Appetizers & Snacks
As many of you may already know, Audra of The Baker Chick is bringing a little boy into the world soon. To celebrate, Lauren of Keep it Sweet Desserts organized a surprise virtual baby shower for her! SURPRISE!!! Check out the awesome lineup.
- Bananas Foster Cupcakes from Meriem
- Chocolate-Caramel Tart with Sea Salt from Joanne
- Chocolate Chip Oatmeal Cookies with Brown Butter from Katrina
- Chocolate Mousse Mini Cupcakes from Jennifer
- Cinnamon Nut Stuffed Persimmons from Gina
- Coconut-Cream Meringue Cupcakes from Tracey
- Espresso Salted Caramel Buttercream Brownie Bites from Lauren
- Gluten-Free Cranberry Bread from Jacqueline
- Mini Eggnog Bundt Cakes with Salted Caramel Icing from Kelli
- Mini Gingerbread Whoopie Pies from Julie
- Mini Vanilla Cupcakes with Peppermint Buttercream from Rachel
- Sugar & Spice Layer Cake from Stephanie
Don’t you just love that picture of her??
When I think of of baby shower food, bite-sized items comes to mind. Little food to celebrate a little person! Super creative I know, but these wonton cups are the perfect size by using a mini muffin pan. And they are flipping delicious.
The recipe came from my friend Brandi. The first time she made them, if I had known there were olives and mushrooms involved I may have never tried them but am so very glad that I did! It’s surprising how much I enjoy these wonton cups being that they contain two things I normally put forth a large effort to avoid. I blame it on all the cheesy sausage goodness and crispy exterior.
These wonton cups are best when served immediately. If you somehow have some leftover, do not reheat in the microwave as the wontons will not be crispy. I recommend a toaster oven or regular oven.
Sometimes I crave cheese balls outside of parties and gatherings, but to make an entire cheese ball for one person is just insane. Then it finally occurred to me – why not make a smaller version? And that’s exactly what I did. This little guy is smaller than my fist and only requires 4 ingredients. A mixture of goat cheese, cream cheese and cranberries all rolled up in chopped pistachios making for one very festive cheese ball. It was actually inspired by the farro salad I just made.
This mini cheese ball is actually enough for two servings so I am straying slightly for Single Serving Sunday. But I’d like to see anyone admit that they only eat one serving of a cheese ball. Admit it, you know you want to eat this as a side dish to your meal tonight. Or maybe the entree . You may need to double or quadruple the recipe for the times when you crave a cheese ball in the company of others. Otherwise you will be fighting everyone off!
One year ago: Reese’s Peanut Butter Cup Ice Cream
Need a great festive snack for Halloween? How about popcorn balls that look like little pumpkins? Using GH Cretors Chicago Mix (combining cheese corn and caramel corn in the same bag), these popcorn treats offer sweet, salty, crunchy and cheesy in every bite. The color of the popcorn made for an easy transition into resembling pumpkins, especially with the addition of little stems and candy leaves (from a Wilton Halloween cupcake decorating kit).
Want to get your hands on some of G.H. Cretor’s Chicago Mix? Full size bags for parties are available at select natural food and mainstream grocery stores across the country, while single serve bags (for trick-or-treaters!?) can be purchased on their website.
Like many people, I cannot get enough of the pretzel trend. I enjoy many different versions of the soft-baked pretzel, whenever possible. In fact, my meal selection is easily swayed by a pretzel bun. Oh that sandwich comes on a pretzel bun? Sold. But of course, my favorite is making my own pretzel buns at home.
Now Fleischmann’s Yeast is making it even easier to make your own pretzel creations at home. Fleischmann’s Simply Homemade Baking Mixes is introducing Pretzel Creations, which makes fresh-baked pretzels in less than an hour. The package contains pretzel mix, yeast, baking soda and pretzel salt – all you need is water and oil.
In a large bowl, I combined the pretzel mix, yeast, water, and oil. According to the directions all that was left was to mix it together and then let it rise, covered, for only 25 minutes! But I decided to knead my dough a little bit to get a smooth dough which I am more accustomed to.
