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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Instagram & Falafel Veggie Burgers

First of all, before I forget, we are now on Instagram! I have wanted to do that for a very long time and today I did it! We are @ cookswithevie.

I have so many posts to finish! I hope I can get time to post them soon. 

We made these “burgers”, next time I want to try these on pita with tahini and hummus. I wasn’t prepared this time and just used the buns we had. 

This recipe is so easy. 

1/3 cup large flake oats

1cup chickpeas (I used canned, drained)

1cup lentils (I used canned, drained)

3 garlic cloves, minced 

2 green onions, chopped

1 egg

2tsp chili powder 

1tsp oregano

 1/4tsp salt

1/2 English cucumber, finely diced

1/2 cup chopped fresh parsley 

Whirl oats in food processor until ground. Add in chickpeas, garlic, onion, egg, chili powder, oregano and salt. 

Process scraping down sides as needed until smooth. 

Place this mixture in a bowl and stir in lentils, cucumber and parsley. 

Shape into 4 patties.  

Cook patties in a lightly greased pan until golden on each side. 



We served on buns drizzled with tahini. And added whatever each person felt like adding. 

We also served with these baked sweet potato fries with curry lime dip.

 That super simple recipe will follow tomorrow.

Molasses Oat Bread

There is nothing better on a fall day than warm bread out of the oven with butter melting on it. Do I even have to mention the smell of warm baking bread, there is nothing like it.


You will need:

1&3/4 cups boiling water

3/4 cup oats 

1/4 cup molasses

1&1/2 tsp salt 

3tbsp oil 1tsp sugar 

1/2 cup warm water 

1pkg active dry yeast 

4 cups all purpose flour

In a large mixing bowl pour boiling water over oats. Stir in molasses, salt and oil. Let cool to lukewarm.


Dissolve 1tsp sugar in 1/2 cup warm water and sprinkle in yeast. 

Let stand 10 minutes.  Then stir well. 

Sorry, got carried away and forgot to take doughy pictures.

Add dissolved yeast and 1&1/2 cups flour to the oat mixture. Beat at low speed with electric mixer for about 1/2 minute then at high for 3 mins. Scraping sides of bowl often. Stir in with dough hook or by hand, the remaining 2&1/2 cups flour until thoroughly blended. Cover with greased parchment or cling film then a tea towel. Let rise in a warm place for about an hour.

Then beat about 25 strokes with a wooden spoon,or knead, dough will be sticky.  

Grease a 2qt casserole dish or loaf pan and sprinkle top lightly with oats and press down gently so they stick. 

Cover and let rise another 30 mins. 

Bake in 375F oven for 35-45 mins until done. 


If you are using the bread for sandwiches or to toast it would be easier if you used a loaf pan. We ate most of it warm from the oven with butter.

IN MY KITCHEN FEBRUARY 2016

February is here, getting closer to spring.  There has not been much going on in my kitchen since our last IMK.  I have been trying to source more local food, not just treats but some of the staples that we use alot, exploring, learning and finding some surprising results.

We are gathering at Maureen’s don’t forget she needs your post by the 10th!

Some organic raw rolled oats that are organically grown and rolled by a local farmer, at Castor River Farm.  He maintains and uses vintage farm equipment, how cool is that.

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Sourdough loaf.  No I did not make it, it is from the farmers market.

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Purple carrot cake!  The cake isn’t really purple but it is made with purple carrots and it was really good.

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My favourite fresh bagels.

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The orange macarons that we made

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Apple Turnovers, recipe will follow as soon as I remember what I did!

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and last but not least blurry breakfast peanut butter balls, we make these for breakfast and snacks every few weeks.  They are so good, but I have to be careful not to out-use the recipe.

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I hope you stop by before, but if not, see you in March my friends!

Dog Biscuits

We haven’t made any Christmas cookies for humans yet, but yesterday Evie was with a friend to her decorate her tree and they made dog biscuits!

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Here is the recipe (sorry took the picture with my phone and had a little trouble with the orientation:

They used lean ground chicken instead of beef.

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The taste testing.  Max (my Westie) is very picky when it comes to treats and will not eat a dog biscuit to save his life, but he did like these.  Especially since they were still a little warm when they tested them.  He did eat a piece the today also, so he does like them.  It was Lily’s birthday, she loves treats of any kind and gobbled hers up before Max had eaten half of his.

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After the excitement of a car ride and a treat he needed a nap before going home.

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Today we are making human cookies.

 

 

Strawberry Rhubarb Apple Crisp

This recipe was given to me by a friend and I usually make it in early summer when strawberries and rhubarb are in season.  I have a bumper crop of rhubarb, apples are in season and a bag of frozen strawberries from last year in the freezer needing to be used.

Topping:

1/3 cup lightly packed brown sugar

1/3 cup rolled oats

3tbsp whole wheat flour

1tsp cinnamon

2tbsp soft butter (you can use margarine)

Combine all of the topping ingredients and set aside.

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Fruit:

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2/3 cup sugar

3tbsp all purpose flour

2 cups sliced apples (I left the peel on, but peel if you prefer)

2 cups chopped fresh or frozen rhubarb

1 cup fresh or frozen strawberries, sliced  (halved is ok too)

Combine sugar and flour.

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Add fruits and toss to coat.  Spoon into a baking dish.  I usually use an 8 cup casserole dish or square baking pan.

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Sprinkle topping evenly over the fruit.  Bake at 350F for 40 minutes or until fruit is tender.

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Serve warm or at room temperature.  We have it warm with vanilla ice cream on top.

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Super Fast Pie Crust (or Vegan & Gluten Free)

This recipe is really fast and easy and very good.  It is easily adapted to be vegan and/or gluten free.  Just swap out the butter for your favourite vegan spread (butter substitute) for gluten free you must make sure that the oats you use are gluten free, it must say that on the label, otherwise there is probably gluten in there.

For the crust:

1/3 cup butter (or margarine)

Rolled oats (grind these in a food processor) then measure to about 1& 1/4 cups

1/4 cup packed brown sugar

1/4 tsp cinnamon

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Melt butter and stir into the rest of the ingredients.  Press into a 9″ pie plate and bake at 375F for about 10 minutes.  Let cool completely before filling.

We made a custard and strawberry pie.  You can make your own custard, but we were in a hurry so we used a canned variety.  Then top with strawberries, you can use any other fresh berry for this too.

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Our other pie we filled with butterscotch pudding and topped with whipped cream.  You can use any instant pudding for this as well.

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