Candy Bar Brownies

It's amazing to me how making food that you love can bring up old memories... Some of my favorite memories from childhood have a lot to do with the blackberries that we'd spend hours picking (getting new scratch scars by...) and then having them jammed or made into a cobbler.  Going to the Northwest anywhere near the time blackberries come on will nearly bring me to tears with the love of the smell of ripe blackberries.  Hands down.  Favorite.  

Later in life, while living in Idaho for 10 years, Bret Sr. and I had a series of favorite races that we'd make sure to participate in.  It would be something we'd plan on year after year (pending my being pregnant).  Then, along with the races, FOOD became part of the planning.  There were always items that would be expected to be either brought or cooked while at Bear Lake for the Bear Lake Classic Race each May.  With fingers crossed, my Bret Sr. would hope and confirm with Tami that there would be marshmallow covered brownies.  Salad and Greg's pasta the night before to carbo-load.  Raspberry milkshakes and cheeseburgers would be talked about in the months leading up to the race.  To round off our plans, we'd make sure to bring enough bacon to feed Jerry Man on Sunday and all have a big breakfast of pancakes before going home.

When we moved from Twin Falls to Pocatello 5 years ago... we not only left our home and first business... we left many friends and memories made while we were there.  It was a painful departure for all of us, and the ripples of leaving are still felt in our home and hearts.  

Pocatello was a new adventure and made us all create new friendships... and with them new memories.

One of my favorites to tell:

After living in Pocatello for more than 6 months, I first met Melissa at a combined ward Cub Scout meeting.  While awards were being presented to the Cub Scouts, a 3 year old Bret Annalese was running through the building with a little boy her age.  Corralling the two towards the back of the gym, I ended up standing next to the boy's mother.  Busy saying "hello!" and "what's your name?", I did not notice her little boy coming to my side.  However, I did notice when he grabbed my arm and LICKED  IT.  Shocked, I grabbed his arm and licked him right back.... :O)  He and I were instant friends.

And so were Melissa and I.  I had honestly been praying for months for Heavenly Father to put someone like her in my life.  (Over the years that have followed, I have been grateful to Him for her friendship and the friendships that were made between her children and mine.)  The following weeks and months morphed into race training together...  BIG PLANS!  The Bear Lake Classic and a sprint triathlon that first summer we knew each other.  

The new friendship brought with it new recipes.  :O)  Melissa brought Candy Bar Brownies to the first race we did together... and has brought them to EVERY race since.  These are a real motivation to finish fast and, since we've raced, not feel too guilty about the calories that make them so wonderful.  :O)

So calories... OH what a recipe of guilty calories this one is...  I haven't even logged this one into my Calorie Count Food Log because I  DON'T  want to know what the calorie content is!  

Seriously... These have been renamed into "Candy Bar Brownies" for a reason.  The original name didn't sound calorie heavy enough.  So take (or leave) the following advise when trying this one out:

MAKE  THESE  ONLY  IF  YOU   PLAN  TO  SHARE  1/2  OF  THEM  AWAY ...

You will wake up the morning after making these lovely things and wonder to yourself... 

"Does this count as a breakfast food since there's oatmeal in it?"  

Sorry.  The answer is no.  These are not on the "alternative, i.e.: SNEAKY" oatmeal-for-breakfast list.  Though, to throw in a confession on this particular post, that doesn't mean that I don't eat these for breakfast if they are found in my house.  :O)  AND... I'm pretty sure Melissa does too.  

1  1/2 cups flour

1  1/2 cups old fashioned oats

1/4 teaspoon salt

1/2 teaspoon baking powder

1  1/2 cups brown sugar

1 cup PLUS 2 Tablespoons butter, melted

1  (14 ounce) bag unwrapped caramels (NO Caramel PELLETS)

1/2 cup heavy whipping cream 

1 cup milk chocolate chips and

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

Combine the first 6 ingredients in a large bowl to make a crumble mixture.  

