baking » Living Lou

Blueberry Breakfast Bars

I love blueberries, so when I was assigned Betcha Can’t Eat Just One for this month’s Secret Recipe Club I was ecstatic to find this recipe for Blueberry Breakfast Bars. I mean come on, how good do they sound? The best part about the recipe is how healthy and tasty they are. I loved the fact that they weren’t too sweet, because I don’t know about you, but I can’t stomach sweet treats in the morning.

Other than finding the delicious recipe, I was even more excited when I found out that Katie is a fellow Canadian food blogger! Blogging from the West Coast of Vancouver Island, which I’m sure is one of the most beautiful places in Canada. Many of her recipes, including this one for Blueberry Breakfast Bars are dairy and egg free, which meant that the fact that I had run out of eggs did not impact the making of the recipe. Yay!

I made a few changes to the recipe based on what ingredients I had on hand. The original recipe called for rolled oats and crushed bran cereal, but I just used quick oats and a little more whole wheat flour instead. I also only used baking powder and added in a touch more vanilla because I am a vanilla addict.

Blueberry Breakfast Bars (makes 8 bars)
Recipe adapted from: Betcha Can’t Eat Just One

Ingredients

1 cup whole wheat flour
3/4 cup quick oats
1 tsp baking powder
1/2 tsp cinnamon
2 tbsp flaxseed meal
1/4 cup honey
1/4 cup almond milk
1 1/2 tsp vanilla extract
1 tbsp canola oil
1 ripe banana, mashed
1 cup fresh blueberries

Directions

Preheat oven to 350 degrees and line an 8″ pan with parchment paper.

In a large bowl, combine dry ingredients.

In another bowl combine wet ingredients.

Add the dry ingredients to the wet ingredients and lightly mix.

Fold in the berries.

Press into the pan and bake for 15-20 minutes or until a toothpick inserted into the bars comes out clean.

Allow to cool and cut into bars.

Katie put a nice icing on her blueberry breakfast bars, but I found they were just as good with a dollop of cream cheese.

- Lou

Corn Muffins

Corn Muffins are something that I’ve wanted to try making forever. I’ve always enjoyed them, but never got around to making them. For this month’s Secret Recipe Club I was assigned to Robin’s blog Penny-Pinching Provisions. What I love about Penny-Pinching Provisions is that it’s really all about the food. There are so many recipes that all sound equally as good. I was so lucky to be assigned to Robin’s blog because there is such a large variety of recipes that really, I could have made anything I wanted!

With that said, I had a really tough time picking a recipe because there were so many good ones. I mean, hello – she has over 15 muffin recipes! At first I was planning on making her Peanut Butter and Jelly Muffins (how good do those sound!) but when I saw this recipe I knew that I had to make these.

Corn Muffins (makes 7-9)
Recipe from Penny Pinching Provisions

Ingredients

1/2 cup sugar
1/2 cup margarine
1 cup milk
1 cup flour
1 cup cornmeal
1/2 tsp baking powder
1 tsp salt
1 egg

Directions

Preheat oven to 400 degrees.

Grease muffin tin to line with muffin liners.

Combine all ingredients in a bowl and scoop into muffin tin.

Bake for 20 minutes.

This is seriously, one of the easiest recipes and I found myself baking another batch of these on a Monday night between commercials of a really bad show I’m embarrassed to admit I watch.

- Lou

Holiday Recipes

Can you believe that it’s Christmas again? I swear, each year it comes faster and faster and I become less and less prepared. As in, I just did my Christmas shopping yesterday – 3 days before Christmas. What is everyone planning for Christmas? We’re having some family over as usual, and will be making a turkey and all the fixings and some yummy desserts. Of course, I’m still thinking about a few hors d’oevres to serve before the meal. Now that is planning at its finest my friends!

Christmas is definitely one of my favourite times of the year. It’s so wonderful and happy and festive and fun. I also love ugly Christmas sweaters – I have a wide range and keep adding to my collection each year. I think everyone needs at least one, preferably two or more, ugly Christmas sweaters. I wish I had an ugly Christmas sweater with our little friend Santa peaking in the bottom of the photo above. Now that would be a good one.

Last year my cookie spread wasn’t the greatest because, well, I ate all the cookies before Christmas. Shh. I just can’t help snacking when they’re sitting out there all nice and pretty. This year I made five types of cookies and they were all winners and will all be present in the cookie spread. I promise.

Ginger Molasses Cookies

Chocolate Snow Caps

For me, Christmas is all about tradition. I look forward to my Aunt Mari’s stuffing, and my dad’s mashed potatoes. Christmass Eve always includes watching A Christmas Story and singing carols and the opening of the first gift – a new pair of pajamas. While Christmas is a time for tradition, sometimes there are some side dishes that you can throw into the mix, while remaining traditional they are still a little different and add a nice element to the meal.

Green Beans in Vinaigrette

And then of course you can’t forget Christmas desserts. We usually have two desserts, I’ll make one (always involving chocolate) and my mom makes her trifle which has a gluten free cake base and layers of custard, strawberries and whipped cream. It’s definitely a well loved dessert.

Last year I made a chocolate layer cake with chocolate mousse filling, but there was a dessert which I made earlier this year, the Flourless Chocolate Cake and I just can’t resist making it again. It’s so rich and decadent, and finishing off Christmas dinner with a small slice of flourless chocolate cake is a great way to end an amazing time.

