Perfect Prime Rib

Perfect?

Yes, as a matter of fact, I found this to be perfect. And it was my first one. I know, still working on that humble thing.

So, it was Christmas morning at the Telluride House and while the others hit the slopes, I hung back to relax as I was still recovering from surgery, so I volunteered myself to take care of the prime rib so Dad could ski with the others.

Before he left, my Dad sent me a link (here) so that I had some direction for this very large, very expensive hunk of meat.

Perfect Prime Rib

1.10 lb Prime Rib
3 tbls of 3 different varieties of salt ( I used fine sea salt combined with 2 different course salts)
1 tsp ground black pepper

  • Remove the meat out of the fridge about 20 minutes prior to preparing. Pat down with a paper towel and let sit.
  • Preheat your oven to 500°  (turn your oven fan on as it will likely smoke a little being this high)
  • Mix the salts and pepper together and apply to the prime rib. Ensure all areas of meat are covered. You will need to do this several times. Allow some it to fall off so that it's not overwhelming.
  • Place the prime rib on a roast rack.
  • Roast at 500° for 15 minutes. This part is super important in getting the well-known outside of a prime rib to be...well, like a prime rib. 

The rest will depend on your desired done-ness for the meat. That same article outlines cook-times according to how well-done you would like it. In prime rib... I would not recommend well-done. Ever.

I chose medium (internal temperate 140-145°) to accommodate all preferences, so here is what I did:

  • Turn oven down to 250° 
  • Baste every 30 min. Checking internal temperature about an hour in. 
  • Continue to baste and roast until prime rib reaches 130°
  • Remove from oven and cover with foil and a towel until you are ready to serve
  • It will continue to cook for about 30 minutes, making it around 140° - 145°
perpect prime rib2.jpeg

Yep, perfect.

And, for the rest of our 2012 Christmas Dinner...

Hearts of romaine, sweet peppers, carrot, cucumber, dates, pumpkin seeds and pistachios, slow-simmered Sweet potatoes (no seasoning), and Plain & Simple Oat Bread

prime rib dinner.jpeg

Beautiful meal for my beautiful family... Love.

Enjoy ;)

-AEB

Traditional Chocolate Chip Cookies

I apologize because I took my sweet time in getting this post out. I actually made this last week on Christmas (2012) day. So... without further adieu...

Traditional Chocolate Chip Cookies

1 1/4 cup brown rice flour
1 cup oat flour
1/4 cup certified gluten-free rolled oats
1/3 cup dairy/soy/nut free chocolate chips ( I use the Enjoy Life brand )
1/2 tsp baking soda
Dash of cinnamon
Pinch of sea salt
3 eggs, organic cage-free
1/2 tsp vanilla
1/4 cup honey
1/4 cup brown sugar
1/2 cup grapeseed oil

Method: 

In a medium-sized mixing bowl, sift together the flours, oats, cinnamon, salt, and baking soda. In a larger mixing bowl, combine the eggs, vanilla, honey and brown sugar. Add in the flour mixture to the egg mixture and stir until ingredients are combined. 

Lastly, fold in the oil and chocolate chips. Give it a good stir. 

Place small spoonful dollops on parchment paper and bake at 350° for about 12 minutes or until cookies start to brown slightly. 

Yeilds ~ 26 cookies

Quite a nice turnout for a gluten & dairy free chocolate chip cookie (even the gluten and dairy eaters INCLUDING kids enjoyed ;))) 

Enjoy ;) 

-AEB

Mom's (Glutenous) Reach-For-More-Rolls

This is likely one of the only gluten-containing recipe that you will ever see on this blog. BUT my mom made them special for the gluten eaters at our gluten free Thanksgiving this year. Not only that, she has made them every year for Thanksgiving for as long as I can remember and I simply had to write about them. This recipe has been used in the family for years.

Gluten and dairy filled. Needless to say that I did not partake ;)

I am so sad that I didn't get a photo, they really are beautiful. 

 

Mom's (Glutenous) Reach-for-more-Rolls

1-1/2 cups hot water (save some potato water for this)
1 tsp salt
1/3 cup sugar
1 cup mashed potatoes
1/4 cup butter
2 eggs
2 Pkg. Yeast (she used rapid rise) and test w/thermometer
8 cup flour ( she used Hungarian unbleached high altitude)

Method

Stir hot water (potato water into mashed potatoes). Add sugar salt & melted butter; when cool, add eggs & yeast. 

