Truffled Tomato Basil Stacks

If this recipe could sing, it would sound like a choir from the most angelic place on earth.  Who doesn’t love fresh wholesome ingredients?  Who doesn’t LOVE heirloom tomato, zucchini & basil?  And most of all who isn’t in love with truffle salt? I know this blog is mostly about oatmeal but I had to share this recipe, it’s that good.

Please try this at home.

Serves 1-2

Ingredients:

• 1 large heirloom tomato or 2 smaller ones
• 1/4-1/2 cup oil-free basil pesto from Angela
• 1 zucchini
• basil
• sprouted tortilla (optional)
• truffle salt for garnish

Directions:

Slice tomato into 1/4 inch slices.

Slice zucchini length wise with a mandolin or with a sharp knife (about 1/8 inch thick)

Cut sprouted tortilla into small triangles for garnish.

Start with a two slices of zucchini, side by side and spread pesto on top.  Layer with the largest slice of tomato and add a little more pesto, then another two slices of zucchini, layer pesto and add a smaller slice of tomato. Continue until your stack is the desired height.  Dollop a little more pesto on top, add sprouted tortilla triangles and a basil leaf.  Sprinkle with truffle salt.

You will fall in love with this and almost immediately wish you had made more…

Hallelujah Summer!

Check this out on Weekend Wellness too!

Om,

Renata

Strawberry Anzac!

Anzac cookies are probably one of my favorite cookies! The richness of coconut, the depth of Lyle’s golden syrup all held together with oats, flour and sugar…oh yeah, and your favorite non-dairy butter too! How incredibly delicious this mixture is.

All I can say is THANKS AUSTRALIA for coming up with a perfect cookie.  Australians call these cookies biscuits and they were developed during the first World War for the soldiers.  They were perfect for travel because they do not contain milk or eggs, which means the soldiers had a yummy way to have sustenance while away.

The one secret ingredient is Lyle’s Golden Syrup.  I found mine at a local store that has an international section.  Look where you might find ingredients from the UK, you will likely find this sweet gem.

There’s only one way it could get better…add fruit! So which fruit goes well with coconut and oats? My pick is strawberry. I originally planned on making homemade strawberry jam but then got impatient (big surprise for those who know me) and bought a jar of organic strawberry preserves instead. I suppose that for this recipe you could use homemade jam and it would add another layer of deliciousness.

I made two versions of this mixture:

1. Strawberry Thumbprint Anzac Cookies
2. Strawberry Anzac Crumble

Strawberry Thumbprint Anzac Cookies

These cookies are sweet, rich and the texture is a little chewy, a little soft…and A LOT delectable.

The recipe is fairly straightforward:

1 C rolled oats
3/4 desiccated coconut (I use unsweetened)
1 C white flour
1 C sugar
125g (4oz) Earth Balance (1 stick)
2 T Lyle’s golden syrup
1/2 t baking soda
1-3 T water
1 10 oz. jar of strawberry jam or preserves

Directions:

Preheat oven to 300F

1. In a big bowl, mix oats, flour, sugar & coconut together.
2. In a little bowl, melt syrup and butter together.
3. In a baby bowl, mix soda with 1 T boiling water. Add to melted butter and syrup. Then add that to the dry ingredients. Mix together, add a little extra water if it seems really dry.
4. Place 1 T of mixture on parchment paper lined cookie sheets (allow room for spreading). Flatten with fingers just slightly and add a small spoonful of jam to the top of each cookie. Sprinkle with coconut as a garnish if desired
5. Bake for 20 minutes, checking periodically. These cookies have a tendency to brown really fast.
6. Let cool completely and devour.

