Tag: Snacks
Cinnamon Sugar Popcorn
I’ll admit that there are times when I straight-up bribe my kids. Like during potty training when we gave my son chocolate chips every time he went #2 on the potty. (No, the humor of that transaction is not lost on me. And no, we didn’t also give him lemonade for every success with #1…but hey, that’s a slam-dunk idea!) Probably most parents engage in this type of activity, and in our minds, maybe we like to think of it as “positive reinforcement.” Maybe it’s a fine line. My most recent child-bribery–er, positive reinforcement–incident occurred yesterday. My two older children, whether because they’re getting too old for it or out of sheer grumpiness, really do not enjoy going to the child care center at my gym while I work out. It’s an exercise in itself just getting them to go with me. But yesterday afternoon I had the time and opportunity to get to the gym for a class I really, really enjoy and haven’t been to in quite awhile: LifeBarre at Lifetime Fitness. It’s a combination of cardio, ballet, Pilates, and weights–basically a kick-butt full body workout. I knew if I was going to get Mr. Grumpy and Mr. Too-Old-For-It to come without complaint, I needed a plan. And that plan was…….
Cinnamon-Sugar Popcorn.
Well, cinnamon-sugar popcorn and two episodes of Pokemon before we left for the gym. My kids are suckers for this stuff–both the Pokecorn and the Popmon. I mean, the popcorn and the Pokemon. When presented with this negotiation, my boys’ “But-I-don’t-WAAAAANNNA-go-to-the-gym” attitude actually turned into “Wellll-I-guess-we-could-go-to-the-gym,” which is good enough for me. And you know, I could probably be coaxed to do things I don’t want to do with the offer of this popcorn, too. I’ve made a couple of other recipes for cinnamon-sugar popcorn before, and I’m here to tell you this is the one to beat. A drizzling of butter-vanilla mixture over the popped kernels allows them to soak up buttery flavor and moisture before getting the red-carpet treatment of sweet-and-spicy cinnamon-sugar. I don’t often say this of foods, but this snack is genuinely addictive. I keep thinking of occasions for which I can make it again: movie nights, casual potlucks, kids’ playdates…
Try this recipe and I think you’ll see what I mean. What could you bribe–uh, positively enforce–someone to do for a taste?
Cinnamon Sugar Popcorn
(Inspired by Five Heart Home)
Ingredients:
1 bag unflavored microwave popcorn
5 Tbsp. salted butter
1 tsp. vanilla
2 Tbsp. white sugar
1 1/2 tsp. cinnamon
Directions:
- Make popcorn according to package directions. When cool enough to handle, transfer to a large glass bowl.
- In a small saucepan, melt butter over medium-low heat. When butter begins to foam, remove from heat and add vanilla. Stir until combined. Let cool slightly.
- While butter mixture cools, combine sugar and cinnamon.
- Drizzle butter mixture over popcorn and stir to coat. Sprinkle with cinnamon-sugar 1 tablespoon at a time, stirring to coat evenly.
Makes about 12 cups.
Tropsicles: Creamy Tropical Popsicles
Awhile back I saw somewhere that coconut cream can be used to make an all-natural Cool Whip. Various blogs list different ways to do this, some involving refrigerating the cream beforehand, or turning it upside down to get the really thick, gooey part that settles to the bottom, or, I don’t know, standing on your head, turning counterclockwise five times, and chanting “no preservatives.” So when I happened to notice coconut cream on sale at Sprouts recently, I dutifully picked up a jar, telling myself I would try this better-for-you Cool Whip alternative. (Since Cool Whip, delicious as it may be, is made out of some pretty nasty stuff.) Well……after several weeks, I never got around to actually doing it. The coconut cream jar ended up in the to-donate bag I keep in my kitchen. (Which I also haven’t gotten around to actually donating. Sensing a theme here.)
Then yesterday I had a hankering to make popsicles. Scrounging through my fridge and pantry, I realized we had a shortage of acceptable popsicle-making ingredients. BUT WAIT……
WHAT ABOUT THAT COCONUT CREAM?
The food bank’s loss is our family’s gain. (I’m sorry, Matthew’s Crossing.) These tropical popsicles (“tropsicles”) with their mix of banana, mango, and coconut cream turned out to be a dreamy oasis in the middle of a hot summer Saturday. Thanks to the coconut cream, they have a smoother texture than the icy-crunchy kind of popsicle you get with a thinner liquid base. I’d have to call them my favorite homemade popsicles of the summer.