Add flour, make into a dough. Turn out on floured surface, cover to rest 10 min. Knead 7 min. Let rise for 2 hours a in warm place. 

Punch down gently. Let rise again 1 for one hour. Place dough on floured surface smooth dough into circle approximately 1 inch thick make into rolls or cut with cookie cutter (or small glass floured around the rim). 

Let rise on cookie sheets approximately 20-30 min in warm place.

Bake at 350° until golden (about 20 minutes).

These rolls brown quickly due to the sugar and butter so watch and check before the 20 minute baking time.

Any left over dough may be placed in covered bowl - refrigerated to bake later. 

Also I think I remember Grandma saying you can make the dough and before rising at all put the dough in the refrigerator overnight,  in the morning let warm at room temp start rising in warm place such as the oven with pan of hot water on bottom of oven dough in bowl on rack, let rise 2 hrs starts the process.
— Mom

While I didn't taste them this time, I have had them many times before and they are heavenly. So, if you are a gluten eater or know a gluten eater, send it on their way! 

Enjoy & thank you Moma ;) 

-AEB

Compound 'Butter'

This recipe was used on our Thanksgiving turkey though it could have various uses for a savory spread on meat, breads, or veggies.
 


Compound 'Butter'



1/2 cup coconut spread (I use Earth Balance that is soy free)
2 tsp sea salt
2 tsp ground pepper
2 cloves garlic, minced
2 tsp ground sage
2 tsp ground thyme

Method: 

Mix all ingredients and mix well until they are incorporated throughout.   

Keep refrigerate until ready to use.  

Enjoy ;) 

-AEB

Bailey Thanksgiving Feast 2012

While most of my family eats quite 'normal' (aka gluten, dairy, soy, corn) some of us like to complicate things and have allergies, intolerance, and sensitivities. To a lot of food. Mainly gluten and dairy but also yeast, soy, most nuts, seeds and some fruits. So it took  some planning to ensure that everyone could safely eat everything that was made without having to worry about getting sick. Aside from the expected post Thanksgiving feeling of never wanting to eat again...

Staying true to Thanksgiving, I am so very thankful for my family and their willingness to try new things and not just help make dishes that we too could eat but also eat and enjoy them too.

thanksgiving 2012.jpeg

I can confidently say that everyone enjoyed our gluten/dairy/yeast/soy free Thanksgiving meal. Even the kiddos ;)

Note: We did have one glutenous item for the gluten-eaters and that was

Mom's Reach-For-More Rolls

. They were referred to as 'The Gluten.' 

Bailey Thanksgiving Feast 2012

Meat

Baked Whole Turkey
Baked Ham

turkey.jpeg
maple sweet potatoes.jpeg

Spreads & Condiments

Compound 'Butter'  (for the turkey)
Cranberry Chutney

chutney.jpeg

Tip: Print and hang your recipes up with hangers for easy access :)

recipes .jpeg
oat bread.jpeg
pie.jpeg

Days of planning, hours of preparation and hours to make, about 30 minutes to eat...so worth it.

I hope you can enjoy some of these items throughout the year or for your next Thanksgiving ;)

Ashley & Family

Sarah's Oat Flour Pecan Pie

I cannot tell you how long it's been since I had pecan pie before this one. And it use to be my favorite kind of pie. Well, now I can have it again. And I am THANKFUL for that this Thanksgiving.

This is another one of my sister's Sarah's recipes. It took a couple of test runs but this one was perfect. 

pecan pie.jpeg

Sarah's Oat Flour Pecan Pie

For the crust

1 1/2 cups oat flour (you can grind your own) 
1 egg, organic/cage-free
1/4 cup Earth Balance Coconut Spread (softened) 
2 tbls organic cane sugar

Method

In large bowl, mix all ingredients together until a ball forms.  Press the dough evenly into 9” glass pie pan.  Form edges as desired.

Chill crust for about 1 hour before adding the filling.

Note: For recipes requiring baked crusts, bake at 350˚F for about 7-12 minutes until golden brown. If edges start to brown, carefully cover edge with aluminum foil or pie shield and allow the remainder of the crust to turn golden.

This one will be baked with the filling so don't bake the crust just yet.

