Healthy Snacks

Banana Bread

-Angela Jackson

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/3 cup vegetable oil
• 1/2 cup fat free sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 3/4 cup semisweet chocolate chips (optional)

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Healthy Snacks

Granola bars (Christy Evans)

- Jenn Iverson

1 cup granola

1 cup quick-cooking rolled oats

1 cup chopped nuts (I used ½ cup sliced almonds, ½ cup pumpkin seeds)

½ cup all-purpose flour

½ cup raisins, craisins, or dried fruit (I used craisins)

1 beaten egg

1/3 cup honey

1/3 cup cooking oil

¼ cup packed brown sugar

½ tsp ground cinnamon

Line an 8x8x2-inch baking pan with foil. Grease the foil; set pan aside. In a large mixing bowl combine granola, oats, nuts, flour, and raisins. Stir in egg, honey, oil, brown sugar, and cinnamon. Press evenly into the prepared pan.

Bake in a 325º oven for 30 to 35 minutes or till lightly browned around the edges. Cool on a wire rack. Use foil to remove from pan. Cut into bars. Makes 24 bars.

Healthy Snacks

Kale Chips

-Heather Brown

Kale (approximately 1 large bunch)

Olive oil

Kosher Salt (or salt of your choice)

Just tear up some kale and remove the stems. Wash and make sure the Kale is thoroughly dry! Toss with a tablespoon of oil and a sprinkle of salt. Don't over salt.

Place on a baking rack set over a sheet pan and bake at 250°F for about 25-30 minutes, tossing about halfway through.

The kale will be crispy when it is ready to be eaten. I have only stored kale chips for up to 1 day, because we always eat them sooner.

Restaurant Style Hummus - Cook's Illustrated

-Heather Brown

3	tablespoons juice from 1 to 2 lemons
1/4	cup water
6	tablespoons tahini , stirred well
2	tablespoons extra-virgin olive oil , plus extra for drizzling
1	(14-ounce) can chickpeas , drained and rinsed
1	small garlic clove , minced or pressed through garlic press
1/2	teaspoon table salt
1/4	teaspoon ground cumin
	Pinch cayenne
1	tablespoon minced fresh cilantro or parsley leaves Combine lemon juice and water in small bowl. Whisk together tahini and 2 tablespoons oil in second small bowl. Process chickpeas, garlic, salt, cumin, and cayenne in food processor or blender until almost fully ground, usually about 10 seconds. With machine running, add lemon juice-water mixture in steady stream through feed tube. Continue processing for another minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy. Scrape down bowl as necessary. Transfer hummus to serving bowl cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and sprinkle with parsley or cilantro and serve.

Christmas Cookie Exchange

Biscotti

-Rachel Durazzani

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder

Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Christmas Cookie Exchange

Irish Lace Cookies

-Jan King

Makes 3 dozen cookies

1 cup (2 stick) unsalted butter

1 cup (packed) golden brown sugar

4 tablespoons heavy cream

2 tablespoon light corn syrup

1 teaspoon vanilla extract

1 1/2 cup quick cooking steel cut oats (i.e. Irish oatmeal)

1/2 cup all-purpose flour

1/2 teaspoon salt (use 1/4 tsp if using salted butter)

Using electric mixer and paddle attachment, beat first 5 ingredients in large bowl until light and fluffy. Add oatmeal, flour and salt. Beat just until soft dough forms. Transfer dough to waxed paper; shape dough into ball. Refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper. Using 1 tablespoon dough for each, shape dough into balls. Place 4 balls on prepared baking sheet (I used a big jelly roll pan and was able to fit 4 - it would be less depending on the size of your cookie sheet), spacing evenly apart. They will spread out immensely. Flatten dough balls with palms. Bake until golden brown and "lacey," about 10 minutes. Cool cookies on baking sheet until firm, about 2 minutes. Using metal spatula, transfer cookies to rack and cool completely. Repeat with remaining dough balls.

Christmas Cookie Exchange

Homemade Thin Mints by Baking Bites

-Heather Brown

2 1/4 cups all purpose flour

1/4 cup cornstarch

6 tbsp unsweetened cocoa powder

1/2 tsp salt

1 cup white sugar

1/2 cup butter, room temperature

1/3 cup milk (any kind)

1/2 tsp vanilla extract

3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating

10-oz dark or semisweet chocolate

1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Cranberry Pistachio Coconut Triangles by Cook's Country

-Heather Brown

1	cup plus 2 tablespoons all-purpose flour
1	cup plus 2 tablespoons packed light brown sugar
5	tablespoons unsalted butter , cut into 5 pieces and chilled
1	large egg
2	tablespoons maple syrup
3/4	teaspoon vanilla extract
1/2	teaspoon almond extract
1/2	teaspoon salt
1	cup pistachios , toasted and chopped
1	cup dried cranberries
3/4	cup sweetened shredded coconut
2	ounces white chocolate , chopped

Preheat oven to 375 degrees. Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. Put 1 cup flour and 2 tablespoons sugar in food processor and pulse until combined. Add butter, 1 piece at a time, and pulse until butter is into small pieces. Press mixture into pan and bake until golden, about 15 minutes. Cool completely.

