The madness continues! Today's Hanukkah gift is another $100 gift certificate to the bookstore of your choice! That ought to buy enough books to last you about a week, right? Maybe 10 days?
Just leave a comment with a link or recipe for your favorite snack to eat while you're reading.
My favorite cookie: Chewy Chocolate Gingerbread Cookies, one of the “Best of” from Martha Stewart Living Magazine. A bit more labor intensive than other cookie recipes, but I make them every year as a gift for Hubby, at his request. They are amazing with milk or tea, and a book to read. I cannot wait to find out your favorite snack while reading! Share share!
All the delicious disclaimers apply. I am not being compensated for this giveaway. Void where prohibited, and must be over 18 eating bonbons to win. Animal print pants are always out of control. Substantial penalty for early withdrawal. Any similarity to actual opinions, living or dead, is purely coincidental.
Happy Hanukkah and Merry Christmas and Happy Week Before New Year's! Let's snack!
My favorite snack to eat while reading this time of year is Russell Stover French Chocolate Mints. I just pop one in and let it melt. Delicious!
My daughter’s boyfriend’s father (!) recommends eating Cheetos with chopsticks, so that the bright orange evidence, um, color does not stain your fingers.
I usually don’t snack while reading. I’m notoriously clumsy, and may get something on the precious book/Kindle. But if I do snack and it’s something homemade, my latest signature has become these (makes a decent sized batch and everyone loves them):
Oatmeal Butterscotch Cookies (from the back of the Hershey’s Butterscotch chips bag)
Ingredients
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking or regular rolled oats, uncooked
1-3/4 cups (11-oz. pkg.) HERSHEY’S Butterscotch Chips
Directions
1. Heat oven to 375°F.
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
I just recently discovered these, but they have earned their title as appropriate for all occasions: Momofuku Milk Bar’s Compost cookes:
http://www.amateurgourmet.com/…
I just ate a bag of gummie bears while reading Katy Madison. For most candy snacking, this is my favorite store: http://economycandy.com/
Favorite snack? Cookies—Chips Ahoy or golden Oreos.
Mine is from a Martha Stewart recipe from one of her cookie contests. Look up Sesame Cococut Shortbreak cookies. They are awesome! Here’s a try at leaving the link: http://www.marthastewart.com/3… (I sure hope the link works!)
Chocolate Pumpkin muffins
Ingredients
• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. (20 mins for muffins/cupcakes)
Makes 2-3 loaf pans
I also love chips ahoy chocolate chip cookies om nom nom
Hot Chocolate and a great book. Heaven!
I’ve made this a couple of times and it is a great snack, especially in cupcake form.
http://www.bettycrocker.com/re…
I’d have to go with Rolo Pretzel Bites (that’s what I call them anyway). They’re just yummy. Salty pretzels, sweet chocolate and caramel, and an M&M for color. Love it.
You can find the (seriously easy!) recipe here: http://www.twopeasandtheirpod….
Tabbouleh, follow directions on back of box except add two entire bunches of parsley and a little more lemon juice. Oh how I love thee tabbouleh…
MMMM so simple and yet so delicious. Perfect for this snow-less season so far! http://www.anutinanutshell.com…
I love to eat whatever I have at hand, which is a rather unfortunate trait. But if I had to pick something specific I would prefer to have some strawberries with a dusting of sugar on top
Chewy chocolate chip cookies – yum. There’s nothing like a fresh (and warm) chocolate chip cookie. http://www.fullforkahead.com/2…
My favorite cookie is the compost cookie from the Milk Bar but alas there is no recipe for it. Well at least not an official one.
The restaurant has an online shop though so I *could* order online. http://www.momofuku.com/restau…
i prefer to drink hot cocoa. 🙂 snacking may result in ruined pages. http://www.hersheys.com/recipe…
Use a mandoline or ceramic peeler to slice super thin slices of paremsan or guyere cheese. Bake on a cookie pan lined with parchment paper for anout a half an hour at 300 or until they are browned and crispy. Let drain on paper towel.
Eat them with a glass of wine and marvel that you’ve never heard of this before.
Oh my thats a hard one 😀 I love white chocolate & cranberry cookies for the holidays. I will eat them til I get sick..lol (sad, I know) But here is where to find it 😀
http://allrecipes.com/recipe/w…
Popcorn! Preferably white cheddar popcorn so I don’t leave orange tiger stripes on my kindle.