For the filling

1/3 cup molasses
1/3 cup coconut oil (melted) 
1 cup honey
1/2 tsp sea salt
3 eggs, organic/cage-free
1 cup raw/unsalted pecan halves  

Method

Preheat oven 325˚F (high altitude, 350° otherwise)

Mix all ingredients, except pecans until well blended.  Pour mix into unbaked pie crust. Arrange pecans on top.

Cover entire pie loosely with aluminum foil and bake, covered, for 40 minutes.  Uncover pie and cook for an additional 10-15 minutes or until center is set.   

Allow to cool for 2 hours and refrigerate until ready to serve.

I am quite excited to have pecan pie back into my life :))) 

Enjoy! ;)  

-AEB

Sarah's Oat Flour Pumpkin Pie

Oat made it's way into many of the Thanksgiving dishes this year. If you have severe gluten sensitivities, make sure you are buying certified gluten free oats. I use Bob's Red Mill Whole Grain Rolled Oats.

This is my sister, Sarah's, recipe and she prepared as well. Thank you kindly Sarah :)

pumpkin pie.jpeg

(This photo was taken right out of the oven, the filling will go down and appear more flat once it has 'set')

Sarah's Oat Flour Pumpkin Pie

For the crust

1 1/2 cups oat flour (you can grind your own) 
1 egg, organic/cage-free
1/4 cup Earth Balance Coconut Spread (softened) 
2 tbls organic cane sugar

Method

In large bowl, mix all ingredients together until a ball forms.  Press the dough evenly into 9” glass pie pan.  Form edges as desired.

Chill crust for about 1 hour before adding the filling.

Note: For recipes requiring baked crusts, bake at 350˚F for about 7-12 minutes until golden brown. If edges start to brown, carefully cover edge with aluminum foil or pie shield and allow the remainder of the crust to turn golden.

This one will be baked with the filling so don't bake the crust just yet.

For the filling

1 can (15 oz) organic pumpkin puree
3/4 cup organic cane sugar
2 eggs, organic/cage-free  
3/4 cup coconut milk (full fat from the can) 
1/2 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp cinnamon   
1 1/2 tsp pumpkin pie spice 

Method

Preheat the oven to 375˚F (high altitude, 400° otherwise)

Combine all the ingredients by whisking them until well incorporated.  Add the filling to the unbaked pie crust.  Bake for 45-55 minutes.  Cover the crust with foil or a pie shield after about 30 minutes. 

Let cool before cutting.

Enjoy ;)

-AEB

Dairy-Free Traditional Mashed Potatoes

These were seriously amazing and somehow I did not get a photo of this dish either...I should not be in charge of Thanksgiving photos next year. It's not particularly easy to mash in one hand and photograph with the other.

Anyway, these were a hit even with the dairy eaters at the table. Creamy, fluffy, mashed potatoes (trust me...they were ;)) without a drop of butter or cow's milk. 

Traditional Mashed Potatoes 

4 lbs Yukon gold potatoes
Dash of sea salt (or to taste)
Dash of ground pepper (or to taste) 
2 tbsp chicken bouillon (yeast free)
1/2 can (15 oz) light coconut milk

Method

Wash, peel, and cut potatoes into 1 inch cubes.  We removed all the skin for the kiddos but you can leave some of the skin on if you prefer. 

Place in a steamer and steam for about 40 minutes or until tender.   

In a large bowl or Kitchen Aid, mash the potatoes to your liking. Add salt, pepper, chicken bouillon, and coconut milk.  Mash together until smooth.

Yum! 

There were plenty of these leftover which can be used in all sorts of dishes like Shepard's pie,  potato soup, potato pancakes. Or, cold on top of leftover turkey. Yeah, that's what I did... 

Enjoy! ;)  

-AEB

Sarah's Brussels Sprouts & Onion Sauté

We felt like we needed another green with our Thanksgiving Feast this year so my sister, Sarah, made one of her specialties, Brussels Sprouts & Onion Saute.

It really is quite simple and one of my favorite dishes that she makes. Thanks Sarah ;)

Alas, I am missing photos of this one too ( I must have been getting hungry. Or lazy)...but I assure you, it was tasty. And added that extra 'green' we needed for our meal. 

