Sorry for the delay and lack of pictures, I was too busy sewing! What a great turnout – it seems like I’ve been saying that a lot lately. Our meetings and sew-ins are getting a steady stream of participants. It’s so great to see all of the excitement for our guild and our events.

We had a lot of fun celebrating Sue’s birthday with a delicious cake made by Sue (not the same one, of course)! There were so many great treats. One treat in particular got a lot of compliments (and second helpings): Becca’s “Good Morning Sunshine Bars”. So in lieu of pictures, I’m posting Becca’s recipe (thanks for sharing, Becca):

Good Morning Sunshine Bars (from Baked Elements by Matt Lewis and Renato Poliafito – highly recommended if you like to bake!)

Ingredients:

6 cups cereal, such as Rice Chex

1 1/4 cup salted peanuts

1 cup firmly packed brown sugar

1 cup light corn syrup

1 cup smooth peanut butter

1 tablespoon pure vanilla extract

1 1/2 teaspoons salt

6 ounces milk chocolate, chopped (or you can use milk chocolate chips)

Butter the bottom and sides of a 9 x 13 pan. Line with parchment paper, making sure that the paper covers all the sides (use 2 sheets if necessary). Butter the bottom and sides of the paper.

In a large bowl, mix the cereal and peanuts together until well-blended.

In a medium saucepan over medium heat, stir together the brown sugar and corn syrup. Bring the mixture to a boil for one full minute. Remove from heat and stir in the peanut butter, vanilla and salt, until combined.

Pour the sugar mixture over the cereal mixture and use a spoon or well-greased hands (be careful as the liquid may still be very hot) to toss until the cereal is completely coated with the sugar mixture.

Pour the mixture into the prepared pan. Grease your hands and press the mixture into the bottom of the pan, being careful not to crush the cereal. Allow the mixture to cool to room temperature (you can also put it in the fridge for about 15-20 minutes).

Melt the chocolate in a microwave or double boiler. Use a spoon or piping bag to drizzle the chocolate over the bars. Allow the chocolate to set.

When ready to serve, lift the bars out of the pan using the parchment paper. Cut into bars. Store in an airtight container at room temperature. If it’s hot out, store in the refrigerator.

I hope next time to have some pictures. If anyone is interested in taking photos at sew-ins for our blog, please comment here or let me know at seattlemodernquiltguild at gmail dot com.

REMINDER: Our next sew-in is Friday, November 30 at the Woodland Park Presbyterian Church, 225 N. 70th St. Seattle, WA 98103. Hope to see you there!