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The Eighth Dwarf: Drippy

I love days devoted to the kitchen : ) A wide-open Sunday left me all the time in the world to play.

First up: Pumpkin Spice Almond Butter!!

Ashley’s genius recipe. Believe it or not, this was my FIRST time making my own nut butter. I’ve been lucky enough to have a never-ending stash dotted with a few inexpensive purchases from Trader Joe’s so I haven’t really had the need to make my own. But… why did I wait so loooong!?!?

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Texture + flavor perfection.

I started with raw almonds that I purchased at Integral Yoga for $4.39 for about 3 cups. [I used two of them].

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I followed Ashley’s instructions of roasting them in maple + molasses first, which I think was KEY for the recipe to come together into a butter so quickly.

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Don’t be scared to use those paws to mix ‘em up!

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What’s an impatient girl to do when a recipe says “cool for 30 minutes!?”

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Mwhahahahaha almonds! They actually sort of froze together into clumps, but that was no big deal.

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After cooling…the fun began. I was shocked when my almond butter came together in about 4 minutes – and was already dripping off my spatula!! It tasted awesome as it was, but I went ahead and added the spices and a bit of oil for super drippy effect (my favorite kind of nut butter – I HATE dry ones!)

The Fun

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Perfeeeeeeect!

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Variation

Ashley’s recipe called for additional molasses and maple and 1.5 tbsp of oil near the end of processing. I added just 1 tbsp of canola oil and left out the other liquids – it was so drippy already. I also added a tsp of vanilla and an extra tsp of salt! I used the same spices as Ashley.

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Snack for the cook. Can’t wait to make more variations in the future! Next up: peanut butter. Extra salty.

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After almond butter, Matt and I went out for a run. A really awesome hard + hilly run.

Check out our green elevation climb!

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  Splits   |   Ascent  |   Decent

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More up than down, I’d say!

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A late lunch!!

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Sardine salad made by Matt with mayo, mustard and capers.

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Served on crackers

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With a small spinach salad topped with olive oil, pumpkin vinegar and lavender salt

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And an acorn-shaped persimmon

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YUCK!! I now know what ya’ll were talking about with the whole cotton mouth thing. This guy was STRANGE! I always buy the ones that are tomato shaped, but I decided to try the acorn shape. They look identical except for the shape. This guy was definitely ripe and didn’t taste bad but it was not a pleasant eating experience!

I traded the rest of this for an apple…

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I am blasting about 10 different versions of Pachelbel’s Canon on my computer (Matt is out!). The very best is the one I adapted for my wedding walk down the aisle: the Canadian Brass.

Off to make a MamaPea recipe for tonight’s dinner at Karen’s!

Reader Interactions

Comments

  1. Wooooooooow that almond butter looks so, so good! I love it when it is drippy and I like when I have a whole day to bake or cook, it makes me immensely happy haha :p

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  5. i had the same horrible experience with a persimmon this week. i bought two of the long once three weeks ago. i ate the first one in a hurry and it was terrible, so i figured i would let the second ripen and ripen. i waited and waited until it seemed like it was soft and squishy and the excitement built, because a good persimmon is a pretty awesome thing.

    FAIL. cotton mouth to the extreme. i was super sad. but now, i will always always remember: short, squat tomato-like shape only.

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    • i grew up eating persimmons…the acorn shaped ones need to be super super ripe, and then you just pull off the top and eat the innards with a spoon. i’ve never eaten the skin of the acorn shaped persimmons.

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  7. One of my professors brought in persimmons for us all to try (I’m a nutrition student) and she said that the hachiya persimmon should be eaten when its really squishy – almost to the point where you might think it’s a little too ripe. If you eat it when it’s not as ripe it kind of tastes a little astringent tasting! I wouldn’t rule them out altogether cause they are quite good, if a little slimy. I usually prefer the fuju (tomato shaped) persimmons too just based on texture alone, but they’re both pretty yummy! 🙂

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  9. I use to think that about hachiya persimmons (the cottom mouth thing) until I learned that what I thought was “ripe” wasn’t at all. Now, I know that a hachiya persimmon is only ripe when it feels like a water ballon about to explode. I mean so tender you think it’s bad. We let ours ripen for more than 3 weeks usually.

    I think that is why most people think they are bad. Because they do taste bad when they are not ripe and most people don’t let them go that long. I say experiment 1 more time before you give up on them. Let one ripen until Christmas. We bought ours pretty non-ripe a month ago and are looking forward to them in a couple weeks.

