Dark Chocolate Almond Butter Cups

Dark Chocolate Almond Butter Cups - do I need to say anything else?

I was scared of making these because sometimes melted chocolate and I don't play well together. However, these were a dream to make - really super easy. Although, I did use higher quality block chocolate, which may have helped (I usually use chocolate chips for everything). The ones pictured below are mini size.

Dark Chocolate Almond Butter Cups
from Sprouted Kitchen

Makes 12-14 minis or 6 full sized cups

7 oz. dark chocolate
1/2 cup natural almond butter
2 Tbsp. honey
1 Tbsp. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. fine grain salt
sea salt flakes for topping

Break up the chocolate and melt in a double broiler (a pot of simmering water with a bowl resting on top). Stir to make sure it is perfectly smooth.

Set out the liners in a mini muffin tin, this helps them hold shape. Spoon about a teaspoon of the chocolate into the bottom. Tilt and twist it around so the chocolate coats the side of the liner and rest it back in the tin. Repeat with remaining papers. Mix the almond butter, honey, powdered sugar, vanilla and salt together until smooth to make the filling. Scoop out a teaspoon of the almond butter filling and gently roll it into a ball between your palms. Give it a press down and center it on top of the thin chocolate puddle. Repeat. Spoon chocolate, about another teaspoon, on top of each almond butter ball to cover completely. You may need to add a few drops more to get the chocolate to level above the bump of the almond butter. Sprinkle a tiny pinch of flaked sea salt on each one and chill in the fridge to set.

They can be kept in a covered container at room temperature or in the fridge.

Almond Meal from Leftover Almond Milk Pulp

I recently posted how to make almond milk from raw almonds. The recipe leaves water-logged ground almonds (which I'll call pulp) that do not work in recipes calling for almond meal. After doing some research, it turns out you can easily turn the pulp into almond meal (aka almond flour) by dehydrating the almonds. I was able to do so in my oven, and it was very easy. Since it takes a while to dehydrate the pulp into meal, my work method is to put the pulp into the freezer until I've collected several batches after a few rounds of almond milk. I'm excited to try out more recipes that call for almond meal since I'll have plenty of it from now on.

On the left is the pulp, the right is the dehydrated and ground meal:

Almond Meal from Leftover Almond Milk Pulp

Spread the water-logged ground almonds from several batches of almond milk onto a large cookie sheet(s). Set oven to lowest temperature (mine was 170 F) and cook for 7-9 hours, until almonds are dried out and start to stick together in clumps. Remove from oven and allow to cool. Grind up the almonds in a food processor until finely ground. Store almond meal in fridge or freezer to extend shelf life.

Almond Milk

I'm happy to announce I found a cow's milk replacement - homemade almond milk! I've tried it in several recipes so far and can't tell the difference at all.

Why homemade and not just buy it at the store? Well, as you may have guessed the almond milk in the carton has several added ingredients that don't sound good. Homemade is really not too hard at all - even with my sub-par equipment. All I have is an immersion blender. Because the almonds are soaked for 8 hours, they become much softer and my blender handled them just fine. Because the blender works best using the cup it came with, and it only holds 2 cups, I have to blend it in several rounds, but no big deal. If you have a full-size blender or food processor, this should be a piece of cake.

I will be updating old recipes on which I try out the almond milk substitution. Some I've tried: Cinnamon Rolls, Whole Wheat Buns, (there are probably more, but I can't remember...), smoothies, and oatmeal.

Lastly, this recipe leaves some almond meal behind. I've tried baking with it in recipes that call for almond meal, but it doesn't work. I'm pretty sure after 3-4 attempts, it's not my mistake, but the defunct almond meal. I'm still trying to come up with some ideas to use it up (I've been storing it in the freezer).

Almond Milk

1 cup whole, raw almonds
3 1/2 cups filtered water

Soak the almonds in enough water to cover them for 8-12 hours. Add the almonds and 3 1/2 cups water to a blender and blend on high until the almonds are finely ground.

