There are two things that are really bothering me right now.
First is my new — and admittedly ridiculous — habit of putting on a trashy soap as background noise while I work late, only to get sucked into watching it. I tell myself I’m just doing it for ambiance, but the truth is I end up glued to the screen pretending not to notice.
Also, fall feels like it’s already over. It came and went so fast that I hardly had time to enjoy it. I love most seasons, and I especially savor cooler weather. I’m not a fan of high heat unless I’m poolside; otherwise, 90-degree days will make me complain forever and remind you of the time I had to endure the sun for hours.
I woke up to a fresh layer of snow on Saturday, and that felt a touch early. I won’t post yet another snowy backyard photo — I’m sure plenty of people already did — but it was a reminder that the seasons keep moving.
Remember when social media didn’t fill every moment of our lives? There was something freeing about not seeing every trivial detail from distant acquaintances in your feed. Those quieter days had their charm.
Instead of trying to cling to fall, I made a jar of almond butter that tastes like the holidays. I initially tried a peanut version, but it wasn’t for me. Almond butter often seems gritty and strange on its own, yet combined with warming flavors it becomes delightful. Chocolate and coconut are my top pick, but this gingerbread-inspired mix is a close second.
Make a batch while you carve your pumpkin — it’s excellent on toast, stirred into yogurt, or enjoyed straight from the jar with a spoon while watching something delightfully trashy on TV.
Homemade Maple Gingerbread Almond Butter
Makes about 3/4 cup; can be easily doubled.
- 1 cup raw, unsalted whole almonds
- 1 1/2 teaspoons maple syrup
- 2 teaspoons molasses
- 3/4–1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Pinches of salt, ground cloves, and nutmeg
- If needed: 1/2–1 teaspoon flavorless oil (canola or similar)
Instructions
- Preheat the oven to 375°F (190°C).
- Arrange the almonds in a single layer on a baking sheet and roast for 8–10 minutes, turning once or twice, until fragrant. Remove and allow to cool for a few minutes.
- Transfer the roasted almonds to a food processor and blend until mostly smooth, about 3–4 minutes.
- Add the molasses, maple syrup, and spices. Continue processing, scraping the bowl occasionally, until the mixture forms a cohesive almond butter, about 4–6 more minutes. The result will be slightly thicker and stickier than store-bought almond butter.
- If the butter seems too dry or isn’t coming together, add up to 1 teaspoon of a neutral oil and blend until smooth.
- Store in the refrigerator. The flavors will mellow and deepen after a day or two.
Happy Halloween and enjoy the almond butter!