Table of Contents

• The Story Behind the Recipe
• Why You’ll Love No-Bake Energy Bites
• Ingredients
• How to Make No-Bake Energy Bites
• More [x] Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My guy and I have an addiction to Perfect Bars. They’re a refrigerated bar with simple ingredients and basically taste like cookie dough. We discovered them a few months ago at Costco, and they’re, well, perfect for mornings when we’ve had a few sips of coffee and are ready to eat something but don’t want to make a full-on breakfast yet.

My favorite is the peanut butter chocolate flavor – so good! But the little buggers get expensive, and I’m working on relegating them to occasional treat status vs. an everyday affair.

Enter these homemade No-Bake Energy Bites! These also have a chocolate peanut butter flavor profile, but they also have good stuff like rolled oats, flaxseed meal, and chia seeds. They’re SUPER easy to make, hang out in the fridge for a good long while, and are perfect for when we’re feeling a little snackish but don’t want (or are avoiding making) a full meal.

I love that these peanut butter energy bites are so easy to make. Literally just mix together the ingredients, scoop, roll, chill, and eat!

Why You’ll Love No-Bake Energy Bites

• Super convenient – Just as convenient as an energy bar, but homemade!
• Frugal option – Listen, I love energy bars, but they get pricey! These no-bake energy bites are such a budget-friendly alternative.
• Wholesome & kid-friendly – I know some kids won’t go there, but many will because they’re a touch sweet with chocolate chips and peanut butter flavor … they’re really good!

Ingredients

• Oats – Thick rolled oats work best in these energy bites.
• Mini chocolate chips – Grab your favorite brand.
• Flaxseed meal – For a nice little dose of healthy fats and fiber, plus it acts as a binder holding these energy bites together.
• Chia seeds – If you don’t have any on hand, you can add more flaxseed meal if you like.
• Kosher salt or sea salt – To help balance and enhance the flavors.
• Peanut butter – I like to use crunchy peanut butter to add texture and heartiness.
• Honey – To add sweetness and help the energy bites stick together. If you prefer, you can swap in pure maple syrup instead.
• Vanilla extract – Just a smidge of pure vanilla extract really elevates the flavor of these bites.

How to Make No-Bake Energy Bites

1. Add the oats, flaxseed meal, chia seeds, salt, and chocolate chips to a medium-size bowl and mix.
2. Stir in the peanut butter, honey, and vanilla.
3. Use a cookie scoop or tablespoon-size measuring spoon to scoop up bits of the mix. Form them into balls with your hands and line them on a platter or baking sheet.
4. Chill for about an hour.
5. Devour!

I hope these No-Bake Energy Bites hit the spot for you like they do for us! They’re easy to make and absolutely delicious, perfect for when you’re feeling a bit peckish and craving something wholesome.

More [x] Recipes

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Chocolate Chip Peanut Butter Energy Bites

These wholesome energy bites come together quickly and are full of good stuff! Slightly sweet with a touch of vanilla, plus peanut butter & chocolate perfection. A favorite snack around here!

Keyword chocolate peanut butter energy bites, no bake energy bites, protein bites

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 bites

Calories 235kcal

Author Kare

Ingredients

• 3/4 cup rolled oats
• 1/3 cup mini chocolate chips
• 3 tablespoons flaxseed meal aka ground flaxseeds
• 1 tablespoon chia seeds or substitute 1 more tablespoon flaxseed meal
• 1/4 teaspoon kosher salt
• 1/3 cup crunchy peanut butter
• 1/4 cup honey
• 1/2 teaspoon pure vanilla extract

Instructions

• To a medium bowl, add the oats, chocolate chips, flaxseed meal, chia seeds, and salt. Mix well.
• Add the peanut butter, honey, and vanilla extract. Stir with a strong spatula until well-combined.
• Scoop out about 1 1/2 tablespoon at a time (I use a small cookie scoop). You can also use a tablespoon measuring spoon and mound the mixture in it. Roll into a ball and line up on a baking sheet or freezer-safe platter for freezing.
• Freeze for one hour to harden. Transfer to an airtight container and store in the fridge. They keep in the fridge for up to a week or in the freezer for up to 3 months.

Nutrition

Serving: 2balls | Calories: 235kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 73mg | Potassium: 280mg | Fiber: 5g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

The post No-Bake Chocolate Peanut Butter Energy Bites appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chex Mix
• Ranch Chex Mix Recipe Ingredients
• Adaptations/Variations
• How to Make Ranch Chex Mix

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Do you ever just find yourself massively influenced by a short little video you caught on Instagram, Facebook, or TikTok? That happened to me last year when Lindsay of Pinch of Yum shared her recipe for Ranch Crackers, which are essentially oyster crackers tossed with oil and ranch seasoning, then baked until golden and delicious. They were a huge hit with my family, and so easy to make that I probably made three different batches over the course of the season.

A couple of months ago, I was trying to dream up some snacky recipes for Kitchen Treaty, and my mind wandered to those ranch crackers. So good! I found myself wondering what it would be like to marry those ranch oyster crackers with a simple traditional Chex Mix, and before I knew it, was at the grocery store, wandering the aisles for everything I needed for such a concoction.

I knew I wanted the typical mix of Chex cereal – corn, rice, and wheat. Pretzels seemed like a good addition, oyster crackers were a no-brainer. I laid my eyes on the Cheez-Its and they felt like a must-have (I do love a good Cheez-It presence in my Chex Mix!)

I mashed up the traditional Chex mix sauce ingredients with these goodies and a packet of Ranch mix, baked it up, and passed it along to the family for testing.

They’ve basically been begging for it ever since.

Why You’ll Love This Chex Mix

• Super easy – Could not be simpler.
• Crowd pleaser – Everyone who has tried this Chex Mix loves it!
• Perfect for the holidays – Though when I was testing this recipe, I put it in my kid’s lunch for several days in a row in September, by request.

Ranch Chex Mix Recipe Ingredients

• Chex cereal – It’s not Chex Mix without Chex cereal! This Ranch Chex Mix calls for two cups each of corn Chex, rice Chex, and wheat Chex.
• Cheese crackers – I’m partial to classic Cheez-Its for this Chex mix. White cheddar flavor are also delicious. Goldfish might be a fun swap, too!
• Oyster crackers – Your typical round crackers are the perfect neutral flavor and round shape for Ranch Chex Mix.
• Mini pretzels – Go for your standard mini pretzels, or pretzel sticks are great too.
• Butter – One whole cube of unsalted butter. It seems like a lot, but use it all – trust me.
• Ranch seasoning – The key to that delicious ranch flavor! I use a packet of Hidden Valley ranch.
• Garlic powder & onion powder – They add another element of flavor; highly recommend including both! You’ll find them in the spices/baking section of your local grocery store.

