These no-sugar-added banana muffins are toddler approved.
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
Made From Scratch: Spiced Pear-Applesauce
Welcome in the crisp days of autumn with this delicious and easy to make Spiced Pear-Applesauce.
Labor Day signals the unofficial end of Summer, and I for one, am totally ready for crisp autumn weather. Truth be told, my preferred temperature range is somewhere between 57 and 64 degrees – something I like to call boots-n-sweater weather – and when that one week arrives, I am a happy girl indeed.
The arrival of Fall also means the arrival of apple-picking season. Our favorite local orchard is Helene's Hilltop Orchard in Merrill, where, if I'm honest, although the pumpkin and apple picking is top-notch, the main draw is their freshly-baked apple cider donuts. And we never leave without at least a half-gallon of apple cider.
Although we haven't yet done any apple-picking this season, I couldn't help but pick up a few apples (along with a couple of pears) at the market to make a quick batch of spiced pear-applesauce this past weekend. The pears break down almost completely in this sauce, while the apples retain their shape. I prefer a more rustic sauce, but if you like yours with a smooth consistency, use a blender or food processor to puree the sauce to your desired texture.
This pear-applesauce gets an additional dose of flavor with Chai spices including ginger, cardamom, nutmeg, cinnamon, clove, and allspice. Feel free to play around with the ratio of spices to match your tastebuds. If you don't have all of these spices on hand, at the very least I'd recommend adding cinnamon, nutmeg, and ginger.
Spiced Pear-Applesauce (printer-friendly version)
makes about 4 cups
2 Bartlett pears, peeled, cored, and quartered
4 ginger gold apples, peeled, cored, and quartered
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground allspice
1 teaspoon vanilla
1. Add the quartered pears and apples to the bowl of a slow cooker. (I used my small 2-quart bowl.)
2. Stir in the lemon juice, ginger, cardamom, nutmeg, cinnamon, clove, allspice, and vanilla.
3. Place the lid on the slow cooker and cook on low for 4 hours. If you prefer a chunkier sauce, it should be good to go. If you prefer a smoother sauce, use an immersion blender or puree in batches using a regular blender until the sauce reaches your preferred consistency.
4. Spoon the sauce into an airtight container and refrigerate for up to one week.
makes about 4 cups
2 Bartlett pears, peeled, cored, and quartered
4 ginger gold apples, peeled, cored, and quartered
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground allspice
1 teaspoon vanilla
1. Add the quartered pears and apples to the bowl of a slow cooker. (I used my small 2-quart bowl.)
2. Stir in the lemon juice, ginger, cardamom, nutmeg, cinnamon, clove, allspice, and vanilla.
3. Place the lid on the slow cooker and cook on low for 4 hours. If you prefer a chunkier sauce, it should be good to go. If you prefer a smoother sauce, use an immersion blender or puree in batches using a regular blender until the sauce reaches your preferred consistency.
4. Spoon the sauce into an airtight container and refrigerate for up to one week.
What's For Breakfast: Banana Pecan Granola
Granola that tastes like freshly-baked banana bread? Don't mind if I do!
Okay, yeah, so maybe I need a granola intervention. Should I change this blog's name to "A More Granola Life"? Possibly.
Although I am a major fan of my recipe for citrus-y maple cinnamon granola, I can't help but change things up a bit every now and then.
This delicious granola is flavored with banana and a couple of my favorite banana bread spices – cinnamon and ginger. Add in a healthy handful of pecans and coconut flakes, and you've got yourself a delightfully crunchy and flavorful granola.
Banana Pecan Granola (printer-friendly version)
makes about 4 cups
4 cups rolled oats
1/4 cup coconut flakes
1/4 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 very ripe bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, coconut flakes, cinnamon, and ginger.
3. In a separate bowl, stir together the mashed bananas, maple syrup, melted coconut oil, and vanilla.
4. Add the banana mixture to the oat mixture and stir to combine.
5. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Sprinkle with flaky sea salt. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
6. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
makes about 4 cups
4 cups rolled oats
1/4 cup coconut flakes
1/4 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 very ripe bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, coconut flakes, cinnamon, and ginger.
3. In a separate bowl, stir together the mashed bananas, maple syrup, melted coconut oil, and vanilla.
4. Add the banana mixture to the oat mixture and stir to combine.
5. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Sprinkle with flaky sea salt. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
6. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
What I'm Snacking On: No-Bake Protein Power Balls
Stave off the afternoon munchies with these satisfying protein power balls.
Summertime has reached the Northwoods and that means I have no desire to turn on my oven. So let's stay on the no-bake theme I started on Monday, shall we?
Dustin has been on a fitness kick of late, and that means that protein is in, and not-so-healthy treats are out. However, healthy doesn't have to equal tasteless. These no-bake protein balls make for a nutritious and delicious snack – be it after a tough workout or as a way to stave off the afternoon munchies.
The protein balls are packed with peanut butter flavor and get additional crunch from toasted coconut flakes and oatmeal. The protein comes from the addition of almond meal and protein powder; I've used both chocolate and vanilla protein powder, and both work quite well. Though personally, I love the chocolate-peanut butter flavor combination the best.
I tend to keep my protein balls in the freezer to keep them nice and cold, though you could also store them in the fridge in an airtight container. They don't have to be kept cold, however, I just prefer them that way, and keeping them cold does help them retain a firm texture.
Just one protein ball is all I need to keep my hunger at bay and boost my energy level, whether after a workout or during those 3 p.m. late-afternoon workday doldrums.
