Red Wine Braised Mushrooms

For Christmas, I made these mushrooms to go along side my famous Bourguignon Style Pot Roast.  I used one of my favorite Cabernet Savignons' and I suggest you do the same.  The rich red wine paired with a lot of butter and a bit of beef stock reduces into a ridiculously delicious dark glaze.  Even guests who stated they "hate" mushrooms gave these babies a try and loved them.  They are hands down the most delicious mushrooms I have ever eaten.  These would also be wonderful piled on top of a steak or other large hunk of beef.  Yes, they do take a long time to prepare but they are oh-so-worth-it.  Enjoy!

The most rich and delicious mushrooms I have ever eaten

Ingredients:
4.b whole white button mushrooms
1 bottle dry red wine
2c beef stock
2 sticks butter
1tsp worcestershire sauce
1tsp dill
1tsp black pepper
4 cloves garlic, peeled and minced
salt, if needed

Directions:
1. Wash the mushrooms and throw them in a large stock pot.  Add the wine, beef stock, butter, worchestershire sauce, dill, garlic and black pepper.  Stir.
2. Bring to a boil over medium high heat.  Cover and simmer on low for about 3 hours.  Remove the lid and continue to boil, uncovered, for another 3 hours or until all liquid is absorbed and mushrooms are saturated in flavor (you may need to stir occasionally to keep garlic from burning but I pretty much left them alone).
3. Salt if needed (mine didn't need any).  Serve straight from the pot or spoon into a serving bowl.  These won't last long but if they do they are even better the next day!

Coconut Pineapple Sponge Cake

My inlaws came out to visit for Christmas this year and I know my father in law loves anything with coconut and pineapple.  For him, I made this amazing cake.  It is a delicious grain-free cake recipe using fresh pineapple as a filling and topping for this moist coconut sponge cake.  Originally I served this chilled which was a mistake.  The cake is much tastier at room temperature.  You could store it in the refrigerator and them bring to room temperature before serving, but of course mine didn't last that long.  It was gone within 24 hours.  So tasty.  Enjoy! 

Fresh coconut and pineapple makes all the difference in the world in this moist tender cake

Ingredients:
3/4c coconut flour
1tsp baking powder
1/4tsp ground sea salt
6 eggs, yolks and whites separated
1c extra fine baking sugar
1tbs vanilla extract (do not use imitation vanilla)
1 large pineapple, cored and finely chopped
3/4c extra fine baking sugar
1/2c water
1/2tsp unflavored gelatin

Frosting:
1c butter at room temperature
2 1/2c confectioner's sugar
2tsp vanilla extract
2tbs full fat coconut milk
1c shredded sweetened coconut

Directions:
1. Preheat oven to 375F.  Line 2 - 8 inch cake pans with greased parchment or nonstick foil.
2. In a large bowl, mix together coconut flour, baking powder and salt.  Set aside.
3. Whisk yolks in a small bowl with vanilla.  Set aside.
4. Use an electric mixer and beat the egg whites in a large bowl until frothy.  Add 1c sugar and continue to beat until whites are shiny and hold stiff peaks (this could take a while, be patient and check them by turning off the mixer and pulling it straight up.  If the peaks hold the whites are done).
5. Fold in yolks gently into the whites.  Then gradually sift the flour mixture into the egg mixture and fold gently until completely combined.  Divide batter into the 2 pans and evenly spread with a spatula.
6. Bake 10-20 minutes or until the tops are golden and a toothpick comes out clean.  Allow to cool completely and then remove from pans.
7. Meanwhile, make the pineapple filling:  In a large saucepan, bring pineapple, 3/4c sugar, and water to a boil over medium high heat.  Reduce heat to a steady simmer and cook for 20-30 minutes or until the liquid is reduced and looks like syrup.  Stir in 1/2tsp gelatin.  Boil a few more minutes until dissolved.  Remove from heat and cool a bit.  Then place mixture into a food processor and blend until it is thick and pulpy but not completely smooth.  Transfer to a bowl and chill until at room temperature or a bit cold.
8. To make the frosting: Use an electric mixer to beat butter and powdered sugar until grainy.  Stir in vanilla and coconut milk.  Beat again on high until thick, creamy, and a bit fluffy.

Finished product; yum!

