stove top granola bars

I’ve been making these granola bars nonstop for the past month. We go through a double batch a week and there are only three of us. 🙄

They are somewhat based on a version from Tastes Better From Scratch. I needed our granola bars to hold together a bit better, so I made some adjustments. I also added a few more mix-ins to make it a touch healthier. There are a lot of ingredients, but this recipe takes no more then 10 minutes.

Ingredients

2 cups quick oats
1.5 cups crispy rice cereal
1 tablespoon ground flaxseed
1 tablespoon ground chia seeds
1 tsp brewer’s yeast
6 tablespoons butter (or coconut oil)
1/3 cup honey (about)
3/4 cup brown sugar, packed
1 egg
1 teaspoon vanilla or maple extract
1/2 cup chocolate chips
1/4 cup pecans
1/2 cup dried fruit

Directions

  1. Fit a piece of parchment paper in a 8×8 or 9×9 pan.
  2. Melt butter or oil in a pan, then mix in brown sugar. Let the two cook together for a a minute then remove from heat and turn the burner to low.
  3. Give the butter and sugar a chance to cool. While that cools, mix together the first five ingredients in a large bowl. You can add the last three ingredients now, or sprinkle them on top. I like adding them now.
  4. Back to the pan: add the extract and stir. Then whisk the egg in a small bowl before pouring into the sugar mixture. Mix constantly to keep the egg from cooking. Once the egg is thoroughly mixed, move the pan back to the low heat. Let warm on the stove top, until the mixture (mainly the egg) seems cooked. The mixture will begin thickening up, that’s kind of how you know.
  5. Pour the warm ingredients into the bowl and mix until well combined. Dump the mix into the pan. Pat it all down well into the pan.
  6. This is kind of the key to the bars sticking: add another layer of parchment, or a silpat, onto the top of the bars. Then using your hands, another smaller pan, cutting board, or whatever you find handy, press the bars down very firmly. I find it best to place the pan on the floor and use a bread pan to press into the bars with my full weight.
  7. If you waited to add the toppings, now is when you can add them. Repeat step 6.
  8. Stick the bars in the fridge for about two hours. Once cool, you can pull them out of the pan, slice and eat!

I keep them in the fridge, but they also last for the day at room temp, without falling apart. They are sticky and chewy and a little too sweet for me, but my family loves them and I feel better that they are eating something homemade instead of from a package.

saturday morning crepes

These are the simplest, yet delicious, crepes I’ve ever made. They aren’t the paper-thin, delicate ones you’ll find at a French restaurant, but they are yummy and hold up to any topping you can think of. You can also memorize the recipe today and remember it for life.

Ingredients

1 egg
1 cup milk
1 cup flour

Directions

Whisk egg and milk together, then stir in flour until combined.

Heat a large, flat pan on your stovetop at about medium. Once warm, pour some batter into the pan. I like about 1/3 cup, swirl with a spoon until desired thinness is achieved. Cook for 2 minutes on one side, until the edges bubble, then flip and cook for 1 more minute.

Serve warm with Nutella, nut butters, jams, and fresh fruit.

A protein on the side like eggs, bacon or sausage makes a hearty meal.

Notes

You can easily substitute a dairy-free milk or gluten-free flour. I think I’ve almost perfected a gluten-free blend for crepes – recipe coming soon!

reading 1.4.19

It’s the End of Retirement as We Know It (And We Feel Fine?)
“Now people are living longer lives, and more importantly, gaining more active years, free of debilitating illness. Their biological age is much lower than their chronological age. That means it’s time to think differently about aging, and specifically the idea of retirement.”

The 2018 Class of Canning, Preserving, and Culinary DIY Books
I want them all. 

11 Keto Breakfasts (That Aren’t Eggs)
For all those who are frenemies with albumin or just don’t like eggs. 

Creative Discipline & Motherhood Right Now
“He’s three, completely conscious of this very concrete fact, and it’s hard for him to live with.” Other toddler parents out there? 👋

Assistant Director of e-Philanthropy

My time at MSU has allowed me to enhance my skills in digital marketing and fundraising.

I personalize mass solicitations by segmenting audiences based on a variety of factors, such as giving history, graduation year, affinity and capacity. I create coordinated campaigns with my peers to produce increased engagement and donations from our alumni and friends. I continue to find creative email solicitation techniques to connect our donors to funds that are important to them.

My favorite part of my job is all the extraordinary projects I help fund and students I’m able to help.

I’m most proud of how I’ve been able to grow the email fundraising program. Before I joined the Annual Giving team, the email fundraising channel brought in about $80,000 a year. Through my innovative email campaigns, we are on track to raise over $400,000 this fiscal year – a five-fold increase in revenue!

revenuegrowth_1.30.19

I’ve grown the email program from only following up to direct mail pieces, to be a key component in our comprehensive campaigns as well as one-off solicitations.

My largest campaign is our Give Green Day effort. I send three emails to various audiences throughout the day, totaling nearly 40 versions of emails. In 2018, this campaign alone brought in more than $207,000.

I also work closely with my team to provide proofreading assistance.

I’ve acquired many new digital skills since I’ve been at MSU, including: expanded HTML and CSS knowledge, Google Analytics and AdWords certifications and GIF creation.

I run paid social and display advertising campaigns in conjunction with digital fundraising efforts, including in-house ads and working with a vendor for mass remarketing ads.

I manage our recurring giving program, including the behind the scenes donor handling as well as the public-facing web page and email promotion.