Category Archives: Snacks

Strawberry Santa Hats.

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I thought these would be a fun little snacks for kids or parties as Christmas is approaching.    Plus, let’s face it, they’re a bit healthier than the traditional Christmas cookies.  I made a batch of these for an after-school snack for my girls, I think they’ll love them!

Ingredients:

1 package of strawberries
4-6 ounces of white chocolate
1/4 teaspoon of vegetable oil
Crystalized sugar
1 popsicle stick or butter knife

Directions:

Melt your white chocolate however you wish (double boiler or microwave).  Add the oil to keep the chocolate loose.  Wash and remove the stems from the strawberries and pat dry.  Lay out a piece of parchment paper so that you can place the finished strawberries on it.  I used the popsicle stick to spread the cooled chocolate around the bottom edge of the strawberry.  Dip it into the crystalized sugar, be careful to just cover the melted chocolate area.  Then I dipped one tiny chocolate morsel in the melted chocolate and then place it on top of the strawberry to look like the pom pom.  I refrigerated for 20 minutes to firm up and enjoy!

 

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Cookie Butter Energy Balls. No-bake.

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These are a take-off of my original energy balls.  I wanted to mix these goodies up and try some cookie butter (from Trader Joe’s) in there to see how they turned out.  They are fabulous!  A bit of a different flavor but oh-so-good!  You can tweak these however you prefer.  I omit chocolate chips and add butterscotch for my husband who is allergic to chocolate.  White chocolate chips would also be perfect!

These will make a great snack or a fast breakfast!  Pack them in your kids lunch for a yummy surprise!

1 c of old-fashioned oats
1 c of toasted coconut flakes
1/2 c of chocolate chips (I used dark chocolate)
1/2 c of Cookie Butter (Speculoos) (regular peanut butter or nut butter can also be used)
1/2 c of wheat bran
1 tbl of chia seeds
1/3 c + 1 /4 tsp of honey (I used raw)
1 tsp of vanilla extract
1 pinch of salt

Mix it all together in a bowl and then refrigerate for 45 minutes.  Remove and make into balls.  I used a small scooper (1-1.5 inch) to press it in and then eject it.  Rolled it with my hands to get a ball shape all around and then place in a airtight container to refrigerate.  Will last 5-7 days but most likely they will be long gone before that!

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Quinoa Granola Bars.

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I think we all are trying to be a bit healthier post-Thanksgiving.  I’ve been meaning to whip up a granola bar recipe that my kids could take to school and my husband can take to work that isn’t filled with preservatives and ingredients that I can’t pronounce.  And I wanted to use ingredients that we love and have on hand.  These turned out great!  Can’t wait to hear what you think of them.

 

 

 

Ingredients:

2 cups of rolled oats
1/4 cup of wheat bran
1/3 cup of chia bran (or oat bran
1/3 cup of flax meal
2/3 cup of toasted coconut
2 tablespoons of chia seeds
1/4 cup of pumpkin seeds
1/2 cup of sunflower seeds
1/3 cup of quinoa (uncooked)
1/4 cup of slivered almonds or walnuts (whatever nuts you like)
1 teaspoon of ground cinnamon
1/4 cup of dried fruit (cranberries, cherries, blueberries, apricots -whatever you love)
1 tablespoons of vanilla extract
3 tablespoons of melted coconut oil
1/2 cup of agave or maple syrup
Optional:  1/4 cup of chocolate chips
Pinch or two of salt

Preheat your oven to 325 degrees.  Line a 13×9 glass pan with parchment paper and set aside.  In your stand mixer, paddle attached, blend all of the ingredients together.  When done, spoon it into your prepared pan.  Take a large piece of plastic wrap and lay it over top.  Press the mixture down firmly with your hand.  The plastic will help you to do this neatly. Then bake for 35-38 minutes or until lightly golden around the edges.  Let cool.  Remove by pulling up on the overhanging parchment paper.  Cut or break into pieces.  Enjoy!

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Eggnog Baked Donuts.

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Okay I’m not a huge fan of Eggnog (to drink) but love it baked into treats, as a recent discovery.  These little treats pack a lovely subtle eggnog flavor and pair that up with a cinnamon sugar crust on the top… folks, this is holiday perfection!


*Adaptation from Ina Garten.

