Fix Me A Snack

I have to be honest and tell you that really the only reason this blog is still up and running is because I refer to it rather often. If Fix Me A Snack disappeared I’d be pretty pissed over all the recipes I’d lose. If I was smart, I’d print some of the important ones out. But I haven’t gotten around to it.

After doing this for more than a few years, it’s pretty clear that I’m not going to be the next Food Network Star. I’m proficent in the kitchen, but there’s nothing terribly ground-breaking going on here. So why do I blog? The only reason I can see is that it makes me a better cook. It keeps me wondering about healthy snacks and healthy food in general for my family. Other than that I don’t get much out of it. I’m kind of down on social media these days. I have no blogging friends. Comments on my posts are minimal (wah). I don’t make any money and don’t have the will to improve my SEO or the compulsion to share intimate details of my life along with millions of photos.

But it’s a recipe like this that will keep the blog alive. I will be referring to this one for years to come just like I did with its predecessor, Almond Butter Balls. My kids love it. The inspiration for the recipe comes, in part, from Food Doodles’ No Bake Vegan Peanut Butter Cookies. It’s kind of like the two recipes were combined.

Peanut Butter Balls Recipe

1 cup pitted dates
1/2 cup unsalted roasted peanuts
1 tablespoon honey
1/2 teaspoon vanilla extract
1/4 cup peanut butter
1/4 teaspoon kosher salt
1/3 cup crispy rice cereal

Place the dates and peanuts in the bowl of a food processor and pulse for about 60 seconds. Add the honey, vanilla, peanut butter, and salt. Pulse for another 20-30 seconds. Transfer the mixture to a mixing bowl. Add the cereal and mix well. Take about one tablespoon of the mixture at a time and roll it into a ball. Serve or store in the freezer in an airtight container.

Yield: 22 balls
Prep-time: 15 minutes

To know Belltown Hill Orchards is to love the back corner of their farm store. During the summer, the shelves are loaded with baskets full of seconds that are a fraction of the usual price. The greedy home preserver in me always opts to get too much while visions of tarts and jams dance in my head.

Fresh nectarines are one of my favorites. They are easily my favorite stone fruit. All the brilliant sweetness of a peach without the medical aftertaste or the too-thick fuzzy skin.

Drying nectarines is super easy. The key is to cut along the crease and twist the fruit away from the pit. Slice, arrange on a tray, and dehydrate for 8 to 12 hours.

Store in an airtight container. Nibble on them in the dead of winter. Smile.

You must make this snack as soon as you possibly can. It is brilliant simplicity.

Today when the kids were munching happily on kettle corn I told them I didn’t want to hear any more whining about how they never get Oreos in their lunch like all the other kids at school. As long as they get to snack on homemade kettle corn, I can do no wrong.

Kettle Corn Recipe

I like to get all the ingredients ready for this snack while the pot is preheating. Things happen quickly once the pot is ready and the popcorn needs all of your attention while it is popping. But then 4 minutes later you get to experience a snack trifecta: crunchy, sweet, and salty.

1/4 cup canola or safflower oil
3/4 cup popcorn
2 heaping tablespoons sugar
1/4 teaspoon salt

Preheat a large non-stick pot over medium high heat. When it is nice and warm, add the oil, popcorn, and sugar. Stir well to make sure that the sugar is well distributed. Place the lid on the pot. Shake the pot with increasing frequency once the popping begins to make sure that the corn and sugar do not burn.

After a few minutes, the popping should subside. Remove the pot from the burner (a little too early is better than too late) and stir the popcorn with a wooden spoon while you sprinkle on the salt. Stir a few more times to make sure none of the sugar burns on the bottom of the pot.

Serve immediately. Be sure to give the popcorn a little extra cooling time if you’re serving youngsters. The sugar bits can be very hot.

Yield: 10 cups – serves 3 -4
Prep-time: 10 minutes

Note: My kids didn’t start eating popcorn until they were three years old. Make sure you’re up to date on current recommendations as far as choking hazards and feeding before serving this snack to children.

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Biscotti are a snack I’ve come a tad obsessed with lately. And this recipe is perfection because it uses up a single overripe banana and we always seem to have one languishing on the counter this winter.

I’ve shied away from biscotti in the past because they can be a little challenging for the kiddos to eat. But it turns out that if you make your own, you can leave them a little soft. Eureka!

Bananas aren’t a typical player in the biscotti universe, as far as I can tell. But the taste is brilliant, especially with the chocolate (surprise!). The whole family loves them and they are relatively low in fat and sugar. The kids have taken to dunking them in tall glasses of milk while we discuss important matters such as whether or not fairies are real.

