I was really bummed to have to cancel our annual party last month due to heating issues and sickness. More than half of the food was prepped or prepared. We’ve gradually been eating through the cookies and appetizers that I stashed in the freezer, but these almonds got forgotten about in the pantry. It’s a good thing they have a long shelf life.
I love to have some sort of roasted nut as a munchie for the holiday party, and these would have really stood out from other recipes I’ve tried. Sweet, savory, and slightly spicy, I have a hard time staying away from them… which is why the container got put in a corner of the pantry and forgotten about. They’re a little messy to eat, but try them. You won’t regret it.
Spicy Espresso Dark Chocolate Almonds
Adapted from Bell’alimento
- 1 egg white
- 1/4 c. granulated sugar
- 2 Tbs. ground espresso (I like Starbucks Via)
- 1/2 tsp. cayenne
- 1 lb. whole raw almonds
- 1/4 c. cocoa powder
Preheat oven to 250F. Line a baking sheet with parchment paper and set aside.
Whisk together egg white and sugar until combined. Whisk in espresso and cayenne. Stir in almonds until evenly coated. Arrange in a single layer on prepared baking sheet.
Bake for 1 hour. Flip almonds and return to the oven for another 30 minutes.
Remove from oven and allow to cool. Toss in cocoa powder.
Store in an airtight container. (Mine kept for a month.)
By Kate Mosse
Labyrinth features two story lines of women both destined to play critical roles in a secret society created to protect the Grail.
As the Crusaders threaten Carcassonne, in the Pyrenees mountains, southern France, a Guardian of the Grail worries that he won’t be able to protect the secret of the Grail. To ensure that that these obligations are met in event of his death, he shares the secret – along with a small book and ring – with his daughter, Alias. The Guardian’s fears come true and he dies during the Crusaders’ siege on Carcassone. Alias loyally takes up her father’s duties to protect the Grail.
Eight hundred years later, Alice, a British archaeological volunteer at a dig in southern France, stumbles onto the secret society when she discovers a cave with two skeletons and labyrinth on the wall. From that point forward, she starts having strange dreams, believes like she’s being followed, and feels threatened due to a series of events that take place around her or against her. Alice begins researching, putting together the pieces of the mystery that she fell into. Finally finding a few people to trust, Alice unfolds the mystery of the Grail…
Review: This book sat on my shelf for more than a few years (it was published in 2005 and I have a hardcover copy – that should give you an idea of just how long it’s sat) before I picked it up just before Christmas. I was in desperate need of a book to read and I couldn’t chose an e-book, as the little one steals my iPad every chance she gets. I’m glad I finally picked this one up. A little history, a little mystery and action, Labyrinth kept my attention from start to finish.
I think that the only thing that kept me from really loving this book was the discontinuity as Mosse flipped between Alias’s story and Alice’s. Don’t get me wrong, I thoroughly enjoyed both story lines. However, because I became engrossed in each woman’s tale, I was always a little disappointed when it was time to flip to the other story. In the beginning, this was much less noticeable. That was in part because the tales were just beginning, but also because the flip-flopping was less frequent.
I love granola and really believe that the homemade kind is the best. It’s a softer texture than most store-bought granola and the flavors are always much bolder.
Granola is not only a tasty breakfast or snack but it’s a great gift. Put it in a cute jar and tie with a pretty ribbon or make it rustic with a mason jar and a little twine. No need for a hostess gift or prefer not to give food this holiday season? Then whip up a batch and store it for a few weeks for your own holiday entertaining.
Apple Cinnamon Granola
Makes 5 cups of granola
- 3 1/2 c. old-fashioned oats
- 4-5 oz. dried apples, chopped small
- 1/4 c. brown sugar
- dash of ground nutmeg
- dash of ground cloves
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 2/3 c. unsweetened applesauce
- 2 Tbs. honey
- 1/2 tsp. vanilla extract
- 1 Tbs. vegetable oil
Preheat oven to 300F. Line a baking sheet with parchment paper and set aside.
In a large bowl, use a wooden spoon to mix together dry ingredients (oats, apples, sugar, spices, and salt) until thoroughly combined. In a separate small bowl, stir together wet ingredients (applesauce, honey, vanilla and oil).
Stir wet ingredients into dry ingredients until coated. Spread evenly onto prepared baking sheet.
Bake for 40-45 minutes, stirring every 10-15 minutes, until golden brown. Allow granola to cool completely on baking sheet.
