Lemon Ricotta Pancakes w/ Lemon Curd

Other than Honey Crisp apples and blackberries, I don't eat as much fruit as I probably should. But after days of gray, cloudy skies, my cravings for all things citrusy goes into overdrive. Subtle citrusy or tart citrusy, it doesn't matter as either one will satisfy me. I recently discovered that Lemon Ricotta Pancakes with Lemon Curd is one of those best of both worlds citrus gratifying dish. Light and fluffy with a just barely detectable lemon flavor, the lemon ricotta pancakes are a refreshing alternative to everyday buttermilk pancakes. And when paired with a creamy, tart lemon curd, you end up with the most craveworthy, deliciously delightful, mood-shifting dish. One great for breakfast or brunch, but equally good for dinner!

If you love the flavor of lemons, these Lemon Ricotta Pancakes with Lemon Curd are calling your name. Or, if by chance, you have never had or have been wary of the flavor of a lemon ricotta pancake, consider this recipe an invitation to discovering what you have been missing out on. 

Any reluctance I may have had about lemon ricotta pancakes went out the window after recently sharing one with a friend. After just one bite, I immediately regretted we didn't order two of them, so we could each have our own. It took only lemon ricotta pancake to send me on the quest of creating a great recipe for them. First because I was completely smitten with them, and second, because I am anticipating there will be more citrus craving days in my future.

The addition of the creamy whole milk ricotta adds moisture and richness to the pancakes. While the buttermilk, lemon zest and freshly squeezed lemon juice brings a little bit of tang to the pancake party. The use of baking powder not only gives the pancakes their lift, it creates a fluffier one. Each of the ingredients in the recipe plays a role in it's flavor and texture. So make certain to check the freshness dates on all of them! 

Egg whites whipped to soft, glossy peaks and folded in to the batter, give the pancakes a heavenly lightness. I used a standing mixer fitted with a paddle attachment to get these dreamy textured egg whites, but you could use a hand mixer. 

Once the batter is assembled it's important to give it at least ten minutes of resting time (you could certainly let it rest longer). When a pancake batter is allowed to sit, the flour has a chance to hydrate. Additionally the leavening agent (i.e., baking powder) has the opportunity to become evenly distributed in the batter. As a result, the pancakes will end up having better lift and a better tenderness. Giving batter resting time is one of those secret to making the best pancakes tricks!

What puts these lemon ricotta pancakes over the top is the lemon curd. There are some good quality store-bought lemon curds, but nothing really compares to a homemade one. The keys to making a luscious, creamy, tart lemon curd is using organic lemons, a heavy bottomed saucepan and removing the pan from the heat as soon as the mixture has reached 180 degrees (F). Making the lemon curd the night before will give it time to set up to the perfect spoonable consistency. You will just have to resist eating it all beforehand! Note: The lemon curd recipe below makes more than you will need but it will keep well in the refrigerator for several weeks (if it lasts that long). It's also great on graham crackers, toasted english muffins or even layered in jars/glasses with freshly whipped cream and berries.

Instead of, or in addition to, the lemon curd you could also serve these Lemon Ricotta Pancakes with a homemade blueberry sauce. Either option would add to but not overshadow the delicate, light lemon flavor of the lemon ricotta pancakes. And to paraphrase an old adage 'when life gives you lemons, make Lemon Ricotta Pancakes with Lemon Curd'!

Recipe

Lemon Ricotta Pancakes w/ Lemon Curd

Makes 10-12 - 4" pancakes

Ingredients 

Lemon Curd (Make the night before!)

