Almond Butter Chocolate Chip Cookies

So these cookies have kind of become famous.

We made them for Eid, and literally everyone raved about them! It’s so funny how the most successful things we made come from hilarious circumstances. The reason I made this particular cookie (Recipe from Hungry Girl Por Vida) was because I had 2 jars of almond butter just hanging out in my pantry, and this was my attempt at putting some of it to use.

I’ve still got a bunch leftover, so it looks like almond butter chocolate chip cookies are in our near future 😉

 

 

Almond Butter Chocolate Chip Cookies

Yield: Approximately 30 Cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 ¾ cups brown sugar
  • 2/3 cup almond butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups chocolate chips

Directions:

Preheat oven to 350°F and set aside two parchment lined baking sheets.

In a medium size bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat butter on medium speed until light and fluffy. Add brown sugar and almond butter and beat just until combined. Add eggs, one at time, whisking until thoroughly combined. Scrape down sides of bowl as needed. Whisk in vanilla. Reduce speed to low and add flour mixture, mixing until just combined. Gently fold in the chocolate chips.

Spoon the cookie dough out using a cookie scoop or about 2 tablespoons worth of dough onto the baking sheet, placed 2-inches apart. Bake until the edges begin to brown, about 11 to 13 minutes. Remove from oven and cool for 5 minutes before transferring to a rack.

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Banana Chocolate Chip Streusel Muffins

I’m sure many of you have the same banana problem as me- that there’s always a few left towards the end that are too brown and spotty to be eaten as is. I always have 2 or 3 left, and more often than not, they’re used up in my favorite banana bread (I still need to share that recipe!).

This time around, I wanted to switch things up and create something that I could add to my son’s lunchbox. I decided to go the muffin route, after seeing my friend post a picture of her take on Banana Chocolate Chip Streusel Muffins, recipe courtesy of Sally’s Baking Addiction.

These muffins are great not only to snack on, but also for breakfast! The muffin itself is not too sweet, and the streusel topping adds the right amount of sweetness and crunch.

 

 

Banana Chocolate Chip Streusel Muffins

Yield: 12 Muffins

Ingredients:

For Streusel:

  • ¼ cup + 2 tablespoons semi-sweet chocolate chips
  • 2 tablespoons brown sugar
  • ½ tablespoon ground cinnamon

For Muffins:

  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • ½ cup sugar
  • 1 egg
  • 3 ripe bananas, mashed
  • 3 tablespoons yogurt

Directions:

Make Streusel:

In a small bowl, combine and mix all ingredients for streusel. Set aside.

Make Muffins:

Preheat oven to 425°F and set aside a greased or lined muffin pan.

In a large bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, combine butter, sugar, and egg. Mix on medium speed until light and fluffy, about 3 to 5 minutes. Reduce speed to low and add bananas and yogurt, scraping the sides of the bowl as needed. Mix until thoroughly combined. Add flour mixture and mix until just combined, take care not to overmix.

Divide the batter into the muffin cavities, filling at least ¾ full. Place a spoonful of streusel on top of each muffin, and lightly press down.

Bake the muffins for 5 minutes, then reduce temperature to 350°F and bake until an inserted toothpick comes out clean, an additional 12 to 15 minutes. Remove from oven and cool for 5 minutes, then transfer to a rack and cool completely.

Muffins can be kept at room temperature for up to one week.

 

Eid Eats 2017: Baklava Biscotti

You guys, my favorite day of the blogging year is here- Eid Eats 2017 is officially live! Ramadan is rounding out, and I love that us food bloggers band together to celebrate the blessed month! I, along with my cohost, Asiya of Chocolate and Chillies, are excited to see the yummies that are being brought to the party 😉

The party is live from now until June 24, so you’ve got some time to get in on the fun (the guidelines can be found here).

By the Grace of God, Eid Eats is in its 4th installment (2014, 2015, and 2016), and this year we have some fun in store for you all, but more on that later 😉

Click on this graphic to submit your entry for #EidEats2017. You can also click on it to check out all of the delicious bites our participants are sharing.

