Tag Archives: snack

Oven-Baked Avocado Bites + How-To Video

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If you breaded and fried a boot, I’d eat it.

I don’t know why that crispy layer of breading makes such a difference, but it really does. For example, mozzarella cheese is awesome, but mozzarella cheese breaded and fried is amazing. And for further proof, just check out toasted ravioli or onion rings. Breading + frying = guaranteed deliciousness; it’s simple math, my friends. Certainly you learned that formula in middle school.

The only problem with most breaded delicacies is that they’re are all horrible for you. Yes, they taste like crunchtastic heaven, but they have unholy amounts of fat and calories. It’s really quite tragic.

Well, friends, it’s not all bad, because I have a delectable breaded snack that rivals any mozzarella stick or onion ring out there, but it’s about a hundred times better for you: Oven-Baked Avocado Bites.

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Monster Granola Bars

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Let’s be real: they don’t call them “Monster Cookies” because they’ve got a monstrous amount of delicious ingredients; that’s just what they want you to think. They’re really called Monster Cookies because you turn into a monster upon eating the sinfully addicting devils. You need more and more, and you’ll do anything to get them, like the Cookie Monster but with a more severe problem.

Or maybe that’s just me.

Regardless, Monster Cookies can be a monster problem if you’re watching your waistline. Cookies, delectable as they may be, are not the most satisfying treat, so you often wind up eating 20 in one sitting. Or maybe that’s just me again.

What I need is the salty-sweet goodness of Monster Cookies in a heartier snack that can satisfy my black hole of a stomach with just one or two. What I need are these Monster Granola Bars. Continue reading →

Healthy Cookie: Sweet Potato & Spinach Balls

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I have very little self-control when it comes to delicious foods. Whether we’re talking about a basket of fries or a big bowl of mac and cheese, I just can’t put on the brakes. Unfortunately though, this predicament seems to only affect me around unhealthy, indulgent foods. Carrots or spinach? Not so much.

It figures that I have no problem inhaling inhuman quantities of foods that are bad for me, but I never have that problem with healthy stuff. Why can’t it be the other way around? Life is so very cruel. However, I did find an exception, a 100% healthy and good-for-me treat that I can eat dozens of without batting an eyelash: my Sweet Potato & Spinach Balls.DSC_1469-2

Oh man, I lose all self-control around these babies. Luckily, I don’t have to feel guilty gorging ‘em. Made with sweet potatoes, quinoa, fat-free ricotta, spinach, and more, these Sweet Potato & Spinach Balls are jammed-packed with nutrients. They’re hearty and rich in flavor, so they’ll fill you up and give you energy too.

I’ve got to say, these sweet potato-filled cuties are just as addicting as cake pops or chocolate truffles. It ain’t often I pick something healthy over treats like that, but in the case of these Sweet Potato Spinach Balls, I would .They’re chewy, lightly crisped on the outside, and creamy all at once. For something so simple, they are crazy flavorful. Serve them up at a party, give ‘em to the kids as a snack, or make a delicious lunch for yourself. Everybody will love these sweet and savory bites.

A Few Tips Before You Get Cooking:

  1. Kale would be wonderful in place of spinach.
  2. Try some delicious dip for these balls like marinara sauce or Alfredo sauce.
  3. Got leftovers? Just keep them in the fridge and heat ‘em up when you’re hungry. They taste just as delicious several days later as they did when you first made them.DSC_1429

Sweet Potato & Spinach Balls
By The Smart Cookie Cook

Ingredients:

  • 2 large sweet potatoes
  • 2 cups cooked quinoa rice blend
  • 4 cups fresh spinach
  • ¼ cup fat-free ricotta cheese
  • ¼ cup grated parmesan cheese
  • ¼ cup egg substitute, like Egg Beaters
  • ½ tsp. salt
  • Red pepper flakes, to taste (I used 3 good shakes)

