Dark Chocolate Pumpkin Oatmeal Muffins

Dark Chocolate Pumpkin Oatmeal Muffins

Why is it that we feel the need to only eat pumpkin in the fall. It's sooo good plus its healthy. I had a few cans in my cupboard and really wanted to use them especially since pumpkin doesn't last very long. So if you are like me and bought a few extra cans this fall this is a great recipe to help jump start your healthy goals this new year. I discovered that the shelf life of pumpkin is only about 6 months and I certainly am not going to waste it. My intentions was to make something for my husband so he could have a quick but healthy breakfast on the go or for him to bring as a snack. So I turned to my good old friend Pinterest to see what I could find. I came across many delicious looking recipes but many of them had ingredients in them that I just wasn't going to buy. I'm one of those people who wants something fairly healthy but I'm not a crazy healthy nut. I'm not going to buy ingredients that I may never use again like almond milk or coconut oil, especially since I don't like coconut at all. I came across this recipe and thought it had some great things about it but the few things that I didn't want to use I could easily replace with items I already have on hand. So with the help of my little one I got to baking. These were so quick and easy to throw together and are also pretty cheap. 

I bet most of you already have these ingredients in your fridge and pantry. I had just about everything besides the dark chocolate chips and I didn't have enough oats. I used my kitchen aid stand mixer and combined the pumpkin, egg, sugar, milk, honey, oil, vanilla, salt and spices. (The original recipe used just pumpkin spice but as I was making it I decided to use both pumpkin spice and cinnamon and nutmeg). I also used honey instead of maple syrup. I thought it would be healthier since it was less sugar added. I added a little bit of maple flavoring just to make up for it. 

After everything is combined add your oats and baking soda. Then add your chocolate chips. In the recipe I found they used mini semi sweet chocolate chips. I decided to use dark chocolate chips because they are better for you so why not right? I also doubled the recipe so I could freeze some. 

My little one loves to help although it was hard to keep those little fingers out of the bowl. He ended up with oil on his pants and a chocolaty face but hey he was happy so I was ok with it. 

I sprayed my pans with baking spray which has flour in it. I basically filled the cups up all the way since they aren't going to rise much. I was a little worried because the batter was very wet and lose since there isn't any flour but I had faith they would turn out. A single batch makes 11 muffins so I made 22 with my double batch. Whenever I have extra muffins spots that aren't filled I always put a little water in them. I think it helps bake things more evenly plus a little extra humidity in the oven never hurts when you are making things like muffins. 

Bake them at 350 degrees for 23 minutes or until they are golden brown and a tooth pick comes out clean. They should feel fairly firm to the touch. 

See how they didn't really rise so its important not to skimp when you are filling your tins. Let them cool for at least 15 or so minutes before taking them out or else they will just fall apart. Then cool them completely before storing them. For not having any flour or much sugar in them I thought these were really good. My son also really likes them which was just one more bonus since what mom doesn't struggle to come up with food ideas for their one year old. I hope my husband will also like them because I will definitely be using the rest of my pumpkin puree to make more. 

Dark Chocolate Chip Pumpkin Oatmeal Muffins

Ingredients:

1 large egg

1/2 cup pumpkin puree 

1/2 cup 1% milk (or your favorite milk like almond milk)

1/3 cup light brown sugar, packed

1/4 cup honey (or maple syrup)

1/4 cup canola or vegetable oil (you could probably use coconut oil)

2 tsp vanilla extract

1/4 tsp maple flavoring (if using honey instead of maple syrup, optional)

2 tsp pumpkin pie spice

pinch of salt (optional)

3 cups old fashioned oatmeal (don't use quick cook or instant)

2 tsp baking powder

1/2 cup dark chocolate chips 

Directions:

Preheat oven to 350 Degrees. Spray a non stick regular muffin tin with floured baking spray or grease and flour. (Paper liners would probably stick and tare the muffins apart)

In a large bowl add the first 10 ingredients (with the option of salt and maple flavoring) and whisk to combine (or use a stand mixer). Add the oats and baking powder and combine. Then add the chocolate chips and stir to combine. The dough will be lose and wet. 

Use a large cookie scoop or 1/4 cup measure to fill the muffin tins (use only 11 spots, don't skimp). They should be nearly full since the batter will not rise much.