This year I’ve decided to attend this party in my finest attire, bearing Baklava Biscotti! I was inspired by a recipe shared by the genius blogger behind Brewing Bliss. I used a mish-mash of recipes, including the topping from Brewing Bliss, and the base of the recipe from Sally’s Baking Addiction. The resulting biscotti is a treat for the senses! It’s nutty, chocolatey, not tooth-breaking-hard, and downright irresistible! The end product results in a decent-sized batch (and is a great make-ahead item!), perfect for your Eid entertaining needs 🙂

(Check out what my co-host Asiya has contributed here! Looks amazing!)

Baklava Biscotti

Yield: 15 – 20 Pieces

Ingredients:

For Biscotti:

  • 1 cup whole almonds
  • 2 cups + 1 tablespoon all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  •  ¼ cup unsalted butter, cold and cut into cubes
  • 3 eggs
  • 1 tablespoon oil
  • 1 teaspoon vanilla
  • Egg wash: 1 egg whisked with 1 tablespoon milk

For Topping:

  • 4 ounces semi-sweet chocolate
  • ¼ cup pistachios, roughly chopped
  • ¼ cup walnuts, roughly chopped
  • ¼ cup almonds, roughly chopped
  • ¼ cup pecans, roughly chopped
  • 3 tablespoons honey
  • 1 tablespoon unsalted butter

Directions:

Make Biscotti:

Preheat oven to 300°F and set aside two parchment paper lined baking sheets.

Spread almonds evenly over one baking sheet, and bake for 15 minutes, stirring twice during that time. Remove from oven and pulse the almonds in a food processor or blender until coarsely chopped.

Preheat oven to 350°F.

In a large bowl, mix together all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Cut in the butter using a pastry cutter or two knives, until the mixture is crumbly. Fold in the almonds and set aside.

In a small bowl, whisk together eggs, oil, and vanilla. Pour the egg mixture into the flour mixture and mix together until moistened.

Turn the dough out onto a lightly floured surface. Knead the dough gently until soft and slightly sticky.   If the dough is too sticky to handle, knead 1 or 2 more tablespoons all-purpose flour into the dough.

Divide the dough in two. Place each half on a baking sheet. Using floured hands, gently shape each piece into a 8 or 9-inch log, patting down to ½-inch thickness. Lightly brush the slabs of dough with prepared egg wash.

Bake until the top and sides are lightly browned, about 25 minutes. Remove from oven and cool for 10 minutes.

Cut each slab into 1-inch slices. Set the slices cut-side upwards, ¼-inch apart, on the baking sheets. Return to oven and bake for 9 minutes. Flip each biscotti over and bake for an additional 9 minutes. The centers of each biscotti will be slightly soft, but will crisp up after cooling. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Make Topping:

Preheat oven to 350°F.

Place nuts on a baking sheet and toast for 10 minutes. Remove from oven and place in a small bowl. Add honey and butter and mix until thoroughly combined. Set aside.

Melt the chocolate in a separate bowl in the microwave or double broiler until smooth.

Dip the top of each slice of biscotti in melted chocolate, and then top with nuts. Place on a parchment lined baking sheet or cooling rack to allow the topping to set.

***

This biscotti pairs very well with a cup of piping hot tea- which brings me to the question: How does tea play a roll in you and your family’s Eid festivities? For my family, tea is a must! No celebration, especially Eid, is complete without trays of piping hot chai being passed around and enjoyed. Chai is the icing on the cake, so to speak, after a day of celebrating.

Speaking of chai, Tea India teabags are an excellent choice to quench your tea needs. They use only top notch ingredients and recognize the importance of quality packaging. Also, did you know that Tea India teabags come in four unique flavors, so there’s something to suit everyones taste? They include: orange pekoe black tea, masala chai, cardamom chai, and ginger chai.

Now, the fun part that I mentioned a little bit earlier- Tea India has graciously offered to sponsor a giveaway in honor of Eid! The winner of the giveaway will be sent a Tea India prize pack which includes a box of Cardamom Chai, Ginger Chai, and Masala Chai. Also included in the price pack is a set of coasters made from recycled Tea India teabags handcrafted by a group of South African women from a local township.

Here are the terms and conditions:

Giveaway runs from 12:00 a.m., June 20, 2017 through 12:00 a.m., June 25, 2017.

