Tag Archives: snack

Halloween Soul Cakes

Ingredients

2 1/2 cups all-purpose flour, sifted
3/4 cup granulated sugar
3/4 cup butter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp salt
1 egg, beaten
2 tsp of apple cider vinegar

Directions

Put the dry ingredients into a food processor and pulse to combine. Add the butter and pulse until it is crumbly, similar to cornmeal.

Combine egg and vinegar and beat. With the motor running, pour the beaten egg and vinegar through the feed hole. Pulse until well combined.

Turn out into a bowl and press together into a ball. Chill for 20 minutes

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Lightly flour a clean, flat surface and roll the dough out to 1/4-inch thickness. Cut into large rounds using a cookie or biscuit cutter. Mark a cross shape into the top of the cakes with a knife. Place the cakes onto the baking sheets.Gather the scraps together and roll again until all the dough has been cut into cakes.

Bake, one sheet at a time, for 12-15 minutes, or until the cake tops are lightly golden. Can be eaten warm or at room temperature.

Store in an airtight container for about a week.
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Roasted Chickpeas


Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack

Ingredients

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
salt (optional)
garlic salt (optional)
cayenne pepper (optional)

Directions

Preheat oven to 450 degrees F (230 degrees C).

Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Note: best eaten fresh. Do not store in refrigerator.
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Pear Pine Nut Coffee Cake

Ingredients

Cake:
1 3/4 cups all purpose flour
scant 3/4 teaspoon baking powder
scant 1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup + 2 tablespoons brown sugar
2 eggs
2 teaspoons pure vanilla extract
1 cup plain Greek yogurt
zest of 1 lemon
3 pears, peeled and sliced 1/4-inch thick
2 tablespoons lemon juice

Topping:

3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons flour
2 tablespoons oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
2 oz pine nuts

Instructions

Preheat oven to 350F degrees.

Put topping together by placing all ingredients except pine nuts in the bowl of a small food processor. Pulse 8-10 times just until the butter is broken up into pea size pieces and the mixture is crumbly. Cover and place in the fridge while you prepare the rest of the cake.

Prepare a 10-inch springform pan by lightly coating it with butter then lightly dusting with flour; set aside.

In a small bowl, whisk together flour, baking soda, baking powder, salt and cinnamon; set aside.

Slice the pears and toss them with 2 tablespoons lemon juice in a small bowl; set aside.

With an electric mixer, beat butter, sugar until fluffy, approximately 3-5 minutes. Add eggs, vanilla and lemon zest and mix well.

Starting with the Greek yogurt, alternate adding to cake batter along with dry ingredients, mixing just until combined.

Pour batter into prepared pan. Top the batter with sliced pears and then sprinkle the crumble topping over the pears. Finish by sprinkling the pine nuts on top.

Bake for 40-50 minutes or until a tester comes out clean. Remove from oven and cool in pan for at least 20-25 minutes before serving before removing from pan. Let cool completely before serving.

Note: can substitute chopped pecans for the pine nuts

from Mountain Mama Cooks
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Orange-Pumpkin Bread With Cinnamon Cream Cheese Icing

This recipe has been modified for high altitude baking.

Ingredients

For the cake:

4 eggs
1 15-oz can pumpkin puree
2 tablespoons orange juice concentrate
1 3/4 cups granulated sugar
1/2 cup vegetable oil
1/2 cup applesauce
1 tablespoon pure vanilla extract
2 cups all purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate chips, raisins or chopped nuts (optional)

For the Spiced Cream Cheese Frosting:

8 oz cream cheese, room temperature
4 tablespoons butter, room temperature
1 teaspoon fresh orange zest
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 lb box powdered sugar, sifted
pinch salt
1–2 teaspoons milk (optional)

Instructions

Preheat oven to 350F degrees.

Prepare pan(s) with butter and flour or spray with cooking spray; set aside.

In a medium bowl sift flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt; set aside.

In a large bowl, combine eggs, pumpkin puree, orange juice concentrate, sugar, oil, applesauce and vanilla. Mix well with wire whisk. Add flour mixture to wet ingredients and with a wooden spoon mix just until combined. Stir in chocolate chips, raisins or chopped nuts if using. Pour batter into pan(s) and bake until done. Let cool on rack for 10-15 minutes and then remove from pan(s) and cool entirely before frosting. Cooking times: 9 x 13: 40-45 minutes, 11 x 18: 30 minutes, large loaf pans: 40 minutes, small loaf pans: 25 minutes.

