This is a twist off of my mom’s Broccoli Salad recipe. Hers is packed full of yummy goodness like grapes, sesame seeds, grated carrots and crumbled bacon. Although it is one of my favorite salads to eat, I’m much to lazy to make it for a weeknight dinner. This is my simplified version with a bit different ingredients which I think is just as yummy.

The dressing on this salad is sweet and tangy lending itself to all sorts of fruit and nut combinations. You could really mix this up with any type of fruit and nuts you like. Strawberries and almonds would be a nice change. Or, how about apples and walnuts. Mmm.. apple season. I’m actually getting quite excited about fall and all it’s produce.

I chose to fill mine with broccoli, mandarin oranges, cashews, dried cranberries and red onion. It’s a stunning combination. And, this is a great do ahead too, although you’ll want to add the nuts just before serving as they tend to get soggy.

What yummy combinations would your salad consist of?

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My mouth is seriously salivating looking at these pork chops. This is by far my new favourite way to do up pork chops on the grill. They’re spicy, succulent and so very flavourful.

I’m having so much fun making recipe creations for Smithfield.com. I’m over there today sharing the recipe for these tasty chops. It’s such a quick and easy recipe that I’m sure you’ll enjoy.

I’d love for you to stop by, say hi and fill me in on your favourite way to grill pork chops. You can never have enough grilling recipes!

Head here for the recipe and to join the conversation.

My family is big on the “Hawaiian” flavour. Pizza being our favorite variety. We love that combination of ham, pineapple and cheese, but it’s a hard one to sneak into every day meals because it doesn’t go with everything.

One of our favorite summer sandwiches is a chicken breast topped with pineapple, cheese, bacon and french fried onions. And, I love adding stuffings to my chicken because it amps up the flavor and adds that little bit of something special. Those two things are what inspired me to make these Hawaiian Stuffed Barbecue Chicken Breasts.

These are so simple to make but are a step up from regular barbecued chicken which makes them perfect for entertaining. You can slice them up before serving to showcase the fillings or leave them whole to surprise your guests.

With only five ingredients they’re great for weekdays too. For an extra simple weeknight meal serve them up with some baked beans and buttered bread or a salad. It’s a winning combination!

You can get the recipe on Smithfield.com. I would love to see you there!

I apologize for my absence the last while. Some unexpected events have occurred and I haven’t been able to keep up my posting schedule. Peach Monday, which was missed this week (sorry!), will be posted on this coming Monday. My posting may be a little erratic over the next couple of weeks and I hope you’ll be patient with me. I promise to fill you in as soon as I can but for now, here is the post that I had been hoping to do before Fathers Day.

I grew up with three brothers, which means I got the coveted title of “Daddy’s Girl” all to myself. And, I’ve always been very proud of it. My Dad and I are a lot alike and he always seems to know what’s going on in my head. He’s always been there for me, to help me be a better person, to remind me to always do my best no matter the results, and to teach me to let go of things that are not perfect.

He is a man of utmost integrity. His heart is more pure then anyone I have ever met. His desire for what is right and true in this world has been such an inspiration to me. I often cringe at the way fathers are portrayed today, as whit-less, lying, always up to no good men, because I feel like it takes away from the men who are doing it right. My Dad is one of those men. He’s humble enough to admit when he’s wrong, strong enough to make the right decisions, and courageous enough to stand up for what’s right. He is one of my favourite people in the world and he’s my hero!

Me & Dad/Max & Grandpa

My Dad is my favourite person in the world to cook for. He’s adventurous in the kitchen, always gives his honest opinion and is simply not picky. When I was trying to think of something to make for him for Fathers Day from afar I new it had to be something fishy because he loves to cook with fish.

These Grilled Fish Tacos were perfect. White fish doused in a tex-mex marinade, grilled until flaky tender and then topped with a fresh salsa that’s vibrant and light. It was absolutely delicious even for this on-the-fence fish eater.

Happy Fathers Day Dad! Your honesty and love light up my life. I love you!

