September's Give-Away and Breakfast Granola Bars

I was actually looking for something else at the fabric store when I spied these two fabrics--the brilliant blues and crimson red in the "Anemone" fabric and a companion small print in the same blue.  As anyone born in September knows, sapphires are your birth stones and asters are your flowers, which has a beautiful periwinkle blue as one of it's colors.  Unfortunately, I couldn't find "Aster" fabric, but I don't think you'll be disappointed with another "A" flower--Anemone.

Anemone's come in beautiful colors and gardeners also know them as "wind" flowers from the Greek word for wind, anemos.  When Kelly and I were planning her cottage garden in Kentucky, I suggested adding anemones because of their brilliant colors and when they bloomed, she said, "Mom, I can't believe how much punch they add to the garden!"  They are perennials and came back even this past year.  This flower is one of my favorites, but then, for a gardener, it's like your children...aren't all of them your favorite : )?

Along with the apron, I came across a recipe in the latest Williams-Sonoma catalogue for Dried Fruit Granola Bars and thought they'd be perfect for breakfast or snack now that schools are back in session.  Of course, I have a lot of gardening to do, getting ready for Fall, so a quick bar will sustain me while I'm outside.

As a special treat this month--every time you comment on a post, I will put your name in my flower pot to have a chance to win this beautiful apron.  So, if you comment on every post, you could have 16-18+(my average posts for a month, but it could be more) chances to win--which is really good odds.

Dried Fruit Granola Bars with Peanut Butter Drizzle
--Just click on the title and follow the link and it will take you to the recipe!

I substituted dried blueberries and apricots for the raisins and dried apples.  In addition, I added 2 tablespoons of Golden Flaxseed Meal.


After I mixed everything together, I dampened my fingers to easily press the mixture into the half-sheet pan.  Bake as directed.  Place a rack over the bars and turn the pan upside down.  Remove the parchment paper, then, place a second rack on top and turn to the right side.

Mix up the Peanut Butter Glaze and drizzle over the top.  Let glaze set 30 minutes before cutting into bars.

It's a perfect Indian Summer day--temperatures in the 70s and the sky is as blue as the apron.  I'm heading out to our local Farmer's Market to find inspiration for dinner...maybe a  roasted ratatouille over grilled polenta.  Enjoy!