Posts Tagged 'Snack Recipes'



Fuel Cafe’s Chocolate-Chip Oatmeal Pecan Cookies

I am pleased to report that I discovered another fantastic recipe for the high-altitude baking arsenal this weekend: Fuel Cafe’s Chocolate-Chip Oatmeal Pecan Cookies.  I had practically given up on 5280‘s Cookie Jar column since the last recipe I tried fell amazingly flat (literally), but I think the magazine has redeemed itself.  I haven’t been to Fuel Cafe yet, so I’m not sure if the recipe results are an accurate representation of the real thing.  Regardless, they’re amazing.  Here’s the recipe:

Fuel Cafe’s Chocolate-Chip Oatmeal Pecan Cookies
Makes 16 – 18 large cookies or 24 – 30 smaller cookies

Ingredients:
1/2 pound unsalted butter, softened but not melted
1 cup brown sugar
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups flour
2 cups old-fashioned oats (not instant)
2 cups mini chocolate chips
2 cups pecans, chopped and untoasted

Method:
Preheat oven to 375°F.  In a stand mixer with paddle attachment, cream together butter, brown sugar, and regular sugar for about 5 minutes.  Add salt and baking soda.  On low speed, add one egg at a time until incorporated.  Do not over-mix. Add vanilla.  Mix in flour at low speed until incorporated.  Do not over-mix.  Add oats, chocolate chips, and chopped pecans, only until combined.  (Over-mixing results in tough cookies.)

Scoop dough onto parchment-lined baking sheet.  Fuel uses 1/4 cup dough per cookie, baked for approximately 11 – 12 minutes until golden brown.  For smaller cookies, use one heaping tablespoon each and bake for 8 to 10 minutes.  Cool briefly on baking sheet before transferring to wire cooling rack.

Fuel Cafe's Chocolate-Chip Oatmeal Pecan Cookies

This is the first time I’ve made what I consider to be a truly successful chewy chocolate chip cookie here in Denver.  They’re so tasty.  They’re pleasantly nutty because of the pecans, there’s plenty of chocolate from the mini chips, and the oats make them dense.  The outside edges are crisp, but the centers are perfectly chewy.  Mmmm.  I sent what remained of my batch to Dr. O’s office this morning, and they’re getting rave reviews.  Give them a try!

TIPS:  I made a half recipe and portioned the dough using my 1 1/2-inch cookie scoop; I ended up with exactly 2 dozen cookies.  Each batch needed 10 minutes at 375°F at my house.  I also noticed that the cookies didn’t spread as much when I baked them on a shiny, light-colored, rimmed baking sheet; they spread a bit more on my flat cookie sheets.  I did line my sheets with parchment as the recipe suggested.

Recipe link: Fuel Cafe’s Chocolate-Chip Oatmeal Pecan Cookies

Flourless Peanut-Chocolate Cookies

Hooray!

I always get really excited when one of my favorite baking recipes from Dallas works here in Denver without any high-altitude modifications.  Today’s recipe – Flourless Peanut-Chocolate Cookies from the March 2005 issue of Everyday Food – is one of those recipes.  I loved these cookies so much when we were in Dallas and got so many compliments on them…  I’m just thrilled I can share them here as well.

And let me tell you something, folks: These cookies are not only delicious, they’re ridiculously easy.  Like, you-don’t-even-need-a-mixer easy.  Here’s how I made them.

In a large bowl, I stirred together 1 cup of creamy peanut butter, 3/4 cup of granulated sugar, 1 large egg (lightly beaten), 1/2 teaspoon of baking soda, and 1/4 teaspoon of table salt until well combined.  Next, I stirred in 3/4 cup of semisweet chocolate chips and 1/2 cup of roasted salted peanuts.