Grilled Fish Tacos with Fresh Salsa

adapted from My Recipes

Fish

• 1 tablespoon lime juice
• 2 teaspoons canola oil
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 pound white fish fillets (such as halibut or tilapia)

1. Mix together all ingredients, except fish to make marinade. Add fish and marinate for 15-30 min.
2. Grill fish on a lightly greased grill over medium high heat for 6-10 minutes or until cooked through and flakes easily with fork. Flip halfway through cooking time.

* If you prefer you can bake these in the oven at 400ºF for the same amount of cooking time. No need to flip.

Salsa

• 2 cups finely chopped tomatoes
• 1/4 cup sliced green onions
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt

1. Mix together all ingredients. Cover and refrigerate until serving.

To serve

• 8- 6 inch corn or flour tortillas
• sour cream
• shredded cheese

*these are gluten free if served with corn tortillas.

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Our family is in the midst of kitchen renovations. We started tearing out the kitchen cupboards last weekend and are currently in the process of laying the flooring so we can get all the cupboards and appliances in over this coming weekend.

Right now, I’m doing food prep on the dining room table, dishes in the bathroom sink and haven’t done any laundry in almost a week (laundry hookups are in the kitchen). I’m more then ecstatic to get my new kitchen but I really don’t mind living in limbo. It makes it feel much more like home because we LOVE renovating!

This Barbecue Bean Salad is so easy to make and perfect to go along with whatever you have on the grill for supper. It can be made ahead but I highly advise tossing the tortilla chips in at the last minute or they’ll get soggy.

Thankfully my fridge and stove are so small that we can drag them in and out of the kitchen as needed, so I cooked up the dressing and then started the oven to slow-cook some beef dip to serve up beside. Such a perfect dinner at the (near) end of a hard working day.

P.S. To satisfy your curiosity (because I know I would be) I’ll be posting before and after pictures once the kitchen is complete.

Barbecue Bean Salad

adapted from Taste of Home

Barbecue Dressing

• 2 tablespoons cider vinegar
• 2 tablespoons canola oil
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 1/2 tablespoon dijon mustard
• 1/2 tablespoon worcestershire sauce
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon hot pepper sauce

1. Heat all ingredients in a small saucepan over medium heat until boiling. Lower heat, cover and simmer 10 minutes to meld flavours. Allow to cool slightly before using.

Salad

• 2 cans beans, rinsed and drained
• 1 small can corn (about 1/2 cup), drained
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 1 cup crushed tortilla chips

1. Stir together all ingredients except chips. Add dressing and toss to coat. Stir in chips just before serving.

Makes: 7 servings

* I used one can of kidney beans and one can chickpeas.

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I have the best mom in the world. Don’t fight with me on this. Your mom can be just as awesome as my mom, but she can’t possibly be better. My goal has never been to be a better mom then my mom, but to be just as good. To be as loving, caring and selfless.

My mom has the tendency to bring out the best in people. She’s had some tough years but has allowed them to turn her into a better person. Her laughter is contagious and her  ever happy attitude is equally so. My mom always told me that happiness is a choice. I think that is one of the best gifts she could have given me. When I’m having a crap day I always remember those words and I know that I have the choice to make the day worse by moping around or better by choosing to be happy. I’m not saying I always make the right choice but I know that it’s possible because my mom always did.

The screaming matches were always one sided (stupid puberty). She never used tears to get her way. She was always available for me and never too busy. She is the mother I aspire to be. And, I pray that my children will one day look up to me the same way I look up to her.

Every Mothers Day that I was around I always tried to pamper my mom like crazy. I would give her a manicure, pedicure, foot massage, face mask and I even sometimes did her hair before church (with not always the best results. Sorry Mom!). So, when I started thinking about Mothers Day I really wanted to make something special for my mom. I can’t be there to pamper her this year so I wanted to make a dessert just for her.

These ice cream cakes are a bit like my mom. Classy, sweet and a little nutty. Mom, is a hard one to read when it comes to food because she’s always cooking what everyone else wants. So I tried to take the things I knew she liked and put them together in one sweet little package. Ice Cream. Pistachios. Strawberries. (Gluten-Free) Chocolate Cake.

I could never do you justice Mom. I love you so much. These Sweetheart Ice Cream Cakes are just for you! {xoxo}

This recipe is a lot more simple to make then it appears and requires no special flours or tools (even though it’s gluten free). It can be completely made ahead for those who will be making their own desserts on Mothers Day. :) I have included photos below on how to assemble these cakes (including the string of hearts) so that you can see just how simple it really is.

