GAPS Brownies

Great recipe for those on the GAPS diet.

Ingredients:
16 oz almond butter  or 1/2 butter 1/2 almond butter
2 eggs ( I used flax seed. 1 TB flaxseed to 3 TB water)
1 1/2 c honey ( I just did one cup. I like them more dark chocolate.)
1 tbsp vanilla extract (overflowing)
1/2 c cocoa powder
1/2 tsp sea salt
1 tsp baking soda
1 cup chocolate drops (omitted. use nuts!)
1 tbs coconut oil melted

Directions:
Mix wet ingredients together. Mix in dry ingredients. Bake at 325 degrees for 30-40 minutes. Delicious! Hint for the brownies: Stick a toothpick in the middle. It shouldn't come out clean. You should see a glob of chocolate. Not liquid.And I promise they are done. Enjoy!

German Chocolate Brownie Pie

This pie is way too sugary. But it was guilty-delicious right out of the oven with some ice cream.

Ingredients:
1/2 bag brownie mix
1/2 stick of softened butter
1 C oats
1 C pecans
1 C shredded coconut
1 C caramel sauce

Directions:
Empty brownie mix and oats into a bowl.
Add butter and cut in until a pie-crust dough forms. If too dry, you can add a few tsp of cold water. Bake on 350 degrees for 30 minutes.

While crust is baking, mix pecans, coconut, and caramel in separate bowl.

Take out brownie pie crust. Let cool 10-20 minutes. Top with pecan caramel mixture. Bake at 350 for 10-15 more minutes.

Add whipped cream and chocolate shavings and then enjoy!

This is to die for!

Chocolate Cookies--Best ever!

These are to die for. I took these to a family reunion, and many asked for the recipe.

I got these from a Martha Stewart recipe, but I didn't keep the original around long enough to make sure. I'll have to make these again to make sure they're the same. Until confirm, these look just about the same.

I used a dark chocolate bar from Venezuela, 70% cacao. Use bars of chocolate. That's what separates it from the cocoa powder cookies. Trust me.

Source http://www.marthastewart.com/339686/outrageous-chocolate-cookies


Ingredients

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon pure vanilla extract
• 1 package (12 ounces) semisweet chocolate chunks

Directions:

1. Step 1
   Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
   Step 2
   In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
   Step 3
   Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Ades. Limeade, Lemonade, Orangeade...

Limeade. The greatest recipe I've found just got three times as cool. I've switched up the citruses. Check out all three recipes. The Limeade tastes like the original Brazilian goodness. The Orangeade tastes like orange creamsicle. The Lemonade tastes like lemon meringue. 

Hardy Orangeade: 
1 large orange, scrubbed and cut in fourths
1/2 C sugar
3 TB sweetened condensed milk
3 C water

Place contents in blender in order listed. Pulse until peel is in small pieces. Strain liquid through sieve to remove rinds. Pour over ice. To get a stronger orange taste, use another half of an orange. Add to liking.



Hardy Lemonade:
1 large lemon, scrubbed and cut in fourths
1/2 C sugar
3 TB sweetened condensed milk
3 C water

Place contents in blender in order listed. Pulse until peel is in small pieces. Strain liquid through sieve to remove rinds. Pour over ice.


Original Brazilian Limeade:
1 large lime, scrubbed and cut in thirds
1/2 C sugar
3 TB sweetened condensed milk
3 C water

Place contents in blender in order listed. Pulse until peel is in small pieces. Strain liquid through sieve to remove rinds. Pour over ice.

Mac N' Cheese - Cheese Sauce

This is a great sauce to pour over elbow macaroni. Kids will love it... and husbands too.

