I have missed a couple IMK link ups, and have missed visiting my blogging friends too. Spring is very slow to arrive and my kitchen inspiration has been lacking, almost non-existent.
There hasn’t been too much excitement around here.
If you check out our Instagram @cookswithevie you will have seen what we have been up to.
Here are a few things that have been in our kitchen while we have been AWOL from blogging.
Evie turned 9! This was the at home cake and we had emoji cupcakes at her party with friends.
We made this crepe cake, which I still have to post on the blog, and will do that soon.
We dyed Easter eggs
Made this delicious Thai crunch salad
Lays smile bag
I did post this recipe! It is on the blog.An antipasto snackPan fried gnocchi pomodoroChickpea avocado sandwich with cilantro sprouts We made maple pecan granolaEvie made cupcakes, she is not light handed when it comes to sprinkles!Maybe there was a little more going on in my kitchen than I thought.
In My Kitchen monthly theme is now hosted by Sherry at sherryspickings.blogspott.ie. So if you would like to know what’s cooking or see some kitchen treasures, head over to Sherry’s blog and check out all the other IMK participants.
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. T
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.
These little crackers are great for the lunchbox, but you can also make them into holiday shapes, sticks or twists for holiday entertaining.
I found these on Minced, you can visit that site for the complete recipe. Please do visit that website for detailed instructions and to see the beautiful pictures. Her pictures are much nicer and more elegant than mine (I barely know how to use my camera).
Basically you place the following ingredients in a food processor and pulse until the dough forms, keep it going, it will come together.
1/2 lb grated extra sharp cheddar cheese
1 stick (1/2 cup) cold unsalted butter, cut into thin slices
1 cup all purpose flour, more for dusting
3/4 teaspoon kosher salt
Cayenne pepper (optional – to taste)
Preheat oven to 350F. Once you have the dough roll it out and cutout and shape as desired.
Bake for about 10 minutes, just until puffed and slightly golden at edges.
Apple picking coinciding with back to school required apple lunchbox snacks. I saw this muffin recipe in a Canadian Parent magazine and had everything on hand so we made muffins. This is a versatile muffin because it isn’t very sweet and it can be for breakfast, snack or paired with a savoury meal.
Though we ate these for breakfast and morning snack, I think these would pair really well with chilli.