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Entries in Snacks (35)

Thursday
Mar202014

No-Bake Energy Bites 

No Bake Energy Bites

As soon as I get home from work, I’m always rummaging through my pantry or fridge looking for a snack. Usually, I end up eating something unhealthy, like cookies. Sure, I could have carrots and hummus, but I’m always craving sweets. Enter these no-bake snacks. They are like little bites of granola; sweet and filling, but somewhat healthier than a cookie, since there is no butter or sugar involved. These little bites are delicious for an afternoon snack, midnight snack, or even a breakfast on the go. 

1 cup Oats
2/3 cups Coconut Flakes
1/2 cup Creamy Peanut Butter
1/2 cup Ground Flaxseed
1/2 cup Chocolate Chips
1/3 cup Honey
1 tablespoon Chia Seeds
1 teaspoon Vanilla Extract

In a large bowl, stir together all ingredients until well mixed. Cover and chill for about 30 minutes. Roll the chilled mixture into ping-pong sized balls. Store in an airtight container for up to 1 week. Makes 15-20 granola bites. 

SOURCE: Gimme Some Oven

Wednesday
Jan082014

Dark Chocolate Chip Granola Cookies

Granola cookies

Here it is, January 8th, and I’m already making cookies. In my defense, I’m living in the world of the polar vortex and I’ve been stuck home these past two days because of it. All this after having 2 weeks off for winter break makes for a very bored food blogger! So, to cure the boredom, why not make cookies? I stumbled across this recipe while perusing Pinterest and I happened to have every ingredient for these cookies on hand, including a batch of granola that I had made last week. After testing a few right off the pan, I look forward to packing some in my lunch for work tomorrow, provided I can actually go back!

1 1/4 cups Flour
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/3 cup Sugar
1/3 cup Brown Sugar
2 tablespoons Butter, at room temperature
2 tablespoons Canola Oil
1/3 cup Applesauce
1 Egg
1 1/2 teaspoons Vanilla
1 cup Granola
1/2 cup Dark Chocolate Chips

In a small bowl, mix together the flour, baking soda, and salt. In the bowl of a stand mixer, beat the sugars, butter, oil, and applesauce until smooth. Beat in the egg and vanilla, then gradually beat in the flour on low speed. Using a spoon, stir in the granola and chocolate chips. Drop dough by rounded teaspoonfuls onto parchment lined cookie sheets. Bake at 375 degrees for 8-10 minutes, or until golden brown. Cool the cookies on the cookie sheet for 2 minutes, then transfer the cookies to cooling racks until completely cooled. Store in an airtight container. 

SOURCE: Barely adapted from Live Better America

Thursday
Jan022014

Candy Coated Popcorn

Candy coated popcorn

Happy New Year! I know it’s January and everybody has lofty plans to eat healthy, but I have one more Christmas recipe that I wanted to share with you before it got lost in the shuffle.

I In addition to cookies, I wanted to make a fun snack for Christmas. Inspired by a treat that I had at a friend’s baby shower a few weeks prior, I turned to popcorn. My original intention was to put bags together and hand them out to my friends at work, but once again, that never happened. I really have to become better at planning ahead…perhaps that can be a New Year’s Resolution! Anyway, Joel went to the movies with his parents one night and I opted to stay home, watch The Sound of Music, and make popcorn to share with my friends and family on Christmas. During commercials, I popped the popcorn on the stove, melted the candy in the microwave, stirred everything together in a giant bowl, and set it out on cookie sheets to harden. (Word to the wise: make sure you use a very large bowl. I thought mine was big enough and as I stirred everything together, popcorn poked up above the lip of the bowl, spilling to the floor!) To hand out the treats, I packaged the popcorn up in individual treat bags, stapled them closed with some festive scrapbook paper, and attached one bag per gift that we gave out to our family on Christmas. Everybody seemed to enjoy the popcorn as a welcomed alternative to mounds of cookies everywhere you look! 

