Formulating Food Fun With Fiber - Kitchen Ramblings and Other Things My Mother Taught Me...With a Twist Blog at - 267652

Kitchen Ramblings and Other Things My Mother Taught Me...With a Twist

Formulating Food Fun with Fiber 
Feb. 16, 2012 9:58 am 
Updated: Feb. 18, 2012 7:37 pm
I was already familiar with the FiberOne brand when it was announced that this month's AllRecipes AllStars activities would include FiberOne products.  As a student I don't often have time for a decent breakfast during the week and I always keep a few boxes of the Peanut Butter Oatmeal "breakfast bars" in the pantry to grab and go.  As one who thinks of myself as many years younger than the calendar says, I don't really think too much about getting extra fiber into my diet as much as I perhaps should.  Fiber is for old folks, right?  However, I happen to like the taste of the bars themselves and the additional dietary fiber just happened to be a nice side benefit.

As many of you may already know, part of this month's activities included making the brand's Chocolate Peanut Butter Haystacks.  The recipe called for using chocolate chips and low fat peanut butter....ummm low fat?  No thanks.  I'm a full fat (and organic) kind of gal.  I also happened to have some lovely bittersweet chocolate on hand so I went that direction instead.  They turned out fine.  They were easy to put together and the folks in my building loved them.  I almost always send goodies off to our security, maintenance, concierge and front office folks whenever I bake.  We don't need all that stuff in the house and they are appreciative of the home-baked treats. 

Now...for the fun stuff

Part Two of this month's challenge was to come up with an original recipe using the same FiberOne Original Bran Cereal.  I like the idea of having to come up with a "recipe".  I bake, cook and tweak recipes all the time and I rarely strictly follow them to the letter - I always think I know a better way - so the biggest challenge for me was to write everything down in the correct proportions as I was coming up with the recipe. 

My first thought was Bran Muffins.  But then there was some talk amongst some of the AllStars on their ideas and I felt pressure to up my game to something a bit more creative in order to keep up with the rest of them. As I stood staring into the pantry which I had just recently reorganized, I noticed a small bag of Rye Flour and I had an "aha moment" - Orange Scented Caraway Rye Bread.  Find the recipe here:<

I ended up using Oskar (my ancient Sunbeam Oskar mini food processor) to grind the cereal.  Notably, some of my key ingredients were Caraway Seed and freshly grated Orange Peel.  I also am one to avoid hard work at all costs, so I made my KA mixer do all the hard kneading for me.   

It was at the point of the first mixing that the error in judgement of my original recipe became apparent.  In my first attempt of this recipe, I added the FiberOne cereal without grinding it.  The dough pretty much ended up with whole pieces of the cereal.  I don't really want to think too much about what that might mean so I just moved on.  I had assumed that they would break down with the addition of the liquids and the 9 minutes of kneading it went thru using my mixer.  Obviously, that did not happen.  The dough was also a bit heavy, but I figured ... fiber, rye, yeah, its going to be a little heavy.  So at this point, I set it aside to rise and set out to make a second batch using the same ingredients, proportions and techniques with the exception of using cereal that had been ground in the food processor as opposed to the whole pieces.

The final product was good.  Slightly sweet, a little chewy and it made for some AWESOME toast.

Never one to back down from a cooking challenge and as someone who suddenly found herself with an abundance of FiberOne cereal, I thought I needed to try and come up with something else. Enter OhSoGoodForYou Swedish Meatballs. 

These were pretty good. Swedish Meatballs aren't necessarily known for their intense or zippy flavors, so things were a little bland and the taste of the cereal was perhaps a bit too prominent. I think if I were to do this again, I'd cut back on the cereal and up the other flavors.  But if you're like me and you try this recipe, I know you'll tweak it anyway! 

I always love a recipe challenge and I'm still contemplating a few more recipes for this one (will definitely work on the muffins), but I figured I'd better get them written up and posted before I forgot how I made them!  Maybe I am getting older than I think I am after all.

Feb. 16, 2012 10:01 am
I gave up on trying to get my blogger post with all its photos copied over here so that you could all enjoy them. The photos of the final products are posted on the recipes however if you'd like to have a look-see.
Feb. 17, 2012 4:33 am
Nice blog, Cookin Up A Storm. Isn't blogging with pictures an exercise in patience? Your bread sounds wonderful. Thanks for sharing.
Feb. 18, 2012 7:37 pm
Great job! I have to get my 2nd recipe together and posted as well.
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Cookin Up A Storm

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Fergus Falls, Minnesota, USA
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About Me
I am a mid-life career changer who has enjoyed cooking (and eating) good food all her life. My Mom went to work when I was in the 5th grade and most days when I got home from school, she'd have left instructions for me to get dinner started. Cooking never felt like a "chore" back then and it certainly rarely feels like one now. During my 20 plus year career in IT, I traveled all over the US for work. And for fun, I traveled internationally. I have a fairly broad knowledge of food, but when cooking, I tend to stick to comfort foods and pretty much anything Italian. I have a big collection of Asian or eastern foods in my arsenal and I absolutely love their flavors. I am a professional chef who runs her own personal chef service.
My favorite things to cook
Comfort foods, soups, chilies, baked goods, candies at christmas, anything Italian, pizzas, homemade dressing for big salads when good veggies are at their peak, potstickers. Anything I can bake that's bad for you like doughnuts, coconut cakes with whipped cream frosting or fresh artisan breads slathered with butter. When I cook for clients, I am forced to move out of my comfort zone and I love trying new things. I especially love coming up with streamlined ways to make seemingly complicated food easy and accessible for everyone.
My favorite family cooking traditions
Mom's Potato Doughnuts - she's frying them as she was going into labor with my younger brother and then wasn't home to monitor how many I was eating over the next several days. I rarely stray from the Thanksgiving basics I grew up with. I do switch up the veggie dishes each year, but the basics remain pretty constant. My own tradition (not one I grew up with) is making Turkey Wild Rice soup from the leftovers. No better way to extend the taste of the holiday for me. Making Chili on a cold winter weekend, in honor of my Dad who made a batch nearly every weekend in winter as I was growing up. I don't use his recipe (too much Chili Powder and Dark Kidney Beans for my taste), but I do think of him when I make it.
My cooking triumphs
Mastering Gnocchi - so light and puffy, they are like clouds. A killer Vodka Sauce - never ever have I tasted one better. It took me a lot of tries to get it right. Artisan Bread in Five Minutes - from the book of the same name. Fresh bread...anytime. I always keep a few batches (Wheat, White, Semolina) in the fridge. Heat up the oven, shape the loaves, bake...yum. Homemade Caramels at Christmas time. I make both Vanilla and Chocolate Caramels and they are to die for. I give the Vanilla ones away as fast as possible, as I cannot stop myself from eating them.
My cooking tragedies
So many to list, such little space to write in.
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