Food: Organic Almond Butter Cookies (Using a Stand Mixer)

I'm absolutely in love with my KitchenAid Artisan Stand Mixer. I've heard rave reviews about this mixer for many years, and now that I finally have one, I understand why. It's so easy and fast to make homemade cookies now. I used my stand mixer to create almond butter cookies. They are similar to peanut butter cookies, but since I hate peanut butter (and yes, I know that I'm probably the only person in the world who hates peanut butter), I decided to create almond butter cookies instead. For me they're tastier and a healthier option to peanut butter cookies. Also, this recipe uses less sugar than traditional peanut butter cookies and so it's a good alternative for people who are sugar sensitive. Plus, I used organic ingredients, so when I eat them I can fool myself into thinking that they're healthy for me. After all almonds are good for you, right? 

KitchenAid Artisan Stand Mixer

Organic Almond Butter Cookies

(Makes 2 dozen cookies)

Ingredients:

• 1/2 cup organic peanut butter
• 1 stick of organic butter
• 1/2 cup organic granulated sugar
• 1/2 cup organic brown sugar
• 1 cage free egg
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups organic all-purpose white flour

Directions:

1. Place peanut butter and butter in mixing bowl and beat at speed 6 with the flat beater attachment until mixture is smooth.
2. Add sugars, egg and vanilla and mix at speed 4.
3. Add remaining ingredients at Stir speed.
4. Roll dough into small balls and place equally spaced apart on ungreased cookie sheets.
5. Press flat with a fork in a criss-cross pattern.
6. Bake at 375 F for about 10-12 minutes.
7. Remove from cookie sheets and cool on wire racks. 
8. Enjoy!

Organic Almond Butter Cookies

Food: "Elephant-Ear" Puff Pastries

In Indian culture, when friends or family stop by for a visit they are often treated to tea (chai) and biscuits. However, it's not always easy to have cookies or pastries on hand to offer your guests. That's why I wanted to create a pastry that I can keep frozen until I'm ready to serve it to my guests. My solution ..."elephant-ear" puff pastries. They're easy to make, can be kept frozen in individual servings, bakes within minutes, and are super delicious. Your friends and family will be delighted! Plus, who can resist freshly baked pastries?

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 cup sugar with a pinch of salt

Directions

1. Lay the puff pastry sheet on a flat surface and coat both sides with the sugar/ salt mixture.
2. Fold the puff pastry sheet into "elephant ear" shapes.
1. Puff pastry sheets are usually folded to form three rectangles (similar to a folded letter).
2. Fold the left side into the center of the left rectangle, which is the first fold.
3. Fold the first fold into the left crease in the puff pastry sheet, which is the second fold.
4. Fold the second fold into the center of the middle rectangle, which is the third fold.
5. Do the same three folds on the right side.
6. Layer the left folds onto the right fold to form a roll.
7. Cut the roll into ½ inch slices to create individual servings of “elephant ears”

3.      Keep “elephant-ears” frozen in a ziplock bag until ready to bake and serve.

4.      Bake at 450 degrees for 10 minutes, flip over after 5 minutes.

"Elephant-Ear" Puff Pastries