English Toffee

English Toffee Candy I love English toffee, but never really thought about making any until now. Thinking of holiday gifts for friends and family, I had already decided on homemade hot coco mix and gluten free gingerbread cookies. The bags I picked up for the gifts, however, are a little large, so I knew I needed more goodies to put in the bags, or a ton of cookies. That's when I ran across some idea's on Christmas candy. Mind you I haven't made much Christmas candy since I was a wee young lass, so off I ran to the kitchen to give it a go. While attempting to cook the first batch of toffee, I was distracted by my five year old and it burned. Yep burnt toffee filling the kitchen with the sweet smell of caramel... sort of. So while the recipe is super easy and only takes  sugar, butter, water, salt, vanilla, chocolate chips and nuts, don't forget to keep stirring your toffee until it's ready to come off the stove. You will want to reach the hard candy stage while stirring your toffee. On a candy thermometer, that's around 300 degrees.  Take it out and place it in an 8x8 buttered pan. While it's still hot, sprinkle a 1/2 cup of chocolate chips on top and let them warm for a minute. Then spread the chocolate over the whole layer. We didn't want to wait too long for our English toffee, so into the freezer it went. Can I just say Yum! Yum! and Yum! This will last a month stored in a air tight container...who are they kidding? I doubt it will last a week around here. Wishing you and yours the all joys of the season!
English Toffee
Recipe type: Dessert
  • 1 cup white sugar or brown sugar
  • 1 cup butter
  • 2 Tbls of water
  • ⅛ tsp salt
  • 1 tsp vanilla
  • ½ cup chocolate chips
  • 1 cup of walnuts or pecans
  1. Butter an 8x8 inch pan
  2. Melt butter in pan on medium low heat
  3. Add sugar, salt, water and stir constantly
  4. Bring mixture to hard candy stage 300 degrees
  5. Remove from heat and add vanilla
  6. Pour into buttered pan.
  7. Press to edges of pan
  8. Sprinkle with chocolate chips
  9. After chocolate chips have melted a little spread over the whole toffee layer.
  10. Sprinkle with nuts if desired
  11. Let cool completely
  12. Break into pieces and store in airtight container


Eggnog Pumpkin Pie

Eggnog Pumpkin Pie

When the holidays come to our home I start thinking about eggnog pumpkin pie. Over the years, I’ve had countless pumpkin pies. Everything from your average store bought pie, to the yummy home baked versions. Then I found out I needed to be eating gluten free and everything changed with my pumpkin pie. How to make a truly tasty crust was a big challenge. And how to make a nice organic simple pie filling that was thick and rich was another one. Enter gluten free eggnog pumpkin pie. The eggnog makes the pie filling thick and rich. Plus, it adds an extra flavor punch to the pumpkin. It’s a winning combination.

First I start with a gluten free coconut pie crust. You can get the recipe here. Or if you prefer here is a recipe for a traditional gluten free pie crust.

Gluten Free Coconut Pie Crust

Next, I preheat the oven to 425 and I mix up my pie filling in large bowl. I use home made pumpkin, which is super easy to make. Just buy a nice organic pumpkin (not too large) and cut a couple of slits in the pumpkin with a knife. Then, pop it into your oven on a baking dish (I use my glass cake pan) at 350 until you can pierce through the skin with a fork easily. Peel the outside skin off, and scoop out the seeds. Place the chucks of pumpkin in a food processor and blend until smooth. Now you have fresh pumpkin for your recipes. I store mine in freezer bags in the freezer until I need them, and then just thaw them out.

I’ve used “Horizon” organic eggnog in this recipe and “So Delicious” coconut milk eggnog. I also found a great organic eggnog from a local farm at our store one day that worked wonderfully. I don’t think it matters what eggnog you choose, so pick your favorite. I use 1/2 cup of honey in the recipe, but if you don’t have this on hand you can substitute the same amount of sugar. Add all the ingredients together in a bowl and mix together. Pour into your prepared pie shells and bake at 425 for 15 minutes. Then reduce the heat and bake at 350 for 40 to 50 minutes until filling is firm. The timing will depend on how deep your pie pans are. The glass ones I use make about a pie and a half each so they take a lot longer in the oven.

Eggnog Pumpkin Pie No Whip Cream

I hope you will enjoy this gluten free eggnog pumpkin pie as much as we do during the holidays. Watch for more of my upcoming holiday recipes this month. I have some great holiday entertaining blogs that I think you will love here. And please let me know if there is anything that you would like to see more of in the future.

Wishing you all the joys of the season!

Eggnog Pumpkin Pie
Prep time
Cook time
Total time
A easy gluten free eggnog pumpkin pie perfect for the holidays. Go ahead give your pumpkin pie a makeover. With a rich custard like feeling and yummy spices it will become your families new favorite holiday dessert.
Recipe type: Dessert
Serves: 8
  • 3 eggs
  • 1 cup organic eggnog
  • ½ cup honey or sugar
  • 2 tsp of maple syrup
  • 1¾ cup of pumpkin or 15 ounce can of pumpkin
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ tsp xantham gum
  1. Preheat oven to 425
  2. Add all ingredients in a large bowl
  3. Mix until smooth
  4. Pour into prepared gluten free pie shells
  5. Bake at 425 for 15 minutes
  6. Reduce heat to 350
  7. Bake for 40 to 50 minutes until firm
Any eggnog will do in this recipe. Just make sure that it is gluten free if your following a gluten free diet.
Nutrition Information
Serving size: 8