Karen Barnaby: Quick, small holiday bites that are big on love
Credit to Author: Tracey Tufnail| Date: Sun, 01 Dec 2019 19:00:57 +0000
There’s a whole genre of sweets that I used to keep at arm’s length. I term these as “things made from other things”.
Coming from a culinary background I’m supposed to avoid them and craft exquisite treats as proof of my devotion instead. I’ve come to realize that this is a pile of hooey: I’m an adult and can do whatever I want, and other’s perceptions of what I choose to do are their business, not mine.
So, I started dipping my toe into the “things made from other things” category. It was fun, and the people who ate it loved it. Bringing enjoyment to others was the whole point of making treats in the first place, so, mission accomplished.
These items were enjoyed as much as time-sucking and patience trying, multi-layered bars, moulded cookies, and chocolate dipped truffles. Even though I’m flogging puffed cereal, pretzels and Nutella with abandon, I still like to use good chocolate, because I think it makes a difference.
I recognize that many people don’t have the desire or need to acquire the skills and tools needed for baking but still want to make something that’s tasty. You may have children who want to contribute, or you just want to let loose with the multicoloured sprinkles and lick chocolate off your fingers like you’re five years old.
Make it a friends and family affair because there’s nothing like shaking up bags of Reindeer Chow or adding bling to pretzels and sharing what it was like to be a kid with people you love.
A fun project to make with children. Go easy on the chocolate coating, a thick layer will yield fewer pieces.
1 cup (250 mL) good quality bittersweet chocolate chips
1 cup (250 mL) good quality milk chocolate chips
Assorted sprinkles of your choice
60 pretzel sticks, approximately
Line baking sheets with waxed or parchment paper. Place the chocolate in separate heatproof bowls. Set over, not in, pots of simmering water, stirring occasionally until melted.
Transfer the chocolates to narrow, heatproof vessels such as 1 cup (250 mL) glass measuring cups or mugs. Place the vessels in a baking dish and pour in boiling water to come half way up the sides of the dish. This will help keep the chocolate fluid. Place the sprinkles on small plates.
Dip the pretzels in the chocolate, covering them 3/4 of the way. Shake the excess off by tapping them against the rim of the vessel. Roll immediately in the sprinkles and place on the baking sheets until the chocolate hardens. Store tightly covered in a cool, dry place for up to 2 weeks.
Makes approximately 60 pieces
Photo by Karen Barnaby.
A slightly more adult version of this popular treat whose name changes to “puppy chow” for the rest of the year. The rice cereal is gluten free.
1 1/2 cups (375 mL) good quality bittersweet chocolate chips
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) Nutella
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) icing sugar
1 cup (250 mL) cocoa powder
1 365 g (14 oz) box Chex rice cereal
Place the chocolate, hazelnut butter and butter in a heatproof bowl. Set over, not in, a pot of simmering water, stirring occasionally until melted. Stir in the Nutella and vanilla.
Sift the cocoa powder and icing sugar together.
Place the cereal in a large bowl or roasting pan and pour the chocolate mixture over it. Mix well to evenly coat. The best way to do this is with rubber gloved hands.
Divide the mixture between 2 large Ziploc bags. Add half of the cocoa mixture to each bag, seal, and shake until thoroughly covered with the cocoa mixture. Spread out on trays to harden at room temperature. Store tightly covered in a cool, dry place for up to 2 weeks.
Makes approximately 40 1/4 cup (60 mL) servings
Photo by Karen Barnaby.
Not too sweet, made with natural ingredients, and suitable for vegans, paleo, and gluten free folks.
1 1/2 cups (375 mL) pecan pieces
1/4 tsp (1 mL) salt
2 cups (500 mL) soft, pitted Medjool dates
4 Tbsp (60 mL) extra-virgin coconut oil, melted and cooled
1/2 cup (125 mL) nut butter of your choice
3 Tbsp (45 mL) cocoa powder
1/2 cup (125 mL) unsweetened shredded coconut
2 Tbsp (30 mL) coarsely crushed cacoa nibs
2 Tbsp (30 mL) pure maple syrup
cocoa powder for sprinkling
Place the pecans, salt and dates in a food processor and pulse until the nuts are coarsely chopped. Add the coconut oil, nut butter, cocoa, coconut, cacao nibs and maple syrup. Pulse until evenly blended.
Press the mixture evenly into a parchment lined 8 x 8-inch (20 x 20 cm) baking pan. Sprinkle with cocoa powder.
Place in the fridge for 30 minutes to harden, remove and cut into 24 pieces. Store refrigerated or frozen between layers of waxed or parchment paper for up to 2 weeks.
Makes 24 pieces
Photo by Karen Barnaby.
This is what to do with that ancient bottle of Angostura bitters, lurking in the back of your cupboard. This is sweet, salty, and savoury from the bitters.
1 egg white
3 cup (750 mL) raw mixed nuts
1/3 cup (80 mL) brown sugar
1 Tbsp (15 mL) angostura bitters
1/4 tsp (1 mL) salt
pinch of cayenne pepper
1 tsp (5 mL) black pepper
1/2 tsp (2.5 mL) granulated garlic
gold flakes for decorating if desired
Preheat oven to 325 F (160 C). Whisk the egg white until just foamy with no liquid egg underneath the foam. Mix the nuts, sugar, bitters, nuts, salt, cayenne and pepper together. Add the egg white, stirring to evenly coat the nuts. Spread out evenly on a parchment lined rimmed baking sheet.
Bake for 15-20 minutes until browned, stirring halfway through. The nuts will crisp upon cooling. Store tightly covered in a cool, dry place for up to 2 weeks.
Sprinkle with gold flakes before serving.
Makes 12 1/4 cup (60 mL) servings
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