Joy The Baker Cookbook Spotlight and Cook-off: Snack Time with Joy

Every once in awhile you discover something about yourself that you never knew.  For instance, up until recently I thought I was more of a sweet than savory type of gal.  A total chocoholic, pie-eating, cookie monster, baked-goods-eating-machine.  I've never been one to have very much willpower around sweets.  Sadly, I'm one of those people who can rationalize having a slice of fruit pie for breakfast because...well, because it has fruit in it.     

So, imagine my surprise when I opened up Joy the Baker's cookbook for the first time and after paging through the most super-duper, absolutely crave-inducing, sinful and indulgent treats around, the first recipe that screamed at me was Joy's Honey Mustard Roasted Cashews.  Savory over Sweet? Say What?

I blame it all on the mustard.  Me and mustard are BFFs.  Not to mention...cashews.  Aren't cashews awesome?  They're perfect all on their own with salt but imagine them all glazed over and somewhat sticky with honey, then flavored with mustard and black pepper.  We're talking gourmet prime-time snackin'.

When I go nuts, I really go nuts.  I also decided to make Joy's Crunchy Cocoa Roasted Almonds.  These are such a unique treat.  Very crunchy, a little salty, a little sweet, not too chocolatey but just enough chocolate flavor to quell that craving.  I hate to say it, but I think I even enjoyed these crunchy cocoa roasted almonds better than the honey mustard roasted cashews.  Could this mean chocolate and sweets win out in the end after all?

And, last but not least, I made Joy's Perfect Kettle Corn because my family is absolutely crazy for all things popcorn.  This is a simple stovetop recipe for popcorn that includes just the right amount of balance between sweet and salty.  It also requires a lot of shaking to get all that goodness evenly distributed.  I didn't perfect it the first time around, but I'm convinced I will with practice.  

I loved each and every one of these snacks, but my favorite was probably the Crunchy Cocoa Roasted Almonds.  There's just something special about them that's hard to put a finger on.  Maybe it's because they're the perfect mix between sweet and savory.  The perfect snack for those of us who walk the fine line.

Crunchy Cocoa Roasted Almonds

Slightly Adapted from Joy The Baker Cookbook

Makes 3 cups 

3 cups raw almonds

6 tablespoons butter

2 large egg whites

1 teaspoon salt

1 cup granulated sugar

3 tablespoons unsweetened cocoa powder

1/8 teaspoon cayenne powder (could use a tad more if you are really into spicy)

Place a rack in the center of the oven and preheat to 350 degrees F.

Place almonds on a baking sheet and roast for 15 minutes in the oven.  Remove from oven and place in a medium bowl to cool completely.

Place butter on a rimmed baking sheet and melt in the oven for 5- 7 minutes.  Remove from the oven and set aside.  

In the bowl of an electric mixer with the whisk attachment (I did this by hand with a whisk), add egg whites and 1/2 teaspoon of the salt.  Beat on medium speed until frothy.  Gradually add sugar.  Increase the mixer to medium-high and beat until white and glossy and the egg whites hold almost stiff peaks.

Add the remaining 1/2 teaspoon salt, the cocoa powder, and cayenne pepper (go big if you like spicy or you will not taste this at all), and beat until well incorporated.

Pour the egg mixture over the toasted almonds and toss together until almonds are evenly coated.  Spoon mixture atop the melted butter on the rimmed baking sheet.  Bake for 30-40 minutes (30 worked perfectly for me), removing the pan from the oven to toss almonds 2 or 3 times during baking.

Remove from the oven and allow to cool completely before serving.  Almonds will keep, in an airtight container, at room temperature for up to a week.

Note:  When roasting nuts it is best to allow them to cool to room temperature before testing.  When they first come out of the oven they will not have that crispy crunchy texture you are looking for.  They need time to cool down and achieve that great crunch.

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

I've Gone Bananas....

Sometimes we can't have enough bananas laying around the house and yet other times I buy them and no one eats them.  Does this happen to you? I was feeling rather confident in the banana love when I bought 3 pounds of bananas from Sam's Club.  I figured they would be gone in record time, but I was wrong.  No one ate them.  Not one single banana. 

While I contemplated what I wanted to do with my bounty of bananas, I fixed myself one of my favorite childhood snacks.  Sliced bananas topped with a mixture of peanut butter and Cool Whip.  There really isn't a recipe for this.  I just slice my bananas on the thick side and then mix about 3-4 tablespoons of Cool Whip with about 1 tablespoon of peanut butter.  Then I pile the Cool Whip/peanut butter mixture on top of each banana slice. 

