Almond Butter Blossoms

I know I talk about being allergic to peanut butter a lot, but I'm clearly missing out so just let me blab. Peanut butter and jelly sandwiches, never had one, Reese's cup, never had one, peanut butter blossoms, never had one. Until now, kind of.

Thank you almond butter for being my vice and helping me feel like a normal kid. I've made my own almond butter and jelly sandwiches before, I've even tried to make homemade Reese's using almond butter instead of PB, and now I have made my very own Almond Butter Blossoms. 

Even if you aren't allergic to peanut butter, you must give almond butter a try. The nutritional benefits in almonds totally kicks peanuts tush. It's so versatile. It's subtle nutty flavor is just enough flavor, but also discrete when added to smoothies, oatmeal, flourless desserts etc. 

Having never had any kind of nut butter growing up, coming around to the flavor of AB took some time. Justin's Almond Butter is what finally got me hooked. Justin's has maple, honey, vanilla and classic flavored almond butters. The vanilla pretty basically tastes like frosting, but it's healthy, so there's that.

This cookie is just like it's counterpart, but subs the PB for AB! The cookie is slightly sweet and nutty with a little kiss of sweet chocolate . I had peanut butter blossom pros taste these cookies and they requested I bring them more. I'll take that as a good sign! 

Almond Butter Blossoms
yields 2 dozen cookies

Ingredients:
1 package of Hershey's Kisses
1/2 cup shortening
3/4 cup Justin's Classic Almond Butter, softened
1/3 cup white sugar
1/3 cup packed brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 cup flour
1 tsp. baking soda
1/4 tsp. salt
1 Tbsp. milk
more sugar for rolling in

Directions:
Unwrap about 24 Kisses and set aside. Preheat your oven to 375 degrees. 

Beat the shortening and almond butter in an electric mixer until combined {Justin's is a little thicker than most almond butters so nuke it in the microwave for 15 seconds first). Scrape down the sides then add in both sugars and beat for 2-3 minutes. Add the egg and vanilla and mix to combine. Stir in flour, baking soda and salt. Lastly add the milk.

Using a cookie scoop, form 1-inch balls and roll in extra sugar. Place on an ungreased cookie sheet. Bake for 7-8 minutes. Immediately press a Kiss into each cookie, cracks will form. The Kisses will get glossy from the heat of the cookie but they won't melt! Cool completely before serving! 
 

Annie

Save This Recipe Snickerdoodles

The title says it all. I promise, you can trust me on this one. I've attempted to make snickerdoodles here and there over the course of my baking career, but they have never resulted in anything fantastic. They are always kind of puffy and don't get that cracked crust. This recipe is chewy, a little dense and just perfectly crispy around the edges!

I turned to cookie queen Christina Tosi for help on this one. If you don't make them asap, at least save them for a rainy day. 

Snickerdoodles adapted from Milk Bar Life
yields 24-30 cookies

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cup sugar
3 eggs
1 tsp. vanilla extract
2 3/4 cup flour
1 1/2 tsp. cream of tarter
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

Cinnamon Sugar Mixture:
1/2 cup sugar
2 tsp. cinnamon

Directions:
Preheat the oven to 375 degrees. 

Combine the butter and sugar in the bowl of an electric mixer. Cream on high for about 3 minutes. Add the eggs and vanilla and mix until just combined, about 1 minute.

Add the flour, cream of tarter, salt, baking soda and cinnamon. Mix until just combined. If time allows, let dough chill in the fridge for 20 minutes before scooping.

Combine your sugar and cinnamon in a small bowl. Scoop the dough into golf ball size and roll between your palms. Toss in the cinnamon sugar mixture until completely covered. Arrange about 2 to 3 inches apart on a lined baking sheet. Bake the cookies for 9-10 minutes, until just golden brown and slightly cracked. Cool and enjoy! 

Annie

Cinnamon Roll King Cakes + A Video

Raise your hand if you are slightly obsessed with Buzzfeed's Tasty videos? Food videos are kind of taking over social media recently. I catch myself watching near 10 food videos in a row. From roasted chicken and veggies, to cake mix cookies four ways, to buffalo dip etc. 

If you don't know what I'm talking about, Buzzfeed has a Facebook page called Tasty where they post short little step by step videos on how to easily make fun recipes. These recipes have been getting shared left and right in my news feed. Our generation is visually stimulated and these videos are basically a super speed food show. 

I took a dabble at my own Tasty-like video to bring a little pizzaz to my easy peasy individual Cinnamon Roll King Cakes!

