Tag: snack

Treat Yourself Well

Highly skeptical, but equally ravenous, I tore into the tiny package with abandon. Crunchy cookies never get as much love as the giant, soft and chewy sort popularized by American bakeries; a bias that I too am guilty of possessing. That said, despite being dubious of the format, there seemed to be a lot of potential locked away in these single-serve packages of Zemas Madhouse Wholegrain Cookies.

Placing an emphasis on wholesome ingredients and nutritionally sound snacks, these are not just empty sugar bombs to throw down when cravings strike. Rather, they’re designed to satiate and energize, and all in good taste, of course. Sorry to spoil the surprise; each variety wildly exceeded all expectations on that front.

Sweet Potato Spice impresses with a flavor profile that actually tastes like yam, as promised! Tossed in not just for color, but genuine flavor, it’s subtly spiced bite pock marked with equally crisp pepitas for an added nutty undertone. Oatmeal Cranberry follows up with a strong encore of millet, quinoa, and amaranth as well as the aforementioned featured grain. Comforting, cozy, and easy to eat, the addition of chewy cranberries adds nice textural contrast, softening the cookies overall and bringing to mind the warmth of a bowl of hot oatmeal.

Chocolate Chip starts with a creamy vanilla base, but that rich chocolate flavor sure does carry! A snack that could transcend all boundaries, this timeless treat would be an easy hit with any crowd. This tastes like childhood but with wisdom beyond its years. Double Chocolate Chip follows up that stellar performance with a slightly softer bite with a pure cocoa base that provides less contrast than the previous option, but supports the chips with a more serious, slightly bitter edge. The overall impact is surprisingly sophisticated for such an unassuming little package.

Did I mention that all of these mini cookies, for all their benefits, are also certified gluten-free, non-GMO, vegan, top 8 allergen-free, and kosher? That’s quite a mouthful of dietary designations, which is perhaps fitting for these bold little snacks. Despite my initial misgivings about crunchy cookies, these diminutive treats from Zemas break the mold, offering something that defies the category as beneficial to both the body and soul.

Hannah (BitterSweet)4 Comments

Deep-Freeze Delights

Given my extreme aversion to even the slightest hint of cold temperatures, it can be quite challenging to placate the daily cravings for ice cream when the dark ages of winter arrive. Usually, it’s a battle of mind over matter, ignoring the chills that go down my spine, shivering through every sweet lick. Particularly bad cases will send me straight to the tea kettle for sips to thaw out of the inevitable brain freeze. The pain is always worth the pleasure, but surely, there must be a better way to sooth the more sensitive sweet tooth.

Not only is there a way to stay toasty and warm while snacking, but there’s an even healthier way to indulge, too. Froozer is a great tasting frozen snack made with 100%fruit – all the goodness and great taste of perfectly ripened fruits, with no added sugar, juice or concentrate. The moment I first tried these wholesome treats, I knew it would shake up my whole winter routine. First of all, these are not mere popsicles flavored with juice or concentrate, but fully blended fruits with nothing added nor taken away. Stunningly creamy and sweet without any sugar, each slow-churned flavor tastes as bright and fresh as a summer’s day. Before I knew it, I was even tossing them into smoothies for instant morning fuel, delicious enough to qualify as milkshakes.

Still, as the frigid winds howled with increasing volume outside, I found myself on the verge of a seriously hangry meltdown… When I realized that’s exactly what I should do. Since they’re made of simply whole fruits, each stick is like an instant flavor infusion for any recipe, ready in your freezer whenever you are. Thinking quickly and pulling ingredients from the pantry, it was a matter of minutes before a brand new cookie creation came to be.

An edible island escape, the sprightly combination of pineapple, mango, and banana found within each Tropical Sunset frozen fruit snack transforms a pile of shredded coconut into an nutritious and delicious bite of paradise. These coconut macaroons couldn’t be more simple to craft, which is why they suit this no-nonsense source of inspiration so well.