4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
2/3 cup freshly squeezed lemon juice (from approximately 4 lemons, preferably organic)
Zest from four lemons
12 tablespoons or 1 1/2 sticks unsalted butter (170g), room temperature 
Generous pinch of sea salt

Lemon Ricotta Pancakes

2/3 cup (89g) all-purpose flour

1/2teaspoon Kosher salt

1/2 teaspoon baking powder

1 cup (228g) whole milk ricotta

1/3 cup buttermilk (or could use whole milk)

Zest from one lemon (should equal 1 teaspoon)

5 teaspoons freshly squeezed lemon juice (from one large lemon)

1/2 teaspoon vanilla

2 Tablespoons unsalted butter, melted

2 large eggs, separated

2 large egg whites

1/4 cup (50g) granulated sugar

4-6 Tablespoons of unsalted butter (for cooking the pancakes)

Confectionary sugar, for dusting

Fresh fruit (e.g., strawberries, blueberries, blackberries)

Blueberry Sauce

Directions
Lemon Curd
1. In a heavy bottom medium sized saucepan, beat eggs and sugar together.
2. Add lemon juice, lemon zest, butter, and sea salt. Stir until all ingredients are combined.
3. On medium-high heat, bring mixture to a boil (whisking constantly) so that it thickens. Note: The mixture's temperature should reach 180 degrees (F).
4. Immediately remove from heat, transfer to a heat proof bowl or jars. Place a piece of plastic wrap on top to prevent a crust from forming. Allow to cool before chilling in the refrigerator. (Note: Make lemon curd early in the morning or the day before.)

Lemon Ricotta Pancakes

1. In a medium sized bowl, whisk together the flour, baking powder, and Kosher salt. Set aside.

2. In another medium sized bowl, combine the ricotta, 2 egg yolks, buttermilk (or whole milk), lemon juice, lemon zest, and vanilla. Stir to blend.

3. Add the wet ingredients to the flour mixture. Stir until blended. Set aside. 

4. In the bowl of standing mixer fitted with a whisk attachment, add in the four egg whites. On low speed beat until foamy. (approximately 1 minutes). Increase speed to medium-high and gradually in the granulated sugar. Beat until soft, billowy, glossy peaks form (approximately 2 minutes).

5. Whisk in 1/3 of the beaten egg whites to the batter.

6. Gently fold in the remaining egg whites to the batter. Let rest for 10 minutes.

7. In a non-stick skillet, melt 1-2 Tablespoons of butter over medium heat.

8. Working in batches (of 3-4 pancakes depending on size of the pan) use a large ice cream scoop (about 2 1/2") drop mounds of batter into the pan. Cook for about 2-3 minutes on the first side and 1-2 minutes on the second side. Note: To test for doneness, lightly press on pancake, if it springs back (like a cake), the pancakes are done.

9. Transfer cooked pancakes to a serving platter or dish. Lightly dust with confectionary sugar. Top with a generous dollop of lemon curd.

10. If making a platter of pancakes, keep the cooked pancakes warm on a baking sheet in a preheated 250 degree (F) oven.

Notes: (1) Pancakes can also be made smaller. Cooking time will be need to be adjusted. Small pancakes on a platter with fresh fruit and a bowl of lemon curd could be a great brunch dish. (2) In lieu of the lemon curd, could also serve with a homemade blueberry sauce. (3) If not making your own lemon curd, use a good quality store bought lemon curd. (4) Inspiration for this recipe came from Cook's Illustrated. Several changes to ingredients and directions were made in the creation of this recipe.

Chocolate Croissants

Some of you may have noticed there is a trend happening here on the blog. I would like to say it was intentional, but that wouldn't exactly be truthful. If you have seen a shift toward easy (or easier) to make recipes, you have keen powers of perception and observation! What prompted me to share less complicated recipes for beautiful, delicious food will be one of those unsolved mysteries. Who knows how long this trend will last, so it's duration is definitely one worth celebrating. More importantly, these simple or simpler recipes are the ones you want to put in your 'keepers' file. Especially these flaky, decadent, semi-homemade Chocolate Croissants! 

Yes, these three ingredient French classic inspired Chocolate Croissants are made with only three ingredients! And you probably know what I am going to say next, because redundancy is my middle name. The quality of ingredients matter. But more on that in just a bit.

