Almond Pulp Thumbprint Cookies

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This is a follow-up post from how to make your own Almond Milk recipe I posted to start the year. My family makes a lot of soy milk (which will be another post someday), but sometimes we like to throw in some fresh almond milk. We live in Lodi so there is an abundance of fresh almonds we usually get (often still in its shell). Almonds eaten this way are the freshest of any almond. Store bought just doesn’t compare. But for those not lucky enough to experience the country life, store bought will work just fine!

After making almond milk, you are left with this pulp. The pulp of course can be dumped as compost for your plants, but this stuff shouldn’t be wasted if you have the time to convert it into something else! Online, there are lots of recipes on how to use up almond pulp. My sister requested it be these Almond Pulp Thumbprint Cookies!

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Linzer Cookies!

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These adorable little things are traditional to Austria in the region of Linz. Love that the little circle/shape in the middle are called “eyes.” You can make these with any shape! I was in the holiday mood and had snowflake cut outs, then used a icing tip to cut out the circle in the middle. Tip: Make sure the dough is hard, but not too hard; have lots of flour on hand as the dough is super easy to break! Try them with different kinds of jams for different flavors and colors. I used homemade peach, grape, and orange jams to fill. I wish everyone a very Merry Christmas :).

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Candied Orange Peels!

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We have organic oranges growing in our backyard and we have an abundance every year. My grandpa was a renowned fruit grower in China, with award winning satsuma tangerines being his most well-known. My dad remembers biting into those satsumas and juice just flowed. Thin skins, tons of juice, and the fruit, the size of an orange. My parents failed at growing the first orange tree, but my grandpa decided to step in to do the pruning in the winter for several years, and saved our second orange tree. Now, the tree produced over 100 pounds of oranges. 100 POUNDS! So every year now, we think about our grandpa and his pruning and it is an ode to his labor. Now that we have so much, we have to look for ways to not waste the fruit. So we have made orange marmalade and now candied orange peels. Takes a ton of sugar, but they end up looking SO PRETTY after. Also, you can give them away as gifts as these things store super well. Or dip them in chocolate.

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Graham Cracker, Oatmeal, Chocolate Chip Cookies

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I hope everyone had a wonderful Thanksgiving! And we are well on our way to Christmas!!! My favorite season of the year, and although it may be short (in my eyes since I only start the season the day after Thanksgiving), I value it that much more! Christmas songs are on repeat, holiday treats are being baked, and drinking coffee and hot chocolate when the rain is pouring outside. I try to learn something new every year in baking/cooking world, and this year I am pretty excited to say that I played with more meat and making sausages. Cookies are still my standard of baking, but I learned a new pie crust technique that I am now a fan of with no failure. Super excited to share all of these things on this blog, eventually…when I get a chance to write. Now that the year is winding down, I should have more time. Here are some pics of my Christmas tree, and Christmas cookie #1: Graham Cracker, Oatmeal, Chocolate Chip Cookie. The graham cracker makes the smell and the cookie DIVINE.

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Green Tea Chocolate Chip Cookies!

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Requested by my newest coworker, and a cookie I have never baked before! Turns out when I was baking at home that my sister has baked them before. And I was worried they would turn out dry since matcha powder just makes things look dry. But they turned out beautiful and spread perfectly. I am in love. Made a half batch from the original recipe, and all my measurements turned out perfect. Cookies and baked sweet goods are in full swing for the holidays! Can’t wait to drum up my next project.

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Pumpkin Cupcakes w/ Maple Cream Cheese Frosting

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October is in full-swing!!! Busy busy October. I never have time in October. In high school and college, it was midterms, school activities in full throttle. Now at work, professionals are mostly back from summer vacation and are gearing up for the last quarter before the new year. Then, my friends mentioned Halloween last night, and I stopped and was like AHH! haven’t thought about it AT ALL. No costume, no plans. Help!

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Pumpkin Snickerdoodles!

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Hope everyone is having a fantastic LDW soaking up the sun!!! Although its September, and basically tomorrow is the unofficial start to fall (due to Starbucks Pumpkin Spiced Latte being in stores nationwide), the weather is still warm but I can’t help but get excited about my favorite cooking season of the year!!! FALL!!! I love the pumpkin and the warm spices, and because summer continues on and on, later and later every year, there’s only a short time for pumpkin (before Santa Claus rolls in with peppermint and chocolate). The weather plays a huge factor in what my taste buds want, and when its hot out, there is little room for pumpkin cravings. But I figured that since tomorrow is the start of unofficial fall, and I am heading to Alaska, the cold cold rainy time for the state, I figured I would begin the celebrations in hopes that when I return from my vacation, that it’ll be full on fall in CA!

These pumpkin snickerdoodles are really bomb. They’re chewy and soft, with pumpkin and spices hinted in there. People say snickerdoodles are sugar cookies better cousin and I totally couldn’t agree more! Make these and enjoy them with your first of many pumpkin spice lattes! Or you can pair them with Trader Joe’s Pumpkin Ice Cream for sandwiches!

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