Snack

Recipe: Yogurt Pretzel Bark — Recipes from The Kitchn

(Image credit: Joe Lingeman)

Yogurt-covered pretzels are one of my children's favorite snacks, and why wouldn't they be? They are sweet and salty with just a tiny bit of tanginess from the yogurt. I recently discovered yogurt powder as a new favorite pantry staple, and it inspired me to riff on the classic candy bark with yogurt and pretzels. Now we have a new go-to after-school snack that only takes 15 minutes and four ingredients to make.

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How To Make Yogurt Drops at Home — Cooking Lessons from The Kitchn

(Image credit: Ghazalle Badiozamani)

I remember a time in raising my children in which I was never without one of those zip-top bags of frozen yogurt bites. If they needed something while we waited for dinner to arrive at the table, or a quiet snack at library story time, there they were. And while I loved making baby food for them and freezing yogurt for snacks, there was just no beating the commercial yogurt bites — even I enjoyed my fair share of the sweet, tangy, melt-in-your mouth texture of those bites.

It almost pains me to have discovered a hack for making dried yogurt bites at home after that season of my child-rearing is coming to an end, but when I discovered I could turn a kitchen staple's leftovers in to tender snack bites, I knew I needed to share this splendid secret.

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How To Make Soft & Chewy Peanut Butter Cookies — Make More Good

(Image credit: Joe Lingeman)

Of all the iconic cookies — chocolate chip, sugar, snickerdoodle — a really reliable, chewy peanut butter cookie has always eluded me. Some recipes bake up a tender, crisp cookie or a snappy cookie, and there are those recipes that call themselves chewy, but end up soft after storing.

My quest wasn't just for any peanut butter cookie, but a thick and soft peanut butter cookie that bent rather than broke when folded in two, all while delivering on the savory sweetness of the peanut butter itself. This cookie finally delivers that with an added bonus of being chock-full of peanuts and peanut butter chips, making it just the kind of cookie you want to eat with a glass of cold milk or a tumbler of Scotch.

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Recipe: Herring Butter — Healthy Snack Recipes

(Image credit: Joe Lingeman)

Seattle chef Renee Erickson is known for drop-dead gorgeous restaurants and carefully sourced produce, meats, and seafood. Between the oysters at The Walrus and the Carpenter, her sardine toast at The Whale Wins, and the beef from her own farm at Bateau, she's also making her mark in the sustainability department, focusing on highlighting foods that aren't seen as often (think: tiny fish and less traditional cuts of beef).

Seattle, which sits at the center of the herring run that happens each spring up the West Coast of the United States, is the perfect place to take advantage of the small, oily fish. And more than any other Seattle chef, Renee takes advantage of them to delicious, habit-forming effect. We especially love the herring butter from her cookbook, A Boat, a Whale and a Walrus: Menus and Stories.

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How To Make Homemade Copycat Kind Bars — Baking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Kind Bars are the snack bar that I always reach for when I really want a candy bar but don't want the resulting sugar crash. Full of nuts and seeds held together with a sweet-sticky glue of brown rice syrup, these bars are sweet, crunchy, a little salty, and sometimes gilded in chocolate. They are totally crave-worthy in their own right!

But Kind Bars are kind of budget-busting when I've got five dinners, seven breakfasts, and seven lunches to shop for my family of four. So I set to work making these snack bars at home. Yes, there are some specialty ingredients that are an up-front investment, but there's still a huge cost savings.

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Recipe: Boozy Caramel Milkshake — Easy Dessert Recipes

(Image credit: Joe Lingeman)

At Hot Cakes Molten Chocolate Cakery, the Seattle shop famous for deceivingly small chocolate cakes baked to order, it's easy to be sidetracked by the main event. When you're waiting in line — because yes, you'll probably have to wait — the scent of chocolate hovers overhead like a heavy cloud. It's easy to imagine that at any moment, the cloud will burst and Seattle's rain will turn into hot, thick chocolate. But curb your imagination: You need to focus not just on the cakes, but also on the milkshakes, which come both straight-up and laced with (usually local) booze. Our favorite, the "Extra Dark Caramel and Rye" shake, is made with the rye caramel they make in house.

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