Posts Tagged ‘almonds’

Spicy Nuts and Pretzels & Ultimate Beer Lover’s Giveaway

Learn the secrets for all your favorite bar snacks and what beers pair best with them with the new Ultimate Beer Lover’s Happy Hour Cookbook.

Beer Lover Happy Hour

From the award-winning author of The Ultimate Beer Lover’s Cookbook, comes the new brew-worthy cookbook called The Ultimate Beer Lover’s Happy Hour containing over 325 recipes for the best bar snacks and beer cocktails. With recipes such Spicy Friday Night Nuts and Flying Buffalo at the Tap Pizza, you will discover the tricks to making the usual favorites and some fun new finds. Every bar snack also comes with pairing suggestions to maximize the experience for your taste buds. And today I am happy to have this boozy cookbook take a pit stop on my blog complete with an “Ultimate Beer Lover’s Oktoberfest Celebration Giveaway” which includes:

  • 1 signed copy of The Ultimate Beer Lover’s Happy Hour by John Schlimm
  • 2 Humane Society of the US T-shirts (1 male M, 1 female M)
  • Lucky Brand Jeans Gift card for 1 free pair of jeans
  • 6 Straub Brewery Pilsner Glasses
  • Coleman soft cooler with hard liner (red)
  • Weber Barbecue Apron, black
  • 1 OXO Steel Bottle Opener
  • Set of 2 wooden snack bowls
  • Set of 4 wooden coasters

Enter to win using the Rafflecopter widget located at the end of this post.

Spicy Friday Night Nuts

Before you run off to enter to win that beer-ific prize pack check out these nuts! In addition to being a quick recipe to throw together, I already had all the ingredients on hand. Talk about some last call happy hour snacking. If you are feeling daring there are recipes for making your own margarine and worcestershire sauce (recipes included at the bottom) but I just stuck with the store-bought stuff. I also used the oven method for preparing this recipe, giving it a nuttier flavor, but it can also easily be made in your microwave.

Need more snacks? I’ve also included the recipe for some Hippie Cayenne Sourdough Pretzels. Grab a beer and enjoy!

One year ago: Baked Apple Cider Oatmeal

Two years ago: Apple Cinnamon Greek Yogurt Pancakes
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No-Churn Chocolate Almond Ice Cream & Giveaway

No ice cream maker is needed to make this creamy chocolate ice cream with roasted salted almonds. Less work and all the flavor!

No-Churn Chocolate Almond Ice Cream 2

With ice cream month coming to a close today I thought it was appropriate to not only post an ice cream recipe but also host a giveaway for some delicious pure almond and chocolate extracts. Use the rafflecopter widget located at the end of this post and follow the prompts to enter! But first, this ice cream.

Growing up in Rochester, NY meant that my family loved Abbott’s frozen custard. While locations have started to spread outside of upstate NY, unfortunately they have not made it this far south yet. Since my dad’s favorite flavor is their chocolate almond I decided to try my hand at making my own. I even took it so far as to make a no-churn, no-cook, egg-free version. The basic no-churn recipe starts with 2 cups of heavy cream, whipped, and a can of sweetened condensed milk. From there I added cocoa powder, roasted salted almonds, and almond and chocolate extract. It may not be frozen custard but my dad was very pleased with the results – super creamy and chock-full of almonds, just the way he likes it.

No-Churn Chocolate Almond Ice Cream 1

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®

Two years ago: Garden Vegetable Cream Cheese, Corn, and Bacon Waffles
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Strawberry Almond Scottish Oatmeal & Giveaway

Creamy oatmeal lovers will rejoice with this Scottish oatmeal. This stone-ground oatmeal is filled with fresh strawberries, crunchy almonds. And it’s gluten-free!

