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1¼ cups finely crushed pretzels (about 4 oz.)

⅓ cup (2 ⅔ oz.) unsalted butter, melted

⅓ cup Classic Almond Butter

¼ cup packed light brown sugar

4 cups chocolate mousse

2 cups sweetened whipped cream

Chocolate shaving



Stir together pretzels, butter, almond butter, and    sugar.

Firmly press mixture into bottom and up sides of a lightly greased 9-inch pie plate.

Freeze 15 minutes.

Fill with chocolate mousse.

Cover and chill 8 hours or overnight.

Top with whipped cream; garnish with chocolate shavings.



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35-40 Jan’s Farmhouse Salted Almond Crisps (can be double stacked)

1 cup butter (2 sticks)

1 cup packed brown sugar

1 ½ cups semi-sweet chocolate chips

1 ½ cups toppings – crushed Salted Almond crisps



Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or a silicone mat. Line up crackers in a single layer in rows on foil.

Meanwhile, using a candy thermometer, melt butter and brown sugar in a small saucepan. Bring to a boil and boil for 2 to 3 minutes (270 to 290 degrees if using a candy thermometer). Immediately pour over crackers and spread evenly with a spatula.

Bake 5 minutes or until the candy hardens (300 to 310 degrees if using a candy thermometer). Remove from oven.

Meanwhile, melt the chocolate chips in the microwave in 30-second increments at 50% power until melted. Spread over hardened caramel.

Sprinkle crushed Salted Almond crisps and press into the chocolate using a  greased spatula. Cut into squares while warm. Cool completely and store in the refrigerator.



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Also known as a Spanish Omelet, the potatoes and onions make this Spanish tortilla crispy and give it tons of flavor and add a great touch to any breakfast.


1 1/2 cups Colavita Extra Virgin Oliv4 medium Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick rounds (about 1¾ lb.)

2 medium onions, cut into ¼-inch dice (about 12 oz.)

6 large eggs

2 tbsp chopped fresh flat-leaf parsley

1 3/4 tsp kosher salt

freshly ground black pepper



Line a large plate with paper towels. Heat the oil over medium heat in a 10-inch nonstick skillet. Add half of the potatoes; they should sizzle. Cook, turning carefully, until tender but not dark, about 4 minutes.  Transfer to the plate with a slotted spatula. Cook the remaining potatoes the same way. Add the onions to the oil and cook until softened, about 7 minutes. Transfer to the plate with the potatoes. Pour off all but 2 Tbs. of oil from the pan.


Beat the eggs, parsley, salt, and several grinds of pepper in a large bowl. Add the potatoes and onions and mix gently to combine. Discard the paper towels and reserve the plate. Heat the pan with the oil over medium-low heat. Add the egg mixture, pressing gently so it is even. Cook until the edges and bottom are completely set and browned, using a spatula to peek under the tortilla; it should hold together but the top middle will be raw, about 8 minutes.


Slide the tortilla onto the plate. Wearing oven mitts, place the pan upside down over the tortilla and turn over so the plate is on top. Continue to cook the tortilla over medium-low heat until cooked through, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut into 1½-inch squares, and serve warm or room temperature.


Grown Up Rum Raisin Pudding Cup

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6 Effie’s Oatcakes

2 T. unsalted butter, melted

2 ½ c. whole milk

2/3 c. honey

1 vanilla bean

Pinch sea salt

3 T. cornstarch

2 T. unsalted butter

1/3 c. + 3 T. Dark Rum

½ c. Raisins



Break the Oatcakes into the bowl of a food processor and process until you have a fine crumb. Transfer to a bowl and add the melted butter to form a moistened meal.

Press the Oatcake mixture into the bottom of glass dessert bowls, ramekins, mason jars, etc. and set aside.

In a small sauce pan add the 1/3 c. of rum and heat on high to flame the alcohol and reduce the liquid by half. Set aside.

In a small bowl combine the raisins with the remaining 3 T. rum to plump the raisins and set aside.

Split the vanilla bean down the center lengthwise and scrape out the seeds. Add the seeds and the pod to a sauce pan with 2 c. of milk & a good pinch of sea salt. Heat the milk mixture on medium until just about to boil. Remove from the heat.

In a small bowl whisk together the cornstarch and ½ c. of milk to combine. Return the heated milk to the stovetop and add the cornstarch mixture. Stir regularly on a medium heat until the mixture begins to thicken and about to reach a boil, about 5 minutes. Reduce the heat to a simmer and stir the pudding continuously for about 5 more minutes until thick.

Off the heat add the reserved plumped raisins, reduced rum and the butter. Taste for seasoning and adjust accordingly.

Pour the pudding into the prepared dishes and place plastic directly on top of the pudding surface to avoid a skin forming. Refrigerate for at least 3 hours before serving.

Top with a dollop of whipped cream and more Oatcakes are always a good addition!


Breaded Garlic & Dill Chevre Balls


Decadent and delicate Garlic & Dill Chèvre balls rolled in panko and pan fried, making an easy and  popular       appetizer to delight your friends and family!



Garlic & Dill Chèvre (7 oz)

1/2 cup flour

1 egg

1/2 cup panic

1 cup marinara sauce

1/2 cup olive oil

parsley for garnish



Roll chèvre into balls, flattening slightly to allow for a good frying surface.  Dredge in flour, egg and panko, then fry for 2 minutes on each side in a hot pan with oil.  Flip   gently, remove from pan, arrange with marinara sauce, and enjoy.