Wednesday, March 14, 2012

Breakfast on the Go [Peanut Butter Chocolate Bars]

My boyfriend doesn't eat breakfast. He can't remember to bring his lunch to work even when he packed it the night before. He might as well be a walking zombie every morning. I decided that I needed to improve his health and morning routine by creating healthy, all natural energy bars. In order to convince him to eat it, I needed to entice him with his favorite flavor combination: peanuts and chocolate. He was surprised that it didn't taste healthy, but a guilt-free version of a Snicker's bar. He enjoyed them so much that he requested the next one to include oats. Mission Accomplished.

Peanut Butter Chocolate Bars
adapted from Peanut Butter Chocolate Chip Larabar

Note: If using unsalted peanuts, add 1/8 tsp sea salt. In a pinch, chocolate chips may be used, but the final product may end up tasting like candy due to the sweetness.

Servings: 6 bars

105g (3/4 cup) salted peanuts
40g (1/4 cup) dark chocolate, grated
220g (1 cup) Medjool dates
2 TBSP peanut butter

  1. Put peanuts in a food processor and pulse until coarsely chopped. Remove and set aside. If using chocolate chips, pulse until coarsely chopped. Remove and set aside.
  2. Put dates in food processor and pulse until it's a sticky paste. When it's at the right consistency, it'll clump together and form a ball in the food processor .
  3. In a large bowl, mix peanuts, chocolate, dates, and peanut butter together with two spoons or hands. Stop when all the ingredients are evenly distributed.
  4. Line a 8 by 4 inch pan with parchment paper and press the mixture firmly into the pan. Let it sit in the refrigerator for 30 minutes before cutting into bars. Cut into 6 bars and wrap with plastic wrap or parchment paper. Store in the refrigerator.

Friday, March 9, 2012

Want to make Jello Chocolate Pudding? Try this recipe!

I was brutally honest in a situation and laid out the facts and the emotions I was feeling. I told the truth, because I have respect for them and I wanted open communication. Now, my honesty is being misconstrued into me hiding something and blamed for being uncommitted. Highly annoying when being misunderstood is one of my pet peeves.

To make myself feel better, I indulged in some chocolate pudding. Childhood memories =  pure happiness. None of the complex issues of adulthood. Thanks to Stella/BraveTart, I was able to bring back a a moment of my simple childhood days. It's chocolatety and light and a smile is sure to appear after the first taste.

Sunday, March 4, 2012

There is no Pie. [Cherry Pie Bars]

"Stacey, dad has been looking for a cherry pie," stated my mom. I gave her a blank stare. "He noticed your notes on the table and it said, 'Cherry Pie' so he went looking for it.  He checked the refrigerator and the oven. He saw the Medjool dates on the table and noticed that it was listed as an ingredient on your notes."

Oh, my poor father. He shouldn't have been reading my notes, because there was no cherry pie. The recipe was referring to the Cherry Pie Larabar. I stumbled onto the recipe for it when I was reading Use Real Butter. It's the perfect solution for my after work snack while I commute back home.

Cherry Pie Bars
adapted from Use Real Butter

Servings: 6 bars

110g (3/4 cup) medjool dates, pitted
120g (3/4 cup) dried cherries (I used bing.)
95g (3/4 cup) unsalted dry roasted almonds

  1. Pulse cherries and dates until it turns into a gooey ball in the food processor. Put in a bowl.
  2. Pulse almonds into coarse bits. Add to the dried fruit and mix until ingredients are evenly distributed throughout. I mixed with a large metal spoon, but hands will work just as well.
  3. Press into an 8 by 4 inch pan and allow it to firm up in the refrigerator for 30 minutes. Remove and cut  into 6 bars. Wrap with plastic wrap and store in the refrigerator. 


Related Posts with Thumbnails