Late Night Eats

We're big fans of midnight snacks here at PB. we put together some of our favorites below! 

Coconut Chocolate Chip Cookies via Kitchy Kitchen Ingredients: 2 cups almond flour 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 cup unsweetened shredded coconut (we used Bob’s Red Mill) 1/2 cup coconut oil, melted 1/2 cup agave nectar 1 tablespoon pure vanilla extract 1/2 cup homemade chocolate chips Directions: Preheat oven to 350. Stir together the dry ingredients in a medium bowl. Separately, whisk together all wet ingredients and stir into the dry ingredients. Add chocolate chips and stir to combine. Place one to two inch balls of batter onto greased and parchment lined baking pans and lightly press down. Bake for 7-9 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack.

Coconut Chocolate Chip Cookies via Kitchy Kitchen

Ingredients:

2 cups almond flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 cup unsweetened shredded coconut (we used Bob’s Red Mill)

1/2 cup coconut oil, melted

1/2 cup agave nectar

1 tablespoon pure vanilla extract

1/2 cup homemade chocolate chips

Directions:

Preheat oven to 350.

Stir together the dry ingredients in a medium bowl. Separately, whisk together all wet ingredients and stir into the dry ingredients. Add chocolate chips and stir to combine. Place one to two inch balls of batter onto greased and parchment lined baking pans and lightly press down. Bake for 7-9 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack.

Pumpkin Biscotti via Simply Recipes Ingredients: 2 1/2 cups of flour 1 cup of sugar 1 teaspoon of baking powder 1 teaspoon of cinnamon 1/2 teaspoon of nutmeg Pinch of ginger Pinch of cloves Pinch of salt 2 eggs 1/2 cup of pumpkin purée 1 teaspoon of vanilla extract   Directions: Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.  In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly. Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.) Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely. Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.

Pumpkin Biscotti via Simply Recipes

Ingredients:

2 1/2 cups of flour

1 cup of sugar

1 teaspoon of baking powder

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

Pinch of ginger

Pinch of cloves

Pinch of salt

2 eggs

1/2 cup of pumpkin purée

1 teaspoon of vanilla extract

 

Directions:

Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.

Brie, Fig and Apple Grilled Cheese via Two Peas & Their Pod Ingredients: 1 tablespoon olive oil 1/4 red onion, sliced 4 slices sourdough bread 2 tablespoon soft butter, for brushing the bread 4 tablespoons fig butter or jam 5 ounces brie cheese, thinly sliced 1 large Granny Smith apple, thinly sliced 1/2 cup baby arugula Directions: Heat the olive oil in a small skillet. Add the onion slices and cook until caramelized, stirring occasionally, about 5 minutes. Set aside.  Butter the outside of each slice of bread. Spread fig butter or jam on the inside of each slice of bread. Layer the brie, apple slices, caramelized onions, and arugula. Top with the other slice of bread. Heat a large nonstick skillet or griddle pan over medium-high heat. Place the sandwiches, butter side down in the hot pan. Cook 2-3 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.

Brie, Fig and Apple Grilled Cheese via Two Peas & Their Pod

Ingredients:

1 tablespoon olive oil
1/4 red onion, sliced
4 slices sourdough bread
2 tablespoon soft butter, for brushing the bread
4 tablespoons fig butter or jam
5 ounces brie cheese, thinly sliced
1 large Granny Smith apple, thinly sliced
1/2 cup baby arugula

Directions:

Heat the olive oil in a small skillet. Add the onion slices and cook until caramelized, stirring occasionally, about 5 minutes. Set aside. 

Butter the outside of each slice of bread. Spread fig butter or jam on the inside of each slice of bread. Layer the brie, apple slices, caramelized onions, and arugula. Top with the other slice of bread.

Heat a large nonstick skillet or griddle pan over medium-high heat. Place the sandwiches, butter side down in the hot pan. Cook 2-3 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately.

Dipped Strawberries with White Chocolate Sprinkles via Kitchy Kitchen Ingredients: 6 ounces Chocolate dark chocolate (70% or higher), roughly chopped 1 instant read thermometer or candy thermometer 1 dozen strawberries (preferably long stemmed) 1/4 cup white chocolate sprinkles or shaved coconut   Directions: Do not use chocolate chips to melt the chocolate, as they have additives so they will hold their shape while baking and aren’t the best choice for tempering chocolate. Why temper chocolate? Well, lots of reasons! By melting and stirring chocolate at a low temperature, you’ll get shiny, beautiful chocolate with a clean snap. If you melt chocolate but don’t temper it, the chocolate can become dull and have a slightly mealy texture. First, temper your chocolate.  Place a glass bowl over a pot filled with water and make sure the water is about 1 inch away from the bowl, definitely not touching it.  Bring the water to a simmer and add 2/3 of the chocolate.  Stirring slowly with a wooden spoon or spatula (not a whisk, as that will add air bubbles), melt the chocolate to a temperature of115-120 F (don’t let it go any higher in temperature).  Turn off the heat, set the bowl of chocolate on a kitchen towel, add the remaining chocolate, and continue stirring gently until the chocolate reaches 90-92 F. Your chocolate is ready! If you need to reheat it, don’t let it get above 92 F, or else you’ll have to temper it all over again. Take a strawberry by its stem, dip into the tempered chocolate, spinning to coat all sides, and then hold it above the bowl for a few seconds to let it drip.  Dip the tip of the strawberry into the white chocolate sprinkles or coconut and then lay the strawberry on wax paper.  Finish remaining strawberries.  These are best served immediately, but if you have to wait, don’t let them sit in the fridge for more than a few hours, otherwise the strawberries will separate from the chocolate.

