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Bringing Home the Bakin'

bake my cake and eat it, too

Monthly Archives: June 2011

BHTB is off to camp!  I’ll be in the woods for the next 8 weeks, but stay tuned — I’m sure I’ll find some culinary inspiration while I’m there.

Koci’s Favorite Granola Bars – La Kocinera


  • 1 cup old-fashioned rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 cup nonfat dry milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raw sunflower seeds (I substituted pecans)
  • 1/2 cup raw almonds
  • 1/2 cup dried cherries
  • 1/2 cup dried cranberries (I substituted apricots)
  • 2 eggs, beaten
  • 1/2 cup maple syrup


  1. Preheat the oven to 350 degrees.
  2. Combine oats, flour, dry milk, and cinnamon in a food processor, mixing until finely ground. Add sunflower seeds, almonds, cherries, and cranberries; pulse until slightly chopped, about 10 quick pulses.
  3. Transfer the mixture to a large bowl and stir in the beaten egg and maple syrup. Pour out onto a baking sheet covered with non-stick aluminum foil or cooking spray and cover with a piece of cling wrap. Using your fingers, press down on the mixture to spread it out along the baking sheet to desired thickness.
  4. Bake for about 10 minutes, until lightly browned. After cooling, cut into bars and package in an airtight container and store for several days either at room temperature or in the refrigerator or freeze for several months.


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In my opinion, lemon bars are nothing to get excited about.  Fortunately, this lemon bar is not your average lemon bar.  To start, there’s no chalky, tasteless crust; even better, there’s no filling that is simultaneously lip-puckeringly tart and cloyingly sweet; my favorite part, they’re not drenched in powdered sugar. Instead, the crust is perfectly buttery and crumbly, its warmth only enhanced by the presence of the toasted coconut, and the lemon filling is smooth and delicate.  These bars were not what I was expecting, but let me assure you, I was pleasantly surprised.

Lemon-Coconut Bars – Bon Appetit



  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup sweetened flaked coconut, toasted, cooled
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes


  • 3/4 cup sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon (packed) finely grated lemon peel
  • 1 teaspoon all purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt


For crust:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

Meanwhile, prepare filling:
Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

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