From here, I deviated a bit.  The recipe says to use moistened hands to roll heaping tablespoons of dough into balls.  I used my 1 1/2-inch cookie scoop for the first batch (with the dough leveled instead of heaping) and my hands for the second batch so I could see which method gave me the best cookie shape.  (The scoop won by a mile!)  The recipe also said to bake all the cookies at once with one rack in the top third of the oven and one in the bottom third.  I feel like I get more consistent results when I bake my cookies in the middle of the oven, so I decided to do separate batches.  With that said, I placed the dough balls about 2 inches apart on parchment-lined baking sheets.  (I ended up with 21 cookies.)  I baked each batch at 350°F until they were golden and puffed (13 minutes in my oven).  I cooled them on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Flourless Peanut-Chocolate Cookies

Oh, heavens.  They were just as I had remembered, except maybe ever so slightly less puffed than they were in Dallas.  No matter…  The Queen of Portion Control (me, as often as I can stand it) has already eaten two of these and it isn’t even 5 p.m. yet.

The cookies are very peanut butter-y, and I love the chunky texture created by the whole peanuts in the dough.  They aren’t soft and chewy but they certainly aren’t crisp either…  They’re somewhere in between.  They’re a little bit crumbly like a good shortbread, which is another thing I can hardly resist.

So anyway, if you like peanuts and chocolate, make these!  You’ll enjoy them.  And my fellow high-altitude bakers can rest easy knowing this won’t be yet another batch of cookies that spread into sad, crispy discs.

Recipe link: Flourless Peanut-Chocolate Cookies

Peanut Dip with Fruit

I love getting comments on my posts, and I always check out the visitor’s Web site if they enter the information.  Last week, Sara from Saucy Dipper (also saucy, also based in Denver) left a note on my Breakfast Casserole post, so I thought I would see what was going on with her site.  It turns out that she’s hosting a fun blog event this week called Dipstock.  She’s encouraging all dip lovers to submit photos and recipes, and I couldn’t pass up the chance to participate.  Initially, I planned to make something savory.  When I saw today’s recipe – Peanut Dip with Fruit – in my Colorado Classique cookbook, though, I knew it was The One.

It doesn’t get much easier than this, folks.  Here’s the recipe:

Peanut Dip with Fruit
Serves: 6 portions

Ingredients:
8 ounces light cream cheese
1/3 cup brown sugar
1 teaspoon vanilla extract
5 1/4 ounces salted peanuts (3 small packages), finely chopped in food processor
4 Granny Smith or Braeburn apples, cut into wedges

Method:
Mix cream cheese, brown sugar, vanilla, and peanuts and refrigerate until chilled. Serve chilled dip in a bowl surrounded by apple wedges.

Peanut Dip with Fruit

Oh. Mah. Gawd.

If you ever wished for chunky peanut butter cream cheese, this is it.  I love, love, love snacking on apples and peanut butter; this recipe turns that simple concept into an absolutely divine dessert.  Now I just need to figure out how to avoid eating the entire recipe straight from the bowl before my husband gets home from work to “help” me with it…

TIPS:  At first, I thought I would need a hand mixer to blend the cream cheese, sugar, and vanilla.  My beaters were in the (running) dishwasher, though, so I just mashed everything together with a fork and then used a spatula to stir in the peanuts.  Perfection!

Update (7/1/10): Now that I’ve eaten (entirely too much of) this dip when chilled, I disagree with the serving suggestion.  I would serve it either right after you make it, or let it come to room temperature for about 30 minutes before serving if you’ve chilled it.  It’s still beyond delicious, but it gets pretty firm in the refrigerator.

BLT Bites

Hey there, strangers!  Between a trip to the Kentucky Derby, a milestone birthday, two sets of house guests, and a trip back home, May has been a crazy busy month. As much as I love the adventure and the company, I’m hoping to bring in June with some semblance of a routine (and lots of cooking, of course!).

I made today’s recipe – BLT Bites – for last month’s gourmet club meeting.  We each made recipes from our respective Junior League cookbooks: Louisville, Denver, and Omaha (mine!).  Of the three appetizers I made, this one was definitely my favorite…  Each piece was a little taste of heaven.

BLT Bites

Creamy mayo, smoky bacon, juicy tomatoes - heaven!

