Spiced Pumpkin Butter

Making your own Spiced Pumpkin Butter is a snap, and you can do it for just a fraction of the cost of store-bought. It’s wonderful spread on toast or muffins, or added to your coffee, hot chocolate, or oatmeal!

Making your own Spiced Pumpkin Butter is a snap, and you can do it for just a fraction of the cost of store-bought.

I might have mentioned before how much I love Williams-Sonoma and all of their cooking gadgets and (un)necessities.  And this time of year, they sell a magnificent jarred pecan pumpkin butter.  But at the rate that I can consume it, I’d need a small loan to fund myself through the season.  Not only that, but I have this thing about making things from scratch.

You know, that thing where you tell yourself that the calories don’t count if it’s home baked versus purchased at a store or restaurant?

Mmm-hmm.  These calories soooooo don’t count.

Making your own Spiced Pumpkin Butter is a snap, and you can do it for just a fraction of the cost of store-bought.

You’re probably wondering why there are chocolate chips and a loaf of pumpkin bread riding sidekick in these photos.  That’s because I used this spiced pumpkin butter to make the pumpkin bread, and it’s pretty much the best thing ever {recipe coming soon!}.

This chocolate chip pumpkin bread is wonderfully moist and flavorful, thanks to the addition of homemade pumpkin butter!

All you need are just a few ingredients and half an hour to make gourmet-tasting pumpkin butter at home, for just a fraction of what you would pay at the store.  Then spread it on bread, over yogurt and granola, in oatmeal, or on pancakes.

Or eat with a spoon.

Spiced Pumpkin Butter

Spiced Pumpkin Butter

Ingredients

  • 1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup spiced apple cider (or apple juice)
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup pecan pieces (optional)

Instructions

  1. Bring all ingredients to a boil and simmer for 30 minutes, stirring occasionally. Let cool completely, then spread on bread, over yogurt and granola, in oatmeal, or on pancakes.
  2. Or eat with a spoon.
http://kitchenmeetsgirl.com/spiced-pumpkin-butter/

XO, Ashley

 

 

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Creamy White Chicken Chili

This Creamy White Chicken Chili is the perfect alternative to the traditional tomato-based soup. Packed with spicy flavors, this hearty stew is the perfect way to warm up on a crisp fall night!

This Creamy White Chicken Chili is the perfect alternative to the traditional tomato-based soup. Packed with spicy flavors, this hearty stew is the perfect way to warm up on a crisp fall night!

Okay, so let’s talk about this chili for a minute.

It’s not particularly photogenic, and in my rush to get this off the photography table and into my mouth, I forgot to garnish it with the additional chopped red onion and shredded cheddar cheese that it really deserves. All that aside, I’m here to tell you that you should absolutely make this Creamy White Chicken Chili.

I first posted this recipe back in 2011, when I’d only been blogging a few months and my photography was even worse than atrocious.  I’m not sure that this updated photo is more than marginally better, but since this chili is one of our favorites, I decided to shoot it again when we ate this yummy, hearty soup for dinner last week.

I was encouraged by some initial fall-like temperatures late in the week and got a little excited: pulling short-sleeve shirts and capri pants out of my closet and replacing them with sweaters and boots and scarves.  We purchased some apple cider, made this cold-weather stew and watched football like the hardcore fall-weather lovers we are.

And…this week we’re back into temperatures in the 80’s.

This Creamy White Chicken Chili is the perfect alternative to the traditional tomato-based soup. Packed with spicy flavors, this hearty stew is the perfect way to warm up on a crisp fall night!

I’m not deterred, though. I’m going to keep making my fall foods {like this Pumpkin Snack Cake —>swiped from my grandma’s recipe box} and will those fall-like temperatures to return.

If you’re bored with traditional beef chili – you definitely need to give this chicken version a try.  And if you’re not into jalapeños, just double up on the green chilies – they add great flavor without the heat!

