GLOGG

 GLOGG

We got this recipe from the advent calendar.  It is a Danish recipe.  Everyone liked it but Abagail.  I found the cinnamon sticks and cloves in the bulk.  Couldn't find cardamon pods so we used 4 drops of essential oil cardamon.  We didn't add the raisins, almonds or orange slices at the end, but it would be good.

32 oz. fruit juice (grape, apple) - we used grape

Peel of 1/2 an orange and orange slices (did a whole orange of slices)

2 cinnamon sticks

4 whole cardamon pods or 4 drops essential oil cardamon

5 whole cloves

1 knob of ginger that has been peeled (put in whole)

Garnish: raisins, almonds, orange slices

Add everything except garnish to a heavy bottomed pot (did red pot).  Simmer mixture for 15-20 minutes (did on medium).

Strain out the spices.  Then heat the glogg but don't boil.

Drop in raisins and almonds into mug and top with glogg.  Can serve with orange slices and ginger snaps.

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.

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.

DARK CHOCOLATE SEA SALT ALMOND CLUSTERS

SEA SALT DARK CHOCOLATE ALMOND CLUSTERS
http://sallysbakingaddiction.com/2016/03/01/sea-salt-dark-chocolate-almond-clusters/

These are so yummy and easy!  Kids had fun sprinkling on salt and sugar.  I mixed Dove chocolate (cut up), bittersweet choc bar and semi-sweet choc chips.  I thought they would be good with caramel drizzled on top or put some down first.  I put the cookie sheet in the fridge while I was preparing the ingredients.  Worked really well.  Loved having them in the fridge for a quick chocolate fix.

Just 4 ingredients in these addicting sweet and salty almond clusters. Toasting the almonds turns them up a notch!

Ingredients:

• 2 cups (280g) Diamond of California whole almonds
• 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped1
• sea salt
• turbinado sugar (or any coarse/raw sugar)

Directions:

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as you'd like. My clusters had about 10-12 almonds each in them. Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
4. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

DARK CHOCOLATE SEA SALT ALMONDS
http://sallysbakingaddiction.com/2015/08/24/healthier-treat-dark-chocolate-sea-salt-almonds/

These are super yummy!  I didn't have time to dip each one so I mixed them all together.  They really clumped together..not sure how to do it better.  

A chocolate treat to feel good about!

Ingredients:

• 6 ounces bittersweet or semi-sweet high quality chocolate
• 1 and 1/2 cups unsalted raw almonds, such as Diamond of California Whole Almonds
• sea salt
• turbinado sugar (or any coarse/raw sugar)

 Directions:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don't want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
5. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.

WATERMELON CAKE

NO BAKE WATERMELON CAKE

http://www.isavea2z.com/no-bake-watermelon-cake-recipe/

We were surprised how good this was.  Yummy!  I did 1/2 pint heavy whip with some vanilla and powdered sugar added.  Only covered 1/2 would double next time.

UPDATE: made the coconut cream. Yum!  Everyone really liked it.

Here’s the best Healthy No Bake Cake you will ever taste! Introducing the No Bake Watermelon cake made with whip cream and fruit! Easy to make and yummy to consume!

Author: Jennifer www.iSaveA2Z.com

Recipe type: Dessert

Serves: 12

Ingredients

• Whipped cream or Coconut Whipped cream (Paleo Version) - see below for recipe
• 1 Large Watermelon cut in a circle like a cake (see photo above)
• Blueberries
• Raspberries
• Almonds

Instructions

1. Cut your watermelon based on the photo tutorial in the post.
2. MAKE SURE WATERMELON IS COLD!
3. Pat the watermelon down with wipes to dry it.
4. Frost it with whipped cream
5. Add Almonds to the side
6. Decorate the top with fresh fruit of your choice. I like raspberries and blueberries. (we did fresh blackberries, blueberries & strawberries)

Read more: http://www.isavea2z.com/no-bake-watermelon-cake-recipe/#ixzz2clAWFjmr

Whipped Coconut Cream

• 1 can of coconut milk (not light), do not shake
• 3 tablespoons powdered sugar
• 1/4 tsp vanilla

Place the can of coconut milk into the refrigerator overnight, or for at least 8 hours.
Open the can without shaking and scrape the thick, coconut cream into the chilled bowl of an electric mixer with whisk attachment.  This will be about 1 cup.  Save the remaining coconut water for another application.
Add the powdered sugar and starting your mixer slowly, increase speed to medium high and whisk for 2-3 minutes or until the coconut milk holds soft peaks.  Store in an airtight container in the refrigerator – up to 2 days.
Tips for success:

1. Use full-fat coconut milk such as Thai Kitchen.  Don’t use “Cream of Coconut” which is pre-sweetened and has a lot of added ingredients, or a light version such as Trader Joes (which I love for other uses).
2. Use a heavy-duty mixer that can whip fast for 2-3 minutes.
3. Use powdered sugar, or any other powdered sweetener for best results.  Liquid sweetners like honey, agave or maple syrup will prevent the coconut milk from whipping.
4. If you would like to add vanilla flavor, stick with the scrapings of a vanilla bean, vanilla powder, or a very small amount of liquid vanilla (1/2 teaspoon).  Adding too much additional liquid to this coconut cream inhibits the whipping process.

ALMOND OAT PUMPKIN COOKIES/BARS

ALMOND OAT PUMPKIN COOKIES
http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html
These were pretty good.  Nothing I would crave, but it did kick my craving for something sweet.  Both kids asked for seconds.  I did 1/2 cup of both kind of choc. chips.  Was quite a bit of chips - next time do 1/4 or 1/3 c of each.  I was feeling lazy so I put them in a greased 9x13 and cooked them for 20 minutes.