Strawberry Almond Scottish Oatmeal 1

When it comes to oats, I didn’t know there was anything besides old-fashioned rolled and quick-cooking oats until a few years ago. Since then I have been introduced to steel cut oats, gluten-free oats and now Scottish oats thanks to Bob’s Red Mill. But what the heck is Scottish oatmeal? It is in fact the original oatmeal or, as we call it in the US, porridge. The fairly fine texture (although more coarse than flour) of Scottish oatmeal is the result of grinding the kernels with stone mills and when cooked results in a creamy, thick and almost instant hot cereal. I bet these Scottish oats would also be great in baked goods, substituted for old-fashioned rolled oats.

GF Scottish Oats

Naturally the first thing I made with Scottish oatmeal was in fact oatmeal (or porridge). I used the recipe for my favorite hot cereal, my dad’s apple harvest oatmeal, and substituted the rolled oats for Scottish oats and then strawberries and almonds instead of apples and walnuts. The end result was better than I had predicted. It was perfectly creamy, not too sweet and filling. I actually made this for breakfast on Father’s Day and it was most appreciated.

Want to get your hands on some Scottish Oatmeal? How about a I give you a bag AND a $25 gift card to Bob’s Red Mill? After checking out the recipe enter the giveaway using the Rafflecopter widget!

Strawberry Almond Scottish Oatmeal 2

One year ago: Homemade Mozzarella & Caprese Salad Skewers

Two years ago: Blueberry-Blackberry Muffins
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Almond Chocolate Chunk Cookies & Nielsen-Massey Vanilla Giveaway

Happy National Chocolate Chip Cookie Day! Celebrate with this variation of my favorite chewy chocolate chip cookies – chopped milk chocolate almond bars, sliced almonds, and some delicious Madagascar Bourbon vanilla extract. 

Almond Chocolate Chunk Cookies 1

It’s National Chocolate Chip Cookie Day! To help celebrate Nielsen-Massey sent me some of their Madagascar Bourbon pure vanilla extract to use in cookies I baked to celebrate this occasion. And better yet they are also giving away a bottle to one of my readers. Just use the Rafflecopter widget after checking out these cookies.

NMV Mad 2 oz

These chocolate chip cookies are another variation on my favorite chewy chocolate chip cookies. They are actually chocolate chunk cookies but I think they still qualify for the holiday. I chopped up 6 full-sized milk chocolate bars with almonds and also added sliced almonds, almond meal and as usual a whole tablespoon of vanilla extract. The Madagascar Bourbon vanilla extract made these nutty cookies especially delicious.

Almond Chocolate Chunk Cookies 2

One year ago: Strawberry Banana Granola

Two years ago: Raw Cookie Dough Bites
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Honey Almond Ice Cream with Fudge Ripple

The other day while walking around Knoxville, a cute black tuxedo kitten came running up to me and showed no fear as I bent over to scoop him up. My first thought of course was “I want to take you home!” but this cat was so friendly I just knew he had to have an owner, despite the lack of a collar and the apparent conjunctivitis (poor little guy). So I resisted the urge to steal him and set him down. However, he had other plans as he continued to follow me around for the remainder of the walk and even parked outside my friends door for awhile. If I were still in Memphis I would’ve known exactly where to take him (The House of Mews non-kill shelter and adoption agency) but alas I am now on the other side of the state. I have started researching for similar organizations in this area in case he shows up at my friends door again.

Honey Almond Ice Cream with Fudge Ripple 2

Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…

One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!

Honey Almond Ice Cream with Fudge Ripple 1

I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.

Honey Almond Ice Cream with Fudge Ripple 3

One year ago: Garlic Lover’s Pizza

Three years ago: “Creamed” Berry Cheese Spread
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Overnight, Slow Cooker Ice Cream Oatmeal

No you are not going crazy, nor do you need your eyes checked. I did in fact say “ice cream oatmeal”. While trying to determine what to make with all the ice cream Graeter’s sent me I somehow got the bright idea to use some ice cream in place of the liquid needed to make oatmeal. I felt like a genius, although I did worry it would be too sweet for the first meal of the day. But guess what? It wasn’t too sweet at all, in fact it wasn’t any sweeter than other oatmeals I’ve made in the past.

