I’m dedicating this post to TKW (as in The Kitchen Witch as in everyone else calls her Kitch, but not me. I’m not in to mob mentality) because I’m giving her all the credit of coining the phrase “snack crack” and because she’s awesome in all ways. And of course, the day I dedicate a post to her she’s off guest posting somewhere else. Fine. Follow her there too because she freakin’ hilarious. Who else could write a post with the phrases “red furry handcuffs” or “the call of the Lorelei” or “Animal Terrorism?”
When TKW first mention “snack crack,” I was a little envious. My addiction was never so neat. It encompassed all things sugar. “Fae, you know, people are addicted to alcohol and cigarettes and drugs and to some extent, pot, but you’re the first person I’ve ever met that’s addicted to sugar,” said my college-campus-apartment neighbor as he took another drag off his cigarette. I just happened to be sucking down bright blue frosting from a tube at the time. “Well, at least, we’re addicted to something together. Hey, what color is my tongue?”
I’d like to believe I’ve matured some since then. I make my own frosting that I indulge in after bedtime as not to set a bad example. Though I still have to get blue raspberry Surpee (with a touch of coke and two touches of cherry too) and speak the immortal words “Hey, boys, what color is my tongue?” (I’ll admit it, I’m totally dying my hair that color blue when the time comes to start hiding grey.)
Back to maturity, I have more will-power now. I don’t spend (much) money on sweets. I don’t buy candy every time at the store. I don’t (usually) eat a spoonful of brown sugar when it’s out. I didn’t fill my Easter basket with tons of candy, even though I wanted to. Right now in my freezer is a half-gallon of chocolate brownie ice cream from Cold Stone and two quarts of strawberry Eeegees (think virgin daiquiri, only sweeter with hunks of fruit), and none of it has been touched. Of course, all this might not be the power of my will but the fact that I bake a dessert every weekend for Evan’s lunches, but I’m still calling it will power.
On top of this, there is nothing that I eat that I can’t set down and move on. I may indulge in a long mental goodbye as I feed it to the boys. But I can give it up.
So imagine my surprise when I realized I had my very own snack crack. I made apple berry salsa as a side one night a couple of weeks ago. I set the salsa aside to make the rest of dinner, but as I cooked I kept going back to the salsa. I do have a habit of eating while I cook, which is why I cannot make it professionally, so I chew gum. But that night it was all about the salsa. By the time I was done making dinner, I had enough salsa for one person. So I finished that off too because it wouldn’t be fair to just serve a little.
The next week I made the apple berry salsa to take to Evan’s t-ball game as a snack. I offered it around without any takers. So I sat watching Aidan crawl around on the blanket and what passes for a t-ball game, snacking on the salsa. By the end of the game, there was no more salsa. I had a snack crack. A yummy, tasty snack crack! A healthy (?!) snack crack.
I adapted it from a Pamper Chef recipe. I’ve experimented with the portion sizes, but this is the original size. The cinnamon-sugar tortilla chips are an awesome dessert in and of themselves. I can’t say your kids will like it. Evan has a thing against strawberries. (Yeah, I know. Strawberries. It’s so weird and so very, very sad.) The prep time is what annoys me the most, but it’s well worth it. Try it and enjoy.
Apple Berry Salsa
2 medium Granny Smith Apples, diced
1 pint of strawberries, diced
2 kiwi, peeled and diced
1 small orange
2 TB packed brown sugar
Baked Cinnamon Chips
1. Mix diced fruit.
2. Juice orange.
3. Add 2 TB of juice and brown sugar to fruit.
4. Mix gently.
8 (7-in) flour tortillas
1 TB sugar
1/4 t ground cinnamon
Preheat oven 400
1. Sprinkle or brush water lightly on tortilla.
2. Mix cinnamon and sugar either in a shaker or a bowl with spoon.
3. Sprinkle cinnamon sugar evenly over tortilla.
4. Cut into wedges.
5. Bake for 8 to 10 minutes or until edges are lightly brown and crisp.