Bake for 23 minutes. They should be golden and slightly firm to the touch. A tooth pick insterted in the middle should come out clean or with a few moist crumbs. Cool for 10-20 minutes before removing from pan. They will fall apart if removed to soon. Cool completely before storing . They will keep for 5 days at room temperature in an air tight container or up to 6  months in the freezer. 

* I made a double batch. I used 2 tsp of pumpkin pie spice, 1 tsp of cinnamon and 1 tsp of nutmeg 

Try Adding/Substituting:

Nuts

Soy Milk

Coconut Milk

Flax seeds

Dried fruit

Sugar free maple syrup

Sugar substitutes 

Healthy Italian Soup

Healthy Italian Soup

I wasn't really sure what to call this soup. I wanted to make something pretty healthy but that I could also play around with and add whatever sounded good at the time. I'm kind of picky and don't love a lot of vegetables but like everyone else I feel like after all of the sweets and comfort food from the holidays it's time to eat a little less and a bit healthier. I thought soup would be a great lunch option. My husband doesn't like soup so I choose to make it for lunch and make it exactly as I like it, so in a way it works out. I will definitely make it again and I'm sure I will make it a little bit different every time just to mix things up a bit. It was really good and I think its a great start to eating better. 

Start by heating some oil in a pot and saute an onion and some celery. Add a dash of salt and pepper.  I also added a small amount of red chili flakes but that is completely optional.  

I then added half a pound or half a tube of breakfast turkey sausage. If you want it more meaty then by all means use the whole lb. Once the sausage was cooked through I added some garlic and mushrooms. 

Let that cook for a couple minutes to soften the mushrooms, in the mean time slice up a couple of potatoes. 

Add 3 1/2 cups of chicken broth (or vegetable broth) to the pan along with a can of diced italian tomatoes. I blended my tomatoes in a small food processor first. I wanted the tomatoes to be broken up a bit plus I think it makes the broth a prettier color. I used the tomatoes that had garlic, basil and oregano added to them but you could use any variety that you want.  Add 1 tsp of dried oregano and some salt and pepper.

Once the liquid begins to boil add your potatoes and cook until nearly tender, about 20-25 minutes. Throw in some chopped kale and cook until wilted then add some fresh parsley. Make sure you taste it to see if it needs more salt and/or pepper. 

I grated some parmesan cheese on top for a little added yumminess. I absolutely love parmesan and its very rare for me to not have some in my fridge at all times. 

Eat and feel a little healthier and lighter. You can get so creative with this soup so let your imagination run wild. Cater it to what you like or what your family likes. 

Healthy Italian Soup

1 tbs Olive Oil

1/2 medium onion, diced

2 stalks celery, diced 

1/4 tsp red chili flakes (optional)

1/2 lb turkey sausage

2 gloves garlic, minced

1 container sliced fresh mushrooms (approx 2-3 cups)

3 1/2 cups chicken broth (or vegetable broth)

1 14.5 oz can Italian style diced tomatoes (or Italian stewed tomatoes)

1 tsp. dried oregano

2 medium potatoes, sliced

1 1/2 cups chopped kale (about 3 stems)

2 Tbs fresh parsley, chopped 
Parmesan cheese

In a large pot saute onion and celery in olive oil. Add salt and pepper and if desired red chili flakes. Cook until translucent, about 3-5 minutes. Add sausage and cook through. Add in mushrooms and garlic and cook for 3-5 minutes until mushrooms have started to soften. Blend tomatoes in a blender or food processor. Add to pot along with broth. Add oregano and bring to a boil. Add sliced potatoes and cook until nearly tender. Add chopped kale and cook for 5 minutes or until both kale and potatoes are tender. Add fresh parsley and taste to see if it needs more salt or pepper. Serve and garnish with grated Parmesan cheese. 

Yields: 4-5 servings

Trying Adding/Substituting:

Spinach 

Crimini or portabello mushrooms

Carrots

Green Beans

Small noodles such as macaroni 

Tortellini

Cannellini Beans 

Brocolli 

Pasta Carbonara

Carbonara 

When I was a kid my dad was in the military. We moved around a few times and were lucky enough to be stationed at Aviano AFB in Italy. My parents did their best to introduce us to the culture by taking us to Italian restaurants or going out and seeing all the beautiful sites. We didn't live on the base but in a small town about 30 minutes away. It was quiet and beautiful and I hope to some day get to visit again. While we were there my mother learned to cook a few of the traditional dishes, one of them was carbonara. She was taught how to make it at a church activity from a little old Italian lady. Carbonara is a simple peasant dish. It has very basic ingredients that most Italians always have on hand, pasta, eggs, cream and Parmesan. My mom taught me how to make it as a teenager and over the years I have done lots of experimenting with it. I have tried different meats and different methods of cooking the noodles and incorporating the ingredients at different times. I think I have finally perfected it. It's not really far off from how my mother learned it. I wanted it to stay traditional and always remind me of those memories from my childhood. 

