Snacks

Double Yum Cookies

May 1, 2014

Double Yum Cookies

Double Yum Cookies

If you love chocolate then you’ll love my Double Yum Cookies!

INGREDIENTS

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Cup Softened Unsalted Butter

1 Teaspoon Kosher Salt

3/4 Cup Sugar

3/4 Cup Packed Brown Sugar

1 Tablespoon Vanilla Extract

2 Large Eggs

20 Ounces Bittersweet Chocolate Chips (60% Cacao)

1 Cup Chopped Pecans or Walnuts (Optional)

Preheat your oven to 350 degrees. In a large-size bowl combine flour, baking soda, and kosher salt. Set aside. In another large-size bowl beat together butter and sugars until creamy. Add vanilla. Add eggs one at a time until incorporated. Slowly add flour mixture into wet mixture. Stir in chocolate and nuts if you’re using them. Drop by tablespoon onto parchment paper lined baking sheets. Place in oven and bake for 10 minutes or until golden brown. Remember each oven heats differently. Remove from oven and let cool on baking sheet for 10 minutes before removing. Transfer to serving plate. Makes about 48 cookies.

Double Yum Cookies 3

© Victoria Hart Glavintnyl-logo-combo

Fried Pickles With Parmesan

April 30, 2014

Fried Pickles

Fried Pickles With Parmesan

Talk about a guilty pleasure! Pretty naughty, but worth it! Finish off with Parmesan cheese and you’ve got a perfect treat.

INGREDIENTS

50 to 60 Bread & Butter Pickles or Sour Dill Pickles

1 Cup Unbleached Flour

1 Large Beaten Egg

1 Cup Fine, Dry Plain Breadcrumbs

Canola Oil

1/3 Cup Finely Grated Parmesan Cheese

Using paper towels, pat pickles dry. In a small-size bowl add flour. In another small-size bowl add beaten egg. In a third small-size bowl add breadcrumbs. In a 10 to 12 inch skillet heat 1/2 inch oil over a medium heat. Test by putting in a pinch of breadcrumbs and if they sizzle your pan is ready. Dredge pickles in flour and shake off excess. Next dredge in egg, and then breadcrumbs to coat completely. Fry in batches for 2 to 4 minutes turning with tongs. Remove from skillet and drain on paper towels. Sprinkle with Parmesan cheese and serve. Serves 4 to 6.

© Victoria Hart Glavin

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Flourless Peanut Butter Cookies

April 13, 2014

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

Great for Passover or anytime especially if you are not into gluten.

INGREDIENTS

1 Cup Organic Natural Chunky Peanut Butter

1 Cup Sugar

1 Teaspoon Vanilla Extract

1 Large Egg (Lightly Beaten)

Preheat your oven to 350 degrees. In a medium-size bowl mix together peanut butter, sugar, vanilla, and lightly beaten egg until well combined. Line baking sheets with parchment paper. Spoon 1 tablespoon of mixture onto baking sheets about 1 inch apart. Flatten a bit. Place in oven on middle rack. Bake for 10 minutes until edges are golden. Remember that each oven heats differently. Remove from oven and let sit on baking sheet for 5 minutes. Remove cookies and transfer to wire racks to cool. Repeat until you have baked all of the cookies. Makes about a dozen and a half cookies.

© Victoria Hart Glavin

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Dark Chocolate Chip Macadamia Nut Rice Krispie Treats

March 29, 2014

Dark Chocolate Chip Macadamia Nut Rice Krispie Treats

Dark Chocolate Chip Macadamia Nut Rice Krispie Treats

I think everyone loves Rice Krispie Treats so I decided to give the original recipe a fancy makeover by adding toasted chopped macadamia nuts and dark chocolate chips. The result is unbelievably delicious.