16 cups Popcorn, air popped (~1/2 cup of kernels with about 1 tablespoon of oil)
16 ounces Vanilla Candy Coating (I used Make ’n Mold brand)
3 tablespoons Biscoff Spread or Cookie Butter
1-2 cups M&Ms
1/4 cup Sprinkles

Pop the popcorn according to package directions, then place it into a large bowl. Melt the candy coating in the microwave. Once the candy coating has melted, stir in the cookie butter until smooth. Drizzle the coating over the popcorn and gently stir until evenly coated. Mix in the M&Ms and sprinkles, then spread the popcorn out on wax paper to harden. 

SOURCE: Ever so slightly adapted from I Heart Nap Time

Sunday
Dec152013

Christmas Crack

Christmas crack

Making Christmas cookies was always a family affair in my house growing up. We had a small kitchen, but every year, without fail, my parents would set up the round card table so that there was barely enough room to move, and that served as our work station. My brother and I would help make traditional cut-outs, chocolate chip, peanut butter blossoms, peanut butter chip, oatmeal, m&m cookies, and the list went on and on. There were a few other treats that we made that weren’t quite cookies, too, like 7 layer bars, peanut butter and jelly bars, and a Club cracker toffee. I vividly remember helping to make all of those treats and really enjoyed it. Perhaps that is where my love for baking began. Anyway, over the years, my mom has cut her baking list down considerably and the Club cracker toffee faded away. Until now, sort of. I ran across a recipe that was very similar, except replacing the buttery Club crackers with saltines. The saltiness from the crackers pairs so well with the sweetness from the toffee and chocolate. This super fast and easy treat is deliciously addictive, which is probably how it got its name! 

Approximately 50 Saltine Crackers (1.5 sleeves)
2 Sticks of Butter
1 cup Brown Sugar
2 cups Chocolate Chips
1 cup M&M's

Line a 9x13 jelly roll pan with foil, then spray the foil with nonstick cooking spray. Line the pan with the crackers and set aside. In a medium saucepan, heat the butter and sugar over medium-low heat, stirring until the butter has melted. Once melted, bring the mixture to a boil for 3 minutes, stirring constantly. Working quickly, pour the hot mixture over the crackers and spread with a spatula as best as you can. Place the pan into a 325 degree oven for about 8 minutes. The mixture will spread a bit as it bakes. Remove the pan from the oven and sprinkle the chocolate chips over the top. When the chocolate chips start to melt, spread them over the toffee with a spatula. Sprinkle the top with M&M’s and place the pan in the fridge for about 30 minutes to harden. Once the chocolate has hardened, peel the crackers off the foil and break into pieces. Store in a container for up to 2 weeks.

SOURCE: I Heart Nap Time

Wednesday
Nov272013

Salted Caramel Cashew Bark 

Salted caramel cashew bark

We are big fans of dark chocolate. There is almost always some kind of dark chocolate bar in our pantry, just waiting to be shared as an after dinner treat. Sometimes it’s plain, sometimes it’s flavored with chili pepper, nuts, or sea salt, but no matter what, it is savored and enjoyed. Sure, we’ve had some bad flavor combinations in the past, and sometimes the flavors that the store has don’t sound appealing, but it has never crossed my mind to make my own until I saw this post! Life changing, I tell you! How can you go wrong with sea salt, caramel, cashews, and dark chocolate? The answer is, you can’t! This bark took no time at all to put together…and no time to disappear! I can’t wait to play around with this recipe and see how many other flavor combinations I can come up with!

12 ounces Dark Chocolate, coarsely chopped (I used dark chocolate chips)
1/2 cup Cashews
1/4 cup Caramel Sauce, at room temperature (I used caramel ice cream sauce)
1-2 teaspoons Flaky Salt 

Line an 8” or 9" pan or a baking sheet with parchment paper. Place the chocolate in a medium heatproof bowl. Melt the chocolate in the microwave or on the stovetop over a pan of simmering water. (I microwaved the chocolate for 30 seconds at a time, stirring until the chocolate was smooth and melted). Meanwhile, toast the cashews in a dry pan over medium heat until fragrant. When the chocolate is melted, pour it onto the prepared pan, using a rubber spatula to smooth it out. Drop spoonfuls of the caramel onto the chocolate and swirl with a skewer. Sprinkle the cashews over the chocolate and then top with the salt. Refrigerate until set, then cut or break the bark into pieces and serve. 

SOURCE: Cook Like a Champion, via A Southern Fairytale