• Mai

Making edible or homemade gifts for others is a rewarding way to express your love and gratitude. It is an experience that heightens the love and joy of giving this holiday season. Hope you give these simple Naughty Or Nice truffles to someone special on your list. Espresso and chocolate Brigadeiro truffles so decadent and rich in chocolate flavor and snowballs truffles made with honey and coconut

Espresso Chocolate Brigadeiro


  • 14 ounces sweetened condensed milk

  • 1/2 cup unsweetened good quality cocoa powder

  • 1 tablespoon unsalted butter

  • A drop of coffee extract (optional)

  • 1/2 tsp of instant espresso powder (optional)

  • Chocolate sprinkles for coating or unsweetened good quality coco powder

In a pan over a low heat, melt the butter, add the condensed milk, once warmed and loosened a bit add the cocoa powder and the espresso powder, stir until all combined and cocoa powder is dissolved. You know the mixture is ready when you use you spatula and slide it down the pans and separates easily. Turn off the heat and add the coffee extract and mix to combine.

Add the mixture to a glass container and chill for an hour

Using a small spoon or a mini cookie scoop. Scoop out the mixture and roll into balls in the palm of your hands.

Roll the balls in sprinkles, nuts or coco powder to finish

  • store in the fridge, they will last a week

No Bake Coconut and Honey Snowballs

Serving: 24 snowballs about 2 tsps each

  • 2 cups desiccated unsweetened coconut + additional for rolling

  • 1 cup raw cashews

  • 3 Tbsp coconut oil

  • 3 Tbsp Honey (adjust to your taste)

  • 2-3 Tbsp coconut milk or coconut kefir honey flavored or plain

  • 1/2 tsp coconut extract or vanilla


  • In a food processor, pulse cashews until you get a coarse crumble. Add coconut, and coconut oil in a food processor and pulse until very fine

  • Add honey and coconut milk/coconut kefir and blitz until well combined and starting to come together in a ball, you may need an extra tablespoon of coconut milk or coconut kefir

  • Refrigerate the mixture for approx. 15 mins, this makes it easier to roll into balls

  • using a mini cookie scoop or spoon, scoop out mixture and Roll into balls and then roll balls into desiccated coconut, or sprinkles.

  • Refrigerate for 1-2 hrs before serving

  • store in the fridge it will last a week

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  • Mai

Shrimp shells, lobster tails, and crab shells are packed with delicious, briny flavor. Don't toss them. Instead use them to make a quick stock to use in seafood sauces, soups, and stews. Homemade seafood stock is far superior than any store bought variety and you can make it just using your leftover seafood shells and few aromatics that you probably already

have at home.

Shellfish Stock makes about 2 quarts

5 cups shells (from about 1 1/2 pounds whole shrimp) crab or lobster 1 onion quartered 3 celery stalks roughly chopped 2 carrots cup roughly chopped 3 garlic cloves, peeled and crushed 2 bay leaves

fresh thyme and parsley (optional)

a 1/2 an inch of ginger root 1 tablespoon whole black peppercorns 2 quarts water Salt


Rinse the shrimp heads and shells in cold water and drain. Then place them in a stock pot with enough cold water to just cover the shells. Add all the aromatics.

Simmer the whole thing uncovered until the water takes on a light orange-y stock color, about 45 minutes, then strain all the shells out. Use the stock in place of water, clam juice, or other kinds of stock for your recipes. Homemade seafood stock is far superior than any store bought variety and you can make it just using your leftover seafood shells.

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My family loves seafood - it's a weekly meal at our home. Although it's not always lobster tails, this is the holiday season and I want to serve something special. Lobster is a delicate seafood with sweet subtle taste. And the best part? It feels so festive and cooks in no time, leaving me lots of time to enjoy with my family. Broiled Lobster Tails with Lemon Saffron Butter is simple, yet such a delicious and luxurious meal. I love to broil lobster tails because it is quick and easy and a method that works every single time. The lobster meat is so delicate you don’t want to overcook it otherwise it hardens. Don’t let this scare you just follow this simple rule. Its best to broil the lobster tails for about one minute per ounce and having the lobster tail about 5 - 6 inches from the heat in the oven. The lobster once cooked will turn beautiful opaque in color with a white center.

Cooking delicious food (no matter what is is) for others during the holidays or really anytime of the year is a rewarding way to express self-love and love for others. When you cook for yourself and others, it is an experience that heightens the love and joy of giving.

Broiled lobster Tails with lemon saffron butter is simple yet such a delicious meal and will make my family feel loved and appreciated this holiday season.

Saffron Butter


  • 1/2 cup (1 stick) butter, room temperature

  • 3 tablespoons fresh lemon juice

  • Large pinch of Saffron * slightly crushed in with a mortar and pestle.

  • sea salt

  • white pepper

* Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world's most expensive spices.

When buying saffron, choose the thread-form over ground whenever possible, as ground saffron has a shorter shelf life than the dried threads. To help release intensified flavor and color from saffron. Briefly soak the saffron threads in a hot liquid before adding them to the dish, in this case our warmed butter.


Melt butter in a sauce pan on low heat. We don't want to get any color. Once warm and melted add in the saffron and whisk. You will start noticing that the butter will turn into this beautiful orange color. Add the lemon juice and season butter to taste with salt and white pepper.

* Saffron


  • 4 4-ounce lobster tails don't throw away the shells they make the perfect seafood stock

  • Saffron butter

  • Sea salt to taste

  • Extra lemon wedges to serve

  • a sprinkling of fresh chopped parsley

Broiled Lobster

Servings: 4

Prep Time: 5 minutes

Cook Time: 6 minutes


  1. Preheat the broiler, and place the rack about 6 inches away from the direct heat.

  2. How to Prepare/Butterfly Lobster Tails: Using kitchen scissors, cut the top shell of the lobster down the middle. If you cut through the meat that's ok but don’t cut through the bottom shell.

3. Spread open the shell a bit to expose the meat. Work carefully, shells can be sharp. Open the shell using your thumbs and fingers and loosen the meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top.

4. Brush the tops of the lobster tails generously with the saffron butter mixture. Broil for about 4- 6 minutes until the meat is firm and opaque (white) and an instant read thermometer registers 140°F in the center of the tail.

5. serve with more saffron butter for dipping, lemon wedges and a sprinkling of fresh parsley.

ps. don't throw away the lobster shells make a stock

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