Creamy White Chicken Chili

serves 6

Creamy White Chicken Chili

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds chicken breast, cut into 1-inch pieces
  • salt and pepper, to taste
  • 1 small onion (I used red)
  • 4 cloves garlic, minced
  • 2 15-ounce cans Great Northern Beans, drained and rinsed
  • 1 14.5-ounce can chicken broth
  • 1 4-ounce can each, diced green chilis and diced jalepenos
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic salt
  • 1 8-ounce carton sour cream (I used light)
  • 1/4 cup half-and-half
  • garnish with sour cream, shredded cheese and chopped red onion, if desired

Instructions

  1. Heat oil over medium-high heat in a Dutch oven or large stock pot. Add chicken, sweet onion and garlic. Sprinkle chicken with salt and pepper, to taste. Cook and stir until chicken is no longer pink. Sitr in beans, broth, green chilies, jalapenos, garlic powder, ground cumin, and garlic salt.
  2. Bring to a gentle boil; reduce heat. Simmer, uncovered, for one hour, stirring occasionally. Mash beans with a potato masher.
  3. Stir sour cream and half-and-half into chili and simmer for 30 minutes longer (do not allow chili to boil).
  4. Ladle chili into bowls and garnish with sour cream, cheese and onion.

recipe from Better Homes and Gardens 2011 Tailgating Magazine

http://kitchenmeetsgirl.com/creamy-white-chicken-chili/

XO, Ashley

 

 

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Grandma’s Pumpkin Snack Cake

This Pumpkin Snack Cake is packed full of fall flavors, and topped with a easy cream cheese cinnamon-dusted frosting!

Pumpkin-Cake

Is it fall weather in your neck of the woods yet?  Here in the midwest, we’re finally getting some cooler days – while we were still in the 90’s at the beginning of the week, the high tomorrow is forecasted to be 58 degrees, with rain.  That’s perfect fall baking weather, if you ask me.  Especially when that baking involves pumpkin.

I swiped this pumpkin snack cake recipe from my grandma’s recipe box, although I think it’s a pretty standard/popular pumpkin cake recipe.  Popular because it’s super easy to make and so soft and cinnamon-spicy good.  Topped with an cream cheese frosting and dusted with just a bit more cinnamon, fall doesn’t get much better than this.

This Pumpkin Snack Cake is packed full of fall flavors, and topped with a easy cream cheese cinnamon-dusted frosting!

I always know a recipe is a winner when Doodle scarfs it down and asks for more – although who wouldn’t want more pumpkin snack cake is beyond me. ;-)

Bonus?  It’s a super easy recipe that mixes up in just a few minutes – it really doesn’t take much more work than opening a box mix.  I love homemade recipes that don’t require a lot of extra elbow grease on my part.  I don’t have a lot of extra time for baking and I’d really rather be eating cake than making it.  With this recipe, I have the best of both worlds.

This Pumpkin Snack Cake is packed full of fall flavors, and topped with a easy cream cheese cinnamon-dusted frosting!

And when you spread an easy cream cheese frosting over the top of this, well…all seems right with the world. ;-)

Tell me: what’s your favorite fall flavor?

Grandma’s Pumpkin Snack Cake

Grandma’s Pumpkin Snack Cake

Ingredients

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 eggs, lightly beaten
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • For the Frosting:
  • 3 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.
  2. In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
  3. In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
  4. Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
  5. To make the frosting, beat the cream cheese with an electric mixer until smooth. Add in the sugar and milk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled bars. Dust lightly with cinnamon, if desired.
http://kitchenmeetsgirl.com/grandmas-pumpkin-snack-cake/

 

XO, Ashley

 

 

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Chocolate Peanut Butter Mousse

This quick and easy Chocolate Peanut Butter Mousse is the perfect start to your day – it’s packed with protein and is an awesome way to stay satisfied throughout your morning!

This quick and easy Chocolate Peanut Butter Mousse is the perfect start to your day - it's packed with protein and is an awesome way to stay satisfied throughout your morning!

I’m not really sure that Chocolate Peanut Butter Mousse is the right title for this protein-filled snack.

But “fluffy chocolate whipped Greek yogurt layered with creamy peanut butter Greek yogurt topped with chocolate and peanut butter granola” seemed like too much of a mouthful.

