Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

by Cassidy Stockton in Recipes

Recently, I was aghast to learn that some people do not like carrot cake. Who are these people? How can anyone not like carrot cake? Kidding aside, I’m a big fan of carrot cake and I know a certain someone whose face graces all of our packaging that would say this is his favorite kind of cake- without raisins of course. Obviously, we’re firm believers in everyone’s right to like or dislike carrot cake (and raisins) as they see fit, but, at Bob’s Red Mill, we love our carrot cake!

The warm, slightly spicy flavors of moist carrot cake under a layer of tangy cream cheese frosting is just the thing we crave this time of year. I absolutely love this version for two reasons- one, it’s for cupcakes, which means it’s easier to make and easier to serve; two- this recipe uses whole wheat pastry flour. Not only does the whole wheat flour offer a denser cake with a nuttier flavor, but I feel less guilty eating one of these and that, my friends, is what I call a win-win.

If you need a gluten free version, we recommend using our Gluten Free 1-to-1 Baking Flour in place of the whole wheat pastry flour. 

Whole Wheat Carrot Cupcakes | Bob's Red Mill @bobsredmill

Whole Wheat Carrot Cupcakes

Prep Time:  30 minutes | Bake Time:  25 – 28 minutes | Rest Time:  60 minutes

Yield: 12 standard cupcakes

Cake

  • 1 ½ cups grated Carrot (from 1 – 2 carrots)
  • 8 oz canned Crushed Pineapple, drained
  • ½ cup chopped Walnuts
  • ½ cup Oil
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1 ½ cups Bob’s Red Mill Whole Wheat Pastry Flour
  • 1 ¼ cup Bob’s Red Mill Coconut Sugar
  • 1 tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Ginger

Step 1

Preheat oven to 350°F and line a muffin tin with paper liners.

Step 2

In a large bowl, mix together grated carrots, crushed pineapple, chopped walnuts, oil, eggs, and vanilla extract.  In a separate smaller bowl, combine whole wheat pastry flour, coconut sugar, baking powder, baking soda, salt, and spices.

Step 3

Add the dry to the wet and mix with a rubber spatula to combine.

Step 4

Evenly portion mixture into the prepared muffin tin.  Bake until a tester inserted into the center cupcake comes out clean, 25 – 28 minutes.  Let cool thoroughly (about 1 hour) before frosting.

Frosting

  • ½ cup Butter, soft
  • 1 cup Cream Cheese, soft
  • 4 cups Powdered Sugar, sifted
  • ½ tsp Vanilla Extract

Step 1

Cream softened butter and cream cheese until smooth and evenly combined.

Step 2

Add powdered sugar and vanilla extract and mix until light and fluffy.  Store chilled but must be at room temperature for use.

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Cassidy Stockton Google: Cassidy Stockton
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Hot Cross Buns (Gluten Free) | Bob's Red Mill

Hot Cross Buns {Gluten Free}

by Sarena Shasteen in Gluten Free, Recipes

Tradition…I grew up with a lot of Easter traditions, but hot cross buns was really not one of them. To be perfectly honest, when I made these hot cross buns, the only frame of reference I had was from when I was in culinary school (and that is far longer away than I would like to discuss – hence the lack of taste recollection). So, I turned to the tasting expert who grew up on these slightly sweet, yeasty buns filled with the perfect a hint of spice…my husband. Since he happened to grow up with these as a part of his Easter tradition, I knew he would be able to give me his good, honest opinion on the subject. Now that I have his stamp of approval, I am sure these will fill your need for a gluten and dairy free version of hot cross buns for this Easter season as well.

Hot Cross Buns (Gluten Free) | Bob's Red Mill

Don’t let this ingredient list scare you. These really are easy to make and if you make enough, you can enjoy them for a few days (if they stick around that long)! These little buns also soften up beautifully when heated for a few seconds in the microwave.

Hot Cross Buns (Gluten Free) | Bob's Red Mill

Gluten and Dairy Free Hot Cross Buns

Makes 12 rolls

Dry Ingredients:

  • 2 cups White Rice Flour
  • 1 cup Potato Starch
  • 1 cup Sugar
  • 1/2 cup Corn Starch
  • 1/2 cup Hazelnut Meal
  • 2 TBSP Rapid Rise Yeast
  • 4 tsp Xanthan Gum
  • 4 tsp Baking Powder
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1/2 tsp salt
  • 1/2 tsp Cream Of Tartar

Wet Ingredients:

  • 1 cup Warm Water
  • 1/4 cup Dairy Free Butter
  • 1 cup Egg Whites
  • 3 TSBP Apple Cider Vinegar

Add Ins:

  • 1/2 cup Raisins

Icing:

  • 2 cups Powdered Sugar
  • 1 to 3 TBSP Almond Milk

In the bowl of a stand mixer fitted with a hook attachment, combine the dry ingredients and mix until well combined. Next add the wet ingredients to the dry mixture and allow to knead for 4 minutes. Add the raisins and knead for another minute. Spray a 13 x 9 pan with nonstick spray. Using a large scoop* evenly scoop 12 buns into the pan. Spray a sheet of plastic wrap with nonstick spray and place it over the rolls. Set the rolls in a warm place and allow to double in size (1 to 1 1/2 hours). Preheat the oven to 375 degrees. Remove the plastic wrap from the pan once the buns are done rising. Using scissors, cut a cross into the top of the buns. Place the buns into the preheated oven and bake for 25 to 30 minutes or until golden brown. Allow to cool slightly before glazing.

Combine the powdered sugar and a tablespoon at a time of the almond milk. You want to be able to pipe it onto the buns. Place the glaze in a piping bag fitted with a large circle or slit tip. Pipe the glaze on top of the cross on the buns. Enjoy!

*Since gluten free doughs need to be slightly wetter than their gluten counter parts, I use my large cookie scoop when I need to scoop out even sized things like rolls or tortillas. It keeps things a little cleaner and insures that I can bake things evenly through.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Sarena Shasteen Google: Sarena Shasteen
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Hot Cross Buns | Bob's Red MIill @bobsredmill

Hot Cross Buns

by Cassidy Stockton in Recipes

Sweet, dense hot cross buns are a classic Easter treat typically consumed on Good Friday. There are many superstitions around hot cross buns, but our favorite is the goodwill between two friends who share a hot cross bun. The saying goes, “Half for you and half for me, between us two shall goodwill be.” If that’s not a lovely sentiment, I don’t know what is. These challah-like buns have roots back to early Christianity and have long since become part of Easter traditions all over the world.

If you haven’t had a hot cross bun, they’re dense, sweet rolls with warm spices and bits of dried fruit. They are perfect served for breakfast or eaten in the afternoon with a cup of hot tea. You can add the icing cross or omit it, the buns will be delightful no matter what you choose. Whatever you do, share them with a friend or loved one in the spirit of lasting friendship and you’ll be so glad you did.

[Note: If you’re gluten free, check back tomorrow for our gluten free version.]

Hot Cross Buns | Bob's Red Mill @bobsredmill

Hot Cross Buns

Contributed by:  Sarah House for Bob’s Red Mill Natural Foods

Prep Time:  30 minutes | Rest Time:  2 – 3 hours | Cook Time:  25 minutes

Yield: 12 servings

Buns

Wash

  • 1 Egg
  • 1 Tbsp Water

Icing

  • 2 cups Powdered Sugar
  • 2 Tbsp Milk
  • 1 tsp Vanilla Extract

Step 1

Combine warm milk and yeast in a large mixing bowl.  Let sit for 5 minutes while yeast dissolves.  Meanwhile, combine 3 cups Bob’s Red Mill Unbleached White All-Purpose Flour, salt, and spices in a bowl and set aside.

Step 2

Add melted butter, egg, vanilla extract, and flour mixture to the yeast.  Mix until a shaggy dough forms, about 2 minutes with a dough hook in a stand mixer or 4 – 5 minutes by hand.

Step 3

Add currants and knead until a smooth and elastic dough forms, about 9 minutes in a stand mixer at medium speed or 10 – 15 minutes by hand.  Add remaining ½ cup flour only if needed to make a workable dough.  Shape dough into a ball. 

Step 4

Place dough in a large bowl lightly coated with oil; turn once to coat both sides.  Cover and set aside in a warm place to rise until doubled in size 60 – 90 minutes.  Meanwhile, line a baking sheet with parchment paper and set aside.

Step 5

Turn the risen dough out onto a lightly floured surface and divide into twelve equal pieces, about 2 oz of dough per piece.  Shape each piece into a tightly formed bun and place seam-side down on the prepared baking sheet.  When all buns are formed, cover and let rise in a warm place until doubled in size, about 45 minutes.  Meanwhile, preheat oven to 375°F.

Step 6

For the wash, combine egg and water and mix well.  Once buns have doubled in size, gently brush the top and sides of each bun with egg wash.  Bake until buns are deep golden and the interiors have reached 190°F, about 25 minutes.  Let cool at least 30 minutes before icing.

Step 7

For icing, combine all ingredient and mix until smooth.  Drizzle a cross over each cooled bun.

