Tag: Almond Flour

Valentine’s Day Almond Flour Brownies

I’m so excited to be a part of the 2021 Good Cookie Food Blogger’s Valentine’s event this year! The event brings a bunch of food bloggers together to post a Valentine’s Day themed recipe as a way to bring awareness and hopefully raise some money for Cookies for Kids’ Cancer, so I decided to make these Valentine’s Day Almond Flour Brownies.

Cookies for Kids’ Cancer is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. This is an organization that I try to bring awareness to whenever I can. This is actually my 12th post highlighting them!

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved. And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because  OXO,  Mediavine  and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! So if you’re in a position to do so please consider donating today.

Now for the recipe. This recipe was inspired by my husband, who I’m pretty sure has never met a dessert he didn’t like. He is particularly fond of anything chocolatey and covered in sprinkles. So I decided to bake him chocolate almond flour brownies topped with heart sprinkles.

Ingredients:

  • 5 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 1 teaspoon almond extract
  • 3 large eggs
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • sprinkles, if desired

Continue reading Valentine’s Day Almond Flour Brownies

Brioche Cinnamon Rolls

Note: I was sent a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract in order to write this post. Opinions are mine alone.

It seems like everyone has really taken to home baking while staying-at-home during this pandemic. I’ve been impressed with everyone’s sourdoughs, banana breads, and other baked goods! So why not add another awesome option to your repertoire: Cinnamon Rolls, or more specifically, Brioche Cinnamon Rolls!

Nielsen-Massey recently published a new video showing how to Knead Dough by Hand, which comes in handy while making this recipe.

This recipe for Brioche Cinnamon Rolls is based off a recipe from the Nielsen-Massey website as well.

Ingredients:

Dough:

  • 2 tablespoons milk
  • 2 1/4 teaspoons active dry yeast
  • 1 2/3 cups flour, divided
  • 1/4 cup sugar
  • 1 1/4 teaspoon salt
  • 3 large whole eggs, divided
  • 7 tablespoons unsalted butter, cold, cubed

Cinnamon Roll Filling:

  • 1 cup almond flour
  • 1 egg white
  • 1/4 cup brown sugar
  • 2 tablespoons plus 1 teaspoon unsalted butter, melted
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 1/2 teaspoons Nielsen-Massey Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract

Vanilla Icing:

  • 2 tablespoons unsalted butter
  • 2/3 cup powdered sugar
  • Pinch of salt
  • 2 tablespoons milk
  • 1 teaspoon Nielsen-Massey Nielsen-Massey Pure Vanilla Extract

Continue reading Brioche Cinnamon Rolls

Chia Oatmeal Peanut Butter Breakfast Cookies

NOTE: I was sent a container of BetterBody Foods Organic Chia Seeds in order to write this post. Opinions are mine alone. 

Breakfast cookies. Those should totally be a thing, right? I was recently sent Organic Chia Seeds from BetterBody Foods, and I wanted to try to use them in a way I haven’t already, so Breakfast Pudding, Chocolate Pudding, Jam, and Muffins were out. But for whatever reason, I tend to think of Chia Seeds as a breakfast food, so I started thinking about some of my other favorite breakfast ingredients, and these Chia Oatmeal Peanut Butter Breakfast Cookies were born!

Chia Seeds also can be used as an egg substitute when baking, so I decided to make these cookies both vegan and gluten free.

These little guys have a ton of flavor and are surprisingly filling! Chia seeds have a ton of fiber; when eaten with peanut butter and oats, it’s a great way to help feel fuller longer.

Ingredients (makes about 3 dozen cookies):

  • 4 tablespoons chia seeds, divided (I used BetterBody Foods Organic Chia Seeds)
  •  1/4 cup plus 2 tablespoons water
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon almond extract
  • 1 1/2 cups rolled oats (check the label to make sure they are gluten free)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check the label to make sure they are vegan)

Continue reading Chia Oatmeal Peanut Butter Breakfast Cookies

Tahini Millionaire Bars

Before I share the recipe for these absolutely amazing Tahini Millionaire Bars, I first wanted to describe what a traditional Millionaire Bar is. Millionaire Bars, or Millionaire Shortbread, are layered bars consisting of shortbread, caramel, and chocolate.

