Healthy Homemade Snack – Baked Zucchini Chips

I love a good snack, snacks are delicious! Are they good for you? Ehhh it’s always up for debate, but if you are going to eat something between meals, perhaps while you’re cozying up to watch a movie or play a game, why not make it a healthier choice?

I think most nutritionists agree that anything deep-fried should be consumed in moderation or not at all, but chips are sooooo good! The solution? Let’s create our own oven-baked chips! And not just potato chips, let’s create some delicious vegetable chips too! This way we are regulating exactly what is going into and/or on to our chips with no deep-frying to be found!

INGREDIENTS

  • 2 tablespoons of olive oil
  • 4 large zucchini
  • Salt

INSTRUCTIONS

  1. Preheat the oven to 240 F.
  2. Wash the zucchini, then use a mandolin to uniformly slice them into thin chips.
  3. Place the zucchini slices on a clean dish towel or paper towels. Cover them with another dish towel or paper towels and set a baking sheet on them, pressing own slightly to remove excess moisture.
  4. After drying, place the zucchini slices into a bowl and toss them with olive oil and a few pinches of salt (how much depends on your preference).
  5. Coat a large baking sheet (or more) with cooking spray or cover with parchment paper.
  6. Place the zucchini slices on the baking sheets in a single layer.
  7. Bake for 1 1/2 to 2 hours until crisp and golden.
  8. Allow the chips to cool completely. 
  9. Enjoy!

Simple Shaken Homemade Ice Cream Recipe

You scream, I scream, we all scream for ice cream!

It’s summertime, and many of us think about cold and refreshing treats for the hot days ahead. When I was a little girl, my grandpa would bring out a hand-cranked ice cream maker during family barbecues and my job was to sit on it to hold it steady. It may sound silly, but I loved that job, and felt super important doing it.

I’m not sure if that old ice cream maker fell apart, or it’s stored away somewhere and I can’t find it. I would love to buy or make another one some day, but for now we’ll get Zoey involved in making ice cream another way, that will admittedly burn off more energy!

Let’s make some homemade ice cream in bags!

INGREDIENTS
  • 1 cup of half and half
  • 1 1/2 teaspoons of vanilla extract
  • 1 tablespoon of sugar
  • Ice
  • 1/4 cup of salt
  • 2 plastic sandwich bags
  • 1 plastic gallon bag
INSTRUCTIONS
  1. Pour the half and half, sugar and vanilla extract into a small bowl, then whisk to combine.
  2. Pour the half and half mixture into one of the plastic sandwich bags and seal, then place it into the other sandwich bag and seal.
  3. Fill half of the gallon bag with ice and the salt.
  4. Place the smaller bag into the larger bag and cover the rest of it with ice, then seal the larger bag.
  5. The salt will make the ice colder than comfortable so wear oven mitts to protect your hands and shake the bag for about 6-12 minutes.
  6. Remove the small bag from the larger bag and rinse it well to remove any salt residue.
  7. Carefully open the bag and empty the ice cream into a bowl, stirring a bit to smooth.
  8. Enjoy!

Elden Ring – Nomadic Warrior, Missionary and Perfumer Cookbook Guides

If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.

I’ve finished playing Elden Ring and I can’t say I love it and I can’t say I hate it. It’s beautiful, yet grotesque. It’s mindnumpingly frustrating one moment, then intensely satisfying the next. I am conflicted, but it kept me playing through to the very end so there is pull there!

If you’re curious as to what cookbook you will need to craft a specific item, I’ve got you covered! If you’re wondering where to find each cookbook, I’ve got you covered!

These visual or infographic guides are separated by the different cookbook themes, then by what recipes they teach and where to find them within.

Please let me know if you would like me to work on a guide for the other collectibles within Elden Ring or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!

Elden Ring – Fevor, Frenzied and Glintstone Craftsman Cookbook Guide

If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.

