Real Snacks (10 page)

While the cones are cooling, place 6 ounces of the chocolate in a microwave-safe bowl. Using 50 percent power, heat the chocolate in the microwave, stopping to stir every 30 seconds, until it is melted. Spoon 1 tablespoon of the melted chocolate into each cooled cone and turn the cone to lightly coat the inside. Set aside to let the chocolate harden (you can refrigerate the cones to speed the process, but the cones may not be as crisp). They can be stored in an airtight container at this point for a few days.

When you are ready to serve the ice cream cones, melt the remaining 6 ounces of chocolate in the microwave, using 50 percent power and stopping to stir every 30 seconds, until the chocolate is melted. Set the melted chocolate on the counter and place the peanuts in a wide bowl right next to the chocolate.

Working with one cone at a time, top with a scoop of ice cream, pushing the ice cream securely into the cone and leaving a nice, rounded top that overhangs the sides of the cone slightly. Dip the ice cream into the melted chocolate and roll it in the peanuts or sprinkle the peanuts on top. This will get a bit messy, but the results are worth it. Serve immediately.

These creamy blended citrus pops may taste like dessert, but I think they make a great breakfast smoothie to go. For a decorative tip, add a tablespoon of orange juice to the mold and freeze before filling. To free your ice pops from their molds, wrap the molds in a warm, wet cloth for about 30 seconds and lightly twist the ice pops to loosen
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In a blender or food processor, combine the orange juice, yogurt, and honey. Blend until the sugar dissolves, about 1 to 2 minutes. Stir in the vanilla. Pour the mixture into pushup or ice pop molds and freeze for at least 4 hours.

Apparently, a whole generation is now growing up without knowing the joys of creamy, chocolaty pudding pops. Can you imagine? I hope you do your part and share these with your sons, daughters, nieces, nephews, or neighborhood kids
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Sift the sugar, cocoa powder, arrowroot powder, and salt into a heavy-bottomed pot. Whisk in ¼ cup of the milk to make a smooth paste. Whisk in the egg and egg yolk, followed by the remaining ¾ cup of milk.

Place the pot over low heat and stir constantly with a wooden spoon. The mixture needs to heat very slowly to keep from curdling. Once it starts to thicken, after about 5 to 10 minutes, remove the mixture from the heat immediately. Stir in the vanilla and allow the mixture to cool to room temperature. Spoon into 3-ounce ice pop molds and freeze for at least 4 hours.

To Make Vanilla Pudding
Ice Pops, simply leave out the cocoa powder and increase the vanilla to 1 teaspoon.

Strawberry Pudding Ice Pops are equally easy: leave out the cocoa powder and add ¼ cup strawberry puree when you add the vanilla.

You’ll have to add your own prize, but this caramel corn, with the addition of pecans and almonds and a little spice from dried red chile flakes, is far more satisfying than the stale stuff you’ll find in the cardboard box
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Pop the corn in a large, heavy-bottomed pot, or in a popcorn popper, with the coconut oil. Place in a large bowl. The bowl should only be about half full so that you have plenty of room to toss the popcorn to coat.

If you are using the peanuts, pecans, and slivered almonds, toast them lightly in a 350°F oven until fragrant, about 5 minutes, and place them in the bowl with the popcorn.

Line a baking sheet with aluminum foil and set aside.

In a heavy-bottomed pot, bring the water, sugar, salt, and brown rice syrup to a boil over medium-low heat, stirring constantly and using a moistened pastry brush to brush down any errant crystals that form on the side of the pot. Once the sugar is boiling, stop brushing and stir occasionally while bringing the mixture to 310°F. This may take up to 20 minutes, so be patient, keeping the heat on medium-low so that the sugar doesn’t burn. Every once in a while, rotate the pot to avoid hot spots. When the sugar reaches 310°F, immediately remove it from the heat and stir the baking soda in briskly.

Pour the caramel over the popcorn and nuts and stir with a spoon to coat. Pour the coated popcorn onto the prepared baking sheet and sprinkle with the flake salt and red chile flakes, if desired. Let the caramel cool and harden before serving.

Brown rice syrup makes this toffee deliciously buttery. The high heat required for toffee doesn’t work very well for sugars that are unrefined like rapidura, so don’t be tempted to substitute here. Evaporated cane sugar caramelizes more consistently without scorching. If getting perfect rectangles is important, use a bar-shaped silicone candy mold and pour the hot toffee into it to cool
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Butter, or line with a silicone baking mat, a 9-by-13-inch rimmed baking sheet.

In a heavy-bottomed pot, bring the butter, sugar, salt, and brown rice syrup to a boil over medium-low heat, stirring constantly and using a moistened pastry brush to brush down any errant crystals that form on the side of the pot. Once the sugar is boiling, stop brushing and stir occasionally while bringing the mixture to 300°F. This may take up to 20 minutes, so be patient, keeping the heat on medium-low so that the sugar doesn’t burn. Every once in a while, rotate the pot to avoid hot spots. When the sugar reaches 300°F, immediately remove it from the heat and stir in the almonds and vanilla.

Pour the toffee mixture into the prepared pan and spread it to an even layer about ¼ inch thick. Let set until firm, about 15 minutes.

After the toffee has set, pour 4 ounces of the tempered chocolate onto the cooled toffee and spread to coat. Place in a cool spot (or the refrigerator) to set, about 30 minutes.

Once the melted chocolate has set on the toffee, remove the toffee from the pan and slice into rectangles (don’t worry if some pieces break; they will still taste delicious). Place the bars chocolate side down on a large sheet of waxed paper.

Pour the remaining 8 ounces of tempered chocolate over the toffee and spread to coat, being sure to cover the sides as well. Place in a cool spot (or the refrigerator) to set, about 30 minutes.