Sunday, January 26, 2014

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.

Monday, January 6, 2014

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