After School Snacks

Okay, folks, time for some honesty. I rarely do after school snacks. When my kids get home from school, I'm either staring at my computer screen, taking a nap, or racing them home after some errands. I know, I have a really interesting life. But even though I stink at this, I occasionally turn out something pretty awesome. And I'm always happy when I do. So I'm writing this post to inspire all of us if inspiring is what we need. Many of these are simple. Many of them are even healthy. And I really should get better because my kids are always STARVING when they get home and usually end up scavenging through cupboards until they find some year-old marshmallows or some equally unhealthy and generally horrible option to munch on.

We'll go from healthiest to least healthy.



1. Sweet Potato Chips. My biggest problem with these is that I end up eating most of them off the pan and then no one else gets any. Also, know that slicing them is the hardest part--you gotta get em thin. But when you do, they're sooo delicious.



2. Kettle corn. Easy, quick, good. If you have brave eaters who are popcorn lovers, you could try this even healthier option for homemade popcorn--Curried Popcorn.



3. Homemade Larabars. These can be really filling, so don't serve them right before dinner. Also, they're quite sweet, so just know that.



4. Whole Wheat Banana Bread (or muffins). At this time of year, we always have tons of spotty bananas hanging around. Not into bananas? Try this awesome chocolate zucchini bread.

5. Sour Patch Grapes (pictured at top). Regular grapes are healthier, sure. But these are sooo fun. Also, they're a great way to use up sour or otherwise lousy grapes.

And if you're looking for that classic cookie recipe, here it is:



6. Katie's Chocolate Chip Cookies. Or--for a healthier version of that old classic, try these whole grain, lower sugar chocolate chip cookies

High Energy Snacks for Your Pregnant/Nursing/Ironman Friends

Now there's a title that will get all of zero searches...

But seriously, recently a friend of mine just had a baby. We took her these Magic Sevens because they are her favorite. I'm not sure if it was a good thing to do to a new mom or an evil thing to do to a new mom. But it did get me thinking of all the virtuously hearty snacks I could have brought her, but didn't, because I'm one of those evil-good friends.

And then our other friend completed his first Ironman. I didn't bring him any food, but I did ask how his sunburn was. Which I think we can all agree is insufficient consolation for not bringing high energy snacks to his house. #badfriend

Since I am clearly a bad person, I thought I'd try to make it up to everyone by posting some really great snacks for people who need healthy foods in those healthy bods that are burning calories like crazy. (Note: Posting recipes does not make up for not bringing food to people. This only confirms my bad person status. I apologize.)

1. Little Balls of Nutty Energy. I think the title says enough. 


2. Granola Balls. A similar theme to the nutty balls (wait, that doesn't sound how I meant it to sound...), but less nutty, more oaty.


3. Cheapskate Larabars. I love these with my soul.


4. Oat Chocolate Chip Breakfast Cookies. Some of the best breakfast cookies on my blog.


5. Honey Lemon Tumeric Energy Bites. If you want to be trendy and natural and awesome.

Honey-Lemon Turmeric Energy Bites

For the last couple weeks, I've been a little sick and a lot busy. That's not the greatest combination. It means my lovely sweet food blog sometimes gets shoved to the back burner. The good news is that it also means I have this fantastically healthy, get-back-on-your-feet-or-prevent-you-from-falling-off-your-feet-in-the-first-place recipe for you. (Yes, I do enjoy hyphens; why do you ask?)

Anyway, when I was lying around revising my second novel and taking care of my kids and feeling pooped, I stumbled upon a recipe that used turmeric in these energy balls. In case you don't know, turmeric is, apparently, the golden elixir of health. It's an anti-inflammatory, good for your joints, good for your gut, lowers your risk for lots of dreadful diseases, slows aging. You know, magic elixir stuff.

Unfortunately, we here in America don't eat it with a whole lot of stuff. We might put it into a delicious Indian dish here or there. But this takes time and isn't what we want to do when we're already feeling a bit under the weather.

On the mighty Pinterest, I've found (and pinned of course) several recipes for using it in teas or milks. But I've yet to make any of those teas or milks because they seem a little unfamiliar and weird, and I just haven't taken the plunge. But granola-bar-esque energy bites. We Americans can totally get behind this. They're easy to make and eat and people won't see a yellow turmeric milk and freak out. They don't even taste turmeric-y. The honey lemon is a beautiful foil for the otherwise spicy pungent turmeric. 

And peeps (does anyone still say peeps wait--did anyone really ever say it in the first place except me and my sister-in-law?), they have more than just the mighty turmeric. They've got almonds and dates and chia seeds, raw honey and lemon zest. It's like a deluge of health trends all in one ball. You're welcome.

