Tag Archives: snack

Cinnamon Fritters

Serves 4-6


1 3/4 cups all-purpose flour
1/2 cup milk
1/3 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
powdered sugar, garnish
vegetable oil, for frying


Heat 2-3 inches of oil in a large skillet or Dutch oven until it reaches 365 F.

Note: make sure there’s at least 3 inches of space between the top of the oil and the top of the pot.

Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together.

In a small bowl, whisk together the milk, egg and melted butter until incorporated, then pour it into the flour mixture.

Stir everything until just combined.

Use a spoon to drop heaping amounts of batter into the hot oil and fry (4-6 at a time), flipping occasionally, until golden brown on all sides. Around 3 minutes.

Remove fritters with a slotted spoon and transfer to a paper towel-lined plate to drain, then dust liberally with powdered sugar.


BBQ Roasted Chickpea Snack


1 tablespoon liquid smoke
1/2 teaspoon toasted sesame oil
3/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon nutritional yeast
1/2 tablespoons pure maple syrup
1 1/2 teaspoons dry sherry
1 tablespoon tamari or Bragg Liquid Aminos
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 (15.5-ounce) can chickpeas, drained, well rinsed and then blotted dry with a clean kitchen towel


Preheat the oven to 450F. In a medium bowl, stir together the liquid smoke, sesame oil, black pepper, smoked paprika, nutritional yeast, maple syrup, sherry, tamari, onion powder, and garlic powder. This is your marinade. Add the chickpeas to the marinade and stir to coat.

Transfer the chickpeas and marinade into an 8×8-inch baking dish lined with parchment paper. Bake the chickpeas for 15 to 20 minutes, stirring once or twice. The chickpeas will get crispier as they cool. Store in a lidded container in the refrigerator. These are even better, if possible, on the second day.

Makes 4 servings

Peanut Butter & Chocolate Eclair Dessert

24 servings


1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1/4 cup Creamy Peanut Butter
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
24 graham crackers
1-1/2 pkg. (4 oz. each) Baker’s Semi-Sweet Chocolate (6 oz.), broken into pieces
3 Tbsp. butter


Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in Cool Whip.

Layer 1/3 of the grahams and half of the pudding mixture in 13×9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.

Refrigerate 8 hours.

How to Easily Cut Dessert into Serving Pieces

To easily cut the dessert for serving, use a sharp knife and dip the knife blade in hot water after each cut to warm and clean the blade


Prepare as directed, using Jell-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, fat-free milk and Cool Whip Lite Whipped Topping.

Chocolate Fudge Cupcakes

Yield: approx. 20 cupcakes



1 1/4 cups all-purpose flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup buttermilk
4 oz. bittersweet chocolate, chopped
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon instant espresso granules
1 teaspoon vanilla extract
1/2 teaspoon salt


3 cups powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup unsweetened cocoa powder
2/3 cup heavy cream
2 teaspoons vanilla extract
1/8 teaspoon sea salt or kosher salt


Preheat oven to 350 F and line 2 cupcake tins with liners.

Combine bittersweet chocolate and butter in a large, microwaveable bowl and microwave at 20-second intervals, stirring in between, until melted. Place in fridge for 5 minutes to cool down.

Whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt in a medium bowl

One at a time, beat eggs into slightly-cooled melted chocolate, then mix in vanilla extract and espresso granules.

Alternate between adding flour mixture and buttermilk to the melted chocolate, beginning and ending with the dry ingredients, and mix until smooth.

Divide batter evenly among the cupcake tins and place in oven.

Bake for 17-22 minutes, or until toothpick inserted in center comes out mostly clean and tops are springy to the touch.

Remove from oven and let cool completely.

In a large bowl or mixer, cream the butter until fluffy and creamy. 2-3 minutes.

While the mixer is still running, combine the powdered sugar and cocoa powder in a large sifter and alternate between sifting the two and pouring the heavy cream into the creamed butter.

Mix in the vanilla extract and salt and beat frosting on high speed for another 2-3 minutes, or until shiny.

Frost cupcakes (garnish with a white icing, if desired) and serve immediately.

Turtle Popcorn

Yields 10 cups


10 cups (or 1 standard store-bought bag) plain popcorn
2/3 cup creamy peanut butter
1/2 cup salted peanuts
1/2 cup brown sugar
1/4 cup honey or light corn syrup
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda
1 pinch salt
1/2 cup chocolate chips, optional


Pop popcorn according to packaging directions and place in a large bowl. Line a baking sheet with parchment paper or grease with non-stick spray.

