Tag: almond extract

Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Snack, Vegetarian

Late Summer Peach Muffins with a Pseudo-Streusel

Annie

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Happy meal prep! Class is about to start up again after a two week hiatus. Having 9 am to 9 pm class on Mondays is going to be a wee bit rough, so obviously I need some new muffins in my life. I concocted a batch of Almond Peach Protein Muffins since I love fresh, ripe, juicy peaches with almond extract in the summer. Topped with a little brown sugar and chopped almonds, the muffins aren’t overly sweet and hit the spot with just a hint of summer as we move to the fall.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Just Peachy Overnight Oats

Annie

Almond Peach Overnight Oats

With the unseasonably warm weather during the end of May here in Boston, this take on the overnight oats was a no brainer: peaches and almond. When I was little, the minute peach season rolled around, my mom would serve Almond Peaches for dessert, as a side for dinner, as a snack . . . you get the idea. Why not for breakfast? The almond extract perfectly balances with the peaches and almond milk. Hence, Almond Peach Overnight Oats were developed. To make it even better, I think i’ll toss in slivered almonds next time I make it for a crunch, but I promise, it’s perfectly balanced as is.

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Dessert, Vegetarian

Sprint into the Holidays with Spritzgebäck

Annie

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“Spritzgebäck” or just “spritz” are a traditional German cookie, baked around the holidays. The cookies consist of flour, butter, sugar and eggs. My mom has always added almond extract for an added touch and a distinct twist on the classic cookie. For as long as I can remember, I’ve helped my mom baked these cookies, just as she helped my grandmother. The recipe itself is quite simple; it’s the work making perfectly “pressed” cookies that can be the challenge. While the recipe isn’t healthy, it’s a holiday recipe worth sharing — spritz are delicious. These Spritz Cookies are light, crunchy, buttery and bite-size, so it’s ok to indulge in one or two. Happy Holidays!

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Dairy-Free, Dessert, Gluten-Free, Lightened Up, Vegan, Vegetarian

Moose Have Chocolate Avocado Mousse

Annie

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I’ll admit I was a huge skeptic when I saw this recipe in Giada De Laurentiis‘s cookbook, Giada’s Feel Good Food. My mom, who had also given me this cookbook, gave it rave reviews. Still, I was hesitant to make this, just like I was to try that quite green tasting kale smoothie. Won’t it just taste like a bunch of avocados poorly disguised as a dessert? Boy was I wrong. Made free from any gluten or dairy, it’s a universal, yet elegant dessert for the holiday season. Best with extremely ripe avocados to obtain that silky smooth consistency (how to find ripe avocados here). Admittedly, I must be in the mood to indulge in this dessert, but the Avocado Chocolate Mousse is decadently creamy, somehow both light and dense all in one bite, and utterly delicious. Top with some fresh fruit and mmmm, so good.

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Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Side, Snack, Vegan, Vegetarian

Tickled Pink for Peaches

Annie

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This is a classic “dessert” at home. (I say “dessert” sparingly because this has been a constant argument between my mom and then me and my dad. She thinks dessert automatically equates with fruit. Not to say it doesn’t at all, but not to the extent to which she so fervently believes.) My grandmother made this for my mom, and now she’s made these Almond Peaches for me for as long as I can remember. It’s perfect as a side, as a snack or even as a dessert. It can even be added to other berries, such as strawberries or blueberries and is even be delicious as a topping for oatmeal, vanilla ice cream or a shortcake. As a topping or a alone, these almond peaches are just a classic, quick and extremely delicious dish to add to your repertoire.

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