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Amber sweet shop, 2397 Plainfield Avenue, Roscommon, MI (2026)

08/17/2022

Peanut Butter and Jelly Muffins

You'll only need one of these filling muffins to hold you over in-between meals — but it'll be hard to resist having a second.

INGREDIENTS

1 c. wheat bran
1 c. whole-wheat flour
1/2 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 pinch kosher salt
1/4 c. unsweetened applesauce
1/2 c. buttermilk
1/4 c. olive oil
1 large egg
1 c. small red grapes
10 tsp. creamy peanut butter
1 tbsp. water
1/4 c. seedless jam

DIRECTIONS

1. Heat the oven to 350 degrees F and line a 12-hole muffin pan with 10 paper liners. In a medium bowl, combine the wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt.

2. In a large bowl, combine the applesauce, buttermilk, oil, and egg. Add the flour mixture to the bowl and mix to combine. Fold in the grapes.
Divide half the batter among the lined muffin cups. Top each with 1 teaspoon peanut butter, then the remaining batter. Bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

3. Meanwhile, in a small bowl combine the jam with 1 tablespoon water. Just before serving, drizzle the jam mixture on the muffins.

08/14/2022

Roasted Broccoli–Artichoke Dip

Grab your favorite veggies and dip them into this creamy artichoke dip. It's only 25 calories per 1/4 cup, so you can much away guilt-free.

INGREDIENTS

4 c. chopped broccoli florets (about 1 lb)
4 cloves garlic, finely chopped
1 tbsp. olive oil
Kosher salt and pepper
1 14-oz can artichoke hearts, rinsed and chopped
2 scallions, thinly sliced
1 shallot, finely chopped
1 tsp. chopped fresh tarragon
1/2 tsp. ground cumin
1/4 tsp. paprika
1/2 c. nonfat Greek yogurt
1/4 c. finely grated Parmesan
Chopped fresh flat-leaf parsley, for serving

DIRECTIONS

Heat the oven to 400˚F. On a large rimmed baking sheet, toss broccoli and garlic with oil, pinch salt and ¼ tsp pepper. Roast until broccoli is golden brown and tender, 10 to 15 minutes.
Meanwhile, in a large bowl, combine artichoke hearts, scallions, and shallot.
Add broccoli along with tarragon, cumin, and paprika and mix to combine. Stir in yogurt and Parmesan. Season with pepper to taste and sprinkle with parsley if desired.

08/12/2022

Snack Mix

Skip bags of pre-packaged trail mix and make your own instead. Once you pick your ingredients — we suggest pretzels, pecans, almonds, peanuts, Cheerios and pepitas — season them, drizzle with olive oil, and bake for 15 minutes.

INGREDIENTS
1 oz. mini pretzels (about 3/4 cup; 16 pretzels)
1 oz. mini pretzel sticks (about 27 pretzels)
1/2 c. unsalted peanuts
1/2 c. unsalted pecans
1/2 c. unsalted almonds
1/2 c. cashews
1/2 c. cheerios
1/4 c. unsalted pepitas (pumpkin seeds)
1 tbsp. olive oil
1 1/2 tbsp. olive oil
1 1/2 tbsp. light brown sugar
1 tbsp. finely chopped rosemary
1/2 tsp. cayenne
kosher salt
black pepper

DIRECTIONS
1. Heat oven to 375 degrees F. Line a large baking sheet with nonstick foil.  In a large bowl, toss the pretzels, peanuts, pecans, almonds, cashews, Cheerios and pepitas with the olive oil, sugar, rosemary, cayenne and ½ teaspoon each salt and pepper.  

2. Arrange the nut mixture on the prepared baking sheet in an even layer and roast until the nuts are toasted and golden, 12 to 15 minutes.

08/08/2022

PB&J Bars

Skip the after school sandwiches with these easy-to-bake PB & J bars.

These bars are free of cholesterol and gluten, with an extra boost of protein from the chickpeas.

