Tag Archives: baking

Apple-Chocolate Chip Bars (formerly known as Apple-Raisin Bars)

19 Oct

Last week we went apple picking, and I’m nearing the end of my half-bushel of apples. I wanted to make a dessert to have tonight when my parents come for dinner. I wanted to make something new, so I decided to try this recipe that I found in the October 2011 issue of Family Circle.

It was fast and easy to make. I substituted chocolate chips instead of raisins because I like chocolate chips better. I liked that there was no white sugar in the recipe, but light brown instead. I’m sure that if you DID choose raisins rather than chocolate chips, it’d be even more healthy with the added fruit.

The recipe was quick and easy to prepare. I used my Kitchen Aid stand up mixer to do the prep. The house smelled delicious the entire time these were baking, and the batter, which I did taste despite having eggs in it, was delicious as well. You can always tell how good a recipe will be by how good the batter is!!

The recipe got rave reviews from my family and three thumbs up from the girls!

This weekend I still have one more apple recipe to try out before I’ve finished up with all of our handpicked apples; a recipe for apple bread from my friend Jenn, but for now, this one is up next!

Here is the recipe. Enjoy!

Apple Chocolate Chip Bars

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

2 cups light packed brown sugar

2 eggs

1/2 cup (one stick) butter or margarine softened

1 teaspoon vanilla extract

1  1 /2 cups diced Golden Delicious apple (this was about 4 medium apples for me)

1 cup chocolate chips (or you could do the original recipe:  3/4 cups raisins)

DIRECTIONS

Heat oven to 350 degrees. Liberally coat a 13x9x2 baking pan with nonstick cooking spray and set aside.

In a medium sized bowl, whisk together flour, baking powder, cinnamon and salt and set aside.

In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for three minutes or until smooth.

Reduce speed to low and gradually add flour mixture; mix for two minutes or until just incorporated.

Stir in diced apples and raisins and spread into prepared pan.

Bake at 350 degrees for 35 minutes or until toothpick inserted into center comes out clean. Cool completely before cutting into bars and serving.

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After school snack for a play date

5 Oct

Today my daughter is having a friend over after school. In the title of my post, I put the words “play date,” but with older kids, it’s really just “hanging out” now, not a play date.  I’m slow to change my ways I guess!

I always try to put out something for an after school snack every day, but when there’s a friend coming over, I try to make it extra good. I’m in the mood for something chocolatey (when am I not?) so I decided to make some Monkey Munch this afternoon before I head to pick everyone up. It’ll be a great surprise for my girls and their friend.

I first saw this recipe a long time ago when I used to watch (operative words here: used to watch) John and Kate Plus 8 on TV. Kate had made it as a snack for her kids and it looked positively delicious. Soon afterwards, I was at a friend’s house and she had the recipe so I copied it.

Here it is:

Monkey Munch

9 cups Chex cereal (sneak in wheat Chex, and that’s healthier! I did that a couple of times.)

1 cup semisweet chocolate chips

1/2 cup creamy peanut butter (yes, this recipe does use peanut butter so be sure to check for allergies!)

1/4 cup butter

1 tsp vanilla

1 1/2 cups confectioner’s sugar
DIRECTIONS:
In a large microwaveable bowl, combine peanut butter, chocolate chips and butter. Heat in microwave 1 minute. Take out, mix and return for another 30 seconds or until it can be mixes smooth.

Add in vanilla, stir.

If your bowl is large enough, you can put the dry cereal right in that bowl and mix until all cereal is coated. If not, put the cereal in a larger bowl and pour the chocolate mix right over it. Stir until completely coated.

Put into a large ziploc bag and add confectioner’s sugar. Zip sealed, and shake it all about (you do the hokey pokey) until the sugar coats everything.

Spread onto a large cookie sheet to cool.

Store in airtight container.

 

*Photo of chocolate chips taken from Google Images Editor at Large

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