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Posts Tagged ‘almonds’

  1. Chocolate Caramel Cracker Toffee

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    October 26, 2013 by Emily

    Recently my dad gifted me a giant box of matzo crackers… and by giant box I mean a large box containing 30 regular sized boxes of matzo. And after gobbling up all of my hummus, cheese and peanut butter with the crackers i still have 29 boxes to deal with and started to noodle around with other ways to use them up.And then I remembered cracker toffee…

    toffee

    My roommate from freshman year in college would make this toffee with saltines in our dorm rooms toaster oven and we would devour sheets of it during last-minute all nighters. While our loving friendship didn’t last, my love for these candies did.

    This candy is super easy to make and a real crowd pleaser, I put this out at my husbands birthday party and it was gone in a flash. I also plan to make a large batch of these to bring to my co-workers around the holidays(I have scads of matzo, I should share the wealth right?)

    What You’ll Need:

    5 to 6 sheets matzo (or about 50 saltine crackers)
    2 sticks unsalted butter
    1 cup packed light brown sugar
    1 1/2 teaspoons sea salt
    1 teaspoon vanilla extract
    1 1/2 cups semi-sweet chocolate chips
    1 cup slivered almonds

    Preheat the oven to 350°F. Line an 11×17 baking sheet completely with foil and lightly grease with butter.

    Line the bottom of the baking sheet with matzos, filling all the spaces.

    In a saucepan, melt the butter and brown sugar together, stirring over medium heat until it begins to boil.

    Let the caramel boil and bubble for about three minutes to allow it to thicken, stir in the vanilla and sea salt then pour evenly over the matzo.

    Bake the sugar covered crackers for 10 minutes, watching carefully to ensure they don’t burn.

    Remove from the oven and immediately cover the surface with the chocolate chips, let the heat from the caramel to melt the chocolate for about 5 minutes before spreading with a spatula.

    Top with the almonds and use your spatula to gently press the almonds into the chocolate to ensure they are stuck in there!

    Allow to cool completely until the chocolate it set, remove from the baking sheet and break into bite sized pieces.

    It should keep a week, but mine was gone in a day!


  2. Almond Kale Pesto (aka budget pesto!)

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    June 27, 2013 by Emily

    Kale-pesto

    Most people are familiar with the classic basil and pine nut pesto that grace italian menus, I’m a huge fan. But buying pine nuts and massive amounts of basil isn’t always in my budget, so I’m using kale from my CSA haul this week as the green base and switching out the pricey pine nuts for the almonds I already had in my pantry for a nice spin on a classic!

    kale-pesto2

    What You’ll Need:

    1/2 cup toasted almonds
    1 Bunch of kale, stems removed and leaves chopped
    6-7 large leaves of basil (optional)
    3 heads of garlic
    1/2 teaspoon salt
    1/3 cup olive oil

    Method:

    Bring a pot of water to a simmer and blanch the kale leaves for 2-3 minutes, strain the leaves and immediately run cold water over them until the leaves are cool (this helps preserve the super green color!). Squeeze out as much moisture as possible from the kale and place in the bowl of a food processor with all the ingredients except the olive oil and pulse until the ingredients are chopped, slowly add the olive oil until it reaches your desired consistency, for a creamier pesto add more olive oil.

    Use this like normal pesto, I tossed mine with pasta and sauteed zucchini for a quick dinner that screamed summer!


  3. Cherry Almond Oatmeal Cookies

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    May 20, 2013 by Emily

    I had a rough day at work today, and all I wanted throughout teaching stir crazy 8th graders were my dads oatmeal raisin cookies…but when I got home I realized I didn’t have raisins! GAH! Really universe?! I decided to wing it and came up with these cherry almond oatmeal cookies, and I have to say they really helped turn my day around!

    cherryoatmeal1

    1 cup unsalted butter (2 sticks)
    1/2 cup granulated sugar
    1/2 cup brown sugar
    2 eggs
    1 teaspoon vanilla extract
    1 1/2 cup call purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 1/2 cups old fashioned oats
    1 cup sliced almonds
    1 cup dried cherries

    Pre heat oven to 350 degrees.

    In the bowl of an electric mixer cream the butter and sugars until light and fluffy. Add the eggs and vanilla and mix until smooth, lower the mixer speed to gently incorporate the flour,baking soda and salt. Fold in the oats, almonds and cherries until just incorporated and your ready to roll!

    Ready to roll dough that is! Take heaping tablespoons of cookie dough and roll into balls, placing on an ungreased cookie sheet about 2 inches apart. Bake in the center of the oven for 10-12 minutes or until the tops are just golden.

    cherryoatmeal2

    Hopefully you all had a better day than me, but nothing beats a homemade cookies to make any day even better!


We are a collective based out of Baltimore, MD dedicated to showing you how to live a champagne lifestyle on a beer budget. We believe in the power of creativity and fun. We believe that anything is possible and we would like to inspire you to do the same. Thanks for stopping by!

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