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Cassidy Stockton Google: Cassidy Stockton
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Irish Soda Bread

Irish Soda Bread {Giveaway}

by Cassidy Stockton in Contests

At our house, we don’t need an extra excuse to indulge in Irish Soda Bread. As it stands, it’s all we can do to not eat the whole loaf in one day. Our Irish Soda Bread Mix was one of the first products I fell in love with when I began working at Bob’s Red Mill over ten years ago.

Traditional soda bread was made using flour, baking soda, salt and buttermilk; simple ingredients available to most families during the mid-1800s. Sodium Bicarbonate (baking soda) was introduced to Ireland around 1840 and became popular for its reliability in leavening and affordability. According to Rory O’Connell (via Epicurious), the introduction of baking soda allowed families to bake bread without an oven, something which many families simply did not have. Soda bread could bake in a covered cast iron pot set directly on the coals of a fire. Soda was not perishable like yeast and it was very affordable for the average family. Most farms would have been making their own butter (of which buttermilk is a byproduct) and growing wheat to feed their families. Soda bread allowed them to bake bread using the simple ingredients readily available in their lives.

Irish Soda Bread | Bob's Red Mill

The Irish soda bread we see in bakeries across the United States is a far cry from the simple peasant bread of the 1850s. Raisins and other dried fruit would have been a luxury item, according to O’Connell, and added to breads during harvest as a treat for the men working in the fields. The most common soda bread was a whole meal (or brown) bread. This makes sense, white flour was simply not a common ingredient for most households and did not become readily available for consumption until the early 1900s.

There are many modern variations, but we prefer a classic loaf as epitomized in our Irish Soda Bread Mix. This bread is easy; it takes almost no time to throw together and yields a lovely loaf with little effort. The key to a nice loaf of soda bread is to handle the dough as little as possible. The more you handle the dough, the tougher the loaf will become. You can add raisins to our mix for a sweeter bread, as we did above, or leave them out. If you want a nice variation on Irish Soda Bread, we really like turning it into these biscuits.

Because we love our Irish Soda Bread Mix so much, we’d like to give away a package to five luck winners. We’ll select five winners at random from all who enter by 11:59 pm on 3/9/15. To enter, simply comment below and answer this question- raisins or no raisins? 

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Red Bean Cake F

Chinese New Year: Marbled Red Bean Cake

by Cassidy Stockton in Gluten Free, Recipes

To celebrate the Chinese New Year and ring in the year of the Goat, we’ve whipped up our version of a traditional red bean cake. Eating desserts on the Chinese New Year symbolizes a sweet, rich year to come. That’s a sentiment we can get behind. Red bean cake might sound very unappealing to some, but it’s surprisingly light and delicious and not terribly bean-y. For more good luck foods, check out this article from Chow. May you have a prosperous and happy New Year.

Marbled Red Bean Cake | Bob's Red Mill

Marbled Red Bean Cake

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  75 minutes | Rest Time:  30 minutes | Cook Time:  45 – 50 minutes

Yield: 20 servings

Cake

  • ½ cup Bob’s Red Mill Adzuki Beans
  • 1 ½ cups Water
  • ¼ cup Brown Sugar
  • 3 cups Bob’s Red Mill Sweet White Rice Flour
  • 2 tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter, soft
  • 1 cup Sugar
  • 2 tsp Orange Zest
  • 3 Eggs
  • 2 cups Milk

Icing

  • 1 cup Powdered Sugar
  • 3 Tbsp fresh Orange Juice

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Combine in a small pot with water, cover and bring to a boil.  Reduce heat to medium low and simmer until soft, about 60 minutes.  When beans have softened, drain and reserve cooking liquid.

Step 2

Place cooked beans and brown sugar in a food processor and puree, adding water 1 tsp at a time as needed, until smooth.  Set puree aside.

Step 3

Preheat oven to 350°F.  Line a 9 x 13-inch cake pan with parchment paper.

Step 4

In a small bowl, combine Bob’s Red Mill Sweet White Rice Flour, baking soda and salt and set aside.

Step 5

In the bowl of a mixer fitted with the paddle attachment or by hand, cream butter and sugar until light and fluffy, about 10 minutes.  Add orange zest and eggs, one at a time, scraping down the bowl between additions.

Step 6

Add the dry ingredients, alternating with the milk and scraping down the bowl often, until a smooth batter is formed.

Step 7

Mix ½ cup of cake batter with the bean puree to lighten.  Pour the remaining cake batter into the prepared cake pan and smooth top.  Drop large dollops of the bean puree along the top of the cake batter.  Run a butter knife though the bean puree, creating swirls in the cake batter.

