There are some things I never joke about. Like coffee, chocolate and carbs. (The holy trinity of “C” in my book.) And I never plan an event which doesn’t include food. As requested by the amazing women who participated in Saturday’s Winery Bike Tour in Niagara County, here are the recipes to our snacks. The Energy Bars are no-bake and are adapted from a recipe found on FitSugar.com. You can alter the fillers to fit your tastes, but I used chocolate chips and raisins. The pumpkin-chocolate chip muffins is from RecipeGirl.com. Enjoy the best of fall!
The recipe for the delicious tart cherry smoothies we had at Singer Farm Naturals is still to come!
- 4 cups rolled oats
- 4 cups cereal (such as Kashi Go Lean)
- 1 cup mini chocolate chips
- 1 cup raisins
- 2 cups maple syrup
- 1 1/2 cups peanut butter
- Heat the maple syrup and peanut butter over medium heat until smooth and hot.
- Combine remaining ingredients in a large mixing bowl.
- Stir the heated mixture into the mixing bowl and combine with the dry ingredients.
- Press into a large rectangle pan. Let cool completely.
Pumpkin-Chocolate Chip Muffins
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soad
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 1/2 cups pure canned pumpkin
- 1 cup unsweetened applesauce
- 2 Tablespoons canola or vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350.
- In a medium bowl whisk together dry ingredients. (Through pumpkin pie spice.)
- In a large bowl whisk together eggs, pumpkin, applesauce oil and vanilla until well blended.
- Stir in dry ingredients and gently combine. (Do not overmix.)
- Gently fold in chocolate chips.
- Scoop into muffin pans. Bake 18-20 minutes for regular sized muffins. Bake 10-12 minutes for mini muffins.