Posts tagged ‘snack’

April 6, 2011

Chocolate Covered Marshmallows

This is such a non-recipe that I am almost embarrassed to share it with you. I was desperate for something chocolate a few nights ago and after raiding my cupboards, this is what I came up with. Simple? Yes. Easy? Certainly. Delicious? Yes oh yes! My neighbor who I shared these with ever so nicely described them; “They look like the mushrooms in Super Mario Bros and taste FREAKIN’ DELICIOUS”.

Ingredients

Marshmallows (as many as you can eat)

Some chocolate chips or a few squares of bakers chocolate (I used both as thats what I had)

1 tablespoon of peanut butter (optional)

Any topping that sounds appealing to you – crushed nuts, candy, sprinkles, coconut, cookie crumbs mmmm

 

Method:

Melt the chocolate and peanut butter together in a double boiler (pot with water with a bowl on top with the chocolate in it)

Once melted, dip your marshmallows so they are half covered.

Dunk the the chocolate side into your topping.

Put them in the fridge until the chocolate hardens and then store them in an air tight container out of the fridge.

 

Mmmmm I’m thinking white chocolate and pistachio would be delish, or chocolate with graham cracker crumbs – like a smore. Or use butterscotch chips instead of chocolate? The possibilities are endless!

Enjoy!

 

April 5, 2011

Maple Nut Apple Chips

Mmmmm apple chips. Sweet and crunchy and chewy! And in this case, maple flavoured and covered with nuts. These are one of my favourite snacks and I don’t make them nearly enough. They are very easy to throw together and will fill your kitchen with the sweetest of smells. I would say they are the perfect (somewhat healthy) way to battle that sweet tooth.
Ingredients
3 Tbsp. icing sugar, divided
3 Tbsp. maple syrup, divided
1 Granny Smith apple
1/4 cup walnuts (or any other nut), finely chopped
dash ground cinnamon
Method
Mix together 1.5 Tbsp. icing sugar and 1.5 Tbsp. maple syrup in a small bowl. Set aside.
Line a large baking sheet with parchment paper and sprinkle with remaining 1.5 Tbsp. icing sugar.
Slice the apple crosswise as thinly as possible. Do not core or peel the apple. Just remove the seeds as you slice.
Place apple slices on the prepared baking sheet, making sure not to overlap. Brush with maple syrup/icing sugar mixture.
Bake in a 225ºF (105ºC) oven for 2 hours or until pale golden and starting to curl (it may be much faster in your oven so check on them every little while), making sure to rotate pan after the first 30 min.
Brush apple slices with remaining 1.5 Tbsp. maple syrup and sprinkle with walnuts and cinnamon.
Bake for an additional 20 min. Remove from parchment immediately after cooking and allow to cool.

* Make these healthier by decreasing the amount of sugar and/or maple syrup

*A mandolin would make this process very easy peasy. I used a knife and tried to make the slices as thin as possible without faling apart. Dont worry if some of your slices come out thicker, they will just be a little chewier.

*Store in an airtight container for up to a week. Keep them out of the fridge or they will go soft.

 

March 29, 2011

Homemade Raincoast Crisps

There are some things out there that we all seem to be willing to pay quite the premium for. Is it the esthetics? The quality? The name? All of these may be true for that Porsche that you’ve been admiring or that Fendi bag that you are saving your pennies for. But what about crackers? I never thought I’d be willing to pay close to $10 for a box, but Raincoast Crisps are just that tasty. Ryan’s Gramsy (cook and baker extraordinaire) passed on this recipe for a homemade version of this healthy treat. You can play with the ingredients to suit your fave flavours and I promise they will come out just as crispy, just as chewy, just as salty and just as sweet as the boxed variety.

Mix together:

2 cups flour

2 tsp. Baking soda

2 tsp.  Salt

½ cup brown sugar

½ cup honey

2 cups buttermilk

Add to above mixture:

1 cup raisins or dried cranberries

1 cup chopped almonds or pecans

1 cup pumpkin seeds

1 cup sunflower seeds

¼ cup sesame seeds

Pour into 3 – 5 mini loaf pans. (I buy disposable aluminum ones for this because I find that they are the perfect size)

Bake at 350 degrees for 45 minutes.  Freeze.