This sauce is delicious. The base recipe came from http://allrecipes.com/recipe/homemade-mac-and-cheese/. I made my own adjustments as always. This recipe is originally for a mac n cheese casserole, but I found that the sauce works wonderfully for normal mac n cheese.  Here it goes:

Ingredients:
for 8 oz macaroni ( mine seemed to double.)
2 C shredded shard cheddar cheese. (3 cups of mild cheddar)
1/2 C parmesan or other cheese (I used mozarella and yum)
2 1/2 C milk
1/2 C heavy cream
1/2 C butter
2 TB blour
2 TB flour
1 pinch paprika

Directions:

1. Cook macaroni according to the package directions. Drain. Hint: Add butter so noodles don't stick to each other as they cool.
2. In a saucepan, melt butter or margarine over medium heat. 
3. Stir in enough flour to make a roux. 
4.  Add milk to roux slowly, stirring constantly. 
5.  Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. 
6. Put macaroni in large bowl and pour sauce over macaroni. Stir well. Enjoy! Sprinkle paprika if desired.

Alfredo Sauce

Delicious Sauce. We put it over lemon chicken and penne pasta.

Ingredients:
1/4 C butter
1 C heavy cream
1 garlic clove, crushed
1 1/2 C freshly grated parmesan
1/4 C parsley, chopped (preferably fresh)
1 pinch lemon zest/juice

Directions:
In a sauce pan, melt the butter. Add the lemon zest, garlic and heavy cream. Simmer for five minutes. Do not boil. Take off of heat. Add cheese. Stir until melted. Add parsley. Save some for garnish.

Chocolate Hazelnut Spread--Homemade Nutella

This is absolutely delicious. Way better than Nutella. This is an overnight preparation recipe.

Source: I can't find my exact source, but here's another: http://chocolatecoveredkatie.com/2012/01/09/better-than-nutella/

I've added my variations after learning from experience what works best.
Soak hazelnuts overnight in warm water and a pinch of salt, and something to break up the phytates.
Rinse before using.

Toast hazelnuts in oven at 375 degrees for 15 minutes. Spread nuts on pan an turn over half way through the 15 minutes.

Let nuts cool.

Peel hazelnuts by placing in a bowl with a bowl on top an shaking vigorously.

Blend hazelnuts first, pulsing until it reaches a nut butter consistency, about 3-4 minutes. Scrapes the sides of the blender often so the nut butter can be smooth throughout.

Add syrup, cream, milk, coconut oil, salt, and cacao. Blend 2-3 minutes, pulsing, until all is integrated well. Add vanilla and blend a few seconds more. taste it and adjust to your liking.

Refridgerate and enjoy. Keep in glass jar in the fridge. It keeps for a couple of weeks.

makes abt 2 cups. a pint.

Best Banana Bread

This Banana Bread smells SOOO good coming out of the oven.

 I had three people walk in my house while it was baking. They paused. Inhaled slowly and nostalgically and confirmed, "Banana bread?"

This was a simple recipe to make and great for those super ripe bananas. And mine were...almost not yellow anymore. Hint: if you can't make banana bread and you have left over bananas, peel them, stick them in a baggy, and freeze for smoothies!

Credit for the recipe goes to: http://www.breadtopia.com/moist-whole-wheat-banana-bread/




Ingredients: 
½ cup (1 stick) unsalted butter (I used salted because I didn't have unsalted, and it turned out great. I just put in less salt with the dry ingredients.)
½ cup packed light or dark brown sugar (or use raw honey!)
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract (overflowing. balances flavor if you use honey instead of sugar.)
1 ½ cups mashed ripe banana (about 3 medium to large browning bananas)
¼ cup honey or grade B maple syrup
 2 large eggs
1 1/2 - 2 cups whole wheat flour, traditional or white whole wheat (sub almond butter for GAPS)
 ½ cups chopped walnuts 

Directions:
Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

 Mine came out super dark because of the brown bananas and wheat flour. SO good.
 

Lemon Poppyseed Muffins--Made with Almond Flour

Almond Flour Lemon Poppy Seed Muffins.

No sugar, no flour!

These muffins are delectable! I love the texture--the almond flour makes it slightly grainy but it blends well with the poppy seeds. So in short, the texture is perfect.

The lemon and sweet work together to make a crunchy-top, moist-centered muffin. Breakfast just got ten times better.

Follow the recipe below, and make changes for any special diet or allergy concerns. Trust me, you'll want to triple this recipe. I got this recipe from comfybelly but made my own modifications. Check out her website. She has some great stuff.

