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Entries in Snacks (46)

Thursday
Jul302015

Green Goddess Dip

 

Joel is in the market for a new camera, but before making a big commitment like that, he decided to try a few out by renting first. We had one last weekend, so we used it as an excuse to take family photos. We took some with my family a few years ago, but never got around to having them done with his family. It was a beautiful day, so after photos, his family came over for dinner, where I made a Low Country Boil. It was just as fun as it was easy. While dinner was cooking, we set up a few appetizers, including this delicious dip, made up of a few ingredients from my garden! I served it with some sliced peppers, as shown, but it would have been just as delicious with any other vegetable, sliced baguette, or grilled chicken or fish.

1/2 cup Basil Leaves
2 cups Parsley
4 Scallions, chopped
1/3 cup Mayonnaise
1/4 cup Greek Yogurt
1 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons White Vinegar

Place all of the ingredients in the bowl of a food processor and pulse until all of the herbs are small and a thick paste has formed. Serve as a dip with vegetables, as a salad dressing, or as a topping for grilled meat or seafood. 

SOURCE: Real Housemoms

Monday
Jun222015

Baked Beet Chips

 

It's finally summer! Once again, with the end of the month comes another installment of Secret Recipe Club reveal day! This month, I was assigned to Natural Noshing, a blog written by Nora. Nora lives in Montana with her hubby and dog. Back in 2012, they opened a frozen yogurt store, and I think that is the coolest thing ever! Nora eats gluten free, and has cut back on her refined sugar, so her recipes are all relatively healthy! Of course, there are a few guilty pleasures, like Ice Cream Cake Ball Bombes and Peanut Butter Bliss Ice Cream, which were two of my top contenders. But, I've been doing Beachbody's 21 Day Fix, and unforthunately neither of those two recipes fit into my meal plans, so I decided to make these beet chips! I'm not a huge potato chp fan, but if they are in front of me, I will munch on them until the bowl is empty, so if I'm going to snack, I may as well snack on something healthy, that also counts as a serving of vegetables! While these beet chips took a little longer than expected, the end result was delicious! A snack that you don't have to feel guilty about eating. Just as healthy as kale chips, but prettier! Just do yourelf a favor, don't overlap them on the baking sheet or they willl never cook! That may have something to do with the cook time issue I had! If you are looking for an earthy and healthy snack, look no further than these chips! Thanks for the recipe, Nora! I had a great time getting to know you this month!

1 Beet, peeled
Olive Oil
Sea Salt, to taste (optional)

Using a mandoline slicer, thinly slice the peeled beet. Toss the beet slices in olive oil and spread them in a single layer onto a baking sheet that has been lined with parchment paper. Sprinkle with sea salt and bake at 325 for 20-30 minutes, or until crispy. Cool slightly and serve.  

SOURCE: Natural Noshing

Thursday
Feb122015

Peanut Butter Cup Brownies

PB Cup Brownies

Today is my brother’s 30th birthday. Of the two of us, I have the bigger sweet tooth. That being said, when he does eat sweets, he doesn’t mess around. Each year of our adult lives, I’ve been making dessert for his birthday dinner, and each year, he suggests the same “guidelines” and leaves me to choose the perfect recipe: chocolate with peanut butter, or Oreo. The boy certainly knows the best flavor combos! This year, I figured the suggestion was no different, so imagine my surprise when he said brownies! While I could have just used that as an excuse to go easy this year and reach for a box, I could never do no such thing for such a milestone birthday! I took it as the chance to merge his apparent simpler tastes of his 30’s with his favorite flavors of his 20’s. Not to mention, merge my favorite flavors together into one fudgy bite. These brownies were rich, but delicious. Definitely the right way to ring in a new decade. Happy birthday, Michael!

For the Brownies
10 tablespoons Butter
4 ounces Semisweet or Milk Chocolate Chips, divided
1 cup Sugar
2 teaspoons Vanilla Extract
2 Eggs
1/2 cup Cocoa Powder
1/2 cup Flour
1/4 teaspoon Salt
1/2 cup Creamy Peanut Butter
1 tablespoon Butter, softened
1 tablespoon Powdered Sugar
Peanut Butter Cups, chopped (about 15-20 miniature size)

Preheat the oven to 325 degrees. Line an 8x8-inch baking dish with parchment paper and spray lightly with non-stick cooking spray. To a large, microwave safe bowl, add the butter along with 2 ounces of the chocolate, and microwave for 30 second intervals, stirring after each interval, until the chocolate is smooth and melted. Whisk in the sugar until completely combined. Add the vanilla and eggs, whisking until smooth. Stir in the cocoa powder, flour, and salt until just combined. In a small bowl, mix together the peanut butter, powdered sugar, and 1 tablespoon of butter until smooth. Pour half of the brownie batter into the prepared baking dish. Drop the peanut butter mixture onto the brownie batter and sprinkle with the remaining 2 ounces of the chocolate. Top with the remaining brownie batter, gently spreading it toward the sides of the dish, if needed. Bake for 30 minutes (my oven took more like 45 minutes), until the brownies are set on top. Allow the brownies to cool completely before frosting. 