Adaptations/Variations

• Like any Chex Mix, you can mix this up however you like. Use different crackers, add nuts, sesame sticks, rye or bagel chips … sky’s the limit.
• Add a teaspoon or two of dried dill to amp up the dilly-Ranch flavor.

How to Make Ranch Chex Mix

1. Add the cereal, crackers, and pretzels to a large bowl and mix it all up.
2. Melt the butter in a small saucepan, then stir in the Ranch seasoning mix, garlic powder, and onion powder.
3. Pour the butter mixture over the cereal mix. Use a spatula to scrap it all out.
4. Use the spatula to gently toss the cereal with the butter until distributed evenly.
5. Spread on a large baking sheet.
6. Bake, stirring once, until toasty and a little golden..
7. Let cool and enjoy!

I hope this Ranch Chex Mix “chex” all the boxes for you and your family! It’s hugely popular in our house and I anticipate making it every holiday season from here on out!

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Ranch Chex Mix

Everyone's favorite Chex Mix, but ranchified! Tangy ranch seasoning elevates Chex Mix – our family loves it!

Servings 9 cups

Calories 505kcal

Author Kare

Ingredients

• 2 cups rice Chex
• 2 cups corn Chex
• 2 cups wheat Chex
• 1 cup cheese crackers like Cheez-Its
• 1 cup oyster crackers
• 1 cup mini pretzels
• 1/2 cup unsalted butter one stick
• 1 ounce Ranch seasoning mix I use the Hidden Valley 1-oz package
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• Preheat oven to 300°F.
• Add the Chex cereal, cheese crackers, oyster crackers, and pretzels to a large bowl.
• Place the butter in a small saucepan over low heat. When melted, remove from the heat and stir in the Ranch seasoning mix along with the garlic powder and onion powder.
• Pour the butter over the cereal/cracker mix.
• Using a spatula or wooden spoon, stir the mix together gently until well combined.
• Spread on a large rimmed baking sheet.
• Bake for 30 minutes or so, until slightly golden and toasty. Give it a quick stir at the 20-minute mark.
• Let cool then serve.
• Store in an airtight container at room temperature.

Nutrition

Serving: 1cup | Calories: 505kcal | Carbohydrates: 85g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 1014mg | Potassium: 249mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1208IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 21mg

The post Ranch Chex Mix appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• All About Basil Seeds
• Why You’ll Love Basil Seed Pudding
• Ingredients
• Adaptations/Variations
  • Sugar Free Basil Seed Pudding
  • Strawberry Basil Seed Pudding
  • Chocolate Basil Seed Pudding
  • High Protein Basil Seed Pudding
  • Chai Latte Basil Seed Pudding
• How to Make Basil Seed Pudding
• Tips for Success
• More Basil Seed & Chia Seed Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This summer, my kid has been in a seasonal swim league, which has meant many extremely early mornings for us moms. One of the moms brought a delicious chia seed pudding in to share, and I was reminded what an excellent source of protein, fiber, and other nutrients chia seed pudding is.

But I’d recently learned about (and ordered) a bag of basil seeds, so I decided to go to town on creating an alternative but using basil seeds. It wasn’t long before I was hooked! I first heard about basil seeds via the Liz Moody podcast. I had no idea there was a seed out there so similar to chia seeds, but even healthier in some ways!

This Basil Seed Pudding recipe, my first of what may be many, is a classic mix of vanilla, cinnamon, and creamy coconut milk. It’s excellent with some fruit and nuts on top. My new fave healthy breakfast, for sure!

All About Basil Seeds

We know chia seeds are super healthy, but basil seeds are awesome too, and even better in some ways! They operate similarly, by developing a gelatinous outer layer when mixed with water. But basil seeds are said to have twice the fiber, potassium, prebiotics, iron, and calcium as chia seeds. (source; source).

They don’t taste like basil – in fact, just like chia seeds, they really don’t have much of a taste at all.

Why You’ll Love Basil Seed Pudding

• SO easy to make: Less than 5 minutes hands-on time. Doesn’t get easier!
• Meal prep perfection: Make it ahead of time and chill for easy, no-fuss, healthy breakfasts. Just top with berries and/or nuts and you’re good to go!
• Refreshing and delicious: I especially love this Basil Seed Pudding for warmer months, when I crave something cool for breakfast.
• Nutritious and satiating: One serving is packed full of fiber, protein, and all kinds of micronutrients. Plus this basil seed pudding keeps me full for hours!

Ingredients

• Basil seeds – Otherwise known as sabja or sweet basil seeds, basil seeds are somewhat hard to find locally, but I’m really hoping that changes soon. I get ZenBasil seeds on Amazon.
• Water – I find that basil seeds plump up best when they first get some time in water. So I give them an initial quick soak before adding the other ingredients. The good news is, they soak up the liquid fast – way faster than chia seeds do, actually!
• Coconut milk – I love the thick creaminess and subtle sweetness that coconut milk brings. You can also use your choice of milk – dairy milk, oat milk, almond milk, or soy milk all also work great. Make it your own!
• Pure maple syrup – I like to use maple syrup for some warm sweetness. Honey or even some granulated sugar will work too.
• Vanilla – I use pure vanilla extract, or if you’re worried about alcohol contact, vanilla powder is delicious, too.
• Cinnamon – Just a touch for a bit of cozy flavor.
• Salt – A pinch or two to bring out the flavors.

Adaptations/Variations

Sugar Free Basil Seed Pudding

• I sometimes swap in one teaspoon of granulated Stevia for the pure maple syrup for a lower-carb, sugar free basil seed pudding.

Strawberry Basil Seed Pudding

• Stir in a cup of chopped or pureed fresh or frozen strawberries with the coconut milk. Top with more chopped berries.

Chocolate Basil Seed Pudding

• Stir in 3 tablespoons of cocoa powder with the coconut milk (I like to use almost the whole can of coconut milk with this version). Double or even triple the sweetener until it’s perfect. Top with mini chocolate chips or – my fave – blueberries.

High Protein Basil Seed Pudding

• Stir in 1 cup cooked quinoa and 1/4 cup hemp seeds to increase the protein and make your Basil Seed Pudding even more hearty. You can also swap out some of the coconut milk for Greek yogurt, if you like.

Chai Latte Basil Seed Pudding

• Make a strong chai tea and soak the basil seeds in 3/4 cup of that instead of plain water. Add a pinch of cardamom, cinnamon, and ginger.

