Screw Powerbar, Make Your Own Energy Bar

Great article from  These bars cost about 50-65 cents each to make, a lot more affordable than the $2 powerbars in the stores.  Makes a GREAT dessert if you have a craving for chocolate after dinner

We break the bars into quarters as that seems to be enough fuel for us.  If you make full-sized bars, the nutrition breaks down to the following:

  • 472 calories
  • 14 g fat
  • 13.7 g protein
  • 54.25 g carbs

In our second installment of the ongoing “Screw [insert big corporation], do it yourself” articles, we will break down a few ways to make your own supremely healthy energy bar. I have scoured the internet for recipes, and fired up the oven to test out the best way to make a good energy bar on your own. There are a lot of good recipes to chose from, but I have done a bit of modding to make the ultimate bars.

Let’s start off with a simple, but fantastic recipe. For those of us who like to keep it simple, this one is great. It requires very little time, or cooking skill.

Start off breaking up your favorite dark chocolate bar (70% cocoa or more) into tiny chunks. Then mix 1 cup of natural peanut butter and 1 cup of honey in a non-stick pot under medium heat. Cook this until fully mixed, and slightly runny. Next, add 3 cups of old fashioned uncooked, non-instant oatmeal and mix well. Take this off the heat and let cool for 2 minutes. Add the dark chocolate to the mix while still warm. Press this into a 9″ x 13″ pan. Put in the fridge until completely cool, and cut to desired bar size. Enjoy.

This bar is so beautifully simple and tasty. It is one of my favorite quick bars. You get good fats and protein from the peanut butter, some good fiber from the oats, a quick boost from the honey sugars, and some antioxidants and caffeine from the chocolate. Beautiful.

Dotty’s Bacardi Rum Cake – The Best You’ll Ever Have

Now for a wicked recipe. We’re all human and I try to make this blog realistic by including a few treats the occasional indulgence.  Also note that this is the only recipe on the entire site that is based on a pre-made mix that you can get at the market.  Though I try to keep our menu as clean and natural (i.e., from scratch) this recipe is a winner that our family has been sharing with others for over 30 years.

Scroll down for instructional photos.

The foodie romance behind this recipe: This will be the moistest rum cake you’ve ever had. The difference is by pouring the glaze onto the cake whilst still in the pan and letting it soak in for an extended period. All other recipes I’ve seen call for piercing holes on the top of the cake and then drizzling the glaze over the top, where most of it will drip off of the cake. You will enjoy this, I promise. Bon Appétit!

  • One package Duncan Hines Butter Recipe Cake Mix
  • One 6-Ounce package instant vanilla pudding
  • 1/2 cup water
  • 1/2 cup butter, melted (one stick)
  • 1/2 cup rum
  • 4 eggs
  • 1/2 cup finely chopped pecans
  • pecan halves

The Glaze

  • One stick of butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup rum

Preheat oven to 350 degrees. To prepare the pan, spray a Bundt pan (or two small ones) thoroughly with cooking spray. Place pecan halves in bottom of pan in decorative fashion. Sprinkle on top of that the chopped pecans. To prepare the cake, in a large mixing bowl combine cake mix, pudding mix, water, butter and rum. Mix thoroughly. Add eggs, one at a time, beating in well. Pour batter into prepared pan and bake for 50-60 minutes (approximately 30 minutes if using two small pans), or until toothpick comes out clean.

Perfect crown. Remove from oven once toothpick comes out clean

About five minutes before the cake is done, prepare glaze. Heat in small pan the butter, water and sugar. Bring to a boil. Cook for a few minutes until thickened a bit. Pour in rum and stir constantly for about a minute. Remove from heat.

Prepare the glaze five minutes before taking the cake out of the oven.
Pour the glaze evenly over the cake whilst still in its pan. Use up ALL of the glaze

Remove cake from oven and keep in Bundt pan. Pour ALL of the glaze over the cake immediately and let cool for 40-60 minutes in its pan. You may feel that you’re drowning the cake but it will absorb completely.  Invert onto cake plate and wrap tight.  The result will be a heavy cake that will be surprisingly light and versatile — perfect for dessert with coffee or for breakfast in place of coffee cake.

Please share your comments if you give it a try this holiday season. Merry Christmas!