Category: Snacks -n- Treats

Claude’s Pumpkin Custard

I asked Claude.ai for a pumpkin custard recipe that did not use heavy cream and that was easy to make. This was the result. Very good!

Here’s a straightforward pumpkin custard recipe:

Pumpkin Custard
Ingredients:

  • 1 cup ± pumpkin puree (canned or fresh)
  • 1 apple (my addition)
  • 3 large eggs
  • 1½ cups whole milk
  • ½ cup granulated sugar
  • ½ cup brown sugar (my addition)
  • 1 TBL corn starch (my addition)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. In a large bowl or food processor, blend together the apple, the pumpkin puree and the eggs until smooth.
  3. Add the milk, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until completely combined.
  4. Pour the mixture into 6 individual ramekins or custard cups, or into one 1½-quart baking dish.
  5. Place the ramekins in a larger baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins (this is a water bath).
  6. Bake for 40-45 minutes for individual custards (or 50-60 minutes for one large dish) until the centers are just set but still slightly jiggly.
  7. Remove from the water bath and let cool. Refrigerate for at least 2 hours before serving.

The custard will firm up as it cools. Enjoy!

Mrs. Fields Chocolate Chip Cookies

Mrs. Fields Chocolate Chip Cookies

 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup salted butter cold and small cubed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips plus more for garnish

Instructions

  • Prepare two baking sheets by lining them with parchment paper, then set them aside.
  • In a bowl, combine the flour, baking soda, and salt. Set this aside.
  • In the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, add the brown sugar, white sugar, and cubed butter. Mix until the ingredients are just combined (it should be almost like a sandy consistency with lumps).
  • Next, add the eggs and vanilla extract to the mixture, and mix until everything is well combined.
  • Add the flour mixture to the bowl and mix until there are no streaks of flour remaining. Mix on low or else the flour will fly everywhere. Be careful not to overmix, and remember to scrape the sides of the bowl if needed.
  • Gently stir in the chocolate chips until they are evenly distributed throughout the dough.
  • Take about ¼ cup portions of the dough (I use a spring loaded cookie scoop to help with this) and roll them between your hands to form balls. Place the dough balls about 3 inches apart on the prepared baking sheets. Note: if you don’t have enough room in your refrigerator for a couple of sheet trays, just put all the cookie dough balls on one baking sheet and then once they’ve chilled, distribute them evenly on your other prepared baking sheets.
  • Put the cookie dough balls into the refrigerator and let them chill for 30 minutes. While the dough is chilling, preheat the oven to 300°F.
  • Once the dough has chilled, take the sheet trays out of the refrigerator and bake for 22-25 minutes until the cookies are puffed and the edges start to turn golden brown.
  • As soon as the cookies are done baking, transfer them from the sheet trays to the countertop. You can use the parchment paper to help slide them off the tray.
  • This next step is optional. If you want to really “fancy up” your cookies (as shown in the pictures) you can press additional chocolate chips on top of each one while they are still warm.
  • Allow the cookies to cool slightly before serving.
  • Serve slightly warm but let them cool completely before storing.

Angie’s Almond Joy Cookies

 
Ingredients
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups chocolate chips
  • 2 cups sweetened coconut
  • 2 cups chopped almonds
Directions
  1. Pre-heat oven to 375°F
  2. Lightly grease cookie sheets.
  3. Combine dry ingredients, set aside.
  4. In a large bowl, cream the butter, vanilla, and sugars together.
  5. Beat in the eggs, one at a time.
  6. Stir in the dry ingredients until well mixed
    • then stir in the chocolate chips, coconut and almonds.
  7. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
  8. Bake for 8 to 10 minutes.
  9. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chickpea Snack from Scratch

See also Chickpea Snack from Canned Garbanzos

 