Chocolate Macadamia Nut Cookies Preheat Oven to 400 degrees
1. Mix together in a mixing bowl:
2 C brown sugar
2 C white sugar
1 lb butter, softened
4 eggs
2. Add the following and mix well:
2 t baking soda
2 t baking powder
3 t vanilla extract
1 t salt
3. Add the following and mix well:
4 C flour
5 C instant oats
3 C macadamia nuts
3 C chocolate chips
4. Make golf ball sized balls of dough, place on cookie sheet and cook for 6 to 8 minutes
Mine is Lindt chocolate
The holidays…okay the past few stressful months have been kicking my waistline’s arse, so I took up munching on healthier things. Cook: olive oil, asparagus, butternut squash, sprinkle with a bit of Italian blend cheese! Eat ;-).
I don’t like eating while I read. I’ve bought a-many print books with crumbs and mysterious substances inside I prefer not to eat anywhere near an open book at all.
I roast my tomatoes, especially the cherry tomatoes, in the oven during the summer, pack them in olive oil, eat them on crackers through the winter (if my husband and his friends don’t get to them first).
I encountered a new, delicious snack/dessert over the holidays. Stack any chocolate-covered caramel candy on a pretzel, top with a pecan, then melt slightly in an oven. So yummy!
I like apples or popcorn.
I love a chai latte while reading and throw in a couple heath bar cookies for mega sugar bonus.
http://simplyrecipes.com/recip…
Salty-Sweet Butter Pecan Cookies. behold: http://www.kingarthurflour.com…
We keep a stash of pre-mixed chocolate chip cookies in the ref—all we need to do is add butter, egg and vanilla—and 12 minutes later, we have cookies!
Here’s the recipe I use:
1/2 cup + 2 tablespoons whole-wheat flour
1/2 cup AP flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
¼ cup + 2 tablespoons granulated sugar
¼ cup + 2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 (12 ounce) package chocolate chips
1/2 cup chopped nuts
PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
My Uncle’s Peanut Brittle.
Nee Put Brittle
Have everything all measured and ready before you begin.
1 C white sugar
½ C Karo syrup
¼ C water
Boil together for 4 minutes
Add 1 ½ C raw peanuts and
2 T butter
Boil to 292 degrees (use a candy thermometer)
Remove from heat. Fold in 1 tsp soda (DO NOT BEAT) Spread very thin on a buttered cookie sheet.
If I get hungry while eating, I usually grab something quick like http://www.naturespath.com/pro…
These ginger cookies are a must-have for me and several of my friends and also make an amazing cheesecake crust. I’ve been known to add a giant Gala apple to balance my snacking.
http://glutenfreeonashoestring…
Potato latkes: http://www.epicurious.com/reci…
Only I like adding cumin and curry powder to mine. It gives it such a nice kick.
Pretzel sticks are my go to snack when reading.
I’m a fan of the classics. Chocolate chip cookies take my vote.
Mmmmm, cookies.
Can’t say I got a fav one, I love them all 😀 And mostly those storebought ones. But yummy ones are http://allakanbaka.blogspot.co… These cos you take the bottom recipe and put your own twist to them
Choco-Chewy Scotch Bars
12-oz. pkg. (2 c.) semi-sweet chocolate chips
14-oz. can sweetened condensed milk (not evaporated)
2 Tbsp. butter
4 tsp. cold coffee
1 c. butter
2 1/4 c. firmly packed dk. brown sugar
2 eggs
2 c. all-purpose flour
1 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts
1/2 c. flaked coconut
Preheat oven to 350. Lightly grease 15×10 jelly roll pan. In a small saucepan over low heat, melt chocolate chips, condensed milk, 2 tbsp. butter and coffee. Stir constantly until smooth; set aside.
In med. saucepan over low heat, melt 1 c. butter; remove from heat. Stir in brown sugar and eggs; mix well. Lightly spoon flour into measuring cup; level off. Blend flour, salt, vanilla, nuts and coconut into the brown sugar mixture; mix well.
Spread 1/2 the brown sugar dough into the prepared pan. Drizzle with chocolate mixture. Drop remaining dough by Tbsps randomly over chocolate. Swirl top 2 layers slightly with the pen. Swirl top 2 layers slightly with the tip of a knife. Bake at 350 for 30-35 min. Cool and cut into bars.
Charlotte S.
Homemade granola bars with peanut butter chips and some salt sprinkled on top are my favorite thing right now. They’re SO GOOD!
Thanks for the giveaway!
I love reading with ‘Lorna Doone’ by my side !!