Some Snacking Options……

Looking for a GREAT snack that is not only quick to make, quick to grab and not too bad for you!????    I have talked about making this for.ever.  It just took doing it once to become addicted. We all enjoy grabbing this for a snack! The best part it that you can make it ALL your own! So, this really isn’t a “recipe” per say ~ more of a “method” lets say. Add what you want!! Take out what you don’t!!!

Please let us know your combinations!!! Maybe it will inspire us! THANKS!

Trail Mix    

nuts (whole almonds, mixed nuts, cashews, etc.)
peanuts (dry roasted, lightly salted, cocktail, etc.)
dried fruit (raisins, craisins, mixed dried fruit, apricots ~ cut up,  etc.)
M & M’s (of course…….or chocolote chips,  dark chocolate, peanut butter chips, vanilla chips, etc. will work too!!!)
yogurt covered raisins (Aldi…..WHY have you not had these for weeks?!?!?!? OH, this past week they had them!! So, below is another batch I made. ↓)

Mix as much or as little of the ingredients you like. Store in a covered container and ENJOY!!!!

Cinnamon Sugar Donut Muffins

I have been telling a few people about this recipe, TIME to share it!!! We have these with “breakfast for dinner” or for breakfast…..or for snack…….. I enjoy knowing that there is wheat flour in it……sneaking some goodness into my kids without them knowing it! I hope you too make these and enjoy! Grab the recipe here at Kats’ Kitchen. (PLEASE enjoy her picture, mine really wasn’t so very good, sorry……)

My tips for the muffins!!!

* I use 4 TB. oil and about 4 TB. applesauce.
* I find that this recipe yields more then 12, closer to 16 muffins I would say.
* I like to brush the muffins with the butter instead of dipping.

Happy Baking!!!

OH, another thing!!! PLEASE, if you are trying to figure out the whole snacking- healthy-fill-you-up-sorta-thing……THEN please, check this recipe out from Lisa at Cooking Up a Sale.  My kids and I enjoyed this yesterday as a snack. I served it with apples, though thought that graham crackers would be a fabulous dipper as well!!! Though, I was encouraging my kids to eat their fruit AND BOY DID THEY!!!

Light (er) Apple Dip

The taste is much like Peanut Butter  Gram-wiches, so if you liked the taste of those, you will enjoy the dip as well.

She has GREAT tips on her post, please take the time to check it out. ESPECIALLY the tip about “Grab and Go Apple Slices! I ended up using plain Greek yogurt and added a touch of vanilla extract.

Happy Snacking!!! What is YOUR favorite thing to snack on???

Almond Poppy Seed Muffins

I sincerely hope you are ALL enjoying this Christmas season, taking a moment as often as you can to savor the things you are doing…..not JUST rush through them so you can go on to the next thing, I know IT IS hard. Take a moment to enjoy the awesomeness of Christmas.

 I wish you all a very Blessed Christmas!

High fives ALL AROUND for the 1st day of Winter!!! (Am I high-fiving myself or are there ANY other winter fans out there!??!? Come on, the hot chocolate, shoveling, dragging sleds around, scarves and mittens, dorky robes, candles…..fun stuff.)

AT least it resembles winter outside finally with the ice/wind/chill/miniscule about of snow on the ground! No shoveling….YET!

Almond Poppy Seed Muffins

The flavor of almond will ALWAYS remind me of the holidays, though I do not strictly make almondy things only around the holidays.  These muffins are one of my favorites.

*As you can see, about 1/2 of the muffins I just simply sprinkled with sugar and topped with a few sliced almonds ~ and the other half of the muffins I sprinkled with almonds, then  drizzled with a glaze. I wanted you to see that you could go either route. (We prefer to top the muffins with a glaze.)

* My kids are not keen on having the almonds on top. If that would be the same in your house, if someone would rather not eat them, just leave off.  There is STILL plenty of almond flavor to be had.

* My addition to this recipe is the shredded Almond Paste, that is however, an optional ingredient if you would prefer to just leave it out.  I just think it really amps up the almond flavor and makes the muffins SO good.  It can be rather expensive, but I have quite a few recipes that use that ingredient and it. is. just. really. good. So for me it is worth it to have on hand.  My friend researched the price a bit this year and found the BEST place to buy it is GFS and it comes in a 7 lb. tub ~ just as a warning it will probably around $37….I KNOW, sorry.

* NOTE * I need to follow my own advice  a little better here * Using PURE Almond extract is so so so much better than imitation…..the flavor it so  much stronger.  (I know it is more expensive….it might just make my Christmas wish  list this year…….)

* This recipe will yield about 10-12 muffins.

