Joy the Baker » almonds

Chocolate Coconut Almond Scones

joythebaker — Mon, 10 Oct 2011 07:05:59 +0000

14 of the 1,000,000,000,000,000,000 thoughts going through my brainscape:

- I’m 30. I can’t shop at Forever 21. First of all, I’m a Large…. and the shorts are still waay too tiny. Secondly, I look much better in Anthropologie clothes.

- I’m worth it.

- Yea. So I just stress-ate a bag of potato chips. At least I just bought the small bag and not the giant bag… even though the giant bag was on sale. I’m alright!

- I wish I had claws so I could scratch my cat back.

- At least I have scissors to give my cat awkward hair cuts when he’s sleeping.

- I can’t sing, unless I’m alone and I’m pretending like I’m Adele… and then I still can’t sing.

- No, sir. Laundromat flirting is not my thing. I see you trying to find an ‘in’. Also… the fact that you’re wearing a bluetooth and that you brought your own wooden hangers to the laundromat makes it clear to me that you’re a serial killer. I’ve seen CSI. I’ve seen Dexter. COME ON!

- Well, if Hoarders weren’t such a mind-bending show, I wouldn’t have to watch it. It’s really not my fault.

- I’ll write that email… but first I’ll eat this cold burrito.

- I’m looking at you and secretly wondering if you’re an extreme couponer.

- Can I deep fry cupcakes? No.

- Some girls cry when they’re sad. I cry when I’m bonkers angry. That must be really creepy to people. Like… killer creepy.

- When did girls start wearing fake hair and fake eyelashes!? Ladies… come on. Can we all just work on the same playing field? Geez. You’re really making my hair look mousy.

- What kind of scones should I make? I know… sweet everything bagels… Everything Scones! I’m a genius.

Toasted coconut is one of my favorite smells.

I wish my hair could smell like this all the time.

Scones. Why not just throw in everything!? By the handful… with buttermilk.

Come on! This is how we should live everyday.

If you don’t think this looks like a blessing from the heavens… we’re not friends.

If you don’t think this looks like a blessing from the heavens… then you’re not a ninja. That’s a problem.

Toasty, buttery, and soft. Studded with almonds, chocolate and coconut. A mouthful of breakfast goodness! Add a big dollop of cherry jam and shut.it.up! The best breakfast everyday.

Chocolate Coconut Almond Scones

makes about 8 to 10 scones

Print this Recipe!

3 cups all-purpose flour

2 tablespoons raw or granulated sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes

1 large egg

3/4 cup plus 2 tablespoons buttermilk

1/3 cup shredded coconut (sweetened or unsweetened)

1/3 cup slivered almonds

1/2 cup semi-sweet chocolate chips

buttermilk and sugar for topping before baking

Place a rack in the center of the oven and preheat oven to 350 degrees F. Place shredded coconut and slivered almonds on a baking sheet and toast in the oven for about 8 to 10 minutes. Keep your eye on the coconut. It browns quickly. Remove from the oven when toasted and allow to cool. Heat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of small pebbles, and some will be the size of oat flakes. Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour and butter mixture from the fridge and add coconut, almonds, and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once to the well. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the shaggy dough mixture out onto the counter. Bring together the dough with your hands into a 1 1/2-inch thick disk . Use a 2 1/2-inch round biscuit cutter to cut out biscuits. Flour the biscuit cutter if it starts to stick to the dough.

Place biscuits, about 1 inch apart, on the prepared baking sheets. Brush with a bit of buttermilk and a few pinches of raw or granulated sugar. Bake biscuits for 14-18 minutes, until golden brown and cooked through. Remove from the oven and serve warm, with jam.

Breakfast Quinoa with toasted coconut, almonds, and fresh mango

joythebaker — Mon, 11 Apr 2011 07:03:06 +0000

Good morning!

I made us breakfast.

There’s not an ounce of butter in it. Clearly I’m not feeling myself.

Grains and applesauce and fruit and nuts. Delicious. Wholesome. True.

We’ll eat it and feel utterly contented. Then we’ll have butter for lunch. Let’s be real.

My new friend Natalie came to my house for wine and cobbler. No biggie.

Among the many side-splitting words that came out of her mouth that evening were “breakfast” and “quinoa”. Yes. Perfect.

That Natalie mixes applesauce into her breakfast quinoa is only further evidence that she is rad, and I have excellent taste in new friends.

Don’t you love quinoa? Quinoa is a grain a seed full of magic. It’s a complete protein… and it’s a plant! Quinoa is full of amino acids and proteins… the sorts of things that our bodies love. For breakfast with nuts and fruit? Amazing. So healthy.

Look at us putting our healthy pants on. Just supreme.

Consider this post as more of a suggestion.

