Diane Morgan - Midnight Munchies: More Than 60 Quick-Fix Snacks

ACKNOWLEDGMENTS

After looking at the recipes in this book, you are going to find it hard to believe that Im a bit of a purist when it comes to food. I shop at farmers markets as often as I can, buy organic, eat lots of veggies and very little red meat, and pick my fat calories carefullyoh, except for chocolate (there is always room for good chocolate). So, you might ask, what the heck am I doing writing a book called Midnight Munchies? My editor and dear friend, Bill LeBlond, had a lot to do with my decision to pursue this project. So did Leslie Jonath, another wonderful Chronicle Books editor. They convinced me to write the bookthere are lots of midnight munchers out therethat it would be fun, that Id come up with great recipes. To the two of you, many thanks, for you were right. This has been an incredibly fun project.

To Amy Treadwell, Michele Fuller, Sarah Bailey, and the others at Chronicle Books who have kept my projects on track and supported my efforts as I travel around the country teaching cooking classes, I am delighted, absolutely delighted, to be working with you. To Sharon Silva, I am thrilled to have you copyediting my book. Ive heard youre the best, and you are.

I couldnt have done this book without the help and insatiable appetites of my two teenage children. Eric, the number of times I have been awakened at midnight by the sounds of popcorn popping is uncountable. An empty chips bag and scooped-clean salsa container in the trash can are just two telltale signs of your many late-night kitchen invasions. Molly, ice-cream muncher and smoothie goddess, I know you expect the freezer to be well stocked with frozen fruits, sorbets, and yogurt. When the whim strikes to whip up some drinkable concoction, you always want choices so you can allow your kitchen creativity to flow. This project, you have to agree, kept you abundantly indulged.

Recipe testing and development takes energy, enthusiasm, and diligence. I am deeply grateful to Cheryl Russell for her assistance in the kitchen and multiple runs to the grocery store when we ran out of ingredients.

Many thanks to all the Reed College students, faculty, and staff who stopped by my table, strategically set up in the dining hall, and answered my survey about what favorite foods they eat at midnight. Your insights were brilliant, funny, and helpful.

To my friends who I tempted with calorie-laden munchies and who so generously obliged, many thanks and see you at the gym: Harriet and Peter Watson, Karen Brooks and George Eltman, Margie and Ken Sanders, Marci and Steve Taylor, Priscilla and John Longfield, Georgia and Tad Savinar, Sara Perry, Mary Corpening Barber, Sara Corpening Whiteford, Tori Ritchie, Tonya Holland, Karen Evenden, Josie Jimenez, Summer Jameson, Debbie Adams, Laura Jones, Michele Yurick, Roxanne Murata, Adrienne Silveira, and everyone else at the Pilates studioAlicia Buoni, Leslie Lewis, Rosanne Bergeron, and Rob Harvey.

To my husband, Greg, whose palate I trust, insights I welcome, and love I cherish.

Hey, what do you guys wanna eat? I dunno. Well, tell me. I dunno. Something sweet? Say, an ice cream sandwich? I dunno. Something salty, like chips and dip? I dunno. How bout spicy and hot? Or really, really sour? Oh, man, just fix it. Youre making me hungry.

[Mac and Cheese on Steroids, ]

Cinnamony sweet bread, punctuated with raisins, is warm and toasty straight from the skillet. Oozing with melted cream cheese, this sandwich is a treat any time. Pour a tall glass of milk or make a spot of tea.

MAKES 1 SANDWICH

2 slices cinnamon-swirl raisin bread

2 to 3 tablespoons cream cheese, softened

1 tablespoon butter, at room temperature

Spread 1 slice of the bread with the cream cheese. Top with the other bread slice. Spread the top of the sandwich with half of the butter.

Heat a skillet over medium heat or preheat a griddle to medium. Place the sandwich, buttered-side down, on the hot surface and grill until nicely browned, 1 to 11/2 minutes. While the first side is browning, spread the top of the sandwich with butter. Flip the sandwich and brown the other side, about 1 minute longer. Cut in half and eat while its hot.

Theres a whole lotta shakin going on at midnight when the milk shake munchies hit. Plug in that blender for a double dose of chocolate, caramel, and peanuts.

SERVES 2

6 large scoops Dreyers Snickers ice cream

1/2 cup milk

1 large (3.7 ounces) Snickers bar, cut into small pieces

Place half of the ice cream and half of the milk in a blender and scatter half of the candy bar pieces on top. Blend until thick and smooth, although small chunks of candy are desirable. Pour into a tall chilled glass. Repeat with the remaining ingredients to make another milk shake.

You can bet Jackie Chan doesnt wait around for his ice cream to soften when the midnight snack mood strikes. No way! With lightning speed, his ice cream is out of the freezer and into a hunger-slaying sandwich. Follow his movesif you can!

MAKES 4 ICE CREAM SANDWICHES

1 package (8.6 ounces) Pepperidge Farm chocolate chunk soft-baked Sausalito cookies

1 pint Ben & Jerrys Chocolate Fudge Brownie ice cream

Remove all 8 cookies from the package and set aside. Remove the lid from the pint of ice cream and set the container upside-down on a cutting board. With a big, sharp knife, and using your best karate hi-YA voice, whack down, slicing right through the container to cut it in half. (Dont try this with your bare hand!) Peel the container off each half. Place the halves flat-sides down, and cut each half into 4 thick slices.

Turn 1 cookie bottom-side up, and arrange 2 halves of ice cream (forming a circle) on top. Place another cookie on top, bottom-side down. Repeat to make 4 ice cream sandwiches in all. Eat immediately or wrap in plastic wrap and store in the freezer.

MUNCHIE TIP

This is my favorite ice cream sandwich combochocolate, chocolate, and more chocolate. But the ice cream case is full of possibilities, so play and pick your own favorites.

These ballscrisp and chocolaty with crunchy bits of toffeehave it all over those kid-friendly Rice Krispies treats. Sticky and sweet melted marshmallows and nutty peanut butter glue them together. Believe me, you wont be able to eat just one.

MAKES 16 BALLS

2 cups Rice Krispies

1/4 cup miniature semisweet chocolate chips

2 regular-size (1.4 ounces each) Heath bars

1/2 cup super chunk peanut butter

12 regular-size marshmallows

In a large bowl, combine the Rice Krispies and chocolate chips. Leaving the Heath bars in their wrappers, use a heavy object (rolling pin, hammer, back of a metal spoon) to pound and crush the bars into little pieces. Add to the bowl (discard the wrappers!).

Place the peanut butter and marshmallows in a microwave-safe bowl. Cover and microwave on high until hot and gooey, about 1 minute. Working quickly, add to the Rice Krispies mixture. Use a rubber spatula or, better yet, use your hands to mix thoroughly. Form into balls the size of a golf ball. Munch away.