I’m still keeping an eye out for fun pumpkin recipes, obviously.  These cookies are dense, moist, and nutritious. They reminded me slightly of chocolate chip pumpkin bread. Mmm. My kids loved them too! These are great for healthy treat, snack, or even a breakfast on-the-go.

1 c quick oats

• 2 c oat flour (about 2 c oats in food processor until a powder)
• 1/2 c finely ground raw almonds (about 1/2 c raw almonds in food processor)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• 1/8 tsp of salt
•  1/2 c pure maple syrup
• 1/4 c honey
• 1 c pure pumpkin puree
• 1 large very ripe banana, mashed
• 2 egg whites
• 1 tsp pure vanilla extract
• 1/2 c chocolate chips (I used half white and half dark chocolate)

Get your food processor out and process the oats and then the almonds. (See my ground almonds pictured above.)

Preheat the oven to 350 degrees.

In a medium bowl, gently whisk together the oats, oat flour, almonds, cinnamon, nutmeg, baking soda, baking powder, and salt until combined. Set aside.

In another medium or large bowl, whisk together the maple syrup, honey, pumpkin, banana, egg whites, and vanilla until combined.

Stir the dry ingredients into the wet. Stir in the chocolate chips.

Use a cookie scoop to place scoopfuls of batter on a cookie sheet lined with parchment or a silicone baking mat. Bake for about 10 minutes total. Half-way through, flatten the cookies a bit with the back of a spoon, then continue to bake until the cookies are set and a soft golden color on top. Let cool on the cookie sheet for 5 minutes, then finish cooling on a wire rack. I think these are especially yummy when served warm.

 Recipe from Sunday Baker. Thanks!

Read more at http://fabulesslyfrugal.com/2012/11/almond-oat-pumpkin-cookie-recipe-healthy.html#mgX3HcapP8jPFxv9.99 

RASPBERRY SCONES (2 different recipes)

RASPBERRY ALMOND BUTTERMILK SCONES
http://sallysbakingaddiction.com/2016/06/09/raspberry-almond-buttermilk-scones/
Really good!  They went flat for me but I think maybe because I added all the buttermilk instead of keeping out the 2 T for the top.  They still tasted really good.  We liked better the next day. Loved the addition of almond extract.

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 2 and 1/2 teaspoons baking powder
• ½ teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided
• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 package (6 ounces; 170g; 1 and 1/4 cups) Driscoll’s raspberries
• 1/3 cup (37g) sliced almonds

Fresh Raspberry Icing

• 1/2 package (3 ounces; 85g; or about 1/2 cup) Driscoll's raspberries
• 2 teaspoons granulated sugar
• 1 and 1/2 cups (180g) confectioners' sugar (only did 1 cup)
• 1 Tablespoon (15ml) cream or milk (only used 1/2 T)

Directions:

1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
3. In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
5. Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You'll have about 3 Tablespoons of juice. Whisk in the confectioners' sugar and milk. Add a little more confectioners' sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.

Additional Notes:

1. It can be difficult to avoid smashing the raspberries as you work with the dough. That's OK! Handle the dough with care and always use floured hands and a floured work surface.

WHOLE WHEAT RASPBERRY RICOTTA SCONES

http://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

These were really good and easier to make than I thought they would be.

The trickiest thing about these is the dampness of the dough. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. Keep your counter and your hands well floured and you won’t have any trouble getting them from bowl to counter to oven to belly, which, after all, is the whole point.

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

MAKE SURE AND HAVE FLOUR ON THE SURFACE AND A SCOOPER TO PUT THE FLOUR ON YOUR HANDS BEFORE GETTING HANDS DIRTY. IT IS REALLY STICKY! (nylon scraper works great getting off hands)

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more. I know, way to be a big meanie, right?

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

BODY SCRUBS

BROWN SUGAR SCRUB
I really like this.

1 cup brown sugar
1/3 cup (or less) olive oil 
2 T honey
Mix all together.

LEMON SUGAR SCRUB
Gave both to Kambria for b-day.  She liked this one better.  I haven't made it with almond oil (too spendy) yet.  
UPADATE: I have given this to others for birthdays. Everyone has really liked it.  Jessica Egbert told me she did some research and how good sugar is for your skin (healing wise).  

Mix:
2 cup sugar
1/4-1/3 coconut or almond oil
Add:
4-5 (or more) drops of lemon (or another kind) essence oil


BROWN SUGAR BODY SCRUB

I haven't tried this, but I would like to. Found in the SHAPE Magazine.

1/2 cup ground almonds

1/2 cup ground oatmeal

1/2 cup packed brown sugar

1 tsp vanilla extract

1/4 cup almond oil (I wonder if coconut would work too??)

2- 1 cup containers with lids

Combine the first 3 ingredients in a food processor until well blended. Place in a bowl. Add vanilla, then slowly stir in oil until the mixture has a paste-like texture. Apply to wet skin at room temperature concentrating on dry, rough patches. Thoroughly rinse with warm water.

Refrigerate leftovers for up to 5 days.

RASPBERRY SHORTBREAD

RASPBERRY SHORTBREAD

This is so delish! I think any jam would taste good.

Best of the Best from Oregon pg. 222

3/4 c butter (no substitute)

1/2 c sugar

1 tsp vanilla

2 c flour

Cream butter and sugar. Add vanilla, then flour. Press in greased 9" square pan. Bake at 325 for 40 minutes. Remove.

TOPPING:

1 c raspberry jam

1 tsp almond extract

1/2 c chopped almonds

Mix jam with almond extract and smooth over shortbread; sprinkle with almonds. Bake another 15 minutes. Cool and cut.