After the dough was done rising, I decided to divide the dough in half and make two different things. With one half I made regular pretzels and they came out perfect. I served them with a bacon cheddar ranch dipping sauce.
With the other half, I decided to stuff the dough with apples tossed in cinnamon-sugar. After boiling, I sprinkled them with more cinnamon-sugar. Don’t they look like little apple pies?
They even tasted like apple pie, but with a pretzel crust. Originally I had contemplated stuffing them with apple pie filling, but worried that would be messy and more difficult to seal. Using fresh apple slices and cinnamon-sugar sounded good enough to me and they turned out to be delicious. Eat alone or serve with a cinnamon-sugar cream cheese dip.
Twas the night before my defense, when all through the house, a creature was stirring, and it was me freaking out! Yes, tomorrow I defend 6.5 years of graduate work in order to acquire my PhD. You could say that I am slightly anxious over the whole thing. I was calm for a couple days last week once I finished writing and finalized my presentation slides, but now it’s really about to happen. Thank goodness Liz agreed to guest post for me today (who by the way is yet another food blogger in graduate school).
Liz of Little Bitty Bakes likes to use Greek yogurt in many unique ways and has more than once inspired me in my own Greek yogurt adventures. Heck, she’s used it in her bacon wrapped dates with mustard-greek yogurt filling, and even made CHOreos. Speaking of Oreos, can we please discuss her Oreo cake batter bars? I could easily eat the entire pan without a drop of guilt today. She also likes to play with granola and granola bar recipes. Most recently I’ve had my eyes on the salted caramel pretzel granola. IDK why but I have had a huge craving for pretzels.
Hello Spiffy Cookie readers! I’m Liz from Little Bitty Bakes filling in for Erin for the day. I’ve been a reader of Erin’s blog for quite awhile now — I think we’ve done our fair share of bonding over cookies and all-things-upstate NY over the years. As a doctoral student myself, I don’t envy Erin right now as she preparers to defend her dissertation. Erin, you’ll guest post for me when I’m suffering dissertation woes, right?
Anyway, on to this post! Even though most recipes on my blog are baking/sweets related, I actually enjoy making savory dishes just as much, so I thought I’d share this corn salsa recipe with you today!
Let’s talk salsa. My sister recently asked me to brainstorm a corn salsa recipe for her, and my mind immediately went to Chipotle-land. Is there anyone out there who doesn’t love Chipotle’s corn salsa?! I don’t even know how that’d be possible. Anyway, with corn salsa on the brain, I set out to make one that was even better than Chipotle’s. Big ambitions, I know.
Besides chopping up the assorted ingredients, this salsa recipe is so easy to assemble. I made a big batch and brought most of it to a tailgate, but saved myself a little bit for a single serving snack of chips and salsa. How’s that for a single serving Sunday, huh Erin?
In addition to the corn, the salsa is loaded with lots of fresh, flavorful ingredients… poblano pepper, red onion, cilantro, lime, and the secret ingredient: roasted red peppers! The red peppers lend a smoky flavor to the salsa, which I believe is what puts this corn salsa on top of Chipotle’s.
Try out the recipe and let me know how you like it! Thanks again for the opportunity to guest post, Erin!
Oh look ANOTHER no-bake granola bar recipe. I swear I cannot make enough variations of this granola bar and I don’t plan to stop trying anytime soon. They are too easy to make, and too perfect for grab-and-go snacks. This version has some dry cake mix throw in along with the peanut butter to create another funfettinutter treat! Personally, I tasted the peanut butter more than the cake mix and will be adding 1/4 cup more the next time I make them. Or maybe I should make them more sinful and mix in cake truffle dough similar to the oatmeal cookie granola bars. But no matter what flavor is more predominant, you cannot deny a granola bar covered in sprinkles!