There are some awfully similar recipes floating around online, but I couldn’t find the exact recipe I used anywhere else.  Here it is:

BLT Bites
Makes about 14 appetizers

Ingredients:
14 large cherry tomatoes
1/4 teaspoon salt
4 slices bacon, cooked and crumbled
1/4 cup romaine lettuce, shredded
2 tablespoons green onions, sliced
2 tablespoons mayonnaise
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons breadcrumbs

Method:
Cut an 1/8-inch slice from the bottom of each tomato with a serrated knife.  Gently scoop out pulp and seeds from the cut end with a melon baller cutter or a grapefruit spoon; discard.  Sprinkle tomato shells with 1/4 teaspoon of salt and invert on paper towels to drain.  In a small bowl, combine bacon, lettuce, green onions, mayonnaise, salt and pepper.  Spoon mixture evenly into tomato shells and sprinkle with breadcrumbs.

Source: Toast to Omaha

Notes:

  • I could not for the life of me figure out why the recipe wanted me to scoop out the pulp and seeds from the bottom of the tomatoes.  I ended up cutting a thin sliver from the bottom of the tomatoes to help keep them upright, then I sliced off the tops and scooped out the pulp and seeds from there.
  • I had five slices of bacon and couldn’t see throwing one lonely slice back into the refrigerator, so I used it all.  How can more bacon be a bad thing?
  • I used light mayonnaise, coarse salt, and plain dried breadcrumbs.  (I bet homemade breadcrumbs would be especially fabulous.)
  • Despite having two other appetizers on the table, I don’t think the 14 pieces this recipe made were enough for six people.  We were calling dibs and wanting more.

Make these!  You’ll love ’em.  They’ve definitely earned a permanent spot in my summer buffet rotation.

Chocolate Cupcakes (aka A Cupcake Recipe That Actually Works in Denver)

I have had a major love-hate relationship with cake since we moved back to the Denver area.  I love it, of course, because I love to eat it.  I hate it because most sea-level cake recipes produce cupcakes that either (a) have sunken-in tops or (b) practically explode all over the muffin tin.  I’ve had some moderate success with the “standard” high-altitude recipe adjustments (oh, if only there truly were standard adjustments), but most of my attempts have resulted in failure.

Recently, I inherited a high-altitude baking cookbook – High Altitude Baking (original title, eh?) by Patricia Kendall – from my friend Hilary.  I knew from my experience with Pie in the Sky by Susan Purdy that recipes don’t necessarily work well at altitude just because they’re published under that claim…  While I had great success with her Independence Pass Brownies, the 1-2-3-4 Cake was dry, dense, and practically inedible.  I wanted to make cupcakes for the Super Bowl, though, so it was time to take a chance on a new recipe.  I chose Chocolate Sour Cream Cupcakes as the first recipe I would attempt from High Altitude Baking, mostly because I had all the ingredients except an easy-to-purchase cup of sour cream. My first rumbling of trouble came when I realized that I had purchased light sour cream (habit!) instead of full-fat for the recipe.  I forged ahead with the recipe anyway and ended up with predictably less-than-fantastic cupcakes: while they did have decent crowns, they were exceptionally airy and almost chewy from the lack of fat.

Dr. O had put in a request for a few more Super Bowl snacks and we needed to head back to the store, so I decided I’d pick up some full-fat sour cream and try the recipe again.  This time, I ended up with delicious but ugly results; the cake was far more moist, but the batter had overflowed (even with the cups only half full!) and the tops of the cupcakes were crusty and misshapen.  (Sigh.)  Even with lots of icing, there was no covering that up.

Thankfully, I had also replenished my supply of baking cocoa while we were at the grocery store, which meant I had everything I needed to try one more recipe from the book: Chocolate Cupcakes.  After my two sour cream cake failures, I had higher hopes for this recipe because it had a traditional ingredient: oil.  (The only fat in the sour cream recipe came from two squares of chocolate and the sour cream itself.)  I followed the hand mixer instructions (see below), baked them for 23 minutes (instead of 25) and guess what?  I had beautiful, moist little cupcakes – with crowns!

Unfrosted Chocolate Cupcakes

I frosted them with my favorite icing (see below), topped them with sprinkles, and added them to the Super Bowl spread.  Mmmmm.

Chocolate Cupcakes

I think I might have preferred chocolate icing with these cupcakes, so I’ll try that next time.  I was just so freakin’ excited about finding a high-altitude cupcake recipe that worked, though, that I would have happily eaten them without icing.  I’m looking forward to making these again and again…  Cupcakes, minus the frustration!