Whisk egg, syrup, extracts, salt, remaining flour, and remaining sugar in a bowl. Stir in pistachios, cranberries, and coconut, then spread evenly over cooled crust. Bake until topping is golden and begins to pull away from sides of pan, 15- 20 minutes. Cool completely.

Using foil, lift cookies out of pan. Cut into 2 inch squares and cut each square diagonally into 2 triangles. Melt white chocolate in small bowl then dip cookie corners in melted chocolate and let set.

Chocolate Turtle Cookies by Cook's Country

-Heather Brown

1	cup all-purpose flour
1/3	cup cocoa powder
1/4	teaspoon salt
8	tablespoons unsalted butter (1 stick), softened
2/3	cup sugar
1	large egg , separated, plus 1 egg white
2	tablespoons milk
1	teaspoon vanilla extract
1	cup finely chopped pecans
14	soft caramel candies
3	tablespoons heavy cream

Heat oven to 350º. Line 2 cookie sheets with parchment paper. Stir flour, cocoa, and salt in bowl. Beat butter and sugar on medium-high speed until fluffy about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Mix flour mixture on low speed until combined. Refrigerate dough at least 1 hour.

Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls on prepared baking sheets. Make indentation in center of each ball. Bake until set, 10 to 12 minutes.

Meanwhile, microwave caramels and cream in bowl for 1-2 minutes until smooth, stirring occasionally. Once cookies are removed from oven, gently press existing indentations. Fill each with ½ teaspoon caramel mixture. Cool 5 minutes, then transfer and cool completely.

Christmas Cookie Exchange

Candy Cane Cookies

-Jenn Iverson

1 cup shortening

1 cup powdered sugar

1 egg

1 ½ tsp almond extract

1 tsp vanilla

2 ½ cups flour

1 tsp salt

Mix together the first five ingredients. Sift in flour and salt (in MA, I add an extra ¼ cup of flour or so. You want the dough to be manageable, but not too dry). Divide the dough into three sections. Color one section red and one green with food coloring, leaving one section white. Roll each color into ropes and twist them together to make candy canes. Sprinkle with sugar or finely crushed candy canes. Bake at 375º for 9 minutes.

Christmas Cookie Exchange

Orange Julius Cookies

-Jenna Mullen

2 1/4 cups flour

1/4 teaspoon salt

3/4 teaspoon baking soda

2 sticks softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 beaten egg

3 teaspoons grated orange zest

12 ounce bag white chocolate chips

Preheat oven to 350º. Grease cookie sheets. In a large mixing bowl, combine the flour, salt and baking soda. Stir well and set aside. In another bowl, beat the softened butter, white sugar and brown sugar. Add the beaten egg to the bowl with the butter and the sugars. Stir it all up. Then stir in the grated orange zest. Stir in the flour, salt and baking soda mixture and mix well. Stir in the white chips.

Drop by teaspoonfuls on a prepared cookie sheet, 12 cookies to a sheet. Flatten the cookies in a criss cross patter with a fork.

Bake the cookies at 350º for 10-12 minutes. (Mine to 11 minutes.)

Leve the cookies on the cookie sheet for a minute or two, and then remove them to ta wire rack to cool completely.

Christmas Cookie Exchange

Gingerbread Cutouts

-Megan McQuivey

1/2 cup shortening

2 1/2 cups all-purpose flour

1/2 cup sugar

1/2 cup molasses

1 egg

1 tablespoon vinegar

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

Powdered Sugar Icing

Decorative Candies

In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon and cloves. Beat till thoroughly combined. Beat in remaining flour. Cover and chill for 3 hours or till easy to handle.

Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2 inch cookie cutter. Place 1 inch apart on a greased cookie sheet. Bake in a 375º oven for 5 to 6 minutes or till edges are lightly browned. Cool on the cookie sheet for 1 minute. Remove and cool on a wire rack.

Decorate cookies with icing and decorative candies, if desired.

Gingerbread People Cutouts Prepare as above, except roll dough 1/4 inch thick. Cut with 4 1/2 to 6-inch people cookie cutters. Bake in a 375º oven for 6-8 minutes or till edges are lightly browned. Makes 12 to 18.

Chocolate Gingerbread Cookies

-Megan McQuivey

7 oz. semisweet chocolate

1 1/2 cups + 1 Tablespoon flour

1 1/4 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 tablespoon cocoa powder

8 tablespoons (1 stick) unsalted butter

1 tablespoon freshly grated ginger

1/2 cup dark brown sugar

1/4 cup molasses

1 teaspoon baking soda

1 1/2 teaspoon boiling water

1/4 cup granulated sugar

Line baking sheets with parchment. Chop chocolate into 1/4 inch chunks; set aside. In medium bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg and cocoa. Beat butter and grated ginger until whitened (about 4 minutes.) Add brown sugar and beat until combined. Add molasses and beat. In small bowl, dissolved baking soda in boiling water. Beat half of flour mixture into butter mixture. Add baking soda mixture. Then add rest of flour mixture. Mix in chocolate, and turn out on a piece of plastic wrap. Refridgerate until firm, about 2 hours. Heat oven to 325º. Roll dough into 1 1/2 inch balls and roll in granulated sugar. Place 2 inches apart. Bake until surfaces crack slightly, about 13-15 minutes.