Prepare a fine mesh strainer over a bowl or a cheese cloth in several layers secured around a quart-size mason jar. Pour the almond milk into the prepared container and allow it to sit for several minutes to strain out the almond meal. Stir the meal in the strainer to help release all the milk. If using the cheese cloth, carefully bundle up the almond meal in the cloth and squeeze to release the milk.

Store in the fridge for about 5 days in a sealed container. Shake before using.

**Note: I've been using the fine mesh strainer method. Some almond meal leaks through, but since I'm not drinking the milk, I leave it in. Nut milk bags are available for purchase to make the straining process easier. I may end up getting one.

Almond Chocolate Thumbprints

In my search for new Christmas cookie recipes, this one stood out. Almond shortbread with chocolate made my day. I made them too big, so they weren't quite as cute as they could have been, but lesson learned - next time I'll use my small cookie scoop. Don't limit yourself to just Christmas on these - they'll work anytime.

Almond meal is also known as almond flour, but is just ground almonds. You can buy it at Trader Joe's or make it yourself by grinding whole almonds in a food processor until fine.

Almond Chocolate Thumbprints
adapted from Alice Medrich via Being a Bear

1/2 c. sugar
1/2 tsp. salt
1 c. almond meal (see note above)
1 1/2 c. unsalted butter, cut into chunks and slightly softened
4 tsp. vanilla extract
1/4 tsp. almond extract
3 c. flour

3/4 c. coarse sugar (like turbinado)

7 1/2 oz. (1 1/4 c.) semisweet chocolate, coarsely chopped
5 Tbsp. unsalted butter

Mix sugar, salt, and almond meal together in a large bowl. Add butter, vanilla extract and almond extract to mixture and mix with beater until smooth. Add flour. Mix until dough begins to come together.

Pour coarse sugar into a shallow bowl. Line several cookie sheets with waxed paper. Roll dough into 1-inch balls. Roll balls in coarse sugar to cover completely. Set balls on prepared cookie sheets, with a slight space between each cookie. With the finger of your choice, press down the center of the cookie to make a deep divot. You may need to dip your finger in flour or water to keep it from sticking to the dough. Cover cookie sheet and refrigerate for at least 2 hours or, even better, overnight.

When ready to bake cookies, heat oven to 325 degrees. Take cookies out of refrigerator and place on parchment-lined cookie sheets, leaving 1 inch of space between cookies. Bake cookies for 10 minutes. Remove cookies from oven and quickly use the end of a wooden spoon's handle to gently tamp down cookies' divots. Return cookies to oven and cook until barely beginning to turn golden, another 8-10 minutes.

Remove cookies from cookie sheets and place on cooling racks until cooled completely. In a heatproof bowl set over simmering water, melt together semisweet chocolate and Butter, stirring frequently, until smooth. Using a small spoon, fill divot in each cooled cookie with chocolate filling. Let stand until set.

Almond Olive Oil Cake with Browned Butter Glaze

I've had my eye on simple, not super sweet cakes for a while -- the kind of cakes I associate with Europe, eaten as a snack or simple dessert, rather than for a special occasion. There are two advantages to these types of cakes: simple to make and lack of guilt when eating.

I can't remember how I stumbled on this one, but I was attracted to the cake because it used almond flour (I used almond meal, which contains flecks of almond skins) and olive oil. I didn't garnish my cake with more almonds, but that would be lovely.

Almond Olive Oil Cake (Torta di Mandorla)
adapted from Gina DePalma by Sassy Radish

1 cup all-purpose flour
1/2 cup blanched or natural almond flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Grated zest of 1 medium lemon or 1/4 a medium orange
1/2 cup orange juice

For the Glaze:
2 tablespoons unsalted butter
1 cup confectioner’s sugar
3 tablespoons whole milk
A few drops of fresh lemon juice

1/2 cup sliced, blanched almonds, toasted and cooled

1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.

2. In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.

3. Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.

4. Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.

5. Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched, and a cake tester inserted in the center comes out clean.

6. Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.

7. While the cake cools, make the glaze. Melt the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.

8. While the butter cools, sift the confectioner’s sugar into a medium bowl. Whisk in the milk until completely smooth but thick, then slowly whisk in the butter. Taste the glaze and add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake and let it sit until set and dry.