There are health benefits in eating the peel. The peel has fiber and is rich in polyphenols that prevent cellular damage. Some people are sensitive to phytic acid which is also in the peel and can prevent absorption of iron, zinc, and calcium if it is overconsumed. However, soaking the almonds overnight for making almond milk eliminates much of the phytic acid. So unless you have a sensitivity to phytic acid, it's not that necessary to peel the almonds. In addition, with homemade almond milk, the peel is mostly removed from the milk when it's strained, so you're not consuming it. If you really want to remove the peel, I demonstrate how to do that in making homemade almond flour. Here's the video for that process, if you're interested. kzbin.info/www/bejne/baiwnoKGhdFri9E Thanks for inquiring. I hope this helps.

After additional consideration of your question, I'm wondering if you're thinking about bitter almonds? Sweet almonds are what's commonly found in grocery stores as they are safe to eat. However, there are different, smaller almonds called "bitter almonds" that contain traces of cyanide and are generally not safe to consume raw or without soaking or blanching. From my understanding, in general, bitter almonds are not easily available to consumers, so the regular almonds you find in a grocery store should be the safer "sweet almond" variety.

I love that! I'm sure your mom loves baking with you. You're creating such great memories with her.

@ gingerbread cookies are my favorite Christmas cookie of all time!!

@ have you tried the Tate’s bake shop ginger snap cookies yet?

@@keanuhwang2717 I have not tried them, but I have seen them in the store. They look tasty; I bet they are good. I'm sure they would make a good cookie base for this pumpkin pie recipe. 😄

@@keanuhwang2717 They are hard to beat. 😀

You're reading my mind! I, too, love ginger, cinnamon, cloves, nutmeg, etc.... all fall spices. Yummy!

@@SummerBakestheWorld were there any autistic students in your school? I have autism actually

@@keanuhwang2717 Yes, I have had several students on the autism spectrum. They were great kids when I worked with them as I'm sure you are. Keep cooking and baking with your mom. I'm sure she loves it and that's a great interactive, communicative activity for you. Thanks for sharing!

@ I am glad I am not the only autistic person in this world!!

@ your students must have loved you very much!!

That's wonderful that you're creating such good memories with your mom in the kitchen. Our traditions are so unique to us and our loved ones. Those great memories will always be with you. I have good memories with my grandmother making her homemade yeast rolls; that's why I love baking☺. You know, the best recipes are the ones we have with family memories. I say... you go with the spaghetti and meatballs for Thanksgiving. Happy holidays!

@ happy holidays to you also!!

@ I love my mom’s homemade Korean food a lot

Got it.

Thank you for sharing. I appreciate the comment. I'm so glad you like them. Happy baking! 😄

Yes, you're right. I actually wash all of my fruit (citrus, avocados, etc.) before hand and dry it off for that very reason, especially since listeria is commonly found on the outside of those fruits. I just didn't show that on camera. However, to your point, I should've mentioned that, since not everyone will think in that way. In addition, washing your fruit and veggies not only prevents cross-contamination from your hands, but also with the utensils (aka knife) used to cut into the fruit. Thanks for bringing it up.

@SummerBakestheWorld you are very welcome....always a good idea to detail oriented 👌🙏

Thanks. I hope you enjoy them. Happy baking! 😄

That's fantastic. I always enjoy hearing from my former students.

@@SummerBakestheWorld do you have an email address I can contact you at?

Ha! I tried. 😄

Thanks. I appreciate the compliment.

@ your welcome!! Positive people like you really bring joy to this world!!

@@keanuhwang2717 😀

@@SummerBakestheWorld I wish I had a teacher like you!! All my teachers in school were super nice to me

@@SummerBakestheWorld I was always a nice and respectful student In school

Hee, hee! They are pretty tasty. 😀

Hi. Of course, you're welcome. Thank you for taking the time to share your thoughts. Happy baking! 😀

Hi. Since you're using fresh milk, you can store it in the fridge for up to 4-5 days. However, if you need to preserve it longer to use in a recipe, you can freeze it for up to 4-5 months. The downside is that the thawed milk might separate some, but it still works fine in a recipe. I hope this helps.

That's cool! Loving languages and cultures is why I started teaching. I taught both for many years. I'm no longer teaching, but I had wonderful students over the years with whom I still have contact. It was a great profession. Thanks for sharing!

@@SummerBakestheWorld i went to middle school in west brook middle school and high school in Paramus high school

@@SummerBakestheWorld do you have any children by the way?

@@SummerBakestheWorld what did you like best about being a teacher?

I also love Thanksgiving! It's my favorite baking holiday.

@@SummerBakestheWorld what is your favorite fall dessert or treat?

@@SummerBakestheWorld mine are pumpkin pie and apple pie!!

@@keanuhwang2717 Pumpkin pie is hard to beat. 😄

@@keanuhwang2717 I love a sweet potato pie at Thanksgiving. That just might be my favorite. 😀

Thanks! Same to you. Happy holiday season! It's a long but joyous one. 😄

Hi. Yes, you can. Place the sauce (once cooled) in a freezer-proof container or bag and seal it. Store it in the freezer for up to 3 months. To thaw, place it in the fridge overnight. If it's really thick, set it on the counter to come to room temperature to loosen up a bit. You can also heat it just until warm in the microwave or in a saucepan on the stove. Regardless, stir it well and it should be ready to go. I hope this helps. Thanks!