Recipe One

Roasted chickpeas from dried

I often use canned chickpeas in this recipe because that’s what I buy more of, but if you have a bag of dry chickpeas and you’re wondering if you can make this chickpeas recipe from dried chickpeas, yes you can! In fact, baked chickpeas from dried can be even more crunchy! You do not have to cook the dried chickpeas before you roast them. Here is how:

  • When making this recipe from dried beans, start by soaking the chickpeas in plenty of water for about 24 hours. They will expand and at least double in size, which is what you want.
  • Before you roast them, be sure to dry the chickpeas very well.
  • Bake the chickpeas on a large sheet pan at 400 degrees F until they are nice and crispy (about 20 to 35 minutes).
  • Season with your favorite spices just as they come out of the oven.

 

Why are my roasted chickpeas not crunchy?

Here are a few tips to make sure your chickpeas are as crispy as possible:

  • Make sure they are perfectly dry before roasting them. Whether you’re using canned chickpeas or if you’ve soaked some dried chickpeas to make this recipe, dry them up as well as you could.
  • Want to go the extra mile? Peel the chickpeas (garbanzo beans.) I’m lazy, and I don’t peel my chickpeas. But, because the skins of the chickpeas can hold some moisture underneath them, it’s not a bad idea to peel them off and dry them some more with a paper towel
  • Do not skimp on the olive oil. I use about 3 tablespoon quality extra virgin olive oil (Private Reserve Greek EVOO.) I may even use more if I don’t feel that the chickpeas are well-coated with the oil. You can use less if you like, but your chickpeas will not be as crispy.
  • Use a high-heated oven anywhere from 400 degrees F to 450 degrees F. Ovens do vary, so you are the best judge of that for your oven.
  • Do not use parchment paper on your sheet pan. For me, the heated surface of the sheet pan will do a much better job to crisp up the chickpeas. And in fact, if you want to go the extra mile, go ahead and heat the sheet pan in the oven before adding your chickpeas (but be careful not to burn your hands working with the hot sheet pan).
  • Roast the chickpeas long enough, and do not pull them out of the oven until they are golden brown and crispy to your liking. This can be anywhere from 20 to 35 minutes, depending on your oven.
  • Shake the pan and toss the chickpeas every 10 minutes so that all sides of the chickpeas have a chance to be touching the heated surface.
  • Let the crispy baked chickpeas fully cool before storing. A glass jar is the best to use for storage, keep the lid somewhat lose will allow the chickpeas to breathe and keep them crispy for longer.
  • And finally, chickpeas will lose their crisp after a couple of days, you can re-crisp them by simply sticking them in the oven for 2 to 3 minutes or so as needed.

Recipe Two

To go with cocktail hour, or just for fun, we’ve adapted a classic Italian snack. I think this is a smart way to start a meal.

  1. In a small bowl, combine the garlic powder, oregano, Stardust, and salt and pepper. Heat the olive oil in a small skillet over medium­high heat. Add the chickpeas and spice mix and cook, shaking the pan occasionally, about 7 minutes. Keep cooking until most of the moisture is gone. They won’t be crispy fried, more like very small russet potatoes when cooked. Drain the chickpeas on a paper towel.
  2. Taste and adjust the seasonings. Serve at room temperature.

Recipe Three

Ingredients

  • 31 ounces chickpeas organic, cooked or canned without salt
  • 2 tbsp olive oil (extra virgin)
  • 1 tsp garam masala
  • 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves (dried, ground)
  • 1/4 tsp ginger (dried)

Instructions

  • Preheat oven to 300F/150C/gas mark 2.
  • Wrap chickpeas in a towel; lightly roll to loosen skins.
  • Whisk the oil with the spices together in a large bowl. Add the chickpeas and stir well to combine.
  • Arrange on a baking sheet covered in parchment paper.
  • Bake for 1 hour to 1 hour and 40 minutes, stirring every 20 minutes. Taste after one hour; they might be done at that point.
 

