Deep dish PB&J cookies, delicious breakfast bars - KMSP-TV

Deep dish PB&J cookies, delicious breakfast bars

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Lifestyle expert Ross Sveback joins the FOX 9 Morning Show with some delicious back-to-school recipes and tips.

DEEP DISH PB&J COOKIES

1/2 c. granulated sugar
1/2 c. brown sugar
1 c. (2 sticks) unsalted butter, room temperature
1 c. creamy peanut butter
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 c. oatmeal
1/2 c. flour

Preheat oven to 350. In the bowl of an electric mixer, cream butter and sugars together, scraping bowl to make sure it is well combined. Add eggs, vanilla, baking soda, baking powder and salt – mixing to combine well. Add oatmeal and flour, mix until combined – do not overmix.

Place 1/4 c. batter into each well and spread out using a spatula. Place in oven and bake for 15 minutes, rotating pan if necessary. Remove from oven and allow to cool in pan so you can easily remove them.

Peanut Butter Filling:
1 c. (2 sticks) unsalted butter, room temperature
1 c. creamy peanut butter
2 c. powdered sugar
1/2 c. heavy whipping cream

Place ingredients into the bowl of an electric mixer fitted with the paddle attachment, turn on low until mixture comes together, then turn on high and beat for five minutes. Filling will become light and fluffy.

Fill a piping bag with filling and cut off the tip, pipe a layer of filling into cookie center (reaching the edge). Drizzle with strawberry or blueberry jam and serve.


QUINOA-ALMOND OATMEAL BREAKFAST BARS

2 1/2 c. Quinoa, raw-uncooked

1 1/2 c. Rolled Oats
1/4 c. Roasted, Salted Pumpkin Seeds
1/4 c. Honey Roasted Sunflower Seeds
1 c. Whole, Roasted Almonds
2 c. Almond butter (I prefer Justin's)
1/3 c. Honey
1/3 c. Maple Syrup (I prefer Burton's Maple Syrup)

Combine Almond butter, honey and maple syrup in a liquid measuring cup - then place into microwave to heat up and come slightly pourable. In a separate large bowl combine quinoa, oats, pumpkin seeds, sunflower seeds and almonds - stirring together to combine well. Pour almond butter mixture over quinoa mixture - stirring with a spoon to combine well. Prepare a USA Pans Hot Dog Pan by spraying it with Bak-klene for easy release, then pour in mixture and press into pan. Place them in the refrigerator to completely chill and set up for at least four hours. Cut into bars and wrap, then keep refrigerated.


MONSTER BREAKFAST BARS

1 1/2 cups rolled oats (I use Good Sense)
1 1/2 cups Kashi 7 Whole-Grain Puffs
1/2 cup roasted, salted pumpkin seeds (I use Good Sense)
1/2 cup honey roasted sunflower seeds (I use Good Sense)
1/2 cup unsweetened, flaked coconut (I use Gurley's)
1/4 cup flax seed (I use Bob's Red Mill Whole)
1/3 cup maple syrup (use local)
1/3 cup honey (use local)
1/2 cup creamy peanut butter
1 tblsp vanilla bean paste

Place all dry ingredients into a mixing bowl and stir to combine. Place maple syrup, honey and peanut butter into a 2 cup liquid measuring cup and microwave for 1.5 minutes - stir gently with a small whisk to combine, add vanilla-bean paste. Pour over dry ingredients and stir with a spatula until well combined.

Prep a USA Pans 15X6 inch, New England Hot Dog pan by spraying it with Bak-klene to ensure easy release. Empty mixture into hot dog pan evenly and cover with a large enough piece of parchment paper, press with palm of hand to solidify. I have two pans, so I place a second pan on top of the parchment and push down to make sure it is pressed evenly. Place into the refrigerator to chill for at least six hours. Cut into bars and cover with plastic wrap or a baggie as they are sticky. Makes ten bars - Enjoy!

OATMEAL-WALNUT BANANA BREAD BREAKFAST BARS

1 1/2 cups whole wheat flour
1 tsp salt
1 tsp. baking soda
1 tsp. nutmeg – freshly grated
1/2 tsp cinnamon
1/2 cup butter
1/2 cup brown sugar
6 large, ripe bananas
1 tbsp. vanilla-bean paste
1 1/2 cups rolled oats (I use Good Sense)
1 cup walnuts, pecans or both

Preheat oven to 350 degrees. In the bowl of an electric mixer combine flour, salt, baking soda, spices and butter. Mix on low until combined. Add egg, bananas and vanilla bean paste – turn mixer back on low and combine well. Remove bowl from mixer and add oats and nuts, stirring with a spatula to combine. Pour batter into a hot dog pan and bake for 35 minutes, until brown. Let cool and remove from pan, then cut into bar shapes. Enjoy!

For more recipes and lifestyle tips, visit http://www.rosssveback.com

 

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