Snacks

Pear & Walnut Sour Cream Coffee Cake

By in Breakfast, Cakes, Snacks, Sweets 12 Comments Tags: , , ,

Pear & Walnut Sour Cream Coffee Cake

It took me four hours to get this coffee cake in the oven. This has no reflection on the difficulty of the recipe but rather my life as a mom. From exploding diapers to early bath times to bedtime tantrums this cake went through many waiting periods. I think it”s pretty safe to say it”s a foolproof recipe.

I”m a big fan of coffee cakes. They”re not overly sweet and, just like muffins, they”re really just an excuse to eat cake for breakfast. :) This cake is light in both taste and texture. A refreshing break from all the heavy and rich baked goods that are everywhere this time of year.

My hubby isn”t a fan of pears but he loved this (LOVED it). So did I. It”s one of those cakes that”s hard to stop eating. Breakfast. Coffee. Dessert. Too many excuses to steal a little slice.

Pear & Walnut Sour Cream Coffee Cake

Streusel & Filling

  • 1 cup chopped walnuts

  • 1/3 cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • 1/4 cup cold butter

  • 1/3 cup all-purpose flour

  • 2 medium pears, peeled, cored, and thinly sliced

Cake

  • 1 3/4 cups all-purpose flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup butter , softened

  • 1 cup sugar

  • 1 teaspoon vanilla

  • 2 eggs

  • 1 (8 oz) carton sour cream

  • 1/2 cup chopped walnuts (optional)

For the streusel topping and filling: Stir together walnuts, brown sugar, and cinnamon. In a separate bowl grate cold butter into flour and break up with your fingers to make coarse crumbs. Stir 3/4 cup of the nut mixture into the flour mixture to make streusel. Set remaining nut mixture and streusel topping aside.

For the cake: Combine the flour, baking powder, soda, and salt; set aside. In a large bowl beat the softened butter until smooth. Beat in sugar and vanilla. Add eggs, one at a time, beating well after each. Beat in flour mixture and sour cream, in three additions, starting and ending with flour.

Spread two-thirds of the batter into a greased 9 inch springform pan. Sprinkle with the reserved nut mixture. Layer pears on top. Carefully spread remaining batter over the pears. Sprinkle with the streusel topping. Bake at 350ºF for 10 minutes. For a crunchy topping, sprinkle with the 1/2 cup walnuts. Bake an additional 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing the side of the springform pan. Cool one hour before serving.

Makes: 12 servings

Adapted from Better Homes and Gardens.

Homemade: Wheat Thins

By in Appetizers, Homemade, Snacks 29 Comments

wheat thins

My son’s a cracker addict. So am I. Give us a salty, crunchy snack and we’re happy.

When I put these on a plate beside Ritz crackers Max will clean them off the plate without even touching the Ritz. That’s saying something. Homemade crackers are GOOD.

And, they’re so much healthier. Especially when they’re made with all whole wheat flour (like these!). Me and Max can eat as many as we want and not feel an ounce of guilt.

As an added bonus they come together quickly and easily. Just check out the step-by-step photos below.

These are a perfect offering to bring to a party or get together, especially when you know the hostess has all the bases covered. Who’s going to say no to homemade “gourmet” crackers? They’re immediately gourmet if they’re homemade right?

I dressed mine up a bit with some chunky salt and sesame seeds, which is completely unnecessary but fun to do if you want to make a statement. They taste great either way.

These are every bit as delicious as the original, so much fun to make and come together in minutes. They also store really well. I know I’ll be making them often to enjoy with cheese, dips or even just by themselves. I’ll probably double the recipe next time because they disappear fast.

If you’ve never made homemade crackers before this is the perfect recipe to get you started.


1) Grate butter into flour mixture. 2) Mix butter into flour mixture, breaking it up into smaller pieces as you go. 3) Add water until mixture clumps together but is not sticky. 4) Form the dough into two balls.

1) Roll out the dough on a lightly floured piece of parchment paper, until very thin. 2) Cut into squares (even or not). :) 3) Place on a baking sheet, sprinkle with salt and other desired toppings. 4) Bake until brown and crisp.

Homemade Wheat Thins

I like to roll doughs like this on a piece of parchment paper because it makes it easier to remove and transfer the cut crackers to the baking sheet. 

  • 1 1/4 cups whole wheat flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt, plus extra for sprinkling
  • 1/4 teaspoon paprika
  • 4 tablespoons butter, cold
  • 1/4 cup water (plus more, if necessary)
  • 1/4 teaspoon vanilla

In a bowl mix together flour, sugar, salt and paprika. Using a regular sized cheese grater, grate butter into flour mixture (or cut in with pastry cutter or knives). Immediately toss butter in flour mixture to coat, breaking up pieces a bit more as you go.

