Soft Baked Cherry Almond Granola Bars

I'm a bar girl.  Just ask any of my friends from college.  Wait.

I mean, I love to EAT a good bar.  Snack bar, protein bar, breakfast bar, energy bar, granola bar....you name it, I'll eat it.  A lot of days, they're breakfast.  When I'm traveling, I always have a stash of bars in my carry-on.


I've always wanted to make them at home, so I did (finally).  I predict this is the first recipe of many to come.  Soft baked with oats, oat flour, almond butter, and dried cherries...these homemade bars were a hit with the whole family.

Find the recipe for Soft Baked Cherry Almond Granola Bars on Imperial Sugar. 

They're perfect for breakfast or a quick snack...and if you're sensitive to gluten, no worries, they're gluten-free!

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Stone Fruit and Raspberry Cobbler

“Stone Fruit”…doesn’t that just sound so fancy?  Well, all it means is to run through the Farmer’s Market (ok…you don’t have to run) or your grocery store and pick what looks good that day.


For this cobbler, feel free to use any summer fruit with a pit inside.  Peaches, apriums, apricots, nectarines, plums…some of each!  You’ll toss them together with tart raspberries and sugar and add an orange biscuit topping.


(And, of course, once that bakes, you’ll top each serving with ice cream.  Cobbler just isn’t cobbler without ice cream.)

Who says that cobbler is only for dessert?  Here’s my thinking:  fruit, grains, dairy…it’s just like having yogurt with fruit and granola.  (I am not a licensed nutritionist, nor do I play one on TV.)


There’s something about the simple goodness of fresh, seasonal fruit paired with butter that just makes summer all the more sweet.  This recipe uses Land O Lakes® Salted Butter half sticks.  If you’ve never seen half sticks before, they are the cutest little things…and just the perfect amount of butter for so many recipes. 

Stone Fruit and Raspberry Cobbler

Ingredients:

For the filling:
4 cups peeled and chopped stone fruits (such as peaches, apricots, nectarines, etc.) mixed with raspberries
1 teaspoon orange juice
1 cup granulated sugar
1 ½ tablespoon cornstarch
¼ teaspoon coarse salt

For the topping:
2 1/3 cup all-purpose flour
2 tablespoon granulated sugar
1 tablespoon baking powder
¼ teaspoon coarse salt
Zest of one orange
1 Half stick (1/4 cup) Land O Lakes® salted butter, cubed
½ cup milk
¼ cup orange juice
½ tablespoon coarse sugar

Directions
Grease a 9” pie pan with tall sides.  (You’ll want a tall-sided one so the fruit juices don’t bubble over.) Preheat oven to 350°.


In a medium bowl, toss the fruit with the juice.  In a small bowl, stir together the cornstarch and salt. Toss with the fruit and set aside.

In a large bowl, stir together the flour, sugar, baking powder, and salt.


Add in the zest and butter.  Use your fingers to work the butter and zest into the flour mixture until evenly distributed and the butter forms coarse “crumbs” throughout. Stir together the milk and orange juice, pour into the flour mixture, and stir just until combined.  Turn onto a floured surface and knead until it comes together.  Form into a ball.  Roll into a rough 9” circle.

Pour the fruit into the prepared pie plate.  Place the rolled dough over the top.  Sprinkle with the coarse sugar.  (This pie pan is from Red Envelope.)

Bake 45 minutes, or until bubbly.  Let cool for 15 minutes.  Spoon into bowls (the filling will be quite juicy) and top with vanilla ice cream. 


Last week, I had the pleasure to travel to Minnesota with Land O' Lakes and the other Kitchen Conversations bloggers.  We visited a dairy farm run by Sadie (pictured far left) and her sweet family.  To be around people who have a passion for what they do is always so inspiring.  I was so impressed with their entire operation.  Next time I buy Land O' Lakes butter, milk, and cheese, I know my mind will go back to this idyllic dairy farm, the beautiful pasture, and the dedicated family who owns it.
(Oh! Did I mention that I milked a cow named Penelope?  Yes...all of the {75} cows have names.  The most precious moment?  Watching Helen the cow zero in on Maria's baby bump and give it a kiss.  Seriously, check out the picture!)

