Grab a bar, sit down. Lets have a chat about nothing to do with food blogging. Let’s have a big, clear the air, what’s really been on my chest talk.
No, Dad. I am not pregnant.
Now that I got all of you parents calmed down 😉 Let’s talk about 2014 and my pursuit of happiness.
I have spent 2014 struggling. Really grasping to figure out who I am, what I really want, and what it is I am supposed ‘to do’. I spent so much time fixated on trying to figure it all out that I pretty much have missed 2014. I have missed all of the things I have done, and while laying down listening to the small talk of the doctor last week, only then did I realize I have done an awful lot this year. But we can leave the round up for January. Let’s move on to the between now and then…
I am going to Cambodia. (In December)
And that my friends, is a pretty big deal. I am going as part of The Giving Lens, working with the Anjali House and discovering so much along the way. It is going to be a journey. But, I am going to need a bit of help. Curious to see how you can help or just want to learn more about this wacky adventure? I have a GoFundMe Page set up explaining more about the trip that you can read and donate to if you would like to. And / Or I am selling prints online to help offset the cost. If you have ever drooled over any of my pics and thought, “That would be great hanging in my kitchen!” now’s your chance! Or really, if you just want to cheer me on, I’d really appreciate that too!
Now, back to the food!
- 1/3 cup light brown sugar, packed
- 1/3 cup unsalted butter, softened
- 1/8 teas baking soda
- 1 egg, plus 1 egg white
- 1 cup flour
- 3/4 cup quick cooking rolled oats, plus 1 tbs set aside
- 2 tbs sugar
- 2 tbs canola oil
- 1 1/2 tbs unsweetened cocoa powder
- 1/4 teas baking powder
- 1 tbs mini semisweet chocolate chips
- 1 tbs chopped walnuts
- Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper and grease.
- Mix the brown sugar and butter in the bowl of your stand mixer over medium speed until light and fluffy. Add the baking soda, 1/8 teas salt, and the egg white and mix. Scrape down sides if needed. Stir in the oats and 3/4 cup flour, mix until just combined.
- Scoop out 1/4 of the oat mixture, and press the rest of the mix into the prepared loaf pan.
- Bake the oat bar layer for 12 minutes, until just set.
- In a clean bowl, whisk together the remaining whole egg, sugar, canola oil, 1/8 teas salt, cocoa powder, baking powder, and the 1/4 cup flour. When combined, fold in the semisweet chips.
- Pour the chocolate mix over the oat bars.
- Stir the walnuts and remaining 1 tbs oats into the reserved oat bar mixture and crumble over the top of the cocoa layer. Bake for 10 to 12 minutes, being careful not to over bake or the bars will become dry.
BHG Cooking for Two 2014