Friday, September 17, 2010

Twice in one week!

Can you believe I'm blogging again this week!  Amazing. 
What's really amazing is that, after taking an almost two month hiatus, Addy is napping again. She heads to her bed happily and easily now and sleeps for over an hour.  Elena also seems to enjoy a good long afternoon snooze.  This gives me time to straighten up the house and sit down and relax with a nice cup of tea. 
Lately I've been enjoying fair trade loose leaf organic Earl Grey from Arbor Teas with local honey and milk.  Arbor Tea says their packaging is backyard compostable.  I'll let you know in a couple of months if the bag is still in our pile or not.
Earlier this week Addy, Keenan and I made a quick and delicious semi healthy cookie that you see above on my snack plate.  These fruit and oat squares are quick and kid friendly to make and good enough to take with you or serve if you have short notice on a potluck or play date.  We used whole wheat flour and raspberry jam that we made last fall.  Addy is in love with sprinkles so they decorated the crumb topping with sprinkles.

1 cup flour
1 cup oats (it called for quick oats but I only had regular ones)
3/4 cup packed light brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup butter, melted
3/4 cup apricot, cherry or other fruit flavor preserves

1.  Preheat oven to 350.  Grease 9 inch square baking pan.
2. Combine dry ingredients then stir in melted butter until crumbly.
3. Take out 3/4 cup crumb mixture and set aside.  Press remaining mixture into prepared pan.  Bake 5-7 minutes.  Spread preserves on crust and then sprinkle with reserved crumb mixture.
4.  Bake 20-25 minutes until golden brown.  Cool completely before cutting into 16 squares. 

This recipe is from Silly Snacks, Classroom Treats, and Cookie Dough Fun.  We haven't done a lot of cooking out of it but is does have some really cute ideas if that is what you are looking for.  The recipes definitely lean more towards cute than healthy.

1 comment:

  1. yummy - I think I;d like that with Smucker's apricot preserves. BTW, we made some great pancakes this morning with buttermilk, whole grain corn meal and whole wheat flour and molasses. Yummy, with Burnsville maple syrup.