(Tara)Bars

Have you ever tried a LaraBar?  I LOVE them. Especially the chocolate chip cookie dough flavor.  No joke, it tastes like cookie dough. Have you ever read the ingredient list on a Larabar? 

Dates

Cashews

Chocolate Chips

Salt

I'm sorry, what? Four ingredients to make these bars and they taste like the real thing?

Well, my friends, after a little inspiration from MamaPea, I decided to try to make these guys myself. But this time, I made them into Balls. TaraBalls Scratch that. Let's go with Tara's Treats.  I'm not sure if any name sounds good with balls behind it. 

On my first attempt to make these, I decided to go with Medjool Dates (Costco), Raw Almonds (Costco), Unsweetened Cocoa Power, Vanilla, and a dash of Sea Salt. Blend. Form. Refrigerate. Heaven.  I could not believe it---they tasted almost EXACTLY like cookie dough.  

(Side note: This picture actually contains some roasted almonds that I was blending for dinner tonight. I use raw-unsalted almonds for these treats)

I gave a piece to Ryan without telling him what it was....

Ryan: Mmmmm, did you make cookie dough?!?!

Me (giggling fit, jumping up and down):  NO, it's dates and almonds blended together!!!

Ryan: Um, that's kind of weird. But they're good. 

Me: And they're healthy!! (High five in the air)

Okay, the high five part didn't really happen, but it would have been a nice touch.

Since that first batch, I've experimented with different flavors---Ryan's favorite is cinnamon vanilla. My favorite is still Cookie Dough.  Today I tried to make a Gingersnap one...all of them delicious. All of them with the main ingredients of Dates and Almonds.  

(Gingersnap in the back, Cookie Dough in the front)

Nutrition-wise...each batch makes about 12-16 depending on how large you make them.  I usually shape mine into 15 balls each packing about 60 calories a piece.  Not too shabby when two of them are enough to satisfy my sweet tooth.  

You can also make these into bar form by just pressing the mixture into an 8x8 pan, refrigerating, then slicing.  Whatever which way you choose. 

(Tara)Bar Treats

Chocolate Chip Cookie Dough

6 large Medjool Dates (pitted)

1 cup raw unsalted almonds

1 tsp vanilla

Dash of Sea Salt

2 tsp unsweetened cocoa powder

Using a food processor or blender (I've tried both...the food processor is easier to get the mixture out of, but the blender grinds the almonds better), blend the almonds until chopped finely.  Remove from container.  Place dates, vanilla, salt, and cocoa powder in processor and blend until dates are completely chopped and form a ball of pastes.  Add in chopped almonds.  Should make a coarse mixture.  Pour into bowl and mash together with hands.  Form balls and place on cookie sheet (or press into pan for bars) and refrigerate.  Eat at your leisure.  I store mine in tupperware and keep in the fridge.

Cinnamon Vanilla

6 large Medjool Dates (pitted)

1 cup raw unsalted almonds

1 tsp vanilla

Dash of Sea Salt

1 tsp cinnamon

Follow same instructions as above.

Gingsnap

6 large Medjool Dates (pitted)

1 cup raw unsalted almonds

1 tsp vanilla

Dash of Sea Salt

1/4 tsp ginger

1/4 tsp cinnamon

1/4 tsp cloves

Back to baking

Pretty sure it's been a few months since my last post---my apologies.  A little thing called "planning a wedding" seemed to consume and take over all of my time.  Now that that's out of the way---back to baking.

With a wedding, though, comes a multitude of presents.  Only problem is....I have no space to unpack them.  Hence the reason, these said presents now make up the "present room."

I can hardly wait to get into a bigger and (much) better place and start using all of these wonderful items.

Until then, I've stuck to my same old baking dishes, but tried out a few new recipes.

First up, Chicken Parmesan with Pepperoni.  I made this last night and I'm pretty sure the words "You're the best wife ever," came out of my husband's mouth.  And rightly so. This might be my new favorite meal.  No lies.

I admit, this pictures makes the dish look super greasy, but I swear that resting "grease" is what cooked out of the chicken, with a little pepperoni goodness/grease on top.  

I can't wait for leftovers tonight!

In addition to the chicken parmesan, I tried out a recipe for Salted Caramel Butter Bars that I found on a blog my younger sister reads.  They looked fabulous, sounded fabulous, and you can't really go wrong with butter.  I put my own twist on the recipe though and added "low-sugar" apple pie filling.

I call them "Caramel Apple Pie Bars" (with lots of butter).

Little bit closer? Here ya go.

After the husband tried these, he said I was "definitely the best wife ever."  And I smiled.

Try these yourself. You won't be disappointed.  And now I need to go for a run.

Chicken Parmesan with Pepperoni

adapted from Food and Wine and ELR

4 Chicken Breasts, pounded thin

2 cups Panko bread crumbs

2 eggs

1/2 cup flour

1/4 cup milk

1 cup shredded mozzarella

2 ounces pepperoni

1/4 cup freshly grated parmesan

1 large jar marinara sauce

1/4 cup oil

salt and pepper to taste

Preheat oven to 450.  In a shallow dish, combine eggs and milk.  In another shallow dish, pour panko. In one more dish, spread the flour.  Add salt and pepper to the flour.

Pound each of the chicken breasts thin (I didn't get mine thin enough). Dip each chicken breast in the egg mixture, then the panko breadcrumbs, then the flour.  

Heat oil on medium heat in large skillet.  Add the chicken breasts and lightly fry until golden on each side and cooked through.  Because my chicken breasts were a little on the "thick" side.  I cooked them until golden brown on each side, then put them on a pan in the oven for about 5-10 minutes until cooked through, so I wouldn't burn them in the skillet.  

Place cooked chicken breasts in 9x13 pan and cover with marinara sauce.  I used 3/4 of the jar on the chicken breasts and put the rest aside to put over my pasta.  Sprinkle the parmesan cheese and mozzarella over the chicken breasts and top with pepperoni slices.  

Bake for 15 minutes or until golden brown and serve with noodles....and a Pinot Grigio. :)

Caramel Apple Pie Bars

adapted from Cookies and Cups

Crust:

1 lb. salted butter room temperature

1 cup sugar

1 1/2 cups powdered sugar

2 tbsp vanilla

4 cups flour

Filling:

1 can apple pie filling (or any pie filling for that matter)

Topping:

1/2 bag of caramel candies (I used the ones in the baking section that were already unwrapped)

To make the crust:

Preheat oven to 325.

In a large bowl, combine the butter and sugars.  Beat until creamy.  Add the vanilla.  Add the flour until mixed and soft dough forms.

Spray 9x13 dish with PAM and press half of the dough evenly into the pan.  Place rest of dough in refrigerator until ready to use.  Bake for 20-25 minutes until a pale golden brown then take out of oven and let cool for 10-15 minutes.

Pour can of pie filling onto crust, then crumble the rest of the dough on top of the filling and baking for another 30-35 minute, until lightly golden.

While bars are baking, microwave caramel pieces until melted and smooth.  May need to add 1-2 tbsp of milk to thin out.  

Once bars are out of the oven, drizzle caramel over the top.  Let cool and serve.