Recipes

Ain't Nobody got time for that Guacamole!
Check out the Yummiest Guac from Va-Necessary

The best, the fastest guacamole! (I don't know if you're picking up on this "quick" thing but I like recipes that don't take me all day) 

I got this recipe from my sister's blog. She made it for her chicken burgers but I prefer it with some taco chips! I also switched out the jalapeno for red onion, I'm an onion lover. 

Nessa's Guacamole
Ingredients

3 ripe avocado
1 Roma tomato, insides removed and diced 
1 clove garlic (or 2 if you wish), finely diced or mashed
1/2 fresh jalapeno (or 1/4 C. Red onion finely chopped)
Juice of 1/2 a lime (to taste, you can use less if it gets to where you want it to be)

Directions
Remove pits and skin from avocado and mash with a fork in a bowl. I like to leave a little bit of chunks so that there's some texture to the guacamole.

Add in garlic, tomato, and jalapeno. Stir until incorporated. Add in the lime juice to taste.

I definitely recommend checking out her blog, she has some of the tastiest recipes! Just click on the link below!

SERIOUSLY THE BEST CHOCOLATE CHIP COOKIES

These are your perfect go to last minute "Oh Crap! I have to bring a dessert!" They're fast, require little ingredients, and taste absolutely positively scrumptious! I have this one memorized that's how often I use it!

Ingredients

1 1/3 C. Flour

1/2 C. White Sugar

1/2 C. Brown Sugar

1/2 C. Butter

1 Egg

1 Tsp Vanilla Extract

1/2 Tsp. Baking Soda

1/2 Tsp. Baking Powder

1/2 Tsp. Salt ( I use sea salt, gives a great salty/sweet contrast)

1 C. Milk Chocolate Chips



Directions:

Pre-heat oven to 350 degrees C



Mix Butter and Sugars together. Add in Egg and Vanilla. Mix until batter lightens and becomes fluffy. 



In a separate bowl Combine flour, salt, baking soda, and baking powder. 



Combine the wet and dry mixtures and stir until just mixed. Add chocolate chips. 



Roll into Tsp. sized balls ( I find if I dampen my hands I can role the dough into perfect spheres)

Place on tray and bake for 12 Minutes.



It's a quick, easy, delicious recipe and hands down a crowd pleaser. 

SEA SALT CARAMELS

I think I have found my new Christmas treat! I was quite weary as I have never made caramel before. Thank fully I wasn’t in it alone! My boyfriend’s mom offered to help and I definitely was thankful for it. Once you know what you’re looking for it is incredibly easy and Dee-licious!

Ingredients

1 1/2 cup heavy cream

6 tbsp butter

1 1/2 tsp sea salt

2 1/4 cups sugar

3/8 cup corn syrup

3/8 cup water

3/4 cup dark chocolate chips (or semi-sweet)

1 heaping tsp butter

sea salt for sprinkling on top of caramels

STEP ONE. Line an 8x8" pan with parchment paper. Set aside.

STEP TWO. In a small saucepan, combine cream, butter, and 1 1/2 teaspoons sea salt. Heat over medium heat, stirring constantly until just barely boiling. Remove from heat and set aside.

STEP THREE. In a large saucepan (3-4 quart, tall sides), combine sugar, corn syrup, and water. Heat until boiling, stirring often.

STEP FOUR. Continue boiling the sugar mixture without stirring; instead, occasionaly lift and swirl the pot. Boil until the sugar mixture is caramel colour. Be sure to constantly watch the pot as once the syrup begins changing colour, it changes quickly and you do not want it to get too dark as it will taste burnt.

STEP FIVE. When the sugar mixture is a nice caramel colour, pour the cream mixture into the sugar mixture while stirring constantly. Use caution as the caramel will foam up.

STEP SIX. Continue boiling the caramel until it reaches precisely 250f. The second it reaches 250f, remove the pan from heat. This is important as a couple of degrees when candy making means the difference between crunchy caramel and nice chewy caramel.

