Category Archives: Snack Recipes

Tabouli Salad

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This refreshing salad is full of flavor and a perfect side dish (or light meal) to enjoy on a warm day. Look for bulgur wheat in the bulk bin department of your grocery store. Be sure to make this in advance, so the flavors in the salad can blend into yummy goodness.

Ingredients
1 cup bulgur wheat
1 1/2 teaspoons kosher salt
1 1/2 cups boiling water
1/4 cup olive oil
2 lemons
1 lime
1-2 cloves of garlic, pressed
1 tablespoon finely chopped fresh mint leaves
1 cup diced tomatoes
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1/4 cup chopped green onions
Kosher salt to taste
Black pepper to taste

Mix the bulgur wheat and 1 1/2 teaspoons of salt together in a medium bowl. Pour the boiling water into the bowl (no stirring necessary). Cover the bowl with plastic wrap and let it sit on the counter for 30 minutes.

Meanwhile, add the olive oil to a medium bowl. Cut the lemons and lime in half and squeeze their juice into the bowl with the olive oil. The easiest way to do this is to stick a fork into the cut side of the lemon or lime, and then squeeze the lemon (or lime) around the fork, while simultaneously moving the fork in a circular motion around the inside of the lemon (or lime). (Note: use a fine mesh strainer over the bowl to catch the seeds.) Stir in the garlic and the mint.

When the bulgur wheat is ready, stir the dressing into the bulgur, cover and let sit in the refrigerator for at least 3 hours.

Before serving, stir in the tomatoes, cucumber, and green onions. Take a bite . . . or two . . . or three. Add salt and pepper, to taste, and enjoy!

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Chocolate Chip Walnut Scones

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Let’s face it; scones are basically giant cookies that we get to eat for breakfast, so why not add some good stuff like chocolate chips! These flaky and mildly sweet scones are wonderful with your morning coffee or tea, and a good way to sneak some chocolate in before lunch time. I adapted this recipe from Joy of Cooking. These scones freeze beautifully, so you can store the extra scones in the freezer and defrost them as needed.

Ingredients
1 cup unbleached flour
1 cup white whole wheat flour (or use all unbleached flour for a lighter texture)
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 cup chocolate chips
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1 cup heavy cream

Preheat the oven to 425 degrees.

In a large bowl, whisk together the unbleached flour, white whole wheat flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture using a pastry blender or 2 knives, until the largest pieces are about the size of peas.

Stir in the chocolate chips and the walnuts. Add the heavy cream, and mix just until the dry ingredients are moistened. Use your hand to gently knead the dough against the sides of the bowl about 5 to 10 times.

Place the dough on a lightly floured surface and pat down the dough until it is about 3/4 inch thick. Cut the dough into 12 wedges (you can make them larger, if you prefer) and place on an ungreased baking sheet.

Bake until the edges are golden brown, about 12 to 15 minutes. Cool on a wire rack before serving.

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Chocolate Banana Bread with Walnuts

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It has been cold and wet this week so I have been in a bit of a baking frenzy. I started the week with this amazing chocolate banana bread. The chocolate adds some decadence to this moist bread and changes simple breakfast bread into a sweet treat.

Ingredients
1 stick of butter (1/2 cup), softened
1/2 cup sugar
2 eggs
2 overripe bananas
3/4 cup unbleached flour
3/4 cup white whole wheat flour (or use all unbleached flour)
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
3 tablespoons milk
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1/2 cup chopped walnuts

Preheat the oven to 350 degrees. Lightly grease and flour a 9×5 inch loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork, then stir into the butter mixture.

In a medium bowl, add the unbleached flour, white whole wheat flour, baking powder, salt, and cocoa powder. Use a whisk to stir the dry ingredients together until well combined.

Gradually mix the flour mixture into the banana mixture. Mix in the milk, and then stir in the chocolate chips and walnuts.

Pour into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

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Buttery Soft Pretzels

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I have officially found soft pretzel heaven! Salty and slightly chewy on the outside and soft and pillowy on the inside – good enough to make me forget about the impact to my waistline. These pretzels are heavenly right out of the oven (I had to exert serious willpower to keep myself from devouring the whole tray), but seem to lose their wonderful texture after they cool. You can revive them by warming them in a toaster oven, but they won’t return to their full glory. Eat them fresh out of the oven, if possible. Click here to view the original recipe. This makes about 12 pretzels.