Historically, I’m an oatmeal eater for breakfast, but every now and then I get bored and need to switch things up a bit.  But if I don’t have some protein in the mornings, I can be a real bear {just ask the Tall Boy}.  Greek yogurt usually fits the bill when I’m looking for something different to jazz up my morning routine.  And topped with granola?  Well, even better – especially when that granola boasts 10 grams of protein per ½ cup serving size!

This quick and easy Chocolate Peanut Butter Mousse is the perfect start to your day - it's packed with protein and is an awesome way to stay satisfied throughout your morning!

Nature ValleyTM Protein Granola is a versatile product that can be added on top of many other foods or used as an ingredient.  For my protein-packed breakfast, I layered Greek yogurt (half spiked with cocoa powder and a bit of vanilla and the other half with powdered peanut butter) with Nature ValleyTM Protein Granola Peanut Butter ‘N Dark Chocolate.

So.Crazy.Good.

I ate this for breakfast last Monday and it actually kept me satisfied until lunchtime – typically, I’m rustling around for a snack at my desk by mid-morning.

With clusters of whole grain oats, dark chocolate pieces (!!), and a touch of peanut butter, this is a great way to add protein throughout your day.  Believe me, if you’re a chocolate and peanut butter lover, you need to give this quick and easy breakfast a try!

Chocolate Peanut Butter Mousse

Chocolate Peanut Butter Mousse

Ingredients

  • 1 cup vanilla Greek yogurt, divided
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon vanilla
  • 2 teaspoons powdered peanut butter OR regular creamy peanut butter
  • Nature ValleyTM Peanut Butter 'N Dark Chocolate Protein Granola

Instructions

  1. Whisk 1 teaspoon cocoa powder and 1/4 teaspoon vanilla into 1/2 cup of vanilla Greek yogurt until smooth. Add sweetener to taste, if desired (I did not).
  2. Mix 2 teaspoons of powdered peanut butter (or regular peanut butter) into remaining 1/2 cup of Greek yogurt.
  3. Layer chocolate yogurt and peanut butter yogurt into a bowl or glass. Top with Nature ValleyTM Peanut Butter 'N Dark Chocolate Protein Granola - as much as you'd like! I think it would be great mixed in between the layers, also.
http://kitchenmeetsgirl.com/chocolate-peanut-butter-mousse/

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XO, Ashley

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This is a sponsored conversation written by me on behalf of Nature Valley Protein Granola via Burst Media. The opinions and text are all mine.

Win a Blendtec!

We are so excited to be teaming up with Blendtec and a handful of the best bloggers around to bring YOU a chance to WIN A BLENDTEC of your very own!

BlendTec Giveaway!

The process is simple, just enter using the rafflecopter below for 22 chances to win this amazing blender! Oh and did I mention? Blendtec is throwing in one of their famous Twister Jars just to sweeten up the deal! With a Blendtec Blender and the Twister Jar you aren’t limited to just smoothie making. Did you know that you can make peanut butter, almond milk, pasta sauce, muffin batter and a zillion other things with a Blendtec?! It’s true! So hurry and get your entries in because this giveaway only lasts for one week!

ENTER BELOW!

a Rafflecopter giveaway

A huge thanks to Blendtec for sponsoring this fantastic giveaway!

XO, Ashley

 

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Blueberry Cream Cheese Muffins

These delicious Blueberry Cream Cheese Muffins bake up perfectly light and moist, and are topped with an almond struesel.  Perfect for a weekend morning paired with a cup of coffee, or a quick grab and go breakfast.

blueberry-cc-muffins-title

If you can’t tell by all of the breakfast muffins on my blog, we really {really} like eating muffins.  I typically make them on Sunday mornings, so that I can indulge in one and send the rest to work with the Tall Boy for breakfast throughout the week.

The cream cheese in the batter keeps these muffins nice and moist, with just the right amount of fluffiness.  If you like blueberry muffins with just a hint of lemon flavor and a nutty-struesel top, these are for you!

blueberry-cc-muffins-2

For these muffins, I used Silk Unsweetened AlmondCoconut Blend.  And even though this is a sponsored post, I mean it when I say I love it.  Like really puffy-heart love it.  I’ve been using it for everything lately, including baking and other sweet treats like this Frozen Coconut Berry Pie and Blueberry Coconut Popsicles.