STEP SEVEN. Pour the caramel into the prepared pan.

STEP EIGHT. After the caramel has been allowed to fully cool, remove it from the pan and cut into pieces.

STEP NINE. In a microwave safe bowl, combine chocolate chips and 1 heaping teaspoon of butter. Microwave on high 15 seconds at a time, stirring after each cycle, until the chocolate is melted.

STEP TEN. Dip the caramel pieces in the melted chocolate. Place on a parchment lined cookie sheet to allow the chocolate to set.

STEP ELEVEN. After approximately 20 minutes, when the chocolate has begun to set, sprinkle one of the chocolate covered caramels with a few grains of sea salt. If the salt turns transparent, let the chocolate set a bit longer. You want the salt to stick to the chocolate, but not dissolve in the chocolate. When the salt sticks, but does not dissolve, continue sprinkling all of the caramels

STEP TWELVE. Wrap each caramel in a square of wax paper.

I Should have stopped at the caramel... I think I ruined it with the chocolate =S

This caramel tasted so good and it was the perfect texture. Next time I might not even add the chocolate! I can't remember where I found the recipe so if it's yours let me know!!

GEORGE'S RYE BREAD

Oh Me Oh My! 42 days left till Christmas! I absolutely adore Christmas! I love the Carols, I love the lights, I love the reason for the season!

I am the girl who goes to Starbucks the day they put out all the Christmas merchandise just to get my annual Christmas tumbler. My family sets up Christmas the day after Remembrance day.Yes, I am a Fairytale-ist. It's a specific breed of lady. The ones who bundle up on the first snow fall just to go for a evening walk with the soft glow of the sky, their man, and their Starbucks tumbler. 

Another thing that makes it feel like Christmas to me is freshly baked rye bread with melted butter. Mmmm! Luckily I have the World's Best Recipe sitting in my back pocket. Even better I'm willing to share it with you. Once you go rye you never go back...that really didn't work but trust me it's Delicious! I sadly can't take credit for this amazing rye recipe, George's rye bread.

George's Rye Bread

Yields two loaves

2 Packages active dry yeast
2 1/2 Cups warm water
2/3 Cup molasses
5 Cups Bread Flour
2 Cups rye Flour
1 Tablespoon salt
1/4 Cup vegetable oil
1/4 Cup cocoa powder
2 Tbsp Caraway seeds (optional) 

STEP 1. Dissolve yeast and molasses in warm water in large bowl.

STEP 2. Add caraway seed, salt, vegetable oil, cocoa powder, 2 cups of rye flour and 2 cups of bread flour.

STEP 3. Add bread flour one up at a time until the dough becomes less sticky. I suggest just using your hands,put a cup of flour down first, then add dough. Messy but effective!

STEP 4. Knead the dough adding the rest of the bread flour until it reaches the right consistency. Knead about 5-7 mins

STEP 5. Spread some oil in a bowl, turn the dough in the bowl until it is coated. Now the easy peasy part, cover and let rise till it's doubled in size, about an hour and a half. You can cover the bowl with saran wrap or a damp towel. I always use a damp towel, I feel it keeps more moisture in the dough.

STEP 6. Gently press down on the dough to release some air. Knead the dough a few turns and then cut in half to create two loaves.

STEP 7. Place dough loaves in an oiled loaf pan, on a flat baking sheet or baking stone. You can first sprinkle the bottom or top of the dough with cornmeal but I never do. 

STEP 8.If you are using the baking stone put it in the oven while you preheat to 350 degrees for about half an hour before baking.

STEP 9.Put dough in oven. If you are using the baking stone mist with water for the first ten minutes. You can also mist if you want if using the loaf pan or flat baking sheet. Bake for 40-50 minutes, or until done. The loaf should sound hollow when tapped. 

Enjoy! 

Please share some of your holiday recipes! I'd love to try them!