If you like the flavor of mocha icing, you will love this cake.

I received this recipe from a friend, several years ago, and enjoy preparing it as an after dinner dessert, as well as for bake sales, and bazaars.

It always receives very favorable reviews.

Due to the rich texture of the frosting, I prefer to keep the serving pieces on a thinner side.

It may be prepared several days  ahead, as it stores very well, refrigerated of course.

It is also suitable for freezing, wrapped well in foil, and stored in a freezer zip lock bag.

Cake Ingredients:

• 4 eggs, separated
• 2 egg yolks
• 1/2 cup sugar, divided
• 1/2 cup flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 3/4 cup ground almonds
• 1 tsp. vanilla extract
  

Filling Ingredients:

1. 1/4 cup cornstarch
2. 1/4 cup granulated sugar
3. 2 Tbs. instant coffee grinds (I used Sanka)
4. 1 1/4 cup whole milk
5. 1 cup + 2 Tbs. butter, softened
6. 3 Tbs. powdered sugar
7. 1 tsp. vanilla extract (I use rum extract, or Grand Marnier Liqueur)
8. 1/2 cup coarse cookie crumbs (I used crushed Nabisco Nilla Wafers)
9. 10 candied coffee beans for decoration (I used Maraschino Cherries)

Cake Directions:

1. Beat egg yolks (6 yolks) and half the sugar (1/4 cup), until thick and light cream color.
2. Beat egg whites until stiff peaks form.
3. Beat in remaining sugar (1/4 cup).
4. Fold whipped egg whites into the egg yolk mixture.
5. In a separate bowl, sift flour, baking powder, and salt.
6. Gradually mix in flour mixture into the egg mixture.
7. Fold in the ground almonds.
8. Preheat oven to 425 degrees F.
9. Line a 13 x 9 cake pan with parchment paper, and grease it well (dab some grease on the bottom of the pan, to hold the paper down. I always use Crisco Shortening).
10. Spread batter in the pan, and smooth it evenly with the back of a spoon.
11. Bake 10 minutes, or until done.
12. Remove from the oven. Let is stand in pan for 5 minutes.
13. Invert it onto a cooling rack, peel off the parchment paper, and cool completely.
14. Cut lengthwise into 3 even strips.
15. Set aside.

Filling Directions:

1. In a small bowl, mix corn starch, granulated sugar, coffee powder, and a little  milk (2 Tbs), to form a paste.
2. Heat the remaining milk in a sauce pan, until warm.
3. Stir in the cornstarch mixture.
4. Return to heat, and bring to boil, stirring constantly (to prevent burning on the bottom), until thickened.
5. Mix in your favorite extract, and remove from heat.
6. Cool, stirring continuously ( I use a whisk), so it stays smooth and does not form a crust (I place the saucepan in a large pan of cold water, while stirring, for faster cooling).
7. Beat the butter with the powdered sugar, until fluffy.
8. Gradually beat in the cooled coffee sauce, turning it into mocha filling.
9. Before spreading the filling on the cake strips, you can prepare a cake soaking solution of some warm water and your favorite extract or liquor, and drizzle it over each cake strip, for added moisture.
10. Place one of the cake strips on a platter, and spread it with a layer of mocha filling.
11. Repeat the process with the other two cake strips, stacking them on top of each other.
12. Use the remaining mocha filling to frost the top and sides of the cake.
13. Decorate with candied coffee beans, or use your own idea.
14. Keep it refrigerated until 15 – 30 minutes before  serving.

Enjoy this decadent dessert.

These brownies are sinfully delicious.

The middle layer of white chocolate, nuts, and caramel, makes them “oozing” with goodness.

Not to mention additional chocolate morsels mixed into the top layer of these brownies….yum.

It is a total delight for chocolate lovers!

