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Entries in Snacks (46)

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

Monday
Nov252013

Apple Cinnamon Granola

Apple cinnamon granola

It’s the end of the month again, and that means it’s time for Secret Recipe Club reveal day! This past month, I was assigned to Erin’s blog, Table for Seven. As the title suggests, Erin is a busy mom with many mouths to feed. Being as busy that she is, the fact that she finds the time to make delicious looking food for her family and post about it regularly inspires me. I only have 2 mouths to feed, and yet we have been eating take-out way too much for our own good lately, resulting in minimal blog posting! Anyway, as per the usual, when I was assigned to her blog, I looked through from start to finish looking for recipes that sounded good. That is where I ran into a problem…they ALL did! I ultimately chose this granola for two reasons; one being that we like granola very much, and two being the fact that it was cooked in the crockpot intrigued me. I will say that it was super simple to throw together, and the result was a number of delicious breakfasts…and a few handfuls thrown in for a snack! Thanks for a great recipe, Erin!

3 1/2 cups Oats
1 cup Almonds
1/4 cup Brown Sugar
2 teaspoons Ground Cinnamon
1/4 teaspoon Allspice
3/4 cup Applesauce
1 1/2 tablespoons Honey
1/2 teaspoon Vanilla
1 tablespoon Canola Oil
1 cup Dried Apples, chopped

In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, and allspice. In a small saucepan, warm the applesauce, oil, honey, and vanilla. Pour the liquid over the oat mixture and stir to coat evenly. Pour the mixture into a crockpot, cover (but vent a bit), and cook on low for 3-4 hours, stirring frequently. Let the granola cool completely, then stir in the dried apples. (*Cooking the granola in the crockpot resulted in a slightly softer granola than we are used to. I did end up putting the granola into the oven for about 20 minutes at 350 degrees to crisp up a bit.)

SOURCE: Table for Seven

Monday
Oct282013

Soft Pretzels

Pretzels

October came and went in the blink of an eye, and now it’s time for Secret Recipe Club reveal day! This past month, I was assigned to food.baby.life.  which is written by Susan, a business owner and mum of 3 who lives in Australia. Her newest bundle of joy, a 3rd boy, was just welcomed to the world last week!! Congratulations Susan!! As I was reading through her blog, so many of her recipes looked absolutely amazing! I saved about a dozen and started paring down from there. Scotch Eggs were at the top of the list for a while, mostly because I was intrigued, since they aren’t something you see often around here. But, in the end, these pretzels won because homemade soft pretzels are something I’ve been wanting to try for a while now that I just haven’t been able to justify making, so SRC seemed to give me the perfect reason to finally make them! This recipe was incredibly easy to follow and it produced some pretty delicious pretzels. Paired with a bottle of beer, they were the perfect “Oktoberfest” treat! Since there are only 2 of us, and I made these pretzels on a random night when nobody else would be over, I froze the rest for future use.

1 1/2 cups Warm Water (110-115 degrees F)
1 tablespoon Sugar
2 teaspoons Salt
2 1/4 teaspoons Active Dry Yeast
4 1/2 cups Flour
2 tablespoons Butter, melted
Vegetable Oil
10 cups Water
2/3 cup Baking Soda
1 Egg Yolk, beaten with 1 tablespoon Water
Toppings of Choice, optional (pretzel salt, cinnamon sugar, etc)

Combine the water, sugar, and salt in the bowl of a stand mixer and sprinkle the yeast over the top. When the mixture starts to foam, after about 5 minutes, add the flour and butter. Using the dough hook attachment, mix on low speed until the ingredients have combined, then increase to medium speed and knead the dough until it is smooth and pulls away from the bowl, about 5 minutes. Remove the dough from the bowl and oil the bowl with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and set it in a warm place to rise for about an hour, or until the dough has doubled in size. Preheat the oven to 450 degrees;  line 2 sheet pans with parchment paper and lightly brush them with oil, then set aside. Bring 10 cups of water and the baking soda to a boil in a large pot. Turn the dough out onto a greased surface and cut into 8 pieces (I actually made 12 medium-sized pretzels instead of 8 big ones). Roll each piece into a long rope. To form the pretzels, make a U shape with the dough, then cross the two sides over one another and press the ends into the bottom of the U. Place the pretzels onto the baking prepared baking sheets and repeat with the remaining dough. Place the pretzels one by one into the boiling water mixture for 30 seconds each. Carefully remove the pretzel from the water and return it to the baking sheet. Brush the tops of the pretzels with the egg mixture and sprinkle with any additional salt or flavored toppings. Bake the pretzels for 12-14 minutes, or until dark golden brown. Transfer the pretzels to a rack to cool for about 5 minutes before serving. 

