Fix Me A Snack

I love this zippy little summer salad when I have a little extra time in the afternoon. It gives us a break from the usual carrot sticks. If you don’t have champagne vinegar, you can try lemon juice. Champagne vinegar is also lovely with strawberries or on salads containing fruit. (A cucumber technically is a fruit, right?)

This recipe is adapted from a recipe in Vegetarian Cooking for Everyone.

1 medium fresh-picked cucumber, peeled
A generous pinch of fine salt
Pinch ground white pepper
1 – 2 tablespoons of champagne vinegar
1 tablespoon extra virgin olive oil
1 teaspoon finely chopped fresh dill (optional)

Cut the cucumber in half lengthwise. Scrape out the seeds with a spoon and discard. Slice the cucumber thinly and transfer to a bowl. Sprinkle on the salt, pepper, vinegar, olive oil, and dill. Mix with your hand or serve as is.

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I’ve seen plenty of recipes for fruit leather using very low temperatures in a traditional oven. But I freed myself from having to fool around with that when I bought myself a refurbished food dehydrator for Mother’s Day a couple years ago.

I find myself using the machine more during the summer and the fall when we are suddenly surrounded by fresh local produce. And since we’re on the go so much more during the summer, I’m sure we’ll have no problem using up whatever I can find time to make.

There is a great deal of flexibility in this recipe. I’ve used all different kinds of berries along with the applesauce.

2 cups unsweetened applesauce, preferably organic*
1 pint fresh strawberries, preferably organic*

Lightly grease two dehydrator tray liners and place them on trays. (My trays are 15-inches square. You may need more or less trays if your machine isn’t a similar size.) Set aside.

Wash and hull the strawberries. Combine strawberries and applesauce in a medium mixing bowl. Puree the mixture with an immersion/hand blender until smooth.

Transfer half of the mixture to each prepared tray and spread it out evenly with the back of a spoon until it is approximately 1/4-inch thick. A large offset spatula might do an even better job of spreading.

Place trays in dehydrator for 4-20 hours depending on the machine, thickness of puree, etc. Set temperature to 135 degrees Fahrenheit. Mine only takes about 5 hours at this temperature. Rotate the trays a couple times if you think of it.

When the puree has dried completely (I always seem to have one stubborn thick spot.) remove it from the tray and cut it into 2-inch wide strips. Layer strips with wax paper and store in an airtight bag or container. The roll ups, if completely dry, will keep for months.

Yield: 13 2 x 12-inch strips
Prep-time: 10 minutes
Dehydration-time: 4-20 hours

*Note: I encourage using organic ingredients in this recipe because the food, along with any pesticides it may contain, is concentrated by the process of dehydration. At least, that’s what I read somewhere once. I’m not entirely sure if it’s really an issue.

I believe I have achieved my own version of Cracker Nirvana. It all started with a Cheddar Crackers recipe mentioned by The Kitchn. The original recipe is exquisite, but the crackers are a tad greasy, especially after 24 hours. My version of this recipe keeps longer and I’m not as likely to eat them all immediately after they come out of the oven.

This is a huge post for me because crackers used to constitute a large part of our snacking diet. Over the past year and a half I’ve been buying crackers less and less. At this point, they are a genuine treat for us. Even though my preschooler still pines for Goldfish occasionally, it feels terrific to have reformed our snack diet so thoroughly. With this recipe, I know exactly what’s in there and we recognize them for the treat that they are.

The picture below is my latest batch without the paprika. While I love the color and taste the paprika imparts. I was getting the sense that my kids were not so crazy for it. It took me a while to figure this out because I was more than happy to eat them all myself!

Here’s what they look like with the paprika:

1/2 cup all-purpose flour
1/2 cup white whole wheat flour or all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon fine salt, plus more for sprinkling on top
1/2 teaspoon paprika (optional)
Dash pepper
1 1/2 cups grated white sharp cheddar cheese (3 ounces)
1 cup finely grated Parmesan cheese (1 ounce)
4 tablespoons cold unsalted butter
3- 4 tablespoons cold water

Preheat oven to 350 degrees Fahrenheit.

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

Cut the butter into tablespoon-sized chunks and distribute 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.

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).

When I first started making this recipe, it always formed into a ball without much hesitation. But lately, it’s more likely to look like the picture above. Maybe it’s the weather. Or the cumulative changes I’ve made to the recipe are having an effect. Regardless, if when you take a bit of the dough out of the processor and give it a squeeze 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 knead a few times. Form into flattened rectangles and wrap tightly in plastic wrap. Place the rectangles in the freezer for 10 minutes (or thereabouts) or in refrigerator for at least 30 minutes. 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.

