Do the Monster Munch

There’s certainly no shortage of sweet treats this time of year. Mountains of glittering, foil-wrapped candies adorn office desks and kitchen counters alike, tempting passersby to indulge at every turn. Though the abundance of goodies excites my sweet tooth, the wide range of offerings all too often prove disappointing to my taste buds; throat-searing sugary centers enrobed in waxy chocolate coatings are more common than not, each morsel putting on a festive facade to mask its flat flavors. Time and again, each new crop of bewitching confections fails to satisfy. Stop the madness, I say! Step away from the shiny packages and seek solace in a far more satisfying popcorn snack experience.

Matcha Munchies Green Tea Popcorn Snack

Popcorn, the crisp, fluffy kernels that boast an impressive serving of fiber in each handful are the savior of peckish healthy eaters everywhere. This workhorse snack provides the perfect blank canvas for a Halloween treat that’s a far lesser evil than those frightful mass-produced candies.

Tinted a monstrous shade of green thanks to the bold addition of green tea powder, each bite of this popcorn snack recipe rings with the complex interplay of sweet and bitter tastes, each in perfect harmony. Crunchy clusters of pumpkin seeds round out the mix with a subtly nutty flavor. Drizzling dark chocolate over the top really gilds the lily, but for an event as flamboyant as Halloween, it seems appropriate to pull out all the stops.

Matcha Munchies Green Tea Popcorn Snack

Though little trick-or-treaters may not appreciate this more mature, sugar-coated delight, that only means there’s more of this delicious popcorn snack to go around for the rest of us. It may appear to yield an intimidating amount of glorious green kernels, but don’t you dream of reducing the recipe. Not even the most sour ghost or ghoul could resist its wicked charm.

Yield: Makes About 7 Cups; 6 – 8 Servings

Matcha Monster Munch

Matcha Monster Munch

Tinted a monstrous shade of green thanks to the bold addition of green tea powder, each bite of this popcorn snack recipe rings with the complex interplay of sweet and bitter tastes, each in perfect harmony. Crunchy clusters of pumpkin seeds round out the mix with a subtly nutty flavor. Drizzling dark chocolate over the top really gilds the lily, but for an event as flamboyant as Halloween, it seems appropriate to pull out all the stops.

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 6 Cups Freshly Popped Popcorn
  • 1 Cup Pepitas
  • 3/4 Cup Granulated Sugar
  • 2 Teaspoons Matcha Powder
  • 1/4 Cup Brown Rice Syrup
  • 1 Tablespoon Vegan Butter or Coconut Oil, Melted
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Vanilla Extract
  • 4 Ounces (About 3/4 Cup Chopped) Bittersweet Chocolate, Melted

Instructions

  1. Preheat your oven to 200 degrees and lightly grease a jelly roll pan or any rimmed baking sheet. Combine the popped corn and pumpkin seeds in a large bowl and set aside.
  2. In medium saucepan with high sides, combine the sugar, matcha, rice syrup, melted butter or coconut oil, and salt. Whisk vigorously to break up any small clumps of matcha before proceeding. They can be tricky to disperse, especially in hot liquids, so don’t be afraid to really beat the mixture up while you have the chance. Set the pan on the stove over medium heat.
  3. Periodically stir as the mixture heats up, until the sugar has dissolved. Once it reaches a full boil, stop stirring and allow it to cook at a lively bubble for 5 minutes. Don’t rush it!
  4. Remove from heat and stir in vanilla. Working quickly but carefully, pour the hot sugar syrup over your bowl of popped corn and gently stir to coat. Transfer the entire thing over to your prepared baking pan, spreading it out into an even a layer as possible, and move it into your oven. Bake, stirring every 15 minutes, for 1 hour.
  5. Let cool completely before drizzling all over with melted chocolate. Allow the chocolate to fully set before breaking the popcorn into large clusters. Store in an airtight container in a cool place for 3 – 4 days, maximum.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 333 Total Fat: 19g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 4mg Sodium: 135mg Carbohydrates: 36g Fiber: 4g Sugar: 23g Protein: 7g
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.
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Scary Good Sweets

’tis time! ’tis time!
Round about the caldron go;
Double, double toil and trouble;
Fire burn, and caldron bubble.

Fear not, dear readers. The bubbling hell broth on my stove on this crisp October evening is not poison, nor calls for such unpleasant inclusions as eye of newt or baboon’s blood. Quite the contrary, the glowing orange brew cooking away on my fire lands distinctly on the opposite end of that spectrum, farm from poison, or similarly tricky “treats.”

