Chewy Chocolate, Date, and Pecan Bars

  

 

Ingredients

Crust

• 1 cup (120g) all purpose flour

• 1/2 cup (1 stick) cold unsalted butter, cubed, plus more for the baking pan

• 1/4 cup (49g) granulated sugar

• 1/2 tsp kosher salt

Filling

• 1/2 cup (107g) packed light brown sugar

• 1/4 cup (49g) granulated sugar

• 1/4 cup (1/2 stick) unsalted butter, cubed

• 1/4 cup (84 g) honey

• 2 Tbsp. heavy cream

• 2 cups roughly chopped, toasted pecans

• 1/2 cup chopped, pitted Medjool dates (from 7 or 8 dates)

• 1 tsp. pure vanilla extract

• 1 cup (6 oz.) bittersweet chocolate chips

Directions

1. Preheat oven to 350°F. Coat an 8-inch square baking pan with butter. Line with 2 crisscrossed pieces of parchment paper, buttering between layers and leaving an overhang on all sides.

2. Process flour, butter, sugar, and salt in a food processor until a dough forms, 30 seconds to 1 minute. Press into prepared baking pan. Bake until golden brown, 25 to 30 minutes. Let cool slightly in pan on a wire rack.
   

3. Stir together sugars, butter, honey, and cream in a medium saucepan. Cook over medium, stirring often, until butter is melted and mixture is boiling, about 5 minutes. Reduce heat to medium-low; simmer, stirring often, until an instant-read thermometer reads 236°F to 240°F, 1 to 2 minutes. Stir in pecans, dates, and vanilla.
   

4. Spread filling over crust; sprinkle with chocolate chips. Let chocolate stand until slightly melted, about 10 minutes; spread into an even layer with a small offset spatula. Refrigerate, uncovered, until set, 1 to 1 ½ hours. Using parchment paper as handles, transfer bars to a cutting board. Cut into 24 rectangles.

Make-Ahead and Storage Instructions

Crust can be made up to 1 day ahead; let cool completely, wrap, and store at room temperature until ready to assemble. Store cookie bars in an airtight container at room temperature for up to 5 days. 

 

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Banana, Chia and Cinnamon Pudding

  

 

Ingredients for Cashew Milk: 

1 cup of cashews (not roasted) 

4 cups of water (for soaking) 

A pinch of sea salt 

 

Ingredients for Banana Pudding: 

 

1 cup of cashew milk 

¼ cup of chia seeds 

2 tsp of maple syrup / honey

¼ tsp cinnamon pdr 

¼ tsp of lucuma (a natural sweetener) OR Brown sugar

¼ tsp of vanilla extract 

½ banana 

1 date

Instructions for Cashew Milk:  

Soak the cashews in water for about 6 hours. 

Blend them at high speed until a creamy texture is achieved. 

You'll end up with 4 cups of milk; use one cup for this recipe, and you can freeze the rest. 

 

Instructions for Banana Pudding: 

Mix all the ingredients in a bowl, except for the chia seeds. 

Add the chia seeds and whisk gently for a minute, ensuring that the chia seeds are evenly distributed throughout the mixture. 

Wait a minute, then whisk again. 

The mixture should start to thicken at this stage. 

Place the mixture in the refrigerator for 30 minutes. 

Slice the banana and sprinkle it over the prepared mixture. 

You can also sprinkle a little cinnamon on top.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Date, Cauliflower, and Pine Nut Salad

  

 

Ingredients : 

 

Cauliflower - 1 head (broken up into florets) 

 

Garlic powder - to taste 

 

Salt - to taste 

 

Olive oil - 1/4 cup, 2 tbsp. 

 

Dates - 4-5 large (pitted and diced) 

 

Pine nuts - 1/4 cup + 1 tbsp 

 

Fresh rosemary - 2 tbsp. (chopped) 

Preparations

  

Heat the oven to 200°F (90°C) and prepare a baking pan. Slice the cauliflower florets and spread them evenly over the baking pan. 

