Christmas treats

TOFFEE ALMOND BUTTER CUPs


INGREDIENTS
Chocolate:
1 cup cacao or unsweetened cocoa powder
½ cup coconut oil
¼ cup maple syrup
Pinch of salt

Toffee Almond Butter:
3 tbsp  butter
3 tbsp coconut sugar
2 tbsp almond butter/peanut butter
1 tbsp maple syrup/golden syrup ?
¼ tsp vanilla extract
1 tsp arrowroot starch   or cornflour?

INSTRUCTIONS
In a microwave safe dish, heat cacao, oil and syrup together in microwave for 1 minute, stirring every 20 seconds.
Fill a muffin tin with 6 cupcake liners, spraying each one with a bit of nonstick spray.
Distribute HALF of the chocolate between liners and then place muffin tin in freezer for approximately 10 minutes, or until chocolate has hardened.
While waiting for chocolate to harden, make the toffee. In a microwave safe dish, melt butter in microwave and then stir in almond butter, sugar, syrup, and vanilla.
Last, stir in arrowroot to thicken mixture up a bit.
Once chocolate has hardened, remove from freezer and distribute toffee almond butter evenly, trying to keep it in the center of each cup if possible*.
Last, pour remaining chocolate overtop of toffee almond butter, banging muffin tin on counter top to flatten out the chocolate.
Place tin back in freezer for an additional 5 minutes or so.
Sprinkle each cup with a bit of sea salt and enjoy!

NOTES
*If you are unable to keep the toffee almond butter in the center, don't worry about it. You may be able to see some of it from the outside, but it'll still taste the same.

Cranberry bliss bars

INGREDIENTS
Bars:
1⅓ Cup Cashew Meal*
3 Tablespoons Coconut Flour
¼ Cup Arrowroot
1 Teaspoon Baking Powder
¼ Teaspoon Salt
1 Egg
2 Tablespoons Coconut Oil, Melted
2 Tablespoons Applesauce
¼ Cup Honey
2 Teaspoons Vanilla
½ Cup White Chocolate Chips
⅓ Cup Dried Cranberries
Topping:
8 oz Light Cream Cheese, Softened
½ Cup Powdered Sugar
1 Teaspoon Vanilla
⅓ Cup Dried Cranberries
¼ Cup White Chocolate Chips

INSTRUCTIONS

1. Preheat oven to 350F.
2. Prepare an 8x8 pan with parchment paper (it will be far easier than non-stick spray - trust me).
3. In a large bowl, combine cashew meal, arrowroot, coconut flour, baking powder and salt. Whisk until combined.
4. In a separate bowl whisk egg then add applesauce, honey vanilla and coconut oil. Combine until all mixed and add to the dry ingredients. Stir until a thick batter forms.
5. Fold in ½ cup of white chocolate chips and ⅓ cup dried cranberries.
6. Transfer mixture to pan, and smooth into a flat even layer.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. While the bars are baking, begin making the frosting. Using an electric mixer, beat powdered sugar and cream cheese until fluffy. Pour in vanilla, and continue mixing until combined.
9. When the bars are done baking, allow to cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
10. Once completely cooled, frost with frosting and top with remaining cranberries.
11. In a small bowl, melt remaining white chocolate chips. Be really careful not to burn them, only heat in 15-20 second intervals until melted.
12. Drizzle white chocolate over bars.
13. To cut, begin by making 9 squares cutting three rows horizontally and vertically. Then cut each square in half diagonally.
14. Store in the fridge for up to three days.

More recipes here.  and here.  And cookie recipes here!

Fudge and sweetie recipes

Fudge: ingredients

• 1 teaspoon plus 1/2 cup butter, softened, divided
• 3-1/2 cups confectioners' sugar
• 1/2 cup baking cocoa
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup M&M's minis

Line an 8-in. square pan with foil and greased the foil with 1 teaspoon butter; set aside. In a large bowl, combine the confectioners' sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture until blended; whisk until smooth. Stir in M&M's. Immediately spread into prepared pan. Refrigerate until firm, about 2 hours.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/2 pounds.

 more: http://www.tasteofhome.com/recipes/no-fail-fudge#ixzz3LKtmEOxg

Peanut Butter Cups

• 1 cup creamy peanut butter, divided
• 4-1/2 teaspoons butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped

Directions

1. In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
2. In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
3. Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.

Read more: http://www.tasteofhome.com/recipes/homemade-peanut-butter-cups#ixzz3LKyVksRh

Nut Brittle

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/8 teaspoon salt
• 1 cup coarsely chopped almonds
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1-1/2 teaspoons baking soda
• 3/4 pound dark or milk chocolate candy coating

1. In a 1-1/2-qt. microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute.
2. Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-in. pieces.
3. Melt chocolate coating in a microwave. Dip one side of brittle in chocolate and place on waxed paper to harden. Store in an airtight container. Yield: about 1 pound.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Read more: http://www.tasteofhome.com/recipes/chocolate-almond-brittle#ixzz3LL103shc