So I've decided to start a list, just to help keep track. Most of these require just a handful (sometimes just one) of ingredients, and take only a few minutes to prepare. They are, afterall, snacks.
Note: Most of these make use of a toaster oven.
UPDATE: Since some of these were actually something I like to call instead "simple pleasures", I've decided to reorganise and create this separate post. From now on, you'll be able to find my snacks by searching for the "snack" label.
Charlie's Favourite Snack Splurges!
(not an exhaustive list)
Toasted marshmallows - For mini-marshmallows: take a handful and spread them as evenly as you can on a small aluminum pie plate; toast in toaster oven until tops are nicely browned; eat with fingers and/or a spoon. For large marshmallows: place several marshmallows flat side down (or up) on aluminum pie plate, making sure to keep at least 1cm between them; toast in toaster oven until tops are nicely browned;
Cherry pie filling and graham crackers - What, you need more explanation? Pour the pie filling (one quarter of the can is a good single serving size, I find) into a bowl. Eat with graham crackers. I find using a spoon helps get the cherries onto the crackers; and you'll want the spoon to clean out the bowl... before you go licking it clean!
- If you have a few more ingredients and are willing to wait before you indulge, you can also make one heck of an "instant cheesecake". You'll need a package of cream cheese and one single-serving yogurt cup (vanilla is best). Optionally make a crust out of the graham crackers (otherwise, use the "cheesecake" as a dip for the crackers).
- In a large bowl, rake a fork through the cream cheese until it lightens (easier if it's warm, but don't microwave it for goodness' sake!). When it's at a "spreadable" consistency, whip with an electric beater on low; add the yogurt until it's all incorporated. Taste for sugar (I didn't need any). Spread evenly into crust (or just a large deep dish). Spread pie filling over top. Cover and chill at least 30 min in the fridge (cheesecake will firm over time; if you eat the next day, it will be almost the consistency of real cheesecake! Not bad, eh?). Use graham crackers to dip. Enjoy!!
Nutella Hot Chocolate - This takes considerably longer to make. For one serving, use two heaping knife-scoops of Nutella, and 2/3 mug of milk. Heat milk in saucepan. Optionally add some red pepper flakes (it's so good with that heat) or cinnamon. Add the Nutella. Stir to combine (you may want to use a fork or whisk). Optionally add a teaspoon of cocoa powder or instant coffee if (like me) you want to take the edge off the sugar.
- Alcoholic variation: Simmer 1.5 ounces of Frangelico (per serving) for a minute before adding the milk. Or optionally, just tip it into the finished drink, without first boiling off some alcohol.
Lemon curd on vanilla ice-cream - Spoon some warm home-made lemon curd over cold vanilla ice cream.
Dried figs and peanut butter - We sometimes keep dried figs in the pantry, so I won't usually have to go shopping first. I've also stopped buying conventional peanut butter and opt instead for natural (peanuts only; sometimes oil added, but no hydrogenation), and add a wee bit of honey (half teaspoon honey for ever three tablespoons peanut butter) and a pinch of salt, and beat it into a more manageable consistency. If the figs are deformed, form them back into roughly figgy shapes. Cut off stem (unless you really want to eat that tough piece). Slice figs into quarters (or more wedges if it's big enough) from stem to hole ("top to bottom"). Dip in peanut butter and enjoy its richness!
- I like to open the wedges so the skin is almost flat; dip in peanut butter, and sort of scrape the seeds and flesh off with my teeth. I love to squish the fruit and seeds into the peanut butter with my tongue, I just love the texture and taste! (And then, eat the skin separately, maybe in another dip of peanut butter!)
Crostini with goat cheese and figs - In a pinch, any bread will do, but I like this with boring baguette (IMO: baguette is really only an edible plate). Mash up some goat cheese until it's spreadable. Mash up some fig guts until it's spreadable (or use fig jam if you have it). Spread the cheese on the toast. Spread the jam on the cheese. Crunch on!
Avocado slices with sesame oil - Slice an avocado. Drizzle with sesame oil, sprinkle with just the tiniest pinch of salt. You could add any number of seasoning to this, but you may want to keep it simple with just black pepper and maybe some crushed onion flakes (powder is too fine).
Tomato-basil spaghetti tossed in butter - SuperStore sells tomato-basil spaghetti in the bulk bin (I think you can also buy it at Bulk Barn, but it's not listed online). I ate mine tossed in butter, a wee bit of salt, and some mashed roasted garlic, which I keep in the freezer.
Brie, crackers and nectarines - This is the order I like: top the cracker with a slice of brie and the brie with a wedge of nectarine. I like nectarines because they're sour and tend to be harder than peaches. The texture of biting into the slightly firm fruit and having it break suddenly, only to find my teeth sinking into thick, creamy cheese, followed by the sharp crunch of the cracker--I think it's exquisite!
Brie and jam - Heat a small wheel of brie or camembert cheese in a small aluminum pie pan (or construct one out of heavy duty aluminum foil); top with a few spoonfuls of jam (raspberry or strawberry-rhubarb are my favourites); cover and bake in toaster oven until cheese has warmed throughout, about 10 minutes. Alternatively, bake the cheese alone, and heat the jam in a small saucepan. Optionally, add balsamic vinegar to the jam when using this method. Place the cheese in a bowl just wide enough to hold; pour over the jam. Eat with toast, bread or crackers.
Garlic bread - This does require garlic butter; but I like to make a large batch of it and keep it in the freezer. I use about three heads of garlic (cut off root ends; crush and remove peel); blitz in food processor until finely chopped; Mix in softened butter, salt to taste and parsley. To make the toast, liberally spread garlic butter over slices of Winnipeg rye (or other "light rye" bread), and toast slices in toaster oven (about 3 min). For soft garlic bread, stack at least two slices together, wrap in tin foil and bake in toaster oven (about 4 min).
Salmon melts - It's like a tuna melt, made with salmon. Lightly toast 2-3 slices bread (so it doesn't fall apart under the weight and moisture of the salmon). Combine a can of salmon, cut up pieces of cooked bacon, dried chives, black pepper (and whatever other seasonings you like) with a splash of lemon juice. Evenly spread on toast. Sprinkle on grated cheese (cheddar works well). Toast in toaster oven until cheese is at desired doneness (melty to toasty). Slice each piece in half (for easier eating, and fewer collapses). Enjoy with orange pekoe black tea with lemon.
...more to come, some other time!
What are some of your favourite splurge snacks?
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