This is one of my all-time favorite snacks as I love the combo of bananas and peanut butter.  Sorry for all you Cool Whip haters.  I've tried this same treat using whipped cream and it just isn't the same. 

I love banana bread, so when I saw this Jacked-Up Banana Bread over on A La Graham, who got the recipe from Smitten Kitchen, I had to make it.  This banana bread is awesome for so many reasons.  First and foremost, you don't need a mixer, just a bowl and a spoon.  Easy peasy and no mess, gotta love that.  Secondly, this recipe uses 4 bananas - now that is some banana love!  Third, this banana bread is jacked-up with Bourbon, and I happen to live in Kentucky, the land of Bourbon. 

Lots of wonderful texture with all those bananas

Jacked-up Banana Bread
Adapted from A La Graham via Smitten Kitchen
one 4x8 inch loaf

3 to 4 ripe bananas, smashed (I used 4)
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer)*I used 1 cup*
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan.

Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

I loved the caramelized banana bits!

I left the banana pieces on the larger side when I made this bread and I'm glad that I did.  We enjoyed the texture of the bananas and loved how the bananas caramelized on the bottom of the bread.  At first I worried that the small amount of Bourbon (1 tablespoon) would be unrecognizable, but you could definitely taste that the bread was jacked-up.  Delicious!

After my banana snack and the banana bread, I still had quite a bit of bananas left over AND I had another problem.....GIRL SCOUT COOKIES.  Since my daughter is selling Girl Scout cookies we have boxes and boxes of them everywhere.  

I decided to take my favorite recipe for Banana Pudding, Paula Deen's Not Yo' Mama's Banana Pudding, and replace the regular Pepperidge Farm Chessman cookies called for in Paula's recipe with Shout Out Girl Scout Cookies.  Banana Pudding is probably my all-time favorite dessert and this amped up version with the Girl Scout cookies was fantastic.  So, if you happen to have some Shout Out Girl Scout cookies or Shortbread Girl Scout cookies then this would be a great recipe for you! 

I've posted about this banana pudding recipe before, but you can find the recipe HERE on Food Network.

What do you like to do with your leftover bananas?

Moosewood Mondays: Homemade Protein Bars

For the past few weeks I've been successfully going to the gym.  There are two reasons why I've been successful.  The biggest reason is that my friend joined the gym and we have been going together. Just knowing that she is waiting for me is enough to get me up and out of the house.  It's a great motivator.  The second reason I've been successful is because my friend and I LOVE the Aqua Zumba class.  Neither one of us looks forward to putting on our bathing suits, but we do look forward to the class.  It's fun, it's somewhat relaxing being in the water, and it's just a great workout.

Even though I grab something to eat before the class, I am absolutely famished, starving, and ready to eat everything in site when I'm done with the class.  Being in that water makes you really hungry!  Last week I was unprepared and made some really bad food choices.  This week I am trying to get a bit more organized and think ahead.  I decided to make these Homemade Protein Bars so that I could pack them in my gym bag and have something to eat on the way home.  These homemade protein bars are great for anyone on the go.  They're delicious, filling, and very satisfying.  I think they'll do the trick just fine!

Homemade Protein Bars

Adapted from Sunlight Cafe by Mollie Katzen

Yields about 20 bars

Nonstick spray

1 cup soy protein powder

1/2 cup all-purpose flour

2 cups rolled oats

1/2 cup oat bran (I subbed wheat germ)

1/2 teaspoon cinnamon

3/4 teaspoon salt

1/2 to 2/3 cup (packed) brown sugar (I used 2/3 cup)

1 cup semisweet chocolate chips

1-1/2 cups plain or vanilla yogurt (I used vanilla Greek yogurt)

1/4 cup canola oil (I subbed 1/2 peanut butter) *see list of variations below

2 teaspoons vanilla extract

Preheat the oven to 350F (325F for a glass pan).  Lightly spray a 9-by 13-inch baking pan and a baking tray with nonstick spray.

Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl.  Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.  Stir in the chocolate chips.

Measure the yogurt, oil, vanilla into a second bowl, stirring until well combined.  Add the wet mixture to the dry, and mix patiently until thoroughly blended.  (You may have to use your hands - it will be a thick batter, verging on a dough).

Transfer the mixture to the prepared pan, patting it evenly into place with your hands.  Bake in the center of the oven for 15 minutes, the remove from the oven and cut into bars of any size or shape.  Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges.  (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.)  Remove the bars from the oven, and place them on a rack to cool.

Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer.  For maximum crispness, "refresh" them in a toaster oven after defrosting.

VARIATIONS & PROTEIN BOOSTERS

Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).

Replace the flour with quinoa, ground to  a powder in a blender or an electric spice grinder.

