chocolate – Page 18 – The Pajama Chef

Granola Bars, Take Two

March 24, 2011June 15, 2011 Sarah

I’m at it again… making some delicious homemade granola bars! I can’t stop myself. Sorry. 🙂

What I love about these Fruit and Nut Granola Bars is that they are incredibly chewy and packed with raisins, dried cranberries, and dried apricots alongside nuts and chocolate.

While my first run through was of a crispy-on-the-outside, soft-on-the-inside variety, these fruit and nut bars almost have the consistency of cereal bars… soft but with enough substance to be filling and not crumbly. Where my last batch was incredibly sweet, these boast more natural sweetness and a variety of flavors in every bite.They are great for on the go snacking or a pre/post workout fuel. Hope you enjoy!

Fruit and Nut Granola Bars [inspired by this formula from the Brown Eyed Baker]

Ingredients:

2 cups rolled oats
1/2 cup wheat germ, toasted in a 350 degree oven for 5 minutes
1/2 cup pumpkin puree
1/2 cup creamy natural peanut butter
1/3 cup honey
1/4 cup maple syrup
1/3 cup raisins, soaked in hot water for about 20 minutes and then patted dry
1/3 cup chopped apricots
1/3 cup mini chocolate chips
1/4 cup chopped walnuts
1/4 cup sunflower kernels
1/4 cup chopped pecans
1/2 teaspoon pumpkin pie spice

Directions:

Preheat oven to 350 degrees, and grease an 8×8 baking dish with cooking spray. In a large bowl, mix together oats, wheat germ, apricots, chocolate chips, walnuts, sunflower kernels, pecans and pumpkin pie spice. In a small bowl, stir together pumpkin, peanut butter, honey, and maple syrup, then fold into dry ingredients until fully combined. Press into prepared pan, then bake for about 25-27 minutes or until golden brown. Cool completely in pan on a wire rack, then cut into bars. Wrap individually in plastic wrap for easy transport, and store in the freezer to keep fresh.

Click here for the printable version: Fruit and Nut Granola Bars

Question of the Day: What snack are you loving lately?

Breakfast, Granola, Recipes

My Latest Obsession

March 10, 2011June 15, 2011 Sarah

So, I love granola bars. I used to live on them in high school, for serious. I had a big box in my locker at school, another stash in my gym bag, random granola bars floating around in my purse just so I was never hungry… it was a bit ridiculous. Needless to say, I tired of granola bars by college, but in recent years they’ve made a comeback in my pantry because they make such a great, filling snack before a workout or during a day at school. I’m a big fan of Kashi’s all natural granola bars, particularly their Chewy Dark Chocolate Cherry and Trail Mix varieties. What I’m not a big fan of is their hefty $4/box price tag. Sure, you can sometimes score a few boxes for $2.50 on a good sale, but still, that’s pretty pricey for 6 small granola bars.

One recent Sunday as I was ~~avoiding homework~~ seeking out some yummy snack recipes for school days, I happened across Megan’s recipe for Chewy Granola Bars. I couldn’t stop thinking about them, try as I might, so I dropped everything and whipped a batch up, much to the dismay of my husband [he had just finished cleaning up the kitchen and there I went, dirtying it up again]. All was forgiven though once he had a taste of the sweet, chewy granola bar that popped out of our oven bursting with tart cranberries, rich chocolate, and nutty goodness.

I did use corn syrup in these granola bars, per the instructions, mainly because I had some that I wanted to use up. I’m a little iffy on corn syrup but I basically believe that sugar is sugar and most anything is okay in moderation… especially if you’re making it from scratch at home! I think I might try these next time with honey, but regardless of the sticky sweetener, as Michelle calls it in her tutorial, these are some fabulous granola bars that are sure to become a regular portion of my baking repertoire. I look forward to customizing them more in the future, such as next week during spring break. Enjoy!

Chewy Granola Bars [from What Megan’s Making]

Ingredients:

1/2 cup+ 1 tablespoon packed brown sugar
1/2 cup creamy natural peanut butter
5 tablespoons corn syrup
5 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
2 1/4 cups old-fashioned oats
1/2 cup + 1 tablespoon semisweet chocolate chips
1/2 cup + 2 tablespoons Craisins
1/4 cup + 1 tablespoon sunflower seeds
1/4 cup toasted wheat germ [toast in a baking dish in a 350°oven for about 5 minutes, tossing once]

Directions:

In a large bowl, combine brown sugar, peanut butter, corn syrup, butter and vanilla. Stir together oats, chocolate chips, Craisins, sunflower seeds; add to peanut butter mixture and stir to coat. Press into a greased 13×9 inch baking pan.

