BLACKBERRY BUCKLE (a 2 banana level difficulty level)

I have some blackberry bushes at my house that are quite prolific. When the blackberries first start ripening, it's kind of fun to go out & pick blackberries & eat them or make smoothies or share them. After about 2 weeks, it is less fun as I end up picking A LOT of blackberries & my hands start looking like they broke up a fight between 2 cats!

I can eat & freeze so many blackberries before I say 'No mas' so I end up sharing quite a bit.

Up until recently, I had never heard of "Buckle" as it related to baking. However, one of my friends whom I shared some blackberries turned them into a "Blackberry Buckle" and she shared that with me. She described it as a cross between cobbler & a pie & that it was easy to make.

I'm always interested in things that are easy to make AND if it involves baking some of these blackberries, then I'm all for it!

Today, 'this monkey' will show you how to make "Blackberry Buckle"!... As well as a "Peach Buckle" as I did share some of the blackberries with my neighbors and they in turned shared some of their peaches!

WHAT YOU NEED:
4 c Fresh Blackberries (or peaches)
2 T Sugar (brown sugar may work better with the peaches)
1 t Lemon Juice
1 t Lemon Zest (optional)
1 t Vanilla Extract

6 T Butter
1 1/4 c All-Purpose Flour
3/4 c Sugar
2 t Baking Powder
1 t Salt

1 c Milk (Whole Milk is preferred, but Skim, Soy etc will do the trick)
1/2 t Vanilla Extract

2 T Sugar in the Raw for Sprinkling on top

WHAT ELSE YOU NEED:
9x9" Baking Dish (or equivalent)
2 Small Bowls
Large Bowl
Rubber Spatula
Whisk or Mixer

WHAT YOU DO:

***Remember, I am baking TWO separate buckles...the above ingredients are for ONE buckle, BUT the photos below are showing TWO buckles***

1. Pre-Heat Oven to 350 degrees
2. In Small Bowl, Combine: Blackberries (or Peaches), Sugar, Lemon Juice (and Zest), Vanilla Extract

3. Combine Milk & Vanilla Extract in another small bowl/container

4. Place Butter in Baking Dish and place in the oven to melt the butter

5. Combine the Dry Ingredients (Flour, Sugar, Salt, Baking Powder) in a large bowl

 6. Pour the Milk mixture into the Dry Ingredients and gently stir until just combined

7. Carefully remove the hot pan with the melted butter from the oven & pour in most of the batter (Reserve about 1/2-1 c of batter to drizzle over the top). Don't mix the batter into the butter. The melted butter will move out of the way & up onto the batter.

8. Sprinkle the fruit into the batter and very gently press it into the batter.

9. Drizzle the reserve batter over the top

10. Bake for 40-45 minutes...be sure to rotate your pan 180 deg at the 20 min mark for more even baking.
11. Remove from the oven, Sprinkle the sugar on top & bake for about 5 minutes more...until the top is golden brown.

12. Serve with ice cream...we had a 'Lemon Cookie' flavor that tasted GREAT!

Both Buckle varieties (Blackberry & Peach) turned out pretty darned good! I mean they contain fruit, sugar, flour, butter & are served with ice cream so they should taste good...I liked the Blackberry version better. Probably because it is a sweeter fruit to begin with. Perhaps modifying the Peach version with brown sugar may be the way to go as well as just using plain ol' Vanilla Ice Cream for the Peach...any way, I hope you enjoy!

Until next time, your favorite neighbor-web monkey!

WALNUT-CRANBERRY NO-BAKE ENERGY MONKEY BARS (a 2 banana difficulty level)

A few weeks ago I made the basic Energy Monkey Bars recipe:  http://www.anymonkeycan.com/2014/08/no-bake-energy-monkey-bars-2-banana.html. They were pretty good so I wanted to try a version where I omitted the PB chips & added dried cranberries & walnuts. Just a bit healthier than the PB chips version! Well that's what we did today. I decided to double the recipe & use the bigger pan. Let's get started...

