Easy Homemade Toffee

Ingredients:

  • 1.5 cups of Almonds
  • 1 pound of unsalted butter (4 sticks)
  • Pinch of salt
  • 2 cups of sugar
  • 1 bag (12 oz) of semi-sweet chocolate chips
  • 1/4 teaspoon of sea salt flakes

Directions:

  1. Chop up almonds by pulsing them in a food processor.
  2. Line a cookie sheet with parchment paper or a silicone pad.
  3. Sprinkle half of the almonds onto the baking sheet.
  4. In a large saucepan, over low heat add the butter, salt and sugar.
  5. Turn heat up to medium/high, stir occasionally, to melt the mixture and bring it to a boil. It is ready when it turns an almond brown color, about 10 minutes.
  6. Pour the mixture over the almonds on the cookie sheet.
  7. Sprinkle chocolate chips over the top and use a spatula to spread the chocolate around.
  8. Sprinkle the remaining chopped almonds over the top of the chocolate layer.
  9. Sprinkle sea salt flakes over the top.
  10. Let it cool completely and then cut into squares.

– PIN THIS –Homemade Toffee

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Homemade Peanut Butter Cups

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This no bake dessert packs so much goodness in one little bite. I prefer to make these mini because they are so rich, especially if you are using dark chocolate. I have a lot of pregnant friends right now and this dessert seems to be satisfying those sweet tooth cravings.

Makes 24 mini cups

Ingredients:

  • 1/4 cup of butter
  • 3/4 cup of chunky peanut (or almond) butter
  • 3/4 cup of gluten free graham cracker crumbs
  • 1/4 cup of sugar
  • 1 cup dark (or semisweet) chocolate chips
  • 1/4 cup of milk (I use almond milk)
  • Sea Salt

Steps:

  1. Line muffin tin with papers.
  2. In microwave safe bowl, melt the butter and peanut butter together for 45 seconds. Stir until smooth. Add graham crackers crumbs and sugar, mix to combine.
  3. Distribute mixture evenly between prepared muffin cups (using an ice cream scoop helps this process). Tap muffin pan on counter to help settle the mixture in the tins. Freeze for 5 minutes to set peanut butter layer.
  4. Combine chocolate chips and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is melted. Stir until smooth.
  5. Distribute evenly over top of peanut butter layer. Tap muffin pan on counter to help settle the chocolate in the tins.
  6. Wait 2 minutes for chocolate to cool a little, then sprinkle with sea salt. Chill until firm. Store covered in fridge or freezer.

Recipe adapted from Blue Eyed Bakers

Coconut Macaroons

As promised here is the recipe for the Coconut Macaroons I made yesterday. The kraft takeout boxes were the perfect transportation for the macaroons to the BBQ party.

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Ingredients:

  • 3 large egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 package (14 ounces) unsweetened flaked coconut
  • Semi-Sweet Chocolate Chips (about 4 ounces)

Directions:

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
  2. In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
  3. Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 20 to 25 minutes.
  4. Melt chocolate chips in microwave (20 second intervals) and then drizzle over macaroons.

Original recipe from Martha Stewart (I use unsweetened coconut vs. sweetened)