Martha Stewart Snack Recipes

Martha Stewart Snack Recipes
Serve up a few small bites for your guests, to help them savor the memories of
the day! Below are a few recipes from Martha Stewart to help inspire you — or,
choose from your own favorite recipes for the party!
Peanut Butter Surprises
Peanut butter fans, rejoice! These delicious cookies take the classic version
up a notch, with roasted, salted peanuts and semisweet chocolate chunks.
Ingredients
Directions
• Makes about 2 dozen
1.Combine flour, baking soda,
and salt in a medium bowl,
and set aside. In the bowl of
an electric mixer fitted with
the paddle attachment, cream
butter and sugar on medium
speed until light and fluffy. Add
egg and vanilla; beat until well
combined. Add peanut butter,
and beat until combined.
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted
butter, room temperature
• 1 cup packed light-brown
sugar
• 1 large egg
• 1 teaspoon pure vanilla
extract
• 1 cup smooth peanut butter
• 1 cup roughly chopped,
roasted, salted peanuts,
plus 48 halves for pressing
into tops
• 10 ounces semisweet
chocolate, cut into 1-inch
chunks
2.Add the flour mixture all at
once, and beat on low speed
until just combined. Add the
peanuts; beat until combined.
Wrap dough in plastic wrap,
and chill in refrigerator at least
2 hours.
3.Preheat oven to 350 degrees.
Line two baking sheets with
parchment paper. Pinch off
about 2 tablespoons of dough,
and make a well in your hand
with the dough. Place one
chunk of chocolate in the
center, and enclose with the
dough to cover completely.
Roll dough into about a 1 3/4inch ball with your hands.
4.Place the ball of dough on
the baking sheet; repeat with
the remaining dough and
chocolate, placing cookies
about 2 inches apart. Press
2 peanut halves into the top
of each cookie.
5.Bake until cookies are golden,
16 to 18 minutes, rotating the
pans halfway through. Remove
from the oven; transfer cookies
to a wire rack to cool slightly.
Martha Stewart Snack Recipes
Mini Frittatas
Having your party in the afternoon? Serve these mini frittatas with a
simple mesclun salad for a brunch-worthy fête.
Ingredients (Makes 48)
Directions
• 1 medium zucchini
1.Lightly spray two 24-minimuffin tins with vegetable-oil
spray. Slice zucchini into 1/8inch rounds. Slice mushrooms
lengthwise into 1/8-inch pieces.
Core and seed red and yellow
bell peppers. Chop into 1/8-inch
dice, and set aside.
• 4 to 6 white mushrooms
• 1 red bell pepper
• 1 yellow bell pepper
• 16 large eggs
• 2 teaspoons salt
• 3/4 teaspoon freshly ground
black pepper
• 1 tablespoon chopped chives
• 1/2 cup finely grated Gruyere
or fontina cheese
• Vegetable-oil cooking spray
2.Preheat oven to 400 degrees.
In a large mixing bowl, whisk
eggs, salt, pepper, and chives,
and set aside. Arrange cut
zucchini, mushrooms, and
peppers in each muffin tin.
Ladle egg mixture into each
tin, just even with the rim, and
sprinkle with cheese.
3.Transfer to oven, and bake
until frittatas are set, 8 to
10 minutes. Serve warm, or
reheat briefly at 325 degrees.
Figs & Prosciutto
Elegant, exotic, and yet entirely simple — nothing beats the sweet and salty
flavors of figs and prosciutto together.
Ingredients (Serves 8)
Directions
• 8 about-1-ounce-each paperthin slices prosciutto
1.Arrange prosciutto in
overlapping slices on a
large platter. Place figs beside
prosciutto, drizzle with vinegar,
and garnish with fresh thyme
sprigs.
• 8 fresh, ripe figs, halved
lengthwise
• 1 tablespoon aged balsamic
vinegar
• fresh thyme, for garnish
• 2 ounces Parmigiano
Reggiano, shaved into strips
with vegetable peeler
2.Sprinkle the Parmesan
shavings over prosciutto
and figs.
Martha Stewart Snack Recipes
Coconut Pecan Cereal Bars
This nutty snack bar packs major sophistication with pecans and coconut,
juxtaposed with the classic, fun flavors of marshmallows and cornflakes for a
taste that’s truly unique!
Ingredients (Makes 16)
Directions
• 1 package (7 ounces)
sweetened shredded coconut
1.Preheat oven to 350. Spread
coconut on one side of a large
rimmed baking sheet, and pecans
on other side, keeping them
separate. Toast until fragrant, 15 to
20 minutes, tossing occasionally.
• 1-1/2 cups pecan halves
• Nonstick cooking spray
• 1 package (10 ounces)
marshmallows
• 4 tablespoons unsalted butter
• 4 cups cornflakes
2.Meanwhile, coat an 8-inch
square baking pan with cooking
spray; line with a strip of waxed
paper (leaving an overhang on
two sides). Spray paper.
3.In a large nonstick pot over
medium-low, heat marshmallows
and butter until melted, 5 to 10
minutes, stirring frequently.
4.Stir in cornflakes, coconut,
and pecans. Transfer to
prepared pan; press in firmly
with a metal spatula (coated
with spray to prevent sticking).
Cool until firm, about 2 hours.
Remove from pan; peel off
paper. Using a serrated knife,
cut into squares.
Pumpkin Swirl Brownies
The perfect flavors for fall — pumpkin, cinnamon, and hazelnut. A dash of
cayenne provides an intriguing spicy aroma. Make a lot — these will disappear!
Ingredients (Makes 16)
Directions
• 8 tablespoons (1 stick) unsalted
butter, plus more for pan
1.Preheat oven to 350 degrees.
Butter a 9-inch square baking
pan or dish. Line bottom of
pan with parchment paper;
butter lining.
• 6 ounces bittersweet chocolate,
chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1-3/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla
extract
• 1-1/4 cups solid-pack pumpkin
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped hazelnuts or
other nuts
2.Melt chocolate and butter in a
heatproof bowl set over a pan
of simmering water, stirring
occasionally until smooth.
3.Whisk together flour, baking
powder, cayenne, and salt in a
large bowl; set aside. Put sugar,
eggs, and vanilla in the bowl of
an electric mixer fitted with the
paddle attachment; beat until
fluffy and well combined, 3 to 5
minutes. Beat in flour mixture.
4.Divide batter between two
medium bowls (about 2 cups
per bowl). Stir chocolate mixture
into one bowl. In other bowl,
stir in pumpkin, oil, cinnamon,
and nutmeg. Transfer half of
chocolate batter to prepared
pan smoothing top with a
rubber spatula. Top with half of
pumpkin batter. Repeat to make
one more chocolate layer and
one more pumpkin layer. Work
quickly so batters don’t set.
5.With a small spatula or a table
knife, gently swirl the two
batters to create a marbled
effect. Sprinkle with nuts.
6.Bake until set, 40 to 45 minutes.
Let cool in pan on a wire rack.
Cut into 16 squares.