Have you ever had a day when you feel a little 'spacey' and distracted, because there is so much going on? That characterized my Wednesday, when I typically aim to share a new post. Hence I took fewer photos than usual during the time when I was pulling together this delicious recipe for Banana Oatmeal Chocolate Chip Cookie Bars. I love the fact these 'Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.'
V.O.E.: I also appreciate the dense texture and subtle sweetness-although I would likely add a little more banana next time, to increase the moisture level slightly. As always, my chocolate chips were bittersweet rather than the suggested semisweet chips. I also skewed on the higher end for the amount of cinnamon used.
My ever-dependable hand mixer replaced the suggested standup mixer and paddle attachment. Here is some other Equipment you'll need:
9 x 9 pan (I used glass)
Large mixing bowl
Large mixing spoon
Stand or hand mixer
Above: Mixing in the chocolate chips.
Below: Spreading the batter in a foil-lined pan.
Above: The final step before baking.
Wondering about the logo on that cutting board? It represents the city of Wichita, Kansas, where Cocoa Dolce operates. I've visited the company's flagship location and had the pleasure of writing about them for The Chocolate Professor. Then my Secret Santa (and Wichita resident), from Midwest Travel Journalists Association, sent bittersweet chips with my 2023 chocolate blog recipes in mind.
And what about that Mexican vanilla and Vietnamese Cinnamon from Penzey's? I frequently visit a Penzey's store less than 10 minutes from our house. But whether I purchase vanilla and cinnamon there - or elsewhere - I always buy Mexican and Vietnamese varieties. Why? I long ago heard the virtues of Mexican vanilla, including its mellow, smooth quality, and have never been disappointed. And Vietnamese/Saigon Cinnamon? It's also about the flavor for me.
What are your favorite vanilla and cinnamon varieties?
Welcome to Visual Traveler.
I love crafting stories about fantastic food & beverages, must-visit destinations & eco-friendly topics. I wrote a 350+ page book about Kansas. And I've worked with dozens of additional clients - from Fodors.com & AAA magazines to USA Today 10Best & WanderWithWonder.
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