This is one of those dishes that doesn't really have a recipe. It's more about the method and adding or subtracting the amount of ingredients based on how many people you are feeding. I will do my best though to explain how to make it and give you as accurate of measurements as I can but when recipes are this rustic and old it's kind of hard. Its more about a splash of this and a handful of that. The good thing is that no matter what it will be delicious because its to simple not to be. 

In a large pan or dutch oven brown bacon that has been cut into pieces. I have tried salted pork and chicken but I like bacon the best particularly thick cut bacon. 

Once the bacon is brown and slightly crisp remove and drain the oil by placing on a paper towel on a plate or a bowl and set aside. 

Drain all but about two tablespoons of the oil from the pan, don't worry about all the brown yummy bits stuck to the bottom of the pan. That is what is going to add flavor to the noodles. Add about 4 to 4 1/2 cups of water to the pan slowly. Use a wooden spoon to help scrape up all the bacon remnants off of the pan. Once the water is boiling add your pasta. 

It may not seem like very much water but you only need enough to cover the noodles. You want the noodles to be nice and starchy and if you cook it in to much water you will have to drain it and all that starch and flavoring from the bacon gets drained out. If it seems like the noodles aren't cooking or the water is evaporating to quickly add about 1/3 cup of hot water at a time. The point is for the water to cook off and your end result to be only a 1/2 cup of water or less remaining in the pan once the noodles are cooked through. 

While your noodles are cooking crack 3-4 eggs in a bowl. Add some salt and pepper and a few tablespoons of cream. Stir it with a fork just to break up the yolk and get things mostly combined. 

Once your noodles are cooked and there is only a small amount of water remaining in the pan turn off the heat. Add your egg mixture to the noodles and start stirring, I use a pasta scoop and stir by lifting and tossing the noodles. The heat from the pan and the noodles will cook the eggs but you don't want them to look scrambled so thats why you turn off the heat. Once thats stirred in add a few more tablespoons of cream and your parmesan. 

These tubs are perfect plus its already grated so its less work for you. I like to reserve a little to add on top on my plate.

It may look like a lot of cheese but its really not. The pasta should be coated with the sauce and not look dry. If necessary add more cream.  Finally add your bacon. Make sure you taste it before serving. This is a pasta dish that often needs a good amount of salt even though there are salty ingredients like bacon and parmesan.  It should look like this..

I can chow down on a big bowl of this but I chose to be a little healthier and eat less of the pasta by serving it with some chicken. Bread of course is also a great side dish for this. If you have left overs the next day and it seems kind of dry just add a little bit more cream to help loosen it up. 

I hope you enjoy this pasta dish as much as I do. Remember that its deliciousness is in its simplicity. Now close your eyes and pretend you are in a beautiful village in Italy. Mangia! Mangia!

Carbonara

3/4 lb long noodles (I like vermicelli)

6-8 Slices of Thick cut Bacon (I'm not shy and like a lot) 

3 eggs

1/4 - 1/3 cup of cream

5 oz Parmesan cheese

Salt and Pepper 

In a large pot cook bacon until brown and slightly crisp. Remove with a slotted spoon and drain on a paper towel. Remove all but about 2 tablespoons of the bacon grease from the pot. Add approximately 4 cups of water to the pot and stir with a wooden spoon to scrape up the bacon bits from the bottom of the pot. Once the water is boiling add your noodles, the water should just barely cover them. If needed add 1/2 cup of hot water at a time. The noodles should absorb the water and you should be left with only a small amount of water left in the pot once they are cooked. 

