Tag: sweet

Food, Recipes, Vegetarian/Vegan

Spacerdoodles

September 5, 2019 By No Comments

Spacerdoodles! The Afternoon Delight’s favorite cookie. They appear in a few episodes and as the name suggests are reminiscent of Earth snickerdoodles. Much like their real life counterparts, spacerdoodles are a soft buttery, vanilla cookie coated in a spiced sugar mix. Whereas snickerdoodles are cinnamon-sugar, spacerdoodles are rolled in a mix of cinnamon, nutmeg, clove, and sugar. It’s the something extra that makes them special.

A cookie with a bite taken out on a paper towel. In the background is a plate with a cloth napkin with more cookies piled on it.
Some delicious pillows of sugar and spice.

All the ingredients laid out on a counter.
Getting everything together.

First we mix sugar-spice mixture together in a small bowl and set aside.

Then cream the butter and sugars together in the bowl of a stand mixer or with a hand-held mixer. The little bit of brown sugar helps make the cookies extra moist.

Add the eggs one at a time, mixing well. Then the vanilla. The add the flour, cream of tartar, baking soda, and salt. Make sure to scrape the bottom of the mixer bowl (if you’re using a stand mixer). You want to make sure all that butter is combined.

A rolled ball of dough in a container with the sugar-spice mix.
Getting in the good sugar mix.

A rolled ball of dough in a container with the sugar-spice mix, now coated in the mix.
Roll those bad boys up.

Roll 2 tablespoon scoops of dough into balls. Then roll each ball in the sugar-spice mixture until well coated. These cookies won’t spread that much, so 2 inches in between the dough balls should be enough.

Balls of dough coated in sugar mix on a baking sheet.
Getting ready for that oven!

Bake about 10 minutes, until edges are set and slightly golden; the middle may seem a tiny bit underbaked. That’s okay! The middle will continue to cook for another minute or two from the residual heat in the cookie. It’s better for this cookie to be underbaked than overdone.

A cookie with a bite taken out on a paper towel. In the background is a plate with a cloth napkin with more cookies piled on it.
Go share some with your own crew.

Spacerdoodle Cookies [makes about 16 cookies]

  Cookie Dough
1 cup butter, softened
 1cup granulated sugar
 1/4 cup brown sugar
 2 eggs
 1 tablespoon vanilla extract
 2 3/4 cups all-purpose flour
 1 teaspoons cream of tartar
 1 teaspoon baking soda
 1/2 teaspoon kosher salt

Sugar-Spice Mixture
 1/4 cup granulated sugar
 1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper or a silpat mat.  Mix sugar-spice mixture together in a small bowl and set aside.

Cream the butter and sugars together in the bowl of a stand mixer or with a hand-held mixer, about 3 minutes or until light and fluffy.

Add the eggs one at a time, mixing well. Then the vanilla, and mix until combined.

Add the flour, cream of tartar, baking soda, and salt, mixing until just combined. 

Roll 2 tablespoon scoops of dough into balls. Then roll each ball in the sugar-spice mixture until well coated. Place the balls 2 inches apart on the cookie sheets.

Bake about 10 minutes, until edges are set and slightly golden; the middle may seem underbaked. Transfer the cookies to a wire rack to cool completely.

Food, Recipes, Vegetarian/Vegan

Tropical Chia Seed Popsicles

August 8, 2019 By No Comments

We have reached the final week of popsicles! Finishing us out are Karma’s tropical chia seed popsicles. These icy treats are relatively healthy and make a great summer snack for children or the adult criminals you think of as children. They have 2 types of fruit, are just barely sweetened, and are full of nutritious chia seeds.

3 popsicles decoratively layed out, 1 has a bite taken out of it.

This recipe uses only 5 ingredients! well, 6 if you count the pinch of salt, but that’s barely an ingredient. Coconut milk, sugar, mango, açai puree, and chia seeds. My grocery store had little packets of açai puree in the frozen fruit section, but if you can’t find it you can substitute it with an equal amount of red dragonfruit, raspberries, papaya, or whatever other tropical fruit you’d like.

Clockwise from top left: measuring cup with mango chunks, measuring cup with coconutmilk, measuring cup with acai puree, small metal whisk, tiny bowl with sugar, small bowl with chia seeds
The ingredients

Combine the sugar, a pinch of salt, and coconut milk.