Strawberry Anzac Crumble

Ok – this recipe was stumbled upon by mistake but will certainly be resurfacing in my house as a favorite. First make a batch of the Anzac cookie dough and gather any ramekins (I used 8-10 oz. ramekins). Depending on how large your ramekins are and how much jam you use, the measurements will vary. Have fun

Ingredients:

1 batch of Anzac Cookie Dough
Strawberry Jam
Dessicated coconut for garnish
Fresh strawberries (about one strawberry per ramekin)

Directions:

Preheat oven to 300 degrees

1. Prepare one batch of Anzac Cookie Dough
2. Layer about 1/4 inch of cookie dough in the bottom of ramekin. Press into the bottom of the ramekin.
3. Spread a thin layer of strawberry jam over the dough.

4. Add another layer (about 1/4 inch) of Anzac dough, but don’t press the dough down too much. The mixture will not completely fill the ramekin, but it will rise.

5. Garnish with strawberries and coconut.
6. Bake for 20-40 minutes depending on how gooey and delicious you like your crumbles. About 30 minutes will get you a nice browned edge with a soft berry-licious center.
7. Let cool, it will stay hot for quite some time. Enjoy…

Dig in!

Zucchini Carrot Muffins with Cinnamon Crumble Top

These Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy! The recipe was adapted from here.

Muffins:

2/3 cup melted vegan margarine (I use Earth Balance)
2 servings of egg replacer mixed with water (I use Bob’s Red Mill)
2/3 cup white sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup chopped nuts (my favorite are pecans)(optional)

Cinnamon Crumb Topping*

1)Grease and flour 12 muffin cups. Heat oven to 375°F (191°C).

2)In a medium mixing bowl, beat the melted vegan margarine with egg replacer and water, sugars and vanilla extract.

3)In another medium mixing bowl combine the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the bowl containing the wet ingredients from step 2, stirring until well incorporated. Fold in the shredded zucchini, carrots and nuts.

4)Fill muffin cups about 3/4 full with the batter. Sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.

5)Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Makes about 12 muffins.

This recipe can also be found here, if you’d like to rate it!

peanut butter oat blondies

The original recipe came from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

I altered the recipe to include some oats and I substituted chocolate chips for the peanuts.  See my changes in parentheses.

• 3/4 cup creamy peanut butter (I used chunky)
• 1/3 cup vegetable oil
• 1 cup brown sugar
• 1/4 non-dairy milk (I used soy milk)
• 2 teaspoons vanilla extract
• 1  cup all purpose flour (I used 1/2 cup AP flour + 1/2 cup oats)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/3  cup peanuts (I used half a bag of chocolate chips)

Preheat oven to 350 F. Lightly grease a metal 8×8  baking dish.

In a mixing bowl, use a fork to vigorously mix  together peanut butter, oil and sugar. Stir in milk and vanilla. Stir in  flour, salt and baking powder. Once you get the flour somewhat mixed  in, it’s easier to just use your hands to knead the dough until soft. It  will be very very thick and won’t spread on its own. Transfer to baking  pan and press it into place. Sprinkle on the peanuts and lightly press  them into the top.

Bake for 22 to 25 minutes , the edges should  be just barely coloring. The top will appear soft, that’s okay. Remove  from oven and cool completely before slicing.

Yields 12 Blondies

fried plantains

Ingredients:

1 C cooked old-fashioned oats
1/2 plantain
1 T coconut oil
1 T agave

Directions:  Cut plantain into 1/4 inch slices.  Heat oil in a frying pan over medium-high heat. Add plantain one piece at a time, and let fry on one side until it is golden brown on the bottom (usually a few minutes).  You may need to turn your pan down to medium.  Flip plantain pieces and cook on other side.  When both sides are browned well, remove from heat and let cool on a wire rack with a paper towel (to soak up excess oil).

Add agave to bowl with oatmeal and mix well.  Add plantain pieces, enjoy!

Om,
Renata

mOMent: Plantains will always remind me of my trip to Costa Rica to get married.  Such good memories can be experienced through food.  What are some of yours?

easy homemade granola

This is one of the best recipes I have ever had.  It was so good that my husband was a little upset when I gave away our last bag of the granola to visiting family members.  I have to admit that I used this recipe because one of the recipe maker’s names is Renato…It was a sign, right?