Overnight, Slow Cooker Ice Cream Oatmeal 1

The best thing about this recipe is that you can use any flavor ice cream you want, assuming it is a flavor you would care to enjoy for breakfast. I chose Graeter’s Black Cherry Chocolate Chip and with the addition of chopped almonds it was everything I had dreamed of – a creamy oatmeal with a hint of cherry and chocolate flavors and the crunch of almonds. I threw more almonds and dark chocolate chips on top because I couldn’t get enough.

Overnight, Slow Cooker Ice Cream Oatmeal 2

One year ago: Cashew Chicken Lettuce Wraps

Two years ago: Chicken Alfredo Biscuit Casserole
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Review: The S’mores Cookbook & S’mores Macarons

In honor of today being National Toasted Marshmallow day, I thought I would share a new cookbook that is all about such toasty goodness – S’mores!

S’mores have come a long way from the staple campfire-side treats during the summer months. You no longer even need a fire to enjoy the taste of s’mores which means you can enjoy them in your home, year round! This food trend is summed up in the foreword by Chef Duff Goldman of Charm City Cakes fame, when Duff says, “This book is a fine example of a culinary evolutionary eruption.”

Oozing with fifty mouthwatering recipes, The S’mores Cookbook: From Chocolate Marshmallow French Toast to S’mores Cheesecake Recipes, Treat Yourself to S’more of Everything (Adams/F+W Media, August) by Susan Whetzel, of DoughMessTic, shows you how to indulge in the rich blend of creamy chocolate, toasted marshmallows, and honeyed graham crackers at every meal this summer – or satisfy your cravings for the gooey campfire treat all year long!

From Chocolate Graham Pancakes drizzled with a sweet marshmallow syrup to S’mores Éclairs smothered in a dark chocolate ganache, this book combines this favorite trio of flavors in ways you’ve never imagined to create delicious plates that will impress friends and family.

S'mores Cookbook

The cookbook begins with some s’more history and what its components are, followed by a chapter full of “not your average s’mores” with recipes to make nontraditional versions. The next chapters cover breakfast, cakes/pies, cookies/brownies, chilled treats, drinks, and even giftable treats. The final chapter covers all the essential basic recipes which are used throughout the cookbook such as marshmallow frosting and chocolate ganache, but also homemade graham crackers and homemade marshmallows for the extra daring baker.

The very first recipe that caught my eye is actually pictured on the cover, s’mores macarons, and knew I had to try them. I had only made macarons once before and although they tasted great, they weren’t visually perfect which is what macarons are all about. This time around they grew perfect little feet! Serious excitement. And of course they tasted just as good as they looked (despite my haphazard frosting-piping).

S'mores Macarons

The only thing I would change in this cookbook, is listing the page numbers when referring to the recipes in the essential recipe chapter. Not that it was a huge burden, but when preparing the macarons, it would’ve been nice if I could’ve flipped directly to the page number where the marshmallow frosting recipe was, rather than flipping through the chapter to find it. Despite that minor thing this cookbook is a hit! Next I definitely need to try the S’mores oatmeal. Although, the ease at which is can be prepared might be a dangerous thing.

Two years ago: Feta Stuffed Pesto Turkey Burgers
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Cherry Vanilla Almond Overnight Oatmeal

If you’ve been reading my blog for any length of time, you’ve heard me say many times how difficult it is for my to devote more than 1 minute to the preparation of breakfast on weekday mornings. I just don’t want to wake up any earlier than I already do, and as a result most warm breakfast recipes I post were made on the weekend, in a crock pot overnight, or for dinner. Thankfully, there are more options than a bowl of cereal every morning, such as this single serving oatmeal in a jar.

