Apple, Oat, Dulce De Leche Bars

Sunday, September 23, 2012

Apple, Oat, Dulce De Leche Bars

I have a treat for you guys today. I’m participating in Baked By Rachel’s Apple a Day. She asked fellow bloggers to help her post 30 days of apple recipes in September.

I’ve done themed weeks in the past and even attempted to only post pink foods last October, but I’ve never heard of a blogger posting 30 days of one type of recipe. Obviously, it’s a brilliant idea! I’ve enjoyed seeing all the apple posts going up every day. It has given me a lot of apple inspiration and I’ve definitely added to my must-bake list this month. Be sure to go check out these Apple, Oat, Dulce De Leche Bars that I made for the occasion.

One Year Ago: Watermelon Arugula Goat Cheese Salad and Baked Zucchini Sticks with Caramelized Onion Dipping Sauce
Two Years Ago: Raw Summer Vegetable Pasta and Garlic Naan
Four Years Ago: Lime and Coconut Margarita Cupcakes and Squash and Turkey Lasagna
Five Years Ago: Chicken sausage, spinach and mushroom pasta and Easy Lemon Cookies

Bars and Brownies, Dessert

1 comment »

11 Responses to “White Chocolate Cranberry Mousse”

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1

theblogisthenewblack — October 27, 2010 at 11:44 am

Love any type of mousse- esp if it’s pink!
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2

Debbi Does Dinner Healthy — October 27, 2010 at 12:25 pm

Love the pink! So cute and it looks and sounds delicous! Thanks!
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3

Boston Food Diary — October 27, 2010 at 2:10 pm

This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!
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4

Cupcake Activist — October 27, 2010 at 3:47 pm

Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.
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5

Megan — October 27, 2010 at 5:17 pm

I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!
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Rachel @ The Avid Appetite — October 27, 2010 at 8:31 pm

This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!
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7

Jen — October 27, 2010 at 8:42 pm

Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!
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8

The Small Boston Kitchen — October 27, 2010 at 9:40 pm

Lovin’ the cranberryness here!
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Nutmeg Nanny — October 28, 2010 at 3:17 am

Love the pinkness and love the recipe!
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10

oneordinaryday — October 31, 2010 at 11:51 am

This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!
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11

Eliana — November 1, 2010 at 3:45 pm

This mousse looks divine! I could not be trusted around it.