Almond Butter Cookies

The older (and hopefully wiser) that I’m getting, the more I truly believe that a happy and healthy life is a balanced life. Work hard, but get in some rest and relaxation. Spend time with friends and family. Eat healthy, but indulge.

So for the end of 2013 I allowed myself a true break. From my day job and from writing. Oh believe me, I was cooking. Lots and lots of cooking (because I can never do too much of that).

I needed a bit of a break from TRYING to be witty, profound, entertaining and educational. I just needed a break.

It was just what I needed. Time was spent enjoying time of with Wes, spending time with my brother Joshua and the rest of the family eating, drinking and being merry.

Oh yes, and we adopted a cat. Not any cat. A wild cat with no previous human contact. Because apparently I only like really difficult things. She decided to go in my cousin’s chimney before we came to pick her up.

If you really want to piss of a cat, I advise you bathe soot off of her.

But she is coming around.

And I’m finishing of a great year of adventure, travel and growth with the best present of all.

An end of the year visit from my sister from another mister who lives on the other side of the world.

We will be ringing in the New Year in Los Angeles where our friendship began with our loves and tons of friends. And possibly the karaoke machine Wes and I got for Christmas.

These cookies are the perfect addition to any midnight gathering and are a great way to splurge before you begin all those resolutions.

You will need…

1 cup butter at room temperature (2 sticks)

½ teaspoon almond extract

2 cups all-purpose flour

¾ cup finely ground salted and roasted almonds

4 tablespoons powdered sugar plus 1/4 cup for dusting

Chocolate candies for topping

In a large bowl or the bowl of your stand mixer, cream the butter and sugar until it is smooth.

Slowly add in the flour, one cup at a time until smooth.

Then, fold in the almonds.

Roll the dough into a ball and wrap it up in plastic wrap. Refrigerate for at least 3 hours and up to 3 days.

When you are ready to bake, preheat the oven to 350 degrees.

Roll the cold dough in between your palms to make little 1 inch balls.

Lay the ball out on the baking sheet and top with a little chocolate candies.

Bake for 20 to 30 minutes and bake until golden brown. Remove them from the sheet and allow them to cool completely.

When they have completely cooled, sprinkle the cookies with powdered sugar and serve.

Love and Beer Floats and a Happy New Year!

Angela 

Almond Butter Cookies

1 cup butter at room temperature (2 sticks)

½ teaspoon almond extract

2 cups all-purpose flour

¾ cup finely ground salted and roasted almonds

4 tablespoons powdered sugar plus 1/4 cup for dusting

Chocolate candies for topping

In a large bowl or the bowl of your stand mixer, cream the butter and sugar until it is smooth.

Slowly add in the flour, one cup at a time until smooth.

Then, fold in the almonds.

Roll the dough into a ball and wrap it up in plastic wrap. Refrigerate for at least 3 hours and up to 3 days.

When you are ready to bake, preheat the oven to 350 degrees.

Roll the cold dough in between your palms to make little 1 inch balls.

Lay the ball out on the baking sheet and top with a little chocolate candies.

Bake for 20 to 30 minutes and bake until golden brown. Remove them from the sheet and allow them to cool completely.

When they have completely cooled, sprinkle the cookies with powdered sugar and serve. 

Funnel Cake

There are lots of wonderful things about having my brother Albert living at home with us.

But here are the reasons that top my list, in no particular order.

He is usually around when I get home. Pretty much guaranteeing that there is always someone to chat about my day with, to watching things on television with, and is a great all around partner in crime to have around.

It is really nice to have someone to commiserate with when I think my parents are being ridiculous or unreasonable.

And probably most importantly, he is just as determined to make and eat good food as I am.

To us, eating and cooking well is a top priority.

So he is a constant source of new recipes I should try. Not to mention the fact that because we are competitive and he is now into cooking himself, it is pushing me to be the best that I can be. Also known as, being better than Albert.

My favorite is when he has off the wall requests.

Last week he decided he had to have some funnel cake.

Yes, funnel cake like you get at the amusement park or the fair. Deliciously fried dough.

Naturally, I was super into the idea because I can’t turn down a challenge. But my mom thought it was completely out of left field and I was crazy for indulging him.

Well she ate her words and this funnel cake. It was so good that she hijacked the cake, dunking it in tons of powdered sugar and stewed raspberries.