Also I got to use my new Valentine's gift to make them:

Romance--right there. 

And I may have tried rolling some of them in powdered sugar like tiny little anti-oxidant encouraging tea cakes:

Don't judge.

Though the truth is that I liked them without the powdered sugar even better (that was not a truth for my daughter, who wolfed those powdered sugar ones down).

Honey-Lemon Turmeric Energy Bites

adapted from Natalie's Food and Health
Makes about 18-24
prep time: 15 minutes
Cost:

12 dried dates, pits removed
1 C oats
1/2 C almonds
1/2 C coconut (I used sweetened, but unsweetened would work too and you would feel more superior)
1 Tbsp chia seeds
1 tsp ground turmeric
juice from one lemon (4 Tbsp)
zest from lemon
1 tsp vanilla
2-3 Tbsp honey

First soak your dates in some water and make sure there are no bits of pits in them. (Reserve a bit of the water if you think about it.)

While they're soaking zest and squeeze your lemon.

Put the dates in a food processor and whiz it. Mine didn't all pulp up, and that was okay.

Now add the oats and almonds, and whiz them in the food processor. Add coconut, chia seeds, and turmeric. Whiz. Whiz until everything is pretty ground up.

Now add the lemon zest and juice, the vanilla and the honey. Whiz. I needed a bit more liquid, so I added some of the water I'd soaked my dates in. (Normal water will likely work too.). I just needed a couple tablespoons of it.

Whiz whiz whiz until everything starts to come together in a ball.

Then roll into balls. Coat with more coconut or lemon zest. (Or powdered sugar or lemon zest mixed with sugar if you are a less upstanding human being.)

Eat 'em up (but not, like, all of them unless you are a teenage boy. But if you are a middle aged woman, remember that turmeric is great and all, but eating all of these is, like seven million calories--of goodness, yes, but still...)

PRINTABLE RECIPE

Homemade Graham Crackers

So here you are with your kids, la di da, out of school. If you're not moving this summer and didn't have a baby this spring, and don't happen to have your kids signed up for every single camp you got a flyer for, then maybe, well maybe, you're looking for some kind of fun, calm, homey activity to do with your kids. There's always the summer reading program from the library. And the good old fashioned (shall we call it vintage) activity of sending your kids outside and forgetting about them even if they are smearing their faces in dirt, sand, and goose poo. There's always the city pool (gaa--I hate swimming with my kids, but I know I'm kind of lonely in this, so whatever.) But sometimes it rains. Or you see no reason to depart from your house or even, possibly, your pajamas. On these days, why not do another old fashioned activity (shall we call it vintage) of creating some kind of cookie-like product and eating it. Indeed. Even better if this cookie-like product is tasty and whole-grainsy, which absolutely justifies it being eaten for lunch (cough). You can make this cookie-like product as easy or hard as you like--you can cut into all kinds of adorable shapes like all those other moms on Pinterest, gosh darn it. Or you can leave it as a jagged rectangle and just sort of cut out smaller, but still crooked rectangles. Either way it tastes good. And either way, you don't have to change out of your PJ's.

Homemade Graham Crackers
adapted from Love to Be in the Kitchen
Makes 7 zillion, which last--oh--one afternoon
Prep time: 15-30 minutes
Cook time: 10-15 minutes
Cost: $1.85
WWflour: .30, flour: .25, brown sugar: .25, butter: .50, honey: .40, other stuff: .15

1 C whole wheat flour (I used actual graham flour because I'm awesome or my husband accidentally bought this slightly more coarse version of whole wheat flour when I asked him to pick some up)
1 1/2 C all purpose flour
1/2 C brown sugar, packed
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 C butter, chilled and cubed
1/4 C honey
1/4 C water
1 tsp vanilla

Preheat oven to 350 degrees.

In a food processor, combine the first 6 ingredients (through baking soda). Whiz. Then add butter and pulse until it's like coarse meal.

Add honey, water and vanilla and mix until it's all combined.

Roll this into a ball and put it between two pieces of parchment paper. Alternatively, you can go the old fashioned route (vintage) and generously flour EVERYTHING and roll your dough out that way. Roll dough out until it's 1/4 inch thick.

Now here you can just roll your dough out into a a rectangle-ish shape if you are going to cut it into squares and make square graham crackers. (I won't judge you.) OR you can take little cookie cutters make your graham crackers into darling little shapes. It's kind of fun if you have the energy for this sort of thing (if you don't, that's okay--just make ragged rectangles). I have done both and they both produce something delicious.