Mix together water and vanilla. Pour over flour mixture and mix until evenly moistened and the dough comes together but is not sticky (add a bit more water if necessary). Divide the mixture in half and form into balls.

On a lightly floured piece of parchment paper, roll out the dough as thinly as possible (or as desired). Cut into squares and place on a baking sheet lined with parchment paper. Sprinkle with a bit of salt (and other toppings if desired).

Bake at 400º F for 8-10 minutes or until browned and crisp. Cool completely and store in an air-tight container or bag at room temperature.

Makes approximately: 60 crackers (depending on the size and shape you make them)

Adapted from Oh She Glows (originally from King Arthur Flour Whole Grain Baking).

Almond Fruit Bars

By in Cookies & Bars, Snacks, Sweets 4 Comments Tags: , , , , ,

Almond Fruit Bars

I know most people probably don”t have tea time in the afternoon. I usually don”t either. But, now that the cold is here and I find myself braving the wind and chill with my kids, “tea time” in the afternoon is becoming more of a regular occurrence. And, these are a perfect tea time snack. A not so sweet, sweet in the afternoon with a quick latte or spiced milk.

These are extremely easy to throw together. The use of jam means that there”s no effort in the filling department and the crust comes together in minutes. In the fall and winter fill it with spiced jam or fruit butter (such as Plum Apple Butter or Grapefruit Cranberry Marmalade). In the spring and summer fill it with lighter flavours such as strawberry, blueberry or peach.

When you”re surrounded by so much sweetness how can you not give in and brave the cold?

Even if you don”t have tea time these would be a great less sweet addition to a sweet tray for all the holidays coming up. Sometimes you just need a less sweet, sweet, to cut all the sweetness. ;)

Almond Fruit Bars

  • 1.5 cups flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1/2 cup butter, softened

  • 1/2 cup light-brown sugar, packed

  • 1/4 cup white sugar

  • 1 large egg yolk

  • 3/4 cup sliced almonds

  • 1/2 cup jam

Stir together flour, cinnamon, salt and baking powder. Set aside.

Cream butter and sugars until light and fluffy. Beat in egg yolk. Gradually mix in flour mixture. Stir in almonds.

Line an 8×8 pan with foil and spray with cooking spray. Press enough of dough into the bottom of the pan to cover the bottom completely (about half). Whisk jam to loosen, if necessary. Spread onto dough leaving a small gap near the edges to avoid sticking. Sprinkle with remaining dough, pressing gently to flatten.

Bake at 350 F for 25-30 minutes or until top is golden. Allow to cool before slicing.

Adapted from Martha Stewart.

Blueberry Vanilla Bean Applesauce

By in Condiments, Kids, Snacks 7 Comments Tags: , , , , , ,

Blueberry Vanilla Bean Applesauce

I don”t know why it took me so long to make applesauce. Well, maybe I do – because somehow in my mind it seemed like a laborious difficult process. But it really shouldn”t have taken me so long because it couldn”t be easier.

I was originally going to can some but once I tried out my first batch and realized it was so easy, I thought it would be more fun to make smaller batches and customize them to what we have on hand. Now if I have a couple of apples sitting around I get a batch bubbling on the stove while I do the dishes and my baby girl bounces away in the doorway.

I love the fact that helping me in the kitchen is my sons absolutely favourite thing to do. I”m going to take advantage of that while I can. :) (P.S. Do you see my cute  little jumping bean in the background? She”s the cheerleader.) :)

If you”re like me and are under the misconception that applesauce is difficult to make, let me break it down for you. Cut up apples (skins on), add to a pot with a bit of water and desired seasonings (or additional fruit), simmer until mushy and press through a sieve. Done! Could it be any simpler?

 

Customize it to your hearts desire and you can have a new applesauce every week. I added blueberries and a vanilla bean to my applesauce but you could also swap out the vanilla bean for a cinnamon stick or substitute a different berry for the blueberries.

This recipe is sugar-free, meaning that it”s great for the whole family, baby included! Yesterday I had no baby food left but I had a couple of apples sitting on the counter so I quickly whipped up a small batch and she was gobbling it up in no time.

Have I convinced you yet? I really want you to try it for yourself. It”s so much fun and so delicious! What flavour combinations would you try?

If you want some information about which apples are best for applesauce, check out my In Season: Apples post.

Blueberry Vanilla Bean Applesauce

For a Blueberry & Spice Applesauce substitute a cinnamon stick for the vanilla bean.

  • 2.5 pounds (6) apples

  • 1 cup blueberries

  • 1/2 cup water

  • 1 vanilla bean, split

Core apples and cut into large chunks. Place in a large pot with the remaining ingredients (make sure to scrape the seeds from the vanilla bean into the pot before adding the whole bean). Cover lightly and bring to a boil over medium heat. Lower heat and keep at a simmer, stirring occasionally, until apples are mushy and releasing from their skins (about 25 minutes).