Sarah's Brussels Sprouts & Onion Sauté 

1 lb Brussels Sprouts (fresh or semi-frozen)
1 onion, diced
2 tbls coconut oil
1 tsp garlic powder
1 tsp sea salt
1 tsp ground pepper

Method:

In a large sauté pan, heat coconut oil over medium-high heat.  Add diced onion to pan once heated.  You should hear it sizzle.  Slice Brussels sprouts and add to pan.  Stir frequently as to not burn the sprouts.  Cook about 10- 15 minutes or until the sprouts start to caramelize. Add salt, pepper, and garlic powder to taste.  

See? Easy. 

I think I'll be making this dish more or maybe even roasted. Brussels sprouts contain a ton of nutrients including several antioxidants and they contain just as much vitamin C as oranges  in serving with fewer calories. 

Enjoy ;)  

-AEB

Baked Ham

I've been writing the recipe blogs for our Thanksgiving Feast and I'm a bit tired. And this one is really simple. Like silly simple. It's ham. An 8lb bone-in ham.

Baked Ham

1 8lbs ham, nitrite/antibiotic/hormone free

Method:

Bake at 325° (high altitude, 350° otherwise) covered on the bottom rack for 2 hours (or 15 min for every pound).

ham.jpeg

We decided to not glaze this ham as we had so many other items with our feast so, that's it ;)

Enjoy ;)

-AEB

Krista's Rice Flour Pumpkin Pie

We had no shortage of pies for our gluten, dairy, yeast and soy free Thanksgiving Feast. Seriously, this may have been the best Thanksgiving meal I've ever had.

Of course, my grandmother use to make up to 40 pies, yes 40, for our ever-growing family when I was kid...and at that time I was eating all things gluten and dairy, so, 'fully loaded' ...so... yeah.

Anyway, this is my sister's recipe and is simply divine. Thank you kindly Krista ;)

Krista's Rice Flour Pumpkin Pie

For the crust

1 1/2 cups brown rice flour
3 tbls cold water
3 tbls coconut oil
1 egg, organic cage-free
1 tbls honey

Method:

Mix all ingredients together until well combined, press into a pie dish and bake at 350° for 15 minutes.

Set aside.

For the filling

1 can (15oz) organic pumpkin puree
1/2 tsp nutmeg
1 tbls cinnamon
1 egg
1/4 cup Culinary Coconut Milk  (So Delicious)

Method:

In a medium size mixing bowl, mix all ingredients together until well combined.

Pour on top of the crust and bake at 350° for 50 minutes.

pumpkin pie 2.jpeg

This pie really hit the spot for me and wasn't very sweet which I loved, you could add honey or maple syrup to the filling or more honey to the crust. I recommend eating this with a slice of Sarah's Oat Flour Pecan Pie...

Enjoy ;)

-AEB

Krista & Justin's Green Bean Casserole

My sister makes the best green bean casserole. I know someone always knows someone that makes the best green bean casserole but she really does. And it just so happens to be gluten and dairy free. And perfectly delicious.

Unfortunately I don't have great pictures this time around because well, it was Thanksgiving, and I got excited. And hungry...

green bean cassarole.jpeg

Krista & Justin's Green Bean Casserole

For the Green Beans & Mushroom soup

6-8 cups diced portabella mushrooms
1 onions, chopped
3 bags of small fresh green beans (you can use frozen as well)
2 tbls Earth Balance Spread (soy free)
1 cup chicken broth (organic, yeast free) 
1 cup coconut coffee creamer (So Delicious brand) 
1 tsp corn starch
1/2 cup brown rice flour
1 tsp nutmeg
1 tsp sea salt
1 tsp ground pepper
1 tsp dried parsley
1/4 cup water

Method:   

In a large pot, sauté the mushrooms and onion with the Earth Balance spread. Add in the seasoning and give it a stir. Add the chicken broth and coconut creamer and bring to a boil. Boil for about 15 minutes. 

Add the corn starch, brown rice into about 1/4 cup of water and whisk until well blended (this is your thickening agent).

Add the thickening agent to the the broth and give it a stir. 

Meanwhile, boil the green beans for about 3 minutes and then rinse in cold water. 

Set items a side while you prepare the onions.  

For the onion topping

1 onion, thinly sliced
1 egg, organic cage-free
1 1/2 cups brown rice flour
1 tbls Cajun seasoning (Old Bay) 

Method

Preheat the oven to 400° 

Whisk up the egg and coat the onions in it. In a low dish combine the rice flour and cajun seasoning. Coat the onions with the mixture and spread into a large pan. 

