Cranberry Almond Energy Bites

These yummy little babies can be found in our refrigerator to grab anytime you need a little pick me up. Quite often, a couple of these energy bites are my breakfast. Thanks to our daughter for getting us hooked on this healthy snack.

Cranberry Almond Energy Bites

Cranberry Almond Energy Bites I

2 cups old fashioned oats
2/3 cup chopped almonds
2/3 cup shredded coconut
2/3 cup dried cranberries
2/3 cup mini chocolate chips
1 Tbl chia seeds
1 cup peanut butter
1/2 cup honey

Mix all ingredients together thoroughly, hand mixer works well. Form into balls (I make mine small, using my 1½” cookie scoop). Keep in an airtight container in the refrigerator. This recipe makes approx 48 – 1½” diameter energy bites, approx 86 calories per bite. Original recipe found at thecreativebite.com.

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Bran Muffins

We love a good muffin, don’t we? But, I am big on counting calories, and a muffin can be loaded with calories. With this recipe, the goal was healthy, good taste, fiber, and low calorie. I think is hits the mark, it can be a good start for your morning or a great snack. Don’t expect a lot of sweet, there is no sugar added. The flavor comes from the hardiness of bran, a hint of molasses, cinnamon, and little bit of chocolate here and there.
One muffin has 145 calories, 5g fiber, 2.6g fat, 30.7g carbs.

Bran Muffins

Bran Muffins II

1¼ cups All-Bran cereal
2/3 cup milk (I use unsweetened vanilla almond milk)
1/4 cup unsweetened applesauce
1 egg
2 Tbl molasses
1/2 tsp vanilla
3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 Tbl mini chocolate chips*

Preheat oven to 350°. Spray 6 muffin cups or add papers.
Stir together All-Bran, milk, applesauce, egg, molasses, and vanilla. Let sit 5 minutes for the bran to softened. Stir together flour, baking powder, cinnamon, and salt. Add dry ingredients to bran mixture and stir just until combined. Stir in mini chocolate chips. Scoop batter evenly into the 6 muffin cups. Bake 20-22 minutes.

*Use 4 Tbl mini chocolate chips for a little more chocolate in your muffins, this increases the calories per muffin to 170. Still good on calories, and more chocolate!

 

Popovers

Make popovers for dinner to go with your soup. Make them for breakfast to eat with butter and jam. Or, make them anytime just because of that amazing crunchy outside and tender delicious inside!

Popovers 1Popovers.jpg1 Tbl butter, melted, cooled
1 cup milk
2 eggs
1 cup flour
1/2 tsp salt

Preheat oven to 400°. Spray a 6-cup popover pan with nonstick spray.
Combine butter, milk, eggs, flour, and salt in blender. Blend for 30 seconds. Divide batter among the 6 popover cups, filling each about half full. Bake 40 minutes, do not open oven door during baking time. Remove from oven. You may want to pierce each popover to let steam escape. Serve warm. You can make popovers in a muffin pan or Pyrex custard cups.

Other Quick Bread Ideas:

Quick Dinner Muffins Quick Dinner Muffins

Corn Bread Muffins Buttery Sour Cream Corn Bread Muffins

Chocolate Snack Cake

This is a quick fix recipe for a moist, rich chocolate cake. It’s a great recipe for a 9″x9″ pan for times when you don’t need a full size cake. Throw in some mini chocolate chips and chopped nuts, slather with your favorite frosting, or dive right in and enjoy as is! Another favorite for a 13″x9″ size is Dark Chocolate Snack Cake.

Chocolate Snack Cake

1¾ cups flour
1 cup brown sugar
1/4 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/3 cup oil
1 egg
1 tsp vinegar
1 tsp vanilla
1/2 cup mini chocolate chips, optional
1/2 cup chopped nuts, optional

Preheat oven to 350°. In large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk together milk, oil, egg, vinegar, and vanilla. Pour milk mixture into dry ingredients and whisk together until well combined. Stir in chocolate chips and nuts if using. Pour batter into sprayed 9″x9″ square baking pan (can sprinkle some chocolate chips and nuts on top too). Bake 30-35 minutes until center is done.

