Archive for the ‘Snacks’ Category

Herbed Garlic Pumpkin Knots


  • 1/2 cup very warm water
  • 2 tsp instant dry yeast
  • 1 tablespoon maple syrup
  • 1/4 cup canned pumpkin
  • 1 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1 tsp dried herbs (I used mixed basil, oregano, thyme, parsley)
  • 1 & 3/4 cups unbleached bread flour


Herbed garlic spread w/ Parmesan cheese:

  • 2-3 tbsp butter, melted
  • 2-3 garlic cloves, minced
  • 1 tsp dried parsley
  • 2 tsp parmesan cheese


Directions: In a large bowl, mix together your dry ingredients (flour, salt, yeast, dried herbs). In a smaller bowl, mix together the wet ingredients (syrup, pumpkin, olive oil). Once those are mixed quickly add in your very warm water and mix well. Pour into the dry ingredients and stir well. When the mixture becomes too dry to stir, place the dough onto a floured surface and knead it for 2-3 minutes until it comes together into a ball. You will need to add quite a bit of flour since the dough is quite sticky from the pumpkin. When the dough is no longer tacky to touch (but not dried out), place it into an oiled bowl with olive oil and gently cover the dough in oil. Cover the bowl with plastic wrap or a damp towel and let it rise for 2 hours.

After 1 and a half hours, grab your pizza stone if you have one, and preheat it in the oven at 450F. If you don’t have a pizza stone, grab a baking sheet and line it with a non-stick mat or parchment. If you are using a pizza stone, grab a Peel and sprinkle on cornmeal. After 2 hours, take your dough, punch out the air, and lay it on a floured surface. Gently press it out so that it forms a small rectangle and then take a pizza roller and cut strips approx. 1/2-3/4” width by 6-8 inches in length. You can make them any size you want though! I had to play around with it for a bit to see what I liked. Grab a strip and make it into a knot. You can tuck the ends back into the centre or leave them hanging.

Place the knots onto the Peel OR onto the baking sheet. Once you have all your knots made, place into the oven at 450F for about 11-12 minutes until slightly golden on the top. Spread on the herbed garlic spread with a pastry brush or add all ingredients into a bowl and toss. Serve immediately. Makes approx. 14 small knots. You can also double this recipe and freeze half of the dough for later.



Baked Pita Chips

8 whole wheat pitas
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1 t dried oregano
Kosher salt and pepper

1. Heat oven to 400 degrees. Split the pitas and brush the insides with oil. Cut rounds into wedges and place on baking sheets.

2. Sprinkle with oregano, cheese, salt and pepper. Bake until golden brown and crisp – about 10 to 12 minutes. Store in an airtight container for a week.

Roasted Garlic Hummus

  • 2 heads garlic, intact
  • 2 tbsp. olive oil
  • 2 cloves garlic, peeled and sliced
  • 3 tbsp. freshly squeezed lemon juice
  • ¼ cup water
  • 6 tbsp. tahini
  • 1 (14 oz.) can chickpeas, drained and rinsed
  • 1 clove garlic, minced
  • ½ tsp. salt
  • Pinch of cayenne pepper
  • 1 tbsp. fresh parsley, minced

Preheat the oven to 350˚ F.  Remove the papery outer skins of the garlic heads, leaving them otherwise intact.  Chop off the top quarter of the head so that all of the cloves are exposed.  Wrap the garlic in foil and bake until very tender, about 1 hour.  Once the roasted garlic is cool enough to handle, squeeze the cloves from their skins (you should have about ¼ cup).

In a small prep bowl, combine the lemon juice and water.  In another bowl, whisk together the olive oil and the tahini.  In the bowl of a food processor, process the chickpeas, the roasted garlic puree, the remaining clove of garlic, salt and cayenne until the mixture is finely ground, about 20 seconds.  Scrape down the sides of the bowl.  With the machine running, add the lemon juice-water mixture through the feed tube in a steady stream.  Scrape down the bowl and process for an additional minute.  With the machine running, add the oil-tahini mixture through the feed tube in a steady stream.  Scrape down the bowl and continue to process until the hummus is smooth and creamy.  Transfer to a serving bowl, top with minced fresh parsley, if desired.

White Bean Guacamole

  • One 15 ounce can Great Northern White Beans
  • 1 large avocado
  • 1 medium chopped onion
  • 1/2 c. fresh cilantro
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1/2 t. cumin
  • 1/2 t. salt
  • Few grinds ground black pepper

Combine all ingredients in a high speed blender and blend until smooth.

Homemade Granola Bars

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped nuts, optional
1/2 cup dried cranberries, optional

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.

In a large bowl mix oats, brown sugar, wheat germ, cinnamon, flour, chocolate chips, nuts, cranberries and salt. Make an indention in the center of the mixture, and pour in the honey, egg, oil and vanilla. Mix well. (Using your hands makes it easier to get everything coated.)

Press the mixture into the pan. Don’t spread the mixture all the way to one edge of the pan. This makes it easier to scoop out the finished bars. Bake for 20 to 30 minutes until the edges begin to brown. Cool for 5 minutes, cut the bars while they are still warm, and store the granola bars in an airtight container so they won’t dry out.

White Chocolate Popcorn

6 oz Nestle white chocolate
2 (3.5 oz) bags of unbuttered popcorn – or – 7 oz of kernels

Using a double boiler, melt white chocolate.  Pop all 7 oz of popcorn.  In a large bowl, poor the melted white chocolate over the popcorn.  Mix the popcorn as you drizzle.  The key is a light coating.  Do not over saturate as the popcorn will easily become soggy.  Let the popcorn cool in the refrigerator until the chocolate has hardened.

For decorative flare, drizzle thin swirls over the finished product with melted milk or dark chocolate before cooling the white chocolate.  You can also put the popcorn into zip lock bags for easy on-the-go snacks.  If you skip the decorative swirls, you can put the popcorn out at the party and the average person will not know it is anything but regular popcorn — until they put it in their mouth and taste the awesome surprise!