Friday, December 11, 2009

Almond Delight

This is a crunchy, heart-healthy snack to have around at holiday time when we all feel like snacking on something a little sweet. Great to have out at that family get-together for a healthier treat or to pack into a tin as a gift.

4 cups whole almonds
1 egg white
1/3 cup granulated sugar
1/3 cup dark brown sugar, packed
2 tbsp vanilla
1/2 tsp ground cinnamon
1 tsp salt

Toast almonds at 350 degrees for 8-10 minutes. Cool almonds and reduce temperature of oven to 300 degrees. Grease two large pans generously with butter, oil, or cooking spray. Whisk egg white until foamy, add sugars, vanilla, cinnamon, and salt. Continue whisking until combined. Stir in almonds; toss until well coated. Divide nuts between pans, spreading them into a single layer. Bake 10 minutes and then stir to separate almonds that may become stuck together. Bake another 10-12 minutes until nuts are a pale golden brown and appear to have dried out. Remove from oven and let sit 3-5 minutes. As nuts begin to harden, loosen them from the pan with a metal spatula and spread out on waxed paper to finish cooling. When cool, break into individual pieces or small clusters. Store in airtight container up to 1 week.

Oat-Rageous Chocolate Chip Cookies

Make this recipe into traditional cookies or spread into a glass baking dish for a quicker and easier treat.

1/2 cup butter
1/2 cup peanut butter (creamy or chunky)
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 cup flour
1/2 cup quick cooking oats
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

Cream butter, peanut butter, and sugars together. Beat in the egg and vanilla. Combine flour, oats, baking soda, and salt. Add to creamed mixture and mix well. Stir in the chocolate chips. Bake at 350 degrees for 10-12 minutes for teaspoon sized cookies or about 30 minutes for bars.

Good for you Fudge

I came across this recipe in the "Whole Earth Cookbook" quite a few years ago and have made it a few times. This year when making it I used chocolate in the recipe instead of the carob powder they called for and we really enjoyed it a lot. The chocolate helps to make the consistency a little nicer and firms it up more than the original recipe. If you don't like the seeds you could used any type of nuts instead.

1 cup honey
1 cup natural peanut butter
1 package 60% cocoa chips
1 cup sesame seeds
1 cup sunflower seeds
1/2 cup shredded, unsweetened coconut (optional)
1/2 cup chopped dates or other dried fruit

Melt the honey, peanut butter, and chocolate chips together in a saucepan until chocolate is melted, stirring to combine. Quickly add the seeds, coconut, and fruit, stirring to mix completely. Pour into a rectangle baking dish and refrigerate to harden. Cut into squares and enjoy. Refrigerate for better keeping.

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Jessica
With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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