INGREDIENTS
1 15-oz can low-sodium chickpeas, rinsed
2 tbsp. honey
2 tsp. pure vanilla extract
1/2 c. creamy peanut butter
2/3 c. old-fashioned rolled oats
1/2 c. roasted unsalted peanuts
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/3 c. strawberry jam

DIRECTIONS

🧇Heat oven to 350°F. Line an 8-in. square baking pan with parchment, leaving an overhang on two sides.

🧇In a food processor, pulse chickpeas, honey, and vanilla until smooth. Add peanut butter and pulse to incorporate, scraping sides as necessary.

🧇 In a small bowl, mix together oats, peanuts, baking powder, baking soda, and salt. Add to food processor and pulse a few times until combined but chunky. Transfer 1 cup dough to a bowl and set aside.

🧇Press remaining dough evenly into prepared pan. Gently spread jam on top, then crumble reserved dough over jam. Bake until edges just pull away from pan and top is set and light golden brown, 25 to 30 minutes.

🧇Let cool at least 15 minutes in the pan; then, using overhangs, transfer to a rack and let cool completely. To serve, cut into 16 squares.

08/05/2022

Apple Nachos

Nachos can never be beat and while it's certainly okay to splurge on the chips and cheese come game day these healthy apple nachos are sure to become your new favorite.

A sprinkle of cacao nibs gives a slightly bitter, chocolatey flavor without added sugar, along with a boost of magnesium, which supports muscle and nerve function.

08/03/2022

Breakfast Coffee Cookies

60 calories of chocolate and coffee goodness? Yes please.

These grab-and-go gems contain brain- and memory-boosting ingredients: cocoa powder, coffee, and blueberries. Enjoy 2 or 3 in the a.m. with coffee, or channel your inner kid and have them with milk for an afternoon snack.

INGREDIENTS
1 c. whole-wheat flour
3/4 c. all-purpose flour
1/2 c. unsweetened cocoa
1 1/2 tbsp. instant coffee or finely ground coffee
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. kosher salt
3 large eggs, lightly beaten
1 ripe banana, peeled, microwaved 30 seconds, then mashed
1/2 c. nonfat or low-fat plain Greek yogurt
1/2 c. honey
1 tbsp. grapeseed or canola oil
2 tsp. pure vanilla extract
1 1/4 c. blueberries
1/2 to 3/4 cup dark or semisweet chocolate chips

DIRECTIONS

🍪Heat oven to 350°F. Lightly coat 2 large baking sheets with nonstick spray.

🍪In a large bowl, whisk together flours, cocoa, coffee, cinnamon, baking soda, and salt.

🍪In another bowl, whisk together eggs, banana, yogurt, honey, oil, and vanilla until well combined (small lumps of bananas are OK).

🍪Stir egg mixture into flour mixture, gently stirring until just incorporated. Fold in blueberries and chocolate chips (if desired, reserve some chips to sprinkle on top before baking). Do not overmix.

🍪Scoop balls of dough, about 1 1/2 Tbsp each, onto prepared sheets, about 2 in. apart. Flatten cookies slightly by pressing lightly with fingers or back of fork. (Batter will be sticky; mist scoop, fingers and/or fork with nonstick spray as necessary.) If desired, top each cookie with reserved chocolate before baking.

🍪Bake until firm around the edges, 12 to 14 minutes. Let cool completely on sheet on wire rack.

07/26/2022

APPLE ENERGY BALLS RECIPE

An all-star combo (apples and cinnamon!) gets blended with nuts and dates in these perfectly sweet bites.

INGREDIENTS
1 c. dried apples, chopped
6 pitted Medjool dates
1 tbsp. honey
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
Kosher salt
1/2 c. walnuts, toasted

DIRECTIONS
In a food processor, puree dried apples, dates, honey, cinnamon, nutmeg, and a pinch of salt until almost smooth. Add walnuts and pulse to incorporate. Firmly roll into 1-in. balls. Refrigerate at least 2 hours and up to 5 days.

