Homemade Granola Bars

So another wild hair. I decided to make homemade granola bars. What a great way to eliminate refined sugars and flours and have easy grab and go snacks for the kidlets.

Well, verdict is I am never going store bought again. These are amazing and packed with good wholesome ingredients. Without further ado, here is the recipe:

2 cups rolled oats

1/4 cup whole wheat flour

1 cup sliced almonds

1/4 cup walnuts

1/4 cup chocolate chips

3 tablespoons ground flax

3 tablespoons almond meal

1/4 cup oil (canola, coconut, etc.)

1/2 cup honey

Heat oven to 350º F. Mix together oats, flour, nuts, flax and almond meal. Stir in oil and mix until well coated,
and then stir in the honey until evenly distributed.

Press into a parchment-lined 8″x8″ pan. Bake at 350º F for 35
minutes or until slightly brown on top.

Allow to cool completely. I stuck them in the refrigerator for 10 minutes. Cut
into bars and wrap individual servings in plastic wrap. Store in an airtight container until ready to eat.

Makes 15 bars.





Okay, I made the cake.  I wish I liked chocolate cake and I wish I liked PB frosting because judging by the speed the cake left the pan, I would say it was pretty good.  The sounds of contentment from my co-workers upon tasting the cake was a clear giveaway as well. 

The common descriptions I heard for this cake were “moist” and for the frosting?  “Rich” and “delicious.”  So it’s a keeper.  The real test is when my husband tries the piece I squirreled away tonight.  More to come!

I have volunteered to make a birthday cake for a long time friend, who also happens to be my co worker. He loves peanut butter and chocolate so I have decided to make Ina Garten’s Beatty’s Chocolate Cake and her peanut butter frosting. If it goes well, this is the cake I will be making for my husband’s birthday who LOVES peanut butter. He once told me I could put peanut butter frosting on anything and he would eat it. Here are the recipes I will be using:

Beatty’s Choclate Cake

100% from Ina Garten

  • Butter, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee


Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch roundcake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubberspatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.


Peanut Butter Icing

100% from Ina Garten

  • 1 cup confectioners’ sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.


The cake will be unveiled on Monday. Stay tuned!