At home I can easily get muesli bars on the table a few times in the course of a week. The boys love muesli bars and I think it is easy to work with and quickly, if you find the right recipes - and then they can be made in many different ways, so it is not the same thing day in and day out. We quite like the sweet snacks, and my 5 boys LOVE it. But to do it a little differently sometimes,I make muesli bars with cranberry instead of chocolate, you have to realize chocolate is the one hitter at home.Crunchy, tasty, delicious, sweet granola bars to suit themselves in the oven while you take care of the cleaning.


INGREDIENTS

  • 3 tablespoons unsalted butter or canola oil, plus additional for the pan and for your hands
  • 2 cups mixed flaked grain cereal or rolled oats
  • ½ cup flaxseed meal
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt (optional)
  • cup honey or agave syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
  • ½ cup chopped bittersweet chocolate or chocolate chips


  1. Preheat the oven to 300 degrees. Generously butter or oil a 9-by-9-inch metal or glass baking pan.
  2. Melt the butter over medium heat in a wide saucepan. Add the flaked grains or oats. Stir over medium heat until the grains are lightly toasted, taking care not to let them burn. Stir until they are beginning to smell toasty and have slightly darkened, six to seven minutes. Remove from the heat, and transfer to a bowl. Add the flaxseed meal, the cinnamon and the salt. Wipe the pan clean.
  3. Combine the honey, vanilla and brown sugar in the pan in which you toasted the oats. Bring to a boil over medium heat. Boil five minutes. Pour over the oat mixture, and stir until it is evenly distributed over the mixture. Allow to cool for five minutes, then stir in the chocolate pieces.
  4. Scrape into the pan, and spread evenly. Place in the oven for 20 minutes. Do not allow to brown or the bars will be hard instead of chewy. Remove from the heat, and allow to cool. Cut into 16 to 20 pieces, and store in an airtight container.

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You’ll need:

  • 8 ounces of chocolate that are chopped
  • 6 popsicle sticks
  • 2 peeled bananas and cut crosswise into thirds
  • 1/3 cup coarsely chopped salted peanuts

This is how you do it:

  • Place the chocolate in a heatproof bowl and then set over a pan of gently simmering water and then stir until melted.
  • Line a baking sheet. Insert a popsicle stick in one end of each banana piece. Dip the banana in chocolate, spooning on additional chocolate to cover.
  • Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

Another delish thing that my stomach would die for! These are really amazing, especially for the summer time! I personally love to eat these when I’m walking my dog or if I forgot all about a hangout with my friends, then these are amazing to pull out the freezer and afterwards devour.

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First of all, can we just talk about how great the weather has been lately, it is finally beginning to feel like spring. And it is so light outside when I leave home to go to work, it definitely makes it a little easier to get up in the morning, but enough about that, now to the important part… the pancakes!


Do you, like me, love pancakes and wish you could start every morning with tall a stack of them, but on the other hand that might be a little unhealthy in the long run… well then I got your back with these tasty pancakes made of coconut and blueberries. You probably won’t believe me, but they are actually quite healthy.


Lately I have been loving to eat them in the morning, when I feel like spoiling myself a little extra after a long and hard week of work. This delicious portion of coconut pancakes gives you an amazing start of your day, and they only take 10 minutes to make, win-win!


They are also good for eating on the move, if you don’t have time to eat them before you head out the door, just have to wrap them and put them in a container, then you will be able to eat them when you arrive at the office.


Here you go...


Time: 10 minutes

2 persons

Ingredients:

2 bananas

3 eggs

1 handful blueberries

1 dL dessiccated coconut

15 chopped almonds

Oil and butter

How to (step by step):

  1. Mash the bananas and mix them with eggs, coconut, chopped almonds and blueberries.
  2. Roast them on a frying pan in oil and butter until they are golden og delicious.
  3. Serve them with coconut and extra blueberries on top.

Enjoy!

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These are my two favorite recipes and they’ll become yours too, trust me. These pops are what every teenage lazy gal like me would love to make. It’s easy, it’s fast and most important of all, it tastes amazing. Here you go, one recipe about how to make Nectarine and Strawberry pops and another one about how to make Chocolate - Covered Bananas. Enjoy.


Nectarine and Strawberry pops:


You’ll need:

  • 2 cups og strawberries
  • 4 nectarines
  • ½ cups of sugar


This is how you’ll do it:

  • Chop the nectarines into chunks and remove the stone
  • Pour the chopped nectarines and strawberries in the blender and add the sugar.
  • Now blend the mixture till the consistency is smooth.
  • Pour the smooth mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours and up to 1 week.

