Sunday In The Kitchen

No full wrap-up for this weekend; a good high school friend was in town for his birthday and Adam stayed out so late on Friday night that Saturday became a sleep recovery day.  I am going to share Sunday, because I pulled out the big guns and had a very productive kitchen session –

DSC05695Recently, Oh!Nuts.com reached out to me to see if I would like a few items to help with my holiday baking.  I happily accepted, then thought long and hard and finally settled on the two items I needed most in my life – a cookie and a nut butter.  Here’s what they sent me:

Cinnamon Pecans {for cinnamon maple pecan butter}

DSC05702Almond Flour {for lavender and salted caramel macarons}

DSC05699Note – these products were provided to me free of charge.  All opinions are my own.  I was not provided further compensation for writing this post.

Cinnamon Maple Pecan Butter

DSC05711These cinnamon pecans are so crunchy good; I was very pleased to have some left in the bag when I was done making my nut butter.

This Cinnamon Maple Pecan Butter tastes like fall in a spread.  The cinnamon and maple would pair perfectly with pumpkin butter or hot pepper jelly for an amazing but unconventional PB & J.  The butter is definitely on the sweeter side, so feel free to pull back on the maple a bit if that’s not your thing.

Cinnamon Maple Pecan Butter

  • 3 heaping cups cinnamon pecans
  • 1/4 cup canola oil
  • 1/4 cup pure maple syrup

Place pecans in the base of your food processor and process until no large pieces remain (don’t worry about making butter until the oil is added).  Add oil and maple syrup to the nuts and process until smooth.

DSC05715I couldn’t wait to try it out, so I put a big scoop on top of a bowl of TJ’s vanilla bean Greek yogurt, alongside a small scoop of pumpkin butter.

DSC05718Delicious.  I loved how gritty the pecan butter is.

Lavender and Salted Caramel Macarons

DSC05729I used Jenna @ Eat, Live Run‘s recipe for macarons as my template.  I am not going to repost that here in full, instead I will direct you to her recipe and list my modifications below.  Unless otherwise noted, follow her directions.

macaron modifications

  • Jenna’s base recipe is here – http://www.eatliverun.com/video-411-raspberry-rose-macaroons/
  • skip her filling entirely, I’ve included the recipe for my salted caramel filling below
  • instead of the rose extract and red food coloring, use 1 tsp lavender flavoring and 3 drops each red and blue food coloring
  • I recommend making a size/shape template on the back of your parchment paper.  I found that tracing a mini candle from Bath and Body Works with permanent marker worked perfectly for me
  • for my oven, Jenna’s baking time was wrong, wrong, wrong; I had to throw out my entire first batch!  I recommend cutting the cooking time in half and then checking the cookies every minute thereafter (8 minutes seemed to be the correct amount of time for my oven)

DSC05706DSC05709caramel cream cheese filling

  • 1 cup powdered sugar
  • 4 oz reduced fat cream cheese, softened
  • 4 Tbsp prepared salted caramel sauce
  • (optional) 2 drops yellow food coloring

In a large bowl, use a mixer to cream together sugar and cream cheese.  Add caramel and food coloring and continue to beat until smooth.

DSC05738The final combination of lavender cookie and salted caramel filling was to die for.

DSC05734DSC05735I can’t believe I’ve never seen this flavor combination before.  My macarons were not necessarily the prettiest, but they weren’t that difficult to make and they made my taste buds very, very happy!

Have you ever made your own macarons?

2 thoughts on “Sunday In The Kitchen

  1. Pingback: Weekly Wrap-Up; How Is It Mid-November?! | Eating Chalk

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