I love making millionaire bars as a make ahead dessert for parties.

Recently, I was experimenting with the concept of millionaire bars, but wanted to try to incorporate a new flavor into the mix – tahini!

Tahini is made from ground sesame seeds and has a consistency a bit thinner than peanut butter. The nutty flavor works great with chocolate and caramel!

This recipe for Tahini Millionaire Bars also uses almond flour to bring out even more nuttiness, so these bars are also gluten free!

Ingredients:

Almond Flour Crust:

  • 3 cups almond flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon almond extract

Tahini Caramel:

  • 1 (14 oz) can sweetened condensed milk
  • 2 cups sugar
  • 1/3 cup corn syrup
  • ¼ tsp cream of tartar
  • ½ cup tahini paste
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt

Chocolate Ganache:

  • 1 (12 oz) bags semisweet chocolate chips
  • 3/4 cup heavy cream
  • Sea salt, for sprinkling

Continue reading Tahini Millionaire Bars

Slow Cooker Butter Chicken

As someone who does her best to cook a bunch of meals over the weekends to eat during the week, my slow cooker is one of my most used appliances. I recently tried to move it into a closet to declutter my kitchen, but I keep asking my husband to help me retrieve it so often that he’s questioning its removal from our counter top.

One of my favorite takeout meals is Butter Chicken, so I wanted to learn how to make a version at home.

I based this recipe off a recipe from NY Times food, but adjusted it for the slow cooker, because we all know how much I love a slow cooker recipe. My version makes about 8 servings.

Ingredients:

  • 1 ½ cups Greek yogurt
  • Juice and zest of 1 lemon
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 lbs boneless skinless chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 1 ½ tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons grated fresh ginger
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
  • Salt and pepper, to taste
  • 1 cup chicken stock
  • 1 ½ cups cream (or coconut milk, if desired)
  • 1 tablespoon tomato paste
  • 1/4 cup ground almonds (or almond flour)
  • Cilantro, for garnish
  • 3 cups cooked rice, for serving

Continue reading Slow Cooker Butter Chicken

Peanut Butter Chocolate Chip Protein Cookies

I’ve mentioned before that my husband is an avid runner. He’s currently training for a marathon, so I’ve been trying to support his training with more food geared toward fueling him both before and after his runs. It’s important to fuel up with  something protein rich after working out to help promote muscle recovery.

These Peanut Butter Chocolate Chip Protein Cookies are a yummy choice after a long run, while still satisfying my husband’s sweet tooth.

The cookies are made with peanut butter, protein powder and almond flour, so they are surprisingly filling too.

Ingredients (makes about 30 cookies):

  • 1 cup creamy peanut butter
  • 1/2 cup light brown sugar, firmly packed
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup vanilla whey protein powder (paid link)
  • 1/4 cup almond flour
  • 1/2 cup gluten-free oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check for vegan chocolate chips for dairy-free)

Continue reading Peanut Butter Chocolate Chip Protein Cookies

Vegan and Gluten Free Peanut Crunch Brownies

A lot of people are pretty wary of vegan and gluten free baking. It seems like it would be difficult, but it’s surprisingly easy! Vegan baking can also be rich and decadent, like these oh so fudgy Peanut Crunch Brownies.

This recipe for Peanut Crunch Brownies is adapted from Heather Saffer’s well-named cookbook Crazy Easy Vegan Desserts. Heather Saffer, founder and CEO of Dollop Gourmet, has been featured on Shark Tank and Cupcake Wars for her delicious vegan desserts that can be enjoyed by anyone. I was sent a review copy and have loved paging through the recipes, they really are crazy easy!

The cookbook begins with a review of some dairy free and gluten free alternatives that can be used in baking.

 

So let’s dig into this recipe for Peanut Crunch Brownies, because, well, it’s delicious!

 

Ingredients:

  • 1 cup gluten free flour (I used almond flour)
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 4 tablespoons coconut oil, melted
  • 2/3 cups vegan chocolate chips
  • 2 ( ~3 oz) dark chocolate bars, finely chopped
  • 1/2 cup chopped roasted salted peanuts

Continue reading Vegan and Gluten Free Peanut Crunch Brownies

Dark Chocolate Dipped Lemon Almond Sugar Cookies

Note: Bob’s Red Mill and OXO provided items for this giveaway. All opinions are mine alone. 