I’ve finished playing Elden Ring and I can’t say I love it and I can’t say I hate it. It’s beautiful, yet grotesque. It’s mindnumpingly frustrating one moment, then intensely satisfying the next. I am conflicted, but it kept me playing through to the very end so there is pull there!

If you’re curious as to what cookbook you will need to craft a specific item, I’ve got you covered! If you’re wondering where to find each cookbook, I’ve got you covered!

These visual or infographic guides are separated by the different cookbook themes, then by what recipes they teach and where to find them within.

Please let me know if you would like me to work on a guide for the other collectibles within Elden Ring or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!

Elden Ring – Ancient Dragon Apostle and Armorer Cookbook Guide

If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.

I’ve finished playing Elden Ring and I can’t say I love it and I can’t say I hate it. It’s beautiful, yet grotesque. It’s mindnumpingly frustrating one moment, then intensely satisfying the next. I am conflicted, but it kept me playing through to the very end so there is pull there!

If you’re curious as to what cookbook you will need to craft a specific item, I’ve got you covered! If you’re wondering where to find each cookbook, I’ve got you covered!

These visual or infographic guides are separated by the different cookbook themes, then by what recipes they teach and where to find them within.

Please let me know if you would like me to work on a guide for the other collectibles within Elden Ring or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!

Healthy Homemade Snack – Baked Potato Chips

I love a good snack, snacks are delicious! Are they good for you? Ehhh it’s always up for debate, but if you are going to eat something between meals, perhaps while you’re cozying up to watch a movie or play a game, why not make it a healthier choice?

I think most nutritionists agree that anything deep-fried should be consumed in moderation or not at all, but chips are sooooo good! The solution? Let’s create our own oven-baked chips! This way we are regulating exactly what is going into and/or on to our chips with no deep-frying to be found!

INGREDIENTS

  • 1 pound of russet potatoes
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of salt

INSTRUCTIONS

  1. Wash the potatoes, then use a mandolin to uniformly slice them into thin chips.
  2. Place the potato slices into a large bowl and cover them with cold water. 
  3. Cover the bowl and place it in the refrigerator to soak for at least 30 minutes to overnight.
  4. Drain the potato slices and pat them dry.
  5. Preheat the oven to 450 F.
  6. Coat a large baking sheet (or more) with cooking spray.
  7. In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. 
  8. Spread the potato slices in a single layer on the prepared baking sheet.
  9. Place in the oven and bake for 10 to 12 minutes, or until the chips are a very light golden color and appear crunchy. Keep a careful eye on the potatoes to make sure they don’t brown and overcook.
  10. Allow the chips to cool completely. 
  11. Enjoy!

Merlin’s Soft Ginger Cookie Recipe (The Sword in the Stone)

INTRODUCTION

Welcome back friends! This week we’ll be baking Merlin’s soft ginger cookies from Disney’s The Sword in the Stone.

This recipe is featured when Arthur drops in on Merlin for the first time. Of course Merlin is expecting him, with tea and these large delicious-looking cookies waiting for him!

I am a fan of chewy cookies and these are perfect! All the taste of a gingersnap or gingerbread, but with more bounce! They pair well with black tea, but I’m sure you could experiment with other types of beverages too!

