Posts tagged treats

Elvis ice pops

We call these Elvis pops around out house. See iced-banana-chocolate-peanut-pops just seemed too long. Yes, these snacks combine some of Elvis’ favorite flavors all into one icy treat.

I tried to solve a couple problems with our family’s version of banana pops: first, cutting a banana in half and then dipping the whole thing in chocolate means that once you bite into the iced pop all the chocolate starts to crack. Gone goes the chocolate and your last few bites of banana are chocolate-less. Not cool. But if you cut up the bananas into pieces it’s easier for kiddos to help with the dipping and (equally importantly, really) you get plenty of chocolate in each bite. Second problem, as much as I like the combo of bananas and chocolate, there’s no crunch. Crush a few peanuts, problem solved.

Note: I’d recommend using popsicle sticks, not plastic knives and toothpicks (pictured). My middle daughter fessed up that my 500-count wooden popsicle stick stash had disappeared. Not to worry, they’re now houses for her Littlest Pet Shop family.

Recipe

Servings: about 30 pops

Prep time: 15 minutes + 20 minutes freezing (twice)


Ingredients

3 large bananas

1 cup chocolate chips

3/4 cups chopped peanuts

Wooden popsicle sticks

Directions

  • Cut each banana into 8-10 slices, then insert a popsicle stick into each slice.
  • Place the slices onto a baking pan covered with waxed paper and freeze for 20 minutes.
  • Meanwhile, melt the chocolate in the microwave until smooth. (With my microwave I set it at half power then cook the chips for 2 minutes; stir.)
  • Dip each banana slice into the melted chocolate and then into the chopped peanuts. Return to the pan and freeze again for 20 minutes.

Kids’ reaction:

They loved these mini banana pops that were drenched in chocolate and peanuts. My middle child–who normally avoids all things peanuts–even had one peanut-coated pop. She did prefer those that were peanutless, she said. What I liked about these easy treats is that my kids could do every part of this recipe on their own.


Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Why aren’t you eating … Pocky sticks

It’s a Pocky stick invasion. That’s right it used to be you could only find these Japanese treats at an Asian market. But now I’m seeing them pop up at my neighborhood grocers too (hint: look in the Asian food section or they’re sometimes stashed with the candy).

For Pocky newbies, here are the basics:

  • Pronounce it pock-e, not how I sometimes say it to rhyme with hockey
  • These are biscuit-like sticks that are coated in with a variety of flavorings, like chocolate and strawberry
  • In a well-stocked Asian grocery store, you might be able to find Pocky sticks coated with crazier flavors like green tea, sweet milk, cookies ‘n cream and more
  • Don’t buy just one box of Pocky sticks, get a couple since you’re likely to go through them quickly
  • These make for great on-the-go treats as long as they don’t sit in the bottom of the bag–they crush easily

Ready to try Pocky sticks? Or are you already a Pocky fan?

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Halloween chocolate sugar cookies

Instead of decorating the usual sugar cookies for Halloween–what about starting with a chocolate dough? I used this recipe to make my Harry Potter sorting hat cookies, but the intense chocolatey, workable dough is perfect for any kind of cookie cut-outs. I used my Halloween linzer cookie maker to craft my cookies.

I’ve been packing these in my kids’ lunch bags all week.

Here’s the recipe:

Chocolate butter cookie dough

*Adapted from King Arthur Flour’s Baking Companion Cookbook

Yield: Depends;)

Prep time: 30 minutes + baking, fridge time

Ingredients

1 1/2 cups flour

3/4 cocoa (*see note below)

1/2 teaspoon salt

3/4 butter at room temperature (not margarine)

1/4 cup granulated sugar

3/4 cup brown sugar

1 egg

1 Tablespoon water

1/2 Tablespoon honey or agave

1/2 teaspoon almond extract (optional)

Vanilla frosting

Directions

  1. Cream the butter and sugars together.
  2. Add the egg, water, honey and extract (if using) to the butter mixture. Blend well.
  3. In a separate bowl, mix together the dry ingredients. *Note: to get the dark color try using Hershey’s special dark cocoa at the grocers or order dark cocoa powder from King Arthur Flour.
  4. Gently mix the dry ingredients gently into the batter just until incorporated.
  5. Place dough on waxed paper, cover with plastic wrap and refrigerate at least 4 hours or until solid.
  6. Preheat the oven to 350 degrees and line your cookie pans with parchment paper.
  7. Working with 1/3 of the dough at a time and leaving the rest refrigerated, roll out the dough, using flour (or cocoa) and a rolling pin, to 1/8″ thick.
  8. Bake the cookies for 7 minutes and then check on them. You don’t want to overcook them!
  9. Remove the pan and allow the cookies to cool ON the pan.
  10. Decorate with frosting, sprinkles…

Your turn–making any Halloween sweet or meals this weekend?

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Halloween recipe round-up

From savory to sweet, silly to spooky, here are some fun recipes to try for Halloween from MKES and others I’ve found while hunting around for new ideas.

