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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES

They’re not too sweet, a little chewy from the cranberries, soft, and crumbly like your traditional butter cookie. Without a doubt it’s easy to lose track how many you’ve eaten in one sitting. I swear they magically appear in my hand, I’m not sure how it happens.

I love things during the holidays for a classy look on some dessert options but not much has stopped me from making these during any other time of the year in the past. If you’re in the mood for any kind of cook at any time of year, no one can tell you no and stop you! Just a fair warning, you’ll probably want to double up the recipe. You’ll see why! ๐Ÿ™‚


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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350 F degrees.
  2. Combine the flour and baking powder in a large bowl and set aside.ย 
  3. Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined.ย 
  4. Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
  5. Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
  6. Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
  7. Bake at 350 F degrees for about 10 to 12 minutes.ย  Let them sit a few minutes to cool before removing.

GUACAMOLE TOAST

I’m sure everyone has heard of Avocado Toast by now. It’s been trending big time as the healthy go-to snack. The purpose of it aside from being easy is that it’s also quick too. Which is great, but in all honesty. It’s kind of boring. Maybe it has something to do with guacamole being my number one favorite way to enjoy avocados. But I also love avocado in a pesto and sliced in a damn good sandwich. None of which are boring.

So, because I’ve always been the outcast who went against the grain because I thought trends were “dumb” for lack of better words; I’m making this Avocado Toast thing look even more boring by making GUACAMOLE TOAST using my Roasted Jalapeno Guacamole recipe! I have more reasons why other than being a brat about it LOL. It’s a healthier, low carb way to enjoy guacamole than with a bag of chips. Also, if you choose the right sliced bread it can be a very diabetic friendly snack.

I’ve been eating sprouted breads for about ten years now, they’re typically flourless, high in protein, and fiber. My favorite company is Alvarado Bakery and lately I’ve been eating their Sprouted Flax Seed Bread. It’s 100 calories for 2 slices. That’s 6.5g net carbs per slice. Alvarado makes other sliced breads that are super tasty and just as healthy depending on what your nutritional demands are. Making a batch of guacamole for toast will not result in wasting guacamole. It will keep in the fridge for a couple of days as there’s enough citrus to keep it preserved. Just stir before serving and share it.

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GUACAMOLE TOAST
Servings
serving
Ingredients
Servings
serving
Ingredients
Instructions
  1. Toast your slice of bread to desired toastiness.
  2. Slather the guacamole on top of the toast.

ROASTED GARLIC BEET HUMMUS

Let’s kick hummus up a few notches with some roasted garlic and roasted beets in a traditional hummus recipe. Just when you thought hummus was already healthy now you can enjoy it with that much of a peace of mind. And thank goodness I didn’t forget to mention that the flavors are bursting so much more, it’d probably be hard to go back to a regular hummus unless you’re a purist. If you absolutely hate beets and are not willing to try it out, you can always omit it from the recipe and keep the roasted garlic in play. As always, I like to encourage you all to make your own versions of the recipes I share. Happy snacking!


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ROASTED GARLIC BEET HUMMUS
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Put everything in a food processor except the olive oil and turn it on. Once everything appears to be combined, slowly poor the olive oil in until the consistency is smooth.
  2. You may need more of the recommended olive oil or less so keep an eye on it.
  3. Scrape down the sides if needed. Add more salt to taste.

CHAMPAGNE GRAPE JAM

THIS. STUFF. IS. LIKE. CANDY! If you love grape jam then it’s time to amp it up a bit and give it a go with Champagne Grape Jam because it’s not like any other grape jam. These teeny tiny grapes are super sweet as is and go wonderful with your usual peanut butter sandwich as well as a mild, creamy cheese like havarti with crackers. Like with most homemade jams I love putting a little into my plain Greek yogurt in the morning for a light breakfast. Ohhh OH! How about making those super yummy butter/shortbread cookies that have a dollop of jam in the center? Oh yeah!

Making recipes like this are so dangerous in the greatest of ways because I never want to go back to store bought usual grape jam. This has a flavor like any other. Unfortunately I can’t think of the right words to describe it so I’m just gonna have to leave it up to you to take the time to make it. The prep time picking these tiny grapes off the stems and making sure to avoid any of the stems is truly tedious. Although it’s always rewarding in the end. Pick your favorite music, sit down, relax and do your prep this way. Doing stuff like this once in a while really allows right to carry pride and appreciation for the things you put time into. Promise!

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CHAMPAGNE GRAPE JAM
Servings
ounces
Ingredients
Servings
ounces
Ingredients
Instructions
  1. Put the champagne grapes in a food processor and pulse it just a few times to break up the grapes. Then place the grapes, sugar, and lemon juice in a small saucepan over medium-high heat.
  2. With a masher start mashing the grapes and let it come to a boil. Reduce the heat to low and let it simmer, stirring it frequently. In between stirring you can mash the grapes more to your desired texture.
  3. Let the jam simmer for about 40 minutes, stirring frequently or until everything thickens enough to cover the back of a spoon when you dip it in. Scrape down the sides of the saucepan as the jam reduces.
  4. Once done, turn the heat off and remove the saucepan from the burner. Let it sit until it's completely cooled off.
  5. Pour into a jar and refrigerate. The jam should keep for about a month in the fridge.
Recipe Notes

If you feel there's not enough moisture for the grapes to break down into a boil then add half of the 1/8 cup of water to help it get going.

LEMON BERRY PANCAKE MUFFINS

Of all the things I love doing in the kitchen, making pancakes has rarely been a successful mission that I do not enjoy. Mainly because I don’t particular like standing at the stove waiting for the pancakes to cook when half the time it’s more cooked on one side or I partially burn them LOL! And to be honest, I’m in no rush to keep practicing.

As a result of that I’ve come up with a much better, less back breaking pancake but in muffin form! I kid you not this is a pancake mix from scratch that is truly basic with a few flavorful ingredients added to make it an exciting breakfast. And you don’t have to stand at the stove cooking them while the other pancakes aren’t as warm as the last ones! THESE come out hot, soft like a cloud and ready to go, how about that huh? You will love these and be amazed how much time you save doing it this way too. I may never make a traditional pancake ever again!

Even better they’re still just as soft room temperature a day later if you store them in a container in room temperature. Pancakes made ahead of time for another quick and easy breakfast, um yes please! Oh! And if you don’t want lemon berry then you can replace the lemon extract with vanilla extract. Replace the berry preserves with another flavor or use your favorite spices instead. It’s that easy ๐Ÿ™‚

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LEMON BERRY PANCAKE MUFFINS
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Spray the inside edges of a muffin pan and preheat the oven to 400 F degrees.
  2. Combine the flour, sugar, baking powder, salt, and lemon zest in a large bowl with a whisk.
  3. In another bowl whisk the milk, melted butter, olive oil, egg, and lemon extract together.
  4. Add half of the dry ingredients and mix well. Then add the last half of the dry ingredients and whisk until everything is smooth. Lastly, add the black berry preserves and whisk it until it's well incorporated.
  5. Pour the batter about 3/4 of the way in each muffin tin and bake for about 15 minutes.
  6. Serve warm or room temperature with a little bit of the preserves on top and maple syrup.