Almond Meringue Tea Cookies

One of the things that I admire most about my parent's marriage is how they always seem to find time for each other. Even though both of their schedules are insanely busy, they still manage to always get time to connect one on one - usually over a cup of tea. These cookies are so perfect for tea! They are crunchy on the outside, but delicious and chewy on the inside...they are also the recipe I use when I make my mom's favorite almond cheesecake (of which the recipe I will never ever share...it's just to sacred). 

Almond Meringue Tea Cookies

Yields 24+

1 ¾ cups slivered peeled almonds

1 cup sugar

2 egg whites

1 tsp vanilla extract

1 tsp almond extract

Grind the almonds in a food processor until they are a semi-fine meal. Put half of the sugar in the food processor with the ground almonds, and blend until completely combined.

In a large bowl using an electric mixer, beat the egg whites until they are soft peaks.

Add in the other half of the sugar and continue beating until stiff peaks are formed.

Gently fold in the almond/sugar mixture and both of the extracts. Make sure you evenly combine everything and there aren’t large patches of meringue or almond.

Use a spoon to scoop small amounts of the batter onto a baking sheet lined with parchment paper.

Let the unbaked cookies sit out for 1 to 2 hours, and then bake at 325 for 15 to 20 minutes.

The great thing about these cookies is that they can store for a really long time...not that they do though. In fact, they never do because they are so good! Regardless, the harder outside of the cookie will make it difficult for the cookie's chewy center to also become hard. I definitely recommend brewing a pot of English Breakfast Tea while these cookies are in the oven or cooling down; their subtle sweetness perfectly compliments the richness of the tea.

Hey guys!

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Strawberry Almond Cupcakes

I'm finally back!!!! I took about a 2-week break for finals, but I am happy to say that I am officially done with my first year of college!!! I know you might be thinking that these cupcakes look like they were meant for Valentine's day, and that is kind of true, but not quite. They look so lovey-dovey because it was my Valentine's birthday this past week, so of course the cupcakes needed to be sweet and romantic (and pink!!).

Strawberry Almond Cupcakes

Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites
1 1/2 cup sugar

1/2 cup butter substitute

1 tsp vanilla extract

1 1/2 tsp almond extract

Frosting:

1 1/2 cups confectioner's sugar

1/2 cup vegetable shortening

2 tsp vanilla

1 to 2 tbsp almond milk

In a medium bowl, whisk together the flour, baking powder, and cornstarch; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter substitute with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

Sooooo these cupcakes may have fallen a little...ok, they fell a lot. BUT they were even better this way, like seriously they were so moist and light...absolutely amazing! Like these were some of my favorite (non-chocolate, because everything chocolate is my favorite :)) cupcakes ever.

For the frosting, sift the confectioner's sugar over the shortening, and beat until they are combined. 

Add the vanilla, {any desired food coloring}, and the almond milk to reach your desired consistency.

Pipe with a star tip onto the cooled cupcakes.

I love piping cupcakes with a star tip, it always comes out so pretty!!! Top the cupcakes with whatever you like; I chose to cut and top with cute strawberry hearts :). 

I am so lucky to have found someone who gets me, and loves me no matter what. The love of my life is also my best friend, and I count myself blessed beyond measure for that. I have the sweetest, most loving and absolutely hilarious boyfriend in the whole world, and I am so grateful to have him in my life.

Happy Birthday, My Love! I love you with all of my heart <3.

Molasses Brown Sugar Chocolate Cupcakes

Happy late Easter!! Chocolate and Easter are two things that tend to go hand in hand, so how could I not make chocolate cupcakes for my family's Easter gathering? The dark richness of these cupcakes are complimented quite well by the very light meringue/marshmallow-y frosting, and I will say that I ate more than three :)

Molasses Brown Sugar Chocolate Cupcakes

Yields about 30

Cupcakes:

1 cup butter substitute

4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips

1 cup unsweetened cocoa powder

1 1/2 cup all-purpose flower

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 1/2 cup granulated sugar

1 overflowing tablespoon molasses

1 cup almond milk

Frosting:

{1/2 cup granulated sugar

2 tablespoons water}

1 cup brown sugar

4 egg whites

1 tablespoon vanilla extract

Directions:

Melt the butter substitute and chocolate together in the microwave.

In a medium bowl, mix the cocoa powder, flour, baking soda, and baking powder.

In a large bowl, whisk the eggs, sugar, and molasses together until smooth.

Add the cooled butter substitute/chocolate and whisk until smooth.

While still whisking, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 18-22 minutes

Now for the frosting. This recipe for frosting was highly experimental, but why not, right? It can be hard to do a dairy-free frosting, so I'm always trying new things to see if I can make it better. This recipe is kind of a twist on a meringue, and it definitely sounds more complicated than it is, but give it a try!

In a medium sauce pan over medium heat, whisk together the granulated sugar and water. Try to combine them as much as you can {whisk for about 3 minutes}.

Once they are fully combined, add the brown sugar to the pan and whisk it into the sugar water.  

Keep the sugar water at a medium heat {it will boil, and that's ok}, whisking occasionally for 8 to 10 minutes.

In the mean time in a large bowl with the electric mixer, beat the egg white until soft peaks are formed.  

Once the sugar water is done boiling {while still beating the egg whites}, slowly pour it into the meringue. 

*When the hot sugar hits the meringue, beat it in right away. If you don't, it will harden, and there will be sharp pieces of sugar in your frosting.*

Once all of the sugar is poured in, keep beating it for about a minute just to make sure you didn't miss any sugar.

Scoop the frosting into a piping bag, and pipe with a star tip.

I would love to pretend that the cocoa powder in the picture was a creative expression, but it's not. I was just being lazy. 

I left one cupcake un-frosted, crumbled it, and used it as a topping.

The frosting will feel like it got hard, but that is just the outside. Inside, the frosting will be light, fluffy, and wonderful, I promise. :)

Happy Easter everybody!!

Don't forget the real reason for Easter.