Chocolate Cupcakes
Makes 24

Ingredients:
2 cups sifted cake flour
1/2 cup unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 cup milk (I used whole milk)

Method:
Preheat oven to 375F.  Grease and flour two 9-inch cake pans, one 9 x 13-inch baking pan or muffin cups.  Mix and sift flour, cocoa, sugar, and baking powder together into a bowl.  Add oil, vanilla, eggs, and milk; beat for 30 seconds with a mixer at low speed, scraping the bowl frequently.  Beat for 7 1/2 minutes more with a stand mixer at medium speed or 6 minutes with a hand mixer at high speed, scraping the bowl 4 – 5 times.  Pour batter into pans.  Bake for time recommended below, or until a toothpick inserted in center comes out clean.* Remove cakes from oven and cool in pans for about 12 minutes.  Remove cakes from pans and finish cooling on a wire rack.

*Two 9-inch cakes: About 28 minutes.
One 9 x 13-inch cake: Lower oven temperature to 350F.  Bake for 30 – 35 minutes.
24 cupcakes (1/2-full): About 25 minutes.
(Update 12/31/10: Based on several visitor comments, I would recommend checking your cupcakes at the 18- or 20-minute mark if you bake them at 375F.  If they need more time, just put ’em back in.)

Altitude adjustments:
6,500 – 8,500 feet: Decrease baking powder to 1 3/4 teaspoons.
8,500+ feet: Decrease baking powder to 1 1/2 teaspoons.  Increase milk by 1 tablespoon.

Source: High Altitude Baking by Patricia Kendall  (Amazingly, this link displays the entire cake section of the cookbook for free!)

Toba Garrett’s Decorator’s Buttercream Icing
Make 2 1/2 quarts (2.37 L) (This is an absolute ton of icing!  Feel free to cut it in half or even quarter it.)

Ingredients:
2 cups (1 pound or 454 grams) unsalted butter, room temperature
1 cup (230 grams) vegetable shortening or hi-ratio shortening
1 tablespoon fresh lemon juice or 1 1/2 teaspoons lemon extract, pure vanilla extract, or almond extract
3 pounds (1.36 kilograms) 10X confectioners’ sugar
1/2 cup + 1 tablespoon (4 1/2 fluid ounces or 135 millilitres) water, milk, or clear liqueur
3 tablespoons meringue powder
1 teaspoon salt

Method:
Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)

Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.

Storage:
Store the icing in an airtight container and freeze for up to 3 months.

Source: The Well-Decorated Cake by Toba Garrett

Bacon Onion Cheddar Biscuits

Whew.

After hosting book club last week (Kielbasa Black Bean Chili and White and Dark Chocolate Bread Pudding with Irish Cream Sauce!), making sugar cookies for my sorority alumnae group’s white elephant party, making appetizers for my gourmet club, and hosting my mom at my house for a week (including a Runza lesson), I’ve been doing an awful lot of cooking and not a lot of blogging.  I’m sneaking this hour between starting a new batch of cookies for a party tomorrow and going to the store for a brunch I’m having on Sunday.  Does anyone out there know if you can teach a cat (or a husband) to cook?

Anyway, I’m ready to talk bacon, cheese, and the gooey goodness that is Pioneer Woman.  My friend Katie chose her recipes as the theme for gourmet club this month, so I did a bit of experimenting before the big day.  My primary goal (as it almost always is) was to find ridiculously appetizing food that could be made ahead.  Her Bacon Onion Cheddar Biscuits fit the bill.  Here’s how I made them:

First, I fried up 10 slices of thick-cut bacon, drained it on paper towels, and chopped it into small pieces.  (Crumble it if you want; I was in a chopping mood.)  I drained off most of the bacon fat and then sautéed 1 cup of finely diced onion in the same skillet until browned (about 5 – 7 minutes over medium heat).  I transferred the onions to a plate to cool.

With the cooked ingredients ready to go, I sifted together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 3/4 teaspoon of table salt.  Using a pastry cutter, I cut in 1/4 cup of Crisco until everything was combined.  (The mixture should look a bit like coarse meal.)

