Happy official spring! Getting close to being able to eat garden-fresh food over here, very close. I guess my kale and a few herbs did go all winter, but I’m talking early spring peas, radishes, carrots, etc. For now, I wanted to share a dessert recipe that brings me way back; scotcheroo bars.
My family excelled in bars. They were up there with pies; there’d be at least a pan of bars at pretty much every family function. These scotcheroos were my favorite. I would always try and snatch one right after my mom made a batch, so it would be warm and gooey. By the time they cooled and got more solid, I’d already be craving another. And another. And another. Now I realize that it’s not so good when your blood sugar level surges and your brain gets hooked on sugar. I experimented with my mom’s recipe, and ended up cutting out 3/4 the amount of sugar, using agave nectar instead of corn syrup, and adding hemp seeds, because I love them. My scotcheroos aren’t perfect, but I don’t quite get the crazy sugar spike and addictive aftermath. They’re quick, no-bake, and great to bring to an event or potluck and share for a sweet post-meal treat.
Makes one 9 x 13 pan
- 1 cup agave nectar
- 1/4 cup sugar
- 1 cup peanut butter + 1 additional spoonful (for topping)
- 6 cups puffed rice cereal (I used Rice Krispies)
- 1/2 bag chocolate chips
- 1/2 bag butterscotch chips
- 1/2 cup hemp seeds
- butter for greasing pan
- Pour cereal and 1/4 cup hemp seeds in a large bowl. Grease baking pan.
- Boil agave nectar and sugar together. Remove from heat with first bubbles. Add peanut butter and mix.
- Working quickly, pour nectar/sugar/peanut butter over cereal and mix it into the cereal. Spread gooey cereal into pan, mixing in any remaining dry cereal.
- In a separate pot, melt chocolate and butterscotch chips together over low heat, stirring often. Add the spoonful of peanut butter. Once melted, spread evenly on top of cereal, and sprinkle on the last 1/4 cup of hemp seeds.
- Let cool for a few hours before cutting. 20 minutes in the fridge helps speed up cooling.
Hooray for bars! Leave a comment if you have any favorite bars that remind you of your family. For me, these are it, and this is my spin on them!
I’ve been trying several different smoothie bowls lately, and this one is a super quick go-to pick for me. The trick is to create a thick and consistent smoothie so you can layer the fruit and granola right on top. Simple and delicious blueberry, banana, and cinnamon goodness in a bowl.
- 2 cups Flav-R-Pac frozen blueberries
- 2 bananas
- 1/2 cup plain greek yogurt
- 1/2 cup almond milk
- 1 cup granola
- 1 tsp cinnamon
- Blend frozen blueberries (leaving a few for topping), 1 sliced banana, greek yogurt, and almond milk until smooth.
- Serve into bowl, and top with remaining blueberries, 1 sliced banana, and granola. Sprinkle with cinnamon and enjoy.
You’ve probably been seeing a lot about acai bowls lately..they are hot right now. I used to buy the Sambazon acai berry packets to make smoothies back in the day. I remember really loving the taste of acai, but was confused why people are putting it in a bowl now and making it a big deal. I gave it a shot, bought the Sambazon packets yet again along with some toppings, and actually really enjoyed it. Acai berry originates from the Amazon rain forest, and is rich in antioxidants , fiber, and heart-healthy fats. Acai bowls got big in Hawaii and California, and are now spreading across the U.S. There are so many ways you can make them. Blend the acai (nice and thick) and top with anything like granola, fruit, nuts, seeds, coconut flakes, cacao nibs, or avocado. Here’s my version:
- acai berry packet
- 1/2 cup almond milk or juice
- 1 big scoop of plain greek yogurt
- Pack of each strawberries, blueberries, blackberries
- 2 bananas
- 1 cup granola
- 1 tbsp cacao nibs
- Blend acai berry packet (3.5 oz) with 1/2 cup almond milk, 1 scoop of greek yogurt, 1 banana, and 1 cup of berries. If not yet at desired thickness, add more berries and greek yogurt.
- Serve into bowl, and top with granola, remaining berries, banana, and cacao nibs.
So easy. Enjoy!
avocado crab rolls
Crab! It goes well with avocado in this simple, easy to make hoagie sandwich. Go for it!
- 12 oz crab meat
- hoagie buns
- 2-3 radishes
- 1/2 celery stick
- 1/2 cup chives
- 1 avocado
- 2 tbsp mayo
- 1 tsp dill
- 1 tsp old bay seasoning
- salt & pepper
- If you have a whole crab or crab legs, prep & remove meat. Some guidance: how to clean & crack dungeness crab
- Blend the crab meat, sliced radishes, celery, chives, mayo, squeeze of lemon, old bay seasoning, and a dash of salt & pepper in a bowl.
- Scoop into hoagie bun along with avocado slices. Garnish with chives, and dill seasoning.