Butter Caramel Dark Chocolate Fudge – 5 Ingredients!

Hello everyone! Raise your hand if you are happy that Monday is over. *raises hand and waves it in the air…like I just don’t care*.
One of my coworker’s birthday is tomorrow and so I decided to make some fudge! Originally I was just going to go with the basic dark chocolate fudge, but then decided it needed a little something extra. So voila! Butter caramel dark chocolate fudge!

You will need the following:

18 oz. dark chocolate (I finished up various opened bags of chocolate)
1 can (14 oz) sweetened condensed milk (we only had fat free in the cupboards and I was far too lazy to go out and buy regular. Both work fine with this recipe)
1/2 stick butter
1 tsp vanilla
1/2 cup (ish) light brown sugar
Two sauce pans (or clean one after making the fudge)
Wax paper
9″ square pan
Toothpick or fork

Open up the sweetened condensed milk and pour it into a sauce pan on low heat. Add in the chocolate. Make sure to stir your chocolate every minute or so until it really starts melting and then stir it continuously until smooth. This mixture will be pretty thick! (This is the basic dark chocolate fudge, so you could just make this, put in in a pan and chill it. It is DELICIOUS!)

Fudge 1

In another sauce pan, melt the butter on medium heat. Stir in the vanilla. Just before the butter starts to bubble, mix in half of the brown sugar and stir thoroughly. Continue adding in a little more brown sugar and stirring it well until you can’t see any melted butter but before the mixture starts clumping up. Continue stirring until the mixture starts to bubble.
*side note – this butter caramel sauce is perfect for putting on popcorn too! 🙂

Fudge 2

Line the square pan with wax paper. Pour the fudge mixture into the pan and smooth it out.  Drizzle roughly 1/3 of the caramel mixture onto the fudge. Use your toothpick or fork to drag some of the caramel into the fudge (make sure you don’t go all the way down to the bottom of the pan. Swirl it around, get fancy with it! You’re doing this so the caramel will stick to the fudge better. Then pour the rest of the caramel into the pan and smooth it out so you have a nice layer of caramel over the fudge.

Fudge 3

Stick the pan in the fridge to cool for at least 3 hours. After that, take the fudge out of the pan, peel off the wax paper, cut the fudge up into small pieces and enjoy! 🙂

I like using the basic butter, brown sugar and vanilla caramel rather than the more liquid versions because it adds some nice crispy texture to the creamy fudge. Have you ever made fudge? What are your favorite flavors??

Breakfast Flatbread!

Hello everyone! This past week I have been loving Greek-style flatbread! It’s basically a round pita without the pocket and thinner. I have been putting EVERYTHING on them! I made a pizza with some marinated artichokes, roasted garlic, goat cheese and some spinach. I made another one with some plain greek yogurt, dill, cucumbers and some leftover grilled chicken. But my favorite was this breakfast flatbread I made!

Breakfast Flatbread

Yup…now I am hungry again. This was super quick and very easy to make! All you do is take your flatbread and mash 1/2 of an avocado on it (I find that using a fork is the easiest way to mash it). Then I poured on some salsa, maybe 1/3 of a cup. I quickly scrambled two eggs and cooked a couple of pieces of bacon. I layered the eggs on top of the salsa and then crumbled up the bacon on top. That’s it! Quick, easy, delicious and a good nutritious filling breakfast to get you ready for your day!
Have you experimented with flatbreads at all? What do you like to put on them? I hope you had a great day! 🙂

Foodie Funday #1 – Delicious Homemade Protein Bars

Welcome to the first Foodie Funday post! One of my favorite snacks to eat on the go or at work have been these delicious homemade protein bars.  I love this recipe because you can make so many different bars using the same base recipe and never get bored with the same old thing! Based on this recipe here. These protein bars keep really well in the freezer so I made two batches so I can stock up for a while. Just take one out, let it warm up for a minute and you are good to go!

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1 1/2 cups of rolled oats
3 cups of mixed nuts and dried fruits (or just one or the other depending on what you like – I didn’t end up adding any dried fruit to these two batches)
1/3 cup maple syrup or honey (make sure you get the 100% pure goodness!)
1/4 cup apple sauce
1 cup nut butter of your choice  (You can make your own by taking 1 1/2 cups of raw nuts and 2 Tbsp of coconut oil and blending them in a food processor for 5ish min or until you get the consistency you like)
*If you want a little extra sweetness, you can add some dark chocolate chips in with the nut mixture or melt some dark chocolate and drizzle it over the bars once you have patted them into the pan

Take a pan and line it with wax paper. This recipe works best in a 9 x 13 pan. I made a larger batch of the second bar so I used an 11 x 15 pan for that one.

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In a mixing bowl, combine the oats and the nuts.  For both batches I used a combination of almonds, sunflower seeds, flax seeds and chia seeds. You can chop up the nuts into smaller pieces if you want.

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Then add in the apple sauce, the maple syrup or honey and the nut butter and mix well. For this batch I decided to go with honey and a mix of dark chocolate peanut butter and some almond butter. In the other batch I added in maple syrup and sunflower seed butter.

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Now it is time to get your hands dirty! Dump the mixture into the pan lined with waxed paper and pat it down the entire pan is filled and it is fairly level.

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Stick these pans into the freezer and let them sit for an hour. Once an hour is up, pull them out of the pan, cut them into the sizes you would like and then wrap them up!  Yummy! Let me know in the comments below what your favorite protein bars are! These are my favorite homemade ones and I love the Luna bars in any of the lemon flavors. Post pictures on Twitter or Instagram if you do make these and tag me so I can see them! @EnglishBrkfstT

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