Almond Orange Cannoli Dip

 

Ingredients

• 15 ounces Ricotta cheese drained if needed
• 8 ouncesr Mascarpone cheese
• 1 1/2 cups powdered sugar
• 1 Tablespoon fresh orange juice
• 1 teaspoon fresh orange zest
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon orange extract (optional)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup mini chocolate chips
• Topping (optional): Sliced almonds and/or fresh orange zest

Serving Suggestions:

• apple slices 
• graham crackers
• cannoli chips
• vanilla wafers
• ice cream cones broken into pieces

Instructions

1. Place ricotta, mascarpone, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.

2. Mix in orange juice, orange zest, vanilla, almond extract, cinnamon, and salt until well combined. Stir in mini chocolate chips.

3. Top with sliced almonds and/or orange zest and serve immediately or cover and refrigerate until ready to serve. 

Garlic Herb Cauliflower Rice

Ingredients

• 1 Head Cauliflower Medium, or 16 ounces store-bought cauliflower rice
• 1/2 Cup Almonds sliced
• 2 Tablespoons Butter or extra virgin olive oil
• 2 Cloves Garlic minced
• 1/4 teaspoon Sea Salt fine
• Black Pepper freshly ground, to taste
• 1/4 Cup Parsley fresh, chopped
• 1/4 Cup Dill fresh, chopped
• 1/4 Cup Basil fresh, chopped
• 1 Tablespoon lemon juice or more, to taste

Instructions

1. Using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice. Do not do all at once or it will be mush and whole in other parts.
2. Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. 
3. Return the skillet to the burner and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring until fragrant, about 30 seconds.
4. Add the cauliflower rice, salt, and a few pinches of black pepper. Cook, stirring until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
5. Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds.

Marcona Almond Pesto

Ingredients:

2 cups packed fresh basil leaves
½ cup marcona almonds (I bought these at Costco)
½ cup grated Natural & Kosher parmesan
2 garlic cloves, peeled
juice of 1/2 lemon (about 2 tbsp)
1/2 tsp lemon zest
1/2-3/4 cup extra virgin olive oil
salt and pepper, to taste

Directions:

Place all ingredients except the olive oil in a food processor or blender and blend until roughly chopped. Slowly add the olive oil until the mixture turns into a creamy spread. 

Bourbon Brownie Balls from Cooking Light

Ingredients

1/3 cup applesauce
1/4 cup egg substitute
1 tablespoon water
1 (16.7-ounce) package brownie mix
Cooking spray
3 tablespoons bourbon
1/3 cup finely chopped Walnut, Almonds, or Pecan pieces, toasted

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Directions

1. Preheat oven to 350°.
2. Combine first 4 ingredients (including fudge packet from mix if applicable), stirring well. Spread into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted near edge of pan comes out clean. Cool in pan on a wire rack.
3. Crumble brownies; place in a food processor. Add bourbon; process until mixture forms a ball (about 30 seconds).
4. Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each. Place nuts in a shallow bowl. Roll balls in nuts, pressing gently to coat.
5. Note: Store balls in an airtight container at room temperature for up to three days.

Giada's Peanut Butter Granola Bars (Modified*)

Peanut Butter Granola Bars

Ingredients

• Vegetable cooking spray
• 1 egg white
• 1/2 cup chunky peanut butter
• 1/3 cup brown sugar
• 1/4 cup honey
• 1/4 cup unsalted butter, melted*
• 2 cups old fashioned oats
• 1/4 cup slivered almonds, toasted
• 1/3 cup miniature chocolate chips

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a nonstick baking pan with vegetable cooking spray. Lay a piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 20-25* minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1-1/2-inch squares and serve. Yields 24 bars.

* I found that if I decreased the butter from 1/2 c. to 1/4 c. and increased the cooking time from 15 min. to 20-25 min., they stayed together better.