(Delicious) Power Bars.

Wow, my sister is really showing me up. But. Tonight I have a recipe that feels indulgent, but isn't. Do you already want to make it? Good. I thought so. These power bars are pathetically easy to make, require little effort (especially if you have a mom to chop the walnuts and almonds), and taste really, really good. Plus, you can eat them for breakfast for days. And sometimes you just don't feel like making breakfast. That's where these guys come in. And because I followed Heidi's recipe exactly, I'm simply going to link to it. Although you should make sure you have a lot of time because upon clicking on this link, you'll happen upon 101 Cookbooks (if you haven't already been there before) and then you'll spend hours (hours!) flipping through Heidi's archives proclaiming that you need 8 different kinds of flours and purging your pantry of white sugar. So, I warned you.

- The Florida Sister

hot cocoa + some.

I should start by telling you that I don't like hot cocoa. I suppose I did, at one time, and then I think I drank way too much. But, I'm here to say that this stuff is good. Like, mega good. Like, turned a non-hot-cocoa-lover back into the believer I used to be. So, you might want to try it. The best thing about this stuff is that you can use your powdered Swiss Miss, your fancy Ghiradelli, or your somewhere-in-between hot cocoa. Any of it will work. You should make this right away, though. And toast some extra marshmallows because you may want them for later.

Hot Cocoa + Some
Adapted from Real Simple

Serves 4

Ingredients
4 servings of the hot cocoa of your choice
8 marshmallows
3-5 tablespoons malted milk powder

Directions
1. Prepare the hot cocoa according to package instructions (we used Ovaltine). Add 3-5 tablespoons malted milk powder (the amount is really up to you).
2. While your hot cocoa is microwaving, simmering, etc., place 8 marshmallows on a cookie sheet and broil in the oven for 30 seconds.
3. Place the toasty marshmallows in the steamy cocoa, and enjoy.
4. Repeat. :)

-The Florida Sister

crispy. salty. white chocolate. oatmeal. COOKIES.

Also known as Make-These-Today cookies.
And, White-Chocolate-Is-My-New-Friend cookies.

Can I tell you a secret? I've never liked white chocolate. If it wasn't nestled inside of Jeffrey's Aunt's white chocolate macadamia nut cookies, then just forget it. But, let me tell you something, folks. White chocolate chips are not real white chocolate. I know. I was shocked, too. You've got to buy the baker's chocolate, or a white chocolate bar if you want the real deal. Thanks to Deb for, once again, opening my eyes to the things I've been missing. Well, once I read the recipe for these cookies, I had to have them right away. And, you know, I've never really believed people that told me that they prefer white chocolate to just regular chocolate (yes, those people are out there) and I still kind of don't, but maybe I can sorta-kinda see where they're coming from now. But don't push it.

Crispy, Salty, White Chocolate, Oatmeal Cookies
Adapted from Smitten Kitchen, who adapted them from Cook's Illustrated.

Ingredients

1 cup all-purpose flour (I think 1/2 all-purpose, 1/2 whole wheat would work here.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) butter, unsalted & at room temperature
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned oats (If you're not an oat lover, better make it just 2.)
6 ounces good quality white chocolate (I got the Baker's brand, which seemed high enough quality for me.)
Coarse sea salt (for sprinkling atop the cookies)

Directions

1. Preheat the oven to 350 degrees. (Maybe you won't forget to do this step if it's in bold.) Line the baking sheet with parchment paper, or a Silpat (if you're cool and have one). Whisk flour, baking powder, baking soda, and table salt in a medium bowl. Set aside.

2. Beat butter and both types of sugars until they are light and fluffy. Scrape the bowl down with a rubber spatula. Beat in eggs and vanilla extract until incorporated. Scrape down your bowl. Gradually add the flour mixture (I added it in two batches) and incorporate well.

3. Divide dough into 24* equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle coarse sea salt on the top of each cookie.**

5. Bake until cookies are golden brown, about 13-16 minutes. Rotate baking sheet halfway through. Watch these babies like your life depends on it during the last few minutes. These things burned in a second, and I lost about 8 good cookies to black bottoms. Not fun.