Forget the laundry list of obscure magical inclusions. Candy is possible not only with simple everyday ingredients, but wholesome staples that wouldn’t spook the healthiest of goblins- Or their parents.

Pumpkin spice, straight to the point, possesses these gummy morsels with more than a merely haunting flavor. Spirited seasonal sweetness rings true in each chewy bite, casting an impossibly enchanting spell. Quantities may look small, but each batch produces a bountiful harvest of tiny pumpkin pieces, so there should be plenty to appease any hungry apparitions that arrive as the witching hour approaches. That said, they’re so quick and effortless to whip up, it may not be such a bad idea to stock up, before those charming costumed creatures turn into ravenous monsters.

This fearfully addictive snack was inspired and made possible by the devilish Pumpkin Spice Extract by Rodelle.

Pumpkin Spice Gummies

1/2 Cup Pumpkin Puree
1 Cup Apple Juice Concentrate
1 1/2 Tablespoons Agar Powder
1 Teaspoon Pumpkin Spice Extract or Pumpkin Spice Blend

Have four mini pumpkin candy molds at the ready, or a comparable shape. Alternately, you can line an 8 x 8-inch square baking pan with foil and plan to simply cut out gummy squares. Just be sure to lightly grease the foil before proceeding.

Whisk all of the ingredients in a small saucepan until smooth and set over medium heat. Stir gently but consistently; you should start to feel the mixture thicken almost instantly. Continue scraping the bottom and sides of the pan as you stir to prevent sticking or burning, until the mixture is sticky but spoonable. It will be so dense that it doesn’t quite come to a boil, but should bubble up around the edges quite a bit.

Smooth the mixture into your molds as quickly as possible, is the candy sets up very quickly. Let stand at room temperature until fully set; at least 20 – 30 minutes. Pop the pumpkins out of the molds and trim away any excess, if necessary. Store in an air-tight container in the fridge for 5 – 7 days… If they don’t mysteriously disappear first…

Makes About 60 Mini Pumpkin Gummies

Printable Recipe

Save Strummer!

The news landed in my inbox like a bombshell detonating upon impact. Cancer, that most insidious yet omnipresent disease, had struck again, wrapping its sickly fingers around yet another loved one. It’s one of the realities that I fear most, in my heart of hearts, so deeply that even saying the word feels like a punch in the face. I have experienced its destructive wake firsthand, losing someone so kind and compassionate that it seemed like the most perverse twist of fate. Let’s be honest, it still does, and it still stings bitterly. It still reams me out every time I think about it.

Hearing that this horrendous illness has touched another loved one, no rhyme or reason to its cruel selection, is difficult to process. Especially when that person is actually a dog; the smallest dog I’ve ever known or loved. Strummer, the endlessly loving pup cared for by Melisser, has the uncanny ability to connect with everyone she meets. It’s impossible to understand how such a terrible hand could be dealt to this gentle soul.

But cancer is not a death sentence, and I’ll be damned if the whole world isn’t fighting alongside this tiny pup. Small but mighty, she has the heart of a lion, handling treatment with grace thus far. To help pay for medical bills, Melisser has put out a call for assistance, offering up prizes as a thank you for contributing, although I get the sense that the prizes aren’t even a consideration for most donations. Stunningly, the goal of $3,000 was clobbered within 48 hours of opening up the fundraiser, and still the love and support continues to pour in. Any additional funds will be sent to an animal sanctuary, so there’s still a reason for kicking in a few dollars if you can.

Up for offer as one of the raffle prizes will be my Green Goodies. Wholesome dog treats for sharing with your own beloved pup, they’re made with power-packed spinach and green pea flour, among other more humble superfood ingredients.

We’re all rooting for you, Strummer! For those who can’t donate or don’t win these treats, the recipe is as follows. It’s worth the investment in time to share with the pup you love.

Green Goodies (Dog Biscuits)

1/2 Cup Fresh Spinach, Packed
1/3 – 1/2 Cup Water
1/2 Cup Unsweetened Applesauce
1/4 Cup Creamy Peanut Butter or Tahini
2 3/4 Cups Green Pea Flour
2 Tablespoons Whole Flaxseeds, Ground
1 Tablespoon Dried Parsley

Preheat your oven to 350 degrees and line a baking sheet with a piece of parchment paper or a silpat.

Place the spinach and 1/3 cup of water in your blender. Blend on high until thoroughly pureed and as smooth as possible. Add in the applesauce, peanut butter or tahini, and pulse to incorporate.