The great thing about this oatmeal is that it can be made a couple days in advance and can be mixed with any fruit or nuts on hand. I know plenty of people rolling in berries from picking throughout the summer and this would be a great way to use some. The rest of the ingredients are staples I have stocked all the time. In the morning the jar can be snatched for an on-the-go option or warmed up in the microwave to enjoy warm at home. Or while we’re at it, nuke it and then take it to go!

Cherry Vanilla Almond Overnight Oatmeal

Two years ago: Jalapeno Cheddar Hummus with Homemade Pita Chips
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Review: I Scream Sandwich! Cookbook & Good ‘n’ Nutty Ice Cream Sandwiches

This month had been full of fun food holidays and today happens to be another – National Ice Cream Sandwich Day! But not only am I sharing an ice cream sandwich recipe today, it come from a cookbook dedicated to ice cream sandwiches, I Scream Sandwich! by Jennie Schacht.

IScreamSandwich90365JF

The book begins with a brief history on ice cream sandwiches and progresses into the secrets of making them (such as assembly and storage) and the essential tools/ingredients/basic recipes needed. The sandwich recipes then begin with chapter 3 on Classics such as ‘Pure Nostalgia” (vanilla ice cream on soft chocolate cookie bars) and “Cookie Monster” (chocolate chip ice cream on cookie dough). The next chapter called Farm Fresh uses ingredients such as rhubarb, apricots, and goat’s milk. Chapter 5 takes on the World View with recipes inspired by the many continents of the world. Chapter 6 ventures out from the traditional cookie sandwiches with ice creams served on butter toast and croissants. There’s also an entire chapter full of seasonal ice cream sandwich ideas to prove that they can be enjoyed throughout the year. And the final chapter covers all the mix-ins and coatings.

In case the list of recipes included in this cookbook isn’t enough, she offers a “sandwich it your way” chart for creating your own combinations. And each recipe also comes with suggestions in order to “take it easy” and make a similar version with store-bought ingredients, or “dress it up” and take it a step further by adding mix-ins or toppings. Take the recipe I made for example, I could havepicked up almond cookies and toasted almond ice cream at the store to assemble at home or I could have rolled the edges in almond brittle, chocolate covered almonds, or even painted the cookies with some chocolate shell before sandwiching. I chose to try them out the regular way first.

The recipe noted that for a creamier ice cream the ground up almonds could be strained off right before churning, but I thought it would be a shame to waste all those tasty nuts so I left them in. Besides, I am a girl who likes her nuts (take a moment to snicker at that). The ice cream ended up being really creamy even with the bits of ground up almond. And paired with the crispy almond wafers these ice cream sandwiches were a nut-lover’s dream. They were a little messy since the wafers cracked while eating but it was worth licking off my hands. Oh and don’t judge me, but I totally ate one for breakfast. It was glorious and every day should begin with ice cream.

Good n Nutty Ice Cream Sandwiches

One year ago: Cinnamon Candied Walnut Chocolate Chunk Cookies

Two years ago: Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza with Sourdough Crust
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Dark Chocolate Cherry Almond Granola Bars

Every year come May in Memphis, the 90 degree and up temperatures begin. Except for this year and I’ve been loving every minute of the 70 and 80 degree weather. That was until Monday hit with high 90s and doesn’t seem to want to give up. I saw 103 on my car’s thermometer yesterday, boo! Apparently it’s time to summer through the heat and humidity once again, which means I really dislike turning on my oven. When it’s still over 80 degrees outside at night, turning on the oven just seems wrong with all the hard work my central air is doing.

Time for no-bake granola bars to strike again, this time using almond butter. I love how adaptable this granola bar recipe is, allowing me to try all kinds of flavors and mix-ins. This most recent creation involves almond butter, chopped almonds, dried cherries, and a little bit of dark chocolate. I brought them to my cousin’s bachelorette party weekend and they turned out to be as big of a hit as the coconut pecan cookies. I should have made a double batch!

What’s you favorite mix-ins for granola bars? I’m always looking for new ideas!

Dark Chocolate Cherry Almond Granola Bars

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