Posted in Snacks, tagged Almonds, Cocoa, Spicy on August 3, 2010 |
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Since I am vegetarian, I get asked a lot “where I get my protein from?” There are so many different types of foods that you can receive protein, but my go-to are almonds or almond butter. Lately I’ve been hooked on almonds and dried blueberries. You can’t beat the combination of sweet and salty. One of my favorite flavored almonds are Wasabi & Soy Sauce from Blue Diamond. They have just enough wasabi kick without being overbearing!! Definitely check them out if you like wasabi!
These almonds reminded me of the glazed kind you find in the mall or at a fair. They made my house smell amazing!! The cayenne pepper gives them a little spicy flair, which you know I love. I liked the glazed almond mixture by itself, so I only dusted 1/2 with cocoa powder, but feel free to dust as much or as little as you want. Make sure to keep a close eye on them in the oven because the maple syrup can burn easily if left unattended. When the glaze on the almonds starts to turn a darker shade of brown, they are done.
Cocoa-dusted Glazed Almonds
Recipe from vegetariantimes.com
- 3 tbsp maple syrup (I substituted agave nectar)
- 2 tbsp light brown sugar, firmly packed
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 2 cups raw almonds (I used 1 cup almonds + 1 cup cashews)
- 1 1/2 tbsp cocoa powder
1. Preheat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
2. Combine maple syrup, brown sugar, salt, cayenne, and cinnamon in a medium saucepan and bring to a simmer over medium heat.
3. Add nuts, and cook for 3 minutes stirring constantly. Pour almonds onto prepared baking sheet in a single layer.
4. Bake for 18-20 minutes, or until almonds are toasted and syrup has become dark brown. Stir occasionally to prevent burning. Remove from oven to cool and stir to separate.
5. Place nuts in resealable plastic bag. Sprinkle with cocoa powder and shake to coat. (I recommend adding cocoa powder in shifts in case you don’t want to add it all)
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I love this picture!!! A few weeks ago my mom emailed one of the cutest pictures of me. Now, although it looks like I’m delirious from a sugar high (which could very well be) I look so happy!! What kid doesn’t like playing in the flour and baking cookies for Santa??!? Some things never change!
Last week I got an email from Women’s Health about some healthy and quick desserts. These dark chocolate clusters were featured on the list. Dark chocolate always seems to hit the spot after a meal, so I knew these would be perfect. Rich in antioxidants and heart healthy! I really enjoy the sweetness from the dried blueberries – next time I think I’ll add a few more. The other great thing about making these at home, is you can control the ratio of chocolate:nut:fruit and the size of each one.
Bathing suit season is just around the corner and that means anything I make MUST leave this house! The last few weeks we have kept all the desserts here and the pants are fitting a bit too tight! If anyone is needing to take some baked goods to work or to a get together, let me know. I’ll ship them your way. Hope everyone has a great week!
Recipe adapted from womenshealthmag.com
- 5 tbsp 65% cocoa bittersweet chocolate chips (I used Ghiradelli)
- 1/2 – 3/4 cup coarsely chopped almonds
- 1/4 dried blueberries
In a double broiler over low heat, melt chocolate for about 5 min or until melted. Stir in almonds and fruit. Drop by rounded tablespoons onto parchment paper. Cool in refrigerator for about 10-15 minutes. Store in an airtight container in the refrigerator. Makes about 10-12 turtles.
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Posted in Desserts, tagged Almonds, Chocolate on February 16, 2010 |
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This weekend my sister and I went home for my nephew’s 5th birthday party. I can’t believe he’s 5 already!! Little kids b-day parties are so cute….any time there is birthday cake and ice cream I’m there. Especially if I get a corner piece!! :)
Saturday night while we were home we stayed in and ate dinner at my parents. We had lasagna, Cesar salad, and homemade garlic bread. I don’t know about you guys but nothing can compare to homemade garlic bread. Another one of my obsessions. I love all types of garlic bread but homemade trumps them all. So as my mom was creating a masterpiece dinner, I did the dessert. I have been on the lookout for something other than cookies because that’s always my go to. Earlier last week I got an email from Cooking Light with a bunch of Valentine’s Day desserts to make for your special someone. This Upside Down Almond Tart caught my eye. It was so rich we barely made a dent in it. Since I made it right before dinner I didn’t put it in the fridge to chill. It was like a really dense brownie. And then the next day we got it out again and it was more like fudge. Both times EXCELLENT! The almonds I used were roasted with sea salt and you got sweet and salty in every bite. I think I chopped my almonds a bit too much…..I would have preferred them to be a bit bigger. Paired with a scoop of vanilla ice cream on the side – your special someone won’t be disappointed.
My pictures didn’t turn out as good as I would have hoped. Mainly because we were really excited to try it and more importantly I need to learn how to use my camera. haha! :) Enjoy!!
Upside Down Fudge Almond Tart
Recipe from Cooking Light
- 1 cup coarsley chopped almonds, toasted
- 4 ounces bittersweet chocolate, coarsely chopped
- 6 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 3 tbsp sifted Dutch process cocoa
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp sugar
- 2 tbsp golden cane syrup ( I used light Karo – couldn’t find golden cane syrup at Kroger)
- 3/4 tsp vanilla extract
Preheat oven to 350 degrees. Set oven rack to lower third of oven.
Coat 9-inch spring form pan with cooking spray. Sprinkle almonds in pan.
Combine chocolate and butter in a double broiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside.
Combine flour, Dutch process cocoa, and salt in a medium size mixing bowl, stirring with a wisk.
Place eggs in a large bowl; beat with mixer on medium speed for 2 minutes or until thick and pale. Gradually add sugar 1 tbsp at a time, beating at medium speed for 2 minutes or until sugar dissolves. Add golden cane syrup and vanilla; beat on low speed for 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Slowly add flour mixture and beat on low speed until combined.
Pour batter over nuts into prepared pan, spreading evenly. Bake for 18-20 minutes or until a wooden toothpick inserted into the center comes out with a few moist crumbs. Cool tart in pan for 20 minutes on wire rack. Invert tart onto serving platter. Leftover will keep well in fridge for up to 5 days.
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