Wednesday, December 17, 2014

Gingerbread Caramels

Oh my gingerlicious!! I have been making these for years and If you like gingerbread, gingersnaps, or anything ginger... you are going to LOVE these chewy little bites of caramel heaven.

2 cups heavy cream
1 cup light corn syrup
2 cups sugar
6 tbsp butter
1/3 cup molasses (this screams gingerbread... YUMM)
1/2 tsp pure vanilla extract
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp freshly grated nutmeg

Lightly coat a 11x13 in baking dish with cooking spray and set aside. 
In a large pot over medium high heat bring butter, cream, sugar, corn syrup, and molasses to a boil stirring until sugar is dissolved. Reduce heat to medium-low stirring frequently. Cook until mixture reaches 245 degrees (firm ball stage) Remove from heat and stir in vanilla, salt, and spices. Immediately pour into prepared greased pan.  Let stand uncovered until caramels are set. I usually speed this process up by placing in refrigerator for about 30 minutes. Once caramels are set lift one end with a spatula and remove the entire slab of caramels. Cut into squares and wrap with waxed paper. Caramels can be stored in an airtight container for up to one month. Happy baking friends!!

Thursday, December 4, 2014

Gingerbread Cinnamon Rolls with Vanilla Icing


Oh SNAP!!! Gingerbread cinnamon rolls are the perfect Christmas morning treat or anytime treat!!! These heavenly rolls are kissed with warm spices of cinnamon, cloves, ginger & nutmeg that SING holiday goodness. OH MY!!! 
1 1/2 tbsp active dry yeast
 1/4 cup warm water
 1 1/4 cups milk; scalded
 1/2 tsp salt
 1/2 cup sugar
 1/2 cup butter softened
1/3 cup molasses 
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
 3 eggs beaten
 5-5 1/2 cups flour

Sugar & Spice Mixture-
1 cup sugar
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg
1/4 cup softened butter- for spreading  
2 cups powdered sugar
1 tsp vanilla extract
3 tbsp heavy cream- enough to make an icing consistency
 Dissolve yeast in warm water and set aside. Scald milk over med-high heat, add sugar, butter, & salt. Stir to dissolve sugar. Remove from heat and add molasses. Gently stir to combine. Cool milk mixture to lukewarm & add yeast. Add beaten eggs, 2 cups flour, & spices. Stir to combine. Add the rest of flour and then knead on a floured surface for 5 minutes. Cover and allow to rise till doubled in bulk. About 1 hour. Divide dough in half. (I store other half covered in fridge and make another batch the next day) * Combine 1 cup sugar with cinnamon, ginger, cloves, nutmeg & set aside. On a floured surface roll out dough into a 12x18 inch rectangle and spread softened butter evenly over dough and to the edges. Sprinkle the sugar & spice mixture over butter. Roll up dough jelly roll style. (like you would a cinnamon roll) and cut into 1-2 inch slices depending on how big you want your rolls and how many you want. I get 1 dozen per half of dough. So 2 dozen total. Place rolls in a greased 13x9 inch baking dish and cover. Allow to rise till doubled in bulk. About 50 minutes. Bake in preheated oven at 375 degrees for 12-15 minutes or till rolls are a light golden brown. Whisk together powdered sugar, vanilla & heavy cream. Drizzle over warm rolls. Heaven sent!! 

Tuesday, October 28, 2014

Asian Sesame Cucumbers

I am saving this for next summer when cucumbers are plentiful! My good friend Linda gave me the last few cumbers in her garden this year and this is what I came up with... SO YUMMY!!!

3/4 cup rice wine vinegar
1/4 cup water plus 2 tbsp
1/4-1/3 cup sugar- depending on how sweet you like them
3 cloves minced garlic
2 tbsp soy sauce
1 tsp sesame oil
1/4 tsp salt 
1/8 tsp black pepper
1 tsp Siracha hot sauce- more if you like SPICY
pinch red pepper flakes
2 tbsp minced fresh cilantro
2 tsp sesame seeds
2 english cucumbers or 3 regular cucumber, peeled & sliced

Combine all ingredients in a medium bowl- Peel & slice cucumbers and add to marinade. Chill for 1-2 hours. I like them even better the next day. So fresh & fabulous!! 