Remove plastic wrap and place rectangle in the middle of a non-stick baking mat or sheet of parchment paper. The baking mat is much easier, but it can be done with parchment paper. Roll the dough out evenly until it is less than 1/8″ but more than 1/16″ thick – not paper thin but close. Miraculously, the dough doesn’t require any flour to keep it from sticking.

Cut the dough into 1″ squares. I use a lattice cutter, but any ol’ dull edged knife or pizza cutter will do. Carefully move the baking mat or parchment paper onto a baking sheet. Sprinkle the dough lightly with salt. (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 17-25 minutes, depending on the thickness of the dough, or until 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 if you rolled your dough unevenly like I always seem to do. Don’t stop baking until the outer crackers are shy of burning in order to be sure that the crackers in the center have a chance to crisp up properly. Check the bottom of the crackers to gauge how close they are to being done. They should be golden. 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.

Allow crackers to cool on the baking sheet or on a cooling rack. Store in a airtight container at room temperature. They keep fine for at least 3 or 4 days.

Yield: approximately 100 crackers
Prep-time: 30 minutes
Bake-time: 20 minutes

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These moist, sweet, and satisfying muffins take my whole family to our happy place. They are great stand-ins for cookies; in some ways they’re even more enjoyable!

This recipe was inspired by one from Nook & Pantry - a very yummy looking blog.

For the muffins:

1/2 cup all-purpose flour
1/2 cup white whole wheat flour (or all-purpose)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
2 eggs, beaten
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup canola oil
1 cup finely shredded carrot
1/4 cup raisins, chopped

For the filling:

4 ounces cream cheese, softened
1 large egg yolk
3 tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees Fahrenheit

In a small bowl, make the filling by mixing together the cream cheese, egg yolk, sugar, and vanilla until smooth. Set aside.

In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.

In a large bowl, mix together the eggs, sugar, brown sugar, and oil. Stir in the flour mixture until combined. Then add the carrot and raisins. Stir to incorporate.

 Spoon the muffin batter into a well-greased mini muffin pan, filling each cup only half way. Then place one teaspoon of the filling in each cup. Cover the filling with the remaining muffin batter.

Bake for 13-15 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. Cool the muffins in the pan for 5-10 minutes before gently moving them to a cooling rack. Serve. Store in an airtight container for up to 48 hours or freeze in an airtight container in a single layer.

Yield: 24 mini muffins
Prep-time: 30 minutes
Bake time: 13 minutes

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Not too long ago, Serious Eats was kind enough to share a recipe from Thomas Keller’s cookbook Ad Hoc at Home. I have been looking at roasted nuts recipes for a while now and was feeling a little overwhelmed. But Keller’s recipe for Candied Pecans is everything I was looking for. These nuts have perfect balance of crispy, sweet and salty going on. They are also flakey and buttery. If I close my eyes, it feels like I’m eating a croissant. ‘Nough said.

1 1/2 cup raw pecans
1-1 1/2 tablespoons honey
1/8 teaspoon salt, plus more to finish

Preheat oven to 250 degrees Fahrenheit.

Spread nuts out on a parchment-lined baking sheet. Bake in the oven for 5-7 minutes. Transfer warm nuts to a medium bowl. Quickly drizzle the honey and salt over the nuts and stir until they are well coated.

Return the coated  nuts to the parchment-lined baking sheet and bake for 1 1/2 to 2 hours, rotating once. I took them out of the oven when it smelled like the honey was starting to caramelize – a tiny bit smokey.

Remove the nuts from the oven, sprinkle on a pinch of salt, and quickly separate any clumps as the honey will harden as the nuts cool. Allow to cool completely and serve. Store in an airtight container at room temperature for up to one week.

Yield: 1 1/2 cups nuts (easily doubled)
Prep time: 5 minutes
Bake time: 1 1/2 hours

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When all else fails, I usually have some almond butter balls in my freezer. These are a little tricky to form into balls. But that’s because they have a fraction of the honey most recipes for peanut butter balls call for and they have glorious crispy rice cereal which makes them crunchy!

Feel free to replace the almond butter with cashew or peanut. I used natural-style almond butter. But this recipe is extremely flexible so feel free to experiment.

3/4 cup powdered milk
1/2 cup crispy brown rice cereal
2 tablespoons wheat germ
2 tablespoons ground flaxseed (optional)
1/4 teaspoon salt
1/2 cup unsalted almond butter
1/4 cup honey
1 teaspoon vanilla extract

In a small mixing bowl, stir the powdered milk, cereal, wheat germ, flaxseed, and salt until combined. Set aside.