Bake at 350° for 20-25 minutes or until golden brown. Don’t overbake or they will get crispy. I took them out when they still looked a little under baked, they firm up in the hot pan as they cool. Run a knife along the edges of the pan to loosen the bars up a little. Cool completely in the pan on a wire rack before cutting into bars.

Store in an airtight container or wrap individually in plastic and store in the freezer in a freezer bag for easy grab and go breakfasts or snacks.

Click here for the printable version: Chewy Granola Bars

***Don’t forget to enter my giveaway by Sunday, March 13!

Question of the Day: What’s your latest food obsession?

Cupcakes, Desserts, Recipes

Peanut Butter Chocolate Cupcakes

February 21, 2011June 11, 2011 Sarah

One day about a month ago, I just felt like cake. Ever get that vibe?? I’m not normally one who needs cake to live and breathe but when the weather started cooling down and the semester started heating up, I had no choice but to whip these little bites of joy up on a Saturday afternoon.

And I am so glad I did… because you have to try these babies.

They’re like Reese’s, only 10 times better. Each bite fills your palate with moist chocolate cake, melt in your mouth peanut butter filling, and rich chocolate frosting. They are so satisfying that one really will be enough. And men complaining that cupcakes are too girly because you can eat them in one bite? Ummm, no; these definitely require a fork. I used my favorite chocolate cake recipe and made some peanut butter balls to serve as rich, gooey filling, then topped everything off with fluffy frosting. In the interest of full disclosure, I did try a new frosting recipe that I do not recommend. It was melty and hard to work with, and frankly did not taste all that wonderful. So I’ve just provided a previous frosting recipe that is amazing, so feel free to use that or your own personal favorite.

Peanut Butter Chocolate Cupcakes [by Martha Stewart & The Pajama Chef]

makes 20

Ingredients:

Cake:

3/4 cup
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons oil [Martha suggests safflower, I used canola]
1 teaspoon vanilla extract
pinch of salt

Filling:

1 cup powdered sugar
1 cup creamy peanut butter [regular, not all natural]
1 teaspoon vanilla
2 tablespoons unsalted butter, softened

Frosting:

1/8 cup unsweetened cocoa powder
1 1/8 cups powdered sugar
3 ounces cream cheese, softened
1/4 cup unsalted butter (1/2 stick)
3 ounces fat free sour cream
3 ounces bittersweet chocolate, melted
2 ounces milk chocolate, melted

Directions:

Preheat the oven to 350 degrees. Line a muffin tin with 20 paper liners.

In an electric mixer, combine 3/4 cup cocoa, flour, sugar, baking powder, baking soda, and salt. Add eggs one by one, mixing in between to fully combine. Then gradually add in buttermilk and mix to fully incorporate. Repeat with water, oil, and vanilla. Once all ingredients are added, mix on medium speed until smooth and batter is free from any lumps.

Pour batter into paper liners 2/3 of the way full. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Place on cooling rack to cool for 5 minutes.

While cupcakes are cooking, make peanut butter filling. In an electric mixer, combine peanut butter, butter, and vanilla. Beat until fluffy, then gradually incorporate powdered sugar. Shape into 20 1-inch balls, place on a baking sheet, and freeze until ready to use. There will likely be excess peanut butter mixture… save it to dip in chocolate like Buckeyes candies or just to eat. Yum!

Then, use a serrated knife to cut a small hole in the top of the cupcake.

Scoop out a little filling and stuff peanut butter ball in the hole.

Repeat for each cupcake and then allow to cool completely.

Meanwhile… make that frosting.

In a small bowl, mix powdered sugar, cocoa, and salt. In the bowl of an electric mixer, combine cream cheese and butter until smooth and fluffy. Add cocoa mixture to cream cheese concoction in 1/3 cup increments, mixing until fully incorporated. Pour in the chocolate [it helps to melt it in a glass measuring cup with a spout] while mixer is turned on low, then add sour cream and beat until combined, scraping the sides as neccessary.

