Tag Archives: Honey

Popcorn Snack Bars

Today without a doubt felt like the longest day of class I have experienced in a long, long time.

It wasn’t anything out of the ordinary, but I think I’ve just been a little more tired and run down than usual from being out of my normal routine all weekend.  We even watched a movie (The Sea Inside) during my first class, which I really liked, but it didn’t help move the day along any faster.

In fact, the only thing that kept me from passing out on my plinth from exhaustion was probably these popcorn snack bars.  Since I knew we were watching a movie, I wanted to bring in some theater treats that would be delish and hopefully leaning towards healthy for some of my friends to enjoy.

Orville Redenbacher to the rescue!

Popcorn Snack Bars Printable Recipe Card

  • 8 C popped popcorn (preferably the plain, healthy, non-butter-flavored kind, if you can)
  • 2 C old-fashioned oats
  • 1 C almonds (or any nut)
  • 1 C raisins (or any dried fruit)
  • 3/4 C honey
  • 3/4 C brown sugar
  • 1/4 t salt

First, pop the popcorn.  You can use regular bags if you don’t have a fancy-smancy Whirly-Pop that you received as a wedding gift from your awesome older sister and her hubs (thanks, Erin and Bruce!).  I used about 1/2 C unpopped corn in 2 T of vegetable oil to pop this batch.

While it’s off popping (not popping off), combine the honey, salt, and sugar in a small saucepan and bring to a boil.  Stir until all the sugar is dissolved, then remove from the heat.  Next time I make this recipe, I’m going to try using straight honey with no added sugar.  I’ll let you know how that goes.

In a gigantic bowl, combine the popcorn, oats, fruit, and nuts.  Make sure to pick out all the unpopped or partially popped corn so none of your friends or family break their teeth (but if they do, I know a dentist-to-be…).  Pour the honey syrup over the top, and stir it all up.  Use a giant spoon (and let’s be honest, it’s going to get all over your hands), to make sure everything gets covered in the sweet stuff.

Grease a 9″x13″ pan (I used spray canola oil), and dump the popcorn mixture right in.  Use your hands to press it down firmly (you may have to get your hands the slightest bit oily to do this without sticking).  If you are crazy like me, you can press some white (or regular) chocolate chips leftover from your zucchini brownies into the top of half this mixture.  Yum.

Refrigerate for an hour or two before cutting.  That’ll make it easier to slice ‘n’ dice–but the bars themselves don’t have to be served cold.

These are kind of like a fiber-filled and nutritious version of a rice krispy treat.  Even without the marshmallow, they still have that admirable sticky and pull-apart texture of a rice krispy treat.

The honey flavor is definitely the best part of these bars.  With the slight crunch of popcorn, the chewy and honey-soaked oats make these totally hearty.

And delicious.

Definitely delicious.

Also, check out our CSA box number eight!  I’m super excited for the content of this week’s box–looks like I get to have some fun with flavor and get away from salads for a little while. 

Driving home from picking out the box was amazing–the dill and garlic was so aromatic even from the back seat that I know I’ll be dreaming up soups for at least a week.

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Filed under Desserts, Snacks

Royal Honey(moon) Wheat Scones

I’m a little late for the royal wedding, I know.

I also didn’t watch it (but I kinda wish I did).  So when the urge struck me to bake, I decided to make some scones.  Honey-ey and wheat-ey ones.

And then I named them after the royal honeymoon.

Aside from their delightful taste, a nice thing about this recipe is that it only makes 6 hearty-sized scones.  A lot of times when I bake I suddenly realize I have 5,843 muffins or 635 cookies that are just begging me for some lovin’.  And really, I only was craving one or two cookies.  So if you want lots of scones, either halve the size of each scone or double the recipe (or both!).

Royal Honey(moon) Wheat Scones (adapted from In Great Taste by Evelyn Lauder)

  • 1 1/4 C whole-wheat flour (I used 1 C whole-wheat flour and 1/4 C buckwheat flour)
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/8 t salt
  • 1/2 C water
  • 3 T honey
  • 1 T olive oil
  • 1 T vanilla extract

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.  In a medium bowl, mix all the dry ingredients.  Add the rest of the ingredients and stir “vigorously” (the recipe says so!) until combined.

As you can see from my “ingredient” picture, I started off making barley flour, but my grinder wasn’t feeling up to the job so I switched to buckwheat/whole-wheat to save myself some time and energy.

Let the dough rest for a few minutes, then pat out on a floured surface into a circle about an inch thick (I told you, these are hefty scones!).

Using a glass or biscuit cutter, cut into rounds.  Reroll the scraps, and cut again.  I had exactly enough dough for six big fat scones.

Place them on the parchment paper and stick ’em in the oven for 10-12 minutes until golden brown.  Let them cool on a wire cooling rack.  If you have been cooking for years and somehow still don’t own a wire cooling rack, find some other adorable gadgets to cool the scones off on.

These were 4/$1 at a garage sale I went to a few years ago.  Score.

Enjoy these scones with a warm cuppa tea or coffee.  Or…just eat them plain!  They are faintly sweet with the honey and have a light nutty taste.  They are also surprisingly fluffy for something made with all whole-wheat flour (hello one whole tablespoon of baking powder).

Oh and…Got Milk? (Thanks for the mugs, Dad!)

And if you haven’t had enough Henry updates lately (because how can you have enough Henry updates?), here’s a nice montage of him lounging around in his ultimate favorite spot of all time–inside a cardboard box.

Any cardboard box.

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Filed under Breakfast, Desserts