Ingredients:

Baking spray with flour
Donut pans (I used mini size)
2 cup of all-purpose flour (I used King Arthur’s)
1 cup of sugar
2 teaspoons of baking powder
1 heaping teaspoon of cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 egg, beaten
1 1/4 cup of eggnog
2 tablespoons of butter, melted (always use unsalted so you can control your sodium)
2 teaspoons of vanilla extract

Topping:

8 tablespoons of butter (I used Smart Balance) melted on the stove over low heat source
1/2 cup of sugar
1/2 cup of ground cinnamon

Directions:

Preheat your oven to 350 degrees.  Spray your donut pans and set aside.

In you a large mixing bowl add the flour, sugar, powder, cinnamon, nutmeg and salt.  Sift the dry ingredients once.

In a separate smaller bowl, blend the egg, eggnog, butter and vanilla.  Whisk to combine.  Then add to the dry ingredients. Whisk until incorporated.  Then fill each donut well about 1/2 or a tiny bit more with the batter.  Bake.  For regular sized donut pans, bake for 17-19 minutes.  For mini donuts, bake for about 9-11 minutes.  When a toothpick inserted comes out clean, the donuts are ready.

Remove and let cool for 4 minutes.  Mix the topping ingredients in a shallow bowl and set aside.

Then dip one side in the melted butter and then dip into the cinnamon and sugar topping mixture.   Place on a platter and watch them disappear.

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Cookie Butter Chocolate Chip Cookies. {addictive}

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My daughters fell in love with Trader Joe’s cookie butter.  Admittedly, it is quite good.  We’re hosting a football party tonight and I thought I would whip up some chocolate chip cookies and thought I HAD to use some as we just stocked up big time at Trader Joe’s.  These cookies are super light and oh-so flavorful.  Quite a nice treat for football viewing or for holiday baking.  A fun twist on a classic.

Ingredients:

1 stick (1/2 cup) of butter (I used Smart Balance baking stick), at room temperature
3/4 cup of light brown sugar
1/4 cup of granulated sugar
1/2 cup of Trader Joe’s Cookie Butter
1 1/2 teaspoon of vanilla extract
1 egg, room temperature
1.5 cups of All Purpose flour (I use King Arthur’s)
1 teaspoon baking soda
1/4 teaspoon salt
Guittard Chocolate Chips or whatever chocolate chips you prefer

Directions:

Preheat the oven to 350 degrees.  Line your baking sheets with Silpat or parchment paper and set aside.

In your stand mixer, blend the butter and sugars until fluffy.  This should take about 4 minutes.  Scrape the sides down and blend again.  Add your cookie butter, egg & vanilla.  Blend until incorporated.

In a separate bowl, mix the flour, soda and salt together with a whisk.  Add to the butter mixture and blend for 1 minute.  Add and blend, by hand, the chocolate chips.  Drop with a cookie scoop onto your prepared pans. Leave about 2 inches in between.  Bake for 10-11 minutes or until golden around the edges.

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Bob’s Roasted Chestnut Recipe.

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My father, Bob, is a chestnut aficionado.  He loves this time of year when they’re sold at the farmer’s market so he can partake.  This week I found some and finally, with the completion of our kitchen, he was able to roast these up.  I don’t care for chestnuts but for those of you who do… enjoy this super easy and flavorful recipe.

Ingredients:

1 lb of chestnuts, with a cut in the top (about 1 inch long)
Pinch of salt
Water

Directions:

Preheat your oven to 450 degrees.  Set aside a baking sheet.  In a saucepan, add your chestnuts, salt and just enough water to cover.  Bring to a simmer and then remove from the heat.  Drain and place the chestnuts on your baking sheet and roast for 15 minutes.  Remove and let cool.  Peel and enjoy!

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Healthier Double Chocolate Chobani Brownies.

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I’m unsure of the original origin of this recipe.  I received it from a friend about 4 years ago. I’ve morphed it into my own over time but I’m not the recipe creator on this one.

I’m not a huge brownie fan but my kids love them.   These are a bit healthier than traditional brownies, which I’m all over.  I use Wilbur Chocolate cocoa (it’s a local chocolate company that we love).  Always use the best ingredients that you can to make the recipe the best it can be.  You also can control the toppings or not use any to make them even healthier.  My daughters always sneak something on top of them tho.  Okay so without further adieu….