Frost the cupcakes once cooled and enjoy!

Click here for the printable version: Peanut Butter Chocolate Cupcakes

Question of the Day: What’s your favorite kind of cupcake? I have to admit, I’m really partial to funfetti. 🙂

Bars, Desserts, One Tablespoon Testosterone, Recipes

OTT: Chocolate Chip Cookie Bars

February 8, 2011October 9, 2015 Sarah

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

———-

Hello again readers of my wife’s blog, it’s been awhile since I have guest posted so I’m back. Today, I’ll weave a tale of deliciousness that my wife first spun before I even met her. Naturally, this meant that there was quite a bit of pressure on me to live up to those standards. But I persevered and I believe they turned out pretty well. So here’s the recipe.

Chocolate Chip Cookie Bars (adapted from 1001 Cookie Recipes by Gregg Gillespie)

Chocolate Chip Cookie Bars - a no fail, can't go wrong treat that EVERYONE loves | thepajamachef.com — So…delicious…

Ingredients:

2 1/4 cups all-purpose flour
1 t baking soda
1 cup canola oil (vegetable oil does NOT work)
1/2 cup sugar
3/4 cup packed light brown sugar (although I did use dark brown sugar)
1 large egg
2 1/2 t vanilla
12 oz semisweet chocolate chips
6 oz semisweet chocolate chips for topping

Directions:

Preheat the oven to 350 degrees. Grease a 13 x 9 pan. Combine the flour and baking soda in a bowl. In a large bowl, beat the canola oil, sugar, and brown sugar. Beat in the egg, then beat in the vanilla. Gradually blend in the dry ingredients. Fold in the chocolate chips (12 oz). Spread the dough in the pan and bake for 15 minutes. Remove the pan and immediately place the chocolate chips for the topping (6 oz) on the warm dough. Place the pan back in the oven for five minutes. Remove the pan and use a spatula to spread the chocolate chips around. Let cool (or don’t bother waiting) and enjoy.

Click here for the printable version: Chocolate Chip Cookie Bars

I promise these will not disappoint.

Question of the Day: So what’s your favorite homemade cookie recipe?

Bars, Desserts, Recipes

Monkey Bars

January 31, 2011October 9, 2015 Sarah

So, I often wind up receiving a lot of free magazine subscriptions via deals I find on Money Saving Mom. Some of the magazines aren’t exactly my type of reading material–not that anything is wrong with mags like Woman’s Day, but its target audience is a tad bit older than me… BUT it is always fun to get “real mail” and not just bills, and there are always recipes in these women’s mags! I found this recipe in a recent copy of Women’s Day and had the perfect occasion to make them for a Flying Monkey theme party at my husband’s office, honoring his boss on her last day before she left for a new position elsewhere.

These Monkey Bars, unlike the grade school playground staple, are basically a glorified banana bread… but that does not diminish their delightfulness! Everyone loved how flavorful they were–sweet bananas spiced with cinnamon and enriched by mini chocolate chips. They are best enjoyed warm with a glass of milk, but are equally tasty as a healthy lunch treat!

Monkey Bars [from Woman’s Day]

Ingredients:

1 2/3 cup mashed ripe bananas [directions say this was about 5, for me it was about 4]
3/4 cup light brown sugar, packed
1/4 cup canola oil
1/4 cup skim milk
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1 3/4 cup whole wheat flour
1 cup mini chocolate chips

Directions:

Heat oven to 350 degrees. Grease a 15 x 10 x 1/2 inch pan OR a 9 x 13 pan with cooking spray. Stir together mashed bananas, sugar, oil, milk, eggs, vanilla, baking soda, and cinnamon in a large bowl until fully combined. Fold in flour until just combined, stir in 1/2 cup of the chocolate chips. Spread mixture into pan and sprinkle remaining chocolate chips on top. Bake about 15-20 minutes for the 15 x 10 x 1/2 inch pan or about 40-45 minutes for the 9 x 13 inch pan or until cooked through. Cool in the pan on a wire rack and cut in squares to serve.

Click here for the printable version: Monkey Bars

Question of the Day: What magazines do you love? I personally am [newly] obsessed with the Food Network magazine! It is great! But I’d love other suggestions. 🙂