Snack Swap Challenge Recipes From Aida Mollenkamp (Access Hollywood Live)
First Published: March 13, 2013 10:58 AM EDT Credit:
LOS ANGELES, Calif. -- Aida Mollenkamp’s Access Hollywood Live Snack Swap Recipes
Homemade Ranch Tortilla Chips
Yields 144 chips / 12 per serving
24 (3 inch) Soft corn Tortillas
2 tablespoons Grapeseed, Canola, or Peanut Oil
3 tablespoons buttermilk powder
1 tablespoon nutritional yeast
2 teaspoons dried chives and/or dried parsley
2 teaspoons kosher salt
.5 teaspoon garlic powder
.5 teaspoon onion powder
Special Equipment: Oil Spray Mister or Nonstick cooking spray
Heat the oven to 350°F and arrange a rack in the middle. Stack tortillas and, using sharp scissors or a knife, cut them into sixths so you have tortilla chips.
Spread a rimmed baking sheet with a thin coating of oil, add tortilla chips and toss to coat. Spread them in one layer on the sheet (you may need to do this in batches) then bake until the chips are crisp and golden brown, about 10 to 15 minutes.
Meanwhile, place the chives and/or parsley and salt in a coffee or spice grinder and grind to a fine powder. Place the mixture in a bowl, add the buttermilk powder, nutritional yeast, garlic powder, and onion powder to the bowl and stir to combine; set aside. Place
1 tablespoon of the spice mixture in a large resealable plastic bag and set aside.
Spray the chips lightly with the oil or nonstick spray then place about 1 baking sheet worth of chips into the plastic bag. Close the bag and shake your chips to coat them in the mixture. Repeat to coat all the chips.
Per Serving (12 chips)
Calories 78 / Fat 2 grams / Sodium 62 mg
Homemade Chocolate-Almond Butter Easter Eggs
Yields 24 (1 ounce) eggs
.33 cup graham cracker crumbs or almond meal
.33 cup powdered sugar
.75 cup natural almond butter (no added sugar – stir if needed to incorporate oil)
1 tablespoon honey
.5 teaspoon vanilla extract
.25 teaspoon sea salt
1/2 pound coarsely chopped milk or dark chocolate
Special Equipment: 24 well mini muffin tin or your choice of chocolate candy egg mold
For the filling:
In the bowl of a stand mixer fitted with the paddle attachment, combine graham cracker crumbs or almond meal, powdered sugar, peanut butter, honey, vanilla, and sea salt. Mix on medium speed until filling is well combined, breaks into large chunks, and resembles cookie dough.
Divide filling into 24 (2-teaspoon) balls or larger as needed to fit your chocolate candy molds, then form into round, flat discs.
(Remember that when the filling is in the wells, there should be enough room to cover it with chocolate.) Set aside.
Break up the chocolate and melt in a pot of simmering water with a bowl resting on top, stirring to make sure it is perfectly smooth.
Using a small pastry brush, paint the chocolate inside each well of the muffin pan or the candy molds. Do your best to make your coating as even as possible, aiming for about 1/16-inch thick. Place the chocolate in the fridge until it’s just set.
Place fillings in the mini muffin wells or candy molds but don’t push too hard or you’ll crack the coating. Spoon more chocolate over each filling until completely covered. Scrape across the top of the pan with a pastry knife or a flat spatula to remove excess chocolate and even out candy tops.
Place the molds in the freezer for 15 to 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. Let come to room temperature before serving.
Per Serving (1 egg)
Calories 104 / Fat 7 grams / Sugar 7 grams
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