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

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2 Responses to “Raspberry Almond Coconut Breakfast Quinoa”

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    Lois — June 30, 2018 at 12:41 pm

    I am confused, did you bake the rolls in the syrup 2 cups sugar and water, or did you just pour the sauce-1 cup sugar, water and rhubarb after baking it for ten minutes. If you do both is that not too much liquid for the pan?

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    Sonia — November 27, 2018 at 9:51 pm

    Does the Pumpkin Cranberry Pecan Upside down Cake use whole cranberries or dried cranberries? Thanks

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