Notes

Per serving:

  • 212 calories
  • 6 g fat
  • 0 g cholesterol
  • 410 mg sodium (12 mg sodium with salt omitted, no-salt added beans)
  • 321 mg potassium
  • 31 g carbohydrate
  • 8 g fiber
  • 5 g sugars
  • 10 g protein
  • 5 Weight Watchers Points Plus

Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.

Recipe Four

This roasted garbanzo bean snack is a delicious, healthy alternative to chips and crackers. Feel free to use your own choice of favorite spices and herbs. This recipe makes about 4 servings.

Ingredients
  • 2 cups of dry garbanzo beans
  • 3 Tbsp of vegetable oil
  • 1/2 Tsp ground black pepper
  • 1 Tsp cayenne pepper
  • 1/2 Tsp cinnamon
  • 1 Tsp dry cilantro herb
Method
  1. Soak 2 cups of dry garbanzo beans for 12 hours, drain the soak water away.
  2. In a saucepan with fresh water, boil the beans for an hour or until they are tender. Drain the water away so the beans are quite dry.
  3. Preheat oven to 450 degrees.
  4. Put the beans and other ingredients in a bowl and toss to coat.
  5. Tip the beans into a large dish (9”x13” is ideal) so they are in one layer.
  6. Bake them in the oven for about 30 minutes until they are crisp and crunchy.
  7. Serve immediately.

Phoenix Tortoises

aka Chocolate Covered Pralines

  1.  Combine
    • 1 C sugar
    • 1 C brown sugar
    • 4 TBL butter
    • 1/4 tsp baking powder
    • 3/4 C evap milk
  2. Heat mixture until 235-240 º  (soft ball stage)
  3. Remove from heat and add
    • 2 C toasted pecans (lightly crushed)
    • 1/2 tsp kosher salt
    • 1 tsp vanilla extract
  4. Stir continually – gets a bit harder to stir
  5. Once it can be dropped onto a baking sheet lined with parchment paper with a small ice cream scooper, put them out
  6. While those cool, melt 2 C chocolate in a double boiler
  7. Either dip the hardened pralines into the chocolate, or drizzle chocolate over top.
  8. Let cool completely

 

Cookies from Box Mix

Cake and Pancake mixes are simply flour, baking soda, salt and sometimes dried milk.  Making cookies from a box mix is easy, if you can measure ingredients, you can bake cookies from box mix. You can use any kind of pancake mix or cake mix you have on hand and one of your favorite cookie recipes.

  • 3/4 C box mix – Bistro sells Aunt Jemima Pancake Mix
  • 3 TBL butter, slightly softened
  • 1/4 C brown sugar – packed (or ¼ C granulated white sugar and 2 tsp molasses)
  • 1 medium egg
  • 1/2 teaspoon vanilla extract
  • scant salt
  • OPTIONAL INGREDIENTS
    • ¼ C chunky peanut butter
    • ¼ C raisins or Craisins
    • ¼ C semi-sweet chocolate chips, chilled
    • ¼ C walnuts, chopped
  1. Mix together sugar, salt, butter, vanilla and egg
  2. Add optional ingredients (chocolate, nuts, etc)
  3. Stir in dry pancake mix with a spoon just until combined
    NOTE: Batter should be thick
  4. Cover and put into the refrigerator for 20 minutes
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Cut dough into 4, 6 or 8 pieces, depending on how big you want your cookies.
  7. Form into balls with your hands
  8. Put 3 TBL CinnaSugar in a bowl
    (1/2 C each granulated sugar and cinnamon – scant nutmeg)
  9. Roll dough balls in CinnaSugar to cover.
  10. Place cinnamon covered balls 4 inches apart on an ungreased baking sheet
  11. Optional:  Sprinkle with Maldon salt
  12. Press down only slightly
  13. Bake 10-12 minutes or until set.
  14. Remove hot cookies immediately from cookie sheet to cooling rack with spatula.
  15. Cool for at least 2 minutes before removing from baking tray, then enjoy.

