Sunday, January 13, 2019

Tangerine Almond Cake

It been so long since I've updated my blog... so, my New Year's resolution is to share more in  2019.

This is a perfectly easy little cake that is easy to make and tastes so yummy.  The only thing that takes a while is to simmer the tangerines to soften them and reduce the bitterness. This gives it an intense orange flavor and a wonderful moistness too.

Here it is below with some fresh raspberries, but honestly, you don't need them.  Serve with coffee, or with champagne which is what we did today.

I use the Costco almond flour which is so nice and fine. 

Serves about 12-16

6 small seedless tangerines, washed
6 eggs
1 1/4 cup sugar
1 1/4 tsp baking powder
3 cups almond meal. finely ground
1 tsp Grand Marnier (optional)

Place the tangerines in a pot filled with cold water to cover them. Bring to a simmer over medium-low heat & set your timer for 25 minutes. Drain off the oranges & refresh your water, setting your timer & repeating the process two more times.
Set your oranges aside to cool.

Preheat your oven 350°F. Spray a 9 inch spring form cake tin, or tart tin with non-stick spray. Roughly chop your oranges removing the white pith in the center (the "core" of your orange) as this may make your cake bitter, as well as any seeds. Blend in a food processor until a fine puree & measure out 1 1/4 cups of the orange puree.
In an electric mixer, beat your eggs until light & creamy then gradually add your sugar & baking powder and Grand Marnier (if using). Continue to beat until thick & pale in color. Gently fold in your almond meal & the orange puree with a metal spoon until well combined.
Pour mixture into prepared tin. Bake for 50 mins or until cake tested clean.

If you have any extra batter that doesn't fit into your pan, use a couple small dishes to bake them extras into small tarts or cup cakes.

It didn't overflow, but I was worried about it.  Always use a baking tray underneath, "just in case".

We had a nice time at brunch today, and this was just one delicious item on the table.

Saturday, June 16, 2018

Fluffernutter Cookies

Sometimes you just see a recipe and you know it is a keeper.  I saw this recipe originally in a Better Homes and Garden while waiting at the doctor's office for my Mom. For once, I didn't mess around with the recipe, I just followed it.

My advice? Resist the urge to increase the amount of peanut butter chips. I really had to stop myself from throwing in the whole bag, because really, who wants half a bag of chips hanging around?
Well... since I now have an open bag of mini marshmallows, an open box of rice crispies AND those peanut butter chips, it seems like I should make some peanut butter rice crispie treats too. Right?

Makes about 60 2" cookies

1 cup unsalted butter, softened
1¼ cups granulated sugar
⅔ cup packed light brown sugar
1 egg
½ teaspoon vanilla
1¾ cup all-purpose flour
1½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
2½ cups crisp rice cereal
1¼ tiny marshmallows
⅔ cup peanut butter chips (about 1/2 bag)
Optional: melted milk chocolate and sprinkles

Preheat oven to 350 degrees
Mix butter and sugars on medium-high for 2 minutes
Beat in egg and vanilla until light and fluffy, 5 minutes
Beat in flour, salt, baking powder and baking soda on low until just combined, about 1 minute. Stir in cereal, marshmallows, and chips.

Drop dough by rounded tablespoons 2 inches apart on lined cookie sheets and bake for 10 minutes. Drizzle with chocolate and sprinkles if desired
NOTE- I used a small cookie scoop and I'm glad I did, the bigger one would have been too large.

Be sure to really beat your butter and sugars, it should be light colored and very fluffy.