It might be tough to sacrifice that perfectly churned, creamy consistency by bringing up the temperature a bit, but once you taste these new, equally satisfying healthy confections, you won’t regret taking the risk.

Yield: Makes 12 – 15 Cookies

Tropical Sunset Coconut Macaroons

Tropical Sunset Coconut Macaroons

An edible island escape, the sprightly combination of pineapple, mango, and banana found within each Tropical Sunset frozen fruit snack transforms a pile of shredded coconut into an nutritious and delicious bite of paradise. These coconut macaroons couldn’t be more simple to craft, which is why they suit this no-nonsense source of inspiration so well.

Prep Time 5 minutes
Additional Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1/4 Cup Coconut Oil, Melted
  • 6 Froozer Tropical Sunset Frozen Snacks, Thawed (or 1 1/2 Cups Prepared Pineapple, Mango, and Banana Smoothie)
  • 1 Teaspoon Vanilla Extract
  • 1/8 Teaspoon Salt
  • 1 1/2 Cups Unsweetened Shredded Coconut

Instructions

  1. In a medium-sized bowl, mix together the melted coconut oil, thawed Froozer snacks or prepared smoothie, vanilla, and salt until smooth. Add in the shredded coconut and stir thoroughly to combine.
  2. Once the whole mixture is homogeneous, scoop out cookies with a small ice cream scoop and place on a small sheet pan. Chill until firm, at least 1 hour, or expedite the process by stashing them in the freezer for 20 minutes.
  3. Store in an air-tight container either in the fridge or in a cool, dark place. The cookies will keep for 5 – 7 days.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 89Total Fat: 9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 20mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cookies and Bars
This post was made possible thanks to Froozer and Mambo Sprouts.

Hannah (BitterSweet)5 Comments

Perfect Party Pearings

Take a deep breath: You’ve survived another grueling round of holiday merriment. Feasts have been devoured and mountains of torn wrapping paper lay in ruin. It may very well look like a bomb went off in the living room, complete with tinsel shrapnel and carpet stains that will haunt you for the rest of your days, but the deed has been done, the festivities successfully completed.

But before you lock the doors tight, entering into full hibernation mode, don’t forget that one last hurrah remains. In less than one week’s time, the calendar mandates yet another grand celebration, demanding every last iota of enthusiasm remaining following the Christmas craze. With dishes still stacked precariously in the sink, it’s a lot to consider. For the New Year, however, it’s time to give yourself a gift if you’re bold enough to take the reins as host or hostess once again, and just take it easy.

Skip the elaborate dinner menu in favor of simple, snackable small plates. Your guests are undoubtedly worn out from holiday excesses as well, happily munching at a slower pace while enjoying each others’ company. Crostini (or bruschetta, if you prefer) are the ideal vehicle for any sort of sweet or savory toppings, so for my festive suggestion, I would like to raise a literal and figurative toast to both ends of the taste spectrum.

A golden platform of crusty bread supports a creamy, rich schmear of cream cheese, contrasted by the tender, sweet, and slightly tart bite of pomegranate-infused pears. Sturdy enough to withstand advanced prep and a full evening at ambient temperature, these understated yet spectacular little morsels are your ideal party guests. They’re guaranteed to never overstay their welcome, either.

Yield: Makes 16 - 24 Servings

Pomegranate-Poached Pear Crostini

Pomegranate-Poached Pear Crostini

Crusty bread supports a creamy, rich schmear of cream cheese, contrasted by the tender, sweet, and slightly tart bite of pomegranate-infused pears. Sturdy enough to withstand advanced prep and a full evening at ambient temperature, these understated yet spectacular little morsels are your ideal party guests.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Pomegranate Poached Pears:

  • 3 Cups 100% Pomegranate Juice
  • 1 Cup 100% Apple Juice
  • 1/3 Cup Maple Syrup
  • 1 Whole Vanilla bean, Split and Scraped
  • 1/8 Teaspoon Ground Black Pepper
  • 4 Firm Bartlett, Anjou or Bosc Pears, Peeled, Halved, and Cored