Sprinkle a little more than half of the crumble mixture into the bottom of a 9X13 baking pan. 

Bake at 350 for 15 minutes.

WHILE  THE  FIRST  LAYER  IS  BAKING:

Unwrap caramels and melt in a medium saucepan with whipping cream.  

Stir mixture constantly with a heat-tolerant scraper.  This mixture will easily scorch on the bottom if not watched.

Remove baking pan with the first layer.

Pour melted caramel and whipping cream on top.

Sprinkle chocolate chips evenly over caramel.

Sprinkle remaining crumble mixture over chocolate chips.  Press gently… careful not to touch the caramel or edge of the baking pan.  

Bake for 15 minutes.  The edges will be bubbling caramel and be just barely golden brown.  DON’T OVER BAKE… easy to do… But remember the bottom layer has already been baking and it will continue to bake a little as you let it cool down.

Plan ahead.  These need a few hours to cool before you cut and plate them.

Makes at least 2 dozen, and at least 3 total if you cut them smaller.

Candy Bar Brownies - Optional Recipe Substitutes

Instead of: Try:

1 cup milk chocolate chips and 2 cups milk chocolate chips

1 cup semi-sweet chocolate chips

OR

1 cup milk chocolate chips and 2 cups semi-sweet chocolate chips

1 cup semi-sweet chocolate chips

Melted Butter                                                      1 cup PLUS 2 Tablespoons unrefined 

                                                                           coconut oil, melted

Heavy Whipping Cream                                   1/3 cup butter, melted

                                       3/4 cup milk, whole (preferred) or 2%
                                                                                 (This makes 1 cup of Heavy Whipping 
                                                                                 Cream Substitute.)

The last few years I have noticed a bag of "caramels" 

in the grocery store baking isle that actually look like air-soft gun pellets.  

Please don't feel like this is an easy answer to skipping the task of

 unwrapping REAL caramels...  Don't give into the temptation!  

NO EASY BUTTON HERE!  

Just bribe a child or handsome husband with an extra 

Candy Bar Brownie and have them to do it for you.  ;0)

This crumble mixture 

has been tweaked inside out...  

find your favorite!  

If you love coconut, jump right 

into this with unrefined coconut oil.  

Very "Almond Joy".

If you're not a fan... Stick to butter.

(LOVE MY PUN!)  :0)

I've even tried 1/2 and 1/2 

and love the simple HINT of coconut.

Remember... 

Barely golden brown...

The bottom layer has already 

been baking long before 

you've added to it...

Let cool a few hours before cutting.  

But too long with turn these 

into an arm workout...  

There.  You've been warned.

Click Link FOR:      Mama Jo's Recipe Blog TABLE OF CONTENTS

Coconut & Pecan Granola

- original recipe shared with me by Texas running partner:  Brooke Samuelian

One of my very first childhood memories is a dark one.  Literally... it was dark outside.  It must have been winter, around the time I turned 3.  I remember crying... there was oatmeal for breakfast.  I  HATED  IT.  (Please note the past-tense used in this declaration.)  

And it wasn't just oatmeal.  It was food-storage oatmeal getting used on the parade of Mark kids seated at the kitchen table.  I was alone.  The last one to finish.  I  ALWAYS  GOT  ALL  THE   HUSKS!!!  OH how I hated oatmeal.  I flatly refused to eat it.  I cannot recall how many breakfasts were skipped in protest of eating it, but over the years... all the way through my adolescence, there were quite a few.  

Fast forward... Mama Jo has her own sweet parade of children.  She's also gotten over her hatred for cooked oatmeal thanks to: #1 - coconut oil and brown sugar #2 - the firm acknowledgement of its place in her race nutrition #3 - an overall "eating clean" requirement for her family.

