Chunky Chocolate Morsels

Friends far and near ~

Listen up!

These are one of the BEST and YUMMIEST

of the many Christmas treats out there.

My Mum-in-Love faithfully made this recipe

year after year after year.

They were a staple treat at Christmas time.

And, long ago, she graciously shared the recipe with me!

Thank you precious Mum!

Easy.  Simple.  No baking.  

I do believe you will thank me for this.

~ Chunky Chocolate Morsels ~

In a medium heavy-bottomed saucepan,
bring the following ingredients to a boil ~

1 1/2 cup sugar
1/2 cup butter
1/3 cup unsweetened cocoa powder
1 tsp sea salt
1/2 cup milk (I use whole milk)

Once it's come to a boil,
reduce the heat to medium and cook until thickened.
This will take approximately 5 minutes.

Remove pan from heat and stir in 1 1/2 tsp vanilla.
Let cool a little.
Stir in the following ingredients and mix thoroughly ~

2 cups rolled (or quick cooking) oats
2 cups unsweetened, shredded coconut
1 cup coloured mini marshmallows, cut in half with kitchen shears
1 cup chopped pecans (I use soaked and dried)
1/2 cup drained maraschino cherries, chopped

Scrape mixture out of pan and into a medium bowl.
Cover and refrigerate for a few hours or overnight.
Once cool, roll between your palms to make 1 inch balls.
Roll in coconut and store in fridge or freezer.
Separate layers with parchment or waxed paper.

Enjoy!

With Love,
Camille

**If you know where this recipe originally came from,
please do share so I can properly give credit!
Thank you.  :)

Homemade Granola Bars

Homemade Granola Bars ~

Adapted from the recipe found at Lauren's Latest.

How fun is that?

These granola bars taste similar to the

Quaker Chewy variety ~ but, they're homemade.

Yes, they are sweet.

Yes, they are a treat.

No, they are not for breakfast.

But...oh...are they good! :)

On these HOT days of summer,

it is wonderful to have a treat to make

without having to turn the oven on!

Better and better.

I have a BIG jelly roll pan ~ 12" x 17" ~

If yours is not as big, you might want to make half the recipe.

I line mine with parchment paper ~

there is no need to grease the pan that way.

Here's what you will need ~

1/2 cup Butter

1/2 cup Liquid Honey

2/3 cup Brown Sugar

1 tsp Vanilla

4 1/2 cup Quick Cooking Oats

(Do Not use large flake oats for these!)

2 1/2 cup Rice Krispies Cereal

1/2 cup Mini Chocolate Chips for sprinkling on top

Here's what you do ~

In a heavy saucepan, bring the butter, honey,

and brown sugar to a boil.

Reduce heat and boil gently for two minutes ~ stir often.

Remove from heat and stir in the vanilla.

Measure the oats and cereal into a large mixing bowl.

Pour the hot sugar mixture over the dry ingredients.

Stir until thoroughly combined and all dry ingredients are moistened.

Press into your large pan (12"x17"), or two smaller ones ~

be sure to line them with parchment for easy removal of the bars.

Sprinkle chocolate chips evenly on top and press in a little.

Set aside to cool a little.

I like to cut mine at this point,

and then I put them in the fridge while

they are still in the pan, to cool completely.

If there are any left over,

they may be stored in the fridge,

or even the freezer.

Be forewarned...

they do not last long,

and they taste good frozen!

Enjoy!

Many Blessings,

Camille

On the Lighter Side

Cookies.
They really are addictive.
And these are no exception.

I cannot bake unless
I am prepared to eat.

And, at the moment,
I am not prepared to.

Thankfully,
my family doesn't complain
when the cookie jar sits empty
for M.O.N.T.H.S.

Recently, I taught
Emma a few things about baking.
Her first project?
Cookies.

And these were the ones she baked ~
with a little help from Mummy.

And now,
the cookie jar is empty.

Are you willing to
fill yours up?

~ Basic Chocolate Chip Cookies ~
(Adapted from the back
of a Hershey's Chipits
Chocolate Chip Bag)

2/3 cup Butter, melted
2 cups Brown Sugar
2 Eggs
2 Tbsp Water
2 1/2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla
Dash of Sea Salt
2 cups Chocolate Chips
(Milk or semi-sweet)

Beat together first four
ingredients in mixer.
Stir in everything else
except the chocolate chips.
When everything is mixed
together nicely,
stir in the chocolate chips.

Line a cookie sheet with parchment.
Drop batter from spoon
well spaced apart ~
These will spread.

Bake at 375* F for 8-10 minutes.

Cool on pan before transferring
to wire rack to cool completely.

Store in your cookie jar for a few days,
or freeze for longer storage.
Be forewarned...
these are super duper good frozen!

Scary.
I know.

Happy Baking!
Blessings,
Camille

**Disclaimer ~
The title for this post
does not reflect the caloric
value of its contents. ;-)

Grain Free Nut Bars ~ Oh YUM!

Really, you HAVE to give these a try.
They are sooo yummy!
Like a candy bar, but without any of
the *scary* ingredients.
In fact, you can feel GREAT about having one of these.
They are soooo good for you!

How often does that happen?
Something that is good for you is also super duper amazingly good?