Place them on a cookie sheet (I used silpat, but it didn't seem necessary) and bake for 10-15 minutes.

Cool and serve.

PRINTABLE RECIPE

Coconut Chocolate Bites

It's spring break. Need a healthy snack? Or maybe something to eat in the closet while your kids run wild through your house (just kidding; well, usually). Try these. They're a dark chocolate coconut concoction--like a Mounds Bar that decided to make some healthy choices (you know you've hit middle age when that sounds sexy...)

My one recommendation is that you don't go eat a whole bunch of these. Cut them into bite-size bits and eat as such. That's because they're what I'd like to call "high energy" bars, which is just a polite way of calling them fat. If you eat a big ol' hunk of these, well, you'll just feel kind of full and I have to warn you that these have a fair amount of coconut oil in them. Yeah, yeah, it's a healthy fat and stuff, but still it's fat and I just don't think humans are meant to consume large amounts of plain old fat by the spoonful. So be warned. 

Coconut Chocolate Bites

adapted from Art and the Kitchen

Makes 36 tiny bite-sized bars

Prep time: 5 minutes

Chill time: 1-2 hours

Cost: $8.40 (supposing you cut this into 16 bars--that makes it $.50/bar, which--in my defense--is still cheaper than a candy bar)

oil: $4.00, coconut: 2.00, chocolate: 2.00, honey: .40

Note: I told you there was a lot of fat in this. And it makes it not really so cheap. I'm sorry about that. Just eat your bite-sized bits and you can still play your cheapskate card. 

1 C organic and unrefined coconut oil (in its liquid state)

2 C unsweetened coconut

1/4 C honey

10-12 oz dark chocolate

Put a piece of parchment paper in an 8x8 inch pan (um, I'm pretty sure that was the size I used--almost positive; if, however, it looks like your bars are four inches thick, then please use a larger pan). 

In a bowl, combine melted coconut oil, unsweetened coconut, and honey. Stir well. Press into parchment-lined pan. 

Put this in the freezer or fridge to set. 

When it's set, melt chocolate. I do this in the microwave by microwaving in 30 second intervals and stirring in between. When it's melted, pour the chocolate over the coconut layer. 

Put this in the fridge to set. 

When it's set, take it out, let it get to room temperature so it's easier to cut (I know; I know). Then cut into tiny bites and eat. 

PRINTABLE RECIPE

Homemade Larabars

Everybody loves Larabars (and no, I can't figure out how to do the umlaut on my computer; can you?). Whole foodists love them for their simple ingredient lists, vegetarians and potentially even vegans love them, busy people love them, gym bunnies love them, kids love them, moms love them. I'm not sure how locavores feel about them (unless you live in CA where it must be nice and easy and guilt-free to be a locavore), but I bet that deep down they sort of love them too. In fact, I can only think of one segment of the population that doesn't love them (besides maybe people with nut allergies): cheapskates. Cheapskates might love them too; they just don't know whether they do or not. Because they've never actually been able to gulp down the idea of shelling out 2 bucks for one bar at Target.

I confess that I don't think I've ever had a real Larabar. In fact, I've been putting off this post because I've been meaning to go somewhere and actually buy a Larabar so that I could see if my own measure up. But I haven't. There are many reasons for this; some don't even have to do with price, like that by the end of my errand day I would pretty much rather have someone drill pictures in my skull than participate in that joyous activity called "wandering around the store looking for Larabars."

And then one day while eating a homemade Larabar, I realized that I didn't care if they tasted the same as the store-bought ones (though judging from the ingredient lists, they probably do) because these taste dang good.

I bought my dates from the bulk bins at the co-op in town and they were quite affordable as they are not super heavy. They had to be pitted. I was concerned that this would be a deeply painful experience and that I would never want to do it again. Turns out pitting a date is actually very easy. Generally the pit is eager to come out. You slice the date up the side and take the pit out.

It looks like a little pecan,

but I've heard that it's hard as stone. I don't wish to find out. Also, as a very serious side tip, don't leave a pile or bowl of pecan-looking pits on your table if you have young children who like nuts. They will come along and try to eat them and possibly break their teeth out. I don't know this from experience (thankfully), but it was something I realized could easily happen when I left my pile of pits on the table and Savannah came in asking me if she could eat the "nuts." It took me a minute to figure out what she meant and then I was very glad she had asked. So don't follow my bad and potentially dangerous example and please dispose of your pits immediately.

As one final note about dates, they also come with a little top part. It looks like this...

and though I didn't try to bite it, I pinched it with a fingernail and it seemed pretty darn hard too. So if you're pitting your dates, be sure you don't get any of those in with them.

