Peanut Butter Granola

If you have never made homemade granola, this recipe is definitely worth a try. It’s super EASY to make, healthy and delicious.  No oil, preservatives, or refined sugar.  Just pure goodness!  You can use smooth or crunchy peanut butter.  If you don’t have maple syrup, you might be able to use Agave Syrup.  Eat it for breakfast with yogurt and berries or by the handful as a snack.  Vegan and Gluten-free, one thing is for certain, it won’t last long! Continue reading

3 Ingredient Chocolate Fudgsicle Ice Cream

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What? Only three ingredients? Truth be told, there are actually four if you include the water.  So for argument sake, I’m going to say three ingredients.

I remember eating Fudgsicles as a kid and maybe you do too.  Maybe you still eat them ; ).  This recipe tastes exactly like Fudgsicles with a bit more of an ice cream texture.

When I discovered this recipe I just HAD to try it out.  I thought if it didn’t work out it wasn’t such a big deal because it’s only three ingredients and not a lot of effort. Besides having so few ingredients, this recipe has a few other bonuses: it’s Vegan, Gluten-Free, No-Churn, No Ice Cream maker needed, tastes just like real ice cream, it’s a pantry recipe, No yucky ingredients or preservatives and well, it’s  ICE CREAM!!  Altogether now, “YAY!”

As usual, I probably have way too many step-by-step pics but that’s just the way I post.  I want you see everything that I am doing so you will completely understand.  By the way, you will need a food processor for this recipe…if you don’t have one, beg or borrow.  This recipe requires plenty of freezing time, a slight drawback but definitely worth it.

One more thing…this recipe uses one can of coconut milk.  The finished ice cream  does not taste like coconut in the least.  It just tastes like Chocolate Fudgsicles.  You will just have to make it for yourself to see…and I sure hope you do!

So what are we waiting for?  Let’s get started! Continue reading

No-Bake Chocolate Peanut Butter Coconut Bites

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Finally — time for something sweet and delicious!  Before I get into the actual recipe, I just want to say that I made this recipe last night when it was dark outside.  My kitchen wasn’t bright enough to take good pics so I told myself I would take the step-by-step photos the next time I make them.   This recipe is so incredibly easy that you don’t really need the extra photos.  However, I will take the pics next time and update this post.

Ok, let’s get started. This recipe is no-bake so it’s perfect for summer.  It was hot out yesterday and the thought of turning on my oven was not appealing and I wanted to make a sweet treat for the weekend.  Let me tell you, it’s now the next day and they are almost all gone. You will need to allow 3-4 hours for setting up once you have them in the pan and in the fridge.  I cut them into 25 squares. Just the right size. Although this recipe has two coconut ingredients, I didn’t find the flavour was overwhelming and it certainly didn’t take away from the chocolate and the peanut butter.  All the flavours came together very well.  You can’t eat just one. Continue reading

Carob Energy Nuggets

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Every once in a while I buy a healthy (and pricy) treat for my husband at our local health food store. They are called Energy Nuggets.  In no time the bag is ripped open and they are gobbled up (of course I help a little).  I wondered if there was a recipe out there for them and lo and behold there was!  I bought the ingredients and whipped them up last night.  I made a few minor adjustments to suit my taste.  I didn’t take step-by-step photos as I wasn’t sure if the recipe was going to turn out.  Was I shocked when they came out exactly the same as the store bought version.  So the next time I make them I will take the step-by-step pics.   I did take a few pics of the end result so you don’t have to go completely without.  This no-bake recipe comes together very fast so you don’t have to wait too long before you can pop one or two in your mouth.  By the way, for anyone interested, this recipe is Vegan and Gluten free. Only 63 calories per nugget to conquer your sweet tooth! Continue reading

Rice Krispies Squares – perfected

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I know what you’re probably thinking…why am I posting Rice Krispies Squares?  We have all made them countless times and if I had a nickel for every RKS that I have eaten in my life well, you know the rest of the story.  I decided to post RKS because the original recipe isn’t that great (for two reasons): 1) They don’t use enough marshmallows and  2) They use a 9×13″ pan.   This said, you will get a flat and dry RKS.  I think the vast majority of us want a RKS that we can really sink our teeth into without having to wedge it sideways into our mouths and biting it with our molars.  I have now cracked the code on the perfect RKS by adding more marshmallows (60 to be exact) and using a smaller pan.  But please, don’t take my word for it, just make them and you will understand.  I promise. Continue reading

Sponge Toffee

No Pic Photo BW

Years ago (and I mean years ago), I made Sponge Toffee daily. I covered it in chocolate, broke it up into chunks, wrapped it up and sold it to convenience stores for them to sell.  I called it Rocky Toffee.  It got to the point where I could no longer get rid of the sweet smell of Sponge Toffee in my home.  I had to stop.  I’m sure my teeth were happy about that as well.  It’s still one of my most favourite candy treats. Nothing like Sponge Toffee.

Note: The next time I make this recipe I will update with photos.

Continue reading

Ice Cream Cake (Quick and Easy)

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I have eaten this Ice Cream Cake on several occasions and it’s always a hit.  Many of us prefer it to a popular Ice Cream Cake that must be purchased.  Note: If you’re putting the cake in the freezer to eat at a later time, when you do serve it, be sure to let it sit on the kitchen counter for about 10 minutes to soften a bit so scooping will be easier. Continue reading

Fabulous Fudge

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If you make it, they will eat it.  Best Ever Fudge.  Incredibly easy to make.  I adjusted this recipe to give you more of it without wasting ingredients by using entire packages of chocolate chips and entire cans of condensed milk.  We don’t want that half can of condensed milk going bad in your fridge.  I’m glad I could help!  ; )

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Ingredients for Fudge Love: Milk Chocolate Chips, Semi-Sweet Chocolate Chips, Walnuts, Vanilla and Sweetened Condensed Milk.

 

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Add all the Chocolate Chips and Condensed Milk to the sauce pan.

 

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On low heat stir until the chocolate chips are completely melted.

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Like this…

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Add the Vanilla and chopped Walnuts.  Stir will until walnuts are completely combined.

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Like this…

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Fold fudge mixture into your prepared pan.

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Smooth out with a spatula.  Let the fudge come to room temp (about a 1/2 hour on the counter) then in the fridge for at least one hour.

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Out of the fridge.

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Peel off all of the foil.

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Slice into squares and pop on in your mouth!

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Fabulous Fudge
Author: 
Recipe type: Fudge
Cuisine: Sweet Tooth
Prep time: 
Cook time: 
Total time: 
 
Line a 9x9 inch pan with foil.
Ingredients
  • 2 cans Sweetened Condensed Milk (300ml each)
  • 2 pkgs Semisweet Chocolate Chips (250gr each pkg)
  • 1 pkg Milk Chocolate Chips (250gr)
  • Pinch Salt
  • 1½ tsp Pure Vanilla Extract
  • 2 cups Walnuts, chopped
Instructions
  1. Add the Condensed Milk to a medium heavy-duty saucepan. Pour the all the Chocolate Chips into the pan, give a stir, and make sure that the milk coats all the chips.
  2. Add a pinch of Salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
  3. Add the Vanilla and Walnuts, making sure to coat the nuts with the fudge. This will require some muscle power.
  4. Once well combined, pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 1 hour or so.
  5. Pop the fudge out of the pan, peel off the foil and cut into little pieces about 1 inch square. Pop them in your mouth! Store in your fridge.
  6. Freezes well.