For Assembly:

Instructions

  1. Combine the pomegranate juice, apple juice, maple syrup, vanilla bean seeds, and black pepper in a medium saucepan over medium-low heat. Serve the spent vanilla bean pods for making vanilla sugar, or another recipe.
  2. Bring the liquid bring to a gentle simmer and add the pears. Cover and cook for 20 - 30 minutes, until the pears are just fork-tender. Remove the fruit from the saucepan and chill thoroughly before slicing. Don't toss the excess poaching liquid- It's fantastic mixed with a bit of chilled champagne for your New Year's toast.
  3. To assemble, spread the slices of toasted baguette generously with cream cheese and top each one with a slice of poached pear. Finish with a sprinkle of pomegranate arils and serve chilled or at room temperature.

Notes

Poached pears can be prepared in advance and stored in the fridge for up to 3 days.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 113Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 93mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: American / Category: Baking / Cooking

Hannah (BitterSweet)9 Comments

It’s Easy Being Cheesy

Dear Mr. Chester Cheetah,

I take issue with your early assertions on the degree of difficulty one might encounter attempting to become properly cheesy, whether it was in regard to humor or flavor. Though the remark was somewhat ambiguous on that point, it was poignant enough to remain a prominent reference point in modern culture over three decades after the initial statement, misinforming generations of ignorant eaters. For this, countless have been deprived of full cheesy satisfaction. Respectfully, I would request that you retract this proclamation, post-haste.

Sincerely,

Hannah Kaminsky

My friends, you’ve been misinformed all these years. I’m sorry for anyone that’s been deprived of their full inalienable rights to cheesiness due to the confusion, but I’m here today to put an end to that grave injustice.

Cheese doodles, cheese puffs, cheesy poofs or any variation on the name have been a mainstay in American snacking practices since their invention in the 1930’s, yet few people have successfully recreated the same crunchy, crispy treat in their own homes. Big manufacturers would like us to believe that only specialized equipment can create that distinctive snacking experience, but it’s not so! The truth is, you just need to use your noodle and get a little bit creative.

Inspired by the Tresomega Nutrition’s Blogger Recipe Challenge, I found that the unique blend of whole grains and starches found in their gluten-free pasta could create a perfectly hearty yet light crispness with just a little bit of experimentation. Their unique composition is what will make or break the recipe, so you do want to source out the genuine article for best results.

Happily, the quinoa fusilli is available for purchase at Tresomega.com, Sams.com, Amazon.com, and Walmart.com, so there’s no need to hunt and scour grocery store shelves in vain. Technically, any shape would do the trick, but those tight spirals fry up to a perfectly crisp consistency and capture the most cheesy seasoning in every delicious bite.

Savory, salty, and oh so addictive, I daresay these just might beat that misinformed cheetah at his own game.

Once and for all, I’d like the record to state that it IS easy being cheesy, and without any dairy or gluten, either!

Yield: Makes 6 - 8 Servings

Cheesy Pasta Doodles

Cheesy Pasta Doodles

Create your own cheesy twist at home, using little more than fried pasta and nutritional yeast! This healthier, homemade version can easily rival that of any cheese doodles, cheese puffs, or cheesy poofs at the grocery store.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