WHAT YOU NEED: (doubled recipe)
2 c Rolled Oats (I used rye rolled oats again. Old-fashioned oats are probably the most common)
1 1/3 c Unsweetened Shredded Coconut (toasted) - Coconut flakes can be used
1 c Almond Butter 
1 c Ground Flaxseed
1 c Cacao nibs 
1 c Dried Cranberries
1 c Walnuts (Ground)
2/3 c Honey
2 T Chia Seeds (optional)
2 t Vanilla

WHAT ELSE YOU NEED:
Large size mixing bowl
Large spoon
9x13" non-stick pan

WHAT YOU DO:
1. Place ALL ingredients in the medium bowl and mix well.

2. Place in 9x13" non-stick pan & press into the bottom.

3. Cover tightly and refrigerate AT LEAST 1 hour, preferable overnight.

4. Serve and enjoy!

Really simple to make! A bit of a messy clean up, but it's nice knowing everything that is in your energy bar. 

Until next time...your favorite neighbor-web monkey!

NO-BAKE ENERGY MONKEY BARS (a 2 banana difficulty level)

MONKEY BARS! I might need a whole section devoted to this...well at least a tag devoted to this! One of my favorite cookies growing up was some sort of no-bake variety. It probably came from the side of Hershey's Cocoa because I seem to remember it having Hershey's Cocoa and some peanut butter and probably sugar. I came across this not too long ago. Similar in concept to the no-bake cookie from my youth, but branded as an "energy" bar.

Hey, do you know the difference between a candy bar and an energy bar? Usually about a buck...hey-O!

It has the flexibility to substitute many of the ingredients with other ingredients that are similar in nature.

Today, 'this monkey' will show you how to make NO-BAKE ENERGY MONKEY BARS...let's get started!

WHAT YOU NEED:
1 c Rolled Oats (I used rye rolled oats because that's what I had. Old-fashioned oats are probably the most common)
2/3 c Unsweetened Shredded Coconut (toasted) - Coconut flakes can be used
1/2 c Almond Butter (or peanut butter)
1/2 c Ground Flaxseed
1/2 c Cacao nibs (or choc chips or Reese's peanut butter chips)
1/3 c Honey
1 T chia seeds (optional)
1 t Vanilla

WHAT ELSE YOU NEED:
Medium size mixing bowl
Large spoon
8x8" non-stick pan

WHAT YOU DO:
1. Place ALL ingredients in the medium bowl and mix well.

2. Place in 8x8" non-stick pan & press into the bottom. You can use a glass pan lined with wax paper.

I increased the ingredients by 50% in order to use a bigger pan.

 Also, I added BOTH PB chips AND cacao nibs

3. Cover tightly and refrigerate AT LEAST 1 hour, preferable overnight.

4. Serve and enjoy!

Pretty simple stuff! Flexible and delicious! These are a bit more healthy than straight cookies, but you don't want to consider them a health food.

Until next time...your favorite neighbor-web monkey!

HOT COCOA from scratch (a 1 banana difficulty level)

  

It is slowly starting to get at least a little bit colder here in Texas.  So I guess it is Hot Cocoa weather, maybe at night...

 

Here is a super quick and easy Hot Cocoa recipe that is from scratch.  I will share a story of warning first however. 

 

In this recipe, you need heated milk.  I've been using a mason jar (topless) to heat the milk in the microwave on the 1 cup beverage setting.  At a point in the recipe you put the lid on the jar and shake vigorously for a brief time.  I've wondered if a broken jar may occur since, as I learned in Mrs. Phillips science class, liquids expand when heated.

 

So, I decided to try a plastic container with a plastic lid.  I put the lid on and had just started a vigorous shake when I demonstrated another principle I learned in Mrs. Phillips science class, ENTROPY!!  The hot milk caused a poor fit and I had about a 360 deg spray of milk around the walls and appliances in my kitchen!

 

Take it from 'this monkey' use a mason type canning jar! 

 

Let's get started

 

WHAT YOU NEED :

1 T of Cocoa Mix

1 T of Sugar

8 oz of Whole Milk (you can use 1%, 2% or skim, but I say indulge with the Whole Milk!)

Salt (a small sprinkle to allow the Cocoa flavor to shine, but it is optional)

 

WHAT ELSE YOU NEED :

Spoon

Mug

A glass Microwaveable Container

 

WHAT YOU DO :

 

 

1.  Heat the Milk.  This can be on the stove top or in the Microwave.  I just use the "Beverage" setting on my Microwave, it runs for about 90 seconds.

