sweets and treats Archives - Look What Mom Found

Chex Mix Sweet and Spicy Snack for the Holidays

December 16, 2014 by Melissa

The stress is kicking in. I haven’t done enough prep to be ready for the holidays. I didn’t bake enough cookies, I didn’t make enough gifts, I didn’t assemble enough handmade ornaments. I DID however make another HUGE batch of Chex Mix. This time I went with a Sweet and Spicy version that would be good for the whole family. Rob loves spice but I wanted to make sure this one was tame enough for everyone to enjoy.

Chex Mix is one of those holiday and party staples. It’s easy to whip up and even easier to create a flavor mix that suits the season and the crowd’s tastebuds.

Open up your cabinets and see what you have on hand and start building something that will be a hit for years. Just remember to write down how you made it.

Sweet and Spicy Chex Mix

Ingredients

8 Cups Chex Mix (combo of Corn, Rice and/or Wheat)
1 bag of popped microwave popcorn
2 cups broken garlic bagel chips
3 cups small pretzels
1 cups nuts of choice
4 TBLS butter
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
3 tsp sugar
2 pinches cayenne
1/4 tsp paprika
1-2 tsp hot sauce (more if desired)
2 TBLS olive oil

Directions

In a large microwave proof bowl combine all of cereal, snacks and nuts. In a small microwave bowl melt the butter and spices together, 30 seconds. Then add olive oil and hot sauce, stir and pour over the snack mix.

Mix thoroughly with a wooden or rubber spoon to spread the seasoning blend.

Put the large bowl in the microwave for 4-5 minutes stirring thoroughly at each minute interval.

Stir Stir Stir

Allow to cool then enjoy.

*If you want more heat increase the hot sauce and cayenne pepper.

This makes a giant portion, one that will lasts days for our family or for a get together. Package up individual treat bags to give as small gifts for teachers, neighbors or co-workers. Who doesn’t love a snack? If this recipe doesn’t sound good find many more on Chex.com or just click through to these delicious ideas

o Chex Muddy Buddies (the original!)

o Cinnamon Cider Chex

o Peppermint and Chocolate Chex

o Holiday Caramel Chex

o Chex Brittle

o Chocolate Mint Chex Mix

o Gingerbread Chex Mix

Enter to win a beautiful Party Box (shown below) to use for the holidays and all year. Tell me what your ideal Chex Mix flavor mix will include.

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Your entries must follow the rules or they won’t be eligible for prizes. This contest ends 11:59 pm, Tuesday , January 6, 2015. The winners will be emailed and will have 48 hours to claim their prize. This contest is open to Contiguous US residents, age 18 or over. For complete rules please read our blog contest rules page.

Coconut Almond Cranberry Granola Recipe

November 26, 2014 by Melissa

With the influx of holiday goodies coming up I’m trying to get ahead of the game and stock the house with healthy meal and snack options as well as cute & inexpensive handmade gifts for neighbors, teachers and friends. Breakfast is a great way to start so we made this Coconut, Cranberry and Almond Granola. They kids have been eating it on yogurt, ice cream and even dry from a bowl as an afternoon snack.

Granola is so simple and so easily customized to a family’s tastebuds. We used to make it weekly so that Rob and the kids had a healthy breakfast and snack option. We’d switch out the nuts and flavorings so it wasn’t the same old thing week after week. I’ve shared other granola recipes here to give you an idea of how easy to change it up.

This is one of our favorites by far. I love the chewiness of the cranberries, they get a toasty flavor from baking but they can be added later in the baking process or even at the end if you want something more tart. Switch them out for dried cherries for a really tasty treat. We can’t find dried cherries all the time so they’re treated like a gold when we do.

Coconut, Cranberry & Almond Granola

Ingredients

4 cups old fashioned oats (not quick cooking)
2 cups sweetened shredded coconut
1 cup sliced almonds
1 cup dried cranberries
1/3 cup vegetable or coconut oil
1/3 cup honey
1 tsp vanilla extract

Directions

Preheat oven to 300°

Toss together oats, freeze dried coconut, almonds and cranberries in a large bowl. In a glass measuring cup slightly warm the oil and honey in the microwave for 15-25 seconds just so the honey flows freely.

