Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too)

Time to ditch that almond poppy seed muffin your having every other morning for breakfast and reaching for this healthier, equally as delicious almond poppy seed granola bar instead! I'm ecstatic about this recipe that I came across from Rachel Ray. You can make a full batch of better tasting (and better for you) than store bought granola bars at home in about 5 minutes. I now have no excuse for buying the preservative filled granola bars at the store =), but after trying these I no longer have the desire to buy the store bought ones either. The possibilities with the recipe are endless! I can't wait for all the variations I'm going to try on these in the future. Here are some ideas ahead of time because I can't resist sharing =):

• Chocolate chunks, freeze dried raspberries and chopped almonds
• Dried apples, chopped, baking caramel pieces (I'd freeze them first then add to oat mixture or press into the top) and cinnamon/nutmeg
• White chocolate chunks, dried cranberries and macadamia nuts
• Lime zest/juice, coconut, coconut extract and chopped macadamia nuts
• Toasted coconut, candied pineapple, chopped macadamia nuts and dried bananas 
• Dried blueberries, chopped almonds, white chocolate chips and almond extract
• White chocolate chips, orange zest and orange juice
• Pretzels, peanut butter and chocolate chips
• Peanuts, peanut butter and freeze dried raspberries (I love the flavors of a PBJ)

That's just a random list, I haven't tested them yet but they are combinations I can't wait to try in the future. If you try them let me know how you like them or let me know of any variations you come up with and love. Have a great day! 

Chewy Almond Poppy Seed Granola Bars
Yields 12 bars


Ingredients:

2 cups quick cooking oats
1 cup Rice Krispies Cereal
1/3 cup (heaping) dry roasted almonds, chopped
1 Tbsp poppy seeds
4 Tbsp butter
1/2 cup packed light-brown sugar
1/4 cup honey
1/8 tsp salt
3/4 tsp almond extract


Directions:
In a mixing bowl combine quick oats, Rice Krispies Cereal, chopped almonds and poppy seeds, set aside. Melt butter in a medium saucepan then stir in brown sugar, honey and salt. Bring mixture to a boil over medium high heat stirring constantly, then reduce temperature to medium low and simmer 2 minutes, stirring occasionally. Remove from heat, stir in almond extract. Pour sugar mixture over oat mixture and toss mixture until evenly coated. With buttered hands, firmly press mixture into a buttered 11 x 7 baking dish. Cover dish with plastic wrap and refrigerate 15 minutes. Cut granola into bars and store in an airtight container at room temperature.


Lemon Poppy Seed Variation


Ingredients:
2 1/4 cups quick cooking oats
1 cup Rice Krispies Cereal
1 Tbsp poppy seeds
4 Tbsp butter
1/2 cup light-brown sugar
1/4 cup honey
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp lemon zest
1/8 tsp salt


Directions:
In a mixing bowl combine quick oats, Rice Krispies Cereal and poppy seeds, set aside. Melt butter in a medium saucepan then stir in brown sugar, honey, salt, lemon juice and lemon zest. Bring mixture to a boil over medium high heat stirring constantly, then reduce temperature to medium low and simmer 2 minutes, stirring occasionally. Pour sugar mixture over oat mixture and toss mixture until evenly coated. With buttered hands, firmly press mixture into a buttered 11 x 7 baking dish. Cover dish with plastic wrap and refrigerate 15 minutes. Cut granola into bars and store in an airtight container at room temperature.


Note: I also tested these with lemon extract and didn't like them as much. The lemon juice did make a softer bar vs. extract so be sure to press them in the pan firmly.


Recipe Source: Inspired by Rachel Ray

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Coconut Lime Ricotta Cookies

Meet a new and exciting, melt in your mouth cookie... Coconut Lime Ricotta Cookies! They are purely divine! To put them in words, just imagine an Italian cookie meets a refreshing tropical or Latin cake doughnut (that was my thought, my husband said they remind him of Alfajore cookies). 
If you want to be a good cook I firmly believe you have to be willing to take risks in the kitchen. It's about stepping out of your comfort zone and trying new things, mixing new flavors. One of my dreams and aspirations is to be a great cook (on the Food Network may I add =), so this recipe is the result of me trying something daring and exciting in the kitchen. I knew it would either be an utter failure or something spectacular. I'm proud to say they turned out to be the later, they are completely spectacular. Someone please tell me, how do I stop myself from eating five at once? The combination of flavors in this cookie may be one that you question with the Ricotta cheese combine with coconut and lime, I myself questioned it (before trying them) but you wouldn't believe how well all the flavors blend together! And don't worry, you don't really taste the Ricotta cheese.  It's not like this is a lasagna cookie. It just gives these cookies a wonderful texture. 
Never tried Ricotta cookies before? Then I must say this is the Ricotta cookie recipe you're going to want to try! 
If you're wondering what to do with the remaining 7.5 oz of Ricotta (if you bought a 15 oz container), double the batch of cookies or make half of a batch of Manicotti.

