Vanilla Chai Power Bars

Vanilla Chai Power Bars

I just got my hands on a FABULOUS vegetarian cookbook: Vegan Everyday by Douglas McNish, a vegan executive chef who has a strong commitment to health and organics. Published by Robert Rose Books, this cookbook is filled with 500 recipes that are bold, innovative, fresh and wonderful for vegans and non-vegans. You’ll find recipes for every occasion and every meal of the day. I love the Peach Cobbler, Mini Quinoa Croquettes, Singapore Summer Rolls, and these Vanilla Chai Power Bars. These energy bars are a great item to keep on hand for snacking on the go, or enjoy them as a quick breakfast with a cold glass of milk. Filled with millet, chia seeds and spices, these bars are too good! My kids went wild over these, and they are awesome for travel too. If you’re looking for puffed quinoa and millet, you can find them in most well stocked supermarkets and natural food stores. Enjoy and be sure to check out this amazing cookbook!

Vegan Everyday

No-Bake Spiced Cheesecake Bars

No-Bake Spiced Cheesecake Bars

Spiced to perfection, I am so excited to share this easy-to-make, No-Bake Spiced Cheesecake Bar recipe. Combine fresh orange zest with the delicious crunch of a Coconut Chia Granola crust in these cheesecake bars made with Nature’s Path Chia Plus™ Coconut Chia Granola. It’s my latest granola crush with 5 grams of protein and 6 grams of fiber per serving with the addition of the superfood, chia seeds! It works fabulous in the curst of this bar recipe! Add a little more zest to the top if you’re in love with the burst of citrus flavor in these bars (I am). This is what I will be making this week for some holiday parties and get togethers. I made this for some friends, and they loved them! Enjoy for holiday gifts, Christmas or Hanukkah dessert. Here’s the nutrition information so serve your guests and friends a healthier holiday treat.

Calories per serving: 152

Fat 11g

Cholesterol 31mg

Sodium 79mg

Carbohydrates 12g

Fibre 0.5g

Sugar 9.5g

Protein 3.5g

3 Ingredient Easter Bars

My daughter, Leigh, saw a version of this recipe for 3 Ingredient Easter Bars on the blog Chelsea’s Messy Apron, and she begged me to get all of the ingredients to make them. I had refrigerated cookie dough at home so we twisted Chelsea’s recipe for Confetti Bars into a creation of our own. I’ll admit that Leigh did most of it on her own, and with my suggestion only needed 3 ingredients.  They are a super sweet dessert just in time for Easter!

Moonbeam Bars and Energy Bar Cookbook Givewaway

Sales of energy bars have sky rocketed from moms on the go, home chefs, casual or endurance athletes, teens, and just about everyone. I  am so excited about the new book, Power Hungry, The Ultimate Energy Bar Cookbook, by Camilla V. Saulsbury as she challenges store-bought snacks with 150 fabulous homemade bar recipes. Her recipes are 100% soy free and highly adaptable for gluten free, vegan and even Paleo diets. In this recipe for Moonbeam Bars, the brown crisp rice base renders the bars light and crisp, while the additions of oats and protein power lend enough substance to stave off hunger for hours. Nut (or seed) butter adds depth and subtle natural sweetness, and of course a thin schmear of white chocolate, dark chocolate, or Greek yogurt coating tops things off in the most delicious way (you could leave it off…but why?).

I am giving away 3 copies! YES 3!! To win a copy of this cookbook, tell me your favorite healthy go-to snack. A winner will be drawn randomly on October 30th at 8 a.m.

For more chances to win do the following and leave a comment letting me know you did:

1. Like Ingredients, Inc. on Facebook

2. Follow Alison Lewis on Twitter

2. Follow Alison Lewis on Pinterest

CAMILLA’S BAR TIPS

  • I mean it when I say firmly compact the bars. Press, press, press, and then press again! Thirty seconds of effort will pay off with bars that hold together every time.
  • If you don’t want to use protein powder, you don’t have to; simply increase the total amount of oats by 2 tablespoons. Alternatively, you can add 2 tablespoons of flaxseed meal or 3 tablespoons of nonfat instant milk powder.

BAR KEEPING

Tightly wrap the bars individually in plastic wrap.

ROOM TEMP: 2 days
REFRIGERATOR: 2 weeks
FREEZER: 3 months in airtight container; thaw 1/2 hour

 

BAR VARIATIONS

ZESTY LEMON OR LIME BARS

Prepare as directed but omit the cranberries; use any flavor nut or seed butter except peanut. Use 2 teaspoons finely grated lemon or lime zest in place of the orange zest. Add 1 tablespoon fresh lemon or lime juice along with the salt. Use the White Chocolate Bar Coating (see below).

JOY OF ALMOND BARS

Use almond butter for the nut butter and omit the cranberries and orange zest. Reduce the total amount of crisp rice cereal to 2 cups and to it add 1/2 cup unsweetened flake or shredded coconut, chopped. Add 3/4 teaspoon almond extract along with the salt. Use the Chocolate Bar Coating (see below).