Add the vanilla to the oil and honey mixture and pour over the oats. With a wooden or silicone spoon thoroughly mix the ingredients so all of the oats are coated. This step take a minute or two.

Pour this out on a baking sheet in an even layer and bake for 30 minutes, stirring every 8-10 minutes. Your granola should be golden brown.

Remove from oven, spread onto a sheet of parchment to cool and it will be crunchy and ready to eat in 10 minutes.

Pour the granola in jars and decorate with ribbon and tags and gift our to anyone that eats 🙂 I especially like this idea as hostess gifts for those that are putting on elaborate parties or dinners. Who wants to cook the next day? Add the granola along with a gorgeous bouquet or bottle of wine and be known as the unique and useful gift giver.

Creamy Pumpkin Dip Recipe #kidsinthekitchen

November 13, 2014 by Melissa

With Thanksgiving right around the corner I’m thinking of what we’re going to cook and prepare. Honestly I don’t even know if I’m hosting it. I do know that i want to make a few desserts. Rob likes my pumpkin cheesecake and the kids LOVE Pumpkin Dip.

So Shae and I experimented with a new recipe for pumpkin dip to see if it is good enough for Thanksgiving. It was. Adding everything into the mixer is always Shae’s job. This time though she learned how to use the can opener. She struggled a little but it’s another kitchen task she has down now.

Creamy Pumpkin Dip

Ingredients

8oz cream cheese, softened
1 cup sugar
1/2 cup powdered sugar
15oz can pumpkin puree
1tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg

Directions

Over medium speed whip the cream cheese till soft and slowly add the sugars till blended.

Add pumpkin puree and spices and mix till combined, scraping down the sides as needed.

Chill in the fridge for 30 minutes. Serve with ginger snaps, graham crackers, apple slices, vanilla wafers or any other cookie or fruit.

What’s on your menu for Thanksgiving?

Come join me and my co-hosts, Paula at Frosted Fingers, Sara at Sensibly Sara, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Cheesecake Pastry Pockets #kidsinthekitchen

November 6, 2014 by Melissa

Now that Halloween is over we’re emerging from our candy coma and enjoying some simple baking again. This past week we’ve had homemade carrot cake, mini peanut butter cookies and these Cheesecake Pasty Pockets. Shae of course took the reins on this dish and made it her own.

If it were up to me I would’ve added chopped frozen strawberries to the cheesecake filling, or served with a fruity dipping sauce OR dipped them in a melted chocolate sauce.

Making these was easy but even easier when you use premade pastry dough. These Goya discs are a great size, don’t need cutting, rolling or any prep.

Cheesecake Pastry Pockets

Ingredients

8oz cream cheese, softened
1 egg yolk
1/3 cup plus 2 tbls of sugar
1/2 tsp vanilla extract
pinch of salt
pastry dough, thawed

Directions

In the bowl of a mixer beat cream cheese & 1/3 cup sugar till combined. Add egg yolk, vanilla and salt and blend till smooth.

Add a heaping spoonful of cream cheese mixture to each pastry dough and fold and pinch closed.

Top with additional sugar sprinkle and bake at 350° for 18-22 minutes till golden brown.

Serve room temperature, topped with powdered sugar, fruit or caramel sauce.

Shae had a little trouble with speed. She knew she had to be quick after adding the cheesecake filling so she could fold the dough. I helped reinforce the pinch when she was done so we didn’t have any major catastrophes.

She’s really good at working the mixer lately. She’s learning how to lower the mixing head more gently and click the speed toggle one notch at a time. She’s so cute as she’s counting and measuring.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Halloween Candy Coated Pretzel Rods

October 23, 2014 by Melissa

The house is all ready for Halloween. We’ve watched all the movies in our DVD arsenal and a few old favorites on Netflix. The costumes are picked out. The pumpkins are carved. This weekend we’re co-hosting a neighborhood parade and party for the community. We’re working on games and activities and of course spooky treats to serve to everyone.