Lemon Poppy Seed Muffins (using almond flour)

http://comfybelly.com/2011/05/lemon-poppy-seed-muffins-using-almond-flour/#.UcIUPILvb-Q

Ingredients (makes about 8 regular-size muffins)

•    2 eggs, separated. 

•    1/4 cup of oil (I use butter. Coconut oil works too. You can always do 1/2 butter, 1/2 oil.)

•    1/2 cup of honey (Or other sweetener. I do half honey, half maple syrup. Grade B has less sugar.)

•    1 tablespoon of vanilla (overflowing.)

•    1 tablespoon of lemon juice

•    2 1/2 cups of blanched almond flour

•    1/2 teaspoon of sea salt

•    1/2 teaspoon of baking soda

•    1 tablespoon of lemon zest (about one medium-size organic lemon; I do a little extra. It, along with the vanilla, balances out the honey flavor.)

•    1 tablespoon of poppy seeds

Method

1. Preheat your oven to 350 degree F.

2. Place muffin liners (cupcake liners) in a muffin/cupcake baking pan.

3. Separate the egg yolks and whites.

4. Whip the egg whites until you form stiff peaks. *(This step is super important. Make those white SUPER stiff. This will give the muffins great texture and help the middle not sink in.)

5. Meanwhile, in a separate bowl, whisk together the yolks, honey, oil, vanilla, and lemon juice.

6. Whisk all the dry ingredients into the batter.

7. Fold the egg whites into the batter and blend well.

8. Add the poppy seeds and lemon zest to the batter and blend well.

9. Fill each muffin liner about 2/3 of the way with batter and bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean.

10.           Cool and enjoy! Store for several days in a sealed container. Or... just on the counter covered with a light napkin.

No Bake Cookies--and 20 Ways to Spice 'em up!

The traditional recipe is delicious and sugar loaded--so if you're going to make them, just know there's really no healthy substitutions for these. But, it's fun to make a small batch and experiment with new ways to present and decorate them.

Source: My mom. : )

Ingredients:
1/2 c butter
2 c sugar
1 tsp salt
3 tbs cocoa
1/2 c milk
1 tbs corn syrup
1 tsp mexican vanilla
1/4 c Nutella (my mom does peanut butter. You can substitute any nut butter. There. There's your healthy way out.)
4 c. old fashioned oats (quick oats will work fine, but I prefer the bigger old fashioned kind.)



Method:
Butter sides of pan and let melt.
Add sugar, salt, cocoa, milk, syrup, and Nutella.
Bring to a boil.
Boil only one minute.
Take off heat.
Add vanilla; stir well.
Add oats; stir until coated.
Drop by spoonfuls on waxed paper.
Let cool.
Devour.

20 Fun Variations!:
1. Try more nuts and less oats. (Roasted hazelnuts would go great w/ the Nutella choice. I use 1/2 less of oats and substitute it with he cashews)

2. Pecans are great in these.

3. Try coconut and macadamia nuts.

4. Substitute Peanut Butter instead of Nutella (but I promise--Nutella is better) and add peanuts.

5. Try Maple Syrup instead of honey or corn syrup. Some like Agave nectar; it's not my favorite.

6. Add Nutter Butters crushed up, with peanuts. 

7. Add oreos and white chocolate chips.               

8. Try adding marshmallows and crushed graham crackers at the end. S'mores style!

9. Sprinkles! A great way to for the holidays is to add your favorite colored and shaped sprinkles! 

10. Dried fruit? I guess if you want, you could. Try dried banana chips with coconut, or dried mangoes with cinnamon.

11. Candy canes! A great holiday twist on these cookies. Choose any color of candy cane.  

 

12. Nut butters. Try almond butter or cashew butter instead of peanut butter. 

 

13. Chopped up candy bars. Add some pieces of Butterfingers or snickers. yum!  

14. Caramel. Add bits of caramel or drizzle salted caramel on top. (What if you added Rollos?!)

15. Bacon. I know this sounds weird, but just trust me. Bacon and chocolate go way back. 

16. White chocolate drizzle. You can dye the chocolate any color and do pastels for Easter, red and blue for Independence Day, and red and green for Christmas. 

