honey – Page 5 – The Pajama Chef

Chewy Coconut Oil Granola Bars

June 27, 2014June 27, 2014 Sarah

Chewy Coconut Oil Granola Bars are an easy no-bake afternoon snack or lunch box addition. Plus, they last nearly a month in the fridge and even longer in the freezer, so make a batch today and be set for awhile if you can restrain yourself. 🙂

I am so excited about these chewy granola bars, you guys! They are simply the best. I’ve shared other granola bar recipes on my blog before, but these take the cake. Literally. I think I’d have one before I had a piece of cake, if only because they are healthy AND chocolately at the same time. Win win, I say!

In the past, homemade chewy granola bars just haven’t cut it for me because they’ve included ingredients I want to avoid on a normal basis [corn syrup] or because they’ve been so full of liquid sweeteners like honey or maple syrup that they’ve just been sticky and hard to eat on the go. So one day I was thinking about what could make chewy granola bars better [I’m in the car alot… this is what I do when I’m not paying attention to my book on CD–ha!] and it dawned on me. Coconut oil! Duh. Everyone’s favorite trendy all-purpose health/beauty/cooking product of choice these days. So I gave it a whirl and was SO pleased with the results. These granola bars hold together well, are easy to cut, and just taste amazing. For those who are curious… they don’t really taste much like coconut, for better or worse–it’s just a hint, and it’s almost more the smell than anything.

When you make them–note that I said “when,” not “if”–be sure to follow the instructions to a T in regard to boiling the honey, brown sugar, and salt. It’s similar to making candy in that you need the mixture to come to a boil so that it gets to the soft ball stage to set. Then you just mix everything up, add your mix-ins, and spread it in the pan. Simple! For this batch, my mix-ins were chopped walnuts, dried cranberries, and dark chocolate chunks. There’s just something about dark chocolate chunks that makes everything better, righttt?! It practically goes without saying, but you can obviously use whatever dried fruit or nuts or chocolate suits your fancy. I think I might make a batch this weekend and have some white chocolate chips burning a hole in my pantry! 🙂

When you take these yummy chewy granola bars to work or your kids take them to school, I guarantee that they’ll be the talk of the lunchroom. They look pretty similar to the storebought kind, but just have a homemade appeal that will make people super jealous. Ben’s even shared some with his colleagues to spread the love… the granola bar love, that is! Enjoy, friends! Happy Friday! 🙂

one year ago: Oreo Popcorn
two years ago: Cilantro Lime Hummus
three years ago: Tangy Chicken Pasta

Chewy Coconut Oil Granola Bars

Servings: 24
Time: 2hr 15mins
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[adapted slightly from Money Saving Mom]

2 1/2 cups Rice Krispies cereal
1 3/4 cup rolled oats
1/4 cup ground flaxseed [or wheat germ, wheat bran, or more rolled oats]
1/2 cup mix-ins of your choice [I used 1/4 cup chopped dried cranberries and 1/4 cup chopped walnuts–you can use dried fruit, nuts, coconut, etc.]
1/2 cup honey
1/2 cup brown sugar
dash of salt
1/3 cup coconut oil
1/3 cup natural peanut butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup dark chocolate chunks

Directions:

Line a 9×13 pan with aluminum foil or wax paper, and grease well with cooking spray.

In a large bowl, stir together cereal, oats, flaxseed, and mix-ins. In a saucepan, stir together honey, brown sugar, and salt. Turn heat onto medium-low, then stir constantly until mixture comes to a boil. Boil for 60 seconds, then remove from heat and gently mix in coconut oil and peanut butter [be careful of splashes!]. Stir in vanilla and cinnamon. Pour wet ingredients over the dry and mix to combine.

Press mixture into prepared pan, then evenly distribute chocolate chunks over top. If you mix the chocolate in, it will melt. Press into granola mixture with a spatula then cover and refrigerate for 2 hours to set. Cut into bars and wrap in aluminum foil or wax paper for easy transport. Granola bars freeze well and stay fresh in the refrigerator.

Linked up with: Weekend Potluck.

