Oat and Fruits Energy Bars

Since I moved out of my parents house, I have been learning (and loving!) to cook on my own. As such, since about two months ago I have vowed to try a new recipe at least once every weekend. This week I tried to make healthy energy bars, and they came out great! I am not a huge fan of apricots or cranberries, but somehow I still love these bars; they are tasty and energizing. I obtained the recipe from my dad's cookbook: "150 Recettes Simples Comme Bonjour", by Coup de Pouce.

Ingredients:

2/3 cup butter, room temperature

1 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cup oatmeal

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dried apricots, chopped

1/2 cup almonds, sliced

1/2 cup dried cranberries

1/2 cup sweet flaked coconut

Directions:

1. Preheat oven to 350°F. Butter a 9x13 inch pan.

2. In a bowl, cream together the butter and brown sugar until the mixture is inflated.

3. Add the egg and the vanilla extract. Blend well with a mixer.

4. In a separate bowl, combine the oatmeal, flour, baking powder, baking soda and salt.

5. To this dried mixture, add the dried apricots, almonds, dried cranberries and flaked coconut. Mix well.

6. Combine the dried mixture to the butter. Mix until all the ingredients are well combined.

7. Deposit the dough in the buttered pan and bake for 30 minutes, or until the top has a golden colour.

Yield: 12 bars

White Chocolate and Raspberry Squares

Two of my favorite dessert foods are chocolate and raspberries. As such, when I saw a recipe for squares that contained both, I just had to try it. This recipe was taken from the magazine Ricardo - Our 75 Best Summer Recipes. I've done this recipe twice now, and it came out perfect both times, with delicious and sweet chocolate-raspberry squares, so go ahead and give it a try!

Ingredients:

180 g (6 oz.) white chocolate, coarsely chopped

1 cup all-purpose flour

1/2 teaspoon baking powder

3/4 cup sugar

2 eggs

2 teaspoons vanilla extract

3 tablespoons milk

1 cup fresh raspberries

Directions:

1. Preheat oven to 350°F. Butter an 8x8 inch square cake pan.

2. In a double boiler , gently melt the chocolate, stirring constantly. If using the microwave, heat the chocolate for 30 second intervals until completely melted, stirring between each. Set aside.

3. In a bowl, sift together the flour and baking powder. Whisk together.

4. In a separate bowl, beat the sugar and the eggs with a mixer until the mixture is thick and pale.

5. While beating, add the melted chocolate and vanilla extract.

6. Stir in the dry ingredients to this mixture, alternating with the milk.

7. Gently fold in the raspberries.

8. Pour into the pan and bake for 40 minutes.

Yield: 6-8 servings.