Open to Residents of the United States and Canada (excluding Quebec) aged 18+ only. Winner will be randomly picked and emailed and will have 48 hours to respond. If they fail to do so another winner will be picked. Entrants can enter on multiple blogs but can only win one prize. Blogger is not responsible for delivery of prize. This giveaway is not associated with Facebook or Twitter.

Be sure to enter through the link below (you can enter through Chocolate & Chillies too!)

ENTER GIVEAWAY HERE

*This post is sponsored by Tea India and I have been compensated for it.*

Lemon Pound Cake

Oh hey, lemon again? To be honest, I’m not a fan of lemon flavored things.  Actually, let me correct that; I’m not a fan of overly lemon flavored treats.  I don’t mind mild lemon flavor, but I’m not a fan of the body-distorting-mouth-puckering-in-your-face-lemon flavor. This pound cake takes a ride on the milder side, and is refreshing and perfect for the ongoing gorgeous spring season.

Fun fact- these lemons were actually grown in my mother’s backyard! When she was visiting in December, she filled her luggage with these lemons (her tree only produces harvest in the winter months) to share with us 🙂

 (Recipe adapted from Sally’s Baking Addiction)

lemonpoundcakepic

 

Lemon Pound Cake

Yield: 1 Loaf

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup sugar
  • ¼ cup oil
  • 3 eggs
  • ¼ cup yogurt or sour cream
  • 3 tablespoons (1 whole lemon) lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla

For Glaze:

  • 1 cup powdered sugar
  • 1 – 2 tablespoons milk

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In a large bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.

In the bowl of a mixer, beat butter on high speed until light and fluffy, about 1 minute. Add sugar and oil and beat on high speed until creamed, about 2 minutes. Reduce speed to low and add eggs, one at a time. Add yogurt (or sour cream), lemon juice, lemon zest, and vanilla and mix until thoroughly combined, making sure to scrape the bowl as needed. Add dry ingredients and mix on low speed until just combined.

Pour batter into loaf pan and bake until an inserted toothpick comes out with just a few moist crumbs attached, about 45 to 60 minutes. If the top is browning too quickly, tent with a piece of aluminum foil.

Allow cake to cool for 1 hour, then transfer to a wire rack and cool completely.

Make Glaze:

In a bowl, whisk together sugar and 1 tablespoon milk, adding more milk if needed to thin it out. Pour over cake while it is still slightly warm, and cool completely before serving.

Lemon Velvet Trifle

Mis Amores! How I have missed thee!

If you’ve been following along on Instagram, you’ve probably gathered that we’ve spent the last several weeks globetrotting. In a span of 4.5 weeks, we visited Madina and Mecca (Alhumdullilah! Praise be to God!), Dubai, and Karachi. Our trip was a whirlwind, and we are blessed to have had the opportunity to partake in it.

We’re home now, and this trip has made me realize that there is no place like it. Although we truly enjoyed ourselves, I really missed home. I missed our friends, our community, our routine, and I missed this little space of mine.

Now that I’m back, I have a fun lineup of recipes to share. I’ve gotten so much inspiration from our trip, and I can’t wait to build upon it! I’m going to get the ball rolling with some fun spring inspired lemony goodness- Lemon Velvet Trifles, recipe courtesy of my genius friend Sarah of Flour and Spice! These trifles are like little cups (ha! Can you believe I came up with that one on my own? 😉 ) of sunshine. They come together super quick and make for a gorgeous presentation. You can use whatever cookies you want for the layers (I used Biscoff because that’s what I had on hand; Sarah recommended gingersnaps), and I’m sure adding a layer of fresh fruit would only intensify its deliciousness.

Go ahead and give these bad boys a shot. I’m sure you won’t be disappointed 🙂

 

lemonvelvettriflespic

 

Lemon Velvet Trifle

Yield: Varies

Ingredients:

  • 1 cup heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup lemon juice
  • Few drops yellow food color, optional
  • Crushed cookies or biscuits, as needed

Directions:

In the bowl of a mixer, beat whipping cream on medium high speed until stiff peaks form. Set aside.

In the bowl of a mixer, beat condensed milk on medium high speed until fluffy, about 5 minutes. Add lemon juice and food color (if using) and mix until thoroughly combined. Gently fold in whipped cream.

Layer crushed cookies and lemon mixture as desired in serving dish.