Monday, September 22, 2014

Chocolate Satin Pie

You will think you've died and gone to silky satin chocolate heaven when you bite into this luscious pie. It is one of my family's favorite desserts of all time!!! 
3 squares unsweetened chocolate, melted
1 tbsp cocoa powder
1/2 cup butter-softened
3/4 cup sugar
1 tsp vanilla
2 eggs
1 pie shell- baked (chocolate graham cracker crust is delish too!)
1 cup whipped heavy cream lightly sweetened with vanilla & sugar
Extra whipped cream for topping
chocolate shavings

Cream butter & sugar till smooth & fluffy
Over a double broiler melt baking chocolate, whisk in cocoa powder. Add eggs, one at a time and beat with mixer 2 minutes after adding each egg.
Pour chocolate mix into butter & sugar mixture and beat on high for about 5 minutes. 
Fold in 1 cup sweetened whip cream & pour pie filling into prepared pie crust.
Cover with plastic wrap and chill at least 3 hours. Top with fresh whipped cream and chocolate shavings.

Tuesday, August 5, 2014

Raspberry Protein Muffins

These beauties are low carb, gluten free, sugar free, loaded with fiber, protein, AND deliciousness... it's everything I LOVE in a muffin. ENJOY!! 

1 cup almond flour 
1 tbsp coconut flour
1/2 cup vanilla protein powder (make sure it's low carb)
1 1/2 tsp baking powder
3 tbsp truvia (use whatever sugar substitute you prefer)
3 tbsp coconut oil (vegetable oil is fine too)
4 tbsp heavy cream
1 tsp vanilla
2 eggs
3/4 cup frozen raspberries

Preheat oven to 325 degrees
Combine almond flour, coconut flour, protein powder, baking powder & truvia. In a small bowl combine wet ingredients then slowly add the wet to the dry; mix until combined. Gently fold in raspberries. Line muffin tin with liners and fill about 2/3 full. Bake for 12-15 minutes or until lightly golden on top. Remove from oven and cool for 10 minutes. YUMMY!!!

Thursday, May 29, 2014

Cinnamon Roll Bread

This cinnamon roll bread reminds me of my cinnamon roll cake recipe. Its texture is spongy sweet & filled with cinnamon  sugar goodness. You are going to want to keep this recipe handy for many years to come. 

1/2 cup sugar
1 egg
1 cup milk
1/3 cup sour cream
2 tsp good vanilla extract 
1/2 tsp salt
2 cups all purpose flour
1 tbsp baking powder

Cinnamon Mixture-
1/3 cup sugar
2 tsp ground cinnamon
2 tbsp water 

1 cup confectioners sugar
2 tbsp milk to thin
1/4 tsp vanilla extract

Preheat oven to 350 degrees and grease a large bread pan. Combine all the dry bread ingredients in a large mixing bowl; in a medium bowl combine wet ingredients. Combine the wet with the dry and mix until you have a smooth batter. Pour into prepared bread pan. Set aside & combine the cinnamon mixture in a small bowl; drop tablespoons over bread and swirl with a knife. Bake for about 45 minutes OR when a toothpick comes out clean. Remove bread & cool for 20 minutes before removing from pan. Carefully remove from pan and drizzle with icing. YUMM-O!!!

Monday, March 10, 2014

Chocolate Banana Walnut Protein Cookies- Grain, dairy, & sugar free!

A cookie that is GOOD for you & DELISH!! Grain, dairy, & sugar free... YES PLEASE!! According to these specific ingredients, each cookie has about 5 grams of protein. Happy & healthy eating! 

3 ripe bananas
1/4 cup coconut oil
2 tbsp of any nut butter you like (I used "Naturally More" peanut butter, it's my fave!)
2 large eggs
1 tsp vanilla extract
pinch of salt
1 tsp baking soda
1 tsp baking powder
1 tsp xanthum gum
1 tbsp chia seeds
3 tbsp hemp heart seeds
1 tbsp flax seeds
1/4 cup coconut flour
1/4 cup almond flour
1 1/2 tbsp cocoa powder
1 tbsp granulated stevia or truvia- use your preference sweetener (use more or less depending on sweetness of bananas)
2 scoops or 1/2 cup soy protein powder- if you don't mind a small amount of dairy you can use a whey protein & make it chocolate! 
1/3 cup chopped walnuts- optional, if you don't like walnuts leave them out, or use another nut 
Preheat oven to 350 degrees. 
In a mixing bowl beat coconut oil and peanut butter until creamy. Add bananas and mix well to mash them. Beat in eggs & vanilla.  Slowly  mix in all other ingredients except walnuts. Beat until smooth. Fold in walnuts.
Drop tablespoon size of cookie dough onto greased cookie sheet and bake for 15-18 minutes. 
* I like the texture of the combination of seeds in my cookies but they are not all necessary. This is a recipe that you can play with and adjust to your health needs. Happy & Healthy Baking!!

Wednesday, February 19, 2014

Apple Pie "Tacos"

Apple Pie filling nestled in a crispy, cinnamon sugar flour tortilla, topped with fresh whipped cream and warm caramel sauce... this two bite dessert will knock your socks off! Holy deliciousness!!!
3 tart apples diced
2 tbsp. butter; melted
1 tbsp sour cream
1 tbsp fresh lemon juice
1/3 cup brown sugar
1-2  tbsp flour
1/2 tsp ground cinnamon
1/2 tsp nutmeg
Flour tortillas- use the biggest ones you can find; you'll get more "tacos" per tortilla
1/2 cup sugar + 2 tsp cinnamon
Vegetable or Canola oil for frying

Whipped cream

In a medium skillet melt butter over medium heat add diced apples and saute until slightly tender; about 2 minutes. Add all other ingredients to the skillet; stir to combine and cook until thickened. Set aside.
With a round cookie cutter (I used a 3 inch round cutter) cut out tortilla rounds and set aside.
Heat oil in a shallow skillet over medium heat. Drop tortilla in oil and using a fork quickly fold the tortilla in half securing it with your fork. Fry about 1 minute per side. Sprinkle each "taco" with cinnamon sugar mixture immediately after frying. Fill each taco with apple pie filling and drizzle with your favorite caramel sauce and fresh whipped cream OR serve with vanilla ice cream. DELISH!!

Friday, January 31, 2014

Low Carb Crepes/Wraps

I found this recipe on Carb Wars food blog, this is the original recipe but I didn't have all these ingredients so I substituted some of the ingredients. Wonderful for low carb diets and can be used as a breakfast crepe or a sandwich wrap! LOVE!!
4 eggs
4 tbsp coconut milk or other low-carb milk (I used almond milk)
2 tbsp water or additional milk, more if needed
1 tsp melted butter, tallow, or coconut oil
3 tbsp almond flour (I used vital wheat gluten instead)
1 tbsp coconut flour
1 tsp psyllium husk powder (I used 1/2 tsp xanthum gum)
1/2 tsp xylitol or other sugar substitute equal to 1/2 tsp sugar, optional (I used about 1 tsp agave nectar)
1/4 tsp salt
I also sprinkled a few flax seeds on each crepe

In a medium mixing bowl, whisk eggs until blended. Add low-carb milk, water, and melted butter, tallow, or oil.
In a second bowl, whisk together almond flour, coconut flour, psyllium powder or, xylitol, and salt, pressing out any lumps.
Add dry ingredients to egg mixture and stir until blended. Let mixture sit for a few minutes to moisten the psyllium. (Thin batter with a little more water if necessary so it will spread evenly in pan.)
Grease a 6- or 7-inch crepe pan or small skillet. (Two pans that you can alternate will speed things up since you have to let them cool between wraps.) Pour 1/4 cup of batter in cool pan. Turn and tilt the pan to spread the batter. (I had to spread mine out with the back of a spoon, batter is a bit thicker than regular crepe batter)Set pan on a flat surface for a minute or so until the batter covers the bottom in an even layer. Place pan over medium-low heat and cook until top of wrap losses its sheen and just starts to brown around the edges. (If the batter gets bubbles that burst and leave holes, your pan is too hot. Patch holes with a drop of batter and lower the heat.) With a spatula, gently loosen around the outside edges and work the spatula under the wrap from the perimeter to the center until it is completely loose. Don't force the spatula if there is any resistance or it will tear. It will release easily when it is done. Turn and cook other side until lightly browned. Remove to a plate.

Monday, January 27, 2014

No Bake Chocolate Chip Cookie Dough Bars

To be honest I'm not a huge fan of cookie dough anything but these no bake bars are one of the BEST cookie dough treats I have EVER had. My willpower went out the window today when I made these... ENJOY!!

1/2 c. unsalted butter, softened

3/4 c. brown sugar

1 tsp. vanilla extract

2 c. all purpose flour

1 (14 oz.) can sweetened condensed milk

1 &1/2 c. chocolate chips

1/2 cup creamy peanut butter

1/2 cup milk chocolate chips

Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.

In a large mixing bowl, mix together butter and brown sugar until it is fluffy. Add vanilla and mix until combined.

With your mixer on low, alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.

Press the cookie dough into the bottom of the 8×8 pan. Dough is kind of sticky so lightly flour your hands if needed.

Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm; if you're in a hurry you can speed this process up by putting in the freezer for about an hour.

To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.

Thursday, January 23, 2014

Sugar Cookie Lemon Tarts

I found this recipe on a few different blogs on Pinterest so I'm not sure who to give credit but whoever came up with these cute little lemon tarts is a genious! They are sinfully lemon-tastic!! You can use any sugar cookie recipe you like but here's the one that was listed & it's very simple and basic but any will work... use YOUR favorite recipe! Cheers!

  • 8 Tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • 1 egg
  • 1 and ½ cup all-purpose flour
  • scant ¼ teaspoon baking powder
  • pinch salt

Lemon Filling-

  • 2 eggs
  • 3 egg yolks
  • ¼ cup whipping cream
  • juice from 1 large lemon, about 1/4 cup
  • 1 tsp lemon zest
  • ¼ cup granulated sugar
  • Topping-

  • 4 Tablespoons powdered sugar, divided
  • ½ cup whipping cream
  • 1/4 tsp vanilla

  1. To make the sugar cookie crust, beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt  and mix on medium until well combined. Wrap the dough in parchment paper and refrigerate while you mix the lemon filling and oven preheats.
  2. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
  3. For the lemon filling, whisk together the eggs, egg yolks, whipping cream, lemon juice, lemon zest, and granulated sugar until smooth.
  4. Remove the cookie dough from the refrigerator. Divide the dough into 24 one inch  even balls of dough. Press each ball of dough into muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. Pour the lemon filling into the center of each sugar cookie cup & fill just below the top of the crust.
  5. Bake until the filling is set and the crust begins to turn golden, 10-12 minutes. Pull the tarts out  when the crust is barely golden. Allow to cool completely at room temperature then refrigerate until ready to serve. Dust the tops of the tarts with 2 tbsp powdered sugar. Beat the whipping cream with the remaining 2 tbsp of sugar until stiff peaks form, beat in vanilla . Pipe or spoon the whipping cream on top of each tart. Serve chilled.

Tuesday, January 14, 2014

Mexican Pizza

This pizza is so easy & so DE-lish! I've been using this recipe for pizza dough for years now and it's fool proof! Really, you can't mess it up. The quick enchilada sauce is dynamite for all your Mexican recipes... you can use store bought sauce but...why? 

Pizza Crust 
1 cup warm water
1 pkg yeast- or 2 1/4 tsp 
dash of sugar
1/2 tsp kosher salt
1-2 tbsp olive oil
2 &1/2 cups flour- can substitute with whole wheat flour

Combine warm water with yeast & sugar in a small bowl and set aside until foamy. Pour yeast mixture in larger bowl and add oil, salt, & 2 cups flour. Mix well and add just enough flour until the dough no longer sticks to sides of the bowl. Knead on a floured surface for about 5 minutes. Place in greased bowl, cover & let rise for 25-30 minutes.

While dough is rising combine enchilada sauce- 
Enchilada Sauce-
1- 8 ounce can tomato sauce
1/2 tsp salt
few cracks black pepper- about 1/4 tsp
1/4 tsp chili powder
1 tsp dried onion flakes- or 1 tbsp fresh minced onion
1/4 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp sugar
Combine all ingredients in small bowl & set aside

When dough is ready, roll out to the size of pizza you want. I bake mine on a pizza stone so I roll it out to fit that but you can make this on a cookie sheet if you don't have a stone. Once dough is rolled out spread enchilada sauce evenly over top. Sprinkle with about 1 cup colby jack cheese (use whatever cheese you like) Then add whatever Mexican toppings you like... think taco toppings!! I added black beans, corn, diced tomatoes, chopped black olives. The toppings are up to you!! Jalepeno peppers would be awesome too! Bake at 500 degrees for about 8-10 minutes on pizza stone. Remove from oven & top with chopped fresh green onions & cilantro. Serve each slice with sour cream & salsa!! YUMM!!

Mexican Pizza Perfect!!!

Tuesday, January 7, 2014

Toasted Quinoa Coconut Granola Bars

Healthy AND delicious... say what!?! The sweeter side of quinoa does not disappoint in this recipe. So good, your whole family will love them!! 
1 cup uncooked quinoa, rinsed & dried
1 cup oats
1/2 cups coconut
1/2 cup nuts, I like almonds but use whatever you like
1/2 cup dried fruit, I love craisins for this recipe!
1 tbsp. flax seeds
1/4 tsp salt
1/2 cup peanut butter
3/4 cup honey
1 tbsp coconut oil, vegetable or canola will also work
1 tbsp brown sugar
Preheat oven to 350 degrees F. Grease a ceramic or glass 9X13 inch baking dish. Spread oats and quinoa on a cookie sheet and toast in preheated oven for 10-12 minutes. Return mixture to a large bowl and add coconut, nuts, and dried fruit. In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan.Bake for 20 minutes. Cool completely and then cut and serve.
For those of you who would like to dip the bottoms or drizzle the tops with chocolate~
1 cup semi-sweet chocolate chips or chocolate melting chips
1 tbsp oil
Melt in the microwave at 30 second intervals, stirring until melted. Cut the granola bars, and dip each one in the chocolate, and let sit on a piece of parchment paper until it hardens.