Adapted from:  http://www.amateurgourmet.com/2009/01/easy_homemade_g.html

Easy Homemade Granola
from “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito

Ingredients:
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey (I used brown rice syrup)
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds
1/3 cup whole hazelnuts
1/3 cup golden raisins (I used thompson raisins)
1/3 cup dried cherries (I omitted these, as I had none in the house)

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola…

Om,
Renata

mOMent: Sharing is caring…remember that old adage?  Who can you share with today?  What will you share?

Ren-oaty Granoly Cookies

I decided to re-create a cookie I once had in Sonoma from a cute little coffee shop.  It was this fantastic oat-based cookie with honey and nuts and seeds.  It was filling and tasty, but not vegan.  So I thought I would try it at home with my modifications.  I’m very, very pleased with how they came out.  Please try this at home.

Servings: 24

Ingredients:

2 1/2 C old fashioned oats
1/2 C butter
1/2 C brown sugar
1/4 C brown rice syrup
1 t vanilla
1 T sesame seeds
1 T pumpkin seeds
1 T sunflower seeds
1 T shredded coconut (unsweetened)
1 T ground chia (or flax) plus 3 T water
1/4 C cranberries

Directions:

Pre-heat oven to 375 degrees.

In a large bowl cream butter and sugar together, add brown rice syrup and vanilla until mixed well.

Add oats and salt.  Fold in pumpkin seeds, sunflower seeds, sesame seeds, cranberries and coconut. Mix well.

Finally add the “chia egg” by mixing 1 T ground chia (or flax) with 3 T water.  Add to the mixture and stir completely.

Spoon mixture into well greased or non-stick mini-cupcake tins.

Bake for 25 minutes or until golden brown.  Remove from oven and let cool completely or they may tear apart easily.

Ahhhh…delicious…

Om,
Renata

mOMent: Sometimes creating something out of a dream can be a simple as asking your intuition.  “Hello, intuition?  Yes…nice to meet you, what is the next step in this process?”  You might be surprised by the answer!

Servings: 24

Ingredients:

2 1/2 C old fashioned oats
1/2 C butter
1/2 C brown sugar
1/4 C brown rice syrup
1 t vanilla
1 T sesame seeds
1 T pumpkin seeds
1 T sunflower seeds
1 T shredded coconut (unsweetened)
1 T ground chia (or flax) plus 3 T water
1/4 C cranberries

Directions:

Preaheat oven to 375 degrees.

In a large bowl cream butter and sugar together, add brown rice syrup and

vanilla until mixed well.

Add oats and salt.  Fold in pumpkin seeds, sunflower seeds, sesame seeds,

cranberries and coconut. Mix well

Finally add the “chia egg” by mixing 1 T ground chia (or flax) with 3 T

water.  Add to the mixture and stir completely.

Spoon mixture into well greased or non-stick mini-cupcake tins.  Bake for

25 minutes or until golden brown.  Remove from oven and let cool

completely or they may tear apart easily.

Ahhhh…delicous…

Rate the recipe here

Om,
Renata

mOMent: Sometimes creating something out of a dream can be a simple as

asking your intuition.  “Hello, intuition?  Yes…nice to meet you, what

is the next step in this process?”  You might be surprised by the answer!

lemon bars!

This recipe originally came from here.  Although to make it part of om of the day I had to find a way to put oatmeal in the recipe.  So instead of a cup of flour, I used 1/3 c oats and 2/3 C flour.  These bars are absolutely going on the “make it again” list.

lemon bars

Crust Ingredients:

1/2 cup non-hydrogenated, non-dairy butter, at room temperature
1/4 cup confectioners’ sugar
1 cup unbleached all-purpose flour (1/3 C oatmeal,  2/3 C flour)

Filling Ingredients:

1/2 cup silken tofu (soft or firm)
1 cup granulated sugar
Zest from 2 lemons
1/3 cup fresh lemon juice (2 to 3 lemons)
2 Tbsp unbleached all-purpose flour
1 tablespoon cornstarch
Confectioners’ sugar, sifted

