Home-Made Snacks // Seed & Sparrow

 Watermelon Gummies

3.5 cups sweet watermelon, blended and strained 1/4 cup lime juice 1/4 cup unflavored grass fed beef gelatin combine in a pot and heat over medium heat, warm and stir until gelatin dissolves pour into mold and transfer to fridge for 30 minutes. Optional, coat in cane sugar and a pinch of citric acid Watermelon Sorbet 8 cups watermelon, pureed 2 tbsp lime juice simple syrup 1 cup water 1 cup sugar bring to boil and allow to cool combine mixtures and pour into a 9x13, freeze. Strawberry Lemonade Popsicles 2 cups strawberries 1/2 cup fresh lemon juice 1 2/3 cup water 1/2 cup cane sugar Blend and pour into molds Cookie dough bites 3/4 cup almond or peanut butter 1/3 cup vanilla protein powder 3 tbsp maple syrup or honey 1 tbsp melted coconut oil 1 tsp vanilla 1/4 tsp salt 4 tbsp mini chocolate chips 1.5 cups whipped topping 1.5 scoops vanilla protein powder 1 tsp vanilla 1 cup dark chocolate 2 tsp coconut oil Gold Fish Crackers 8 oz sharp cheddar, shredded 1 cup AP flour 1 tsp baking powder 1.5 tsp sugar 1 tsp slat 1/2 tsp paprika 1/4 tsp celery salt 1/2 tsp onion powder 2 tbsp butter 4-6 tbsp cold water chill dough. Roll out thin, cut and bake at 350 15-16 minutes until lightly golden brown Cheddar Ranch Crackers: seasoning blend: 2 tbsp parsley, 2 tbsp chives, 2 tsp dill, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp paprika, 1/4 tsp salt dough: 3 cups shredded sharp cheddar, 1 cup flour, 4 tbsp salted butter, 2 tbsp cold water. Mix with dry ingredients with 1/2 of the seasoning blend and then add water until the dough comes together. Roll out thin and cut into crackers. place on parchment lined baking sheet and bake at 350 for 10-15 minutes until golden brown and crunchy. Toss in the remaining seasoning. Orange Creamsicle Popsicle 1.5 cups fresh orange juice 1 cup vanilla greek yogurt 2 tbsp honey Nutrigrain bars: https://www.crowdedkitchen.com/homema...

For the dough:

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/3 cup + 1 tablespoon brown sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, very cold and cubed
• 1 teaspoon vanilla extract
• 2 eggs, whisked

Strawberry Date Filling:

• 6 ounces fresh strawberries
• 4 ounces pitted Medjool dates
• 1/4 cup spiced rum*
• 1/2 tablespoon honey
• Zest and juice from half of a lemon
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• Pinch of salt

Instructions

1. Add both flours, brown sugar, baking powder and salt to a food processor and pulse to combine. Add in the cold cubed butter and pulse a few times until pieces are pea-sized and evenly incorporated.
2. Add in the vanilla extract and about ¾ of the whisked egg mixture. Continue pulsing until the dough comes together. To test if it's ready, press the dough between your fingers – it should stick together without crumbling (but it shouldn't be too wet and sticky). If it's still too dry, add more egg in small increments until it reaches the right consistency.
3. Shape the dough into a rectangle, then wrap dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat the oven to 350˚F.
5. Add all of the filling ingredients to a small saucepan and stir. Bring to a simmer, then reduce the heat to low and let it cook uncovered for about 15 minutes, until the mixture is thickened, stirring every few minutes. The liquid should be entirely evaporated and it should no longer be bubbling. It should look like a thick paste.
6. Remove from heat and let cool slightly, then transfer to a food processor or blender and blend until mostly smooth. Transfer the mixture to a piping bag with a round tip.
7. On a lightly floured surface, divide the dough into four equal pieces. Roll each piece of dough into a 3"-4" long cylinder, then roll into a 9" long x 4" wide rectangle, using a bench scraper to help square up the sides.
8. Pipe two strips of filling side by side down the middle of the dough (lengthwise), leaving a small margin on each end of the cookie so it doesn't ooze out when baking.
9. Fold each side of the dough over the filling, then pinch the seam and ends closed with your fingers. Flip the log over and roll very gently with a rolling pin to flatten the cookie out and flatten the seam.
10. Carefully transfer the logs seam side down to a baking sheet with parchment paper. Bake at 350˚F for 18-22 minutes, until the bottom is lightly browned. Let cool completely and then slice each log into 4 cookies.

Notes

*Rum: Note that the alcohol will all cook out, but if you're concerned, you can substitute rum with water instead. We highly recommend adding it, though – it adds so much flavor to the filling!

Storage: Keep these stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for 2 weeks.

( I only did cinnamon in my filling) Fudgesicles: 1 can full fat coconut milk 1/2 cup cocoa powder 2 tbsp dark chocolate 6-8 tbsp maple syrup 1/2 tsp vanilla heat over med heat until chocolate is melted, pour into molds. Perfect Bars: 1 1/3 cup oat flour 1/4 cup vanilla protein powder 1/4 tsp salt 1/2 cup peanut butter 1/3 cup honey 1 tsp vanilla 1 tbsp coconut oil melted 1/2 cup mini chocolate chips.