One Year Ago: Cornbread Yeast Rolls Cornbread Yeast Rolls

Two Years Ago: Mississippi Mud Cake Mississippi Mud Cake

Three Years Ago: Peanut Butter Cake with Fudge Frosting Peanut Butter Cake with Chocolate Fudge Frosting

Four Years Ago: Maple Apple Pie Maple Apple Pie with Walnut Streusel

Banana Snack Cake

With, how to use over-ripe bananas and make something sugar-free for my honey, as the question…this is the answer. It’s a healthy, sugar-free, low-calorie, moist, flavorful banana snack cake. Yes, my husband chooses not to eat sugar. You might be wondering how a sugaraholic/chocoholic gal and a sugar-free guy are married and work things out? Well, things are pretty good, we have it worked out and it will be 30 years in April. I eat as much sugary/chocolatey sweets as he eats tortilla chips…it’s magical!

Banana Snack Cake

1/2 cup butter, softened
1/2 cup unsweetened applesauce
1 cup Splenda No Calorie Sweetener
2 eggs
1¾-2 cups mashed ripe banana
1/2 cup buttermilk
1 tsp vanilla
1 cup all-purpose flour
1 cup wheat flour
1 cup old fashioned oats
1½ tsp baking soda
1 tsp salt
1/2 cup coconut (it is sweetened, a tiny cheat)
1 cup chopped walnuts

Preheat oven to 350°. In large bowl with electric mixer, cream butter, applesauce, and Equal. Mix in eggs, mashed banana, buttermilk, and vanilla. Add flour, wheat flour, oats, baking soda, and salt; mix just until combined. Fold in coconut and chopped nuts. Pour cake batter into sprayed 9″x13″ baking pan. Bake 25-30 minutes. Cool. Cut into 20 servings, approx 180 calories per serving. It is a very moist, flavorful, healthy cake!

The I don’t care about healthy, no sugar and calories version:
*Omit applesauce and add 1 cup butter total
*Replace Splenda with sugar
*Omit wheat flour and add 2 cups all-purpose flour total
*Add 1 cup chocolate chips
*Frost with Buttercream or Cream Cheese Frosting
*Please don’t be fooled that making these changes keeps the calorie count per serving at 180. ;o)

One Year Ago: Dark Chocolate Heaven Cake Dark Chocolate Heaven Cake

Two Years Ago: Caramel Filled Peanut Butter Brownies Caramel Filled Peanut Butter Brownies

Three Years Ago: Quick Dinner Muffins Quick Dinner Muffins

 

Candy Popcorn

A perfect snack for the big game, or anytime!

Candy Popcorn

12 cups popped popcorn
1/3 cup butter
1/2 cup light corn syrup
1 cup sugar
Gel food coloring of your choice
1/2 tsp baking soda

Preheat oven to 225°. Lightly spray baking sheet, set aside. Put popped popcorn in large bowl. In medium saucepan over low heat, melt butter. Stir in corn syrup and sugar. Bring to boil stirring constantly, turn heat down to simmer to keep the mixture boiling and cook 3 minutes. Remove from heat and stir in food color and baking soda. Pour candy mixture over popcorn and stir to coat completely. Spread popcorn out on prepared baking sheet. Bake in oven for 40 minutes, stir every 10 minutes. (*I skip the oven part and it turns out great and saves a lot of time. I stir gently and break apart into little bitesize popcorn balls as it cools). Remove from oven and stir popcorn gently as it cools. Recipe from ourbestbites.com.

One Year Ago: All Star Vanilla Cupcakes All Star Vanilla Cupcakes 2

Two Years Ago: Maple Cinnamon Rolls (No Yeast!) Maple Pecan Cinnamon Rolls 2

Three Years Ago: Bacon Cheeseburger Ring Bacon Cheeseburger Ring 2

Breakfast Cookies

Grab ‘n’ Go!

Breakfast Cookies

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup creamy peanut butter
1/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1 cup wheat flour
1 cup old fashioned oats
1 cup crushed Total Whole Grain Cereal
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
1/2 cup shredded coconut
3/4 cup mini chocolate chips

Preheat oven to 375°. In large bowl with electric mixer, cream butter, applesauce, peanut butter, sugar, and brown sugar. Add egg and vanilla. In medium bowl, stir together flour, wheat flour, oats, Total cereal, baking soda, and salt. Mix dry ingredients into creamed mixture just until combined. Mix in walnut, coconut, and mini chocolate chips. Drop 2″ scoops of batter onto silpat or parchment lined baking sheets. Press down with bottom of glass dipped in sugar to flatten to 3″ in diameter. Bake 7-8 minutes. Makes 32 cookies. 140 calories and 20 carbohydrates per cookie.

