Almonds, and Sugar, and Butter, Oh My!

Hello again, there! Much like my preteen journals of years past, I have been majorly slacking on keeping up with my blog and it upsets me as much (and hopefully more) than it does my lovely readers. Since last year I've been to Ghana in West Africa and back, I've interned at the County Health Department and helped teach new moms about safe ways to put their babies to sleep, I've written, and revised, revised, & revised a 50+ page thesis, and I've received my master's in public health (MPH)!!! So many good things are in the works for the future, and I'm just so grateful for my awesome support system that's helped get me through the tougher times.

Baking is a great stress reliever and has helped too, as well as coming up with new ways to invent healthy and delicious meals to supplement all those yummy goodies. Going forward, I'd like to include more variety of recipes including my salads and smoothies. I'm Certified in Public Health, so it's like my duty, right?!

That said, for now I will keep the sweets coming with these delicious and deviously simple Mexican wedding cookies. I got the original recipe from a Lauren Conrad guest post on Refinery 29, and was delighted with the melt-in-your-mouth results, which also reminded me of many Italian and Swede-style cookies my mom and I would bake around Christmas. I made these as gifts and brought the rest to work in an attempt to save my waistline.

Can I reiterate that these cookies are so EASY! Seriously, you don't even need to know how to crack an egg to make these cookies. Perfect to bake with little ones, as long as they have eaten all of their vegetables with dinner because this one is chock full of butter and powdered sugar (the good stuff). I've modified my recipe with the substitution of whole wheat flour to make myself feel better about this, but feel free to use just all-purpose or a gluten-free variety. The almonds can also be subbed for another nut if allergies are an issue, but I'm not sure how they would turn out without any nuts at all. Go low for the recipe.

Mexican Wedding Cookies

Ingredients:
1 cup (2 sticks) butter room temperature
1/2 cup powdered sugar
3/4 cup powdered sugar (for coating)
1/4 tsp salt
1 cup whole wheat flour
3/4 cup all purpose flour
1 tsp cinnamon
1 pinch nutmeg (I think I used 3 pinches, but I like a lil' spice in my cookie)
1 cup almonds or nut or your choice, ground or chopped to bitty pieces

Instructions:

Preheat your oven to 350 degrees.

Combine butter, 1/2 cup powdered sugar, salt, flours, cinnamon, nutmeg, and ground almonds to form your dough. If your kitchen is warm [as is mine when its 80+ degrees and my oven is on] or dough seems too soft to form, chill for about 10 minutes.

Roll into 1-inch balls.

Bake for eight minutes, until just golden on the bottom.

Let the cookies cool for just a few minutes, and then toss in the remaining ¾ cup powdered sugar. You want the cookies to be warm, or the sugar will not stick.

And that's all, folks! This recipes makes about 30 cookies. No need for a greased pan or parchment paper.  Enjoy!

Homemade Guacamole!

I dont know if it's because it was St. Patty's day this weekend, but I'm feeling the need to post something green! A couple weeks ago I was on a Mexican food kick and decided to have a full Mexican meal complete with guac, salsa, and enchiladas! I'll post the recipe for those someday soon. For now, here is a super easy recipe for some homemade guacamole that everyone will love. You dont have to worry about it turning brown because it wont be around that long =)

What you'll need:

2 avocados

2 roma tomatoes (or 1 cup diced tomato)

1 onion

2 cloves of garlic

1 jalapeno

1 lime

salt & pepper (i used cayenne pepper)

(to make things easy, Trader Joe's usually sells guacamole kits with all needed ingredients!)

Directions:

Cut avocado to the center, cutting around circumference of fruit to the pit.

Remove pitt and scoop avocado out into a medium sized bowl.

Peel and dice the onion and garlic cloves and fold into avocado.

Combine with diced jalapeno pepper.

Add the juice of 1 lime (juice it good!) and fold into guacamole.

Add salt and pepper to taste

Once you mash the guacamole to a consistency that you like it's ready to scoop!  ¡buen provecho! 

Enjoy!