Directions:

1. Preheat the oven to 350 degrees
2. Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour
3. To make the crust, cream the butter and confectioners’ sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together
4. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned
5. Remove crust from the oven and place on a wire rack to cool while you make the filling
6. To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute
7. Add the granulated sugar to the tofu, and blend until nice and smooth
8. Blend in the lemon zest, lemon juice, flour, and cornstarch
9. Pour the filling over the baked shortbread crust and bake for about 20 minutes, or until the filling is set
10. Remove from the oven and place on a wire rack to cool – if the filling isn’t completely set, it will set as it cools
11. To serve, cut into squares or bars and dust with the sifted confectioners’ sugar

Om,
Renata

mOMent: Supportive friends are essential to living a life to its potential.  Take 5 minutes today to reach out and connect with a friend, and do the same the next day…According to the latest research, create connections in your life, and you’ll live longer and happier…

veganized King Arthur oat bread

cranberry oat bread

This recipe came from the King Arthur website.  I have put my changes in italics.  Overall the recipe was super easy to follow and fabulous to eat.  Something else that I had not done in the past was use a mixer to knead the dough…Wow!  It was so much easier.  Of course, I knew this before, but really if you plan on making bread often I highly recommend investing in a counter-top mixer.  You’ll be glad you did.

Ingredients:

3 cups King Arthur Unbleached Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine (I used Earth Balance)
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey (I used brown sugar)
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk (I used almond milk)
3/4 cup raisins or currants (optional) (I used dried cranberries)

*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.

Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it’s smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk. Shape as directed below.

Bread Machine Method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.

Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 45 minutes to 1 hour, till it’s crested 1 to 2 inches over the rim of the pan.

Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Yield: 1 loaf.

Om,
Renata

mOMent: Another reason to make bread is the delicious pay-off when all is said and done.  There’s nothing more rewarding than enjoying the fruits of your labor.  Think back to a time when you were able to enjoy the result of something that you created, remember how it made you feel.  Ready to do it again?

candied hazelnuts

candied hazelnuts

These will surely be a hit in your home, they can be used in your om of the day, on salads or simply to munch on as a snack.

The recipe

is adapted from here.

Ingredients:

3 tablespoons grapeseed oil
6 tablespoons agave nectar
2 cups hazelnuts (de-skinned)
½ teaspoon celtic sea salt
½ teaspoon cinnamon
½ teaspoon nutmeg

1. In a large skillet, heat oil and agave until bubbling
2. Add pecans and stir until they are well coated, then mix in salt and
seasonings
3. Cook for 4 minutes, then remove pan from heat
4. Place nuts on a parchment lined baking sheet
5. Place sheet in a 400° oven and roast for 4 minutes, remove from oven
and cool completely

everything oatmeal cookies

This recipe was originally from a VegNews recipe. The only alteration I made was that I added more salt (because I like my cookies salty).  They were a huge hit!

Makes 8 large or 16 small

What You Need:

* 1 cup whole wheat pastry flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2/3 cup unbleached sugar
* 2/3 cup non-hydrogenated shortening
* 2 tablespoons molasses
* 1/2 teaspoon vanilla
* 1 tablespoon flax meal + 3 tablespoons water mixed together
* 1 cup rolled oats
* 2/3 cup dried cranberries
* 2/3 cup chopped pecans
* 1/2 cup chocolate chips
* 1/4 cup unsweetened shredded coconut

What You Do:

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a thin layer of oil.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, cream together sugar and shortening. Add molasses, vanilla, and flax mixture to creamed shortening and mix well. Combine the dry ingredients with the wet and mix together.
3. Fold in oats, fruit, nuts, chocolate chips, and coconut. If dough is too stiff to stir, add as much as 1 tablespoon of water.
4. Measure cookies out with a heaping tablespoon and flatten slightly. Bake for 12 to 14 minutes or until lightly brown at edges. Store in a covered container to keep chewy.

