MAPLE ALMOND BUTTER CHOCOLATE CHUNK COOKIES

Maple Almond Butter Chocolate Chunk Cookies

http://sallysbakingaddiction.com/2016/01/22/maple-almond-butter-chocolate-chunk-cookies/

yield: 12 COOKIES

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTES, PLUS COOLING

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These are very, very good.  Any chocolate chips would be good.  Was super easy if the almond butter is already made.   Liked that it only made one cookie sheet (less for me to eat :-))  Used brown sugar.  Want to go to Trader Joe's to get some coconut sugar.  Could easily get away with using less chocolate chips if wanted.  I did do the sea salt (just a little sprinkle) was good, but would be good without it too.  Will definitely make these again.

UPDATE: Tried these with different chocolate chips.  Didn't like it like I thought I would.  From now on will stick to what is listed in recipe.  One my last batch I didn't have quite enough almond butter so I used some of the powder peanut butter.  They were still really good.  WinCo has coconut sugar in bulk.

Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!

Ingredients:

• 1 large Eggland's Best egg
• 1 cup (250g) maple almond butter, at room temperature or cold (not warm)1
• 1/3 cup coconut sugar (or light/dark brown sugar or even maple sugar)2
• 1 teaspoon baking soda
• 3/4 cup (140g) chopped dark chocolate or chocolate chips
• sea salt for sprinkling

Directions:

1. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chunks until combined-- save a couple for step 3.
3. Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
4. Bake for 10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
5. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

Additional Notes:

1. I encourage you to use my homemade maple almond butter. If not, you can use commercial almond butter (Justin's brand makes a tasty maple almond butter!). However, the type of almond butter you use will alter the cookies texture slightly. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread too much. An equal amount of peanut butter or other nut butter can be used instead of almond butter.
2. Instead of coconut sugar, you can use light brown sugar, dark brown sugar, or maple sugar. Do not use a liquid sweetener like maple syrup, honey, or agave.

SALTED MAPLE ROASTED ALMOND BUTTER

http://sallysbakingaddiction.com/2016/01/20/salted-maple-roasted-almond-butter/#more-37485

SALTED MAPLE ROASTED ALMOND BUTTER
The flavor was really good and I loved how it smelled when cooking the almonds.  It turned out pretty dry maybe I needed to add more oil?  I did add at least 3-4 T more oil than recipe called for.  Make sure and do in small batches when blending in vitamix.  I used some of this in homemade pop tarts..was really good.

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter.

Ingredients:

• 3 cups Diamond of California whole almonds (raw and unsalted)
• 1/3 cup pure maple syrup (not breakfast syrup, the real deal!)
• 1 Tablespoon + 2 teaspoons melted coconut oil1
• 1 teaspoon pure vanilla extract
• sea salt, to taste

SPECIAL EQUIPMENT

• Quality food processor (I own and love this one, this one, and here's my Vitamix you can use too)

Directions:

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, stir the almonds, maple syrup, and 1 Tablespoon of oil together until every almond is coated well. Spread on top of prepared baking sheet and bake for 15 minutes, tossing once at the 8 minute mark.
3. Allow the almonds to cool for about 20 minutes.
4. Pour almonds into your food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren't coming together easily, add 2 teaspoons of oil. (I usually do.) Process again until the almonds resemble a thick and relatively smooth almond butter.
5. Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste. Store in the refrigerator for up to 3 weeks. But it won't last that long!

Additional Notes:

1. I recommend melted coconut oil, but you can use canola or vegetable oil instead.

HOMEMADE PIE CRUST

NEVER FAIL PIE CRUST

Danae Winder gave this recipe at a Made from Scratch.  The website justgetoffyourbuttandbake had same recipe but different method to make it (see below).  My family loves this crust.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg

1/2 Cup ice cold water

In a large mixing bowl, combine flour, salt and sugar.  Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar and water.  Whisk together then add gradually to flour mixture, stirring with a fork.  Mix until dough forms a ball.

Allow dough to rest in refrigerator 10 minutes before rolling out.

FLAKY PASTRY
This didn't really work for me was kinda slimy.  Put in fridge and then put quite a bit of flour on counter to roll out.  Was easier to handle with more flour.  Maybe I didn't cut shortening small enough pieces.  Tasted really good.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg
1/2 Cup Water
Sift flour, sugar & salt together. Put dry mixture into a very large Tupperware bowl, with a firm fitting lid. Cut shortening into smaller pieces, with either a fork, or a pastry cutter. Make sure that the shortening has been tossed around a bit in the flour. Now put the lid on your tupperware bowl, and shake, shake, shake, until it has become the size of small peas. In another small bowl, combine the egg and the vinegar, and mix together with a fork. Now pour that on top of your flour mixture. Grab a fork, and simply toss some of the flour over the top of the liquid, covering as much liquid as you can. DON’T STIR OR TRY TO MOLD THE DOUGH! Put the lid on the bowl, and begin to shake, shake, shake! ….until it has started to adhere together. Peek at the dough…..if it is still quite sticky, toss a little more flour over the dough. (1 -2 tablespoons). Replace the lid, and shake again. You will know when the pastry is ready, because it will form a ball of dough……all on it’s own. It’s like magic…and will always give you perfect, flaky crust. I promise.
*This recipe makes 2 double crust 9? pies.


http://www.justgetoffyourbuttandbake.com/old-fashioned-apple-pie/

PEANUT BUTTER TEXAS SHEET CAKE

PEANUT BUTTER TEXAS SHEET CAKE
This is very tasty!  Makes a whole cookie sheet so would be a good one if taking a meal to someone.  I think next time I would try to cut out some of the sugar. Abagail wanted to sprinkle mini chocolate chips on top.  We spreaded them after they melted.  The chocolate really added to it.  Very good!

