Cindy's Recipes and Writings

Almond Butter Cookies #FillTheCookieJar

Posted on September 1, 2016 by Cindy Kerschner

Almond Butter Cookies kick nut butter cookies up a notch. Slightly crisp, slightly chewy, these cookies are delicious plain, iced or chocolate drizzled!
Welcome to another Fill the Cookie Jar party!

Almond Butter Cookies

This month we are celebrating the return of fall with all it has to offer. Fall brings cooler days and cooler nights for sleeping better.
I love the colors of autumn. Trees shed the green and show us there true colors. Rich reds, outstanding oranges, yellows and tans surround us. Maples, oaks, birch and aspen drop their leaves and get ready for winter. I used to love to rake up a big pile of leaves and jump on top.
Going to the pumpkin patch is a yearly ritual too. But those things come later in fall. For now we’re here to talk about cookies!

Thank you Cynthia Landrie from Feeding Big at http://FeedingBig.com for hosting this fun event! If you would like to join us, click on the cookie jar!

Almond Butter Cookies are a bit like peanut butter cookies. They both have a nutty taste and chewy texture. You can also shape almond butter cookies like traditional peanut butter cookies. But what is the fun in that?

I chose to make bars using a mold but you can roll the dough by hand into small logs and get the same effect.
I topped these cookies with a bit of melted white chocolate and a few orange sprinkles just for fall fun!
Almond Butter Cookies
Almond Butter Cookies collage

Yum

Almond Butter Cookies

Yield: 24 cookies

Serving Size: 1 cookie

Ingredients

1/2 cup almond butter
1/4 cup shortening
1/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg, beaten
1/2 teaspoon vanilla
1 1/4 cups flour

Instructions

In a large mixer bowl, beat together almond butter, shortening and butter just until mixed.
Add sugars, baking soda and baking powder. Mix.
Add egg and vanilla. scrape bowl as needed.
Add flour and mix into soft dough.
Chill at least 1 hour before portioning.
Shape dough into balls and flatten or place in cookie molds.
Bake at 375 for 7 to 10 minutes until cookies are brown and set. Bake a minute or two longer for crisper cookies.
Cool on rack. Drizzle with melted white chocolate if desired. Sprinkles too!

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Food for Thought…Have you ever baked with almond butter or other tree nut butters? What have you made? I’d love to hear your thoughts in a comment below!

Enjoy all these great cookie ideas for fall from our Fill The Cookie Jar group!

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Posted in #FilltheCookieJar, cookies, dessert, nuts, What's For Dinner? | Tagged almond butter, almonds | 10 Comments

Shrimp Chickpea and Tomato Salad

Posted on August 29, 2016 by Cindy Kerschner

Shrimp Chickpea Tomato Salad

Shrimp Chickpea and Tomato Salad packs a ton of taste in a few simple ingredients. This shrimp salad gets an added boost of protein and fiber from the chickpeas. The light, lemony thyme dressing lets the flavors shine through.
I used a variety of cherry tomatoes from my garden to make the salad pop! Red, yellow and black colors swirl around the pink shrimp. Green specs of chives and thyme dot the salad here and there.
Shrimp Chickpeas and Tomatoes Salad lunch 1

Chickpeas can be hard to digest for some people. Soaking dried chickpeas before cooking and thoroughly rinsing canned beans will greatly help you if digestion is a concern. I also like to remove the skins. It’s a personal preference of mine.
This salad fits on a light lunch, brunch or dinner menu. You decide. I’m ready for lunch!

Shrimp Chickpeas and Tomatoes Salad

Yum

Shrimp Chickpea and Tomato Salad

Serving Size: 2

Ingredients

1/2 pound shrimp (about 20 31-40count)
1 teaspoon Old Bay seasoning
1 cup cherry tomatoes, halved
1/4 cup chickpeas, cooked
1 Tablespoon snipped chives
1/2 teaspoon fresh thyme leaves
2 cups spring mix

dressing

2 Tablespoons olive oil
2 teaspoons lemon juice
salt and pepper to taste

Instructions

Peel, de-veined and steam shrimp. Sprinkle cooked shrimp with Old Bay. Chill.
Whisk together dressing ingredients. set aside.
Toss chilled shrimp, tomatoes, chickpeas, chives and thyme with dressing.
Arrange on a bed of spring mix or leaf lettuce.

