Author Archives: Angela

Almond Butter Sandwich Cookies

Ingredients

  • 1.25 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 3/4 tsp coarse salt
  • 1 stick unsalted butter
  • 1/2 cup creamy natural almond butter
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 cup sliced almonds, toasted and finely chopped
  • 16 oz cream cheese, room temperature
  • 1/4 cup honey
  • 1/2 tsp vanilla extract

Instructions

  1. Whisk together flour, baking soda, and salt. Beat butter with an electric mixer on medium-high for 1 minute. Add almond butter and beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add the flower mixture until just combined. Stir in almonds.
  2. Form dough into an 11 inch long log that is 1.75 inches in diameter. Wrap in parchment paper and freeze until firm, about 1 hour (or up to 3 months).
  3. Preheat oven to 350. Using a chef’s knife, slice log into scant ¼ inch thick rounds, using one quick motion for each slice. Arrange rounds 1.5 inches apart on parchment-lined baking sheets, pressing back into shape.
  4. Back, rotating sheets halfway through, until cookies are light golden on edges, 8-10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
  5. Beat cream cheese, honey, and vanilla with mixer on medium speed until combined. Spread one tablespoon each on bottom of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.
8-14-2016 |

Lemon-Mint Sparklers

Ingredients: Lemon-Mint Syrup

  • 6 lemons
  • 2 cups sugar
  • 2 tsp kosher salt
  • 6-8 fresh mint sprigs

Ingredients: The Drink

  • 1/3 cup lemon mint syrup
  • 3.5 cups chilled club soda
  • 1.5 cups bourbon
  • 2 cups ice cubes

Instructions: Lemon-Mint Syrup

  1. Using a vegetable peeler, remove a thin layer of peel from the lemons, leaving the white pith intact. Reserve peeled lemons for another use.
  2. Bring sugar, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat, whisking occasionally.
  3. Remove syrup from heat, stir in lemon peels and mint. Cover and let stand 30 minutes.
  4. Pour mixture through a wire-mesh strainer into a container; discard solids. Refrigerate up to 2 weeks.

Instructions: The Drink

Stir all ingredients together in a large pitcher and serve immediately.

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Banana Bread

Ingredients

  • 3 to 4 ripe bananas, smashed
  • 1/3 cup (75 grams) melted salted butter
  • 3/4 to 1 cup (145 to 190 grams) light brown sugar
  • 1 egg, beaten
  • 1 teaspoon (5 ml) vanilla
  • 1 tablespoon (15 ml) bourbon (optional)
  • 1 teaspoon (5 grams) baking soda
  • Pinch of salt
  • 1 teaspoon (3 grams) cinnamon
  • Up to 1/2 teaspoon (1) nutmeg
  • Pinch of ground cloves
  • 1 1/2 cups (190 grams) flour
  • 3/4 cups each of choc chips and/or walnuts if desired

Instructions

  1. Preheat the oven to 350°F.
  2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix.
  3. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
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