Tag Archives: snack

Healthy Granola Bars

Frisbee tournaments are my favorite part about summer weather in Boston. The heat and humidity–not so much! But one thing I’ve discovered this year is that they’re a great opportunity to debut some experimental “power” foods that will get us through the 8-hour long days of running (and pantsing each other, of course).

Homemade Healthy Granola Bars

There are a few traditional sideline foods–pickles, PBR, Cheez-Its, Pretzels, candy, the occasional Butterfinger bar to give to a player who drops a disc on a really key play…hehehe. I usually prefer to bring food with more protein, though, because the all-carbs thing makes me crash by the early afternoon. Mike invented some “energy bites” which I’ll probably make again soon and post, but last weekend I decided to try my hand at granola bars.

I don’t usually LOVE granola bars, but they are a great way to deliver a mix of nutrients with some great texture and taste. These came out really crunchy–very similar to the Nature Valley brand granola bars–but they softened (and improved, I think) after sitting in the sun in the Ziploc bag for a little while. They definitely helped power me through the day in small bits, though, and they’re made of (mostly) super-healthy, wholesome ingredients. No fake stuff here!

Healthy Cranberry Almond Granola Bars
Adapted from Epicurious’ recipe for Raisin and Cardamom Granola Bars.

4 cups instant oats, toasted first for about 10 minutes
1 cup dried sweetened cranberries
1.5 cups toasted raw almonds, chopped roughly
1 tsp cinnamon
6 Tbsp butter (3/4 stick)
2/3 cup light brown sugar, packed
4 Tbsp honey
1 tsp vanilla

Preheat oven to 350 degrees F. Line your granola sheet (I used half of an 11×17 pan with thick bars as a result) with aluminum foil that hangs over the edges by at least an inch. Butter the foil. If your oats and almonds need to be toasted, do that first (oats for 10 minutes, almonds for about 6-8, or until they smell like popcorn).

In a large bowl, mix together the oats, cranberries, almonds, and cinnamon. Over medium heat, combine the butter, brown sugar, and honey. Once the butter melts, remove from heat and add vanilla. Combine all ingredients and stir until well coated. If it doesn’t stick together yet, add more honey and continue stirring.

Pour the granola mixture onto the foil. With another piece of aluminum foil, press down the granola so that it sticks together in an even layer. Remove that piece of foil and set it aside. Bake for 25-30 minutes, until golden brown. Remove from the oven, let cool for a few minutes, then press down again with the foil. CAREFUL–it will be hot! I used a towel around my hand when pressing down with the foil.

After completely cool, lift from pan using foil overhang. Cut into pieces with a sharp knife.

Double Chocolate Gingerbread Cookies

Whew! I have been absent for a month because I have been cooking crappily and uninspiredly :) But I’m back now with some delicious (albeit somewhat time-consuming and labor-intensive) cookies to share.

Good morning to you, too, cookies!

I found this recipe via Tastespotting a few months ago and have been meaning to make it ever since, but since the dough needs at least a few hours in the fridge I’ve just not had the opportunity. It was my duty to bring cookies to the tutors’ meeting today, though, so I had some notice in advance and got to it last night!

The cumulative review was “sparkly, cakey, amazing.” These are almost as rich as brownies, but with a nice chewy, sugary crust. (And I don’t like brownie edges!)

Double Chocolate Gingerbread Cookies
Makes about 2 dozen
Adapted from Brownies for Dinner’s recipe for Chewy Chocolate Gingerbread Cookies. I just realized I took my pictures this morning and was thinking that these made really good BREAKFAST cookies…I guess the truth is that cookies are great any time of day :D

1 1/2 cups all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon cocoa powder
1/2 cup unsalted butter, softened
1 tablespoon peeled ginger root, minced fine
1/2 cup firmly packed light brown sugar
1/2 cup unsulphured molasses (weird spelling comes from my blackstrap molasses bottle!)
1 teaspoon baking soda
1 1/2 teaspoon boiling water
7 ounces semisweet chocolate chips (about half a bag or just under 1 cup)
1/3 cup granulated sugar (for rolling)

1. In a medium bowl, combine flour, spices, and cocoa powder until well mixed (I used a fork). In a separate bowl, beat the butter and ginger with an electric mixer (or stand mixer, or your muscles) until pale and fluffy, about 4 minutes if using electric. Add the brown sugar and beat for another minute until well combined. Add molasses and beat until combined.

2. Dissolve the baking soda in the boiling water in a small cup; set aside. Add half of the flour mixture to the butter mixture and beat to combine (careful that the flour doesn’t fly out!). Add dissolved baking soda, beat to combine. Add the rest of the flour mixture and mix until combined. Stir in the chocolate chips by hand.

3. Turn the dough onto one half of a large piece of plastic wrap. Fold the plastic wrap and gently push the dough down into a 1-inch-thick disc. Place in a freezer bag or wrap in more plastic and chill until firm, at least 2 hours…I did it for about 3 with great results.

4. Line 2 baking sheets with parchment paper or a Silpat. Roll the dough into 1.5 inch balls (bigger than you think!) and place about 2 inches apart on the baking sheet. Refrigerate for about 20 minutes. Preheat the oven to 325 deg F while you’re chilling the balls.

5. Roll the balls in the granulated sugar and replace on the baking sheets. Bake for 10-12 minutes, until slightly cracked on the top. If you’re baking both at the same time, rotate halfway through. When they’re done, let cool on baking sheet for about 5 minutes, then move to a cooling rack.

Oh yeah, I measured the balls and the distance between (thanks, physics homework!):

No, I don't keep a clear ruler nearby for any reason at all...

Roasted Cannellini Beans with Rosemary

Roasted Cannelini Beans with Rosemary

Salty crunchy snacks that are NOT fried are notoriously hard to come by. These were easy to make and reallllly delicious, though they didn’t stay crunchy overnight. With a few minutes in the toaster oven I think they’d be crispy again, but I just ate them stale anyway because they were still that saltily wonderful.

These would probably be better with fresh rosemary, but it’s the dead of winter and I’m relying on dried everything. Definitely grind it up (or even really finely chop) first, since the dried stuff won’t stick to the beans and will poke your mouth when you try to eat these!

Roasted Cannelini Beans with Rosemary
Adapted from Ask Georgie’s Garlic and Rosemary Roasted Cannellini Beans

1 15-oz can cannellini beans, drained
2-3 tsp olive oil
1-2 tsp rosemary, ground
Salt and pepper to taste

Preheat oven to 425 degrees F. Rinse the beans twice and let them sit in a colander for 5-10 minutes. In a large bowl, toss together the beans and oil. Add the rosemary, salt, and pepper; toss to coat. Spread onto a cookie sheet in a single layer and roast for 25 minutes. Test one; if not crunchy enough, roast for another 5 minutes. Repeat as necessary. Be careful that they don’t burn.

Roasted Cannellini Beans with Rosemary