Almond Poppy Seed Muffins 
1/2 c. sugar
1/3 c. oil
1 egg
1/2 tsp. almond extract
1/2 c. sour cream
1/4 c. milk
1 1/3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 TB. poppy seeds
1/4 lb. shredded Almond Paste (maybe about a heaping 1/2 c.)(optional)
sugar (optional topping)
sliced almonds (optional topping)
*powdered sugar glaze (optional topping, directions below)

Line 12 muffin cups with paper liners, or spray muffin tins with cooking spray. In a bowl, combine the sugar, oil, egg and almond extract. Beat in the sour cream and milk with a spoon until well blended. Stir in the flour, baking powder, salt, baking soda and poppy seeds until well blended. Fold in the Almond Paste. Divide the batter evenly among the muffin cups. Sprinkle with sugar (if going that route) and almonds (if going that route). Bake @ 350° for about 16-20 minutes. Cool on a wire rack and drizzle with * powdered sugar glaze.

* Optional Powdered Sugar Glaze.
1/2 c. powdered sugar
1 1/2 tsp – 3  tsp. milk
1/2 tsp. almond extract
Stir together to get a nice smooth consistency, then drizzle over your muffins.

Enjoy!

This recipe came from Lori, with my slight changes.

Pumpkin Apple Streusel Muffins

This recipe screams FALL!! (If I had to pick a top ten list of favorite recipes ever, this would no DOUBT be on the list……though really that does not seem like a good idea to only pick 10 ~ I would need to have a “top 50″ list AT LEAST.  :)) It is one of the first recipes I make when the weather turns colder. These. are. so. good.

* I shred my apples, if you shred them you are good with 1 1/2 c. shredded apples ~ instead of 2 c., as called for when you chop them.

* For this recipe you use straight up pumpkin, I use the Aldi’s brand of  canned pumpkin. You do not want “pumpkin pie filling” that already has sugar and spices in it….it WILL not be right.

* The original streusel recipe is ~ 2 TB. flour, 1/4 c. sugar, 1/2 tsp. cinnamon and 4 tsp. butter. We are streusel fanatics that is why I made this one up….it gives me WAY more. Use either one!

* Yields 18 muffins.

Pumpkin Apple Streusel Muffins 
2 1/2 c. flour
2 c. sugar
1 TB. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs (slightly beaten)
1 c. solid pack pumpkin
1/2 c. vegetable oil
1 tsp. vanilla
2 c. peeled, finely chopped apples
1/2 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/4 c. quick oats
1/4 c. very soft butter

In a large bowl combine the flour, sugar, pumpkin pie spice, baking soda and salt. Set aside.

In a medium bowl, combine the eggs, pumpkin, vanilla and oil. Add the liquid ingredients to the dry ingredients, stir JUST till combined. Fold in the apples.

Spoon the batter into greased or paper lined muffin cups, filling about 2/3 full.

Combine the 1/2 c. flour, 1/2 c. sugar, oats, cinnamon and butter till combined well.

Sprinkle on top of batter. Bake @ 350* for about 18-22  minutes.

Recipe adapted from  Prized Recipes to Cook and Savor.

Pumpkin Oatmeal Muffins

 

I am FULLY aware that it is Spring and NOT Fall, pumpkin belongs to “fall food” ~ BUT I really follow NO food rules. When we want it I make it, when we have the ingredients, I use them. That is what happened here. I saw a container of frozen pumpkin puree in the freezer~ probably left over from last weeks pumkinlishis treat ~ so there was my “what muffin shall I make?” answer. Just wait till I give you a fudge recipe in the summer….my guess is that it WILL happen!

Pumpkin Oatmeal Muffins  
1 c. flour
1/2 c. brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 salt
1/4 tsp. baking soda
1 egg
3/4 c. canned pumpkin
1/4 c. milk
1/4 c. vegetable oil
1 tsp. vanilla
1 c. quick oatmeal, uncooked
1/2 c. craisins
Topping: 
1/2 c. brown sugar
1/4 c. flour
1/4 c. quick oatmeal, uncooked
2 TB. butter, not melted
Combine the topping ingredients well and set aside. To make the muffins, mix the brown sugar, egg, pumpkin, milk, oil and vanilla in a bowl. Add the flour, baking powder, pumpkin pie spice, salt and baking soda. Mix till combined. Stir in the oatmeal and craisins. Fill muffin cups (grease them well or use liners) about 2/3rds full. Top with topping. Bake @ 350* for 17-19 minutes. (Mine bake in 18, so use this as a guide ~ all ovens back differently!)  yield 12.  Enjoy!

Recipe from my files, with my changes….where it came from ? not sure.