I found the recipe here.
And I tweaked it a bit to suit our tastes.
The result?

Perfect!

Now, you will have to keep them in the fridge or freezer,
they will be too soft at room temperature,
but, that seems a small price to pay for such yumminess.

Enjoy!



Grain Free Nut Bars

Courtesy of "Enjoying Healthy Foods" Blog by Lindsey
Thank you so much for letting me share these Lindsey! :)

~ The Ingredients ~

2 cups raw Almonds,
coarsely chopped

2 cups raw Pecans,
coarsely chopped

1/2 cup raw Sunflower seeds

1 cup raw Pumpkin seeds

1/2 cup dried Cranberries

1/2 cup Raisins

1/2 cup unsweetened
Medium or Shredded Coconut

1/2 cup Honey (liquid)

1/2 cup Coconut Oil
(Organic, Extra virgin, Cold pressed)

1 cup Almond Butter
(Natural, unsalted, roasted)

1 tsp Sea Salt


~ The Method ~

I make this in a 10 x 15 inch pan.
If you want to make less,
use an 8 x 8 inch pan and cut the ingredients in half.

Prepare your pan by lining it with parchment paper.

Coarsely chop the almonds and pecans.
Mix together all the raw nuts, seeds and
dried fruit in a large bowl.
Set aside.

Melt the coconut oil, honey and almond butter
together in a saucepan on the stove over low heat.
Stir the salt into it once it is melted and remove from heat.

Pour this mixture over your nut mixture.
Scrape all that yummy goodness out with a spatula.
Mix thoroughly with a wooden spoon.

Pour into prepared pan
and set into freezer to harden.

Remove from freezer once it is firm enough to
cut into bars.
Cut and store in a sealed container
in the freezer.
Be sure to put parchment or wax paper between layers
so the bars do not stick together!

About 15 minutes prior to serving,
remove the number of bars you need from the freezer.

Serve without guilt!

Yum!!

Chocolate Chip Cookies ~ Oh Dear!

I can only make a half batch of these ~
they are that D.A.N.G.E.R.O.U.S.!!

I would advise you do the same unless you have
M.A.N.Y. people to share with...
they are too yummy!!

Chocolate Chip Cookies ~
Adapted from "Chocolate and Baking"

1 cup Butter at room temperature
1/2 cup Granulated Sugar
1/2 cup Sucanat (or Brown Sugar)
2 Eggs, beaten
1 tsp. Vanilla Extract
1 1/2 cups Flour (all purpose)
1 tsp. Baking Soda
1 1/2 cups Chocolate Chips

Preheat oven to 350* F.
Line baking sheets with parchment paper.

Beat together sugars and butter until well blended.
Add eggs and vanilla.
Sift together the flour and baking soda in a separate bowl.
Stir flour mixture into the butter/egg mixture.
Add in chocolate chips and stir until blended.

Drop by rounded teaspoonfuls onto your lined cookie sheets.
Be sure they are well spaced as they REALLY spread!
**Note ~ If you want them not to spread so much add another 1/2 cup of flour.
When I made them that way, they were still fabulous ~ just a little thicker.

Bake in 350* F oven until golden brown ~
10 to 12 minutes.

~ Makes about 60 cookies ~

Let cool a few minutes on the pans until they firm up a bit.
Transfer to cooling racks.
Share while they are warm.

OH. YUM.!!

Chewy Chocolate Cookies ~ Oh My!

Thy Hand Hath Provided posted a recipe for Chewy Chocolate Cookies ~
it is the second recipe shown in her post.

Oh. Dear. Me.

E.A.S.Y.

Too Easy!!

Hop on over...grab the recipe and follow her directions to a "T",
but be sure to let them cool on the cookie sheet.
I found they were too soft to transfer to a cooling rack right away ~
they are meant to be chewy after all.
I challenge you to whip up a batch and not eat every last one!!
They are destined to become your new favourite chocolate cookie...
that is, if you are one of those who likes chocolate cookies!
But who doesn't? :)

Lesley's Gingersnaps

As promised (to a couple of friends) ~
the recipe for Lesley's Gingersnaps!
Be forewarned ~ these go quickly...
But they do freeze well (if you can get them there) ~
I dare you to try! :)

Lesley's Gingersnaps

1 & 1/2 cup softened Butter
1 & 1/2 cup Sugar
2 Eggs
1 cup Fancy Molasses
1 tsp. Vanilla

Cream the above five ingredients together.
Stir together the following ingredients and add to the creamed mixture.

4 cups Flour
2 tsp. Baking Powder
4 tsp. Baking Soda
1 tsp. Salt
1 & 1/4 tsp. Cinnamon
3/4 tsp. Ground Cloves
3/4 tsp. Ground Ginger

Refrigerate dough for a few hours to make it easier to handle.
Form into one inch balls and roll in sugar.


Place on baking sheet and bake at 350* F for about 15 minutes.


The length of baking time will vary according to the size of the cookies.
Cookies will flatten as they bake ~ so be sure to leave room.


This recipe makes over 100 cookies ~
you might like to cut the recipe in half
if you don't want to fight off the temptation to eat and eat and eat! :)

~ ENJOY! ~