Experimenting

Step One: Slip on your lab coat apron.

(knife not necessary- I just like props)

My antics in the kitchen today were a result of the lengthy list that's started to form in the shape of a desktop document entitled "RECIPES I HAVE TO TRY."

There's no doubt you'll be bombarded with each and every one of them over the coming weeks/months, but today I wanted to start with something that seemed relatively simple: making my own nut butter.

Pumpkin Spice Almond Butter, to be exact.
(recipe courtesy of Ashley)

Seeing as I plowed so quickly through my last jar,

(side note: I have an odd habit of saving old jars and dressing bottles, even if I never use them- must have inherited it from my father)

and had a fresh bag of California grown almonds procured at the farmers' market a couple weeks ago, I thought I'd give it my best shot.

And so the testing cooking got under way...

I spread my 2 cups of raw almonds on a parchment-lined baking sheet

Got my hands nice n' messy by stirring them around in molasses and maple syrup

Then the nuts were ready to go in...

Retro stove, don't fail me now!

About 30 minutes later...

They were smelling divine. I had to let them cool for 30 more minutes- what better time to start on another recipe from the list?!

Angela's Favorite Snickerdoodles

Seeing as I was fresh out of Earth Balance, I busted out the real butter

And made the cookie dough in the time it took for my precious almonds to cool...

Into the fridge went the dough ball

And into the food processor went the almonds

It took a good bit of time and scraping until the almond mix was ready for the spices and oil

A little more whirlin' and finally:

Out it came.

The stuff tastes and smells amazing, though I've got to get the texture down- I prefer mine a little creamier (like Kath's here). Maybe I didn't let the nuts cool long enough? If anyone has a solution, please inform the scientist chef.

I'm currently still waiting for the cookie dough ball to chill out in the fridge, so I won't have the results of that endeavor 'til tomorrow.

For now, I'm polishing off my Chipotle leftovers, to be followed by this dessert:

Chocolate Coffee Scone with a dollop of homemade Pumpkin Spice Almond Butter.

I die.

Catcha tomorrow- I'm off to my last camera acting class of the year!