Cranberry Almond Bread

There's just something about cranberries that make me think twice. They're just so red and tart and scary looking...especially when they're dried. They just look too much like raisins to be trusted. But almond, on the other hand, I am absolutely in love with. This recipe dares you to combine these two flavors into a delicate sweet bread that is so worth the almond flour. 

You really can substitute the almond flour for the regular old all-purpose kind but the flavor profile won't be quite the same. And put down that almond extract. If you add too much, it will start to taste more artificial than delicious. So now that we're over that little issue, please bake this up and save me a nice thick slice for breakfast.

Cranberry Almond Bread [click to print]
Makes 1 loaf

• 1-1/4 c. flour
• 1/4 c. almond flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 c. cranberries, fresh, frozen or dried
• 1/4 c. milk
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/2 c. butter
• 1 c. sugar
• 2 eggs

1) Preheat oven to 350 F. Line loaf pan with parchment paper, allowing about 3 inches overhang on either side of pan, or coat generously with nonstick cooking spray; set aside.

2) Whisk together flours, salt and baking powder. Toss cranberries in flour mixture to coat and set aside. In another bowl, whisk together milk and extracts; set aside.

3) In bowl of stand mixer, cream sugar and butter. Add eggs one at a time, incorporating well between each addition. Alternately add flour and milk mixtures, beginning and ending with flour, in about about three additions.

4) Pour batter in prepared pan and bake for 55-60 minutes or until the top is golden and it springs back when lightly touched.

Source: Adapted from Sweet Posy Dreams

Raspberry Almond Tart

Even though it's September and the roads are clogged with school-traffic and beaches are seemingly abandoned, I refuse to believe that Summer is over. And technically, it isn't. 

So this is my attempt at a slow transition into the rich, comforting desserts of Fall and Winter. I never made a baked tart...or at all---before L'Academie. And even though they look hard, as most pastries do, they aren't actually that difficult! Just whip up a batch of almond cream, spread in your pastry shell, add berries and bake. It really is that simple.

P.S. This is especially delicious served warm.

Raspberry Almond Tart [click to print]
makes about ten 4" tarts

For assembly

• 1 pkg. pastry dough, rolled about 1/8" thick or a little less
• 2-3 c. raspberries
• 3-4 T. apricot jam or apple jelly

For the custard

• 1 c. unsalted butter, softened
• 1/2 lb. sugar
• 1/2 lb. almond flour
• 5 eggs
• 1 T. vanilla extract
• 1/4 tsp. almond extract
• 1 T. lemon zest
• 1-1/2 oz. flour
• 1/8 tsp. salt

1) Preheat oven to 350 F and generously coat tart pans (preferably with removable base) with nonstick cooking spray and set aside. Press pastry dough into 4" tart shells. (You can also use a larger tart shell or pie pan but baking time will be different.)

2) Beat butter in stand mixer until smooth. Add sugar and continue beating until combined. 

3) Spoon in almond flour, scraping sides of bowl as needed.

4) Add four of the eggs, one at a time. Beat last egg with fork and add a little; add about half of all-purpose flour mixture then half of remaining egg. Beat in rest of flour, egg and salt. Add extracts and zest. Scrape sides as needed and mix until well combined. 

5) Spread almond cream into prepared tart shells, filling about 1/2 to 2/3 full. Arrange raspberries on top of cream. Bake about 20-25 minutes or until cream is puffed and golden. Use pastry brush to coat top of tart with warmed apricot jam and enjoy!

Source: Adapted from L'Academie de Cuisine

Raspberry Almond Bundt Cake

Summer brings some of the most beautiful fruit! Deep red raspberries, dark purple blackberries, juicy blueberries...and all bursting with sweet, juicy flavor! 

So finally, berry-picking season is upon us. Okay, fine. I guess it's been upon us for quite a while, but I'm finally acknowledging it with a beautiful recipe! And if you're not all into the picking action, there were piles upon piles of plump berries at the grocery store last time I went.  

Ever since I started my first-ever pastry class about two weeks ago (more on that to come for sure!), I decided that I really like making individual-size desserts. There's just something so fun about a fresh pastry or cakelet handcrafted with a single person in mind. Or several single persons.

Could there be anything more perfect than a moist almond butter cake topped with a thin raspberry glaze? Not really. So please feel free to enjoy the most perfect mini cake of the season!

P.S. Frozen berries work great, too. 
P.P.S. You can make a regular bundt cake instead of the minis by increasing the total bake time if you aren't a fan of the minis.
P.P.P.S. Be sure to check out Domestic Goddess' raspberry seasonal posting, too!