 

Sprinkle the cauliflower with garlic powder and salt to taste, and mix well. Drizzle 1/4 cup olive oil over the cauliflower and mix again. 

 

Bake for 10-12 minutes, or until the cauliflower slices are soft and lightly browned. 

 

While the cauliflower is in the oven, heat 2 tbsp olive oil in a skillet over medium-high heat. Add the pine nuts and dates, and toast them for about 4 minutes or until the pine nuts are golden brown. 

 

Remove from heat and set aside. Once the cauliflower is ready, place it on a plate, sprinkle the pine nuts and dates over it, mix well, garnish with rosemary and serve hot or cold. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs  

Dirty Macha

Matcha is a natural green tea that is very popular in Japanese culture but has already spread around the world. This wonderful tea has significant health benefits, plus with the following ingredients that make it "dirty" - in the best sense of the word - it becomes a natural energy drink that is especially effective and healthy: the dates will give you plenty of proteins and B vitamins that help the body produce energy, and the espresso adds a small caffeine boost that contributes to health and alertness.

Ingredients: 

 

1 tsp matcha powder 

 

½ a cup boiling water 

 

½ a cup almond or cashew milk 

 

1 date, finely chopped 

 

¼ tsp cinnamon 

 

¼ tsp honey (for sweetening - optional) 

 

1 espresso shot - An espresso shot is a small, aromatic coffee drink made with finely ground coffee beans and hot water

 

Preparation:  

Mix the matcha powder with a little boiling water until it dissolves, and then add the rest of the water. Boil the chopped dates, honey, and cinnamon in milk until the mixture starts to froth, and mix until its consistency becomes uniform. Then pour the milk mixture into the cup with the matcha and add the espresso. Sprinkle some cinnamon on top and drink your warm, delicious energy drink.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

DRY FRUITS- NUTS BALLS

INGREDIENTS
figs soaked and drained  1 cup in just enough water
dates de-seeded and soaked 1cup in just enough water
almonds 2 tbsp
char-magaz/ melon seeds 2 tbsp
white til roasted 2 tbsp

to coat
poppy seeds /khua-khua 3 tbsp
desiccated coconut 1/4 cup
roast these two till a nice aroma comes and keep aside

METHOD
remove water if any from dates and figs, put in the blender jar, along with nuts and til, blend to a smooth paste, roll into small balls, roll in toasted coconut- poppy seeds well , or you can shape them flat or out in moulds to shape and then coat too. 

this is a very healthy protein, fibre rich, also in minerals dessert, which is easy to make, unlike other Indian desserts which demand a lot of stirring, to give you muscles or shall I say exercise your muscles to lose !

Date & nut block

Date & nut block

Flour 300gm              fat 150 gm                 sugar 150 gm                  ground cinnamon 1 tsp

Chopped dated & walnuts 300 gm          apple puree 1 ½ cups     baking soda ¾ tsp         milk 2-3 tbsp

Method

1)      put flour in a bowl & rub in fat till evenly distributed.

2)      Add sugar, cinnamon, dates & nuts.

3)      Make a well in the centre, add apple puree & mix.

4)      Dissolve soda in milk & add to the mixture, mix well.

5)      Bake in a moderate oven till done. It may take 30- 45 minutes.

Mango & date chutney

Mango & date chutney

2 2/3 cups brown sugar      2 ½ cup white vinegar    2 large green mangoes peeled, seeded & finely chopped

1 tsp ginger peeled & finely chopped        garlic 6 cloves crushed         125 gm dates seeded & chopped      

Raisins 1 cup

Method

Combine sugar & vinegar in a heavy bottomed pan & stir until sugar is dissolved. Bring to a boil & add all the other ingredients. Bring back to boil, reduce heat & simmer until the chutney is very thick (about 1 ½ hours). Pour into sterilized jars. Seal with sterilised lids & store in a cool place