Quick and Dirty Treats and Sweets
The first day of school gave me a ton of blog fodder. I was left with many first impressions, but discussing them at this point would be premature, and perhaps unfair. So instead, I will leave you with a couple of recipes that have been popular in the house this week. Both recipes and a carrot loaf from a mix (with a few add-ins) took me about one hour from start to finish (not counting chilling time).
This first recipe was inspired by peanut butter balls and requested by Derek:
No-Bake Sunflower Seed Butter Balls w/Rice Krispies Cereal
adapted from recipe by Rachel Keller on AllHomemadeCookies.com
Makes approx 24 balls
Ingredients:1/2 cup sunflower seed butter 1/4 cup honey 1/2 teaspoon vanilla 2-3 cups of crispy rice cereal (I used about 2.25)
- Combine the sunflower seed butter, honey, and vanilla.
- Stir in enough cereal to make balls. (Wet your hands before rolling the mixture into balls.)
- Place the balls on parchment paper and freeze or chill. They should keep for at least a month in the freezer though, based on the rate of consumption around here, I’m not sure the freezer life matters.
You could use peanut butter or other nut butter and these would be delicious; just don’t serve them when Lil D is around.
Serving Size – 1 ball, Calories 49, Carbs 6, Fat 2, Protein 1
Very Sweet Easy Chocolate Chip Granola Bars
Ingredients:1 1/4 cup quick cooking oats (not instant; I think regular might work too) 1 3/4 cup crispy rice cereal (I used Rice Krispies) 1/3 cup honey 1/3 cup brown sugar 1/3 cup canola oil 1/2 cup chocolate chips (I used mint chocolate chips)
- Prepare 8 x 8 baking dish or similar size bowl with cooking spray and line a small baking sheet with parchment paper.
- Combine the oats and cereal in a mixing bowl and set aside.
- In a small saucepan combine sugar, honey and oil. Heat at medium high until boiling. Let boil for one minute. Remove from heat.
- Combine hot liquid mixture with oats and cereal mixture.
- Transfer to baking dish and sprinkle with chocolate chips.
- When cool enough to touch, to transfer to baking sheet and press to flatten.
- Cut into sixteen bars or squares.
Note: These are VERY sweet, but also very good; more a dessert than a snack. I might try them with less or maybe even without brown sugar next time, a little more honey or perhaps brown rice syrup, and maybe with half the oil and some applesauce to replace the other half… I might suggest mashed banana instead of oil/sugar, but it won’t work for me because the boys pick out the banana taste and reject it (except fresh or in banana bread). Or now, as I write this, I’m thinking pureed dates… but that would require getting out the food processor.
Nutrition Facts (as made)
Serving Size – 1 granola bar
Calories 164, Carbs 23, Fat 7, Protein 2