Tips for Success

• Don’t just swap basil seeds for chia seeds. Basil seed pudding is made a bit differently than chia seed pudding, because basil seeds really seem to like to soak up water before having creamy ingredients added to it.
• Use lukewarm water for the fastest, most efficient soaking.

I hope you love this Basil Seed Pudding as much as we do! It’s fast and easy to make, super healthy, and perfect for meal prep. It doesn’t get any better than this for breakfast prep!

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Basil Seed Pudding Recipe

This creamy vanilla-cinnamon pudding makes the perfect breakfast! Basil seeds are very similar to chia seeds, but even more full of nutrients. This pudding is SO simple to make and perfect for breakfast meal prep.

Course Breakfast

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding

Servings 4

Calories 99kcal

Author Kare

Ingredients

• 3 tablespoons basil seeds
• 3/4 cup lukewarm water
• 3/4 – 1 cup coconut milk can sub milk of choice such as dairy milk, oat milk, almond milk, etc.
• 1 tablespoon pure maple syrup*
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch salt

Instructions

• In a medium bowl, mix together the basil seeds and lukewarm water. Let sit at room temperature for 5 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
• Whisk in 3/4 cup coconut milk, pure maple syrup, vanilla, cinnamon, and pinch salt. If you're happy with the thickness, you're done. For a slightly thinner pudding, add the remaining coconut milk.
• Can eat immediately or place in an airtight container and refrigerate for up to 4 days.

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

Calories: 99kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 124mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.5IU | Vitamin C: 0.3mg | Calcium: 111mg | Iron: 2mg

More Basil Seed & Chia Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink
• Coconut Chocolate Chia Seed Pudding
• Chocolate Chip Chia Pancakes
• Pumpkin Chia Pancakes
• Chia Seed Jam

The post Basil Seed Pudding appeared first on Kitchen Treaty.

Why You’ll Love Caprese Tortellini Skewers

• Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
• Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
• Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!

Ingredients

• Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
• Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
• Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
• Basil – You’ll want lots of fresh basil leaves.
• Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
• Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.

Adaptation/Variation

• Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.

Tip for Success

• Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.

I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.

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Caprese Tortellini Skewers

An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.

Keyword caprese appetizer, caprese skewers, caprese tortellini appetizer, caprese tortellini skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

• 1/2 pound cheese tortellini fresh or frozen; 2 cups; cooked and drained
• 2 pints cherry tomatoes about 48 tomatoes
• 8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls
• 1 bunch fresh basil
• a few pinches coarse sea salt like maldon
• 2-3 tablespoons balsamic reduction aka balsamic syrup

Instructions

Make the Balsamic Glaze:

• Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.

Make the Caprese Tortellini Skewers:

• Cook tortellini according to package instructions. Drain and set aside to let cool.
• Rinse and dry the cherry tomatoes.
• Drain the mozzarella balls and place them in a bowl.
• Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
• Set up an assembly line with skewers/cocktail picks and the ingredients.
• Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
• Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.

Nutrition

Serving: 2skewers | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

More Vegetarian Appetizer Recipes

• Cheese and Olive Skewers
• Watermelon and Tofu “Feta” Skewers
• Cucumber Cream Cheese Canapes
• Dill Pickle Deviled Eggs

The post Caprese Tortellini Skewers Recipe appeared first on Kitchen Treaty.

If you’re looking for an easy recipe for cucumber sandwiches, this is it!

Cut your cucumber sandwiches into triangles for an easy and elegant presentation, or go to town and cut them into shapes with cookie cutters. Grab your flower cookie cutter and make them super cute, Megan Markle (or is it Sussex?) style!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Cucumber Sandwiches
• Tips for Success
• More Tea-Party-Worthy Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making cucumber cream cheese sandwiches for years, but it wasn’t until I whipped up a batch for a teacher appreciation event that I realized I should share the recipe here on Kitchen Treaty!

I’ve made them a few ways over the years – sometimes just a swipe of plain cream cheese on some bread, and some slices of cucumber. And sometimes, I jazz up the cream cheese with herbs to take them over the top. The herbs really do take these cucumber sandwiches to the next level, so that’s the recipe I’m sharing here today!

Cucumber sandwiches are such a simple, delicious, versatile sandwich – and it’s naturally vegetarian! Huzzah!

Why You’ll Love Cucumber Sandwiches

• Perfect for afternoon tea, baby or bridal showers, or poetry teatime (if you’re a homeschooling family, you know what I’m talking about!).
• Portable! Cucumber cream cheese sandwiches are super easy to prep, pack, and carry along.
• Kid-friendly. The simple ingredients – soft white bread, herby cream cheese, cool cucumbers – makes a sandwich kids will love.

Ingredients

• Bread – I like a soft white bread for cucumber sandwiches. They’re easy to cut the crusts off of and cut into shapes, and there’s just something so nice about the soft bread with the cream cheese and crisp cubes.
• Cucumber – I really like English cucumbers for my cucumber tea sandwiches. The peel is very thin, so it can stay on, and they’re nice, crisp, and mild tasting. You can go with any cucumber, though. Persian cucumbers are small but tasty. Traditional cucumber are great, too, but I suggest peeling off their thick skin before slicing and placing them in your sandwiches.
• Garlic and herb cream cheese – Made with cream cheese, mayo, dill, chives, garlic powder, salt, and pepper.

Adaptations/Variations

• Cucumber Veggie Tea Sandwiches – Add shredded carrots, creamy avocado, roasted red bell peppers, sun-dried tomatoes … whatever combo sounds good to you at the moment! This cucumber sandwich recipe is endlessly customizable.
• Vegan/Dairy-Free Cucumber Cream Cheese Sandwiches – For dairy-free sandwiches, swap the cream cheese for dairy-free cream cheese. If you want to go fully vegan, make sure to swap out the mayo, too, for an egg-free version like vegenaise.

Tips for Success

• Use room temp/softened cream cheese. It will be really hard to blend the cream cheese if it’s super cold/hard.
• Use an electric mixer to blend the garlic herb cream cheese. That makes it super quick and very smooth.

I hope these Cucumber Tea Sandwiches were exactly what you were looking for to enhance your afternoon tea time, add to the bridal shower table, or serve up on a pretty platter for Mother’s Day! They’re super easy, a classic for a reason – and just dang delicious, too.