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray liberally with nonstick spray.
  2. Place the sweet potatoes on a microwave-safe plate lined with paper towels. Use a fork to poke holes in the tops of the potatoes. Cook in microwave on high for 6 minutes. Flip potatoes and microwave for another 6-8 minutes, or until tender (stick a knife through the center of the potato to test).  Slice potatoes in half and let cool for a few minutes before removing and discarding skins.
  3. Place the potatoes a large mixing bowl and use a large fork to mash them up. Add all remaining ingredients and thoroughly mix together until all ingredients are evenly distributed. Be sure to break up the chunks of ricotta.
  4. Use your hands to roll tablespoons of potato mixture into balls. Be gentle; the mixture will be soft and sticky. Place balls on the prepared baking sheet about 1 inch apart. Bake 20-30 minutes or until just beginning to brown. They should be sturdy when you poke them. Carefully remove from tray and enjoy.DSC_1475

Fried Mac & Cheese + How-to Video

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The first time I ever tried fried mac and cheese was at a Cheesecake Factory. I knew it would be a sin to see the words “fried” and “mac and cheese” beside one another in some sort of glorious partnership and not order it. It was like Marvel’s The Avengers, assembling history’s greatest heros (and hottest actors); you can’t not go witness such an epic assembly.

Turns out, The Cheesecake Factory makes some stellar FM&C, and by stellar I mean oh-my-god-I-must-be-dreaming-somebody-slap-me-this-is-so-darn-GOOD. If you ever go to Cheesecake Factory, you must get yourself some fried mac and cheese. Period.

With just one bite, my world was changed. I love deep-fried food, wrong and unhealthy as that love may be, and adding to that repertoire gave me joy. From that bite on, I wanted to try making my own at home. I’m the Smart Cookie Cook; I could make my own Fried Mac and Cheese as good as or better than the old CF.

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White Chocolate-Maple Almond Butter

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Some people dream of accomplishing grand feats like curing malignant diseases or becoming president. Me? I dreamed of making homemade nut butter. Perhaps my dream seems petty to you, but there was a fierce fire within me that desired to achieve it.

Much like anyone else chasing a dream, I had many obstacles standing in my way. Okay, so I only had one obstacle, but it was progress-halting all the same. As you might’ve heard me complain about before, my “food processor” was a big fat piece of poop, and did about as much food-processing as I could if I chewed things up with my mouth and spit ‘em back out.

But like a gift from God (or Santa), I received a REAL food processor for Christmas. It was the tool my dreams required in order to be realized. It didn’t take me long to bust that baby out and get down to nut butter business.

Get a look at my smooth White Chocolate-Maple Almond Butter. If I had made that in my old “food processor,” the texture would be more resembling of play-doh than butter. But here, we have a creamy, dreamy consistency that’s still rich and thick like nut butter should be.DSC_9212

But friends, this ain’t your ordinary almond butter. It’s kissed with buttery maple flavor and laced with a touch of sweet white chocolate, both of which wonderfully compliment the almonds’ natural salty flavor. I also added some pecans to the mix, so this is technically Almond-Pecan Butter, but that’s just making things too wordy now.

With all those wonderful components, you wind up with a very complex flavor, where each individual flavor is identifiable while simultaneously working in harmony with the others. How does that work? You have to taste it to understand.

The most awesome thing about almond butter is that it’s one of these easiest things you can make at home, and you can save tons of money doing so. Store-bought nut butter’s expensive, so save yourself a buck or two, and you can whip together this addicting White Chocolate-Maple Almond Butter in minutes.

A Few Tips Before You Get Cooking:

  1. It’s going to take a few minutes to get to the right consistency, so be patient.
  2. Also, wait until the almond butter has processed a while before adding a second teaspoon of oil because it might just need a few minutes to let the nuts’ natural oils release.
  3. Almond butter, and nut butter in general, is super flexible. Mix up flavors and add-ins as you please, or keep it plain!
  4. Mother Cookie asked me, “What do you do with almond butter?” It’s just like peanut butter; spread it on anything you like, or dip stuff in it. Possibilities include, but are not limited to: bread, celery sticks, pretzel sticks, apple slices, crackers, graham crackers, pound cake, brownies, or warm crescent rolls.DSC_9194

White Chocolate-Maple Almond Butter
By The Smart Cookie Cook

Ingredients:

  • 1 ½ cups whole raw almonds
  • 1 cup raw pecans
  • ¾ cup white chocolate chips
  • 1 tsp. maple extract
  • 1-2 tsp. vegetable oil
  • Pinch salt, optional

Directions:

  1. In the bowl of a food processor, process nuts until they resemble a fine crumb. Add white chocolate chips and continue to process, scraping down sides occasionally, until it starts to smooth and clump up like paste.DSC_9126DSC_9130-2
  2. Add maple extract and 1 tsp. vegetable oil, and salt if desired, and continue to process until totally smooth and peanut butter-like in texture. This may take 5+ minutes. If yours is too thick, add another tsp. of olive oil.
  3. Store in an air-tight container and enjoy!

