ALMOND STICKS

This recipe is a family favorite...My mother used to make these every year for Christmas, and now her tradition is passed down to me and my girls. The recipe makes a lot and can be halfed. If you are into cookie dough - this one is delicious!

2 Cups Butter

4 Cups Almond Meal or Ground Raw Almonds (you can get Almond Meal at Trader Joe's for a reasonable price)

4 Cups All Purpose Flour

1 tsp Salt

2 Cups Sugar

6 Eggs

1 tsp Almond Extract

1 tsp Baking Soda

Yellow Food Coloring (optional)

Multi-Colored Ball Sprinkles

Do not preheat your oven - this dough needs to chill.

Cream Butter and Sugar. Add in Eggs and Flavoring and mix until well blended. In a separate bowl, combine dry ingredients (Almond Meal, Flour, Salt, Baking Soda). Add dry ingredients to wet a little at a time until all is incorporated. You can add some yellow food coloring if you prefer your cookies a little blonder.

Form dough into several rectangular loaves about a half inch thick by placing a line of dough onto slightly floured wax paper and then fold the wax paper around the slightly floured dough line pressing down to flatter. I realize now that a picture of this step would have been helpful so I will try to add one...

Chill dough overnight.

Preheat oven to 350 Fahrenheit. Cut the loaves into thin sticks and gently press one side into the sprinkles. Place cookie sprinkle side up onto cookie sheet covered with parchment or a silpat liner.

Bake for approximately 12 minutes - these cookies do not get very brown. Remove from cookie sheets immediately after baking.

BROWN BUTTER SALTED CARAMEL SNICKERDOODLES

 

INGREDIENTS:

2 1/2 Cups All-Purpose Flour

1 tsp Baking Soda

2 tsp Cream of Tartar

1/2 tsp ground cinnamon

1 tsp Sea Salt

1 Cup (2 sticks) Unsalted Butter

1 1/4 Cups Dark Brown Sugar - packed

1/2 Cup Granulated Sugar

2  Large Eggs

1 Tbs Vanilla Extract

1 Tbs Sour Cream (Greek Yogurt can be substituted)

Trader Joe's Fleur de Sel Caramels - cut in half

For Coating The Cookies:

1/4 Cup Granulated Sugar

2 tsp Ground Cinnamon

Sea Salt - for sprinkling on top

First, brown butter by placing it in a small skillet over medium heat and cook until melted. Continue cooking until it becomes slightly foamy and small flecks form on the bottom. Cook until the bits turn brown and the butter has a nutty aroma. Remove from heat and cool.

In a small bowl, whisk together dry ingredients (flour, baking soda, cream of tartar, cinnamon and salt). Set aside.

In a stand mixer ( a handheld is fine also), cream the brown butter and sugars. Beat in eggs, vanilla and sour cream until combined. Slowly add dry ingredients until combined. Form mixed dough into a ball and wrap in plastic wrap. Chill for at least a half hour. Longer is fine.

For coating the cookies, in a small bowl, combine sugar and cinnamon.

Preheat the oven to 350 degrees F. Measured chilled dough into a ball (about two tablespoons) and flatten slightly. Place a half caramel in center and wrap dough around caramel.

Roll dough balls in the cinnamon sugar and place on a baking sheet lined with parchment paper or a silicon liner. About two inches apart.

Bake the cookies for approximately 8 - 10 minutes until the edges turn slightly brown. Do not over bake! The center of the cookie will be soft due to caramel filling. Sprinkle cookies with sea salt and let cool on cookie sheets for two minutes, or until set. Transfer to a wire rack to cool completely.

Try not to eat them all! They are addictive!

  

Salted Molten Caramel Chocolate Muffins

SALTED MOLTEN CARAMEL CHOCOLATE MUFFINS

1 1/2 Cups All-Purpose Flour

3/4 Cups Sugar

1/2 Cup Unsweetened Cocoa Powder

2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

1/2 Cup Chopped Semi-Sweet Chocolate (plus more for tops of muffins)

1 Cup Milk

1/2 Cup Vegetable Oil

2 Large Eggs

Trader Joe's Fleur de Sel Caramels (or quality jarred caramel sauce)

Sea Salt 

Heat oven to 375. Line a 12 count muffin tin with paper liners. Whisk dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder and salt) in a large bowl. Add chopped chocolate to bowl and mix. Whisk wet ingredients (milk, oil, eggs) in a small bowl until smooth. Add wet ingredients to dry and stir until just combined. 

Fill muffin cups about two-thirds full. Bake for 8-10 minutes until the edges are set (the center will still be uncooked). Remove from oven and place a caramel into the center of the muffin (if you are using caramel sauce, drop about a teaspoon of sauce into the center of each muffin). Return to the oven and bake for 10-15 more minutes or until a toothpick inserted to the edge of the muffin comes out clean. Do not insert into the caramel!

Remove the muffins from the oven and sprinkle with chocolate and sea salt.

Makes 12 muffins 

These are delicious warm, so heat next day muffins in microwave for about 10 seconds!

Holiday Gift Tags

HOLIDAY GIFT TAGS

So my daughter, Allison and I had a great weekend making Holiday Gift Tags using any and all types of craft materials...card stock, ribbon, buttons, stickers, stamps, glitter and anything else we could find! They are fun and easy to make and a great way to personalize a gift for someone special on your "Nice" list!

Spicy Black Bean Soup

SPICY BLACK BEAN SOUP (Serves 4)

1 1/2 TBS Olive Oil

2 Cloves Garlic, chopped fine

1 Medium Onion, chopped

1 Jalapeno, chopped fine OR 3-4 Anaheim Chiles, roasted, peeled and chopped

1 tsp Kosher Salt

1 tsp Ground Cumin

2 cups Chicken Broth

Three 15 oz cans Black Beans

Sour Cream, Cilantro, Green Onions for garnish

Optional: 1 tsp Frank's Red Hot Sauce

                Pinch Red Pepper Flakes

                Ham Hock

Saute garlic, onions, jalapenos and salt for about 5-6 minutes; stir occasionally; until soft. Add cumin (this is where you would add the Frank's or red pepper flakes or chipotle peppers or any other spice to your liking) and cook for about one more minute. Add chicken broth and two cans black beans. Over medium high heat, bring to a boil, then reduce heat and simmer for 10 minutes. Using an immersion blender, blend until the consistency you desire is achieved. Add the last can of beans to add texture and cook for ten more minutes. Salt and pepper to taste.

Serve with your favorite toppings - sour cream, chopped cilantro, grated cheese, green onions!

***This recipe is easy to adjust to your spice level - if you don't want too much heat, try only half of the jalapeno...to kick it up, add the red pepper flakes or cayenne pepper!

***If you use the ham hock, be careful of the amount of salt added.

***This recipe can easily be vegetarian by using vegetable broth instead of chicken broth.