Oatmeal Chocolate Square

Do ever need to pull together a snack fast for a playdate or you just really need something sweet but there is nothing to grab?  These squares are a very fast and delicious and hit the spot when you want a cookie or a chocolate bar kind of snack.  These disappeared quickly, mainly because I can’t pass the pan without cutting out a square.

For the base:

3 cups rolled oats

1/2 cup brown sugar

1/4 cup wheat germ

1/2 cup butter

1/2 cup corn syrup

In a large bowl mix oats, brown sugar and wheat germ. Cut in butter until crumbly.

Stir in corn syrup.

Pour mixture into a microwave safe (glass), greased 8 inch square pan. Spread lightly and microwave on high uncovered for 2 minutes.   Stir.

Press down firmly with a damp fork. Microwave uncovered on high for 2 minutes more until bubbly.

Now for the topping:

3/4 cup chocolate chips

1/4 cup smooth peanut butter

In a microwave safe dish, combine chocolate chips and peanut butter.  Microwave for about 1 minute, but stop part way through and stir, then continue heating. If not melted smooth microwave for 20 seconds at a time until melted smooth. Pour over oat mixture and let cool before cutting.


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Once cooled cut into squares. Good luck with the self control!

Our next project is to give these a makeover so they are healthier and nut free so they are school safe for the lunch box.  We will work on that as soon as my little social butterfly has some free time at home to work on it with me.

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Snowballs

There seemed to be some problems with my reblogged post, so lets see if this works!  This is one of our very early posts and we have so many newer followers since this post we thought we would share it again. This is a Christmas staple and an excellent addition to any Christmas cookie tray. We are making these right now, Evie is rolling in coconut as I type!

I should call these cookies Newfoundland snowballs.

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These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

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The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

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I should call these cookies Newfoundland snowballs.

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These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

Into another bowl add the next 3 ingredients and mix to combine.

Add the melted butter mixture to the oat mixture and mix.  Let this cool, I usually put it in the fridge for about half an hour until it will hold shape when rolled into balls.

Roll into balls and then roll in coconut.  That is it!

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These also freeze well and are good in the freezer for a few months.  Sometimes I freeze…

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Rolo Cookies

Want a chewy, gooey caramely, decadent chocolate treat?  These cookies are so good, they were about 20 years in the making after all!

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They are kind of like a cross between a brownie and a soft gooey chocolate cookie with a Rolo (caramel chocolate) baked in the centre.  I started playing around with this cookie approximately 20 years ago, I was in university and was a nerd needed to get my mind off school work and also needed a really good study snack.  That is what all 19 year old uni students do for fun right?

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The first couple of versions were to runny and the caramel leaked all over the place, then it was too thin, cooked too long and was just too hard and chewy.  I think after many trials, many cookies eaten, this is a keeper.

Ingredients:

4 pkgs Rolo

1/2 cup butter softened to room temperature

1 cup sugar

1 egg

1/4 cup cocoa

1 cup flour

Cream butter and sugar, add in cocoa and mix until incorporated, then beat in 1 egg.

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Add flour and continue to beat on low speed until it is mixed in and the batter is sort of a play-doh consistency

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Pinch off a piece of dough, flatten it a little

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This is where the Rolo comes in, add Rolo to it, fold the dough over the rolo

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once the role is inside the dough it looks like this, do this with the remaining and place on a cookies sheet lined with parchment.  I found they baked best on parchment. Bake at 350 for about 10 minutes.

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Once they are baked they are like brownie cookies but with a surprise center

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Delicious gooey caramel and melted chocolate

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You will definitely need a glass of milk

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Snowballs

I should call these cookies Newfoundland snowballs.

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These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

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The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

Into another bowl add the next 3 ingredients and mix to combine.

Add the melted butter mixture to the oat mixture and mix.  Let this cool, I usually put it in the fridge for about half an hour until it will hold shape when rolled into balls.

Roll into balls and then roll in coconut.  That is it!

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These also freeze well and are good in the freezer for a few months.  Sometimes I freeze them and eat straight out of the freezer.

Peanut Banana Muffin-Cookies

These were the pre-karate snack last week.  Is it a muffin or a cookie, kind of both.  I need to tweak the recipe to cut down the sugar.

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1/2 cup butter, at room temp

1 cup brown sugar, firmly packed (next time I will try with 3/4 cup)

3/4 cup peanut butter (the processed sugary kind), I used Kraft smooth.

2 eggs

3/4 cup ripe mashed banana

1 cup each white and whole wheat flour

2 tsp baking powder

Heat oven to 350F. Beat butter, sugar and peanut butter until light and fluffy.

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Add eggs, mix well.

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Add banana and mix well.

Combine flour and baking powder mixture and add to banana mixture.

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Drop by tablespoon to lightly greased baking sheets.

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Bake about 12-15 minutes.

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Cool on wire rack.

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Store in a container.  Will last at room temperature for a week, if you can stop eating them.  They get even better after a couple of days, moister and the peanut butter flavour really comes out.

Evie asked if we could try these with Soy butter next time, because then she can take them to school in her lunch bag.  We will give that a try and let you know how it turns out.

Snowballs and Tech Problems

Happy New Year’s Eve!  This post was intended for November 27th, didn’t happen.  I had computer and camera problems.  I have given  up on my laptop and I have a new camera.  December was crazy busy and I did cooking and baking along with a lot of other stuff but was so discouraged (ARG! blasted technology, that is why I like old school) I didn’t even try to post and was contemplating giving up on the blog.  However, I was inspired by a few bloggers that I follow and Evie keeps saying “can we blog this”.  Maybe 2014 will be a good blogging year for us. I hope so, but I will have to continue with the little steps.

Here is what was supposed to be posted on November 27th!..and we have had ALOT of snow since then.

November went by in a blur, I didn’t post anything.  I have been having both computer and camera problems which do not help because it takes forever hitting my head against a brick wall to even attempt to post.  This is why I dislike computers, I am not into tech anything. Anyway, I will leave that rant for another day since I am sitting here and it is working…slightly.

We did get snow.  This is what our back yard looked like one morning mid November and we got to make a snowman.

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We have been trying to make some Christmas cookies.  We got two batches made gingerbread cutouts (will try to post these later) and these snowballs.

Preheat oven to 375F.  Cream butter and sugar with vanilla.

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Chop nuts

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Add flour and nuts to butter mixture.

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Blend to form a mealy textured dough that will hold together when squeezed in your hand.  This was a little hard for small hands.

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Form this dough around a Hershey Kiss and make it into a ball.

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Place on cookie sheet and bake for about 12 minutes, until just starting to turn slightly golden.  Do not over bake or they will be dry.

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Cool completely.

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Once cooled (completely) to room temperature roll in powdered sugar. This part was good for small hands to do.

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These freeze well too.

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MMMMM so yummy!!

This is what they look like inside.

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Snowballs

1 Cup Butter

1/2 Cup sugar

1tsp vanilla

2 Cups flour

1 Cup chopped walnuts

24 Hershey Kisses

Powdered sugar

Preheat oven to 375F.  Beat butter, sugar and vanilla well.  Add flour and nuts, mix well.  Form dough around a hershey kiss and form into small balls.  Place on an ungreased cookie sheet and bake for 12 minutes.  Cool completely.  Roll in powdered sugar.  Makes 24.