Almond Blueberry Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 stick butter
• 1 1/2 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon almond extract
• 1/2 cup chopped almonds
• 1 cup fresh blueberries

Directions:

1. Combine flour, baking powder, and sea salt in a medium bowl.
2. In another medium bowl, cream together butter and sugar. Beat egg into mixture then add milk and almond extract.
3. Combine and stir the dry mixture into the wet mixture. Fold in the almonds and blueberries. Put the dough into the fridge for 30 minutes.
4. Preheat oven to 375º. Drop cookies on to baking sheet and bake until golden brown around the edges which is approximately 15 minutes. Enjoy!

Almond Meal Banana Muffins

Ingredients:

9 oz sliced almonds

1/2 teaspoon baking powder

2 eggs

3 oz sugar

3 bananas

1/2 teaspoon vanilla extract

Pinch of salt

Directions:

Preheat oven to 300º. Prepare muffin tins.

Combine almonds and baking powder in the food processor until finely ground but don’t let it run too long or else it will end up as almond butter. Set aside.

Combine eggs, sugar, bananas, and vanilla extract until smooth and fluffy. Combine with almond meal.

Pour into each muffin tin and top with thinly sliced bananas and almonds. Bake for 40 minutes and let cool before serving.

Butterbeer

Ingredients:

1 cup brown sugar 

4 tablespoons butter 

1/2 teaspoon salt 

1 teaspoon apple cider vinegar 

3/4 cup heavy cream, divided 

Four 12-ounce bottles cream soda, chilled

Directions: 

1. In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees, stirring occasionally which is about a minute of cooking. Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.

2. In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.

3. In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.

Apricot Smoothie

Ingredients:

1 cup milk or almond milk

2 apricots, pitted

2 teaspoons honey

1/2 cup ice

Directions:

Combine ingredients in a blender and blend until creamy. Pour into a glass and garnish with fresh mint. 

Marinated Edamame

Ingredients:

1 bag of frozen edamame

200 ml of marinated cooking wine sauce 

Salt

Directions:

Boil a pot of water. In the meantime, wash the edamame in warm water.

When water boils, put edamame into the pot and cover. Remove lid when water boils again and remove edamame with a strainer into a bowl. Dispose excess water in the bowl.

Combine marinated cooking wine sauce with edamame. Do not cover and let cool as this will preserve the edamame’s green color. Season with salt. After it is cool, refrigerate overnight and serve the next day.