The trip also included a visit to Land O' Lakes headquarters.  Speaking of people who are passionate about what they do...I wanted to pick up, move to Minnesota, and start a new career in butter.  I could spend the rest of my life happily playing in the test kitchens. (Wait, I guess I'm doing my fair share of butter consumption here in Texas.)
Side note: did you know that LOL makes the cheese powder that make Cheetos so tasty?  Yep.  They do.

If you're curious about butter and Land O' Lakes, check out this segment from the show Unwrapped.

One of the things I love about working with Land O' Lakes is that whenever they get the group of us together, we get the opportunity to try each others' recipes.  Let me tell you.  EACH and EVERY one is a winner.  Make them.  I'm totally going to make them all at home!

Here ya go:
Miso-Butter Grilled Vegetables with Basil-Mint Pesto, A Farmgirl’s Dabbles
Mediterranean Cheesy Chicken Quesadillas, Picky Palate
Summer Vegetable Pasta, The Little Kitchen
Cheese Ravioli with Lemon Basil Butter Sauce, Two Peas and Their Pod
Grilled Peaches with Bourbon Brown Butter Sauce, Fifteen Spatulas
Pink Lemonade Cupcakes, A Spicy Perspective
Pineapple Coconut Bundt Cake, The Novice Chef
Rhubarb Pie on a Stick, Becky
Whole Wheat Chocolate Chip Cookies, Sadie

Cheers to summer! 

Disclosure: Bake at 350 has (happily!) partnered with Land O'Lakes for an exclusive endorsement of
Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.

You Say It's Your Birthday...popcorn.

If birthday cake-flavored everything is wrong, then I don't want to be right.


It all started with these.  Laurel posted a picture of a bag she'd picked up at the airport on Instagram.  Where to find birthday cake M&Ms...that was the question. The hunt for them commenced.  I am now known as the weird lady who walks past each and EVERY check-out aisle in the grocery store...all 20-something of them...scanning each and every candy display.

Luckily, there's this little thing called the Internet.  I found out that these Birthday Cake M&Ms aren't due in stores until May, but CVS stores ended up with them on the shelves early.  Bingo.

That same day, I was walking through Joann Fabrics and BOOM!  Hello, birthday cake-flavored candy melts...

...that's what we call fate. 


All I needed was popcorn and sprinkles, and I had the makings of Birthday Cake Popcorn. 

Crunchy, sweet, with a hint of salt...you'll think it's your birthday when you make it.

Birthday Cake Popcorn

1 batch stove-popped popcorn (from 1/2 cup unpopped)
2 TBSP salted butter, melted
pinch kosher salt
1 bag birthday cake-flavored candy melts
2 (8-oz) bags birthday cake M&Ms (you'll use 1.5 bags)
sprinkles

Start with your freshly-popped popcorn.  (If you need a refresher on how to do this on the stove, click here.)  Spread the popcorn out on a large rimmed baking sheet.


Pour the melted butter over the popcorn and toss.
{Can we talk for a minute about how much I love that little dot of melted butter?  Ok, thanks.}

Sprinkle on a big pinch of kosher salt.  Toss again. (During all this tossing, discard any unpopped kernels you might see.)


Melt the candy melts according to the package instructions.  I use the microwave option.  Pour the melted candy melts over the popcorn, then toss to coat all of the popcorn.

I love my "Salad Hands" for this job.  I actually use these things all the time.


While the candy melts are still melted, toss in the M&Ms and the sprinkles.


Now is the time to taste.  If you think it needs a bit more salt, add some more kosher or finely ground sea salt.

Spread the popcorn onto two cookie sheets and let the candy melts harden.  Break into clusters and serve or package.



I highly suggest bagging it up and getting it out of your house as soon as possible.  On the other hand, popcorn is a very good source of fiber and whole grains.  Hmmm...

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PB&J...it's not just for sandwiches anymore.

There is something so innately comforting about a peanut butter and jelly sandwich.  Isn't there?  Sometimes I forget how much I love them until we run out of everything else to eat.  Then I think, "Why don't I eat these all the time?"