 

2.  Pour 4 oz of the Hot Milk in your mug & stir in the Cocoa, Sugar, & Salt until they dissolve.

 

3.  Securely fasten the Lid onto your GLASS jar & shake VIGOROUSLY for about 10 seconds.

 

4.  Pour the Frothy Milk on top of your Cocoa for a nice Winter treat!

 

If you are using your Microwave to heat the milk, be sure to err on the short side when heating the milk because it can get quite hot. 

 

I STRONGLY recommend using a Mason type canning jar since they are designed to withstand a certain amount of heat and pressure.  HOWEVER, THEY STILL CAN BREAK!!  I'm using an old spagetti jar that helpfully has the measurements on the side. 

 

My plastic container experiment had just a snap on lid.  Perhaps a screw type lid on a plastic jar (ie: PB jar) may work better.  I would do a practice run with water since water is a heckuva lot easier to clean up than Hot Cocoa!  Just be CAREFUL!

 

Until next time,

your favorite neighbor-web Monkey & sous-chef "Lola"



S'MORE HEATH RICE KRISPIE TREATS (a 2 banana difficulty level)

We were recently up in the Rocky Mountains of Colorado for my birthday weekend.  We knew we were going to roast marshmallows to make S'mores, but we always end up with a lot of leftover marshmallows.  So why not forgo the traditional birthday cake and make Rice Krispie Treats...Monkey-style!  Thus was born: "S'more Heath Rice Krispie Treats!"

As the name states, Rice Krispie Treats are a TREAT!  Although the Basic RKT is solid, adding some creativity can be wonderful.

So today, this 'birthday monkey' will show you how to make "S'more Heath RKT's!"  Let's get snap, crackle, & poppin'!

WHAT YOU NEED:
1/4 c Butter
10 oz package of Marshmallows (jumbo or  miniature)
5 c Rice Krispie Cereal
8 oz Heath Toffee Bits
4-6 Hershey Chocolate Bars (regular size)
14 oz Box of Graham Crackers

WHAT ELSE YOU NEED:
Large Sauce Pan
Spoon
13x9" pan (microwave safe)
Wax Paper or Rubber Spatula

WHAT YOU DO:
1. Melt Butter over Low Heat

2. Line bottom of pan with a Layer of Graham Crackers, a Layer of Chocolate, and HALF of the Heath Toffee Bits.

We didn't have a 13x9" pan.  This was the best we had.

We rationed some of the Hershey Bars for our yet to be made S'mores.  Ideally you would have a layer of Chocolate.

3. Add Marshmallows. Stir until Melted and smoothly Blended. Continue cooking AND stirring for 2 more minutes.

(4.  Microwave Graham Cracker/Chocolate Layer on LOW (50%) for 20-40 seconds until the Chocolate is Softened.)

5. Add remainder of Heath Toffee Bits followed by Rice Krispies into the melted Marshmallows until well coated.

 6. Transfer the Rice Krispie Mixture to your Pan and use the Wax Paper or a Buttered Spatula to evenly Spread the Rice Krispie Mixture over the Softened Chocolate.

We used the Wax Paper, but that was a bit messy.  Next time I'm trying the Buttered Spatula

 7. When Cooled, cut into at least 2x2" squares and Enjoy!

RKT's are fun and easy to make.  It's fun to experiment a bit and make Gourmet RKT's!

Until next time,
your favorite neighbor web monkey!

KEY LIME BARS (a 4 banana difficulty level)

I will tell you right from the top, I will not post about Citrus related Desserts for the rest of the year.  OK, maybe if I'm motivated to do 1 of my favorites, a Key Lime pie!  For all intents & purposes this will conclude the month of Citrus Desserts.  Combining my recent surge in Lemon Bar postings and my love for Key Lime Pie, I decided that Key Lime Bars using the Lemon Bar recipe

http://www.anymonkeycan.com/2012/04/lemon-bars-3-4-banana-difficulty-level.html

would be a good thing.  It was a good thing!!  But it was more work than this monkey is used to doing to make a dessert.  It takes a lot Key Lime squeezing to get an adequate amount of Lime juice...maybe I won't make that Key Lime pie after all...  I may have to drop the "Key" from the title and just make "Lime Bars."  Or maybe use:

http://www.anymonkeycan.com/2012/04/my-moms-lemon-bars-2-banana-difficulty.html?utm_source=BP_recent

recipe and use the Lemon Cake Mix, but use Lime Juice and Zest in the filling to make "Lemon Lime Bars"...

