I like to make things at home that you would normally get at the store, such as jams or marshmallows. It occurred to me that I wanted to try to make peanut butter at home, except… we had half a jar in our cabinet. I decided to try Almond Butter instead, so for all my fellow do it yourself folks out there, here’s the recipe I tried.
I wanted to make a small batch of it, so I tried my mini chopper which I figured would work pretty much the same way a food processor would. It did work, but I was afraid it was going to crack! I could’ve kept going to get a smoother appearance, but I feared for my little appliance. Don’t worry about the time it takes to make this. You do need to be patient, it takes a while.
So my tip would be, use your trusty food processor for this. Leave that poor mini chopper alone.
I had sliced almonds at home, so that’s what I used. You can use whole almonds, or any other type of nut for that matter. I think I want to try cashew butter next, or a mix of nuts.
Health Tip: The number one health benefit of almond butter is that it is good for the heart. It is rich in monounsaturated fats, which are the type of fats that reduce levels of cholesterol and decrease the risk of heart ailments. Dipping your biscuit in almond butter or spreading it on top of your bread certainly gives your heart a healthy boost.
Recipe from Heather Eats Almond Butter
2 cups of almonds
Special Equipment: Food Processor
Even though the holidays are over, a chill is still in the air and we all crave comforting food. This recipe is a version of rice pudding, except instead of using regular rice I used arborio rice, which you use to make risotto. The starch from this variety gives the rice pudding an extra creaminess. I also used a mixture of different types of milk: regular, evaporated, condensed and coconut milk. The first three are from a recipe Mariano’s grandmother makes for her infamous rice pudding and his family can eat bucketfuls of it.
I added coconut milk out of curiosity. The result is a smooth, rich and creamy rice pudding with a hint of nutty coconut flavor.
When you make rice pudding, you combine rice with milk and you stir and add more milk as necessary until the rice is tender and the mixture reaches the desired thickness. At least, that’s the method I know. For this recipe I combined this procedure and the procedure you use to make risotto, meaning I let the milk get consumed and I continued adding more to cook.
If you feel the mixture is too thick, just add more milk (the regular type). Sugar is also something to consider. Personally, I prefer a creamy and smooth rice pudding that is not too sweet. This is where you can adjust the amount of sugar you put it. The recipe calls for 6 tablespoons and 1/2 can of condensed milk. You can omit the sugar altogether if you think the sweetness from the condensed milk is enough, or use half of it. To be honest, I did find that 6 tablespoons was a bit too sweet, for my taste.
A The Foodies’ Kitchen Original Recipe
1 cup Arborio rice
2 1/2 cups whole milk + more during cooking (about 1 1/2 cups)
6 tablespoons sugar
1 tablespoon vanilla
1/2 can condensed milk
1 can evaporated milk
1 can coconut milk
1 cinnamon stick