Now that I've made pitting dates sound like a guaranteed trip to the dentist to restore your 17 cracked teeth, which makes purchasing a Larabar seem like an absolute steal, let's move on the recipe.

Homemade Larabars
adapted from Foodie with Family
Prep time: 10 minutes
Set time: 30 minutes
Cost: $2.90 or about .50/long bar
(dates: 1.50, almonds: .75, chocolate chips: .65)

Note: The peanut butter is optional. I've found that you don't necessarily need it if you use a soft oily nut like cashews, but I did use it when I made these with the almonds. So make up your stuff and then see if you need a little extra moisture or not.

2 C whole, pitted dates
1 C raw or toasted almonds or cashews (my favorite, but they were both good) or probably whatever nut you like
1/2 C dark chocolate chips
1 Tbsp peanut butter, option

Put you nuts and chocolate chips in the food processor and pulse until they're crumbly.

Take them out and set aside.

Put only the dates in food processor and process until they start to come together in a delightfully sticky ball.

Add nuts/chocolate back in to food processor and process until it's all incorporated.

(This was with the almonds which are drier, but evenso if you squeeze this with your hand, it will keep its shape.)

If it still seems too crumbly, add the peanut butter and pulse until incorporated.

Note: Perhaps you could just throw it all in the food processor together. It seems like it should work and that you'd end up with the same product, but this is how the original recipe instructed me to do it and it came out wonderfully and--cheaper or not--these are still somewhat pricey ingredients, so I've been afraid to try just throwing it all in together for fear it would be wonky and no one would want to eat it. Let me know if you try it.

Line an 8x8 inch pan with parchment paper (for easy removal). Press finished product into the pan. Let set in the refrigerator for at least 30 minutes.

Cut and eat.

(I went for the smaller squares instead of the longer bars here.)

Tip: I store these in a bag or Tupperware in the fridge. They last a long time (at least a couple of weeks, but I'm betting much longer). If you want to actually have them on hand when you need them (instead of having everyone eat them because they're there), freeze them. If you stack them in layers, put a sheet of parchment or wax paper between.

PRINTABLE RECIPE

Granola Balls (Raw, gluten-free, potentially vegan)

You know what the problem is with high-energy snacks? Those for whom they were designed--those with metabolisms approximately equivalent of 150 pound hummingbirds--forget about the snacks you've made and wander about the house wondering what they can possibly eat and then decide to just go to Rural King instead so they can get to work on the yard. You, on the other hand, you who have every bit the metabolism of a very nearly 35-year-old woman, do not forget. You know what's sitting there in your cupboard or refrigerator or freezer. You brush against them as you clean the kitchen. They catch your eye as you gather ingredients for leftover night. They call to you. And then you call to your husband at Rural King and ask why he hasn't eaten the snack you made for him and question whether he really loves you and also whether he thinks your butt looks big in the jeans you're wearing today. And then he says you're butt is just fine and that he forgot about the snacks and that he'll eat them when he gets home and that he has to go because he's carrying 20 pounds of grass seed and the checker is waiting for him. And then you hang up and eat some granola bites and feed some to the kids and by the time he gets home, starving of course because he skipped breakfast and/or lunch, they're all gone.

Note: Although the above story is actually a piece of fiction, there is much truth at its heart. Truth that gets repeated at least once a week in this house. Oh the efforts those of us with lean (albeit strong, tough, and perfectly handsome) husbands go to in order to keep said husbands weighing in a few dozen pounds (or even a good baker's dozen) heavier than us. Tragic, don't you think. The great thing about these being in smallish balls is that you can practically throw them into your husband/teenager/woke-up-too-late-for-breakfast child's mouth as they rush out the door.

So don't give up. Make some healthy, high-energy snacks. Remind your man to take them to work. Eventually it will sink in. Unless the dog/kids/grandmas/neighbor's kids get to them first. Sigh.

Granola Balls
Adapted from Smashed Peas and Carrots
Makes 12-18 1-inch balls(a little sketch on the numbers here; I made a bunch of this stuff last week and it's all smearing together for me)
Prep time: 5 minutes
Cost: $1.90
oatmeal: .10, peanut butter: .50, honey: .70, coconut: .60

1 C oatmeal (choose a type that hasn't been processed with gluten-y foods if you're going gluten-free)
1/2 C peanut butter
1/4 C honey (use agave nectar if going vegan)
1 C coconut flakes (I used unsweetened; if using sweetened you may want to cut back the honey by a Tablespoon or two)
1/2 C ground flaxseed (optional; I skipped because we didn't have and threw in some more coconut)
1/2 C chocolate chips (optional)
1 tsp vanilla

Mix everything until fully incorporated. You can let this chill for easier ball-rolling, but I just go for it and roll them into balls.