In a separate bowl, mix together the green pea flour, ground flaxseeds, and parsley. Once all the dry goods are well distributed, pour the wet mixture into the bowl. Use a wide spatula to combine, and switch to mixing with your hands when the dough becomes too thick to stir. The resulting dough should be very stiff, but if you can’t fully incorporate all the dry ingredients, add the remaining water while stirring, one tablespoon at a time.

Sprinkle a generous coating of pea flour over a clean surface and pat out the dough to about 1/2 inch in thickness. Use small cookie cutters (approximately 1 inch wide in any shape you desire) to cut out the biscuits. If the dough is too sticky to manage, dip the cookie cutters in pea flour first, and then reshape the biscuits after removing. Transfer the shapes on your prepared baking sheet, placing them close together as the treats will not spread or rise. Repeat until all the dough has been cut into treats.

Bake for 28 – 32 minutes, until golden brown and dry to the touch. Let cool completely before storing in an air-tight container or sharing with your furry friend.

Makes 3 – 4 Dozen Small Biscuits

Printable Recipe

Sweet Sixteen

Sixteen is typically the year that one bridges the gap from childhood to adulthood, coming of age through the lens of tradition. Though not much really changes, aside from the ability to achieve legal employment, the number symbolizes great expectations for any young pup. But what about an actual pup? Age ain’t nothing but a number, especially now that my old lady clocks in at 77 years old in dog years. She may not be on the path to a promising career at this rate, but she does still have plenty to look forward to, like cake, for starters.

Inspired by the need for softer treats to better suit her particular dental situation, cake-like cookies seemed to fit the bill perfectly. Cookies aren’t quite enough to celebrate such a significant event, though, so I turned to my favorite cookie with an identity crisis: The whoopie pie (or in this case, “woofie” pie.) It’s definitely not a pie, despite the name, and much more like a mini-cake than a sandwich cookie, but semantics aside, they’re hard to resist. Using carob to keep them dog-friendly rather than chocolate, they look just as delicious as their traditional counterparts, but you might want to stick to the classic to suit a human palate. Added sugar is something my baby simply doesn’t need in her diet, so these treats look much sweeter than they actually taste. Additionally, dogs shouldn’t get excessive amounts of salt, so you’ll notice that it’s lacking in this formula as well. Regardless of what it does and doesn’t contain, Isis didn’t care much as she wolfed down her birthday surprise in record time. It may not be as grand as the plated dessert I lavished on her a few years back, but I’d like to believe it was met with equal appreciation.

Woofie Pies

Carob Sandwich Coookies:

1 Cup White Whole Wheat Flour
1/4 Cup Carob Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
3/4 Cup 100% Carrot Juice or No Salt Added Vegetable Stock
1/4 Teaspoon Apple Cider Vinegar
1/4 Cup Canned Pumpkin Puree
2 Tablespoons Olive Oil

Cream Filling:

1 Cup White Potatoes, Peeled, Diced, Boiled, and Mashed*

*Potatoes are safe for dogs to eat, but you must be very careful about their preparation. The potatoes must be thoroughly and completely cooked- Never feed a dog raw potato. Likewise, never use any potatoes that have any green parts, as those are highly toxic to dogs. For a more complete list of foods to avoid when cooking for canines, check here.

Preheat your oven to 375 degrees and line two baking sheets with either parchment paper or silpats.

Carob can be rather clumpy, so be sure to sift it before measuring if necessary. In a medium-sized bowl, whisk together the flour, carob powder, baking powder and soda, distributing the dry goods equally throughout the mixture. In a separate bowl, combine the carrot juice or vegetable stock, vinegar, pumpkin puree, and oil, stirring lightly to break up the pumpkin. Pour the liquid ingredients into the bowl of dry, and mix with a wide spatula just until the batter comes together with few lumps. There’s no need to beat it completely smooth, but make sure that there are no pockets of flour remaining.

Use a small cookie scoop or two spoons to portion out equal, walnut-sized dollops of the batter on your prepared baking sheet, spaced about 1 inch apart. Bake one sheet at a time for 6 – 9 minutes, until the edges are set and a toothpick inserted into the centers pulls out cleanly. Let cool completely on the sheets before filling.

For the cream filling, simply mash the cooked potato until it’s completely smooth and spread about 1 – 2 teaspoons on the flat side of one cookie. Top with a second, and repeat until all the cookies are filled. Store in the refrigerator in an air-tight container for up to a week, or in the freezer for up to 3 months.

Makes 24 Cookies or 12 Filled Woofie Pies

Printable Recipe