Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars

 

Found on Pinterest from the website: ivingbeyondmeasure.com/deep-dish-oatmeal-fudge-bars/

I needed something quick and easy for a Super Bowl 2015 party. So of course, I go to Pinterest!! I've got a bunch of boards (www.pinterest.com/CarrieTatem/), but you always have to look around for new things.  Happily I found this! It looks yummy (and is!), quick and easy. What could be wrong with oatmeal cookies with chocolate fudge in the middle in bar form to make it easy. 

I changed a few things as I went along. I like a bit of spices in my Oatmeal cookies, so I added Cinnamon. I would have added some Nutmeg or Ginger, but I'm working in a new kitchen and haven't restocked my pantry. Feel free to play with and add the spices that you like. You can't go wrong with Cinnamon, Nutmeg, Ginger, Allspice.... or even a chili. Then I added more Cinnamon to the chocolate mixture as well. So many spices go great with chocolate, especially Cinnamon. Again you can play, but I would mimic the spices from the oatmeal batter.

I also added 1 cup more of the Oats. I like my cookies chock full of oats and this recipe is moist enough to take it. If you don't like the density from the extra Oats, just use the original 3 cups.

Next I used 80% chocolate instead of a standard semi-sweet (usually 50% range). I don't tend to like as much sugar in my desserts as most people. If you do, then use the semi-sweet chocolate. Since the Oatmeal cookie part has enough sugar in it, the less sweet chocolate should be a nice balance. And the Cinnamon and vanilla will add another touch of sweet to the chocolate.

One of the steps that I would change for the next time is that I would melt the condensed milk and chocolate mixture in the microwave instead of on top of the stove. Because there is so much chocolate in the mixture, there is the possibility that the chocolate might burn. Plus, I think it would just be easier.

  Here is my modified recipe. Enjoy!!

 Ingredients:

• 1 cup butter
• 2 eggs
• 2 cups brown sugar
• 1/3 cup milk
• 2 teaspoons vanilla
• 2 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 4 cups oatmeal
• 1 tablespoon Cinnamon

In a saucepan over medium heat, melt together (or microwave)

• 1 can eagle’s brand sweetened condensed milk
• 1/3 cup butter
• 1 tsp. vanilla
• 1 teaspoon Cinnamon
• 2 cups 80% chocolate

Directions:

• Mix the butter and brown sugar. Add eggs, vanilla and milk. Slowly incorporate the rest of the dry ingredients. Mix well. I prefer using a stand mixer since it’s quite thick.
• Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture, then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs). The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much. Bake for 25 minutes at 350 degrees. Let cool, otherwise it won’t set up and will just run when you cut into it.

ivingbeyondmeasure.com/deep-dish-oatmeal-fudge-bars/

Fe.... Fi Fo Fum

Iron

A chemical element with the symbol Fe (from Latin: ferrum) and atomic number 26. It is a metal in the first transition series.

It is the most common element (by mass) forming the planet Earth as a whole, forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust. (Source: Wikipedia)



No wonder it's so important to our health and well being!

Iron is essential for human life. The human body needs iron to carry oxygen throughout the body, helping in the production and survival of cells (see more). "Iron from the food you eat is absorbed into the body by the cells that line the gastrointestinal tract; the body only absorbs a small fraction of the iron you ingest. The iron is then released into the blood stream, where a protein called transferrin attaches to it and delivers the iron to the liver. Iron is stored in the liver as ferritin and released as needed to make new red blood cells in the bone marrow. When red blood cells are no longer able to function (after about 120 days in circulation), they are re-absorbed by the spleen. Iron from these old cells can also be recycled by the body."  (Source: American Society of Hematology)


I have had Iron-Deficiency Anemia off and on for the last 10 years. It started with heavy periods around Christmas of 2003 due to Uterine Fibroids. The surgery in May 2004, that removed most of a fibroid that was the root of the problem, and a few months of Ponstel help curb the situation. Although my periods were never back to what had been normal for me. With the help of supplements, I was able to get my Iron levels back up. For the next several years I straddled the line of acceptable levels. I became accustomed to the occasional fatigue, especially around the days of my period. This became my new normal.