Chocolate Chip Banana Biscotti Recipe

This recipe was inspired by a recipe from Cooking Light housed at My Recipes.

The crispness of the biscotti depends on how thick you slice them and how long they are baked the second time. If you’d like a traditional hard biscotti, bake them until the edges begin to brown (probably an additional 10 minutes). They will crisp up much more when they cool. By the same token, you can cut the second baking time by 5 minutes if you want especially soft biscotti.

2 cups white whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 medium overripe banana, peeled and mashed well
1 large egg, beaten
1 tablespoon safflower oil
1 teaspoon vanilla extract
1/3 cup small chocolate chunks or mini chips

Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

In a large bowl, mix together the banana, egg, vegetable oil, and vanilla extract. Add the flour mixture and mix until the mixture starts to form a ball. Add the chocolate and mix to incorporate.

Divide the dough in two and form into logs about 8 inches long and 2 inches wide. Wet your hands to keep the dough from sticking, if necessary. Place the logs on a parchment-lined baking sheet and flatten them with the palm of your hand so they are about 1/2 inch thick.

Bake for 25 minutes. When they come out of the oven, turn the heat down to 325 degrees Fahrenheit.

Allow the logs to cool for 10 minutes on the baking sheet. If they hang out longer they will be more likely to crumble when they are sliced. Carefully transfer the logs to a cutting board. Use a serrated knife to make 1/2 inch thick slices, preferably at an angle.

Arrange the slices on the same parchment-lined baking sheet in a single layer. Bake at 325 degrees Fahrenheit for 20 minutes. They will still feel soft, but will harden as they cool. Serve or store in an airtight container. They will keep for several days or can be frozen.

Yield: 24 biscotti
Prep-time: 10 minutes
Bake-time: 55 minutes

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The people of Spain who originally came up with this concoction are clearly culinary geniuses. I’m in love with this dip right now. I usually have all the ingredients on hand and it takes no time at all to make. Plus it’s vegan and doesn’t feel as heavy as the usual diary-heavy party fare.

Romesco Dip Recipe

This recipe is minimally adapted from Allison Fishman’s You Can Trust a Skinny Cook. Love this cookbook. Everything I’ve made from it has kicked some major arse.

1 slice bread, whole wheat or otherwise
1/2 cup sliced toasted almonds
1 garlic clove, peeled and smashed
1/2 cup jarred roasted red pepper, dried with a paper towel
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
3 tablespoons water

Place the bread, almonds, and garlic into the bowl of a food processor and whiz until the almonds are finely ground – about 30 seconds.

Add the red pepper, vinegar, salt, red pepper flakes, and olive oil and process until smooth. Add the water in a steady stream through the feed tube with the processor running.

I find that this dip thickens up nicely if refrigerated overnight in an airtight container. Serve at room temperature with bread or vegetables. Spread it on sandwiches. Serve it with grilled chicken, fish, or vegetables.

Yield: 2 cups
Prep-time: 12 minutes

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If you haven’t eaten this little snack, you haven’t lived. Perhaps slaving over homemade applesauce makes it taste better than it really is. Probably not though. I think it is a fabulously simple, smooth, and supreme snack. Every time I cook up some homemade applesauce, a little bowl of this stuff is in order.

The applesauce is pink because a) I am rad, and b) I cook the apples with the skins on and run them through my super food mill removing said skins after they have left behind some of their color molecules.

I’m positively loopy from trying to wrap my head around back-to-school. I forget every year what a sea of paperwork there is to deal with and how many different adjustments need to be made to every aspect of our lives. It’s nuts.

How’s everyone else doing with the craziness? Or maybe I shouldn’t even be asking. I figure you were nice enough to read about my big problems, I should reciprocate. But really I wish we were all talking about amazing fiction we’ve read recently. Or the price of tea in China. Anything but School and Kids.

Oh, and here’s a picture of the applesauce waiting to go into the canner. Isn’t it lovely?

Warm Applesauce with Butter Recipe

Of course, you could easily make this recipe from store-bought applesauce that you’ve heated up. Maybe that would be cheating, but I certainly would have no problem with it.

1/2 cup warm unsweetened applesauce
1 small pat of butter
Sprinkle of ground cinnamon
Sprinkle of brown sugar. or a drizzle of honey, or maple syrup

In a small bowl, top the applesauce with the butter, cinnamon, and sugar. Serve.