Ingredients:

• 2 cups flour
• 2 cups sugar
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup butter
• 1 cup water
• ¼ cup peanut butter
• 2 eggs
• 1 teaspoon vanilla
• ½ cup milk

Directions:

In a large bowl combine flour, sugar, salt and baking soda; set aside. In a saucepan combine butter, water and peanut butter; bring to a boil over medium heat. Add to flour mixture mixing well. Combine eggs, vanilla and milk; add to peanut butter mixture in bowl. Spread mixture into a grease 15x10 jelly roll pan. Bake for 15 to 20 minutes in a 350⁰F degree oven.

 

Peanut Butter Icing

• ½ cup butter
• ¼ cup peanut butter
• 1/3 cup milk
• 4 cups powder sugar
• 1 teaspoon vanilla

In a saucepan combine butter, peanut butter and milk; bring to a boil. Remove from heat and stir in powder sugar and vanilla. Spread over warm cake.

FAJITAS

FAJITAS
These were very easy and so tasty!  I got the peppers from Costco (red, yellow and orange).

3 peppers (any color), cut up (I used yellow, orange and red)
1 onion
2# chicken
2 T taco seasoning
4 garlic cloves
1-2 limes (I used lime juice)
1 can diced tomatoes
----
tortillas
cut up tomatoes, optional
sour cream
guac (got the individual ones from Costco)
cheese

In crock pot layer half of the cut up peppers and half of the onion.  Add 2# of chicken and sprinkle with 1 T of taco seasoning.  Turn chicken over and sprinkle with 1 T of taco seasoning.  Add four garlic cloves, lime juice and diced tomatoes.  

Cook on high for 3 hours.

Remove chicken and slice or shred.  Return chicken and mix.  Heat up tortillas.  Top with chicken/pepper mixture and add any toppings.

GERMAN CHOCOLATE WAFFLES

http://www.favfamilyrecipes.com/german-chocolate-waffles.html

GERMAN CHOCOLATE WAFFLES
Christmas 2015.  These were supper yummy but sweet!  Not sure I would do for Christmas again since we had other sweet stuff or just don't make the coconut frosting.  I made everything but the waffles ahead of time.  For the waffles you could also use this recipe:

1 pkg Duncan Hines German Chocolate cake mix
1/2 c flour
3 eggs
1/3 oil
1 1/3 c water

For the Waffles: (makes about 5 servings - see above)
• 2 c. flour
• 3/4 c. sugar
• 3 1/2 tsp. baking powder
• 1/4 c. cocoa powder
• 2 eggs, separated
• 1 1/2 c. milk
• 1/2 c. butter, melted
• 1 tsp. vanilla extract
For the Coconut Frosting: (makes appx. 12 servings - see above)
• 1 (14 oz.) can sweetened condensed milk
• 3 egg yolks
• 1/2 c. butter
• 1 1/3 c. flaked coconut
• 1 c. chopped pecans
• 1 tsp. vanilla extract
For the Praline Pecan Syrup: (makes 8-10 servings)
• 7 Tbsp. butter, divided
• 1 1/2 c. chopped pecans
• 1 1/2 c. brown sugar
• 3 T. flour
• 1 1/2 c. light corn syrup
• 1 1/2 c. evaporated milk
• whipped cream (for topping), to taste

Instructions

For the Waffles:
• In a large mixing bowl, combine flour, sugar, baking powder and cocoa powder.
• In another bowl, lightly beat egg yolks.
• Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
• Beat egg whites until stiff peaks form; fold into batter.
• Bake in a preheated waffle iron according to manufacturer's directions.
For the Coconut Frosting:
• In a medium-sized saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly.
• Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool about 5-10 minutes.
For the Praline Pecan Syrup:
• In a heavy saucepan over medium heat, melt 3 Tbsp. butter. Add pecans and cook 5 minutes or until browned.
• Remove from heat and place pecans in separate bowl. Set aside.
• Using same saucepan, melt remaining butter (4 Tbsp.)
• Whisk in brown sugar, flour, and corn syrup until thoroughly blended.
• Cook on high for 6-8 minutes until sugar is dissolved and syrup slightly thickens.
• Remove from heat and allow to cool about 2 minutes.
• Stir in evaporated milk and pecans.
• Top waffles with coconut frosting, drizzle with praline pecan syrup and top with whipped cream.