When ready, slice thinly and bake at 275 degrees for 15 – 18 minutes.

Turn off oven and leave them in there until they are completely cool.

Feel free to try other flavour combos – Rosemary Pecan, Fig and Olive, Cinnamon Raisin, the possibilities are endless!

March 16, 2011

Guinness Battered Fried Pickles

With St. Patty’s Day coming up this Thursday, it is only appropriate for me to celebrate in true Nest fashion – turning my kitchen into a Guinness factory and finding recipes that feature everyone’s favourite stout. Today I bring to you Guinness Battered Fried Pickles with Spicy Chipotle Dip.

Did you know: Guinness is the perfect diet drink. A pint of the good stuff contains only 198 calories. That’s less than most light beers, wine, orange juice or even low fat milk.

Ingredients:

1 1/2 cups buttermilk

1 cup flour

1 teaspoon garlic powder

1 tablespoon seasoning salt

1 (12 oz.) bottle of Guinness

Panko Bread Crumbs/didn’t measure just enough to coat the pickles

Crinkle cut pickles

½ cup Mayonnaise

2 Tablespoons of chipotle salsa

Hot Sauce to taste

 

Method:

To make your dip: Combine about ½ cup of mayonnaise with chipotle salsa. Taste it for spiciness and add your desired amount of hot sauce.

Prepare 3 bowls. In the first, combine flour, seasoning salt and garlic powder. In the second, whisk together the beer and he buttermilk. Put the panko breadcrumbs in the third.

Remove the pickles from the jar and pat them dry with a paper towel. Place each slice individually in the flour…tapping off the excess. Then dunk it in the batter, letting the excess drip off. Then dredge it in the panko crumbs. Set the battered pickle on a cookie sheet covered with a sheet of wax paper. Do this for all of your pickles.

In a heavy bottomed pot, carefully heat about one inch of vegetable oil to 350 degrees. Using tongs, place each slice into the hot oil. Working in small batches, fry each pickle until golden brown, turning them halfway through the process. Remove them to a rack or to paper to drain a bit.

Remember to let your oil cool completely before disposing it by putting it in a sealed container like a jar and throwing it in the garbage. Do not pour your oil down the drain.

 

March 10, 2011

Tea Time with Cream Scones and Devonshire Cream

How wonderful is afternoon tea? Stuffing your face with teeny-tiny sandwiches and treats and washing it all down with a cup (or pot) of tea? This is a ritual that I could get used to. I didn’t really like scones until I had the cream variety this past fall at high tea. They were so light and fluffy and MOIST! Quite different from the ones we are all used to from the coffee shop on the corner. The best part? They are slathered with Devonshire Cream and yummy fruit preserves! I’d been craving them for days so it was inevitable that they would soon be coming out of my oven.

A wonderful way to unwind after work, baking scones is quick, simple & tremendously rewarding for your taste buds.  While in the oven, boil your tea, prepare all the fixings & breathe in the sweet aroma wafting out of your oven.

Recipe from The Joy of Baking

Ingredients:

2 cups all-purpose flour

1/4 cup granulated white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup cold, unsalted butter

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup milk or heavy cream

More milk or cream for glaze

Method:

Preheat oven to 375 e F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter or two knives. The mixture should look like coarse breadcrumbs. In a small measuring cup, combine the cream (or milk), beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix!

Turn the dough out onto a lightly floured surface and knead it gently four or five times. Pat the dough into a circle that is about 7 inches in diameter. Use a 2 1/2 inch round cookie cutter to cut the dough into rounds (alternatively, you could just cut the large circle into wedges). Place your scones on the prepared cookie sheet. Brush the tops of your scones with a little milk or cream, this helps them to brown a little while baking.

Bake for about 15 minutes or until nicely browned and a toothpick inserted into the center of a scones comes out clean. I suggest keeping an eye on them as they bake, they were ready in about 12 minutes in my oven!

Serve these beauties with Devonshire cream and your favourite jam or preserves!

Devon Cream can be purchased in most grocery stores but is even better when homemade:

Ingredients:

4 ounces mascarpone

1 cup heavy whipping cream

1 teaspoon pure vanilla extract

1 tablespoon granulated white sugar

Method:

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or refridgerate in an air tight container.