Chop up almonds by pulsing them in a food processor.
Line a cookie sheet with parchment paper or a silicone pad.
Sprinkle half of the almonds onto the baking sheet.
In a large saucepan, over low heat add the butter, salt and sugar.
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.
Pour the mixture over the almonds on the cookie sheet.
Sprinkle chocolate chips over the top and use a spatula to spread the chocolate around.
Sprinkle the remaining chopped almonds over the top of the chocolate layer.
Last year in Martha Stewart Living magazine I saw a recipe for pumpkin mousse and always wanted to try it out but never got around to it. Recently, I got a request from a YouTube viewer to do a pumpkin recipe for fall and thought it would be the perfect time to test out the pumpkin mousse. I didn’t end up using Martha’s recipe because it called for gelatin and I didnt want to use that, but I found a recipe just as good and made some minor changes. You can definitely make this recipe in a bowl but thought it would be fun to put in small mason jars. They can act as favors and/or place cards at your next dinner party. You all know I’m a huge fan of double duty items when it comes to entertaining.
Materials:
Mason Jars
Twine
Tags
Ingredients:
1 can pumpkin puree (15 oz)
½ can condensed milk (14 oz)
2 ½ cups heavy cream
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
Cool Whip
Cinnamon Candied Pecans
Gluten Free Graham Cracker Crumbs
Directions:
Place the pumpkin puree, condensed milk, ½ cup of heavy cream, sugar, cinnamon, nutmeg, and clove into a medium saucepan and stir over medium heat.
Simmer for 5 minutes.
Transfer the mixture to a mixing bowl and allow the mixture to cool completely and cover with plastic wrap.
Place in the refrigerator for 2 to 4 hours. You could make this part of the mixture the night before and let it chill.
Smash cinnamon candied pecans in plastic bag with rolling pin. Set aside.
Place the chilled pumpkin mixture and remaining 2 cups of cream into a stand mixer and whip until it thickens..
Fill pastry bag with mousse and squeeze into mason jar. You can also just spoon it in, but you will get cleaner sides with the pastry bag.
Add layer of graham cracker crumbs.
Add layer of Cool Whip.
Top off with layer of the crushed cinnamon candied pecans.
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.
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:
Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 20 to 25 minutes.
Melt chocolate chips in microwave (20 second intervals) and then drizzle over macaroons.
Original recipe from Martha Stewart (I use unsweetened coconut vs. sweetened)
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