almond joy!

I found this recipe on Nourishing Gourmet, and reminiscent of my favorite Halloween treat, I had to give it a try.Unfortunately they didn't turn out quite as beautiful has my childhood delights, but I think the flavor definitely held its own.

Almond Joy Candy

1 cup shredded organic coconut (unsweetened)
1/2 coconut oil
5 Tbsp raw honey
1/3 cup chopped almonds
1/3 cocoa powder
2 Tbsp agave nectar
1 tsp vanilla extract
pinch of sea salt

Melt 1/4 cup coconut oil and 3 Tbsp honey in a double boiler until fully combined. Remove from heat and stir in the shredded coconut. Divide mixture evenly among 12 mini muffin tins. Sprinkle the chopped nuts on top of the coconut mixture. Place in the freezer until set. Meanwhile combine cocoa powder with remaining coconut oil and honey. Heat in a double boiler until melted. Stir in the vanilla extract and agave nectar. Remove from the freezer and top each one with the chocolate mixture. Top with a few grains of salt, and put back into the freezer. Remove after about 30mins and pop the candies out of the tin. Indulge. Store in the freezer. They will keep for at least two weeks, (or at least that's how far I made it until they were all gone!) The tops cracked a bit in the freezer, so I need to do some more experimenting. All in all thought, a tasty success. Watch out Hershey's!


it's official!

Today, I was blown when I got my acceptance letter from Bauman College. I just applied to their natural chef program, and I'm in! I can't believe I'll be enrolled in the fall. It couldn't be happening at a better time. It's the perfect fit, and I am beyond excited.

I celebrate with my favorite- a bowl of fresh stove-popped popcorn!


lemon heaven.

Today I spent the latter part of the day playing in the kitchen with a friend. We were on a jammin' mission and successfully canned about eight delicious jars of strawberry jam. Still having the 'baby boom' bug in me, I decided to attempt making raw honey lemon curd. It was so simple and turned out creamy and refreshing. It was perfect for dipping the strawberries I had leftover from the jam. Unfortunately I didn't make quite enough in this batch, but I can't wait to try these lemon bars next.

{recipe adapted from the nourishing gourmet}
Lemon Curd
3 eggs
5 Tbsp raw honey
1/2 cup lemon juice (meyer)
5 Tbsp raw butter
lemon zest

Heat eggs, honey, and lemon juice in a double boiler whisking until thickened. Stir in lemon zest and butter until melted and fully combined. Pour into jars. Refrigerate for 24 hours.