Cashew Nutella

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Recipe adapted from Brown Eyed Bakers recipe for DYI: Homemade Nutella:
Cashews were on sale so I substituted the hazelnuts for cashews. Glad I did. It was heavenly, cheaper, and way better than regular nutella. We have been eating it all week on bananas, tortillas, rice cakes and apples. I think this is one of those things I will make and always have in my fridge.


Peanut Butter Granola Bars



Adapted from Super Healthy Kids Blog for Grab and Go Granola Bars:

These are great for road trips or hikes! These taste like real granola bars you buy from the store. The peanut butter is strong in this recipe.

2 cups Rolled oats
1/4 cup raw pepito seeds and sunflower seeds
1/2 cup sliced almonds
1/4 tsp salt
1/2 cup natural peanut butter
1/2 cup honey
1/4 cup maple syrup
1 tablespoon ground flax
3 TBL brown sugar
1 T. coconut oilX


Combine all the ingredients into a bowl. Cover a 9X13 pan with parchment paper.  Spray with baking spray. Spread mixture into pan evenly. Bake at 350 degrees for 20 minutes. Let the bars cool for 2 hours, then cut.

Dried Apples



This was so easy!!!! The only problem is that it takes a lot of apples to yield much dried apples. So…I would use this recipe when you have a lot of apples, perhaps from picking:) and need to use them up.

They were delicious and tasted just like dried apples that you buy at the store. AMAZING!

Good apples

Slice apples into circle shape. Use a small cookie cutter to cut out the core of the apple and make a ring. (An apple corer would work even better, obviously). Lay apple slices on a cookie sheet lined with parchment paper. Apples can be touching, but not laying on top of each other. Bake for about 3 hours on a low heat, about 225 degrees. They are crunchy when they come out, but if you store them in an airtight container, they rehydrate a bit. We like them that way…a little chewy.

Candied Pecans


Recipe from Brown-Eyed Bakers blog for Cinnamon Sugar Candied Pecans:

This is super easy to make and store. Its so handy to have in the pantry. Its a sweet snack fix. Its a great little appetizer to share with company and it goes great on top of salads, ice cream, desserts, etc… I loved having it as if it were a household staple.

Ragnar Race & Homemade Granola Bars

This past weekend, a group of 11 girls and I, embarked on a crazy adventure/race, Ragnar. It is a 2 day, 36 hour, 200 mile race from Cumberland, MD to Washington D.C. It was pretty crazy, hard, and a lot of fun. One important piece of the race=snacks. I made some homemade granola bars for myself and ate a few just before one of my legs of the race.

Granola Bars are a great way to get rid of all those leftover baking ingredients. Also, break bars apart to make granola for your yogurt parfait:)

1 2/3 cup quick rolled oats
1/3 cup sugar
1/3 cup whole wheat flour
1-2 T. wheat germ
1/2 t. kosher salt
1/2 t. cinnamon
2-3 cups of ANYTHING you have or want to put in (I used craisens, m&m’s, and chopped almonds. You can also use dried fruit, coconut, variety of nuts, cherrios, etc…)
1 t. vanilla
3 T. butter
1/4 cup honey
2 T. corn syrup
1 T. water

Preheat oven to 350 degrees and line an 8 by8 in. casserole dish with parchment paper. I LOVE PARCHMENT PAPER!! Meanwhile, mix all the dry ingredients in a large bowl. In a small saucepan, melt butter with other wet ingredients. Heat until melted and combine. Poor over dry ingredients and mix together. Pour mixture into pan and bake for 30-40 minutes. The top should be golden brown. Cool completely. Simply lift parchment paper to remove bars. Cut bars into prefered sizes. Wrap in seran wrap and store in airtight container. I think they last for a good week:)