Tag Archives: Almonds

Warm Apple Salad

All through the year, we’ve been eating salads a lot. I’m always trying to find new ingredients, or new ways to use common ingredients to try to make my salads a little bit more interesting.  I saw a photo of a salad, and on the caption it read “warm apple salad”.  I didn’t even read the recipe, and I can’t remember where I saw it, probably on Pinterest. But I was inspired to try my own version, putting together a few ingredients.  I’ve already made it several times after that. A simple grilled apple and some nuts give so much flavor to mixed greens.  I whipped up a vinaigrette with a little mustard and honey, which I think is the perfect pairing for apples and almonds in a salad. This is not only pumpkin season, but apple season as well… so take advantage, you won’t regret it, I promise… and you’ll make it in a flash.


Warm Apple Salad

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German Chocolate Cookies

I saw a photograph of this recipe and when I followed the link and found it came from the Disney Family page, I had my doubts.  I decided to try them out anyway, the recipe made sense. I went to the store to get all my baking supplies, and was about to grab the bag of pecans, when I checked for the price – Enter car break sound here –  Expensive!

Ok, so no pecans for this recipe.  I have a long list of ingredients for a lot of different goodies and meals I’ll be preparing for this season, and I need to keep my budget in check, so I just substituted almonds.  If you can find pecans at a reasonable price then by all means, use them.  This cookie recipe is a take on the German Chocolate Cake recipe, which contrary to popular belief, did not originate in Germany. Its roots can be traced back to 1852 when American Sam German developed a type of dark baking chocolate for the American Baker’s Chocolate Company. The cake is a layered chocolate cake filled and topped with a coconut-pecan frosting.

I used a tablespoon to scoop the dough into my baking sheet.  It is important that you press down on them to help their shape.  These do not spread out, or grow a lot as other cookies would, they just puff up a little bit.  As for the flavor: Fantastic!  They are chewy, coconutty and chocolatey.  They ended up being one of my favorites.

German Chocolate Cookies

German Chocolate Cookies

Yield: About 30 cookies
Disney Family

2 cups sweetened, shredded coconut
1 1/2 cups chopped pecans (or almonds)
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup packed brown sugar
3/4 cup (1 1/2 sticks) salted butter, softened
1 large egg
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 ounces of semi-sweet chocolate, finely chopped or grated


  1. Heat the oven to 350 and grease 2 baking sheets or cover them with parchment paper.
  2. Spread the coconut and pecans (or almonds) on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 10 minutes, or until they are lightly browned. Set them aside to cool.
  3. Meanwhile, in a bowl, whisk together the flour, baking powder, and salt and set it aside.
  4. In the bowl of a standing mixer, on medium speed, beat together the brown sugar and the butter until light and fluffy, then beat in the egg, corn syrup, vanilla and almond extracts. Beat in the flour mixture, then use a rubber spatula to fold in the coconut, pecans (or almonds), and chocolate.
  5. Drop the dough onto the baking sheets by the heaping tablespoonful, spacing them a few inches apart, and use a table knife to flatten them slightly.
  6. Bake one sheet at a time, in the upper third of the oven, for 7 to 10 minutes, until golden all over and lightly browned at the edges (you may want to reverse the sheet from front to back during baking to ensure even browning). Transfer the sheet to a wire rack and let stand a minute or two to let the cookies firm up, then transfer the cookies to the rack to cool

German Chocolate Cookies

German Chocolate Cookies

Warm Butternut Squash Salad

I had forgotten to share this recipe with you.  It was sitting in our dashboard, begging to be published…  So here it is.

I’m not a huge fan of salads, as you know, so I am always looking for interesting ways to fix up greens so I don’t get bored.  I found this salad and thought it was a great way for me to use the butternut squash that had been sitting on my counter for a while.   The meatiness of the spiced squash in contrast with the crunchy almonds, and the mix of fresh greens drizzled with the tangy vinaigrette, has made even the most reluctant salad eater (me) enjoy her dish.


Warm Butternut Squash Salad

Recipe adapted from The Kitchn
Serves 4


1 butternut squash, peeled.
1 tablespoon olive oil
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Fresh black pepper
Kosher salt
1 bag mixed greens, washed and torn
1 cup walnuts or almonds, toasted

1/4 cup apple cider
1/8 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper


  1. Peel the butternut squash, and cut it half. Cut each half into 3 pieces. Cook in boiling water until tender (about 15-20 min).
  2. Drain and cut into cubes. Drizzle with olive oil and sprinkle with the spices and condiments.
  3. Toss the prepared butternut squash cubes with your mixed greens, add walnuts or almonds.
  4. Toss with prepared dressing

For the dressing:

  1. Mix vinegars, salt and pepper.
  2. Add oil in a slow and steady stream while beating vigorously with a whisk.
  3. Add to salad.