Instructions

  1. Begin by bringing a generous pot of water up to a boil. Add in the full box of pasta, stirring to make sure the pieces don’t clump together, and cook for just 3 minutes. You’re not trying to fully cook them yet, so they should still be slightly crunchy on the inside. Drain, immediately rinse with cold water, and spread the noodles out on sturdy paper towels or a clean dish towels. Air dry thoroughly, so that they’re no longer wet or sticky to the touch.
  2. Begin heating the neutral oil in a medium saucepan with high sides over moderate heat on the stove.
  3. Meanwhile, prepare the cheesy seasoning by combining all of the remaining ingredients in your food processor or blender, pulsing until the nuts have broken down into a fine meal. Be careful not to overdo it or else you’ll create a cheesy cashew butter instead! For best results, freeze your cashews for 8 hours in advance to prevent them from heating up too much while processing.
  4. Once the oil comes up to about 375 – 385 degrees, add in a handful of the par-cooked pasta, using a wire basket strainer to push the pieces around and keep them separate. Fry for 3 – 4 minutes until the pasta floats and the vigorous bubbling subsides. The pasta will not become particularly brown, so don’t judge the doneness by color.
  5. Scoop out the finished pieces, drain away the excess oil, and let rest on fresh paper towels or dish towels for about 1 minute. Toss in a large bowl with a hefty sprinkle of the cheesy seasoning, to taste. Repeat with the remaining noodles. Serve right away.
  6. You may have extra cheesy seasoning, which can be saved in an airtight container for up to two weeks in the fridge, or two months in the freezer.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 1105Total Fat: 118gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 104gCholesterol: 0mgSodium: 207mgCarbohydrates: 10gFiber: 3gSugar: 1gProtein: 7g
© Hannah Kaminsky
Cuisine: American / Category: Starters and Snacks

Hannah (BitterSweet)11 Comments

Dip, Dip, Hooray

In the battle for snack supremacy, the competition is fierce, but a few front runners have emerged from the pack. Potential winners are obvious from any vantage point in the bleachers, if you just take a moment to look at the odds. Think back and try to remember the last time you attended a decent party that didn’t have a bottomless bowlful of hummus on display, for starters. And what would Taco Tuesday be without nacho cheese in ample supply- Maybe just Tortilla Tuesday? All bets are off when it comes to picking a winner between the two, but I think I have a solution that neither side would see as a compromise.

Nacho hummus, bearing all the cheesy, spicy decadence of a good queso dip with the more substantial heft of a chickpea spread. The two rivals complement and contrast one another with surprising ease, a natural union that has been long overdue.

Whether you smear it in a pita, thin it out to drizzle on corn chips, or just set it out with cut vegetable crudites and let the crowd go wild, it’s a fool-proof formula deserving of a gold medal.

Yield: Makes 6 - 10 Servings as an Appetizer

Nacho Hummus

Nacho Hummus

Nacho hummus, bearing all the cheesy, spicy decadence of a good queso dip with the more substantial heft of a chickpea spread.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 14-Ounce Can (or 1 1/2 Cups Cooked) Chickpeas, Drained and Rinsed
  • 1/2 Red Pepper, Seeded and Roasted, Chopped
  • 1/3 Cup Nutritional Yeast
  • 1 Tablespoon Tomato Paste
  • 1 Chipotle Pepper Packed in Adobo Sauce
  • 1 Clove Garlic, Chopped
  • 1/4 Cup Lemon Juice
  • 3 Tablespoons Tahini
  • 1 Teaspoon Dijon Mustard
  • 1 Teaspoon Onion Powder
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Ground Cumin
  • 1/4 Teaspoon Smoked Paprika
  • 1/4 – 3/4 Teaspoon Cayenne Pepper
  • 1/4 – 1/3 Cup Olive Oil
  • Thinly Sliced Scallions, to Garnish (Optional)

Instructions

  1. Like any other hummus variant, this dip couldn’t be easier or quicker to prepare. Toss the chickpeas, roasted red pepper, tomato paste, chipotle, and garlic, and lemon juice into your food processor. Pulse to being breaking down the ingredients and pause to scrape down the sides of the bowl as needed. Add in the tahini, mustard, and all the seasonings and spices, starting with just 1/4 teaspoon of cayenne.
  2. Puree, and while the motor is running, slowly drizzle in the olive oil, until the mixture is silky-smooth and it reaches your desired consistency. If you’d like it to be more of a sauce than a spread, follow that with water or vegetable stock, as needed. Adjust the spice level to taste.
  3. Top with sliced scallions and dip the day away!

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 291mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 5g
© Hannah Kaminsky
Cuisine: Tex-Mex / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)26 Comments

A Very Merry Unbirthday to You!