Ingredients
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Melted butter

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
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In a large bowl, mix together the flour, 1/2 cup sugar, and salt. Make a well (a.k.a. hole) in the center of the flour and add the oil and yeast mixture. Mix well until a soft dough forms.

Knead the dough on a clean counter for about 8 minutes (add more flour, if needed) until the dough is smooth.

Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. (Note: if your house is cold, try letting the dough rise in a closed oven with the oven light turned on.)

Preheat oven to 425 degrees, and put a rack in the upper third of the oven.

In a large bowl, dissolve baking soda in hot water.

Turn the risen dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Rolling the dough is a bit tricky. I got the best results by rolling the end of the dough between my hands into a rope. Then I held the middle of the rope with my left hand, while I pulled the ends down with my right hand and twisted the ends of the rope together, and then folded them onto the bottom. It took me a few tries before I got the hang of it, but don’t worry, even my deformed pretzels tasted delicious.

Once all of the dough is all shaped, dip each pretzel into the baking soda solution (this will help form the yummy pretzel crust) and place on a greased baking sheet. Sprinkle each pretzel with kosher salt.

Place the baking sheet in the upper third of the oven (this will prevent the bottoms of the pretzels from getting too brown) and bake for about 8 minutes, or until browned.

After removing the pretzels from the oven, brush them with melted butter. Let cool a few minutes and then prepare for the pretzel feeding frenzy!

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Almond Coconut Chocolate Chip Cookies

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These chocolate chip cookies get an extra dose of bliss with the addition of almonds and coconut. The almonds add a nice crunch and the coconut gives the cookies a nice chewy texture. I love the flavor of chocolate, almonds, and coconut together too . . . kind of like an Almond Joy in a cookie!

Ingredients
2 1/4 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup of butter, softened
1/2 cup white sugar (I use organic sugar)
1/2 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups shredded coconut
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1 cup chopped almonds

Preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, and salt, and set aside.

In a large bowl, add the butter, white and brown sugars, and the vanilla extract. Beat with an electric mixture until the butter looks lighter in color and has fluffy texture. Scrape the sides of the bowl, and add the eggs one at a time, beating well between each addition.

Using a big wooden spoon, gradually mix the flour mixture into the butter mixture. Stir in the coconut, chocolate chips, and almonds.

Use a tablespoon to drop dough onto an ungreased cookie sheet, making sure to leave about 2 inches of space between each cookie. (Note: I baked some of my cookies on a light-colored baking sheet, and some on a dark-coated baking sheet covered with foil. The cookies on the dark-coating baking sheet had a higher-rise and were more golden brown in color than those on the light-colored baking sheet. I think this recipe is more suited to a dark-coated baking sheet. Just food for thought!)

Bake cookies for about 10 minutes, or until they are golden brown. Cool on the baking sheet for a few minutes before moving cookies to a wire rack to cool completely (or at least until your family discovers them!).

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Almond Butter Balls

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My kids love peanut butter and almond butter. They would eat it right out of the jar, if I let them. These no-bake balls are ready to eat in minutes and make a perfect after-school snack. The oats provide fiber and energy, and the almond butter adds protein and healthy fats. Just what tired kids (and moms!) need after a long day. This makes a small batch; just enough for a day or two.

Ingredients
1/2 cup old fashioned oats
1/2 cup almond butter
1/2 cup flaked coconut
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Coconut flakes, unsweetened cocoa, and finely chopped almonds for coating

Combine the oats, almond butter, 1/2 cup flaked coconut, and honey in a medium bowl and stir well to combine. It may take a few minutes of stirring to completely combine the ingredients.

Using your hands, press the mixture into 1-inch balls and roll them in the coating (coconut, cocoa, or almonds).

The balls can be stored at room temperature, but I prefer to store them in the fridge to help them keep their shape (less messy to eat too).

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Low Fat Bran Muffins

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I love bran muffins, but some recipes I’ve tried produce muffins that are dry and heavy, and not very appealing. This recipe, however, makes muffins that are light and tender, and so delicious that I’d choose them over a regular blueberry muffin any day. Click here to see the original recipe. This is a great recipe for those of us watching our weight, because it’s low fat and loaded with fiber. I prefer to use fresh blueberries, but I didn’t have any on hand this time, so I substituted golden raisins instead. These muffins are very perishable, so I usually freeze any muffins that won’t be consumed in a couple of days. Then I take individual muffins from the freezer and defrost them in the microwave when I’m ready to eat them. This recipe makes 12 muffins.

