Crafty in the Kitchen

The best purchases over winter break were probably the following:

Then I received an abundance of Starbucks k-cups for my keurig.

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I have become addicted to the Starbucks Peppermint Mocha’s and now I can make my own, anytime I want to. That’s exactly what I’ve been doing too.

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I also made some homemade granola bars the other day. They were more granola than bars because they were extremely crumbly. I think it was the type of oats I used and I should have refrigerated them instead of leaving out at room temperature. I’ll probably be experimenting with the recipe to make them stick because the taste was incredible.

I used the recipe from melskitchencafe.com and added to it

Ingredients:

4 tablespoons butter
1/4 cup honey (I used agave)
1/4 cup packed light brown sugar
2 cups quick cooking oats (I’m not sure if these were quick rolled oats, but it says if you have rolled oats to put them in a blender/food processor)
1 cup rice krispies
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips (I used regular size)

Additions:

I also added about 1/4 cup chunky peanut butter and 1/2 cup coconut flakes, then about 1/2 tablespoon cinnamon

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Directions from the website:

DIRECTIONS:
Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don’t have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that’s all you have, just pack the granola bar mixture into a smaller portion of the pan – the mixture doesn’t spread so that should work fine.

In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.

Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn’t pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.


Q: What are your favorite things to make in the kitchen?

Q: Are you a Starbucks fan?


Don’t forget to enter the Injinji Performance 2.0 giveaway, it ends next Wednesday January 30th!

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