recipe

As I’ve previously shared, baking is not my strong suit in the kitchen… but I’m working on it.  Right now, I’m on a mission to find a fantastic chocolate chip cookie recipe.  So far, all of my attempts have fallen flat… literally.  But on a more positive note, my endeavors have led me to discover this yum-azing almond chocolate chip cookie recipe.  It’s what I’ve turned to after many of my failed cookie fiascoes.  Served with a glass of ice cold milk, they’re a delicious treat right before bed!

Ingredients

• 1/2 cup sliced almonds
• 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup almond butter
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 3 oz dark chocolate (60% cacao), chopped into 1-inch pieces

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I love to cook, but baking sometimes gives me pause.  There’s just so much measuring, and you never know what you’re going to get until you’re done.  In any case, I’ve made these caramel cupcakes at least a dozen times and other than that one time I forgot to add the vanilla to the glaze and it came out all gummy and weird they’ve always turned out great!

Cupcake Ingredients:

• 2 cups + 2 tablespoons sifted flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 oz. unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 cup buttermilk

Caramel Glaze Ingredients:

• 1 cup heavy cream
• 1/2 cup packed light brown sugar
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract

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