Enough blabbering, today 'this monkey' is going to show you how to make Key Lime Bars!

WHAT YOU NEED:

(for the crust)
1 1/4 c All Purpose Flour
1/2 t Salt
1/2 c Powdered Sugar
8 T Butter - softened about 30 min at room temp & cut in 1 inch pieces

(for the filling)
6 Large Eggs - at room temp
1 c + 2 T of Granulated Sugar
3/4 c Key Lime/Regular Lime Juice**
1/4 c Lime Zest**
1/8 t Salt
4 T Butter - melted
3 T Half and Half
1/2 c All Purpose Flour (optional)

Powdered Sugar to dust the tops if desired

**2 lbs (45-50 Key Limes) AND 3 Regular Limes should meet your needs**

WHAT ELSE YOU NEED:

8"x8" Pan
Parchment Paper
Mixer with Paddle Attachment
Rubber Spatula
Box Grater or Lemon Zester
Strainer
Whisk
Medium Bowl
Large Dish
Cooling Rack


WHAT YOU DO:

(making of the crust)
1. Butter the Edges of the Baking Dish with the Butter Wrapper, then line the dish with Parchment Paper
2. Whisk the Flour & Salt together.
3.  Using the Mixer with Paddle attachment, cream the 8 T of Butter & Powdered Sugar.

4.  While the Mixer is on Low, slowly add the Flour/Salt to the Creamed Butter & Powdered Sugar until just combined.

Will look coarse at this point

5. Pour this mixture onto the Parchment Paper (in the Baking dish) & press down into a crust. Refrigerate for 30 min.

6.  You may want to give yourself a head start and start juicing the Key Limes (NOT THE REGULAR LIMES YET) at this point because it take a little while...

7.  Pre Heat Oven to 350 deg
8.  Zest the REGULAR Limes & Juice them as needed to add to the Key Lime Juice to equal the 3/4 c of Lime Juice
9.  Bake the Empty Crust for 30 minutes (until Golden Brown)

Make sure to get a good golden brown crust otherwise you could end up with some doughy or soggy Bars since the filling is quite runny before baking!

10. While the Crust is baking, Whisk the Eggs, then add the Granulated Sugar & whisk until combined

11.  Now add the Lime Juice & Zest as well as the Salt. Stir together

12.  To this, add the Melted Butter & Half & Half and Stir; Also add the OPTIONAL flour if desired

13.  Pour the Filling onto the Warm, Golden Brown Crust

14.  Bake at 350 deg for 30 min

15. Let cool in the Pan on Cooling rack for about 30-45 minutes
16. Use knife to loosen edges as needed. Then using the Parchment paper, carefully lift the Key Lime  Bars out of the Baking Dish & back onto the cooling rack.
17. Using a Small Turner between the Bars & the Paper, Carefully slide the PARCHMENT PAPER OUT FROM UNDERNEATH OF THE BARS leaving the Bars on the Cooling Rack for about 30 minutes longer to cool

18.  Cut into small squares, dust with Powdered Sugar if desired & serve

The juicing of all of those Key Limes really make this a time consuming recipe.  Maybe it's worth it, I just don't know.  Maybe I'll have to try this recipe with Regular Limes instead to see what that tastes like...next year!  Right now, I'm Lemon/Lime Bar-ed out!!

So I'm not exactly thrilled with the Key Lime Bar presentation.  It looks a bit like a green chile and egg casserole if you know what I mean.  A dusting of the powdered sugar would fix that or it might be worth it to reduce the Zest amount by 50% to see what that may look like.

Nonetheless these do taste nice and limey just like I was hoping for!

Until next time, your friendly neighbor web Monkey!!