Recipes - Candy, Snacks, And Other Nibbles

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Homemade "Hot Pockets".

Can add in other things like leftover veggies, meat, sliced olives, etc.


Serves 4, Makes 4 pizza pockets
Prep time 10 minutes to 12 minutes
Cook time 13 minutes to 15 minutes

Ingredients
  • 1 (8 ounce) tube refrigerated crescent rolls, such as Pillsbury
  • 1/4 cup pizza sauce, plus more for serving, if desired
  • 1 cup shredded low-moisture mozzarella cheese (about 4 ounces)
  • 8 pepperoni slices (about 1/2 ounce), optional
Instructions
  1. Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Unroll 1 tube crescent roll dough on a work surface and separate into 4 rectangles (2 triangles each). Use your fingers to press on the seams in each rectangle to seal. Transfer to the prepared baking sheet.
  3. Spread 1 tablespoon pizza sauce over half of each rectangle, leaving at least a 1/2-inch border around the edge. Top the sauce on each rectangle with 2 tablespoons cheese, followed by 2 slices pepperoni (if using), then another 2 tablespoons cheese. Brush a thin layer of water around the border of each rectangle. Fold the dough over the filling and tightly seal the edges with a fork. Pierce the top of the pocket several times with a fork.
  4. Bake until the tops are lightly browned and edges are crisp, 13 to 15 minutes. Let cool 5 minutes before serving.
  5. Serve with additional pizza sauce for dipping, if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 325ºF oven until warmed through, about 5 minutes.
 

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Dark chocolate caramel bark with pretzels and peanuts




Serves 8

1cup chopped pretzel twists or sticks
¼cup salted or unsalted roasted peanuts, coarsely chopped
1cup (2 sticks) unsalted butter, cut up
1cup dark brown sugar
2cups (12 ounces) semisweet or bittersweet chocolate chips
Sea salt (for sprinkling)
1. Set the oven at 375 degrees. Line a large rimmed baking sheet with parchment paper.

2. Spread the pretzels and peanuts on the baking sheet to make one layer. Depending on the size of your baking sheet, you may not need to spread the pretzels to the edges.

3. In a heavy-based saucepan over medium-high heat, combine the butter and brown sugar. Bring the mixture to a boil. Lower the heat to medium and cook without stirring for 3 minutes.

4. Pour the sugar mixture over the pretzels and peanuts. Use the tip of a knife (not your fingers) to move any stray pretzels or peanuts into the sugar. Transfer the baking sheet to the oven and bake for 5 minutes.

5. Remove the baking sheet from the oven and set on a heatproof surface. Immediately sprinkle the chocolate chips on the caramel. Let it sit for 5 minutes while the chocolate melts. With an offset spatula, spread the melted chocolate around the caramel. Sprinkle with sea salt.

6. Chill in the refrigerator for 1 hour or until completely set. Break into uneven pieces. Store in an airtight container in the refrigerator or at room temperature.
 

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Individual dark chocolate budini (Italian pudding)




Serves 6

Butter (for the ramekins or cups)
6ounces dark chocolate (54 to 72 percent), coarsely chopped
½cup (1 stick) unsalted butter, cut into chunks
3 eggs
cup granulated sugar
Pinch of salt
1cup heavy cream, softly whipped with 1 tablespoon confectioners' sugar (for serving)


1. Position a rack in the lower third of the oven. Set the oven at 375 degrees. Have on hand a rimmed baking sheet. Lightly butter 6 ramekins or heatproof cups (3/4 to 1 cup capacity each). They do not have to match.

2. Bring a saucepan of water to a simmer. In a heatproof bowl that fits over the saucepan but will not touch the water, combine the chocolate and butter. Set the bowl on the saucepan and stir often until they melt. Remove the bowl from the water and wipe the bottom dry. Leave until warm but still liquid.

3. In an electric mixer, beat the eggs, granulated sugar, and salt at high speed until they are the consistency of softly whipped cream. The color will turn pale yellow; this may take 10 minutes or more.

4. With a large rubber spatula, fold 1/3 of the egg mixture into the chocolate mixture, then scrape the entire chocolate mixture into the egg mixture and fold until blended.

5. Divide the batter among the ramekins or cups. Set them on the baking sheet and transfer to the oven. Bake for 15 to 20 minutes, or until they are puffed and a skewer inserted into the center is still gooey when withdrawn. Leave to cool. The budini will sink as they cool.

