Foodie Friday

Hi!  It's Foodie Friday!

And it’s been awhile since my last post.  Life and family have been my focus lately and  when that happens some things get pushed to the bottom of the priority list.  Unfortunately, the blog has been one of them.

But yesterday, I got into a baking mood and tried out a couple of new recipes and thought I'd share them with you.  One was a big dud for us.  The kids kind of like it but my husband and I think it’s one that can be put away and never spoken of again.  I will still share it with you here, just because I feel the need to warn you in case you see it on Facebook (which is where I found it) or some other social media site.  Everyone needs to be warned!  See the bottom of this post so you know what to avoid.

And the other was a big hit!  It was such a hit that we nearly finished the entire batch yesterday so I made more today.

Without making you wait any further I will share it with you now…

It's called No-Bake Energy Bites and I found it on Pinterest.  It's from the blog Kristine’s Kitchen.  You can see her full post on the bites here.

  No-Bake Energy Bites

  1/2 cup coconut flakes

  1 cup old-fashioned oats

  1/2 cup brown rice crisp cereal

  1/2 cup ground flaxseed

  1/4 tsp cinnamon

  1/2 cup nut butter (almond, peanut or a combination of the two)

  1/3 cup honey

  1 tsp vanilla

  1/4 cup mini chocolate chips (can substitute dried blueberries or raisins)

  

Toast coconut in a small skillet over medium heat, 4-6 minutes, stirring occasionally and being careful not to burn it.  It’s done when some of the flakes are lightly golden.

In a medium bowl, stir together toasted coconut, oats, brown rice cereal, flaxseed, and cinnamon.

In a liquid measuring cup or small bowl, whisk together nut butter, honey and vanilla.  Pour over oat mixture and stir until everything is well combined.  Stir in chocolate chips.

Chill in refrigerator for 30 minutes.

Use a small scoop, spoon, or your hands to scoop mixture and from into balls.  Store in an airtight container in the refrigerator or up to 1 week.

First batch and different lighting.

* The first time I made these I used cacao nibs instead of mini chocolate chips.  It’s a nice change but because they are bigger they had a tendency to fall out easily.  

I used my  hands to roll the balls but found them very crumbly.  I added a little more peanut butter and less flaxseed and oats the second time I made them.

I definitely recommend keeping them in the fridge as they keep their shape much better than when they are at room temperature.  Especially this time of year.

I also didn't toast the coconut.  I am way too lazy.

Second batch.
They actually look the same together, but the lighting was very different when I took the two pictures.

And here is the recipe to avoid.  If you dare to try it please tell me what you think.  Maybe you can find someway to improve it or maybe you'll like it and it's just us.

  Skinny Chunky Monkey Cookies

  3 ripe bananas

  2 cups oats

  1/4 cup peanut butter

  1/4 cup cocoa powder

  1/3 cup unsweetened apple sauce

  1 tsp vanilla

Preheat oven to 350F.  Mash bananas then add the rest of the ingredients and store and let sit for 20  min.  Then drop by teaspoonful onto ungreased cookie sheet.  Bake 10-12 min.