For the Frosting
1/2 cup Heavy Cream
5 1/2 ounces Semisweet Chocolate, chopped (I used chips)
1 tablespoon Creamy Peanut Butter
2 teaspoons Vanilla

In a small saucepan, bring the cream to just below a boil. Remove from the heat and stir in the chocolate and peanut butter until it is melted and smooth. Set the frosting aside to cool and thicken as the brownies are cooling. Once thickened and cooled, spread the frosting on the brownies and sprinkle with chopped peanut butter cups. Allow the frosting to set for about 30 minutes (I popped them in the fridge) before slicing into 16 squares. 

SOURCE: Half Baked Harvest
  

Tuesday
Feb032015

Cherry Almond Granola

Cherry almond granola

We’ve really been getting into granola and yogurt for breakfast lately. Personally, I find that it has more staying power than something like a bagel. Joel has a favorite granola recipe, which is chock full of nuts and brown sugar, and while it is delicious, I enjoy dried fruit in my granola so I kept on searching. I’ve made countless different recipes, and I have to say that this one ranks up there among my favorites. A little bit nutty and a little bit fruity, the almonds and cherries are the perfect pair. Not only does this granola cook quickly, it stays together perfectly, which creates the most deliciously perfect clusters to top my morning yogurt!

1 cup Almonds, divided
3 cups Old Fashioned Oats
1 cup Dried Cherries (I added)
1/2 teaspoon Salt
1/3 cup Brown Sugar
1/3 cup Honey
3 tablespoons Coconut Oil
1/4 teaspoon Vanilla Extract
1/8 teaspoon Almond Extract 

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Finely chop half of the almonds and place them in a large bowl. Coarsely chop the cherries and remaining almonds, and add them to the bowl. Add the oats, salt, and brown sugar to the bowl and toss to combine. In a small microwavable bowl, combine the honey and coconut oil and heat for about 40 seconds, until the coconut oil is mostly melted. Stir to dissolve the coconut oil and add both extracts. Pour the oil mixture over the oat mixture and stir to coat evenly. Spread the mixture evenly onto the prepared baking sheet, then bake for 5 minutes. Remove the granola from the oven and stir, then return it to the oven and bake for about 10 more minutes. Remove the granola from the oven and let it cool completely. As it cools, it will clump together. When it has cooled completely, break the granola into clusters and store in an airtight container for up to 2 weeks, but I bet it won’t last that long! (*FYI...The cook time is not a typo. I thought so at first too, but it really does work!)

SOURCE: Barely adapted from Lovely Little Kitchen

Monday
Jan192015

Chocolate Covered Coconut Marshmallows

Coconut marshmallows

This year, I didn’t make too many Christmas cookies. I participated in two online cookie swaps, and one cookie exchange with my friends, but aside from the small amount I made for each of those, I didn’t make any cookies. Instead, I decided to try my hand at making homemade marshmallows. I made Alton Brown’s recipe, bagged them up 6 at a time, tied them with ribbon, and gave them to my family at our after-Christmas gathering. They were a hit, especially with the kids! I had a few bags left, so I whipped up a jar of homemade hot cocoa mix and planned to bring my best friend hot chocolate and marshmallows when I brought over my goddaughter’s present. I came home from work one day and noticed that the marshmallows were no longer on the counter. In a cleaning spree, Joel had accidentally thrown them out. Luckily, I had plenty of ingredients to try again, this time trying a different (& flavored!) recipe. Making marshmallows is incredibly easy and the outcome is fabulous. They are perfect for eating plain or topping a mug of hot cocoa. The hardest part is waiting for them to set. To be honest, I don’t buy marshmallows regularly, but now that I have seen how simple it is to make my own, I may not ever go back to buying bagged marshmallows whenever I need them.

For Marshmallows
2 envelopes Unflavored Gelatin
8 tablespoons Cold Water
1 1/2 cups Sugar
1/3 cup Cold Water
2 teaspoons Coconut Extract
1 teaspoon Vanilla Bean Paste
1/4 teaspoon Salt
Powdered Sugar, for sprinkling

For Dipping
8 ounces Dark Chocolate
1 tablespoon Coconut Oil
1/2 cup Unsweetened Flaked Coconut, toasted (I omitted, but I’m sure it was delicious)

In a small bowl, stir together the gelatin and the 8 tablespoons of cold water; set aside. Spray an 8x8 pan with nonstick spray, then sprinkle in powdered sugar, shaking well to coat the bottom and all 4 sides. In a small saucepan, combine the remaining cold water with the sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and bubbly, about 3-4 minutes. Whisk in the gelatin mixture, bring to a boil, then immediately remove from heat. Add the mixture to the bowl of an electric mixer fitted with a whisk attachment and let it cool slightly. Add the coconut extract, vanilla bean paste, and salt. Beat on medium-high speed for 10-15 minutes, until the mixture is thick, white, and glossy. Spread the mixture into the prepared pan and top with more powdered sugar, if desired. Allow the marshmallows to sit for at least 4 hours to set, or overnight. Cut into 16 cubes and shake each in excess powdered sugar, if desired

If dipping the marshmallows in chocolate, melt the chocolate in a double boiler or in the microwave on 30 second intervals. Once melted, stir in the coconut oil. Dip a portion of each marshmallow into the chocolate and place them on a sheet of wax/parchment paper. Sprinkle toasted coconut on top, if desired. Let sit for about 30 minutes to set before serving.  

SOURCE: How Sweet It Is