In the mean time crack your eggs into a bowl. Add about 3 tablespoons of cream and a dash of salt and pepper. Stir with a fork to break up the yolk and combine with cream. Once the noodles are al dente turn off the heat. (if there is to much water left in the pan use a spoon or measuring cup to remove the excess. You should only have about a 1/4 - 1/3 cup of water remaining in the pot with the noodles). Add your egg mixture and stir to combine. Toss in cheese and 3 to 4 more tablespoons of cream. The noodles should be coated and not dry. Add bacon and more salt and pepper to taste. Serve immediately. Garnish with more Parmesan 

yields: approx 4 servings

TIPS:

* If you have left overs the next day and it seems dry add a splash of cream. 

* This dish is easy to make more or less of. My mom was taught that you use about 1 egg per serving. So if you use a whole box of noodles and intend to feed more like 4 or 5 people use 4 or 5 eggs. Add an extra few tablespoons of cream and of course more cheese and bacon. You can never have to much cheese or bacon so no worries there. If you want to make it just for two use half a box and two eggs and a total of about 4 tablespoons of cream. 

* If you don't want to cook the noodles in the bacon grease and just want to cook them like normal that is totally fine and is how my mom was taught. Just do everything the same but drain your noodles and return them to the pan. Then add your egg mixture, cream and cheese. IF you want you can add a splash of the bacon grease for more flavor. I just found that cooking the noodles in the same pan as the bacon infused the noodles with more flavor and using less water makes the pasta more starchy therefor making the sauce stick better and thicker. 

Try adding/substituting

half/half

cooked mushrooms

pinch of red chili flakes

green onions or parsley (as a garnish)

salted pork

panchetta

seasoned cooked chicken

English Toffee

English Toffee

I always got really excited when it was the holidays and my mom started making candy. She would mix things up a little every year but she had her staples and that included this classic toffee. My mouth would just salivate in anticipation to get to eat this crunchy sticky chocolate candy. It was also fun to help her make it. This is a recipe I plan to make every year now that I have a family of my own. 

My day started out with the intentions of just making peanut brittle for my boss, my husband and I and for a church activity. I had to run to the store to get more peanuts and while I was there I got a wild hair to make a bunch of candy all in one day.  I don't know if I would necessarily recommend doing that especially if you are like me and have a small child who wants your attention. Plus my feet were a little sore at the end of the day and I was pretty beat. My desire to make something great for dinner went right out the window so my little guy and I enjoyed a fancy box of mac and cheese. My husband was at work so I felt like I could get away with it. It was just to much cooking and baking all in one day for me but I did enjoy it and I had delectable treats to nibble on as my reward.  However my kitchen was a mess and I had lots of dishes to do. If only one of Santa's helpers could come to help clean up..

This candy comes together fairly quickly, lots faster then peanut brittle even though its sort of similar. Butter the sides of a 2 quart or medium size sauce pan. Melt the butter then add your sugar, water and corn syrup. Bring it to a boil then turn down your heat. Use a candy thermometer to heat it to 290 degrees or to a soft crack stage. It takes about 15 minutes. You can also drop some of the sugar mixture into some cold water and use your mouth as your guide. it should crack and not be  terribly sticky.

Since I was making so many other things at the same time I neglected taking more pictures of my beautiful toffee but I captured the most important ones I think. 

Pour the hot mixture over a buttered or lined large baking sheet. Move the sheet back and forth a little to help thin it out a little but be careful since its hot and you don't want it to thin. It will not cover the whole pan, mine ended up being a little to thin in the middle and I had a really hard time getting that part off of the pan. The edges were perfect though.  Let it cool for only a couple of minutes. Sprinkle some chocolate chips on top and let them warm up for a minute or two. Then use a small off set spatula to spread the melted chocolate all around. Immediately sprinkle with chopped pecans. 

Let it cool completely before breaking into pieces. If you keep your house pretty warm store it in the fridge so the chocolate stays firm. 

I think this candy is a favorite for a lot of people and is always a big hit when I make it for others. 

I really hope you enjoy making candy for the holidays. It's one of my favorite parts of the holidays and I cherish the memories I have with my mom in the kitchen making lots of yummy treats. 

This is my end result of the day. I brought this over to my neighbors to thank them for being so great and for snow blowing our drive way. I sure hope they enjoyed them. Who am I kidding, how could you not.  

