In mid June I had a book signing for United Cakes of America at the PG County Hyattsville branch library. A lot of great people came out to talk about cake and enjoy some samples from CakeLove. Tyler was particularly kind and attentive—along with the rest of his family. He asked if he could visit me at CakeLove and in early August we spent the afternoon together at CakeLove U Street. It was a lot of fun!
Tyler loves to cook and bake. He had a lot of great questions and ideas on pairing flavors. Here’s a recipe that we created together. After we baked them he handed them out as samples at Love Café and had a box of goodies for his siblings!
What I like about it was that we found a work around for not having brown sugar for cookies—usually a critical ingredient for us. Instead we took raw honey and paired that with super fine granulated sugar. Give it a try, I think I like it even more than our regular recipe. (see our recipe via podcast on our site under classes).
Chocolate Almond Spice Cookies
2 ounces of almonds slices, roasted
8 ounces of super-fine granulated sugar
1 tablespoon raw honey
5 ounces of butter (melted and cooled)
1 teaspoon of vanilla
11 ounces of flour
½ teaspoon of baking soda
½ teaspoon of ground ginger
½ teaspoon of cinnamon
¼ teaspoon of kosher salt
6 ounces chocolate chips
2 ounces sliced almonds, roasted
1. Roast almonds, set aside to cool and divide. Melt butter, add vanilla extract and set aside to cool.
2. Combine sugar, honey and almonds in stand mixer with flat paddle on low speed.
3. Slowly drizzle in butter.
4. Add egg.
5. Meanwhile, measure flour through salt and whisk to combine. Scoop into mixer.
6. Fold chocolate chips and remaining almonds into dough.
7. Scoop out and pan on parchment lined baking sheet. Lightly flatten with a soft press and top with a sprinkle of cinnamon and ginger.
8. Bake in pre-heated oven at 300 to 325 for 13 to 15 minutes.
9. Remove when cookie edge barely resists when poked. Cool and serve while still warm.