Fix Me A Snack

A blog created by a mom who got sick of feeding her kids crackers and ice cream

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

Banana and peanut butter are great friends. I guess the only thing that would make these little muffins any better would be a handful of chocolate chips. Ooohhh, I hadn’t thought of that. Well, take it away readers and do what you will. I think these muffins are perfectly sweet just the way they are. But you gotta do what you gotta do.

Banana Peanut Butter Mini Muffin Recipe

1 cup white whole wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup ground flaxseed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice

3 medium ripe bananas, throughly mashed
2 large eggs, beaten
1/3 cup plain yogurt
1/3 cup creamy peanut butter
3 tablespoon butter, melted and cooled

Preheat oven to 350 degrees Farenhiet. Move oven racks to the upper third and lower third of the oven.

Grease two mini muffin pans with spray oil or softened butter. Set aside.

Whisk together the flours, sugars, flaxseed, baking soda, salt, cinnamon, and allspice in a medium bowl. In a large bowl, mix together the mashed banana, eggs, yogurt, peanut butter, and butter.

Divide the batter between the muffin pans putting about a heaping tablespoon in each cup.  Bake for 15 minutes, rotating the pans once during baking.

Run a knife around the rim of each muffin cup to loosen the muffin. Transfer the muffins to a cooling rack. Serve or store in an airtight container for up to three days. Extra muffins can be frozen.

Yield: 48 mini muffins
Prep time: 25 minutes
Bake time: 15 minutes

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Here’s a snack that the kids and I can’t say ‘no’ to lately. Even the peanut butter hater in my household is a big fan. It’s the best I’m-craving-chocolate-but-I actually-want-to-put-some-real-food-in-my-body kind of snack there is.

Chocolate Peanut Butter Banana Smoothie

2 overripe bananas, peeled
1/4 cup smooth peanut butter
2 tablespoons chocolate syrup
1 cup of unsweetened vanilla almond milk

Put it all in a blender and whiz until smooth. Makes 2 cups.

One of the best parts of being a food blogger is that I feel required to keep a well-stocked pantry. I keep a large quantity of nuts, specialty flours, and, um, chocolate in my extra fridge that lives in the garage. The likelihood of me following through with a suggestion or random idea goes way up if I have all the ingredients on hand.

Now that I think about it, all it really takes to keep my family snacking healthy is a) a tiny bit of forethought, b) a bowl full of fruit on the kitchen counter, and c) a well-stocked pantry that leans toward healthy real stuff because you know I’m going to reach for that which is salty, fatty, sweet, and easy first if it’s anywhere in the house.

There, now you know all my secrets. Now that we’ve got that all figured out, go have some fun.

Seriously, a friend suggested that I try mixing some finely chopped chocolate into nut butter over a year ago. We’ve been munching away on this fabulous little treat on a regular basis now that the apples are starting to come in. This snack is a lot like Mud Dip. But it’s even quicker to pull together.

Peanut Butter with Chopped Chocolate Recipe

Serve this concoction as a dip with thickly sliced apples. Part of me wants to top it with roasted marshmallows, sliced banana, and top it with crumbled graham crackers…But that’ll have to wait.

It’s easiest to chop chocolate if you go at it if a serrated knife at an angle shaving off a little bit at a time.

2 tablespoons smooth peanut butter
1/2 ounce dark chocolate, chopped fine

Mix. Serve.

Yield: one generous serving
Prep-time: 5 minutes

Here’s another one to add to the simple yet brilliant category. My five-year-old thinks they’re the bee’s knees. Any snack that can momentarily distract her from her seemingly constant fixation on sugar is a winner in my book.

I think I’m going to save you from my blather and not post a recipe for this one. It’s obvious from the picture right? All you need is a slice of apple, peanut butter, and raisins and you’re good to go. I do the apple and peanut butter prep and let the child go to town with the raisins. We really know how to live it up here.

These remind me of Apple Flying Saucers which I wrote a recipe for back in 2009.

News Flash: Fix Me A Snack made it into Babble’s list of Top 100 Mom Food Blogs for 2011. Fix Me A Snack is  ranked at #51! Seeing Fix Me A Snack in a list along with so many big shots whom I truly admire is a huge honor. A big Thank You to Babble and all my dear readers.

Now let’s get back to snackin’.

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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How could I be blogging about healthy snacks for over a year and not have a post about my childhood favorite? Perhaps I didn’t think it was fancy enough. But today I have the clarity of mind to know that the simple snacks are often the best. Not only because they are easy for mommy to make, but because they are darn tasty! Thanks for making me these when I was little Mom! And I’ll call you soon!

2 pieces toast, preferably raisin and/or whole grain
2 tablespoons nut butter (such as peanut or almond)
One small banana, sliced
Honey

Spread nut butter on toast. Top with banana slices and a drizzle of honey. Serve warm!

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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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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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