contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Filtering by Category: nuts

Coconut Almond Granola

Patricia Reitz

DSC_1211 (2).JPG

I love cooking big meals when we have company, but after a few days (and many, many dirty dishes), I need a break so it's nice to  have a big batch of granola in the pantry.  This one features dried cherries and sliced almonds, but you can easily switch up the fruit and nuts.  It keeps well too so feel free to make it far in advance.

In a large mixing bowl, combine with oats, almonds, coconut, and sunflower seeds.  You can add the dried fruit now if it's plump - otherwise, hold off until a bit later.

In a medium mixing bowl, whisk together the pure maple syrup, brown sugar, oil, vanilla, and salt. 

DSC_1181 (2).JPG

Pour the maple syrup mixture over the oat mixture and stir well.

DSC_1184.JPG

Stir until all the dry ingredients are coated.

DSC_1190.JPG

Pour the mixture into a large roasting pan and bake in a preheated 250F oven.

DSC_1243.JPG

Bake for 1 hour, stirring every 20 minutes.  Remove from oven and stir in the dried fruit if you haven't already.  Cool completely before transferring to an airtight container for up to a month.

DSC_1194 (2).JPG

Enjoy!

Items used to make this recipe:


Coconut Almond Granola

makes 8 servings

Printable Recipe

Ingredients

  • 3 cups old fashioned rolled oats
  • 1 cup sliced or slivered almonds
  • 7 ounces sweetened flaked coconut
  • 1/3 cup shelled sunflower seeds 
  • 6 tablespoons pure maple syrup
  • 6 tablespoons packed dark brown sugar
  • 1/4 cup neutrally flavored oil (canola, safflower, grapeseed, etc)
  • 2 tablespoons warm water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon fine salt
  • 1 cup raisins, craisins, dried cherries, or other dried fruit (make sure they taste good)

Directions

  1. Preheat oven to 250F and spray a large baking dish with nonstick spray.
  2. In a large bowl, combine the oats, almonds, coconut, and sunflower seeds; set aside.  Note:  if your dried fruit is very plump, you can add it now, otherwise wait until step 5.
  3. In a medium bowl, whisk together the maple syrup, dark brown sugar, oil, water, vanilla, and salt; pour over oat mixture and stir well until completely coated.
  4. Pour mix into prepared baking dish and bake in the center of the preheated oven for 1 hour, stirring every 20 minutes.  
  5. Remove from oven; stir in the raisins and allow to cool completely before transferring to an airtight container for up to a month.  Recipe may be doubled.

English Toffee

Patricia Reitz

 English Toffee - ButterYum

English Toffee - ButterYum

Seriously, is there anything better than caramelized sugar?  Ok, maybe caramelized sugar, a stick of butter, lightly toasted almonds, and a glorious robe of melted chocolate.  Heaven help me, this stuff is amazing!  

Before beginning, have ready a half sheet pan lined with a silpat liner.

DSC_2358.JPG

Also, make sure you have chopped chocolate ready to go.  I'm a huge dark chocolate fan, but you can certainly use milk chocolate if that's your thing.

DSC_2348.JPG

And another thing you need before you start is toasted, sliced almonds.  I place the almonds on an unlined half sheet pan and pop them into a cold oven.  Then I turn the oven on to 350F and slowly toast them until golden brown and fragrant.  

Allow the almonds to cool completely, then chop them into smaller bits in a food processor, being careful not to chop them too much.  You still want to recognize they are sliced almonds.

Alternatively, you can place the almonds in a resealable bag and crush with a rolling pin.

Ok, now that the half sheet pan is prepared, and the chocolate and almonds are ready to go, it's time to start cooking - in a 3 or 4-quart saucepan, heat butter, water, corn syrup, and dark brown sugar over medium-high heat.  

Have an instant read digital thermometer, pure vanilla extract, and baking soda nearby.

The toffee mixture should be stirred occasionally until it reaches the proper temperature.  Note that I used a nonstick pan for easy cleanup.

Stop cooking when the toffee reaches 285F.

 English Toffee recipe with lots of how-to photos - ButterYum

Stir in the vanilla and baking soda; stir vigorously to combine.

Pour mixture onto silpat lined half sheet pan.

DSC_2400.JPG

Spread mixture with an offset spatula.  I like my toffee on the thin side so I spread mine out more than directed by the recipe. 

DSC_2405.JPG

While the toffee is still hot, evenly sprinkle the chocolate bits all over.

DSC_2406.JPG

Allow chocolate to rest on the hot toffee for 5 minutes.

Use an offset spatula to spread the melted chocolate evenly over the toffee.

DSC_2421 (2).JPG

While the chocolate is still warm, sprinkle the toasted almonds evenly all over.

 how to make English Toffee from scratch - recipe and how-to photos - ButterYum

Pop the whole tray into the fridge until the toffee and chocolate set.  Break into pieces and enjoy.