9. To make cake:  Place the first layer of cake on a cake stand or serving plate (place it upside-down).  Spread with about 3/4c pineapple mixture leaving a 1/2 inch border around the cake.  Top with the second layer turned upside-down so that the bottom of the cake faces up.  Press down gently.  Start at the top and spread a thin even layer of frosting over the top of the cake and then move to the sides.  Go through and put a second thicker layer over the entire cake.  Make a wide shallow indention on the top of the cake so that a ridge forms all along the top edge.  Press the shredded coconut onto the top and sides of the cake and spread about 1/2c of pineapple filling into the top indention.  See picture for what final result should look like.
10.  Serve at room temp for best result.  Enjoy!

Individual Paleo Cran-Apple Tarts

These little tarts are a wonderful dessert for a holiday party or a treat at home.  Because they are made individually in cupcake liners, you don't have to worry about cutting slices from a tart.  A great grab-and-go snack or dessert, they certainly got the approval from my family this holiday season and I think they will get the approval from yours.  I made a cran-apple cinnamon topping for them, but you could do cran-orange or straight cranberry (just add orange juice or water plus sugar in place of the apple juice).  A hint of cinnamon gives them a warm flavor and a splash of lemon juice makes them taste extra fresh.  To turn this treat into a special breakfast, add a bit more sea salt to the crust mix before  baking and they end up tasting like toast and jam.  However you make them, they are sure to be a hit.  Enjoy!

A salty-tangy-sweet dessert

Ingredients:
2 + 1/3c almond flour
1/3c butter, melted
2tbs maple syrup
1/4tsp ground sea salt (more if desired)
1-12oz package fresh cranberries
1c apple juice or fresh apple cider
1/2c sugar (optional) ... you could also use 1/4c agave syrup or pure maple syrup
2 cinnamon sticks
2 tsp fresh lemon juice

Directions:
1. Preheat oven to 350F.  In a medium sized bowl, mix melted butter with almond flour, maple syrup and sea salt.
2. Line a 12-cup cupcake pan with cupcake liners.  Using about 2tbs of crust dough, press down into the cupcake liners until you have a firm crust along the bottom and around the edges (you want a large indent so that the filling fits nicely into the middle).
3. Bake in the oven until the crust is deep golden-brown, about 10-15 minutes.  Check on them every 5 minutes and if they start to puff up, use a small spoon to press them back down.
4. When golden and toasted, take them out of the oven and out of the pan completely.  Let them cool to room temp.
5. Meanwhile, make your filling.  Place 1 package cranberries, 1c apple juice, 2 cinnamon sticks, 2tsp lemon juice and sweetener of your choice (sugar, maple syrup, or agave) into a medium sauce pan.  Turn to high heat and bring to a boil, stirring occasionally.  Turn down heat to medium and simmer until all the cranberries have popped and the sauce has thickened (it will thicken even more when it cools).  This takes about 15-20 minutes.  Let cool about 15 minutes, stirring occasionally, until its thick like jam.
6. Using a spoon, scoop about 2tbs of cranberry mixture in the center of each tart.  Place the tarts on a tray and refrigerate until cold.  Serve cold or at room temp.  These will store in the fridge for a week.  Enjoy!

Paleo Gingerbread Sticks

Yum!  Yum!  Yum!  These are the most amazing little cookie sticks I have ever eaten.  I made these for my family as a Christmas treat and everyone wanted extra to take home with them.  These little guys are perfectly crunchy-chewy with warm ginger-cinnamon flavors and a hint of extra crunch from the raw sugar sprinkled on top.  Making paleo gingerbread has been a challenge (I have had many failed attempts) but I assure you this recipe, if followed exactly, is the ultimate paleo gingerbread cookie.  Two pieces of advice:  make sure you boil the molasses as it does something to caramelize the flavors in the cookie and make sure you refrigerate the dough for at least an hour so that it's very cold and hard (this makes it easier to roll out and keeps it from getting sticky).  If you are having a hard time working with the dough, use about a teaspoon or two of rice flour and dust it on the parchment paper or over the ball of dough before pressing it out.  This will make it a bit easier to work with.  Enjoy!  Enjoy!  Enjoy!

The perfect holiday treat!