Ingredients:

3/4 cup of sugar
1/3 cup light butter (or butter spread – I used Smart Balance butter)
1 teaspoon of vanilla extract
1 egg
1/3 cup of al-purpose flour (I used King Arthur’s)
1/3 cup of cocoa powder (I used Wilbur Chocolate)
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/3 cup of vanilla Chobani Greek yogurt
1/4 cup of dark chocolate chips into the batter
Optional toppings:  M&M’s, white chocolate chips, dark or milk chocolate chips, nuts, pretzel pieces, sprinkles

Directions: 

Preheat the oven to 350 degrees and spray your 9×9 baking pan with baking spray.  Set aside.  

In your stand mixer beat  your sugar and butter until light and fluffy.  Then add the egg and extract.

Then in a dry mixing bowl whisk the flour, cocoa powder, cinnamon and baking powder.  Add to the butter mixture.  Blend to combine.  Then add the Chobani.  Mix until incorporated.  Add chocolate chips if using them and stir by hand.  Pour into your prepared pan.  At this point, if you wish to add additional toppings, do that here.  Then bake for 16-18 minute or until it starts to pull away from edges of the pan and firms up.  Undercooking yields a very moist brownie.  Let cool and then slice and serve.

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Sweet & Spicy Cinnamon Roasted Almonds.

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We are bracing today for Hurricane Sandy to hit Pennsylvania.  I wanted to whip up a bunch of snacks that didn’t require refrigeration just in case we lost power.  Easily accessible and something everyone would eat.  These are easy to whip up and you control the heat so you can make them more to your liking.  I hope you enjoy these.  Also, they will be perfect for the upcoming holidays.  The smell of cinnamon is perfection!

 

Ingredients:

2 cups of raw almonds
3 teaspoons of ground cinnamon
3 teaspoons of brown sugar
1 teaspoon of ground cayenne pepper (up to 2 tsp if you like more heat)
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt

Directions:

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment or foil.

Into a bowl place your almonds.  Then add cinnamon, sugar, cayenne,  agave or honey and vanilla.  Toss to coat each nut.  Spread the nuts evenly on the cookie sheet lined with a baking liner or parchment.  Sprinkle with sea salt and then bake for 10 minutes.  Remove and toss (they will be sticky) and then place back in the oven for an additional 10 minutes.  Let cool and store in a covered container.

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Whole Wheat Almond & Cherry Biscotti.

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While working constantly on my kitchen renovation, I took a brief respite to whip up a new recipe I’ve been meaning to try.  Whole wheat biscotti?  I was suspect but wanted to whip it up and see how it would taste.  I always make traditional biscotti but I have to admit, these are pretty good.

My old school Italian father couldn’t wait to grab my “staged” photo and do a taste-test.  He loved them too!  Bonus.

Ingredients:

3/4 cup of whole wheat flour (I used King Arthur’s)
1 cup of all purpose flour (King Arthur’s as well)
1/4 cup of light brown sugar
1 teaspoon baking powder
2 eggs
1/4 cup of vanilla almond milk
2  tablespoons canola oil
2 tablespoons of honey
1 teaspoons almond extract
1/2 cup slivered toasted almonds
1 cup of dried tart cherries

Directions:

Preheat your oven to 350 degrees.  In your stand mixer, add the flours, sugar and baking powder.  Blend together. Then add eggs, milk, oil, honey and extract.  Mix until blended.  Then add the cherries and almonds and blend.

On a lined baking sheet, place the dough.  With floured hands, shape the dough into a large log-like shape about 10×14 inches or so.  Bake for 30 minutes or until golden brown.  Remove from the oven and let cool down for about 15 minutes then slice with a serrated knife.  Slice about 1/2 inch wide.  Place back on the cookie sheet and bake again for 15 minutes or until toasted.

Store in an airtight container.  Enjoy.
 

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Cake batter yogurt. Celebrating Chobani’s Birthday!

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Chobani is hand’s down one of the BEST companies & I’ve been blessed to have them be such an incredible supporter of my blog/website.  Today they celebrate 5 years and to help I whipped up a cake batter themed yogurt that can be frozen as well, to help ring in this 5th birthday!  I was thrilled to use my little glass Chobani bowls and it was so appropriate to serve at their party.

Ingredients:

1 cup of vanilla Chobani yogurt
1/2 cup of vanilla almond milk
1/2 scoop of vanilla protein powder
1 banana
6 tablespoons of Funfetti cake batter mix (dry)
Sprinkles (optional topping)

Directions:

Into your blender or Vitamix, add all of the ingredients and blend until creamy.  Place in individual bowls and refrigerate for 1 hour or freeze for a nice frozen treat.  Top with sprinkles and enjoy!

 

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