Sabreena and Shae spent lots of time putting these Halloween Candy Covered Pretzels together. They scoured Pinterest for ideas and came up with Ghosts, Mummys, Monsters and Frankenstein.

Using candy wafers, chocolate, colored sugar, candy eyes and pretzel rods they made enough snacks for all the joining the party. We have other goodies happening but these were done without my help or my input.

Do you have any special Halloween party plans?

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Double Chocolate Candy Bar Milkshake #TruMooTreats

October 16, 2014 by Melissa

This is a Sponsored post written by me on behalf of TruMoo for SocialSpark. All opinions are 100% mine.

The candy is about to roll in. Trick or Treating is such a big deal with my kids. It’s like a competition who can get the most candy. What they don’t seem to understand is they visit the same houses so the quantity is the same. Then when we get home everything goes into one bowl, a communal bowl, a family bowl of goodies to be enjoyed over the next few months.

Candy is important for kids but that’s not how we live our lives all the time. We are pretty healthy eaters. The kids have balanced meals and snacks but we don’t deny some treats and sweets. Sometimes this means cakes, cookies and candy. Sometimes this means an icy cold glass of TruMoo Chocolate Milk.

TruMoo Chocolate Milk has just the right about of sweetness and the creamy silky finish. For a long time chocolate milk has been seen as an unhealthy choice for a kid’s diet due to the added extra sugar & calories. TruMoo offers their flavored milks with NO high fructose corn syrup and less sugar then other brands.

Nutritionally 1 cup of low fat chocolate milk comes in at 140 calories and provides 25% of your needed calcium. This equals the amount of calcium on 5 cups of broccoli. No matter how hard you try you’re not going to get a kid to sit and eat 5 cups of broccoli a day. Give in and feel good about TruMoo Chocolate Milk.

I went above and beyond and made the kids one of their favorite treats. Milkshakes. Not just any milkshake. Double Chocolate Candy Bar Milkshakes. This idea comes from knowing the candy bars are going to be making their way into our way very soon. Here’s a way to use up the candy in a new and fun way. This is meant to be a dessert, a fun dessert that the kids will remember and ask for over and over.

Double Chocolate Candy Bar Milkshake-serves 2

Ingredients

3-4 scoops Chocolate ice cream of choice (we used chocolate marshmallow)
1-2 cups TruMoo Chocolate Milk
4-6 fun size Snickers bars
chocolate syrup
caramel syrup
whipped cream
mini chocolate chips

Directions

Rinse mugs/glasses with water and place in freezer while building milkshake.
In a blender combine ice cream and candy, blend for 5 seconds to chop candy.
Add 1 cup of milk to blender (more or less depending how thick you prefer your milkshake). Blend for another 5-10 seconds.
Remove glasses from freezer and drizzle inside with caramel and chocolate sauce.
Pour milkshakes into each glass and top with whipped cream and mini chocolate chips or chopped candy pieces.
Add a straw and spoon and enjoy.

This is just one way to create an indulgent treat from wholesome chocolate milk from TruMoo. visit their website for more delicious TruMoo Halloween recipes or on Facebook or Pinterest to treat your family to something new and yummy.

[amd-zlrecipe-recipe:13]

S’mores Chex Mix

October 15, 2014 by Melissa

Halloween in just weeks away and the neighbors and I are planning a big community party and parade. We’re a small community but there are lots of families that would really enjoy this event. I’m in charge of snacks for the party after the parade. I know with kids there are lots of food restrictions but Chex Mix is one of those things that can lots of different tastebuds.