Ingredients:
1/2c molasses
1/4c pure maple syrup
3tbs hydrogenated palm shortening (try Spectrum Organic brand)
1tbs full fat coconut milk
3c almond flour
1/2tsp ground cinnamon
1/2tsp ground ginger
1/2tsp ground cloves
1/2tsp salt
1/2tsp baking soda
2-3tbs natural turbinado sugar
1-2tsp white or brown rice flour (optional)

Directions:
1. In a small saucepan, heat molasses, pure maple syrup and palm shortening until boiling.  Remove from heat and stir in coconut milk.
2. In a large bowl, mix almond flour, ground cinnamon, ground ginger, ground cloves, salt and baking soda.  Pour in the hot molasses mixture.  Stir well.
3. Place bowl of dough in the refrigerator until very cold and hard, about an hour or two. (If  you don't chill it properly, the dough will be too sticky to work with and you will have a big mess on your hands.  I know this from experience)
4. When the dough is about chilled, preheat your oven to 350F.  Take out the dough.  Place a large piece of parchment paper on a cutting board.  Sprinkle with brown or white rice flour if desired (this makes it a little easier to work with but isn't completely necessary).  Place the dough on the parchment sheet.  If the dough seems sticky, add another tsp of rice flour sprinkled over the top of the dough.  Add another parchment sheet on top.  With a rolling pin, roll out the dough until it's about 1/4" thick (try to roll it into a rectangle the best you can.  Cut the edges and save them for later in the fridge).  You want the dough and parchment sheet to fit on a baking sheet.
5. Using a pizza cutter (or sharp knife if you don't have one), cut the rectangle into thin strips.  Don't worry if they aren't all exactly the same (if you want to be more exact, you could use a ruler with a pizza cutter to make sure they are perfectly straight).  Then slide the rectangle and parchment onto a baking sheet.  Sprinkle with a few tablespoons of turbinado natural cane sugar.
6. Bake for about 10-13 minutes, or until the edges are brown the the middle seems to be firming up.  Immediately remove from oven and slide the parchment sheet onto a cutting board.  Working very quickly, before the cookies cool and harden, use a clean pizza cutter to retrace the cuts of strips of gingerbread.  When cool enough to handle, gently break them into sticks.
7. Reduce the oven heat to 200F.  Place gingerbread sticks back on a parchment lined baking sheet, sprinkle with a bit more turbinado sugar if desired, and bake for another 5-10 minutes.  Remove from heat and cool completely (this second baking makes them a bit more crunchy so they will stand up in a cup.  If you want yours softer you do not need to put them back in the oven).  Remove and cool completely before serving.  You can store these at room temp for about a week (if they last that long).

Gift Idea:  Take a handful of sticks and tie them with a ribbon or twine for holiday gift-treats

Dark Chocolate Peppermint Flourless Cake

This flourless dark chocolate cake has a rich peppermint-chocolate icing that is absolutely irresistible.  I added crushed candy canes and sprinkled them on top for the holidays, but the decoration is optional of course.  You could also dust the top with powdered sugar and arrange an assortment of berries on top and serve with fresh whipped cream.  Rich, moist, and surprisingly light, this cake is sure to make any chocolate lover's dreams come true.  This cake is perfect for the holidays because it is so decadent, but is also gluten free, grain free, and guilt free.  Hey, it is the holidays after all!  Live a little!

So good Anthony snuck a piece before I could even get a picture!

Ingredients:

A little slice of chocolate heaven

1 1/2c almond flour
1c semisweet chocolate chips (I used Ghirardelli 60% cocoa)
3/4c fine granulated bakers sugar
6oz butter (1 1/2 sticks), room temp or softened
6 large eggs, whites separated
1/8tsp salt
1tsp lemon juice
1/2c heavy cream
1tsp pure peppermint extract
1c semisweet or dark chocolate chips
3 or 4 candy canes, crushed (optional)
Berries & Whipped Cream for serving (optional)

