This week shall forever be known as recipe extravaganza week. You see, I’ve committed myself to posting at least five recipes this week.
Maybe even six. If I keep the coffe flowing and the chocolate within reach.
So let’s get this started, shall we?
It’s Secret Recipe Club day. Wahoo! Today I’m introducing you to Ginny, the brains behind Cooking with Chopin Living with Elmo. Ginny is a mother of two young boys just like myself, cooking and baking her way through raising two bundles of non-stop energy. From colic to cookie cutters, she does it all. And by does it all, I means she attempts to do it all, while stepping over two little boys.
Just. Like. Me.
One of the things that I love most about Secret Recipe Club is that it gives me the excuse to make something that I’ve always wanted to try but just haven’t. Something healthy, because I do actually eat healthy. Most of the time. When my sweet tooth isn’t getting the best of me. Which it does often. Like every day.
There, staring me right in the face was the recipe I’ve heard about, really wanted to try, and yet was totally freaked out about it.
Kale chips. I’ve so been wanting to make these. So, I did.
I was so excited, preparing the deep green leaves. Tossing them with olive oil. Sprinkling with sea salt and pepper. Peaking through the oven door, trying to catch them just as they achieved the perfect crispness.
And then, after all of that work. After all of that excitement. I was all like, “meh”.
Me and kale chips, I don’t know. We just aren’t meant for each other. I didn’t not like them. In fact, I couldn’t stop eating them. But all the while I couldn’t decide if I actually enjoyed eating them. Or if they were some sort of new drug that makes you eat it, even if you don’t like it.
So. There I was. With a recipe to share that I wasn’t crazy about. And I just couldn’t let that happen. So I went back to Cooking with Chopin Living with Elmo and found the very thing that had been missing from my life all of these years.
But not just any chocolate.
Chocolate revel bars. They are like a sugar cookie and oat crust topped by this rich, fudge-y, addictive goodness and dolloped with more cookie-oat topping.
It’s…it’s…just pure chocolate cookie bar brilliance.
But I couldn’t just leave it at that. I had to make the recipe by way. Without chocolate.
I don’t know why. But I had to try it a different way. Because I’m like that.
And so the butterscotch revel bars were born. But that recipe, will have to wait. Because I’m evil like that.
Baked kale chips are a healthy alternative to chips.
- 1 bunch large curly kale
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- Preheat oven to 300 degrees.
- Line two large baking sheets with parchment paper or silicon baking mats.
- Wash the kale and dry throughly on paper towels.
- Cut away the center spine from each kale leaf. Discard.
- Cut the leaves into the desired size, keeping in mind that they will shrink when baked.
- Place leaves in a medium-sized bowl. Toss with the olive oil and salt until even coated.
- Place the kale in a single layer on the prepared baking sheets.
- Bake for 20-25 minutes, flipping the leaves every 10 minutes, until all leaves are crisp.
- Cool slightly before eating.
From Cooking with Chopin
Classic chocolate revel bars, a sinful dessert featuring a rich and fudgey filling.
- 3 cups old fashioned oats
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 eggs
- 2 teaspoons vanilla
- 1 (14-ounce) can sweetened condensed milk
- 1 (12 ounce) package semi-sweet chocolate chips
- 2 tablespoons butter
- pinch fine sea salt
- 2 teaspoons vanilla
- Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper. Set aside.
- In a medium-sized bowl combine the oats, flour, baking soda, and teaspoon of the salt. Set aside.
- Using an electric mix on medium speed cream butter for 1 minute. Add sugars and cream until light and fluffy, 304 minutes.
- Add eggs and vanilla, mixing until combined. Scrape down the bowl as needed.
- On low speed, add the oat mixture until just combined. Use a rubber spatula to finish combining the ingredients.
- Pat 2/3 of the oat mixture into the bottom the prepared 9x13 pan. Save the remaining mixture to sprinkle over the top of the chocolate layer.
- Over low heat, in a small saucepan heat sweetened condensed milk, chocolate chips, butter, and salt. Stir until smooth.
- Remove from heat, stir in vanilla.
- Spread the chocolate mixture over the oat mixture in the prepared pan.
- Dot with the remaining oat mixture, pressing lightly.
- Bake for 30-35 minutes. Cool completely on a wire rack. Cut into 24 bars.
Adapted from Cooking with Chopin
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