A.L.T. Wrap (Alternative & Delcious)

Wraps could quite possibly be one of the best inventions. They are perfect pretty much anytime of the day and the possibilities of ingredient combos are endless.

I am not a big fan of bacon (shocker I know – most people love it) but it just doesn’t do much for me. And no I am not big on breakfast sausage either – not my thing – I never crave it and don’t think I ever will.

My low cravings for bacon and a veggie alternative led me in the direction of the A.L.T. wrap – Avocado, Lettuce and Tomato and for times when you don’t have lettuce, spinach works great too (actually this one is with spinach – our secret).

Super simple to make up and leaves you satisfied.

Ingredients:

Whole Grain Wrap

Avocado Slices (I used half of a small avocado)

Handful or two or Lettuce or Spinach

Tomato, sliced – (I used half of a Roma tomato)

1 Tbsp. Hummus

Paprika

Directions:

Spread the hummus, top with the A.L.T. and sprinkle with Paprika. Wrap it up, cut it in half and enjoy.

Cheers to simplicity

n

To Samoas Bars

Who needs Girl Scouts when you can take the skills you learned as little brownie and daisy and put them to good use by making your own Girl Scout-ish treats?

This are quite delicious and are pretty easy to throw together – the toasting of the coconut makes your kitchen smile because the smell is sooooo good.

I adapted the recipe a tad from The Crepes of Wrath but overall its the same thing

Ingredients:

Cookie Base
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13-inch baking pan.
2. In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands.
3. Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
2 1/2 cups shredded coconut (sweetened or unsweetened; I used unsweetened)
12-oz good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk
10 – 12oz. dark or semisweet chocolate

1. Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a greased spatula.
3. Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled.
4. When cooled, cut into 30 or so bars with a large knife or a pizza cutter (I used a pizza cutter and it worked really well once I got the hang of it).
5. Once the bars are cut, melt 1 cup of the chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Melt more chocolate, little by little, if needed. Transfer all remaining chocolate (or melt the rest) into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish.
6. Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge.

Cheers to deliciousness anytime of the year and satisfying those cravings even when its not Girl Scout season.

n