Directions:
1. Preheat oven to 375F.  Adjust a rack to the upper third.  Line the bottom of a 9" spring form pan with nonstick foil.  
2. Place 1c chocolate chips in the top of a small double boiler over simmering water (I used a glass bowl over a small saute pan filled with 2" of water).  Stir until almost melted.  Remove from heat and continue to stir until completely melted and smooth.  Set aside until just barely warm.
3. In a large bowl, warm butter slightly in the microwave if it's cold.  Add 1/2c sugar and beat using and eclectic mixer until the butter and sugar is soft and smooth.  Add egg yolks and beat until smooth (scrape the sides of the bowl to ensure it's all mixed in well). 
4. On low speed, add the melted chocolate until mixed.  Then add the almonds and beat until fully mixed.
5. Place the whites in a large separate bowl.  Add the salt and lemon juice.  Beat with the electric mixer (with clean beaters), starting on low and increasing gradually.  When the whites barely hold a soft shape, add in the last 1/4c sugar.  Then, on high, continue to beat until stiff peaks form (lift the beaters and if a straight point stays where the beaters are raised, they are done).  Try not to overbeat.
6. Stir 1 large spoonful of the egg whites into the mix.  Then in 3 parts, fold in the remaining egg whites.  Do not thoroughly mix until the last addition to keep from handling more than necessary (you don't want the egg whites to fall or the cake will be too dense).
7. Pour into prepared pan.  Level the batter and bake in the top third of the oven for 20 minutes.  Then reduce temperature to 350F and bake an additional 30-45 minutes.  The cake should come out clean when a toothpick is inserted.  The top of it may be cracked or sunk in a bit, this is all fine.
8. Remove and loosen pan.  Take out of pan completely and let cool on a plate.  Line the bottom of the cake with strips of parchment or foil so it's easy to frost.
9. To make the frosting, heat cram in a medium sized saucepan over medium high heat.  When it starts to bubble, stir in 1c chocoalte chips and 1tsp peppermint until smooth.  Turn off heat and stir occasionally until slightly thick.
10.  When the icing is barely warm (about 10 minutes later), pour over the cake and spread with a spatula.  Spread a bit over the sides.  Remove the foil.  Sprinke the top and sides with crushed candy canes if desired.  Store in the fridge.  Enjoy with berries and whipped cream or all by itself.

 

Moroccan Carrot Salad

Using carrots as the star of the show, this is a fresh take on a regular salad.  This delicious tender-crisp salad is packed full of Moroccan flavors and colors.  I made this for Thanksgiving day and it was a hit.  The best part is that you can make it up to 2 days in advance, without the pistachios or the cilantro, and then throw the rest of it together right before serving.  It also makes great leftovers.  Fun for adults and kids alike, I think everyone will enjoy a bowlful of this on the table.  Try it and let me know what you think!

A bright colorful salad.  Perfect for the holidays or family dinners at home.

Ingredients:
2lb baby carrots, cut in half
1/2c craisins
3tbs fresh lemon juice
2tbs orange juice
1 cloves garlic, mashed (or use a bit of garlic powder instead)
1/2tsp cumin
1/2tsp paprika
1/2tsp cinnamon
1/4tsp cayenne
3tbs extra virgin olive oil
1/3c chopped cilantro
1/2c roasted and salted pistachios, shelled

Directions:
1. In a large saucepan, boil water.  Then add carrots and boil until crisp-tender, or about 5 minutes.  Add craisins during the last few minutes of cooking.  Drain and rinse.
2. In a bowl, mix together lemon juice, orange juice, garlic paste, cinnamon, paprika, and cayenne.  Season with salt and pepper then slowly whisk in olive oil.  Taste and adjust seasonings as needed.  Can be kept in the fridge a few days ahead.
3. Toss salad with cilantro and pistachios just before serving.

Maple Cinnamon Sweet Potato Puree w Toasted Pecans

Oh for the love of sweet potatoes.  My husband eats sweet potatoes every single day.  Usually I make easy mashed sweet potatoes but for Thanksgiving day, I went the extra mile and made especially decadent sweet potato puree with toasted pecans on top.  The result was a hearty, creamy, comforting side that we all decided was worth the extra steps to make.  So for a quick weeknight meal this might not be your choice (see here for a faster sweet potato recipe) it will certainly win over a crowd.  I think I will make them again for my family on Christmas Day.  Enjoy!

A bowlful of deliciousness!

Ingredients:
1c raw pecans
5 or 6 large sweet potatoes, scrubbed clean
3tbs extra virgin olive oil
1/2c butter (more to taste)
1/4c pure maple syrup (more to taste)
1tsp ground cinnamon
salt to taste

Directions:
1. Preheat your oven to 350F.  Place your pecans on a baking sheet and place in the center of a preheated oven until fragrant, about 8 minutes.  Remove and let cool, then coarsely chop.
2. While the pecans are roasting, coat the outside of your potatoes with olive oil.  When the pecans are done, place the sweet potatoes in the oven and bake them until easily pierced all the way through with a fork (1-2 hours depending on their size).  Remove from the oven and let cool slightly.  Then peel.
3. In a large food processor, process peeled potatoes, butter, maple syrup, cinnamon and salt until thick and very smooth.  Add butter, syrup, and more salt to taste.  Serve hot topped with toasted pecans and sprinkled with sea salt and cinnamon.

