Homemade Almond Butter

Making your own nut butter…. say WHAAA?

Maybe it’s just me, but I always thought this process was complicated and unattainable by someone (me) who did not have professional grade kitchen equipment.  Remember in grade school when you learned about George Washington Carver’s ingenuity with the peanut?  For me, it was 4th grade and we wrote our very first research paper about him.  Looking back, it seems like this sparked two things in my life:  my love of writing, and my love of peanut butter.

As far as my love of writing, I’m fueling it every day with my job and classes.  My love of peanut butter..well it’s fueling me 😉

Lately I’ve been learning how to properly manage what I eat, and take more care about putting the right foods in my body.  I’m no health nut; I love my double dark chocolate brownies and would probably eat 6 of them at the same time if I let myself!  But instead, I’m being more purposeful in what I eat.

So when I realized it didn’t take a Jiff factory to make nut butter, I decided to try it out for myself.

It was easy peasy lemon squeezy.

Well, if you don’t count the fact I about broke my NutriBullet….. But that is a simple operator’s error. You won’t have that problem 🙂

Really, you only need 1 ingredient:    Almonds!

I used a 9 ounce bag of Roasted Almonds.  I read a lot of recipes where you would do your own roasting, but my motto in life recently has become “Work Smarter, Not Harder”.

Toss those in your NutriBullet, food processor, or high powered blender, and let ‘er rip!  Don’t worry if it takes a while for your almond to progress from whole almonds, to chunks, to mush, to the almond butter.  Have patience, and stop every now and then to scrape down the sides of your container.  After a while, your almonds will begin to release their oils.  This step causes the chunky-mush of almonds to bind together into the glorious almond butter!

I also added about 1 teaspoon of Coconut Oil, and 1/2 tablespoon of honey to add sweetness.  The perfect time to add these mix ins is once the almonds were ground and just starting to stick together.

So far, I’ve eaten my homemade almond butter with apple slices and on a whole-wheat tortilla with a little more honey.  I’m looking forward to trying my an almond butter and jelly sandwich and maybe adding a little to my oatmeal in the morning!

 What do you eat your nut butters with??  Leave me a comment and let me know! I’m dying to try it! 
Stay joyful,
Libby
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||Find, Tweak, Try||XXL Chocolate Cookie

Hi Friends!

Oh man am I excited for this week’s post!  While I had been on a crafting kick this summer, school has taken over my life, so I’ve decided to channel my creativity into the kitchen (which means follow a recipe).  My Pinterest food board and cookbooks are overloaded with yummy treats to try, so I have been trying out some good recipes lately.  While doing this, I have created a method of cooking from start to finish.

My “patent-pending” Find, Tweak, Try method is a simple three-step approach.

  1. Find.
    1.  I have two main recipe gurus: Pinterest and the cookbooks we got as wedding presents.  Pinterest is great and all, but there is something special about the all-church cookbooks with tried and true recipes.
  2. Tweak.
    1. Admittedly, I never have all the right ingredients on hand.  Sometimes I’m willing to make a special trip for those really important ingredients (like flour or chicken stock), but the majority of the time, I just use what I have in the pantry.
    2. I’ll start with my core ingredients, such as the meat or vegetables, see what seasonings/sauces I DO have and DON’T have, then find things to supplement the recipe.
  3. Try.
    1. Finally, I give it a whirl!  Somethings have been a flop, but most of the time it works out pretty well!

So to kick things off, I’m going to start with my favorite recipe I have used my “Find, Tweak, Try” (FTT) method on.  So pull out your recipe cards or your Pinterest boards and your ingredients from your pantry because do I have a recipe for you!


 

need to share this recipe with you.  Seriously.  For all you chocolate lovers, you better try this right now.  Put down whatever you are doing and pull out your mixing bowl and spatula, because this XXL Death by Chocolate Cookie is now on the top of your priority list.  You can either make it as one big cookie, or make 4 small cookies out of the dough.  (Make the right choice here.  Go big or go home.  And please don’t go home)

Go right now to Sally’s Baking Addiction and check out this cookie.  It’ll take you like 20 minutes to make, and you won’t regret it.  (Okay, you might regret it if you eat the entire thing…but who am I kidding, you’ll be wanting another one!)

Luckily, I ended up having all the right ingredients for this recipe.  However, Hershey’s makes Dark Chocolate cocoa powder….so I used 1 tablespoon Dark Chocolate and 1 tablespoon Milk Chocolate to spice things up a little in my life.

Excellent.

Divine.

Are you in the kitchen yet??

Find, Tweak, Try||XXL Chocolate Cookie

I went big and made mine into a massive chocolate cookie. Seriously so good

 


 

Please go to the kitchen now if you are not.

I made this once last week for my man and I to split before he went to work, and nearly every night after that he asked me to make it again and again

It tastes like a rich brownie on the inside, but it’s a little crunchy on the outside like a cookie. Best of both worlds.

Pros:
Chocolate
Quick and easy
Absolutely delicious
Hubby-approved
Common kitchen ingredients

Cons:
I struggle to get 2 tablespoons of egg measured correctly
Gone too quick!
Very chocolatey (Also a pro)

Okay, I think you’ve had enough time to get yourself into the kitchen to make this tasty XXL chocolate cookie, so get to baking.

Thanks to Sally’s Baking Addiction for this recipe!!

Did you make this cookie yet? Let me know how it turned out in the comments below!

 

 

Stay joyful,
-L