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Tortellini Dippers w/ 4-Cheese Fondue & Pesto Sauce

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When I am in the presence of tortellini, I feel honored. Why? Because tortellini is the King of All Pasta. Although every kind of pasta is wonderful and delicious in all its starchy goodness, none could hold a candle to the majesty of tortellini.

Why does tortellini reign supreme? Because it’s filled with cheese! How could any plain pasta compare to pockets of cheesy stuffing? You don’t have to dress tortellini up with fancy sauces to make it fun and delicious. In fact, they’re a tasty snack when eaten plain. But did you know that this pasta royalty is good for more than just piling in a bowl and eating with a fork?

My Tortellini Dippers with your choice of 4-Cheese Fondue or Pesto for dipping take tortellini to a whole new level. This isn’t some bland pasta entree; it’s a fun appetizer with two delectable and decadent dipping sauces to dunk skewered tortellini into. This beats chips and dip any day!_DSC8327

Here, you can choose the homemade route with an easy but divine 4-Cheese Fondue, or you can go the pre-made route with some pesto from the store (or you can make your own pesto too). I used both so everyone could dip what they wanted, and because both sauces are delicious. But the best part about using both sauces is that their flavors are so complimentary you can combine the two, if you’re feeling adventurous.

The 4-Cheese Fondue is smooth, creamy, and cheese-loaded to the max. With melty Fontina, sharp parmesan, mild Monterey jack, and gooey mozzarella, you’ve got a harmonious quartet with which you can’t go wrong. Everybody works together beautifully, each bringing their own flavor element and amping up the cheesiness to an extreme level. The ooey gooey fondue is a perfect pairing for those tender little tortellinis, and also with the pesto if you take my advice and combine a little bit of each._DSC8249

Forget the same old boring appetizers that no one actually enjoys; step outside the bag of chips and experience delicious little tortellinis dunked in heavenly 4-Cheese Fondue and robust pesto. It’s fun, fresh, and a welcome change to the typical finger foods.

A Few Tips Before You Get Cooking:

  1. Pick whatever kind of tortellini flavor you like, and if you want to add some nutritional value, go whole grain.
  2. I did experiment with ravioli instead of tortellini, but they were a bit too big for dipping.
  3. Make sure to cook your tortellini al dente, meaning that it still has a bit of bite, so that it isn’t limp and falling off your skewers.
  4. There’s a lot of cheese in that fondue because it’s FONDUE, not a sauce.
  5. You can pop the tortellinis in the oven to bake up nice and crisp after boiling. Then they have some crunch, like a chip would, when you dip ‘em._DSC8317

Tortellini Dippers with 4-Cheese Fondue and Pesto Sauce
By The Smart Cookie Cook

Generously serves 8

Ingredients:

  • 3 20-oz. packages tortellini, your choice of flavors (I used spinach & cheese and five-cheese, but there are a ton of fun flavors of there)
  • 1 7-oz. container basil pesto OR buy 2 containers if not making the fondue

For the Four-Cheese Fondue:

  • 3 tbsp. butter
  • 2 tsp. minced garlic
  • 3 tbsp. all-purpose flour
  • 3 cups heavy cream
  • 1 cup shredded Fontina cheese
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions:

  1. Preheat oven to 200 degrees F. Line a baking sheet with aluminum foil.
  2. In a large pot of boiling salted water over high heat, cook tortellini just until al dente. This will literally only take a minute. Drain. Pour tortellini onto prepared baking sheet and keep warm in oven until fondue is done.
  3. In a medium saucepan over medium heat, melt the butter. Add the garlic and saute until translucent and fragrant, about 2 minutes. Whisk in flour until free of lumps and let cook for one minute, continuing to whisk. Whisk in cream until free of lumps then cover and let simmer until thickened, about 10 minutes.
  4. Whisk in all the cheeses, salt, and pepper until completely smooth. Taste test to make sure it’s to your liking. If it’s too thick, whisk in 1/4 cup of milk at a time. Transfer to fondue pot to keep warm while serving or serve straight from pot if you don’t have a fondue pot, keeping lid on so it stays warm. You may heat up the pesto in the microwave before serving or eat it as is. Serve sauces with the tortellinis on fondue forks or skewers.