INGREDIENTS

1/2 Cup Butter

20 Ounces Regular Marshmallows

1 Cup Toasted & Rough Chopped Macadamia Nuts

2 Cups Dark Chocolate Chips

6 Cups Rice Krispie Cereal

Preheat your oven to 350 degrees. On a parchment paper lined baking sheet spread out the macadamia nuts. Place in oven for 10 minutes. Remove from oven and let cool completely. Rough chop nuts and set aside. Line a 13x9x2 inch pan and either coat with cooking spray or grease with butter. In a large-size pot melt butter over a low heat. Add marshmallows and stir until completely melted. Remove from heat. You will need to work quickly at this point. Add macadamia nuts and stir. Add cereal and stir until well coated. Add chocolate chips and stir until combined. You don’t really want the chocolate to melt. Transfer mixture to pan. Using either a buttered spatula or wax paper evenly press mixture into pan until evenly distributed. Let cool completely. Cut into 2 inch squares or any size that you prefer. Transfer to serving platter and watch them disappear. Makes about 12 servings.

Dark Chocolate Chip Macadamia Nut Rice Krispie Treats 2

 

© Victoria Hart Glavin

 

 

Chili Spiced Pecans

November 12, 2013

Fresh Pecan nuts

Chili Spiced Pecans

If you’re having a family over for the holidays it’s nice to have snacks sitting out.  Here is an easy recipe for Chili Spiced Pecans.  You can also give them as a gift by putting them in a pretty jar adorned with a beautiful ribbon. 

INGREDIENTS

3 Tablespoons Olive Oil

1 Teaspoon Garlic Salt

1 Teaspoon Curry Powder

1 Teaspoon Chili Powder

1 Teaspoon Worcestershire Sauce

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Hot Pepper Sauce

1/4 Teaspoon Ground Ginger

1/4 Teaspoon Ground Cinnamon

3 Cups Pecan Halves

Preheat oven to 325 degrees. In a large-size skillet, combine olive oil, garlic salt, curry powder, chili powder, Worcestershire sauce, ground cumin, hot pepper sauce, ground ginger, and ground cinnamon. Cook over a medium heat 3 minutes stirring constantly.  Remove from the heat and stir in the pecans.  Toss to coat.  Transfer to a parchment paper lined baking sheet.  Place in the oven for 15 to 20 minutes until lightly browned.  Stir occasionally.  Remove from oven and let cool completely.  Store in an airtight container.  Makes 3 cups.  

Chili Spiced Pecans

 

Cinnamon Oatmeal Cookies

November 6, 2013

Cinnamon Oatmeal Cookies

Cinnamon Oatmeal Cookies

November is here which, in my book, is the official start of cookie baking season.  You’ll like these cookies so much that you will want to pass the recipe on to your children.

INGREDIENTS

1 Cup Shortening

2 Cups Packed Brown Sugar

2 Eggs

2 Tablespoons Milk

2 1/2 Cups Unbleached Flour

2 Cups Old-Fashioned Oats

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Tablespoon Ground Cinnamon

Preheat oven to 350 degrees. In a large-size bowl, cream shortening and brown sugar.  Add eggs and milk.  Mix Well.  Combine flour, oats, baking soda, salt and cinnamon.  Add to brown sugar mixture.  Drop by rounded teaspoonful about 2 inches apart onto parchment paper lined baking sheets.  Place into oven for 12 to 15 minutes.  Remember that all ovens are not created equal.  Remove from oven and let cool for 5 minutes on baking sheets.  Remove from baking sheets and let cool on wire racks.  Makes about 4 dozen. 

Cinnamon Oatmeal Cookies 3

 

Roasted Pepitas

October 15, 2013

Pumpkins Seeds

Roasted Pepitas

Pepitas are pumpkin seeds. Fresh from the pumpkin, each green seed is encased in a beige, slightly tough but edible hull.  Roast the unhulled seeds, and you’ve got a perfect snack for a pumpkin carving party. Turn pumpkin seeds into a deliciously crunchy, salty treat.  These unhulled pepitas are perfect for eating out of hand. In recipes that call for pepitas as an ingredient, use hulled pepitas. 

INGREDIENTS

1 Cup Unhulled Pepitas

1 Tablespoon Grapeseed Oil

Kosher Salt

Preheat your oven to 400 degrees.  Position a rack in the center of your oven.  In a small-size bowl, stir together the pepitas and grapeseed oil.  Spread the seeds on a large-size baking sheet and sprinkle lightly with kosher salt.  Roast for 8 to 12 minutes until golden.  Remove from oven and serve warm or at room temperature.  Makes 1 cup.  You can make ahead.  Roasted pumpkin seeds will keep for several days stored in an airtight container at room temperature.  You can also make a variety of Roasted Pepitas: Sprinkle with chili powder, smoked paprika, curry powder, or another favorite spice before roasting.  Or if you would like a sweet treat, toss with cinnamon sugar after roasting.  

