This is a treat that I have been making for years. It is easy to make and really satisfies that sweet tooth craving!

Ingredients

Ingredients for Toffee

1 cup unsalted butter

1 1/2 cups sugar

1/2 cup water

1/4 cup honey

1/4 cup dark rum

8 ounces good quality semisweet chocolate

Directions

Use a large pot. I use a stainless steel pot. They conduct heat well and I have never burned a batch yet.

Melt the butter. Add the sugar, water, honey and rum. You don’t need to use the rum if you don’t want. It does add to the flavor. I have also used the flavored rum or amaretto before. Both add something different to the final product.

Now comes the time to be patient. With the heat on medium low bring the mixture up to a boil. Stirring occasionally. When it is to a boil use a candy thermometer.  You need to bring that mixture up to hard crack stage or 300′ F.  It may take a while, but don’t be tempted to turn up the heat.

While you are waiting you can grease a cookie sheet. I use the wrappers from the butter. Others use the silpat sheets or cooking spray. What ever you use it should be large and flat and well greased.

Once you reach 295′ F you will have to move quickly. Take out the candy thermometer (I put mine in a glass of water to make clean up easier). Stir a few more times and with your rubber spatula spoon onto the greased cookie sheet.

Remember that it is going to be hot. Metal cookie sheets get hot FAST. So use a pot holder if you need to move the toffee at all.

Use a microwave or a double boiler to melt the chocolate pieces. Once it is melted, spread it over the toffee. Using an offset spatula makes it an easier process.

Let the chocolate cool and set. You can then break the toffee into pieces. Store in an air tight container, if it last that long.

I hope that your family will enjoy this as much as my family does!

In the past, I have posted this recipe on other websites I have owned. This is an old standby. It is low in fat, and delicious. I want to say that I found the recipe in a diet magazine many years ago. I have tweaked it along the way, but it is still low fat, relatively healthy, and it disappears in a moment in this house!

Chocolate and Orange Biscotti
Pre-Heat Oven to 300’.  Line a baking sheet with parchment.
1 ¾ cup flour
½ teaspoon baking soda
2 eggs
¾ cup of sugar
1 teaspoon vanilla
¼ teaspoon orange extract
1 tablespoon orange zest
1 cup mini chocolate chips
STEP 1 – Sift flour and baking soda. Set aside
STEP 2 – Beat eggs, sugar, orange extract and orange zest until pale yellow.
STEP 3 – Stir in flour and mix well. Add chocolate chips.
Step 4 – Form into 2 loaves on baking sheet.  Flatten the loaves with floured fingers until they are an even thickness, about ¾ inch.
Step 5 – Bake for 35 minutes until loaves spring back on touch.
Step 6 – Slice loaves on the diagonal with a serrated knife. Place back on cookie sheet with a cut side up.
Step 7 – Bake on each side for 5 minutes.  Let cool.
NOTES –
The original recipe called for more chocolate chips at regular size. I have decreased the amount and the size. I usually only use ½ cup myself. Adjust it to what you like.
Be sure to use organic oranges for zesting. Many commercially grown oranges will have pesticides, especially in their peels. I have also swapped out the oranges for the lemons. While it’s a different taste it is still really good.
The original recipe also called for dipping the cooled cookies in chocolate.  Try that for all the chocolate addicts in your life.
Biscotti makes a wonderful gift too. The cookies travel well and make a nice presentation.

One of the things about eating better is learning to cook from scratch. You want to eat a natural, organic diet this is something that you should try to include. It doesn’t have to be fussy or gourmet. It can be simple and easy.

Today’s recipe is one that I have used for years. It is not hard. It can be easier than ordering pizza. And trust me it is a lot less expensive. Make sure you use quality ingredients, preferably organic. But no, push comes to shove, from scratch is always better than processed, so use what you have.

Pizza Crust
2 Cups warm water – about 110 degrees F.
2 Tablespoons brown sugar
2 Tablespoons yeast

Whisk these ingredients together in a large bowl and let proof. That is a fancy term for letting the yeast start to work. You will know it is proofing when it starts to get foamy and you can smell the yeast.

Then add

3 Tablespoons Olive Oil
1 ½ teaspoon kosher salt
3 Cups Bread Flour
2 Cups Whole Wheat Flour

Mix thoroughly and start to knead. Knead it until it is smooth and elastic.

Divide it up. For me this makes 3 good size pizzas.  Grease your pizza pans with olive oil. Start to spread out your dough. Gotta get your hands in this one. Work one pan and then another. Go back to the first. Once it has rested for a few minutes it will stretch out even more.

Top with your favorite ingredients. I have pizza sauce that I canned this summer with my own tomatoes. Then you can top with cheese and vegetables. OK so my kids like me to put meat on there too. It is up to you. Use your imagination, or like me, whatever you have in the fridge.

Bake at 475′ for 15 to 20 minutes.

I guarantee even the pickiest pizza eater will love this recipe.

The best thing about it? You know exactly what went into it. There is no harmful chemicals and preservatives. You are in control.