Spring Time Rainbow Cookies

Rainbow Cookies have always been a favorite of my family.  I wanted to make them with a Spring Twist so here are my version of Rainbow Cookies in pretty Spring colors!  Really anything goes!  For Valentine's Day it would look so pretty in shades of Pink and Red, 4th of July - Red, White and Blue!  Here for Springtime I choose, Pink, Teal and Lime Green.  This recipe is a little labor intensive but I promise you, it's worth it!  It' a crowd pleaser!

Ingredients:

8 ounces almond paste
1 cup (2 sticks) butter, softened
1 cup sugar
4 large eggs, separated
2 cups all-purpose flour
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
3/4 Cup chocolate chips

1 teaspoon coconut oil

Preparation:

Preheat the over to 350 degrees F.   Spray three 13" x 9" x 2"  pans with cooking spray. Line each pan with parchment paper and coat the paper with cooking spray.

In a large bowl add almond paste. Use a fork to break it up into small crumbs.  Using a hand mixer  combine almond paste, butter and sugar and mix until fluffy.  Next, add the egg yokes and beat until incorporated.  Now add the flour and use a wooden spoon to stir until well combined. 

In separate bowl beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the almond batter until thoroughly blended.

Separate the cookie batter into 3 small bowls and a different food color to each bowl and mix until desired color is achieved. 

Add each of the three colored batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake at 350 degree F and rotate pans halfway through the bake time so that they bake evenly. until the edges are golden, about 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.

To Assemble:

Place one layer on a large cutting board or a large inverted baking sheet lined with parchment or wax paper. Spread the raspberry jam evenly over the top. Place the 2nd layer on top and spread with the apricot preserves. . Top with the last cake layer. Cover with plastic wrap and place a heavy cutting board on top to weight it down. If you don't have a large heavy cutting board you can put another sheet pan on top an weight down with cans. Refrigerate overnight.

The next day, melt the chocolate chips and coconut oil together in a microwaveable bowl. Spread the chocolate on top of the cooled cake and let it dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake into strips and then cut each strip into squares. 

Slow Cooker Steel Cut Oatmeal - Oatmeal Party Bar

When we have family get togethers it's usually early so we typically serve Brunch.  It seems though we ALWAYS serve the same things over and over again.  Bagels, lox, salads, french toast casserole etc.  So this time when I had my entire family over for Brunch to celebrate my daughter's 12th birthday I decided to add a new item - Oatmeal.  I know many family members like oatmeal including many of the kids but I  also know that everyone likes to eat oatmeal flavored their own way.   For example, my kids love brown sugar and maple syrup in their oatmeal but my Mom always flavors hers with a little salt and prefers it more savory.   So I set up a "bar" of flavoring ingredients which was also a great way to make use of the case of mason jars I just bought at target.   I made a double portion of slow cooker steel cut oatmeal (recipe below) and set up mason jars filled with different ingredients.  Brown sugar, coconut, nuts, maple syrup, dried fruit, cinnamon -  just to name a few.  I also had a jar with fresh blueberries (not shown).  The options are endless! This was a fun  addition to our family brunch menu.  The kids really loved making their own oatmeal as did the adults.  

Ingredients:

1 cup Steel Cut oats (not the quick cook)- Also known as Irish Oats.

1 1/2 cups low fat milk or Almond Milk

1 1/2 cups water

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon vanilla

In a slow cooker add all ingredients and stir.  Set your slow cooker to the low and let cook for 3 hours.  Check oatmeal after 3 hours and give it a stir and a taste.  Oatmeal should be thick but spoonable.  When tasted it should have a lot of texture but be soft not be crunchy.   If you feel your oatmeal is too thick add a splash a milk and give it a good stir.  If you feel it's too runny let it cook for another 30 minutes and check again.  Every slow cooker is different so you will have to play around with your recipe to see how long it will take for you.  If you want to cook it longer you can also set your slow cooker to warm intend of low and let it go for 4-5 hours before checking.  

Wheat Free Banana Chocolate Chip Cookies

I've been trying to eat wheat free as much as possible and the hardest part is dessert.  I still need something sweet to eat every once in awhile.  These cookies are the perfect sweet bite and only 5 ingredients.   Now I have to try not to eat them ALL by myself!  So if you like bananas, chocolate and almonds these little cookies are just for you!

Ingredients:

2 ripe bananas, mashed

1 1/2 cups almond meal (almond flour)

1/3 cup almond butter

1/4 chocolate chips (extra minis for garnish, optional)

1 tablespoon coconut sugar (also optional - I like the added sweetness)

Preparation:

Preheat oven to 350 degrees F.  In medium bowl, mash bananas.  Add almond butter and stir to combine.  Next add almond meal, coconut sugar and chocolate chips and mix until incorporated.   On lined cookie sheet sprayed with non-stick cooking spray drop cookie batter using two teaspoons.  Sprinkle the tops with mini chocolate chips if desired.  Bake for 22 minutes until cookies are slightly browned on top and bottom.  Let cool completely before serving.  Enjoy!