17. Chips. Butterscotch chips, mint chips, etc. Any you can find in a bag at the grocery store. 

18. Use the cookies as a crust! Add some cream cheese spread and place fruit on top. Fruit pie!

19. "Truffles." Roll into tiny balls and dip in chocolate. Decorate and enjoy.

20. Cookies on a stick. Everything is being put on a stick these days. No bakes on a stick decorated with m&m's or oreos...delightful.

Tip: Use muffin cups. Instead of always "dropping them by spoonfuls onto wax paper," I use muffin tins. The small muffin ones are best, but the big ones work too.

Ice Cream Sandwiches

This recipe is super easy to make. It's one of those cake box recipes.

Ingredients:
 Favorite Ice Cream (For chocolate cookies I suggest vanilla or mint chocolate chunk)
Devil's Food Cake Mix
1 egg
1/2 cup melted butter

Directions:
Mix butter and egg well. Add cake mix and combine well--don't overmix.
Form dough into balls and bake 8-9 minutes or more depending on your oven.
Let cookies cool.
Scoop ice cream onto one cookie and put another cookie on top. Serve and enjoy.  

Whole Wheat Cinnamon Rolls

These are delicious and healthier for you than most cinnamon rolls. They're not the puffy white covered in frosting type cinnamon rolls. Rather, they're earthy and nutty with the perfect amount of cinnamon and a drizzle of icing.

Source: http://www.foodnetwork.com/recipes/the-best-of/honey-wheat-bread-recipe/index.html
And my imagination

Ingredients: 
For dough:
2 1/2 cups warm water
1 package dry yeast
1/4 cup honey
1/4 cup packed brown sugar
1 stick softened butter
3/4 teaspoon salt
1 1/2 cups wheat flour
1 1/2 cups rolled oats
4 cups bread machine flour

For filling:
2 TB sugar, white or brown
1 tsp cinnamon
1 cup chopped pecans

For Icing:
1 cup confectioner's sugar
2 tb melted butter
1 tb heavy cream
1/2 tsp vanilla bean paste (or vanilla extract)
[For this recipe, have fun. Use a maple or orange extract. Whatever you're feeling like having.]

Method:
I use the same recipe for the dough as my honey oat wheat bread. Follow the instructions until the second rising time:

Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and roll out the dough.

Roll out the dough on a flat surface. I coat the surface with melted butter and then add cinnamon and sugar. I coat to my liking. Then I add chopped pecans.


Roll the dough until it has spiraled plenty. Then I simply cut from one end to the other, as thick as I want the rolls to be. I place them in the oven and bake for about 25 minutes. You can cover the tops with tin foil so they don't burn. If you use the tooth pick method, it's okay if it doesn't come out clean, as long as the residue is not super sticky.

Once the rolls have cooled on the pan for a few minutes, whip up the icing and pour over rolls as desired. There's really no rhyme or reason to the icing. Make as you please. 

You can prepare these on a baking sheet or even a round cake pan. Serve hot if desired and no need to keep them in the fridge. They'll probably be gone before you need to worry about storing them.

Honey Oat Wheat Bread

This wheat bread is so delicious. I've experimented with it many times and it's very versatile. I like to grind my own wheat and add that to the dough. I actually prefer more wheat flour than white with this one. It's a perfect recipe for breakfast toast and honey.

Source:  http://www.foodnetwork.com/recipes/the-best-of/honey-wheat-bread-recipe/index.html

Honey Oat Wheat Bread

Ingredients:

2 1/2 cups warm water
1 package dry yeast
1/4 cup honey
1/4 cup packed brown sugar
1 stick softened butter
3/4 teaspoon salt
1 1/2 cups wheat flour
1 1/2 cups rolled oats
4 cups bread machine flour

Method:
Preheat oven to 375 degrees Fahrenheit.

Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves.

Let bread double in size again. Bake at 375 until crusty and brown on top. Usually 30 minutes.

Serve with soup, as breakfast toast, french toast, sandwich bread, and more.

