Category Archives: After School Snacks

November 1, 2010 · 1:53 pm

Leftover Halloween Candy Cookies

These cookies are so much fun! The best part is you can mix and match any way you want…so you might have an M&M and Milky Way cookie or just keep it simple and stick to Snickers or put three or four different kinds of candies in one cookie.

Ingredients:
8 tablespoons unsalted butter softened
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup semi-sweet chocolate chunks/chips
Halloween Candy (e.g. M&M’s, Rolos, Snickers, etc.)

Instructions:
Preheat oven to 350 degrees F.

Beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Beat in baking soda and salt. Add flour and stir until it is mixed in.

Stir chocolate chunks/chips into the dough.

Scoop 1/4 cups of dough onto cookie sheet and flatten slightly into mounds. Leave about 3 inches between cookies because they will spread as they bake. Press candy (decoratively) into cookie mounds. Mix and match it any way you would like.

Bake 14-16 minutes or until cookies are almost set. Do not overbake; centers should be slightly soft. Cool on baking sheet for about 7 minutes before transferring to a cooling rack.

Makes about 12 cookies.

Did I change anything? Yes, I reduced the amount of chocolate chips…I figured there’s enough chocolate in the candy, but then I actually tasted the cookies and realized I should have put the whole cup in. Live and learn. 🙂

What does the family think? They are all at work and school right now, but I don’t think they are going to object to fresh, warm, whimsical cookies…although the kids might be a little ticked that I got into their candy. Oh well! 🙂

from Coffeehouse Cookies

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October 27, 2010 · 1:43 pm

Sunshine Cupcakes

I used to make a version of these a lot when the boys were little for birthday parties, preschool birthday celebrations, etc. I haven’t made them in forever, but I know they’d still like them. It’s a cupcake…what’s not to like?

Ingredients:
1 package of yellow cake mix
1 tablespoon of orange zest
1 cup of orange juice
1/2 cup of canola oil
1 teaspoon of vanilla extract
4 large eggs

Directions:
In a large bowl, combine the cake mix and orange zest. Whisk to combine.

Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.

Fill cupcake papers about 1/2 to 2/3 full. Bake at 350F until golden in color and a toothpick test comes out clean, about 22-25 minutes.

Did I change anything? The only thing missing from these cupcakes is the frosting. I never put frosting on them when I was taking them up to preschool…the preschool teachers REALLY appreciate that. They are good just the way they are.

Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

from Family Fun magazine

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October 25, 2010 · 8:28 pm

Pumpkin Chocolate Chip Granola Bars

We go through granola bars like crazy around here, so I thought I would give these seasonal treats a try.

Ingredients:
3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips

Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.

In a large bowl, whisk oats, spices, and salt together. Set aside.

In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.

Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don’t want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.

Using a sharp knife, cut into bars. Remove from pan and let cool completely.

Makes 10-12 granola bars

*Note-You can double the recipe and bake in a 9 by 13 pan.

What did the family think? I will let you know as soon as they cool.

from twopeasintheirpod.com

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October 21, 2010 · 11:36 pm

Blueberry Lemon Cream Cheese Muffins

Yesterday I was craving a blueberry muffin. I started searching for a blueberry and sour cream muffin recipe, but then stumbled upon this one.

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1 large egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

Cream cheese filling:

3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar

Instructions:
Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.

In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.

In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.

In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.

Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.

In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling.

Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

Makes 9 regular size muffins

Did I change anything? The recipe called for sprinkling turbinado sugar on top of each muffin. I left it out just to reduce our sugar intake a little.

What did the family think? I am the only one who has had one so far since everyone else is asleep, but I will tell you they are fantastic. I love the cream cheese in the middle, but if for some weird reason you don’t like cream cheese, I think they would be good without the cream cheese as well.

from twopeasandtheirpod.com

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October 15, 2010 · 2:39 pm

Pumpkin Nutella Bread

Yes, it’s as good as it sounds AND it makes two loaves…one for now and one for later. 🙂

Thank you to Erin for pointing me in the direction of this recipe.

Ingredients:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon hazelnut extract
8 tablespoons Nutella (4 tablespoons per loaf)

Instructions:
Preheat the oven to 350 degrees F.

Spray 2 loaf pans with cooking spray. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

Slowly stir in the flour mixture. Mix until ingredients are combined.

Pour the batter into the loaf pans, making sure batter is evenly divided. Drop 4 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 60 minutes or until a toothpick comes out clean.

Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

Did I change anything? I didn’t have any hazelnut extract so I left that out.

What did the family think? They haven’t had any yet because they are all at work and school. I did have some though and it is YUMMY!

from twopeasandtheirpod.com

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October 10, 2010 · 9:17 pm

Pumpkin Chocolate Chip Cookies

I got this great recipe from my friend and former neighborhood pal, Valerie.

Ingredients:
2 1/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 cup butter, softened
1 cup sugar
1 16 oz can of pumpkin
2 eggs
1 tsp. vanilla
2 cups chocolate chips (or chunks – my kids love when I have those)

Instructions:
In small bowl, combine flour, baking soda, baking powder, all spices, and salt; set aside.