More Tea-Party-Worthy Recipes

• Cucumber Cream Cheese Canapes
• Cucumber Slices with Smoky Sunflower Seed Pate
• Marinated Cheese & Olive Skewers
• London Fog Latte
• Slow-Roasted Tomato Bruschetta

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Cucumber Sandwiches Recipe

An elegant, easy sandwich that's perfect for tea time! With garlic-herb cream cheese and crisp cucumbers on soft bread – classic cucumber cream cheese sandwiches are simple, refreshing, and hit the spot.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 sandwiches

Calories 123kcal

Author Kare

Ingredients

For the garlic-herb cream cheese

• 4 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill or 1 teaspoon dried
• 2 teaspoons chopped fresh chives
• 1/4 teaspoon garlic powder finely minced or grated
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the sandwiches

• 1 English cucumber sliced into 1/4-inch slices
• 1 batch garlic-herb cream cheese
• 8 slices soft white bread

Instructions

• Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
• Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
• Lay the cucumber slices over the top, overlapping as needed.
• Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired.
• Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 3sandwiches | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Cucumber Sandwiches Recipe appeared first on Kitchen Treaty.

With cutie pumpkins, apple “nachos,” string cheese brooms and more, it’s full of a variety of healthy Halloween snacks and a few treats for a well-balanced Halloween diet (totally a thing!)

Children’s Halloween snacks have never been more fun! This snack board features a mix of healthy and sweet ideas for Halloween party snacks, and it’s super easy to put together and adapt to individual needs and tastes.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love this Halloween Snack Board
• Ingredients
• Equipment Notes
• Adaptations/Variations
• How to Make a Halloween Snack Board
• How to Make it Ahead of Time
• More Halloween Snack Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I think Halloween party snacks are so fun. It’s the ultimate excuse to get cutesy with your food, and I’m all over that. So I thought I’d assemble some of my faves and make a Halloween snack board.

I wanted to call this Halloween Snack Board a Halloween Charcuterie Board, but I just couldn’t bring myself to do it. I know that charcuterie has come to mean any assortment of foods gathered on a board (I even call this Christmas board a charcuterie board), but officially, charcuterie means cured meats, and this is pretty far from having meat.

I mean, it can, if you want to (and might I suggest this amazing prosciutto hand if you’re going there?), but this Halloween snack board is more of a fruit and vegetable affair with some chocolate, caramel, and fruit dip thrown into the mix. More Halloween party snacks than charcuterie board.

Why You’ll Love this Halloween Snack Board

A Halloween snack board is such a fun and easy way to display Halloween party snacks! This one is super easy to assemble, with the components easily made in advance then quickly assembled right before serving.

Ingredients

• Apple “nachos” – Colorful apples, arranged in slices, and drizzled with caramel sauce and Halloween-themed sprinkles. I suggest tossing the apple slices in a little lemon juice to help prevent them from browning.
• Marshmallow fluff fruit dip – This easy fruit dip is the centerpiece of the display.
• String cheese pretzel broomsticks – String cheese and pretzel sticks make adorable simple broomsticks! Bonus: a little protein for your Halloween party snacks! I’ve written a full post about how to make string cheese broomsticks, but it’s really easy.
• Clementine pumpkins – Basically tangerines or “cutie” oranges, peeled, with celery stems plopped in the top. I love these!
• Mixed nuts
• Candy corns
• Gingersnaps – Any store-bought gingersnap will do, or if you’e like to make your own gingersnaps, go for it! I love the looks of this crispy gingersnap cookie recipe.
• Halloween-shaped chocolates – I don’t have a recipe or blog post about these, but basically all you do is temper chocolate (here’s an excellent guide about how to temper chocolate) and pour it into a silicone Halloween-shaped chocolate mold and let harden for a couple of hours. This is the mold I use (affiliate link) but there are tons out there so grab the one you like best!

Equipment Notes

• Slate cheese board – We have a food-safe slate board here, but any wood board will do. If I’m using wood, I prefer to use a large dark wooden board for the spookiest vibes.
• Cauldron bowl – A cauldron-shaped bowl is super cute on this board! Here’s a similar one.

Adaptations/Variations

• Allergy Friendly Halloween Snack Board: It’s easy to adapt this board to be more of a classroom-friendly, allergy-friendly station. Leave off the mixed nuts and anything else that’s on the not-safe list, then add in some allergy free goodies.
• Vegan Halloween Snack Board: Use the vegan adaptation of the marshmallow fluff fruit dip, vegan string cheese, vegan caramel sauce, and vegan chocolate.

As I’m sure you can imagine, the sky’s the limit for this Halloween board! Here are some food ideas to add:

• Witch finger breadsticks or another witch finger treat
• Garlic bread mummies
• Mummy hot dogs (maybe with an assortment of condiments arranged around)
• Deviled egg eyeballs or classic deviled eggs with pickle or olive “pupils”
• Pumpkin hummus
• Pumpkin cookies and/or double chocolate oatmeal cookies
• Graham crackers
• Carrot sticks
• Goldfish crackers
• Make-a-monster snack mix
• Banana ghosts

How to Make a Halloween Snack Board

I like to build out from the center when making a charcuterie style board. For this board, place the bowl of fruit dip in the center, then surround the bowl with apple slices. Drizzle with caramel and Halloween-themed sprinkles.

Arrange the clementine pumpkins in the upper right corner, and the string cheese broomsticks in the bottom left corner. Add the gingersnaps and mixed nuts to the remaining corners. Fill in the gaps with candy corns. That’s it!

How to Make it Ahead of Time

Up to 2 days ahead of time:

1. Make your orange pumpkins and cheese broomsticks ahead of time and store them separately in an airtight container in the fridge.
2. Slice your apples and toss them in lemon juice so they won’t brown, and refrigerate.
3. Make your Halloween chocolates.
4. Make your fruit dip and refrigerate.
5. Gather your board and bowl so that you’re ready to go when it’s time to assemble.
6. Then, right before it’s time to put together your Halloween party snacks, assemble the platter. It comes together quickly, easily, and impressively!

More Halloween Snack Recipes

• Witches Finger Breadsticks
• Mozzarella Mummy English Muffins
• Pumpkin Scones
• 3-Ingredient Healthy Caramel Apple Dip or Easy Caramel Apple Dip
• Pumpkin Gingerbread
• Roasted Pumpkin Seeds
• Make-a-Monster Halloween Snack Mix
• Deviled Egg Eyes

Print

Halloween Snack Board

This epic Halloween snack board is so fun for kids (or adults!) With healthy options plus a few treats, it's a centerpiece-worthy party platter – no tricks!

