Game Day Chocolate Cookie Bars

bars up close
I understand some big Yabba-dabba-do game is around the corner. I will not be watching, except for the commercials, but I do intend to imbibe in the spirit of the day. And by that I mean snack. So I’m posting a rich, chocolaty bar that can be whipped up in minutes, then baked to gooey perfection. Only six ingredients. Perfect if you’re needing to bring a quick treat to a game, to a church potluck, to friend in a crisis, whatever.

chocolate layer is creamy

drop batter

First a disclaimer – this is a treat. There are no ancient grains in it. It is not vegan or gluten free. Sorry!
You will use a cake mix. Find an organic one if that settles your mind, but that’s totally unnecessary. This is an old fashioned naughty, nummy bar recipe. Let’s dive in!
baked and done
Ingredients For Game Day Chocolate Cookie Bars

1 white or yellow cake mix
2 eggs
1/3 cup canola oil (or coconut, if you prefer)
1 can (14 oz) sweetened condensed milk
1 cup dark or semi sweet chocolate chips (now we’re getting to the good stuff.)
1/4 cup butter, cubed (1/2 a stick of butter)

Preheat the oven to 350 degrees
Grease a 9″ x 13″ cake or bar pan
game day bars

Combine the cake mix, eggs and oil in a large bowl with a spoon.
Take about 2/3 of this and press it into the greased baking pan. Do this with your hands. It will remind you of finger painting, gooey, messy. (Don’t be tempted to bake this yet.)
In a microwave safe bowl (glass) pour in the sweetened milk and add the chocolate chips (finally!) and the butter.
Cook 30 seconds at a time until all is melted and then whisk until smooth.
Pour this chocolate goo over the cake mixture that is waiting patiently in the cake pan.
Use a small spoon and drop teaspoons of the remaining cake mixture randomly over the chocolate layer.
If you want, you can use a knife to sort of connect these little cake-like islands. But I didn’t.
Bake 20 – 25 minutes or until lightly browned. Cool before cutting.
Makes 3 dozen or so, depending on how you cut them.
They were still pretty and got eaten in a flash at a church breakfast.

Amaranth with Apples and Walnuts – GF

garnish with nuts

Ancient grains sound so other-worldly. But they are making a comeback. Anyone who follows my blogs knows I love oats as much as a Palamino.

amaranth soaking
Last year I discovered an easy way to have steel-cut oats in just minutes. Now with winter bearing down again, I’m expanding my hot breakfast choices. Because this is one of the grains that’s touted as “high protein,” it seemed a good place to start.

And of course, I added roasted walnuts for crunch and more protein. The apples are the bonus. I found a way to enjoy them without adding more stress to the morning. The night before I steamed them for just a few moments and then turned off the heat and left them covered on the stove. They were perfect in the morning.

bowl with apples

Need to know more about Amaranth? Me too. I discovered that it’s not really a grain. It’s food profile reads more like a seed and it’s a kissing cousin to quinoa, another cereal imposter that has lots of protein and other goodies going for it. The Whole Grains Counsel explained it better than I can:

“Amaranth contains more than three times the average amount of calcium and is also high in iron, magnesium, phosphorus, and potassium. It’s also the only grain documented to contain Vitamin C. Very little research has been conducted on amaranth’s beneficial properties, but the studies that have focused on amaranth’s role in a healthy diet have revealed three very important reasons to add it to your diet.

It’s a protein powerhouse. At about 13-14%, it easily trumps the protein content of most other grains. You may hear the protein in amaranth referred to as “complete” because it contains lysine, an amino acid missing or negligible in many grains.”
Read on. There’s more good stuff in the link. Imagine Cleopatra eating this for breakfast.
amaranth in a bowl

For me, it’s time to get to the recipe. Don’t be frustrated if the directions seem vague. It’s just that there are several ways to make this so I’m giving you options. Make it in the morning, all together. Or begin the cooking the night before and assemble and heat in the morning.

