This is so simple to do, and I'll confess I saw it on Pinterest and just had to share.
Either pop a batch of popcorn in your popcorn maker, or make 2 microwave bags of popcorn - no flavoring. Add a dash of sea salt or two. Then, add a bag of M&M's. They could be whatever the holiday color is or just regular. a bag of mini-M&M's would be fine too. Then melt either a pound bag of Wilton white chocolate candy melts or a package of almond bark. Mix together thoroughly, and then spread on a cookie sheet to dry. Once dry, package up in airtight bags or containers to eat. Simple, Easy and Delicious.
Showing posts with label Almond. Show all posts
Showing posts with label Almond. Show all posts
September 20, 2013
September 14, 2013
Almond Joy Oatmeal
Almond Joy Oatmeal - 1 serving
1/2 Cup steel cut oats
1 Cup milk (you can use almond milk for a slightly different flavor)
2 Tablespoon shredded coconut, unsweetened
2 Tablespoon sliced almonds ( I like mine chopped)
2 tsp chocolate chips (I like the mini size for this)
Pinch of salt
Put your milk & oats in a small pan over medium heat. Simmer for 20-30 minutes depending on how chewy you like your oatmeal. once done, toss in a pinch of salt, the coconut, and almonds. Serve in a bowl with chocolate chips on top.
adapted from a recipe on cookin' cowgirl's blog
1/2 Cup steel cut oats
1 Cup milk (you can use almond milk for a slightly different flavor)
2 Tablespoon shredded coconut, unsweetened
2 Tablespoon sliced almonds ( I like mine chopped)
2 tsp chocolate chips (I like the mini size for this)
Pinch of salt
Put your milk & oats in a small pan over medium heat. Simmer for 20-30 minutes depending on how chewy you like your oatmeal. once done, toss in a pinch of salt, the coconut, and almonds. Serve in a bowl with chocolate chips on top.
adapted from a recipe on cookin' cowgirl's blog
August 18, 2013
Almond Tea Cookies
Cookie Ingredients:
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt 1 cup (2 sticks) butter, room temperature
3/4 cup sugar
1 large egg
2 teaspoons almond extract
Icing:
2 cup powdered sugar
2 tablespoon milk (or water)
4 teaspoons almond extract
Directions: Preheat oven to 375°F. Beat together Butter and Sugar until light and fluffy. Add Egge and Almond extract, beating until light. Add Baking Powder and salt and mix well. Add half of flour, and when that is mixed in, add the other half. Using a small scoop, place batter on parchment paper lined Cookie sheet. Bake for 9 minutes or just as the bottoms have a hint of browning. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
To Ice: In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth. Then smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. store in a cool place in an airtight container until ready to serve. Makes three dozen cookies.
We had these at an 18th Century tea and they were a big hit.
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt 1 cup (2 sticks) butter, room temperature
3/4 cup sugar
1 large egg
2 teaspoons almond extract
Icing:
2 cup powdered sugar
2 tablespoon milk (or water)
4 teaspoons almond extract
Directions: Preheat oven to 375°F. Beat together Butter and Sugar until light and fluffy. Add Egge and Almond extract, beating until light. Add Baking Powder and salt and mix well. Add half of flour, and when that is mixed in, add the other half. Using a small scoop, place batter on parchment paper lined Cookie sheet. Bake for 9 minutes or just as the bottoms have a hint of browning. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
To Ice: In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth. Then smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. store in a cool place in an airtight container until ready to serve. Makes three dozen cookies.
We had these at an 18th Century tea and they were a big hit.
November 2, 2011
Almond Cheesecake Brownies
These Almond Cheesecake Brownies are more work than most of my recipes. They are however well worth it. From The Chocolate Lovers Cookie Cookbook, by Tupperware:
Ingredients:
4 1 ounce squares of semi-sweet chocolate
5 Tablespoons butter, divided
1 3 ounce package of cream cheese
1 cup sugar, divided
3 eggs, divided
1/2 cup plus 1 tablespoon all-purpose flour
1&1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
3/4 cup slivered or chopped almonds, divided
Almond Icing
Preheat the oven to 350 degrees. Butter an 8 - inch square pan. Melt chocolate and 3 tablespooons of butter in small heavy saucepan over low heat. Set aside. Mix Cream Cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the sugar, blending well. Add 1 egg, the 1 tablespoon of flour, and 1/2 teaspoon of vanilla. Set aside. Beat remaining 2 eggs and 3/4 cup sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 1 teaspoon vanilla and the almond extract. Stir in 1/2 cup almonds. Spread half of the the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon rest of the chocolate mixture over the top. Swirl with Knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Don not overbake. Meanwhile, prepare almond Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Sprinkle with remaining 1/4 cup almonds. Cool completely before cutting into small squares.
Almond Icing:
1/2 cup semisweet chocolate chips
2 tablespoons butter
3 tablespoons milk
1/4 teaspoon almond extract
1 cup powdered sugar
Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. add powdered sugar and beat until glossy and easy to spread.
Ingredients:
4 1 ounce squares of semi-sweet chocolate
5 Tablespoons butter, divided
1 3 ounce package of cream cheese
1 cup sugar, divided
3 eggs, divided
1/2 cup plus 1 tablespoon all-purpose flour
1&1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
3/4 cup slivered or chopped almonds, divided
Almond Icing
Preheat the oven to 350 degrees. Butter an 8 - inch square pan. Melt chocolate and 3 tablespooons of butter in small heavy saucepan over low heat. Set aside. Mix Cream Cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the sugar, blending well. Add 1 egg, the 1 tablespoon of flour, and 1/2 teaspoon of vanilla. Set aside. Beat remaining 2 eggs and 3/4 cup sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 1 teaspoon vanilla and the almond extract. Stir in 1/2 cup almonds. Spread half of the the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon rest of the chocolate mixture over the top. Swirl with Knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Don not overbake. Meanwhile, prepare almond Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Sprinkle with remaining 1/4 cup almonds. Cool completely before cutting into small squares.
Almond Icing:
1/2 cup semisweet chocolate chips
2 tablespoons butter
3 tablespoons milk
1/4 teaspoon almond extract
1 cup powdered sugar
Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. add powdered sugar and beat until glossy and easy to spread.
Subscribe to:
Posts (Atom)