after school snack

Kids love it, grown-ups love it...this pumpkin bread is hard to beat!

Pumpkin Bread

salt

baking soda

baking powder

cloves

cinnamon

nutmeg

1-1/2 sticks (3/4 cup) unsalted butter, softened

sugar

eggs

pumpkin

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 

Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

With a gorgeous ribbon of chocolate running through it, this marbled banana bread is as impressive looking as it is delicious. 

Marbled Banana Bread

all purpose flour, spooned into measuring cup and leveled-off

(1/2 cup) unsalted butter, softened

bananas

sour cream

vanilla extract

semisweet chocolate, chopped (a heaping 1/2 cup)

natural unsweetened cocoa powder,

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan generously with butter or nonstick cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition.  Add the flour mixture and mix on low speed until just combined. Add the mashed bananas, sour cream and vanilla extract and beat until just combined. Do not overmix.

Place the chocolate in a microwave safe bowl. Cook on high power in 20 second intervals, stopping to stir in between, until about 80% melted. Stir until smooth, letting the residual heat in the bowl melt the remaining bits of unmelted chocolate. Add the cocoa powder and stir until dissolved. Add one cup of the banana bread batter to the melted chocolate and stir until well combined.  

Spoon the plain batter and chocolate batter alternately into the prepared loaf pan. Swirl the batters together with a knife (don't overdo it or the colors will get muddled -- up and back 4 to 5 times should suffice). Bake for about 1 hour and 10 minutes, or until a cake tester comes out clean. Cool in the pan on a wire rack for about 10 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.  

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.

Chocolate Muffins

low fat buttermilk

light brown sugar, packed (be sure it is fresh with no hard lumps)

semi-sweet chocolate chips

(1/2 cup) unsalted butter, melted and slightly cooled

Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.

In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.

In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.

To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined. 

Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.

Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Soft and chewy on the inside, crisp and golden on the outside -- these are the perfect coconut macaroons.

Coconut Macaroons

14-oz bag sweetened flaked coconut,

milk

chocolate,

Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.

In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.

Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).

Note: 7/8 cup = 3/4 cup plus 2 tablespoons

Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.

Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

These Southern-style ham and cheese sliders are doused in a tangy butter, mustard and poppy seed sauce. It's impossible to eat just one!

Ham & Cheese Tailgate Sliders

unsalted butter, melted

Dijon mustard

Worcestershire sauce

poppy seeds

garlic powder

Swiss cheese

Adjust an oven rack to the middle position and preheat to 350°F. 

In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.

Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms. 

Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.

Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.

Bake for 22-25 minutes, until the top is golden brown and toasted. Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature. 

This chocolate pudding is silky-smooth and intensely chocolate -- a world apart from instant or store bought.

Chocolate Pudding Sundaes

cocoa powder (not Dutch processed)

cornstarch

semi-sweet chocolate, finely chopped (best quality

Toppings,

Mix the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.

Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Divide between 4 dessert dishes. Cover the puddings by placing a small piece of saran wrap inside the dessert dishes and directly over the pudding (this prevents a film from developing at the top). Cool the puddings in the refrigerator until cold and set, 2-3 hours, and then top with whipped cream and toppings and serve.

Easy pizza toast is the ultimate after school snack for kids (and grown-ups will love it too). Use any toppings of your choice in this 5-minute treat.

Easy Pizza Toast

bread

Pizza sauce

mozzarella

oregano

Pre-heat the grill of your oven.

Place the toast on a baking sheet and add a generous spoonful of pizza sauce. Spread with the back of the spoon to the corners.

Top with a handful of grated mozzarella followed by the toppings of your choice.

Sprinkle over a little oregano.

Place in the oven and allow to cook until the cheese has melted.

Remove from the oven and allow to cool for a few minutes before serving.

https://www.youtube.com/watch?v=evUt2rqOocc

These easy pizza toasts are an easy way to get your pizza fix in a hurry and makes for perfect after school snacking for kids. They can even make it themselves! 

Full recipe: http://simply-delicious-food.com/easy-pizza-toast/

Easy pizza toast | Simply Delicious

These fun and festive gingerbread men cookies are easy to make, and they taste as good as they look!

Gingerbread Men

ginger

allspice

black pepper

1-1/2 sticks (12 tablespoons) unsalted butter, softened

brown sugar

molasses,

Royal icing icing,

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and molasses.

Add the flour mixture and mix on low speed until combined. Divide the dough in half and shape into two discs. Wrap the discs in plastic wrap and chill in the refrigerator until firm, at least 1 hour or up to three days.