*Flash freeze any remaining pretzels on a cookie sheet, then place them into a freezer bag. To re-heat, either microwave for a minute or bake at 400 degrees for 3-4 minutes.

SOURCE: food.baby.life.

Tuesday
Aug272013

Citrus-Kissed Honey Buttons

Citrus kissed honey buttons

Our block party was this past weekend. My neighbor and I made up the planning committee and while I run the risk of sounding a bit conceited, I think we did a fantastic job! There were plenty of games for the kids to play and our local fire company even sent over a fire truck so that the kids could squirt each other with the hose. It was quite the sight to see! For dinner, everybody brought their own meat and one of the men from down the street manned the grill. Each side of the street was asked to bring a dish to share; my side was in charge of dessert and the other side had appetizers and side dishes. Even though the temperature was perfect, I didn't want to bring anything that could potentially melt, so I decided to make these citrus cookies. At first, I wasn't sure if the kids would like them (which is fine because I knew the adults would), but as soon as I put the plate on the table, they seemed to disappear! These cookies were a great alternative to typical cookie flavors; like a little bite of summer in these last few days of August.

1 3/4 cups Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1/4 teaspoon Salt
1 cup Sugar
4 tablespoons Butter, softened
1 Egg
1 tablespoon Honey
1 tablespoon Lemon Zest
1 tablespoon Orange Zest
1 teaspoon Lemon Extract

In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Add the egg, honey, lemon zest, orange zest, and lemon extract; beat until blended. Gradually add the flour mixture, beating on low speed until just combined (the dough will be crumbly). Cover and refrigerate the dough for at least 30 minutes, or up to overnight. Scoop out 2 teaspoons of dough at a time and press/roll into balls with the palms of your hand. Place the dough balls on a parchment paper lined baking sheet. Bake at 375 for 6-8 minutes, or until the cookies have puffed slightly and the tops begin to crack. Cool the cookies on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Store cookies in an airtight container for up to 3 days or freeze for up to 3 months. Makes about 36 cookies. 

SOURCE: Eating Well via Huffington Post

Thursday
Aug082013

Chocolate Chip Cookie Dough Truffles

Cookie dough truffles

Since Joel sails on Wednesdays, I try to plan things for those nights that he would not like to do; things like crafty "pinterest party" girl-time with my friends. This week, I invited two very crafty girlfriends over, told them to bring the supplies they needed to make a craft they've been wanting to make, and I supplied some snacks and drinks. For the dessert portion of our snacks, I chose to make these little bites of cookie dough. Not that it's ever stopped me before, but this dough is eggless and therefore its safe to eat raw. Delicious enough on its own, once it's drizzled with melted milk chocolate, these are little bites of heaven! 

1/2 cup Butter, at room temperature
1/4 cup Sugar
1/2 cup Brown Sugar, packed
2 tablespoons Milk
1/2 teaspoon Vanilla
1 1/4 cups Flour
1/2 teaspoon Salt
1/2 cup Mini Chocolate Chips

For the Chocolate Coating:
1 cup Milk Chocolate Chips
1/2 teaspoon Vegetable Oil

In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy. Mix in the milk and vanilla, then add the flour and salt, mixing on low speed until combined. Stir in the chocolate chips with a spoon. Refrigerate the bowl of dough for about 30 minutes, or until slightly firm. Roll the chilled dough into 1-inch balls and place them on a baking sheet lined with wax paper. Place the baking sheet into the freezer for at least 15 minutes. Stir together the chocolate chips and oil in a small, microwave-safe bowl. Microwave for 30 seconds, stir, and return to the microwave for 30 more seconds. Stir until the remaining chips have melted and the chocolate is smooth. Dip each dough ball into the bowl of chocolate to coat, or drizzle the chocolate over the top of the balls. Place the baking sheet back into the refrigerator to set. Refrigerate the truffles in an airtight container for up to one week.

SOURCE: The Cookie Dough Lover's Cookbook, via Bakerella

 

CraftsAlaina made bangle bracelets, Liz made a folded heart picture, and I made beer coasters!

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