Showing posts with label almond flour. Show all posts
Showing posts with label almond flour. Show all posts

Saturday, September 2, 2017

Almond Flour Tart #Recipe @PegCochran

This is a Mark Bittman recipe I discovered and decided to try.  Hubby loves sweets but also has to watch his carbs so I thought this cake would be perfect with the substitution of Splenda for sugar.  I also had blueberries on hand so I decided to live dangerously and threw those in!

I ended up making this again a couple of nights later--that's how much he liked it.  But then he likes anything with sugar in it so take that with a grain of...er...salt.  These pictures are from the first time I made it--I thought my skillet was a little too big so the second time I used an 8" cake pan, and it turned out perfectly.

Ingredients

  • 4 eggs
  • ½ to ¾ cup sugar (according to personal taste) or substitute the same amount of your favorite artificial sweetener that can be used for baking
  • Pinch of salt
  • ½ cup ground almonds
  • ½ cup cream
  • ½ cup sliced almonds, more if you want to garnish the top of the cake
  • 1 lemon, zest and juice
  • 2 tablespoons butter
  • Powdered sugar for garnish


Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.




Melt butter in an 8-inch ovenproof skillet over low heat.


Add almond mixture to pan, tilting pan to distribute batter evenly. 



Continue to cook tart on stove top until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.




When tart is done, put it in broiler for about a minute or until just golden on top. Mine came out of the oven already quite golden so I skipped this step. Sprinkle with powdered sugar and sliced almonds.  


It doesn't look too pretty--my skillet was too 
big--but it was delicious!




Bon Appetit!




The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

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Friday, April 7, 2017

Almond Raspberry Cupcakes for #Easter #recipe @LucyBurdette



LUCY BURDETTE: Doesn't it seem as though Easter used to be a much bigger deal? When I was growing up, we dressed up in new dresses and hats, went to church, and then had a hunt for baskets and a big family dinner. These days, we are pared down to a sunrise service on the beach (lovely) and something tasty for dinner. But what?

I know you probably realize that I love everything almond, baked goods that is. So when I saw an article in the New York Times by Melissa Clark about almond cupcakes, my antennae quivered. This looked like a perfect spring or Easter dessert. Of course I changed a few things, as I love raspberry jam more than cherry or chocolate. (I know, heresy.)

They came out light and adorable and I share them with you. Don't skimp on the quality of the raspberry jam – this is the future of the cupcakes!

Ingredients 

6 tablespoons unsalted butter
Three-quarter cup almond flour
Three-quarter cup confectioners sugar
1/4 teaspoon salt
Two large eggs
Few drops almond extract
3 tablespoons cornstarch
1 1/4 teaspoons baking powder (low-sodium if you need it)
Two egg whites
2 tablespoons sugar
Raspberry jam

Preheat the oven to 350 and prepare a muffin/cupcake tin with paper liners or butter. (Melissa Clark greased her muffin tin--that has always resulted in a big mess for me!)

Mix the almond flour, confectioners sugar, and salt. Beat in the eggs and almond extract. Pulse in the butter, cornstarch, and baking powder.

Whip the egg whites until foamy, then gradually add in the granulated sugar and continue beating until the whites are stiff. Fold one third of the egg whites into the almond flour bowl. Mix this gently, and then fold in the remainder of the egg whites until no white streaks remain.

Distribute the batter into the cupcake liners. Bake for 10 minutes and remove the pan from the oven. Drop a generous dollop of the jam in the center of each cupcake, and return the pan to the oven. Bake another 8 to 10 minutes until a toothpick comes out clean.


Here's how it looks...


Beating eggs into flour mixture

whipping egg whites with sugar




folding in the whites

adding jam to partially baked cupcakes

almost there!

Happy Easter, Key West style!


Lucy writes the Key West food critic mysteries. Follow her on Facebook, TwitterPinterest, and Instagram!