FROM OUR RECIPE BOX – Cinnamon Swirl Oatmeal and Raisin Bars

Whether packing a picnic or lunchbox, these Cinnamon Swirl Oatmeal and Raisin Bars are an ideal choice.  The combination of oats and raisins makes them chewy and moist.  The chocolate and cinnamon swirls make them a little bit special….and addicting.  Substitute diced dried apricots, currants, dry cherries or a combination for the raisins. These bars could also be coated with chocolate icing. Once cut, store the bars in a tightly sealed container in the freezer.  They are a handy treat to have on hand for a last minute dessert (with ice cream or grilled fruit) and will keep for several weeks.

Cinnamon Swirl Oatmeal and Raisin Bars

April Means Springtime

With the first shoots of green grass appearing in our lawns up here in the Northeast, we’re thinking of springtime holidays and spending more time out- doors. This month we’re recommending a moist carrot muffin with an almond twist; there is marzipan in the batter. (The mini carrot garnish is there for those who want to spend a little extra time, but not fuss.) And our dense hazelnut and chocolate truffle would make a treat suitable for any seasonal celebration.

FROM OUR RECIPE BOX – Carrot Marzipan Muffins These moist carrot muffins strike just the right note of sweetness with a hint of almond from grated marzipan in the batter. The secret to a tender muffin is in the mixing, only enough just to moisten the ingredients. The miniature marzipan carrots add a welcome flourish. Enlist older children to help shape the mini veggies. Kids (and adults) will have as much fun making them as eating them.   For the Carrot Marzipan Muffin Recipe, click here.

FROM OUR RECIPE BOX – Hazelnut Chocolate Ginger Truffles   A rich truffle is an elegant end to any meal or a house gift that is deceptively simple to prepare. The flavor of our Hazelnut Praline adds a pronounced nutty undertone and the crystallized ginger punches up the flavor of these little gems. This recipe calls for 70% chocolate, which refers to the cocoa solids in the chocolate. (A higher percentage of cocoa solids means a darker, richer-tasting chocolate, the kind used by professional confectioners.) Quality bittersweet chocolate from a brand such as Callebaut, Ghirardelli, Green and Black or Valhrona will work well here. (Here is a memorable way to use a small amount of hazelnut praline you may have left over from another recipe.) This recipe is adapted from one attributed to chocolatier Jacques Bockel, who runs two chocolate shops in the Alsace region of France. To see his delectable creations, visit his site. For the Hazelnut Chocolate Ginger Truffles recipe, click here.