Which scrumptious sauce…

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…will you choose?_DSC8328

2 For 1: Roasted Eggplant Hummus & Avocado Hummus

The inspiration for this duo of dips came while I was gazing at the contents of my dark, crowded pantry. I was in “the zone,” my eyes flitting from can to can, from box to box, observing the pantry’s contents and calculating possible creations given the ingredients at hand. My eureka moment struck when my eyes landed on two big cans of chickpeas. All of a sudden, I was jolted from my trance, and I exclaimed, “Hummus!”

But then I paused. Plain old hummus is not good enough for The Smart Cookie Cook. So I kicked my foodie mind back into gear to determine how to dress up the simple spread. It didn’t take long before I remembered the fresh eggplant waiting patiently in the fridge.

“Roasted Eggplant Hummus!” I cried.

I felt as if I’d just solved the world’s greatest conundrum as I sauntered to the fridge to retrieve necessary ingredients. but I hit a roadblock when I spotted a perfectly ripe avocado perched in the fruit bowl.

“Avocado Hummus!” I exclaimed.

I then frowned, feeling conflicted and exasperated. Both hummus varieties sounded so good. How to choose?

Simple, I made both.

Each hummus recipe is quick and easy to put together. It’s merely a matter of tossing fresh, quality ingredients into the food processor and pureeing away. The Roasted Eggplant does require an extra step of, well, roasting the eggplant, but that’s something you can do in advance, and only takes a few minutes.

So which one did I like better? I’m sorry, but I simply cannot choose. The Avocado Hummus is so incredibly rich thanks to the avocado. I guarantee it’s the creamiest hummus you’ll ever have. Plus, I sneaked in a little parmesan to give it that cheesy backbone. This is hummus like never before. Any avocado lover will be in heaven with this dreamy dip.

The Roasted Eggplant Hummus is equally divine. It has such deep flavor from that oven-roasting. I was worried you wouldn’t be able to taste the eggplant, but that sure as sugar is not the case. Every bite is bursting with caramelized eggplant flavor, plus a little kick from red pepper flakes. Watch out for those suckers.

It doesn’t matter which dip you choose; both are beyond delicious. Plus, they boast nutritious benefits like protein, healthy fats, and more. If you’re going to indulge in dip, this is the way to do it. Good thing too, because both dips are dangerously addicting.

You know what I say: you might as well try both dips! Then you don’t have to choose. Serve ‘em up with some of my delightful Homemade Tortilla Chips, and you’ve got a snack fit for the Gods.

Spot the differences!

A Few Tips Before You Get Cooking:

  1. Hummus makes a great appetizer for dinner parties, picnics, or any get-together.
  2. If you have a hard time getting your kids to eat healthy snacks, this is a great way to do it!
  3. Don’t like eggplant? Try using roasted peppers instead.
  4. You could pre-cook or roast the chickpeas (in either recipe) to make the spread extra creamy.
  5. Roasting the garlic would make either dip crazy flavorful.

Avocado Hummus
By The Smart Cookie Cook

Ingredients:

  • 1 ripe avocado
  • 1 15.5-oz. can chickpeas, drained & rinsed
  • 2 tbsp. olive oil
  • 1/4 tsp. minced garlic
  • 2 tbsp. grated parmesan cheese
  • salt, to taste
  • pepper, to taste
  • 1-2 drops lemon or lime juice

Directions:

  1. Slice the avocado in half. Stab the pit with a knife and pull it free from the avocado. Scoop the innards from the skin and into a food processor. Add the chickpeas, parmesan, and garlic and pulse until the mixture breaks down into small chunks. Stream in the olive oil while pureeing until hummus is smooth and homogenous (or you can leave it a bit chunkier if you prefer). Pulse in salt & pepper to taste, then stir in the lemon or lime juice (this prevents browning). Serve with chips or pita bread. Store in fridge in an air-tight container for up to 3 days.

