Recipe ~ Honey Beer Bread

Today was a beautiful fall day. The sun was shining and there was a slight chill in the air. We went to the pumpkin patch and spent some time with my mom. Once we got home, I decided it was the perfect day to make some honey beer bread. It makes the house smell so good while it’s baking and tastes good too!

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Recipe ~ Almond Meltaway Cookies


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I am once again working on the list of recipes I want to try. These almond melt away cookies from The Novice Chef Blog sounded delicious and looked so simple. I’ve accepted the fact that I am not a patient baker or chef, for that matter. I like easy recipes that are ready to consume quickly. Don’t judge. I like to taste my work right away and not have to wait for it to set for hours. This recipe fit the bill.

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2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons almond extract
1 cup powdered sugar
1 tablespoon milk
1 1/2 teaspoons almond extract


Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
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Roll 1 tablespoon of dough into small circles and then press with hands into a disk shape. Place on prepared baking sheet.
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Bake for 8 minutes. The cookies will not look browned or cooked, but they are!
Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
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To Ice: In a small bowl, whisk together powdered sugar, milk and almond extract – until smooth. Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.
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This is what happens when you cover the cookies with a cloth towel overnight. The cat decides it would be a good idea to walk on them. Don’t worry, it was just a few, and those were thrown away.


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Hope you enjoyed today’s recipe. Isn’t this silver platter beautiful?! St. Vincent find for the week! I hope everyone has a Merry Christmas!
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Until next time.
Much love,

Recipe ~ Brown Sugar Toffee Cookies

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I always love it when I have an excuse to try new recipes. Not that I ever need an excuse, but it helps to know that whatever I’m making won’t be staying in my house to tempt me. My husband wanted to bring a treat in to work for his birthday and knew I’d jump all over the chance to make cookies 🙂 I have quite a long list of recipes I want to try, so I started at the top with this one. The original recipe came from Two Peas & Their Pod. I’ve copied it below for easy reference.



2 1/4 cups all-purpose Gold Medal flour
2 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup Heath toffee bits
Extra dark brown sugar for rolling cookies, about 1/2 cup


  1. Pre-heat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a medium bowl whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.
  3. Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract, and beat on medium speed until combined.
  4. With the mixer on low, slowly add the dry ingredients. Mix until the just combined. Stir in the toffee bits.
  5. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Roll balls in brown sugar. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.


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I hope you enjoyed this recipe. My hubby’s co-workers sure did! Do you have a favorite cookie that you bake during the holidays? I’d love to hear your suggestions in the comment section.

Until next time.

Much love,










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