Amaranth with apples and walnuts – 4 servings

1 cup Amaranth
3 cups water
pinch salt

Roasted walnuts
3 apples
2 tsp coconut palm sugar
1 tsp cinnamon
Splash of almond milk or whatever milk you like.

Directions: Soak the grain in the water for a few hours if you have time. It will shorten the cooking time. If not, boil the water and add the grain and salt. Cook until the grain is softened.

If you eating this right away, then add the apples and cinnamon after about ten minutes of cooking. Otherwise, you can make an apple compote and use it as a garnish over the cereal.

Garnish with roasted walnuts, apples and a splash of the milk of your choice.
amaranth done

Apple compote
Wash the apples and core. Cut into small bites.
Put in a saucepan with 1 TBS of water, the palm sugar (or stevia) and cinnamon.
Bring to a boil and cook for one minute. Turn off heat and leave cover on apples. You can do this the night before and leave them on the stove. In the morning, when you warm up a bowl of Amaranth, add a few of the apples to warm them at the same time. Save left overs in the fridge and warm them up the next morning. Perfect.

Food Facts from World War II

As you may know, I am hip deep into writing an historic fiction work that is based on a true story. The working title is: Mending Helen’s Heart. Much of the story takes place in the 1940′s so naturally, I’ve been researching World War II facts, like what people ate and wore and that sort of thing.
Of course the food rationing was much worse in England than it was in the US, but we still had rationing of things like gasoline, sugar, coffee and many other items were just difficult to find.



I’m not trying to throw ice water on our Thanksgiving food fest plans this week, but it may give you pause to see what the adults lived on in the 1940′s. I was stunned. Of course, if they had a scrap of yard, they often raised chickens to supplement their meager rations. And rabbits or squirrels that ventured near them were captured and put into a stew.

If you are interested in reading more, this was a valuable site:

Pumpkin pies just out of the oven

Pumpkin pies just out of the oven

On another site, they showed the typical food for one WEEK for an adult in England during the food rationing:
A typical ration for one adult per week was:

Butter: 50g (2oz) Bacon and ham: 100g (4oz) Margarine: 100g (4oz)

Sugar: 225g (8oz). Meat: To the value of 1s.2d (one shilling and sixpence per week. That is about 6p today)
Milk: 3 pints (1800ml) occasionally dropping to 2 pints (1200ml).
Cheese: 2oz (50g) Eggs: 1 fresh egg a week. Tea: 50g (2oz).
Jam: 450g (1lb) every two months. Dried eggs 1 packet every four weeks. Sweets: 350g (12oz) every four weeks

No wonder they were so thin. The fashions of the day were also cut skimpy to save on fabric and even on buttons and other closures.

On Thanksgiving, wear your elastic-waisted pants and knit shirts. Enjoy the day. We have so much to be thankful for.

Food Facts From the Depression

Yes, I’m writing away on my novel, which I’m calling “Mending Helen’s Heart.” (Who knows what a publisher will call it.) I start the story while our heroine is 10 and it’s 1935 – heart of the depression. She lives in Iowa and I’ve found some interesting food facts while researching this time period:

+ Sometimes poor men only had potato peels in their lunch bucket. Just raw potato peels. Not the roasted and salted ones. Cold slimy peels.
Not the yummy baked fries we make today:

baked fries

baked fries

+ When the price of corn dropped to 9 cents per bushel, it wasn’t worth selling, so many farmers mixed the corn with coal and burned it in their cook stoves.
+ Cook stoves were often the only source of heat for a home.
+ A pound of hamburger was supposed to make 8 – 10 servings in a casserole.
+ When potatoes were plentiful, the children would bring a raw potato to school. There was a large potbellied stove in the corner of the one-room school house. The kids could put their potatoes on the top of the stove and it would cook so they would have it for lunch. No butter or sour cream – just a warm potato.
+ There was so little food that people hunted squirrel and rabbit. If they found a wild turkey, they were very fortunate.

OK, back to Chapter 13. Please wish me well. This story haunts me and I feel compelled to finish it. Peace, Clare

Ps – don’t forget this great recipe for Sweet potatoes and pecans

sweet potato side dish

sweet potato side dish