Chocolate Drizzled Strawberries and Mint

Chocolate Strawberries and Mint

Ingredients:
Fresh mint
Fresh strawberries
Dark-Semisweet chocolate bar

Method:
Wash strawberries and hull.

Wrap paper towel around each and get completely dry.

Wash mint and cover with paper towel to pat completely dry as well.

Halve the strawberries and dab each one cut side down on a paper towel to rid extra moisture.

Place on a baking sheet covered with wax paper.
Tear mint leaves off one at a time and place one on each strawberry.

Melt chocolate on medium low heat until a few chunks are left. Take off heat and stir until all chocolate is melted.

Let cool. (Can be done before you wash berries.)

Once chocolate is cooled, pour into a baggy and cut off a very small corner.

Squeeze out the chocolate and run over strawberries in straight lines or zig zag on each berry.

If mint leaves move or fall off, use a toothpick to secure the leaf until the chocolate is on and set.

Let set until chocolate becomes firm. Do not place in fridge--a discoloration of the chocolate will usually take place, especially for untempered chocolate.

Once chocolate is set, arrange how you want, serve, and enjoy!

Carrot Kugel

I have yet to try this recipe, but I want to very badly. So, I'm posting it so I can push myself to do it.

Source: http://www.elanaspantry.com/carrot-kugel/

No photos yet.

Carrot Kugel

Ingredients:
5-6 cups chopped carrots (approximately 2lbs)
¼ cup agave nectar or honey
½ teaspoon nutmeg
½ teaspoon cinnamon
1 tablespoon orange rind
3 eggs
¼ cup blanched almond flour



Method:
    1.    Cook carrots in a steamer until soft, about 20 minutes
    2.    Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vitamix
    3.    Place mixture in a greased 8 x 8 inch baking dish
    4.    Bake at 350° for 1 hour, until browned around the edges and done in the center
    5.    Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold

Berry Honey Butter

I have made this recipe with strawberries and blackberries, but I'm sure any berry will turn out great.

It is beautiful. Source: http://www.epicurious.com/recipes/food/views/Strawberry-Honey-Butter-10426

Berry Honey Butter
Ingredients:
1 pt. strawberries, hulled
3 TB honey
2 tsp fresh lemond juice
1 1/2 sticks unsalted butter, softened

(I used 4 TB honey and it was great.)

Directions:
In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.

Pink and Purple Crackers

This recipe follows the same guidelines as the rosemary almond flour crackers found here but with a few twists.

 Use purple corn flour instead of almond flour, half of the almond flour, etc.
Add a few extra tablespoons of water or oil until cracker dough is the right consistency for rolling.

Rub each uncooked, cut-out cracker with oil on top. Grind pink salt on top liberally of each cracker.

Do not overcook.

Homemade Nutella--Chocolate Hazelnut Spread

This is delicious. No sugar used in the recipe--just what naturally exists in some of the ingredients.
Source: I'm having trouble finding my source again. My claim: This recipe does not belong to me. In process of finding the right source.
Optional source (I didn't get my recipe from here, but it's close.) :http://chocolatecoveredkatie.com/2012/01/09/better-than-nutella/
Or, this may be as close as I can get to the original: http://sundaymorningbananapancakes.blogspot.com/2013/05/diy-kitchen-series-chocolate-hazelnut.html

The Stuff is super creamy and good.
Chocolate Hazelnut Spread

Ingredients:
2 c hazelnuts, soaked over night
1/2 c maple syrup
1/4 c raw unsweetened cacao
2 tbs grass-fed heavy cream
1/3 c grass fed raw whole milk
4 tbs organic virgin coconut oil
1 tsp fair-trade pure vanilla extract
1 dash unrefined sea salt


Directions:
Soak hazelnuts overnight in warm water and a pinch of salt.
Rinse before using.

Toast hazelnuts in oven at 375 degrees for 15 minutes on one side, then 15 minutes on the other side. Spread nuts on pan and turn over so as not to burn. Nuts should be dried and skin peeling. This will make it easier for the skin to come off. (I actually recommend peeling of the skin by hand before you toast the hazelnuts. The skin came off more easily when the hazelnuts were soaked.)

Let nuts cool.