BLT Side Salad

Everyone needs a simple salad recipe on hand at home.  This is a side salad that I made for Thanksgiving Day and I can assure you there were no leftovers.  I used the concept of a BLT sandwich using crumbled bacon, spinach, and cherry tomatoes.  Then I added a warm balsamic-bacon dressing and tossed the whole thing right before serving.  The result was a quick, tasty salad that looks elegant and is guaranteed to impress.  This salad is dressed up enough for the holidays but simple enough for a family dinner night at home.  Bacon really does make everything better!  Enjoy.

A perfect side salad for Thanksgiving, Christmas, or any time of the year!

Ingredients:
1lb organic spinach
1 pint cherry tomatoes, sliced in half
6 slices nitrate-free uncured bacon
3 shallots, minced
1tsp minced garlic
1/4c balsamic vinegar
2tsp dijon mustard
2tbs extra virgin olive oil
freshly ground salt & pepper to taste

Directions:
1. Place spinach and cherry tomatoes in a large bowl.
2. Heat a large skillet over medium heat.  Fry up your bacon, flipping as it cooks on one side until both sides are deep brown (about 10 minutes).  Place bacon on a plate lined with a paper towel to soak up the extra grease.  Crumble when cool.
3. Pour out all but about a tbs of bacon grease.  Add the shallots, garlic, and olive oil back to the saute pan with the bacon grease.  Cook on medium or medium-high until the shallots are soft and the garlic is golden brown.  Pour in your balsamic vinegar and stir in your dijon then turn off heat.  The balsamic will reduce a bit.  Stir well and season with salt and pepper to taste (if you like your dressing sweet, you can add a bit of honey here).  Let cool slightly (but still warm).
4. Pour dressing over salad.  Toss well.  Serve immediately.
Note:  If you make too much dressing, it keeps well in the fridge for up to a week.  Just reheat in the microwave before tossing with the remaining salad prior to eating.

Grainless Coconut Cake

Okay I have a confession:  When I made my Paleo-ish Carrot Cupcakes I made WAY too much frosting (don't worry I scaled down the ingredient list so you won't do the same).  Of course it would be blasphemy to throw out a perfectly good bowl of icing so I decided to make one last dessert:  Coconut cake.  I just added some unsweetened shredded coconut to the cream cheese icing and, viola!  Coconut Icing.  Be careful when you put this one in the oven and stay close by: it tends to go from underdone to overdone very quickly.

Rich and moist cake with a creamy frosting:  delish!

Ingredients:
2/3c coconut flour
3/4c shredded unsweetened coconut
5 large eggs
1/2c pure maple syrup
1tbs vanilla extract
1/2tsp baking soda
1/4tsp salt
1/2c coconut oil, melted

Coconut Cream Cheese Frosting:
8oz full fat cream cheese at room temp
1/4c organic butter at room temp
1c powdered sugar (*alternatively use 1/3c maple syrup...your icing will be much softer but still delicious)
1/2tbs vanilla extract
1tbs coconut milk, to thin if needed
pinch salt
1/2c shredded unsweetened coconut

Directions:
1. Preheat your oven to 325F.  Line the bottom of a 9" springform pan with nonstick foil for easy clean up.
2. Using a hand mixer, beat eggs, maple syrup, vanilla, baking soda and salt.  Continue to beat while slowly pouring in melted coconut oil.
3. Mix in coconut flour and shredded coconut.  Beat for about a minute:  give it enough time for the coconut flour to expand and your batter will become thicker.
4. Pour the batter into your cake pan and bake for 25-35 minutes.  The cake is done when a toothpick inserted into the center comes out clean and the top is golden.
5. Cook completely before frosting.
6. To make the icing:  beat your cream cheese and butter until combined.  Add you sugar, vanilla, and salt and continue to beat until fluffy.  If needed, add a bit of coconut milk to thin it out.  Stir in shredded coconut at the end.  Frost immediately and store in the fridge.  Coconut heaven!

