Category: Baking

The Diet Can Start Tomorrow

pbamoresdipI was scrolling through Twitter this afternoon and saw a “food porn” video for something that made me want to ignore the fact that I really want to lose this post-surgery pudge and get myself into the kitchen using one of the three modes of transportation available to me:  my one legged scooter, wheelchair, or my crutches, so I can get into the kitchen to make some of this gooey deliciousness!

All four of the recipes in the video looked fabulous, but the first one, for the peanut butter cup s’mores dip looked too good to be true…

I tried imbedding their video, but nope, not happening.  Thank goodness for the internet.  Google came to my rescue once again and the recipe was soon found at www.pilsbury.com!

The recipe is so easy to make and has only 3 ingredients!

Peanut Butter Cup S’Mores Dip

  • 1 bag (12 oz) miniature chocolate-covered peanut butter cup candies, unwrapped
  • 2 1/2 cups miniature marshmallows (You can use the big marshmallows if you prefer)
  • 1 Box Graham Crackers

Heat oven to 450°F.   Place peanut butter cup candies in single layer in bottom of ungreased 10- or 12-inch cast-iron skillet; top with marshmallows. Bake 5 to 10 minutes or until marshmallows are golden brown and toasted. Serve immediately with graham cracker pieces for dipping.

Dip & Enjoy!

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What Does Activated Coconut Charcoal Do?

I talked about the Nektar Advanced Juice Cleanse I did last week.  When I saw some of the ingredients in their juices, I wondered what the benefits of some of the ingredients, especially activated coconut charcoal, were.

What is Activated Coconut Charcoal? 

activatedcharcoalCommon charcoal is made from peat, coal, wood, coconut shell, or petroleum. “Activated charcoal” is similar to common charcoal, but is made especially for use as a medicine. Activated Coconut charcoal is made of the shells of coconuts.  Coconut charcoal includes a step in processing which removes the heavy metal toxins from them and produces finer grains. This makes it more efficient at binding to toxins in the body, but also makes it more expensive, with the extra processing required.

What is Activated Coconut Charcoal Used For?

WebMD.com says it can be used to treat poisonings, reduce intestinal gas (flatulence), lower cholesterol levels, prevent hangovers, and treat bile flow problems (cholestasis) during pregnancy. It’s becoming a common ingredient in cleanses.

When used as part of a cleansing routine, activated coconut charcoal contributes to these 7 positive things that come when we detoxify our bodies:

  1. Increasing energy levels: People who detox report feeling more energized and alert!
  2. Ridding the body of excess waste: Naturally, a good bowel movement helps to remove the extra waste most people store. A good flush of the colon always helps with removing toxins!
  3. Aids in weight loss: Think of your body working in more efficient ways then ever before. There are no toxins distracting and slowing down body functions. Your body will become more efficient at burning energy and breaking down fat.
  4. Improves immune system: Similar to above, with a clean and clear system, your body is better able to detect and rid the body of bacteria and viruses which slow it down.
  5. Better hair: Toxins can cause hormones and proteins to be thrown off. Expect your hair to grow out cleaner, stronger and healthier than before.
  6. Clarity of the mind and quicker thinking: Think of toxins as plaques on the brain which get in the way. As your body is rid of toxins, people report feeling less foggy; it means neurons are better able to fire. You’ll feel more alert and sharper at thinking!
  7. Promotes Anti-aging: Overall, it is safe to say you’ll experience the benefits of anti-aging. Healthier organs, hair, skin, and brain all contribute to longevity and quality of life.

Activated charcoal capsules together  with B1 and Vitamin C during an evening of heavy drinking, are a powerful hangover prevention team.  I’ll have to add that to my arsenal for this weekend in Las Vegas!

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

 

Zucchini Banana Bread

banzucbread

A little different spin on a classic.  Honey instead of granulated sugar cuts the sweetness and adds a little moisture to this bread.  While the bread is really good the first day, I wrap mine in foil (to maintain the moisture) and put it in the refrigerator so that the zucchini’s moisture can do it’s work.  The second and third day, if it lasts that long, the bread gets better and better.  I try and double the ingredients to make two loaves, then freeze the wrapped bread (in a Ziplock freezer bag) to enjoy later.

Zucchini Banana Bread
  • 1/2 cup honey
  • 1/2 cup vegetable oil
  • 1 cup mashed overripe (black skins) banana (about 2 medium sized bananas)
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2  cups zucchini, shredded (do not drain the natural moisture)
  1. Preheat oven to 350° F
  2. Beat together the oil and honey in a stand mixer
  3. Add in the mashed banana, eggs, and vanilla
  4. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt
  5. Add the dry ingredients into the wet and stir on low until just combined
  6. Using a spoon fold in the zucchini
  7. Spray a loaf pan with cooking spay and pour in batter
  8. Sprinkle a bit of nutmeg and cinnamon on top of the batter if you want to
  9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean – do not undercook

I like to serve this with whipped cream cheese with a touch of nutmeg in it.

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A New Take On Banana Bread

I need to go buy 8 bananas and wait for them to get ripe ASAP so I can try this new take on banana bread.  Really it’s more like a cake, but I can’t wait to try it either way!  Thanks Buzzfeed!

Upside Down Banana Bread

4-5 ripe bananas
3 eggs
½ cup oil
½ cup sugar
1 TBLS ground cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
2-3 bananas, sliced
Vanilla ice cream

  1. Preheat oven to 350°F/175 C.
  2. In a large bowl, mash the ripe bananas.
  3. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
  4. Add the flour and mix until the batter has no large pockets of flour. Set aside.
  5. In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.
  6. Bring up the heat to medium, cooking until the mixture starts bubbling.
  7. Remove the caramel from heat and pour into a greased 9×9 baking pan.
  8. Lay the banana slices evenly on top of the caramel.
  9. Spread the banana bread batter on top
  10. Bake 40-50 minutes.
  11. Cool until the bottom is barely warm & use a knife to loosen the edges from the pan.
  12. Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.

Slice, then serve with vanilla ice cream.

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How to Ruin Chocolate Chip Cookies

THCookiesAnyone who cooks or bakes regularly should be able to whip up a batch of Toll House Cookies without incident, right?

Today I proved that assumption wrong.  UG!

First you preheat your oven to 375° and gather your ingredients:

  • 2 1/4 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 Cup (2 Cubes) Butter – Softened to Room Temperature
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup (Packed) Brown Sugar
  • 1 tsp Vanilla
  • 2 Large Eggs (at Room Temperature)
  • 1 –  12 oz Package (Appx 2 Cups) Nestle Semi-Sweet Chocolate Morsels
  • 1 Cup Chopped Nuts (Optional)

OK, so far I’m good to go!  Oven is on & I have everything I need on hand.

I pulled out my baking sheets, lined them with my trusty Artisan Metal Works Silicone Liners, got the measuring spoons, measuring cups and bowls out of the cupboard.  Time to make some cookie dough!

Minolta DSC

I measured out the flour, baking soda and salt and put them into a medium sized bowl.  Gave that a quick stir to combine and set the bowl aside.  No problems with this step!

The butter had been sitting on the counter for a couple of hours and was nice & soft.  Into the stand mixer bowl it went along with the brown sugar, the granulated sugar and vanilla.  A minute or two of beating and a quick bowl scrape and I was ready to add the two eggs. Everything is going great!

At this point I notice  batter isn’t as light and fluffy as it usually is.  No problem, the butter just must have been softer than I thought. No problem, time to add the flour mixture – full steam ahead.

This is when the wheels fell off….

I dropped the bowl on my stand mixer and began adding the flour mixture.  Just as I lifted the bowl into place to start the mixer I noticed that a blop of the vanilla, sugars, butter & egg mixture had flown off the beater onto one of the cookie sheets.

I defied the rules regarding not eating raw cookie dough (GASP!) and swiped the blop up and into my mouth.  UG!  WTF? ICK!

Expecting a buttery sweet taste, I was horrified to instead have a mouth full of salty yuck!  What in the world had I done wrong?

I glanced around the counters checking off ingredients and came upon an empty Ziplock bag.  I immediately realized what I had done wrong.

For the last month I’d been moving the Ziploc bag full of a white granulated substance around in my spice cabinet everytime Iassuming that it was The superfine C&H Baking Sugar that I routinely have on hand.  I never thought to check for it to be anything but that, as I often pour the last bits out of the larger carton and into a Ziplock Bag for storage.  This time I was oh so wrong!  I got a flashback of a day, only a few weeks ago when I had accidentally pushed the metal pouring spout all the way in to the container of Morton’s Iodized Salt.  I then poured what was left into a Ziplock bag and went back to what I was doing.

To be fair, I haven’t bought a container of Morton’s Salt for some time, as we’ve changed to salt and pepper grinders when we use salt at the table, so I wasn’t so far off assuming the bag was baking sugar.  But UG!  I should have tasted it first.

I’d already poured 1/2 of the flour mixture into the ruined butter and sugar mixture so everything had to be thrown away.  SUPER FAIL!

Lessons learned:

  1. When putting things into Ziplock Bags, MARK THE CONTENTS & Date.
  2. Always taste mystery ingredients if you’ve failed to follow #1
  3. When in doubt, like I was when I noticed a different consistency, taste the wet ingredient mixture before adding (and wasting) your dry ingredients

I guess there won’t be freshly baked chocolate chip cookies in my house tonight. 😦

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

Luscious Lemorancello

I am still up to my eyeballs in fresh citrus, so I found a new project from which I will be able to make some really fun desserts!

slicecake_w_lemons11Have you ever been to an Italian restaurant and seen Limoncello on the after dinner drink menu or seen some type of Limoncello Cake on the dessert menu?   Limoncello is a syrupy liqueur that is smooth and sweet with an intense lemon flavor.  It can be sipped on its own, mixed into sparkling water, or shaken into cocktails.

I had no idea that Limoncello is the second most popular liqueur in Italy.  Considering that both my family and my husband’s have Northern Italian roots, I was amazed to realize neither of us had ever tried this particular yummy treat!  I think that counts as some kind of neglect or child abuse 😉

The process to make homemade Limoncello (or in this case, since I am combining blood orange and Meyer lemon peels:  Lemorancello) is quite easy and much less expensive than buying a smaller bottle of the commercially bottled version.

Lisa’s Luscious Lemorancello

  • 1 – 750 ml Bottle Vodka (80 Proof is fine, but 100 Proof is even better)
  • 5 – Medium Sized Meyer Lemons
  • 5 – Medium Sized Oranges (I have Blood Oranges, So I am using those)
  1. Remove the peels from the lemons and oranges.  Put the fruit in a zip bag to freeze for later use.  I peel them whole and then use a spoon to scrape away the pith, but you can also use a vegetable peeler.  It’s important to leave as little of the bitter white pith as possible.
  2. Once you have peeled the fruit and removed the pith from the skins, slice the peels into narrow strips and put the peel into a 32 oz container with a lid then pour the vodka over the peels.  I prefer glass so that any dormant odors don’t transfer from plastic into the vodka.
  3. Seal the container tightly and put aside in a cabinet – or at least on a counter out of direct sunlight.
  4. Infuse your blood orange & lemon peels in the vodka for at least 1 week to a month or longer. Most of the fruit flavor is extracted in the first few days, the longer you let it sit the bolder the flavor will be.  I’m going to let mine sit undisturbed for 6 weeks.

You don’t need to worry about mold or bacteria growing while it is infusing.  The alcohol prevents any mold or other bacteria from growing on the fruit.

When you decide that you just can’t wait to enjoy your treat any longer, it’s time to strain out the fruit peels and combine the infused vodka with simple syrup.

TIP:  You can use any amount 1 C Water to 1 C Sugar up to 4 Cups Water to 4 Cups Sugar.  More water will dilute the alcohol percentage and make the liqueur milder.

  1. Make your simple syrup:  In a saucepan, combine 1 cup sugar (I use superfine baker’s sugar) with 1 cup water and stir over low heat until the sugar is completely dissolved.
  2. Add this to the infused vodka, taste, and add more simple syrup if you need it sweeter.

When you have reached your perfect ratio and your Lemorancello is ready to enjoy, you can store it in a cleaned 750 ml vodka bottle (there will be more than 1 bottle worth of liqueur) or in pretty oil/vinegar type bottles with hinged or screw sealed tops.

The liqueur can be kept in the freezer for at least a year, and likely much longer. Use your own common sense if it’s been more than a year and it tastes off or you see any mold growing in the bottle.  Then it’s more than likely time to toss it and make a fresh batch!  I have no intention of letting mine last that long.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

AARGH! I Forgot ___ at the Store!

We’ve all done it.  Started a recipe thinking we had everything we needed only to get to a critical stage and found out we are missing a key ingredient.  A string of curse words later, after checking with the “go-to” neighbor, we are begging our kids who drive or our spouses to run to the store for what we desperately need to save our cooking creation.

I found a couple of resources online for the most common substitutions (thank you Kraft Foods & Life Hacker!):

Today I ran into an even tougher situation.  I had no Condensed Cream of Celery Soup to make the comfort food I was having a big craving for: my Mom’s Tuna Noodle Casserole.  But I had no one to bail me out!  No one was home next door, my son has moved a state away (to avoid the emergency runs to the store??? hmmm… ) and my husband was still at work and nowhere near to coming home.  FML!

Time to create a fix from what I had in the cupboard…First things first, I needed a creamy, thick base for the soup.  Milk & Cornstarch would take care of that.  The rest should be a piece of cake, right?  Just some seasonings and the main ingredient, chopped celery.

Scratch Condensed Cream of Celery Soup

  • 1 cup cold milk
  • 2 Tbsp cornstarch
  • 3/4 C chopped celery
  • 2 TBLS olive oil
  • 1 1/2 Tbsp butter
  • 1 chicken bouillon cube
  • ⅛ tsp black pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 tsp Salt-Free Seasoning (Mrs. Dash type) I use McCormick Perfect Pinch Original All Purpose
  1. In a small pan, saute’ olive oil and the celery for 2 minutes over medium-high heat.
  2. Reduce heat to low and add the bouillon cube (crushed), pepper, onion powder, garlic powder, and all-purpose seasoning.  Stir to combine and let it continue cooking until you complete the next step.
  3. In a small saucepan, over medium heat, combine the cold milk and the cornstarch.
  4. Bring to a boil, whisking constantly then whisk in the butter it melts and the sauce begins to thicken
  5. Immediately add the celery mixture.to the sauce and cook another 30 seconds.
  6. Remove from heat and set aside to cool until you need it for your recipe.

It took 10 minutes start to finish, made just a bit more than a 10.75 ounce can from the store, had no preservatives, no added salt and was lower in fat and calories because I used 2% milk to make it.  Win-Win!

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Did You Know…?

freezer_openThere are many foods I didn’t know could be frozen, saving me from the inevitable time when I need something like buttermilk, which I never have on hand when I come across a recipe that calls for it.  Learning this led me on an internet search to see what other seldomly stocked foods can be frozen for use later.

You Can Safely Freeze:

  • Buttermilk:  Fill an empty ice cube tray.  Freeze overnight and transfer frozen cubes to a freezer bag.  Keeps up to 3 months and each cube slot measures 1 ounce (1/8th of a Cup)
  • Bananas:  Freeze them overnight when they are at their ripest point (when skin is browning but not going bad) in their skins. Using a sharp knife slice the frozen bananas in half lengthwise and peel off the skins.  Store in freezer bags for use in smoothies.  Homemade Frozen Bananas: Put two frozen halves together with a popsicle stick between them and coat with melted chocolate. Immediately sprinkle with/roll in nuts, coconut, or rainbow/other sprinkles and place on a pan lined with waxed paper.  Freeze an hour or two and enjoy for dessert.
  • Butter: This is particularly good to know since I rarely need unsalted butter and buy it 1 pound at a time (4 – 1/2 Cup cubes) when it’s on sale.  Now I can cut cubes in half  (1/4 C portions) and freeze them in freezer bags for later use!
  • Cheese: Don’t freeze whole chunks – it crumbles when you defrost and try to slice it.  Instead grate or shred it and freeze in 1 Cup portions in zip bags for recipes at a later date.
  • Eggs:  Remove the shells and freeze individually in snack sized zip bags.  You can also freeze egg whites separately from their yolks.  I’d recommend marking the bags with the number of egg whites or whole eggs you freeze per bag to make using later easier.  Frozen “pre-made” omelettes:  In a large measuring cup crack the desired number of eggs and whisk .  Stir in 2 TBLS milk, 1/4 Cup each chopped bell pepper (or any pepper you desire) and chopped ham (bacon, turkey, chicken breast, ground beef, sausage, etc.) and 2 TBLS chopped onion (if desired).  Pour into sandwich sized zip bags and freeze until needed. Great weekday breakfast option.  You can remove a bag to the refrigerator the night before to thaw, pour into a preheated pan to cook, sprinkle with a bit of frozen grated cheese & eat right before running out the door the next morning.
  • Garlic: Separate cloves but leave skin on and freeze in a doubled zip bag to keep freezer odor free.
  • Wine:  Unlike hard alcohol, wine does freeze solid.  Freeze in 1 ounce portions in an ice cube tray and transfer to a freezer bag to use in sauces or other recipes.
  • Yogurt: Measure it into 2 to 4 TBLS (aka 2 to 4 oz or 1/4 to 1/2 Cup) portions and freeze in zip bags.  Don’t forget to mark the bags for later recipe use.
  • Lunch meat: Can be safely frozen in zip bags for up to 2 months.
  • Bread:  You can freeze a loaf of sliced bread for up to 3 months and you don’t even need to thaw it before eating it. The freezer is a better storage option than the fridge, which can dry bread out.
  •  Milk / Half & Half:  Milk can be frozen for 3 months.  Half & half stays good for 4 months in the freezer, but never freeze heavy cream.  Cream doesn’t freeze well at all.  I never understood why my mother-in-law always shook the milk before pouring out of the carton, now I do!  She kept it frozen in the chest freezer in the garage and was breaking up the ice.
  • Grains:  Quinoa, farro and bulgur last 3 months in the cupboard but up to 6 months in the freezer!
  • Tofu:  Chop it in chunks and freeze for up to 5 months to add to smoothies, soups, stews, etc.
  • Tortillas:  That at room temperature, not in the microwave.

Important things to remember about freezing any food are:

  • Make sure you are using a bag or container meant for freezer use to ward off freezer burn, keep smells from escaping into the freezer, and keep your food fresher longer
  • Remember to mark the date frozen as well as the last date you should use the food directly on the bag or on a piece of tape with a permanent marker.
  • Don’t over stuff your freezer.  A well organized freezer gives you the ability to easily see what you have on hand and helps food freeze faster/stay frozen because cooled air can flow between and around the packages.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Gluten Free Zucnana Bread

banzucminisI love a moist piece of banana bread slathered with soft cream cheese.  The only problem I have is, with the number of bananas I buy each week, using the overripe ones for plain banana bread every week or two is getting boring.

My grandma was one of those 1970’s women who broke out of her 1950’s homemaker role and became a more modern woman.  She was different from my friends’ grandmas to say the least:  She played tennis, loved fitness, drove a flashy sports car, loved vacationing and baking herself to a golden tan in the sunshine, had a job outside the home, and pretty much spoiled my brother, sister and I rotten.  My modern grandma made her own yogurt, dried her own fruit, and tried her hardest to get us to eat more vegetables. I’m pretty sure she is why I am so fearless and experimental in the kitchen – I’d eat anything new or different that she fed me.

My Grandma Skip used to make a wonderful, sweet, moist zucchini bread every summer.  It was one of my favorites, even if it did have walnuts in it!  I wonder how bananas would taste with zucchini.  And, as if that wasn’t enough of a challenge, I wonder if I can make it gluten free so I can share it with my friends who have issues with gluten.  Looks like another experiment!!  Off to the kitchen!

Gluten Free Zucnana Bread

  • Shred 2 medium zucchini in your food processor, Vitamix or using a hand grater.
  • Let sit in a colander in the sink so any moisture released can drain off.
  • Grease your 9×5 inch standard or 5.75 x 3 inch mini loaf pans with baking spray (I use coconut oil spray).
  • Preheat oven to 325° F

In medium mixing bowl combine:

  • 1 & 1/2 Cups All-Purpose Gluten Free Flour
  • 1 & 1/8 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1 Cup Oats (I use Bob’s Red Mill Extra Thick Rolled Oats)

In same bowl add:

  • 1/4 Cup Agave Syrup
  • 1/3 Cup Pure Maple Syrup
  • 2 Eggs (Room temperature is ideal)
  • 1/2 Cup Coconut Oil (Room temperature/melted)
  • 1 tsp Vanilla
  • 3 Medium Bananas Mashed (not overripe, but with browning skins)

Using a large wooden spoon, stir in each addition until well combined.  Batter will be thick.

  • Stir shredded zucchini in by hand (using a large rubber spatula or wooden spoon)
  • Pour into greased loaf pan (s)
  • Bake on center rack in oven for 55 – 65 minutes (9×5 inch pan), or until wooden pick inserted in center comes out clean.  Like most ovens, my temperature is sometimes a few degrees off, so I start checking for doneness at about 55 minutes.

When finished baking remove pan (s) to a wire rack to cool about 30 minutes, then remove from pans and cool completely on the wire racks.  When cooled, wrap loaf (s) in foil then put into a zip bag and store in the refrigerator.  These loaves freeze well – wrap first in waxed paper (seal all edges), then foil and finally a securely zipped freezer bag.  Enjoy within 3 months.

I serve with whipped cream cheese, although you can make a simple glaze to drizzle over while the loaf (s) while still warm.

  • 1/4 Cup Cream Cheese
  • 2-3 Tsp Milk
  • 1/4 – 1/2 Cup Confectioner’s (Powdered) Sugar.  Add more or less milk as needed

TIP 1:  I normally use 1 Cup of Sugar in my Banana Bread.  When substituting Agave Syrup or Pure Maple Syrup (or a combination of both) for granulated sugar, make sure that you decrease the water (juice or other liquid component) by 3 TBLS (per 1 C equivalent/ sugar), add 1/8 tsp of baking soda (per 1/2 C equivalent sugar), and reduce your baking temperature by 25° F.  I have already made those adjustments above.  There is a really handy chart for sugar substitutions here.

Tip 2:  When using mini loaf pans instead of a standard 9 x 5 loaf pan, reduce the baking time by 25% (so in this case the baking time would be 43 – 53 Minutes – I start checking loaves for doneness at about 45 minutes).

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Holiday Baking Hell

christmas-cookies2I coach youth basketball and love to bake for my boys, but unlike years past, everyone seems to have an allergy to one thing or another.  So, out went the email to the parents: please advise who is gluten intolerant, diabetic, lactose intolerant, allergic to eggs, nuts, chocolate or any other ingredient that might be in the treats I am preparing for our last practice before Christmas.

Amazingly not one boy on this team has an allergy so I am free to make some of my favorite treats to share this year!  Hallelujah!

First up:  Chewy Chocolate Toffee Almond Bars

  • 2 Sticks (1 Cup) Butter softened
  • 1/2 Cup Sugar
  • 2 Cups Flour (All Purpose Regular or Gluten Free)
  • 1 – 8 oz pkg Hershey’s Heath English Toffee Bits ‘O Brickle Bits
  • 3/4 Cup Light Corn Syrup
  • 1/2 – of an 11.5 oz bag Milk or Dark Chocolate Chips
  • 1 Cup Slice Almonds (divided)
  • 3/4 Cups Sweetened Flaked Coconut
  1. Preheat oven to 350 degrees.
  2. Grease sides and bottom of 13x9x2 Pyrex baking dish with butter.
  3. Beat butter & sugar until light and fluffy.  Gradually add in flour, beat until well blended.  Press evenly into bottom of greased baking dish.
  4. Bake 18-20 minutes until edges are lightly browned.
  5. Combine toffee bits and corn syrup in heavy pan.  Cook over medium heat, stirring constantly, about 10-12 minutes or until toffee melts.
  6. Stir in 1/2 cup of the almonds and 1/2 cup of the coconut.
  7. Spread toffee mixture to within 1/4 inch of the edges of the crust.
  8. Sprinkle the chocolate chips over the top, then the remaining almonds and coconut.  Tip: Mix the remaining 1/2 Cup Coconut & Almonds together and Sprinkle on Top
  9. Bake an additional 15 to 20 minutes or until bubbly.
  10. Move pan to wire rack & cut into about 36 bars when completely cool.

finishedtoffeebars

 

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to:  recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at:  https://www.facebook.com/ThisGirlLovesHerFood