and easy dessert sandwich by I bake he shoots. | ibakeheshoots.com

Usually, when it’s snack time, I reach for a big ole box of Cheez-its. Sometimes, if Sriracha is on hand, which is always, I’ll make my favorite stove top popcorn. But this sandwich? Oh man, grilled chocolate sandwiches are my new favorite snack. I love that you can see the chocolate peeking through the sourdough. Hello!

Grilled Chocolate Sandwiches: a quick and easy dessert sandwich by I bake he shoots. | ibakeheshoots.com

I’m not gonna lie to you. I put extra chocolate in my sandwich. Hey, it’s not my fault, man! San Luis Sourdough has really long slices, alright? Plus, I needed the antioxidants or whatever.

Pay attention, now because this is simple: chocolate + buttered bread + grill = your next culinary adventure. Do it…then tip your hat to Alice Medrich…and of course, the gods of chocolate.

 

Grilled Chocolate Sandwiches Recipe

Grilled Chocolate Sandwiches Recipe barely adapted from Food52

Grilled Chocolate Sandwiches
 
Print
Makes 2 sandwiches
Author:
Serves: 2
Ingredients
  • Unsalted butter or olive oil
  • 4 slices sweet or sourdough French bread or firm white sandwich bread
  • About 2 ounces broken or chopped semisweet or bittersweet chocolate, or ⅓ cup chocolate chips
  • Coarse sea salt (optional)
  • 1 tablespoon sugar mixed with ⅛ teaspoon ground cinnamon (optional)
Instructions
  1. Butter one side of each slice of bread generously or pour 2 T olive oil in skillet and swirl to coat.
  2. In a skillet big enough to hold them, cook the slices butter side down over medium heat, just until pale gold on one side.
  3. Put chocolate on two of the slices. Cover pan to make chocolate melt quicker.
  4. Flip a naked slice on top, butter side up.
  5. Cook, turning the sandwiches as necessary, until the chocolate is softened and the sandwiches are browned on both sides.
  6. Sprinkle with sea salt and/or cinnamon-sugar, if using, and serve immediately.
  7. Variation: Spread 2 T of peanut butter on the other slice of bread to make a Grilled Peanut Butter and Chocolate Sandwich.