English Toffee

makes 12 servings

Printable Recipe

Ingredients

  • 3 ounces semisweet or bittersweet chocolate, chopped into small pieces
  • 3/4 cup sliced almonds, toasted and cooled completely
  • 1 1/4 cups brown sugar (light or dark), packed
  • 1/4 cup light corn syrup
  • 8 tablespoons unsalted butter
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda

Directions

  1. Begin by lining a half sheet pan with a silpat liner (I have 6!) and measure out all the ingredients.
  2. Place toasted almonds in the bowl of a food processor and pulse 2 or 3 times to break into smaller bits, being careful not to make the pieces too small.  Alternatively, you can place the toasted almonds in a resealable bag and crush them with a rolling pin.
  3.  In a 3 or 4-quart heavy bottomed, preferably nonstick, saucepan over medium-high heat, combine butter, corn syrup, butter, and water; heat, stirring occasionally, until the mixture reaches 285F.
  4. Remove mixture from heat and vigorously stir in the vanilla and baking soda.
  5. Pour the mixture onto a silpat lined half sheet pan; use an offset spatula to spread thinly over the silpat.
  6. While the toffee is still hot, sprinkle the chocolate bits evenly all over; allow chocolate to soften from the residual heat for a few minutes, then use an offset spatula to spread the chocolate into an even layer (I like to stop just short of the edge of the toffee).
  7. Immediately sprinkle the almond pieces evenly all over the melted chocolate.
  8. Place the toffee in the refrigerator for 10 minutes; remove from fridge and break into serving pieces.  Store at room temperature in an airtight container with waxed paper between layers.

Note: To toast almonds, spread in a single layer on an unlined half sheet pan and place in a cold oven; turn the oven on to 350F and allow the almonds to toast for 8-12 minutes until lightly browned and fragrant (watch them carefully).  Cool completely before using.

adapted from The Baking Bible

Gluten-Free Fudge Cake

Patricia Reitz

DSC_1095 (2).JPG

Gluten Free Fudge Cake - ButterYum

This dense, rich, fudge cake is not only gluten-free, the batter is mixed together in a blender.  When have you ever heard of such a thing?   This cake takes no time to make at all - the batter is literally ready in a matter of minutes.  You can serve this cake warm or at room temperature, but we like it chilled. 

 how to line a springform pan with parchment

Start by lining the bottom of a 9-inch springform pan with parchment paper, then spray the rest of the pan with Baker's Joy to ensure perfect release.

DSC_0986 (2).JPG

In 30-second bursts the microwave, slowly melt butter and chocolate together, stirring between bursts.  When the chocolate is completely melted, stir well to make sure butter is completely incorporated.  Set aside until needed.

NOTE:  if your microwave is very powerful, decrease the power to 50%. 

Alternatively, you can melt the butter and chocolate together over a double boiler of simmering water, stirring frequently.

DSC_1003.JPG

Additional ingredients needed are almond meal (finely ground almonds), salt, baking soda, baking powder, espresso, and....

DSC_1005.JPG

whole eggs and sweetened condensed milk.

DSC_1008.JPG

Now for the fun part - we mix all the ingredients together in the blender (this is the one I love).  Start to combining the eggs and sweetened condensed milk on low speed until combined.

 gluten-free fudge cake recipe made in a blender

Add the chocolate/butter mixture, almond meal, baking soda, baking powder, salt, and coffee.  Blend again on low speed until combined. 

 gluten-free thanksgiving dessert recipe with how-to photos

Pour the mixture into the prepared pan and bake for about 40 minutes in a preheated oven.

DSC_1027.JPG

The cake will come out of the oven puffed up in the center.  

DSC_1029.JPG

Allow the cake to cool for 1 hour before chilling for at least 2 additional hours.  The cake will fall in the center as it cools - this is normal so don't be alarmed.

 Gluten-free cake recipe with how-to photos

Remove the sides of the springform pan and cut into 16 slices with a hot, sharp knife (long, thin, non-serrated blades work best - like this one).  This cake is very moist so if you want to sprinkle it with confectioner's sugar, use the non-melting variety.


Gluten-Free Fudge Cake

makes 16 servings

Printable Recipe

Ingredients

  • 16 tablespoons unsalted butter
  • 6 ounces bittersweet or dark chocolate (I used Moser-Roth 85%)
  • 4 large eggs
  • 14 ounce can of sweetened condensed milk, plus 1/4 cup
  • 1 1/2 cup almond meal (aka almond flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/4 cup hot espresso (or see note below)
  • Optional:  non-melting confectioner's sugar 

Directions

  1. Preheat oven to 350F and place rack in center position.  
  2. Line bottom of a 9-inch springform pan with parchment paper and spray pan with Baker's Joy.
  3. In 30-second bursts the microwave, slowly melt butter and chocolate together, stirring between bursts; set aside until needed.  NOTE:  if your microwave is very powerful, decrease power to 50%, or you can melt the butter and chocolate together in a double boiler over simmering water.
  4. In the jar of a blender, combine eggs and sweetened condensed milk on low speed until combined.
  5. Add chocolate/butter mixture; mix on low speed until combined.
  6. Add almond meal, baking soda, baking powder, salt, and espresso; mix on low until combined.
  7. Pour batter into prepared pan and bake for 40 minutes until a toothpick inserted in the center of the cake tests done (a few crumbs sticking to the toothpick are ok).
  8. Cool cake in pan on a rack for 1 hour; cover with plastic and chill for at least 2 hours.
  9. Remove sides of springform pan and slide cake off of parchment base.
  10. Use a hot knife to cut cake into 16 slices.  Leftovers should be stored in an airtight container in the refrigerator.

Note: to make espresso, combine 1/4 cup boiling water with 1/2 teaspoon high quality espresso powder .

recipe adapted from Pati Jinich