For those you have ever eaten a croissant or two or three in France, Switzerland, London or anywhere else in Europe, your bar for mouthwatering Chocolate Croissants is set pretty high. Which means the challenge for me in sharing a recipe promising to evoke all of your fondest memories is a bit daunting. But it's a challenge I am willing to accept. 

What makes the croissants in Europe, particularly in France, taste so good is the high in fat content butter used in making the puff pastry. The biggest difference between an 'authentic' Chocolate Croissant and this one has everything to do with the puff pastry. This recipe uses a high quality pre-made puff pastry rather than one made from scratch. There are several pre-made puff pastry options available at the grocery store, but the one I would strongly recommend using for these croissants is made by Dufour. Hands down it is a winner. Slightly more expensive than other commercially made puff pastry, but worth every penny. Swap out a different puff pastry (other than homemade) when making these Chocolate Croissants and you will have drastically changed the recipe. 

Semi-sweet or bittersweet chocolate is both melted and semi-finely chopped. I melted and chopped up Guittard's Semi-Sweet Chocolate Chips (46% cocao) and was thrilled with the results. However, if there was one swap in the ingredients you could make in this recipe, it would be using a good quality chocolate with a higher percentage of cocao. You might even want to use Nutella if you love the flavor of hazelnut. 

The third ingredient is one large egg or one large egg yolk. There are many recipes for egg washes. Some using the egg only, some adding a little water to the egg, and others adding a little milk or cream to the egg. This recipe uses the egg only. I brushed them with a whole egg, but for a more golden finish, you could brush them with just one egg yolk.

To make these Chocolate Croissants you have to first thaw the frozen puff pastry (Dufour only comes frozen). On a lightly floured surface it's rolled out to about an 1/8" thickness. After cutting the sheet in half, the melted chocolate is thinly spread out on one half of the puff pastry using an offset spatula. The semi-finely chopped chocolate gets sprinkled on the melted chocolate before the plain half is laid on top and pressed down lightly. Note: If you were making a double batch of these Chocolate Croissants, you would buy two packages of the Dufour puff pastry, roll both out, and lay one on top of the other. The amount of chocolate needed should then be doubled.

Using a very sharp knife or very sharp pizza cutter, you will cut out 8 triangles. At the widest point, the triangle will range between 1 1/2" - 2".  Staring at the widest end of the triangle, the croissants get tightly rolled up and placed on a parchment paper lined baking sheet.

Brush off any excess flour on the rolled croissants before generously brushing on the egg wash. To help ensure the tip of the croissant doesn't lift during the baking process, brush some of the egg wash under it so it adheres better to the pastry. Note: If you roll out the puff pastry between two sheets of parchment paper, you won't have to worry about any flour adhering to the puff pastry.

In a 425 degree (F) preheated oven, the Chocolate Croissants bake for anywhere between 22-26 minutes. The croissants are done when they have puffed up and are deep golden in color. If under baked, the croissants will be more doughy than crispy. Note: To find the right amount of baking time for your oven, you can bake up one in the oven. Store the others (unbrushed with egg wash in refrigerator) while the first one bakes. Or you just can bake all of them for the recommended time range.

A fresh out of the oven, golden, flaky, buttery, chocolatey croissant eaten any time of the day is one of those just pinch me moment indulgences. If you want to spoil your family and friends or if you want to relive that memorable trip across the pond, make them these Chocolate Croissants. 

These Chocolate Croissants are a tad on the decadent side and maybe a bit over the top, but they are destined to make anyone you bake them for feel loved. And serving beautifully delicious, especially easy to make food doesn't get any better than that.

Recipe

Chocolate Croissants

Makes 8

Ingredients

14 ounce (396g) package of puff pastry (recommend Dufour), thawed

4 ounces (112g) semi-sweet or dark chocolate, melted

1 ounce (28g) semi-sweet or dark chocolate, semi-finely chopped

1 large egg or 1 large egg yolk (using only an egg yolk will give you the deepest finished color on the baked croissants)

Directions

1. Preheat oven to 425 degrees (F). Line a heavy bottomed rimmed baking pan with parchment paper. Set aside.

2. On a lightly flowered surface, roll out the puff pastry to about a 1/8" inch thickness. OR roll out between two sheets of parchment paper.