Almond Cookies

This was my answer to my husbands request "honey can you make something sweet to eat?"  "Sure no problem, I'll whip something up".....I'm June Cleaver after all!.  So I figured I would make some simple straight forward chocolate chip cookies but as I was preparing the batter I thought, BORING!  How about Chocolate Chip Almond Cookies?  I substituted the vanilla extract for almond extract and added sliced almonds.  I ended up making half the batter with chocolate chips and half without to make everyone in my house happy.  I really LOVED the plain almond cookies, they were light, crisp and buttery.   The next time I make these I'm not using chocolate chips at all.  The chocolate takes away from the delicious almond flavor so add the chocolate if you are craving it but try some without too and let me know which ones you like better.

Ingredients:

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks (1 cup) butter or margarine
1 cup white sugar
1/4 dark brown sugar
1 1/4 teaspoons almond extract
2 eggs
1 1/2 cups sliced almonds
1 cup chocolate chips (optional)

Preparation:

Preheat oven to 350 degrees F.  In a small bowl whisk together flour, salt and baking soda.  In a large bowl with an electric mixer cream together butter and sugars until light and creamy.  Add almond extract and eggs and beat until combined well.  Add almonds (and chocolate chips if desired) and mix until incorporated.  Drop by tablespoons on a lined baking sheet.  I prefer using silpat liners but you can also use parchment paper or reynold release foil.  Bake for 12 minutes until cookies are light golden brown.

Chipotle and Rosemary Roasted Nuts

Every year for Thanksgiving I always make a spiced nut mix to serve with drinks. Everyone always gobbles them up. No matter how much I make there are never any left! I am not sure why I only make them for Thanksgiving so when we were making our menu for Chanukah this year, Ellen asked if we could have them again. They are so easy to make I volunteered to make them again. I actually found this version in The Food Network magazine from Ina Garten who is one of my favorite Food Network stars.

Ingredients:

Vegetable oil

3 Cups whole roasted unsalted cashews (14 oz.)

2 Cups whole walnut halves (7 oz.)

2 Cups whole pecan halves (7 oz.)

1/2 Cup whole almonds (3 oz.)

1/3 Cup pure maple syrup

1/4 Cup light brown sugar, lightly packed

3 T freshly squeezed orange juic

2 tsp. ground chipotle powder

4 T minced fresh rosemary leaves

kosher salt

Preparation:

Preheat oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 T of the the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 T of the rosemary and 2 tsp of salt and toss again.

Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more tsp of salt and the remaining 2 T of rosemary. Toss well and set aside at room temperature stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature for up to one week.

Chestnut and Blue Cheese Stuffed Dates with Almonds

This is a very simple and quick appetizer idea for any occaision.  We served these as one of the appetizers before Thanksgiving dinner. 

Ingredients:

20 dates, pitted

20 whole almonds

1/3 cup of chestnuts, roasted and cut into small chunks

1/3 cup of blue cheese, crumbled

Preparation:

Split dates donw the center and carefully remove the pit.  Do not cut date in half.  Stuff 1 or 2 pieces of roasted chestnuts down into the bottom of date, next stuff to the top with blue cheese crumbles.  Lastly, top each date with a whole almond.  Place dates on a lined baking sheet and bake in a 400 degree F. oven for about 7 minutes or until hot and cheese is melted.  Let cool slightly before serving so your guests do not burn their mouths on the hot cheese.

Chocolate Dipped Cranberry Almond Biscotti

I needed to make something "international" for a potluck luncheon that I was invited to at my former job.  I also needed to make something that I could totally complete the day before because I wouldn't have anytime the morning of the luncheon.  I opened my cabinets and saw cranberries, almonds and dark chcocolate and thought BISCOTTI.  It's Italian and delicious would also taste perfect the following day.  So here we have Chocolate Dipped, Cranberry Almond Biscotti.  Now the trick was to make sure my husband didn't eat it all before the next day.