Pour contents into a fine mesh sieve set over a large bowl. Press and stir contents until all of the flesh is pushed through and only the skins remain.

For thicker applesauce, place back in pot and cook until desired consistency.

Makes: 3 cups

Fruit-Bottom Yogurt

By in Breakfast, GF Sides, Gluten Free, Homemade, Snacks 9 Comments Tags: , , , , , ,

When it comes to packing lunches I”m no great authority on the subject. My husband gets fed lunch every day at work and my son”s barnehage makes him fresh snacks and meals every day. I”m a lucky woman. But, it also means I”m stumped for tips on packing meals to take away. At least for now.

One thing I am getting better at though, is snacks. I eat all day long, especially now that I”m nursing, so snacks is something I”m well acquainted with. And since snacks are usually something thrown into lunch boxes to help round out the meal, I thought I”d share our current favourite – yogurt. And, not just any yogurt, but homemade Fruit-Bottom Yogurt.

“These fruit-bottom yogurts stay good for a week in the fridge, so you can make a batch on Sunday to last the whole week. Throw them into lunch boxes, sprinkle them with granola for breakfast or save them for an afternoon snack that the kids can grab for themselves after school.”

I took a hiatus after my daughter was born but am now back at Simple Bites as a regular contributor. Head on over to find out how you can make your own fruit-bottom yogurt.

Kids in the Kitchen: No-Bake Granola Bars

By in GF Sweets, Gluten Free, Kids, Snacks 47 Comments Tags: , , , , , , ,

Kids in the Kitchen: No-Bake Granola Bars

Remember how I told you I like to scarf down granola bars in the middle of the night but since I haven”t been able to find any here yet I”ve been eating spoonfuls of peanut butter instead? Well, it was just too much for me to bear so I decided to create my own. I may have a problem. Not that I mind because these granola bars are even better then the ones at the store and they are so simple to make. Simple is key these days.

Life has been hectic here lately and I”m starting to realize that my once quick and simple recipes aren”t so quick and simple when you have a baby on the breast and a toddler clinging to your leg. (These two things do happen simultaneously but not while I”m cooking. I am no wonder mommy!) For the next couple of months my time in the kitchen is going to have to simplify even more. That”s when I”m thankful for recipes like this.

These No-Bake Granola Bars are fast and easy enough that I can have a half decent snack lying around without getting stressed out in the process. I know this phase will go by quickly and in no time Alli will be having proper naps and I”ll better be able to plan my time. But for now, I”ll stick to the simple things and enjoy the little people while I have them.

The fact that these are no bake makes them perfect to make with kids because it eliminates any guess work. Most homemade granola bars I”ve had end up dry and crumbly. With these you don”t need to wonder whether they”re under or over baked. You just put them in the fridge for half and hour and then slice and serve. They”re also great for kids with short attention spans since they”re whipped up in jiffy. :)

If you have a teenager in the house they could even tackle this recipe on there own. It would be a great “first” recipe to try.

Kids Can

  • measure ingredients

  • stir toasting nuts

  • toss mixture together

  • line pan with plastic wrap

  • press mixture into pan

  • wrap individual bars

They”re packed full of toasted oats, nuts, coconut and raisins and have a nice chewy texture. The cinnamon and molasses add a great depth of flavour and make them very addicting. Don”t say I didn”t warn you!

One Year Ago: Thin Crust Pizza Dough and a Simple Sauce

No-Bake Granola Bars

  • 2 .5 cups rolled oats

  • 1.5 cups nuts (I used walnuts and pecans)

  • 1/4 cup shredded coconut

  • 1/2 cup raisins

  • 6 tablespoons salted butter

  • 1 cup brown sugar

  • 1.5 teaspoon cinnamon

  • 6 tablespoons honey

  • 2 tablespoon molasses

  1. Toast oats, nuts and coconut in a large skillet over medium-high heat until fragrant, stirring often. Remove to a large bowl and toss with raisins.

  2. Place butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.

  3. In the meantime, line a 7×11 inch pan with plastic wrap. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Remove from pan, peel away plastic wrap and slice into 16 bars (half lengthwise and then into 8). Wrap individually in plastic wrap or parchment paper, if desired. Store covered at room temperature.

Makes: 16 servings

* If making gluten free make sure that the oats are gluten free

Print Recipe

On another note I am honored to say that I”ve been included in Babble”s Top 100 Mom Food Bloggers. Ranking #8 for Best Recipes. I”m tickled pink and hope that I can live up to the “title”. If you have time time I”d appreciate a click through and a like on facebook or a tweet on flickr. You can see my profile here. Thanks guys. Your the best! :)

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