Sweetheart Ice Cream Cakes with Strawberry Sauce

{all recipes to follow}

• gluten free chocolate cake
• pistachio ice cream
• strawberry sauce
• decorating sour cream

1. With a 3 inch heart shaped cookie cutter, cut out 6 hearts from the cake and remove carefully with a spatula.
2. Remove the pistachio ice cream from the pan and unwrap. Clean the cookie cutter and dip it into a bowl of warm water, dry it off and cut out 6 ice cream hearts, rewarming in the water if needed.
3. Place a heart shaped piece of cake on top of an ice cream heart and wrap with plastic wrap. Continue with remaining cakes. Freeze for at least 2 hours.
4. To serve: Put the strawberry sauce and sour cream into two separate squeeze bottles (this type is best, although the kind I used is pictured below). Pipe a large pool of  strawberry sauce and dot with a line of sour cream. Drag a toothpick or skewer through the dots to connect and form hearts. Place frozen cake beside and serve.

Makes: 6 servings, plus scraps

* You will want to move rather quickly through assembly as the ice cream will start to melt once it comes out of the freezer. Once wrapped in plastic wrap, I like to place them back into the 8×8 pan and cover with foil for freezer storage.

* I place all the scraps from the cake and ice cream into the freezer and make a parfait of sorts when the mood strikes.

* It is best to allow the cakes to sit for 5 or 10 minutes before eating, this will allow the cake to thaw a bit and soften up. I would place it on the plate immediately as the ice cream will start to soften as well.

* You can use whatever shape or size of cookie cutter you would like, to fit any occasion.

* Serve with a chocolate and pistachio dipped strawberry for an extra special garnish.

* If you don’t like pistachios, almonds would make a great substitute. If you don’t like nuts period,  feel free to leave them out.

(click to enlarge)

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Pistachio Ice Cream

• 2.5 cups vanilla ice cream, softened
• 1/2 cup chopped pistachios

1. Line a 8×8 pan with plastic wrap. Spread softened ice cream into pan and sprinkle with pistachios. Cover the top with plastic wrap and freeze until firm.

Strawberry Sauce

• 1.5 cups strawberries
• 1/2 Tbsp. cornstarch
• 3 Tbsp. sugar

1. Puree the strawberries and strain through a fine mesh sieve to remove seeds. Pour into a measuring cup and add water, if needed, to make 1 cup.
2. Put cornstarch into a saucepan and mix in enough puree to liquify. Add remaining puree and bring to a simmer, stirring often. Add sugar and simmer for a couple of minutes until thickened.
3. Allow to cool and refrigerate until needed.

Decorating Sour Cream

• sour cream
• milk or cream

1. Add milk to sour cream until it is the same consistency as the sauce. It is better to have it a little too thin then too thick because you want it to sit on top of the strawberry sauce not sink to the bottom. Refrigerate until needed.

Gluten-Free Chocolate Cake

adapted from Martha Stewart

• 3/4 cup chocolate chips
• 3 Tbsp. butter
• 3 large eggs, separated, room temperature
• 1/4 cup sugar

1. Prepare an 8×8 pan: Grease the bottom of the pan. Cut out a square of parchment or wax paper and fit it inside. Grease the top of the parchment.
2. Melt together chocolate chips and butter. Allow to cool a bit and mix with egg yolks. Set aside.
3. Beat eggs whites until soft peaks form. With beaters running, slowly add sugar and continue to beat until glossy and stiff peaks are formed when beaters are lifted.
4. Stir 1/4 of the egg whites into the chocolate mixture to loosen. Fold in remaining whites. It will be very runny and is ok if there are a few small lumps.
5. Bake at 325ºF for 25 min or until centre is set and edges start to pull away from sides. Set aside to cool completely before assembly. The cake will fall and the top will crack but that just adds to the charm.

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We are coming off of two weeks of non-stop rain and my son and I have been practically living outside, now that the sun is shining. We’ve been having picnics, going to the park, walking to the creek, playing in the sandbox. You name it. We’ve done it. I’m surprised at how hardcore Max is about being outside. His little 21 month old legs do not tire out easily. The forecast is for rain again next week so I figure we better enjoy it while we can.