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 3 eggs, divided
• 2 tsp. vanilla extract
• 1 cup chopped pecans (I used 3/4 cup ground almonds)
• 3/4 cup white chocolate chips
• 1/2 cup caramel ice cream topping
• 3/4 cup semi-sweet chocolate chips (or dark chocolate unsweetened chips)
• 1/4 cup white chocolate chips, melted (optional  to drizzle over the top)

Directions:

1. In a medium bowl, mix flour, cocoa, and salt.
2. Set aside.
3. In a large mixer bowl, mix the butter with the white and brown sugars, until creamy.
4. Add 2 whole eggs, one at a time, beating well after each addition.
5. Mix in vanilla extract.
6. Gradually beat in the flour mixture.
7. Reserve 3/4 cup of the batter.
8. Grease well 8 x 8 inch baking pan ( I used Crisco shortening).
9. Scoop the remaining batter into the greased pan, and smooth it evenly with the back of a spoon.
10. Sprinkle white chocolate chips over the cake batter.
11. Sprinkle the nuts on top of chocolate chips.
12. Drizzle the caramel topping over the top.
13. Beat remaining egg into the reserved batter, until creamy, and light in color.
14. Stir in the 3/4 cup of semi-sweet ( or unsweetened) chocolate chips.
15. Spread evenly over the caramel topping.
16. Bake at 350 degrees for 30 minutes.
17. Cool.
18. Cut into squares.
19. Melt 1/4 cup white chocolate chips in the microwave, mix to creamy texture, and drizzle over the top of the brownies.

I served these warm, by zapping them in the microwave for 20 seconds, just before serving.  They were totally awesome, nice and warm, and so soft and creamy inside.

For a total indulgence, these would be great with a scoop of vanilla ice cream on top.

On Monday, February 20th, the Eastern Right Catholics begin their First Day of The Great Lent.

The Roman Catholics have until Ash Wednesday, for The Great Lent to begin.

This period of 40 days, ending on Easter Sunday, calls for an increased spiritual awareness, humbleness, and meatless meals on Fridays, and optional on Wednesdays.

Those who love meat in their daily diets, might find it challenging to prepare meatless meals, even if it’s only once or twice per week.

Have no fear, Suburbangrandma is here to offer TWENTY FIVE meatless meals suggestions.

1. Varenyky (Perogy) – Filled Dumplings.
2. Palushky - Potato Dumplings, also knows as Lazy Perogy, or Gnocchi.
3. Halushky – Pasta with cabbage.
4. Vegetarian Holubtsi - Cabbage Rolls.
5. Crepes - Nalesnyky.
6. Tuna Melts – warm, open face sandwiches.
7. Veggie Burgers – very tasty and healthy.
8. Tomato Soup – homemade version.
9. Fruit Filled, Steamed Dumplings – so light and fluffy.
10. Vegetarian Matzoh Lasagna – much lighter than the traditional pasta.
11. Ukrainian Traditional Borscht – Red Beet Soup.
12. Pasta with Mushrooms – quick and easy.
13. Grilled Salmon – very tasty, even if seafood is not your favorite choice.
14. Homemade Apple Fritters – not just for breakfast.
15. Sweet Potato Palushky - gnocchi.
16. Pasta with stir-fry veggies – light and tasty.
17. Sorrel Borscht – Shchav soup.
18. Easy Red Beet Borscht – use Veggie Broth for vegetarian version.
19. Broccoli Cheese Soup – use Veggie Broth for vegetarian version.
20. Corn Potato Soup – use Veggie Broth for vegetarian version.
21. Stuffed Green Peppers – with Rice and Mushrooms.
22. Stuffed Red Peppers -  Bulgar (replace turkey with veggies).
23. Zucchini Casserole - so good and simple.
24. Potato Balls – Knedle.
25. Potato Pancakes - suitable as a main course with side dishes.

I was delighted to be invited to, and able to attend, a very nicely organized Ukrainian-Irish wedding.

