Happy November, friends! It’s Madison from The Wetherills Say I Do.
Are you in love with this month? I know I am. Isn’t it funny how much the weather and season dictates our cravings? As it gets colder, I crave warm dishes that can warm your entire body. One of those meals for me is any flavor of soup.
For Halloween every year, I pick up those big bags with a variety of fun sized candies – like snickers, milk duds, taffy, sweettarts. It’s so hard to get rid of all the candy I end up buying. Looking on the bright side, it’s good that the kids aren’t greedy and don’t think to take more than 2 or 3 pieces. But then my hips and I end up with everything that’s left . . .
Typically we think of eggs as a breakfast food, but I almost love them more for lunch or dinner. There are so many great ways to prepare eggs for non-breakfast meal that result in something filling, delicious, and budget friendly. These Savory Baked Eggs in Filo are Moroccan in origin–they’re extremely tasty and the Harissa oil they are served with really takes the spicy flavor up a notch.
Of all the recipes I’ve shared on my blog, the ones that get the most comments, likes, shares and views are always the sweet ones! And with all the holiday parties fast approaching, I thought I would continue the trend and share my Hazelnut Toffee.
This Hazelnut Toffee is sweet and buttery with plenty of crunch. You could use dark, white or milk chocolate and substitute almonds for the hazelnuts.
I can remember the first time I used a candy thermometer. I was shaking in my shoes! And it was all for naught! If you’ve never made toffee before, have no fear! This recipe is easy and fail proof. You just need a good candy thermometer and a large heavy saucepan and you’re in business.