Sweet & Silly

Ghost cookies. These “cookies” are really just melted white chocolate that your kids can make into ghost shapes. This recipe is fast & fun and a Halloween tradition around our house.

Homemade tootsie rolls. Check out Baking and Boys! recipe for from-scratch tootsie rolls. I’m going to have to try these soon.

Orange Jack ‘o Lanterns. Forget carving the pumpkin, have an orange as a stand-in. Thanks to MarthaandMe for passing along the recipe.

Sweet & Spooky

Photo credit: Recipe.com

Ghost brownies. Help your kids create a ghostly graveyard using a brownie, white chocolate ghosts and chocolate-dipped cracker tombstones.

Creepy creature cake. I love any excuse to make a bundt cake–but here you create a freaky scene using the cake as the base. Love it.

Pumpkin seed toffee. Okay, so this isn’t spooky. But for a more grown-up candy, try this mix of roasted pumpkin seeds, ginger, cayenne, all wrapped up in toffee that’s topped with chocolate.

Savory & scary

Meatball mice. These little critters almost look like mice have invaded your spaghetti plate. These are easy to make–and the ham tails add a nice touch.

Chicken leg pot pie. You can thank Roald Dahl of Charlie and the Chocolate Factory fame for this revolting recipe and more!

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Fruity animal mini popsicles

After finding each of my kids digging through the freezer looking for the yogurt popsicles I made last week (they’re all gone), I thought I’ve gotta to make more of these. But instead of yogurt I poked around the kitchen for ideas. My inspiration? Yet again leftovers, along with some candy-making molds from a friend.

The fruit. Yes, leftovers inspire me. Whenever I have fruit that goes uneaten or is a little on the squishy side, I chop it up and save it in the freezer. I toss it into sauces (savory and sweet), swirl it into smoothies, make fruit leather, and now use it in popsicles.

The molds. I’ve never used candy molds before, but since I don’t have popsicle makers or ice cube trays, I figure these would do the trick. I did notice the that molds don’t seem to like the cold. Next time, I’d take out the fruitsicles as soon as they became solid instead of letting them sit. The molds cracked a little bit on the edges but not so much that I couldn’t use them again. The molds happened to be of turtles. Why turtles? I have no idea. You could also follow the same technique though from the yogurt popsicles–no candy molds required.

The recipe. Simple, I thawed frozen strawberries and raspberries in the microwave (you could also let them just come to room temperature on their own), added 2 Tablespoons of water per one cup of fruit (you could also use fruit juice) then poured it into the molds. Instead of popsicle sticks, I used little swords (maybe it was the hot temperatures outside but I was feeling silly; paper popsicle sticks are fine too). So here are our turtle pops. My girls liked playing with these as much as eating them.

Looking for more ideas? Check out these for summer fun with a twist. As part of the Motherboard crew I’ve been clicking through for inspiration myself–I’m going to have to try the tweak on picnics by doing an after dinner dessert mixed in with some stargazing.

Your turn–care to share any ideas for summer fun you’re planning on trying out as the temperatures rise?

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

3 Easy candy cane-inspired treats

Did you forget someone? If you’re like me you thought you had made a list of all the people to give treats to, intended to get it done the first week of December. Then, it didn’t happen. Second week of December, still didn’t happen. And now, it’s almost Christmas and you’re starting to think, maybe Valentine’s Day treats instead.

I like to look on the bright side: A little desperation feeds creativity (yup, bad pun intended).

Looking around the kitchen for ideas, first I considered what we had on hand–oodles of candy canes. My thought? Crush ‘em and use ‘em. Of course, my kids were all in favor of taking a mallet to the candy canes.

Here are three easy holiday treats to make in a hurry.

Brownies + peppermint = yum!

Fast: Candy cane brownie truffles

How to: Make your own or use store-bought brownies. Take a spoon to dole out 1-inch sized pieces. Mold the pieces into balls in your hands. Melt white candy coating or semi-sweet chocolate chips. Roll the brownie balls in the melted chocolate and then in crushed candy cane pieces. Place on a sheet of waxed paper to set. (These are a little easier if you refrigerate or freeze the brownie balls before dipping, but you don’t have to.)

Faster: Candy cane cookies

How to: I used Nilla wafers, but you could use pretty much any cookie. Oreos are a good match too. Follow the same procedure as above, dipping the cookie half way into the chocolate and then into the candy cane pieces.

Someone likes being the official taste tester.

Fastest: Chocolate-dipped candy canes

How to: Melt white candy coating or semi-sweet chocolate chips (you have that part down, right?). Dip one end of the candy cane into the chocolate and then into Christmas sprinkles. Place the candy canes on waxed paper to set.

This is just one of many yummy recipes you can find at Delectable Christmas Candies & Treats. I’ve been looking through the site as part of the Motherboard team. Once a week, I’ll be posting about the exciting things not to miss on the their site, and their affiliates. Click through for plenty of last-minute recipes, including this one for Date-Orange bars.

How about you–are you still busy making holiday sweets to give away?

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)