Sure, there’s a recipe to follow, but you can load this quinoa up with any fruit, nut, or milk you like.

It’s your breakfast… I certainly don’t mean to impose.

Breakfast Quinoa with toasted coconut, almonds and fresh mango

Thanks, Natalie. You’re a gemstone.

Makes enough for 2 breakfasts

Print this Recipe!

1 cup red or yellow quinoa (or a mix!)

2 cups water

pinch of salt

2 tablespoons applesauce

2 tablespoons shredded coconut (sweetened or unsweetened)

4 tablespoons slivered almonds

1/2 to 1 cup fresh mango chunks

milk to taste

brown sugar to taste

Place a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper and spread coconut in a single layer across the sheet. Toast the coconut. Keep a close eye on the coconut, it could burn quickly. Coconut will be browned and fragrant after about 6 minutes. Remove from the oven and place in a small bowl. Place almonds on the baking sheet. Toast almonds for about 6 to 10 minutes, until browned and fragrant. Remove from the oven and allow to cool in a small bowl.

Rinse dry quinoa. Place quinoa, salt, and water in a medium pot. Bring to a boil over medium heat. Simmer the quinoa until all of the water is absorbed. Stir occasionally. Turn off the flame and allow quinoa to cool slightly.

In a bowl, combine a heaping spoonful of quinoa, applesauce, a sprinkling of almonds and coconut, a generous helping of fresh mango, a sprinkling of sugar and a splash of milk. Enjoy. It’s breakfast.

Gluten-Dairy-Cane Sugar-Free Homemade Granola

joythebaker — Thu, 18 Nov 2010 04:24:56 +0000

Something pretty remarkable happened. I stepped in my kitchen and baked something without flour… without milk or eggs or butter… and without sugar.

I was wide-eyed. I was nervous. This sort of thing is way out of my sugar/butter/flour comfort zone.

It turns out… I might have a new comfort zone.

… A new, delicious comfort zone free of all of the fats and flours I know and love.

I started this giant batch of everything-free granola with gluten-free oatmeal.

While oatmeal in itself is gluten-free (or at least extremely low in gluten)… actual, safe gluten-free oatmeal is made of gluten-free processing equipment.

It’s hardcore.

Since I’m going all out, I used Coconut Oil instead regular old olive oil.

My friend Tracy got me absolutely obsessed with coconut oil. It comes in a jar. It’s opaque and solid at room temperature. It’s high in fat but better for your body than butter or oil. It’s got acids that your body loves. Kinda rad. Oh! Bonus!! It tastes like sexy sexy coconut. I loooove this stuff.

I also used macadamia and cashew nut butter and honey as a binder. Crazy stupid delicious.

If you’re not feeling fancy, however… feel free to use extra-virgin olive oil and almond or peanut butter as a binder. Still delicious. To be sure.

This granola is super lovely. It has a richness from coconut oil and the macadamia nut butter feels so indulgent. It’s lightly sweetened and… completely satisfying. I served my granola over vanilla yogurt. Yes. Dairy. I’m just a rebel like that.

Gluten-Dairy-Cane Sugar-Free Homemade Granola

makes about 9 cups of granola

Print this Recipe!

6 cups gluten-free oats (old fashioned or quick cooking)

1 cup raw almonds

1 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

3/4 teaspoon salt

3/4 cup coconut oil, melted to a liquid (or substitute extra virgin olive oil)

3/4 cup macadamia nut butter (or substitute natural peanut butter)

1/4 cup plus 2 tablespoons honey (or substitute maple syrup)

3/4 cup golden raisins (or any dried fruit you like, optional)

Place two racks in the middle and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper, or spray lightly with cooking spray and set aside. In a large bowl, toss together oats, nuts and salt (leave out the raisins, we’ll toss these in after baking). In a medium bowl, gently whisk together the melted coconut oil (or evoo), nut butter and honey. Pour the oil mixture over the oats and nuts and stir well. Make sure that every bit of oats and nuts is covered in some of the oil mixture. Spread the granola mixture onto the two baking sheets from edge to edge. Bake for 15 minutes and carefully remove the pans from the oven to toss and stir the oats. This will ensure that the mixture cooks and browns evenly. Bake for another 10 minutes. Remove and stir. Repeat until mixture has cooked a total of 30 minutes and the oats are dark and golden. Allow to cool completely before tossing in golden raisins and storing in an airtight container.

Hot Fudge Sundae Cupcakes

joythebaker — Mon, 18 Jan 2010 08:29:56 +0000

Let’s just go ahead and let the Hot Fudge Sundae Cupcakes do the talking…

Yes. I am thoroughly satisfied with myself.

Soft and light vanilla cupcakes. Glossy chocolate ganache. Slightly sweetened whipped cream. Slivered almonds. Jimmies. Cherry on top.

