Banana Peanut Butter and Jelly – Sort of

Here’s a confession.

I am probably the laziest person in the world when it comes to food. I have the taste buds of an elitist and the patience of a McDonald’s customer. I hate waiting for things, and I’d much rather eat something delicious than spend an hour making it. The whole “baking is fun” thing? I don’t get it. It’s the “take it out of the oven and stuff it in your face” part that’s fun! Hence the following snack. It’s a great twist on the sandwich we all grew up with, and somehow the tortilla makes it all work. This is fast becoming one of my go-to snacks, because I always seem to have the four ingredients in stock. It also requires a pathetically small amount of time and no heat whatsoever. If you’re allergic to peanuts, though, now would be a good time to bow out. EpiPen not included.

Here’s what you’ll need: IMG_3251

  • 1 Banana at desired ripeness
  • Jam or jelly, whatever flavor you prefer
  • Peanut butter, creamy or crunchy
  • 1 tortilla, white or wheat
  • A knife

Step 1: Spread jelly over the surface of the tortilla.IMG_3255

Step 2: Spread peanut butter over the jelly. If it looks disgusting, don’t worry. I mean, let’s be real. Most of the things I make look horrible but taste great. Priorities, right?

Step 3: Peel the banana and place it in the center of the tortilla.

Step 4: Wrap the banana in the tortilla, encasing it in all its peanut butter and jelly goodness.

Step 5: Eat up!

Confession number two: like in my previous posts, I was going to include a photo of the finished product. I messed it up. In an effort to be cute, I tried to cut the rolled up snack in half, to show off the yummy combination of peanut butter, jelly, and banana. It didn’t work. My selected knife wasn’t sharp enough and my PBJ roll just kind of fell apart. It was not cute. I probably should have started over, but in typical Marissa fashion, I ate it instead. So, if you’d like beautiful, professionally taken photos of what I was intending to do, head on over here.

More of the easiest snacks ever on the blog next week! (And don’t worry, the snarky sarcasm will probably make an appearance or two, as well.)

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Smoke, Smells and Smooshy Apples

Here’s a confession.

I almost set my house on fire the other day.  I have a favorite candle that has burned down to the wick. Since I refuse to throw it away until every last bit of wax is gone, I’ve taken to putting it into the oven at a low temperature and letting it become completely liquid so I still get the aroma, even though I can’t burn it. The trouble is, I always forget the candle in the oven. On wednesday, I decided my oven was disgusting enough to necessitate the Tchernobyl-like self-cleaning mode, where the oven goes to such high temperatures that the grime on the inside is essentially burned off. See where I’m going with this? Yeah. I forgot the candle in the oven. For a half hour. On self-clean mode. What clued me in? Hmm, I don’t know, was it the smell of burning glass, or the HUGE billows of smoke coming from my oven? You can’t make this stuff up. I opened every window and turned on all five fans, and I still had to leave the house because I couldn’t breathe or see from the smoke.

All that to say, this is the recipe that finally rid my house of the smoke smell. It’s good stuff. Also – no more burning my candle in the oven… it’s charred and black. Embarrassing.

The following can’t even really be considered a recipe, it’s that easy. My mom used to make this when the temperatures got cooler, and I’ve always wanted to replicate it, so I made up my own measurements and hoped it would work. If you know how to boil water and slice apples, you can make this. In keeping with my promise for a seasonal snack, we’re going to be making something I like to call smooshy cooked apples. It’s better than it sounds, guys.

 

 

Here’s what you’ll need:IMG_3218

  • 1 1/2 cups of water
  • Apples (as many as you want and any variety, just remember that apples shrink by about half as they cook.)
  • 1 tbsp of sugar (If you’re using a tart apple, like a Granny Smith, you may want to use more sugar.)
  • 1 tbsp of butter
  • Cinnamon & nutmeg (as much as you want, I like to use 1 tbsp of cinnamon and 1 tsp of nutmeg)

 

 

You’ll also need:IMG_3211

  • Wooden spoon
  • Medium-sized pot
  • Cutting board
  • Sharp knife

 

 

 

 

Now for the quick and easy steps.

  1. Fill the pot with 1 1/2 cups of water and set burner temperature to high.IMG_3223
  2. Add sugar, cinnamon and nutmeg to the water.
  3. Core and slice your apples. Halves, quarters, eighths, it really doesn’t matter. You can also peel them, if you’re one of those people who hates peels. I kind of like the texture they add to the snack, so I chose to leave them on.
  4. Once the water is boiling, add the slices of apple and the butter to the pot and adjust the heat to medium high.
  5. Stir the ingredients and make sure the apples become coated in spices.
  6. Cover the pot, stirring occasionally, and let apples cook until they’ve reached desired smooshyness. (Yes, that’s a word now.) I like to let mine cook for 12-15 minutes so they’re approaching applesauce texture, but anything goes. You can also add spices while the apples are cooking if they look like they could use a little more flavor.
  7. Eat up! The apples don’t need to drain or cool off, they are best when they are piping hot.