Every afternoon when Max is down for his nap I’ve been taking some time to sit out in the sun and soak up some rays. It reminds me of all those summer days back home when my mom and I would sit out on the deck and talk for hours. The only thing missing is Mom (and the talking, I try not to talk to myself out loud too much in public places). Thankfully I have this Mango Strawberry Sherbet to comfort me.

I know there is a lot of confusion between Sorbet and Sherbet, so let me break it down for you. The only difference between the two is that Sherbet contains dairy and Sorbet doesn’t. It’s as simple as that. The addition of cream in this sherbet smooths out the texture as soon as it hits your mouth.

One of the best things about this recipe is that you do not need an ice cream maker to make it. All you need is a large ziploc bag and a blender. The other best thing about this sherbet? It tastes like mango, strawberry heaven.

This is an ice creamy treat that you don’t have to feel guilty about feeding your kids because it’s packed full of real fruit and you control the amount of sugar intake. The addition of cardamom adds a hint of background flavour that rounds it out nicely and leaves you wanting more, but you could just as easily leave it out or substitute it with another spice such as cinnamon.

What summer/spring events transport you back to your childhood?

On a side note. I have been nominated for babble’s 50 Best Mom Food Bloggers. If you are interested in voting for me (Cheri Neufeld) head on over and give me a thumbs up!

Mango Strawberry Sherbet

• 1 mango, flesh removed and chopped (2 cups)
• 1 cup strawberries, hulled and chopped
• 1/2 cup sugar
• 1 cup ice
• 1 cup cream
• 1 tsp. vanilla
• 1/4 tsp. cardamom

1. Puree mango, strawberries and sugar in a food processor or blender until smooth. Strain through a sieve to remove seeds.
2. Rinse out blender (to get rid of seeds) and place remaining ingredients along with pureed fruit inside. Puree until smooth.
3. Place a large resealable plastic bag into a large pitcher allowing the side of the bag to drape over. Poor in Sherbet. Remove from pitcher and seal tightly.
4. Freeze for 45 min. Remove from freezer and mash the bag around in your hands to break up the ice crystals. Place back in the freezer and repeat the process every 30 min. until the entire mixture is frozen (2-3 hours). Set a timer so you don’t forget!
5. Freeze overnight. Leave out for 10-15 minutes before scooping and serving.

Makes approximately : 4 cups

* If your mango doesn’t have enough flesh to make 2 cups just add more strawberries to equal a total of 3 cups of fruit.

* You could really make this with any soft seasonal fruit but you may need to add more sugar depending on the sweetness of the fruit. I like to take a spoon and taste it once its all mixed together to make sure the sugar is right.

* The reason you mash up the sherbet as it freezes is to break up the ice crystals as they are forming so that you can get the smoothest possible consistency. Alternately, you could place this in a shallow dish and mash it with a whisk or spoon every 30 min. until frozen. If you do have an ice cream maker by all means use it!

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I made this salad for my company over the weekend. I had plans to make a couple different salads but we all liked this one so much that we couldn’t seem to stay away from it. Sorry Mr. Caesar, you have been trumped.

This is my favourite homemade vinaigrette so far. Most are too oily for my taste, but this one melds together so perfectly it’s hard to tell the ingredients apart. I was quite surprised at how fruity the vinaigrette tasted. In fact, I was asked what type of fruit was in the dressing. I suspect that could be in part, because of it’s lovely pink hue.

It pairs wonderfully with a simple salad of greens, fruit and nuts. It also makes a wonderful dip for fresh fruit. I seriously can’t get enough of it. If a dressing is so good that I can’t stop eating my fruits and veggies, then I know its a keeper.

Red Onion Vinaigrette

adapted from Grand Slam

• 2 Tbsp. white vinegar
• 1/4 cup sugar
• 1/2 cup canola oil
• 1/2 tsp. salt
• 1/4 cup red onion, chopped
• 1/2 tsp. dry mustard
• 1 Tbsp. water

1. Place all ingredients in a blender and process until smooth.
2. Store covered in the refrigerator for up to one week.

Makes: 2/3 cup

* Stir before each use.