Here is a combination as suggested by Arizona Your Life A-Z

  • 1 box 16 oz cake mix
    (or 15 oz mix plus 1/4 C flour or Bisquick for each ounce under 16)
  • 1/2 C Vegetable Oil
  • 2 Eggs
  • Plus sprinkles, chocolate chips, nuts, etc
  • 350º for 8-10 minutes

Falafel

INGREDIENTS

  • 1 can chickpeas – drained and rinsed
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • 2 cloves garlic
  • 2 TBL parsley
  • 4 chopped scallions or chives
  • 1 tsp EVOO
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp salt
  1. Blend all together, then shape into small egg shaped ovals
  2. Fry in 2 C peanut oil at 350º for about 5-7 minutes each
  3. Do not overcrowd pan – about 5 at a time
  4. Spread on a paper towel and sprinkle with salt
  5. Cool before eating

 

Fruit Jerky

– aka – Fruit Leather

  • 1 pint (2 C) of any fresh fruit – peaches, bananas, blueberries, strawberries, raspberries, cherries, etc.
  • Zest and juice from one lemon
  • 1/2 C honey or pure maple syrup
  • 1 tsp dried mint

STEP BY STEP

  1. Puree all in a blender
  2. Spread out on oil-sprayed parchment paper
  3. Bake 5-6 hours @ 175º
  4. Cut apart into strips while still warm

 

 

Caramel Corn

  • 1 Bag of Act II Butter Microwave Popcorn (or equivalent)
  • 1/4 C butter
  • 1/2 C brown sugar
  • 2 TBL corn syrup (or dark Karo syrup)
  • 1/4 tsp salt
  • scant baking soda
  • scant tsp tip vanilla extract
  1. Preheat oven to 250º
  2. Place popcorn in a large bowl
  3. In a sauce pan melt the butter
  4. Stir in brown sugar, corn syrup and salt
  5. Bring to a boil and stir for 4 minutes (CAUTION:  HOT)
    ALT: Heat until temperature is 238 – 240º (Soft ball stage)
  6. Remove from heat and stir in baking soda and vanilla
  7. Pour in a thin stream stirring continually to coat
  8. Place in oven for 45 minutes – stirring every 15 minutes
  9. Remove from oven, let cool, then break into pieces
    OR pour into small ramekins to make popcorn balls

Cookies – COLLECTION INDEX

Cookie Information – Search on COOKIE

Cookies for One or Two

Misc Cookies

Chocolate and Chocolate Chip

Sugar Cookies

Peanut Butter Cookies

Molasses Cookies

Oatmeal Cookies

Rainbow Ice Pops

RED

  • Blend frozen strawberries, raspberries and banana
  • Add yogurt and a splash of water

YELLOW

  • Blend frozen mangos and banana
  • Add orange segments and yogurt

GREEN

  • Blend spinach with frozen banana
  • Add yogurt and a splash of honey

BLUE

  • Blend frozen blueberries, pineapple and banana
  • Add yogurt and a splash of water

VIOLET

  • Blend frozen raspberries and banana
  • Add yogurt and some beet juice

Freeze in Otter Pop tubes or Popsicle forms

Optionally, for more vibrant colors you can add a drop or two of food coloring

Peanut Butter Ice Cream Blondies

  • TOPPING
    • 1/4 C Melted peanut butter
    • 3 TBL Butter
    • 1/4 C Brown sugar
  • MELT TOGETHER AND SET ASIDE
    • 3/4 C softened butter
    • 1/2 tsp baking powder
    • 1/2 C Brown sugar
    • 1 tsp cinnamon
    • 1 tsp kosher salt
    • 3 large Eggs
  • – WHISK
    • 1/2 C Crunchy Peanut Butter
    • 2 tsp Vanilla
    • 1/2 Peanuts (crushed)
    • 1 1/2 C Flour
    • 3/4 C white granulated sugar
  • – MIX ALL TOGETHER
    • – Pour into two baking dishes lined with parchment paper
    • – Spread it out so it is fairly even on top
    • – Top each with half your topping – using it all up
  1. Bake at 350º for 25 minutes
  2. Let cool 10 minutes
  3. Turn out of pan
  4. Let cool completely
  5. Spread one cake with (cheap) softened ice cream
  6. Spread “Topping” over the ice cream
  7. Invert the second cake, and add as the lid,
    putting the rough side down, and the smooth side up
  8. Put into freezer for 4 hours
  9. Cut into squares