In large mixer bowl, beat butter and sugar till creamy. Add pumpkin and eggs and vanilla.
Gradually add flour mixture.
Stir in chocolate chips.

Drop by spoonfuls on greased cookie sheet.

Bake at 375 for 15-18 minutes until edges are lightly browned.

Let sit 5 minutes – if you can!

Enjoy!

recipe from Valerie

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October 4, 2010 · 2:20 pm

Zucchini Bread

Our oldest has been asking me for quite some time to make some zucchini bread, so I figured I had put it off long enough.

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil OR 1 cup applesauce (for lower fat content)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Instructions:
Preheat oven to 325 degrees.

Grease and flour two 8 x 4 inch pans.

Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil/applesauce, vanilla, and sugar together in a large bowl. Add the dry ingredients to the creamed mixture, and beat well.

Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Did I change anything? I didn’t add the nuts because I know our family likes it better without. Also, I used the applesauce instead of the oil, but I think the texture of the bread is better when you use the oil.

What did the family think? They love zucchini bread and it’s great for breakfast, snacks and dessert. Also, since this makes two loaves…this bread freezes really well.

from allrecipes.com

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October 2, 2010 · 8:11 am

Brownies Not From a Box

I got this recipe from my good friend, Janelle. They are as good as she said they were and they are easy. You don’t have to get a bunch of dishes dirty to make them and you probably already have everything you need to make these…I love it when that happens.

Ingredients:

2 sticks butter
3/4 c. cocoa powder
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp vanilla
1 c. flour

Directions:
Preheat oven to 350 degrees.

In a large microwave safe bowl, melt butter in the microwave for about 1 minute. Add cocoa powder, stir and continue to microwave until butter is melted. Add both sugars to the butter/cocoa mixture. Stir. Add eggs and vanilla. Stir. Lastly add flour. Stir. Put in a greased “one size smaller than a 9×13″ pan. Bake at 350 for 25-30 minutes. Try not to eat them all at once.

What did the family think? My oldest had a friend over after school and both of them gave these brownies two thumbs up. Then my hubby had some and while he was walking around the kitchen eating them, he was singing about how good they are.

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October 1, 2010 · 12:43 pm

Sweet Potato Fries

You can either buy whole sweet potatoes for this, or cheat and save yourself some prep time and use
pre-cut sweet potatoes.

Ingredients:
12 oz. of Pre-cut sweet potatoes or 3-4 sweet potatoes
Olive oil
Salt
Pepper

Instructions:
If you are using whole potatoes, peel and cut them into 1/2 inch to 3/4 inch thick sticks. If any of the “sticks” are pointy at the end, chop the pointy part off as it will cook too quickly and burn. You want them all to be uniform in thickness. If you are using pre-cut potatoes, skip this step and move on to the next step.

Next, evenly coat the sweet potatoes with olive oil by placing potatoes in a bowl and drizzling olive oil over them. Toss to coat.

Sprinkle with salt and pepper. Toss again.

Spread them out evenly on a baking sheet.

Bake for 20 minutes. Turn potatoes over and cook for another 10 minutes or until crispy and browned. Enjoy!

What did the family think? Hubby and I could have eaten about six more servings of these. My kids don’t know a good thing when they taste it. They ate them, but they certainly didn’t like them. Weirdos. 🙂

adapted from Trader Joe’s recipe

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September 27, 2010 · 11:43 am

Oatmeal Raisin Cookie Muffins

Yes, they are as good as they sound and since it’s a muffin you don’t have to feel guilty about eating it like you might if it was a cookie.:)

Ingredients:
1/2 cup unsalted butter
1 1/2 cups whole wheat pastry flour
2 t. baking powder
1 t. baking soda
3/4 t. salt
1 1/2 t. ground cinnamon
1 cup rolled oats
2 eggs, at room temperature
3/4 cup buttermilk, at room temperature
1 cup packed brown sugar
1 1/2 t. vanilla
1/2 cup raisins
1/2 cup chopped walnuts (optional)

Instructions:
Preheat oven to 375 degrees. Grease a 12-cup muffin tin or line with paper cups.

Melt butter in a small saucepan over medium heat. Allow the butter to melt completely and then cook – the butter will foam and start to crackle. Continue cooking, keeping a close eye on the pan, until the crackling subsides and little brown bits appear in the bottom of the pan when you swirl it. Remove from heat as soon as the butter solids have browned and it smells rich and nutty. Pour butter, including the browned bits, into a heat-proof bowl and set aside to cool.

In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk together until well combined then stir in oats. In a separate bowl, whisk together browned butter, eggs, buttermilk, and brown sugar. Stir in vanilla extract.

Add the butter mixture all at once to the flour mixture and stir with a large spoon until just combined (make sure to scrape up all the flour from the bottom of the bowl). Fold in raisins and nuts.

Using a standard-sized cookie scoop or a large spoon, divide batter between the 12 muffin cups (the cups should be mostly full).

Bake at 375 degrees for 20 – 23 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

from Pinch My Salt

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