3. Cut the puff pastry in half. 

4. Spread the melted chocolate thinly over one half of the puff pastry. If using the chopped chocolate, evenly sprinkle over the melted chocolate.

5. Place the other half of the puff pastry on top. Use a very sharp knife or pizza cutter to make 8 triangles (bottom of each triangle should be 1 1/2" - 2").

6. Generously brush the egg wash or egg yolk over each croissant.

7. Bake for 22-26 minutes or until they are puffed and a deep golden color.

8. Remove from the oven. Let cool slightly. These Chocolate Croissants are heavenly when enjoyed warm, but they are also very delicious when they come to room temperature. 

Notes: (1) Store the baked croissants at room temperature, uncovered if there is low humidity in your house. Covered if the humidity is high. (2) Pepperidge Farm also sells pre-made puff pastry. It is generally found in the refrigerated section of the grocery aisle. If you can't find Dufour puff pastry or are not making your own, you can use this one. The results may be slightly different. (3) Instead of melted chocolate, you can also use Nutella. You will need a little more than a half cup for this recipe.

Blueberry Buttermilk Waffles

I may be one of a handful of people who have never been to the Waffle House. While we have passed a countless number of them when on long road trips, not even hunger pangs had ever compelled us to exit the highway to stop at one. Those who know me have said more than likely I might be disappointed. So rather than prove them wrong, I have heeded their cautionary advice and continued to enjoy my fair share of fluffy, delicious, rich Belgian style buttermilk waffles at home. Which also has had the added benefit of giving me all the more reason to justify my impulse purchase of an All-Clad waffle maker way back when. Fortunately, instead of it being one of those nice to have kitchen appliances, the kind that take up space and gather dust, it's status has been elevated to a must-have one around here. 

Next to Liege Waffles and Cinnamon Roll Waffles, these Blueberry Buttermilk Waffles are yet another good reason why everyone should own a waffle maker. And, if you happen to be one of those who love to eat breakfast for dinner and/or love to invite friends over for breakfast or brunch, you might someday wonder how you had ever lived without one. But this isn't a sales pitch for buying a waffle maker, but it could very well be. It's a blog post with the intention of making your mouth water for a plate of these Blueberry Buttermilk Waffles.

A breakfast of buttery, crispy, fluffy, buttermilk waffles makes for a great start to the day, to the weekend! Just imagine everyone's eye-widening reaction when you set out a platter of warm, homemade waffles! Who doesn't love to make and serve a breakfast everyone swoons over? 

When you look at the ingredients for these waffles you might be wondering if they aren't the same as the ones used to make pancakes. While there are similarities between waffle and pancake ingredients, there are some significant differences between the two. In general, waffle batter contains more sugar, butter and eggs than pancake batter. The result is a richer batter with a higher fat content. There are textural differences between waffles and pancakes as well. Waffles tend to have fluffy interiors and crispy exteriors, due in large part to the sugar and extra fat in the batter. Pancakes then to have a softer, more cake-like texture. Although some pancake batters are made with leavening agents (baking powder and/or baking soda), they are more the exception than the rule. Waffles on the other hand always contain leavening agents in order to contribute to creating their fully interiors. Last, but not least, the difference in ingredient amounts between waffles and pancakes results in differences in batter consistency. Waffle batter is generally thicker than pancake batter.

Like most batters, the wet and dry ingredients are first whisked together separately. But when the wet ingredients are added to the dry ingredients, the best tool for gently blending the batter is a spatula. The batter should be lumpy. So when adding in the fresh blueberries, don't over mix and eliminate all of those lumps. Allow the batter to rest at room temperature for at least 10-15 minutes before you begin making them.

Most waffle makers have non-stick surfaces, lightly oiling them before making your first batch of waffles helps them release easier. Instead of using an aerosol spray, lightly brush on some vegetable oil. There are additives in aerosol sprays you don't want to put on a hot waffle maker as they can cause non-stick surfaces to become sticky and hard to clean over time. So to be safe and to extend the life of your waffle maker, don't use aerosol sprays. 