Per Serving: 75 calories, 2.5 g fat (0.5 g sat), 1 g protein, 15 mg sodium, 14 g carb, 2 g fiber

07/25/2022

ROASTED APPLES RECIPE

Apples are filled with antioxidants and vitamin C—and since they're also loaded with plenty of dietary fiber, this treat will keep you full and energized!

INGREDIENTS
1 tbsp. olive oil
2 apples, halved and cored
4 sprigs thyme, plus thyme for serving
Vanilla Greek yogurt, for serving

DIRECTIONS
Heat oven to 425°F. Coat a small rimmed baking sheet with oil. Add apples cut sides down, sprinkle with thyme sprigs, and roast until tender, 15 minutes. Place in bowls, cut sides up, and dollop with yogurt. Spoon any pan juices on top and sprinkle with additional thyme if desired.

Per Serving: 155 calories, 5.5 g fat (1 g sat), 2 g protein, 10 mg sodium, 27 g carb, 4 g fiber

07/24/2022

FRUIT & NUT BARS RECIPE

No baking required for this grab-and-go meal.

INGREDIENTS
1 c. pitted dates (about 12)
1/4 c. peanut or almond butter
1/4 c. honey
1 tsp. pure vanilla extract
1 c. roasted unsalted almonds, roughly chopped
1/2 c. rolled oats
3/4 c. dried fruit (cranberries, golden raisins, sliced apricots)
1/4 c. pumpkin seeds

DIRECTIONS
Line an 8" square pan with nonstick foil, leaving an overhang on all sides.

In a food processor, chop the dates (they will form a ball); transfer to a bowl.

In a small saucepan over medium heat, melt the peanut butter, honey and vanilla, stirring occasionally, until combined, about 1 minute. Add to the bowl and mix to combine.

Fold in the almonds, oats, dried fruit and pumpkin seeds. Press the mixture into the prepared pan and freeze until sliceable, about 30 minutes. Cut into 12 bars. Store in the refrigerator.

PER BAR 214 CAL, 10.5 G FAT (1.5 G SAT FAT), 0 MG CHOL, 38 MG SOD, 5 G PRO, 28 G CAR, 4 G FIBER.

07/23/2022

SMOOTHIE BOWLS RECIPE

Ditch the straw in favor of this thicker, toppable version.

INGREDIENTS
2 c. frozen raspberries
2 bananas
1/2 c. nonfat Greek yogurt
1 tbsp. chia seeds (optional)
1/2 c. lowfat milk
Granola, for serving
Toasted coconut flakes, for serving

DIRECTIONS
In a blender, puree the raspberries, bananas, yogurt, chia seeds (if using) and milk until smooth.
Divide between bowls and top with granola and toasted coconut, if desired.

PER BOWL 209 CAL, 1 G FAT (0.5 G SAT FAT), 3 MG CHOL, 49 MG SOD, 9 G PRO, 46 G CAR, 8 G FIBER.

07/22/2022

RANCH POPCORN RECIPE😍

INGREDIENTS
3 tbsp. olive oil
1/2 c. popcorn kernels
2 tbsp. ranch seasoning (about ½ 1-oz packet)

DIRECTIONS
Heat oil in a large stockpot (at least 6 quarts) on medium. Add popcorn kernels and toss to coat. Cover and increase heat to medium-high. Let sit until popping begins, about 1 minute. Cook, shaking pot every few seconds, until 2 to 3 seconds go by between pops. Remove from heat, uncover, and let sit 1 minute, then toss with ranch seasoning.

NUTRITIONAL INFORMATION (PER CUP): 65 calories, 3.5 g fat (0.5 g saturated), 1 g protein, 135 mg sodium, 7 g carbohydrate, 1 g fiber

COST PER CUP: 10¢

Amber sweet shop

08/17/2022

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08/12/2022

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08/03/2022

07/26/2022

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