No-Bake Protein Power Balls (printer-friendly version)
makes about 16 balls
1 cup lightly toasted old-fashioned rolled oats
1/2 cup unsweetened, toasted coconut flakes
3 tablespoons almond meal
3 tablespoons protein powder (I'm partial to chocolate)
3 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
2/3 cup natural peanut butter
1. In a medium bowl, stir together the oats, coconut flakes, almond meal, protein powder, maple syrup, vanilla, and peanut butter until combined. If the mixture is too sticky, add additional oats, or if the mixture is too dry, add in a bit more peanut butter.
2. Use a measuring spoon or small scoop to form one-tablespoon portions and shape into a ball. Set each ball in the cup of a mini-muffin tin or on a rimmed baking sheet. Freeze for 20 minutes or until firm to the touch. You can store the protein balls in the freezer or in the refrigerator for up to five days.
makes about 16 balls
1 cup lightly toasted old-fashioned rolled oats
1/2 cup unsweetened, toasted coconut flakes
3 tablespoons almond meal
3 tablespoons protein powder (I'm partial to chocolate)
3 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
2/3 cup natural peanut butter
1. In a medium bowl, stir together the oats, coconut flakes, almond meal, protein powder, maple syrup, vanilla, and peanut butter until combined. If the mixture is too sticky, add additional oats, or if the mixture is too dry, add in a bit more peanut butter.
2. Use a measuring spoon or small scoop to form one-tablespoon portions and shape into a ball. Set each ball in the cup of a mini-muffin tin or on a rimmed baking sheet. Freeze for 20 minutes or until firm to the touch. You can store the protein balls in the freezer or in the refrigerator for up to five days.
What I'm Snacking On: Roasted Chickpeas
When late afternoon rolls around, you can often find me in front of the open pantry, searching for a tasty snack to help me make it through to dinnertime.
Most often, I reach for savory snacks -- a rice cake with peanut butter, a handful of nuts, or a plate of crackers and cheese are some of my top snack picks.
But what I look for most in a snack is that it be filling and healthy -- which can sometimes be a big ask. But these roasted chickpeas are just the thing to quell my late afternoon hunger rumbles. Not only do they have a satisfying crunchy bite, but they also are packed with protein and fiber, which makes for a super-satisfying snack.
In addition to salt and pepper, I seasoned my roasted chickpeas with ground sumac -- which gives them a tangy lemony flavor. But your options are basically endless when it comes to seasoning a batch of roasted chickpeas. Other great options include curry powder, garam masala, freshly-grated Parmesan, herbes de Provence, cumin, chili powder, cinnamon, nutmeg ... I could go on, but I think you get the picture. I think I may go super-spicy next time and give berbere (an Ethiopian spice) a try. How would you flavor roasted chickpeas?
Roasted Chickpeas (printer-friendly version)
makes about 2 cups
2 15-ounce cans chickpeas (also called garbanzo beans)
2 tablespoons extra-virgin olive oil
freshly ground black pepper
fine sea salt
2 teaspoons ground sumac berries (or your favorite spice(s))
1. Preheat the oven to 400 degrees.
2. Drain and rinse the chickpeas. Place on a towel and lightly pat dry. Remove and discard any skins that rub off. Place the chickpeas on a rimmed baking sheet. Drizzle with olive oil and toss (or use your clean fingers) to coat evenly with the oil.
3. Roast in the oven for 30-40 minutes, stirring every 10 minutes, until golden brown and crispy.
4. Remove from the oven and season with salt, pepper, and ground sumac (or your favorite spice combination). Let cool completely. Store in an airtight container at room temperature.
What's Baking: Blood Orange Poppy Seed Muffins
Another day, another blood orange recipe. There's just something about that pink orange juice and bright red orange zest that I just can't get enough of.
This time around I replaced the lemon with blood orange in my favorite lemon poppy seed muffin recipe. I love the sweetness and crunch in these bright citrus muffins. And paired with a steaming mugful of strong coffee? Now that's a match made in heaven.
I made these muffins a little bit healthier by subbing in Greek yogurt for some of the butter and decreasing the amount of sugar. However, these muffins are still just as tasty as ever.
My favorite way to eat them? For second breakfast, of course. Or as an afternoon snack with a hot mug of green tea -- a delicious pick-me-up for that mid-afternoon slump.
Blood Orange Poppy Seed Muffins (printer-friendly version)
makes about 12 muffins
1/2 cup granulated sugar
1 tablespoon blood orange zest
2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup plain Greek yogurt
1/2 cup fresh blood orange juice
2 eggs
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted, browned, and cooled
2 tablespoons poppy seeds
1 tablespoon turbinado sugar
1. Preheat the oven to 400 degrees.
2. Line a 12-count muffin tin with paper liners. Set aside.
3. In a large bowl, use the back of a spoon to rub the sugar with the blood orange zest until fragrant.
4. Use a whisk to mix the flour, baking powder, baking soda, and sea salt into the sugar mixture.
5. In a medium bowl, stir together the yogurt, blood orange juice, eggs, vanilla, and cooled browned butter.
6. Add the wet ingredients to the dry ingredients and stir to incorporate. Stir in the poppy seeds.
7. Spoon the batter into the prepared muffin cups.
8. Top each muffin cup with a sprinkle of turbinado sugar.
9. Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool for five minutes in the tin before removing them and placing them on a wire rack to cool completely.
makes about 12 muffins
1/2 cup granulated sugar
1 tablespoon blood orange zest
2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup plain Greek yogurt
1/2 cup fresh blood orange juice
2 eggs
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted, browned, and cooled
2 tablespoons poppy seeds
1 tablespoon turbinado sugar
1. Preheat the oven to 400 degrees.
2. Line a 12-count muffin tin with paper liners. Set aside.
3. In a large bowl, use the back of a spoon to rub the sugar with the blood orange zest until fragrant.
4. Use a whisk to mix the flour, baking powder, baking soda, and sea salt into the sugar mixture.
5. In a medium bowl, stir together the yogurt, blood orange juice, eggs, vanilla, and cooled browned butter.
6. Add the wet ingredients to the dry ingredients and stir to incorporate. Stir in the poppy seeds.
7. Spoon the batter into the prepared muffin cups.
8. Top each muffin cup with a sprinkle of turbinado sugar.
9. Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool for five minutes in the tin before removing them and placing them on a wire rack to cool completely.
