Berry Cobbler Bars (Savannah Bars)

We were watching #ldsconf today and wanted to make a treat. These are called Savannah Bars. They are kind of like a berry cobbler bar. They were so delicious! The crust part was crumbly and sweet, and the Berry part was flavorful and gooey.

Crust:

2 1/2 c white flour

2 c brown sugar

1 1/2 c oats

1/2 c shredded coconut

1/2 c chopped pecans

1/2 tsp salt

1/4 tsp baking soda 

1/4 tsp baking powder

1/2 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp vanilla extract

1 c + 4tbsp butter, softened 

Combined all dry ingredients for crust in a large bowl. When mixed, add the vanilla. Then, cut the butter into tablespoon sized cubes. Add in the butter cubes and mix until the crust in combined, and then set aside a little bit of crust for the top of the bars.. Bake on a parchment lined Cookie sheet for 10 minutes at 350. 

Filling:

Mixed berries

Peaches

Mixture of I part sugar - 1 part cornstarch

Mix together the berries and peaches, and add just enough of the sugar mixture to coat the fruit. After the crust is done baking, put the berry mixture on top, and then sprinkle the last of the crust mixture on top. Put back in the oven and bake for about 45 minutes at 350. Enjoy!!
* recipe made by using multiple different sources

Cinnamon Roll Cake

Sometimes you just need cake. In this case, I wanted cake. I made cinnamon roll cake. It literally melts in your mouth. You could even eat it for breakfast... It is oh so ooey and gooey. It has the traditional cinnamon roll glaze, and swirls of cinnamon all throughout it. Now I know you are looking at the cake and saying, " I shouldn't make this. Is it even worth it?" Well my friends, it is totally worth it! Just go for it :)

Cinnamon Roll Cake:

Cake:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 1/3 cups light or regular sour cream

2/3 cup butter, softened

1 teaspoon vanilla

3 large eggs

Cinnamon Swirl:

3/4 cup butter, softened

3/4 cup light brown sugar

1 tablespoon flour

1 tablespoon ground cinnamon

Glaze:

2 cups powdered sugar

4-5 tablespoons milk

1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with nonstick cooking spray and set aside.

In a large bowl, combine all the cake batter ingredients and mix well. Spread the batter evenly in the prepared pan.

In a small bowl, stir together the butter, light brown sugar, flour and cinnamon for the swirl mixture. The butter should be soft enough to make a smooth (but not soupy) mixture. Drop the cinnamon/butter mixture by tablespoons over the cake batter. Make sure to get a few dollops close to the edges (otherwise the cake bakes up and squeezes all the cinnamon sugar mixture to the middle).

Using a butter knife, swirl the cinnamon mixture into the cake batter, reaching all the way to the edges and pulling in to create swirls from edge to edge. Don't overswirl - just enough to create generous loops of cinnamon and sugar throughout the cake batter.

Bake the cake for 30-32 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

For the glaze, whisk together the powdered sugar, milk and vanilla until smooth. Pour evenly over the cake while it is still warm within 5-10 minutes of removing from the oven.

Serve the cake warm or at room temperature (it can be reheated slightly as individual servings in the microwave and tastes just lovely warmed up like that).

* Recipe from Mel's Kitchen Cafe

Kinda-Healthy Peanut Butter Mousse

Happy February everyone!! I said it was kinda-healthy because it has no white sugar in it, and natural peanut butter in it :)
It is really delicious, and good for when you want something sweet without having a lot of sugar. Is is so easy to make, anyone could do it!

Peanut Butter Mousse

1 C heavy whipping cream

1 8 oz. block cream cheese

4 TBSP natural peanut butter

1 tsp vanilla extract

4-5 TBSP xylitol (depending on how sweet you want it)

 Whip your whipping cream to stiff peaks in a medium bowl with a hand mixer and set aside. In another medium sized bowl, beat together cream cheese, peanut butter, vanilla extract and xylitol until smooth and creamy. Add in whipped cream and mix on medium speed for about one minute or until the resulting mousse is light, fluffy and no lumps remain. Serve peanut butter mousse immediately or store in refrigerator up to a week. Top with sugar free dark chocolate shavings if desired.
*Recipe adapted from All Day I Dream About Food

Kiwi Apple Green Smoothie

I wanted a cold, refreshing drink, and so here is what I came up with! It is a yummy blend of kiwi, apple, spinach, ice, and almond milk. Not only does it taste delicious, but it is so easy to make!

It is perfect for an on-the-go breakfast, and it only takes 5 minutes to make. It is very good for you!

Kiwi & Apple Green Smoothie

3 ripe kiwi, peeled

1 large red or green apple, cored

1/2 C almond milk

small handful of spinach

ice

Start out by putting everything but ice in blender. Add ice until smoothie is desired consistency. If you wanted, you could add a little bit of ginger, or chia seeds to the smoothie to make it healthier. You can tweak it or add anything to it that you want. Let me know if you make any changes to it so I can try it!  Enjoy!

Yummy Cauliflower Bites

Ok. I had to share! I just made these crispy cauliflower bites for a cooking class, and they were AHHH-MAZING! I almost ate the entire batch! They are perfect for picky eaters! My little sister did not like cauliflower, and I made her taste them and she loved eating them. They disappeared quickly! Here is the recipe:

1/2 cup vegetable oil

1 cup Panko*

1/4 cup grated Parmesan cheese

1 tablespoon Emeril's Essence Creole Seasoning

4 cups cauliflower florets

1/2 cup all-purpose flour

2 large eggs, beaten

Heat vegetable oil in a large skillet over medium high heat, or preheat oven to 425.

In a large bowl, combine Panko, Parmesan and Emeril's Essence; set aside.

Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Or put on a greased baking sheet and bake for 30-35 minutes.

Serve immediately, and enjoy!

Emeril’s Essence Creole Seasoning Recipe:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Mix ingredients thoroughly.

Coconut Cashew Bites

Ok, I will admit that these are amazing! They are yummy little snacks when you want something sweet without all of the sugar. They are healthy too! You have to try them! WARNING: You may eat them all...

Here is the recipe:

• 16 Ounces cashew pieces (2 cups)
• 1 TBSP Melted coconut oil
• 1 Banana
• 1½ Cup Unsweetened shredded coconut
• 1 TBSP cinnamon
• 1/2 C oats
• Pinch of Sea salt
• 
  
• Blend the cashews in a high speed blender or food processor for 5-10 minutes. You need to make cashew butter, so it will take time to get it nice and smooth. Once the cashews begin to turn into a butter, blend in the tablespoon of melted coconut oil. Blend until completely smooth. Transfer the cashew butter to a medium-sized mixing bowl.
• Put the banana into the blender/food processor to puree it for a few seconds. Add the mashed mixture to the cashew butter.
• Toss the shredded coconut, oats, cinnamon and a pinch of salt into the mixing bowl.
• Mix all of the ingredients well.
• Roll the mixture into 30-35 balls and chill in the fridge for at least 30 minutes before enjoying.
• Store them in the fridge or in the freezer for long-term storage.