Mom’s Cinnamon Roasted Almonds

Happy Monday, foodies! How was your weekend? Mine was pretty low-key; lots of cleaning and errand-running. Yesterday, I went and saw a play at my alma mater and then hosted an Academy Award viewing party with four of my closest friends. We ate chicken pot pie and tried to predict the winners, but mostly enjoyed Oprah’s “I don’t give a crap” faces and the classy acceptance speeches. And all things Neil Patrick Harris, of course.

I am so excited to share one of my mom’s recipes with you today! I’m a big fan of snacking on almonds already, but when they’re coated in cinnamon sugar? Yes please! This recipe is very simple, and takes little prep work. My mom says they’re fool-proof, and she’s not kidding! Make up a batch over the weekend and you’ll have snacks for the entire week…and your house will smell amazing!

Cooking for Beginners: Mom’s Cinnamon Roasted Almonds

What I’m Listening to: “Uptown Funk” by Mark Ronson and Bruno Mars

Ingredients (makes about 2 1/2 cups of almonds)

-1 egg white

-1 tsp vanilla

-1/4 cup white sugar

-1/4 cup brown sugar

-1/4 tsp salt

-1 1/2 tsp ground cinnamon

-12 oz bag of natural almonds

Preheat the oven to 250°F. Line a baking sheet with aluminum foil and set aside. In a medium bowl, whisk together the egg white and vanilla. Add the white sugar, brown sugar, salt, and cinnamon; mix well. Pour the almonds over the mixture and stir gently with a wooden spoon, until well coated. Transfer the almonds to the baking sheet in a single layer.

Bake for 60 minutes, stirring every 15-20. After 40 minutes, move the almonds directly onto the baking sheet, and discard the foil. Continue to bake for the remaining 20 minutes, stirring as needed. Allow to cool, then store in an airtight container for 4-5 days, or put in a freezer-safe Ziploc in your freezer for up to 4 months.

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Chocolate and Peanut Butter Chip Scones

Oh, Iowa weather. You’d think after 27 years, I’d understand you. But I don’t. Yesterday, I sat on a bench outside while I waited for my friends for lunch. It was 45°! Today, it’s snowing. I don’t have anywhere to go, so I’m not complaining, but seriously. This weather is weird. I’m ready for spring.

I must be on a breakfast kick right now, because this is my second breakfast recipe in a week! I must also be on the same wavelength as all the food bloggers I follow, because my Facebook newsfeed has been blowing up with scones! Scones! If I was a little more organized (and a little less lazy), I would make a batch of these every Sunday to get me through the week. Not only are these Chocolate and Peanut Butter Chip Scones quick and easy to make, but I also had all the ingredients already in my kitchen!  Try out my variation, or customize with your own favorite baking chips!

Chocolate and Peanut Butter Chip Scones

What I’m Listening to: “Take Me to Church” by Hozier

Ingredients (makes 16 scones)

-2 1/2 cups of flour+ extra for work surface

-1/8 cup of sugar

-1 tbsp of baking powder

-1/2 tsp salt

-1 stick of unsalted butter

-2 eggs, beaten

-3/4 cup+ 1/4 cup of heavy whipping cream

-3/4 cup of chocolate and peanut butter chips

Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Cut the butter into small pieces and add to the flour mixture. With the side of a fork, cut the butter into the flour mixture until it resembles crumbs. Make a well in the center of the bowl by pushing the mixture to the sides.

In a smaller bowl, beat the eggs, then add 3/4 cup of whipping cream, and chocolate and peanut butter chips. Mix together. Pour into the well in the flour mixture and stir gently until it takes on a dough-like consistency.

Move the dough to a lightly floured surface. Knead it until the dough is smooth. Divide it in half. Roll the first half into a ball, pressing flat into a disc. Cut it into 8 slices and transfer to a baking sheet. Repeat with the other half of dough.

Pour the remaining 1/4 cup of whipping cream into a small bowl. Using the back of a spoon, drizzle a few drops onto each scones, spreading gently. Bake for 13-15 minutes, or until the scones are lightly browned and cooked through. Serve warm, or store in an air-tight container until ready to serve.

Adapted from Crazy for Crust

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Peanut Butter Oreo Truffles

It’s the week before Christmas, which means it’s the week that I get nothing done in my dance classes. My students pretty much checked out before Thanksgiving, but I’ve been fighting tooth and nail to fill them with knowledge, until this week. This week, I give in. We’re playing dance games, doing improv, basically any “fun” things I can come up with that still involve learning. Tonight, I had my beginning tap class. They are 6 & 7 year olds, and one of my favorite classes of the week. After I finished taking attendance, the girls begged to each share something they asked for for Christmas. It seemed like a good idea, so I let them take turns. I heard the usual: American Girl doll accessories, an iPod, a “Frozen” castle…and then, something different. One of my little girls looked up at me and said, “I asked Santa for my family to be happy.” I literally couldn’t speak. In this week of crazy, in my stressing about teaching my students, and wrapping presents, and finding the perfect gift, this little girl reminded me of what’s important, and now I want to remind all of you. Merry Christmas, everyone. I hope that Santa brings happiness to all of your families, too.

Allow me to follow that deep thought with chocolate. And peanut butter. And Oreo’s. Mmmm. (Are you drooling yet?) I dreamed up these truffles a few weeks ago, and they turned out better than I imagined. These are great for sharing, gift giving, or eating the entire batch yourself! (Don’t worry, I won’t tell anyone…)

Peanut Butter Oreo Truffles

What I’m Listening to: “I’m Not the Only One” by Sam Smith

Ingredients (makes 35-40 truffles)

-1 package of Oreo’s Double Stuffed

-1 8oz package of cream cheese, softened

-1 cup of creamy peanut butter

-2 2/3 cups of milk chocolate chips

-3 tbsp of Crisco

-A gallon-sized Ziploc bag

-Parchment paper

Line a baking sheet with parchment paper, and set aside. Place the Oreos in a gallon-sized Ziploc bag. Squeeze out the air and zip it closed. Smash the cookies with a rolling pin, until they are in bite-sized pieces or smaller. Set aside.

In a large mixing bowl, cream together the cream cheese and peanut butter. (I used my mixer, but you can also use a spoon.) When the mixture is blended, add the Oreos and mix well. Scoop a small spoonful of the cookie mixture, rolling it into a ball with your palms. Place on the parchment-lined baking sheet. Repeat until you’ve used all the cookie mixture. Place the baking sheet in the freezer for at least 15 minutes until the truffles harden. (If you’d like, you can transfer them to an air-tight container and freeze them over night.)

When you are ready to dip the truffles, place the chocolate chips and Crisco in a microwave-safe bowl. Heat in 30 second intervals, stirring vigorously in between. The chocolate will be done when the mixture is smooth throughout, usually 1:30-2:00. Place a toothpick in a truffle. Dip it in the chocolate, and use a spoon to coat. Gently place back on the parchment paper, using the back of the spoon to fill in the hole. Repeat for each truffle. When done, place in the freezer until the chocolate sets, about 5-10 minutes. Keep chilled until ready to serve.

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