Flourless Chocolate Cake

I’m looking forward to all the delicious food, spending time with friends and family and general feeling of Christmas that will occupy the next few days. Will be back to regular posting in the New Year! If you’re looking for some Holiday tips check out my latest posts on The Kit Stress-Free Holidays, Wellness Gift Ideas and Six Easy Health Tips.

Wishing everyone a wonderful Christmas and holiday season!

- Lou

Cinnamon Swirl Muffins

After those Whole Wheat Pumpkin Muffins a couple of weeks ago I knew that I had fallen in love with muffins again. And you know what this means, they are going to be getting baked in the Living Lou kitchen a lot more often. So when I was assigned the wonderful blog Busy-at-Home for this month’s Secret Recipe Club I was on the hunt for muffins.

Glenda, who is the face behind Busy-at-Home is such an inspiring person. I was so happy to be assigned her blog which is filled with recipes, such as these No Bake Peanut Butter Bars (which I have already made!) She also has great reviews and lots of fun giveaways. What I found the coolest about Glenda is how passionate she is about homeschooling. You may not know this about me, but I’m passionate about many things, so to see someone who is as equally passionate about something she believes in is so inspiring! What it boils down to folks, is that Glenda is a pretty amazing person and I just reading her About page brings a smile to my face.

These Cinnamon Swirl Muffins come out of her Cinnamon Roll Cake I took her delicious sounding cake recipe and adapted it into a Living Lou favourite – the muffin! These muffins are sweet and make a nice snack, not the healthiest, but made with whole wheat flour.

Cinnamon Swirl Muffins (makes 6-8)

Ingredients

1 1/2 cups whole wheat flour
1/8 tsp salt
1/8 tsp cloves
1/2 tsp baking powder
1/2 cup packed brown sugar
1/3 cup milk
1 egg
1 1/2 tsp vanilla
1/3 cup unsweetened apple sauce

Cinnamon Swirl

1/4 cup butter, melted
1/4 cup sugar
1 tbsp whole wheat flour
1 tbsp cinnamon

Directions

Preheat oven to 350 and line a muffin tin with paper liners.

In a large bowl whisk together whole wheat flour, salt, cloves, baking powder and sugar.

In a separate bowl, whisk together the milk, egg, vanilla and apple sauce.

Add the wet ingredients to the dry ingredients, gently mixing. Do not over-mix! Scoop batter into muffin tin.

Meanwhile, in another bowl, combine meltedbutter, sugar, whole wheat flour and cinnamon. Spoon a little over a teaspoon of the cinnamon swirl onto the top of each muffin. Create the swirl using a knife, by drawing it through the batter.

Bake in the oven for 20 minutes or until fully cooked.

Hope you’re having a great Monday!

- Lou

Coconut Topped Brownies

Hi world! Want to know a secret? I’m a little in over my head at the moment, but as a college student, I mean, who isn’t? Want to know another secret? Today, I’ve eaten more chocolate chips than anything else. I don’t think my nutrition teacher would be very please with me. Oh well, my mind is happy and soothed.

You know something that is not a secret? My love for brownies. Seriously, I love them. If brownies were an animal, they would definitely be my spirit animal. Does anyone else remember that spirit animal phase from The O.C? AKA, the time when Summer went to Brown, slightly lost her mind, and then when Seth visits he discovers that his spirit animal is an Otter. This phase of The OC is also remembered, not too fondly, as the steep, downhill, turn for the worst ending of a one time fabulous show. Why am I talking about spirit animals?

Back to brownies, now these are some delicious brownies, perfectly fudgey and topped with coconut which caramelizes in the oven – hello heaven! While I do love to share healthy recipes, sometimes, all you need is a good brownie, or three. If you’re in the mood for some healthy talk, check out my most recent posts on The Kit, but if you’re having a day where brownies are required, please make these.

Coconut Topped Brownies (makes 15)
Recipe by Lou

Ingredients

4 oz semisweet chocolate
2 tbsp butter
2 eggs
1/2 cup apple sauce
2 tsp vanilla extract
1 cup granulated sugar
1 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder

Topping

3/4 cup unsweetened coconut
2 1/2 tbsp melted butter
1/2 cup chopped walnuts
3 tbsp brown sugar

Directions

Preheat oven to 350 and line a 9×13 inch pan with parchment paper.

Melt chocolate and butter in a bowl over a pot of simmering water. Set aside and allow to cool.

Meanwhile, in a small bowl, whisk together applesauce, eggs and vanilla.

In a large bowl, whisk sugar, flour, cocoa powder and baking powder together. Stir in the liquid ingredients. Finally mix in the cooled, melted chocolate. Pour batter into the lined pan.

Prepare the topping by mixing the coconut, melted butter, chopped walnuts and brown sugar together. Evenly spoon on top of brownies.

Bake in the oven for 25-30 minutes. Lastly, place the brownies for 1-2 minutes under the broiler, or until topping is caramelized.

Please enjoy these brownies, I’m going to find out what my real spirit animal is.

- Lou

Blueberry Breakfast Bars

Corn Muffins

Holiday Recipes

Cinnamon Swirl Muffins

Coconut Topped Brownies

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