Store in an airtight container. Granola will keep for at least a few weeks.
Serve with milk, over yogurt or ice cream, or eat by the handful on its own.
Welcome to another week of the 12 Weeks of Christmas Treats, a weekly blogging event hosted by Meal Planning Magic. If you haven’t been by in the past, you probably don’t know that I love dressing up nuts for a quick, easy, and super tasty snack at parties. It’s become a staple at my annual holiday party. I’ve done Crock-Pot Sugared Nuts and Mixed Spiced Nuts in the past, but I think this recipe is my favorite. I love the sweet vanilla flavor. And it’s done in 30 minutes – a nice little recipe to keep in your back pocket for last minute guests this holiday season.
Adapted from Taste of Home via That Skinny Chick Can Bake
Makes 4 cups
- 1/3 c. granulated sugar
- 1/3 c. light brown sugar, packed
- 1 tsp. kosher salt
- 1/2 tsp. cinnamon
- 2 egg whites, at room temperature
- 1 Tbs. vanilla
- 1/2 Tbs. vanilla paste (optional)
- 4 c. unsalted almonds
Preheat oven to 300º. Line two baking sheets with parchment paper and set aside.
In a small bowl, whisk together both sugars, salt, and cinnamon. Set aside.
In a medium bowl, whisk egg whites until frothy, about a minute. Whisk in vanilla and vanilla paste (if using).
Stir in almonds until they’re completely coated. Pour half of sugar mixture over almonds and stir. Pour remaining sugar mixture over almonds and stir until almonds are evenly coated.
Spread almonds in an even layer on the prepared baking sheets. Bake 20-25 minutes, stirring the almonds and rotating the pans midway through baking.
Remove from oven and allow to cool completely on baking sheets before moving to an airtight container.
I don’t remember pumpkin picking with my family as a kid- I’m sure I did because I have memories of my dad carving pumpkins. At least one year, some grew in the compost ditch in our backyard from the previous year’s discarded pumpkins.
Anyway, last year, I decided that I wanted to make pumpkin picking with our children a family tradition. While my hubby initially rolled his eyes and went just to humor me, he enjoyed carving the pumpkin as much as I enjoyed the process of choosing a pumpkin (or more accurately, photographing the baby in the pumpkin field).
Roasting the pumpkin seeds was super easy and provided a great snack. I couldn’t walk by the counter without grabbing a few. My only regret is that the giant pumpkin had so few seeds in it!
Roasted Pumpkin Seeds
Adapted from Hezzi-D’s Books and Cooks
- 2 c. pumpkin seeds
- 3 Tbs. unsalted butter, melted
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne powder
Preheat oven to 350.
Line a baking sheet with parchment paper.
In a medium bowl, toss all ingredients until pumpkin seeds are evenly coated.
Bake 30-45 minutes, stirring every 10 minutes or so, until pumpkin seeds are golden brown.
Remove from oven.
Serve hot or at room temperature.
Pumpkin seeds will keep stored in an airtight container for 3 days.
Welcome to the first in 12 weeks of Christmas treats, a weekly blog hop hosted by Meal Planning Magic. Now I know it’s early to be thinking about Christmas, but the holiday season is a particularly busy one for me and I like to get a jump start on those holiday care packages and the big holiday party that my hubby and I host each year. So I’m already making lists of goodies that I want to make, and trying to pencil in some time to get baking. This particular bread recipe freezes well without the glaze (and tastes great without it, if you prefer) and will definitely be making an appearance in some of my care packages this December.
Cranberry Orange Bread
Adapted from Fine Cooking
Makes 1 standard loaf (or two smaller, half loaves)
Ingredients for the Bread:
- 1/2 c. unsalted butter, melted and cooled, plus more for pan
- 2 c. all-purpose flour, plus more for pan
- 3/4 c. granulated sugar
- 1 Tbs. baking powder
- 3/4 tsp. salt
- 1 1/4 c. cranberries, halved
- 1 c. buttermilk
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 1 1/2 Tbs. finely grated orange zest
Ingredients for the Glaze:
- 1 c. confectioners’ sugar, sifted
- 4 tsp. freshly squeezed orange juice
Preheat oven to 350F. If using a standard loaf pan, grease the pan with 1 Tbs. softened butter and lightly flour. Same thing for a disposable aluminum pan. (My pans, purchased from Michael’s craft stores, did not need to be greased, so I omitted this step.)