I’m predictable in my breakfast routine in that I eat a bowl of steel-cut oats nearly every weekday.  And historically, I’ve made my oats with water rather than milk {watching those calories, you know}, but for just 35 calories per 8-ounce serving, I’ve been using Silk to jazz up my mornings.  It makes my oats so much creamier and less boring.  Plus, since I’ve been trying to make better eating choices lately, I really love that Silk products are dairy-free and gluten free.

My kiddo loves it, too.

These delicious Blueberry Cream Cheese Muffins bake up perfectly light and moist, and are topped with an almond struesel.  Perfect for a weekend morning paired with a cup of coffee, or a quick grab and go breakfast.

This recipe makes 12 muffins, and the almond struesel on top is the perfect pairing with the AlmondCoconut Blend I used in the batter.

Blueberry Cream Cheese Muffins

makes 12 muffins

Blueberry Cream Cheese Muffins

Ingredients

  • 1 cup fresh blueberries
  • 2 cups all-purpose flour, divided
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 3-ounces cream cheese, softened
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla
  • 1/2 cup Silk Unsweetened CoconutAlmond Blend
  • 1/4 cup melted butter
  • 2 eggs
  • For the struesel:
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 cup slivered almonds
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 400. Place muffin papers in a 12-count muffin tin.
  2. Toss blueberries with 2 tablespoons flour; set aside.
  3. Combine remaining flour, sugar, baking powder and salt in a medium bowl and set aside.
  4. Cream together the softened cream cheese, lemon juice and vanilla until smooth. Add in the milk and butter and mix until just combined. Add eggs; mix to combine.
  5. Add the flour mixture slowly, mixing until just combined. Carefully stir in the blueberries by hand.
  6. Divide batter evenly between 12 muffin tins.
  7. To make the struesel:
  8. Combine flour, sugar and almonds. Cut in the butter with a fork until the mixture resembles coarse meal. Top muffins with struesel before baking.
  9. Bake at 400 for 18 to 20 minutes.
http://kitchenmeetsgirl.com/blueberry-cream-cheese-muffins/

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XO, Ashley

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This conversation is sponsored by Silk. The opinions and text are all mine.

Easy Lunch Box Ideas: Back to School

Easy Lunch Box Ideas for Back to School

It’s only the second {full} week of school for us and I’m already struggling to think of fun and healthy lunch box ideas.  And truth be told, many days I’d sacrifice either the “fun” and maybe even a “healthy” lunch as long as it’s something Doodle would actually eat.  But if I can pack a lunch that encompasses all three of these things, then I’m really in business.

I have a tendency to pack the same items every single day.  And Doodle isn’t much help unless he’s presented with a list of options.  So, I put one together for both of us.  And maybe you, too?  Just choose one from the main course category, two from the fruits and veggie category, one snack or treat, and a drink.  Easy!

How to Pack a Lunch Box in Four Steps

{If you want to print this list, right click on the image above and then click save. Then just open it in a program like Word and print.}

Doodle has been obsessed with these little milk containers from Horizon Organic.  I spotted them the other day at my grocery store, and they come in 2%, vanilla, chocolate, and Doodle’s favorite: strawberry.  He’s been like a machine chugging these down.

horizon-organic

If you’re packing perishables, make sure to include an ice pack. I also love to tuck in little notes – you can find some great ones here.  And if you’re still looking for a few other ideas, here are some of our favorites:

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!
Pepperoni Pizza Muffins

Forget those boxed bars and make your own - these Funfetti Granola Bars are a fun twist on boring old granola!
Funfetti Granola Bars

cheesecake-fruit-dip
Strawberry Cheesecake Fruit Dip

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This conversation is sponsored by Horizon Organic. The opinions and text are all mine.

XO, Ashley

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Pepperoni Pizza Muffins

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I’ve been thinking about these pepperoni pizza muffins for a long time.  But I live with a 7-year old, so it’s pretty much a given that any recipe I suggest making is initially snubbed {i.e., “gross,” “ewww,” and “yuck”}.  He also says that about anything that’s covered in cheese sauce {whaaaaa?}, so I don’t usually put much stock in his opinion.