Meanwhile, preheat the oven to  350°F ; set two racks near the middle of the oven. Line two baking sheets with parchment paper.


Remove the dough from the refrigerator. (If the dough has been in the fridge for longer than an hour, you'll need to let it sit out at room temperature for 10 to 15 minutes and knead it briefly until it is supple enough to roll.) Place the dough on a lightly floured work surface. Dust more flour over the dough. Roll, turning and adding more flour under and over the dough as necessary, to about 1/8-inch thick (or for softer cookies, roll to 1/4-inch thick). Cut out shapes with a cookie cutter and transfer the cookies to the prepared baking sheets, using a spatula if necessary. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up.

Bake the cookies, rotating the sheets from top to bottom and front to back midway through, for 8 to 10 minutes or until they feel firm. Let the cookies cool on the baking sheets for several minutes until set, then transfer to a rack to cool completely. Repeat with the remaining dough. 

When the cookies are completely cool, decorate with <a href="https://www.onceuponachef.com/recipes/royal-icing.html">icing</a>. Let the icing set completely, a few hours, then store in an airtight container.

Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough until pliable, and then proceed with recipe. To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

A little sweet and a little salty, Nigella Lawson's party popcorn is downright habit-forming.

Nigella'S Party Popcorn

vegetable oil

popcorn kernels (I like Pop Secret Jumbo Popping Corn)

unsalted butter

paprika

cumin

Nigella's Party Popcorn

Pour the vegetable oil into a very large pan over medium-high heat. Add the kernels, then set the lid on top. 

Wait for the kernels to start popping, then shake the pan gently now and then to keep the kernels moving. When the popping slows to 2-3 seconds apart, remove the pan from the heat. 

In a small bowl, melt the butter in the microwave. Stir in the cinnamon, paprika, cumin, sugar and salt. Use a spoon to drizzle the mixture over the popcorn, stirring as you go so that it coats the everything evenly. Pour into bowls or popcorn bags and serve.

One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Buttermilk Fried Chicken Tenders

chicken tenderloins

buttermilk

cayenne pepper

all purpose flour

vegetable oil,

To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.

To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.

Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job:  use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.

To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.

Note: Nutritional information was calculated assuming that approximately 1/4 cup of the oil is absorbed into the chicken tenders when frying.

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

We don’t buy a whole lot of pre-packaged snacks and breakfast items at home. I try to keep healthy options on hand at all times.

Homemade Pop Tarts

Refrigerated Pre-made Pie Crusts

c. Fruit Jam, Any Variety, Plus 1 Tablespoon For Icing

tbsp. Cornstarch

c. Powdered Sugar

tbsp. Heavy Cream (or More As Needed)

Sprinkles

This rich chocolate zucchini bread makes the perfect afternoon snack whenever you're in need of a chocolate fix.

Chocolate Zucchini Bread

light brown sugar, packed

cocoa powder (ok to substitute natural cocoa powder)

espresso powder coffee (optional)

chocolate chips

Preheat the oven to 350 F degrees and grease an 8-1/2 x 4-1/2-inch loaf pan with nonstick cooking spray.

Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)

Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.

Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)

Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely. 

Fudgy in the center and cakey-crisp on the surface, these supernatural brownies from pastry chef Nick Malgieri are truly out of this world.

Supernatural Brownies

Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.

Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)

Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.

Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.

To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.

Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.

everyone will love these awesome after school snack grilled cheese bites

After School Snack Grilled Cheese Bites

Package Crescent Roll Sheet Dough

Tablespoons Butter (melted)

Cups Panko Bread Crumbs

Heat the oven to 400 degrees.

Place a piece of parchment paper or silpat on a baking sheet.

Place the butter in one bowl and the bread crumbs in another.

Roll out the crescent roll dough on the parchment paper and slice into 2" squares.

Place a piece of cheese on every other square.

Place an empty piece of dough on top of the cheese and carefully seal the edges.

Roll the sandwiches in melted butter and then in the panko bread crumbs.

Place them back o the pan.

Bake for 8-10 minutes or until golden and melty.

Cool for a moment before serving. See note*

These chewy, crispy no-bake chocolate chip granola bars are easy to make -- and they put all those store-bought bars to shame.

Chewy Chocolate Chip Granola Bars

dark brown sugar

honey

quick-cooking/instant oats,

crispy rice cereal,

almonds

flax meal

mini chocolate chips (or to taste)

Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.

In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.

Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined. 

Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out.  Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 - 2 hours to cool. 

Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.

Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.

Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, move them to the refrigerator and store there.

These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.

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