Almonds, Cookies

Almond Cookies!!!

Almond cookies

I am always on the lookout for new cookie recipes as my kids love cookies. When I saw almond cookies on Joan’s blog, it immediately caught my attention. My daughter doesn’t like to eat nuts. She not only ate these cookies also she loved them. They are very crispy. I will make them again. These will be perfect for christmas.I am writing the recipe here, if you want to go to the source you are more than welcome to….

Ingredients

  • 1 1/2 cups butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking power
  • 1/8 teaspoon salt
  • 1 cup finely chopped almonds

Instructions

  1. Cream together butter and sugars, until light and fluffy, about 5 minutes.
  2. Add in eggs and vanilla and beat again.
  3. Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
  4. Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.

This is my last post for this year. I will be taking a break and will be back on Jan 4th with lots of new things. Thanks for visiting my blog and for being in my life.  You have become a part of my life.

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Breakfast, cake

Blueberry Cake!!!!

Blueberry Cake

As many of you know already, I love trying recipes from different blogs. If they are successful they are here otherwise they won’t be here. I tried this recipes from Jamie’s blog and everyone in my family loves this. I sometimes bbake a cake with the batter or I sometimes make muffins with it. They are just very yummy. I always make it for breakfast.I am writing the recipe here but if you want to go to the source you are more than welcome to. This is perfect for hot summer. You can replace blueberries with chocolate chips.

Ingredients:

FOR THE MUFFINS

  • zest of 2 lemons
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1 1/3 cup fresh blueberries

FOR THE GLAZE

  • 3 tablespoons unsalted butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon warm water

Directions:

  1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
  2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
  3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
  4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
  5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
  8. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
  9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

I hope you will try it and tell me how it is

Next week's recipes

Next Week’s Menu!!!!

menu

Planning a menu in advance is a great way to stay in your budget because it reduces your urge to eat outside and it helps you to be in control of your health. Here is my plan for next week. What does your menu look like?

Sunday:

Breakfast:

Donuts

Lunch and Dinner:

Chicken curry with rice

Monday:

Breakfast:

Semiya upma

Lunch and Dinner:

Okra fry with chapathi

Tuesday:

Breakfast:

Toast with hashbrown patties

Lunch and Dinner:

Paneer butter masala with rice.

Wednesday:

Breakfast:

Sweet pizza

Lunch and Dinner:

Leftovers

Thursday:

Breakfast:

Cereal

Lunch and Dinner:

Carrot curry with chapathis

Friday:

Breakfast:

Clementines

Lunch and Dinner:

Dal and rasam with potato fry and papad

Saturday:

Breakfast:

Idli with chutney

Lunch and Dinner:

Homemade chicken sandwich and fries