To Daniel - Yogurt Cereal Bars

Though I've had people I once loved fade out of my life in various ways, some more difficult than others, I have never lost lost someone I deeply cared for. It is a pain that I can't possibly comprehend. And when that person is a spouse or significant other, I think the heartbreak magnifies. This is a person you chose, out of all the people you've ever met, to remain faithful to. But sometimes that time is cut short. It's not fair and it doesn't make sense. But it happens.

You are so loved.

I've never met Daniel Saraga in real life. Our only encounters have been through the Secret Recipe Club. But he was always a friendly, welcoming, and vibrant personality. He ran a blog with his wife, Meredith, and I loved that a husband and wife could blend their different backgrounds in cooking together. For Meredith, this woman I have never met and probably never will meet, I am so sorry. Sorry for this devastating loss, and sorry that these words are inadequate. I wish I could take away your pain. No one deserves to feel this. Your love for each other was immediately apparent to anyone who visited your blog.

For my tribute, I chose something that Daniel and Meredith developed together for their young son. Yogurt and cereal bars – simple and sweet, but very deliberate, and filled with unconditional love. To Meredith and her children – hang in there. We're all sending so much love your way. I know I wish I could do more.

Yogurt and Cereal Bars

by The Haggis and The Herring

2 cups corn flakes
3/4 cups flour
1/4 cup brown sugar, firmly packed
1/2 tsp cinnamon
1/2 cup butter
1 cup vanilla yogurt
1 egg, slightly beaten
2 tbsp flour

Preheat oven to 350-degrees.
Combine corn flakes, flour, sugar and cinnamon in a small bowl.
Cut in butter until coarse crumbs form.
Press half of the mixture firmly into the bottom of a greased 8-inch square pan.
Mix yogurt, egg and 2 tbsp flour in another small bowl.
Spread yogurt mixture over cereal mixture in pan and then sprinkle the remaining cereal mixture on top.
Bake for 30 minutes or until golden brown.
Let cool and cut into bars.

Chocolate Chip Banana Bread Scones

Oof. I just found a large cocoa patch on my jeans. I'm not sure how it got there, but it's rather unsightly and I hope it hasn't been there for long. I'm glad no one walked in to the bathroom, only to find my scrubbing my inner thigh while wearing these bad boys (don't ask).

This recipe was chosen via poll on the facebooks. If you aren't already a fan of me there, you should totally get on that. Don't you want more me in your life? Ahem, okay, I feel like I've talked about how freezing bananas and then thawing them out makes them slither out of their skins but I'm not sure I emphasized how creepy it is. I was holding them at arms length the whole time. I don't think I will ever get over this. It's like living in fear of those tubes of biscuit.

Mkay, scones. I've made british-y type scones before, with clotted cream and lemon curd, but never this type of thing. The important thing with scones is cold butter. This makes little pockets in the dough that creates layers, since the butter isn't like, fully incorporated. It separates the dough! Make sure to work quickly, so the heat of your hands doesn't melt the butter. Got it? Now off you go!

Scones taped to the wall outside my friend's door. Haha.

Chocolate Chip Banana Bread Scones

adapted from the family kitchen

2 very ripe bananas (about 8 oz or 1 cup once mashed)
2-4 tablespoons milk
1/2 cup greek yogurt
2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
4 tablespoons unsalted butter, very cold

¾ cup semisweet chocolate chips

For the glaze:
1 tablespoons butter
2 tablespoons milk
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/2 cup confectioner’s sugar

1.In a large bowl mash the bananas, add the milk and yogurt and stir together. Set aside.

2. Whisk together the flour, sugar, baking power, salt and cinnamon in a large bowl. Cut the butter into several pieces and work it into the dry ingredients with a fork or your fingers until the butter is completely worked in the looks like small peas.

3. Pour the flour mixture into the banana mixture and stir well until just incorporated. Fold in the chocolate chips with a wooden spoon.

4. Place the dough on a piece of plastic wrap and pat it into a disk about 1-inch thick and wrap it tightly. Freeze the disk for about 30 minutes.

5. Preheat the oven to 400F.

6. Remove the plastic wrap and place the disk on a lined baking sheet and cut into 8 even wedges. Pull them apart a little bit to allow for expansion. Bake for 25-30 minutes or until just golden.

7. To make the glaze, melt the butter and milk together in the microwave. Whisk in the brown sugar, vanilla and confectioners sugar until completely smooth. Once the scones have cooled drizzle the glazed directly over them and serve.