Cooking time for these thick, golden Blueberry Buttermilk Waffles ranges from 3 to 5 minutes. Cooking time will depend on the heat setting you select as well as the depth of the well of the waffle maker. Most waffle makers will beep when the waffles are done (so look for that feature if you are buying one for the first time).

For the most epic Blueberry Buttermilk Waffle eating experience, serve them with an assortment of toppings. Lightly sweetened whipped cream, butter (room temperature), maple syrup, jams, preserves, confectionary sugar, and/or berries are some of my favorites. 

Not a fan of fresh blueberries? No problem. Leave them out. Because with or without the blueberries, these fluffy, crispy, golden, caramelized finished waffles are throw down worthy delicious. With waffles like these, breakfast, brunch, lunch or even dinner might best be enjoyed in the comfort of your own home. Who knows, your friends might start calling your house the BEST 'Waffle House' ever!

Recipe

Blueberry Buttermilk Waffles

Serves 4-6

Makes 8-10 five inch sized waffles

Ingredients

2 cups (260g) all-purpose flour

1/4 cup + 1 Tablespoon (62g) granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon Kosher salt

1/3 cup (75g) unsalted butter, melted, and slightly cooled

2 large eggs

2 cups buttermilk

1 Tablespoon good quality vanilla

2 cups (300g) fresh blueberries

Serving options: butter, lightly sweetened whipped cream, maple syrup, fresh berries, jam/perserves, and/or sifted confectionary sugar

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and Kosher salt. Set aside.

2. In a medium sized bowl, lightly whisk the eggs. Then add in the vanilla, buttermilk and melted butter. Whisk until blended.

3. Pour the wet ingredients into the dry ingredients. Use a spatula to blend. Do not over mix. There will be some lumps. 

4. Gently fold in the fresh blueberries. Let the batter rest 10-15 minutes.

5. Heat your waffle maker. Set your heat setting to at least 4. Lightly brush the waffle maker with vegetable oil.

6. Pour 1/3 to 1/2 cup of the batter into your waffle maker. Most waffle makers will beep when the waffles are done. If not, check for doneness after three minutes. 

7. Transfer the cooked waffles to a platter or individual plates.

8. Serve with freshly whipped cream, butter, maple syrup, jams or preserves, and/or additional fresh berries.

9. Place any leftover waffles in a ziplock bag and store in the refrigerator. Heat them up in a toaster (they will re-crisp up beautifully).

Notes: (1) I used this All-Clad waffle maker to make these Blueberry Buttermilk Waffles. If I were buying a new waffle maker I would consider buying the four versus two square one. (2) If you don't like Blueberry Waffles, make these super delicious waffles plain. 

Ham, Egg and Cheese Breakfast Sandwiches

"Imitation is the highest form of flattery." One of the many things returning in this post pandemic world is our running group potluck gatherings. With the Winter Warrior running season ending and everyone (sans me) completing their half-marathon goal races, we had a celebratory potluck this past weekend. My contribution to the potluck was my favorite Cherry Preserves and Mascarpone French Toast Casserole. Blueberry muffins, healthy muffins, doughnuts, bagels, and fruit salads were in abundance, but the breakfast sandwiches served were devoured almost as soon as they came out of the oven. Which got me wondering why I hadn't ever thought to make these easy, crowd pleasing sandwiches before. Maybe I have a much more sheltered life than I am willing to admit! 

In typical fashion, I couldn't wait to create my version of the Ham, Egg, and Cheese Breakfast Sandwiches served at the potluck. I can't be certain (because I didn't get the recipe), but these breakfast sandwiches probably aren't too different from the ones served. Because in all seriousness, there are more similarities than differences between all of the recipes for breakfast sandwiches made with Hawaiian Rolls. My take on these breakfast sandwiches might be characterized as more of a slight twist, personal preference recipe rather than an innovative 'worthy of going viral' one.