Roasted Eggplant Hummus
By The Smart Cookie Cook

Ingredients:

  • 1 small eggplant, peeled & chopped
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. + 2 tbsp. olive oil, divided
  • 1 15.5-oz. can chickpeas, drained & rinsed
  • 1/4 tsp. minced garlic
  • 1/2 tsp. red pepper flakes (omit if you don’t like heat)
  • more salt, to taste

Directions:

  1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Spread the eggplant out in an even layer. Drizzle with 1 tablespoon of the olive oil then sprinkle with salt & pepper. Roast for 10-15 minutes, or until tender & golden brown. Let cool.
  2. Put the roasted eggplant in the food processor with the chickpeas and garlic. Pulse until the mixture breaks down into small chunks. Stream in the olive oil while pureeing continuously until hummus is smooth. Pulse in red pepper flakes and salt. Serve with chips or pita bread. Store in fridge in an air-tight container for up to a week.

Homemade Tortilla Chips + How-To Video

Crunchy, Hand-held, Irresistible, Perfect Snacks.

What, you didn’t know that’s what CHIPS stands for?

Chips are the pinnacle of snack foods. I’ve yet to see a party where they don’t make an appearance. We love those addicting little devils and the array of flavors they come in. In fact, we can eat bagfuls of them at a time and still not be satisfied (am I the only one who does that?). Even though we’re well aware that once we pop in the first chip we won’t be able to cease, we go for it anyway. That’s love for you.

Out of all the chips out there, tortilla chips are the most versatile. You can dip them into just about anything! They are the vessel of all things dippable; the delivery guy for dips. However, on their own, tortilla chips are not all that great. I mean, how often do you grab a bag of Tostitos and start snacking on naked chips? Plain tortillas just aren’t tempting, right?

Well, that’s partially right, but that fact only applies to store-bought tortilla chips. You see, when you make tortilla chips at home they transform from blank and boring dip-transporters to tasty, crunchtastic stars of the show, good enough to stand on their own. When mine came out of the oven, I couldn’t keep my paws off of them. I didn’t need any dip; they were  tasty enough!

That being said, combining them with dip made them a truly exceptional snack. They’re better tasting, less expensive, and more sturdy when standing up to the dip. It makes me wonder how I ever lived eating store-bought ones for so long. These Homemade Tortilla Chips are crazy crunchy and crispy, adorned with a deliciously golden brown color and sprinkle of salt. They’re darn right addicting, but in the bet possible way. And you only need 3 measly ingredients! In just a few minutes, you can have party-worthy chips you’ll be proud to serve at any get-together(or hoard all to yourself). Go snack happy!

Ready for the easiest snack ever & a major chip upgrade? Then check out the video below!

A Few Tips Before You Get Cooking:

  1. Any kind of soft tortilla will do: flour, corn, whole wheat, etc.
  2. Serve with salsa for a fancy yet easy appetizer.
  3. This recipe makes a ton of chips, but if you’re having a big get-together, double it.

Homemade Tortilla Chips
By The Smart Cookie Cook

Ingredients:

  • 1 17-oz. pack tortillas (I recommend corn, but you can use flour or whole wheat tortillas too!)
  • 1/4 cup vegetable oil
  • salt, to taste

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Slice the tortillas into little triangles. You can make them bigger or smaller to suit your preference. Lay them out in a single layer on the baking sheet.
  3. Pour the vegetable oil into a small bowl and brush onto the chips in a very light layer. You don’t have to use all the oil. Sprinkle the chips with salt and bake for 5-10 minutes, or until golden brown. Remove from oven and let cool. Enjoy!

Munch on This: Spicy Italian Kale Chips

You know that Lay’s Potato Chip challenge: “Betcha can’t eat just one“?

It’s legit.

I vividly remember coming home from school as a child and wolfing down half a bag of Sour Cream and Onion Potato Chips in one sitting. I’m not proud. Nowadays, I don’t even buy the stuff because I know what a danger it is for me. But Lay’s wasn’t kidding; there is definitely something about a chip that physically prevents you from just putting the bag down and walking away.

