I love the smell of sweet treats no-baking in the morning…and afternoon…and evening.
I recently was given a copy of Cristina
Do you live in one of those places that you hate turning on your oven during the summer? Â I certainly do. Â In Texas, we try to limit our oven usage in the summer: April through October (except for this bipolar weather year). Â When your air conditioner runs all day just to keep the house at 80 degrees, you can’t handle an oven. Â Perhaps you’re the type of person who just doesn’t use an oven for whatever reason. Â Or maybe you just like some things that are easy and/or different.
Well, you might be interested in this super cute cookbook. Â With great pictures and cute graphics and colors throughout, this is a great “perusing” cookbook. Â Carter (almost 7) has now read almost the entire cookbook. Â It’s been sitting on my kitchen counter begging me to make something, so he often sits down and reads a few recipes.
There are many recipes in the book that are marked gluten-free, but the majority of them can easily be gluten-free by using a gluten-free version of the same ingredient (like Glutino pretzels or sandwich cookies). Â We made the “Captain Yum” which calls for a crunchy corn cereal (like Cap’n Crunch) and we used the Multigrain Puffins, making a it a fabulous crunchy chocolate cluster. Â Martin is feeling especially loved today as he is munching on all of the no bake treats, including the “Sweechies”, a Fruity Pebbles (which is gf, by the way), coconut flakes, white chocolate, and sprinkles concoction. Â I think it’s true name is Crack. Â I just can’t stop eating it.
Braden has waited for weeks to try the “Almond Butter Fudge”. Â The only “cooking” part of this fudge is to toast some of the almond slices in a skillet. Â I was truly surprised that there weren’t more heat-related steps involved (every fudge I’ve ever made requires cooking on the stove for awhile). Â Enhancing the almond flavor, the cinnamon and sea salt really give it a tasty punch. Â It does need to remain cold or it will start to “wilt.”
No Bake MakeryÂ will be released on May 7th (in just a few days!). Â To celebrate, we’re going to give away a copy on Delightfully Gluten Free! Â To enter, leave on a comment on this post relating to a no bake experience of yours (for example, I make some pretty awesome treats involving Chex and almond bark and a variety of other ingredients). Â This giveaway is open to U.S. addresses only (and no P.O. Boxes). Â It will close on Wednesday, May 15, 2013, at 9:00 p.m. central.
- 1 teaspoon unsalted butter
- 1 cup sliced almonds
- 1 cup unsalted creamy almond butter
- 1/4 cup sweetened condensed milk
- 1 1/2 Tablespoons honey
- 1 teaspoon ground cinnamon
- 2 teaspoons sea salt
- Line an 8 by 8-inch baking dish with aluminum foil and coat with nonstick spray. Set aside.
- Place the butter in a small saute pan over low heat. When it is just barely melted, add 1/2 cup of the sliced almonds and toast until golden brown, about 2 minutes. Remove from the pan and set aside.
- Combine the almond butter, condensed milk, honey, cinnamon, 1 teaspoon of the salt, and the remaining untoasted sliced almonds in a large bowl. Using a rubber spatula, stir until evenly distributed. Pour into the prepared pan and smooth into an even layer.
- Sprinkle the toasted almonds and the remaining 1 teaspoon salt over the mixture in the pan. Refrigerate for 4 hours or until the fudge is set.
- Gently remove the fudge from the pan and place it on a cutting board. Peel off the foil and cut into two-bite pieces.