Dipped Strawberries with White Chocolate Sprinkles via Kitchy Kitchen

Ingredients:

6 ounces Chocolate dark chocolate (70% or higher), roughly chopped

1 instant read thermometer or candy thermometer

1 dozen strawberries (preferably long stemmed)

1/4 cup white chocolate sprinkles or shaved coconut

 

Directions:

Do not use chocolate chips to melt the chocolate, as they have additives so they will hold their shape while baking and aren’t the best choice for tempering chocolate.

Why temper chocolate? Well, lots of reasons! By melting and stirring chocolate at a low temperature, you’ll get shiny, beautiful chocolate with a clean snap. If you melt chocolate but don’t temper it, the chocolate can become dull and have a slightly mealy texture.

First, temper your chocolate.  Place a glass bowl over a pot filled with water and make sure the water is about 1 inch away from the bowl, definitely not touching it.  Bring the water to a simmer and add 2/3 of the chocolate.  Stirring slowly with a wooden spoon or spatula (not a whisk, as that will add air bubbles), melt the chocolate to a temperature of115-120 F (don’t let it go any higher in temperature).  Turn off the heat, set the bowl of chocolate on a kitchen towel, add the remaining chocolate, and continue stirring gently until the chocolate reaches 90-92 F. Your chocolate is ready! If you need to reheat it, don’t let it get above 92 F, or else you’ll have to temper it all over again.

Take a strawberry by its stem, dip into the tempered chocolate, spinning to coat all sides, and then hold it above the bowl for a few seconds to let it drip.  Dip the tip of the strawberry into the white chocolate sprinkles or coconut and then lay the strawberry on wax paper.  Finish remaining strawberries.  These are best served immediately, but if you have to wait, don’t let them sit in the fridge for more than a few hours, otherwise the strawberries will separate from the chocolate.

Artichoke and Pesto Pizza via Delallo Ingredients: 1 (17.6-ounce)Italian Pizza Dough Kit 1 1/4 cups lukewarm water 1 cup Pizza Sauce 2 1/2 cups shredded provolone 2 heaping tablespoons mascarpone 1 (13.75-ounce) can Artichoke Hearts in Brine, drained and chopped 2 tablespoons Pesto Sauce Handful of fresh basil leaves Directions: Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.) Preheat oven to 450˚F. Divide dough into 2 equal pieces. Form pizza by hand on a lightly oiled baking pan or pizza stone.  Divide sauce and toppings between each crust. First, spread a thin layer of pizza sauce. Top with shredded provolone, small dollops of mascarpone and artichokes.  Bake for 10-15 minutes, or until crust is golden and toppings are browned. Serve pizza with a drizzle of pesto and fresh basil leaves Makes 2 thick-crust pizzas.

Artichoke and Pesto Pizza via Delallo

Ingredients:

1 (17.6-ounce)Italian Pizza Dough Kit

1 1/4 cups lukewarm water

1 cup Pizza Sauce

2 1/2 cups shredded provolone

2 heaping tablespoons mascarpone

1 (13.75-ounce) can Artichoke Hearts in Brine, drained and chopped

2 tablespoons Pesto Sauce

Handful of fresh basil leaves

Directions:

Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.

Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)

Preheat oven to 450˚F. Divide dough into 2 equal pieces. Form pizza by hand on a lightly oiled baking pan or pizza stone. 

Divide sauce and toppings between each crust. First, spread a thin layer of pizza sauce. Top with shredded provolone, small dollops of mascarpone and artichokes. 

Bake for 10-15 minutes, or until crust is golden and toppings are browned. Serve pizza with a drizzle of pesto and fresh basil leaves

Makes 2 thick-crust pizzas.

