The BOY and I had a whirlwind weekend in the city!
We packed a lot into 2 LONG days, including a date night, Hanukkah party, and another yoga class. We even bumped into a friend on the street and walked over to Bux for some coffee. And of course…there were bubbles!
Not surprisingly, I was in charge of dessert for Sunday’s Hanukkah party. I brought along two types of cookies including these Granola Cookie Wedges.
I also made the Hermit Bars I’ve been wanting to make for ages! I baked up the bars last week, cut them, and placed them in the freezer. My plan was to bring them downtown for the party and then frost them with cream cheese frosting. Easy and delicious!
Well, let me tell you…they were a HUGE hit!
So much so that they were gone before I even got a picture. I kept the frosting near the bars and everyone dug right in adding extra frosting to the Hermit Bars and a taste of sweet cream cheese to the granola bars. I debated whether or not to post this recipe, but after today’s overwhelming response to the bars, I knew that I had to!!!
On another note, today is my 3 year bloggerversary. Wow! I’m not sure how that happened!
I have a fun idea for a game to try at the start of the new year to honor this occasion.
From The Lemon Bowl
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
2 cups brown sugar – packed
1 cup butter (2 sticks) – softened
⅔ cup dark molasses
2 large eggs
Pre-heat oven to 350 degrees.
Grease and flour one standard jelly roll pan (cookie sheet) and set aside.
In a large bowl, whisk together dry ingredients: flour, cinnamon, baking power, baking soda, ginger, nutmeg, salt and cloves.
With mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until combined.
Reduce speed to low and slowly add in the dry ingredients until just combined.
Flour hands then carefully press dough into even layer on the floured cookie sheet. (Warning: the dough is really sticky!)
Bake 17-19 minutes depending on oven. Remove when toothpick comes out clean.
Let cool completely before slicing into bars.
Freeze or frost as desired.