In a large bowl, I whisked together 10 tablespoons of whole milk, 4 tablespoons of vegetable oil, and 1 egg.  I added the dry ingredients to the wet ingredients, along with the bacon, onions, and 1 cup of grated sharp cheddar cheese.  (PW is normally about fresh-grated cheese, but she says the cornstarch coating in packaged grated cheese can help suspend the cheese in this batter.  I used packaged cheese.)  I stirred the mixture gently to combine.

The original recipe calls for full-size muffins, but I thought mini muffins were more appropriate as appetizers.  I greased my 24-cup mini muffin pan with butter and then used my cookie scoop to portion out the dough.  (With slightly heaping scoops, there was about a muffin’s worth of dough left over.)  I baked the muffins for 20 minutes at 375F and cooled them in the pan for about 5 minutes before transferring them to a wire rack.  Since mine wouldn’t be served until later in the day, I cooled them completely and transferred them to an airtight container.  If you’re ready to eat, though, serve them warm!

Bacon Onion Cheddar Biscuits

This is just another one of those recipes where it’s practically impossible for the results to be bad because only delicious things went into the batter.  (Cheese?  Bacon?  Sautéed onions?  Heaven.)  Initially, I was actually pretty worried that these wouldn’t work as a make-ahead appetizer because PW made them sound through-the-roof delicious when they’re warm.  I enjoyed them warm (of course!), but I almost felt like I could taste the bacon and cheese better when they were room temperature.  Texturally, they were slightly crusty on the outside and fantastically moist on the inside.  Mmmm.

Although I think it worked really well to make them ahead, they’re definitely best the day they’re made.  After spending the night in an airtight container in the refrigerator, they lose that yummy crispness on the outside.  If you want to make them ahead AND serve them warm, I’d recommend wrapping them in foil and heating them in the oven for about 15 – 20 minutes at 300F when you’re ready to eat.

TIPS:  If you try this recipe, I would strongly recommend reviewing Pioneer Woman’s step-by-step instructions before you attempt the printable recipe.  I’m sure it was an accidental omission, but the printable recipe doesn’t say a word about sautéing the onions.  Somehow, I don’t think raw onion in the batter would taste quite as good. 😉

Recipe link: Bacon Onion Cheddar Biscuits

Maple Roasted Pumpkin Seeds

It took so much work to crack open those pie pumpkins that I wasn’t going to waste one bit of them, including the seeds.  I’ve never actually eaten pumpkin seeds before (much less roasted them), so I did some searching online to uncover the best way to turn my byproduct into a snack.  The recipe I came up with is a hybrid of information I found on Simply Recipes (my favorite Spanish rice source!), 101 Cookbooks, and Adventures in Shaw.

Maple Roasted Pumpkin Seeds
Yield: 1 cup

Ingredients:
1 cup pumpkin seeds (cleaned of pumpkin pulp and unhulled)
4 cups water
2 tablespoons kosher salt
1 tablespoon butter
1 tablespoon pure maple syrup
1 tablespoon pumpkin pie spice
Table salt
Cooking spray

Method:
Rinse seeds in a colander.  Combine seeds, water, and kosher salt in a medium saucepan and bring to a boil.  Reduce heat to medium and simmer for 10 minutes.  Remove from heat and drain.  Press seeds between paper towels to remove excess moisture.

Melt butter in a medium bowl.  Toss seeds with butter.  Add maple syrup and pumpkin pie spice; toss to combine.

Spray a rimmed baking sheet with nonstick cooking spray.  Spread seeds in a single layer on baking sheet.  Bake for 20 – 25 minutes at 350F (until somewhat dry and crisp), tossing seeds every 5 minutes to prevent sticking.  Sprinkle with table salt to taste.  Serve warm or at room temperature.

Maple-Roasted Pumpkin Seeds

These turned out to be pretty tasty.  The pumpkin pie spice and maple flavors are definitely evocative of fall.  Boiling the seeds with salt and then adding the sprinkle of salt at the end created a saltiness that meshed well with the sweetness of the maple syrup.  I might try adding a bit of brown sugar next time to make things even more sweet (and perhaps a bit gooey).




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