Bake for about 20 minutes or until brown, flipping the onions a couple of times in between to prevent burning. 

For the casserole  

Layer the mushroom soup and green beans in a large casserole dish and top with the onions. Bake for about an hour uncovered. If the onions are crisping too much, cover with foil. 

Enjoy (as an excellent side dish to your next Thanksgiving meal;))

-AEB

Baked Whole Turkey

What other time of the year than Thanksgiving do people bake a whole turkey? 

I'll get right on with this one. 

Baked Whole Turkey

1 large (our was 14 lbs)
Compound 'Butter' 
1 onion (quartered)
1 apple (quartered) 
3 bay leaves
1 cup organic apple cider

Method

Preheat oven to 325˚(we were at high altitude, 350° otherwise).  Place oven rack on lowest level in oven.

Remove the giblets from the main cavity and neck cavity.  Discard the liver (or save for feasting later if you so desire) and save the rest for gravy.  Pat the turkey dry with paper towels, place in roasting pan with the rack let sit at room temperature for 2 hours. Discard any liquid at the bottom of the roasting pan. Wash and dry the roasting pan and rack.   

Place the turkey back in the rack, breast side up.

Rub 1 tbls of the Compound 'Butter' in the main cavity.  Then place the onion, apple and bay leaves in the main cavity.  Rub the remaining 'butter' on the inside and outside of the turkey skin.  Secure the legs under the flap of the tail skin or tie them together.  Bend the wingtips back behind the turkey, securing any loose neck skin underneath the wingtips.  

Pour in the cider and cover with foil.  Roast for 1 hour.  Then remove the foil and roast another 2-3 hours.  If the top is beginning to brown a bit then leave the foil on. 

Baste every 30 minutes and rotate the turkey 90° each time to ensure even cooking time.  When the thickest part of the thigh reaches 165˚F, remove and drain the main cavity into the pan.  

Place on a cutting board and cover with foil for about 20 minutes (if it's going to be longer for the other food to be ready then cover with the foil and then a towel).   

Turkey 1.jpeg

Slice and serve!

Enjoy (with the rest of the Thanksgiving Feast;))

-AEB

Elk Sausage Cornbread Stuffing

Have I told you how much I love Thanksgiving? And stuffing?

Elk Sausage Cornbread Stuffing

1 batch oat cornbread
1 lb elk breakfast sausage
1/2 onion, diced
1 green apple, diced
4 oz mushrooms, chopped
Dash of sea salt
Dash of ground pepper
1 garlic clove, minced
1/4 cup raisins (brown, we used seedless) 
1/2 cup chicken broth (organic, yeast free)
1/4 cup water
Dash or sage 

Method:

Preheat oven to 325˚F (this was for high altitude, 350° otherwise).  Crumble the cornbread into ¾ inch pieces and place in a deep casserole dish.

Heat a large skillet on medium and then add the venison. Brown the venison so that it's still a bit pink on the inside and then add in the onion, apple, mushrooms, salt and pepper.  Cook until onions and apple start to become soft about 7 minutes, stirring occasionally.  Add in the garlic and raisins.  Cook until they too become soft, another 7 minutes, stirring occasionally.  Pour the broth over mixture and sprinkle in the sage, cook another 5 minutes, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 

Bake (above the turkey) covered for about 30 minutes and then uncovered for about 10 minutes to crisp.

elk sausage stuffing.jpeg

Yeah... I love stuffing. And elk breakfast sausage. A lot. 

Thanks brother Jon for providing the elk.

Enjoy ;) 

-AEB

Oat Cornbread

I love cornbread. 

Who doesn't? 

This was used for the Elk Sausage Cornbread Stuffing we had for Thanksgiving this year.

Oat Cornbread

1 cup gluten-free oat flour (you can grind your own)
3/4 cup gluten-free cornmeal
1/2  tsp sea salt
1.5 tsp baking powder
2 eggs, organic/cage-free
3 tbls sugar (organic cane)
3/4 cup coconut milk (from the can) 
1/4 cup water
1/4 tsp vanilla extract
1/4 cup grapeseed oil
1 tbls honey 

Method

Preheat the oven to 375˚F (High Altitude, 400° otherwise). Coat a glass baking dish (6x6) with coconut oil (or another oil) and place on top of the oven (not inside) while it preheats. 

