Posted: November 9th, 2011 | Author: bettybecca | Filed under: Mr. J | No Comments »
Mr. J here. I’m in the process of transferring the blog over to a new domain. Becca seems to enjoy sharing with you the awesome food that I get to eat and the vegetably…yes that’s now a word…vegetably stuff that I don’t. My failure to support her in whatever way I can might mean an end to the deliciousness…sooo we can’t have that, can we?
Getting all the data moved over’s going to take a little work on my part. I insisted on picking up some hosting to go with her shiny new domain so that we could register a few more in the future. Aside from that, it’s just been a while since I’ve done much front-end UI work and server administration so I’m long overdue. We should have a new site and design up and running soon. In the mean time, she’ll still be posting new content here for you to enjoy.
I’m mostly sure that I can probably pull this off…uhh…yeah, sure I can! I’m from the internets!
Posted: November 8th, 2011 | Author: bettybecca | Filed under: Mr. J, Store-bought Remix | No Comments »
Mr. J eats a lot of “breakfast bars.” Sweet and Salty Nut Peanut are his favorite. I decided I wanted to take them on as one of my “Store-bought Remixes” after seeing a recipe on Cool Hunting.
I made two batches: peanuts, peanut butter, and chocolate chips for Mr. J and “trail mix” almonds, almond butter, and dried fruit for me. They were delish!
Ingredients…yep, that’s a biscuit in the background photo bombing the picture.
1/4 cup nut butter (peanut or almond)
1/4 cup honey
1 cup rolled oats
1 cup puffed grain cereal (I used this from Kashi)
1/2 cup nuts, chopped
1/3 cup sweet treat (Like chocolate chips/M&Ms or dried fruit) *
pinch of sea salt
*Raisins would be great. My dried fruit mix had dried cranberries, blueberries, and cherries.
Make the glue: mix the nut butter and honey and warm over low heat. Once it’s incorporated and thinned out, pour over remaining ingredients and mix well. Pour into a baking dish or sheet lined in wax paper or parchment. Use the back of a wooden spoon or your hand protected from the sticky by a small piece of parchment to smooth out the top. Like so…
Turn the block out onto a cutting board and cut into desired-size portions. I wrapped each bar in parchment and sealed in a zip-top bag to keep them fresh.
Notes: They’ll stay fresh for about a week, if they last that long. I used less “glue” than the recipe called for. You can experiment with ratios to find what works for you.