Yield: one serving
Prep-time: 5 minutes

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Meet my ‘it’ snack of the moment. It’s crunchy. It’s simple and easy to prepare. It’s salty and sweet. And last but not least, there’s the chocolate! We all love these little nuts. I have no idea why oh why it’s taken me so long to pull this together. If I had come up with it three years ago when I started thinking about healthier kid snacks, I might have considered the case closed and never started this blog of mine.

Salted Chocolate Almonds Recipe

This recipe is easily doubled. It would also probably be insanely good with smoked salt if you happen to have any on hand. If you don’t have almonds, use cashews!

1 cup roasted unsalted almonds
1/2 cup (3 ounces) semi-sweet chocolate chips (I use Ghirardelli)
1/2 teaspoon (give or take – more is more) kosher salt

Melt the chocolate chips gradually in a double boiler or in the microwave. If using the microwave, proceed with caution and set the power level to 20% for a minute at a time. After a few minutes, the chips should not appear melted, but should be soft enough to stir into a semi-smooth mass with a silicone/rubber spatula. Stir for a good thirty seconds or more. The warm bits of chocolate will gradually melt all of the firmer chips as the heat is redistributed. If you heat the chocolate too much, it will turn into a coarse chalky mass (from which it is impossible to recover). Melting it gently and keeping it away from moisture of any kind will allow the chocolate to keep its temper and be shiny when it cools.

Once the melted chocolate is ready, add the almonds to the bowl and stir to coat. Transfer to a parchment-lined baking sheet and spread the nuts into a single layer. Sprinkle with salt and allow to dry. This should take about ten minutes. Break apart any huge clusters of almonds and serve. Store in an airtight container.

Yield: 1 1/4 cups
Prep-time: 15 minutes (including drying time)

I’m pretty sure that if it wasn’t for this blog and the whole healthy family snack thing that I’m supposed to be investigating, I wouldn’t be making crackers at all. But this is definitely one of those times that the genius of blogging shines through. I love these crackers.

Despite what you may think, these are pretty darn easy to make. The food processor makes blending all the ingredients a snap. The only tricky part is rolling out the dough after it’s had some time to relax in the refrigerator. But if you’re willing to take on that little challenge, you could have a batch of warm cheesy crackers fresh out of the oven. So completely worth it in my book.

I’ve gradually made a some relatively significant changes to the original recipe I posted a year ago. Things have changed enough that I’m thinking it’s about time I shared how I’m baking up cheese crackers these days.

Cheese Crackers Recipe

I highly recommend using a silicone baking mat for cracker-making. From what I gather, parchment paper will work. But the silicone baking mat is sturdier and is a lot less inclined to slide all over the counter while you’re rolling out the dough.

This recipe is easily doubled. My standard-size Cuisinart food processor seems a little cramped, but turns out a perfectly good dough with a double recipe. But unless you have a double oven, remember you’re looking at two rounds of cracker babysitting by the oven window.

1/2 cup white whole wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon salt
Dash ground pepper
3 ounces coarsely grated orange sharp cheddar cheese (about 1 1/2 cups)
1 ounce finely grated Parmesan cheese (about 1 cup)
4 tablespoons cold butter, sliced into chunks
3 – 4 tablespoons water

Place the flours, cornmeal, salt, and pepper in the bowl of a food processor. Pulse for a few seconds. Add the cheeses and pulse for 10-15 seconds.

Distribute the butter over the top of the flour mixture. Run the processor for 10 seconds or until the butter is mostly incorporated and the mixture resembles coarse crumbs. Occasional larger chunks of butter are more than okay.

With the processor running, add the water one tablespoon at a time through the feed tube. Continue to run the processor until the dough starts to lightly clump up or form into a ball (about 30 – 60 seconds).

If you take a bit of the dough out of the processor and give it a squeeze, if it looks like this, you’re all set:

If it doesn’t add a little more water and pulse until it does.

Remove the dough from the processor. Divide it in two and form into flattened rectangles and wrap tightly in plastic wrap. Place the rectangles in the refrigerator for at least one hour or overnight. If you leave them in the refrigerator for a few hours or overnight, let the dough sit out on the counter for 10 minutes or so to soften.

Preheat oven to 350 degrees Fahrenheit.

Remove plastic wrap and place rectangle in the middle of a non-stick baking mat. Roll the dough out evenly with a wooden rolling pin until it covers almost the entire (11 x 16-inch) mat. This takes a little muscle, but gets easier as the dough warms up. I find it impossible to roll the dough out completely evenly. But the closer you get it, the easier they will be to bake.