Simple Salad with Oranges and Almonds

• 4 cups fresh spinach
• 1/4 cup sliced almonds
• 1/2 cup canned mandarin oranges, drained
• 3 Tbsp. red onion vinaigrette

1. Clean spinach and tear or cut into bite sized pieces.
2. Place a non-stick pan over medium heat. Add almonds and toast just until fragrant.
3. In a large bowl, toss together spinach, almonds and oranges.
4. Add dressing and toss to coat. Taste. Add more dressing if necessary. Serve immediately.

Makes: 4 (1 cup) portions

* Use any combination of greens, fruit and nuts that you like.

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Company arrived yesterday for a four day stay. It always feel nice to have visitors from home because it helps bring our two worlds together. We haven’t made many plans yet and are keeping things pretty relaxed.

Growing up we always had a house full of visitors, especially around special occasions. So, for me to have a houseful over Valentines and to play the hostess, makes me a happy woman.

My mom was always very good at creating a relaxing and welcoming environment in our home. A place where people could come as a reprieve and just be themselves. She instilled in me the want to provide a peaceful space for people to escape to. I don’t know if I have succeeded at all, but it is something I strive to do.

If there’s one thing about being a hostess that I have learnt from my mother it would be that it’s not as important how perfect your house looks but how people feel when they enter it. There’s no point in having friends over if your going to be running around getting stressed out. And, nobody likes it if the hostess is stuck in the kitchen all day. It’s always best to keep things simple and prepare ahead.

In my preparation, I have been baking cookies, whipping up bisquick mix and stocking my fridge and pantry so that if we decide to stay in all day we will have something to eat. My son’s stroller has been very weighed down and I have been getting strange looks as I struggle to push it onto the train with bags dangling from my arms and protruding from the bottom of the stroller.

I highly doubt that we will every actually stay in all day. As the museums and ski hills will be calling our names. And, when we come home to seek shelter from the bitter wind, this Barcelona Hot Chocolate with Strawberry Marshmallows will be calling our names.

Barcelona Hot Chocolate is a very “adult” way to enjoy the beverage we all love so much. Dark chocolate and coffee are the stars of the the show with just a hint of orange bringing up the rear. And, because it’s only sweetened slightly with a bit of brown sugar, the result is rich, velvety and soothing, but not cloyingly sweet as so many hot chocolates are. Perfect as an indulgent pick-me-up to keep you going for the rest of the day.

The Strawberry Marshmallows are as cute as buttons and taste amazingly like, Strawberry Marshmallows! Imagine that. If I had known that marshmallows were so easy to make, I would have made them ages ago. A great project to make with kids. And, dipped in chocolate they would make some pretty spectacular homemade valentines gifts. (I have included photos of the marshmallow-making process at the bottom of the post.)

I hope you all have a great weekend and are able to spend some quality time with the ones you love. xo

Strawberry Heart Marshmallows

adapted from Martha Stewart

• 1/2 cup water
• 2.5 cups sugar
• 2/3 cup strawberry jam, preferably seedless
• 2/3 cup light corn syrup
• dash salt
• 2/3 cup water
• 4 envelopes gelatin
• red food coloring
• icing sugar, for dusting

1. Add first 5 ingredients to a large saucepan. Bring to a boil and simmer.
2. Meanwhile add 2/3 cup water to mixing bowl and sprinkle all of gelatin over top to soften (at least 5 min.).
3. Once the boiling liquid has reached 238ºF on a thermometer. Remove from heat and pour over softened gelatin.
4. With the whisk attachment, beat on low for approximately 5 min. Gradually bring the speed up to high, beating on each speed for 5-8 min. until mixture has cooled and peaks form when beater is lifted (30-40 min. total).
5. In the last 10 min of beating prepare jelly roll pan (15×11 inch). Spray with cooking spray (or grease canola oil) and place a piece of parchment over top, pressing down to stick to the oil. Grease the top of the parchment.
6. Once done mixing add red food coloring bit by bit and mix in until the pink color you desire is achieved.
7. Pour marshmallow mixture into the prepared pan and smooth top. Let sit, uncovered, for 3 hours or overnight until dry.
8. Dust work surface with icing sugar and flip pan over to release the dried marshmallow. Peel off the parchment paper.
9. Grease a 1.5 inch heart shaped cutter with cooking spray or wipe down with oiled paper towel. Cut out heart shapes, alternating direction to have less waste. Make sure to keep cutter well oiled. Toss heart cutouts in icing sugar to coat.