One Year Ago: Chocolate Zucchini Bread Chocolate Zucchini Bread

Two Years Ago: Cake Mix Rice Krispie Treats Cake Mix Rice Krispie Treats

Three Years Ago: White Chocolate Macadamia Blondies White Chocolate Macadamia Nut Blondies

Peanut Butter M&M Candied Popcorn

Perfect for a Valentine’s Day treat for the people you love! Inspired by a recipe at crazyforcrust.com.

Peanut Butter M&M Candied Popcorn

Peanut Butter M&M Candied Popcorn 1

10 cups popped popcorn*
1½ cups M&Ms
1½ cups honey roasted peanuts
1 pkg (12 oz) white melting wafers*
1/4 cup creamy peanut butter

Line large baking sheet with Silpat, parchment, or wax paper. Place popcorn in large bowl, add peanuts and M&Ms; toss. Melt white wafers and peanut butter together in microwave safe bowl on high for 1½-2 minutes, stir every 30 seconds. When the wafers are barely melted and mixture is stirred together smooth, pour over popcorn mixture. Stir gently to cover all the mixture. Turn popcorn mixture out onto prepared baking sheet. Spread evenly and let harden. Break into pieces and place in bags or sealed container. *I used already popped kettle corn from a large bag I purchased at Costco, makes the recipe super fast! Of course freshly popped will work wonderfully. For the candy melts I used Ghirardelli White Melting Wafers.

One Year Ago: Sticky Pecan Cinnamon Roll Bundt Sticky Pecan Cinnamon Roll Bundt

Two Years Ago: Carmelitas Carmelitas

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pecan & Coconut Cream Popcorn

I am thinking about treats for the Superbowl, what to munch? How about Pecan & Coconut Cream Popcorn, why not! Once you start munching, you may not be able to stop!

Pecan & Coconut Cream Popcorn

Pecan & Coconut Cream Popcorn 1Pecan & Coconut Cream Popcorn 2Pecan & Coconut Cream Popcorn 3

Pecan & Coconut Cream Popcorn 4Pecan & Coconut Cream Popcorn 5Pecan & Coconut Cream Popcorn 6

1½ cups pecans
1 cup flaked coconut
10 heaping cups popped popcorn
1 (11 oz) bag white chocolate chips (I used Ghirardelli)
1/2 pkg (3.4 oz) coconut cream instant pudding mix, (1/3 cup, save other half for next batch)
3 tsp shortening

Line baking sheet with Silpat, parchment, or wax paper. Toast pecans and coconut in fry pan over medium low heat about 3-5 minutes, watch and stir. In large bowl, mix popped popcorn, pecans, and coconut. In double boiler over LOW heat, slowly melt chips. Do not try to rush, white chocolate or white chips have a very low burning point, so slowly let it warm stirring constantly (melting white chocolate). Remove from heat just as chips are softening, stir in coconut pudding mix, it will be thick. Put mixture back on the heat and slowly stir in the shortening, one tsp at a time to loosen up or thin the mixture. Pour the mixture over the popcorn mixture in four batches, stirring gently after each addition. Between additions, set coconut cream mixture on the low heat. Make sure to stir all the way to the bottom of the big bowl to bring all the coconut and pecans up and mix them in. Gently stir until all is coated. Pour out onto prepared baking sheet. Refrigerate for about 15 minutes until coconut cream mixture sets up. Break apart into pieces and store in airtight container.

One Year Ago: Personal Chicken Pot Pies Personal Chicken Pot Pies 1

Two Years Ago: Glazed Cinnamon Snack Cake Glazed Cinnamon Snack Cake

Peanut Butter Chocolate Chip Muffins

I needed a little something…a snack. Oh yea!

Peanut Butter Chocolate Chip Muffins

3/4 cup chunky peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
2¼ cups flour
2 tsp baking powder
1/2 tsp salt
1¼ cups milk
1 cup mini chocolate chips

Preheat oven to 350°. In large bowl, cream peanut butter, sugar, and brown sugar. Mix in egg and vanilla. Stir together flour, baking powder, and salt, add alternately with milk to creamed mixture. Stir just until combined. Fold in chocolate chips. Scoop batter evenly into 12 sprayed or paper lined muffin cups. Bake 22-25 minutes, or until center of muffins are set. Cool on wire rack. Creamy peanut butter can be substituted for chunky, of course, I am just crazy about nuts! Enjoy!

One Year Ago: Peach Pecan Breakfast Cake Peach Pecan Breakfast Cake

Two Years Ago: Chocolate Chip Oreo Brownies Chocolate Chip Cookie Oreo Brownies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.