I love life.

Hot Fudge Sundae Cupcakes

Vanilla Cupcakes:

from The Hummingbird Bakery Cookbook

makes 12 cupcakes

Print this Recipe!

1 cup all-purpose flour

a scant 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons unsalted butter, at room temperature

1/2 cup whole milk

1 egg

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.

Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.

Chocolate Ganache:

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.

Top vanilla cupcakes with chocolate ganache, slightly sweetened whipped cream, slivered almonds and a cherry.

Serve immediately.

Sweet and Spicy Almonds

joythebaker — Fri, 01 May 2009 15:43:54 +0000

Here’s a fun thing to do! Take a few minutes to close your eyes and imagine yourself as an old person. I’m not talking about late sixties. That’s not old yet. I’m talking about great great grandmother old.. pushing the mid-nineties.

Sounds crazy? Why would you spend time picturing white hair in bobby pins, shuffling feet and rocking chairs? I feel like getting old is a luxury. Not everyone gets to do it, so why not sit and enjoy the thought a bit?

I imagine that I’m the kind of old lady that talks to her over fed cats, and yells across the house to her practically deaf husband. I hope I’m the kind of old lady who has a piano in the house just so my grandchildren can come over and practice their scales while I shuffle around the kitchen baking them cookies.

I want to be the kind of old lady that always thinks a glass of champagne is a good idea.

I want to be the kind of old lady who always has something out on the living room table for that unexpected guest. Maybe it’s those soft chalky mints. Maybe a freshly baked pie. Maybe it’s these Sweet and Spicy Baked Almonds. These nuts, my friends, have me daydreaming of old lady times somehow… with a smile on my face.

So, you might be thinking… really Joy? Nuts? That’s all you’ve got for me today? My answer to that… yes. Nuts. Live a little.

These nuts are simply almonds sprinkled in magic, aka fennel seeds. They’re sweet. They’re spicy. They’re salty and crunchy. They make a super yumtastic snack to have around the house, a snazzy hostess gift, or they’re great to bring to a cocktail party. All around winners, that’s what these almonds are.

Sweet and Spicy Baked Almonds

from Blue Eggs and Yellow Tomatoes

Print this Recipe!

1/3 cup sugar

1 Tablespoon fennel seeds

2 teaspoons salt

2 teaspoons crushed red pepper flakes

2 cups raw almonds

2 Tablespoons water

Preheat the oven to 325 degrees F. Line a baking sheet with foil and spray the foil with nonstick cooking spray.

Mix sugar, fennel, salt and pepper flakes in a medium sized bowl. Add the almonds and water and stir until coated. Pour onto the foil lined baking sheet and spread out evenly.

Bake the almonds for 5 minutes. Remove from the oven and stir almonds around. Return to the oven and bake for another 17 minutes, checking and stirring the almonds 2 to 3 more times. Almonds will turn beautifully dark brown. Remove from the oven and separate with a fork. Cool and remove from the pan to a serving bowl or an airtight container for storage.

Almond Banana Bread

joythebaker — Mon, 01 Dec 2008 18:27:18 +0000

I remember when I was a kid, I used to entice my little sister into the kitchen to cook with me. That sounds sweet and cozy, right? Well… I had slightly more selfish intentions. I had plans for my sister once we hit the kitchen: I would do all the fun stuff like measuring out sugar and chocolate, and she would do all of the not so fun stuff, like getting the flour containers out of the pantry, reaching for bowls, and doing all the dirty dishes. Baking always seemed like more fun if I had someone to do all the grunt work for me.

That sort of fun in the kitchen with my sister didn’t last long. Lauren very quickly caught on to my tricks, and before long we were sharing the dirty dish responsibilities.

Since then, I’d like to think I’ve become a much more accommodating kitchen partner. Ask Simon. You know Simon, he’s that crazy kid from Foodproof. We made Almond Banana Bread together. It went swimmingly, and I don’t think I made him do the dishes.

This banana bread was an excuse to accomplish two things: to watch Simon use a spatula and to experiment with Almond Oil. Do you bake with nut oils? I was surprised at how mild, if nonexistent the nut flavor was. We used a bit of oil, and a bit of melted butter. The oil definitely made for a more dense and moist banana bread experience. Tossed together with toasted, coarsely chopped almonds, this nutty banana bread was pretty delicious.

Almond Banana Bread

thank you to SmittenKitchen who thanks SimplyRecipes

Print this Recipe!

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter (or in a 1/3 measuring cup measure out half almond oil and half melted butter)
3/4-1 cup light brown sugar, depending on the level of sweetness you prefer
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

3/4 cup coursely chopped almonds

No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter and almond oil into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix. Add the almonds, and stir until just incorporated. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.