Coconut Lime Ricotta Cookies
Yields 2 1/4 dozen (25 cookies)


Directions:
2 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter softened
1 cup granulated sugar
1 large egg
7.5 oz Ricotta cheese, whole fat or low fat (this is 1/2 cup + 1/3 cup if you don't have a scale)
3 Tbsp coconut milk
1 tsp vanilla extract
1/2 tsp coconut extract
1 tsp lime zest
1 recipe Coconut Lime Glaze, recipe follows
1 cup toasted coconut (optional)


Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Stir in egg. Mix in Ricotta cheese, coconut milk, vanilla extract, coconut extract and lime zest. Slowly add in dry ingredients and mix until incorporated. Form dough into 2 Tbsp balls each and and drop onto Silpat or parchment paper lined cookie sheets. Bake 15 - 16 minutes. Remove from oven and allow to cool  several minutes before transferring to a wire rack to cool. Cool 30 minutes then spoon a heaping 1/2 teaspoon glaze over each cookie, use the back of the teaspoon to spread glaze over cookie. Before glaze begins to harden and set sprinkle with optional toasted coconut (garnish lightly with additional lime zest if desired). For a set glaze allow cookies to rest for about 1 1/2 - 2 hours, or for a sticky glaze enjoy immediately. Store cookies in an airtight container.


Coconut Lime Glaze


Ingredients:
1 1/2 Tbsp coconut milk
1 1/2 Tbsp fresh lime juice
1/2 tsp coconut extract
1 tsp lime zest
1 1/2 cups powdered sugar


Directions:
Combine all ingredients in a mixing bowl and whisk until well combine.


Recipe Source: Cooking Classy

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Grilled Honey Lime Chicken

This Grilled Honey Lime Chicken is so amazing that it's likely to leave you speechless! Be sure to properly marinate and grill it, don't settle for an hour or two of marinating and follow tips listed at bottom of recipe for properly grilled chicken. In my opinion this chicken is completely phenomenal! I made this recipe because I love chicken for dinner and I wanted a new recipe to add to the rotation. This is an exciting one that I'm certain is going to be made in my home quite frequently. All of the flavors of this simple marinade blend so perfectly together and compliment the chicken amazingly well. If you have leftovers - which is unlikely, they would make an incredible filling for tacos. I hope you love this recipe!

Honey Lime Chicken
Yields about 4 servings


Ingredients:
1.5 - 2 lbs boneless skinless chicken breast halves or chicken thighs
1/4 cup fresh lime juice
2 tsp lime zest
1/4 cup honey
2 Tbsp extra virgin olive oil
1 Tbsp soy sauce
1 Tbsp packed light-brown sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp onion powder
1/4 tsp garlic powder or 1 clove finely minced garlic
1/8 - 1/4 tsp cayenne pepper (optional)


Directions:
If chicken isn't an even thickness then place chicken in a large ziploc bag and seal bag. Using the flat side of a meat mallet, pound chicken to an even thickness. 
Place chicken in a non-reactive dish in a single layer. In a mixing bowl whisk together remaining ingredients. Reserve 2 Tbsp of the mixture in a non-reactive, airtight container in the refrigerator. Pour remaining mixture over the chicken, cover dish and allow to marinate 8 hours or overnight in the refrigerator. 
Preheat grill to medium high heat. Once preheated, brush grill lightly with olive oil. Place chicken on grill and cook (with lid closed) 5-8 minutes per side until juices run clear (cook time depends on the thickness of the chicken, internal temp should register to 160 when done), baste each side of chicken with reserved marinade during the last minute of cooking. For juicier chicken, plate chicken, cover with foil and allow to rest 5 minutes. Serve immediately.
Notes for better grilled chicken: don't flip chicken over and over again, it only needs to be flipped once, and if you like the cross marks as pictured you can flip it a second time during the last minute of cooking. For the mouth watering grill marks brush the grill with olive oil before cooking and then when flipping to opposite side, this also prevents sticking as well. Don't press down on chicken when grilling or poke continuously, this will release the juices and that delicious marinade. Don't overcook or chicken will be tough, for tender chicken cook until internal temperature registers at 160 degrees on an instant read thermometer. Don't lift grill lid more than necessary. 