Our S’more’s Chex Mix isn’t geared just towards the kids though. This fall favorite flavor seemed like a no-brainer when it come to putting together a menu plan for our party. Our weekend firepits are gonna have to come to a stop sometime soon but the flavors can be enjoyed all year long just by whipping up a quick batch

S’mores Chex Mix
Ingredients

3 cups Vanilla Chex
3 Cups Rice Chex
3 cups graham cereal or teddy bear graham cookies
1 1/2 cup chocolate chips
2 TBLS butter
1/4 cup heavy cream
1 1/2 cup mini marshmallows
1-2 cups powdered sugar

Directions

In a large bowl combine cereal/cookies and half of the mini marshmallows.
In a double boiler melt chocolate with butter and cream till smooth.
Pour melted chocolate over cereal/cookie mixture and stir with a rubber spatula for 1 minute.
Add remaining marshmallows and continue to stir till cereal/cookies are coated with chocolate.
Add powdered sugar 1/2 cup at a time and thoroughly mix/shake to coat cereal/cookie mixture. Add more or less sugar as you prefer.
Store in a tight storage container.

Keep this gluten free by omitting the graham cereal and cookies and adding more Rice or Corn Chex. Or add gluten free graham cookies that can be found at many grocery stores today.

Serve this mix in little treat bags or cupcake liners for kid size portions.

[amd-zlrecipe-recipe:12]

Spicy Oatmeal Raisin Butterscotch Cookies #kidsinthekitchen

October 10, 2014 by Melissa

When fall rolls around the tastes for snacks and treats change. When it’s time for dessert its usually fewer requests for ice cream but more for gooey brownies. After School Snacks are now warm or spicy or sometimes a little of both like these oatmeal raisin butterscotch cookies.

With a big dose of cinnamon and a pinch each of chili, ginger, clove and nutmeg they give off a warmth that feels so good especially as the season cools off.

Shae saw me bring home a huge container of oatmeal and said she wanted to make cookies. Who am I to deny a girl and her cookies. I gave her all the ingredients, the recipe and let her get to work.

Oatmeal Raisin Butterscotch Cookies-makes 24 cookies

Ingredients

1/2 butter, softened
1 cup brown sugar, packed
1/2 white sugar
1 cup flour
2 tsp baking soda
1/2 tsp cinnamon
pinch each of chili powder, ginger, clove & nutmeg (cardamom would be a great here too)
1/2 salt
2 large eggs
1 tsp vanilla extract
3 cups old fashioned oats
1 cup raisins
1/2 cup butterscotch chips

Directions

Preheat oven to 350°. Prepare 2-3 cookie sheets with parchment paper.
In a mixing bowl cream together butter and sugars till creamy.
Beat in vanilla and eggs till smooth. Occasionally scrape down sides.
In a separate bowl blend together flour, baking soda, spices and salt
Add flour mixture to sugar and eggs slowly to prevent flour from flying into theair. Do not over mix.
Add oats, raisins and butterscotch chips and blend for 10 seconds.
Drop heaping spoonfuls 2 inches apart on prepared cookie sheets.
Bake for 11-13 minutes and cool on wire racks. Cookies should be crisp on the edges and bottom and chewy in the middle.

These are quickly becoming a family fall favorite. What flavors do you crave in the cooler weather?

[amd-zlrecipe-recipe:11]

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Homemade Cheese Crackers Recipe #KidsintheKitchen

September 25, 2014 by Melissa

Here’s another snack time adventure with me and Shae. This time I wanted to see what all the hype was about homemade cheez-its. I’ve seen so many recipes saying how good they were, how easy they were, blah blah. This is our version of homemade cheese cracker for #kidsinthekitchen.First off I’ll start off by saying these tasted nothing like cheez-its. But that’s a good thing. These were by far better. Their real cheese and butter flavor cannot be imitated in a box. The ingredient list if short, the mixing was easy and they baked quickly. They do take some time to create especially if you want small bite size crackers. I’m guessing they made bigger would work too but I like the small pop in your mouth size of these.

Shae was the main chef again so that’s telling you how simple this truly was.