Well, today we take PB&J out of the bread and turn it into dessert.  A parfait, to be exact.  Peanut Butter and Jelly Parfaits. Parfaits sound very fancy, and well, it IS fun to be fancy sometimes.  Feel free to wear your tiara while eating them. 

 

Oh!  Let me tell you about this crunchy little topping.  It's made from Nutter Butters and salted peanuts.  Hello!  We decided that this would also be an EXCELLENT ice cream topping.
(Unfortunately, we ate the remainder of the Nutter Butters before we could try it.)


The peanut butter cream is made with peanut butter (bet you guessed that), butter, sugar, and marshmallow creme...heavenly.


You'll also need jelly.  I love this squeezable strawberry fruit spread, but feel free to just stir some lemon juice into your strawberry jelly to thin it out a bit.


You'll just layer the peanut butter cream in the bottom of a cute little jar (individual jars: also fancy), add the jelly, then the topping.  Repeat.

Peanut butter and jelly...I promise to never take you for granted again!

For the full recipe, visit Imperial Sugar!

 

*disclosure/sponsorship: I happily create recipes for Imperial Sugar.  They do, in turn, support my sugar habit.*

Chocolate Baguette Sandwiches with Orange and Sea Salt

For a long time, France was not near the top of my “must see” list.  Weird, I know.  Every girl wants to see the Eiffel Tower in person, right?  Not that I didn’t want to see it, but it wasn’t a burning desire. 

As I got older, though, I started thinking less about the Eiffel Tower and more about the FOOD.  I mean, macarons, croissants, and crepes…oh my.  Then, I heard a rumor that in France, mothers make chocolate sandwiches for their children for lunch or after-school snacks.  I have no idea if this is true or not, but NOW I have a burning desire to find out.

In the meantime, these.  Grilled chocolate sandwiches (or paninis) are a cinch to pull off at home and will definitely add a little “ooo-la-la” to your lunchtime.


Simple ingredients: a baguette, an orange, a little sea salt, a good chocolate bar and
Land O Lakes® Butter with Canola Oil…perfect. I love the delicious, simple goodness of this sandwich.


The orange zest adds a little freshness…and hey, go ahead a slice up that orange after zesting to serve as a side.  I like the long strings of orange zest, but feel free to use a smaller zester.

Sea salt and chocolate is a combination made in heaven.  Feel free to substitute any sea salt, but if you splurge for the fleur de sel, know that it will last you for ages!  I consider it a good investment. ;)

Here’s why I love Land O Lakes® Spreadable Butter with Canola Oil: It’s made with three ingredients. THREE!  Cream, canola oil, salt.  The end.  Grab it from the fridge and it’s perfectly spreadable, and soft enough to stir in other ingredients, like the orange zest.


In a small bowl, stir together 2 tablespoons of Land O Lakes® Butter with Canola Oil and orange zest until well combined.


Cut each section of baguette in half lengthwise.  Spread 1/4 of the butter/orange mixture on the top cut half of each baguette (on the cut side, not the crust.)  Break the chocolate bars into large pieces to cover the bottom half of each baguette section.  Do not let the chocolate overhang.  Sprinkle a pinch of sea salt onto the chocolate.

Press the top and bottom halves together.


Divide the remaining tablespoon of butter with canola oil between the 4 sandwiches, spreading on both sides.

Heat a Panini press.  Cook the sandwich for 1 to 1 and 1/2 minutes, until the chocolate is soft and just beginning to melt around the edges, but is not completely melted.  (Alternatively, heat a pan over medium heat, place the sandwich on the pan, and press down with another pan weighted with a can or cookbook.  Cook for 1 and 1/2 minutes per side.)

You’ll want the chocolate to still have some “bite,” and not be melted all the way through.  Melting along the edges is just fine…and just delicious.


Ooo-la-la, y’all. 

I’m so happy to be working with Land O’Lakes this year as a part of their Kitchen Conversations team. Be on the lookout for more posts and fun events throughout the year.  Team Butter!!!

Be sure to check out the buttery delicious recipes from the rest of the group: Ree, Sommer, Julie, Maria, Jenny, Jessica, Joanne, and Brenda. 