By the way, if you’re wondering what coconut cream actually is, and how it’s different from coconut milk, coconut cream is made by simmering four parts coconut in one part water, whereas coconut milk is made with one part coconut, one part water. Obviously, that accounts for the cream’s thicker, richer consistency. You could probably try coconut milk in this recipe as well, with less creamy results. If you do use coconut cream, though, this recipe only calls for half of a jar, so maybe you’ll end up trying the Cool Whip alternative. And maybe I will, too….eventually.
Tropsicles: Creamy Tropical Popsicles
A Love Letter to Food Original
1 banana
1/2 14-oz. jar coconut cream (shake before opening and eyeball about 1/2)
1 c. frozen mango
1/4 c. honey
1/4 c. Greek yogurt
Mix all ingredients in a blender. Freeze in popsicle molds at least two hours. Run individual molds under warm water for a few seconds to release popsicles. Enjoy!
Makes 2 1/2 c. popsicle mixture. Number of popsicles will vary based on mold size.
Avocado Feta Salsa
Today I have a recipe to share that is near and dear to my heart. (At least, it passes near to my heart on its way down, but I also mean it in the metaphorical sense.) I’ve been making this avocado feta salsa for years and have amassed quite a few memories connected with it: Christmas parties, backyard bash pool parties, and some especially enjoyable midnight snacking. I’ve always thought it was pretty unique and delish and have been asked for the recipe on numerous occasions. The salty feta and crisp red wine vinegar give it an almost Mediterranean flair, but the cilantro and red onion keep it firmly defined as a Mexican flavor overall. But NOW, ladies and gentlemen, in addition to calling it unique and delicious, I can officially call it “award-winning.”
Here’s the story: a few weeks ago, my husband’s company, meltmedia, held a salsa competition. (They do stuff like that. They also throw a legit Halloween party and blast each other in Nerf gun wars during office hours.) The avocado feta salsa seemed like an entry just distinctive enough that it might win. When I arrived at the competition, I saw that they had three categories for salsa entries: “regular,” “hot,” and “unique.” (Coincidentally, the same categories apply for the scoring of the “Miss Mesa, AZ” beauty pageant…badum ching!) I was convinced my entry was a shoo-in for the “unique” competition. The lunch hour wore on, complete with some surprisingly decent catering from El Pollo Loco, and soon it was time to vote. It was an tense few moments, with lots of delicious competition–like a Mexican street corn dip I really want to try making–but when the votes were totaled, YES! Avocado Feta Salsa for the “unique salsa” win!!! And the crowd goes wild!! (Or at least, I went wild in my head.)
As a prize, I even received a $20 Sprouts gift card, which I promptly spent on booze organic produce. But more than my tidy gift card, what I really prize is this recipe’s now-official credibility as an awesome, unique salsa!
The great thing about this recipe is that, like many other salsa and pico de gallo recipes, you can (and should) assemble it by taste. Like more red onion? Add it! Not a fan of garlic? Go easy on it. I’ve written it down the way I like it, with a squeeze of lemon for a bright hint of citrus. Incidentally, I have batch in the fridge right now, awaiting some dinner guests tomorrow. We’ll see if it makes it that long. I feel a midnight snacking urge coming on…
Avocado Feta Salsa
(Adapted from Allrecipes.com)
Ingredients:
4 Roma tomatoes, diced
1/3-1/2 c. red onion, diced, depending on how much you like red onion
1/4 c. cilantro, chopped
2 large cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
lemon juice, to taste
salt, to taste
4 oz. crumbled feta cheese
2 ripe avocados, diced
Directions:
1. In a large bowl, combine tomatoes, red onion, cilantro, and garlic. Stir in olive oil and red wine vinegar and a squeeze of lemon juice. Taste and season with salt to your preference. Chill 2-6 hours to let the flavors blend.
2. Just before serving, gently stir in feta cheese and avocado.
Banana FroYo Pops
Who’s ready for summer?
…..anyone?
When you live in the Phoenix area, you don’t tend to get a lot of enthusiastic responses to this question. Most of us have accepted the fact that by this time of May it already is summer and will continue to be so until about Halloween. So, okay, it’s hot. But, looking on the bright side, there are lots of fun things to enjoy when it’s hot. Like cooling off in the pool, taking in an air-conditioned movie, blasting Beach Boys music, and…um…going somewhere not hot.
Also, eating frozen desserts. Like banana frozen yogurt pops.
