Homemade Granola Bars

Ever since I received this amazing cookbook for our wedding [and then actually unpacked it and started using it], I wanted to make these granola bars.  I also heard from a friend that she'd made them and they were terrific!

As I almost always do, when I use a recipe for the first time, I try not to alter it at all - then I find out what I want to change for the next time.  [As perfectly exemplified in my very-cashewy Spicy Stir-Fried Cashew Chicken I made tonight, about which I may or may not blog - it was cashew-iculous!]  These granola bars were a bit sticky.  Okay, a LOT sticky.

I'll definitely make them again (because they were seriously so good), but I'll certainly need to change some quantities.  And when I DO and find some better solutions, I will blog about it.  In the meantime, please let me know if you have any ideas, as well!  This time I tried almond pieces, coconut and sunflower seeds.  Next time, I might try peanuts and raisins or something else!  There are truly endless possibilities.

Print the recipe here.

Or here.  :)

Cheese Ice Cream?

It has been a COLD last several days here.  Not only that, but after receiving our first electricity bill since 9 months ago, our mouths gaped open and we turned down the heat even more.  I spend my days in at least 3 shirts, sometimes 4 – two of which are usually a thick sweater AND a heavy hooded sweatshirt.  A little crazy, right?

Well, I suppose there’s something even crazier…as you can see, I made ice cream.  It wasn’t on a whim and it wasn’t because I was needing a cool-off.  There actually was a reason for making it, but still – what kind of crazy person makes ice cream on a wet and frigidly cold Oregon day in the middle of winter?

I guess me.

So, my friend Erica asked us to help with her kids' missions lesson on Peru this month.  Long story short, this was the reason I made Peruvian ice cream - for the children!  It is called Queso Helado Arequipeño, which literally means Cheese Ice Cream from Arequipa (the city we lived in).

Don't worry, there is no cheese in it, although I'm not so sure how bad that would be?

It was fun to mess with the kids just a little bit, along the lines of “fear factor,” by pretending that this ice cream was really made from cheese.  We dared them to try it, and after the first one did [and loved it] they all suddenly were brave enough to try it, too.

I never perfected my Spanish vocabulary in the “food” realm so when I asked my dear friend Lely for her recipe, I definitely had to look up some words to make sure!  But, alas, I have it properly translated for you in an easy format.  And it's authentic because she is, of course, Peruvian!

Print the recipe here.

Make sure you turn up the heat to enjoy this…or save it for the summer!

Note #1: For any of you who are mostly lactose intolerant (or just want to be), I actually made this with Lactose-Free milk and it turned out well!

Note #2: Have I mentioned how much I love my kitchen scale?  It's just fun.

And, last but not least, check out this video I found on YouTube to watch the more authentic way of making Queso Helado.  You can find these ladies in many places around Arequipa, Peru!