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Tonight I am having some of my colleagues over, and I definitely don’t have time to put a lot of effort into making an extraordinary cake, so I decided to make this easy and very delicious fruit salad. It is my go-to dessert whenever something has to be really easy, but at the same time it is tasty and fresh.


I wanted to share this recipe with you, because it is one of my favorites, and all you have to do is cut out the fruit, make the cream and mix it together.


Invite your friends over for a nice meal and this fruit salad as dessert. I guarantee you, you and your friends will love it!


Time: 15 minutes

4 persons

Ingredients:

20 g hazelnuts

1,5 dL whipping cream

1 tbs. icing sugar

1 vanilla pod

2 oranges

2 red apples

200 g grapes (no stones)

2 bananas

20 g dark chocolate, 70% cocoa

How to (step by step):

  1. Toast the hazelnuts on a dry frying pan, let them cool and then chop them.
  2. Whip the cream with sugar and vanilla.
  3. Peel the orange and cut them into bitesized chunks.
  4. Cut the apples into small pieces.
  5. Cut the grapes in half.
  6. Part the banana lengthwise and cut it into smaller pieces.
  7. Turn the fruit and nuts in the cream, and serve it with planed chocolate on top.

Eat and enjoy!

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Every afternoon when I come home from a long and hard day of work I really need something sweet. The only problem is that I don’t have time to cook something too difficult, therefore I experimented with some easy cookie dough-balls. After a couple of times where I improved the recipe, this was what the result is.


They are easy, they only take five minutes to make, and the ingredients is something you already have in your kitchen, so there is no need for a stop at the supermarket before you start.


Every kid loves cookie dough and the love doesn’t necessarily disappear just because you grow up. Try them out - you won’t regret it!



Time: 5 minutes

20 pieces

Ingredients:

100 g soft butter

100 g brown sugar

4 tbs. sugar

3 tbs. milk

1 vanilla pod

200 g wheat flour

A pinch salt

Possibly 1 handful chocolate chips or raisins

How to make them step by step:

  1. Mix butter, brown sugar and sugar together in a food mixer in 3-4 minutes.
  2. Add milk and vanilla pod while mixing.
  3. Mix flour and salt in it, until the dough is homogeneous and not sticky.
  4. Add by choice chocolate chips or raisins.
  5. Roll the dough to small balls, and put them on a dish.
  6. Put the delicious cookie dough-balls in the fridge, until you will eat them.

Enjoy!

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Vegan bounty bar


A super delicious goodness that’s quick and easy to make and at the same time tastes like chocolate heaven. Only takes 5 minutes to make!

You will need:

  • 3 Tablespoon of Coconut oil
  • 4 tablespoon of maple syrup
  • 1 tablespoon of vanilla extract
  • 200g desiccated coconut
  • 75g ground almonds
  • Pinch of salt
  • 350 g 70% dark chocolate


This is how you’ll make it:


  1. Get a pan and place the coconut oil into a pan on medium heat, then add the maple syrup and Vanilla extract
  2. Prepare the dry ingredients while waiting
  3. Pour the dessicated coconut and ground almonds into a mixing bowl
  4. When the oil melts add the heated mix to the dry ingredients and mix thoroughly.
  5. Place your chocolate in a glass bowl of melt it over a pot of boiling water, stirring until it melts to a nice consistency
  6. Place parchment paper onto a baking tray and spread the dry coconut mixture onto it
  7. Form the coconut into a square shape roughly 4×4 inches and 1 inch high
  8. Place the baking tray into the freezer for 20 minutes to harden
  9. After 20 minutes the coconut bars should be firm enough to cut into solid bar shapes
  10. Coat the bars in the melted dark chocolate (I recommend placing the bar on a large knife and pouring the chocolate over the bar with a ladle)
  11. Place the bars onto parchment paper and onto a baking tray and pop them in the fridge for 10-15 minutes to allow the chocolate to cool and harden

It’s vegan, gluten free and perfect a perfect snack for a teenager craving for something easy and delicious! And there you go… a satisfying vegan healthy bounty bar - a total joy.

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​We made it to Friday! What a week it has been. Yesterday, my daughter got her first bad grade on a test. That was quite the adventure.


I was debating what I wanted to share with you today and decided at the last minute that I had to share the “cake in a mug” that I made for dessert this week. Since it was so crazy, I forgot to take the cake out in time. I was in a panic and really did not want to make a trip to the store to pick up something. My creative juices got flowing and an amazing cake was put on the table, without having to go grocery shopping. 

Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven

Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.

Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

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