Posts tagged ‘snack’
Japanese Kit Kats come in a number of flavors and change seasonally. All I manage to find at my local Japanese market were Royal Milk Tea and Milk Coffee. I don’t usually like coffee flavored things but this was still pleasant enough. Far as I can tell they are both coated with the same white chocolate and the filling in the wafers are different (but from photos I’ve seen online, the chocolate coating varies from flavor to flavor). I really liked the milk tea, it’s not a common flavor in American candies.
http://www.jbox.com/SEARCHES/japan_kit_kat/ carries some different flavors.
The servings are small, the packaging, and price are a bit much for so little, but it is tasty and nicely designed.
There are two bags in each box.
The hubby loves cereal (mainly Nature’s Path Optimum Power) and soymilk in the morning, afternoon, late at night, and whenever he feels like eating something. He doesn’t really miss it when we go weeks without buying any but when it’s there he’ll go thru a box in two days (maybe three). I tried buying in bulk, but it still doesn’t feel like much of a deal. The cheapest organic cereals are plain puffed grains of some sort. I prefer granola, but most of the granola I see at the stores aren’t organic and they are still expensive. A one pound bag of organic rolled oats is moderate in price. To make a bowl of oatmeal you would use less than you would normally consume in a bowl of granola.
So here’s my attempt in trying to solve my cereal dilemma, involving some cheap organic puffed brown rice and organic rolled oats. However, with the added costs of nuts, fruits and other extras, I don’t think I can conclusively calculate it as a real savings. But it’s tasty and makes use of my new glass container.
Granola cereal with almonds, coconut, and raisins
2 1/2 – 3 cups rolled oats (I eyeballed it)
2 cups puffed rice or kamut
1 cup slivered almonds
2/3 cup flaked coconut
2/3 cup raisins
1/4 cup golden syrup or maple syrup/rice bran syrup (more or less according to your taste)
1 tsp molasses (optional)
1 tbsp of oil or more if needed
Makes about 2 1/2 quarts (roughly)
Preheat oven to 350º. Coat large mixing bowl with the oil. Mix everything except the raisins together in the bowl with the liquids. Pour and spread evenly onto a parchment lined sheet pan. Bake for 20mins (or till golden brown), stirring it half way thru. When cooled mix in raisins, and store in an airtight container if you intend to keep for long. The non-airtight container is ok for a day or two (which is exactly how long it’s gonna last here).
Will be making more soon, but I ran out of raisins, and walnuts might be cheaper.
This recipe is courtesy of veganyumyum. I tweaked things as always, but my brother showed me this recipe the other day and asked if I would help him make it, and I said yes, of course. Here’s a story though. We went to two grocery stores and a target before we finally found some silicone bundt cake things. We almost gave up on this, but luckily we found some that we could use for the donut shape.
Mini Baked Donuts :
- 1 c. all purpose flour
- 1/2 c. sugar
- 1.5 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
- pinch of ground cinnamon
- 1 /2 c. soymilk (we used a vanilla light soymilk)
- 1/2 tsp. apple cider vinegar
- 1/2 tsp. pure vanilla extract
- 1/4 c. egg beaters (or any other egg substitute) or 1 egg, whichever you prefer
- 4 tbs. butter (or earth balance, which is some organic butter substitute)
Preheat oven to 350 degrees. In a large bowl, mix all the dry ingredients together and set aside. In a small sauce pan, place butter, milk, vinegar and vanilla and heat on low to med heat until butter is halfway melted. THEN, bring heat to low and add egg. I suggest adding the egg last. See, I had to throw away my first batch because I put the heat too high and the egg started to cook. It looked like scrambled eggs. The mixture should be warm enough to touch, but not hot or else it’ll be too hot for the dough. Be sure to continously mix the wet ingredients while butter is melting. Once butter is melted, take wet mixture and slowly add to bowl of dry ingredients and mix together until you get a soft dough. I think our dough was a little softer and not as clumpy looking, but it still turned out well. Fill bundt pans about 1/2 way. Bake in oven for 15-20 minutes. Use toothpick test to make sure they’re done.
Before glazing and adding all sorts of toppings, allow donuts to completely cool. To make chocolate glaze, get one bag of milk chocolate choco chips and melt in a double boiler. To make a sugar glaze, use 1/2 c. confectioners sugar and mix with 1.5 tsp. soymilk. Whisk together and you should have a nice glaze for your donuts. Add any toppings you like and enjoy.
We tried not to eat them all tonight, but failed miserably. They’re all gone now. Also, the other recipe says it yields 20 mini donuts, but we barely managed to get 10, so I’m thinking it all has to do with the pan used. See, I can make semi healthy things too! hahaha ^__^ Till next time!
P.S. These were REALLY good. I’m so not the healthy one on this blog, but the nutmeg and cinnamon add great flavor and the texture of the donut was just so melt in your mouth yums.
I won’t be receiving my Valentine’s chocolate till this weekend, so I decided to make a little something to hold me over. This is the first time I’ve made this since I was a Girl Scout, oh the memories. My Girl Scout leader would buy solid chocolate bunnies during the post-Easter sale. Then we would melt them and pour over mini marshmallows, nuts, and coconut; rolled in plastic wrap, cool till solid then sliced up to share. I basically followed the same principles but with dark chocolate and vegan marshmallows.
Marshmallow Chocolate Bar
7oz of chocolate (dark or milk)
3/4 cup of mini marshmallows or cut up larger marshmallows
1/3 cup of toasted slivered almonds (or any nuts you have, chopped)
1/4 cup unsweetened shredded coconut (optional)
Melt your chocolate, either by stove or microwave. To toast up your nuts (if they aren’t toasted), heat up a dry pan on medium high for a minute or two, add in nuts, gently stir for a 2mins or when they start to turn brown. Pour out the nuts and then toast your coconut in hot pan for a minute, stirring, till you start to smell it (doesn’t have to turn colors). Mix everything together, and then add chocolate. Place piece of plastic wrap in a bowl (or large butter dish, would work better) you may need to divide into two logs, spread out mixture along the length of the wrap. Carefully pinch the ends of the plastic wrap, folding over itself and forming a log (might not really be log shaped), twisting the end close, leave in bowl or container and cool in fridge or freezer till solid.