Chocolate Banana Cupcakes w Ganache Frosting

This is a rich moist cupcake that reminds me of chocolate banana pudding.  Using overly ripened bananas is a great way to sweeten up desserts without any added sugar.  I topped it with a chocolate ganache frosting to make this treat extra decadent.  Enjoy!

Chocolate & Banana:  Pure genius

Ingredients:
1/4c cocoa powder
1/2c coconut flour
1tsp baking powder
1/2tsp baking soda
1/4tsp salt
2 large eggs
2 large egg yolks
1/2c  coconut oil, melted
1/2c bittersweet or dark chocolate chips, melted
1/2c coconut milk, full fat
1tbs vanilla extract
2tbs pure maple syrup
2 large overly ripened bananas

Frosting Ingredients:
1/2c semi-sweet chocolate chips
2tbs full fat coconut milk

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners.  In a bowl, mash bananas with maple syrup with a fork or potato masher.  Add vanilla, coconut milk, egg and yolks and whisk well.
2. Melt coconut oil and chocolate chips in a bowl together.  Whisk to combine.  Slowly pour it into the banana mixture whisking the whole time.  Add your cocoa powder, coconut flour, salt, baking powder, and baking soda.  Give it all a good whisk to combine and allow the coconut flour to expand (another minute).
3. Using an ice cream scooper, scoop batter evenly into the cupcake liners.  Bake in the center of a preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out pretty much clean.  Cool completely before frosting.
4. To make the ganache:  In a glass bowl, melt the coconut milk and chocolate chips in one minute intervals until melted (stir after each minute).
5. Using a spoon, spread across each cupcake evenly.  Store in the fridge to set the frosting.  Enjoy!

Banana Chocolate Chip Cookie Cakes

I'm getting in the mood for Valentine's day so instead of making dinner last night I decided to make a few Valentine's treats paleo style.  First I made an attempt at Banana Chocolate Chip Cookies.  They are grain and refined sugar free but, don't worry, I promise they will fool your family.  They came out amazing (so amazing I ate 3)!  Trouble is, the texture is somewhere between a cookie and a cake so I'm calling them my cookie-cakes.  Problem solved.

I made them in a little heart shaped cookie pan for Valentine's Day :)

Ingredients:
1c mashed bananas (about 2)
3tbs almond butter (I used Trader Joe's Roasted Almond Butter w/ Flaxseeds)
2tbs bourbon vanilla extract
1tsp baking soda
1/2tsp cinnamon
1/2tsp finely ground sea salt
1+1/4c blanched almond flour
1 large egg
2tbs honey
1/2c semi-sweet or dark chocolate chips

Directions:
1. Preheat oven to 350F.
2. In a large bowl, mash banana with a fork.  Add almond butter, vanilla, baking soda, salt and cinnamon.  Mix well.  Stir in egg and honey until combined evenly.  Stir in almond flour and lastly chocolate chips.
3. Line a baking sheet with parchment paper or nonstick foil.  Use a small ice cream scoop to scoop them onto a baking sheet (or to scoop them to the inside of heart molds like I did).  Bake for about 10 minutes or until golden brown.  Let cool and serve.

Mom's Birthday Chunkys

My mom's favorite candy as a kid is a small thick chocolate candy bar called a "Chunky."  It's filled with raisins and nuts.  For her birthday, I recreated her favorite treat into heart shaped molds.  Using good quality dark chocolate and lots of natural raisins and pecans, the homemade Chunky was born.  These are easy treats to make at home or to give out as gifts.  Valentine's Day anyone?!? 

Plastic or tin heart shaped molds can be used for baking as well as candy making!

Ingredients:
10oz bittersweet or dark chocolate (I used Ghirardelli 60% cocoa chocolate chips)
1c chopped pecans (substitute your favorite nut)
1/2-1c raisins (just add as many as you can)

Directions:
1. In a large glass bowl, microwave chocolate, stirring after each minute until completely melted.
2. Pour in as many nuts and raisins as you like and stir well.  The mixture will be very chunky.
3. Pour into plastic or tin heart molds and spread evenly.  If you don't have any molds, you can make clusters by dropping them by the spoonful onto a parchment lined baking sheet.  Place in the refrigerator for 15 minutes.  Remove.  Store at room temp.  Enjoy!