Step 8

Bake until the edges begin to pull away from the sides of the pan and a tester inserted in the center comes out clean, about 45 – 50 minutes.  Let cool completely before icing.

Icing

Whisk together the powdered sugar and orange juice until smooth.  Drizzle and smooth the icing over the top of the cake.  Let set before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Chana Dal Dip F

Spicy Bengal Dip

by Cassidy Stockton in Meatless Mondays, Recipes

If you need an appetizer recipe for New Year’s Eve that is both unexpected and delicious, is easy to prepare and is suitable for most dietary restrictions, this is the recipe for you. Made with our chana dal, which are simply split baby garbanzo beans, this recipe is naturally gluten free and vegan. It contains none of the top 8 allergens, making it an ideal party appetizer. Who knows, it might be the only dish at the party that some folks can eat. Of course, you don’t need a party to make this dish, it’s wonderful for snacking or as a sandwich spread.

Chana Dal Dip 1

We love this dip because of all of the reasons above, but also because it’s a fun departure from hummus. You just have to look at that color to know this is not hummus. This dip gets a kick from serrano chili and garam masala, a flavorful Indian spice mix. If you can’t find garam masala, make your own with ¼ tsp each ground black pepper, cardamom, coriander, cumin, and turmeric. Serve with chips, pitas, veggies or bread. If you want to make sure it’s still friendly for everyone to enjoy, we recommend veggies and Mary’s Gone Crackers.

Chana Dal Dip H

Spicy Bengal Dip

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  25 – 30 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Chana Dal, sorted and rinsed
  • 2 ½ cups Water
  • ¼ cup Cilantro, chopped
  • 1 Tbsp chopped Garlic (about 4 cloves)
  • 1 Tbsp chopped fresh Ginger (about 1”)
  • 1 Tbsp fresh Lime Juice (from ½ lime)
  • 1 Serrano Chili, minced, seeds removed
  • 1 ¼ tsp Garam Masala or ¼ tsp each ground Black Pepper, Cardamom, Coriander, Cumin, and Turmeric
  • 1 tsp Salt

Step 1

Combine Bob’s Red Mill Chana Dal and water in a medium saucepan.  Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25 – 30 minutes.  Remove from heat and drain, reserving cooking liquid.  Let cool for 30 minutes.

Step 2

In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices and salt, and lime juice.  Puree until smooth, adjusting consistency with reserved cooking liquid.

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Snickerdoodles F

Snickerdoodles

by Cassidy Stockton in Recipes

Christmas is around the corner, but it’s not too late to whip up a fresh batch of snickerdoodles. It’s likely you have all of the ingredients on hand, so what are you waiting for? A soft sugar cookie with crisp edges and chewy center, snickerdoodles celebrate one of our favorite combinations- cinnamon and sugar. Cheers!

Snickerdoodles | Bob's Red Mill

Snickerdoodle 

Prep Time: 10 minutes | Rest Time:  60 minutes (optional) | Cook Time:  8 – 10 minutes

Yield: 30 cookies

Step 1

Line two baking sheets with parchment paper.

Step 2

In a small bowl, combine the flour, baking soda and salt and set aside.

Step 3

In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1-½ cups cane sugar until just combined.

Step 4

Add vanilla extract and eggs, one at a time, scraping down between each addition.  Mix until combined.

Step 5

On low, add the flour mixture and mix until thorough combined.

Step 6

Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each.  In a small bowl, combine remaining ¼ cup cane sugar and cinnamon.  Roll the top of each cookie in the cinnamon-sugar mixture.  Chill cookies in the refrigerator for 60 minutes (optional but recommended).

Step 7

While the cookie dough chills, preheat the oven to 400°F.  Bake cookies until light golden brown around the edges, about 8 – 10 minutes, rotating halfway through baking time.

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Cassidy Stockton Google: Cassidy Stockton
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Lemon-Sugar-Cookies 2

Lemon Sugar Cookies

by Cassidy Stockton in Recipes

I take my cookie baking very seriously during the holidays (which is not to say I don’t have a really good time doing it). I like to bake several varieties—usually one that is over-the-top decadent, one that is a family favorite, one that might be new to people and one standby that everyone loves.These sugar cookies are my standby this year.

They’re a big hit with kids (trust me, my notoriously picky two-year-old was a fan) and can be easily dressed up with frosting, sprinkles or food coloring. I am very excited to share this version with a lemony twist. After they are rolled in coarse sparkling sugar, these creamy yellow cookies look festive on a cookie platter. The lemon is present, but not overpowering. I promise you won’t find cookie corpses around the house after kids have decided that they weren’t very good after all and I’m pretty sure Santa won’t leave any behind. They pair perfectly with adult and kid beverages alike and can be baked ahead and frozen to be doled out over the coming weeks. They look so pretty with the sparkling sugar, they’d even feel at home in a New Year’s Eve spread.