These keep very well refrigerated or frozen.

PRINTABLE RECIPE

Raisin Peanut Butter Breakfast Cookies (aka Cheapskate Larabars)--Vegan, Raw, Gluten Free, Divine

Told you we were snacky around here lately. I saw these on Pinterest and pinned them only because my son was sitting next to me and insisted (from the picture) that I must. Even though the Katie of Chocolate-Covered Katie was positively gushing about these, I didn't really believe that peanut butter and raisins could come together into something that amazing. Which is why we of little faith must sometimes learn to exercise what bits we have. Because now it's time for me to do a little gushing of my own.

These are way better than good. They are breakfast worthy, but I have to tell you that when I craved them, I craved them as I would a regular cookie--they might as well have been full of granulated sugar and white flour and M & M's for the way I felt about them. In fact, for that reason--because they seemed so tasty and indulgent, I found myself feeling a little guilty eating them at any old hay-hum time of day I wished. And along that line, I should say this: these are very filling and they do have plenty of natural sugars and natural fats, so if you're Atkins/Weight Watchers dieting it up or something, these might not be for you. However, if you're into raw food or gluten free food or vegan food or just really tasty food, then you should definitely give these a whirl.


As for cheaperliness, these share the spirit of a Larabar, but they use the cheapest possible dried fruit and nut source, which I really appreciate about them. These are also the perfect way to salvage that box of raisins you opened five months ago and then lost in your, er, completely orderly pantry, and which has, all those months later,dried out a bit. Not that that ever happens to me.

Raisin Peanut Butter Breakfast Cookies (aka Cheapskate Larabars)
adapted from Chocolate-Covered Katie
Makes about 12 (um, a little foggy here on the amount; I must have been snitching too much dough)
Prep time: 5 minutes
Cost: $1.70
peanut butter: .70, raisins: .70, peanuts: .30


Note: These are oily when you form them into balls--at least mine were. I just set them on a paper towel and all was well.

Another note: If you'd like, you can add any variety of dried fruits or nut butters. I did a batch with raisins, coconut, peanut butter, and almonds. It was also delicious, although this original recipe was still may favorite. Nevertheless, feel free to play around with the recipe a bit.

1 1/4-1 1/2 C raisins
3/4 C peanut butter
6 Tbsp peanuts (I used raw, but plain roasted will work too)
3/4 tsp vanilla
dash of salt if that's your thing (I skipped it)
chocolate chips, optional (I added them sometimes and didn't other times--both were awesome)

Combine raisins, peanut butter, and peanuts in a food processor. (Note: In an attempt to save on dishes I tried this in my cheap blender. It didn't work; the raisins were just too sticky.) Process until smooth (you'll have a few bits of peanuts, but not big chunks) and coming together like a dough. Add vanilla and salt (if using) and process. (If using chocolate chips, you can add these at the very end and give them a whirl or two, but I like mine chunky so I didn't pulverize them.)

Take out, form into balls. Place balls on waxed paper or paper towels and press into cookie shapes using a fork or spoon.

Then, if necessary, hide some of them from yourself. They freeze well. I could keep mine a couple days at room temperature, but preferred storing them in the fridge or freezer.

PRINTABLE RECIPE

Little Balls of Nutty Energy (Raw, Potentially Vegan, Gluten Free)

My life is currently full of little balls of nutty energy. In more ways than one. I have to confess that I'd choose that any day over Large Gangly Balls of Moody Angst. We'll get to those snacks in a few years (um, chocolate anyone). For the time being, it's been all about high energy foods around here. In fact, I even considered doing a week of snacks. But before I do I should say this: People have different opinions on snacks. Some people (we'll call them Americans) seem to think that snacks are a necessary part of every two hour interval in the day. To the tune of goldfish, fruit snacks and granola bars. Some people (we'll call them French) consider snacks a necessity for the under-two crowd only and consider them a danger for everyone else. To the tune of providing a warning along with their snack commercials. I admit that I, though not really so French in most ways (cute shoes; huh?), stand decidedly a little more on the French side of the line in this instance. Which means I should be issuing a warning with this post. So I will. These little balls contain a lot of energy. Another word for energy when we speak of food is calories. Oh sure, they're natural, good-for-you calories, but they're still calories. If you happen to be a 30-something adult woman, you might want to be a little careful around these things. If it's an hour before dinner, you might want to hide them from your kids. Know this: You can pop them into your mouth quicker than you can register that you're full. And that can be a little dangerous.

