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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3 Ways to Make Deviled Eggs

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3 ways to make deviled eggs

These measurements are for two eggs.

Bacon & Chives:

  • 1 tablespoon of chopped cooked bacon
  • 1 tablespoon mayo (or Vegenaise is what I use)
  • 1/4 teaspoon dijon mustard
  • 1/2 teaspoon of chopped fresh chives
  • 1/4 teaspoon of chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • Dash of hot sauce
  • Garnish with piece of bacon and chives

Classic:

  • 1 tablespoon mayo
  • 1/4 teaspoon dijon mustard
  • Salt to taste
  • Pepper to taste
  • Dash of red wine vinegar
  • Garnish with smoked paprika

Smoked Salmon & Fresh Herbs: 

  • 1 tablespoon mayo
  • 1/4 teaspoon grainy mustard (I use one with horseradish in it)
  • 1/2 teaspoon of chopped fresh chives, parsley, thyme and dill
  • Pepper to taste
  • Garnish with smoked salmon and fresh dill

“Healthy” Cookie Dough Bites

These bites size desserts are do addictive. They aren’t overly sweet, which makes them really easy to pop more than just one at a time!

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Ingredients:

  • 3/4 cup of gluten free oats
  • 3/4 cup of walnuts
  • 1/2 cup of cashews
  • 2 tablespoons of honey
  • 1/2 teaspoon of vanilla extract
  • 1.5 tablespoons of coconut oil (melted)
  • 1/4 cup of mini chocolate chips

Directions:

  1. Grind the oats and nuts in a food processor for 1 minute.
  2. Then add the honey, vanilla, coconut oil, and chocolate chips and use a spatula to mix all the ingredients together.
  3. Using a 1 tablespoon to measure, roll into balls.
  4. To Freeze: Place balls in a single layer on a cookie sheet and freeze for 20-30 minutes. Store in a mason jar or tupperware in the fridge.

Recipe adapted from Goop.

Easy Chicken Tortilla Soup

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Ingredients:

  • 1 can (14.5 oz) whole tomatoes
  • 1 red onion, cut into chunks
  • 1/2 cup fresh cilantro
  • 1.5 tablespoons canned chipotle peppers in adobo sauce
  • 4 cups chicken broth
  • 1 cup of cooked and shredded chicken (I used a rotisserie chicken to make it real easy)

Toppings:

  • 1 lime
  • 1 avocado
  • 1 jalapeño
  • Shredded Mexican Blend Cheese
  • Tortilla Strips or Chips

Directions:

  1. Blend the tomatoes, red onion, cilantro and chipotle peppers together in a blender or food processor. Add a 1/4 cup of chicken broth and blend until smooth. Transfer to a saucepan and stir in the remaining chicken broth. Bring to a boil over medium-high heat.
  2. Add in the chicken breast and continue to simmer for 5 to 7 minutes.
  3. To serve, ladle the soup into bowl and top with a squeeze of fresh lime juice, avocado chunks, jalapeño slices, tortilla strips and shredded cheese.

Recipe adapted from No Biggie.

Chocolate Caramel Rice Krispy Treats

I can’t believe this is my 50th video! Thank you to everyone for your love and support over the last year. It’s been such a fun ride and can’t wait to see what the next 50 videos hold! Don’t forget to let me know what videos you want to see by leaving a comment below, on Facebook, Twitter or Instagram.

This dessert is sure to be a crowd pleaser. An easy, no bake recipe if you need a last minute treat to bring to a party this weekend.

Red Velvet Cake with Cream Cheese Frosting

About a month ago I had the pleasure of baking for my friend’s wedding. Baking is a hobby but this was my first time of doing it for almost 200 people at one event. My friend suffers from celiac disease so we worked on plan to make all the desserts gluten free.  It was a big undertaking and I definitely put a few miles on my KitchenAid mixer.

The dessert menu for the night:

  • Red Velvet Cake with Cream Cheese Frosting
  • Cake Pops
  • Coconut Macaroons
  • Chocolate Peanut Butter Cups
  • Chocolate Caramel Rice Krispy Treats (check the blog next week for this recipe!)

Red Velvet Cake Ingredients:

  • 2.5 cups of all purpose gluten free flour
  • 1/4 teaspoon xanthan gum
  • 2 hefty tablespoons unsweetened coca powder
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 2 tablespoons Apple Cider Vinegar
  • 1 cup almond milk
  • 2 eggs
  • 1.5 cups of sugar
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of red food coloring gel
  • 1.5 cups vegetable oil

Cream Cheese Frosting Ingredients:

  • 1 bar of cream cheese (8oz)
  • 1 stick of butter
  • 2-3 cups of confection sugar

Cake Directions:

  1. Preheat oven to 350 degrees. Fill muffin pan with liners.
  2. In a small bowl pour in almond milk and apple cider vinegar. Do not stir, set aside in order for it to develop into “buttermilk.”
  3. In a medium bowl whisk together the flour, coca powder, salt, baking soda and xanthan gum.
  4. In a mixer on medium speed, beat together the eggs, vegetable oil and sugar until blended together.
  5. Add vanilla and food color to mixer and blend together.
  6. In 3 batches mix in flour mixture, alternating with 2 batches of the “buttermilk” mixture.
  7. Bake for about 15 minutes (for mini muffin pan) or until toothpick comes out clean.

Frosting Directions:

  1. In a mixer beat together cream cheese and butter.
  2. Add one cup of confection sugar at a time, mixing in between. The amount of sugar you add depends on your taste level of sweetness.
  3. The frosting can be made up to 3 days in advance and stored in the fridge.

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