Tag Archives: snacks

Oatmeal Chocolate Chip Cookies

An oldie buy a goodie!

This week it got really cold here, and it was all of a sudden: Fall. Boots, Scarves, light jackets and pumpkin spice lattes. So instead of making soup or chili or anything with pumpkin (which I haven’t  been hit in the face with yet, thank goodness), I decided on traditional chewy gooey cookies. But as much as regular chocolate chip cookies are great, if you don’t add anything to the dough that is relatively healthy (read: yes instant oats are healthy…totally) then they are a little guilty. So in goes the oatmeal to help me with the my food conscious 😉

Anyways, the milk you see there is almond, unsweetened, and was really good with this cookie. I highly recommend the pairing! Also this is super easy, and by easy, I mean easy to make and easy to consume.

oatmealchocolatechipcookies

Oatmeal Chocolate Chip Cookies
 
Ingredients
  • 1 vegan margarine (or butter)
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1½ cup all purpose flour
  • 1 tsp baking soda
  • ½ tsp
  • 1½ cup instant oats
  • 2 cups semi-sweet chocolate chips
Instructions
  1. In bowl beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking soda and salt; stir into butter mixture. Stir in oats. Stir in chocolate chips,
  2. Measure cooking dough to be about 1 tbsp, and roll into ball. Place on cookie sheet (parchement paper lined or baking matt suggested), and flatten with your hand, into little disks. Place about 2 inches apart for spreading.
  3. Bake at 350 degrees until edges are golden brown, about 8 mins (give or take 2). Let cool on baking sheet for at least 5 mins, and transfer to cooling rack.

 

Actual quote from nick after stealing a cookie:”I should have asked…but all I thought was cookie! and nom nom nom nom.”

Lemon Scented Rosemary Walnut Shortbread

2013-09-25-21.27

 

I don’t know about all of you, but I’m starting to think about Christmas baking. Its making me a little sad, but excited at the same time. On one hand, I have to make a whole crap ton of cookies, which means lots of oven time and dirty bowls. But I’m excited that I get to make them, and get to share them with you!

Speaking about the holidays, we didn’t hand out candy this year, because we live in an apartment building. So I went Christmas shopping and wrapped gifts. That’s right. I wrapped Christmas gifts on Halloween. I told some friends and I was ridiculed and was looked at with a little disgust. I don’t really blame them.

But back to baking! I’m trying out some cookie recipes to see if I want to change up the roster that I already have. These have not made the cut, however they were pretty tasty and different. The one thing I did find is that with the vegan margarine they didn’t act as they would have with butter. It was a little more difficult to get them to stay firm, instead of crumbly. However in the end worth all of the trouble.

Lemon Scented Rosemary Walnut Shortbread
Author: 
Recipe type: Cookies
 
Ingredients
  • ½ cup vegan margarine
  • ¼ cup dark brown sugar
  • ¼ cup granulated sugar
  • 2 tsp grated lemon zest
  • 1 tsp vanilla
  • 1¼ cups whole wheat flour
  • ¾ cup walnuts ground
  • 2 tsp finely chopped rosemary
  • ¼ tsp salt
Instructions
  1. In bowl, beat together butter, brown sugar, granulated sugar and lemon zest until fluffy; beat in vanilla. Stir in flour, walnuts, rosemary and salt until combined. Knead 5 times to make smooth dough. Divide in half and shape into discs; wrap each in plastic wrap. Chill until firm but not hard, about 45 mins.
  2. Between waxed or parchment paper, roll out dough to ¼ inch thickness. Using 2 inch cookie cutters, cut out shapes. Place, about 1½ inch apart. on parchment paper-line baking sheets; refrigerate for 30 mins.
  3. Bake, 1 sheet at a time, in 325 degree oven until golden, 10-12 mins. Let cool on pans on rack for 5 mins; transfer to racks and let cool completely.

If you are planning to make these ahead, they will store in the fridge for up to one week, and in the freezer for a month.

Adapted from Canadian Living Holiday.

Cinnamon Zucchini Muffins

2013-09-19-16.46

 

Long time no post.

So I’ve slowly been working on content and with having my hard drive replace in my laptop, there were certain things that had to be delayed. I have pictures ready to go, I also have more content just waiting to be posted and all I needed was a fully functioning computer!