Three Christmas Treats

from Chef Chris Nicosia from Sassi Restaurant

Nutella No-egg Dessert

INGREDIENTS

  • 250 gm whole milk
  • 250 gm Nutella
  • 250 gm cream (heat to scald)
  • 1 TBL gelatin

STEP BY STEP

  1. Mix milk and Nutella
  2. Heat cream in separate pot
  3. Add gelatin to cream and mix
  4. Pour cream into Nutella mixture blending as you pour
  5. Pour into glasses and let it set overnight uncovered
  6. Once cooled, you can cover it

Amaretti Cookie

  • 8 oz Almond Paste – Dried (in a can)
  • 1 C Sugar
  • Incorporate in Kitchen Aid
  • 2 egg whites
  • Blend till smooth
  • Put into piping bag
  • Lightly greased pan with wax paper
  • Put buckeye sized dollops
  • 375º for 8-10 minutes
  • Cook till they start to brown

Spinchi – Ricotta Fritters

  • 1 LB ricotta
  • 4 eggs
  • Mix above
  • 1/4 C sugar
  • Cake flour
  • Baking powder
  • AP flour
  • Vanilla
  • stir
  • Put little drops into 365º oil

Get amounts from YourLifeAZ

Make your own Date Bars

Step by Step

  1. Grease bottom of baking pan with butter
Filling
  1. Chop 3 C dates and add 1 C * simple syrup.
  2. Cook, stirring frequently, until thickened – about 10 minutes
* Simple Syrup
  • 1 C water plus 1 C sugar
  • Bring to low heat and stir to dissolve

Bottom and Top Layers

  1. Pulse together 1 C packed brown sugar, 1 C cold butter, 2 C AP flour, 1 C raw oats, 1/2 tsp baking soda and 1/2 tsp salt

Assembly and Baking

  • Press 1/2 of the flour mixture into the bottom of the pan
  • Spread your filling over the mixture
  • Top with the other half of the flour mixture, lightly pressing to make even
  • Bake at 350° for 25-35 minutes or until browned.
  • Cool on a wire rack at least 5 minutes
  • Cut into bars while still warm

Heath Bars – Copy Cat Recipe

Ingredients

  • 3/4 C sliced or lightly crushed almonds
  • 1 pound Vermont or Irish butter (higher fat content)
  • 2 1/2 C granulated sugar
  • 1/2 tsp coarse sea salt
  • 1/4 C dark Karo syrup
  • 1/3 C water
  • 2 bags semi-sweet chocolate chips
  • 1/2 C Canola oil

Step by Step

  1. Preheat oven to 350ºF.
  2. Spread almonds onto a baking sheet and toast until lightly browned (10-12 minutes)
  3. Remove almonds, cool and LIGHTLY chop in a food processor – set aside.
  4. Spray a cookie sheet with cooking spray
  5. Line cookie sheet with foil and press until smoothed
  6. Spray the foil and set aside
  7. In a large saucepan over low heat, melt the butter
  8. Add the sugar, salt, corn syrup and water
  9. Increase temperature to medium and bring the mixture to a boil WITHOUT STIRRING
  10. Monitor temperature until soft crack stage – 280ºF PLUS OR MINUS ONLY ONE DEGREE
    This can take quite a long time – be patient
  11. Monitor temperature with a full immersion thermometer.  DO NOT use an infrared in this case, cause you need internal temperature.
  12. Using a pastry brush, keep the side of the pot brushed clean to avoid crystallization
  13. When the mixture reaches 280ºF pour into the prepared baking sheet and let cool about 10 minutes
  14. Cut it into bars and let cool another 10 minutes
  15. Use a paper towel to dab off excess grease
  16. Using a double boiler, melt the chocolate chips over medium heat.
  17. Stir in the Canola oil
  18. Using a fork, tongs or chopsticks, dip each bar into the chocolate
  19. Let excess chocolate drip off.
  20. Place on a baking sheet lined with waxed paper for cooling
  21. Repeat with the rest of the bars.
  22. Refrigerate an hour, then wrap in clean waxed paper.