I was convinced that Doodle would love these little muffins though, so I took a chance and made them anyway.  And guess what?  He liked ‘em.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

The awesome thing about these mini-muffins is that they freeze well, so if you can’t eat 36 of them right away {umm, I won’t tell you that we ate the entire batch of these over the course of a weekend}, just stock-pile them in your freezer.  For us, these are a great lunch box item or after school snack.  I’ll be honest and tell you I ate a number of these at room temperature, and they were still yummy!

We dipped ‘em in pizza sauce {this one is awesome – but store bought works just fine, too}…and just kept dipping.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I can tell you that these little Pepperoni Pizza Muffins are definitely a fun finger food that I’ll be keeping on hand.  Believe me, when I find something that Doodle inhales like he did these, they’re going straight to the top of my “don’t run out of” list.

Pepperoni Pizza Muffins

Pepperoni Pizza Muffins

Ingredients

  • 10.75 oz can condensed tomato soup
  • 1 cup shredded reduced-fat Mexican blend cheese
  • 1/2 cup chopped turkey pepperoni
  • 1 teaspoon dried Italian seasoning
  • 3 cups all-purpose baking mix {store-bought or make your own

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine soup, cheese, 3/4 cup water, pepperoni, and seasoning in a large bowl. Add the baking mix, and stir just until moistened (the batter will be lumpy--that's totally fine).
  3. Divide the batter evenly among 36 mini muffin cups coated with cooking spray.
  4. Bake 17 to 20 minutes, or until the muffins turn light golden brown.
  5. Serve with pizza sauce for dipping, if desired.
  6. Allow the muffins to cool in pan 5 minutes, and transfer to a wire rack. Cool completely.
  7. You may wrap the individual muffins in plastic wrap, and freeze in a zip-top plastic freezer bag up to 1 month. Thaw at room temperature or microwave 30 seconds.
http://kitchenmeetsgirl.com/pepperoni-pizza-muffins/

This recipe is from Emeals Healthy Lunch plan – I love using EMeals to help with my menu planning {NOT an affiliate link – I just really love ‘em}.

XO, Ashley

 

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Caramel Snickerdoodle Bars

With a thick layer of caramel sandwiched between a snickerdoodle and white chocolate, these Caramel Snickerdoodle Bars are no friend of skinny jeans.  But oh my goodness, how they’re worth it.

With a thick layer of caramel sandwiched between a snickerdoodle and white chocolate, these Caramel Snickerdoodle Bars are no friend of skinny jeans.  But oh my goodness, how they're worth it.

Earlier this summer, a new Sam’s Club opened not far from our house. I have this love/hate relationship with Sam’s – somehow I’m convinced every time I go that I need 2 jumbo containers of pretzels, 48 jalapeño poppers, 3 pounds of buffalo tenders, a giant container of hummus, and 96 taquitos {I don’t even like taquitos}.

I’m also drawn to the book and magazine aisle.  The absolute very last thing I need is another cooking magazine, but when the Fall Taste of Home Slow Cooker issue beckoned me from an end cap I was powerless to resist.

I spotted these caramel snickerdoodle bars in the back of the issue, and I was just as powerless to resist them.

With a thick layer of caramel sandwiched between a snickerdoodle and white chocolate, these Caramel Snickerdoodle Bars are no friend of skinny jeans.  But oh my goodness, how they're worth it.

You’ll want to cut these bars into very small squares – they are super sweet.  Even for me, a little goes a {very} long way.  These are the perfect treat to take to a church or work function – somewhere where you can grab a small bite and allow other people to gobble up the rest.

Or eat ‘em all yourself, I won’t judge.

With a thick layer of caramel sandwiched between a snickerdoodle and white chocolate, these Caramel Snickerdoodle Bars are no friend of skinny jeans.  But oh my goodness, how they're worth it.

If you’re not familiar with dulce de leche, you can find it in the baking aisle or in the international foods aisle of your local grocery store.