Is it an addiction? Perhaps. Luckily, most addictions can be cured with the proper procedures. When smokers decide to quit, one common way to combat cravings is with a faux cigarette, a placebo if you will. The trick lies in tricking yourself. You’ve got to make your brain think it’s getting what it wants.

The same idea can be applied to those dastardly potato chips. You’re stronger than they are. All you need is a replacement, something to curb those salty, crunchy cravings when they come at you full-force. This, my little cookies, is where my Spicy Italian Kale Chips come in.

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PB & J Dip (Video)

Sometimes, when you least expect it, a stroke of genius hits you.

That’s how I get all my greatest foodspirations*. I’ll be sitting around (hungry), thinking about food (is there anything else worth thinking about?), and then some beautiful idea hits me out of the blue so suddenly that I’m practically knocked right out of my chair. This PB & J Dip was born from such unexpected grace.

It was one of those situation where the second I thought of it, I had to make it right then and there. Well, sort it. I thought of this when I was tucked snugly in bed, trying to fall asleep, so I didn’t exact hop up from my half-conscious state and flee to the kitchen. But I did make if first thing the next day. Thank goodness I did.

This is the easiest dip you will ever make in your life. You only need four ingredients, peanut butter, jelly, whipping cream and powdered sugar, and it comes together in mere minutes. But that’s not the best part, my little cookies. This dip is crazy-insane, blow-your-mind, hug-your-grandma, praise-the-heavens delicious. So, it’s easy to whip together and downright divine to eat…is this real life?

Well, if I am dreaming, then no one pinch me. I wan to stay in my bowl of PB & J deliciousness forever. With layers of luscious, fluffy peanut butter mousse and tart yet sweet jelly, it is like dipping into heaven’s bowl. Top it off with a layer of salty roasted peanuts and discover textural bliss between the light, creamy dip and the crunchy nuts. This is what all salty-sweet foods dream of being.

It’s that familiar flavor combo you loved served up in a new, indulgent way. Grab your dipper of choice and dive in.

I serve this PB & J Dip with hunks of moist pound cake, salty pretzels, and crisp mini vanilla wafers. They are all perfect vessels in their own way. Which one you choose is entirely up to you.

A Few Tips Before You Get Cooking:

  1. Want to whip you whipped cream really fast? There are two keys to speedy whipping: super cold cream and a chilled bowl. Keep you cream in the fridge until you’re ready to use it so it’s nice and chilled and, if possible, let your bowl chill out in the fridge for a while too.
  2. Use whatever flavor jelly you like best.
  3. I don’t recommend using crunchy peanut butter. It will ruin the smooth texture of the mousse.
  4. Crackers, brownie chunks, shortbread, and celery sticks would also make great dippers.
  5. Instantly turn this dip into a trifle: Layer crisp ladyfingers between the PB and J layers and refrigerate for at least 6 hours.
  6. This dip is PERFECT for parties. Dip is the ideal party food, plus who doesn’t love peanut butter and jelly?
  7. Make sure you watch my how-to video below!

Peanut Butter and Jelly Dip
By the Smart Cookie Cook

Ingredients:

  • 2 cups heavy cream
  • 1 cup + 2 tbsp. powdered sugar
  • 1 cup creamy peanut butter
  • 1 12-oz. jar of jelly (your choice of flavor)
  • Salted roasted peanuts for garnish and crunch
  • Assorted dippers: chunks of pound cake, vanilla wafers, pretzels

Directions:

  1. In a large mixing bowl, whip the cream and sugar on high speed until stiff peaks form.
  2. Gently fold in the peanut butter until well incorporated.
  3. In a large glass bowl or trifle dish, spread one-third of the peanut butter mousse onto the bottom of the bowl. Top with half of the jelly and spread out evenly. Add another third of peanut butter and spread out. Top with the other half of jelly, followed by the last third of the peanut butter. Smooth out evenly. Your layers should be: PB, jelly, PB, jelly, PB.
  4. Top with a generous sprinkle of roasted peanuts and serve. Store leftover covered in the fridge for up to 2 days.

*Foodspiration – n – a brilliant inspiration involving food.