So, why, why you are asking, am I posting such evil to this blog? I have my reasons. The biggest one is named Kip. Let me tell you something about Kip. If a meal is not easy, he'll skip it. This is pretty foreign to me. I have to be pretty much unconscious to skip a meal. But not Kip. If he gets busy or focused or whatever, he just won't eat. Lately he has been very busy and very focused. And he hasn't been eating. There are days when he'll skip breakfast and lunch and come home exhausted and starving at dinner, only to head off to his real job at night and be hungry and snacky all night long. Kip never asks that I make him anything. He takes his meal skipping in stride. But it worries me. However, I'm not always around either to fuss over him and make him a sandwich. Truth be told, he wouldn't want me to even if I was. Which is where little balls of nutty energy come in. He can grab one or two or four and be gone about his crazy day (or night) and have plenty of healthy energy to keep him going. See, it's like one of those old Snickers commercials where they showed people dancing or whatever and then they had a handful of nuts in their hand. They closed their hand around it and blam there was a Snickers bar. Boy, I loved those commercials. They didn't come with warnings either. And I'm pretty sure I considered Snickers a health food for many years. But that's not the point. The point is that these are much much (and did I say much) healthier than Snickers bars. They're raw, whole food, high in fiber and non-meat iron. They're gluten free and could be vegan if you sub agave nectar for the honey. But they do pack a similar caloric punch that can be good for any crazy busy meal skippers you happen to know.

They can also be good for mornings when you're running late and you or your kids need something quick for breakfast. Or lunches where you're stuck out doing errands and your kids are about to melt down. They're good for school lunch "desserts" and I expect that they're really good for those human vacuums known as teenagers.

So go ahead and make a few. Just know that if you have the metabolic curse of being a 30-something-year-old woman, you should take yours in dainty French nibbles.

Little Balls of Nutty Energy
Makes about 16-18
adapted from Raw Cookie Dough Bites
Prep time: 7 minutes
Cost: $1.62
(Okay--I'm guessing here: I'll fix if I figure it and it's way off: almonds: .50, walnuts: .75, oats: .07, chocolate chips: .20, honey: .05, coconut oil: 05)

Note: Naturally your nuts and oats must be raw if you want this to be a raw food. Also, be sure that your oats haven't been exposed to foods with gluten if you're observing a strictly gluten-free diet.

Note on coconut oil: Originally this recipe had double the honey (4 Tbsp). I didn't think it needed the sweetness, but it did need something that would help hold the balls together. I add the coconut oil for this purpose (as I prefer fat to sugar in my recipes). You could probably use a splash of milk or more honey if you'd rather.

2/3 C almonds
2/3 C walnuts
2/3 C oats
1/4 tsp cinnamon
dash salt
2 Tbsp honey (or agave nectar if vegan)
1-2 Tbsp coconut oil
2 tsp vanilla extract
3-4 Tbsp dark chocolate chips (optional)

In food processor (I used a small blender, which also worked), combine almonds, walnuts, oats, cinnamon, and salt. Process until it's about the consistency of cream of wheat.

Add honey, coconut oil, and vanilla and process.

Add chocolate if using. You can process it a bit or leave it in chip form.

You can probably store at room temperature for a couple days, but I just kept them in the refrigerator.

Roll into 1-inch balls and place on a cookie sheet or plate.

PRINTABLE RECIPE

Baked Sweet Potato Chips

Last month when I was perusing a blog called Savour the Senses I came across these baked sweet potato chips. They weren't tossed in oil or fried or anything. They were thinly sliced, seasoned, and baked on parchment paper or Silpat. I thought, "That sounds too good to be true." And then it worked. Which is always nice. 

I should tell you, however, that my first few experiments with it were extremely over-seasoned. When I'm oven baking with oil, I always salt generously, but the oil must "wash" a fair amount of that salt away because without it, those seasonings just stuck to those chips and sometimes it was a little much. So use a gentle hand. 

I should tell you also that these are the type of chip that--if thinly sliced as mine were--can burn if they go a minute too long. You want them crispy, but not burned. And that can be--I must confess--a wee bit tricky. So you have to be careful in that regard. 

I should also tell you that even a couple of sweet potatoes yield several batches of these, so while cooking time isn't very long, you'll have to triple or quadruple it if you're doing more than just one sweet potato.