Made From Scratch: French Onion Dip
Even deep in the winter, the Wausau Farmers Market is still going strong on Saturday mornings. D and I like to make the trek down every couple of weeks (it is an hour's drive each way for us) to pick up some fresh produce, meat, coffee, and chat with our friends who run farms in central Wisconsin.
On a recent trip to the market, I came home with multiple bags of root vegetables. We picked up parsnips, carrots, and a grab-bag of gorgeous radishes from Stoney Acres Farm, and another bag of carrots from Red Door Farm.
With all those fresh veggies on hand, it took me little time to decide to make up a quick dip. I wanted something fairly light in flavor that wouldn't overwhelm the taste of the vegetables, so I opted to whip up a French onion dip with a yogurt base. I've made this recipe a number of times over the past couple of weeks, and it is pretty easy to adapt to what you have on hand. You can use either regular or Greek plain yogurt -- the Greek yogurt will add a little extra tang. I've made this dip with both full-fat and nonfat yogurt varieties, and both work, though a richer yogurt will lead to a creamier and thicker dip.
This dip is fresh, easy, and perfect for game day (or mid-afternoon weekday) snacking.
French Onion Dip (printer-friendly version)
makes about 1 cup
1 cup plain yogurt (nonfat, low-fat, or whole would work; the richer the yogurt, the creamier the dip)
2 tablespoons dried minced onions
2 tablespoons dried chives
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground mustard
freshly cracked black pepper
assortment of fresh vegetables for dipping
1. In a small bow, stir together the yogurt, dried minced onions, dried chives, garlic powder, salt, and ground mustard.
2. Season to taste with pepper and additional salt if necessary.
3. Spoon into a serving bowl and serve with fresh vegetables, such as carrots, parsnips, radishes, or broccoli. (And of course, potato chips also make a great dipping option, too.)
makes about 1 cup
1 cup plain yogurt (nonfat, low-fat, or whole would work; the richer the yogurt, the creamier the dip)
2 tablespoons dried minced onions
2 tablespoons dried chives
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground mustard
freshly cracked black pepper
assortment of fresh vegetables for dipping
1. In a small bow, stir together the yogurt, dried minced onions, dried chives, garlic powder, salt, and ground mustard.
2. Season to taste with pepper and additional salt if necessary.
3. Spoon into a serving bowl and serve with fresh vegetables, such as carrots, parsnips, radishes, or broccoli. (And of course, potato chips also make a great dipping option, too.)
What I Made for Game Day: Vegetarian Mexican Layer Dip
Let's ignore the results of yesterday's Packers-Seahawks game and instead focus on this delicious vegetarian Mexican layer dip I made as a game-time snack.
This tasty Mexican-inspired dip includes layers of refried beans, cheese, guacamole, pico de gallo, taco-seasoned Greek yogurt, green onions, chopped tomatoes, and sliced black olives. Whoa - that is a lot of goodness in one dish!
While the list of ingredients may be long, this dip is actually quite easy to put together and makes for a spectacular presentation as a part of your game-day snack spread. I think there's a good chance this dip may make a reappearance for the Big Game on February 1st.
Vegetarian Mexican Layer Dip (printer-friendly version)
makes 8-10 servings
1 15-ounce can vegetarian refried beans
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup guacamole (see recipe below)
1/2 cup shredded cheese (sharp cheddar, monterey jack)
1 cup pico de gallo (or your favorite salsa)
1 cup plain Greek yogurt
1 teaspoon taco seasoning
1/2 cup chopped green onions (green and white parts)
1/2 cup chopped roma tomatoes
1/2 cup sliced black olives
1. In a small saucepan, heat the refried beans over medium heat until warmed through. Stir in the ground cumin and ground coriander. Use a rubber spatula to spread the beans into an even layer onto the bottom of an 8x8 square baking dish.
2. Evenly spread 1/2 cup shredded cheese over the refried bean layer.
3. Dollop the guacamole over top the cheese layer and carefully spread to cover the cheese.
4. Top the guacamole layer with 1 cup pico de gallo.
5. In a small bowl, stir together 1 cup Greek yogurt with 1 teaspoon taco seasoning. Dollop the Greek yogurt mixture over the pico de gallo layer and carefully spread to cover the pico de gallo.
6. Sprinkle the chopped green onions over top the Greek yogurt layer. Top the green onion layer with chopped tomatoes. Finally, cover the chopped tomato layer with sliced olives.
7. Serve at room temperature with tortilla chips. Store any remaining dip in a covered container in the refrigerator for 2-3 days.