6. Top with a spoonful of whipped cream or ice cream.
 

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Sweet and Salty Crispy Rice Treats Recipe


Makes 20 squares

Ingredients
  • 1/2 cup unsalted butter, diced
  • 1/2 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) bag mini marshmallows
  • 2 1/2 cups honey graham cereal, crushed into large bits
  • 4 1/2 cups crispy rice cereal
Instructions
  1. Lightly grease a 9 × 13-inch pan and set it aside. In a large pot over low heat, stir the butter until melted. Continue stirring frequently. It will begin to sizzle and foam slightly before little golden bits start forming on the bottom of the pan. Continue stirring until the butter has browned. You’ll know it’s done when there are golden flecks throughout the butter and you notice a sweet, nutty fragrance. Immediately remove it from the heat and add the salt and vanilla, stirring carefully. Add all but 1 cup of the marshmallows and stir over low heat until they’re melted completely. Add the remaining marshmallows with the two cereals and stir just until combined.
  2. Turn the mixture out into the prepared pan and use the butter wrapper or a clean, lightly greased hand to pat the crispies flat in the pan. Allow them to cool completely before cutting and enjoying!
Recipe Notes
Excerpted from HER DAILY BREAD by Kate Wood, reprinted with permission from HarperOne an imprint of HarperCollins Publishers. Copyright 2021.
 

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This recipe uses vegan butter but regular unsalted butter can be used if that's all you have.

****************

Chocolate-Covered Shortbread Sticks (aka homemade Pocky)

Yield 30 to 40 sticks
Prep time 2 hours
Cook time 30 minutes

Ingredients

For the shortbread sticks:
  • 4 tablespoons vegan butter
  • 2 tablespoons powdered sugar
  • 2 tablespoons canned full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup self-rising flour, plus more for rolling
  • 1/2 teaspoon baking powder
  • Pinch of salt
For the chocolate:
  • 8 ounces dark chocolate
  • 1 teaspoon refined coconut oil
  • Flaky or coarse sea salt
Instructions

Make the shortbread sticks:
  1. Place 4 tablespoons butter in the bowl of a stand mixer (or medium bowl if using an electric hand mixer) and let sit at room temperature until softened.
  2. Add 2 tablespoons powdered sugar to the bowl of butter. Beat with the paddle attachment on medium speed until creamy and combined, about 1 minute. Add 2 tablespoons coconut milk and 1 teaspoon vanilla extract and beat on low speed until combined, about 1 minute.
  3. Place 1 cup self-rising flour, 1/2 teaspoon baking powder, and a pinch of salt in a small bowl and whisk to combine. Add to the butter mixture and stir with a wooden spoon until combined and a dough forms (knead by hand a bit if needed). The dough will be sticky and soft. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  4. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, line 2 baking sheets with silicone baking mats or parchment paper. If the dough is too firm to roll, let sit at room temperature for 30 minutes.
  5. Divide the dough in half. Form one portion into sticks: Pinch off a small piece of the dough about the size of a small gumball (3/4-inch). Using the palms and fingers of your hands, pulling downwards only, roll the piece on a work surface into a rope 6 to 8 inches long and about 1/4-inch thick. Carefully transfer the rope onto one of the baking sheets. If the dough is too crumbly, knead 1 teaspoon warm water into the dough so that it is sufficiently sticky. If the dough starts to get too soft to work with, place it in the freezer for 10 minutes. Repeat until all the dough in the first portion has been shaped.
  6. Bake until the edges of the shortbread begin to turn golden brown, about 15 minutes. Repeat shaping and baking the remaining dough on the second baking sheet. Let the shortbread sticks cool completely on the baking sheet. Meanwhile, make the dip.
Make the dip:
  1. Coarsely chop 8 ounces dark chocolate and place in a medium microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the chocolate is melted, about 90 seconds total. (Alternatively, melt in a small saucepan over low heat.) Add 1 teaspoon refined coconut oil and stir until the chocolate is shiny.
  2. Spoon the chocolate over the shortbread sticks or hold a stick vertically over the bowl of chocolate and use the spoon to drizzle all over, leaving about 1-inch of each one uncovered. Sprinkle with a little sea salt. Refrigerate until set, about 10 minutes.
Recipe Notes
CREDIT LINE: From THE KOREAN VEGAN COOKBOOK: REFLECTIONS AND RECIPES FROM OMMA’S KITCHEN by Joanne Lee Molinaro, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 Joanne Lee Molinaro

Storage: The chocolate-covered sticks can be stored in an airtight container with parchment or wax paper between each layer at room temperature or in the refrigerator for up to 6 days.
 

