marcona almond butter

chocolate dipped Marcona butter cookies

Some of you know, Marcona almonds are my absolute favorite – a decadent snack, a salad topper, a rich homemade nut butter.

and now, a cookie.

chocolate dipped Marcona butter cookies

Peanut butter cookies are one of my favorites, almond butter cookies even more so. With the real food ingredient list, these cookies are practically a health food.

Switching out the peanut butter for equal parts Marcona butter and regular almond butter makes these one richly exquisite treat of sweet and salty.

chocolate dipped Marcona butter cookies

Covering these with pink sugars or brightly colored sprinkles not only adds whimsical fun, it instantly turns these cookies into Valentines.

chocolate dipped Marcona butter cookies

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So. We recently installed cable television. We had cancelled it in revolt a couple years ago, because we weren’t really watching much and the bill was astronomical! Not worth it, especially when we bought a mac mini with the money we were saving, and Jason set it up so I was still able to watch my morning news (The Today Show) while getting ready each morning.

Recently, though, Quest made promises of (much) higher speed internet and eleventeen hundred channels for a third of the price we were paying before.

Well, twist my arm!

They came out, dug a hole, poured concrete and installed a huge dish in our side yard. I now am reunited with my beloved IFC, Discovery, and weekend reruns of the original 90210. Don’t pretend you don’t know about that.

But seriously – I can now watch Portlandia. I also love the Auction Hunters show, will admit to watching some of the Real Housewives (usually while I am across the room in the kitchen), and I’m excited about The Next Iron Chef – Super Chefs that just started. I love almost all of those people! Wait, Robert Irvine is gone, I love all of those people!

One of my favorites right now? Grimm! Extra fun for us that it is filmed in Portland, this is a great show! For a weenie like me, it is a perfect blend of scary and cheesy – just when you are on the edge of your seat, they do something that makes you give them the side eye. I love it!

I love my Bakers Edge pan. Love it. Do you like edges of bars? You need this pan.

Before last week’s Grimm episode, I made these. A perfect blend of scary and cheesy sweet and salty. Of chewy and crunchy. Of euphoria and bliss. Wait.

They lay down power chords of tasteocity?

Indeed they do. To level eleven.

salted marcona & chocolate rice crispies

vegan, gluten free

makes 20-24 squares

2 tablespoons butter (Earth Balance)
1/2 + 1/4 cup Marcona almond butter
10 ounces marshmallows (Dandies)
5 cups rice crisp cereal
6-9 ounces dark chocolate, melted 

In a large saucepan on low heat, melt butter, adding 1/2 cup almond butter and stirring until completely melted. Add marshmallows and stir until almost completely melted (if you like a few ribbons of marshmallow throughout). Remove from heat and add cereal, one cup at a time until incorporated. Press into prepared pan, let cool. 

Once the rice crispies are cool and set, ‘frost’ with remaining almond butter. Let set, cut into squares. Melt chocolate (I used Endangered Species Supreme Dark, the one with the chimp on it) and using a spoon or spatula, pour over top of each square. Let cool. Pretend they’ll be around a while and store in an airtight container.

Enjoy with your favorite person and your favorite television show. Repeat as necessary.

Have you watched Grimm? What are your favorite television shows?

Do you like sweet and salty together?

 

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I don’t know what took me so long. You know I love my marcona almonds. Their flavor is distinct and incomparable.

A Spanish almond roasted in olive oil and salted, Marconas have a smooth texture and amazing flavor. They offer the same nutritional benefit as regular almonds, including cholesterol lowering phytosterols and a good amount of fiber and protein.

and now they make up my favorite nut butter.

marcona almond butter

makes about 1 1/2 cups

2 cups Marcona almonds (reserve 1/4 cup)
1-2 tablespoons olive oil (optional)
pinch sea salt (optional)

In food processor or high powered blender, process 1 3/4 cups almonds until creamy, stopping to scrape sides, about 9-12 minutes total. Add oil as needed (I did not need to). Chop 1/4 cup almonds and mix in for a crunchy nut butter. Store in fridge in sealed container.

Flavor options:
chocolate (add 1/2 cup chopped dark chocolate)
salted maple (add 1/4 cup maple syrup)

Safe to say this is my new favorite nut butter. “Plain” flavor is amazing – salty creamy amazing. The dark chocolate flavor is like a grown up peanut butter cup, and the salted maple is like buttery caramel. I now have three jars in my fridge. I’ve been enjoying marcona butter on celery, on homemade juice pulp crackers, on a spoon…

 

Have you tasted Marcona almonds? What is your favorite nut?

 

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