Soft and Chewy Granola Bars

Here you go, KM :) This recipe was originally found on inspiredtaste.net
**I usually double the recipe and make it in a 9x13 pan.

2 1/2 c. old fashioned rolled oats
1/2 c. whole almonds, coarsely chopped (can use whatever nuts you have available)
1/3 c. honey
1/4 c. unsalted butter, cut into pieces
1/4 c. brown sugar, packed
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 c. dried cranberries
1/4 c. plus 2 T. mini chocolate chips (I don't usually use these, though they melt a little and help help hold the bars together)

Heat oven to 350. Add oats and nuts to a baking sheet and bake 5 minutes, stir and bake another 3-5 minutes to toast. Transfer to a large bowl.

Combine butter, honey, brown sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and sugar completely dissolves.

Pour butter mixture into oats and nuts. Mix well. Let cool about 5 minutes and then add cranberries and chocolate chips. Stir to combine.

Line a 8 or 9 inch square baking pan with aluminum foil or parchment paper. Lightly spray. Add the granola mix to the pan.

This is the key to making the bars stick together: Press hard! I usually use another piece of parchment paper and push hard. Hold it for 30 seconds or more and then move your hands and push again. If you don't press hard enough, it will turn out as more of a  granola instead of granola bars. Still delicious, just not as easy to transport.

Cover and refrigerate at least 2 hours. Flip the bars upside-down on a cutting board and remove the parchment paper/foil carefully to avoid any being left behind.

Cut into bars. Store in an airtight container up to one week. For softer bars, keep at room temp. For harder bars, store in fridge.

You can also individually wrap each in plastic to have an easy portable snack for picnics or school lunches.

Brittany's Scones

These are super easy and delicious! You can change up the add-ins. I've made raisin, craisins, and blueberries, but chocolate chips would be good, too.

2c. sifted flour
1T baking powder
2T sugar
1/2 t. salt
1/4 c. shortening (I substituted coconut oil and it worked just fine)
2 eggs
1/2 c. plain yogurt (I used vanilla almond yogurt, and it worked well)
1T sugar for the top

Sift together flour, baking powder, sugar and salt.
Cut in shortening.
Make a hollow in the center.
Save 1 T egg white for the topping. Beat remaining eggs and combine with yogurt. Add all at once to the hollow. Stir to mix. The dough will be stiff.
Turn onto lightly floured board and knead 5-6 times until dough sticks together.
Divide in half. Roll each half into a 6" circle, approximately 1" thick. Cut each circle into 4 wedges.

Arrange wedges 1"apart on ungreased sheet. Brush with egg white and sprinkle with sugar.

Bake 400 degrees for 15 min. until golden.
Can serve as is or with butter and raspberry preserves.