Lemon Sugar Cookies | Bob's Red Mill

Lemon Sugar Cookies

Contributed by: Amanda Carter for Bob’s Red Mill Natural Foods

Prep Time: 15 minutes | Cook Time: 12 minutes | Yield: 24 cookies

Step 1
Preheat oven to 375°F and line two baking sheets with parchment paper.

Step 2
In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.

Step 3
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.

Step 4
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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Cassidy Stockton Google: Cassidy Stockton
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Turbinado-Soft-Caramels F

Soft Caramels

by Cassidy Stockton in Recipes

Caramels are, hands-down, my favorite candy. You can keep your chocolates, your peppermints, your fudge, just give me all of the caramels and I will make sure they are, ahem, disposed of properly. I do not make them from scratch, however, and often fork over a pretty penny for soft caramels. Luckily, Sarah House has come up with a pretty simple recipe for making luscious soft caramels. She’s assured me that it is not as daunting as it seems and I tend to trust her. I’ll be cooking up a batch of these this weekend to enjoy over the Christmas holiday, I hope you’ll join me. I plan to sprinkle some coarse sea salt over the top of these, because that’s how I roll (and roll I will if I eat all of these caramels).

Soft Caramels | Bob's Red Mill

Soft Caramels

Prep Time:  5 minutes | Rest Time:  60 minutes | Cook Time:  8 – 10 minutes

Yield: about 36 pieces

Step 1

Line an 8-inch square baking pan with parchment paper and spray with pan spray.

Step 2

Heat cream, vanilla extract, salt and 2 Tbsp butter in a small saucepan until butter has melted.  Remove from heat and set aside.

Step 3

In a large pan, heat Bob’s Red Mill Turbinado Sugar, honey and water over medium-high heat, stirring until all sugar granules have melted.  Continue to cook, without stirring, until the mixture reaches 310°F on a candy thermometer, about 3 – 4 minutes.

Step 4

Remove the sugar mixture from the heat and carefully add cream mixture.  Return to heat and cook until the mixture reaches 260°F on a candy thermometer, about 5 – 6 minutes.

Step 5

Remove from heat and mix in remaining 2 Tbsp butter.  Pour into prepared pan and let set, about 1 hour.  Cut into desired sizes and wrap individual pieces in parchment paper or plastic wrap.

 

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Cassidy Stockton Google: Cassidy Stockton
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Candied Chocolate Almonds F

Candied Chocolate Almonds

by Cassidy Stockton in Recipes

We’re all about the thoughtfully homemade gifts this year at Bob’s Red Mill, and for good reason. Homemade gifts feel instantly personal, are usually easier on the wallet, and (if edible) are something that can be enjoyed with others. It’s both a gift and an experience. Last year, I toasted and flavored almonds in many varieties for my friends and coworkers. I wrapped about a cup of almonds in pretty cellophane bags and that was that. I’m not sure a single bag made it home to be shared with others, but they were a big hit with the recipients.

I wish I’d had this recipe last year, because it is SO easy. Melt the chocolate, mix with nuts, add spices. DONE. I recommend making a few batches, as these will disappear quickly. If almonds don’t appeal, cashews will work well in this recipe, too. Pretty cellophane or small glass jars turn these into an instant gift, if you can stand to share these chocolate almonds with anyone.

Candied Chocolate Almonds

Chocolate Covered Almonds

Prep Time:  10 minutes | Rest Time:  5 minutes | Cook Time:  2 – 3 minutes

Yield: 8 servings

  • ½ cup Semisweet Chocolate Chips
  • 2 cups Whole Dry Roasted Almonds
  • 1 Tbsp Bob’s Red Mill Turbinado Sugar
  • ½ tsp Kosher Salt
  • 1 Tbsp Cocoa Powder
  • ½ tsp ground Cinnamon
  • ⅛ tsp Chili Powder (optional)

Step 1

Place chocolate chips in a large microwave safe bowl.  Melt in the microwave for 2 – 3 minutes, stopping to stir with a rubber spatula every 30 seconds.

Step 2

Add almonds and stir thoroughly to coat the nuts.  Add Bob’s Red Mill Turbinado Sugar and salt and stir well.

Step 3

Spread the almonds on a parchment lined sheet tray and let sit until the chocolate is just tacky, about 5 – 10 minutes.

Step 4

Return almonds to the bowl and add cocoa powder and spices; mix well.  Store in an airtight container.

 

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Cassidy Stockton Google: Cassidy Stockton
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