Salted Honey Roasted Almonds


This recipe is a slight adaptation of The Cafe Sucre Farine’s Honey and Sea Salt Roasted Almonds. Instead of sea salt, I used coarse ground Himalayan Pink Salt because that’s what I had.


The recipe’s super easy — four ingredients — all things I had in my pantry. The above photo is after coating the sliced almonds with the coconut oil and honey mixture before the pan went in the oven.


And here they are after 25 minutes in the oven, stirring every 5 minutes or so.  When the pan first comes out, the almonds look wet, but as they cool, the glaze hardens into a crunchy coating. The almonds aren’t super sweet, and go great as a topping on salads, yogurt, oatmeal… really anything that needs a little pizzazz. They’re also super for snacking!

Confetti Sugar Cookies


Sometimes it pays off to have an overstocked baker’s pantry.  I got word late this afternoon that an event for which I had already baked was in a jam and could use more treats.  I thought these cookies would be different and fun (and I had an abundance of rainbow sprinkles to use up!).

I adapted a sugar cookie recipe I had in my collection by adding a small amount of sprinkles to the cookie dough, and then rolled the scooped dough in more sprinkles. It’s not necessary to flatten the cookies before baking, but be aware they won’t spread much if you don’t. The finished product is buttery and soft, but not excessively sweet. Alternately, if you just want a simple sugar cookie, you can omit the sprinkles altogether, and instead roll the dough in coarse white or colored sugar.

Confetti Sugar Cookies

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla
1 cup rainbow sprinkles, divided

Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, baking powder and salt; set aside.  In a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.  Add eggs, one at a time, then the vanilla.  Continue mixing until thoroughly combined, scraping the sides of the bowl and the paddle/beaters as needed. Add the combined dry ingredients to the mixture and continue mixing until just combined.  Add 2 tablespoons of the rainbow sprinkles and mix until incorporated.

Pour the remaining rainbow sprinkles in a  shallow bowl. Scoop 2 tablespoons of dough and roll into a ball (or use a #40 cookie scoop to portion the cookie dough), then roll in the rainbow sprinkles lightly.  Place the cookies, spaced about 2 inches apart, on a parchment lined sheet pan, and lightly flatten each cookie with the bottom of a glass. Bake for 12 minutes or until edges are set.  Let cookies cool on the sheet pan for about 10 minutes before transferring to a wire rack to cool completely.

Makes about 18 cookies.