If you don’t already follow Devon of The Food Bitch Blog, now is the time. With recipes such as Funfetti Cupcakes with Golden Oreo Buttercream and Bacon and Gorgonzola Stuffed Crust Pizza you shouldn’t need any further persuasion. I also recently made her Balsamic Chicken which was simple to make and delicious to eat, but obviously I have failed to post it yet (for shame). Additionally not only do we both have adorable tuxedo kitties, we are also obsessed with all things football: college game day, tailgating, watching the game itself, and all the glorious food that comes with it. And just in time for football this weekend she is sharing a great recipe today for you to prepare and enjoy while watching your favorite match-ups. Even if you don’t like football you can still appreciate the food!
One year ago: Chicken Salad with Grapes, Apple, and Pecans
Happy Wednesday, new friends! I’m Devon, and I’m the wino that blogs at The Food Bitch Blog. While Erin is off being a total BAMF in her PhD program, I’ve stopped by to share a recipe I threw together this past weekend while watching football.
Two things about me: Firstly, this Saturday is my birthday! Which leads me to my birthday plans and the second thing about me: I love football. Like whoa. I’m a Florida State Alum, so I spend my Saturday cheering on my Seminoles from the comfort of my couch. On Sundays, I’m a Jacksonville Jaguars season ticket holder screaming in the stands like a crazy person. So for my birthday, we’ll spend Saturday watching NCAA, and Sunday we’ll be tailgating it up for the Jaguars home opener versus the Kansas City Chiefs!
As much as I love the actual game, I think I love the food a little more. Football food is the best, hands down. Whether you’re watching the game with your friends at home or spending the day tailgating, these Pulled Pork Taco Cups are a crowd-pleaser that’s a step outside of the box.
As long as you make your pork beforehand (I use this method), you can whip these up in about half an hour. When I serve them, I set out some salsa, sriracha, and sour cream for toppings.
No matter how busy you are, I bet you have time to make this recipe today. Heck I had time to make it which says a lot if you’re been keeping up with my hectic life lately. It’s a fun layered chocolate bark with semisweet chocolate on the bottom and white chocolate on the top. (Said in a infomercial voice) but wait there’s more – dry cake mix was mixed into the white chocolate too and then loaded up with sprinkles! That is how you jazz up simple treats.
Lately I can relate a bit too well to PhD comics with several strips related to writing a thesis and/or research papers. Whenever I feel as though there couldn’t possibly be any more edits to be found, somehow my mentor comes up with something drastic to change. Once I even had 3 other people read over it before handing it over to him. Monday he broke it to me that he wanted to put back a large chunk of data which we had removed in early April. Which by the way, I was never too keen on removing in the first place so I am actually glad to have it back, just did not enjoy reformatting all the figures and adding additional discussion about the results. Nevertheless, I sent him another draft to
scribble all over read yesterday. In the meantime, I am finishing up a couple little lab experiments and working on my second paper to be published and my dissertation intro.
And what’s the best thing for all that writing? Snacks! The more I write the less I seem to eat, because eating means to stop writing and therefore to stop whatever thought process I had going which can be difficult at times. Especially when it involves cooking at night for dinner. Tuesday night I found myself so immersed that 9 pm crept up on me before I realized I had not eaten anything since lunch. Such an occasion was saved by these homemade granola bars I had recently made. They are another variation of the no-bake granola bar recipe I have come to love so much using dried apples, chopped walnuts and a little cinnamon. If you want to get really crazy, make them with Peanut Butter & Co’s Cinnamon Raisin Swirl.
One year ago: Jalapeno Popper Stuffed Burgers
Originally I hadn’t planned on posting the recipes for the veggie dip cups that I also made for my cousin’s shower, but they were such a hit I decided to after all. I actually made two different kinds of dip: green goddess and roasted red pepper. I think the green goddess disappeared first, but both were devoured with satisfaction. Having them prepared in individual cups also made it easy to carry around and socialize without needing to balance a plate full of food.
Unfortunately due to last minute grocery shopping we didn’t have the diverse array of veggies we had originally wanted, but in all honesty these could have been served with celery alone and would’ve been just as good. All you really need is a vehicle for the dip! A healthy vehicle of course.
In other news, do you recall the Bestowed review I did recently? Well right now they are offering your first box for only $10 (normally $19), using the code HELLOYUM. Sign up by clicking HERE. This deal ends today!