Om,
Renata

mOMent: If all possibilities were available to you today, what would you choose?

caramel almond butter

caramel

Caramel and anything go together in my world.  So why not make my own flavored almond butter?  This recipe is pretty easy if you have all of the ingredients on hand, and yummy to boot!

Ingredients:

1 C cooked old-fashioned oats
2 T caramel
2 T almond butter
2 T slivered almonds

Directions:

Combine almond butter and caramel in a small saucepan over low heat.  Stir until well mixed and the consistency of a paste.  Stir oatmeal and caramel almond butter mixture together, add slivered almonds.   Swirly and sweet!

Om,
Renata

mOMent: Pace, momentum, beat, tempo.  All of these have what in common?  Rhythm.  When we are in alignment with the natural rhythm of our environment things happen naturally, easily and with ease.  Take a moment to notice the natural pace of your surroundings.  Are you in sync?

almond joy

almond joy

Ingredients:

1 C cooked old-fashioned oats
1/3 C slivered almonds
1/3 C shredded coconut (unsweetened)
1 T coconut oil
1 T agave syrup
1/4 t coconut extract
1/4 t almond extract
chocolate chips for garnish

Directions:

Heat oil and agave in saucepan  until melted over low-medium. Add almonds and simmer for four minutes.  Lower heat and add coconut and almond extract, stir well. Add shredded coconut and stir well, remove from heat.  Add mixture to oatmeal and garnish with a few chocolate chips.  Oh joy!

Om,
Renata

mOMent: According to some people, the emotion of joy has the highest frequency of all emotions.  Today be joyful, do your activities with joy, work with joy, relate to others with joy, bring joy to the world around you.  Even doing one simple act, with joy in your heart, can change your world…

peanut buttery, crispy crunchery

Ingredients:

1 C cooked old-fashioned oats
2 T peanut butter
2 T maple syrup
1/4 C pistachios (or any nut you prefer)
1/2 C puffed rice cereal
salt to taste

Directions:

Combine maple syrup and peanut butter in a small saucepan.  Stir over medium heat until bubbling and smooth, add rice cereal and pistachios, remove from heat. Stir mixture until all ingredients are well coated and stir half of the mixture in with oatmeal.  Use the other have as garnish.

Peanut buttery, crispy crunchery!

Om,
Renata

mOMent: Peanut butter usually comes in jars that are crunchy or smooth.  Which do you prefer? Can it be said that you like the same option for your life?  Do you like things a little “crunchy”, with adventure and ruggedness?  Or, do you prefer a more mellow approach?

amazonian accolades

yacon

This om of the day has some interesting and rare ingredients that we came across.  The Sancha Inchi Sweet seeds are an earthy, nutty flavor with a touch of sweetness.  The yacon is a slightly sweet, chewy fruit.  Together they make a great combination. Have fun!

sacha inchi

Ingredients:

1 C cooked old-fashioned oats
1/4 C TerrAmazon Sacha Inchi Sweet
1/4 C Yacon slices, dried and chopped
1 T butter
1 T agave
sprinkle of cinnamon
salt to taste

Directions:

Heat agave and butter together in a saucepan until butter is melted, add yacon and cook for a few minutes.  In a bowl add oatmeal and Sacha Inchi Sweet.  Add yacon mixture to oatmeal and mix well.  Serve with a little sprinkle of cinnamon on top!

Om,
Renata

mOMent: South America has so many wonderful treats that have yet to be discovered.  Many explorers have traveled through the rainforests and mountains ranges of the beautiful continent and there is still so much to be found.  What do you like to explore?  Are you a mental explorer, or do you prefer to be “out of your mind” and outdoors?  Or perhaps a completely different option…

crunchy punkin’

Pumpkin granola and pumpkin butter are at the core of this recipe.  Remember to eat your oatmeal right away or the granola won’t be as crunchy…and that’s part of the appeal to this om of the day…

Ingredients:

1 C cooked old-fashioned oats
1/2 C pumpkin granola
2 T pumpkin butter
1 t butter
pinch of cinnamon
salt to taste

Directions:

Mix pumpkin butter, butter and granola in the bottom of a bowl.  Add oatmeal and mix well.  Sprinkle with cinnamon and salt for flavor and garnish! Crunch it up!

