Tag Archives: Butter

A French Toasty kind of Morning

21 Jan

I tried the Deceptively Delicious French Toast this morning with some Pumpkin Puree! YUMMMMY! I couldn’t even taste the pumpkin at all!!

My pumpkin puree

Yummy! Eggs, pumpking, and cinnamon mixture

MmmmMMmm looking good!

E’s yummy plate

My yummy plate!!

Let’s just say it was a succesful morning 🙂 E is running around on a sugar high while I am in sugar coma 😛

Luckily the kitchen is all cleaned and ready for Banana Bread and Blueberry Muffins later today 🙂 Not to mention a dinner, which I haven’t decided what yet..

Love Always,

J

Smoked Almond Chocolate Shortbread

24 Nov

If you don’t like almonds, JOIN THE CLUB! But I made these anyways because they looked so good and after a bit of a failure to begin with these things turned out great! Even for all of the almond haters like me!

Ingredients:

Shortbread:

1/2 cup (2 ounces) smoked (or roasted) almonds

1/2 cups of flour

1/2 teaspoon of salt

10 tablespoons of softened butter (plus additional for the pan)

1/2 cup light brown sugar, packed

1/4 teaspoon of almond extract

Chocolate Caramel:

11 ounces (2 cups) milk chocolate chips

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup of water

6 tablespoons butter

1 cup of heavy cream

1/2 teaspoon of salt

1 tablespoon of sea salt or smoked salt (optional .. i optioned out)

Directions:

Shortbread:

Preheat oven to 350 degrees. Line 9×9 inch pan with parchment paper or foil. Butter the interior of the paper or foil. Grind smoked almonds in food processor or use the slap chop like me (too much fun) until the consistency of coarse corn meal. In medium bowl, whisk together ground almonds, four, salt, and cinnamon and set aside.

In large bowl, beat butter, brown sugar, and almond extract with electric mixer until light and fluffy. Add flour mixture in two batches mixing until crumbly, but sticky dough forms. Press down evenly into bottom of prepared pan. Bake until golden brown, about 25-30 minutes. Let cool completely on wire rack.

Chocolate Caramel:

Place chocolate in medium glass or stainless steel bowl and set aside. In medium saucepan, combine sugar, corn syrup, and water. Cook mixture over medium heat 10-12 minutes until mixture coast the back of a wooden spoon.

Remove from heat. Add butter, cream, and salt. Return to heat and simmer over medium heat, stirring until smooth. Simmer 2-3 minutes. Pour mixture over chocolate and let it stand for two minutes. Stir until smooth and let it stand to cool slightly, about 10 minutes. Pour mixture over shortbread and allow to cool for about 30 minutes and then refrigerate overnight. (It says about 5 hours but mine took way more than that!!)

I give this 3 and a half stars. It turned out great but I am not crazy in love with it so I’ll try another recipe soon 🙂

Enjoy!

Love Always,

J

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