Peel hazelnuts by placing in a bowl with a bowl on top an shaking vigorously. (This is a method to get the skins off if you haven't yet after soaking. This took a while for me.)

Blend hazelnuts first, pulsing until it reaches a nut butter consistency, about 3-4 minutes. Scrape the sides of the blender often so the nut butter can be smooth throughout.

Add syrup, cream, milk, coconut oil, and salt. Blend well. Then add cacao. Blend 2-3 minutes, pulsing, until all is integrated well. Add vanilla and blend a few seconds more. Taste it and adjust to your liking.

Refrigerate and enjoy. Keep in glass jar in the fridge. It keeps for a couple of weeks.

Makes abt 2 cups. a pint.



Eat with celery, crackers, bread, toast, morning hot cakes and foods, etc.

Darn. If I could find the real source, I'd really like to give the genius credit for whoever put together this recipe. I take no credit here.

Au Jus Sandwiches

Au Jus

Ingredients:

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup

• 1/4 cup red wine vinegar diluted
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Source: http://allrecipes.com/recipe/easy-slow-cooker-french-dip/

Hummus--A Few Variations

I'll add variations as I make them. Here's the basic one:

Hummus Recipe:
    •    1 15oz can garbanzo beans (chickpeas) drained and rinsed
    •    1 clove garlic, chopped
    •    1/2 cup plain yogurt
    •    2 TBL lemon juice
    •    1 TBL olive oil
    •    salt
    •    pepper
Blend up in food processor.
Use for veggie dip, or bread spreads.


Source: Not sure where I go this, but I'll keep looking. I'll just claim right now that it's not mine. Pictures to come soon.

I put basil and sun dried tomatoes in mine.

Salted Caramel Homemade

This caramel recipe is delicious--it's not milky creamy like another recipe I have, but this one is salty and actually sweeter than the other. I fourthed the recipe, but you can make as much as you'd like! I forgot to take a picture of just the caramel, but here it is on a bacon brownie sundae.

Salted caramel

Ingredients

2 cups sugar

12 TB unsalted butter

1 C heavy cream or milk substitute [recipe owner used coconut milk. I used almond milk.]

1 TB sea salt

1 ½ tsp vanilla

Method:

-->

Get all ingredients ready for no rushing. This burns easily.

Heat sugar in saucepan over medium-high heat.

When sugar starts melting, whisk it until fully melted.

Swirl the saucepan around until the sugar turns a deep amber color or measures 350 on a candy thermometer.

Add butter and whisk until fully melted.

Take off the heat.

Add milk, salt, and vanilla and stir until smooth.

Note: If caramel hardens to quickly, reheat until smooth.

Let caramel cool for about ten minute in pot, then pour into storing container.

Hints: Use white sugar. I tried brown sugar and it didn't work; it burned really easily. If you're worried about it burning, it's okay to take it off the heat early.

Source: http://www.twopeasandtheirpod.com/salted-caramel-sauce/

 

Salsa-Abuelo style

 Salsa Ingredients:
-->

25 roma tomatoes

12 tomatillos

1 sweet onion

1/2 red bell pepper

1/2 orange bell pepper

1/2 yellow bell pepper

2 jalapenos

2 tbs honey

1/4 cup apple cider vinegar

1 can tomato sauce

1/2 bunch cilantro, chopped

sea salt to taste

Directions:

Cut, dice, mince according to desire. Add tomato sauce and mix. Add honey, vinegar, and salt according to taste.

Crackers-Rosemary Almond Flour

Rosemary Crackers

 Source: http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/rosemary-crackers/?print=1

Added by elanaspantry on June 17, 2010 in Gluten Free, Special Dietary Needs
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings 10
Difficulty: Intermediate






Ingredients
    •    1-¾ cup Blanched Almond Flour
    •    ½ teaspoons Celtic Sea Salt
    •    2 Tablespoons Fresh Rosemary, Finely Chopped
    •    1 Tablespoon Olive Oil
    •    1 whole Egg

Preparation Instructions
In a large bowl, combine almond flour, salt and rosemary.
In a medium bowl, whisk together olive oil and egg.
Stir wet ingredients into almond flour mixture until thoroughly combined. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
Remove top piece of parchment paper. Transfer the bottom piece with the rolled out dough onto a baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.
Bake at 350° for 12-15 minutes, until lightly golden.
Let crackers cool on baking sheet for 30 minutes, then serve!

