Bananas Royale

Inspired by The 6 o’clock Scramble’s Snack list. The soft marshmallows on top of creamy melted peanut butter are a winning combination. Seriously. The smell of this snack was very distracting during the “photo shoot”.

1 ripe banana, peeled and sliced
4 teaspoons nut butter (such as peanut or almond)
8 mini marshmallows

Line the bottom of two small bowls with 4 banana slices each. Top each with 1 teaspoon nut butter. Layer on another four banana slices and additional teaspoon of nut butter. Place 4 marshmallows on top.

Microwave on high for 20 – 30 seconds or until marshmallows start to melt. Top with sprinkles or chocolate sauce and serve.

Yield: 2 servings
Prep-time: 5 minutes

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I Heart Clementines

Recently, my three-year-old grew tired of clementines (gasp!). She is a great lover of novelty.  Here are a few ways I’ve found to rekindle the magic:

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1. Drizzle with pomegranate molasses.

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2. Drizzle with warmed  (or not) honey. Warm 1 tablespoon of honey in a very small dish in the microwave for 5 – 10 seconds. This is enough honey for two whole peeled and segmented clementines (not just two segments as pictured above).

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3. Drizzle with chocolate sauce or chocolate syrup.

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4. Serve with Honey Vanilla Yogurt.

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1/2 cup plain yogurt
2 teaspoons agave nectar or honey
1/8 teaspoon vanilla extract
Tiny dash of cardamom (optional)

Mix yogurt, agave, vanilla, and cardamom (if desired) in a small bowl. Serve topped with chopped clementine.

Yield: 1/2 cup
Prep time: 5 minutes

You are more than welcome to add your suggestions in the comments. Thanks!

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Cranberry Applesauce

This recipe was inspired by Cranberry Applesauce at Simply Recipes (a wonderful website).

For more information about what apple(s) to use, the U.S. Apple Association offers a lovely Apple Usage Chart. I think the most important element is that the apples are fresh, as a recent artile in Saveur was kind enough to point out.

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Continue reading “Cranberry Applesauce”

No Fuss Applesauce

[donotprint]When the apples are fresh, a little water to get things going is all you need. I used Millinium and Jonagold that we picked a week ago.

America’s Test Kitchen likes to use a few different varieties of apple in order to round out the flavor. According to my notes, they are fans of Jonagold, Jonathan, Pink Lady, and Macoun. Their second choices are Golden Delicious, Macintosh, Empire, and Rome. For more guidence on apple varities and their uses, the U.S. Apple Association offers a lovely Apple Usage Chart.

Once you’ve made this simple applesauce, adding a dollop of butter, a sprinkle of cinnamon, and a pinch of salt is more than okay. The butter makes the applesauce so rich and lovely (especially if you add a few dollops).

I’m sharing this simple recipe today because, oddly enough, it was a bit of a revelation to me. I think so many cookbook authors are busy reinterpreting a classic that a simple recipe like this doesn’t appear very often. And like I said, if you have the right apples, this is really all you need.[/donotprint] 

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6-8 fresh apples, peeled, cored and cut into quarters
1/4 cup water

In a medium saucepan, bring apples and water to a low boil. Lower heat to a simmer and cover for 15-20 minutes or until apples are extremely soft. Remove from heat, puree apples and liquid with a hand blender or in a standing blender. Serve warm or cold. Store in an airtight container in the refrigerator.

Yield: approximately 3 cups
Prep time: 5 minutes
Cooking time: 15 minutes

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Apple Towers

Kids have fun building this snack themselves.

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1 apple, cored and sliced
9 squares (2-inch) of cheddar cheese
2 raspberries

Make sure your apple slices are about 1/3 of an inch thick and flat rather than tapered so that they will stack easily. Cheese should be sliced 1/4 inch thick. Alternate apple slices and cheese on top of each other. Garnish with raspberry.

Serves 2.

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Raspberry Rockets (a.k.a White-chocolate Filled Raspberries)

[donotprint]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.[/donotprint]

 

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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Frozen Fruit

I believe the picture says it all (red grapes and watermelon on a stick). Leave in the freezer for at least 3-4 hours. Thanks to Janet for the idea.

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Note for Young Ones:
As far as toddler safety goes, the grapes did not freeze solid during my experiment so they would be fine peeled and cut to the size your child prefers. The watermelon freezes very well and eats a lot like a popsicle at first. If your child is coordinated enough to hold on to the popsicle stick, it should work out well.

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Peaches with Strawberry Sauce

If you don’t have champagne vinegar, try replacing it with fresh squeezed lemon juice. I’m in love with the sauce just the way it is though.

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1 cup frozen organic unsweetened strawberries, thawed
1 teaspoon champagne vinegar
1 teaspoon sugar
4 ripe organic peaches, pitted and sliced
Whipped cream (optional)

In a blender, puree strawberries, vinegar, and sugar until smooth. Set aside. Divide the peach slices between four small bowls. Top with 2-3 tablespoons of the the strawberry puree. Add a dollop of whipped cream if desired. Serve.

Makes 3-4 servings.
Prep time: 10 minutes

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