Seven years ago today, I started this blog. How crazy is that? It started as a way to archive recipes I tried and what I liked about them, and eventually morphed into a way for me to learn how to cook and experiment along the way. 780 posts later, I’m still at it!

Bob’s Red Mill and OXO are helping me celebrate this milestone in style. They were generous enough to provide some goodies for a giveaway! Bob’s Red Mill is my favorite company for grains, flours, beans, and baking mixes. Their commitment to quality products makes any recipe better. Similarly, you can find OXO products throughout my kitchen. They are my go-to for kitchen and household gadgets.

Naturally, I used a bunch of OXO and Bob’s Red Mill products to produce this recipe. With the holidays fast approaching, this giveaway is filled with all the goodies you need for your holiday baking!

This giveaway includes baking ingredients from Bob’s Red Mill:

and baking supplies from OXO:

Details on how to enter the giveaway are at the end of this post.

I decided to make a very “me” cookie to also celebrate. These cookies are made with some of my favorite flavors – lemon, almonds and chocolate! Meet Dark Chocolate Dipped Lemon Almond Sugar Cookies!

Ingredients: (makes 2 to 3 dozen cookies)

Continue reading Dark Chocolate Dipped Lemon Almond Sugar Cookies

Blueberry Almond Flour Muffins

NOTE: I was sent some products from Bob’s Red Mill to make this post. All opinions are my own.

I have a busy week ahead of me, so I wanted to do some food prep this weekend.

Weekday breakfasts for me are typically on-the-go, if I have breakfast at all.

So when I have the chance to make breakfast ahead for the week, I try to make it a healthier option.

Bob’s Red Mill sent me a few of their products recently, including Almond Flour. I love the  subtle flavor almond flour adds to baked goods.

Blueberries are a tasty complement to almonds so I decided to make Gluten-Free Blueberry Almond Flour Muffins for the week. They are topped with Bob’s Red Mill’s Gluten-Free Rolled Oats to add some texture.

Ingredients (makes 9 muffins):

Continue reading Blueberry Almond Flour Muffins

Raspberry Pocket Cookies (Himbeerdasche)

Note: I was sent a review copy of Dutch Treats: Heirloom Recipes from Farmhouse Kitchens

I live in Philadelphia, and a one of the largest influences on our local food is definitely Pennsylvania Dutch cooking. Despite growing up here, I haven’t cooked many traditional Pennsylvania Dutch recipes, although I certainly have been known to eat them!

Internationally known food historian William Woys Weaver has compiled over 100 heritage recipes, and the stories behind them, into one wonderful cookbook – Dutch Treats: Heirloom Recipes from Farmhouse Kitchens.

Recipes include Shoofly Cake, New Year’s Pretzels and the original recipe for Snickerdoodles. Dutch Treats
 explores the vast diversity of authentic baked goods, festive breads and pastries that we call Pennsylvania Dutch (named for the German-speaking immigrants who settled there starting in the late 1600s).

I enjoyed reading the back stories to all of these delicious baked goods as I paged through the book. From learning about traditional holiday treats, to why pretzels are considered good luck, the cookbook was an interesting read as well as a great source of yummy recipes.

I decided to make Raspberry Pockets, using a recipe for Almond Pastry Dough that dates back to a late 18th century recipe. I edited the recipe just a bit to use Orange Blossom Water instead of Rose Water, because that was what I had on hand. I also made the cookies a bit larger than suggested.

Ingredients:

For Almond Pastry Dough

  • 5 cups pastry flour
  • 1 cup superfine (caster) sugar
  • 1/2 cup almond flour
  • 1 tablespoon salt
  • 3 sticks (12 ounces) unsalted butter
  • 2 egg yolks (reserve the egg whites for the raspberry pockets)
  • 6 to 9 tablespoons dry white wine

For Raspberry Pockets

  • 1 cup fresh red raspberries
  • 2 tablespoons sugar
  • 1 tablespoon Orange Blossom Water or to taste
  • 1 batch almond pastry dough
  • 2 egg whites, lightly beaten
  • crystal (coarse) sugar, to taste

Continue reading Raspberry Pocket Cookies (Himbeerdasche)

Exit mobile version