Cut the dough into 1″ squares with a straight edge, lattice cutter, or pizza wheel. Move the baking mat  onto a baking sheet. (The squares do not need to be spread apart as they shrink and puff up during baking and are easily broken apart afterwards if they do not separate on their own.)

Bake for approximately 20 minutes, depending on the thickness of the dough, or until the bottoms of crackers are puffy and golden. Start checking on them often after 15 minutes. The crackers on the outer edge may brown more quickly. I’ve been known to remove some of the crackers from the baking sheet in order to save them from burning and put the rest back in the oven for a few more minutes. Check the bottom of the crackers to gauge how close they are to being done. They should be golden crispy perfection. They will crisp up a bit when they cool, but not much.

Transfer the crackers to a wire rack to cool. Store in an airtight container at room temperature or freeze.

Yield: 100 crackers
Prep-time: 30 minutes
Inactive prep-time: 1 hour to overnight
Bake-time: 20 minutes

It’s a tragic day at the Rowland household. Our eldest decided to taste the guacamole. She was hungry and desperate and tired of waiting for her mother to finish taking photos. She went for it.

“Yum!” she said, “I like guacamole!”

My heart sank. My husband and I have enjoyed exclusive access to the the guacamole bowl for several years now. Apparently, those days are over.

She’s lucky I love her so much. Sigh.

Chunky Guacamole Recipe

I insist, the avocado must be Haas, preferably ripe but not too ripe. And the lime juice must be from a real lime. I’m a big fan of convience, but quality fresh ingredients make a big difference in this recipe. 

2 ripe Haas avocados
2 cloves garlic, peeled and minced
1/4 teaspoon ground cumin
1/4 – 1/2 teaspoon kosher salt
2 – 3 tablespoons fresh cilantro, chopped
Juice from one half of a lime

Slice the avocados in half. Discard the pits and remove the flesh from the skins. Place the flesh in a small mixing bowl. Add the garlic, cumin, salt, cilantro,and lime juice. Mash it all up with a fork. Serve with tortilla chips.

Store any leftovers (!?) in an airtight container in the refrigerator placing a piece of plastic wrap directly on top of the guacamole in order to prevent browning.

Yield: 1 1/4 cups
Prep time: 10 minutes

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The ingredient list in this S’more Bites recipe is a bit schizophrenic, I know.  Brown rice syrup and miniature marshmallows may seem like odd bedfellows. But the truth is that these s’more bites are supremely satisfying and chocolaty without being too sweet. Oh, and unsurprisingly, the kids loooove them.

S’more Bites Recipe

If you don’t have brown rice syrup, you can replace it with Lyle’s Golden Syrup. Honey is another possibility, but I haven’t tried it because it is sweeter than brown rice syrup and has a more powerful flavor.

The consistency of the chocolate mixture depends entirely on the amount of oil that gets thrown in along with the nut butter. Even when I’m using the same jar of almond butter, the results vary depending on whether I’m at the beginning (lots of oil) or end (getting dry) of the jar. Use the wheat germ to create a consistency easiest to work with. Your hands will get a little greasy perhaps, but the mixture should be easy to roll into balls and not too sticky.

5 store-bought graham crackers, broken up into large chunks
1/3 cup almond or peanut or sunflower butter
1/4 cup chocolate syrup
1 – 3 tablespoons wheat germ
2 tablespoons brown rice syrup or Lyle’s Golden Syrup
20 miniature marshmallows

Put the graham crackers into the bowl of a food processor. Pulse the processor for about 30 seconds or until the crackers are broken into fine crumbs. Add the almond butter, chocolate syrup, 1 tablespoon of  the wheat germ, and brown rice syrup to the bowl of the processor. Pulse for 10-20 seconds or until the mixture starts to come together into large crumbles.

Take a bit of the mixture in your hands and test to see if it will roll nicely into a ball. If it’s too wet, add more wheat germ a tablespoon at a time. If it’s too dry, add something moist like almond oil, chocolate syrup or brown rice syrup one tablespoon at a time. Run the processor for a few seconds after each addition to incorporate. 

Take pieces of the chocolate mixture a heaping teaspoon at a time. Knead it a bit and flatten it in the center of your palm. Place a marshmallow in the center and coax the chocolate mixture around the marshmallow with your fingertips. Once the marshmallow is covered up, round out the ball by rolling it gently. Serve or store in an airtight container. These freeze beautifully.

Yield: 20 bites
Prep-time: 20 minutes

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