Date Flapjacks From Izy of Top With Cinnamon

I stumbled across Izy's blog, Top With Cinnamon, over a year ago. Izy's photographs are absolutely breathtaking and her flavor combinations are both decadent and refreshing. And she also makes gifs! Watching her dig a spoon or fork into cookies or cakes gets me every single time. I just stare at the gooey chocolate and sigh. You will, too.

Hi everyone! I'm so honoured to be able to guest post on Kristin's blog. The Pastry Affair has been one of my top sources of inspiration ever since I started my blog. Thank you so much for inviting me to contribute to such a beautiful space!

Today, I'm bringing a classic British treat to your screens (and hopefully, kitchens!). Flapjacks.

Over here, a flapjack is a well-loved, simple granola bar-esque treat. They're loaded with butter and oats, as well as golden syrup. They're basically the best application of golden syrup in baking that I've ever found. That unique caramelised flavour translates so well to the final bar, and provides a brilliantly chewy texture. Of course, it can be easily substituted for another liquidy sweetener like honey or agave syrup, with excellent results too!

A few years ago, my brother went through a phase of baking chocolate chip flapjacks EVERY SINGLE WEEK. I mean, of course I love them (it's butter, sugar and oats. Only crazy people wouldn't love that) but eventually got tired of their richness.

In an effort to cut that richness and make them a bit more, ummm, healthy.... I've found my own perfect version of flapjacks. There's less added sugar in the oat part, coconut oil in place of some butter, and a gooey date ribbon running through them. (Oh, and there's a good pinch of Maldon salt in them too. Salty-sweet is my jam.)

The smell alone of these when they're baking will be enough to draw everyone into the kitchen. They're that good. And hey, you could probably pass them off as a healthy granola bar and no one would ever judge you for eating 4 of them in one go (that totally didn't happen. But also, it actually did.)

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Rhubarb Ginger Bars

After a long, exhausting week, the words floating around my mind refuse to make sense. They are mixed and jumbled, forming incoherent sentences and phrases. I fear my brain is telling me to take a break—and tonight I am going to set the computer down and listen. As a result, I am going to do something I have never done before.

I am going to let the photographs tell the story for you.

Rhubarb Ginger Bars are sweet and tart with a side of spice. Rhubarb is simmered until soft and then blended into a smooth puree. The puree is thickened with egg yolks and cornstarch until it has the texture of a soft and silky rhubarb curd. Baked atop a whole wheat cookie crust, these bars set and cut easily. The hint of ginger adds an undertone to the tart rhubarb. With a dusting of powdered sugar, these bars make for a lovely snack whether they are served warm or chilled.

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Pumpkin Pie Espresso Bars

Thanksgiving is just around the corner, but from the sheer amount of holiday commercials on television and Christmas music on the radio, you may guess it to be mid-December. My family is hosting the Thanksgiving celebration this year, as we have done many years before. My mother is already rushing around to get groceries, keep the house clean, and find enough space to seat twenty people for dinner. It can be a tight fit, but we figure it can't hurt to bring the family close together (both literally and figuratively).

Food and family go hand-in-hand. In many ways, it is a defining feature of our holidays to truly help them feel like a special moment in time.

For as long as I can remember, Thanksgiving has always held the very same routines for me. As family begins to arrive and the food slowly begins to be spread out on the table, I hover over the vegetable tray trying to steal half of the black olives without anyone noticing, starving from a lack of breakfast (Needless to say, someone always notices and I continue to sneak olives despite it). Once everyone has arrived, we say grace and dig in, always eating much more than we should.

The chorus of content, but slightly uncomfortable voices after dinner confirms this fate.

As the dishes are cleared, the televisions are quickly tuned to football games and everyone settles in for a lazy, sleepy afternoon. Without fail, someone in the family manages to fall asleep with his or her mouth hanging open, snoring softly, while the rest of the family gathers to laugh quietly and take embarrassing video footage (I desperately hope it's not my turn this year). In late afternoon, after the sun has set and the food coma is beginning to wear off, the leftovers from lunch are spread out on the tables and the second meal of the day indulgently begins before we part ways for the evening.

While my family never quite expresses our gratitude for one another out loud, it can be felt in the room. It is as real and perceptible as the scent of turkey in the air.

I've been struggling to come up with a Thanksgiving dessert menu this year, but this recipe has easily made the short list of possible contenders. These bars are a twist on the traditional pumpkin pie. The crust is made from oatmeal and almonds, providing a strong contrast in texture to the smooth pumpkin filling. The filling is spiced with the classic spices of cinnamon and nutmeg, but I added a tablespoon of espresso powder which lends a subtle, but harmonizing flavor to the finished product. Topped with whipped cream and a sprinkling of cinnamon, these bars are truly something special for the holiday season.

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