Homemade Granola Bars

My youngest son loves going hiking. This summer we made several trips to a few different state parks so he could enjoy the trails. My oldest son wasn't too happy, though. Especially when we made him go with us to Mt. Magazine and when we finally got to the top he got stung by a wasp. "Why did you make me do this? This is the worst trip ever!" Yep. He's more of an indoor kid.

So I spent the whole summer looking for granola bar recipes. Granola is packed with protein and carbs which makes it a great snack for hiking. I came across a recipe in the Food Network magazine and after a few tweaks it's perfect--a little crunchy on the outside and chewy on the inside.

Granola Bars (adapted from Food Network Magazine)

2 1/2 cups rolled or quick-cooking oats
1 cup dry-roasted peanuts
1 cup dried cranberries
1 cup sunflower seeds
2 teaspoons ground cinnamon
1 14-ounce can sweetened condensed milk
1 stick unsalted butter, melted

Preheat the oven to 325. Line a 9-by-13 baking pan with foil and coat with cooking spray.

Mix the oats, peanuts, cranberries, seeds, cinnamon, condensed milk and butter in a bowl. Spread evenly on the baking sheet and bake 40 minutes. Cool slightly, then lift off the baking sheet using the foil and invert onto a cutting board. Peel off the foil and cut into bars. Wrap individually in plastic wrap. Makes 12 bars.

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Talking About Saturdays On A Tuesday

For the past 5 Saturdays we've been pulling on jerseys, making sure the shin guards are in place, double-knotting shoelaces and heading to the soccer field. Now we are in the home stretch and the end of the season is just 2 games away. It's been a fun season even though Big Pup has found a way to get hurt in every game. I think these kids need more than shin guards, though, this is a rough sport! He's a defender and I think that's the perfect position for him--he's not aggressive or fast enough to be a midfielder/forward. Yet. He's learned a lot about the sport this season and he's getting better with each game.

And more than that, it does my heart good to see this small group of boys from different schools and ethnicities come together as a team, laughing and carrying on during practice and then working and celebrating together during games.

It makes schlepping around camp chairs and water bottles worth it.

Gina's Memphis Mud Pie

I've had a few Holy-Moly!-I've-got-to-try-that! moments while watching the Food Network.

One of them was when Sandra Lee tried to duplicate Butterbeer from the Harry Potter books. I can't tell you how much the idea of drinking sweetened condensed milk mixed with butter appealed to me. Seriously. So I made it and....blech. Aunt Sandy can keep this one. It's not for me.

And then one day I was watching Down Home with the Neely's and Gina Neely made this decadent, chocolatey mud pie and HOLY MOLY, I had to have it! So I made it and....yum! This one is a keeper.

One problem, though. I wasn't able to find premade deep dish chocolate crusts so I bought 2 regular size crusts. I wouldn't recommend that. Next time I'll just buy a deep dish tin and make my own crust because I think having all the filling in one pie crust is what gives it it's ooey-gooey chocolate muddiness.


Gina's Memphis Mud Pie (recipe from The Neelys)

4 ounces bittersweet chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped, plus shaved chocolate, for garnish
1/2 cup unsalted butter
4 large eggs
1 cup granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 cup chopped pecans, plus finely chopped pecans, for garnish
1 deep-dish, store-bought, chocolate cookie wafer crust
1 cup heavy cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.

Using a stand mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, about 2 to 3 minutes. Mix in the melted chocolate mixture and fold in the pecans. Pour into the chocolate wafer crust and bake until the filling is just set, about 35 to 40 minutes.

Remove from the oven and let cool. The pie will fall slightly. Once cool refrigerate until well chilled, roughly 1 1/2 hours.

In a medium bowl add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, makng a nice mound on top of the pie. Garnish the top with shaved chocolate and finely chopped pecans. Serve immediately

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