Which kind of ham to use, which kind of cheese to use, what ingredients to go into making the glaze, and how the eggs are scrambled comprise the four key variables to these breakfast sandwiches. A change to any one of them will result in a slightly different flavor profile. The recipe shared here reflects my breakfast sandwich taste preferences.

Using a dozen eggs will help ensure each breakfast sandwich has on egg on them. Twelve eggs also help to create a heartier sandwich. While the number of eggs used is important, how the eggs are made is even more important. Because how the eggs are scrambled matters as overcooked or under/over-seasoned eggs (they will continue to cook when the sandwiches are baked in the oven) will result in a very unappetizing sandwich. My recipe for the creamiest, fluffiest scrambled eggs contains only four ingredients: eggs, kosher salt, black pepper, and butter. No milk, no water. 

I had read somewhere that the ratio of a 1/4 teaspoon of Kosher salt to three large eggs is the best formula for perfectly salted eggs. In keeping with that formula, this recipe calls for one teaspoon of Kosher salt for the dozen eggs. Which you might think is a lot of salt, but trust me, it's the perfect amount. While I suggest using only a 1/4 teaspoon of black pepper, feel free to increase that amount to your 'pepper' taste preference.

Unsalted butter is used both in the pan and in the egg mixture. One tablespoon in the pan, two tablespoons in the egg mixture. The butter in the eggs will melt as they cook, creating a soft, creamy, fluffy, heavenly texture. The key when making scrambled eggs for these breakfast sandwiches is to very slightly undercook them. They should look creamy, not dry.

There are six layers to the breakfast sandwiches: Hawaiian rolls, cheese, ham, eggs, cheese and Hawaiian rolls. So let's talk about the ham and the cheese for a second. I used Boar's Head Tavern Ham and Boar's Head Vermont Cheddar Cheese. But use your favorite ham and cheese from the deli. Honey Ham might be delicious as would provolone cheese. 

Using a 9" x 12" baking pan allows you to check on the 'melting' status of the cheese. So I recommend using a baking pan that gives the Hawaiian Rolls some breathing room while they bake. 

What makes these breakfast sandwiches even more flavorful is the to-die-for topping. Melted butter, dijon mustard, maple syrup and everything but the bagel sesame seasoning adds both savory and sweet flavors! The mixture gets brushed on the Hawaiian rolls right before baking. If making ahead and refrigerating (for several hours or overnight), wait until you bake them to brush the mixture on. Otherwise your rolls will get soggy and not bake up well. 

Baked in preheated 350 degree (F) oven, the Ham, Egg and Cheese Breakfast Sandwiches bake up in 20-22 minutes. You know your sandwiches are done when they are heated through and the cheese has melted.

Cut into twelve sandwiches and then get ready to watch them disappear. These may be one of the most flavorful, hearty, scrumptious, crowd-pleasing breakfast sandwiches to ever come out of your oven. They make potluck and weekend entertaining easy! Thank goodness for the return of in-person gatherings. Not just for the food or the opportunity to be a copycat, but for the friendships!

Recipe

Ham, Egg and Cheese Breakfast Sandwiches

Makes 12 and serves 6-8 (some will want two!)

Ingredients

12 large eggs

1 teaspoon Kosher salt

1/4 teaspoon black pepper

6 Tablespoons, unsalted butter, slightly softened, divided

12 Hawaiian Rolls, cut in half horizontally

12 slices of Tavern Ham (or Honey Ham or other good ham), folded into quarters (i.e., ham slices should be almost 1/8" of thickness)

12 slices of Cheddar Cheese (or provolone) - (cheese slices should almost be 1/8"of thickness

1/4 cup unsalted butter, melted

1 Tablespoon Dijon mustard (i.e., Maille) 

1 Tablespoon Maple Syrup

2 teaspoons Everything but the Bagel Sesame Seasoning

Directions

1. Preheat the oven to 350 degrees (F). Lightly butter a 9" x 12" or 10" x 10" baking dish with 1 Tablespoon butter. Set aside.