Pumpkins

Super Pumpkin Muffins

October 11, 2013

Super Pumpkin Muffins

Super Pumpkin Muffins

Yes, we’re glad to see summer go, but so happy to be in the thick of pumpkin season.  Many people I know wait impatiently for fall just so they can indulge in pumpkin madness.  Bake my double muffin (aka Super Pumpkin Muffin) over the weekend and serve for breakfast or snacks. 

INGREDIENTS

8 Ounces Softened Butter

1/2 Cup Light Brown Sugar

1/2 Cup Sugar

3 Room Temperature Eggs

16 Ounces Pumpkin Puree

1 1/2 Cups Unbleached Flour

1 Cup Whole Wheat Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Kosher Salt

2 Tablespoons Cinnamon

1 Tablespoon Ground Ginger

1 Teaspoon Freshly Grated Nutmeg

1 Teaspoon Allspice

1 Teaspoon Ground Cloves

1 Cup Room Temperature Buttermilk

3 Ounces Roasted & Salted Pumpkin Seeds For Top

Preheat your oven to 350 degrees.  Line a muffin tin with muffin papers and set aside.  In a large-size bowl cream the butter and sugars until they are light and fluffy.  Add the eggs one at a time. Add the pumpkin puree. Beat for another minute. Sift all of the dry ingredients together.  Add them to the batter in three additions, alternating with the buttermilk.  Mix on a low speed until they are incorporated.  Pour the batter evenly into the muffin cups.  You will want them to be a bit more than 2/3 of the way full.  Sprinkle the tops with the pumpkin seeds.  Place in the oven and bake for 20 to 25 minutes.  Remember that each oven heats differently.  You will want the tops to be golden.  Remove from the oven and cool the muffins in the pan for 10 minutes.  Turn them out onto a rack and allow them to cool completely.  Serve or store in an airtight container for up to 3 days.  Makes 12 muffins.  

Super Pumpkin Muffins 2

Carrot, Apple & Beet Smoothie

August 1, 2013

Beet SmoothieCarrot, Apple & Beet Smoothie

Sometimes I’m in the mood for a smoothie, but I want to make it healthy.  You can prepare your own wholesome smoothie with the push of a button.  Homemade smoothies can be just as quick as store bought ones and a lot healthier.

INGREDIENTS

2 Large Peeled & Chopped Carrots

1 Cored & Sliced Granny Smith Apple

2 Peeled & Chopped Beets

1 Cup Ice Cubes

1 Cup Cranberry Juice

In a blender or food processor, combine the carrots, apple slices, beets, ice cubes and cranberry juice.  Pulse until smooth.  Pour your delicious smoothie into tall glasses and serve immediately.  Serves 2

Dark Chocolate, Hazelnut & Anise Cookies

July 31, 2013

Dark Chocolate, Hazelnut & Anise CookiesDark Chocolate, Hazelnut & Anise Cookies

Thank goodness it’s not so hot out.  I’ve been missing turning my oven on to bake delicious cookies.  I just don’t feel right without a cookie jar full of cookies.

INGREDIENTS

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Packed Brown Sugar

1 Teaspoon Vanilla Extract

1 Teaspoon Anise Extract

2 Large Room Temperature Eggs

2 Cups Dark Chocolate Chips

2 Cups Chopped Roasted Hazelnuts

Preheat your oven to 350° F.  In a medium size bowl combine the flour, baking soda and kosher salt.  In a separate large size bowl add the butter, sugar, brown sugar, vanilla & anise extracts.  Beat on a medium speed until creamy.  Add the eggs one at a time, beating well after each addition.  Gradually beat in the flour mixture.  Do not overbeat.  Stir in the dark chocolate chips and hazelnuts.  Drop by rounded tablespoonful onto a parchment paper lined baking sheets.  Bake for 10 to 12 minutes until golden brown.  Remember that all ovens heat differently so make sure to check at 10 minutes.  Remove from the oven and cool on the baking sheets for 4 minutes.  Remove to wire racks to cool completely.  Makes about 4 dozen cookies.

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