Replace the yogurt with mashed silken tofu (soft or firm).  Add an extra pinch of salt.

Add 2 - 3 tablespoons powdered egg whites.

Add up to 1 cup chopped nuts and/or sunflower seeds.

Notes/Results:  I think I'm somewhat obsessive about making homemade granola bars of any kind.  I always feel drawn to these types of recipes because of all the variations.  I made a couple of substitutions with these bars.  I subbed peanut butter for the canola oil, used wheat germ in place of oat bran, subbed milk chocolate chips for semi-sweet, added about 1/2 honey roasted peanuts, and added about 1/4 cup honey.  Also, I baked mine in the pan for the full 30 minutes and then removed them to let them cool on the countertop.  The recipe indicates to bake them for 15 minutes and then cut them into bars, place on a cookie sheet, and bake individually for another 15 minutes.  I felt like doing all that was too much work and also that the bars wouldn't have held together.  I think that baking them 30 minutes in the pan was definitely the way to go and I would do that again.   

I loved the bars and will make them again.  They remind me of  very thick and dense oatmeal cookies, but with peanut butter and nuts.  I found them to be very filling and satisfying.  Next time I'd like to make them with the ground quinoa just to up the protein in the bars. 

Food 'n' Flix: Spicy-Sweet Pretzel Mix and Pomegranate Sodas

Over the winter months, my family and I have at least one movie night per weekend.  So far this year, it's been a winter full of old 80's movies (Goonies, Back to the Future, Karate Kid, Poltergeist, Spacecamp, you get the idea).  It's been a lot of fun watching the look on my daughter's face as she discovers how different things were back in the 80's.  A lot of things have been very shocking to her and we've had a lot of good laughs. My husband likes to joke that each old movie must be torture to her, but I can honestly say that she has loved each and every old movie we have chosen.  How could she not?  They're classics for a reason, right? 

On family movie night we always have popcorn.  Lots of popcorn.  I've tried to deviate from this, but it's just not pretty. Things just get ugly. So, during the week, when everyone is at work or school, I pick my very own movie and make my very own snack.  Most of the time this involves chocolate, but this time it was this Spicy-Sweet Pretzel Mix and a special drink just for me, a pretty pale pink Pomegranate Soda with a maraschino cherry floating on top.

 IT'S MOVIE TIME!

Once I have my snack, I pop in a movie of my very own choosing.  No cartoons, action flicks, or teeny bopper shows.  Only chick flicks.  It's time for girly, romantic, sappy, ridiculous, over-the-top, dramatic, passionate, and funny movies.  Even better if the movie involves cooking, like this month's Food 'n' Flix pick, Woman On Top. A very passionate love story about both love and cooking, it was the perfect choice for some down time. 

Spicy-Sweet Pretzel Mix

Adapted from Everyday Food September 2008 issue

Martha says this serves 8 (I say more like 2)

2 cups thin pretzel sticks

1 cup natural almonds

2 tablespoons unsalted butter 

2 tablespoons dark-brown sugar

1/8 teaspoon cayenne pepper

Preheat oven to 300 degrees.  Line a large rimmed baking sheet with parchment paper.  In a large bowl, toss together pretzels and almonds.

In a small saucepan, bring butter, sugar, cayenne, and 1 tablespoon water to a boil, stirring occasionally.  Pour over pretzel mixture in bowl; gently toss to combine.

Spread pretzel mixture in a single layer on prepared sheet.  Bake until almonds are crisp, about 20 minutes, tossing occasionally.  Cool on sheet before serving (To store, keep at room temp, up to 5 days).

Pomegranate Sodas

Adapted from Everyday Food September 2008 

Serves 8

1 cup sugar

1/2 cup pomegranate juice

club soda, for serving

maraschino cherries (optional)

Ice

In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)

To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.

Notes/Results:  A very satisfying snack and drink combination that really caters to those sweet and salty cravings.  The sweet and spicy pretzel mix is delicious, a little more sweet than spicy, but it does have a gentle heat to it.  If you enjoy your food a little more spicy, go ahead and add 1/4 teaspoon cayenne in place of the 1/8 teaspoon. The crunchy pretzel mix pairs perfectly with the sweet pomegranate soda, a fun and delicious match.  I really enjoyed the pretzel mix, but I LOVED, LOVED, LOVED the pomegranate soda.  The soda is just plain fantastic! Not only is it a gorgeous pale pink color, but it is also sweet, bubbly, refreshing and just plain fun to drink.  Decorated with some maraschino cherries, this would be fun for a family, your next party, a group of girls (any age), or even just on a day when you're on your own and need a fun treat.  

Now Watching Woman On Top