I have a muffin problem. The problem? I want to eat them every day. Every. Single. Day.
Muffins used to be thought of as a healthy breakfast option. Sadly though, traditional muffins are far from healthy, making them less and less of an option at all. They are packed with oil, sugar, and flour, making them essentially no more than breakfast cake. Cake being my favourite thing to eat, I hope you can understand why I have a hard time resisting these moist breakfast morsels.
We’ve made it to day 12 of The Frilly Apron’s 12 Days of Christmas! I can’t believe it. I had so much fun with this – I hope you’ve all enjoyed it as much as I have.
I’ve been making these spiced mixed nuts for a few years now and everyone loves them. They go great with a glass of wine, on a cheese tray, with a beer, or just on their own. They are quick and easy to throw together too. They also make a nice addition to a green salad.
This year I’ve decided to up the ante on this recipe by adding bacon. If you’d prefer to omit the bacon, this recipe will work just as well. You can also omit the maple syrup, and just double the sugar instead, if you’d like.
The savoury and sweet notes in these nuts make them appealing to everyone. Use whatever kinds of nuts you have on hand – any mixture will do. It’s a great way to use up any extras you might have left over from your baking.
I always double this recipe, since they get gobbled up quickly.
Who doesn’t love dense, creamy fudge?
I knew it. No one doesn’t = everyone loves it.
This particular fudge recipe is one of the quickest and easiest there is. It lends well to all kinds of flavours and add-ins. Just change the flavour of chocolate chips, extracts, and even the sweetened condensed milk, add any combination of add-ins, and you’ve got a myriad of fudge recipes. Let your imagination go wild!
Salami! Chocolate! Chocolate salami!
I fell in love with this recipe as soon as I saw it. It’s just so different and quite stunning really.
I now have this fantasy of slathering two slices of shortbread with english clotted cream, then layering my chocolate salami between them and packing this sandwich for my lunch. I could tote my sandwich down to the river in my lunch bag, where I’d enjoy it with a hot cup of coffee and a book. Anyone want to join me? I’ll bring the sandwiches, you bring dessert.
This chocolate salami recipe, a truffle in disguise, can take any kind of add-ins you’d like to use – I’d just keep some kind of crushed cookie in there for texture. The original recipe calls for sliced almonds and chopped walnuts with the cookies. I’m looking forward to trying this all kinds of different ways – maybe next time with coconut, macadamia nuts, lime zest, and some dried pineapple for a tropical twist.