Course Appetizer

Cuisine American

Keyword halloween charcuterie board, halloween party foods, halloween snack board, halloween snacks for kids

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Author Kare

Ingredients

• string cheese broomsticks
• clementine pumpkins
• apple nachos
• marshmallow fluff fruit dip
• Halloween-shaped chocolates
• candy corns
• mixed nuts

Instructions

• Place the bowl of fruit dip in the center of a large food-safe board, then surround the bowl with apple slices. Drizzle with caramel sauce and top with Halloween-themed sprinkles.
• Arrange the orange pumpkins in a corner, and the string cheese broomsticks in another corner. Place the gingersnaps and mixed nuts in the remaining corners. Fill in the gaps with candy corns. Serve immediately.

Notes

Make ahead:

Up to 2 days ahead of time:

• Make your orange pumpkins and cheese broomsticks ahead of time and store them separately in an airtight container in the fridge
• Slice your apples and toss them in lemon juice so they won’t brown, and refrigerate
• Make your Halloween chocolates
• Make your fruit dip and refrigerate
• Gather your board and bowl so that you’re ready to go when it’s time to assemble
• Then, right before it’s time to put together your Halloween party snacks, assemble the platter. It comes together quickly, easily, and impressively!

The post Halloween Snack Board appeared first on Kitchen Treaty.

As you might guess, string cheese brooms are very easy to make! Here’s how to do it.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love String Cheese Pretzel Broomsticks
• Ingredients
• Adaptations/Variations
• How to Make String Cheese Pretzel Broomsticks
• Tips for Success
• More Fun Halloween Snack Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

In planning my kiddo’s Halloween party this year, we brainstormed some fun Halloween snacks – and these String Cheese Broomsticks were top of mind. They’re always a fun, kid-friendly Halloween food, and they hit the trifecta because they’re yummy, easy to make, and can be made ahead of time.

These broomsticks have shown up time and again since having my kiddo, from preschool parties to elementary school gatherings to now.

I know, I know – they’re barely a recipe. But they’re so stinking cute, I just had to make a blog post about them! (We’ve got Cutie Pumpkins coming soon, too!)

Why You’ll Love String Cheese Pretzel Broomsticks

They’re delicious, easy, super cute, and Halloween themed. Basically, what’s NOT to love?!

Ingredients

• String cheese – Grab your fave low-moisture mozzarella string cheese sticks. Full-fat or low-fat both work.
• Pretzel sticks – You’ll want standard-size pretzel sticks, the ones that are about three inches long.

Adaptations/Variations

• Fancier Cheese Broomsticks: Use the green part of a scallion, thin slices of spinach leaves, or a long chive to tie a string around the broom above the “bristles.”
• Dairy-Free/Vegan Broomsticks: I haven’t tested this out yet, but there are vegan and dairy free string cheese products these days! Perfect for dairy allergies or vegan diets.

How to Make String Cheese Pretzel Broomsticks

Open your packages of string cheese and cut each one into thirds.

From there, grab some kitchen scissors and trim each one just over half of the way up, so that you have your broom “bristles.”

Stick a pretzel into the non-bristle end, making a hole with a toothpick first, if you like.

Done!

Tips for Success

• Make-ahead: It’s always better when you can make party snacks ahead of time, and these pretzel broomsticks are perfect for that! Make them up to three days ahead of time and store them in the fridge in an airtight container. Then arrange and serve!
• You may have some casualties. Depending on the string cheese you use, sometimes it will crack when you insert the pretzel. I just plan for this and buy some extra string cheese (and enjoy a couple of broken cheese broomstick snacks).
• Make a hole: I find that if you stick the pretzel directly into the cheese, it can break some cheeses. You’re better off making a hole first.

I hope you love these fun, simple, and kid-friendly string cheese pretzel broomsticks! They’re fun to make AND eat, and kids love them.

More Fun Halloween Snack Recipes

• Witch finger breadsticks
• Mummy hot dogs (meaty or veggie)
• English muffin mummies
• Halloween trail mix (nut free)

Print

String Cheese Pretzel Broomsticks

This super simple Halloween snack brings a bit of protein to the party table! They're easy to make and fun to eat – and can be made ahead of time.

Course appetizers, snacks

Keyword cheese broomsticks, pretzel broomsticks, string cheese brooms, string cheese broomsticks, string cheese pretzel broomsticks

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24

Calories 29kcal

Author Kare

Ingredients

• 8 mozzarella string cheese sticks
• 24 pretzel sticks

Instructions

• Open your packages of string cheese. Cut each stick into thirds.
• Use a knife or some kitchen scissors to trim the cheese just over halfway up, creating "bristles."
• Stick a pretzel into the non-bristle end. Sometimes I'll use a toothpick to start the hole in order to prevent breaking the string cheese.
• Arrange on a platter and serve, or store in an airtight container in the fridge for up to 3 days before serving.

Nutrition

Serving: 1g | Calories: 29kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Cholesterol: 5mg | Sodium: 80mg | Potassium: 1mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.02mg

The post String Cheese Pretzel Broomsticks appeared first on Kitchen Treaty.

These 3-Seed Tahini Chocolate Chip Cookies are extraordinary, and I am SO excited to be sharing this cookie recipe with you today!

Table of Contents

• The Story Behind the Recipe
• Developing This Recipe for Tahini Seed Breakfast Cookies
• Ingredients
• Adaptations/Variations
• How to Make Tahini Seed Chocolate Chunk Breakfast Cookies
• Tips for Success
• How to Store
• Can I Freeze Tahini Breakfast Cookies?

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Every August for the past 10 years, our family has headed up to Salt Spring Island in British Columbia for a week of relaxation and fun. It’s the most gorgeous place, tightly packed with tall evergreens along narrow winding roads that open up to blue water vistas.

My kid is there for pretty much solely for a week in the lake at the center of the island, and to catch up with friends who return to the same place every year, too. But for me, one of the best things about Salt Spring is that it’s a straight-up foodie paradise.

One of the reasons for that is that there are farm stands along the sides of the roads everywhere, and in August, these stands are usually overflowing with the locals’ garden abundance.

While some farm stands are what you’d expect – a cart and a roof with maybe some eggs in an ice chest, flowers, a few squash and other vegetables – some are a full-on experience.

Last year, we discovered a huge covered farm stand tucked up a hill on the side of the road. Once we’d parked, climbed up, and picked out homemade cupcakes, we turned around and were greeted by the stunning blue of the bay below us. A long, rustic slab of wood served as a bar facing the view, with stools lined up underneath. We sat down, enjoyed our cupcakes, sipped coffee, and enjoyed the quiet and the scenery.

This past August, I decided to head out by myself late one morning to see what types of squash and other goodies I could find at the local farm stands. After a few stops, I entered the gate of Stowel Lake Farm, crunched up the gravel drive, and parked, then wandered up the flagstone path surrounded by flowers that are always buzzing with butterflies and bees. As usual, this farm stand had gorgeous plants, lots of produce, and a few baked goods.

