I've been on another kick this week. It involves a lot of nuts.
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In the interest of saving some dough, I stopped buying "treats", like crackers and other random snacks awhile ago. It's been a great thing for so many reasons: I save money not buying them; having them around gave me something to mindlessly snack on; chips and whatnot are not the healthiest things to nom on.
It's great having less processed food around.
It's great.
Really.
Great.
Except I LOVE TO EAT!
Dear Lord, if I want a snack, I'm going to end up eating carrots. Or making something.
It's like I'm on Little House On The Prairie.
Yet it turns out, baking and cooking up treats totally satiates my appetite. So does licking the spoon. Weird!
I went ahead and made some peanut butter cups, which were G-Money-tested and approved.
I made them 36 hours ago and have only inhaled 1.5 of them. Well done, me!
This almond milk recipe was also fixin' to be made. The cost comparison between store-bought and homemade is pretty close, but the homemade wins on several counts:
- Ease – Blend almonds and water. Done. Don't even have to put a jacket on [to go to the store].
- Ingredients – Almonds, water, vanilla extract. No sweeteners or preservatives.
- Taste – It tastes almost identical to store-bought and I can make it sweeter or chocolate-y or almond-y (just to be ironic) or keep more of the sediment or strain it away.
Has anyone else made almond milk at home? The only problem I had was the "by-product" of sedimentary, foamy cream. It seemed wasteful to dump it out, but it definitely wasn't "milk" consistency. Chime in, peoples.
I had another handful of nuts leftover, so I whipped up some almond butter. The cost comparison on this is ridiculously in Homemade's favor, plus all the pros listed above apply.
The problem with my homemade almond butter is I can never get it creamy enough. I use a food processor and run it for minutes. Is this an equipment problem? Or do you know some trick that I don't?
Riot and Frolic 
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