Ingredients
1 1/2 cups wheat bran (not wheat germ)
1 cup low fat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
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1/2 teaspoon salt
1 cup blueberries (or substitute another fruit, or 1/2 cup raisins)

Preheat oven to 375 degrees and grease your muffin pan.

In a small bowl, mix together the wheat bran and milk, and let stand for 10 minutes.

In a large bowl, mix together the applesauce, egg, brown sugar, and vanilla. Mix in the bran mixture.

In another bowl, use a whisk to mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir the flour mixture into the bran mixture until just blended. Fold in blueberries (or raisins, etc).

Use a spoon to fill the muffin cups about 2/3 full. Bake in the preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Cool on a wire rack. Store muffins loosely covered at room temperature. Freeze any muffins that you don’t eat within 2-3 days.

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Pumpkin Bread

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This quick bread is an excellent way to enjoy one of my favorite fall flavors: pumpkin. It’s also relatively healthy considering there isn’t any butter or oil – not to mention the boatload of vitamin A! This moist and spice-filled bread tastes like pumpkin pie (and is just as good as a certain coffee-house pumpkin bread, in my opinion). This recipe makes 3 loaves: one to eat now, one to share with friends, and one for the freezer to enjoy later.

Ingredients
Cinnamon and sugar for dusting the baking pans
3 cups canned pumpkin puree
1 1/2 cups unsweetened applesauce
3 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
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1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Chopped walnuts (optional)

Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, combine cinnamon (about 1/2 teaspoon) and sugar (about 1/4 cup). Grease three loaf pans (I used two 9×5 pans and one 8×5 pan), and sprinkle with the cinnamon/sugar mixture.

In a large bowl, mix together the pumpkin, applesauce, sugar, and eggs. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; gradually stir into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared pans. If desired, sprinkle chopped walnuts on top. Bake in preheated oven for 45 minutes to 1 hour, until the top browns and springs back when lightly pressed. Let cool, and enjoy!

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Banana Sour Cream Bread

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This is my favorite banana bread recipe. The addition of sour cream makes it super moist, and I love the cinnamon-sugar flavor on the crust. Click here to view the original recipe, which yields four loaves (I reduced the ingredients to make only two loaves).

Ingredients
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup and 2 tablespoons butter
1 1/2 cups white sugar
2 eggs
3 very ripe bananas, mashed
1/2 (16 ounce) container sour cream
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1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoons baking soda
2 1/4 cups all-purpose flour
3/4 cup chopped walnuts (optional)

Preheat the oven to 300 degrees. Grease two 7×3 loaf pans. (Note: if you have larger loaf pans, you may be able to fit all of the batter into one loaf pan; just be sure to increase the oven temperature to 325 degrees, and allow for extra baking time.) In a small bowl, mix together the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Dust pans lightly with cinnamon-sugar mixture.

In a large bowl, cream together the butter and 1 1/2 cups of sugar (don’t worry if it doesn’t get “creamy”, just be sure to mix it well).  Beat in the eggs, one at a time, mixing well. Stir in the mashed bananas, sour cream, vanilla, and cinnamon. Add the salt, baking soda, and flour and mix well. Then stir in the walnuts. Pour the mixture into the prepared pans.

Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.

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Vanishing Oatmeal Raisin Cookies

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The folks at Quaker Oats sure know how to make a delicious cookie! This is the recipe from the inside of the Quaker Old Fashioned Oats lid. Even if you’re not usually an oatmeal raisin fan (like me), I encourage you to give this recipe a try. I often make this recipe with golden raisins, which adds a nice tart flavor to the cookies.

Ingredients
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
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1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker oats
1 cup raisins

Heat oven to 350 degrees. In a large bowl, beat butter and sugars with an electric mixer until creamy. Add the eggs and vanilla to the bowl and beat well.

In a small bowl, whisk together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture, stirring well between each addition. Add the oats and raisins and mix well.

Drop the dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake cookies (1 sheet at a time) for 8 to 10 minutes, or until light golden brown. Cool for 1 minute on the cookie sheet, and then remove to a wire rack to cool completely. Store cookies tightly covered to keep them fresh for several days (not that they’ll last that long!).

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