Back on Wednesday when I was jabbering on about raspberries,

I mentioned I would be back on Monday to talk about Raspberry Chocolate Pecan Almond Flour Thingamajigers.  Right then, so here I am, true to my word.

You may be wondering why  I call them Thingamajigers.  What are they exactly?  A cookie?

A muffin?

Neither?  Both?  I considered going the cutesy route and combining names, like Brangelina or TomKat.  Okay, maybe TomKat’s a bad example because like Tom and Jerry, they just weren’t meant to be together.  The only cookie muffin combination I could come up with, however, was “coffin” and that just doesn’t sound yummy in a baked good.

While we’re on the subject of coffins, can we talk about how Thingamajigers die?  Awesome.  Here’s the thing . . . stacking food is a big deal in the blog world.  Everybody does it.  Despite the fact you wouldn’t stack food to serve it or eat it, apparently it’s mandatory to create the leaning tower of pastries when photographing dessert.

Sometimes it works.

Sometimes it doesn’t.

That, faithful readers, is how Thingamajigers die.

I’m not eating anything off that wood pile, would you???  Perhaps stacking food should be restricted to perfectly square things to avoid casualties.

Raspberry Chocolate Pecan Almond Flour Thingamajigers

Ingredients:

2 cups almond flour (* edited to add…I used 2 cups PACKED almond flour*)

1 stick butter, softened

1/2 cup brown sugar

1 egg

1/4 tsp salt

1 teaspoon vanilla

1/2 teaspoon baking soda

1 teaspoon almond extract

1/2 cup raspberries

1/2 cup chopped, toasted pecans

1/4 cup semi-sweet chocolate chips

Directions:

With a hand mixer, mix butter sugar, egg, vanilla extract, almond extract and raspberries. Slowly mix in almond flour, baking soda and salt.  Stir in pecans and chocolate chips.  Mixture will be wet.  Loosely place in one inch balls on a silicone baking sheet.  Smush down for “cookiey thimgamajigers” or leave poofy for “muffiny thingamajigers”.  Bake for 15 minutes in a 350 degree oven.

These thingamajigers are quite tasty . . . just barely sweet, crunchy on the outside, fluffy on the inside with just a hint of berry flavor.

I liked them.  The husband liked them.  We had them finished off within 24 hours.  In fact as I type this sitting on the couch, he asked me if I could make him some more.  Nope, I said, gonna blog about them instead.

Joanna

Question of the Day: What’s the craziest name you’ve made up for a recipe?

17 Comments

  1. Yum! Those coffins look amazing! 🙂 Honestly, how expensive is almond flour and where do you buy it? Bulk online or a co-op? I love almonds and I love baking with almond extract so these are right up my alley. Thanks for posting and I’m glad your Internet is working again!

    • Yeah, almond flour isn’t cheap. Pretty much everybody recommends Honeyville and that’s where I buy mine online. It’s $30 for a 5 pound bag, but if you sign up for their emails you get discounts periodically. I also just started buying coconut flour there, and that stuff lasts FOREVER (you only use a little because it sucks up so much moisture) so it’s a good investment. I’m glad the internet is back too!! I could not figure out WordPress on my tiny phone screen . . .it kept pulling up the html screen and I was so confused. Husband is the html guy, not me.

  2. Thank you for the information- I will consider getting either almond or coconut flour at some point but might have to stick with ww flour and extract for now. 🙂

    Yes, HTML, especially once pictures are added, makes me crazy!

  3. Can you use 2 cups of regular flour instead of the almond flour?

    • Probably cup for cup, although the texture might be a little off. I’m happy to find out for you though!! So will Mike’s co workers when I send them the leftovers. Also, you have totally messed up my next blog post. I was gonna do a post about Facebook and long lost grade school friends and then I was going to call you out for disappearing from Facebook (seriously, you’ve been awfully quiet lately) and not commenting on the blog lately either. Oh well, it’s a good thing I hadn’t written it yet. 😉

      • Write on! I’m sure it will be good reading! As for Facebook, I’ve always been more of a lurker than a poster. Just my shy, unassuming nature. 🙂

        • Lurk all you want on blogs, but my dear, Facebook is for posting! Doesn’t have to be too personal . . . perhaps a nice picture of your cat or new couch. Perhaps your cat clawing up your new couch. Just some suggestions.

  4. Those things were so good it would be worth digesting a few splinters after the tower toppled.

  5. I have all these ingredients except for the almond extract. Will I survive without it? I have to have coffins in my life NOW!

  6. Just got into using almond meal/flour. Trying this ASAP!

    • My husband is going mostly Paleo right now so I use it a lot. Edible Perspective and Roost blogs have a lot of really great almond flour/meal recipes too if you are in the market.

    • I just checked my link from my comment to you and oddly enough Roost’s last post was an almond flour raspberry cake. Funny coincidence! I guess it is berry season after all 😉

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