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Posts Tagged ‘snack’

I won’t say too much about these bars, other than that they are delicious.  You already know that soft, fluffy baked goods drizzled with cream cheese icing are my Kryptonite.  The next time you have a couple of overripe bananas, you know what to do.

Just don’t come knocking.

You can double this recipe and bake it in a 13×9-in. pan.

-2 eggs, room temperature
-1/2 c. granulated sugar
-1/3 c. raw sugar
-1/4 c. vegetable oil
-1/4 c. plain yogurt
-8-oz. bananas (weighed after peeling—about 1 1/2 medium bananas), mashed
-1/2 tsp. vanilla extract
-1 c. all-purpose flour
-1 tsp. baking powder
-1 tsp. ground cinnamon
-1/2 tsp. salt
-1/2 tsp. baking soda (more…)

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“Did a bad, bad thing…”

Every single time I think about these pumpkin bars, the chorus from that Chris Isaak song runs through my head.  I’m not kidding.

Don’t make these.

You won’t be able to stop yourself.  One minute you’re pulling them out of the oven, and the next thing you know, you’re left covered in orange crumbs, your fingers sticky with cream cheese icing, wondering what the hell just happened.

Try to eat just one.

Paula Deen gets credit for this recipe, which makes perfect sense when you consider her other devious creations.  I decided to lighten these pumpkin bars up with some yogurt in place of half the oil.  The substitution worked perfectly, and I’m certain you’ll love their moist quick-bread texture.  I tweaked Paula’s recipe, using fresh pumpkin, fresh ginger, and some raw sugar, but feel free to check out the original recipe, too.

Be strong!  (Next up will be a healthy, savory vegetarian main dish to atone for these sins.)

You hedonists can double this recipe and bake it in a 13×9-in. pan.

-2 eggs, room temperature
-1/2 c. granulated sugar
-1/3 c. raw sugar
-1/4 c. vegetable oil
-1/4 c. plain yogurt
-8-oz. homemade pumpkin puree or canned Libby’s pumpkin puree (NOT
pumpkin pie filling)
-1/2 tsp. vanilla extract
-1 c. all-purpose flour
-1 tsp. baking powder
-1 tsp. ground cinnamon
-1/4 tsp. pumpkin pie spice
-1/2 tsp. fresh ginger, grated (or 1/4 tsp. dried ginger)
-1/2 tsp. salt
-1/2 tsp. baking soda

Making pumpkin purée is almost as easy as opening a can… (more…)

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Years ago (more than I care to admit), I was an exchange student in Vienna, Austria. It was there I had my first kiss, my first martini, and my first taste of Liptauer. It’s hard to say which of these made the biggest impression on me. Needless to say, I spent many a balmy night in the Heuriger (wine gardens), drinking the season’s new wine and noshing on German rye thickly slathered with a creamy, salty spread laced with mustard, paprika, and garlic.

Try Liptauer with a soft pretzel or three, and soon you’ll be singing the praises of the Austro-Hungarian empire (at least culinarily).

Swept up in Austria

This spread balances the tangy bite of pickles and capers with lots of creamy goodness. It is excellent on everything from crudités to crackers. Serve it at your next holiday party and brace yourself to explain—repeatedly—what the heck makes it so addictive. It’s that good. You might as well make a triple batch, as I did.  Just think of it as exotic pimento cheese ;).

(more…)

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Are those shiny red orbs taunting you from the windowsill?   (I know you’d never put them in then  fridge, right)?  Well, you’re in luck.  Here’s the perfect snack to enjoy them at the height of their summer sweetness.

Please, go eat this.

Now.

tomatoes

tomatoes

(more…)

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Medium

 

A box of Kashi chewy granola bars runs more than $4.00 where I live.  Surely one could make them at home for pennies on the dollar, and they’d probably taste better, too.  Here’s one recipe I’m considering, courtesy of Cooks.com:

 

 

-1 c. brown sugar
-1/4 c. sugar
-1/2 c. butter
-2 Tbsp. honey
-1/2 tsp. vanilla
-1 egg
-1 c. flour
-1 tsp. cinnamon
-1/2 tsp. baking powder
-1/4 tsp. salt
-1 1/2 c. oatmeal
-1 1/4 c. crisp rice cereal
-1 c. chopped nuts
-1 c. chocolate chips
-1/2 c. wheat germ

1. Pre-heat oven to 350F. Grease a 9×13-in. pan.

2. In a large bowl, beat brown sugar, sugar and butter until light and fluffy. Add honey, vanilla, egg; mix well.

3. Gradually blend in flour, cinnamon, baking powder and salt. By hand, literally, stir in remaining ingredients.

4. Press firmly in bottom of prepared pan. Bake at 350F for 20 to 25 minutes or until edges are light golden brown and center appears set. Cool, cut into bars.

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