Gluttons. The both of them.

You will need…

3 tablespoons butter

½ cup water

1 tablespoon sugar

½ teaspoon salt

½ cup flour

2 large eggs plus 1 egg white

Vegetable oil for frying

Powdered sugar, chocolate and berries for serving (or any other tasty treats you like on your cakes)

In a small saucepan, combine the water, butter, sugar and salt and bring it to a boil.

After the mixture has boiled, stir in the flour. 

I advise using a wooden spoon because the mixture becomes dough and if you use a whisk it will get stuck.

As soon as the flour is mixed in and has become a ball of dough, move it to a bowl and allow it to cool for 3 to 4 minutes.

When the dough has cooled slightly, mix in the eggs one at a time. Wait until the first egg is completely combined before adding the second and then again before adding the third.

After the eggs are completely combined you should have a light, smooth dough.

Pour the dough into a pastry bag or plastic bag.

Place enough oil in a large heavy pot so that there is 1 1/2 inches of oil. Heat your oil till it is very hot, but not smoking. It should be about 350 degrees if you have a thermometer.

Clip the end of your plastic bag or pastry bag so that you have a small hole. The dough will puff up a lot more than you think when cooking so you don’t want the hole to be too big.

When the oil is hot, squeeze the dough into a dough nest in the hot oil. You can test to see if the oil is ready by putting just a bit of the dough in. If the oil bubbles it is ready.

Cook the cakes till they are golden brown on each side. Flipping once. About 3 to 5 minutes a side, depending on how big the cake is.

Remove from the oil and place it on a paper towel to remove the excess oil.

Sprinkle with powdered sugar and top with all your favorite treats.

Continue until you have used all the dough.

Serve warm and enjoy!

Love and Beer Floats

Angela 

Funnel Cake

3 tablespoons butter

½ cup water

1 tablespoon sugar

½ teaspoon salt

½ cup flour

2 large eggs plus 1 egg white

Vegetable oil for frying

Powdered sugar, chocolate and berries for serving (or any other tasty treats you like on your cakes)

In a small saucepan, combine the water, butter, sugar and salt and bring it to a boil.

After the mixture has boiled, stir in the flour. I advise using a wooden spoon because the mixture becomes dough and if you use a whisk it will get stuck.

As soon as the flour is mixed in and has become a ball of dough, move it to a bowl and allow it to cool for 3 to 4 minutes.

When the dough has cooled slightly, mix in the eggs one at a time.

Wait until the first egg is completely combined before adding the second and then again before adding the third.

After the eggs are completely combined you should have a light, smooth dough.

Pour the dough into a pastry bag or plastic bag.

Heat your oil till it is very hot, but not smoking. It should be about 350 degrees if you have a thermometer.

Clip the end of your plastic bag or pastry bag so that you have a small hole. The dough will puff up a lot more than you think when cooking so you don’t want the hole to be too big.

When the oil is hot, squeeze the dough into a dough nest in the hot oil. You can test to see if the oil is ready by putting just a bit of the dough in. If the oil bubbles it is ready.

Cook the cakes till they are golden brown on each side. Flipping once. About 3 to 5 minutes a side, depending on how big the cake is.

Remove from the oil and place it on a paper towel to remove the excess oil.

Sprinkle with powdered sugar and top with all your favorite treats.

Continue until you have used all the dough.

Serve warm and enjoy!

Classic Chocolate Frosting

As I type this post, I am sitting at table in my house with my brothers and dad playing monopoly.

Yup. Monopoly. Old school style.

And it is awesome.

Sometimes, simple and old school is just perfect.

Which is why I have to share this frosting.

Simple, old school and perfect.

You will need… 

1 cup butter (2 sticks), at room temperature.

2/3 cup cocoa powder

3 tablespoons whole milk

1 tablespoon vanilla

3 to 4 cups powdered sugar

Start by combing the butter and cocoa powder in a bowl and mix it together on high speed.

Then, with the mixer on a medium speed mix in the milk and vanilla.

With the mixer on slow, add in the sugar until it is as sweet as you like it.

Use frosting as desired. Or just eat it like that.

Love and Beer Floats

Angela  

Classic Chocolate Frosting

1 cup butter (2 sticks), at room temperature.