Main Dishes, Recipes, Seafood and Fish

Mystery Dish: Baked Fish Tacos with Cranberry Salsa

December 30, 2013December 30, 2013 Sarah

Welcome to December Mystery Dish! Should be a good post for my last recipe of the year. I didn’t intend to take a two week break, but it’s been nice to unplug. 🙂 Sherri at The Well Floured Kitchen was this month’s host for Mystery Dish, and the ingredients she chose for us included: Dark Chocolate, Greek Yogurt, Berries, Coconut Oil, Walnuts, Fish, Baby Spinach, and Pecorino Romano Cheese. We had to use at least two, and I chose to use fish and berries… cranberries to be specific. I know cranberries aren’t always thought of as traditional ‘berries’ but they are in season and I love them so I wanted to use them! For more info on berries, check out Wikipedia. 🙂

Ben helped extensively with this recipe–he came up with the idea to make fish tacos, and I wanted to try my hand at a cranberry salsa. Fruit salsas are so complimentary to fish tacos, and this one, though a little more tart than most, was absolutely amazing. I used two types of fresh herbs [rosemary and parsley] and tangerine to flavor it up, then added a little sweetness and tartness with honey and red raspberry vinegar. My goal was to make the salsa be different from my usual cranberry relish [fresh cranberries, sugar, and an orange], and I think I succeeded!

While I was cranberry salsa-ing it up, Ben was busy preparing the fish tacos. He’s the fish taco expert in the family, and decided to season the tilapia with some olive oil and vinegar–but not just your average olive oil and vinegar. He used some special blood orange-infused olive oil and coconut-infused white balsamic vinegar from the Bumble Olive Oil Company in his hometown [Toledo, Ohio]. If you can get your hands on these infused oils, DO IT! So good. But if not, use extracts or juices to create the same effect. The result? A sweet, tender, flaky fish that pairs so well with some tart salsa and crunchy cabbage. I also whipped up some Mexican rice with dinner… aka my favorite side ever. Yum yum and yum! Hope you enjoy!

one year ago: White Chocolate Peppermint M&M Cookies
two years ago: Classic Sugar Cookies
three years ago: Cranberry Scones

Baked Fish Tacos with Cranberry Salsa
click to print

Ingredients:

3-4 tilapia filets [frozen or fresh]
1 tablespoon extra virgin olive oil [mine was blood-orange infused]*
1 tablespoon white balsamic vinegar [mine was coconut infused]*
1/4 of a sweet yellow onion
4 cloves garlic
1 tangerine, sliced and seeded [leave on peel]
1/2 cup parsley
4 sprigs rosemary
2 tablespoons red raspberry vinegar
1 tablespoon honey
2 cups fresh cranberries
freshly ground black pepper
salt
tortillas, for serving
chopped red cabbage, for serving
lime wedges, for serving
sour cream, for serving

Directions:

Preheat oven to 425 degrees. Spray a baking dish with cooking spray, then place tilapia filets in baking dish. Combine olive oil and vinegar in a small bowl, then brush mixture over tilapia, turning to coat. Cook for 13-15 minutes or until fish is cooked through and flakes easily with a fork. If you use fresh fish, the cook time will be reduced.

Meanwhile, combine onion, garlic, and tangerine in a food processor. Pulse until nearly smooth, then add parsley, rosemary, vinegar, honey, and cranberries. Pulse a few times to break up cranberries, then season with pepper and salt to taste.

Gently slice fish into strips, then serve in tortillas with cabbage and sour cream, squeezing lime wedges overtop before enjoying.

Time: 25 minutes.

Yield: 3-4 servings.

Note: I used infused evoo and balsamic vinegar. You can add a few drops of coconut or orange extract for a similar flavor profile, or a little orange juice or zest.

Please check out the rest of the Mystery Dish posts when you have a chance too. They all look SO delicious!