And it was here that their Tahini Seed Cookies stopped me in my tracks.

There was one left. It was huge, glorious-looking, and mine. Forgetting about everything else, I tucked my four dollars into the honor slot, grabbed the cookie, and carried it back to my car. I quickly decided I was going to wait to find the perfect oat milk latte before I ate it, so I ventured down the road and, as luck would have it, found a coffee stand pretty quickly. They made me the most excellent latte, and I sat down at one of their umbrella-covered tables and dug into the latte and the cookie.

Ohmygosh. This cookie.

It was a vanilla-and-sea-salt-laced cookie PACKED full of seeds, a hint of cardamom and tahini, and a glorious chocolate chunk now and then.

I immediately knew I wanted to recreate these cookies at home, but there is no recipe like that out there – all I had to go on was the list of ingredients on the side of the cookie jar. Stowel Farm’s website mentions their popular cookies, but no recipe.

Soooooo … I set out to recreate this incredible seed cookie that I just had to have in my life year-round. And that’s how these Tahini Seed Chocolate Chunk Breakfast Cookies came to be!

I have to note that it took me awhile to realize that these tahini cookies are actually what’s considered to be a breakfast cookie. Which makes perfect sense because I have found myself grabbing one or two for breakfast – and felt great about it because of all of those glorious fiber-and-protein-and-omega-packed seeds. They’re excellent for a satiating snack, too!

Developing This Recipe for Tahini Seed Breakfast Cookies

I knew straight away that this was not going to be a normal cookie recipe. For one, these cookies clearly didn’t have any flour (and were labeled at the farm stand as gluten-free, too). But thankfully, the cookie jar at the farm stand listed the ingredients in the cookies (just not the quantities), so I had somewhere to start.

I stirred together some rolled oats with a bunch of seeds (sunflower seeds, pepitas [pumpkin seeds], and sunflower seeds), along with some dark chocolate chunks, vanilla, salt, and cardamom. Then I added what seemed like a good amount of tahini along with some honey.

The “dough” was not dough-like at all, but I persevered, scooping balls onto my baking sheet, then pressing them gently flat.

I shrugged and baked them, figuring it was going to be an epic fail.

I pulled them out of the oven, and they had actually puffed up a little and held together! From there, I let them cool all of the way on the cookie sheet.

Then I lifted one up, and it miraculously held together! I knew that the tahini and honey would act as a binder, but I was still floored that it actually worked. Better yet, the cookie was delicious!

I went through many iterations of this cookie before I settled on the recipe I’m sharing here today. This, in my opinion, has the perfect amount of vanilla and cardamom, holds together well, and tastes amazing!

The inspiration cookies had coconut, by the way, but when I tried adding coconut, the cookies suddenly had a moist quality that had them falling apart by day two. I didn’t feel like it added much to the flavor, so I continued developing the recipe without coconut. I have a hunch that toasted coconut flakes might work, though, I just haven’t tried it yet.

Ingredients

Okay, so what do we have in these little gems?

• Tahini – You want a runny, creamy tahini that you can stir together well so that it is nice and homogenous when you add it to your cookies.
• Honey – Any honey will work, use your fave.
• Vanilla – Pure vanilla extract is what I use. I want to try these breakfast cookies with vanilla bean paste or fresh vanilla bean but haven’t yet.
• Cardamom – Ground cardamom goes perfectly with the sesame taste of tahini and the mellow sweetness of the vanilla.
• Kosher salt & flaky sea salt – Kosher salt for in the cookies, flaky sea salt like Maldon for sprinkling over the top.
• Oats – I like to use thick rolled oats which I think stand up to the seeds well and add to the hearty quality of these breakfast cookies.
• Pepitas – Also known as pumpkin seeds, these green seeds are so good for you and just so good! I use raw, unsalted pepitas.
• Sunflower seeds – At the time I was testing this recipe, I had the hardest time finding raw sunflower seeds! So I used roasted, salted sunflower seeds. I’m sure raw sunflower seeds will work just as well.
• Sesame seeds – You’ll want raw sesame seeds. They’re found in the spice section of most grocery stores.
• Chocolate chunks – I like dark chocolate chunks for these tahini cookies, but you can use whatever chocolate chips or chunks you like.

Adaptations/Variations

• I plan to test this recipe with other nut butters and seeds/nuts, but haven’t yet. I suspect cashew butter/cashews will be lovely.
• Make ’em vegan: Honey is not vegan, but you can swap in pure maple syrup for a fully vegan version of these breakfast cookies.

How to Make Tahini Seed Chocolate Chunk Breakfast Cookies

I think you’re going to LOVE how easy these breakfast cookies are to make.

Preheat your oven, line a baking sheet with parchment paper, and grab a medium-sized bowl. Add the tahini, honey, vanilla, cardamom, and kosher salt to the bowl and mix it together until well combined.

Now, pile in all the seeds and the chocolate chunks. Stir until completely combined. The mix will be somewhat loose and will require a bit of muscle to get everything combined.

From there, scoop balls onto your baking sheet. I like to use a two-tablespoon cookie scoop.

Space them about two inches apart, and flatten them gently with your fingers. They’ll be a little fragile, just press the sides back in as you go.

I like to add a couple of extra chocolate chunks to the top of each cookie for presentation, but that’s totally optional.

Then, bake them until the edges are golden. Pull them out of the oven, sprinkle with flaky sea salt if you like, and let them sit until completely cool on the cookie sheet. They’ll adhere together as they cool.

Tips for Success

• Mix the wet ingredients together first. This helps to make sure all of the flavors of the vanilla, salt, and cardamom are evenly distributed.
• Let them cool completely on the baking sheet! This is where the magic happens – they bind together the rest of the way while cooling off.

How to Store

Store your tahini seed cookies in an airtight container at room temperature or in the fridge for up to 5 days.

Can I Freeze Tahini Breakfast Cookies?

Yes! Not only can you freeze these tahini seed cookies, they’re absolutely delicious straight out of the freezer. Just keep them in an airtight container or freezer bag for up to one month.

I hope you love this unique cookie recipe as much as we do! It’s been so fun to discover a new way to make delicious cookies that are so chockfull of good stuff that we feel good about eating them. AND after talking about them, I’m off to my freezer to snatch one up and eat it with my coconut creamer coffee! 🍪✌️

Print

Tahini Seed Chocolate Chunk Breakfast Cookies Recipe

Densely packed with seeds, dotted with chocolate, held together with tahini and honey and flavored with vanilla and cardamom. I LOVE these slightly sweet, full of flavor, seedy-in-the-best-way, healthy cookies!