 

 

IMG_3231

This is what you should end up with:

A pile of smooshy browned apples that look like dead leaves but taste like heaven. Trust me on this.

 

 

 

 

 

 

IMG_3237

I ate mine inside rolled-up homemade french crêpes – SO. GOOD.

 

 

 

If you want to hear about more things I burnt to a crisp (or read a snack recipe – but that’s secondary, let’s be honest) come back next friday!

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Melted cheese is a snack?

Here’s a confession.

This is my second snack attempt for this week. The first failed miserably. It was horrible.  My homemade organic chocolate crackers look and taste like mud. Seriously. Mud. (No, you can’t see a picture!) I’m by no means a cooking pro. Just ask my grandma, she thinks I’m the shame of the female species. This means the following recipe is quite literally fool-proof. If I can do it, you can do it.

Ready for some crispy cheesy goodness? Here we go. This is hands down the easiest, fastest and most gratifying snack I have ever tasted: cheese chips! It’s literally melted cheese cooked to a crisp. Genius and oh-so-obvious. Why didn’t I think of this?

IMG_3162

Here’s your list of ingredients:

  • Cheese. Any kind. Pre-grated or in a block.
  • Optional: Spices. Any kind. Go crazy and make them pumpkin spice cheese chips, if you want.

Yes, that’s all. I chose extra sharp cheddar and mozzarella cheese because they have the most kick. The spices serve as extra seasoning, but the chips taste great without them. No rules, no measuring. FREEDOM.

 

 

You will also need the following:IMG_3164

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Cutting board
  • Oven. Sorry, microwaves won’t cut it this time!
  • Optional: cheese grater

 

 

 

Now, let’s break this up into easy steps.

First, preheat the oven to 375 degrees F.

Cover your baking sheet in parchment paper. This is one step you can’t skip, or the melted cheese will stick to the metal. And then you’ll be hungry, and you won’t have a snack. That’s sad. Save your tummy, use parchment paper.

Cut the cheese of your choice into thin strips, then into squaresIMG_3165 of about an inch.

 

 

 

 

 

 

If you’re feeling brave, grate the cheese and mix in spices.IMG_3166

 

 

 

 

 

 

 

Put your masterpieces on the baking sheet.Squares should be separated by a an once or so (I overdid it) because they expand so much. Grated cheese goes into cute little pyramids of about a tablespoon each.IMG_3167

 

 

 

 

 

 

Put those babies in the oven and bake them for about 10 minutes, until they bubble and brown on the edges.Let cool for a few minutes, so you end up with a crunchy chip of cheesiness instead of stretchy sludge.IMG_3168

 

 

 

 

 

 

 

EAT. UP. With your favorite salsa, some hummus, ranch dressing or sour cream. It’s all delicious. At my house, they were gone within five minutes of cool-down.IMG_3169

Okay, that wasn’t so bad, was it? You made it through your first Snack Attack experience! If  you want more snacks (and you know you do), be sure to visit next week. I’ll be making something sweet and seasonal – and again, really, really, ridiculously easy. You’re welcome.

 

 

 

P.S. please excuse the formatting of this post. I’m still figuring it out and I promise it won’t always look like your fourth grade computer class!

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Let’s get this show on the road

9026493426_b326f575fb_z

Credit to Melissa on Flickr, licensed under Creative Commons.

Here’s a confession.

When I started this blog, I was going to go all in. I was going to feature full meals for the college student with a tight schedule and a pinched wallet. Let me just tell you now, I was in way over my head. To put it plainly: ain’t nobody got time for that. Instead of completely changing topics, I’m narrowing my focus to snacks. The perfect homemade remedies for a late night studying or the embarrassing mid-afternoon tummy rumble, that’s what I’m after. Actually, I’m getting hungry just typing this.

*Insert surreptitious trip to the kitchen here.*

Okay. Where were we?

Snack Attack will feature at least one innovative, cheap, easy and possibly life-altering homemade snack every week. Whether you’re a salty or sweet kind of person, you’ll find snacks that work for you here. I’ll do my best to provide quality photos to illustrate steps in the process, and I won’t use anything beyond basic kitchen wares. Sometimes, I may use a recipe from a book or a fellow blogger, but the original source will always be credited or linked. I’m not about stealing other people’s hard work. Also, none of my featured recipes will require preparation time longer than twenty minutes, so you can get back to that research paper… or that intense Call of Duty game. (I don’t judge.)

I  want to make sure I feature foods you haven’t tried or even heard of before, but I’m also taking suggestions of what to make next. If you have a genius idea (or a really weird one!) comment below and I’ll consider it.

I can’t wait to see where this takes us! My guess is, back to the kitchen.

 

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,