Raspberry Almond Bundt Cake [click to print]
makes 6 mini bundts


For the cake

• 2 tsp. sugar
• 2/3 to 1 c. raspberries, roughly chopped
• 2 c. flour
• 1/2 c. almond flour
• 1 T. baking powder
• 1/4 tsp. salt
• 3/4 c. sugar
• 2 eggs
• 1-1/4 c. buttermilk
• 1/4 c. unsalted butter, melted
• 2 tsp. vanilla extract
• 2 tsp. almond extract

For the glaze

• 2 to 3 c. powdered sugar
• 1/2 c. raspberries, crushed with all their juices

Preheat oven to 350 F and generously coat with nonstick cooking spray (the kind with flour in it is best for bundts, I think). Sprinkle bottom of bundt pans with sugar, about 1/3 tsp. per pan. Divide berries evenly among pans and set aside. 

Whisk together flours, powder and salt; set aside. In separate bowl, whisk together sugar and eggs. Stir in buttermilk, butter and extracts. Stir in flour mixture until evenly combined. Pour batter into bundt pans and bake about 20-25 minutes or until top springs back when touched lightly. Allow to cool in pans about 10 minutes before turning turning out on wire rack to cool completely.

If the berries stick in the pan, just scoop them back onto the top of your bundt before glazing. To make the glaze, whisk together berries and sugar. Pour over cakes and garnish with toasted almond slivers.

Source: Adapted from Nook & Pantry

Chocolate Almond Cake with Vanilla Bean Buttercream

I'm watching The Biggest Loser online as I soften butter and scoop sugar and bake for hours on end. Definitely one of my favorite hobby combinations. 

Just a warning about this buttercream, the recipe below makes waaaay more than you need and the flavor is rich and buttery perfect. It also freezes really well if you're not in the mood to cuddle up with your mixing bowl. And it is kind of a pain to make in small batches, so go for the whole big thing! You won't be sorry, unless of course you have no self-control. In which case, I can relate.

I mean, do you see those gorgeous vanilla bean flecks throughout all that oozing, fluffy buttercream? Probably you'll only use about 2-3 cups for the layer cake and maybe a little more than that if you smother cupcakes like I do. Awesome. And the toasted almonds on top give the perfect little crunch, so don't skip those!

Chocolate Almond Cake with Vanilla Bean Buttercream [click to print]
Makes one 2-layer 6" cake or about 12 cupcakes


For the Cake

• 1 c. plus 2 T. all-purpose flour
• 1/4 c. plus 2 T. almond flour*
• 3/4 c. sugar
• 1/2 c. cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1/2 c. sour milk
• 1/2 c. warm water
• 1 tsp. almond extract
• 1 egg
• 1/2 c. almond slices, toasted

For the Buttercream (makes about 8 cups)

• 10 egg whites (about 1 cup)
• 2 c. sugar, granulated not powdered!
• 2 c. unsalted butter, softened
• 1/4 tsp. salt
• 1 T. vanilla bean paste (OR seeds from one vanilla bean OR 1 T. vanilla extract)

*If you don't have almond flour, you can just use all-purpose flour instead, the almond flavor won't be quite as strong but will definitely still be delicious!

Preheat oven to 350 F. Prepare two 6" cake pans with parchment paper or coat bottom with nonstick cooking spray. Alternately, prepare muffin tin with liners or coat generously with nonstick cooking spray and set aside.

In large mixing bowl, whisk together flours, sugar, cocoa, soda and salt. Add butter, milk, water, extract and egg. Mix just until no butter chunks remain and mixture looks even. Spread batter into cake pans or scoop into cupcake liners. Bake cake layers for 32-38 minutes or cupcakes for 20-25 minutes or until center springs back when lightly touched.

Meanwhile, get working on that buttercream! You can make this ahead of time, too, if you want. It keeps great in the refrigerator or freezer.

Fill a saucepan with a couple inches of water and nest a heat safe bowl (like ceramic or glass) on top, but don't let that bowl touch the water! Whisk together egg whites and sugar until well combined and bring water to a simmer. Continue whisking until the sugar melts completely and the mixture reaches 160 F and the sugar is completely melted. Test this by rubbing a drop between your fingers and if it's still gritty, keep heating and whisking.

Once smooth, remove from double boiler and whisk in salt. Pour mixture into bowl of stand mixer and mix on high speed with whisk attachment. Once the mixture comes to room temperature, about 10-15 minutes, you'll have a beautiful meringue.