In a heavy-bottomed saucepan, heat brown sugar, honey and butter over medium heat and bring up to a boil, stirring constantly.

Let mixture boil for 2-3 minutes, without stirring. Then remove from heat and stir in vanilla extract, salt and baking soda (mixture will froth).

Stir in peanut butter and chocolate chips (if using) until smooth and pour mixture over popcorn.

Fold in peanuts and toss everything together, until all kernels are thoroughly coated.

Transfer popcorn to lined baking sheet, spread out in an even layer and let set before serving.

Chicken Parmesan Meatball Poppers

Makes 48 poppers


1 lb ground chicken breast
3/4 cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
3 garlic cloves, pressed
1/2 small onion, grated
2 Tbsp + 1 cup marinara sauce (divided)
1/2 Tbsp dried Italian seasoning
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper
1 large egg, lightly beaten
1 cup shredded Italian blend shredded cheese


Preheat oven to 350F. Prepare a baking sheet by lining with parchment paper.

Set aside 1 cup marinara and shredded Italian cheese.

In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.

TIP: If you lightly wet your hands the meatballs will form better and crack less.

Bake for 16-18 minutes until lightly browned.

Turn oven to broil.

Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.

Broil for 2-3 minutes until cheese is golden brown and bubbly.

Homemade Gourmet Crackers with Cranberries

Servings: 40 pieces


1 cup milk (any fat % cow’s milk)
1/4 cup brown sugar, packed
1/4 cup plain unsweetened yoghurt (I used Greek)
1/2 cup plain flour (all purpose)
1/2 cup whole wheat / wholemeal flour
1/2 cup dried cranberries (or other dried fruit of choice)
1 tsp baking soda / bi-carb (or 3 tsp baking powder)
1/2 cup rolled oats (or 1/3 cup more nuts of choice)
1/4 cup sunflower seeds (or other seeds or nuts of choice)


1/2 tsp ground turmeric (can omit)
1/2 tsp cinnamon
1/4 tsp nutmeg (or All Spice or 1/8 tsp cloves)
1/4 tsp dried thyme
1 tsp dried rosemary (or 1/2 tsp more thyme)
1/4 tsp salt
1/8 tsp black pepper


Preheat oven to 350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 8.5 x 4.5 x 3”) (Note 1).

Whisk the milk, sugar and yoghurt in a bowl.

In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir – use fingers to break up cranberries if required.

Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn’t affect outcome).

Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.

Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)

Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).

Preheat oven to 250F (all oven types). Place one shelf in the middle, and another shelf beneath it.

Use a serrated bread knife to slice thinly – around 1/12” thick (see video). Place biscuits on 2 large baking trays, you can squeeze them in as they won’t expand or stick.

Bake for 50 minutes or until they are a light brown, swapping trays halfway.

Leave biscuits on tray to cool – they will harden so they snap when you break them. (Note 3)

Store in an airtight container for 4 weeks (probably ok for longer, I’ve only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing.

Recipe Notes

1. The size of the loaf tin determines the shape of the cracker. I like using a small one so you get more height to the loaf, so when it slices they are a nice rectangle shape.

The source recipe (see Note 3) suggests baking the batter in mason jars to make them round which looks terrific. My concern here was ensuring that the mason jar used is in fact oven proof, and because I don’t even know if mine are, I opted to stay away from this technique. You can actually get baking tubes the size of crackers. However, there are no hard and fast rules about what shape gourmet crackers should be and the rectangle shape of mine are good for snapping into 2 pieces so each piece becomes about the size of a round cracker, so I’m happy with these.

2. Freezing the loaf completely through to the middle makes it far easier to slice thinly.

I haven’t actually frozen mine for 3 months (I’ve done around 1 month) but I’ve researched into this based on the ingredients included and it seems that the nuts / fruit will / may start to lose flavour after around 3 months. If they aren’t fully crisp, pop them back in the oven and let them cool in the still hot, closed, turned off oven.

3. This recipe is adapted from this Copycat Trader Joes Pumpkin Cranberry Gourmet Crackers by The Café Sucrefarine, great blog run by a mature husband and wife team. That’s a nice way of saying they have many years of cooking experience, their recipes are reliable and they have great taste. The changes I made: I use milk instead of buttermilk because I honestly could not tell the difference, and I use yoghurt instead of 3 tbsp pumpkin puree because we don’t get canned pumpkin here and even if we did, I would prefer to avoid opening a can to just use 3 tbsp. Plus yoghurt combined with milk = great buttermilk sub. I also bake mine longer at a lower temp because I find it crisps the biscuits better without colouring them too much and ensuring the cranberries don’t burn.