6. Transfer to wire racks and cool.

* The original recipe suggests a yield of 24. I made them a little smaller and got 32. If you're planning on taking these somewhere, I suggest going with cookies that are slightly smaller so you'll get a few extra. If you're keeping them for yourself (Good choice!) then why not make some big ol' cookies and go with 24, right?

** Originally, the recipe calls for flaky sea salt. Tell me where to buy it and I'm there. However, I think coarse sea salt works just as well. But, if you happen to find flaky sea salt, you'll only need about 1 or 2 flakes per cookie.

Enjoy these, kay?
- The Florida Sister

P.S. About the weirdly foggy pictures, I kept noticing this while I was taking them, but since my camera was dying I just figured that was why I was having problems, and then I noticed there was a big, fat smudge on my lens. Oh well!

Mint Chocolate Cupcakes

Hi! How are you? Sorry we have been out and about so much lately. But, I'm back, and I have a recipe to share with you. I do feel a little guilty about this one, though. Mostly because I just feel like it's not as spectacular as a lot of other recipes.

But, who knows. Maybe it will really strike your fancy, in which case I'll be so glad I shared.

A couple things about these cupcakes: One. I don't think the chocolate cupcake tasted very chocolatey at all. And, the frosting was almost too butter-y (Yeah. I didn't know it was possible either.). Regardless, they were still a treat. They required quite a bit of effort, but you'll probably be really pleased with the results. And, if you're not a complainer like I am right now, then you'll love them and want to eat the entire batch by yourself.

Mint Chocolate Cupcakes
Adapted from Martha Stewart

Makes about 12 regular and 12 mini-sized cupcakes or 18 regular cupcakes

Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
2 large eggs
3/4 cup buttermilk*
3 tablespoons canola oil
3/4 cup warm water
1 1/2 teaspoons peppermint extract

For the frosting:
2 large eggs, separated
1/2 cup sugar
2/3 cup milk
1/3 teaspoon pure vanilla extract
2/3 cup coarsely chopped fresh mint leaves
1 pound (4 sticks) unsalted butter, room temperature
1/4 teaspoon peppermint extract

Directions
For the cupcakes:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

2. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

For the frosting:
1. Whisk together yolks and 1/4 cup sugar with a mixer on high speed until pale and thickened, 2 to 3 minutes.

2. Prepare an ice-water bath. Bring milk, vanilla, and mint leaves just to a boil in a medium saucepan. Remove from heat. Whisk about 1/3 of milk mixture into yolk mixture. Pour yolk mixture back into pan with remaining milk mixture, and whisk to combine. Place over medium heat, and cook, stirring constantly, until custard registers 185 degrees on an instant-read thermometer. Remove from heat; strain through a fine sieve into a bowl. Set bowl in ice-water bath, and stir until cool.

3. Beat butter with a mixer on medium-high speed until pale and fluffy. Add chilled custard to butter, and beat until incorporated.

4. Heat whites and remaining 1/4 cup sugar in a heatproof mixer bowl set over a pan of simmering water, whisking constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Attach bowl to mixer fitted with whisk attachment. Starting on low, and gradually increasing to medium-high speed, whisk until stiff peaks form.

5. Add egg-white mixture to butter mixture, switch to paddle attachment, and beat on medium-high speed until smooth. Beat in peppermint extract. Use immediately, or cover and refrigerate for up to 3 days or freeze up to 3 months. (Before using, bring to room temperature, and beat on low speed until smooth.)

6. Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.

* Making your own buttermilk is easy: Add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit until it clabbers, about ten minutes, and proceed to use it as you would store bought buttermilk!

- The Florida Sister

I promise that there will be a post (or two!) soon.

Gosh, busy-ness. Sometimes it really does get the best of you.

In the mean time — happy baking!

-The Florida Sister

granola.

I love granola. Whether I put it in some yogurt or grab a handful right as I'm running out the door, it always tastes good. And it's super easy to make. I found this particular recipe over at Weelicious, a website that focuses on food for young families. I've already made two batches of this stuff. And I'm making a third right now. The first time I made this granola, I added the dried fruits that Catherine originally called for. While I think they taste delicious, I've now been making the granola without any fruit at all. I like doing it this way because then each person in the household can personalize it to their liking.

