Where Have I Been?

Oops! I missed two days of blogging! Sorry for the absence. I was here:

Providence Canyon in Lumpkin, Georgia. What a view!

We were the first people on the trail that morning. It wasn't too hot, but it sure was humid. We hiked to the canyon floor and explored for a few hours.

It was so much fun romping through the woods, splashing in puddles and observing nature with my sister. In the end, I was hot and sweaty and dirty and tired. But it was more than worth the discomfort. And the ruined sneakers. It was a memorable day spent with the sister I don't spend enough time hanging out with -- and I hope I get to do it again soon.

Me. Hot. Sweaty. Having the time of my life. :)

I've also been cooking and decorating and planning for a dinner party, which I'll share with you within the next couple of days. Italian food and good company: What could be better? For now, it's after suppertime. Would you like some dessert? My Picky Eater and I threw this together today. We hope you enjoy it. See you tomorrow!

More Than Oats Bars

Because they started out as oat bars. But we added to them.

What You Need:

• 2 sticks (1 cup) butter at room temperature
• 3/4 cup brown sugar (packed)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp sea salt
• 2 tsp ground cinnamon
• 1/4 cup wheat germ
• 2 cups old fashioned oats
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts (or other nut)
• 1 cup chocolate chips

How it's Done:

1. Preheat the oven to 375 degrees. Spray a 9x11" baking dish with non-stick cooking spray. Set aside.
2. Beat butter with sugars until creamy. Add in eggs, one at a time, beating well between additions. Add vanilla and beat to incorporate.
3. Stir together flour, baking soda, salt, and cinnamon. Add to batter and beat until it's all blended in. Stir in the rest of the ingredients: the wheat germ, the oats, the coconut, the walnuts, and the chocolate chips.
4. Spread the dough into the prepared pan. Press it down with the palms of your hands to even it out.
5. Bake 25 to 30 minutes, or until a pick inserted near center comes out clean. The top will be a golden brown.
6. Let cool for 20 minutes or so before cutting into squares and serving.