CROCKPOT CINNAMON ALMONDS

CROCKPOT CINNAMON ALMONDS

Everyone really liked these.  Next time I would either cut back on the sugar or add more nuts (could add other beside almonds).  Took the yurts 2015.

INGREDIENTS

1. • 1 ½ C. Sugar
   • 1 ½ C. Brown Sugar
   • 3 Tbsp. Cinnamon
   • 1/8 tsp. Salt (omit if using roasted and salted almonds)
   • 1 Egg White
   • 2 tsp. vanilla
   • 3 Cups Almonds (can use roasted and salted; probably could have gone to 4 or 5 cups)
   • ¼ C. Water

PREPARATION

1. 1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside In another medium sized bowl, whisk the egg white and vanilla until it's a little frothy Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture Add cinnamon mixture to the almonds and toss until coated Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars Cook on low (with the lid on) 3-4 hours stirring every 20 minutes In the last hour, add the ¼ C. of water and stir well. This ensures a crunchy yummy coating. Make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour You have to stir really well, especially as it gets later in the cooking process Line a baking sheet with parchment and spread the almonds flat to cool The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

CROCK POT CORN CHOWDER

http://www.thehungryhoarder.com/2012/12/04/crockpot-corn-chowder/

Crockpot Corn Chowder

Didn't sure how we would like this, but very yummy!  Used some of our leftover Christmas ham.  Leftovers were very good too.  Really liked it because it isn't as heavy as some of other soups.  Had some little teeny tiny potatoes (Trader Joes) that I used whole.  Just threw them in - didn't peel.  Also used three russet potatoes.

8 Servings

I love corn and this chowder was delicious. It had just the right amount of creaminess, and the ham tied it all together.

Ingredients:

• 6 potatoes peeled, cubed
• 1 can (14 ounce) creamed corn
• 1 cup corn frozen
• 2 cups chicken broth
• 8 ounces ham diced
• 1 teaspoon white pepper
• 1 teaspoon sweet basil
• 1 cup onions diced
• 1/2 stick butter softened
• 2 cups half & half
• 1 cup colby jack cheese shredded
• 3 green onions sliced, green part only (didn't have any)

Directions:

1. Place potatoes, corn, chicken broth, ham, pepper, basil and onions into the crockpot.
2. Cover and cook on low for 7-8 hours.
3. Using a handheld potato masher, mash the mixture to your desired consistency.
4. Add the butter and half and half.
5. Cook for an additional 30 minutes on high.
6. Top with cheese and green onions.
7. Serve with your favorite bread.

CHOCOLATE PEPPERMINT BUNDT CAKE

http://fabulesslyfrugal.com/chocolate-peppermint-bundt-cake-recipe/

CHOCOLATE PEPPERMINT BUNDT CAKE

Loved, loved this!  Wanted all Christmas season to make it.  Ended up making it the night of Alamo Bowl (Ducks January 2, 2016).  We were having a party at Lisa & Kyle's.  Mom & Dad and Justin's family were all there.  It was so good wish I would have made it just for our family so we would have had left overs :-)

Ingredients

• cocoa powder and butter for pan
• 1 box Duncan Hines Devil's Food Cake Mix
• 1 small box instant chocolate pudding mix (3.9 ounces)
• 4 eggs
• 1 cup full fat sour cream
• 1 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon certified pure peppermint essential oil or 2 teaspoons peppermint extract
• 1 cup dark chocolate chips, roughly chopped
Glaze
• 1/2 cup dark chocolate chips (3 1/2 ounces)
• 1/2 tablespoon butter (not sure this is needed - was runnier than normal)
• 1/2 cup heavy cream
• 1 to 2 drops certified pure peppermint essential oil or 1/2 teaspoon peppermint extract
• 2 candy canes, crushed

Instructions

1. Preheat oven to 350 degrees. Thoroughly butter the inside of a bundt pan, then dust to coat with cocoa powder. Tap and shake out excess powder.
2. Dump the dry cake mix and dry pudding mix into the bowl of a stand mixer. In a medium bowl, whisk together the eggs, sour cream, oil, milk, vanilla, and peppermint until smooth. With the stand mixer running, add the liquid ingredients to the dry mixes and beat until combined. Scrape down sides of bowl and beat for 2 minutes on medium high speed. Add chocolate chips and stir until combined. Pour batter into prepared bundt pan and bake for 45-55 minutes, until an inserted skewer comes out with moist crumbs attached.
3. For the glaze, place the chocolate chips and butter in a bowl. Heat the cream until hot and bubbly, then pour it over the chocolate chips. Let sit for a few minutes while the chocolate melts, then add the peppermint and whisk until smooth. Set aside.
4. When the cake is done baking, let cool until just warm, about 15-20 minutes. Then invert onto a paper towel on a cooling rack. Let cool completely, then place on a serving platter. Glaze the cake by gently brushing glaze over the top, then spoon or pour glaze over and let it drip down the sides. If the glaze has thickened too much, heat for a few seconds to loosen. Let glaze set on the cake for a few minutes, then sprinkle with crushed candy canes.
5. Serve with whipped cream or vanilla ice cream.