In a large bowl, whisk together flour, sugar, baking powder and salt. Stir in cranberries.
In a separate bowl, whisk together buttermilk, eggs, vanilla and orange zest. Pour mixture, as well as melted butter, over dry ingredients. Gently fold in until no dry ingredients remain.
Pour into prepared baking pan and bake until the top is golden and a toothpick inserted into the center comes out clean, 50-60 minutes for a standard loaf pan, and 35-45 minutes for a half-loaf.
Allow to cool in pan on a wire rack for 30 minutes. Invert bread onto a rack to cool completely before adding glaze.
If using disposable liners, cool completely. Wrap tightly in plastic wrap and freeze, without glaze.
Glaze Bread: Whisk together confectioners’ sugar and orange juice until smooth, adding extra orange juice by the teaspoon, if needed, to thin glaze. Drizzle over loaf. Store at room temperature, covered, for up to 2 days.
If glazing after freezing, allow bread to thaw completely before adding glaze.
Although I don’t follow any special diet, apart from trying to make healthy choices, I’m fining the an increasing number of friends and family are changing their eating habits. Recently, a very good friend started eating gluten-free. I know it’s been a bit of a challenge for their family, but it’s also been an adjustment for me as I’ve brought dishes to their house or invited them over for a meal. For me, it’s a change in the way I bake and also an education process. So many foods are naturally gluten-free, but it’s taken a little bit of reading for me to feel comfortable picking out meals without double-checking the ingredients. Baking has been more of a challenge, since you can’t really swap in and out ingredients as easily. It’s too much of an exact science. Luckily, I’ve been following Jenn Cuisine for a long time, and knew she’s help me out with a good recipe.
These brownies were a decadant, gluten-free treat. While a slightly different texture than most brownies, these were super moist and rich. The almond flavor was subtle but enjoyable.
Dark Chocolate Almond Brownies
Makes an 9×9 pan
- 150 g. dark chocolate, roughly chopped
- 8 Tbs. (1 stick) unsalted butter
- 2 eggs
- 1 c. light brown sugar
- 1 tsp. vanilla paste (or, seeds scraped from 1/2 a vanilla bean)
- 3/4 c. almond meal
- 1/4 c. cocoa powder
- 1/1 tsp. salt
- 1/2 tsp. baking powder
- confectioners’ sugar, for dusting (optional)
Preheat oven to 350F. Line a 9×9 inch baking pan or pyrex dish with parchment paper and set aside.
In a double broiler, melt chocolate, butter and vanilla, stirring until smooth.
Meanwhile, in a large bowl, whisk eggs until foamy. Continue whisking and gradually add sugar, until sugar is incorporated.
When chocolate and butter are melted, slowly add to eggs-sugar mixture, continuously whisking. Sprinkle in almond meal, cocoa powder, salt and baking powder. Stir with a whisk until ingredients are thoroughly incorporated.
Pour mixture into prepared pan and bake 30-40 minutes, until a toothpick or knife inserted into the center comes out clean.
Serve warm or at room temperature (the longer it sits, the cleaner the edges are when you cut). Dust with confectioner’s sugar, if desired.
The Book of Life
By Deborah Harkness
In this final book of the All Souls trilogy, Diana and Matthew return to the present so that they can start their own family and to finish their quest of finding the legendary ancient text desired by witches and vampires alike, Ashmole 782.
But nothing is ever easy. Diana and Matthew must beat other witches and vampires to the book, as well as deal with Matthew’s disowned son, who seeks to destroy the de Claremont family.
Review/Recommendation: If you want my opinion in a nutshell, well here it is. I loved this book – I seriously couldn’t put it down.
When I started The Book of Life, I was a little worried that it would be hard for me to get into it, that I wouldn’t remember everything from the first two books. I debated rereading them, but honestly, with an 18-month old running up the stairs every time I turn my back, I knew I wouldn’t have time to do so. As it turns out, I didn’t need a refresher – the story and characters came back to me within a few pages of starting the final book in the trilogy. From that moment on, I could barely put it down. Seriously. The baby got to play in the iPad more than usual that week.
While the whole story was fantastic, I really appreciated the ending of the book. Not only did Harkness ties everything together nicely, she managed to leave me feeling satisfied, which I think is rare in many series (serieses?) that I read. Definitely an awesome end to an amazing trilogy.