And finally I should tell you that a food processor or mandolin will make your cutting way easier. However, since mine is a cheap lame one that is getting a wee bit dull (in addition to being cheap and lame), my pieces were often way different sizes, which was annoying. I've been wanting to try these with still-thin-but-not-quite-as-thin hand sliced potatoes (for those who have no food processor or mandolin), but I haven't gotten to it yet. Maybe today for an after school snack I will and then I can check that off and update this post. 

Okay, and there's one more thing I have to tell you. Which is that the second time I made these I brushed on a bit of oil with a pastry brush. I wanted to see if oil would fix the problem of these overcooking if they went a minute too long. It did. And it made for a really crispy and still fairly virtuous sweet potato chip. You don't have to do this, but it does give you a little more room for error or distraction. That's something that comes in handy in my life. Also, I think this might be a perfect method for baked regular potato chips. I'll let you know when I get to that project. 

Baked Sweet Potato Chips

adapted from Savour the Senses

Prep time: 5 minutes (with a food processor for slicing)

Cook time: 10-15 minutes per batch

Cost: $.25

Note: I seasoned these in several different ways. I used the original from Savour the Senses. It was good, but a little too garlicky for me. I tried salt and pepper (my favorite) and I tried sugar and sugar/cinnamon (my kids' favorite). They were all good and I really think you could just go nuts with different seasonings. Just be aware that the seasoning will stick, so go light at first. 

2 sweet potatoes, peeled and thinly sliced

salt and pepper or other seasonings

oil (optional)

Cut your potatoes. Try to get them to be as even and uniform as possible. I didn't do so well there, and they were still good, but cooking times will be easier to master if your pieces are about the same size and thickness. 

Place them on parchment paper or Silpat. Sprinkle seasonings on. Be gentle. 

(These were some that were a little over-seasoned, so don't go that crazy, okay)

Bake at 350 (be sure to preheat) for 10-15 minutes if thin and longer if a little thicker. They should be just barely crispy without being brown (although if lightly brown, I found that they still tasted great). Know, too, that they'll crisp up a bit as they cool. If you take them out and then find they're not quite crisp enough for you, you can throw them back in, so don't despair. 

Optional ending for the distracted or low of character among us:

Skip the parchment paper and brush baking sheet with neutral oil (I used canola). Lay chips on the oil and, using a pastry brush, brush each chip with a bit of oil. Season as desired. Bake as directed above. 

Note: After posting these, I realized that a few more tips were in order. You'll find them here. 

PRINTABLE RECIPE

Curry Popcorn

Cheap Eat Challenge, Part 2: Watch as our family of 6 eats on less than $10/day.

Note: I got this up a little late yesterday. I'd had it written since last Wednesday, but managed not to publish it because, apparently, I also have popcorn for brains. Anyway, because I got it up late I'm leaving it up an extra day and I'll be posting another recipe from Koreafornian Cooking tomorrow. So keep an eye out and hop on over to Koreafornian and have a look at the blog.

It's reveal day for the Secret Recipe Club. This month I was assigned the blog Koreafornian Cooking, which was a surprise and stretch for me. Not because I don't love Asian food. I absolutely love Asian food. However, I've never made much of it and it seems really intimidating to me. My own brother spent two years in Japan and then married an utterly charming Japanese girl who's a great cook. I've been meaning to pick her brain forever, but--again--I'm intimidated. Additionally, finding exotic ingredients also seemed a bit overwhelming to me. Evansville is not exactly the crux of cultural foods and--although we have one excellent international market--it kind of intimidates me too.

Admittedly my choice for this month still reflects that intimidation. I chose a food I know all Koreafornian'ed out. I might not have even posted it as my choice, however, except that it was SO DANG AWESOME. Not only was this curry popcorn awesome the day I made it when I ate almost the entire bowl, but the little bag I had left was still really good the next day. This is no small feat for popcorn.

So now I feel less intimidated. I'm planning to try this acorn squash soup this weekend. And this sandwich as soon as I get my lazy bottom to the store for ground beef.

The only thing I changed about this recipe was the cooking method as I don't have an air popper so I made mine in a pot.

Curry Popcorn
taken from Koreafornian Cooking
Serves about 6
Prep and cook time: 5-10 minutes

3 Tbsp butter
2 Tbsp coconut oil
2 Tbsp curry powder
1/2 C popping corn

Heat coconut oil in sturdy pot. Put 2 kernels of corn in it and cover with lid.

While the oil heats, melt your butter in the microwave and add the curry to it. Mix well.

When your 2 kernels pop, your oil is ready. Add popcorn. Put lid back on pot. Shake or slide the pot back and forth as your popcorn pops. When popping has slowed to almost nothing remove it from the heat.

