One of the many great aspects of winter (other than layering up and binging Netflix) is the ability to indulge in delicious snacks without feeling too guilty. Our bodies tend to crave more satiating foods in the winter to stay warm and fuller longer. Give your body what it needs and satisfy your cravings with these filling wintertime snacks. We even threw in a few sweet treats — after all, it isn't quite the holiday season without chocolate!
Read until the end for a chance to win our giveaway with Marlo's Bakeshop!
Maple Roasted Chickpeas
- 1 can chickpeas drained & rinsed
- 3 tbsp coconut oil melted
- 1/4 cup maple syrup
- Salt to taste
- Preheat oven to 350 F and prepare baking sheet with parchment paper.
- Dry the chickpeas between two towels or with a paper towel, then toss with the coconut oil.
- Transfer the chickpeas to the parchment lined baking sheet, spread them out, and bake for 30 minutes, stirring every 15 minutes.
- Remove chickpeas from the oven. Using the corners of the parchment paper, carefully funnel the chickpeas into a mixing bowl. Add the maple syrup and toss well.
- Return chickpeas to the parchment paper-lined baking sheet and bake at 350 F for another 10-15 minutes, watching so the sugar doesn't burn.
- Remove chickpeas from the oven, allow them to cool, and enjoy!
For full recipe and details please visit cravingthegood.com
Candy Cane Muddy Buddies
- 6 cups Rice Chex
- 1 1/2 cups semi sweet chocolate chips
- 1 tablespoon vegetable oil
- 1 cup crushed candy canes
- 1 1/2 cups powdered sugar
- 1/2 cup red & green sprinkles
- Pour Chex into a large bowl and set aside. Add the oil and chocolate chips to a microwave safe bowl. Melt in 15 second increments, stirring after each until completely smooth.
- Pour melted chocolate over cereal, then gently stir until all of the cereal is coated. Fold in the crushed candy canes and sprinkles.
- Pour the powdered sugar into a large zipped-top bag. Add the chocolate covered cereal. Seal the bag and shake until all the cereal is coated with the powdered mixture. Discard excess powder.
For full recipe and details please visit chex.com
Honey & Brie Pear Sliders
- 4 pears
- 8 oz. brie
- 1 or 2 baguettes (depending on the size)
- 1/2 cup pecan pieces
- 2 oz honey
- fresh cracked black pepper
- Cut pears into 1/4 inch thick slices, discarding the ends. You should get about 6 slices per pear.
- Cut brie into 1/4 inch thick slices, then cut to fit the pear slices.
- Cut the baguette thick enough to hold all the toppings (about 1 - 1.5 inches thick)
- Arrange bread slices on a serving platter. Top with pear slices, slices of brie, sprinkle pecan pieces on top, then drizzle honey over each slice.
- Grind black pepper on top and serve immediately.
For full recipe and details please visit mountiancravings.com
- 1/2 pound chestnuts (unpeeled, unroasted)
- Preheat oven to 425 F
- Using a sharp paring knife, make an X-shaped cut on the round side of each chestnut, to keep them from exploding from internal pressure when heated.
- Arrange them on a baking sheet and transfer to the oven. Roast them until the skins have pulled back from the cuts and the nutmeats have softened. Exactly how long will depend on the chestnuts, but at least 15 to 20 minutes.
- Remove the nuts from the oven, wrap all of them in a towel, squeeze them hard - they should crackle - and let them sit for a few minutes.
- Peel the chestnuts and enjoy!
For full recipe and details please visit thespruceeats.com
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