CHOCOLATE-COVERED CANDY
CANE BARS

Use any flavor nut or seed butter except peanut. Omit the cranberries and orange zest and add 1 teaspoon pure peppermint extract along with the salt. Use either the Chocolate Bar Coating or White Chocolate Bar Coating (see below).

WHITE CHOCOLATE MACADAMIA BARS

Use any flavor nut or seed butter except peanut and omit the cranberries and orange zest. Reduce the total amount of crisp rice cereal to 2 cups and to it add 1/4 cup roasted macadamia nuts, chopped. Add 1 teaspoon pure maple extract along with the salt. Use the White Chocolate Bar Coating (see below).

DOUBLE CHOCOLATE BARS

Prepare as directed, but omit the cranberries and orange zest. Use an equal amount of lightly packed all-natural, sweetened chocolate protein powder in place of vanilla. Add 1 tablespoon natural, unsweetened cocoa powder along with the salt. Use the Chocolate or White Chocolate Bar Coating (see below).

CHOCOLATE OR
 WHITE CHOCOLATE COATING

MELT 1/3 cup semisweet, bittersweet, or natural white chocolate chips in a microwave or double boiler according to the package directions.

WHISK in 2 teaspoons virgin coconut oil until blended

SPREAD or drizzle over cooled, uncut bars. Alternatively, dunk the ends of cut bars and place on an unlined cookie sheet.

REFRIGERATE for 30 minutes until the coating has hardened.

MAKES enough to coat one 8- to 9-inch pan of bars (double the recipe for a 9 by 13-inch pan)

 

10 July Fourth Favorites

Oh no. The summer is going by way too fast. It’s been great so far, and there’s nothing better then having relaxed kids and a more relaxed me, (not having to rush to school and after school activities). July fourth is a week away so I thought I would share a few of my favorite July Fourth Favorites starting with my Fourth of July Buttermilk Cupcakes. Have a great week ahead and here’s to a wonderful summer!

Red White and Blue Popsicles from My Recipes

Star Spangled Banner Bars from She Knows

Berry Cones from Better Homes & Gardens

S’mores Bars from Your Cup of Cake

Pretzel Sparklers via Martha Stewart

Magical Fruit Wands by Weelicious

From Room to Inspire

Red, White and Blue Chocolate Cupcakes from Raining Coupons

Brownie Kabobs from Mel’s Kitchen Cafe

Nutella Hello Dolly Bars

My kids had never heard of “Hello Dolly Bars”, a dessert I grew up baking in the kitchen.  These are often called “Seven Layer Bars, but in the south, we always called them “Hello Dollys”. I decided to twist the recipe slightly and spread the crust with Nutella and call them Nutella Hello Dolly Bars. These are so easy to prepare, and they feed a huge crowd. These are great for Father’s Day weekend, July 4th, Labor Day and fall tailgating. They are also a fun recipe to make with the kids this summer, so enjoy!

10 Favorite Peppermint Recipes and Ideas

Happy December! I had such a fun weekend, starting with Friday night. I hosted a holiday party for my daughter and 13 of her friends, and I made my highly requested Peppermint Milkshakes. I served several desserts too, but these were the star. With only 3 ingredients, you can not go wrong with this recipe. I am amazed at the super creative peppermint recipes and creations I have seen across the internet, and I am so excited to share with you 10 favorite peppermint recipes and ideas. Here’s to a great month ahead and a joyous, healthy holiday season!

Peppermint Wreath via Dreamy Whites

Peppermint Patty Brownies via How Sweet It is

Peppermint Macaroons via Anna and Blue Paperie

Peppermint Mocha Cupcakes via Annie’s Eats

Peppermint Soap via Martha Stewart

Peppermint Hot Chocolate via Handmade Charlotte

No Bake Peppermint Patty Bars via Oh She Glows

Peppermint White Chocolate Truffles via My Madison Bistro

Misty Minty Peppermint Patties via Sweetapolita

Peppermint Cheesecake Bars via Liv Life

5 New Holiday Recipe Ideas

I get so excited when I get nice messages, emails and comments about my Pinterest boards. Sometimes photos and recipes actually stop me in my tracks, and I just am amazed at the talent and creativity on the internet. I thought I would share 5 new holiday recipe ideas that I am a huge fan of and can’t wait to make, starting with this Hot Cocoa Stir Sticks via Bridgey Widgey Life’s a Party. Enjoy these great holiday recipe ideas!

Jack-O’ Lantern Cookies via Diamonds for Dessert

Pumpkin Pie Bars by Some the Wiser

Blackberry Meyer Lemon Gin and Tonics via Spoon Fork Bacon

Candy Corn Martini with Pop Rocks Rim via Boulder Locavore

No Bake Chocolate-Peanut Flaxseed Butter Bars

No Bake recipes bar cookie recipes are some of my favorite cookie/bar types of desserts, especially this time of year when I’m so busy. I quickly mixed up these up  one afternoon, and my kids told me these were a “home run” (well that was what the boys said). My daughter loved them even though she isn’t a coconut fan. These No Bake Chocolate Peanut Bars call for ingredients that you probably already have in your pantry. These make a great afternoon snack, dessert (with milk) and an easy homemade gift for Christmas or Hanukkah.