Birthdays come and birthdays go. Some are occasions to rejoice, some are best forgotten. Ready or not, they happen to the best of us, and we find a way to struggle through, as it sure beats the alternative. For the remaining 364 days a year, we tend to gloss over the fact that we’re still getting older, still surviving to see another morning; why shouldn’t we celebrate that too? Treat yourself to a nice dinner because it’s Monday. Splurge on some fancy olive oil because you answered all your emails. Throw yourself a party because you damn well feel like it. Most importantly of all, eat cake simply because it’s delicious.

Birthday cake is the first thing that came to mind upon cracking open a bottle of baker’s extract, my new favorite secret ingredient. Primarily vanilla but so much more, Rodelle describes it as having notes of chocolate, caramel, cream and oak mingling within the dark emulsion. If you ask me, it’s like vanilla with the dial turned up to 11. Robust and smooth, just a few drops add incredible richness and complexity to any sweet treat, which is why I’ve been reaching for this bottle more often than not. Blend it into pancakes for legitimate cakes made in a pan. Add a splash to a protein drink transform it into a cake batter milkshake. In the case of today’s recipe, mix things up with simple cereal bars, and create an everyday birthday treat.

The much beloved childhood cereal bar morphs into a convincing cookie and cake hybrid with just a few small tweaks. Crunchy, chewy squares of crisp rice are bound together with a simple sticky syrup, bolstered by that extraordinary baker’s extract and just a touch of cake flour to really cement the theme. White chocolate stands in for frosting, keeping these snacks packable, portable, and perfectly suited for whipping up on every unbirthday you please. Speaking of which, don’t you have one coming up soon, too? Maybe you should start planning your next batch right now.

Though technically optional, I would argue that it’s really not a birthday without sprinkles, so err on the side of whimsy and let it rain. If you really insist on being an adult about it, chopped nuts could be an acceptable topping as well… Albeit considerably less fancy-free.

This post was made possible thanks to Rodelle and their sweet contributions.

Yield: Makes 10 – 12 Bars

Birthday Cake Crispy Rice Treats

Birthday Cake Crispy Rice Treats

Crunchy, chewy squares of crisp rice are bound together with a simple sticky syrup, bolstered by that extraordinary baker’s extract and just a touch of cake flour to really cement the theme. White chocolate stands in for frosting, keeping these snacks packable, portable, and perfectly suited for whipping up on every unbirthday you please.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 5 Cups Crispy Brown Rice Cereal
  • 3 Tablespoons Cake Flour
  • 1 Tablespoon Vegan Butter
  • 1/2 Cup Light Agave Nectar
  • 1/2 Cup Granulated Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Rodelle Baker’s Extract
  • 6 Ounces (About 1 Cup) Chopped Vegan White Chocolate
  • 1 – 3 Tablespoons Assorted Sprinkles

Instructions

  1. Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease. Combine the cereal and flour in a large bowl; set aside.
  2. Set a medium saucepan over low heat and begin by melting the butter. Once liquefied, add in the agave, sugar, and salt, stirring as needed until the sugar crystals dissolve. Bring the mixture to a steady boil and then cook for an additional 3 – 5 minutes, until it appears to have thickened slightly. Remove from the heat and quickly stir in the both extracts.
  3. Pour the contents of your saucepan over the dry mix and fold it in carefully but briskly with a wide non-stick spatula, being careful not to crush the cereal.
  4. Transfer the sticky mixture into your prepared pan and gently press it out into an even layer. It’s easiest if you grease the bottom of a flat measuring cup and use that to smooth it down, applying firm downward strokes across the full pan of cereal.
  5. Seal the deal by melting down the white chocolate and pouring it on top. Distribute the sprinkles equally across the top, and let the chocolate cool until set. Slice and celebrate!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 366Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 151mgCarbohydrates: 54gFiber: 0gSugar: 42gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cookies and Bars

Hannah (BitterSweet)9 Comments