Unfortunately, feeding oatmeal to someone in the aforesaid parade of children has triggered an oatmeal negotiation battle.  There have been tears, much like my own as a child, over cooked oatmeal.  Payton Olivia hates it as much as I did.  Negotiations were finalized  through tears, some yelling combined with flopping on the couch and me struggling not to laugh at what I must have been like for my own mother.  The terms met for having ACTUAL cooked oatmeal were set in stone a few years ago for 1 and no more than 2 times per week.  If I try to get an extra day in... I am lovingly reminded of the agreed terms!   

So I've gotten very creative (i.e.: SNEAKY) with presenting "oatmeal" for breakfast.  There are oatmeal waffles, oatmeal pancakes, breakfast smoothies with left-over cooked oatmeal, and here in this post I give you Coconut & Pecan Granola.  

(Please thank me in the comments for your lovely home aromas after you've baked up a batch!)  :O)   

GLUTEN-FREE  VERSION  LINK:   Gluten-Free UPDATE for Coconut Pecan Granola

5 cups old fashioned oats

2 cups Unsweetened coconut flakes

1 cup pecan pieces

1 cup raw sunflower kernels

1 cup wheat germ, toasted

1/3 cup milled flax seed

1 Tablespoon cinnamon

1/2 teaspoon sea salt

1 1/2 cups brown sugar

1/2 cup water

1/2 cup unrefined, coconut oil

1 Tablespoon vanilla

1 teaspoon almond extract

2 baking sheets (preferred: pampered chef bar pans)

parchment paper

Toast your 1 cup of wheat germ at 375 for 7-10 minutes until golden brown and smelling "toasty".   (DO NOT WALK AWAY from your oven... burnt wheat germ is not a lovely smell.  Ask me how I know!)

In a large bowl mix together oats, unsweetened coconut, pecan pieces, sunflower kernels, milled flax seed, cinnamon and sea salt.  

Combine well. 

In a small or medium sauce pan, combine water and brown sugar.  Bring to a boil for 1 minute.  

Remove from heat.  Add unrefined coconut oil, vanilla and almond extract to the water and sugar mixture.

Add toasted wheat germ to the large mixing bowl of dry ingredients, stir to combine well.  

Last combing step!  Add your sugar mixture to the large bowl.  Combine wet and dry ingredients until mixture is uniform and not clumpy.

Line  2 baking sheets with parchment paper.  Divide 1/2 of the mixture between the baking sheets and level.

Bake in the oven at 250, with your racks evenly spaced, for your first set of 20 minutes.  

Remove both pans and gently remix your granola on each baking sheet.  Replace baking sheet to your oven - SWITCHING THEIR POSITION.  

Bake another 20 minutes, your second set... and... 

REPEAT:

Remove both pans and gently remix your granola on each baking sheet.  Replace baking sheet to your oven - SWITCHING THEIR POSITION.

Bake for your third and LAST TIME!  20 minutes... and REPEAT:  Remove both pans and gently remix your granola on each baking sheet.  

Let cool completely before transferring it to an air-tight container. 

Enjoy this form of "oatmeal" as a quick snack, as cereal with milk, or with your favorite yogurt.  (Definitely makes Non-fat Greek yogurt happier... as well as "oatmeal" traumatized children!!!)

Parchment paper.  

What on earth would life be like without it???

NOTE:  I do not curl my paper "under" any longer.

I have found in my twice-a-week granola baking that I 

prefer them curled UP at the edges of the pans to help keep 

everything on the pan when I stir up the granola every 

25 minutes while baking.

Evenly space your baking racks in your oven... 

Give your baking sheets / bar pans room to breathe and cook.

You will know your granola is done when it is has 

a toasty golden brown color, and smells like granola perfection...

Yes.  I have Tupperware. 

The wedding gift that keeps on giving!  

A large Ziplock bag will keep it happy too!

ADDED  PHOTO  TO  ADDRESS  COMMENTS:

This granola was made after the post using 3/4 brown sugar and 3/4 honey 

to see if there was a difference in getting it to "clump together" a bit more.  

