Bourbon Cake

Ingredients:

• 1/2 cup chopped pecans
• 8 eggs, separated
• 3 cups sugar, divided
• 2 cups butter, softened (4 sticks)
• 3 cups all-purpose flour
• 1/3 cup bourbon
• 2 tsp almond extract
• 2 tsp vanilla extract
• powdered sugar

Instructions:

Preheat oven to 350 degrees. Grease a bundt pan and sprinkle chopped pecans in pan.

Beat egg whites at high speed with an electric mixer until soft peaks form. Slowly add 1 cup of sugar, a tablespoon at a time, until stiff peaks form (about 2-4 minutes). Set aside.

In a separate bowl, beat butter at medium speed of an electric mixer for 2 minutes. Slowly add remaining 2 cups of sugar. Continue beating at medium speed for 5 minutes. Add egg yolks, one at a time, beating until yellow disappears.

Add flour to butter mixture alternating with bourbon, beginning and ending with flour. Mix at low speed just until blended after each addition of flour. Stir in vanilla and almond extract.

Fold egg white mixture to batter. Spoon mixture into prepared bundt pan.

Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15-20 minutes; remove from pan and cool completely on wire rack. Sprinkle with powdered sugar.

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Blueberry Cheesecake

INGREDIENTS

Crust
1/2 cup pitted dates
1/2 cup almonds 
pinch of salt 

Filling
3/4 cup cashew nuts, soaked in water overnight then drained
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk
1-3 tbsp maple syrup
1/4 cup (25 g) fresh or frozen blueberries

Topping
Freeze dried blueberry powder
Fresh blueberries
Shredded coconut 
Edible flowers 

INSTRUCTIONS
Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms. Press mixture into a 5-inch pan. Put the pan in the freezer while you prepare the filling. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water and dry off before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

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Cherry and Almond Breakfast Rolls

Ingredients

• 2 (8 oz) pkgs refrigerated crescent roll dough
• 1 (21) can cherry pie filling
• 1 cup powdered sugar
• 1 1/2 Tbsp milk, then more as needed
• 1 tsp almond extract

Instructions

• Preheat oven to temperature listed on package of crescent roll dough (mine listed 375). Open, unroll and separate crescents onto two parchment paper or Silpat lined baking sheets.
• Spoon a slightly heaping 1 Tbsp of the pie filling near the large end of each of the crescents (you'll only use about 3/4 of the can of filling). Roll to opposite end and tuck the top corner under. Bake in preheated oven according to time listed on crescent roll package (mine listed 9 -12 minutes).
• Remove from oven and allow to cool slightly. Meanwhile in a mixing bowl whisk together powdered sugar, milk and almond extract, adding more milk to thin about 1/2 tsp at a time as needed. Serve warm or allow glaze to set and store in an airtight container.

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Almond Cake

Ingredients

For the crust:

1 and 1/2 cups graham cracker crumbs

1 and 1/2 cups sweetened flaked coconut, toasted

1/2 cup sliced almonds, toasted

1/4 cup sugar

1/2 cup (1 stick) unsalted butter, melted

For the filling:

4 8-ounce packages of cream cheese, at room temperature

1 cup sugar

4 large eggs

1 cup sweetened flaked coconut, toasted

1 tablespoon coconut extract

1 cup sliced almonds, toasted

For the glaze:

1 cup semisweet chocolate chips

3/4 cup heavy cream

1 and 1/2 teaspoons vanilla extract

Whole roasted almonds, toasted coconut, whipped cream, for garnish

Instructions

1. For the crust: Preheat the oven to 350 degrees.

2. Prepare your springform pan by wrapping it with aluminum foil to allow for extra three inches or so of foil to project above the sides.

3. In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb.

4. With the machine running, slowly add the melted butter and pulse until it resembles moist sand.

5. Press the mixture into the bottom and 1-inch up the sides of the pan.

6. Bake the crust for about 12 minutes, or until set and lightly browned.

7. Remove from the oven and let cool.

8.  Readjust oven temperature to 325 degrees.

9. For the filling: In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth.

10.  Add the eggs, one at a time, mixing well after each addition.

11. Add the coconut and coconut extract.

12.  Stop the mixer, and gently fold in the toasted almonds with a spatula until well combined.

13. Transfer the filling to the cooled crust and bake for about 1 hour and 15 minutes (until the crust is puffy and lightly browned).