In a medium mixing bowl, stir the almond butter, honey, and vanilla extract with a rubber spatula until combined. Add the powdered milk mixture and stir until uniform.

The mixture may be on the crumbly side. To form into balls, take a tablespoon of the mixture and squeeze it with your hands more than roll it. I pass it back and forth between my hands squeezing and rolling gently with my fingers as I pass. This might be tough for kids to master. If the mixture is too crumbly, add more of something gooey such as honey or even a tablespoon of vegetable, coconut, or flax oil.

Serve or store in the freezer for up to 3 months. Allow to thaw for a couple minutes before serving.

Yield: 30 balls
Prep-time: 20 minutes
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I’m on a bit of a back-to-basics kick lately. I hope I’m not putting my dear readers to sleep. Believe me, I’ve been experimenting with crazy “innovative” snacks. But they’ve all been bombs. Sometimes I need to whip up something more predictable so my kids will not mount a rebellion. 

 

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These are otherwise known as Pavlovas. But I can barely say ‘pavlova’, much less my kids. Good tongue twister, bad name for a kid snack.  My kids came up with name while stuffing their faces. There were no leftovers.

Crispy Clouds have a delightful mouthfeel. They remind me of eating a roasted marshmallow, but take away the heat and sugar overload.

3 large egg whites
1 tablespoon agave nectar or sugar
1/2 teaspoon vanilla
Pinch salt

3/4 cup whipped cream (give or take)
1 cup fresh raspberries (give or take)

Preheat oven to 200 F.

Place the egg whites, agave, vanilla, and salt in the bowl of an electric mixer. With the whisk attachment, whip the egg white mixture on medium high speed until peaks form. Turn off mixer and detach bowl. Transfer large spoonfuls onto parchment-lined baking sheet. Place the scoops at least an inch apart. Make a well in the center of each scoop with the back of the spoon. They should be approximately 4-inches wide once the wells are created.

Bake on the center rack of the oven for approximately 1 hour and 30 minutes or until the clouds are stiff and willing to detach from the parchment paper.

Allow the clouds to cool for 1-2 minutes on the baking sheet. Gently remove from parchment paper and transfer to serving plate. Garnish each cloud with approximately 1 tablespoon whipped cream and a heaping tablespoon of berries. Serve.

Makes 12 clouds
Prep time: 10 minutes
Bake time: 1 1/2 hours

Note: Raspberries can be replaced by any soft fresh fruit.

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I need to make these again sometime soon because I might have eaten most of them myself and my kids might not have really gotten a chance to taste them. Poor little souls.

The key with these, unless you enjoy running the oven all day, is to create a uniform and consistant thickness as best you can. One little fat blob of apple can take up to an extra hour to dry out. Either that or you’ll be forced to eat it immediately because it won’t keep well if it’s not totally dried out.

4 apples, coarsely grated (approximately 1 1/2 cup lightly packed)
2 tablespoons brown sugar (optional, especially if you have some sweet apples to work with)
2 tablespoons wheat germ
2 tablespoons unsalted butter, melted
1/2 teaspoon cinnamon
Pinch salt

Preheat oven to 250 F.

In a medium bowl mix together the apple, brown sugar, wheat germ, butter, cinnamon, and salt. Place heaping tablespoon-sized scoops of the apple mixture onto parchment lined baking sheets. Make sure the scoops are 2- inches apart. With the back of a spoon, flatten the scoops until they are 1/4-inch (or less) thick. Pay careful attention to achieving a uniform thickness as the cookies will require more time in the oven if they are too thick.

Bake for 1 1/2 – 2 hours or until the cookies are dry yet pliable. Allow to cool before serving. Once cool, the cookies should crisp up considerably. Store in an airtight container.

Makes 20 cookies
Prep time: 10 minutes
Baking time: 1 1/2 hours

Note: These “cookies” will cook differently depending how thinly they are spread out on the baking sheets. So after an hour and a half, check in on them every ten minutes or so. They may brown a bit and that’s fine. They dry quite a bit after they cool down so if they’ve been in the oven for two hours and no longer feel squishy, they are most likely done.

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Surely I’m not the first person to have done this. But if you’ve heard of it before, don’t tell me. I’m busy being overly happy about my discovery. Oh, and the kids looovve these.

 

20 raspberries
20 white chocolate chips

Wash the raspberries by holding them under gently running water or submerging in a bowl of water and agitating gently. Allow the raspberries to air-dry by simply putting them on a towel. Once dry, insert one chip into each berry with flat side of the chip facing you. Serve.

Makes 2 servings.
Prep time: 5 minutes

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