Tag Archives: Almond

Almond Oat Cookies

Only three more days until Fritz gets to take his test and then it is SUMMER!  Which is weird, because I’m already craving fall like nobody’s business.  I want apple pie.  I want cinnamon spice.  I want pumpkin…anything.  And knowing that the weather in Canada is going to be in the high 70s and 80s is just heaven.  Bring on the sweaters for those chilly nights, baby.

I also got around to baking cookies today!  I wanted a treat to go with tea, and I knew that Fritz could use a break from studying.  I also wanted to try using the almond flour that I got from Swanson Health Products, so when I found a recipe for almond oat cookies, I got right on board. 

Almond Oat Cookies (adapted from here) Printable Recipe Card

  • 1 egg, room temperature
  • 1/3 C sugar
  • 1/4 C butter, melted
  • 1 t vanilla extract
  • 1 C rolled oats
  • 1/4 C almond flour
  • 1 t baking powder
  • handful whole almonds

Preheat the oven to 375 degrees.  Whip the egg and sugar together until light, then add the melted butter and vanilla.  Mix in the oats, almond flour, and baking powder and stir until combined.

Drop spoonfuls onto a baking sheet lined with parchment paper, giving them enough room to spread out (I didn’t really give them enough space).  I put one whole almond in the middle of each cookie, but you could also chop ’em and sprinkle them over the tops.

Bake them on the middle rack for about ten minutes until the bottom and edges are golden brown.  Allow them to cool on the baking sheet for about five or ten minutes before transferring them to a cooling rack. 

The absolute best part of these cookies are the crunchy, buttery, golden edges.

So gosh darn delicious.  Not to mention quick and easy–the recipe makes about a dozen big, thin, crunchy on the edges, soft in the middle cookies.  Perfect with tea or coffee.

The almond flavor from the almond meal is subtle but really, really good.

I also got to experience something fun today that I like to call “Big Cat in a Small Box”.  That cat really loves small and enclosed spaces.

He also loves standing inside the handle of bags.  Leave any bag lying around, and he’ll sneak over, snuggle his way into the handle, and just stand there until someone notices him.

Meow.

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Almond Chocolate Fudge

This is the last candy recipe that I’ll have on here for a while–I made these to go with the Mocha Melt Truffles for the dental students, and since it’s such a quick and easy recipe I wanted to post it for anyone needing last-minute Christmas gifts.  It’s a basic but still yummy recipe, and looks great with the almonds on top–perfect for stacking in a jar and giving away.

Speaking of chocolate, Mom told me about Lindt’s Excellence 90% cocoa “Supreme Dark” bar, and I found some at Wal-Mart on sale today.  I am an instant believer.  It is bitter and sweet and so, so dark.  You should probably go out and buy some right now.  I also grabbed a bar of salted dark chocolate, because I’ve told Mom about it and I want her to try some ASAP.  I was thinking about trying a salted fudge recipe too, but that one will have to wait until I make a few non-candy recipes.

Almond Chocolate Fudge

  • 18 ounces semi-sweet chocolate chips
  • 14-oz can sweetened condensed milk
  • dash of salt
  • 1 1/2 t vanilla
  • 3/4 C chopped almonds and a handful whole almonds for the top

Combine the first four ingredients in a saucepan and melt over medium heat.  Once melted, mix in the almonds and pour into an 8×8 pan lined with wax paper.

I topped with whole almonds (because it’s cute), then stuck the pan in the fridge for a few hours while I made the truffles.  Once chilled, they can be cut into squares–they’ll hold their shape at room temp, so don’t worry about keeping them in the fridge.  However, since this is quick fudge, it doesn’t have the crystallized texture that old-fashioned fudge has, but a smoother, more creamy taste.  Can’t have everything!

It’s always fun to make presents for people.

In other happy news, I successfully finished finals week for the fall semester!  To celebrate (and save money by not going to PT Prom at $72 a ticket), we went to a fun dinner at John Harvard’s with the Jensens.  It was so nice to just hang out and chat with two of our favorite people and not feel guilty about the fact that I should be studying.  That dinner kicked of five weeks of vacation.

Five. Weeks. Of. Vacation.

Hoorah!

Jeff and Cait had the worst lighting possible...but they still manage to look good!

Cait ate as healthy as always with soup and salad, and I had a garden burger with mozzarella, mushrooms, and roasted red peppers. Mmmm.  The boys celebrated the way boys do with giant smoked stackhouse burgers (or something like that) with carmelized onions and bacon.  In an evening full of classic girl moments, Cait and I did not order fries and instead snuck Fritz’s and Jeff’s fries all night.

Science has proven that fries are healthier when you didn’t order them.

The evening also consisted of some beer, wine, and good conversation–basically a perfect way to end a jam-packed semester.

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Peppermint and Almond Rocha

This is probably one of the best Christmas gifts you will make, taste, give, or receive this holiday season.  The toffee is perfectly buttery, with silky chocolate and either crunchy toasted almonds or cool peppermint sprinkled on top.  Not to mention it looks perfectly imperfect.

Disclaimer: it is not healthy.  But it doesn’t matter–you’re giving it away!  Plus, it’s good for your body and your spirit to indulge in a treat every once in a while.  Just don’t eat the whole batch at once.

I made this over the weekend to give to one of our favorite couples, Bre and Zev, and as soon as they opened it we all couldn’t resist a taste…of both kinds.  It’s so simple to make and even easier to pack in a cute bakery bag, and the best part is that this recipe makes enough for several gifts–with enough left for you to snack on.

The book I took the recipe from is called A Passion For Chocolate, and this is the very first time I have used it since we received it as a wedding present.  Since this one turned out so spectacularly, all of my closest friends and family can expect to be seeing some other chocolate-themed packages in their near future.

Peppermint and Almond Rocha

  • 2 C butter
  • 2 C sugar
  • 2 T light-colored corn syrup
  • 1/3 C water
  • 1 3/4-2 C semi-sweet or milk chocolate pieces (you could also use dark or white chocolate–try anything!)
  • 1 C toppings–I used 1/2 C crushed candy canes and 1/2 C chopped toasted almonds

Line a baking sheet with foil, covering the edges.

Melt the butter in a saucepan over medium heat.  Stir in sugar, corn syrup and water, and cook over medium-high heat to boiling, stirring constantly.  Clip a candy thermometer to the side of the pan (I used a digital meat thermometer) and stir frequently, until the temperature reaches 290 degrees.  Be careful–it’s hot!  This is the soft-crack stage for the toffee, and should take about 15-20 minutes.

Pour the toffee onto the baking sheet, and spread evenly.  Cool for about five minutes until the top is set, then sprinkle with chocolate pieces.  After a minute they should be warm enough to spread over the top.  Sprinkle with toppings and press into chocolate.

Everything you own will be covered in toffee–eat what you can, then soak the rest in warm water.  It’ll come off easily.

Here’s another view of the process:

 

Cool the whole thing for several hours, or until it is fully set.  Break into pieces (the less perfect, the better!), and put into bakery bags or boxes, wrap ’em up, and give it all away!  You will never be more popular!

Don’t forget to save some for your husband, or he may never forgive you.

I’m off to study for tomorrow’s test, but I’m curious–what kind of baking do you like to give away for the holidays?

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