Something to Anticipate: Chocolate Cookie Bars with Creamy Filling

Anticipation

n. noun the act of expecting or foreseeing something; expectation or presentiment.

If you’ve been following this blog you are aware that I am, along with my colleagues, anticipating the #BlogBrûlée. Woo Hoo! We’ve been tweeting, blogging  and instagraming for weeks now about this inaugrual event taking place over the weekend of Sept 12 in beautiful Vermont. Why? Because anticipation is half the fun! The same goes for eating. Love your food! Instead of settling for the easiest option (something straight out of a bag or box), add a little pizazz to the lunch or bento boxes of your loved ones with the promise of something homemade, fresh and flavorful. Maybe like this…Chocolate Cookie Bars with Creamy FillingI made these  chocolate cookie bars with creamy filling in response to this month’s Recipe Redux challenge. The theme for August: Bars and Bites for Brown Bags,  is timed just right for back to school.Chocolate Cookie Bars with Creamy Filling

Chocolate Cookies Bars with Creamy Filling

Serves 24     adjust servings


Ingredients

  • 1 cup all purpose flour, sifted
  • 1 cup white whole wheat flour, sifted
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup low fat Greek yogurt
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

for the filling

  • 16 oz part skim ricotta cheese or low fat cottage cheese, drained
  • 1/4 cup sugar
  • 1 egg
  • 2 Tablespoons honey
  • 1/2 cup chopped pistachios

Instructions

  1. 1. Preheat oven to 350 degrees F.
  2. 2. Line a 13 x 9 inch baking pan with non-stick aluminum foil.
  3. 3. In a large bowl sift together the flours, cocoa, baking powder, and salt. Set aside.
  4. 4. Cream yogurt, butter,  brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla.
  5. 5. Beat in flour mixture a little at a time, until well blended and smooth.
  6. 6. Set aside 1 cup of dough and refrigerate.
  7. 7. Spread the remainder of the dough into the prepared baking pan using a spatula or the bottom of a measuring cup to press the dough into a even layer.
  8. 8 Make the filling by adding ricotta cheese, sugar, egg, honey to a medium bowl and stirring to combine.
  9. 9. Spread filling evenly over the bottom layer of dough.
  10. 10. Take out out the reserved dough from the refrigerator and using a grater, shred dough over top of filling creating third layer, or simply crumble reserved dough on top.
  11. 11. Bake 40 to 50 minutes. Allow to cool completely before cutting. Store in the refrigerator. Pack in lunch or bento boxes with a lunch box freezer pack or next to a bottle of frozen water.

by

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 190kcal Calories from fat 77
% Daily Value
Total Fat 9g 14%
Saturated Fat 5g 25%
Transfat 0g
Cholesterol 42mg 14%
Sodium 68mg 3%
Carbohydrate 25g 8%
Dietary Fiber 2g 8%
Sugars 15g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


Blog Brûlée Will be My First: What do I hope for?

Blog_Brulee_LogoDisclosure: My attendance at the Blog Brûlée is  partially funded by Sponsor’s of the Blog Brûlée and  I have received a discounted registration to the event in exchange for writing this post.  Opinions expressed are my own. I was not compensated for my time.

There’s nothing else like doing something for the first time! It’s exciting! And  exhilarating! Even  a bit scary.  Right now, I’m feeling all of these sensations as I plan my trip to Vermont to attend my very first blogging conference, and the inaugural Blog Brûlée! Today’s post is about what I hope to achieve during the weekend of September 12-14  in the mountains with 30 food bloggers!

Like all continuing education conferences, I will be trying to fill my noggin with as much information as will stick. What type of know how is necessary for a good food blog?   If there’s one thing I have learned from  blogging it’s this: gorgeous  photos lure  people to your site. Taking pictures of  food is NOT something that comes natural to me. When I first began my blog (this September will be my third year anniversary), I didn’t know a thing about photography and getting a picture to go along with my post was not a piece of cake.  Admittedly, I still struggle with it at times today.  So here’s  something that thrills me;   I will be picking up photography skills from 3 amazing gals –  I consider them the  crème de la crème of food photography: Regan Jones of Healthy Aperture; Gretchen Brown of Kumquat; and Deanna Seagrave-Daily of Teaspoon of Spice. What an opportunity!

What else is important? You’ve probably heard this before but I will repeat it, content is king! I cannot think of two better individuals to share their  advice on  the art of story telling than media personality Brierley Wright from EatingWell.com and Eating Well Magazine (one of my personal favorite foodie magazines)  and Dallas, Texas based nutrition and culinary expert Robin Plotkin of Robinsbite. Nutrition is a science, but writing about nutrition is an art.  This creative outlet (along with photography) brings balance to my work day!

Better story telling and  improved images here we come!!! Is there more? Yes, on a strictly personal note,  I am seeking direction. It’s great not having a boss, but there’s a down side to flying solo. Sometimes you need someone to be honest. Someone to  tell you… this is great.. or lousy… or   you should spend more time doing this… or  you’re wasting your time on that.  I hate that at the end of the day when my husband asks, “What can I do to help you?”  I have to answer,   “I don’t know!”  I am looking forward to three speakers who are champions when it comes to building a virtual community. EA Stewart, the Spicy RD, has a strategy that  aligns with  her personal philosophy. Then there is the dynamic duo, Janice Bissex and Liz Weiss, aka Meal Makeover Moms, who have mastered the art of name recognition! Online communities are here and now.  My membership in the  blogging community Recipe Redux has been an all around positive experience and I attribute much of the growth of my blog to this virtual community.  Of course I’m  curious how I can continue to use social media  to influence,  grow and create more opportunities.

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Behind the scenes with my faithful assistant!

Last but not  least, I hope to recharge my battery.   Outside of the time I spend with private patients and public speaking, most of my work-time is spent alone;  reading, writing, developing recipes, prepping food, grocery shopping, cooking, taking and editing photographs, planning menus and meal patterns, brainstorming and putting together power point presentations.  It’s quiet and it gets lonely (thank goodness for my son’s chocolate lab, Brody).  It will be great to have some up-close and personal time with individuals I communicate with online and I’m enthusiastic to hear about each and every speaker’s and attendee’s  experiences, ideas, passions and dreams.  Let’s face it, food bloggers feed off of each other! Pun intended.

Before I close, I’m shouting out to all the generous brands  for making this inaugural event possible.  I know my first time will be a memorable one! Thank you!

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