Change to the paddle attachment, if you have one, and add butter to the meringue, about 2 Tablespoons at a time. Make sure each chunk is fully incorporated before adding the next bit. Continue adding butter until all chunks are fully incorporated and mixture is smooth and creamy. Add extract and mix to combine. 

Troubleshooting woes...At this point, you may be getting nervous because your buttercream is looking a little strange, but don't give up! If it's runny or soupy...stick the whole bowl in the fridge for about 10-15 minutes to firm up and then whip on medium-high speed until it gets smooth. If it's curdled and sick-looking...just keep mixing! It will smooth out and look delicious again.

Source: Cupcake recipe adapted from Oh SO Delicioso; Buttercream adapted from Lemon Ombre Cake with Vanilla Swiss Meringue Buttercream

Homemade Almond Joy

I know, I know. It's just barely the end of February. I shouldn't be talking about such a tropical flavor as this. But as stockpile bottles upon bottles of coconut-scented sun repellent, I can't help myself. Coconut is in the air! I'm off to Jamaica in less than two weeks and I'm beyond excited!

So, for you, my friends, who I unfortunately can't take with me, I wanted to give you all a reason to celebrate. To experience that summertime bliss in the middle of winter. To bite into some joy!

Almond Joy [click to print]
Makes about 2 dozen bars

24-30 almonds
1 c. powdered sugar
7 oz sweetened condensed milk
1 T. vanilla extract
1/8 tsp. salt
3 c. flaked coconut
20 oz. (about 1-1/2 bags) milk chocolate chips

Preheat oven to 350 F. Spread almonds on baking sheet and roast in oven for about 10 minutes. They will look slightly darker and you'll be able to smell almonds in the air! Remove from oven and allow to cool.

In mixing bowl, whisk together sugar, milk, vanilla and salt. Add coconut and stir until evenly combined. The mixture will be thick. Place in freezer for about 30 minutes so it's easier to work with.

Line baking sheet with parchment paper and set aside. Remove coconut mixture from freezer and shape heaping tablespoons into logs; press a single almond in the top of each and place on baking sheet. Allow to set in refrigerator while you melt your chocolate. In small microwave safe bowl, melt chocolate chips in 30 second intervals, stirring well between each nuke. Remove baking sheet from fridge.

Place one log on a fork; using a spoon, scoop a little chocolate over almond (this will help hold the almond in place) and dip entire candy in chocolate to coat. Gently lift candy from bowl and tap fork to remove any excess chocolate. Use a toothpick to slide candy from fork to baking sheet. Repeat with remaining candies. Once all are coated, place baking sheet in fridge to set, about 45 minutes. Store in airtight container at room temperature.

Source: Adapted from Joy the Baker

Groundhog's Day

I love holidays, as you may have noticed. Groundhog's Day is a big deal when you grow up in Pennsylvania. Mr. Punxsatawney Phil lives in that wonderful state! And every year, the mayor of Punxsatawney, PA drags that poor sleeping groundhog out of his burrow to predict how much longer the bitter winter will last. Cross your fingers for an early spring!

What could possibly make this rodent-dedicated holiday any better? Groundhog pops, of course! If you're looking for something even more decadent than these cute little groundhogs, try using them as a cupcake topper! And if you're against candy with preservative-laden ingredient lists, check back soon for a homemade almond joy recipe!

Oh, and not only is Groundhog's Day fun (and a little funny) but it practically belongs to my oldest brother. Happy Birthday, Chip! You're one year more awesome today!

Groundhog Pops [click to print]
Makes about 20 pops


1 bag snack size Almond Joy candy bars, unwrapped (about 20 pieces)
20 lollipop or mini popsicle sticks
20 red or pink dragees
1 bag M&M minis
1 tube black decorator's gel
1-1/2 c. white frosting in piping bag or ziploc baggie with end snipped off
1/2 c. chocolate chips, melted in ziploc baggie with end snipped off

Insert one stick about 2" deep into each candy bar and arrange on wax paper. Squeeze a small triangle of melted chocolate on the upper half of the almond. Place two brown mini M&M's on the corners of the triangle for cheeks. Place a red dragee on the point of the melted chocolate for a nose.

     

Pipe a small white rectangle of frosting under the cheeks for buck teeth. If you want the edges to be sharper, allow to set a few seconds, then shape with a toothpick. Pipe two white eyeballs above the almond. Use a toothpick to dab a small dot of black decorator's gel onto each eyeball.

