Cupcake Hero's November ingredient is Nut Butter.
Hmm... nut butter. Nut. Butter.
I didn't want to do peanut butter, because I just have to assume that any peanut butter combination I come up with will be done (and probably done better) in the round-up by someone else.
Since I <3 almond, I decided that an almond butter would be the best, sneakiest, inventive-iest ingredient on which to base my November Cupcake Hero entry. But... as you might have guessed... this is NOT the post in which I unveil my November Cupcake Hero cupcake.
I think you'll see just what kind of post this is in just a minute.
My quest to procure almond butter started in all the usual places: grocery stores, health food stores, the Saturday farmer's market. I was soundly and swiftly disappointed at each place.
Refusing to give up, I researched the process of creating almond butter. Oh, it's so simple. (They said.) Just blanch, peel, roast, and process. (They said.)
It's just a list of steps. I can handle steps, right?
1. Blanche: Bring pot of water to a boil, remove from heat, add almonds, let sit for 15 to 20 minutes.
2. Drain mucky brown water off the almonds and pop the nuts out of their wrinkly skins.
This process made me a little angsty. In a giggly way. So you guys get a video.
(I know you care. I was just in a bad place.)
3. Place nuts in food processor and let her rip. Nuts should (should) become a meal, release oils, become a ball, and finally smooth out to a butter.
Umm... this is as far as I got. Almond meal.
So... almond butter didn't happen for me. But that's okay because now I have over two cups of amazingly fine almond meal. Any recipes I should try?