Thanks! Positive feedback and comments are very much appreciated. Many, many thanks! 😄

Hi. Thank you so much! I hope you enjoy it as much as we do. Thanks for commenting. Happy baking and happy holidays!

Hi. That's a good question. I would not include the juice. You'll notice that I spooned the blueberries over the batter for 2 reasons: 1- to help spread them out and 2- to eliminate too much juice from sitting on the batter. I found that adding the juice made the bottom cake layer a bit soggy. Depending on your blueberries and the duration of time they sit in the sugar, they may or may not produce much liquid. Regardless, I would not pour any juice left at the bottom of the bowl over the cake batter. In fact, you could use any leftover juice to flavor your water to drink or pour it over your pancakes/waffles as a "sauce". I hope this helps. Thanks for the question. 😀

@@SummerBakestheWorld thanks for the quick response. I did notice that you spooned it out but just wanted to be 100% certain. I thought that it would make the batter gooey from the liquid.

@@maryanncerato-dominick You're welcome. Also, just a quick note... if the blueberries are juicy (naturally), you may find that over a few days, the bottom cake layer may become moist. We don't mind a little extra moisture on the bottom, but if that isn't appealing to you, the cake is probably best eaten within a couple of days. Be sure to store it in the fridge regardless. Thanks!

Hi Mary. Thank you so much for the positive feedback with detailed comments. I really appreciate you taking the time to share your thoughts and provide support. I hope the videos continue to deliver value. Thanks again and happy baking!

Hi Lisa. That's a good question. I have not turned this sauce into a dip, but I have a suggestion. You can try using a starch/water slurry. Make the sauce as described. Once the sauce has cooled, check the consistency, because sometimes this sauce ends up being a little thicker than you expect. Then, make a slurry mixing 1 tbsp of any starch (like cornstarch, tapioca starch, arrowroot, etc.) with 1 tbsp water. Add it to the caramel sauce in a saucepan over low heat to a simmer stirring consistently until the sauce reaches your desired thickness. The heat should be no more than a simmer. I hope this helps. Thanks for asking and happy baking!

Hi. Yes, you're exactly right. There is a very fine line in preventing a lot of the caramel from turning hard and/or burning. I think once you make it a few times and get the hang of it, it comes out just right and easy. I think most recipes can be made successfully without the visuals or video, but this is one that I think a video really helps, since you can see that significant moment when the caramel should be removed from the heat. I appreciate you commenting and sharing your experience. Happy baking!

Hi Mary. I just updated the recipe to show that it makes ~44 small cookies using a 1 1/2-inch diameter cookie scoop (that has been leveled off). If you prefer bigger cookies, than the recipe will make less. These cookies freeze (baked) really well. You can make them several weeks ahead of time and store in the freezer in a sealed freezer bag. You shouldn't have any problems doubling the recipe. I completely understand wanting plenty for the holiday season.😀 Thanks for inquiring! Happy baking and happy holidays!

Thank you so much for the kind words. I truly hope the recipe works well for you, too. Happy baking! 😄

Hi. Thank you for sharing. I really appreciate your question and comment. That is a good question. 😄I just keep pushing forward. Your kind words mean a lot especially to someone who is just trying to share what they love with others. Since I have lived in Europe, I understand the difficulties in finding accurate cup and spoon measurements, so scales tend to be the most reliable. In case you're interested, I have another cinnamon roll recipe coupled with a yeast roll that was my grandmother's recipe. Feel free to check it out in case you want to make 2 large batches of cinnamon rolls or a combo of both savory and sweet rolls. kzbin.info/www/bejne/invQo2WsiLOBprc Thank you so much again for the sweet message. Happy baking!

Hi. I have not made this specific recipe with butter alone, but I'm sure it will work fine. Since I make many variations of biscuits on a regular basis, here's my usual go-to version that uses only butter, if your interested. kzbin.info/www/bejne/n2e8lnqsnNebjsU Thank you for watching. Happy baking! 😄

Thanks for sharing! I love their versatility... savory or sweet. You really can't beat them for a quick bread, at least in my opinion. 😄

@@SummerBakestheWorld I have never tried making biscuits before but I love helping my mom cooking in the kitchen!!

@@keanuhwang2717 Biscuits are a good bread to start with when learning to make homemade bread. They are forgiving in that they can look ugly and lumpy and still taste really yummy. 😉

The amount of pulp you need for drying and using will vary based on the amount of pulp you have leftover after making your almond milk. If you want an almond milk recipe, you can check out my version. summerbakestheworld.com/milksub If you want details for various ways to use the almond pulp, you can check out some details here. summerbakestheworld.com/almondpulp Most of the "recipes" or suggestions are going to be based on the amount of pulp you actually have leftover. Thanks.

You're welcome. Thank you for sharing.

Thank you for commenting. I hope you enjoy it.

You're welcome. Thanks for commenting.

Wonderful! Glad to know it worked well for you in the bread machine. Thanks for sharing! Happy baking. 😊

What wonderful memories you have. The kitchen can be the heart of a home. 😊 Thank you for sharing. I hope you enjoy this recipe as much we do. Thanks!

Thank you so much for the positive feedback and encouragement. I appreciate your kindness. Happy baking! 🙂