Cinnamon Roll King Cakes
yields 5 individual cakes

Ingredients:
1 tube of cinnamon rolls, icing included
purple, yellow and green sprinkles

Directions:
Preheat your oven to 350 degrees. Grease a cookie sheet and set aside.

Unravel a cinnamon roll. Fold it in half longways, then twist it. Bring the two edges together to create a circle and press the ends so it stays together. Repeat with each cinnamon roll. Bake for 18-20 minutes. 

Right out of the oven, evenly distribute the frosting on each cake. Immediately follow with the sprinkles in alternating colors to give them the signature King Cake look. Throw some beads on and enjoy!

Not quite Buzzfeed's Tasty, but it does the trick! What did you think, are we into the food videos? I'm kind of obsessed...

Annie

Cookie Butter Popcorn

Yes you read that right, cookie butter popcorn. If you don't know what cookie butter is you live under a rock. Sorry if that was offensive...if you don't know what it is, it's basically Trader Joe's mascot. 

I have a weakness for white chocolate covered things. Pretzels, raisins, chex mix, strawberries, popcorn. You know that amazing white chocolaty mix people make at Christmas that has chex, m&ms, pretzels, etc? That stuff is my ish. Even though white chocolate isn't really chocolate, it still reigns supreme. Throw a little cookie butter in with white chocolate and it's basically game over. 

Cookie Butter Popcorn

Ingredients:
6-8 cups air popped popcorn (I used 1/2 cup kernels and 3 Tbsp. vegetable oil)
8 oz. vanilla almond bark
2 Tbsp. cookie butter or biscoff spread
sprinkles for decorating

Directions:
Pop your popcorn in a large pot over medium high heat, or in a popper. Melt the almond bark in the microwave in 30 second intervals, until fully melted. Stir in the cookie butter. In a large bowl mix the melted mixture and the popcorn together. Spread out on foil, decorate with sprinkles and let harden for at least hour. 

This popcorn would be perfect to take to your Super Bowl party. The Super Bowl is basically just an excuse to have a party, eat a ton of food, and drink on a Sunday. We all only watch it for the halftime show anyway #yonce. But still, bring the popcorn and people will love you. 

For more cookie butter deliciousness try these rice krispies.

Annie

Better For You Brownies + Giada's Happy Cooking

For me, I'm happiest when I'm cooking. For Giada De Laurentiis it's the same. It's also the mantra behind her new cookbook, Happy Cooking. I chose her book for this round of my Blogging For Books.  I have grown up watching Giada on Food Network, but in her past few seasons she has really focused on healthy and nourishing recipes. Something you don't always see on Food Network. I love ya PW but a stick of butter can't go in everything...

Happy Cooking is stock full of happy healthy recipes. And nothing that is too difficult. GDL quotes "make every meal count...without stressing out!" Between her lightened up pasta dishes, gorgeous vegetable sides, Sunday dinner comfort food, I not surprisingly leaned toward her sensible sweet treats for this recipe post. 

Black bean brownies. Don't be scared of them. If Giada is doing it, you know it's no fluke. They are satisfying without being too sweet, the perfect thing to end a meal with. She includes peanut butter chips in her recipe which I obviously omitted. Check the recipe below for some alternate additions!

Better For You Brownies adapted from Happy Cooking
yields 9

Ingredients:
1 (15-oz) can black beans, rinsed well and drained
3 Tbsp. unsweetened cocoa powder
1/2 cup rolled oats
1/4 tsp. salt
1/2 cup packed brown sugar
2 tsp. vanilla extract
1/2 tsp. baking powder
1 Tbsp. espresso powder or coffee granules
1 large egg, plus 1 yolk
1/4 cup coconut oil, warmed so it is a liquid

Directions:
Preheat the oven to 350 degrees. Spray and 8x8-inch pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and adhere it with the cooking spray, then set aside. 

In a food processor, place the drained black beans, cocoa powder, oats, salt, brown sugar, vanilla, baking powder, coffee, egg and yolk. Puree to combine. With the motor running, drizzle in the melted coconut oil until everything is pureed and smooth. Spread the batter in the pan. Bake fro 20 to 25 minutes, or until a toothpick comes out clean. Allow the brownies to cool and enjoy!

*Would be great with chocolate chips sprinkled over the top, a coffee glaze made from coffee and powdered sugar, or a big slathering of almond butter over each piece. Or, you can take these somewhat healthy brownies and serve them with a big scoop of ice cream like I did. Balance ya know?

Annie

I received this book from the Blogging for Books program in exchange for this review. Read more about my thoughts on Happy Cooking here.