Keyword breakfast cookies, flourless seed cookies, seed cookies, sunflower seed cookies, tahini cookies

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 14 minutes minutes

Servings 15

Calories 146kcal

Author Kare

Ingredients

• 1/2 cup tahini mixed well
• 1/4 cup honey
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon kosher salt
• 2/3 cup rolled oats
• 1/2 cup raw unsalted pepitas
• 1/2 cup roasted salted sunflower seeds raw will work too
• 2 tablespoons raw sesame seeds
• 1/3 cup chocolate chunks or chocolate chips; plus a few more for topping if desired
• 1/2 teaspoon sea salt flakes for sprinkling on top; optional

Instructions

• Preheat your oven to 350°F and line a large baking sheet with parchment paper.
• Add the tahini, honey, vanilla, cardamom, and 1/4 teaspoon kosher salt to a medium bowl. Stir together until completely combined.
• Add the dry ingredients except for the flaky sea salt, which you'll sprinkle on after they bake. Mix with a sturdy wooden spoon or spatula until thoroughly combined.
• Scoop rounds of the cookies onto your baking sheet, about 2 inches apart. I like to use a 2-tablespoon cookie scoop, and as I'm scooping, I really try to push the cookie dough together to help it stick together.
• With your fingers, gently press the edges of the cookie together while pressing down to flatten it. You might have a few errant seeds fall out; this is okay and normal! Just do your best to push it back into the side of the cookie.
• If desired, top each cookie with two or three more chocolate chunks.
• Bake for 10-13 minutes, until ever so slightly puffed and the edges of the cookie are turning golden.
• IMPORTANT: Allow the cookies to cool on the baking sheet until completely hardened and cool, about one hour. They harden and stick together as they cool.
• Remove the cookies from the parchment and serve. Store in an airtight container at room temp for up to 5 days.

Notes

Total time does not include one hour cooling time. 

Storage & freezing notes

Store your tahini seed cookies in an airtight container at room temperature or in the fridge for up to 5 days. Not only can you freeze these tahini seed cookies, they’re absolutely delicious straight out of the freezer. Just keep them in an airtight container or freezer bag for up to one month.

Nutrition

Serving: 1g | Calories: 146kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 153mg | Potassium: 120mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1mg

The post Tahini Seed Chocolate Chunk Breakfast Cookies appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marinated Cheese & Olive Skewers
• Ingredients
• Adaptations/Variations
• How to Make Cheese & Olive Skewers
• Tips for Success
• More Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

A few weeks ago, I signed up to bring a couple of homemade vegetarian snacks to a teacher appreciation event. The theme of the day was “mocktails and appetizers,” which I thought was so stinking cute!

I wanted to bring some easy, hand-held appetizers that were satisfying and filling without being super heavy. I made triangle-shaped cucumber cream cheese sandwiches (I want to share that recipe soon too!) for one side of the platter, and for the other, I decided to come up with some sort of olive-and-cheese-on-a-stick situation.

I found this recipe on the Goya website, decided to make my own spin on it, and loved these cheese and olive skewers so much that I couldn’t wait to share them with you all!

Why You’ll Love Marinated Cheese & Olive Skewers

This olive and cheese appetizer is impressive-looking, yet SO EASY! I love it for just about any occasion, but I’ve got my eye on Christmas especially this year because of the red and green situation.

They’re super portable, really easy to assemble and transport from one location to the next. They go VERY well with wine (I’m absolutely making these cheese & olive skewers the next time I whip up a batch of red sangria!)

Basically, they’re good-looking, taste amazing, easy to make, and super portable. The king of appetizers, these skewers are! 👑

Ingredients

• Green olives – You can really go with any green olive you like here, but I prefer small Manzanilla olives stuffed with pimentos. I like the smaller olives because they look good and don’t overpower the other ingredients
• Peppers – Sweet, mild, slightly spicy piquanté peppers, found in the pickle section of my grocery store, are my go-to for these cheese and olive skewers. Pimentos, roasted red peppers, or other pickled red peppers will work.
• Fresh mozzarella – You’ll want a log of your favorite fresh mozzarella, which, when cut into 3/4-inch cubes, should make right around 3 dozen skewers.
• Olive oil – I like a nice extra-virgin olive oil for these skewers, but it doesn’t have to be extra-virgin nor very expensive.
• Orange – Just your standard navel orange here. You’ll zest and juice it.
• Rosemary – Just a sprig to really infuse the oil with its flavor without being overpowering.
• Garlic – Fresh garlic, sliced, helps infuse the marinade with garlic flavor.
• Crushed red pepper flakes – I like just a little pinch, but if you’re into heat, pour it in!
• Parsley – I like to add this to the marinade after it’s been heated up so that it retains its vibrant green color.

Adaptations/Variations

• Use a different type of cheese: Salty cubes of feta are wonderful for a bold alternative, or use another mild cheese like queso blanco or harvarti, gouda, or even a mild cheddar will work.
• Swap out the sweet piquante peppers: Try slices of pimentos or roasted red peppers, cherry peppers, or if you prefer a hotter pepper, you can opt for something like Mama Lil’s.
• Make it vegan and dairy-free by swapping in a firm vegan cheese or even extra-firm, pressed tofu, which will take on the flavors of the marinade.
• Add in some lemon zest for more zippy citrus flavor.

How to Make Cheese & Olive Skewers

First, you make your marinade. Add the olive oil and other marinade ingredients (except the parsley) to a small saucepan and bring JUST to a simmer. Heat, without boiling, for about two minutes, then remove it from the heat. Throw in the parsley and then let it cool.

Then, cut your fresh mozzarella into cubes, about 3/4-inch or so. Add those to a container along with the olives and peppers. When the marinade is cool, pour it over the peppers, cheese, and olives and toss gently.

Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.

When you’re ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.

Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Tips for Success

• Make sure you cool the olive oil mixture completely before adding it to your ingredients. If it doesn’t cool, the warm oil could melt your cheese!
• Make-ahead tips: Begin marinating the ingredients up to 48 hours before assembling your skewers. You can assemble them and refrigerate for up to 48 hours in advance, too.

I hope you love this cheese and olive appetizer as much as we do! These marinated cheese and olive skewers are super easy, simple yet really kinda fancy, and best of all, they taste amazing.