Om,
Renata

mOMent: Punkin’ is what my Grandpa fondly calls me.  I love it!  Is there some special name that a favorite person calls you?  What is it?  Today, let that person know how much it means to you.

creme caramel

Ingredients:

1 C cooked old-fashioned oats
6 caramel chews
1 T water or cream

Directions:

Heat 4 chews in saucepan with water or cream (I used coconut creamer) until liquid. Mix with oatmeal.  Break remaining 2 chews into pieces and garnish oatmeal.  They will start to melt and become oh so gooey and delicious, like little prizes in your breakfast!

Om,
Renata

mOMent: Sweet, velvety and smooth is how I like to describe a perfect caramel chew.  If it melts in my mouth…even better.  But here’s something to chew on:  What could use a little smoothing over in your life, and how can you begin to make that happen?

slow as molasses

molasses

This om of the day is inspired by molasses cookies, which are strong in flavor and a little on the sweet side. This one is for serious molasses lovers!

Ingredients:

1 C cooked old-fashioned oats
1/4 C molasses
1/4 C raisins
1 t grapeseed oil
1/8 t ginger
1/8 t cinnamon
1/8 t cinnamon

Directions:

Heat molasses, spices, oil and raisins in a saucepan until warm and well combined.  Add to oatmeal, you may not want all of the mixture because it is very strong…

Om,
Renata

mOMent: Sometimes taking things slowly can be a positive and beneficial experience.  It can give you the time and perspective to synthesize any given situation.  What in your life could use a little more time and attention?

cashew ‘n chocolate caramelitas

carmelitas

These bars are chewy, gooey and irresistible.  Adapted from this recipe, I used homemade caramel chews, bittersweet chocolate and chopped cashews.  This is perhaps a more decadent way to get in your om of the day…

36 bars

Ingredients

Crust
2 C all-purpose flour
2 C rolled oats
1 1/2 C brown sugar
1 t baking soda
1/2 t salt
1 1/4 c Earth Balance, softened

Filling
12 oz thick caramel sauce (I used homemade caramel chews, click here for the recipe)
6 oz semi-sweet chocolate chips (1 cup)
1/2 cup chopped cashews

Directions

1.      Heat oven to 350*.
2.      Grease 13×9 inch pan.
3.      In large bowl, blend all crust ingredients at low-speed until crumbly. (I used my hands)
4.      Press half of crumb mixture, about 3 cups, in bottom of greased pan.
5.      Reserve remaining crumb mixture for topping.
6.      Bake at 350* for 10 minutes.
7.      Meanwhile, in small saucepan heat caramel until fluid.
8.      Sprinkle warm crust with chocolate chips and nuts.
9.      Drizzle evenly with caramel; sprinkle with reserved crumb mixture.
10.      Return to oven and bake an additional 18 to 22 minutes or until golden brown. (Mine took an extra 10 minutes)
11.      Cool completely.
12.      Refrigerate 1 to 2 hours or until filling is set.
14.      Cut into bars.
15.      Enjoy!

mOMent: Modern machinery has taken the place of doing many things we used to do by hand.  Is there anything that you prefer to do by hand? Why? And, what do you get out of doing things in this way?

soft caramel chews

soft caramel chews

– makes eighty-one 1-inch caramels –

Ingredients
1 C golden syrup
2 C sugar
2 C creamer
1 T plus 1 t pure vanilla extract
3 T Earth Balance

Equipment
A 9-inch square baking pan
Candy thermometer

Procedure

Line the bottom and sides of the baking pan with greased. Combine the golden syrup and sugar in a heavy 3 or 4-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, heat creamer in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.

cookin' caramel

When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.

Remove the pan from the heat and stir in the vanilla extract. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.

Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife.  Wrap each caramel individually in wax paper or cellophane.