Wednesday, May 21, 2014

Almond Butter

Currently, my dog is laying across from me passed out with an empty peanut butter jar beside her, you could say she is peanut butter drunk. Prior to passing out she was walking around with her peanut butter jar in her mouth, trying to pick out the perfect spot to lay down and take a lick. She is hooked on the peanut butter to say the least. Now, I love peanut butter, but I love almond butter, too. This almond butter came about as a result of developing another recipe, I thought about using peanut butter in that recipe, but for now I am opting to try almond butter to achieve a different flavor. That recipe is not quite ready yet, I'll keep you updated on the results. In the meantime I pulled out my colorful spoons and camera, and decided to play around with them!

This is not a recipe, more of a guideline for making almond butter, or any nut butter for that matter. 
It also gave me a chance to play with some colorful spoons!
First, you want to begin by toasting your nuts. Usually for me this ends in flames, so I sent out an SOS on twitter. Ashley from Edible Perspective answered my call, swooping in to save the day (THANK YOU!!). She said to heat your oven to 300 degrees F, then every 5-7 minutes "shake" the pan, redistributing the nuts. For just over a half pound of almonds, it took me about 25 to 30 minutes to lightly toast. When you bite into the nut, it should be light golden-brown. 

After cooling completely, place nuts in the bowl of a large capacity food processor and process for 8 to 10 minutes, or until you achieve your desired consistency. Then place almond butter in an air-tight container, and store on the counter for a few days, or in the refrigerator for a couple weeks.  And that's all folks, easy peasy. 

Sunday, May 18, 2014

The Scoop #30

This past week and a half has been a whirlwind, first I had finals, then this weekend my sister got her masters! It's been a little busy round these parts! I haven't had a chance to blog lately, sorry! I've owed you a "scoop" for a couple weeks, finally I now have the chance to sit down and write it for y'all! Here are some links I am loving, lately!

Mango green tea popsicles. Summer is just around the corner, so is popsicle season! I am just itchin' to dig out my molds and put them to use!

Pretty easy strawberry rhubarb slab pie. The rhubarb plants in my yard have finally decided to appear and are growing like crazy! I've been meaning to pick some, but haven't had a chance to bake with it, so I let them be! This recipe may force me to go pick some!

Beehive cake. I totally want to make my next cake into mound, I mean beehive! Looks so fun, I just want to smoosh my face into it!

Pina coloda pre-tan scrub and age spot mask. Over the past few months, I have become increasingly interested in DIY beauty products. I have even tried a few, and cannot wait to take advantage of the fresh produce this summer to beautify my skin (at least try to)!

Black bean, avocado and goats cheese soft tacos. Black beans? I'll eat them. Avocados? I will so eat those! Goat cheese? Um, YES. Tacos? Really, do we have to even ask?

Neapolitan cake. My earliest memories of neapolitan are of the ice cream variety, but I think I need to add some memories of the cake variety! Specifically, this cake made with fresh strawberries!

Strawberry sundaes. I don't know how much longer I can wait to go strawberry picking this year, especially with recipes like this popping up all over!

Dark chocolate strawberry ice cream. Seriously, strawberry season needs to come like yesterday.

White pizza quinoa casserole. Casserole means easy peasy. And quinoa means healthy. At least that is what they mean to me…and what more could you want from a meal?

Coconut date shake. If you're not quite feeling up to ice cream for breakfast, here is a perfectly suitable and dare I say healthy substitute!

Looking for more? Follow me on Pinterest
What links are you loving? Please share! 

Wednesday, May 14, 2014

The Happs Lately

Flowers. Pup. Flower power. Stress eats. Spring. Model. Blossoms. Birthday party goer. Color. 

Oh and finals…but I am FINALLY done! 


Food, soon. Promise.