Caramel Snickerdoodle Bars

Caramel Snickerdoodle Bars

Ingredients

  • 1 cup butter, softened
  • 2 cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 teaspoons cinnamon
  • 2 cans (13.4 ounce each) dulce de leche
  • 12 ounces white baking chocolate, chopped
  • 1/3 cup heavy whipping cream
  • 1 tablespoon light corn syrup

Instructions

  1. Preheat oven to 350. Line a 9x13 pan with parchment paper or aluminum foil sprayed with cooking spray. Allow the parchment or foil to hang over the sides of the pan, about one inch.
  2. In a large bowl, cream together butter and brown sugar until they are light and fully. Add in eggs and vanilla and beat to combine.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Gradually beat the flour mixture into the butter mixture until combined. Press mixture into the prepared pan.
  4. In a small bowl, mix sugar and cinnamon and sprinkle 2 tablespoons of the mixture on top of the batter. Bake for 25 to 30 minutes, or until the edges are light brown. Remove from oven and allow to cool completely on a wire rack.
  5. Spread both cans of dulce de leche over the cooled crust. In a medium saucepan, combine white chocolate, cream and corn syrup. Stir over medium heat until melted and smooth. Allow to cool slightly and then spread over the caramel layer. Sprinkle with the remaining cinnamon sugar mixture.
  6. Refrigerate, covered, for at least 1 hour.
  7. Use the foil or parchment paper to remove the bars from the pan. Cut into bars. Keep leftovers refrigerated.

recipe from Taste of Home

http://kitchenmeetsgirl.com/caramel-snickerdoodle-bars/

 

XO, Ashley

 

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Funfetti Granola Bars

Forget those boxed bars and make your own – these Funfetti Granola Bars are a fun twist on boring old granola!

Forget those boxed bars and make your own - these Funfetti Granola Bars are a fun twist on boring old granola!

When Doodle gets home from school, he’s always – always – ravenous.

I’d like to chalk it up to the fact that he’s growing like a weed and eating everything in sight, but the truth is that he’s probably spending the entire lunch time talking rather than eating.  He’s informed me on more than one occasion that talking is his favorite thing to do and eating ranks somewhere near the bottom of the list.

Me, on the other hand…well, I’d much rather eat than talk.

Anyway, this means finding some at least sort of healthy afternoon snacks to have at the ready.  While this kid usually munches on fruit and yogurt after school {okay, and the occasional bag of Goldfish crackers}, every now and then he requests a granola bar.

Forget those boxed bars and make your own - these Funfetti Granola Bars are a fun twist on boring old granola!

Anytime I can get him away from the crackers, I’m pretty much all for it.

I’ll admit – these funfetti granola bars could be made a lot healthier by not adding in the funfetti cake mix, but where’s the fun in that?  Sometimes the day just calls for sprinkles, you know?

And the first full week of second grade definitely calls for sprinkles.

Forget those boxed bars and make your own - these Funfetti Granola Bars are a fun twist on boring old granola!
Other than the {dry} cake mix, these bars are full of healthy ingredients: oats, agave, honey, and coconut oil.  Just stir everything together, press the mixture into an 8×8 pan, and bake at 325 for approximately 20 minutes.

My bars got a little gooey when I kept them at room temperature, so keep them refrigerated if you’d like your bars a bit firmer.

Funfetti Granola Bars

makes 8 bars

Funfetti Granola Bars

Ingredients

  • 2 cups dry oats
  • 1/3 cup honey
  • 1/3 cup agave nectar
  • 3 tablespoons coconut oil
  • 1/2 cup funfetti cake mix (just the dry mix!)
  • extra sprinkles, if desired - I used about 2 tablespoons

Instructions

  1. Preheat oven to 325. Line an 8x8 pan with foil or parchment paper sprayed with cooking spray.
  2. Combine oats, cake mix, honey, agave and coconut oil in a medium bowl. Stir to combine, and then gently stir in sprinkles, if using.
  3. Lightly press mixture into prepared pan. Bake for 20 - 25 minutes. Allow to cool completely before cutting.
  4. Store in an airtight container up to 3 days. Keep refrigerated for firmer bars.
http://kitchenmeetsgirl.com/funfetti-granola-bars/

XO, Ashley

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