Squeeze a small blob/triangle on the top corners of each candy for ears. Poke lollipop stick in a stand, or apple, like I used, and allow ears to set in the refrigerator. Repeat with remaining candy bars and experience some Groundhog's Day Joy!

Source: Adapted from Sweetology 101

Spooky Ghost Cake

Remember those little ghost meringue cookies from earlier this week? Well it's time for them to creep out of the shadows and claim their rightful place as delicate toppers to a most deadly cake...

Ever since I got my 6lbs of deep chocolate cocoa powder in the mail, I've been up to my eyeballs in chocolate cakes and treats! Seriously, my eyeballs. And I'm not that short, either. I'm still experimenting to develop my go-to chocolate cake recipe, so this go around, just use your old stand by chocolate cake recipe and bake in round pans as directed. And remember, a box mix is fair game!

Once your layers are cooled, frost and fill with Almond Buttercream and smother top with Semisweet Chocolate Ganache, allowing it to drip down the sides of the cake. Gently arrange several of your ghosties on top of the ganache while still soft and drippy. 

Almond Buttercream   [click to print]

3 c. powdered sugar

1/4 c. butter, softened

1/4 tsp. salt

1/4 tsp. almond extract

2-3 T. whole milk

Combine sugar, butter, salt and extract in mixing bowl. Turn mixer on low speed and gradually add milk, one tablespoon at a time, until frosting reaches desired consistency. For this cake, you want the frosting to be stiff enough that when you lift the beaters, stiff peaks form. If it droops back into the bowl, it will be too soft to hold its shape on the cake. To fix that, just add a little more powdered sugar until it stiffens.

Chocolate Ganache   [click to print]

3/4 c. chocolate chips (milk or semi-sweet)

2/3 c. heavy whipping cream

Measure chocolate chips in small mixing bowl; it should hold about 4-6 cups to allow for stirring room. Heat cream in saucepan until it begins to get frothy. Immediately remove from heat and pour over chocolate chips. Allow mixture to sit for two minutes then stir until well combined and smooth. Allow ganache to cool about 15 minutes or until it is the consistency of thick molasses and mounds slightly when dropped from a spoon.

Source: Adapted from Betty Crocker Ultimate Cake Mix Cookbook

Who ya gonna call?

Remember those spooky stories Mrs. Withers the Librarian would tell in the darkened library in elementary school as Halloween crept closer? Remember her cackly voice and the cobwebs draped from the ceiling and the glowing skeletons lining the walls? And the record player howling in the backround? It was enough to scare an 8 year old, that's for sure!

You probably won't need the ghostbusters to handle these little ghosts, but they sure are cute and tasty! Serve them plain or try them with a chocolate and almond garnish, you won't be sorry!

Ghostly Almond Meringues   [click to print]
2 egg whites, room temp
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 tsp. almond extract
3/4 c. powdered sugar, sifted
silver dragees or other tiny round candies for eyes

1 c. chocolate chips, melted
1/2 c. slivered almonds, toasted and crushed

Line baking sheet with parchment paper. Prepare pastry bag or ziploc bag with half-inch round opening. Make sure your mixing bowl and beaters are very clean and free of soap or grease, or else your egg whites won't beat properly...or at all.

Beat egg whites, salt, cream of tartar and extract on medium speed until frothy with a bit of volume. Slowly add the sugar, with the mixer still running at medium speed, over the course of about 1 to 2 minutes. The mixture should look smooth and white at this point.

Turn the mixer speed up to medium-high and continue beating until the mixture is thick, shiny and forms stiff peaks. It will kind of look like marshmallow fluff, but without all the air bubbles. It may take 15-20 minutes to get to this point.

Gently scoop the meringue into your bag and squeeze your ghosts onto the parchment paper. The meringue should be stiff enough to hold it's shape as you pipe. I found that it was easiest to move in small circles to form the ghost bodies, similar to how you would frost a cupcake. You want the base of the meringue cookie to be about 1to 2 inches wide. Add eyes.

Bake at 200 degrees for 1 hour. Open the oven door an inch or two and continue to bake for 30 minutes. At this point the ghosts should no longer be sticky or wobbly when touched. If they still are, just leave them in the oven until they aren't. Turn off the oven and leave them until they come to room temperature.

They taste good now, but to make them even fancier, dip the base in melted chocolate and crushed almonds. Enjoy!

Source: Adapted from 101 Cookbooks