To make frosting, cream together the softened butter and cream cheese in a stand mixer with an electric beater.

Add orange zest, cinnamon and vanilla.

Add powdered sugar to taste – I usually use 1/2-3/4 of the box and mix until thoroughly combined and smooth. Add salt. Use milk in necessary to make frosting desired consistency.

Author’s Notes: If you’d like to make this and you DON’T need to adjust for high altitude make the following changes: increase granulated sugar to 2 full cups, decrease vanilla extract to 1 1/2 teaspoons, increase baking soda to 1 3/4 teaspoons, and increase baking powder to 2 1/2 teaspoons. Follow directions as is.

It can be made into a sheet cake, muffins or bread. I’ve made it studded with chocolate chips and left it plain jane. I like it with cream cheese icing, my boys prefer it without.
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White Chocolate Citrus Snowballs

Yield: 36 cookies

Ingredients

2 1/4 cup all-purpose flour
1/2 cup almond meal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup + 1 cup powdered sugar
1 tablespoon vanilla extract
zest of 1 lemon
zest of 1 orange
zest of 1 lime
1/4 cup white chocolate chips, coarsely chopped

Instructions

Preheat oven to 375F degrees. Line baking sheet(s) with parchment paper or nonstick baking mat.

In a medium bowl, whisk together flour, almond meal and salt.

In a large bowl, cream together butter and 3/4 cup powdered sugar until fluffy about 3-4 minutes. Beat in vanilla extract and citrus zests. Gradually blend in flour on low speed. Stir in chopped white chocolate just until combined.

Shape dough into scant 1-inch balls, placing cookies 2-inches apart. Bake for 10 minutes or until cookies are set and are very lightly browned around the edges. Allow the cookies to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

When cookies are completely cool, roll in the additional 1 cup of powdered sugar.

Notes: These cookies can be stored in an airtight container at room temperature for 3 days. They also freeze beautifully.
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Pumpkin Spice Oatmeal Raisin Cookies

These cookies work beautifully in my high altitude kitchen as written. I live just below 7000 feet.
Yield: 2 dozen cookies

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin spice
1/2 cup (1 stick) butter, room temperature
1/2 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups quick oats
1 cup raisins, I like to use a mix of golden and Thompson

Instructions

Preheat oven to 375F degrees.

Line a large baking sheet with a nonstick baking mat or parchment paper.

Whisk together the flour, salt, baking powder, baking soda, and pumpkin spice in a medium bowl.

Using a stand mixer, beat the butter and both sugars together until light and fluffy. Add egg and vanilla, mix until combined. Slowly add the dry ingredients to wet ingredients. Mix until just combined. Stir in the oats and raisins.

Drop cookies by heaping tablespoon on lined baking baking sheet about 2 inches apart. Bake for 10 minutes or until cookies are light brown around the edges. Be sure not to over cook! Remove cookies from oven and let cool on baking sheet for five minutes until transferring to a cooling rack. Repeat with remaining cookie dough.

Author’s notes: These are a classic oatmeal cookie but loaded with warming pumpkin spice and plump juicy raisins. They’ll make your house smell wonderful.

I do think quick oats works better than regular rolled oats in recipes at high altitude. High altitude tends to deplete the moisture in pantry ingredients and baked goods can be dry. If I do use regular oats, I like to pulse them in the food processor or blender first to make them a bit smaller.
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High Altitude Snickerdoodle Recipe

A recipe for perfect Snickerdoodles at high altitude every single time
Yield: 4 dozen

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter, room temperature
1 1/4 cup granulated sugar
2 large eggs
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 350F degrees.

In a small bowl, combine flour, cream of tartar, salt and baking soda; set aside.

Cream butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes.

Add eggs and beat just until combined.

Slowly add in flour mixture and stir just until combined, don’t over mix.

In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.

Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place cookie balls 2-inches apart onto lined cookie sheet. Bake for 8-10 minutes.. Don’t overtake! Remove from oven when cookies look just barely done and let them cool on tray 5 minutes before removing them to a cooling rack.

Store cookies in an airtight container on the counter for 3 days or in the freeze for up to one month.

Author’s note: This recipe makes a ton! It’s easily halved but I always make the full recipe. Snickerdoodles don’t last long around here.
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