Guacamole
makes about 1 cup
2 avocados, pits removed
1 garlic clove, pressed (or finely minced)
1 teaspoon freshly squeezed lime juice
salt and pepper, to taste
1. Scoop the avocado flesh into a small bowl. Add in the pressed garlic and lime juice. Stir to combine the ingredients. Season to taste with salt and pepper.
makes 8-10 servings
1 15-ounce can vegetarian refried beans
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup guacamole (see recipe below)
1/2 cup shredded cheese (sharp cheddar, monterey jack)
1 cup pico de gallo (or your favorite salsa)
1 cup plain Greek yogurt
1 teaspoon taco seasoning
1/2 cup chopped green onions (green and white parts)
1/2 cup chopped roma tomatoes
1/2 cup sliced black olives
1. In a small saucepan, heat the refried beans over medium heat until warmed through. Stir in the ground cumin and ground coriander. Use a rubber spatula to spread the beans into an even layer onto the bottom of an 8x8 square baking dish.
2. Evenly spread 1/2 cup shredded cheese over the refried bean layer.
3. Dollop the guacamole over top the cheese layer and carefully spread to cover the cheese.
4. Top the guacamole layer with 1 cup pico de gallo.
5. In a small bowl, stir together 1 cup Greek yogurt with 1 teaspoon taco seasoning. Dollop the Greek yogurt mixture over the pico de gallo layer and carefully spread to cover the pico de gallo.
6. Sprinkle the chopped green onions over top the Greek yogurt layer. Top the green onion layer with chopped tomatoes. Finally, cover the chopped tomato layer with sliced olives.
7. Serve at room temperature with tortilla chips. Store any remaining dip in a covered container in the refrigerator for 2-3 days.
Guacamole
makes about 1 cup
2 avocados, pits removed
1 garlic clove, pressed (or finely minced)
1 teaspoon freshly squeezed lime juice
salt and pepper, to taste
1. Scoop the avocado flesh into a small bowl. Add in the pressed garlic and lime juice. Stir to combine the ingredients. Season to taste with salt and pepper.
What I'm Bringing to the Party: Peanut Butter Caramel Corn Mix
It's November, which means that the holiday season is nearly upon us. And with the holiday season comes holiday parties and the need for plenty of party food.
This past weekend, D and I attended a Halloween costume party hosted by our friends. Sticking with the Wes Anderson theme we started last year by dressing as Suzy Bishop and Sam Shakusky from Moonrise Kingdom, this year we went as Margot and Richie Tenenbaum from The Royal Tenenbaums. Along with Margot's mopey attitude, I also brought along this decadent peanut butter caramel corn mix to the party.
This caramel corn mix is an ideal treat to bring to a party because it is dangerously addictive. Meaning, it's better to have it (and leave it!) at someone else's house than to keep it in your own. Or, at least, that's definitely true for me, anyway. The caramel, which gets extra oomph with the addition of some peanut butter during the cooking process, is drizzled over a mix of popcorn, pretzels, Reese's Pieces, and pretzels. After being baked in the oven at a low temperature for 20 minutes, dark chocolate is drizzled over top the caramel corn mix along with festive sprinkles. You can easily adjust the ingredients to match your holiday -- orange and brown go just as well with the autumnal harvest holiday of Thanksgiving as they did with Halloween; green and red M&Ms along with festive snowflake sprinkles would work nicely for Christmas. And of course, rainbow sprinkles, and a confetti of M&Ms would work well for a party on any day of the week.
Peanut Butter Caramel Corn Mix (printer-friendly version)
makes 12+ servings
For the popcorn mix:
12 cups air-popped popcorn
1 cup lightly salted roasted peanuts
1 cup Reese's Pieces
3 cups mini twist pretzels
For the peanut butter caramel:
1/2 cup unsalted butter
1/2 cup golden syrup (or dark corn syrup)
2 tablespoons creamy peanut butter
1 teaspoon fine sea salt
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2/3 cup dark chocolate melts, melted
1-2 teaspoons festive sprinkles [optional]
1. Preheat the oven to 200 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
2. Pop up 12 cups of popcorn -- I used 4 tablespoons popcorn kernels in my air popcorn popper. Spread the popcorn evenly onto the two prepped baking sheets. Divide the peanuts, Reese's Pieces, and mini twist pretzels evenly across the two baking sheets.
3. In a medium sauce pot, melt the butter over medium heat. Stir in the brown sugar, golden syrup, and creamy peanut butter. Add in the salt and stir to combine.
4. Bring the mixture to a boil, stirring constantly. Once the mixture begins to boil, let it continue boiling for five minutes without stirring.
5. Remove the sugar mixture from the heat and stir in the baking soda and vanilla extract. (The mixture will foam up.)
6. Pour the caramel evenly over the baking sheets with the popcorn mix. Stir to combine, evenly coating the mix in the caramel.
7. Place both of the baking sheets in the oven on two separate racks. Bake for 20 minutes in the oven, stirring after 10 minutes, and switching the position of each baking sheet in the oven.
8. Remove from the oven. Drizzle each sheet of caramel corn with the melted dark chocolate, then top with the sprinkles. Allow to cool completely. Store the peanut butter caramel corn mix in an airtight container at room temperature.
(inspired by this Back to Her Roots post)
makes 12+ servings
For the popcorn mix:
12 cups air-popped popcorn
1 cup lightly salted roasted peanuts
1 cup Reese's Pieces
3 cups mini twist pretzels
For the peanut butter caramel:
1/2 cup unsalted butter
1/2 cup golden syrup (or dark corn syrup)
2 tablespoons creamy peanut butter
1 teaspoon fine sea salt
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2/3 cup dark chocolate melts, melted
1-2 teaspoons festive sprinkles [optional]
1. Preheat the oven to 200 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
2. Pop up 12 cups of popcorn -- I used 4 tablespoons popcorn kernels in my air popcorn popper. Spread the popcorn evenly onto the two prepped baking sheets. Divide the peanuts, Reese's Pieces, and mini twist pretzels evenly across the two baking sheets.
