Almond Butter..or..Peanut Butter?

I've always liked peanut butter way more than almond butter. Here is my latest experiment in making almond butter.
 I think the key difference is blanched almonds.

Ingredients:
Raw Blanched Almonds
Sea Salt
EV Olive Oil
Honey

Follow Jenny's instructions

Roasted the almonds, blend in food processor and add flavorings when it has become butter.

It tastes so creamy like peanut butter.

Soft Chewy Caramels with Sea Salt

At this past wedding, I made a truffle tower - I have yet to find a finished picture of it. I made three different flavors. Of those three, all the caramels were the first to go, so here is the recipe for you all to make them at home and eat to your hearts content.

Salted Caramels

1 cup Heavy cream
5 Tbls unsalted butter
1 tsp sea salt
1 1/2 cups granulated sugar
1/4 cup water
1/4 cup light corn syrup

special equipment - parchment paper, candy thermometer

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, and salt to a boil in a small saucepan. (I just put it all in a pyrex beaker and used the microwave)

Boil sugar, corn syrup, and water in a 3 to 4 quart heavy saucepan. stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully pour in cream mixture (mixture will bubble vigorously) and simmer, stirring frequently until caramel registers 248F on the thermometer.

Pour into pan and cool for 2 hours. Cut into 1-inch pieces, then wrap in a piece of wax paper.

Alternatively - dip each caramel in chocolate and sprinkle salt on immediately after dipping before the chocolate sets.

(NOTE - I did not use a baking pan. I have a really nice mold made by Truffly Made)

Here is the truffle tower. (Thank you Sarah)

Delicious Whole Wheat Bread

I experimented today and I am always so glad when my experiments turn out. I merged Amy's honey bread with my existing whole wheat bread recipe.
This fits almost perfectly in a 2lb loaf pan.

Whole Wheat Bread

1 1/2 Cups warm water
1/3 cup Olive Oil (EVOO)
1/3 cup honey
2 tsp salt (I like to use Real Salt)
1 generous cup of old fashioned oats
3 1/2 - 4 cups fresh milled whole wheat flour
1 Tbs Yeast (I use instant yeast)

Combine water, oil, honey, and salt.
Add half the flour, the oats and the yeast and stir well.
Add the rest of the flour. Let rest for about five minutes for the milled flour to absorb the liquids.
Knead until smooth and elastic.
Let rise until double.
Shape into loaf and let rise again.
Bake for 30 mins at 350.

Wedding dessert table

In all the excitement of the wedding, I didn't take any pictures of the dessert table we worked on. Thankfully my sister did though. I think it was beautiful...

Great things can be accomplished with LOTS of help.

Oven pancakes

After a couple long weeks of wedding preparation and child neglecting, I decided to make a special breakfast for my girls. I adapted this recipe from Ina Garten Tri-Berry Pancakes.

Topped with fresh berries and a bit of raspberry sauce I had left over.

She really liked it. 

Oven pancakes

2tbls unsalted butter plus more for dishes

3 large eggs

1/2 cup milk plus 2 tbls

3/4 cup fresh milled hard white wheat flour

1 tsp vanilla

3/4 tsp kosher salt

Preheat oven to 425

Place 1 tsp of butter in each dish. ( I used 6 small ramekins) put in the oven so the butter melts.

Whisk eggs at medium speed until blended. Add milk. Slowly add flour, vanilla, 2 tbls melted butter and salt and mix until smooth.

When the butter is melted in the dishes, use a pastry brush to evenly coat the sides of the dish.

Divide the batter evenly between the dishes and bake for approximately 12 minutes until puffed and lightly browned.

Serve with fresh berries and maple syrup.