    Personally, I think it’s a lot of work for a persimmon and stick to the Fuyu for snacking (apple shaped).

    I want to try making nut butter soon!

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    • Yup. They’ve got to be so soft and squishy that they they become almost transparent. They should be so soft that you can’t pick them up without puncturing the skin. The inside should be like jello. It took a lot of trial and error and a near choking experience to figure this out!

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  13. You have inspired me! That almond butter looks totally delish! I am craving it now, as for the persimmon, I always wondered how you ate it. I have had them freeze dried, which are fantastic, but never new what to do with the actual fruit.

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  15. The thing with Persimmons is that they have to be SOOOOO ripe that they are on the verge of spoiling. They’re a pretty traditional fruit in my house and the ripper and squishier they are the better. Otherwise, you get the fuzzy cotton feeling! Let em ripe until blackish!

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  17. I made Ashley’s pumpkin spiced almond butter as well, but did it in the vitamix instead of food processor and if definitely didn’t get as creamy as hers (or yours). I might put what I have left in the food processor and see if that helps. I LOVE the pumpkin spice flavor!

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  18. I love Pachabel Cannon. This time of year, I can not get enough of Christmas Cannon. I recently bought a vitamix and might have to try homemade nut butter.

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  21. Oh no! The one you ate was a Hachiya – the kind for baking. They have to soften to mush before being remotely palatable! Go for the FUYU – the more donut shape variety. And then PEEL them. And sprinkle cinnamon. I promise you’ll like them!

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  22. How much almond butter does the recipe make? It looks great but i need to know if I have room to store it 🙂 Thanks!

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  28. I love that you used the snow for cooling and the tutorial layout of your photos is very cool too! Just might give almond butter a try, it looks delicious.

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  33. I made peanut butter for the first time this morning! Roasted, unsalted peanuts, one teaspoon salt, one teaspoon sugar…. delicious! (and super drippy!)

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  35. Persimmons – LOVE LOVE LOVE them but they have to be SUPER ripe like when you pick them up your fingers almost squish through the skin… then they are to die for… like eating jam really… the little hard ones just are not the same – buy another one and let it sit a week or two – I have 10 I’m waiting on…

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  41. I love the almond butter. But I’m also VERY impressed with the way you put together that collage of photos with titles to show us the blending process. That was extremely helpful. Your photography is really superb.

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  42. It’s the skin! Don’t eat it and you won’t pucker up!! A
    lurker pulled out from the depths to let you know.
    Love your blog.
    Dawn

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  43. I have always been scared of making my own nut butter – good to know you can get it that creamy in a regular food processor (I’ve only seen it done in a VitaMix). How about some salted lavender cashew butter??? 🙂

    Do homemade nut butters need to be refrigerated?

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  44. Oh that almond butter is perfection! I can’t believe I haven’t made nut butter from scratch yet either. It’s ridiculously simple!

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  45. I just made a nut butter for the first time too – macadamia butter. It’s so insanely amazingly rich, and I adore it, but now I just want to finish it so I can make this next!!!

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  46. The exact same thing happened to me last week with that variety of persimmon (I usually buy the Fuyu kind). The first Hachiya persimmon was really, really ripe. So ripe that it practically fell apart when I was cutting it up. It was sweet and good, no problem. Two days later, I tried another one. It was very soft, but not AS soft as the first one. The first bite…sweet, yummy. The second bite…cotton mouth kicked in. Quite off-putting. I’m letting my last few Hachiya get pillowy soft before I attempt to eat them…then I’ll stick to buying Fuyu.

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  47. Most of your readers seem to prefer the Fuyu persimmons but I’m partial to the Hachiya. Like most of the other readers have commented, you do have to wait until extremely ripe and even then, I still peel them. I can’t quite deal with the texture of the peel in my mouth. (I’m all about the texture when I’m eating and that’s a weird one I’m still not accustomed to.) Otherwise, hachiya persimmons are delicious!

    Your almond butter looks amazing! I’m gonna have to steal my BF’s food processor one day to make it.

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  49. Man…I think it really depends on your food processor. I have a cuisinart 11c, although I’ve processed a LOT of butter and the blade might be dull. However, the almond butter does not come together that quickly! So glad it worked for you though. 🙂 I made a TON this weekend. Really loving the new maple vanilla!! Also, about the cone shaped persimmon…I found this out the hard way last year…you’re supposed to let those ripen for like 2 weeks…they should be EXtremely mushy and shriveled before eating!! haha Totally had the disgusting cotton mouth thing too.