Sunday, May 4, 2014

Salted Margarita Cookies with Tequila Glaze

For these cookies I was inspired by a margarita. I wanted to translate all the components of an actual margarita into cookie form, salty rim and all! Thus, came about a lime sugar cookie with a hint of lemon that is topped with a tequila glaze and a light sprinkling of salt! And that's just what these cookies are.

Happy Cinco de Mayo! If you're heading out to any parties, you may want to check out these dos and don'ts! Haha!

Salted Margarita Cookies with Tequila Glaze
1 c (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 Tablespoons lime zest
1 Tablespoon lemon zest
1 large egg
3 Tablespoons lime juice
½ teaspoon lemon extract
3 cups flour
1 teaspoon baking powder
½ teaspoon salt

Tequila Glaze:
2 Tablespoons tequila
2 Tablespoons fresh lime juice
1 ½ cups powdered sugar

1.     Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
2.     In the bowl of stand mixer cream together butter, sugar, lime zest and lemon zest, until light and fluffy, about 5 minutes. Beat in egg, and then add in lime juice and lemon extract.
3.     On low speed, beat in flour, baking powder and salt, until just combined.
4.     Using a small cookie dough scoop, scoop dough and place on prepared baking sheets. Bake 10 -12 minutes, until just beginning to brown on the bottom. Cool cookies on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

5.     Once cookies have cooled completely, prepare glaze by whisking together tequila, lime juice and powdered sugar. Drizzle glaze over cookies, and finish with a light sprinkling of salt.  Yields approximately 48 small cookies.

Friday, May 2, 2014

Derby Pie Bars

Alright, lets get the puns out of the way.

Talk derby to me.

Get down and derby.

Time to get derby.

Well, that's all I've got for now… let me know if you've got more you would like me to add!

Anyways, moving on from those shenanigans, this weekend, well tomorrow is the Kentucky Derby! Some year I would like to go, wearing an especially extravagant hat, but this is not the year. Instead, I will be participating in my college's "spring weekend" of sorts, that will be story for another time. Back to the Derby, there is some famous concoction associated with the derby, known as Derby Pie. I have never had it, but it is supposed to be incredible! In celebration of the Derby, I decided to make some Derby Pie Bars because, to be completely honest, I am way too lazy to fuss with a pie crust and these sounded way easier! 
These bars consist of a shortbread crust topped with a mixture of pecans, chocolate chips, bourbon and lots of butter! All good things! Right? 
Get out finest big hat! Sip on your mint juleps! Make these bars to munch on while you watch! And get ready to talk derby! 

Derby Pie Bars
Shortbread Crust:
¼ cup powdered sugar
1 cup flour
pinch salt
½ cup (1 stick) unsalted butter, cold and cubed

¾ cup (1 and ½ sticks) unsalted butter, softened
1 ½ cups sugar
3 eggs
¾ cup flour
1/8 teaspoon salt
3 Tablespoons bourbon
1 teaspoon vanilla
1 ½ cups chocolate chips
1 ½ cups chopped pecans

1.    Preheat oven to 350 degrees F. Spray 13 x 9 inch pan with non-stick spray.
2.    In the bowl of a large capacity food processor, pulse powdered sugar, flour and salt until combined. Add half of cubed butter, pulse 10 times. Add the rest of the cubed butter, processing for 30 seconds and then pulsing until it resembles cornmeal.
3.    Transfer mixture to prepared pan, pat into bottom of the pan, pressing firmly. Bake 18-20 minutes, or until lightly golden-brown.
4.    Meanwhile, make the filling in the same food processor bowl. Combine butter and sugar, processing until light and fluffy, 30 to 45 seconds. Add in the eggs, flour, salt, bourbon and vanilla. Process until thoroughly mixed, about 30 seconds, scraping down the bowl as necessary. Transfer filling to a large bowl, stir in chocolate chips and pecans.
5.    When crust is ready, pour filling on top and bake for 25-30 minutes until golden brown and not jiggly. Cool bars for at least 30 minutes.

Recipe Adapted from The Kitchn
Print Recipe Here