2/3 cup cocoa powder

3 tablespoons whole milk

1 tablespoon vanilla

3 to 4 cups powdered sugar

Start by combing the butter and cocoa powder in a bowl and mix it together on high speed.

Then, with the mixer on a medium speed mix in the milk and vanilla.

With the mixer on slow, add in the sugar until it is as sweet as you like it.

Use frosting as desired. Or just eat it like that. 

Salted Caramel Frosting

So, I’m three cakes into my cake a month challenge.

Well, it is not so much a challenge as it is completely necessary if I plan on making a wedding cake come September.

Last weekend for Mike and Lindsey K’s engagement party I decided to attempt my first layered cake since there would be fifty people at the event.

It may have been a little lopsided, and disproportionate, but it was damn tasty.

So tasty, that this might have to be the frosting at the wedding.

That tasty.

I’m fairly certain that this frosting is so versatile that it would be good on any type of cake.

Don’t quote me on that, but it was delicious on this chocolate cake and even tasty on my finger.

You will need…

2 sticks butter at room temperature

8 ounces of cream cheese at room temperature

2-3 cups powdered sugar

1 cup salted caramel

Start by combining the butter and cream cheese in the bowl of a stand mixer or in a large bowl if you are using a hand beater.

Beat them together over medium-high speed until they are completely creamed.

Slowly add 2 cups of the powdered sugar into the butter and cream cheese until it completely combined and smooth.

Add 1 cup of the salted caramel and beat well to combine.

Add in any additional powdered sugar if you would like it to be sweeter.

Gently slather that caramel goodness all up and down your cake.

Be gentle when frosting so that little cake bits don’t break off and get into your frosting.

Make sure your family isn’t around while frosting or you mysteriously will run out before the cake is finished.

Love and Beer Floats

Angela

Salted Caramel Frosting

2 sticks butter at room temperature

8 ounces of cream cheese at room temperature

2-3 cups powdered sugar

1 cup salted caramel

Start by combining the butter and cream cheese in the bowl of a stand mixer or in a large bowl if you are using a hand beater.

Beat them together over medium-high speed until they are completely creamed.

Slowly add 2 cups of the powdered sugar into the butter and cream cheese until it completely combined and smooth.

Add 1 cup of the salted caramel and beat well to combine.

Add in any additional powdered sugar if you would like it to be sweeter. 

Classic Cream Cheese Frosting

If you haven’t been paying attention lately, come September, I am expected to make a wedding cake.

Well, I’m expected because I volunteered. I bet you’re shocked.

 A couple of weeks ago I did my second test run. I’ve been playing around with flavors of cake and frosting and experimenting with different techniques.

I was lucky enough to have most of the bridesmaids around to sample this experiment. While they loved it, I have not yet decided if the cake recipe is worth it.

But the frosting is a whole different story.

In my mind, this is the perfect cream cheese frosting. And I should know. Cream cheese frosting is the only kind I like.

It is the perfect balance of sweet and tangy. And because you are adding the sugar yourself, it can be as sweet or as tangy as you like.

You will need…

4 8-ounce packages of cream cheese, softened

2 sticks unsalted butter, softened

2 pounds confectioner’s sugar (you don’t have to use all of it if you don’t want)

1 tablespoon fresh lemon juice

½ teaspoon vanilla extract

1/8 teaspoon salt

Start by beating the cream cheese and butter in a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer on medium-high speed until fluffy.

Beat in the lemon juice, vanilla and salt.

Turn the speed down to low and add the sugar a little at a time. 

Taste the frosting as you go until it is as sweet as you want it.

Beat until completely smooth.

Frost.

Enjoy!

Love and Beer Floats

Angela

Classic Cream Cheese Frosting

4 8-ounce packages of cream cheese, softened

2 sticks unsalted butter, softened

2 pounds confectioner’s sugar (you don’t have to use all of it if you don’t want)

1 tablespoon fresh lemon juice

½ teaspoon vanilla extract

1/8 teaspoon salt

Start by beating the cream cheese and butter in a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer on medium-high speed until fluffy.

Beat in the lemon juice, vanilla and salt.

Turn the speed down to low and add the sugar a little at a time. Taste the frosting as you go until it is as sweet as you want it.

Beat until completely smooth.

Frost.