English Toffee

1 cup Butter

1 cup Sugar

3 Tbs water

1 Tbs light corn syrup

1 cup semisweet chocolate chips

1/2 cup finely chopped pecans

Butter a large baking sheet or line with foil; set aside. Butter the sides of a 2 quart saucepan. Melt butter in pan then add sugar, water and syrup. Cook and stir over medium high heat until it boils. Use a candy thermometer to heat mixture to 290 degrees, soft crack (about 15 minutes) Watch carefully so it doesn't scorch or over cook. Remove from heat; remove thermometer. Pour candy into prepared pan and spread quickly. Don't spread out to thin. 

Let candy stand for 2 minutes then sprinkle with chocolate chips. Let stand for 1 to 2 minutes to melt the chocolate. Spread evenly over candy then sprinkle with nuts. Chill for 20 minutes or until cool. Break into pieces. Store up to 3 weeks. 

Try adding/Substituting:

Almonds

Walnuts

Milk Chocolate

Dark Chocolate

Peanut Brittle

Peanut Brittle

It wasn't Christmas around our house unless there was Peanut Brittle and Toffee. We all took our turns helping my mom make these and after making them for 20 or more years she is a pro. I however am not and this year was the first time I made peanut brittle on my own. Not to toot my own horn but I think I did a pretty fantastic job. Brittle can be tricky because you want it at the perfect hard crack stage or else it will be to sticky and get all stuck in your teeth and be hard to eat. 

So lets start with the brittle first then I'll post about the toffee... get excited about that because its my favorite YUMMMM!!!!

This recipe comes from the Better Homes and Garden cook book. So if you have one up in your cupboard collecting dust take it out and check it out. There are some great gems in this book. 

Alright here we go.... 

Take that partial stick of butter you have hanging out in the fridge and peel back the paper a little. Run it around the sides of a 3 quart size sauce pan. This will help keep that sticky sugar from sticking all over the pan and will make it easier to stir. Now combine the sugar, corn syrup, butter and water and let the magic begin. Boil the mixture then clip a candy thermometer to the side. 

Reduce your heat to medium low but let it to continue to boil. Stir it occasionally until the temperature reaches 275 degrees or a soft-crack. It took mine 30 minutes and it was at the perfect stage so if you don't have a thermometer that is ok, you can still make this by using other methods. 

See how the color is changing...

This is how it should look once that 30 minutes is up and it's at 275 degrees. Now its time to add your nuts. 

It will be kind of hard to stir them and it will seem so thick but its ok you are doing it right. Stir often so you don't burn the nuts. Cook until it reaches 295 degrees or a hard crack stage. The recipe in the book said it would take 15 to 20 minutes but mine was more like 10 minutes so watch it really carefully. 

If you aren't using a candy thermometer test it in some cold water. Put cold water in a small cup or bowl. Drop some of the hot sugar mixture into the water. Remove with your fingers or spoon and taste. If it cracks and crumbles in your mouth then its done. See! you don't need a fancy thermometer after all. 

Ok ready for the fun part, bring your kids in to watch... remove it from the heat and mix in the baking soda.

Start stirring it quickly, it will start to lighten and foam. Pretty neat right?  The reaction of the baking soda is what makes the candy porous.

Pour the mixture onto a large buttered baking sheet. My moms tip was to place a towel under the baking sheet because this stuff is really really hot and you don't want to risk ruining your counter top. The recipe uses two baking sheets and stretches the candy out really thin but we like ours thicker and that's what I recommend. Use the spoon to help you push the mixture around until in nearly covers the pan. Don't worry if it isn't perfect. 

It cools down pretty quickly. I use the bottom of a butter knife to crack the brittle into pieces. 

And that's it.. you just made brittle. This is definitely a tradition I will carry on in my family. 

Peanut Brittle

2 cups Sugar

1 cup Light corn syrup

1/4 cup Butter (half a stick)

1/2 cup water 

2 1/2 cups Raw Peanuts (we use the dry roasted)

1 1/2 tsp Baking Soda, sifted 

Butter a large baking sheet: set aside. Butter the sides of a 3 quart heavy saucepan. In the pan combine sugar, syrup, butter and water. Cook and stir over medium high heat until the mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium low and continue to boil. Continue to stir until it reaches 275 degrees, soft crack stage. (about 30 min)

Stir in nuts; continue to cook until the thermometer reaches 295 degrees, hard crack stage. (15-20 min) Remove pan from heat and quickly stir in the baking soda. Stir constantly until the soda is incorporated, the mixture will lighten in color and foam. Immediately pour onto buttered baking sheet. Use spoon or forks to help pull the sugar mixture to the edges of the pan. cool completely then break into pieces. Store up to a week. 