I really enjoy weddings with numerous special traditions, intertwined with the typical wedding traditions, such as the cutting of the wedding cake, the garter and bouquet tossing, the mother-son dance, the father-daughter dance, etc.

I also like to photograph special decorations, the wedding cake, and other items that make the wedding different from all the rest.

This wedding also included many special rituals, practiced on many Ukrainian and Irish weddings.

I am very grateful to The Master of the Ceremony, who so kindly offered to share his copy of the explanations of these different rituals and blessings, which I could share with all of you.

The top picture in this post is the display of the Greeting Bread, The Korovai, Holy Icons,  Periwinkle Wreaths resting on an embroidered pillow, and gorgeous embroidered scarfs, “rushnyky”.  All these items have been used during the wedding ceremony and reception, and become keepsakes for the Bride and Groom.

This display is in front of the head table of the Bride and the Groom,  and the whole Bridal Party.

The Periwinkle Wreaths (or crowns in some churches), are placed on the heads of the Bride and Groom, during the Crowning Ceremony.  These wreaths represent love, purity, and fertility.  They are a symbol of dawn of the new kingdom to be ruled, side by side, by the newlyweds from this moment on throughout their married life.

The pillow for the periwinkle wreaths, was embroidered by one of the Groom’s  sisters, specifically for this special occasion.

The Korovai and the Greeting Bread was baked by the Groom’s 90 year old great-aunt, who also baked 6 beautifully decorated traditional Ukrainian Tortes, for the wedding reception.

The Korovai decorations (love birds, cones, Tree of Life branches) were created by the Groom’s sisters, who also assembled this whole Korovai.

The Groom’s mother was very proud of her Ukrainian heritage, and its rich culture.  She was passionate about Ukrainian embroidery, so I just had to capture a close up view of the intricate work on these embroidered scarfs (towels)- Rushnyky, displayed on the Korovai table.

Part of the wedding reception rituals was a traditional wedding gift giving to the Bride and the Groom.

These traditional gifts, would not be so traditional at a non-Ukrainian, or non-Irish wedding, but in this culture, they represent a long-standing tradition of bestowing gifts upon the Bride and the Groom on their Wedding Day.

Gifts can come in all forms, such as best wishes, friendship, homemade gifts, or store-bought gifts.  Some of the best traditional gifts are passed on from generation to generation.

Ukrainians and Irish have many such treasures to share, so I will share some of these with you, and include short captions of their symbolism.

Honey - is sweet as the love that binds the new couple.  They will adhere to each other for support and happiness.   Their sweetness will attract others to celebrate life with them.

Garlic – represents health and strength.  In presenting garlic, we wish them health and longevity, to enjoy many happy years together.  Garlic also supposed to ward off evil spirits from their home and family.

Irish Linen Hankie – a little Irish Luck is sure to come your way

by carrying this sweet hankie on your Wedding Day.

Pysanky - Hand decorated Ukrainian Easter Eggs.  The egg represents life, and new beginning.  The etchings on its shell are full of decorated symbols, representing health, happiness, love, eternity, and God’s Blessing.

Ukrainian Jewel encrusted Treasure Box filled with Gold Coins -  13 Gold Coins are given to the Bride as a symbol signifying that the Groom will support her.  The number 13, represents Christ and the 12 Apostles.  The coins hold good wishes for prosperity. They are housed in a traditional Ukrainian bejeweled box, representing the home.

There also was a bottle of Honey Wine (I did not capture it in my pictures), which was believed to be the best way to ensure a new and happy beginning for the marriage.

The Newlyweds also received a traditional gift of a 10 lbs. loaf of rye bread, which they shared with all the gusts later on.  This gift of bread signified well wishes of good luck, so their home and family will always have plenty of food, and never shortage of bread.

Another very special gift presented to the Bride and Groom, was this beautifully created ceramic plaque, with the Irish Blessing.  I was able to get a close enough picture to display the full script.

