Chocolate Toffee

Chocolate Toffee

• 1 1/2 c. butter
• 1 1/2 c. brown sugar
• 1/2 tsp. vanilla
• pinch of kosher salt
• 2 c. semisweet chocolate chips

1. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula 15 to 20 minutes. Attach a candy thermometer to the saucepan and cook until the temperature reaches 285º, or hard crack stage.
2. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
3. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

Garnish suggestions: chopped almonds, chopped pecans and/or flaky sea salt.

Salmon New Orleans

• 4 6-ounce salmon fillets
• salt and pepper, to taste
• 1 pound large shrimp, peeled and de-veined
• 8 tablespoons butter, divided
• 2 tablespoons honey

Cajun seasoning

• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon pepper
• ½ teaspoon onion salt
• ½ teaspoon cayenne pepper
• heaping ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes

1.     In a small bowl stir together all cajun seasoning ingredients and set aside.

2.     Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.

3.     Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.

4.     Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.

                                                                           This is so good!

I have made this with all sorts of fish and seafood.

Pumpkin Spice Donuts

Pumpkin Spice Donuts (Grain-Free, Nut-Free)

• 1/4 cup coconut flour
• 1/8 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 2 tablespoons pumpkin pie spice
• 2 large eggs
• 1/2 cup pumpkin puree
• 1/3 cup honey
• 1 teaspoon vanilla extract

1. Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
2. In a medium bowl, whisk together the coconut flour, salt, baking soda, and pumpkin pie spice.
   Add in the eggs, pumpkin puree, honey and vanilla, and mix well
3. Transfer the batter to a plastic storage bag and cut off the tip to make a piping bag!
   Pipe the batter into each donut well, being careful to not overfill.
4. Bake at 350F for about 20 minutes, or until golden.
   Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
5. If you'd like a sugar-coated treat, dip each donut (while they're still slightly warm) into a dish of granulated coconut sugar.
6. Serve warm or at room temperature, and store leftovers in the fridge for best shelf life.

Halloween Wreath Making Day

Halloween Wreaths

14” Wire Frame
  Pipe Cleaners
Deco Mesh Tubing

 Deco Mesh