Snacks

Most of us do occasionally have a case of the mad munchies. Mine seem to hit in mid-afternoon and sometime after dinner. Here are some recipes to help when the mad munchies hit. Enjoy!

CHOCOLATE PEANUT BUTTER ENERGY BARS

This come from one of my all-time favorite emailing lists, thekitchn.com. It has a related site, called Apartmenttherapy.com, which is also very cool. While I'm receiving no compensation for writing this, these are two sites that I highly recommend! Anyway, the directs link to this recipe is here.

Makes 15 bars

1 1/2 cups unsalted peanuts

1 1/2 cups pitted dates

1/4 teaspoon salt

1 cup roughly chopped dark chocolate or mini chocolate chips, divided

Line an 8-inch x 8-inch baking pan with parchment paper; let the ends of the paper hang over the edge.

Optional step: For deeper, more peanuty flavor, roast the peanuts before making the bars. Preheat the oven to 350°F. Spread the peanuts on a baking sheet and roast until fragrant and golden, 8 to 10 minutes, stirring once or twice during roasting. Allow to cool slightly before continuing with the recipe.

Combine the peanuts, pitted dates, and salt in the bowl of a food processor. Pulse 5 to 6 times to break up the ingredients. Remove the lid and break apart any clumps of dates. Replace the lid and process continuously for 1 to 1 1/2 minutes until the ingredients begin to clump together. When you remove the lid, the ingredients may still look a little crumbly (like couscous), but should hold together when pressed in your fist. Sprinkle 1/2 cup of the chocolate over the peanut-date mixture (reserve the rest of the chocolate). Replace the lid and pulse just 3 or 4 times to incorporate the chocolate.

Transfer the mixture to the baking dish and press it firmly down with the palm of your hand or the bottom of a drinking cup. Melt the remaining 1/2 cup of chocolate chips in 15-second bursts in the microwave, stirring between each burst. Pour the melted chocolate over the bars and use a spatula to spread it into an even layer.

Cover the bars and refrigerate for at least an hour or overnight, until the bars are firm and the chocolate is set. With the bars still in the dish, use a sharp knife to cut them into 15 bars. Bars can be stored in the dish or individually wrapped. Keep refrigerated for firmer texture or unrefrigerated for a softer texture. Bars will keep for about a month refrigerated or for about a week if unrefrigerated.

Recipe Notes For softer icing, stir 1/4 cup peanut butter into the melted chocolate before spreading it over the bars.

MINI WHOLE WHEAT BANANA BREADS WITH CHOCOLATE CHIPS

This recipe is from the Food Network Kitchen.

Prep Time: 10 min; Inactive Prep Time: 40 min; Cook Time: 35 min; Level: Easy; Serves: 8 to 12 servings

The recipe starts off, “These mini loaves are the perfect size for a bake sale treat or to keep in the freezer for a go-to after school snack.”

Ingredients

Nonstick cooking spray, for coating the pans

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

3 very ripe bananas

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup canola oil

1 large egg

1/2 cup milk

1/2 cup semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F. Coat the sides and bottoms of 4 mini loaf pans (5 3/4 by 3 1/4 by 2 1/4 inches) with nonstick cooking spray.

Whisk together both flours, the baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside 1 tablespoon of the dry mixture in a small bowl.

Using a fork, mash 2 1/2 bananas with both sugars in a large bowl until the mixture is mostly smooth with a few small pieces of banana. Add the oil and egg and stir until combined. Stir in the dry ingredients until just combined and then stir in the milk. Toss the chocolate chips with the reserved flour mixture and fold into the batter. Divide the batter among the prepared mini loaf pans. Thinly slice the remaining 1/2 banana and place 4 to 5 slices in an overlapping line down the center of each mini loaf on top of the batter.

Bake until the tops of the loaves are golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the breads in the pans for 10 minutes and then turn each pan upside down to release the breads. Cool completely, banana slice side up, on a wire rack.