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I originally ran this recipe as a guest post on Mrs Happy Homemaker . While you are there, take time and get to know Crystal and explore her informative website.

Posted in healthy, herbs, salad, seafood, shrimp, tomatoes, What's For Dinner? | 2 Comments

Freezer Mixed Berry Puree #SundaySupper

Posted on August 28, 2016 by Cindy Kerschner

Freezer Mixed Berry Puree preserves berry goodness for recipes all winter along!

This week Sunday Supper is setting our sights on showing you how to preserve summer bounty.
I love to take advantage of fresh vegetables and fruit from farm stands, farmer’s markets and home gardens. This year I didn’t plant a garden of my own. I was having a few physical and financial challenges that need my attention.
But that doesn’t mean I quit cooking and eating all those fresh grown goodies!
I’m blessed to be living in an area where farm stands and farmer’s markets are only minutes away.
When it comes to trying to extend the season I turn to my freezer. I was never big on canning but I admire people who do.
There are somethings that don’t freeze well alone. I’ve found freezing the finished meal works too. Soups, gravy and many sauces thaw out ready to use.
Berries are some of the more delicate fruit out there. You can quick freeze blueberries and other berries by washing then drying on a towel. spread out berries into a single layer and freeze. When frozen, store in freezer bags. Easy peasy.
Today I chose to make a mixed berry puree that saves time and clean up. You can use this as a base for ice cream, pie, tarts, syrup and so much more!

Mixed Berry puree berries

I used strawberries, blueberries and blackberries.

Puree berries in a blender or food processor.

Mix 1/2 cup to 1 cup of sugar with each quart (2 pounds) of puree depending on how sweet the berries were when pureed.
Stir until sugar is dissolved.

mixed berry puree pour

Fill pint or quart plastic freezer bags or tapered widemouth freezer jars.
For jars, allow 1 inch of headspace in quarts and 1/2 inch in pints.
Seal, label, and freeze.

mixed berry puree bag

Food for Thought… What would you make with this frozen berry puree? Would you use it for baking? How about as a drink base? I’d love to hear your comments below!

Thank you Caroline from Caroline’s Cooking for hosting this event! Thanks also to Renee from Renee’s Kitchen Adventures for organizing this event!

Enjoy all these great ideas for preserving summer bounty from Sunday Supper!

Condiments

Blackberry Lemon Thyme Syrup by Sunday Supper Movement
Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
Ginger Fig Jam by Palatable Pastime
Herbed Salsa by What Smells So Good?
Homemade Giardiniera by Curious Cuisiniere
Homemade Sriracha by Monica’s Table
Hot Pepper Oil by Feeding Big and more
Mediterranean Chutney by Wholistic Woman
Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
Nectarine Kumquat Habanero Chutney by Food Lust People Love
No Pectin Mixed Berry Jam by My Imperfect Kitchen
Peach Butter by Redhead Baker
Pear Ginger Jam by Hezzi-D’s Books and Cooks
Simple Basil Butter by Momma’s Meals
Spicy Mango Jam by Family Foodie
Stove Top Roasted Garlic by Cricket’s Confections
Tomato and Chili Pepper Jam by Delaware Girl Eats

Main dishes

Grilled Peach and Burrata Pizza by An Appealing Plan
Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet

Sides

Garden Rice by Basic N Delicious
Pickled Asian Vegetables by A Mind Full Mom

Snacks

Homemade Fruit Leather by A Kitchen Hoor’s Adventures
Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks

Dessert

Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
Drunken Peaches by Nosh My Way
Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
How to Make Chocolate Zucchini Bread by Asian In America
Mom’s Zucchini Bread by Cosmopolitan Cornbread
Peach Yogurt Popsicles by Food Done Light
Summer Fruit Crisp by Pies and Plots
Summer Fruit Popsicles by Powered By BLING

Beverage

Berry Shrubs + A Cocktail by Culinary Adventures with Camilla

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.