Try adding/substituting:

Raw Cashews

Brown Sugar

Soft Caramels

Soft Caramels

I have never made caramels before but I really enjoy them so in my day of candy making I decided to give them a try. I'll share an early tip by saying that you shouldn't make these at the same time as another candy that takes a lot of your attention. It was a lot of going back and forth and kind of stressed me out because sugar burns really fast. 

In a medium size sauce pan combine butter, corn syrup, brown sugar and sweetened condensed milk. This recipe had me at sweetened condensed milk. I love that stuff and can never control myself from swiping my finger along the top of the lid and taking a lick. Who ever invented this stuff I thank you. My butter was kind of frozen, bad mistake on my part because before it melted some of the sugar was already burning which of course made me super nervous that it was going to be ruined, luckily it wasn't. So I think next time I would either use softened butter or I would melt the butter in the pan first then add the remaining ingredients.

Once the mixture comes to a boil turn on your timer for 20 minutes. Watch it really carefully so it doesn't boil over or cook for to long. It should be a perfect golden color and will thicken. If you are using a candy thermometer it should be around 120 degrees or a firm ball stage. I use the cold water method. Put cold water in a shallow cup or bowl. Drop a spoonful of the mixture into the water. Take it out with your fingers and roll it in a ball them taste it. If it holds well together and is nice and chewy then its done. 

The recipe I was using didn't tell me what size of a dish to pour it into. I eye balled it by the amount in the sauce pan and decided a 9x13 was my best bet. I sprayed it first then lined it with parchment paper. The spray helps the paper to stick to the dish and the paper allows you to lift the caramels out so you can cut them.  

I put mine in the fridge to set up for about 20 -30 minutes. Lift them out of the dish and cut them into your desired sizes. I decided since I was giving mine away to friends and neighbors that I would wrap mine in paper. I used parchment but I think wax paper or come cute foils or something would work better because my paper kept ripping when I would twirl the ends. 

They turned out really good even though I was worried about them. There were brown specs in it from the sugar but it didn't effect the taste or texture at all and once it cooled you couldn't even really see them. So if that happens to you its ok, take a deep breath everything will be fine. 

These make such great gifts.

Soft Caramels

1/2 lb Butter (2 sticks)

1 cup Corn Syrup, light

2 cups Brown Sugar, packed light

1 can Sweetened Condensed Milk

Combine all ingredients in a medium (2 quart) sauce pan. Bring to a boil then turn to medium low heat and continue to cook for 20 minutes. It should be at a consistent boil.  Line a 9x13 pan with parchment paper. Pour mixture into pan then refrigerate until its firm. Lift candies out of pan and cut into desired sizes. 

*You could get ambitious and coat them in chocolate after they are firmly set up and cold. Then refrigerate to set up again. 

Nut Clusters

Nut Clusters 

OK all you non bakers out there, are you ready for a super easy candy that you can make and will please your family and friends? This literally has 3 ingredients unless you want 

to add more. 

First take 6 bars of chocolate almond bark and 12 oz (1 bag) of semi sweet chocolate chips and melt them together in the microwave. Start by heating them for one minute then take it out and stir. I added a 1/2 tsp of vanilla flavoring at this point just for added flavor but that's completely optional.  Heat for 30 seconds. Continue to do so until its completely melted and smooth like so.

Next add one pound (16oz) jar of salted peanuts

Stir to combine

Place by the spoonful on a lined baking sheet. I used parchment paper but you could use tin foil or wax paper as well. I used a cookie/ice cream scoop and it worked so well. I would use a large baking sheet because this small one was not big enough. Put them in the fridge to set up and Ta-Da that's it. Now you can't tell me that wasn't easy. 

Eat and Enjoy!

Nut clusters 

6 bars chocolate almond bark

12 oz semi sweet chocolate chips

1/2 tsp Vanilla Flavoring (optional)

1 lb (16oz) salted peanuts

Heat chocolate in a medium size microwave safe bowl for one minute. Stir then heat for another 30 seconds. Repeat until completely melted. Stir in nuts and drop by spoonfuls on lined baking sheet. Refrigerate until they set up. 

yields 25-30 clusters

Try Adding/Substituting

Mixed Nuts

Cashews

White Almond Bark

1/2 tsp Almond Flavoring

1/2 tsp Mint Flavoring