Salted Almond Butter Bars

Recently, I've been in the mood for something sweet and salty. Something a little nutty. While reaching for the peanut butter, I remembered that I had bought some maple almond butter and forgotten all about it.

Now peanut butter is good, but almond butter is well, 
AMAZING!

In other words, you can't go wrong here. 

A creamy base topped with melted white chocolate and lots of salty chopped almonds.

Salted Almond Butter Bars

For the Base:

1/2 cup (1 stick) butter, softened

1/4 cup cream cheese, softened

3/4 cup almond butter

1 1/4 cups light brown sugar

1 large egg at room temperature

1/2 tbsp almond extract (or vanilla extract)

1 1/4 cups flour

1/2 tsp baking powder

1/4 tsp salt

For the topping:

3/4 cup white chocolate chips, or broken up white chocolate

2 tbsp heavy cream (adding a little more if necessary)

3/4 cup salted almonds, chopped

Preheat oven to 325 degrees F (170 Celcius).

Grease and flour a square baking pan or a jelly roll pan.

In a large bowl, beat the butter, cream cheese, and the peanut butter with electric mixer until light and fluffy. Add the brown sugar and beat until very smooth. Add the egg and almond extract and mix well. Add flour and mix just until incorporated. Spread the batter into the prepared pan. Bake for 15-20 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.  Be sure not to overbake. Let the bars cool to room temperature.

For the topping, in a small saucepan over low heat, melt the white chocolate chips with the cream, stirring constantly until smooth.  Drizzle the white chocolate mixture over the cooled blondies, then sprinkle the chopped almonds on top.

Cool to room temperature before cutting and serving.

That is, if you can wait that long.

The easy like Sunday morning cupcake

Recently, I teach several private English lessons at my house. I serve coffee or tea and always some kind of sweet. I enjoy baking, so I usually make something new every week.  

But sometimes, I just run out of time.  This is when I use:

The easy like Sunday morning cupcake!

I generally keep a batch of vanilla cupcakes in the freezer and sometimes icing as well---very handy!

Ingredients:

vanilla cupcakes

strawberry jam

buttercream icing (or store-bought frosting)

colorful decorations

How to:

Split vanilla cupcake in half, bottom half slightly larger than the top. Generously spread a nice amount of strawberry jam (I recommend preserves with big chunks of fruit inside) on the bottom half and top with the upper half. If you are feeling creative, pipe miniature flowers with the buttercream icing using a pastry bag and star tip; alternatively spread icing on with a knife, swirling at the top. 

Top with colorful decor, nonpareils, or chopped nuts.