Author Archives: Jess

Almond Butter

1 Reply

Raw almonds are so photogenic, aren’t they?

I hope you’re okay with another almond recipe. This time around, almond butter.

I’ve always been a huge lover of peanut butter, so this is a nice change of pace.

My favorite uses for almond butter? On toast, in oatmeal or for apple dipping.

Method

Start with:

1 c. almonds

2 T. maple syrup

1 T. honey

Preheat oven to 300*. Line a baking sheet with parchment paper. Combine almonds, maple syrup and honey, and roast on baking sheet for about 20 minutes. Remove from oven and let cool for about 30 minutes.

Place cooled roasted almonds in a food processor and process until the almonds butterize, about 15 minutes, scraping down sides when needed.

1/2 T. honey

1 T. maple syrup

2 T. canola oil

1/2 T. pumpkin pie spice

1/4 t. salt

Add the honey, syrup, oil, spice and salt to the food processor and process until smooth.

Recipe adapted from Edible Perspective.

Enjoy your almond butter!

Almond Milk

15 Replies

I’ve had my eye on making my own almond milk for awhile.

Anything that can be made rather than bought catches my attention. I don’t drink a lot of milk (unless with cookies) but I do always have it on hand for cooking. So, for now, I’ll have almond milk on hand, a great dairy alternative and also refreshing.

I used this recipe, from a blog I really enjoy, Edible Perspective. I followed the method exactly.

What do you think? Is this something you would try?

New Camera, Buddha Grid

2 Replies

Last week I got my first camera.

I am on my second photography class and I had been using my brother’s camera, so I knew what I wanted. You can check out the camera I got, here. I am really enjoying it so far.

Below you will see what I am calling my “Buddha Grid.” I took the same picture of the same Buddha with six different white balance settings on my camera. I did no other editing to the photos.