Gluten free sweet potato cookies

Adapted from here.

What I had:

• 1/2 cup of almond Butter
• 1/2 cup of pureed sweet potato (I threw it in the microwave for 6 minutes, then peeled it)
• 1/4 cup local wild honey
• 2 eggs
• 1/2 tsp vanilla 
• 1/2 tsp of baking soda
• 2 tsp of cinnamon
• 1/2 tsp of real salt
• 1 cup unsweetened coconut flakes
• 1 cup mixed chopped pecans and macadamia nuts

What I did:

• Turned the oven on at 350 degrees
• Mixed all ingredients till well integrated
• Threw a heaping tablespoon mix each on a silicone baking mat
• Baked for 15 minutes
• Burnt my tongue tasting one
• Let the rest cool

They are pretty good, dense, chewy, crunchy, sweet without any sugar in them.

Bacon dip

Oh, this is so good on your tongue! Eat it on a biscuit, eat it on a chip, eat it with a spoon, ...

What I had:

• 1 lb thick center cut bacon, cut into inch pieces and browned
• 1 medium yellow onions, diced small
• 2 garlic cloves, smashed and peeled
• 1/4 cup apple cider vinegar
• 1/4 cup packed dark-brown sugar
• 1/8 cup maple syrup
• 3 ounces strong brewed coffee

What I did:

• Poured out most of the bacon grease and cook the garlic and onions in the rest, on medium high heat.
• Added all the other ingredients and cooked till boiling.
• Added the bacon back in, cooked for 10 minutes.
• Put the entire thing in a food processor and ground it for a few seconds.
• Ate the entire thing with a spoon.

Ok, I wanted to but I employed great self control and did not eat the entire thing. But, it is so delicious. Sweet, savory, crunchy, it's like your mouth goes on a perfect vacation.

Toffee squares

What I had:

• Wilton brownie squares silicone pan
• 1/2 cup unsalted butter
• 1/2 cup margarine
• 1 cup granulated sugar
• 1/4 tsp salt
• 1 cup white chocolate dipping wafers, melted
• 1 cup unblanched whole almonds
• some somewhat finely ground pecans

What I did:

• Placed 3 almonds in each cavity of the brownie pan.
• Put butter, margarine, sugar and salt in a heavy saucepan over medium heat.
• Brought it to a boil while stirring continuously.
• Continued stirring like a mad woman for 6.5 minutes (or till candy starts to brown a bit and thickens, coming off the sides of the pan). Jeff jumped in for a minute when my arm started to hurt.
• Used a tablespoon scoop to scoop into each cavity over the almonds.
• Let it cool completely before popping them out.
• Taste tested one, shared with Jeff. Taste tested another from the other side just to make sure.
• Melted the wafers in the microwave.
• Dipped one side of the toffee in the chocolate and pressed it into the ground almonds.
• Tasted one more and decided to let the chocolate set.
• Tasted another after the chocolate set just to make sure it was still good.
• Put the rest in an airtight container and in the fridge to avoid more tasting.

Delicious almond toffee dipped in white chocolate and crushed pecans

I'll get consistent next time :-P