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Serves 8 to 12, Makes 10 to 16 cups
Prep time 5 minutes
Cook time 1 hour 15 minutes

Ingredients
  • 1/2 cup unpopped popcorn kernels
  • 1 tablespoon vegetable oil
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 3/4 cup honey
  • 2 to 3 tablespoons Sriracha hot sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon
    baking soda
Instructions
  1. Arrange two racks to divide the oven into thirds and heat the oven to 250℉. Line 2 rimmed baking sheets with parchment or aluminum foil.
  2. Place 3 of the popcorn kernels and 1 tablespoons vegetable oil in a 4-quart or larger heavy pot over medium heat. When the kernels pop, add the remaining kernels to the pan, shake to coat with oil, and cover. Pop the corn, shaking the pan occasionally, until the popping slows. Immediately transfer to a large heatproof bowl.
  3. Melt 1 1/2 sticks unsalted butter in a 2-quart saucepan over medium heat. Add 3/4 cup honey and increase the heat to medium-high. Bring to a rolling boil and cook for 4 minutes, stirring constantly with a heatproof spatula or wooden spoon as the mixture foams. Remove the pan from the heat.
  4. Add the Sriracha (2 tablespoons for mild; 3 tablespoons for spicy), 1 teaspoon kosher salt, 1 teaspoon vanilla extract, and 1/4 teaspoon baking soda and stir to combine; the syrup will bubble and foam.
  5. Pour the hot syrup over the popcorn immediately, stirring the popcorn as you slowly pour. Once you’ve poured all the syrup over the popcorn, continue stirring until the popcorn is evenly coated. Divide the popcorn between the baking sheets and spread into an even layer.
  6. Bake for 1 hour, stirring the popcorn every 15 minutes. The finished popcorn will be a slightly darker shade, and will turn dry and crunchy once completely cooled.
  7. Wait a few minutes until the popcorn is cool enough to handle and then quickly press it into clusters with your hands. If the popcorn cools too much and won’t stick, put the sheets back in the oven for a few minutes until the popcorn is warm again. (The popcorn can also be cooled as is, without clustering, and eaten by the handful like regular popcorn.) Let the clusters cool completely.
Recipe Notes
Storage: These popcorn clusters are best eaten within a day or two but will keep well in a sealed container at room temperature for up to 1 week.
 

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Strawberry Muffin Recipe

Serves 12
Prep time 20 minutes
Cook time 20 minutes to 25 minutes

Ingredients
  • 12 ounces fresh strawberries (about 14 medium)
  • 1 medium lemon
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1/4 cup whole or 2% milk
  • 1/4 cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons raw or turbinado sugar
Instructions
  1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin tin with paper liners.
  2. Hull and thinly slice 12 ounces fresh strawberries (about 1 3/4 cups). Finely grate the zest from 1 medium lemon until you have 1/2 teaspoon.
  3. Place the lemon zest, 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
  4. Place 1/2 cup vegetable oil, 1/4 cup whole or 2% milk, 1/4 cup sour cream, 2 large eggs, and 2 teaspoons vanilla extract in a large liquid measuring cup or medium bowl and whisk to combine.
  5. Transfer to the flour mixture and stir until just combined. (The batter will be thick and stiff.) Drop a scant tablespoon of the batter into each muffin well. Spread the batter with the back of a spoon to cover the bottom. (This helps prevent the fruit from baking on the bottom of the liner and creating a soggy bottom.)
  6. Add the strawberries to the remaining batter and fold to combine. Divide the batter evenly between the muffin wells, about scant 1/4 cup per well. Sprinkle with 2 tablespoons raw sugar.
  7. Bake until the muffins are golden brown and a tester inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
Recipe Notes
Storage: Leftover muffins can be stored in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator.
 

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I made these today with the blueberries I bought from the farmer's market and they're yummy :yummy: I did substitute chopped walnuts for the almonds. I did get 16 bars out of the pan. One of the recipe comments says there's no way you can get that many bars. You can, they're just on the small side and perfect for a one bite snack :) Next time I'll ad a little more cinnamon and a little less lemon juice.

20220701_100801[1].jpg



Yield 16

Ingredients

For the crust and topping:
  • Cooking spray
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup finely chopped almonds
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces
For the filling:
  • 2 cups fresh blueberries, washed and dried
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • Finely grated zest of 1 medium lemon
  • Juice of 1 lemon (about 2 tablespoons)
Instructions
  1. Arrange a rack in the middle of the oven and heat to 350°F. Line an 8-inch square baking dish with aluminum foil, leaving overhang on all sides. Grease the foil lightly with cooking spray; set aside.
  2. Make the crust and topping: Place the flour, oats, almonds, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Add the butter and, using a pastry cutter or your fingertips, incorporate until no large pieces of butter remain. The mixture should be crumbly and hold together when squeezed.
  3. Set aside 1 cup of the mixture. Transfer the remaining mixture to the prepared baking dish and press it firmly and evenly into the pan to form the crust.
  4. Make the filling: Place the blueberries in a medium bowl. Add the sugar, cornstarch, and lemon zest and lemon juice and toss gently to combine. Transfer the mixture to the baking dish and spread into an even layer over the crust. Sprinkle the reserved 1 cup crumb mixture over the blueberries.
  5. Bake until the filling is bubbling and the top is golden-brown, about 40 minutes. Let cool at least 2 hours before cutting into bars.
Recipe Notes
Frozen blueberries: You can use frozen blueberries instead of fresh, but do not thaw before using.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
 
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