Cook's Notes: To freeze for later use, wrap each loaf first in plastic wrap and then foil. Take out the frozen loaves the night before using and thaw in the refrigerator.

You can also bake the batter as 1 large loaf in a greased 9-by-5-inch metal loaf pan for 55 to 60 minutes, covering the bread in the last 10 minutes with a piece of foil if it browns too quickly. Cool in the pan 10 minutes and then turn out and cool completely on a wire rack.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

This recipe, sent out on the Food Network's emailing list, is courtesy of Trisha Yearwood. The lady can cook every bit as well as she sings! Read more here.

Total Time: 1 hr 17 min; Prep: 16 min; Inactive: 1 hr; Cook: 1 min; Yield: 10 to 12 servings; Level: Easy

Ingredients

1 1/2 sticks (12 tablespoons) butter, melted

2 cups pretzel rods, crushed into crumbs

1 1/2 cups confectioners' sugar

1 cup plus 1/4 cup smooth peanut butter

1 1/2 cups milk chocolate chips

Directions

In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

WHOOPIE PIES

Carroll Pelligrinelli, About.com's Desserts and Baking guide, writes, “Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting.”

Prep Time: 45 minutes; Cook Time: 12 minutes; Total Time: 57 minutes; Yield: Makes 8 individual servings

Ingredients:

From-Scratch Whoopie Pies2 cups flour

1/2 cup cocoa

1-1/4 teaspoons baking soda

1 teaspoon salt

1 teaspoon salt

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg

1 cup buttermilk*

Filling1 cup butter, softened

7-ounce jar marshmallow fluff

1 cup powdered sugar

1 teaspoon vanilla

Cake Mix Version

one 18-ounce chocolate or Devil's Food cake mix

1/2 cup vegetable oil or softened butter

3 eggs

3/4 cup water

Preparation:

For From-Scratch Recipe

Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.

For Cake Mix Recipe

Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.

Filling Instructions

Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.

To Assemble Whoopie Pies: Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.

Notes in the Margin:
*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.

LOW FAT ORANGE CREAMSICLES

This comes from Fiona Haynes, the Low Fat Cooking guide for About.com. She writes, “These orange creamsicles are like eating an orange sherbet on a stick. Bursting with orange flavor, these popsicles make a wonderful cooling summertime treat for kids of all ages. Use calcium-fortified orange concentrate for an extra nutritional boost.” Makes 6 popsicles.

Ingredients:

1/4 cup sugar

1/4 cup water

6 ounces frozen orange juice concentrate, thawed

3/4 cup low-fat buttermilk

Preparation:

Heat sugar and water in a small heavy-bottomed saucepan until sugar is dissolved. Allow to cool for a few minutes. Stir thawed orange juice concentrate and buttermilk. Add syrup. Pour into popsicle molds and freeze.

Per Popsicle: Calories 91, Calories from Fat 3, Total Fat 0.3 (Sat 0.2g), Cholesterol 1mg, Sodium 31mg, Carbohydrate 20.5g, Fiber 0.2g, Protein 1.6g

MICRO-EASY MAPLE BAKED APPLES

This comes from FamilyTime.com. The recipe starts off “Try these micro-easy baked apples. Only 5 minutes of preparation time and 10 minutes in the microwave, and you have a luscious hot dessert. Fancy enough for company, but easy enough for a weeknight supper.” Serves 5; prep time: 5 minutes, cooking time: 10 minutes.

5 red baking apples (Rome or York)

1 cup apple cider

5 tablespoons maple syrup

ground cinnamon

Core apples. With a paring knife or potato peeler, remove a small spiral of apple peel on the apple to for a spiral design. Place apples around the edges of a casserole dish and pour cider on and around apples.

Drizzle 1 tablespoon syrup on each apple and dust lightly with cinnamon. Cover with casserole lid and microwave on high for 10 minutes, or until fork tender. Serve with a dollop of vanilla non-fat frozen yogurt, if desired.