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  51. WHY do they sell those shaped persimmons!???? I shared one with my dad the other night and our mouths got dry and tingly… it was awful… awful. We drank water, beer and wine to try and get rid of the feeling. I’ll stick with the short, flatter persimmons from now on.

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  53. ahh i know what you mean about the cotton mouth persimmon thing, gosh i hate that! but persimmons are still amazing, if only they are perfectly ripe! =) And wow to that spiced almond butter, such a fab recipe, i have made homemade cashew butter before it’s so easy and fun to make, i am definitely trying this out, the spices etc. and add ins could be end less! =)

    happy holidays Kath
    xx
    eliza

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  57. That looks delicious. I tried to make my own almond butter once and never seemed to get past where yours is at minute 1. It still tasted good though.

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  65. The right way to eat the acorn persimmon is you have to let it ripe to no tomorrow, it has to be very soft to the touch and basically when you eat it, you have to slurp it kind of. Its very odd compared to the normal persimmon I eat but thats what I was told.

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  68. I love how balanced your meals always are and you always have so much variety! Your blog is by far the best example of balance and variety. Not to mention the great photographs, and fun stuff you always have going on to read about 🙂

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  69. I love those persimmons!!! They are softer than the round, smaller counterparts… but they are delicious. They are not meant to be bitten into like an apple… try slicing it in half and scooping out the innards with a spoon. Maybe that will make a difference?

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  71. And by the way… how did you get that Cascal shipment from the Foodbuzz Tastemaker Program. I am a new member and still finding my way around!!! Did they send you a sample, or did you make a purchase? I received the e-mail regarding Cascal… but I couldn’t find any links or buttons opting into receiving a sample… ???

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  72. Is the calorie count of homemade nut butters about the same as store bought??

    Also Kath, I toured the Schlafly Brewery this weekend and they make ice cream out of their beers!! They had an Oatmeal Stout that we tried, but I definitely think Schlafly Pumpkin Ale Ice Cream should be in the works…

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  76. I don’t think you are supposed to eat the acorn shaped persimmon raw! At least, we(Japanese) don’t 😛 In Japan, we use them to make dried persimmons. (just peel and let them dry in the air) We call them Hoshigaki. You should google it 🙂
    Love your blog!!

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  79. Oh yeah! I was just thinking how you said it was drippy after adding the oil..the extra molasses + maple thicken it up a lot! That is why the oil is actually needed. hehe 🙂

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  80. Persimmons taste nice and sweet but they have to be VERY ripe and you don’t eat the peel, just the inside, with a spoon. I first tasted one recently and thought it would taste like papayas, which I don’t like at all, but I was pleasantly surprised by the softness and the sweetness of it

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  81. I made this last night and wonder why we need to let the almonds cool. I noticed that they really start to come together after they heat up some in the food processor. After I added the cold syrup at the end, (I keep my in the fridge), it thickened up more but as it got hotter it got drippy again. Have either of you tried making it with the warm almonds right out of the oven? It is wonderful and now I can’t wait to try other things in it. I am going to make little jars to give away for Christmas! Thanks

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  82. Your almond butter looks soooo good! I am definitely going to try it! I also want to make my own almond milk. I do not dig all the preservatives in the boxed stuff.
    Good job on running hills too! Sounds like such a productive day;)

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  84. Your almond butter looks soooo good! And I was planning on making it but notice I bought roasted almonds instead of raw almonds (fail!). Should I process by roasted almonds (without baking them) and then stir in the syrups? What would you suggest? thanks!

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  85. I made a batch of macadamia nut butter today – definitely made it to #1 of all nut butters I’ve tried! You must try it!

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  86. Im not sure what i did wrong with the almond butter. I roasted my almonds in molasses and maple syrup. Left them to cool for over 30 minutes placed into food processor and after around 5 minutes they just ended up looking like almond meal? =( Wasnt liquidy at all as I said it was almost like I had just made almond meal. HELP PLEASE

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    • Hmmmm…I think you might need some liquid oil to get the meal into bitte butter. Maybe you started with dryer almonds?

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  88. Hi Kath,
    I don’t know how I came across our blog but I am so happy I did.
    You write about the foodchanges I am making and your recipies are a great inspiration.
    I want to try the pumpkin spiced almond butter.
    Molasses is a new ingredient to me. I live in the Netherlands.
    What we have is called “blackstrap molasses” is that the same as you mentioned? (what I have found is a waste product from sugar cane).
    And I have pealed almonds because I try to avoid phytic acid (I hope I translated that well). Will that make any difference?
    Thanx for helping out
    Wendela

    Reply

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