MERLIN’S SOFT GINGER COOKIES
  • 2 1/4 cups of all-purpose flour
  • 2 teaspoons of ground ginger
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 3/4 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1/4 teaspoon of salt
  • 3/4 cup of butter, softened
  • 1 cup of sugar
  • 1 egg
  • 1 tablespoon of water
  • 1/4 cup of molasses
  • 2 tablespoons of sugar
INSTRUCTIONS
  1. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt, then set this bowl aside.
  2. In another large bowl, use a hand mixer to cream together the butter and the 1 cup of sugar until light and fluffy.
  3. Add the egg and then the molasses and water to the creamed butter, and mix again thoroughly.
  4. Slowly add in the dry ingredients and mix until fully incorporated. The dough will be soft and slightly sticky when ready.
  5. Cover the bowl and place it in the refrigerator to chill for at least one hour or more, then remove the dough from the refrigerator.
  6. Preheat the oven to 350F and line a large baking sheet with a baking mat or parchment paper. 
  7. Place the remaining 1/2 cup of granulated sugar to a small mixing bowl and set it aside.
  8. Scoop out portions of 1 to 2 tablespoons of dough, rolling them into balls bout an inch to an inch and a half in diameter. Toss each cookie dough ball in the bowl of sugar to coat, then place them on the prepared baking sheet.
  9. Bake the cookies for 8 to 10 minutes (this varies per oven so keep an eye on them) or until the top of the cookie begins to crinkle and the bottom sides turn golden brown.
  10. Let cookies rest on the baking sheet for 5 to 10 minutes. Then transfer them to a wire cooking rack to cool completely.
  11. Enjoy!

Classic, Fluffy Sugar Cookie Recipe

Classic Fluffy Sugar Cookies

Have you tried a classic, fluffy sugar cookie? They are so cozy and delicious, and would pair perfectly with any warm beverage of your choice. Share them with family, friends, even leave them out with some milk for Santa Claus!

Classic Fluffy Sugar Cookies
CLASSIC FLUFFY SUGAR COOKIES
  • 2 3/4 cups of flour
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of unsalted butter, softened
  • 2 cups of granulated sugar, divided
  • 1 egg
  • 2 teaspoons of vanilla extract
INSTRUCTIONS
  1. In a medium bowl, sift together the flour, baking soda, baking powder and salt, then set this bowl aside.
  2. In another large bowl, use a hand mixer to cream together the butter and 1 1/2 cups of the sugar until light and fluffy.
  3. Add the egg and the vanilla extract to the creamed butter, and thoroughly mix again.
  4. Slowly add in the dry ingredients and mix until fully incorporated (you may need to use your hands). The dough will be soft and slightly dewy when ready.
  5. Cover the bowl and place it in the refrigerator to chill for at least one hour or more.
  6. Remove the dough from the refrigerator when ready and pre-heat the oven to 350F.
  7. Place the remaining 1/2 cup of granulated sugar into a small mixing bowl and set it aside.
  8. Line a large baking sheet with a baking mat or parchment paper.
  9. Scoop out portions of 1 to 2 tablespoons of dough, rolling them into balls about an inch to an inch and a half in diameter. Roll each cookie dough ball in the bowl of sugar to coat, then place them on the prepared baking sheet.
  10. Bake the cookies for 8 to 10 minutes (this varies per oven so keep an eye on them) or until the top of the cookie begins to crinkle and the bottom sides turn golden brown.
  11. Let cookies rest on the baking sheet for about 5 minutes. Then transfer them to a wire cooking rack to finish cooling completely.
  12. Enjoy!
Classic Fluffy Sugar Cookies
Classic Fluffy Sugar Cookies
Classic Fluffy Sugar Cookies

Tiana’s Beignet Recipe (The Princess and the Frog)

Tiana's Beignet Recipe
INTRODUCTION

Welcome back friends! This week we’ll be frying up Tiana’s Beignets from Disney’s The Princess and the Frog.

Tiana's Beignet Recipe
Tiana's Beignet Recipe

This recipe is featured several times as it is one of Tiana’s specialties, but the most memorable is when she’s preparing them in Duke’s Cafe. She is seen dusting a large batch with powdered sugar, then lightly drizzling them with honey. They look so good!

These Beignets are fluffy and delicious! The dusting of powdered sugar and drizzle of honey give a nice sweetness, without overload. I added nutmeg to the recipe because it was mentioned as Tiana’s secret ingredient in one of my daughter’s books!