I even started donating blood again. This initially gave me a false sense of security, but ended up being a blessing in disguise. You see, when you donate blood they do a screening test. I thought it was to check iron levels, but later learned that it only tests the amount of hemoglobin in your blood. So, because I was able to donate I thought that I was OK. This was slowly depleting the storage of ferritin. I would feel fine enough to donate, and would pass the screening test. I still felt fatigue, but again just thought that this was my new normal. Then I began to not pass the screenings. I struggled with this for a bit, but finally went in for a routine physical, where it was discovered that I was anemic again. I started up with the supplements, taking care to eat foods rich in iron. This seemed to work, but I don't think that I was ever back to my old normal.

Then in October 2011, I had a DVT and it was discovered that I have May-Thurner Syndrome (see my story). This had been building up for quite some time. It caused, or at least contributed to, heavy periods again. This and the fibroids. So, I'm back to being Iron-Deficient. I started taking the supplement Pur-Absorb. It is a liquid that can be added to water or juice and has a much higher absorption rate; and because it is a lower dose of iron, the side effects are lower too (No, I'm not getting paid to say this). It has helped tremendously. My doctors and I are still working on figuring this out, the root cause of the problem. I will fill you in once the story has unfolded.

So today, as I continue my journey of "Eating My Way Back to Healthy", I look for food rich in Iron and continue to take supplements. I'm feeling better all the time, but also know that I am not 100% yet. Nor do I know if I ever will be. In the future, I will focus on a specific food. Hopefully giving some nutritional information and recipes. For my health situation, I  need to avoid or at least watch my intake of foods that help coagulate the blood, like dark leafy greens. I would also rather have natural sources of iron as opposed to "iron-enriched" foods or supplements. I will be using supplements, but want to make sure that I am getting as much nutrition from my diet as possible. Adding in the supplements where necessary to optimize my health.

I hope you will join me.

"To boost the amount of iron in your diet, try these foods:

• Red meat
• Egg yolks
• Dark, leafy greens (spinach, collards)
• Dried fruit (prunes, raisins)
• Iron-enriched cereals and grains (check the labels)
• Mollusks (oysters, clams, scallops)
• Turkey or chicken giblets
• Beans, lentils, chick peas and soybeans
• Liver
• Artichokes

And here's a tip: If you eat iron-rich foods along with foods that provide plenty of vitamin C, your body can better absorb the iron." (Sourse: WebMD.com - Top 10 Iron Rich Foods)

Sources for more information:
WebMD.com - Top 10 Iron Rich Foods
Red Cross - Iron Rich Foods
ClevelandClinic.org - Anemia and Iron Rich Foods
Healthaliciousness.com
American Society of Hematology
Wikipedia.org - Iron-Deficiency Anemia
Wikipedia.org - Human Iron Metabolism
IronDisorders.org
LiveStrong.comFoods That Inhibit Iron Absorption
National Institute of Health

Bacon Jam!

Yes, that's what I said. BACON JAM!!

I know that I said that I was going all healthy like, but I just couldn't resist this. Especially
since I was getting together with a Bacon-Loving friend last week end. So, I had to make it and take some to her and the husband. They were my excuse to see what it was like. At least that's the story I'm going with.

BACON:  a heavenly bite of salty, smokey, meaty chewiness

JAM:  a sublime spoonful of bright, sweet, fruity, melt-in-your-mouth freshness

These words don't normally go together. Still, they are opposites, and opposites can be good together. Right?! It's just a matter of finding the right
balance.
How would bacon as jam be? Would the Maple Syrup and Brown Sugar add too much sweetness? I wouldn't like that; it would be sugary sweet not fruity sweet. Although a little maple syrup on my bacon is pretty good. The above Bacon-Loving friend made candied bacon once, and that was yummy.
Or would it be too savory some how? More like a beef jerky kind of condiment
Would it be smooth and spreadable like jam or chunky like a bruschette?
Here's hoping that it will be all of the above: A smokey sweet topping that would be just as tasty on a scone as a burger.  Let's find out together!


