Favorite Friday Recipe: homemade granola bars

Who knew that granola bars were so easy to make?  I decided to try my hand at them for BK's weekday breakfasts and they turned out great.  It's a cost friendly and healthier (you know what all goes in it) breakfast or anytime snack!

Ingredients:

• 1/2 cup natural peanut butter
• 1/2 cup honey
• 1/4 cup brown sugar
• 2 cups quick oats
• 2 cups rice krispy cereal
• 1 cup of your favorite mix ins (I used coconut flakes, raisins, cashews and slivered almonds)

Directions:

• melt peanut butter, honey and brown sugar
• place dry ingredients in a shallow bowl and add the pb/honey mixture
• mix well 
• line a 9x13 pan with wax paper and press mixture into shape
• let cool and cut into bars 

It's such a basic recipe--I definitely recommend the rice krispy/oats mix so you get some crunch.  We'll be experimenting with different mix ins, some healthier like flax seeds, wheat germ, different dried fruits and nuts and some more indulgent--like chocolate chips!

Wishlist Wednesday: Arched bookshelf

Quite possibly the coolest bookshelf ever!  Found here on etsy.

Favorite Friday Recipe: Mushroom flatbread

Using this great no knead dough recipe, I added the truffle mushroom spread I'd been saving since our Paris trip, some coarsely chopped mushrooms and olives and a healthy dose of freshly grated parmesean cheese.  Originally it was supposed to be a side dish but it soon turned into the main event for me.  I can't wait to make this again!

Wishlist Wednesday: a Himalayan goat

This baby goat is on BK's wishlist.  Thank goodness you can't order them online otherwise we'd be in trouble.  More info on this little guy here (he was cloned!)

Around the garden...

Spring is here! (and spring showers as well!) We've been potting little succulents for the patio.

Planting new roses, peonies and ranunculus

And started our vegetable garden! It's going to mainly be a 'salsa' garden this year with Roma tomatoes, Serrano peppers and cilantro.  We added some cucumbers and spaghetti squash for good measure as well.  Can't wait to see how they grow!  Are you doing any planting this spring?

Vintage Monday: wooden puzzles

Here are a couple of fun vintage wooden puzzles I found at a local antique mall.  Both were made in Holland!  Loving the intricate details on this one here...

Working hard or hardly working

As per my new year's resolution, some items I've been working on lately...

Wishlist Wednesday: this little guy

Enough said.

Vintage Monday: Pyrex Terra covered casserole

Found this gem at a local estate sale.  It's a bit scratched up but the inside is pristine.  I really love the pattern--it's a bit more somber than the usual cheerful Pyrex prints but somehow that works. 

Favorite Friday Recipe: Peanut Butter and Jelly bars

The most delicious bar ever!  Recipe from Epicurious, recommended to me by a Fashionism friend.

Ingredients:

• Nonstick vegetable oil spray
• 1 1/2 cups unbleached all purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup smooth peanut butter
• 3/4 cup (packed) golden brown sugar
• 1 stick unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup grape jelly or other jelly or jam (I used strawberry preserves)
• 2/3 cup coarsely chopped salted dry-roasted peanuts (I used oatmeal)

Directions:

• Preheat oven to 350°F
• Line 8 x 8 x 2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan and spray with nonstick spray
• Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl
• Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth
• Add flour mixture; beat on low speed just to blend
• Transfer half of dough to prepared pan
• Place remaining dough in freezer for 10 minutes
• Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer
• Remove dough from freezer; using fingertips, break into grape-size pieces, work in oatmeal (if using) and scatter over jelly layer
• Sprinkle chopped nuts over (if using)
• Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack
• Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.