This is the perfect time of the year to be recipe hunting. I will have 2 family gatherings and I will have to bring a dish to each event. I have my favorite finds bookmarked in a special folder. This month’s Love Bloghop is focusing on Nuts. A perfect choice for a holiday treat.
I came across these Deluxe Nut Bars and I knew I had a winner. Bars are a great recipe to prepare for a holiday gatherings because you can make them ahead of time, freeze them if you have too, and they are so much easier to carry then a cake!
I made one single change to this recipe. I added a layer of chocolate between the base and the nuts, really good move if I do say so myself. And I am giving you the full recipe for a big pan but I made half the recipe and baked the bars in a small loaf pan. Keep that in mind as you look at the picture.
So I have a confession to make. I honestly cannot remember the last time I made dessert bars. I use to make them all the time as a teen when I started baking. But I had no desire to make bars for the last years. It was not exotic enough I guess. Well after making these I remembered another reason why I stopped making them. They are to good, so deliciously sweet and filled with calories! Is there a food or recipe you have not prepared in a long time, and why?
Deluxe Nut Bars
Recipe Type: Desserts
Author: Linda J. Amendt
Serves: 52 bars
2 cups all-purpose flour (500 mL)
1⁄3 cup granulated sugar (75 mL)
1⁄4 tsp salt (1 mL)
1 cup unsalted butter, cut into pieces (250 mL)
3.5 oz (100 gr) 70% cocoa fine chocolate bar
2⁄3 cup light (golden) corn syrup (150 mL)
1⁄2 cup packed light brown sugar (125 mL)
1⁄3 cup unsalted butter, cut into pieces (75 mL)
3 tbsp whipping (35 percent) cream (45 mL)
4 cups mixed nuts
Preheat oven to 350 degrees F (180 degrees C). Line a 13×9-inch baking pan with foil and grease with butter.
In a bowl, whisk together flour, granulated sugar and salt until well combined. Using a pastry blender, a fork or your fingers, cut in butter until evenly combined. Mixture will resemble coarse crumbs and start to come together. Using the back of a spoon or your fingers, press crust evenly into bottom of prepared pan.
Bake in preheated 350 degree oven for 18 to 20 minutes or until lightly golden.
Break the chocolate bars into squares and cover the crust. When the squares have melted push down on them a bit to spread the chocolate. Let cool completely on a wire rack.
In a large saucepan, over medium heat, heat corn syrup and brown sugar, stirring constantly until brown sugar is completely dissolved. Bring to a boil. Boil for 2 minutes without stirring. Add butter and cream. Boil and stir for 1 minute. Remove pan from heat and stir in the nuts. Spread nut filling evenly over cooled crust.
Bake for 20 minutes. Let cool completely in baking pan on a wire rack.
Using foil, lift cooled bars from pan and place on a cutting board. Cut into small bars.
December is #nutlove month!
Please join in on the #nutlove fun by linking up any nut recipe from the month of December 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #nutlove event! The twitter hashtag is #nutlove :). Here are my fellow co-hosts…
I am late this year. Normally I would be posting at least my second ice cream recipe at this date, because i am obsessed with ice cream. This month’s love blog hop is helping me get back on track as Ice Cream is the theme this June.I have made lots of unusual flavors in the past but I wanted something a bit more traditional this time,and add a kick of course!
Strawberries were calling my name. I have been eating them like crazy lately. I already a few recipes posted for strawberry ice cream but I think my holds it’s own.I went with a Strawberry Ice Cream that also contains Sour Cream and chose to add a bit of punch with a touch of Chili Peppers flakes. The hot factor is very subtle but it is there, a perfect ending I think.
1 pound fresh strawberries, rinsed and hulled
2/3 cup granulated sugar
1 tablespoon vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
1/4 tsp chili pepper flakes
Place all the ingredients in a blender and pulse until almost smooth, but still slightly chunky. Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.
June is #icecreamlove month!
Please join in on the #icecreamlove fun by linking up any ice cream recipe from the month of June OR July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #icecreamlove event! The twitter hashtag is #icecreamlove
See what ice cream flavors my fellow co-host have posted…
Even with my broken wrist in a cast I really wanted to participate during the #berrylove month. So I came up with this simple summer cocktail. Sorry short text..I have only one hand to type with. I am also taking one handed pics.
This is a cross between a Raspberry Iced Tea and a Mojito, I call it a Raspberry Minteato
Ξ Raspberry Minteato Ξ
2 cups of brewed tea
1/2 cup sugar
1 cup raspberries
1/8 cup lime juice
12 mint leaves
8 ounces rum
1 1/2 cup club soda
Bring 2 cups of water to boil and brew the tea for 5 minutes. Discard tea bags. Add sugar and stir until dissolved. Cool tea to room temperature. Muddle the raspberries, lime juice and mint in a pitcher. Add rum, cooled tea and club soda to the pitcher and stir. Serve in a glass with ice. Makes 1 liter approximately.
April is #berrylove month!
Please join in on the #berrylove fun by linking up any berry recipe from the month of April 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #berrylove event! The twitter hashtag is #berrylove.
I am really enjoying this new group with a different monthly theme called Love Blog Hop. You can post on the theme any time of the current month and link up your post to the list (see all the entries at the bottom). So far I have participated in the citruslove and the chocolatelove. This month the theme is greensslove, as in a recipe featuring any leafy veggies.
OK I know it is St-Patirck this month so green is in, but leafy veggies, it did not bowl me over with ideas. Finally I settled on a recipe I knew I would probably not like so much but the concept was very cool: a green burger patty. My inspiration recipe was from Makiko’s blog, Just Bento, with her Poppy seed encrusted green pea mini-burgers recipe.
Beet Greens Burger
A Healthy Burger Bite
I just recently bought beets with their greens for last month’s 5 star Makeover Beet challenge where I made Apples With Beet Hummus and Mint Yogurt Sauce. Granted the leaves were a tad wilted but who cares once they take a whirl in the food processor!
I served my patties with tomato slices in lieu of buns. I love the color contrast and it really keeps the dish veggie all the way.
The verdict? Best word to describe: Meh! They were actually better the next day after a quick warm up in the microwave. This would be great for hard core vegans if they find a way to substitute the egg.
March is #greenslove month!
Please join in on the #greenslove fun by linking up any leafy green recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove :).
Ξ Beet Greens Burger Ξ
2 cups beet greens (or any greens)
1 tbsp tahini
1/4 cup rice flour (you can use wheat flour)
1 tsp black olive paste, or about 2-3 black olives finely chopped
1 tsp finely chopped fresh rosemary (1/3 tsp dry)
Salt and pepper
Put all the ingredients in a food processor or mixer and process until smooth. Adjust the amount of salt and pepper to taste. The mixture will be like pancake batter – but green.
Heat up a non-stick frying pan or griddle with a little olive oil on medium heat. Drop 1/4 cup of the mixture and spread the size of a burger patty. Cook on both sides for about 3-4 minutes each until are lightly browned. Makes 4 patties.
Check out the following co-hosts for this months Love Blog Ho