Penne Al Salmone

This is my favorite from Luca's. I've had to substitute some ingredients and it's still delicious. I combined an Italian recipe that I had to translate and an American one. I've simplified it because...it's really not that complicated.

Ingredients:
1 pkg cooked Penne pasta (or a favourite that will hold in sauce well.)
1/2 smoked salmon (I add 3/4 c. sometimes. Costco sells smoked salmon, or you can DIY)
1 c. cream
1/4 c. salmon cream (can be omitted. add more salmon or its juices instead.)
1/2 onion, freshly chopped
1/2 stick butter
3 cloves garlic
1 bunch cherry tomatoes
2 tbs water
1 tbs  capers
1 tbs parsley, freshly chopped

Directions:
Brown onion and garlic in butter and water.
When water is mostly evaporated, add the salmon. Let simmer.
Pour in noodles and stir to combine.
Add creams, cherry tomatoes and capers.
Stir, then let thicken for a few minutes. (5-10)
Garnish with parsley and serve immediately.


Hint: cook your pasta in salty chicken stock instead of water.
Hint: I'd even add a squeeze of lemon when I add the capers.

Homemade Caramel

This is great for dipping apples, coating apples, coating popcorn, swirling in brownies before baking it, and so much more.

Ingredients:

1 c. corn syrup

2 c. brown sugar

½ c. butter

15 oz. can sweetened condensed milk

Directions: 
Bring corn syrup & brown sugar to a boil. 
Add butter. 
Boil to ‘soft ball stage.’ 
Take off heat and add sweetened condensed milk. 

Pour over large bowl of popcorn and mix well, or use for dipping fruit. 
Boil to a hardball stage if you want to dip whole apples for caramel apples.  

Peanut Brittle

I don't have pictures for these either. I will make some again and post them.
Once again, I combined sources and made my recipe my own. I didn't use corn syrup. Instead, I used honey. I used all brown sugar, no white. We call it a 'healthy' peanut brittle, which...it kind of is.

Also, the directions say to 'liberally' coat the pan with butter. Don't overdo it. I did, and it was messy. a nice thin coat is just fine. 

Sources:
http://www.joyofbaking.com/candy/PeanutBrittle.html

http://www.foodnetwork.com/recipes/trisha-yearwood/peanut-brittle-recipe/index.html


Peanut Brittle:
1 tablespoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon (14 grams) unsalted butter
1/2 cup (120 ml) water
1 cup (240 ml) light corn syrup
2 cups (400 grams) white granulated sugar
1/8 teaspoon salt
2 cups (240 grams) raw peanuts

Read more: http://www.joyofbaking.com/candy/PeanutBrittle.html#ixzz2TLCzg81l


Peanut Brittle: Lightly butter two cookie sheets.
In a small cup, place the baking soda, vanilla extract, and butter (with the butter on top). Set aside.
In a medium sized saucepan over medium high heat, bring the water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with a wooden spoon. Cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid after one minute. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, stirring occasionally to prevent the peanuts from sticking to the bottom of the pan, cook until the candy thermometer reaches 296 degrees F (147 degrees C).
Remove from heat and stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring for about 30 seconds. Immediately pour half the brittle onto each of the two buttered cookie sheets. If you want a thin brittle, then while the brittle is still very hot, use gloved hands to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks.
Makes about 2 pounds. Preparation time 30 minutes.

Read more: http://www.joyofbaking.com/candy/PeanutBrittle.html#ixzz2TLD203pu




Trisha Yearwood Brittle

Prep Time:
5 min
Inactive Prep Time:
40 min
Cook Time:
15 min

Level:
Intermediate

Serves:
3 pounds

Ingredients

1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter
3 cups sugar
1 cup light corn syrup
3 cups shelled raw peanuts

Directions

Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside.

Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.

Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_672833_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback