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
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
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
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.
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
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! ; )
- 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
- 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.
- Add a pinch of Salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge.
- Add the Vanilla and Walnuts, making sure to coat the nuts with the fudge. This will require some muscle power.
- 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.
- 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.
- Freezes well.
Highly addictive. Great for a crowd. Just watch it disappear. I wish you could just take a piece from the photo. The sweet and salty combination makes this recipe a big time winner. You cannot ever go wrong with this recipe. Ever. Continue reading
These little morsels are great for salads or snacking. Highly addictive. Continue reading