More Appetizer Recipes

• 4-Ingredient Guacamole
• Pizza Pinwheels
• Dill Pickle Deviled Eggs
• Watermelon & Marinated Tofu Skewers
• Buffalo Cheese Ball
• Moroccan Spiced Almonds

Print

Marinated Cheese & Olive Skewers

The perfect appetizer! Green olives, sweet spicy peppers, and mild cheese are marinated in olive oil, orange, garlic, & herbs. So easy and SO good!

Keyword cheese and olive appetizer, cheese and olives, marinated cheese, marinated cheese and olive skewers

Servings 36

Calories 93kcal

Author Kare

Equipment

• 72 bamboo skewers affiliate link

Ingredients

• 3/4 cup olive oil
• 1 orange zested & juiced
• 2 cloves garlic thinly sliced
• 1 5-inch sprig fresh rosemary
• Pinch red pepper flakes
• 2 tablespoons minced fresh parsley
• 10 ounces small manzanilla green olives stuffed with pimentos 1 [10-ounce] jar should have at least 72 olives, enough for 2 per skewer
• 14 ounces juanita piquante peppers or pimentos, or roasted red peppers
• 16 ounces fresh mozzarella cut into 36 [3/4-inch] cubes

Instructions

• First, make the marinade. To a small saucepan over medium-low heat, add the olive oil, the zest and juice from the orange, garlic, rosemary sprig, and crushed red pepper flakes. Bring to just below a simmer and warm for a couple of minutes until the garlic is fragrant. Remove it from the heat, stir in the parsley, and let it cool completely.
• Cut your mozzarella into around 36 cubes, about 3/4-inch or so. Add those to a container or dish along with the olives and peppers.
• When the marinade is room temp, pour it over the peppers, cheese, and olives and toss gently.
• Cover and refrigerate for at least 4 hours, up to 48 hours, mixing occasionally to help distribute the marinade.
• When you're ready to assemble your cheese and olive skewers, grab some 5-inch bamboo or wood skewers and thread with an olive first, then a pepper, the cheese, and finish with another olive.
• Arrange the skewers on your tray and either serve immediately or cover carefully with plastic wrap and store in the refrigerator for up to 1 day before serving.

Notes

Recipe adapted from Goya

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 331mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 0.2mg

The post Marinated Cheese & Olive Skewers appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Carrot Muffins
• Ingredients
• Can I Freeze Carrot Muffins?
• More Carrot Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

If you’re anything like me, you’re in the mood to bake lately. Carefully scooping dry ingredients into one bowl and measuring wet ingredients into another feels familiar; meditative. And then there’s the cozy scent of these Carrot Oatmeal Muffins wafting from the oven. The warm, satisfying end product. So rewarding!

The Story Behind the Recipe

I originally shared this carrot muffin recipe back in 2013, and it was really popular with readers for a couple of years.

But for some reason, it slowly faded into the background, and you know what? These carrot muffins don’t deserve that! They’re one of my all-time favorite muffin recipes, and they deserve to be seen. And made. And devoured (sorry, muffins).

Back in 2013, I threw this recipe together on a whim. It became an instant favorite, and I’ve made these spiced carrot oatmeal muffins dozens of times since then. Maybe even hundreds.

(I also created these carrot pineapple muffins – sort of a fully loaded variation that’s carrot-cake-esque – and they’re so good! What can I say? We’re huge carrot muffin fans around here!)

Why You’ll Love These Carrot Muffins

Well, we’ve covered that they’re melt-in-your-mouth delicious and are guaranteed to make your morning cozy. They also mix up fast, make exactly 12 muffins, and are ready in 25 minutes. Plus, you get the added nutrition of veggies for breakfast!

Here are what readers have said about them:

• “They are perfect! And oh man, do they smell amazing when they’re baking! We love them. Thank you for the recipe!”
• “Awesome muffins, packed full of flavour, reminds me of pumpkin pie. Muffins weren’t overly sweet which I liked. I made a double batch and subbed butter for the oil and added in raisins.”
• “Delicious! They are moist and wonderful. I make these all the time for my little guy who doesn’t like to eat his veggies.”

Ingredients

So what’ve we got for ingredients?

• Flour, first and foremost. All-purpose, please!
• Rolled oats
• Baking powder and baking soda for lift
• Salt
• Warm, familiar spices – cinnamon, nutmeg, ginger, and cloves.
• Finely shredded carrots
• Milk (plant-based milk if you prefer)
• Applesauce for premium moistness.
• Oil
• Egg

After I scoop these Carrot Oatmeal Muffins into their muffin tins, I like to sprinkle the tops with some more rolled oats, then bake away.

I hope you find these muffins as satisfying to bake (and eat) as we do!

Can I Freeze Carrot Muffins?

Yes! Carrot muffins freeze beautifully. Just place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

More Carrot Breakfast Recipes

• Good Morning Sunshine Muffins – fully loaded carrot muffins with pineapple and coconut
• Mini Carrot Muffins with Chocolate Chips – toddler-sized and toddler-taste-tested!
• Carrot Cake Oatmeal – “cake” for breakfast? Yes please!
• Carrot Mimosas – yep, I went there.
• These Carrot Cake Pancakes are so decadent!

Print

Carrot Oatmeal Muffins Recipe

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They’re like a hug in a muffin wrapper!

Keyword carrot and oatmeal muffins, carrot muffins, carrot oatmeal muffins

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 239kcal

Author Kare

Ingredients

• 2 cups all-purpose flour can sub 1 cup for whole wheat flour or all for white whole wheat flour
• 1 cup rolled oats plus a couple extra tablespoons for topping
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup milk*
• 3/4 cup packed brown sugar
• 3/4 cup unsweetened applesauce**
• 1/3 cup canola oil
• 1 large egg
• 2-3 medium carrots finely grated [about 2 cups]

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this – so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.

Notes

Storage Notes

Store in an airtight container at room temperature for 2 – 3 days. To freeze, place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

* Dairy-free option:

Use unsweetened almond milk or unsweetened soy milk.

**Applesauce substitution:

If you don’t have applesauce, some readers have reported subbing mashed banana with success. I will often bake these muffins without the applesauce at all, increasing the oil to 2/3 cup.

Recipe revision notes:

In 2020, I updated this recipe from the original I posted in 2013. The changes are as follows: To simplify, I call for all-purpose flour instead of a mix of all-purpose and whole wheat (but included flour options). Removed the 2 teaspoons vanilla extract because I think the spices add enough flavor. Changed the oil from vegetable oil to canola oil because the latter is considered to contain healthier fats. Feel free to use vegetable oil if you prefer; coconut oil and olive oil are also nice options.

Nutrition

Serving: 1muffin | Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 275mg | Fiber: 3g | Sugar: 16g

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