2. Lay the bottom half of the Hawaiian Rolls in the baking pan. Lightly spread 2 Tablespoons butter over the bread.

3. Lay 6 pieces of the cheddar cheese on top of the bread. Some of the slices will be overlapping.

4. Lay the 12 pieces of ham on top of the cheese layer.

5. Whisk together the eggs, Kosher salt, and black pepper until well blended. Add in 2 Tablespoons of butter (cut the butter into thin slices before adding in).

6. In a large non-stick skillet, melt 1 Tablespoon of butter. Add in the egg mixture. Cook over medium-low heat until the eggs are soft scrambled (they will continue to cook in the oven). Note: Use a spatula to gently mix the eggs in the pan. 

7. Evenly spread the eggs over the ham slice layer.

8. Top with the remaining 6 slices of cheese.

9. Place top of the Hawaiian Rolls on. Press down lightly.

10. Mix together the 1/4 cup of melted butter, Dijon mustard, maple syrup and Everything but the Bagel Sesame Seasoning. Brush all of the mixture on top of the Hawaiian bread.

11. Place the baking pan on a baking sheet before putting it in the oven. Bake for 20-22 minutes or until the cheese has melted and they are completely heated through.

12. Remove from oven. Cut into 12 sandwiches. Serve on a platter or in the baking dish.

Notes: (1) I used Boar's Head Tavern Ham and Boar's Head Vermont Cheddar. (2) The Everything but the Bagel Sesame Seasoning was from Trader Joe's. (3) You can assemble the breakfast sandwiches the night before but do not brush on the butter/mustard/maple syrup/seasoning mixture until ready to bake. Baking time might be slightly longer if the breakfast sandwiches were chilled. (4) The recipe can easily be doubled if you are serving a big crowd.

Peanut Butter Oat Chocolate Bars aka Energy Bars

"It's funny how in life it's the simple things in life that means the most." Never has this old adage been more true than in the past few weeks. Since shortly after the new year I was without my oven. Up until that moment, I had been taking my oven for granted. And in what felt like the three longest weeks of my life, all of my best laid plans for working on new recipes, baking cookies, and making comfort food meals went astray. If I wasn't someone who used the oven with a high degree of frequency, this wouldn't have been a big deal, just a minor inconvenience. For me, it felt like a first world order crisis. Fortunately, the part needed to fix the oven was in stock and it's cost didn't cause me to gasp. If the repairman wasn't on such a tight schedule, I would have baked him some of my favorite chocolate cookies (there are always balls of dough in the freezer) as a small token of my appreciation. Needless to say, the lesson in all of this was a reminder to better appreciate the simple things. 

In keeping with the theme of simple things, these Peanut Butter Oat Chocolate Bars aka Energy Bars definitely qualify. They are perfect for breakfast, as a mid-day snack, as a post run recovery treat, on a hike, or whenever you get a craving for something crunchy, chocolatey, nutty, oaty, and peanut buttery with a hint of flaky sea salt. I might even go out on a limb and say they are healthy-ish! 

Along with being delicious and little bit addictive, these Peanut Butter Oat Chocolate Bars aka Energy Bars are destined to become wildly popular with your family and friends.

With everyone being concerned about the price and availability of eggs these days, these bars are eggless worry free! These were made with both dark/semi-sweet and milk chocolate, but you could easily make them with either one. Regardless of which chocolate or chocolates you decide to use, I would highly recommend using oversized chips or chopping the chocolate (see notes). The oats used in the bars are the quick, one-minute oats, NOT old-fashioned oats. Toasting the pecans beforehand is always a good idea as it not only deepens their flavor, it helps to keep them crunchy during the baking process. The hint of cinnamon and a finishing sprinkle of flaky sea salt only adds to their scrumptiousness.

The assembly process couldn't be simpler as the bar's base and top come together in a bowl! Even the two-step baking process still makes them unfussy. 

