BLACK ALMOND COOKIE

I had my fair share of Atkin’s Diet when i was in my Uni life and it felt good carrying a lighter weight 😊 Thanks to my SIL who had us into this diet and dinner is my favourite meal with a cup of vanilla ice cream a big chunk of grilled meat or a large link of frankurters😋. I survived the 6 months and the months after are just maintenance but staying on this diet is a challenge. But really it felt good 😊

I did not make this recipe for Keto purpose, but just to make use of my extra almond flour and my new discovery of super dark cocoa powder and later, I found out that this recipe is geared to a Keto snack, what a coincidence! 😉

Sharing this recipe to all Keto lovers.

BLACK ALMOND COOKIES

Makes about 44 pcs half a tablespoon size cookies.

This is soft, chewy cookie.

   

Ingredients:

1 ½ c almond flour

½ c black cocoa powder

1 tsp baking soda

½  tsp salt

½ bar unsalted butter (100g) (substitute 1/3 c vegetable, canola or coconut oil)

¾ c brown sugar (substitute: sugar-free sweetener)

2 eggs

1 tsp vanilla

1 c semi-sweet/ dark chocolate chips (substitute: sugar-free chocolate chips)

Slivered Almonds

Method:

1.     Cream sugar ang butter in a stand   mixer or use a whisk and manually mix.

2.     Add flour, cocoa powder, baking soda and salt.

3.     Add eggs and vanilla.

4.     Fold in chocolate chips. (At this point, you can chill cookie batter for

        easy division)

5.     Scoop about 1/2  tbsp each and place it on the baking tray lined with

        parchment. 

 

6.     Flatten the top, add slivered almonds.

7.     Bake 15 minutes at 175° C.

8.     Remove from oven and cool before serving. (It hardens as it cools)

Enjoy!

SAND DOLLAR COOKIES

Kids are missing the sand, sea shells and salt water. Their dose of Vitamin SEA was long overdue but their imaginations always run wild as they see their sea shells collection and sands on our table. It brings back the memories of sun bathing, tag games, water splashing, swimming, shell collections, food, drinks and chilling by the beach.

And the best to go pica bites are chocolates, chips and cookies.
So, my youngest said, let's make cookies and pretend we are off to the beach! 😁 A perfect cookie for the destination is a sand dollar, hope you'll enjoy making this as we did!

SAND DOLLAR COOKIES

Yields: 

28 pcs of cookies😍

2 1/2 cm raw cookie becomes  3 1/4cm cooked cookie

Ingredients

200 g unsalted butter

1 1/4 c sugar

1 egg

1 tsp vanilla

2 c almond flour

1/3 c caster sugar mix with 1 tbsp cinnamon

Slivered almonds

Cream butter and sugar.

Add egg and vanilla.

Add flour.

Scoop about 1 tbsp dough, make it a ball and roll in a cinnamon sugar mix. Place in a baking tray and using the bottom of a cup or in my case i used a rice cooker cup to flatten the dough to make it look like a wheel. Then press 5 slivered almonds forming a star in the middle of the dough.

Bake at 175 degrees for 15 mins.

When done remove and brush with cinnamon sugar mix.  RTE.

Almond Caramel Popcorn

The corn that popped--- popcorn!

It's an all time fave especially for movies and parties, and since the festive season just started with the Trick or Treats, I have decided to share a simple remedy to an instant,  not too exciting microwaveable popcorns. You may want to try this, so simple with just few steps that are not that complicated, but this will need an oven to make it more exciting so here we go--


Almond Caramel Popcorn

What you need...

1 bag (150g) Almonds (ready to eat  baked or roasted almonds)
1 bag of microwaveable popcorn (microwave as directed)
When done  spread on a baking tray lined with parchment for easy cleaning and spread the almonds on the popcorn.
Then set aside.

Caramel

100 g unsalted butter

1 c brown sugar

1/4 tsp salt

1/2 tsp vanilla

1/4 tsp baking soda

On medium heat, place butter, sugar and salt in a pan and let the butter melt.

Then add sugar and salt mix until well dissolved. 

Let it boil until no sugar granules are seen. 

Remove from heat and add the baking soda and vanilla.

Mixture will create a bubbling light brown solution.

Continue mixing for about a minute then RTU.

Assembling:

Pre-heat the oven at 175 degrees.

Pour (in a stream) the caramel over the popcorn and almonds.

Then mix to cover the popcorn and almonds with caramel.

Place the tray with popcorn and almonds inside the oven and bake for 15 minutes ( 3 times) every interval, take it out and mix for an even baking of caramel.

When done, transfer on a serving bowl and serve with caution.

Note: You can use any nuts you like and colour or flavour your caramel at your preference.

Sit down, relax, see a movie and pop these corns in your mouth!