Combine the dry ingredients in a large mixing bowl.  In a medium mixing bowl beat eggs well.  Add in the sugar and rest of the wet ingredients.  Slowly add wet ingredients to the dry ingredients.  Mix well until it looks like a batter.  

Pour batter into the greased glass baking dish for about 20 minutes.  Turn the oven off while leaving the bread in for about another 5 minutes. 

Remove and let cool. 

cornbread.jpeg

This one was used for  stuffing so we crumbled it into pieces...and did some taste-testing along the way... yum ;) 

Enjoy (with honey...or stuffing... or...;))

-AEB

Sarah's Baked Deviled Eggs

This is an excellent way to make 'hard' eggs especially if you are making a lot of them and it creates a perfect creamy yolk.  

If you're looking for an easy boiled version, you can find that here.

This recipe feeds a lot so use your judgment on the ingredients if you need to downsize. But we needed a lot as it was Thanksgiving. ;)

Sarah's Baked Deviled Eggs

18 eggs  
6 tbls soy free mayonnaise (we used Spectrum)  
1 tbls yellow mustard
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp sea salt    
1 tbls + 2 tsp apple cider vinegar
1/4 tsp white ground pepper
Dash of paprika (plus some to sprinkle the topping 

Method

For the Baked eggs

Preheat oven to 325˚F (this was for high aaltitude, 350° otherwise)

Put about a tablespoon of water in each individual muffin tin to prevent browning on the eggs. Place the eggs in a muffin tray so they do not move around, pop in the oven for about 25-30 minutes and remove.  Crack the eggs slightly (this is KEY) and place in cold water for at least 10 minutes or put in the refrigerator to cool. 

And for the 'Deviled'

Once the eggs are peeled, cut a thin slice off the top and bottom of the egg to assist the eggs in standing.  Put the trimmings into the food processor.  Now slice the eggs in half, the short way.  This allows you to fit more eggs on a plate and they will also sit easier.  If any eggs are messed up or tear beyond repair throw those into the food processor as well. Spoon out the yolks.  Put the yolks in the food processor and the whites on a plate.  Place the remaining ingredients in food processor and pulse together until smooth.  Add more of any of the ingredients to taste.   

Spoon yolk mixture into a plastic storage bag (or piping bag) and pipe into the egg whites.  Alternatively you can spoon them in.

deviled eggs.jpeg

Sprinkle lightly with paprika on top. Store in the fridge until you are ready to serve. And... have one to taste first... you know, to make sure there's no poison in it before feeding your guests... delicious. 

Enjoy & Happy Thanksgiving! ;)  

-AEB

Almond Joy Mounds

For those of you that are familiar with the candy bars, Almond Joy and Mounds...and like them, you may like this recipe.

Actually, I fully intended on replicating the Almond Joy. Yeah, that did not happen. I need the coconut mixture to mold together more - perhaps some honey or more maple syrup but I also wanted to keep this relatively low in sugar. So, we have Almond Joy Mounds :) They are similar to the Double Chocolate Coconut Haystacks but in my opinion, way better :) The toasted almonds adds SUCH a nice flavor...

Really... quite the perfect little candy. 

Almond Joy Mounds

2 1/2 cups unsweetened shredded coconut
1 tbls vanilla
1/4 cup coconut oil, melted
3 tbls coconut milk (from the can)
3 tbls 100% pure maple syrup
1 bag Enjoy Life chocolate chips (soy/dairy/nut free) 
~ 30 almonds

Method:

Toast the almonds on a baking sheet (no need to grease) for 10 minutes at 300°

Meanwhile, in a large bowl, combine the coconut, vanilla, coconut oil (be sure you melt it first, 30 seconds in the microwave will do), coconut milk and maple syrup.

Take the almonds out and set aside.

Heat the bag of chocolate chips in small bowl for one minute.  Give it a good stir and heat for one more minute. It will look like the chips haven't all melted but give it a good sir and the rest will melt.

Add the almonds to the coconut mixture and then pour in the chocolate. Stir vigorously.

Plop the desired size 'mound' on wax paper and place in the fridge to set.  I suggest storing them in the fridge.

Almond Joy Mounds.jpeg

Heavenly.

Yeah, I didn't get a chance to count these and now most are gone after bringing them into the office. Hm. It yields ~ quite a few.

Enjoy ;)

-AEB