APRIL 2015
“Springtime Edible Art” on April 13th
Teen Program Join the Temecula Public Library on Monday, April 13, 2015, from 7:00 PM to
8:00 PM for the teen program, “Springtime Edible Art.” Spring has sprung, flowers are in bloom, birds are tweeting, and sweets are plentiful! What better way to cele- brate than to hang out with your peeps and create edible art using Peeps Marshmal- lows and other treats? Use frosting, some jelly beans, and your creativity to transform cupcakes and
cookies into masterpieces to be admired and then eaten. This program is for teens only, Grades 7-12, and limited to 30 participants. Ad-
vance registration begins two weeks prior to the scheduled event. You can register at the library reception desk or by calling 951-693-8900. The Temecula Public Library is located at 30600 Pauba Road, Temecula.
Healthy Peanut Butter Chunk Oatmeal Bars
Soft and chewy peanut butter oatmeal bars made with healthy, wholesome
ingredients. The chocolate is optional. Sort of. Yield: 12-16 bars, depending how large you cut them Ingredients:
1/2 cup (100g) brown sugar 1 cup (250g) creamy peanut butter (or chunky) 2 teaspoons vanilla extract 1 cup (127g) whole wheat flour 1 cup (80g) old-fashioned rolled oats 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (120ml) milk (I used almond milk, but use whichever you prefer) 1/2 cup (90g) dairy-free chocolate chips (or regular chocolate chips) 1/2 cup (70g) raisins (or whichever mix-ins you'd like)
Directions: Preheat oven to 350F degrees. Line a 8x8 baking dish with parchment
paper or spray with nonstick spray. Set aside. With an electric or stand mixer fitted with a paddle attachment, mix the
brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes. Mix in the vanilla, scraping down the sides as needed. On medium speed,
add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together. Slowly add the milk in a steady stream, mixing until a dough forms. Fold in chocolate chips and raisins. Use your hands to make sure everything is combined, if needed. Once dough is completely combined, press it lightly into the prepared bak-
ing dish. Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares. I keep mine in the refrigerator in a covered container. Bars will be good stored up to 2 weeks. *I melted 3 tablespoons of chocolate chips with 1 tablespoon of peanut
butter for the chocolate drizzle. This is completely optional. Be sure to use whichever mix-ins you like instead of the called for chocolate chips and raisins.
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