Granola Snacks

Healthy Granola Snack and Granola Bars

Granola Snack

This recipe was created by Grandpa, as he sampled Granola sold by Sarah Bea.  To buy directly from her, visit her website BY CLICKING HERE.

  • 1/2 C ready-to-eat almonds – * Pulse
  • 1/2 C ready-to-eat cashews – * Pulse
  • 1/4 C ready-to-eat walnuts – * Pulse
  • 1/4 C ready-to-eat coconut flakes
  • 1/4 C ready-to-eat sunflower seeds
  • 1/2 C ready-to-eat pistachios – * Pulse
  • 1/2 C raw oats – * Pulse
  • 1/2 C dried cranberries – * Pulse
  • 1/4 C chocolate chips – * Pulse
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 1/2 C honey
  • 1/2 C sugar

* Pulse – This means to put them in a food processor and just pulse once or twice to break them from big chunks into smaller pieces

  1. Heat 1/2 C honey and 1/2 C sugar in a small pan
  2. When temperature reaches 255º mix all of the nut ingredients and 3 TBL butter into the sugar and spread it out on a pan to cool
  3. When it has cooled, you can crack it apart for easy eating

Alternately, mix all together, put on pan and bake at 300º for 20-25 minutes.  Let cool, then break apart.

Granola Bars

Here is a way to create a healthy Granola Bar.  Feel free to add and subtract ingredients according to your taste.

  • 1 C brown sugar
  • 1 C peanut butter
  • 1/3 C butter
  • 12 oz silken tofu
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/2 apple juice
    – MELT ABOVE INGREDIENTS ONLY IN A PAN
  • 2 C regular (raw) rolled oats
  • 1/2 C sliced peanuts
  • 1/2 C sliced pecans
  • 1/2 C sliced cashews
  • 1/4 C sliced pistachios
  • 1/4 C slivered almonds
  • 1/4 C sunflower seeds
  • 1/4 C pumpkin seeds
  • 1/4 C coconut
  • 1/2 C golden raisins
  • 1/4 C dried cranberries or blueberries
  • 1/4 C dried cherries or apricots
  • 1/4 C chocolate chips and/or butterscotch chips
  • 1/2 C Protein Powder
  • 1 tsp coarse sea salt
  • 2 TBL wheat flour
  • 2 TBL wheat germ
  • 1 can sweetened concensed milk
  • 1 tsp vanilla
  • optional: almond extract
    MIX TOGETHER
  • Top with 1 whole package graham crackers and press down
  1. Melt first ingredients over a low heat
  2. Meanwhile, butter a 9×12 pan and line with parchment paper
  3. Combine dry ingredients in a bowl
  4. Mix well
  5. Pour melted mixture over dry ingredients and mix well
  6. Press into your baking pan
  7. Press down with dampened spatula or your hands
  8. Top with graham crackers and press to flatten
  9. Bake at 350º for 30-35 minutes
  10. Let cool 20 minutes then cut into bars before completely cooled
  11. Turn out and cut with a pizza cutter
  12. Wrap each individually in squares of waxed paper
  13. Freeze and store for up to 3 months :: in the fridge for up to 2 weeks
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