Granola Bars With Chocolate

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

Published: May 30, 2011 

 Most granola bars are too sweet for my taste, so I wasn’t much of a fan until I made these. They’re inspired by a recipe from Kim Boyce’s "Good to the Grain," but I’ve cut down on the honey and added chocolate. 

3 tablespoons unsalted butter or canola oil, plus additional for the pan and for your hands
2 cups mixed flaked grain cereal or rolled oats
1/2 cup flaxseed meal
1/2 teaspoon cinnamon
1/4 teaspoon salt (optional)
1/3 cup honey or agave syrup
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 cup chopped bittersweet chocolate or chocolate chips
1. Preheat the oven to 300 degrees. Generously butter or oil a 9-by-9-inch metal or glass baking pan.
2. Melt the butter over medium heat in a wide saucepan. Add the flaked grains or oats. Stir over medium heat until the grains are lightly toasted, taking care not to let them burn. Stir until they are beginning to smell toasty and have slightly darkened, six to seven minutes. Remove from the heat, and transfer to a bowl. Add the flaxseed meal, the cinnamon and the salt. Wipe the pan clean.
3. Combine the honey, vanilla and brown sugar in the pan in which you toasted the oats. Bring to a boil over medium heat. Boil five minutes. Pour over the oat mixture, and stir until it is evenly distributed over the mixture. Allow to cool for five minutes, then stir in the chocolate pieces.
4. Scrape into the pan, and spread evenly. Place in the oven for 20 minutes. Do not allow to brown or the bars will be hard instead of chewy. Remove from the heat, and allow to cool. Cut into 16 to 20 pieces, and store in an airtight container.
Yield: Fifteen to 20 pieces.
Advance preparation: The bars will keep for a few weeks in an airtight container.
Nutritional information per serving (15 pieces): 131 calories; 3 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 6 milligrams cholesterol; 19 grams carbohydrates; 2 grams dietary fiber; 23 milligrams sodium (does not include salt to taste); 2 grams protein
Nutritional information per serving (20 pieces): 98 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 17 milligrams sodium; 2 grams protein
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

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Willy Wonka And The Chocolate Factory Cast Reunite After 40 Years

http://love-raw-chocolate.blogspot.com/2011/04/global-facebook-approach-may-cost.htmlya

Author: Joseph Giannone

Remember that psychedelic boat ride in Willy Wonka and the Chocolate Factory? Yeah, it freaked us out when we were kids too. The spoiled children, minus the humbled Charlie bucket, who won the golden tickets have reunited after 40 years to discuss their mental breakdowns from Gene Wilder’s trippy boat ride. Just kidding, it was a reunion for the 40th anniversary celebration of the classic kids film which was made in 1971.

The cast members meet up Tuesday for a special appearance on the Today Show to discuss their favorite scenes from the movie. Peter Ostrum, who played the titular Charlie Bucket, said: “I have very fond memories of making the film, working with (Grandpa Joe) Jack Albertson and Gene Wilder, they were both super people to work with.”

Julie Dawn Cole, who played Veruca Salt, was also in attendance and revealed that during her breaks she would sneak into the candy filled sets, where she would eat and marvel over the amazing set pieces. Denis Nickers, who played Violet Beauregarde, explained how she was still blue 72 hours after her famous blueberry transformation scene. Paris Themmen and Michael Bollner were also on the show.

It’s wonderful, and rare, to see that old cast members would get together after 40 years; it makes me think: would Johnny Depp and his rag-tag group of re-makers would get together in 40 years? See how happy they are in the reunion video below:

Read more....

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