Recipe Source: Cooking Classy

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Blueberry Cupcakes with Lemon Buttercream Frosting and Blueberry Sauce

Why?? Why do I keep making cupcakes to just have around to temp me so all day long? Well, I love them so I'm not going to stop making them. I guess I'm just going to have to gift them a lot =). 
These cupcakes will basically leave you speechless! I made this recipe because the lemon blueberry combo is one of my new favorites. I'm so proud of the how the results turned out with this recipe (sorry I just have to brag a little about these)! You get a fluffy, moist, blueberry cupcake generously covered with an amazingly delicious, fluffy and flavorful lemon buttercream frosting and then to finish it off its drizzled with a nearly pure blueberry blueberry sauce. Yes, they melt in your mouth! 
P.S. if you're like me you may want to serve them with a side of blueberry sauce. I've never done it with a cupcake before but I kind of served it up like a pancake. I kept drizzling each bite with more blueberry sauce. I just couldn't get enough of it! I should be the new thing in cupcakes if you ask me, cupcakes with a side of sauce for dunking or drizzling.
Good luck stopping at just one cupcake with these...

Blueberry Cupcakes
Yields 12 cupcakes


Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter, melted
2 Tbsp vegetable oil
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 tsp lemon zest (the zest of about 1 large lemon or 1 1/2 small lemons)
1/4 cup sour cream
2/3 cup buttermilk
1 cup frozen blueberries


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In a large mixing bowl, using an electric mixer, blend together melted butter, vegetable oil and granulated sugar until well blended, about 30 seconds. Stir in egg, vanilla and lemon zest. Blend in sour cream. Add in flour mixture alternating with buttermilk in two alternate batches, blending until combine after each addition. Fold in frozen blueberries. Divide mixture evenly among 12 paper lined muffin cups, filling each one about 3/4 full. Bake cupcakes 20 - 25 minutes until toothpick inserted in center comes out clean. Allow to cool completely then frost cupcakes with Lemon Buttercream Frosting and drizzle with chilled blueberry sauce. For best results, serve immediately after drizzling with blueberry sauce. Store in an airtight container.


Lemon Buttercream Frosting


Ingredients:
1/2 cup butter, softened
4 cups powdered sugar
2 - 3 Tbsp heavy cream
2 Tbsp fresh lemon juice
1/2 tsp lemon zest
Yellow food coloring, optional


Directions:
Combine all ingredients in a large mixing bowl, using an electric mixer blend together until smooth and fluffy about 1-2 minutes. Tint with yellow food coloring if desired.


Note: if you don't want the piled high style of frosting (if you don't like a lot of frosting) then half a batch would be enough. Personally I don't normally like a lot of frosting but this frosting is so good that I liked the piled high style for these, plus it made for prettier piping with the blueberry sauce =).


Blueberry Sauce


Ingredients:
2 Tbsp granulated sugar
1 tsp cornstarch
1 1/2 cups fresh or frozen blueberries
1/4 cup water


Directions:
In a medium saucepan, whisk together sugar and cornstarch. Mix in blueberries and water. Bring mixture to a gentle boil over medium heat, stirring frequently. Once mixture reaches a boil, reduce heat and simmer 3 minutes, stirring frequently. Pour mixture into a blender or food processor and blend until smooth (I blended about 30 seconds on low speed in the blender). Cool mixture completely in the refrigerator or freezer before drizzling over cupcakes.


Note: I made this recipe to be more than enough sauce for drizzling the cupcakes. I liked it so much that I piped some of the sauce over the top then I served the cupcake with additional blueberry sauce. I loved it just that much =), but if you don't want that much blueberry sauce then half of the batch listed would be enough. You could always make the full batch and if you have left over you could use it for pancakes, smoothies or drizzle it over your favorite Greek yogurt (or just eat it by the spoonful its basically just pureed blueberries, yum).


Recipe Source: Cooking Classy

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