Peanut Butter Caramel Crisps

This recipe graciously stolen from Everyday Grain-Free Gourmet, written by Jodi Bager and Jenny Lass.

(Picture to come.)

The Goods
Bottom Layer of Candy:
1/4 cup unsweetened peanut butter
2 Tbsp butter, melted
1/4 cup honey

Top Layer of Candy:
1 cup honey
2 Tbsp butter
1 cup cashew, almond, or peanut butter (I encourage you to try and use cashew or almond if you can!)

The Gettin’
1.  Let’s make the bottom layer first!  Line a baking sheet with parchment paper.
2.  Mix all of the bottom layer ingredients until well-combined.
3.  Spread the mixture on the prepared baking sheet – not too thick (about 1/4 in.).
4.  Now the top layer!  Pour the honey into a medium-sized pot and boil on low to medium-low heat until it reaches 300° F.  (You’ll need a thermometer.)  If you don’t have one (you really should!), 8 or so minutes should be enough – the honey should turn a healthy brown color.  Make sure to stir the honey as it boils.
5.  Turn the heat off, but keep the pot on the burner.  Add the cup of nut butter and the butter and mix thoroughly.
6.  Quickly, now, pour the mixture over the bottom layer until it’s completely covered.  Use a spatula to spread it evenly.  If the mixture becomes too stiff, just reheat it.
7.  Let it cool for a bit (15 min?) and place the sheet in the refridgerator until the candy is nice and crunchy!
8.  Subtly break off pieces to enjoy and blame your spouse as the candy shrinks.

The Take
Another excellent recipe from Everyday Grain-Free Gourmet!  This has become my go-to peanut butter sweets recipe.  As the original authors state, this candy reminds you of a certain crispety-crunchity candy you might also enjoy!


Total Time:
  25 minutes
Prep – 15 minutes
Yield:  1 cookie sheet worth of candy

Level: Intermediate

 

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SCD Pie Crust

This recipe graciously stolen from Grain-Free Gourmet, written by Jodi Bager and Jenny Lass.

The Goods
3 cups almond flour
1/3 cup butter, cold and cut into pieces
2 Tbsp honey
1/2 tsp salt
1/4 tsp baking soda

The Gettin’
1. Heat the oven to 300° F.
2.  Process all the crust ingredients in a food processor until the mixture starts to form a ball.  The butter may still be visible in the dough.
3.  Flatten the dough into a round disk between two large pieces of plastic wrap, and gently roll the crust out to a 13-inch round.  Put the dough, still between the plastic wrap, on a baking sheet, and chill in the fridge until firm, approximately 10 minutes.
4.  Remove the crust from the fridge.  Working quickly, peel off one side of the the plastic wrap.  Invert the crust into the pie plate and remove the remaining plastic wrap.  Cut off the dough that overhangs the pie plate and eat it save it for the pie topping.
5.  If presentation is important, decoratively crimp the cut edges of the dough. If there are any holes or tears, just pinch them together.
6.  If serving a pie that will be baked, bake for 15-20 minutes until just beginning to brown.  If serving a pie that will be served cold, bake for 30-35 minutes until brown to your liking.

The Take
This is another hit from Jodi Bager and Jenny Lass’s hit cookbook Grain-Free Gourmet.  Seriously – go buy it already!  We use this recipe as the crust for all of our pies.

Total Time:  25 to 55 minutes
Prep – 10 minutes
Cook  – 15 to 45 minutes (see recipe)

Yield:  1 pie crust

Level: Easy

SCD Mayonnaise

This recipe graciously stolen from Everyday Grain-Free Gourmet, written by Jodi Bager and Jenny Lass.

photo(3)

The Goods
1 large egg
1 tsp white vinegar
1 tsp Dijon mustard
1 pinch of salt
1 pinch of black pepper
1 cup sunflower oil

The Gettin’
1.  Place the egg, vinegar, mustard, salt and pepper in a food processor or standing blender.
2.  With the machine running on high, slowly drizzle in the oil.  How slowly?  You should take at least 60 seconds!
3.  If the resulting mayo is too thin for your liking, add more oil.

The Take
We have previously featured the Grain-Free Gourmet books here on Recipe Thieves, but this is the first recipe from the book that we’ve shared!  We emailed Jodi and Jenny, and they graciously allowed us to share their excellent mayonnaise recipe!  Tastes just like the real thing – perhaps, because it is!

Total Time:  10 minutes
Prep   10 minutes
Cook –
none

Yield:  About 1 cup mayonnaise

Level: Intermediate

So Far, Sooooooooo Good.

Recent recipes stolen have been graciously from Grain-Free Gourmet and Everyday Grain-Free Gourmet by Jodi Bager and Jenni Lass.

  

We’ve made:

Blueberry Pie


 The Take:  Well, we did not have enough blueberries, so it is really Blueberry, Blackberry, Strawberry and Cherry Pie…. or Bumbleberry Pie!    Regardless… Yes yes and yes!  In fact, so pleasing, I am making it tonight with peaches to see how that goes, looks promising!

Sweet Stuffed Peppers

 The Take:  Jordan thought he didn’t like stuffed peppers, however, Lauren didn’t know when she planned the meal.  Thankfully it knocked of his socks and he no longer has cold feet about them… that doesn’t even make sense… WE LOVED THE FLAVA FLAV!

Apple Ice Cream

 The Take:  Lauren’s favorite ice cream, which happened to be seasonally around her birthday, was Braum’s Pumpkin.  Her heart inexplicably melted from this frozen treat.  What a beautiful flavor!  This ice cream tastes like fall and is SO easy to make!

The Books

  

So far, soooooooo good.  We say, buy ’em!