Tiana's Beignet Recipe
TIANA’S BEIGNETS
  • 3 cups of flour, plus more for dusting
  • 3/4 teaspoons of kosher salt
  • 1/2 teaspoon of nutmeg
  • 3 tablespoons of sugar, divided
  • 1 cup of warm whole milk
  • 1 packet of active dry yeast
  • 1 large egg
  • 3 tablespoons of butter, melted
  • 1 1/2 to 2 quarts of vegetable oil
  • 2 cups of powdered sugar
  • Honey
INSTRUCTIONS
  1. Combine the flour, salt, nutmeg and 2 tablespoons of the sugar in a large bowl.
  2. In a separate medium bowl, combine the warm milk, 1 tablespoon of sugar and the yeast, then allow it to sit for about 5 minutes or until foamy.
  3. Beat the egg into the foamy mixture, then add it to the bowl of dry ingredients. 
  4. Mix by hand until until the dough comes together, then add the melted butter and keep mixing and kneading with your hand until well incorporated (the dough will be smooth and slightly tacky to the touch).
  5. Shape the dough into a ball and place it in a greased bowl.
  6. Cover the bowl with plastic and allow it rise until doubled in size (this could be 1 to 2 hours depending on the temperature of the room).
  7. Once the dough has risen, turn it out onto a floured surface and roll it out into a rectangular shape about 1/4 inch thick. Cut the dough into 12 rectangles, then cover them with a flour dusted towel to rest while you heat the oil.
  8. In a large heavy bottomed sauce pot (I use my dutch oven), slowly heat the oil to about 325F as read on a candy or deep fry thermometer.
  9. Place a cooling rack over a baking sheet next to the pot of oil and have tongs or a spider ready.
  10. Scoop the powdered sugar (about 1/3 cup at a time) into a sifter and set it next to the rack and the sheet pan. 
  11. Fry the beignets for about 90 seconds on each side, or until golden.
  12. Use your tongs or spider to lift the beignets out of the frying oil and place them on the cooling rack for at least a minute.
  13. While they are still hot sift powdered sugar over both sides, top and bottom, then drizzle with honey.
  14. Enjoy!
Tiana's Beignet Recipe
Tiana's Beignet Recipe

Skillet Roasted Pumpkin Seed Recipe

Skillet Roasted Pumpkin Seeds

I love snacking on roasted pumpkin seeds! So delicious, easy to prepare and eat, and with numerous health benefits, who could say no? Traditionally I make large batches every year after we carve our Halloween Jack-O-Lanterns and we snack on them for weeks!

I do not use oil in this recipe.

Skillet Roasted Pumpkin Seeds
ROASTED PUMPKIN SEEDS
  • Pumpkin seeds
  • Salt
  • Seasoned salt (optional)
  • Water
INSTRUCTIONS
  1. As you carve your pumpkins, keep all the seeds in a bowl. I find it easier to separate the seeds and pulp into two separate bowls as I go, rather than sort that mess out later.
  2. Place the seeds into a colander and rinse them under cold water, stirring with your hands to make sure they are all rinsed thoroughly.
  3. Place the seeds in a medium saucepan, then add 4 to 6 cups of water and about 1 tablespoon of salt for each half cup of seeds.
  4. Bring the saltwater and seeds to a boil for 10 minutes, then remove them from the heat and strain.
  5. Spread the seeds out on a baking sheet or two and allow them to completely dry (this may take up to a week).
  6. Once the seeds are completely dry, prepare a small bowl with salt water. This is to crystalize on the outer shell, so dissolve as much salt as you want for a saltier outer shell, or less if you feel the brine was enough.
  7. Place the seeds into a skillet and roast on medium to low heat, stirring continuously for an even cook.
  8. When they nearly roasted to your liking, dip your fingers into the salt water and splash it as evenly as possible over the roasted seeds, then continue to stir until the water has evaporated.
  9. Remove the seeds from the heat and allow them to cool.
  10. Enjoy!
Skillet Roasted Pumpkin Seeds
Skillet Roasted Pumpkin Seeds