Almond "Magic" Cake

I had to stop and read a recipe for "magic cake".
Looks like you might have too.
Something kind of compelling about it. 
Magic?
Everyone needs a little of that in their life, but add magic AND a little cake?
Yeah, sign me up.
The blog I saw it on, Jo Cook's, does a great job showing what to do with her recipe and was my inspiration. However, when I read it, I immediately thought it would be fantastic with almond flavoring and almonds.

The magical part?
The simple batter separates into three layers while it bakes.
It's got a dense crust, a custard like middle and a fluffy top.
I served this last night to a group of six, with unanimous approval by a bunch of people who don't always eat dessert.
Not too sweet, not too rich, just a simple, yummy little dessert.
I'm a major burnt cream fan, and this had some of the same traits that appeal to me.
By all means, try her other versions (vanilla, chocolate, butterscotch) or come up with your own. This would be fantastic with a little fresh berry sauce too.
Serve warm or cold.

NOTE- Below it mentions having the eggs and milk at room temp, just put the eggs in warm water for 5 minutes, and microwave your milk for 30-40 seconds.

Serves about 9
Ingredients

4 eggs (separate yolks from whites) at room temperature
1 tsp almond extract
3/4 cup sugar
1/2 cup (1 stick) butter, melted
3/4 cup flour
2 cups milk, lukewarm
1/2 cup sliced almonds, toasted
Powdered sugar for dusting cake

Preheat oven to 325 F degrees. 

Grease a 8 inch x 8 inch baking dish.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks with the sugar until light. Add butter and almond extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently beat them in using a spatula, repeat until all egg whites are incorporated. The egg whites don't fully incorporate, but don't worry about that, it all works out in the oven. The batter is quiet thin, again... it's fine.

Pour batter into baking dish and bake for about 50-60 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks. Sprinkle some powdered sugar and toasted almonds while it cools.

 

Guinness Chocolate Shake

Happy almost St Paddy's day to you.
How about a boozy chocolate shake?
I saw this last year on some restaurant's cocktail menu, and knew I needed to try it.
Chocolate, Guiness and Whiskey?  Why yes, I do think that sounds like a nice idea for some fun.

While dark stout and whiskey are not common additions to milk shakes, I think you will be very happy with this mixture.  The rich taste of the beer, lends itself nicely to chocolate. 
And the whiskey?
Yes, why it does lend itself nicely to lots of stuff.


I used about half the beer in my mixture, but if you wanted your mixture like a sippable cocktail martini, go ahead and add it all. You could serve these in beer glasses, or pour into a martini glass.  You choose, and may the luck of the Irish be with you.

(I guess my Guinness glasses are in the dishwasher...)

Makes two BIG shakes, or 4 small cocktails
Ingredients

1 bottle of Guinness (you'll use about half)
2 oz Jameson Irish Whiskey, other other brand
1 pint chocolate ice cream (or more, for a thicker shake)

Add ice cream to the blender, add beer and whiskey and blend until smooth.  Top with whip cream and chocolate syrup if you want to make it super fancy.

My trick?  Cut your ice cream container in quarters with a huge knife.  WAAaaay easier than scooping.