Thanksgiving @Andy’s Kandy

To all of my blog followers, check out my baking page if you haven’t yet done so 🙂

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Andy’s Kandy on Facebook

Wishing all of my faithful customers and followers a very Happy Thanksgiving 2015 ❤



Gluten Free Oatmeal Raisin Cookies

I know we are always complaining that we wish the world had more good people! Well I have to say that I am surrounded by quite a few of them and consider myself very lucky.

One of these good people recently played a very important part and helped me succeed in something I was totally new at! Although I made sure it was well known how helpful they had been I still thought I owed that person a little treat as an extended thank you.


Now this person in particular can only eat gluten free treats and its not by choice. So I decided that I would bake their favourite cookies “Gluten Free Style”!


So below is the recipe I used for these Gluten Free Oatmeal Raisin Cookies…..

  • 14 tsp of butter (1 stick and 6 tsp)
  • 3/4 cup dark brown sugar
  • 1/2 cup of sugar
  • 2 eggs
  • 1 tsp vanilla

Cream the butter with the sugar and then add the eggs and vanilla and the I added all of the below.

So as you can see all I did is follow a regular oatmeal raisin cookie recipe and replaced regular flour with gluten free flour.


Spoon the mixture by the spoon or tablespoon onto an ungreased baking sheet and back for 10 minutes. Let rest on sheet for a minute or so and then place on wire rack until they have completely cooled down.

So next time someone helps you out with something, no matter how little it is, why not go the extra mile to say thank you and make them feel real special ❤


Surfing in the USA……..

Made a birthday cake today for one lucky 9 year old girl.

Cake was simple but full of flavor. Layers of Rich Chocolate cake and Buttery Vanilla sponge cake filled with Chocolate and Vanilla Buttercream.


I love how it can go from looking so simple, to having a special meaning for someone!


All it needs is a little bit of decoration, a little bit of creativity and a whole lot of love ❤


Then added some personalized surf boards, a little sand, a bright pink Parasol and we are ready to party 🙂


To wheat or not to wheat, that is the question…….

Since I have been in America (18 yrs and counting) I have come across a lot of people with dietary restrictions that I had never heard of or been exposed to for that fact!

One of them being Celiac disease which is an allergy to gluten which is a protein found in wheat, barley or rye. Also there is a new trend of people just eating gluten free as a healthier life style!

So with this in mind and finding 4 bananas in the kitchen in need of desperate attention, I decided to embark on the task of making a Gluten Free Banana Bread.


I tried doing this a few years ago and was amazed about the amount of extra ingredients I had to buy to make up for the lack of gluten (including some strange stuff called Xantham Gum),  to the point that it became very expensive to just bake a cake!


Nowadays you can find Pillsbury Gluten Free flour
that already has all the necessary ingredients to allow the baking magic to occur!

I put together my banana bread ingredients and just replaced the regular 2 cups of flour with the gluten flour, crossed my fingers and into the oven it went.


I have to say that I was pleasantly surprised, not only was it very tasty but it came out nice and moist and lighter than the regular one 🙂


Not sure if I will stick to this version forever, but right now, it means I can share it with people who eat gluten free as well as enjoy a slight gluten free moment in life with the family ❤


Oh and here is my recipe if you want to give it a try:

  • 3-4 ripe bananas mashed
  • 120 grams of melted butter
  • 1 cup of sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups of flour
  • dash of milk

Bake in a 350 Deg F oven for about an hour.

For a nice sweet and savory treat, try making banana bread sandwiches stuffed with ham and cheese 🙂

Savory Cupcakes for lunch……

When one thinks of cupcakes, one immediately thinks of something sweet and rich……..but it doesn’t have to be 🙂

I just made some delicious Cornbread cupcakes,


Some spicy Chili con Carne and…..


Some creamy mashed potatoes……


Then I made a hole in each cornbread cupcake and filled it with Chili con Carne….


and then topped it off with some mashed potatoes, a sprinkle of parmesan cheese and some chopped parsley!


And there you have it, savory cupcakes for lunch……


Oh Baby Baby……….

Yes its Baby Shower time and time for another one of my favorite transformations.

Started by making 2 round red velvet cakes. Plain and simple and very boring……


Then shaped them to become something similar to 2 boobs and a bump 🙂 in between layers of cream cheese frosting.


Now, it’s make over time……

On comes the dress a well as some some bling!


In just 1, 2, 3 the transformation is over and the cute bump is ready to party ❤

To go with the glamorous bump we have some red velvet cupcakes decorated in true baby girl style :-).


There is nothing more beautiful than watching the glow of an expecting mother!

Wishing her a wonderful future with her little girl…..


Salted Caramel Cappuccino Cheesecake……temptation at its best…..

A very very bad friend of mine posted this link for a Salted Caramel Cappuccino Cheesecake last week.

Now how can one resist, Salted Caramel and coffee all in the same bite?

So I had no other option than to give into temptation and  bake this wonderfulness!

Of course in true Andy’s style, I had to deviate from the recipe right?

I am sure the recipe posted was probably wonderful but here are the changes I made to it.


Instead of using chocolate wafers, I used Oreo Cookies and used half the amount of butter.


For the filling I followed the recipe as a good girl, you can’t go wrong by mixing cream cheese, brown sugar, Kahlua and espresso right?

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup packed brown sugar
  • 1/2 cup sour cream
  • 1/4 cup Kahlua (coffee liqueur)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons instant espresso powder
  • 4 eggs, lightly beaten


Once the filling was done, I poured it into the crust and into the oven it went in a hot bath (bain marie) for aprox 1 hour.


Whilst the cheesecake was slowly baking, I once again deviated from the recipe. They used ready made Caramel Ice-cream topping and instead I made my fingerlicking homemade Salted Caramel Sauce.


  • 2 cups of sugar
  • 1 1/2 sticks of butter
  • 1 cup of heavy cream
  • 1 tbsp salt

Once the cheesecake was ready, I let it cool in on a rack for 10 minutes before I took it out of the mold and placed it in the fridge.


I finished it off by topping it with some of my freshly made salted caramel sauce and back into the fridge it went until dinner time 🙂