Half of the flour, oat, brown sugar, melted butter, baking soda, Kosher salt, and cinnamon mixture gets pressed into a parchment paper lined metal (not glass) 9" x 9" baking pan. This layer bakes for about 10-12 minutes in a preheated 350 degree (F) oven. After letting it cool for a few minutes, some of the chocolates get sprinkled on top. Followed by teaspoonfuls of the creamy peanut butter and coarsely chopped toasted pecans. To recreate that textured finish, pinch teaspoonfuls of the remaining mixture and spread evenly over the top. Lightly press the top layer down, then finish with the remaining chocolates and a light sprinkle of the flaky sea salt. The pan goes back in the oven for another 18-22 minutes or until they are golden in color.

Once they cool completely, cut them into 10 generously sized bars or 20 good sized bites. 

For the prettiest presentation, wrap them in some parchment paper and baker's string. Store them covered in the refrigerator or keep covered at room temperature. Personally, I like them even better on the slightly chilled side.

These bars are crunchy, a little bit crumbly, Between their texture, their heartiness, and the layers of flavor, the Peanut Butter Oat Chocolate Bars aka Energy Bars are everything a really great bar should be. Simple never tasted so good!

Recipe

Peanut Butter Oat Chocolate Bars aka Energy Bars

Make 10 good sized bars or 20 nice sized bites

Ingredients

1 1/4 cups (156g) all-purpose flour

1 cup (90g) quick cooking-1 minute oats (NOT old-fashioned oats)

3/4 cup (165g) light brown sugar, firmly packed

3/4 cup + 1 T  (183g) unsalted butter, melted and cooled slightly (about 5 minutes)

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 slightly heaped teaspoon Saigon cinnamon

2/3 cup (75g) pecan halves, toasted and coarsely chopped

3/4 cup (128g) dark or semisweet chocolate (chips or chopped chocolate), divided - See Notes

3/4 cup (128g) milk chocolate (chips or chopped chocolate), divided - See Notes

3/4 cup (224g) creamy peanut butter (e.g., JIF)

Flaky sea salt

Directions

1. Preheat oven to 350 degrees (F). Line a 9" x 9" metal baking pan with parchment paper. Set aside.

2. In a medium sized bowl, add in the flour, oats, brown sugar, melted unsalted butter, baking soda, Kosher salt, and cinnamon. Mix to completely combine.

3. Divide the mixture in half. Press half firmly into the prepared baking pan. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly (about 5 minutes).

4. Sprinkle 1/2 cup (85g) of the dark or semi-sweet chocolate and 1/2 cup (85g) of the milk chocolate over the crust.

5. Evenly drop spoonfuls of the peanut butter next, leaving about 1/2" border along the edges.

6. Sprinkle the coarsely chopped pecans.

7. Squeeze the remaining dough into small clumps and evenly distribute. Press down slightly.

8. Sprinkle the remaining 1/4 cup (43g) of the dark or semi-sweet chocolate and 1/4 cup (43g) of the milk chocolate over the top crust layer. Press the pieces of chocolate in slightly.

9. Lightly sprinkle with flaky sea salt (e.g., Maldon Sea Salt)

10. Bake for 18-22 minutes or until golden. Let cool completely in the pan.

11. Remove from the pan and cut into 10 bars. Wrap in paper or place in glassine bags. Or cut into 20 pieces and place into cupcake cups. 

12. Enjoy or store covered in the refrigerator. Note: I think they are even more delicious slightly chilled.

Notes: (1) For the milk chocolate I used Trader Joe's Milk Chocolate Bars. But you could also use good sized milk chocolate chips. (2) For the semisweet chocolate I used Guittard's Super Cookie Chips (48% cocoa). Or you could chop up some chocolate. (3) To toast the pecans, place the halves on a baking sheet. Bake in a preheated 350 degree (F) oven for 8-9 minutes or until fragrant. Let cool slightly before coarsely chopping. (4) Inspiration for this recipe came from the Chocolate Dulce De Leche Bars from the Bake Feed. Several adaptations were made to the both ingredients and baking times.