14. Remove the cheesecake from the oven and let cool completely on a wire rack.

15. For the chocolate glaze: Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth.

16.  Remove the pan from the heat and let cool to room temperature.

17. Pour the glaze over the cheesecake and spread evenly.

18.  Chill the cheesecake overnight or until firm and set.

19.  When ready to serve, run a knife around the perimeter of the pan to loosen the cake.  Release the pan sides and serve.

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Zucchini Spaghetti and Turkey Meatballs

INGREDIENTS

Zucchini spaghetti

• 5-6 medium to large zucchini
• 16 ounces brown butter sun-dried tomato marinara sauce
• ¼ cup parmesan cheese, grated, for serving (optional)
• 2 tablespoons chopped basil, for serving (optional)

Mozzarella Turkey Meatballs

• 2 pounds ground turkey
• 1 egg, whisked
• ½ cup almond flour
• 2 cloves garlic, minced
• ¾ cup shredded mozzarella cheese
• 4 tablespoons sun-dried tomatoes, finely chopped
• 3 tablespoons chopped fresh basil
• 1 shallot, diced
• 2 tablespoons tomato paste
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Olive oil, for frying

INSTRUCTIONS

Zucchini spaghetti

1. Prepare zucchini : slice off the ends and cut the zucchini in half crosswise. Run the zucchini through the spiralizer on the thin noodle setting, cutting the noodles every 12-15 inches. Set aside while you prepare the meatballs according to the instructions below.
2. When you're done cooking the meatballs, saute the spiralized zucchini noodles in the same pan for 3-4 minutes, until just soft (you might have to do this in batches depending on the size of your skillet). Divide among serving bowls.
3. Top the noodles with marinara .

Mozzarella Turkey Meatballs

1. Combine all of the meatball ingredients except for the olive oil in a large bowl and mix together with your hands until just combined. Be careful not to over work or your meatballs will be tough. with your hands (or a cookie scoop), work the meatballs into small balls about 1"-1½" in diameter and set aside on a platter or baking sheet.
2. Heat a thin layer of olive oil (about 1-2 tablespoons) in a cast-iron skillet over medium heat. Note: I tested which type of pan worked best for cooking the meatballs. In the non-stick pan, the meatballs burned really quickly; In the stainless steel pan, the meatballs stuck like crazy and broke apart; In the cast-iron skillet, the meatballs browned perfectly without sticking.
3. Working in batches, add the meatballs to the oiled pan, about ½" apart. Cook for about 2-3 minutes, watching carefully that the meatballs don't burn. Note: the mozzarella might melt out and brown a bit and this is okay. Rotate and cook for another 2-3 minutes. Rotate one more time and cook for another 2-3 minutes, or until the meatballs are browned on the outside and just cooked in the center. Transfer the cooked meatballs to a paper towel lined plate to drain. Add more oil to the pan and repeat until you've cooked all the meatballs.
4. Serve on toothpicks as a party appetizer or with zucchini noodles and marinara according to the recipe above.

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Brussels Sprouts and Bacon Salad

8-10 servings

INGREDIENTS

1 lemon

1 orange

1 large shallot, minced

½ cup olive oil

salt and pepper

6 slices cooked bacon, crumbled or chopped

4 dozen brussel sprouts

1 cup almonds

1 cup grated Pecorino-Romano cheese

INSTRUCTIONS

Cook and crumble the bacon.

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

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Almond Nutella Cake

Ingredients

Ingredients for Almond Cake Layers:

• 325 grams super finely ground almond flour (*see note below)
• ¾ cup granulated sugar, divided into ½ cup and ¼ cup.
• ¼ tsp salt
• 6 large egg whites, room temp
• ½ Tbsp vanilla extract

For Frosting, Filling & Toppings:

• 3 cups heavy whipping cream
• ¼ cup granulated sugar
• 2 tsp coffee extract or almond liquor or chocolate liquor
• 2 tsp vanilla extract
• ⅓ to ½ of a 26.5 oz Nutella jar
• Semisweet chocolate bar for decor

Instructions

1. Trace three 8-inch circles on parchment paper (I baked all 3 layers at once – two on one large baking sheet and one on a second sheet). Trace in a bold pen or permanent marker then flip the paper over so you can see the tracing without putting the batter directly over markings. Lightly butter top of parchment paper with a paper towel. Arrange baking racks with the first rack in the top third of the oven and the second in the bottom third.

