This recipe is super quick, easy to prepare and fun to have around for the holidays!
4 cups of popcorn
1 lb. of dark chocolate
½ cup of toffee bits
1 cup of Craisins
¼ cup of chia seeds
1 Tb. of sea salt
- Cover a 9” X 13” pan with parchment paper.
- Melt the chocolate using a double boiler.
- Spread the majority of the chocolate on the parchment paper. Leave about ½ cup for to drizzle on top.
- Throw on your popcorn, Craisins, toffee and chia seeds.
- Drizzle the remaining chocolate on top.
- Sprinkle the sea salt over all of it.
- Refrigerate for 1 hour before cutting.
Phew…that’s a mouthful to say! This is the pie that I made while at my parents house for Thanksgiving, and it was delish!
- 2½ cups GF flour (I used Bob’s Red Mill GF flour)
- 1/2 teaspoon salt
- 1 cup butter
- 1/3 cup ice water
- 1 16-ounce bottle light corn syrup
- 1½ cups packed brown sugar
- ⅓ cup butter, melted
- 5 large eggs, lightly beaten
- 4 large egg yolks, lightly beaten
- 1 tablespoon vanilla extract
- 4 tablespoons bourbon
- ½ teaspoon salt
- 1½ cup chocolate chips
- 3½ cups pecan pieces
- Mix together flour and salt in food processor or large mixer. Add butter and mix until it resembles coarse meal. Gradually add in enough ice water until dough clumps form. Gather dough into a ball. Roll dough on lightly-floured surface until it’s 13-inches around. Transfer to a greased pie pan and chill for 25-30 minutes.
- Preheat oven to 375 degrees. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Fold in chocolate chips and pecans.
- Pour mixture into pan lined with uncooked dough. Bake at 375 degrees for 15 minutes. Reduce oven to 325 degrees and bake for an additional 2 hours. Cool completely.
As you can see I had a little extra filling, so I made a couple little crustless pies!
Organic…farm-to-market…healthy…All reasons why I love True Food KItchen! This restaurant located in Preston Center has dishes and drinks based on the anti-inflammatory diet created by Dr. Andrew Weil. They also have locations in Scottsdale, Santa Monica, San Diego, Phoenix, Newport Beach, Denver, Atlanta, Houston and Fairfax.
TFK makes eating gluten free easy with their labeled menu. They label their vegetarian dishes as well. It’s hard to get a GF sandwich basically anywhere, so I love ordering the shaved turkey sandwich with provolone, tomato, onion, grapes, and yogurt dressing all on a gluten free pita with a side of sweet potato hash and kale. Their brunch scrambles are incredible and drinks…fabulous! It’s definitely one of my favorite go-to restaurants in Dallas at any time of the day. Check it out and tell me how you like it!