Makes: 86 hearts + scraps

* these will last for up to one week in an airtight container at room temp.

* dip in chocolate for a little added fun.

* I chop up the scraps and use them as “mini marshmallows”.

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Barcelona Hot Chocolate

adapted from myrecipes

• 2/3 cup boiling water
• 2 oz. bittersweet chocolate
• 1 1/3 cups milk
• 1 cup strong coffee or espresso
• 1/4 cup cocoa powder
• 1/4 brown sugar, packed
• 1- 2inch strip orange peel

1. Combine chocolate and water in a saucepan set over medium-low heat. Stir until chocolate is melted.
2. Add remaining ingredients. Heat for 5 min, or until tiny bubbles form around the edges, stirring frequently. Do not boil.
3. Discard orange peel and poor into mugs to serve.

Serves: 4

* I subbed 1 cup water plus 2 Tbsp. instant coffee for the espresso

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The Making of Strawberry Marshmallows

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(click to enlarge)

I think I’m in love. Or maybe I’m just confused because my hubby is off in Russia this week and I’m just trying to fill the void. Whatever the case, these Maple Walnut Apple Chips are addictive. Just look at that name and tell me that your mouth doesn’t start to water.

I had pretty high expectations, even though I’m not usually a fan of dried fruit. Partly because this is an Anna Olson recipe (I “love” her) and partly because the description sounded too good to be true. Let me tell you. These blew me out of the water and have changed my idea about dried fruit. If it’s done right, it’s downright amazing.

My husband dislikes dried apples so much that he didn’t even want to try them. But, being the good wife I am I coerced him into trying a tiny piece. Then he wanted more and I wished I hadn’t been so convincing. They’re like a maple walnut apple pie and a chip all in one, just without the calories. Who can resist that?

These are now going to be a regular at my house. A truly healthy and delicious snack. Perfect for packing in a lunch box or taking on a picnic. I can barely wait to go to the store and buy more apples.

In case you missed it, I tried the recipe for the pancakes that went along with my Homemade Bisquick Mix. They were very good. You can read the update at the bottom of the post. If any of you use the mix in any recipes, let us know how it goes and feel free to link to the recipe in the comment section, so we can all give it a try. :)

Maple Walnut Apple Chips

adapted from Fresh with Anna Olson

• 3 Tbsp. icing sugar, divided
• 3 Tbsp. maple syrup, divided
• 1 Granny Smith apple
• 1/4 cup walnuts, finely chopped
• dash ground cinnamon

1. Mix together 1.5 Tbsp. icing sugar and 1.5 Tbsp. maple syrup in a small bowl. Set aside.
2. Line a large baking sheet with parchment paper and sprinkle with remaining 1.5 Tbsp. icing sugar.
3. Slice the apple crosswise as thinly as possible. Do not core or peel the apple. Just remove the seeds as you slice.
4. Place apple slices on the prepared baking sheet, making sure not to overlap. Brush with maple syrup/icing sugar mixture.
5. Bake in a 225ºF (105ºC) oven for 1 hour or until pale golden and starting to curl, making sure to rotate pan after the first 30 min.
6. Brush apple slices with remaining 1.5 Tbsp. maple syrup and sprinkle with walnuts and cinnamon.
7. Bake for an additional 20 min. Remove from parchment immediately after cooking and allow to cool.

* You can easily make these even healthier by decreasing the amount of syrup and icing sugar used.

*A mandolin or other slicer would make quick work of these apples. I just used a knife and tried to keep the pieces as thin as possible. Don’t worry if the pieces don’t look pretty, it won’t affect their taste. :) And, if some pieces are a little thicker that’s ok to, it just means they’ll be a little chewier.

*The original recipe said to bake for two hours, but mine were done in one. If you don’t think yours are ready in an hour feel free to bake them longer.

*The original recipe also used pecans instead of walnuts. Either would be delicious.

*These stay good for up to one week in an airtight container. Do not refrigerate or they will become soft.

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