But it all seems to be functioning now that I’ve re-installed everything. The worst part is that there is always something missing. You think that you remembered to install all of the other things, but you always forget one thing when you go to use YouTube and volume doesn’t work.

Anyways, these muffins I made a few weeks ago. I had some zucchini in the fridge and I didn’t want to eat it with dinner. So I decided that it would be more fun to make muffins!

I used a favorite muffin recipe, I usually use it with blueberries or raspberries. So I took the plunge and added squash instead.

Cinnamon Zucchini Muffins
Author: 
Serves: 48
 
Ingredients
  • White muffin mix, or bran muffin mix
  • 2 cups grated zucchini
Instructions
  1. Prepare muffin mix as per instructions, or prepare your plain muffin recipe as per your instructions.
  2. Grate zucchini, and put into muffin mix
  3. Spoon out into muffin tin with muffin cups. Make sure to put spritz baking spray into the muffin cups so that the muffin cups don't stick to the muffin.
  4. Bake for the time specified in your recipe or on the package.

 

Blooming Baked Onion

2013-08-28-16.13

 

So I had some onions that were sitting there, and for some reason I’ve had a serious craving for onions lately. It was all from the onion rings from Harvey’s…. yeah that’s where it started…

Anyway, I was thinking of something tasty to do for a snack for when Nick got home from work. Since when he does it is followed by eating all the food…

So I had fun crying with the onions cutting them up, I learned a few things though! If you are going to do this, please use onions that are very round, you’ll have an easier time. But it does pack some serious tastiness on its own, even if there were no dip. But the dip just helps it go the extra tasty mile.

Blooming Baked Onion
Author: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 large onions (anything but red)
  • ⅔ cups bread crumbs
  • 1 tbsp jerk chicken spice
  • ¼ tsp salt
  • 2 eggs
Instructions
  1. Take onion and cut off the top, so that a few of the inside layers are visible, and then peel the outside of the onion until the root. You will leave the root so that the rest of the onion will stay intact after cutting and fanning.
  2. Cut the onion into quarters and then into eighths and then into sixteenths, but not all the way through the onion, just cut down to get close to the root. This is best accomplished if you turn the onion to you root side up and cut down to the exposed end.
  3. Once you're done cutting it up, flip it over and fan out the layers.
  4. Once it looks like a nice bloom, in two separate bowls you will combine the breadcrumbs and spices and in the other you will beat the two eggs well.
  5. With either a brush or if your bowl is deep enough dip the onion in the egg mixture until it's completely coated. Then follow with sprinkling the breadcrumb mixture onto the onion so it is also completely coated.
  6. When the onions are well dusted, place on a baking sheet in a tent for 5 minutes at 400 degrees. Then you will remove the tent and continue to cook for another 15-20 minutes until the onion is soft and the tips are brown and crispy.
  7. Enjoy!

 

The recipe you see here was adapted from http://www.gimmesomelife.com, so thank you ladies!

I did dream up my own sauce though. I’ve never been big on chipotle mayonnaise, and singular ketchup in this situation is just boring. So I adjusted and adapted my own! It was super tasty!

1/2 cup mayo, 1/2 ketchup, 1 spoonful dijon mustard, 1 spoonful red pepper jelly, salt, pepper, and some jerk chicken spice.

2013-08-28-16.15

Sweet Roasted Chickpeas

I never really knew what to do with beans.  Many others suggest to eat beans because they are healthy.  My family and I never did eat beans very often when growing up.  When we did, I made sure to not sleep on the same floor as my father.  But i guess that is a story for a different day.

So what to do with the beans? I was lucky and recently managed to stumble on a Chickpea recipe from www.fitsugar.com.  I modified the recipe by adding some brown sugar and added extra nutmeg. For some reason I just love nutmeg, allspice, cloves, and cinnamon.  I guess this is the reason that makes me right at home when spice cake comes around.  I hope you enjoy these tasty little treats, which were an excellent snack for when I was writing this post. 😉

 

2013-08-22-16.18-960x540

Sweet Roasted Chickpeas
 
Ingredients
  • 1 can chickpeas
  • ½ tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp sea salt
Instructions
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Drain chickpeas in a colander, and then on a towel to dry.
  3. Spread chickpeas on baking sheet on a single layer. Bake for approximately 45-60 mins. If still soft put them back in the oven at 5 minute intervals.
  4. While chickpeas are warm, toss them in a bowl of the above mixture.
  5. Store remainders of the snack in an air tight container.