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Parkin. TRADITIONALLY ENJOYED IN Yorkshire on Bonfire Night, parkin is a seasonal treat, packed with black treacle and spiced with ginger. It’s the oatmeal in the recipe that gives it a unique, not quite ginger cake, texture. Bettys have been making it in Harrogate for 30 years, so they should know what they’re on about! Bag yourself a Bettys traditional Yorkshire parkin for Bonfire Night. If you’re in the mood for baking one yourself here’s Bettys’ recipe for mini parkin. Ingredients Special Equipment 100g butter 8 mini loaf tins 40g black treacle or x 1 1lb loaf tin 180g golden syrup 110g soft brown sugar 100g self raising flour 3 tsp ground ginger 1 tsp ground nutmeg 40g oats 40g ground almonds 2 tsp whole milk 2 eggs (medium) Method Preheat the oven to 160°C (fan assisted). 1. 2. 3. 4. 5. 6. Did you know Bettys also run a cookery school in Harrogate? Chai Tea Eggnog Cookies Recipe. How To Roast Chickpeas.

Say hello to my favorite snack. I know I’ve talked about how obsessed I am with beans, but roasted chickpeas take the obsession to a whole new level. I eat these almost every single day and have been doing so for YEARS now. That is huge. They make salads palatable, snacks easier, and meals crunchier. I adore them. First, I make my oven HOT. Regardless of whether I’m using canned chickpeas (I drain and rinse in that case) or ones I’ve soaked myself, they are always cooked. I spread them on a baking sheet that is usually lined with aluminum foil because it makes my life easier.

Then I season the beans with whatever I feel like. Or maybe that’s just me. Anyway, season, and toss toss toss. Then I bake them for 15 minutes, remove and do a few quick flips with a spatula and bake for about 15 minutes more. Oh my gosh… I can’t even tell you how much I adore them. Print Save How To Roast Chickpeas Yield: 2 cups Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Ingredients: Directions: Oatmeal Peanut Butter Chocolate Chip Cookies.

Spice Cookies | Frugal Antics of a Harried Homemaker. I shared this recipe over at Jerri’s blog, Simply Sweet Home on November 26. They are a great chewy spice cookie that I am sure you will enjoy. The recipe I am sharing with you today was given to me by a friend when we lived in the Seattle area. Susan and her husband were in a dinner group with us and we also shared a love of music, but what made her so special to me was her love for my young boys.

She brought them these cookies whenever she visited and once even came over to my house with all of the ingredients and spent an afternoon baking with them. They are a little weird looking because after I scooped out the last pan, I scraped up a little more from the bowl and dolloped it on top of all of them. Christmas Spice Cookies ½ cup vegetable oil 1 cup sugar ¼ cup molasses 1 egg 2 cups flour 2 tsp baking soda 1 tsp cinnamon ½ tsp each cloves, ginger and salt Extra sugar Combine the oil, sugar, molasses and egg in a mixing bowl. How to Make Homemade Granola Bars Cooking Lessons from The Kitchn. I am a self-professed granola bar fiend. Maybe it's an ingrained snacking habit from the countless bars eaten in the back seat of the car before ballet practice all through grade school.

Or maybe it's the fact that I tend to get hangry if I go too long between meals. Either way, I nearly always have a granola bar or two close at hand. Making my own from the assortment of oats, nuts, and dried fruits that are always in my cupboard was a natural next step. I've made a lot of granola bars over the years and have tried everything from honey to maple syrup to bind them together. Brown rice syrup is special because it is versatile. The granola bar recipe I've outlined below has my favorite ratios of oats, crispy cereal, nuts, and dried fruits, but it's really just a template. How to Make Homemade Granola Bars Makes 8 bars What You Need Ingredients Equipment Large mixing bowl Spatula Measuring cups 8"x8" baking pan Parchment paper Instructions 1. 2. 3. 4. 5. 6. 7. Favorite Combinations:

Apple Strudel Muffins Recipe. Rosemary Olive Oil Cake Recipe. This is one of my favorite cakes of the past ten years. A rustic, incredibly moist, golden-crumbed loaf cake, flecked with rosemary, and dotted throughout with big and small chocolate chunks, it's one of those cakes that is both distinctive and memorable in an understated way, and a breeze to make. We have Kim Boyce to thank for the recipe, and you might remember it from when I originally posted it here after Kim released Good to the Grain back in 2010.

I made this beauty over the weekend so that I could send a few thick slices along with Wayne on his flight to Tokyo. :) Error loading player: No playable sources found The rosemary is the wild card factor here, and it permeates the cake in a subtle but steady way, not at all overpowering. Bonus points for the cake being a breeze to make - ten minutes tops to get it in the oven. I made a few minor tweaks to Kim's original recipe, and you can see them integrated into the recipe below - most are stylistic more than anything. Serves 8 -12. The Best Kale Chips (with a Secret Ingredient) My friend Samantha often whips up some kale chips for playdates, and our toddler sons wolf them up. It's so gratifying to see three-year-olds eat kale!

Kale chips are delicious and addictive, so I was excited when Linda of The Tart Tart agreed to share a recipe with a twist... The Best Kale Chips You'll Ever Have By Linda Xiao of The Tart Tart Growing up in an Asian household, I loved nori snacks, especially the plain sheets that came wrapped in plastic. They were so perfectly seasoned, with just the right degree of crispness. I liken kale chips to this childhood treat, because when baked, kale achieves similar qualities of goodness, yet still delivers its own distinctly earthy taste.

To me, a perfect kale chip is crispy to the point of being melt-in-your-mouth light, but still retains the slightest bit of chew. What to do: Preheat your oven to 350F. Tear the kale into large pieces and place them in a bowl. Bake 6 to 7 minutes. Once out of the oven, they’ll cool very quickly. Delicious.