Quickly pour popcorn into a bowl and drizzle on butter/curry mixture. Toss gently. And then try not to make a pig of yourself, alright.

PRINTABLE RECIPE

National Pretzel Month, I Salute You: Whole Wheat Pretzels

Cheap Eat Challenge, Part 2: Watch as our family of 6 eats on less than $10/day.

So I made pretzels once before. They were gross. And a pain in the place that should not be pained. I swore off the whole pretzel/bagel thing.

But today was my day for the co-op preschool that a few friends and I have been doing. And the book we've been using has a whole giant section on National Pretzel Month. That month, my friends, is now.  And what could possibly be more fun than making letter-shaped pretzels with 3 talkative four-year-olds? Yeah, yeah, I know what you're thinking: A lot of things could be more fun, like root canal surgery, for example, or studying for you SAT's. But for some reason (a reason I like to call planning preschool the night before), it sounded like an awesome idea to me.

And the craziest thing is that it was.

We had a blast. And with this recipe that I found several weeks/months ago online, we had an easy tasty blast. The recipe was very accessible and came out as a great pretzel with a slight nod to things roll-like. The sad part of this story is that I can't remember where I got the recipe and I haven't been able to find it by googling it. If it's yours, thanks a boodle and let me know so I can give you credit.

So stop being afraid of pretzels and make these. If I can do it with 3 four-year-olds and a 21-month-old hanging about, you can do it too. (Full disclosure: I made the dough before 2 of the four-year-olds arrived and after everyone did their letter pretzel, I sent them downstairs to play so I could finish off the others, though finishing only took about 5 minutes, so I would have survived either way).

For toppings you can use coarse salt of course, but we also did a cinnamon/sugar blend that was good (though not as pretty--it's the middle one posted up top). I plan to do these again around the holidays with red and green sugar dusted on. I think it would be a healthy treat at a season when they wish to subsist on cookies. I also think it would be incredibly delicious and sophisticated to coat it with large sugar granules (a la raw sugar or something like that).

Whole Wheat Pretzels
Prep time: 30 minutes
Rise time: 1 hour
Cook time: 10 minutes
Cost: $.90
(all-purpose flour: .28, whole wheat flour: .28, butter: .14, yeast: .10, baking soda: .10)

1 1/2 C warm water
1 Tbsp sugar (I used white, though I noticed several recipes online use brown and when my daughter saw the dough, she was upset and informed me that pretzels were brown)
2 tsp salt (these made for--in my opinion--an appropriately salty pretzel, but if you don't want to taste salt in your pretzel, scale it back by a teaspoon)
2 1/4 tsp dry active yeast
1 1/2 C whole wheat flour (I used white whole wheat because that's what I had hanging around, but brown would work and maybe your daughter wouldn't criticize the color of your dough)
2-3 C all-purpose flour (we were definitely on the 3 C end of that range)
2 Tbsp butter, melted

To boil them in:
10 C water
2/3 C baking soda
1 large egg yolk beaten with 1 Tbsp water
Course salt for topping or a cinnamon sugar mixture or whatever plays your song

Mix water, sugar, and yeast in a large bowl.

Add 1 1/2 C flour, salt, and melted butter. Mix. Add another cup flour and mix. Add another cup and mix. Along about now, dump it out on a floured surface and knead it. It kneads pretty easily. Knead it until it doesn't stick to you anymore, but is still soft and pliable.

Place back in bowl and cover for about an hour or until doubled in size.

Preheat oven to 450 with a rack in the middle. Line a baking sheet with parchment paper (do this or regret it; they'll stick bad without it. With it, they come off like a charm).

Bring water and baking soda to a boil. Yes, it seems like a lot of baking soda, but just do it because whoever made this recipe said you must because it helps the chewy texture and I believe her. Also, as a note of my own, you want it gently boiling. If it's boiling hard, it will start to make huge mounds of baking soda bubbles.

When dough is ready, deflate it and divide into 8 portions.

Roll each into a rope (aka snake) about 12-18 inches long.

Then shape into pretzels. (Or letters or whatever. Our pretzel shapes worked much better than our letters just because they stayed shaped better in the boiling water.)

Drop one at a time into boiling water for 30 seconds. Take out with a slotted spoon and place on parchment paper.

Brush with egg/water mixture. (You could probably skip this, but we did it). Sprinkle toppings of your choice on top.

Bake 10-15 minutes, rotating pans partway through baking time.

Remove when they turn a deep golden brown. (The original recipe recommended 15-20 minutes, but that would have been too long for us. I'm beginning to wonder if our oven cooks a wee bit hot.)

PRINTABLE RECIPE