3. In a medium sauce pot, melt the butter over medium heat. Stir in the brown sugar, golden syrup, and creamy peanut butter. Add in the salt and stir to combine.
4. Bring the mixture to a boil, stirring constantly. Once the mixture begins to boil, let it continue boiling for five minutes without stirring.
5. Remove the sugar mixture from the heat and stir in the baking soda and vanilla extract. (The mixture will foam up.)
6. Pour the caramel evenly over the baking sheets with the popcorn mix. Stir to combine, evenly coating the mix in the caramel.
7. Place both of the baking sheets in the oven on two separate racks. Bake for 20 minutes in the oven, stirring after 10 minutes, and switching the position of each baking sheet in the oven.
8. Remove from the oven. Drizzle each sheet of caramel corn with the melted dark chocolate, then top with the sprinkles. Allow to cool completely. Store the peanut butter caramel corn mix in an airtight container at room temperature.
(inspired by this Back to Her Roots post)
What I'm Snacking On: Maple Caramel Corn
I am a total sucker for a good cookbook. In fact, I think the majority of the books I borrow from the library these days are cookbooks -- there are just so many good ones to check out! (Pun intended.) And I have to admit I like to test-drive a cookbook before deciding if I should purchase a copy for my personal library -- which is probably a good thing since I already have an entire bookcase devoted to cookbooks.
Yeah, I might have a bit of a problem. But, I suppose of all the vices out there, a cookbook addiction really isn't too terrible. My latest find is The Homemade Pantry: 101 Foods You can Stop Buying & Start Making by Alana Cherlina. From the title alone, I knew this cookbook would be right up my alley. And it absolutely is. The photos are gorgeous, the recipes are clear and not at all intimidating, and the author begins each recipe with a charming story. What's not to like?
After paging though the book (while trying not to drool on the pages, if I'm being brutally honest), I decided that the first recipe I'd try would be maple popcorn. We are popcorn fiends around this house, though we typically go with simple butter and salt toppings for our air-popped or stove-popped popcorn. I haven't made caramel corn in a while, and with the maple syrup season just completed, I figured now was a good time to put some of that sweet arboreal nectar to use. (Not that I really need an excuse to use maple syrup, but I digress...)
This maple caramel corn is quite simple to make and tastes delicious. It's not cloyingly sweet as some caramel corns can be, and the maple caramel topping adds just the right amount of crunchiness to the popcorn. Long story short, we gobbled down this sweet snack within about 12 hours. And eight of those hours were spent sleeping. I think it's about time to make another batch...
Maple Caramel Corn (printer-friendly version)
makes about 9 cups
1/2 cup unsalted butter; plus additional to butter bowl and baking dish
1/2 cup unpopped popcorn
1/2 cup pure maple syrup
1/3 cup raw sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1. Preheat the oven to 250 degrees. Butter a 9" x 13" baking dish and a large bowl.
2. Pop the popcorn using your favorite method. (I used an air popper.) Place the popcorn in the buttered bowl. (If using an air popper, don't pop directly into the buttered bowl, otherwise you may have to fish out the unpopped kernels, as I had to.)
3. In a medium sauce pot, melt the butter with the maple syrup, sugar, and salt. Bring the mixture to a boil over medium heat and allow it to cook, without stirring, for five minutes. After five minutes, carefully add in the baking soda and vanilla and stir to combine -- the mixture will steam and foam up.
4. Carefully pour about one cup of the sugar mixture over the popcorn and stir to coat. Add in the remaining sugar mixture and stir again, ensuring that all the popcorn is evenly coated.
5. Transfer the popcorn into the buttered baking dish.
6. Bake for one hour, stirring every 15 minutes. Remove from the oven and let cool completely before transferring into an airtight container. The maple caramel corn can be stored at room temperature in an airtight container for up to three weeks (good luck making it last that long without eating it!), or frozen in a freezer-safe container for up to six months.
(lightly adapted from a recipe in The Homemade Pantry by Alana Chernila)
makes about 9 cups
1/2 cup unsalted butter; plus additional to butter bowl and baking dish
1/2 cup unpopped popcorn
1/2 cup pure maple syrup
1/3 cup raw sugar
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1. Preheat the oven to 250 degrees. Butter a 9" x 13" baking dish and a large bowl.
2. Pop the popcorn using your favorite method. (I used an air popper.) Place the popcorn in the buttered bowl. (If using an air popper, don't pop directly into the buttered bowl, otherwise you may have to fish out the unpopped kernels, as I had to.)
3. In a medium sauce pot, melt the butter with the maple syrup, sugar, and salt. Bring the mixture to a boil over medium heat and allow it to cook, without stirring, for five minutes. After five minutes, carefully add in the baking soda and vanilla and stir to combine -- the mixture will steam and foam up.
4. Carefully pour about one cup of the sugar mixture over the popcorn and stir to coat. Add in the remaining sugar mixture and stir again, ensuring that all the popcorn is evenly coated.
5. Transfer the popcorn into the buttered baking dish.
6. Bake for one hour, stirring every 15 minutes. Remove from the oven and let cool completely before transferring into an airtight container. The maple caramel corn can be stored at room temperature in an airtight container for up to three weeks (good luck making it last that long without eating it!), or frozen in a freezer-safe container for up to six months.