Now you know what I meant at the beginning of this display, that these “traditional” gifts are not so traditional at other weddings, yet they are very special to this couple, and add a special tough to their Wedding Day celebration, reflecting their family traditions.

Last, but not least, is the gorgeous Wedding Cake.  It looked stunning, and it was equally delicious.  To support the Bride’s Irish tradition, it was made with Irish Whiskey.  It was one of the best tasting wedding cakes I had in a long time.

You know how I love flowers, and admire beautiful crafts, thus I had to share a close up view of the wedding cake decorations.

Hope you enjoyed this post, and learned a lot about  wedding traditions you have not heard of, or seen before.

As for me, I am looking forward to another wedding, so I can take more pictures to share with you.

Roses and chocolates are most popular to impress your Special Valentine with, but these heart-shaped cookies are even more special.

They are very delicate, delicious, and quite simple to make.

Your sweetheart will definitely be impressed with your baking skills, and best of all, you both can enjoy them together.

Ingredients:

• 3/4 cup butter, softened at room temp
• 2 egg yolks
• 2 whole eggs
• rind of 1 lemon
• 1 tsp. vanilla extract
• 1½  cup powdered sugar
• 4 cups all-purpose flour
• 2 tsp. baking powder
• Strawberry jam for filling

Directions:

1. In a large mixing bowl, blend softened butter, egg yolks and eggs.
2. Mix in the lemon rind, vanilla extract and powdered sugar.
3. In a separate bowl, mix flour and baking powder.
4. Mix flour mixture into the egg mixture, until well blended. You can use a mixer, or work the dough by hand.
5. Cover the dough, and keep it refrigerated for at least an hour, or overnight.
6. Once chilled enough, work with a 1/4 of the dough at a time.
7. Massage the dough in your hands, for a minute or so, to soften it.
8. Place it on a floured work surface, flatten slightly, flour lightly on top, and roll out to 1/8 inch thickness.
9. Cut out cookies with heart-shaped cookie cutter.
10. Cut out a circle, or a small heart, in the middle of 1/2 of the cookies, so the jam will show through, once filled and sandwiched together with the whole cookies.
11. Place cookies on an ungreased cookie sheet, at least 1/2 inch apart.
12. Bake in a preheated oven, at 350 degrees F, for 10-15 minutes, or until set, and the edges are lightly golden, not browned.
13. Remove baked cookies onto a wire cookie rack, to cool completely.
14. Spread a thin layer of jam on the whole cookie, and top it with the cookie with a cut out circle or heart.
15. Press together gently.
16. Store in an air tight container, in a cool place.
17. Before serving, sprinkle tops of cookies with powdered sugar.

Enjoy.

Happy Valentine’s Day!

TIP: These cookies freeze well.  Place them in a zip-lock freezer bag, and freeze up to 3 months.  Thaw in the same bag, in a refrigerator, for at least 12-24 hours.

If you have been following my blogs, you already know that I enjoy cooking and baking, and admire the same in others.

I have been very fortunate to find a great job at a  medium size, family owned company, where everyone is treated like a family member, rather than an employee number.  These are some of the advantages of working for a smaller company, rather than a large corporation.

We are quite spoiled by decadent baked goods, created by Sue, one of the members of the Board of Directors of our company.

She always bakes something different for everyone’s Birthday, so I decided to dedicate each month to pictures of these wonderful creations.

Marbled Chocolate- Peanut Butter cupcakes.

Very moist, and delicious, Pineapple Upside Down cupcakes.

You don’t have to be a fan of the New England Patriots, or the New York Giants, or even a football fan at all, but you still can have lots of fun attending a Super Bowl Party.

Everyone is always looking forward to the excitement of the game, the half-time entertainment, the greatest commercials, and of course, lots of delicious food, and plenty of drinks.

I had a discussion with someone about different foods people like to try, and she told me about the Rocky Mountain Oysters, which she actually sampled before, and enjoyed it.

This dish is considered a delicacy in the Western States of the US, as well as in some parts of Canada.