Add 1/4 cup of the sweetened coconut milk to the mango and blend or process until smooth. Set aside.

Add 1/2 cup sweetened coconut milk to the açai puree and stir.

Left to right: measuring cup with blended mango coconut milk mix, measuring cup with coconut milk, tiny bowl with chia seeds, measuring cup with acai coconut milk mix, silicone popsicle mold
The mango has been blended and the coconut milk sweetened.

Add 1 tablespoon chia seeds to the sweetened coconut milk, 1 tablespoon chia seeds to the mango coconut mix, and 1 tablespoon chia seeds to the açai coconut mix. Let sit for 20 minutes. This will let the chia seeds absorb the liquid.

Foreground: R2-D2 kitchen timer. Middleground: measuring cup with acai coconut milk, measuring cup with coconut milk Background: silicone popsicle mold
Set your droid for 20 minutes.

Pour the mango mix evenly among the popsicle molds; mix should reach up 1/3 of the mold. Next, pour the sweetened coconut mix. Top with the açai coconut mix. I got 7 popsicles with our mold.

3 popsicles decoratively layed out
Look at those layers

Tropical Popsicles with Chia Seeds [makes 6-10 popsicles depending on the mold]

1 (13-14oz) can coconut milk
1-2 tablespoons sugar
Pinch salt
200g diced mango (about 1 cup), frozen or fresh
100g açai puree*
3 tablespoons chia seeds, divided use

Combine the sugar, a pinch of salt, and coconut milk.

Add 1/4 cup of the sweetened coconut milk to the mango and blend or process until smooth. Set aside.

Add 1/2 cup sweetened coconut milk to the açai puree and stir.

Add 1 tablespoon chia seeds to the sweetened coconut milk, 1 tablespoon chia seeds to the mango coconut mix, and 1 tablespoon chia seeds to the açai coconut mix. Let sit for 20 minutes.

Pour the mango mix evenly among the popsicle molds; mix should reach up 1/3 of the mold. Next, pour the sweetened coconut mix. Top with the açai coconut mix. Place sticks in the mold and place in the freezer for 4-6 hours.

*Note: açai puree can be substituted with an equal amount of red dragonfruit, raspberries, papaya, or other tropical fruit puree.

Food, Recipes, Vegetarian/Vegan

Tink’s Cherry Froyo Popsicles

July 11, 2019 By No Comments

We all know Tink loves his popsicles. They’ve appeared over many episodes and a whole room on the Afternoon Delight was filled with them at one point. So today we’re making Tink’s flavor of choice cherry, but with a creamy yogurt swirl.

Be on the lookout over the next month for Karma’s and Xianna’s popsicle recipes.

This recipe is only 5 ingredients, and outside of the freezing only takes about 5 minutes to make (if you’re using frozen or pre-pitted cherries).

First we puree the cherries with 2 tablespoon of the honey and a pinch of salt. The final texture can be as smooth or as chunky as you want.

Then, mix the yogurt, another pinch of salt, the remaining 4 tablespoons honey, and vanilla extract or paste, if using. We’re using nonfat Greek yogurt and a little bit of both vanilla extract and vanilla bean paste.

Next we pour half of the cherry mix between the molds. Layer the yogurt mix on top, and then the rest of the cherry mix.

To swirl the mixes together take a butter knife, a thin spoon, a chopstick, a popsicle stick, or anything thin and flat and stick it into the popsicle mold. Move it up and down in a sort of zig-zag pattern. Do it only a few times for chunky layers, or really go at it for a finely marbled popsicle.

And then freeze! After 4 or so hours, depending on your freezer and mold size/shape, your popsicles will be ready.

Cherry Froyo Popsicles [makes 8-12 popsicles, depending on mold size]

3 cups fresh or frozen cherries; pits and stems removed
6 tablespoons honey
3 cups Greek yogurt (any %fat)
2 pinches salt
2 teaspoons vanilla extract or vanilla bean paste; optional

Puree the cherries with 2 tablespoons honey and a pinch of salt.

In a separate container combine the yogurt, remaining 4 tablespoons honey, a small pinch of salt, and vanilla, if using.

Divide cherry mix between popsicle molds. Top with the yogurt mix. Use a spoon, butter knife, or stick to gently swirl the two mixes together.

Place in the freezer and allow to fully freeze, about 4 to 6 hours.

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