(lightly adapted from a recipe in The Homemade Pantry by Alana Chernila)
What's Baking: Homemade Fig Newtons
While I was at the store last week picking up some dried fruit for my granola, I spied a bag of dried black Mission figs and knew exactly what I was going to do with them -- bake up a batch of homemade fig newtons! Packaged fig newtons are my go-to roadtrip "treat," even though some of the ingredients give me the skeevies. A quick search on the Internet led to the discovery of several recipes for homemade newtons; I went with the recipe that sounded the tastiest. Long story short, though mine look clearly homemade, these fig newtons taste like the real deal. Now, if I could only figure out whether these bars should be classified as "cookie" or "cake." : )
Homemade Fig Newtons (printer-friendly version)
makes 15-20 cookies ("cakes"!)
Note: Prep requires that you chill the dough overnight
For the dough:
1/2 cup whole wheat pastry flour
1/3 cup whole wheat pastry flour
1/8 teaspoon baking soda
1/2 teaspoon orange zest
1/4 cup raw (unrefined and unbleached) sugar
1 tablespoon honey
2 egg yolks
1/2 teaspoon vanilla extract
1 tablespoon freshly-squeezed orange juice
For the fig filling:
3/4 cup chopped dried black Mission figs
2 tablespoons unsweetened applesauce
1/2 tablespoon honey
1/2 teaspoon orange zest
1/8 teaspoon cinnamon
Day One
1. In a small bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside.
2. Using a stand mixer with the paddle attachment, cream together the butter, sugar, and orange zest until light and fluffy.
3. Beat in the egg yolks one at a time.
4. Stir in the honey and vanilla extract.
5. Pour in the sifted flour mixture all at once. Spoon in the orange juice. Stir until just combined.
6. Spread a large piece of plastic wrap on the countertop. Place the dough (which will be soft and sticky) onto the center of the wrap. Cover it completely and pat into a disk shape.
7. Place in the fridge to chill overnight.
8. To make the filling, add the figs, applesauce, honey, orange zest, and cinnamon to the bowl of a food processor. Pulse until the mixture forms a smooth paste, using a spatula to scrape down the sides as necessary. Place in an airtight container and store in the fridge overnight. [Alternately, you can make the filling on day two and use immediately.]
Day Two
1. Preheat the oven to 325 degrees. Cover a baking sheet with parchment paper. Set aside.
2. Cover your work surface with flour.
3. Roll out the dough to a 1/4" thickness. Use a pastry or pizza cutter to cut the dough into 3 1/4"-wide by 6"-long strips.
4. Spoon the fig spread mixture (spreading it with a spatula to about 1" wide and a 1/4" thickness) down the center of each dough strip. If you find this is too difficult, alternately you can use a pastry bag to pipe the spread down the center of the dough, using a plain basket weave tip.)
5. Fold one side of the dough strip over top the fig spread. Then, flip/roll the dough over so that the seam is on the bottom. (If this direction makes no sense, check out the photos here.) Use a pastry brush to dust off any excess flour.
6. Place the fig bar roll on the parchment-lined baking sheet.
7. Bake for 12-15 minutes, or until the bars have slightly puffed up, are golden brown, and are just firm to the touch. If the dough appears moist or is sticky when touched, bake a few minutes more.
8. Once baked, remove from the oven and immediately cut into 1-2"-long rectangles.
9. While still warm, pack the bars in an airtight container, placing a sheet of parchment paper between layers.
10. Cookies should remain fresh for up to two weeks at room temperature.
(adapted from these recipes)
makes 15-20 cookies ("cakes"!)
Note: Prep requires that you chill the dough overnight
For the dough:
1/2 cup whole wheat pastry flour
1/3 cup whole wheat pastry flour
1/8 teaspoon baking soda
1/8 teaspoon kosher salt
1/8 teaspoon ground cinnamon
6 tablespoons unsalted butter, room temperature1/2 teaspoon orange zest
1/4 cup raw (unrefined and unbleached) sugar
1 tablespoon honey
2 egg yolks
1/2 teaspoon vanilla extract
1 tablespoon freshly-squeezed orange juice
For the fig filling:
3/4 cup chopped dried black Mission figs
2 tablespoons unsweetened applesauce
1/2 tablespoon honey
1/2 teaspoon orange zest
1/8 teaspoon cinnamon
Day One
1. In a small bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside.
2. Using a stand mixer with the paddle attachment, cream together the butter, sugar, and orange zest until light and fluffy.
3. Beat in the egg yolks one at a time.
4. Stir in the honey and vanilla extract.
5. Pour in the sifted flour mixture all at once. Spoon in the orange juice. Stir until just combined.
6. Spread a large piece of plastic wrap on the countertop. Place the dough (which will be soft and sticky) onto the center of the wrap. Cover it completely and pat into a disk shape.
7. Place in the fridge to chill overnight.
8. To make the filling, add the figs, applesauce, honey, orange zest, and cinnamon to the bowl of a food processor. Pulse until the mixture forms a smooth paste, using a spatula to scrape down the sides as necessary. Place in an airtight container and store in the fridge overnight. [Alternately, you can make the filling on day two and use immediately.]
Day Two
1. Preheat the oven to 325 degrees. Cover a baking sheet with parchment paper. Set aside.
2. Cover your work surface with flour.
3. Roll out the dough to a 1/4" thickness. Use a pastry or pizza cutter to cut the dough into 3 1/4"-wide by 6"-long strips.
4. Spoon the fig spread mixture (spreading it with a spatula to about 1" wide and a 1/4" thickness) down the center of each dough strip. If you find this is too difficult, alternately you can use a pastry bag to pipe the spread down the center of the dough, using a plain basket weave tip.)