How to Make the Almond Cake Layers: Preheat Oven to 325˚F.

1. In a large bowl, combine: 325 grams almond flour with ½ cup sugar, and ¼ tsp salt, and thoroughly whisk together until no large clumps of flour remain.
2. In the clean/dry bowl of your KitchenAid stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for 1 minute or until soft peaks form. With the mixer on, add in ½ Tbsp vanilla then add ¼ cup sugar and continue beating on high speed for 2-3 min or until stiff but manageable.
3. Fold the egg whites into the almond meal gently, about ½ cup at a time until no streaks remain.
4. Divide and spread macaron batter as evenly as possible (they’ll stack better later!) onto the three traced circles of your parchment paper. Bake at 325˚F for 12 min, rotate pans between racks and bake another 12 min. Turn oven off and keep in the oven another 15 min. You want it to be dry and crunchy on the outside and semi-soft inside. Remove from oven and let cool to room temp on a wire rack.

Making the Frosting:

1. In the bowl of your mixer, combine 3 cups heavy whipping cream with ¼ cup sugar and beat on high speed (1 min) until soft peaks form, add 2 tsp coffee extract and 2 tsp vanilla extract and continue mixing on high (1-2 min) until spreadable (don’t overbeat). Cover and refrigerate untilready to use.

Assembling Cake:

1. Spread Nutella on the bottom of two of your cake layers and set aside. Add Nutella based on how sweet you like your cakes – I used ½ a tub for my fierce sweet tooth but you can use less ⅓ if you prefer less sweetness.
2. Place the third cake layer (without Nutella on it) on a cake stand and cover generously with frosting. Top with the next layer, Nutella-side-down. Cover the top with frosting. Repeat with last layer then frost the top and sides of the cake. I piped a border around the top of the cake with my large Wilton open-star frosting tip.
3. Top with chocolate shavings, chocolate curls, or grated chocolate covered espresso beans. Refrigerate cake 6-8 hours, or overnight since the almond layers need time to soften up; otherwise it will be difficult to slice.

 

Enjoy it!

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Super Nuts Biscotti

Ingredients:

1 cup shelled almonds
1 cup shelled pistachios
1/3 cup candied pineapple, chopped
1/3 cup dried apricots, chopped
1/3 cup candied cherries (I used dried craisins)
1/3 cup dried papaya
1 stick (8 Tbsp) unsalted butter, softened
1 cup granulated sugar
2 tsp real vanilla extract
3 large eggs, room temp
3¼ cups all purpose flour
2¼ tsp baking powder
¼ tsp salt

Instructions:

1.      Preheat Oven to 350˚F.

2.    Place almonds and pistachios on an un-greased baking sheet and bake at 350˚F for 8-10 minutes. Remove from oven to cool to room temp then coarsely chop and transfer to a medium bowl.

3.    Chop your dried/candied fruit into pieces about the size of raisins. Add dried fruit to the bowl with nuts and stir to combine. This would make one fine trail mix; I tell ya what!

4.    In the bowl of your electric mixer with whisk attachment, beat together: 1 stick butter, 1 cup sugar, and 2 tsp vanilla on high speed (3 min). Add 3 eggs and beat until well combined (1 min).

5.    In a medium bowl, whisk together 3¼ cups flour, 2¼ tsp baking powder, and ¼ tsp salt. Add to the butter mixture and mix (with the paddle attachment) until combined. Stir in nuts and fruit with a spatula, mixing until dispersed.

6.    Divide the dough into three equal pieces and shape each piece into a 12″long by 2″ wide by ¾” thick. They can be longer or wider but be sure you stay under 1″ in thickness for even baking. Arrange on a large greased baking sheet, at least 1″ apart. Bake at 350˚F for 25-28 min or until starting to turn golden (they shouldn’t be fully cooked at this point).

7.    Remove from oven and when cool enough to handle, use a serrated knife to carefully slice each log into individual biscotti about 1″ wide. Add a little more grease to the same baking pan(s), arrange cookies evenly over the top and bake 15-18 min or until golden and firm. Biscotti cookies will harden more as they cool.

 

Enjoy it!

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