Poison Toffee Apples for Halloween

Ingredients
2 cups granulated sugar
¾ cups water
½ cup liquid glucose/light corn syrup
few drops black gel food colouring
6 Granny Smith apples (or 12 small apples)

Instructions

Grease a piece of baking paper and place on a tray/baking sheet.
Insert bamboo skewers in all the apples and set aside.
In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.



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The Perfect Fall Potpourri

Speaking of naturally cozy autumn, here is the latest simmer pot mix that I've been thoroughly enjoying for the past few days. It’s very autumn-y and totally fitting for this week since the calendar autumn is just 3 days away! Crazy right? Anyway, when my friend Sofia came over yesterday she said it smelled like the perfect fall potpourri. The mix of orange peel, cinnamon, apple, almond, cloves and vanilla reminds me of all things special about this cozy little season.

Here is what you will need:
- the peel of one orange
- one cut up apple
- 2 large cinnamon sticks
- 1 tablespoon of cloves
- 1 tablespoon of vanilla extract
- 1 tablespoon of almond extract
- 1.5 cups of water plus plenty more for refill


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cupcakes

These tasty muffins look good and delicious too , try to bake yhen in your oven and make a simple tea party with many beautiful moments just for you 

enjoy ;)

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cheesecake

This photo shows you how to do this awsome cheesecake in an easy  way in your kitchen , try it you will not regret it later ,
enjoy 

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Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce

Ingredients:

FOR THE BURGERS:

• 1.5 cups grated yam (I used a sweet potato in a pinch)
• 2 large garlic cloves, peeled
• 3/4 cup fresh cilantro leaves
• 1 small piece of fresh ginger (1 cm cube), peeled
• 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
• 2 tablespoons ground flax mixed with 3 tablespoons water
• 3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)
• 1/2 tablespoon sesame oil
• 1 tablespoon coconut aminos or low-sodium tamari
• 1/2-3/4 teaspoon fine grain sea salt or pink Himalayan salt, to taste
• Freshly ground black pepper, to taste
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric

FOR THE CILANTRO-LIME TAHINI SAUCE (MAKES 1/2 CUP):

• 1 small garlic clove, peeled
• 2/3 cup fresh cilantro leaves
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice, or to taste
• 2 tablespoons tahini
• 2 tablespoons water
• 1/2 teaspoon cumin
• salt and pepper, to taste

Directions:

1. FOR THE BURGERS: Preheat the oven to 350F. Line a large baking sheet with a piece of parchment paper.
2. Peel the yam. Using the regular-sized grate hole, grate the yam until you have 1 1/2 lightly packed cups. I used the grater attachment disc in my food processor to save time (it takes less than 20 seconds). Place into large bowl.
3. Remove grater attachment from food processor, and add the regular "s" blade. Mince the garlic, cilantro, and ginger until finely chopped.
4. Add drained chickpeas and process again until finely chopped, but leave some texture. Scoop this mixture into a large bowl.
5. In a small bowl, stir together the flax and water mixture.
6. Grind the oats into a flour using a blender or a food processor. Or you can use 3/4 cup + 1 tablespoon pre-ground oat flour. Stir this into the mixture along with the flax mixture.
7. Now stir in the oil, aminos/tamari, salt/pepper, and spices until thoroughly combined. Adjust to taste if desired.
8. Shape 6-8 patties, packing the mixture firmly together. Place on baking sheet. Bake for 15 minutes, then carefully flip, and bake for another 18-23 minutes until golden and firm. Cool on pan.
9. FOR THE CILANTRO SAUCE: Mince garlic in a food processor, followed by the cilantro. Add the rest of the sauce ingredients and process until smooth and creamy.
10. Serve the patties with a generous dollop of sauce and optional homemade salsa (from OSG cookbook, p.95) with a bun or lettuce wrap.

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Roasted Cheesy Potato and Ham Soup

Ingredients:

2 Tablespoons butter
1 large shallot or 1 small onion, chopped
3 cloves garlic
salt and pepper
48oz chicken broth*
24oz good-quality marinara sauce
3/4 cup fresh basil, chopped (3/4oz package basil)
16oz fresh or frozen cheese tortellini (could also use mini ravioli)

Directions:

Melt butter in a large soup pot over medium heat. Add shallots (or onions) then season with salt and pepper and saute until tender, 3-4 minutes. Add garlic then saute for 30 more seconds. Add chicken broth, marinara sauce, and fresh basil then turn heat to high and bring to a boil.
Carefully add tortellini to boiling soup then place a lid on top, turn heat down to medium, and then cook until tender. Serve with crostini.
May need more chicken broth if re-heating as tortellini will absorb some of the broth as the soup cools.



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BUFFALO POPCORN CHICKEN

INGREDIENTS

• 3-4 boneless skinless chicken breasts
• ½ cup flour
• salt and pepper to taste
• 3 eggs + 1 tablespoon water
• ⅓ cup plain bread crumbs
• 1 cup panko bread crumbs
• 2 cups Frank's buffalo wing sauce

how to do it : 

1. Preheat oven to 425. Spray a large baking sheet with cooking spray.
2. Pound the chicken breasts to ½ inch thickness. Chop into small ½-inch pieces.
3. Add flour and salt and pepper to taste to a small bowl and stir to combine. Whisk together the eggs and water in a second small bowl.
4. Combine bread crumbs and panko bread crumbs in a third small bowl and stir to combine. Place buffalo sauce in a fourth small bowl.
5. Toss the chicken pieces in the flour mixture. Next dip them in the egg wash bowl. Third, toss them in the bread crumbs. Lastly, dip the breaded chicken pieces in the buffalo sauce and place them 1-2 inches apart on prepared baking sheet. Once all of the chicken is on the baking sheet, spray with cooking spray.
6. Bake chicken bites for about 15-20 minutes until the chicken is cooked through and the outside is crispy.
7. Serve with blue cheese dressing (or ranch) and sprinkle with blue cheese crumbles if desired.

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