I just returned home from a trip out to the ranch with this group.  I've had the pleasure of meeting each of these ladies before.  When you read someone's blog and then actually meet them in person, they really do feel like old friends almost immediately.


There was a cooking contest, ranch tour, a tour of (the!) building, power outage, Charlie sighting...and, oh yeah, eating butter with a spoon.  Yep.  It was a GOOD TIME.


We also got to sample each other's recipes.  Those links up there?  Make them all.  These girls know their way around food...and butter.  Each and every recipe is a winner.  Each and every one will make an appearance in my kitchen!

*some of these images are courtesy of Sommer, Julie, and Land O'Lakes*

Chocolate Baguette Sandwiches with Orange and Sea Salt

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:
•    3 tablespoons Land O Lakes® Butter with Canola Oil, divided
•    Zest of one large orange
•    French baguette, cut into 4 equal portions
•    8 ounces bittersweet or semi-sweet chocolate bars (not chips)
•    Pinch sea salt, such as fleur de sel

Directions:
In a small bowl, stir together 2 tablespoons of Land O Lakes® Butter with Canola Oil and orange zest until well combined.

Cut each section of baguette in half lengthwise. Spread 1/4 of the butter/orange mixture on the top cut half of each baguette.  Break the chocolate bars into large pieces to cover the bottom half of each baguette section. Sprinkle a pinch of sea salt onto the chocolate.

Press the top and bottom halves together. Heat a Panini press.

Cook the sandwich for 1 to 1 and 1/2 minutes, until the chocolate is soft and just beginning to melt around the edges, but is not completely melted. If you do not have a Panini press, heat a pan over medium heat, place the sandwich on the pan, and press down with another pan weighted with a can or cookbook.  Cook for 1 and 1/2 minutes per side.

{sunrise on the ranch}

Disclosure: Bake at 350 has partnered with Land O'Lakes for an exclusive endorsement of
Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.

Pizza, my love...Homemade Cornmeal Pizza Crust

Pizza...I will eat you in a box.  I will eat you with a fox.
I will eat you in a house.  I will eat you with a mouse.

You get the point.  I LOVE me some pizza. 

Every Friday night, we have family movie and pizza night.  I usually make the pizza, but I use a frozen crust.  Pizza crust is so easy to make, though, I'm not sure why I ever buy it. #lazy

This is my new favorite: Cornmeal Pizza Crust.  If you like that little crunch that cornmeal gives on the bottom of your pizza crust, you'll love it mixed into the dough.

 

Homemade Cornmeal Pizza Crust
{makes 2}

2 & 1/2 cups unbleached, all-purpose flour, plus more for kneading
1/2 cup cornmeal, plus more for pizza stone
2 teaspoons instant yeast
1 & 1/2 teaspoons kosher salt
2 TBSP olive oil, plus more for pizza stone
1 cup warm water

Using the paddle attachment of a stand mixer, mix all of the ingredients on low until combined.


The mixture will look rough. Don't worry.


Dump out onto a lightly floured surface and knead for 5 minutes.  Use more flour if the dough starts sticking to the surface.  After kneading, the dough will be smooth.

Place the dough into a lightly oiled bowl and cover with an oiled piece of plastic wrap.  Place in a warm area and let rise for 45 minutes.


Remove the plastic wrap, knead the dough one or two times to release the air, replace the plastic wrap and let rise for another 45 minutes.

Coat 2 pizza stones (or cookie sheets) with olive oil and sprinkle with cornmeal.  Divide the dough in half and stretch each half to make a circle.  The cornmeal in the dough will make it a little more susceptible to tearing...just pinch those areas together.

Place the toppings on the pizza (here I used pesto, roma tomatoes, artichoke hearts, ricotta, and parmesan, + pinch of red pepper).  Place one pizza stone on the very bottom oven rack and one in the top third.  Set the oven to 450.  Bake for 8 minutes.  Rotate the pizzas and bake for an additional 6 minutes, or until the crust is golden and cheese is melted.


Pizza.  I will eat you here or there.  I will eat you anywhere. ♥