Seasalt Honey Almond Butter and Macerated Berries via Kitchy Kitchen Ingredients: 2 cups unsalted almonds 1 teaspoon agave nectar 1/4 teaspoon kosher salt 1/2 teaspoon cinnamon (optional) 1 tablespoon honey (optional) 1 scraped vanilla bean (optional) 1 tablespoon cocoa powder (optional)   Directions: Preheat oven to 350 degrees F. On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts. Pour the almonds into your food processor and process for 10-15 minutes, scraping down the sides as necessary, until buttery.  It will happen eventually, I promise!  If you like yours quite liquid, continue to process. When you’ve reached your desired texture add in any flavors, like agave nectar and salt. Transfer to a container or jar and store at room temperature or in fridge. If you store at room temp, just give the almond butter a stir before you use it, as it will separate a bit. 2 cups strawberries, hulled and quartered 2 tablespoons fresh lemon juice 3 tablespoons agave nectar Combine the lemon juice and agave nectar, then pour over the strawberries in a small bowl.  Let the strawberries sit for at least 1 hour, until very juicy.  Keep in the fridge for up to a week until ready to use.

Seasalt Honey Almond Butter and Macerated Berries via Kitchy Kitchen

Ingredients:

2 cups unsalted almonds

1 teaspoon agave nectar

1/4 teaspoon kosher salt

1/2 teaspoon cinnamon (optional)

1 tablespoon honey (optional)

1 scraped vanilla bean (optional)

1 tablespoon cocoa powder (optional)

 

Directions:

Preheat oven to 350 degrees F.

On large baking sheet spread out almonds and roast in oven for 10-12 minutes until slightly brown. Be very careful not to burn the nuts.

Pour the almonds into your food processor and process for 10-15 minutes, scraping down the sides as necessary, until buttery.  It will happen eventually, I promise!  If you like yours quite liquid, continue to process. When you’ve reached your desired texture add in any flavors, like agave nectar and salt.

Transfer to a container or jar and store at room temperature or in fridge. If you store at room temp, just give the almond butter a stir before you use it, as it will separate a bit.

2 cups strawberries, hulled and quartered

2 tablespoons fresh lemon juice

3 tablespoons agave nectar

Combine the lemon juice and agave nectar, then pour over the strawberries in a small bowl.  Let the strawberries sit for at least 1 hour, until very juicy.  Keep in the fridge for up to a week until ready to use.

  Chewy Fudgey Awesome Brownies via Kitchy Kitchen Ingredients: 1 3/4 cups canned black beans, well rinsed and drained 2 1/2 tablespoons flaxseed meal 6 tablespoons coffee, cooled 3 tablespoons coconut oil, melted 3/4 cup cocoa powder 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2/3 cup maple syrup 1/4 cup peanut butter 1 1/2 teaspoons baking powder 1 cup vegan chocolate chips   Directions: Preheat oven to 350F. Lightly grease a cupcake pan and line with cupcake liners. Rinse, drain, and dry the black beans on paper towels. Prepare flax egg by combining flax and coffee in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes. Add everything else and puree until incorporated (about 2 minutes), scraping down sides as needed. It should look loosely spreadable, like a soft frosting, not runny. Use a disher (a spring loaded ice cream scoop) to fill each cupcake tin about 2/3 full. Bake for 20 to 25 minutes or until the edges are firm and pulling away from the sides. Remove from oven and cool completely, in the pan. Carefully remove the brownies from the pan (careful, they’re on the delicate side!).  The centers should be nice and fudgy with great flavor. Top with peanut butter coconut whipped cream.

 

Chewy Fudgey Awesome Brownies via Kitchy Kitchen

Ingredients:

1 3/4 cups canned black beans, well rinsed and drained

2 1/2 tablespoons flaxseed meal

6 tablespoons coffee, cooled

3 tablespoons coconut oil, melted

3/4 cup cocoa powder

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2/3 cup maple syrup

1/4 cup peanut butter

1 1/2 teaspoons baking powder

1 cup vegan chocolate chips

 

Directions:

Preheat oven to 350F.

Lightly grease a cupcake pan and line with cupcake liners. Rinse, drain, and dry the black beans on paper towels.

Prepare flax egg by combining flax and coffee in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

Add everything else and puree until incorporated (about 2 minutes), scraping down sides as needed. It should look loosely spreadable, like a soft frosting, not runny. Use a disher (a spring loaded ice cream scoop) to fill each cupcake tin about 2/3 full.

Bake for 20 to 25 minutes or until the edges are firm and pulling away from the sides. Remove from oven and cool completely, in the pan. Carefully remove the brownies from the pan (careful, they’re on the delicate side!).  The centers should be nice and fudgy with great flavor. Top with peanut butter coconut whipped cream.

  Cocos Frescos via Kitchy Kitchen Ingredients: 1 mango, peeled and cubed 1/2 pineapple, peeled and cubed 1/4 small watermelon, peeled and cubed lime juice, to taste kosher or sea salt, to taste ground chili (tajin is best!), to taste   Combine everything!

 

Cocos Frescos via Kitchy Kitchen

Ingredients:

1 mango, peeled and cubed

1/2 pineapple, peeled and cubed

1/4 small watermelon, peeled and cubed

lime juice, to taste

kosher or sea salt, to taste

ground chili (tajin is best!), to taste

 

Combine everything!