WHAT YOU WILL NEED:

2 pounds Bacon, cut into 1-inch pieces
1/2 cup bacon drippings
2 large Yellow Onions, cut into very thin slivers
1/2 cup Brown Sugar 
1/4 cup garlic, minced
1 teaspoon ground Cayenne Pepper

1/2 teaspoon ground Cinnamon 
1/2 teaspoon ground Nutmeg
1 cup Bourbon Whiskey
1 cup brewed Coffee
1/2 cup Sherry Vinegar 
1/2 cup Maple Syrup
3/4 cup Ketchup

HOW TO: 

1.  Cook Bacon in a large saucepan over medium-high heat until bacon starts to brown,

about 10 minutes. The Bacon will only be partially cooked at this point.

2.  Drain grease. The original recipe allows you keep a 1/2 cup of drippings. I drained as much as I could without being obsessive about it.

3.  Add Onions to Bacon, cook until soft, about 10 minutes.

4.  Add Brown Sugar, cook to melt and until Onions are sticky, about 5 minute.

5.  Add in Garlic, cayenne pepper, cinnamon, and nutmeg. Cook ans stir until garlic is soft, about 5 minutes.

6.  Add Bourbon Whiskey, Coffee, Sherry Vinegar, and Maple Syrup. Bring to a boil, reduce heat to low and cook until Bacon Jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes.

7.  Add Ketchup and cook 5 more minutes.

8.  Remove from heat, let Bacon Jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. I have an immersion blender that worked well for this.

9.  Bacon Jam will store in the refrigerator, covered, up to 2 weeks.

From allrecipes.com   


NOTES:

Everyone enjoyed!

It was really yummy. Delicious on both scones and burgers. There was a barbeque like flavor. It was multi-layered, sweet and savory, smooth and spreadable with a bit.

**** I, of course, did make some modifications and will continue until I get it just right.

1.  I used regular premium Bacon, but I think next time I will try something different. Pancetta perhaps or a peppered bacon. Definitely want to pump up the baconiness.

2.  Change up the Yellow Onion for a spicier Red Onion

3.   There was Jack Daniels in the house, so I used it, maybe step this up for a bolder richer brand.

4.  My friend can't tolerate much caffeine, so I omitted it.  Will have to try making it with the coffee. 

5.  I substituted Apple Cider Vinegar, as that was what was in the house. I think this was a good choice. I'll keep the Apple Cider Vinegar

6.  I used real Maple Syrup, of course. I have a dark rich small batch artisan made Syrup and will continue to use this or something like it.

7.  I may also play around with tomato options.  Not sure exactly.

 

Avocado, Cucumber, Chickpea Salad

This is a light refreshing salad, perfect for a cookout on a hot day. A good companion to the heavy main course. Something light next to a big fat burger or BBQ chicken. Perhaps an alternative to potato salad. A vegetarian option that has protein.

I think this will be perfect for our Memorial Day Cookout. I'll be adding the left overs to some greens for my lunches.

What you will need:

Olive Oil
16 oz can Chickpeas drained and rinsed
1 teaspoon Garlic, minced
1/2 Yellow Onion, chopped
1 Cucumber, sliced
3-4 Smallish Tomatoes, diced
6 stalks Celery, sliced
2 Ripe Avocados, diced
2 tablespoons Fresh Dill
2 teaspoons Red Wine Vinegar
1 Lemon, juice

1 Lime, juice
Salt and Pepper

How to:

1.  Heat some Olive Oil in a saute pan over medium heat. Add the Chickpeas, cook them for about 7 minutes, stirring. This will make them a little crunchy on the outside and creamy n the inside. At the end, add the minced Garlic. Set aside.

2.  If you don't like fresh Onion, saute them in some Olive Oil until translucent.  This will take some of the sting out. Or you could just omit it from the Salad. Set aside with the Chickpeas.

3.  Toss the remaining ingredients together in a large bowl.

4.  Add the Lemon juice, Lime juice, Red Wine Vinegar, Salt and Pepper to taste.

5.  Chill and Serve.  Enjoy!


Everyone enjoyed it, took some home and I still have some left for my lunches!   I did make a double though.

Note:  The avocados were not ripe, so I couldn't use them.  The salad was still great, but we all agreed that the avocado would have been a nice addition.