It did... however, in the end, it was not as crisp as it is just using brown sugar.  

There was no big difference in taste other than losing the crispiness of the original post.  

Good, but not my fav.

Click Link FOR:       Gluten-FREE Update for Coconut Pecan Granola


Click Link FOR:      Mama Jo's Recipe Blog TABLE OF CONTENTS

Easter Eggs - "Tie"- Dyed

On a level of 1-10... 10 being most loathsome... Where is your scale for treating boiled eggs in vinegar water and colored tablets?  

Mine?  Well, since you asked, I am inclined to answer around a level 15.  YUP!!!  They are detested.  YUCK!  Please no.  They spill.  They spill on kids.  They spill on the table.  They spill to the floor.  And I forget, how many steps does it take to get it all done?  

A  huge question for you then:  What's the alternative to the awful, terrible, no good little bowls filled with with dye all over my kitchen? 

My fellow repurposing friends, the answer :  "Tie"-Dyed Eggs.  

My discovery of this alternative happened by chance more than a few years ago on my favorite food-blog ourbestbites.com. 

After trying it out, I ventured into the web searching through several other websites with the same idea.  Now, after years of using the same silk pieces until they die (I LOVE MY PUN) out and cycle in new ones, I've got a fool-proof method that works EVERY TIME.  I pinkie promise.  And the best part of all?  Oh my, it is amazing: You get the eggs cooked and colored ALL AT THE SAME TIME.  AMAZING!

Here you go... photos and all.

Required Items:

raw eggs - no more than 12-24 at a time

100% silk ties your husband is done with... or purchased at your favorite thrift store

cotton rags

rubber bands

sewing scissors

very large cooking pot

white vinegar

slotted spoon

large pot or metal bowl

Cut your silk pieces large enough to 

wrap around your egg.  

You may also use strips of leftovers once 

you get down to the ends of  your ties... 

This makes for some pretty surprising eggs!

Wrap your pieces as best you can with the 

FACE of the silk pressing onto the egg shell.  

Getting a rubber band tied 

at the top is best.  

However, your egg will still dye 

without this step, it will just have 

more blank spots.

Once wrapped in its silk piece or pieces, 

wrap with a cotton rag.

(The one pictured is in its 7th year of 

egg dyeing... it is indeed well used.)

With the cotton rag twisted at the top, 

secure with a knotted rubber band as well 

and GENTLY place at the bottom of 

your largest cooking pot.

Repeat until the bottom of  your pot is filled 

with NO MORE than 1 layer of wrapped eggs.

NOTE:  You do not have to fill the bottom of your pot with wrapped eggs to have this work.  

You just don't want to over load the pot and 

have mushy eggs in the end...  :0/

Fill your pot with cold water more than twice the amount over the top of  your eggs. 

NOTE:  That means it's a nearly full pot...

Add 1/4 cup white vinegar.

Bring to a boil.

Let boil at an easy, rolling boil for 12-15 minutes.

Remove from heat.

Place pot next to your sink.

In your sink, run cold water 

into a large pot or metal bowl.

If your tap water is warm like mine in Texas, 

add ice cubes to the final rinse 

of water to make it cold. 

One at a time, gently place cooked eggs into the bowl.  

Keep the water going until the eggs cool enough to handle, 3-5 minutes.

Unwrap (it's like opening a present!)  

and see what you have created...

KEEP  YOUR  SILK  PIECES

Keep your silk pieces and reuse until 

they do not transfer color.

Dry completely on an old towel and 

keep in a dry container.

These are from silk pieces I have had 

for more than 5 years...  

They are still "tie"-dyeing!

Transfer back into egg cartons and refrigerate.

Gift to family, friends and neighbors... 

The Easter Egg 

- especially a beautiful egg - 

is a reminder of the season we celebrate.

- He is Risen

- He Lives 

- He is the true gift that 

we have been given

Happy Easter!

XOXO,   Jo

Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS

2022 with Reagan