1. Cinnamon Coffee Cake from Buttercream Fanatic
2. Dark Chocolate Chip Coconut Oil Cookies from Chez Catey Lou
3. Dark Chocolate Raspberry Tart from The Dessert Chronicles
4. Berry Chocolate Streusel Bars from Baking a Moment
5. Green Berry Smoothie from I Want Crazy
6. Baked Fish Tacos with Cranberry Salsa from The Pajama Chef
7. Dark Chocolate Raspberry Swirl Brownies from Joyful Healthy Eats
8. Healthy Homemade Granola Parfait from Yummy Healthy Easy
9. Pear Cranberry Crockpot Oatmeal from See Hubby Cook
10. Dark Chocolate Chip Oatmeal Cookies from Culinary Couture
11. Raspberry Chocolate Crumb Bars from I Dig Pinterest
12. Dark Chocolate Walnut Coconut Macaroon Fingers from The Well Floured Kitchen

Cookies, Desserts, Recipes

Peanut Butter Apple Oatmeal Cookies

October 23, 2013October 23, 2015 Sarah

One of my favorite snacks in the fall is apple slices and creamy natural peanut butter. I enjoy this treat year round, but in the fall it is especially delicious since apples are in season! I love finding new ways to enjoy this combo, such as in yogurt parfaits or oatmeal, so I was super excited a year ago to see this recipe for Peanut Butter Apple Oatmeal Cookies from Jessica at A Kitchen Addiction.

Somehow though I didn’t get around to making this recipe until this fall, but let me tell you… these cookies were worth the wait! Usually I’m not a huge fan of soft oatmeal cookies, but the combination of apples and peanut butter just won me over here! These cookies are absolutely addicting, and the best part is that they are pretty healthy, for a cookie at least, so you don’t feel weighed down after eating one [or three].

Though these cookies come together pretty quickly, the most time consuming part of this recipe was shredding the apples. I’d recommend using a food processor if you can, and then straining out the excess juice with a mesh strainer. The juice is delicious–the best, freshest apple juice out there! 🙂 But when these chewy and thick cookies come out of the oven, better make sure you have a tall glass of milk handy because they are perfect for dunking! Enjoy!

one year ago: Mom’s Lasagna
two years ago: Apple Cinnamon Pancakes
three years ago: Tofu Shrimp Bowls

Peanut Butter Apple Oatmeal Cookies

Servings: 2 dozen cookies
Time: 40 minutes
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from A Kitchen Addiction

Ingredients:

1/2 cup sugar
3/4 cup brown sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1 tablespoon corn syrup or honey
3/4 cup no-stir natural peanut butter
1 cup all-purpose flour
2 teaspoon baking soda
4 cup quick (not instant) oats
1 1/4 cup shredded apple (tart apples work best), strained to remove excess juices

Directions:

Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

With an electric mixer, cream together sugars with butter. Add eggs and vanilla, beating on low until creamy. Then add in corn syrup/honey and peanut butter.

Gradually add in flour and baking soda until just combined. Then, using a wooden spoon, mix in oats and apple. Dough will be very thick!

Scoop dough onto prepared baking sheets in 1/4 cup scoops. Bake for about 11-12 minutes or until edges are golden brown. Cool on baking sheet for 4-5 minutes, then remove to wire rack to cool completely.

Linked up with: What’s Cookin’ Wednesday, Weekend Potluck, and Foodie Friday.

Breakfast, Granola, Recipes

Cinnamon Applesauce Granola

March 27, 2013March 26, 2013 Sarah

There’s nothing better than a good granola. I love having some around on a regular basis as topping for yogurt or to enjoy as a quick snack. Truthfully, half the time I make granola I don’t even bother to photograph and share it here because I think it’s not good enough. Not crunchy enough. Missing those chunks. Too plain. Blah, blah, blah.

In fact, I’ve made several batches of this basic granola without sharing it. But recently as I was eating it I just decided enough was enough. This granola may not be fancy–it doesn’t even have any dried fruit in it, and the walnuts were a last minute [fabulous!!] addition–but it is what we like, and so gosh darn it I’m gonna share it!! 🙂 So I ran outside after I got home, photographed the granola, and am sharing the recipe the very next day. Who am I??!

Well, truthfully, I don’t know, but what I do know is this: I love this granola! It is perfect and pretty much incapable of being screwed up. It’s fairly lowfat and is just sweet enough for my tastes, which means it’s healthy, right? 🙂 The use of the applesauce not only keeps the fat down while still allowing for a crunchy texture, but it also adds a subtle apple flavor. Paired with its classic cinnamon counterpart, this is one flavorful granola! Add in a couple kinds of nuts and some chewy coconut and you won’t even miss the extra sugar or dried fruit [though you can certainly add either if that’s your thing]. I’ve pretty much decided that this is now my go-to granola. It’s crunchy, flavorful, and interesting–and as long as you refrain from stirring too much, those much loved chunks of granola remain after baking. Winner in my book. I know it will be in yours too!