5. Fold one side of the dough strip over top the fig spread. Then, flip/roll the dough over so that the seam is on the bottom. (If this direction makes no sense, check out the photos here.) Use a pastry brush to dust off any excess flour.
6. Place the fig bar roll on the parchment-lined baking sheet.
7. Bake for 12-15 minutes, or until the bars have slightly puffed up, are golden brown, and are just firm to the touch. If the dough appears moist or is sticky when touched, bake a few minutes more.
8. Once baked, remove from the oven and immediately cut into 1-2"-long rectangles.
9. While still warm, pack the bars in an airtight container, placing a sheet of parchment paper between layers.
10. Cookies should remain fresh for up to two weeks at room temperature.
(adapted from these recipes)
What I'm Snacking On: Black Sesame Seed Crackers
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Since I mastered the art of baking flatbread the other week, I figured I'd take it one step further and bake up a batch of crackers. Of course, I couldn't make plain crackers, as I opted to add in a healthy handful of black sesame seeds to the mix. These crackers took about 20-25 minutes to bake in my oven, but I think they should really only take about 15-20 minutes to crisp up. (The crackers will continue to firm up after you remove them from the oven.) My 1960s stove appears to be starting to show its age -- it is routinely warming to about 200 degrees hotter than the temperature to which I'm setting it, and it also is not staying consistently at the set temperature once it has warmed up. Nothing could be more frustrating to someone who likes to bake a lot! So, if my oven does not get into line soon, I may have to stop including recipes for awhile until I can ensure that the temperatures and cooking times I'm providing are accurate and can be replicated.
Black Sesame Seed Crackers (printer-friendly version)
makes about three dozen crackers
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
2 tablespoons black sesame seeds
2/3 cup warm water
1/3 cup olive oil
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the flour, salt, and sesame seeds.
3. Make a well in the center of the dry ingredients. Pour in the water and olive oil.
4. Stir to combine.
5. Once the dough comes together, turn it out onto a lightly-floured work surface. Knead the dough a couple of times.
6. Split the dough into three balls. Wrap each in a piece of plastic wrap. Chill them in the fridge for at least 30 minutes.
7. Place a sheet of parchment paper on your work surface. Working with one dough ball at a time, use a rolling pin to roll the dough as flat as possible into a rectangular shape. (Add more flour as needed to prevent the dough from sticking.)
8. Use a knife or pastry wheel to cut the crackers into squares. (Depending on how even your rectangle is, you may have some funky-shaped crackers along the edge of the dough.)
9. Sprinkle the crackers with Maldon salt.
10. Bake in the oven for 15-20 minutes, or until the crackers are golden brown. Watch them carefully at the end of the cooking time, as they can go from "done" to "burned" very quickly.
11. Remove the crackers from the oven and cool on a wire rack.
12. Crackers can be stored in a tightly-closed container for up to one week.
makes about three dozen crackers
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
2 tablespoons black sesame seeds
2/3 cup warm water
1/3 cup olive oil
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the flour, salt, and sesame seeds.
3. Make a well in the center of the dry ingredients. Pour in the water and olive oil.
4. Stir to combine.
5. Once the dough comes together, turn it out onto a lightly-floured work surface. Knead the dough a couple of times.
6. Split the dough into three balls. Wrap each in a piece of plastic wrap. Chill them in the fridge for at least 30 minutes.
7. Place a sheet of parchment paper on your work surface. Working with one dough ball at a time, use a rolling pin to roll the dough as flat as possible into a rectangular shape. (Add more flour as needed to prevent the dough from sticking.)
8. Use a knife or pastry wheel to cut the crackers into squares. (Depending on how even your rectangle is, you may have some funky-shaped crackers along the edge of the dough.)
9. Sprinkle the crackers with Maldon salt.
10. Bake in the oven for 15-20 minutes, or until the crackers are golden brown. Watch them carefully at the end of the cooking time, as they can go from "done" to "burned" very quickly.
11. Remove the crackers from the oven and cool on a wire rack.
12. Crackers can be stored in a tightly-closed container for up to one week.
What's Baking: Banana Chia Chocolate Chip Bread
Let's stick with the banana and chia seed theme, shall we? My normal go-to option when there are about-to-be-too-ripe bananas around is to bake up a loaf of banana bread. I've always been a fan of quick breads -- particularly given their "quick" nature. I'm still intimidated by yeast breads and all that waiting around and kneading that they require. I'd much rather dump all the ingredients together, give it a whirl in the mixer, and call it a day. (Okay, so it isn't quite that easy, but you get the picture.) And what's better than banana bread? Banana bread with chocolate chips embedded in it, that's what. Now, if only I could curb D of his habit of eating this bread in 3"-wide slabs, so that it could last longer in the house!
Banana Chia Chocolate Chip Bread (printer-friendly version)
makes 1 large loaf
1/3 cup unsalted butter (5 1/3 tablespoons)
1/4 cup white sugar
1/4 cup brown sugar
2 eggs
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 tablespoon chia seeds
1 cup mashed banana (two ripe bananas)
1/3 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and chia seeds.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand. Stir in the chocolate chips.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week.
makes 1 large loaf
1/3 cup unsalted butter (5 1/3 tablespoons)
1/4 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cup unbleached all-purpose flour1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 tablespoon chia seeds
1 cup mashed banana (two ripe bananas)
1/3 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and chia seeds.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand. Stir in the chocolate chips.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week.