If you’re heading into summer with kids at home, these frozen treats are a great way to involve kids in a “cooking” project they can snack on. My three kiddos got a big kick out of decorating their own pops in all manner of creative combinations. Even my son who loves to hate on bananas gobbled his up. (There’s something about loving our own creations.) These do take a little time, of course, since they have two rounds of chilling in the freezer, but what better way to while away a summer afternoon? Pop these in the freezer while you go for a dip, and when you get back, out comes a cold, refreshing, and relatively healthy sweet treat.
Banana FroYo Pops
(Adapted from Babble.com)
Ingredients:
3/4 c. plain Greek yogurt
2 Tbsp. honey
3-4 bananas
Popsicle sticks
Toppings of your choice: sprinkles, coconut, mini chocolate chips, etc.
Directions:
1. In a wide, shallow bowl or a tall Mason jar, mix yogurt and honey.
2. Peel bananas and cut in half. Insert a popsicle stick into the cut side of each banana half.
3. Dip bananas into yogurt mixture to cover on all sides, rotating or using a rubber spatula to ensure even coating. Place on a waxed paper-lined baking sheet and freeze for 1 hour.
4. Meanwhile, pour toppings into shallow bowls. Remove bananas from freezer and roll in toppings to coat on all sides. Return to baking sheet and freeze for another 1 hour.
5. Serve immediately or store in the freezer in Ziploc bags.
Makes 6-8 banana pops.
Vegan Peanut Butter Energy Bars
This year, my noble, brave husband and 7-year-old son both decided to give up sweets for Lent. I’m not sure which of us is having the harder time with it, them or me. As a dessert-making addict, it’s been awfully difficult for me to have two members of my family not eating the sweet treats I make. For me, dessert making is like the sixth Love Language. Not to mention the fact that with two fifths of our family not eating it, there’s way too much to go around when I do make some. So since the Lenten season began I’ve been trying to only make desserts that can be frozen, so that I don’t eat entire layer cakes or pans of seven-layer bars all by myself. (A very real possibility.)
Both my husband and son really have displayed amazing resolve in this Lenten fast, but last week my husband made a request. Could I make something “sweet-but-not-sweet”? I had to pick his brain a bit to figure out what this meant. What tastes sweet but doesn’t qualify as a sweet? He wasn’t really sure. He just knew he wanted something to curb the craving for sweetness without “cheating.” It set me on a mission to make the perfect non-treat treat. It actually kind of felt like one of those cooking show challenges. (“You have 30 seconds to make a dessert out of one tablespoon of barbecue sauce, three handfuls of popcorn, and a Fruit by the Foot–GO!”) In the end, I think I succeeded. I’d like to imagine the celebrity chef judge (can it be Curtis Stone? Let’s just say it’s Curtis Stone) proclaiming my creation the winner of the sweet-but-not-sweet challenge: these vegan peanut butter energy bars.
I tend to assume that when I see the word “vegan” in front of a recipe (especially a baked goods recipe) that it’s not worth my time. What good is baking without butter, eggs, or milk? I’m happy to say these bars prove me wrong. They are genuinely moist, tasty, and addictingly snackable. With mashed banana, whole wheat flour, oats, and just 1/3 cup of brown sugar, I think you could even get away with calling them healthy. I may have made them for my husband, but I ate at least as many as he did.
If you, too, are looking for a little something to stave off your sweet tooth without breaking the sweetness bank, look no further than these bars!
Vegan Peanut Butter Energy Bars
(Adapted from Sally’s Baking Addiction)
Ingredients:
1/3 c. brown sugar
1/2 c. creamy peanut butter
1/2 c. mashed ripe banana (about 1 small banana)
2 tsp. vanilla extract
1 c. whole wheat flour
1 c. old-fashioned rolled oats
1 tsp. baking soda
1/4 tsp. salt
Scant 1/3 c. almond milk (or 2% milk)
Optional mix-ins: 1/2 c. raisins or chocolate chips (vegan if you want to keep it vegan)
Directions:
1. Preheat oven to 350 degrees. Grease an 8 x 8 inch baking dish or line with parchment paper.
2. In a large bowl, mix brown sugar and peanut butter with an electric mixer until light and fluffy. Add mashed banana and vanilla extract, mixing well until smooth.
3. With the mixer on medium speed, add whole wheat flour, oats, baking soda, and salt. Mix until almost combined, with a few floury streaks. Slowly add almond milk until the dough comes together completely. Fold in mix-ins, if using. Spread into prepared pan.
4. Bake 20-23 minutes. Let cool completely before slicing into bars. Store in an airtight container in the refrigerator for up to one week.
Makes about 12 bars.
