Almond Butter Blossoms

I know I talk about being allergic to peanut butter a lot, but I'm clearly missing out so just let me blab. Peanut butter and jelly sandwiches, never had one, Reese's cup, never had one, peanut butter blossoms, never had one. Until now, kind of.

Thank you almond butter for being my vice and helping me feel like a normal kid. I've made my own almond butter and jelly sandwiches before, I've even tried to make homemade Reese's using almond butter instead of PB, and now I have made my very own Almond Butter Blossoms. 

Even if you aren't allergic to peanut butter, you must give almond butter a try. The nutritional benefits in almonds totally kicks peanuts tush. It's so versatile. It's subtle nutty flavor is just enough flavor, but also discrete when added to smoothies, oatmeal, flourless desserts etc. 

Having never had any kind of nut butter growing up, coming around to the flavor of AB took some time. Justin's Almond Butter is what finally got me hooked. Justin's has maple, honey, vanilla and classic flavored almond butters. The vanilla pretty basically tastes like frosting, but it's healthy, so there's that.

This cookie is just like it's counterpart, but subs the PB for AB! The cookie is slightly sweet and nutty with a little kiss of sweet chocolate . I had peanut butter blossom pros taste these cookies and they requested I bring them more. I'll take that as a good sign! 

Almond Butter Blossoms
yields 2 dozen cookies

Ingredients:
1 package of Hershey's Kisses
1/2 cup shortening
3/4 cup Justin's Classic Almond Butter, softened
1/3 cup white sugar
1/3 cup packed brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 cup flour
1 tsp. baking soda
1/4 tsp. salt
1 Tbsp. milk
more sugar for rolling in

Directions:
Unwrap about 24 Kisses and set aside. Preheat your oven to 375 degrees. 

Beat the shortening and almond butter in an electric mixer until combined {Justin's is a little thicker than most almond butters so nuke it in the microwave for 15 seconds first). Scrape down the sides then add in both sugars and beat for 2-3 minutes. Add the egg and vanilla and mix to combine. Stir in flour, baking soda and salt. Lastly add the milk.

Using a cookie scoop, form 1-inch balls and roll in extra sugar. Place on an ungreased cookie sheet. Bake for 7-8 minutes. Immediately press a Kiss into each cookie, cracks will form. The Kisses will get glossy from the heat of the cookie but they won't melt! Cool completely before serving! 
 

Annie

Homemade Almond Butter

Hello there, today I want you to meet one of my favorite foods. Yes, almond butter. Almond butter is a relatively new favorite. Having been allergic to peanut butter my whole life I grew up deprived of peanut butter and jelly sandwiches, reese's and just a good ole spoonful of peanut butter. Deprived no more, once almond butter became popular.

The first time I had AB was my freshman year of college. I hated it. I love every kind of nut, especially almonds, but almond butter...yuck! I gave it a couple more tries and somehow I fell in love. Now you can find flavors like vanilla, honey + flax, espresso, and chocolate. It was the fancy flavors that warmed me up to AB, but now I'm just a simple girl. 

I've made almond butter before, but this recipe is a winner. It's really more about the technique this time. My past almond butters have always come out thick and grainy.  When you roast your own almonds then process them while they are still hot, the oils release much quicker and create a super smooth butter.

Almond butter takes a while. After a few minutes it will just look like ground almonds, but just keep letting the food processor do the work. After a few more minutes the natural oils from the almonds will release and start to form the butter. Once it comes together you can then add in extra flavors! Adding coffee grounds or vanilla extract is one of my favorites! This time I added one tablespoon of coconut oil and it really helped with the smoothness of the butter!

Homemade Almond Butter
makes 1 1/2 cups

Ingredients: 
3 cups raw almonds
Optional add ins: coconut oil, cinnamon, coffee grounds, vanilla extract, sea salt, honey

Directions:
Preheat your oven to 350 degrees. Roast your almonds for 10 to 12 minutes making sure they don't burn. While they are still warm, move directly into your food processor. Process for 7 to 10 minutes. Stop half way through to scrape down the sides. Add in desired additions. I kept it simple with just a tablespoon of coconut oil this time! It made it extra smooth and glossy!

Almond butter enjoyed best with granny smith apples, in my perfect green smoothie, spread on rice cakes, stirred into oatmeal, on birthday toast, and sandwiched between pretzel crisps! 

I'm just a girl living in a peanut free world!

Annie

Few of My Favorite Things: What's Your Flavor?

"What's your flavor? Tell me what's your flavor?"  Time for the second installment of my "Favorite Things" series. (Here is the first post about my favorite movies). Today I'm talking about my favorite flavors. I have very specific flavors that I love and you can guarantee I will order if one of them is included on a menu. I'm also posting a link for a recipe including each flavor!

1. Almond: Almond extract, almond butter, almond milk, actual almonds, I love it all. A few local coffee shops have almond syrup and almond milk for coffee drinks and it makes for the best latte. I'm just waiting for Starbucks to jump on board. I was first introduced to almond extract when I started making my sugar cookies. You use the extract in the icing and I promise it's the flavor that sends them over the edge. I add almond extract in addition to vanilla to almost everything. (It's really good in granola, especially when almonds are in the mix)

Recipe: I just discovered the food blog The View from Great Island.  I spent about an hour going through her archives and now these white chocolate almond butter bars are high on my baking list. I'm also a lover of white chocolate.

2. Coffee/Espresso: Coffee is magical by itself, but I love coffee flavored things. I used to be able to finish a pint of coffee Haagen Dazs ice cream as an after school snack. Coffee or mocha flavored cupcakes are usually my go to and I love adding coffee to any chocolate recipe.

Recipe: These coffee bacon sandwiches, I can't even. My sister and I made them a few years ago and I can't believe we haven't made them since. They are the most interesting amazing thing in the world. Such a good way to incorporate coffee.

3. Vanilla: A skinny vanilla latte is always a go to order if I can't decide what to get. And when using vanilla extract I always double or triple the amount the recipe calls for. Vanilla scented candles, vanilla body lotion, mmmm I love it! 

Recipe: Been dying to try chia seed pudding and this one uses almond milk and almond extract.

4. Ginger: This is a new favorite, but I feel like it hasn't been used much until recently. I love putting fresh ginger in my smoothies and ginger cookies have always been wonderful. I recently had a peach and ginger scone that was insanely good.

Recipe: Shameless plug for my ginger cookies!

5. Lemon: Lemon squares, lemon cupcakes, lemon chicken etc. Once the weather gets warm I like lemon in all forms! I've recently been having the largest craving for lemon squares.

Recipe: My good friend pinned this recipe for skinny lemon bars that seem just perfect enough to feed my craving!

So what's your favorite flavor? This post inspired me to make a board dedicated to my 5 favorite flavors. Maybe one of them is yours too!

p.s. Pumpkin is also a favorite flavor, I'm just trying to stay seasonal! Pumpkin has it's own Pinterest board dedicated all to itself.

xo annie