Snacktime: Cottage Cheese and Fresh Fruit
I've been trying to amp up my protein intake lately, and one of my new favorite desserts is a small bowlful of cottage cheese with fresh fruit. Cottage cheese is totally grandpa-food (and yes, it's definitely not quite as satisfying as a ginormous slice of cake), but I'm okay with that. Each half-cup serving of low-fat cottage cheese has 90 calories, 2.5 grams of fat, 6 grams of carbohydrates, and 12 grams of protein.
Snacktime: Super-Simple Nachos
Since the Super Bowl is just around the corner, I thought I'd post a super-simple nachos recipe. I made these nachos last weekend for the championship games on Sunday. Though I used grass-fed ground beef in the recipe, you could easily swap out the meat with soy crumbles or just double the beans to make a vegetarian option.
Super-Simple Nachos (printer-friendly version)
makes two hearty servings
1/4-lb grass-fed ground beef (I like White Oak Pastures, which can be found at Whole Foods in many areas)
2 cups tortilla chips (I used whole-grain scoops)
1 cup kidney beans, drained and rinsed
1/2 cup salsa of your choice
3/4 cup monterey jack cheese, shredded (use more or less depending on your love for cheese)
1. Preheat the oven to 350 degrees.
2. Brown the beef over medium-high heat in a skillet on the stovetop. Scoop the cooked meat onto a plate covered with a paper towel to remove any excess grease. Set aside.
3. Fill the bottom of a 9" pie plate (or other rimmed dish suitable for the oven) with tortilla chips. (If using scoops, make sure they are scoop-side up.)
4. Add the toppings starting with ground beef, then kidney beans, then shredded cheese. Top all with the salsa.
5. Bake in the oven until the cheese is nice and melty, about 5 minutes. (Keep your eyes on the nachos to ensure the cheese doesn't burn.)
6. Let cool slightly and then eat up!
7. Cheer on your team to victory.
makes two hearty servings
1/4-lb grass-fed ground beef (I like White Oak Pastures, which can be found at Whole Foods in many areas)
2 cups tortilla chips (I used whole-grain scoops)
1 cup kidney beans, drained and rinsed
1/2 cup salsa of your choice
3/4 cup monterey jack cheese, shredded (use more or less depending on your love for cheese)
1. Preheat the oven to 350 degrees.
2. Brown the beef over medium-high heat in a skillet on the stovetop. Scoop the cooked meat onto a plate covered with a paper towel to remove any excess grease. Set aside.
3. Fill the bottom of a 9" pie plate (or other rimmed dish suitable for the oven) with tortilla chips. (If using scoops, make sure they are scoop-side up.)
4. Add the toppings starting with ground beef, then kidney beans, then shredded cheese. Top all with the salsa.
5. Bake in the oven until the cheese is nice and melty, about 5 minutes. (Keep your eyes on the nachos to ensure the cheese doesn't burn.)
6. Let cool slightly and then eat up!
7. Cheer on your team to victory.
Snacktime: Muddy Buddies/Puppy Chow Chex Mix
In additional to making classic Chex party mix for our recent road trip, D also requested that I make up a batch of "Muddy Buddies" Chex mix (also known as "puppy chow"). I first had a taste of the puppy chow Chex mix my freshman year of high school when my friends and I put together a potluck lunch on one of the last days of school. Though its name may suggest otherwise, this peanut butter and chocolate flavored Chex mix is delicious and a bit dangerous to have around. Once you start eating it, it's hard to stop! I stayed close to the original muddy buddies recipe, though I decreased the amount of butter slightly and used milk chocolate chips in place of semisweet ones.
Snacktime: PB&J Pretzel Sticks
I have a seriously love for peanut butter. More like an addiction, as it seems that nary a day goes by where I don't partake in at least one spoonful of the stuff. I personally prefer crunchy peanut butter, as I like the texture better than the creamy kind. We always buy the natural stuff -- we're currently consuming the Whole Foods store brand, which has an ingredient list that contains only peanuts and salt. (I'd prefer salt-free, but that hasn't been an option during shopping trips of late, and since the added salt content is fairly low, I don't feel too bad about it.)
When I've got a hankering for some PB in the late afternoon, I typically put a spoonful of it and a spoonful of whatever jam I have on hand (pictured above is strawberry, I think) into a small bowl, then spike it with a handful of pretzel sticks. I may or may not lick the little bowl clean every time.
Snacktime: Sweet-n-Salty
Sometimes simplicity is the way to go -- and that's exactly how my latest snack came about. Inevitably, if I snack on something sweet, soon after I will crave something salty. So this little mix is the best of both worlds. To put together this little bowl of goodness, I just combined together some broken pretzel sticks, raisins, peanuts, raw cashews, and a few dark chocolate and white chocolate chips. Couldn't be easier, and definitely hits both my cravings at once.
Snacktime: Pretzel Sticks and Mustard
When I get the late afternoon munchies, one of my favorite things to grab is some pretzels and something to dip 'em in. Though admittedly one of my favorite dipping combinations is a generous scoop of peanut butter and strawberry jam, a healthier (yet still tasty) dipping option would be a big ol' squirt of dijon mustard. The bite of the mustard pairs well with the saltiness of the pretzels, and the combination usually does the trick to tide me over until dinnertime.
Guilty Pleasure: Green & Black's Organic Milk Chocolate Bar
It's been one of those kind of weeks (deadlines looming left and right!) -- so I think I need to pick up another one of these chocolate bars, stat. Really tasty, very smooth, and an excellent companion to a nice glass of red wine. Hopefully I'll be able to refrain from eating the whole bar at one sitting . . .
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