Cinnamon Applesauce Granola [adapted from Macaroni and Cheesecake]
click to print

Ingredients:

3/4 cup natural, no sugar added applesauce
6 tablespoons brown sugar, packed
2 tablespoons honey
2 tablespoons extra virgin olive oil
4 1/2 cups old-fashioned oats
3/4 cup walnuts, chopped
1/2 cup wheat germ
1/2 cup sweetened coconut flakes
1/4 cup sunflower seeds
2 teaspoons cinnamon

Directions:

Preheat oven to 300 degrees. Line a large baking sheet with parchment or a silpat.

In a small saucepan set over low, combine applesauce, brown sugar, honey, and oil. Stir together until sugar melts and mixture is warm. Remove from heat.

In a large bowl, toss together oats, walnuts, wheat germ, coconut, sunflower seeds, and cinnamon. Gradually pour applesauce mixture over oats, stirring to fully coat. Transfer mixture onto prepared baking sheet, then press down firmly with the back of a spatula.

Bake for 45 minutes, stirring once or twice. [If granola starts to burn or get too dark, especially after 30 minutes, cover loosely with foil].

Time: 60 minutes.

Yield: 6 cups.

Breakfast, Granola, Recipes

Peanut Butter Pretzel Granola Bars

February 22, 2013February 25, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from April 12, 2012… these still get alot of traffic from my blog, even though the link is broken! and I figured it was high time to have the recipe here too!

I love granola bars. Love them for a snack after a workout, love them as a sweet treat in my brown bag [well, pink and black insulated tote] lunch, love them any time… day or night. But you know what I don’t love? I don’t love that my favorite varieties are sold for at least $1 a piece, and that the cheap kinds taste like cardboard and still run $3 for 8-10. $3 for a mediocre processed, packaged snack that contains tons of chemicals and/or preservatives? No thanks, I’ll make my own.

I’ve had a few successes in the homemade granola bar department… Chewy Granola Bars–your classic character with dried fruit, nuts, and chocolate chips as mix-ins. Or perhaps, Fruit and Nut Granola Bars are more your thing–they’re a little softer with more variety inside. Lastly, Pumpkin Chocolate Chip Energy Bars–a crispy granola bar with a fall-flavored twist.

These Peanut Butter Pretzel Granola Bars are different. They’re more substantial. Flavorful and filling, but not heavy and dense. Sweet and salty. Pretty much unbelievable, til you try them. And you should, because they’re made up of mostly pantry ingredients, and take virtually no time to whip up. I promise they’ll make your lunchtime and snacktime fabulous!

Peanut Butter Pretzel Granola Bars [adjusted from How Sweet Eats]

click to print

Ingredients:

1 cup old-fashioned rolled oats
1 cup puffed rice cereal
1 cup crushed salted pretzels
1/4 cup ground flaxseed or wheat germ
1/4 cup packed brown sugar
1/4 cup whole wheat flour
1/2 cup chopped dry roasted or honey roasted peanuts
2/3 cup creamy peanut butter
3 tablespoons butter, melted
2 teaspoons vanilla extract
1/3 cup + 1 tablespoon honey
1/3 cup mini chocolate chips
1/3 cup coconut flakes

Preheat oven to 350 degrees. Grease a 9×13 inch baking pan with cooking spray and set aside.

In a large bowl, stir together dry ingredients: oats, cereal, pretzels, flax/wheat germ, brown sugar, flour, and peanuts. Then, add peanut butter and mix with a spoon or your hands to create a rough “dough.” This should take about 5 minutes.

In a smaller bowl, combine butter, vanilla, and honey. Pour into peanut butter dough and stir to combine completely. Fold in chocolate chips and coconut flakes.

Press dough into prepared pan, then bake for 20-25 minutes or until golden brown. But don’t forget the golden rule of granola–it always hardens as it cools, so don’t overcook it! Let pan cool completely before cutting, refrigerating for an added chill if necessary. I let my granola bars cool overnight before cutting just to be safe.

Time: 40 minutes. [15 minutes active].

Yield: 18 servings.

Linked with: Weekend Potluck.