I definitely am not about to prepare it, or sample the finished product (I am not that adventurous with food), but if you have the ingredients, and want to make it for your party, then here is a recipe I found for you.

As for me, I would suggest the following party foods for this Super Bowl Party:

• Jalapeno Corn Dip
• Buffalo Chicken Wing Dip
• Swedish Meatballs
• Mrs. Z’s Deviled Eggs
• Seven Layer Guacamole Dip
• Turkey Taco Ring
• Rye Bread Dip
• Ham Canapes
• City Chicken
• Calico Beans
• Onion Quiche

These are the hearty party foods I have posted previously, and am convinced that your party goes will absolutely adore them.

I would like to hear about the different foods you included in your Super Bowl Party menu.  Thank you.

Enjoy the game, the food, and have lots of fun!!

Go Patriots!!

Go Giants!!

In my previous post I mentioned that this year I was searching for something sweet, but at the same time, something on a healthy side.

I judged the newly found recipes by the picture of the finished product, followed by the ingredients.

I did not even pay attention to how involved the preparation process might be. This one requires several steps.

I already shared the recipe for the Ginger-Lemon Pinwheels, and now you will get to hear about the “Black and White Striped Cookies“.

They look much more appetizing than they actually are.  I am very honest here, because once again, I expected a little lighter texture , than what this recipe produced.  I guess I am spoiled by all the other “full of butter” cookie recipes I make all the time.

These may not be flaky as regular cookies, however they are only 73 calories each!

Great  for dunking, with a cup of tea.

This recipe yields 3 dozen cookies.

Ingredients for Vanilla Dough:

• 1-1/4 cups all-purpose flour
• 1/8 tsp. salt
• 1/2 cup powdered sugar
• 1/4 cup butter, softened
• 1 large egg yolk
• 1-1/2 tsp. vanilla extract
• 2 Tbs. ice water

Directions for Vanilla Dough:

1. In a medium mixing bowl, place the butter, sugar and egg yolk.
2. Beat at medium speed until smooth, and creamy lemon color looking.
3. Beat in the vanilla extract.
4. In a separate bowl, using a whisk, mix flour and salt.
5. Gradually add the flour mixture to the butter mixture.
6. Beat at low speed until combined.
7. Sprinkle ice water, and beat until moist (dough will be slightly crumbly).
8. Form a 4-inch dough ball on a plastic wrap, cover and chill one hour, or until firm.

Ingredients for Chocolate Dough:

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa
• 1/8 tsp salt
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 large egg yolk
• 1/2 tsp. vanilla extract ( I used rum extract)
• 2 Tbs. ice water

Directions for Chocolate Dough:

• In a medium mixing bowl, add butter, egg yolk, and sugar.
• Mix on medium speed until smooth and creamy.
• Beat in the vanilla (or your favorite flavor) extract.
• In a separate bowl, using a whisk, mix the flour, salt and cocoa.
• Gradually add cocoa mixture to butter mixture, beating at low spreed until combined.
• Sprinkle ice water over the surface of the dough.
• Beat just until moist.
• Make a 4-inch dough ball, placed on a plastic wrap, and chill for one hour, or until firm.

Chocolate and Vanilla Dough Assembly:

1. Lay two overlapping sheets of plastic wrap, on a moist surface.
2. Remove and unwrap the chilled Vanilla Dough, and place it on the plastic wrap.
3. Cover the dough with two additional overlaying sheets of plastic wrap.
4. Using a rolling pin, roll the dough to form a 12 x 8 rectangle.
5. Place the rolled out dough in the freezer, while you are working on the Chocolate Dough.
6. Follow the same process with the Chocolate Dough.
7. Once both doughs are firm enough, remove the plastic wrap, place the Vanilla Dough on a lightly floured surface, and cover it with the Chocolate Dough.
8. Press down gently.
9. Cut dough stack in half crosswise, to form 2 (8 x 6 inch rectangles).
10. Stack these two half on top of each other, alternating the chocolate and vanilla sides.
11. Wrap in plastic wrap and freeze for 10 minutes, or until firm.
12. Cut the dough crosswise into 6 (6 x 1-1/3 inch) strips.
13. Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate, to form a stripe pattern.
14. Wrap in plastic wrap, pressing gently.
15. Repeat same procedure with the remaining 4 strips to form 2 stacks, making 3 stacks total.
16. Wrap in plastic wrap, and chill at least 30 minutes, or until very firm.
17. Preheat oven to 375 degrees F.
18. Line baking sheets with parchment paper (not wax paper – it will scorch).
19. Working with one stack at a time, using a sharp knife, slice each stack to 12 slices.
20. Place them 1 inch apart on the parchment lined pans.
21. Bake at 375 F for 10 minutes.
22. Cool in pans for 5 minutes.
23. Remove from pans, and cool completely on wire racks.

The hardest part in making these cookies, was rolling out the dough between the plastic wrap, and trying to keep it in a rectangular shape.  I used some additional engineering, by trimming the uneven sides and using this dough to even out any imperfections.

It is also a time consuming process, with all this rolling out of the dough, cooling, stacking, and cooling again.

These cookies are not very sweet, and as I mentioned above, tend to be on a denser side, thus very suitable for dunking.  They remind me of Biscotti.

If you tried this recipe, or plan to try it, please chime in with your tips and comments.

TIP: This is a good recipe for Phase III of the Fat Smash Diet.

As you already know, I love trying new recipes.  Most of the time I try a recipe based on a sample I enjoyed, made by someone else.  Other times, I just try a recipe based on the ingredients, and a picture of the finished product.

This time I was looking for some “light and healthy” cookie recipes, to cater to some of my guests who are dieting, yet wish to satisfy their sweet tooth.

The Ginger-Lemon Pinwheel Cookies in this post, were one of the ones I decided to try.

The picture looked very appealing to me, and the ingredients did not call for anything out of the ordinary, so it sounded like a great choice.

Normally I only share successful recipes, but even though I was slightly disappointed with the final result of this recipe, I will share it any way, because it might appeal to someone who is looking for low calorie cookies.  Actually, I will probably make these again, and play with the recipe a little.

This recipe yields about 40 cookies @ only 81 calories each.

Ingredients for Ginger Dough:

• 1/4 cup unsalted butter, softened
• 1/3 cup packed dark brown sugar
• 1/4 cup molasses (I used dark molasses)
• 1 large egg yolk (save the white for the Lemon Dough)
• 1- 1/3 cups all-purpose flour
• 3/4 tsp. ground ginger
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt – (I used 1/8 tsp)
• 1/8 tsp. ground nutmeg
• Dash of ground allspice

Directions for Ginger Dough:

1. In a medium mixer bowl, combine butter and brown sugar.
2. Mix about 3 minutes, at medium speed.
3. Add molasses, and egg yolk, and beat until blended.
4. In a separate bowl, combine flour and all the spices.
5. Gradually add to the butter mixture, and beat at low speed until combined.
6. Wrap dough in plastic wrap, and chill for at least 30 minutes.

Ingredients for Lemon Dough:

• 8 Tbs. unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg white (saved from Ginger dough)
• 2 tsp. ground lemon rind
• 3/4 tsp. vanilla extract
• 1- 1/3 cups all-purpose flour
• 1/4 tsp. salt (I used 1/8 tsp)

Directions for Lemon Dough:

1. In a medium bowl, mix butter and sugar at medium speed for 3 minutes.
2. Add egg white and beat until blended.
3. Beat in lemon rind and vanilla.
4. In a separate bowl, mix flour with all the dry ingredients.
5. Gradually add to butter mixture, and beat at low speed until blended.
6. Wrap in plastic wrap, and chill for 30 minutes.
7. Unwrap ginger dough, roll between two sheets of plastic wrap, into a 13×8 rectangle.  Dough will be quite thin (3/16 inch).
8. Chill for 10 minutes.
9. Roll the lemon dough in the same way, and chill as well.
10. Once chilled, remove the top sheet of plastic wrap from the Ginger and Lemon Dough.
11. Stack Lemon Dough on top of Ginger Dough, leaving 1/2 inch border along the long side of the Ginger Dough.
12. Remove the remaining plastic wrap.
13. Starting with the long side without the border, roll up dough tightly, jelly-roll fashion. If you do not roll tightly, you will end up with a whole in the middle of your pinwheel.
14. Seal edges (do not seal ends of roll).
15. Cover with plastic wrap, and freeze for 30 minutes.
16. Preheat oven to 350 degrees F.
17. Unwrap dough roll.
18. Cut with a sharp knife, into 40 slices, about 1/4 inch thick.
19. Reshape rounds.
20. Line baking sheet with parchment paper (wax paper will scorch – do not use).
21. Arrange cookie slices 1 inch apart.
22. Bake one batch at a time, for 8 minutes, or until set and slightly browned.
23. Cool on wire racks.

If anyone tried these cookies before, please share your comments.

Some of my guests actually enjoyed them, even though these cookies are on a denser side, more like biscotti, or as I call them “dunking”  tea cookies.

If you are watching your diet, you definitely would have no guilt having a couple of these, instead of any of my other ones, which are scrumptious, but not so low in calories.

TIP: This would be a good cookie for Phase III in The Fat Smash Diet.

This recipe came up at a spur of a moment, after I made an error in purchasing chopped dates, rather than chopped figs, intending to make Cream Cheese Fig Bars.

Since I never baked with dates before, it was a wonderful experience, and the Granola Date Bars turned out great.

I will definitely make these again, since they make a perfect mid morning, or mid afternoon snack, not to mention the abundance of fiber in these.

Next time I will try to mix in some Super Cranberry, Cherry, and Almond Muesli, made by Dorset Cereals, which I love for breakfast.

I guess the good old saying  “If God gives you lemons, you have to learn to love lemonade”, pairs up well with the birth of this recipe.

Ingredients:

• 8 oz chopped dates (2 cups)
• 1/2 cup water
• 2 tsp. vanilla extract
• 1 cup quick cooking oats
• 1/2 cup (Organic Vanilla Almond FlaxPlus Granola (or increase the oats by 1/2 cup)
• 1 -1/2 cups all-purpose flour ( I used unbleached flour)
• 1 cup firmly packed brown sugar
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup unsalted butter, melted (may use margarine)
• 1/2 cup chopped nuts (I used pecans)

Directions:

1. Combine dates and water in a medium saucepan.
2. Bring to boil, and cook 3-4 minutes on medium heat, stirring occasionally, until thickened.
3. Remove from heat, and stir in vanilla.
4. Set aside.
5. Preheat the oven to 350 degrees F.
6. In a medium mixing bowl, combine flour, oats, granola,baking soda, salt and brown sugar.
7. Mix well, to incorporate all ingredients.
8. Stir in melted butter, and mix to moisten dry ingredients.
9. Measure 2-1/2 cups of oats mixture, and press gently into a 9 x 9 inch baking pan, to make the bottom crust.
10. Top with date filling, leaving 1/4 inch margin all around the edge, free of filling (to prevent filling from crusting up,  and burning during baking).
11. Combine chopped nuts with the remaining oats mixture, fill the margin around the date filling, and spread the rest on the top of the filling.
12. Press gently into the filling.
13. Bake at 350 degrees F, for 2o minutes.
14. Cool in pan on wire rack.
15. Cut into serving size, 1 x 3 inch bars, or 1 x 1 inch bite size chunks.

Enjoy.

TIP: This recipe is NOT for The Fat Smash Diet phase I, but is OK in phase III.