Classic Granola
Adapted from Weelicious

Makes 4 1/2 cups

2 cups Old Fashioned Oats
1/2 cup Almonds*
1/2 cup Cashews*
1/2 cup Sunflower Seeds*
2 tablespoons Wheat Germ
2-3 teaspoons Cinnamon (or, if you're like me, just pour it out until it looks like enough!)
1/3 cup Honey (I bet Maple Syrup would be a tasty replacement if you're out of honey)
1/3 cup Canola Oil

Directions
1. Preheat oven to 275ºF.
2. Combine all ingredients in a medium sized bowl, making sure to combine until entire mixture is evenly coated.
3. Pour mixture onto black baking sheet (if you choose to use silver, I'm willing to bet the baking time will be longer.) and evenly disperse over entire sheet.
4. Place granola in the oven and bake for 20 minutes.
5. Take the granola out and redistribute the mixture evenly over the sheet.
6. Place back in the oven for another 10 minutes, or until golden brown.**
7. Take the granola out of the oven and allow it to sit on the baking sheet for about 15 minutes so that it gets a little crunchier.
8. Store in a cool, dry place. Add your favorite dried fruit (cranberries, blueberries, apricots, raisins, cherries, mangoes, etc.)
• Will keep for about 1 week.

*The type of nuts you choose to use is entirely up to you. The batch I'm making now has 1/4 cup Pepitas and 1/4 Almonds instead of just the almonds. This recipe would also work well with walnuts or pecans.

**At this point, I would keep an extremely close eye on your granola. You might even want to set the timer at 5 minute increments. This stuff burns really quickly. Cashews can be your best friend. Keep an eye on them — as long as their tops aren't burning, then the rest of your granola is probably still okay. As soon as those tops look golden brown, take the granola out of the oven for good! Also, the mixture probably won't seem super crunchy right away. Give it time after baking, and I promise the crunch will come!

Hope you enjoy this tasty treat!

-The Florida Sister

carrot cupcakes.

Often times I like reasons to bake. I don't think I need a reason, but I feel better about baking something relatively unhealthy if there's a justifiable reason for eating it. Get it? So, when I learned that my sister would be coming home for a whirlwind trip I knew I needed to bake something. And it needed to be good. I'm a really, really big lover of Deb over at Smitten Kitchen. Like, really big. And when I saw these cupcakes I knew I needed to bake them. I cut the recipe in half because there's just no reason to have 24 cupcakes lying around taunting you.

12 is a much more manageable number.

Much more adult and grown up. And you know what else is grown up? Reducing the amount of sugar in the recipe, which is exactly what I did. Really, though. These taste totally fine by reducing the amount of sugar by 1/4 cup (in the actual cupcake, not the frosting).

And, you know what else? These are delicious without any frosting at all. And since they're made with canola oil we mine as well be calling them health food, right? Right.

However, if you are going to frost these cupcakes (and I highly recommend you do. Just set a few naked ones aside for breakfast.) I suggest adding more maple syrup if you really want to taste it. If you just want a little hint, then follow this recipe to a tee. But, if you're like me, and you were looking for a little more maple syrup kick, I'd go ahead and add a few more glugs.

Enjoy these fresh out of the oven or the day after, or the day after that, or even the day after that. Really. These taste delicious days after being made.

almond biscotti with a hint of orange.

There is nothing particularly intriguing about biscotti in my opinion. Generally, I think of it as having the consistency of a stale cookie and tasting like almond extract, a flavor I don't really enjoy. So, when I saw that Emily had made a batch of Deb's biscotti and she liked them, I figured I should try this recipe out asap. And I'm so glad I did. They were so delicious — buttery and crunchy, but the kind of crunch you imagine biscotti to have. I highly recommend making these. They aren't very hard to make and the results are so worth it. Oh, and I made these using freshly squeezed orange juice instead of the recommended liqueur. Still delicious.