Ingredients:

1/4 cup margarine
1/3 cup sugar
2 eggs
1 teaspoon almond extract
2 cups white flour
1 teaspoon baking powder
1/4 teasoon salt
1/2 cup dried cranberries
1/2 cup sliced almonds
1 1/2 cup of dark chocolate chips, melted for dipping

Preparation:

Preheat oven to 350 degrees F.  Line a baking sheet with a silpat or grease baking sheet with non-stick cooking spray.  In a large bowl cream together margarine and sugar, add eggs and almond extract and mix until combined well.  In a med bowl using a wire whisk, mix together flour, baking powder and salt.  Add dry ingredients to the wet ingredients a little at a time.  This makes a very stiff dough, you may need to use your hands to mix at the end.  Add cranberries and almonds and incorporate with an electric mixer or your hands.   Divide dough in half and using your hands form dough into a long thin, flat loaf on lined baking sheet.  You should be able to make two 10-12 inch loaves that are about 4 inches wide and 1 inch in thick.  Bake in the oven for 25 minute or until the edges of the loaves are lightly brown.  Remove from oven and slice each loaf into 1/2 inch slices.  Lay slices down on baking sheet and return to oven for an additional 10 minutes.  Remove biscotti from oven and let cool on a wire rack.

Baked Brie Bites

 Super quick and easy appetizer that tastes SUPER delicious.   This is one of the appetizers that Nanci and I  are serving at our next catering event.  We are doing an appetizer dinner that will consist of all pass around hors d' oeurves.  We have been testing recipes for what feels like weeks to make sure everything is perfect and delicious before the event.

Ingredients:

30 Athens Mini Phyllo Shells (sold in the frozen dessert section of your supermarket)

1/2 lb brie cheese

1/2 cup apricot preserves

1/3 cup sliced almonds, toasted

Preparation:

Preheat oven to 400 degree F.  Arrange Phyllo Shells on a baking sheet.  Toast almonds in a small dry skillet over medium heat until the nuts are a light golden brown.  Watch the pan the whole time and move nuts around constantly so you don't burn them, set aside to cool.  Next, cut the rind off the brie and divide into 1 inch cubes (about 1 teaspoon).  Place each cube of brie into a Phyllo Shell.  Next put about a 1/2 teaspoon of apricot preserves on top of the brie.  Lastly, top the preserves with a few almond slices.  Put in hot oven and bake until cheese is melted about 4-5 minutes. (start checking around 3 minutes since every oven is different).  Serve hot!

Banana Almond Oatmeal Cookies

Banana recipe #4!  This is a really good one.  These cookies are totally delicous and easy to make.  They are very soft and cake like.  I was able to get them crispier by putting them in the toaster oven and toasting them for a few minutes after they completely cooled.  They were really yummy like that.  I also used slivered almonds instead of sliced almonds in the batter because that is what I had on hand but I think it would be better with the sliced almonds that way you don't get a big chunk of almond when you bite into the cookie.  I will definitely be making these again.

Ingredients:

2 over-ripe bananas
1/2 cup blanched almonds
1 stick butter (4 ounces), room temperature
3/4 cup granulated sugar
2 eggs
1 cup unbleached, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup of quick cook oatmeal
1/2 cup sliced almonds (I used slivered because that's what I had)

Preparation:

Preheat oven to 375º.  In a food processor, pulse the blanched almonds with 1/2 cup sugar until almonds are finely ground.  Cream butter with remaining 1/4 cup sugar.  Then add the ground almonds.  Whip until thoroughly mixed.  Beat in eggs, then add mashed bananas.  Sift together the flour, baking powder, baking soda and salt.  Mix the dry ingredients into the batter.  When the flour has been completely incorporated, stir in the oatmeal and sliced almonds.

Using two tablespoons, drop the batter onto parchment lined baking sheets about 2 inches apart.  Bake for 6 to 8 minutes.  Remove from the oven and cool on wire racks.

Linked to Sweets for Saturday
Linked to Melt in your Mouth Monday

String Beans with Almonds

Ingredients:

1/2 - 3/4 lb raw stringbeans (preferably Hericot Verts)
1/2 cup of sliced almonds
2 tablespoons unsalted margarine
2 teaspoons of Krazy Janes Mixed up Salt (you can use coarse salt as a substitute)

Preparation:

Clean String beans, snapping off end that is not pointed place in a microwave bowl and set aside.  Melt 1 tablespoon of margarine in a small frying pan, once melted add the Krazy Janes mixed up salt and stir until combined, add almonds and continue to stir over medium heat until almonds are lightly toasted.  Take pan off heat and let almonds cool.  Right before ready to serve, place string beans in the microwave and cook on high for 3-4 minutes until steamed but still crunchy.  Add 1 tablespoon of margarine to steamed string beans and toss to coat.  Top with prepared almonds and serve immediately.

Salted Toffee Chocolate Squares

Everyone who tries these just raves about them and they are so easy to make.  I've seen versions of this using saltine crackers but I much prefer this Martha Stewart version using graham crackers.  If you need a sweet, salty, crunchy, chocolate fix...this is the treat for you.


Ingredients:

13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
3/4 teaspoon coarse salt

Preparation:

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)