Ingredients

2 cups shredded sharp cheddar (not bagged shredded)
1 tsp salt
1 cup flour
4 tbls butter slightly softened, cut into cubes
3-4 tbls cold water

Directions

In the bowl of your mixer or food processor add all of the ingredient except for the water.

When the cheese mixture resembles pebbles or gravel start adding water 1 tablespoon at a time of the cold water. Let the dough blend for a few moments in between to allow water to be absorbed.

Once dough just starts to stick together remove it from mixer/processor and knead for 2 minutes on the counter and form into a ball. Do not add any other flour.

Wrap the dough in plastic film and refrigerate for 1 hour.

Remove from fridge, divide into 2 sections and start working on 1st half.

Roll out dough till 1/8″ thick.

Using a bench scraper or knife cut your dough into bite size squares, approx 1″ x 1″. Don’t let those little end bits go to waste, bake them up too.

Arrange your crackers on a parchment lined baking sheet.

Bake at 350° for 16-19 minutes till golden brown. The darker they are the more crisp they will be.

Top with salt, parmesan cheese, chili powder, fresh herbs or pepper if you desired.

Remove from baking sheet and allow to cool thoroughly for 1 hour. The temptation is great but the longer they sit the more crisp they’ll be. I find them several hours later.

Store in an airtight container.

Ours were gone in less than 3 days and that was because we rationed them. I’m going to invest in a simpler cutting method or maybe even cookie cutters for next time. I already know there’s going to be a next time.

[amd-zlrecipe-recipe:10]
Come join me and my co-hosts, Paula at Frosted Fingers, Sara at Sensibly Sara, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Salted Caramel Monkey Bread #recipe #streamteam

August 30, 2014 by Melissa

Breakfast is the most important meal of my day. I love having something special and delicious first thing in the morning like chocolate chip waffles or Nutella and banana pancakes. Basically I just like having chocolate and candy for breakfast. One of my favorite special breakfasts to have is monkey bread. Its essentially just biscuits cut up and covered in caramel sauce but it’s one of the most delicious things you can have. One morning this week, I decided to make it for my family. There are so few ingredients you can almost always whip some monkey bread up in the morning. This recipe is adapted from Andrea Lynn, Salted Caramel Monkey Bread.

For the caramel:

¾ cup packed brown sugar
½ stick (1/4 cup) unsalted butter
¼ cup heavy cream
¼ teaspoon sea salt, not-optional

For the monkey bread:

1 cup granulated sugar

2 teaspoons ground cinnamon

3 cans (4.5-ounce) Pillsbury buttermilk biscuits

1 cup chopped pecans (optional)

1/3 cup melted butter

I had to run to the store in the morning to get heavy cream and biscuit dough but everything else was right there in my cabinets. There are two main steps to making monkey bread, coating the biscuit pieces and making the caramel. I cut up the biscuit dough into small chunks and shook them in a mixture of white sugar and a little cinnamon. I put them in a greased bundt pan and sprinkled a little bit of the leftover sugar on top. I also added some chopped pecans for extra goodness.

In a saucepan, I mixed a 1/4 cup of butter and 3/4 cup of brown sugar and 1/4 cup of heavy cream together. Then I added a good shake of sea salt and poured the caramel sauce over the biscuits. Then I baked it at 350 for 40 minutes until the biscuits were totally cooked.

Before it cools off, you have to flip the bread out on to a plate. The caramel will have melted and pooled at the bottom and will run down the sides of the bread and harden. It looks so delicious and tastes just as good. Just wait for it to cool down a bit and pull out chunks and enjoy.

With our monkey bread in our laps, Shae and I cuddled up on the sofa and watched some My Little Pony, one of her favorite shows on Netflix. (and maybe one of the cutest cartoons ever.) I already miss spending time with her now that she’s away at school. But we will always have great cartoons to watch together.

What’s on your menu for Thanksgiving?

Do you have any special Halloween party plans?

These are quickly becoming a family fall favorite. What flavors do you crave in the cooler weather?

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