A chewy, bendy granola bar inspired by the store-bought Quaker favorites.
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These chewy granola bars are packed with dried fruit and nuts.
Now that it's March, we can start counting the weeks before the first blush of rhubarb hits our markets. It's a time of great anticipation, but also of intense longing and impatience with Mother Nature's scarce offering. Above all, it presents us with the need to get creative with baking ideas. For example, a few weeks ago, I shared a pie made with frozen berries in an attempt to break up the doldrums a bit. Today, I'm jazzed to be sharing another one that thinks outside the seasonal box by marrying apples with tangy and sweet dried fruits.
This variation on apple pie lends some variety in texture and flavor. You can (and should) customize the sweetness, based on the levels of tartness of the apples and dried fruits that you choose.
Many homemade Fig Newton recipes include orange juice with the filling, but if you try a Newton, you'll find the orange flavor in with the cake. To get that same flavor, my Newton dough has a bit of orange zest and a splash of juice too.
This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
Either Kellogg's now manufactures Pop-Tarts using a reformulated recipe or the tastebuds I possessed as a child had not developed enough to distinguish between crap and yum. As a kid, I thought Pop-Tarts represented the absolute pinnacle of deliciousness. I remember each nibble bringing supreme, no, divine pleasure. My adult palate, however, finds every bite a new adventure in disappointment.
When is a PB&J not a PB&J? When you substitute pistachio butter for peanut butter and dried fruit for jam—exactly what is required to make an Italian-approved "PB&J."
This crunchy, sweet granola is studded with toasted almonds, pumpkin seeds, and dried cranberries and peaches. Feel free to substitute any combination of nuts and fruit, or swap the maple syrup for honey. It makes an ideal holiday gift, and...
Lately I have taken to eating raisins and dried tart cherries as snacks. I normally eat lots of locally grown apples and pears this time of year, but for some reason my local markets, Fairway and Citarella, have had little or no local apples. What's up with that? It's apple and pear season in the Northeast, but not at these markets apparently. Normally I hit my local Greenmarkets on Saturday and/or Sunday, but I've been traveling most weekends for the book, so that hasn't been an option.
Before the chillier temps set in and we all start (at long last) on pie, tart and crumble baking, here's how I'll be satisfying my fruit fetish: airy, delicate slices, crisp and almost candied, tinged with just the slightest bit of oven-brown on the edges. Let's make apple chips!
Sometimes, you just have to eat a granola bar. Maybe you want a rib-eye steak, but you're stuck on a wildernessy trail or just at your cubicle, and the rectangular snack is all you got. There was a day when the Quaker Chewys were the leader of the pack. But the granola bar aisle has come a long way, expanding into bars with flax seed, exotic dried fruits (exotic as in, beyond just raisins), and pumpkin seeds (when it's not even October!). We tried about 20 snack bars, in search of the most satisfying ones that didn't just taste like candy. No offense, candy, but this isn't your taste test. Find out which bars were our favorites.
In honor of St. Joseph's Day, a feast day for the patron saint of cabinetmakers, engineers, Canada, and confectioners (which is where the sweets come in), try this recipe for St. Joseph's fig cookies. They're like a better, homemade version of Fig Newtons. The figginess is much less cloying and sticky and gets combined with a nice mix of sherry, orange, lemon, raisins, and walnuts.
"They're moist in a way you don't expect scones to be." [Photograph: Caroline Russock] As far as breakfast pastries go, I'd never really been much of a scone enthusiast. Give me a danish or muffin over a dry, crumbly coffee...
The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. Hundreds and thousands! Photograph from Shenghung Lin on Flickr Drying hachiyas. Photograph from nineblue on Flickr Hoshigaki are tender, succulent, and moist. These are Hachiya (acorn-shaped) persimmons dried the traditional Japanese way—in the sun, with nary a preservative in sight. The taste is intense—concentrated persimmon flavor with honeyed overtones and perhaps the barest hint of cinnamon—but it's definitely the texture that gets to me. Hoshigaki have chewy, almost jelly-like insides that I distinctly remember my mom trying to con me of when I was a kid ("Sweetie, those dried-up persimmons don't look very good, why...