Simply Mrs. Edwards

{just the life of a new wife}


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Homemade Gluten Free Granola Bars

Since going gluten free, I’ve had to avoid a lot of my old go-to snacks (like some granola bars, crackers, etc.). One thing I’m a fan of is a grab-n-go type snack and these granola bars fit the bill perfectly. I store them in the freezer and grab one as I’m headed out the door. I felt a little hippy-dippy while making these, but whatevs. They’re delish, easy, healthy, and best of all gluten free! Hoorah!

Homemade Granola Bars // Simply Mrs. Edwards

Homemade Gluten Free Granola Bars (adapted from this recipe)

  • 2 ripe bananas, mashed
  • 2 c. gluten-free rolled oats (Trader Joe’s has gluten free for $3.99 a bag!)
  • 1/4 c. almond meal (also easily found at Trader Joe’s)
  • 1/2 c. chocolate chips
  • 1/3 c. honey
  • 1/2 c. peanut butter
  • 2 Tbsp. cocoa powder
  • 3 Tbsp. sunflower seeds
  • 1/4 c. almond slivers
  • 1 tsp. vanilla
  • 1/4 tsp sea salt or Kosher salt
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl.
  3. Line an 8″x8″ pan with foil, leaving overhang on 2 sides. This will help when you pull the bars out to cut them. Spray your foil with non-stick cooking spray.
  4. Using your fingers, press the mixture firmly and evenly into your pan. Spraying your fingertips with cooking spray helps with the stickiness!
  5. Bake for 20-25 minutes, or until mostly set up. They will completely set up after cooling.
  6. Let cool for a bit on the counter and then cover and place in freezer. Freeze for at least an hour (mine were in the freezer overnight). Remove bars by lifting foil out of pan. Cut into 8-10 bars, wrap in parchment paper, place in a ziploc bag and store in fridge or freezer. They’re edible straight from the freezer!
  7. ENJOY!

Homemade Granola Bars // Simply Mrs. Edwards

You can substitute most any of these ingredients for whatever you’d like! In my next batch I think I’ll sub in apple sauce for the banana and maybe add some chia seeds or flax. You could also add raisins, dried cranberries, dates, walnuts, pepitas…the possibilities are endless!

The granola eater,
Mrs. Edwards


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Reese’s Popcorn

This. This is pretty much the most amazing thing I’ve ever made. That’s a bold statement, but I’m willing to risk it.

Reese’s Popcorn (idea found here, I couldn’t find the original source)

  • Popcorn- I made stove-top (recipe below), but air-popped or microwaved will work too
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1 tsp. vanilla

1. Combine chocolate chips, peanut butter, butter and vanilla. Melt together. I used a 2 cup Pyrex measuring cup and microwaved it for about 2 minutes, stirring every 30 seconds or so.
2. Put popcorn in a large bowl and pour the chocolate/peanut butter mixture over it. Using a spatula, mix to cover all of the popcorn with chocolate. If you’re making a mess with the spatula, take a second bowl, place upside down on top and shake to combine.
3. Line a cookie sheet with waxed paper and spread the popcorn out. Place in freezer for 30 minutes.
4. ENJOY! (Try not to eat all of it before sharing with someone you love :) )

To make Popcorn:

  • 1/4 cup oil
  • 1/2 cup unpopped popcorn kernels 

1. Heat the oil in a large pot over medium heat. Test heat by adding 3 kernels of corn and covering with lid. Your oil is hot enough when all 3 kernels have popped.
2 Add remaining popcorn, place lid on pot and shake. Shake for 3 seconds, let it rest for 3 seconds, shake for 3, rest for 3, etc. Keep shaking until you can count 3 seconds between pops.

Happily,
Mrs. Edwards


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Soufflé So Fancy

The other night, I was on quite the cooking binge. I made an amazing Pasta Pie (recipe to come soon, promise!) and for dessert I was craving something rich and sweet. Although I’d never tried my hand at making any type of soufflé, I figured it was high time. One stipulation:  it had to be an easy and fail-proof recipe, but most importantly delicious. Voila!20120127-204047.jpg Admittedly,  they were much more cakey than your typical airy soufflé. Either way, they were chocolate and they were GOOD.

Individual Chocolate Soufflés (an adaptation of this recipe over here.)

  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup cocoa
  • 3/4 teaspoon baking powder
  • 1/2 cup whipping cream
  • 1 tablespoons powdered sugar
  1. Preheat oven to 325 degrees.
  2. Grease and sugar four 6-ounce ramekins.
  3. In large mixing bowl, beat butter, sugar and vanilla until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Scald milk (not sure how? watch this video).
  6. Sift together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.
  7. Divide batter evenly among ramekins.
  8. Place ramekins in an 8-inch square pan. Pour hot water in bottom of pans to 1/8 inch deep and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
  9. Remove pans from oven and let ramekins stand in water for 5 minutes.
  10. Remove ramekins from water and let cool slightly.
  11. You can serve in dish or invert onto dessert plates.
  12. For topping: beat whipping cream and powdered sugar in small mixing bowl until stiff and spoon onto warm soufflés.
  13. ENJOY!

Hope you enjoy this just as much as we did! These tasty treats have a very good chance of making a reappearance for Valentines day :)

Love,
Mrs. Edwards