Almond Croissant Blondies

                                          

Almond Croissant Blondies

This almond croissant blondies recipe combines the buttery,
chewy blondie bar experience with the almond croissant flavors.

Ingredients:
Blondies
1/2 cup unsalted butter, softened
1 cup lt. brown sugar packed
1 large egg at room temp
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/3 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup almond flour
1/2 cup sliced almond
Powdered sugar for dusting
Frangipane
4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange zest optional but helps elevate the croissant 

   blondies
2/3 cup almond flour
pinch of salt

Directions:

Preheat your oven to 350*F.  Line an 8X8 inch baking pan with parchment paper.

Frangipane,

Cream the butter and white sugar together. 

Mix in the egg yolk and orange zest, vanilla extract, and almond extract together.

Fold the almond flour and salt until a paste forms.  Set aside.

Blondies:

In a large bowl, mix the softened butter and brown sugar until well combined.  Add the egg and vanilla extract.  Mix until smooth.

Add the flour, baking powder, salt, and almond flour, and stir just until smooth.  Do not over mix.

Spread the batter into the prepared baking pan.  Top with the frangipane then swirl with a wooden skewer.  Top with sliced almonds.

Bake for 30 minutes, or until the edges are set and the center is slightly firm.  Allow the blondies to cool in pan before dusting with powdered sugar and slicing into 16  2"x 2" squares. 

Make the blondiesIn a large bowl, mix the softened butter and brown sugar until well combined.
1/2 cup unsalted butter, 1 cup light brown sugar
Add the egg, and almond extract, and mix until smooth.
1 large egg, 1/4 teaspoon almond extract, 2 teaspoon vanilla extractAdd the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
1/4 teaspoon salt, 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/3 cup almond flour

Spread the batter evenly into the prepared baking pan. top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
1/2 cup sliced almonds
Bake for 30 minutes, or until the edges are set and the center is slightly firm.
Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
Powdered sugar



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• 1 large egg at room temperature

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• 1/4 teaspoon almond extract

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• 2 teaspoon vanilla extract

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• 1/4 teaspoon salt

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• 1 & 1/3 cup all-purpose flour

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• 1/4 teaspoon baking powder

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• 1/3 cup almond flour

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• 1/2 cup sliced almonds to top the blondies

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• Powdered sugar for dusting

German Stollen. (Christstollen)

 

German Stollen

This Authentic German Stollen (Christstollen) is a holiday favorite filled with rum-soaked fruits, almonds, and a touch of marzipan, all wrapped in a buttery, slightly sweet dough. It’s perfect for gifting or enjoying as a Christmas treat.

Ingredients:
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dark rum
1/2 cup raisins
1/2 cup currants
1/4 cup candied orange peel
1/4 cup candied lemon peel
1/2 cup almonds, chopped
1/2 tsp ground cardamom
1/4 tsp ground mace
4 oz marzipan (optional)
Additional butter and powdered sugar for topping
Directions:

Soak the Fruits: In a small bowl, combine the raisins, currants, and candied peel. Pour the rum over the mixture, stir, and soak for at least 1 hour, or overnight if possible.

Prepare the Dough: Warm the milk and dissolve a pinch of sugar in it. Add yeast and let it activate. Combine flour, sugar, salt, butter, eggs, and spices. Knead until smooth.

Add Fruits and First Rise: Add the soaked fruits and almonds. Cover the dough and let it rise until doubled.

Shape the Stollen: Flatten dough, place marzipan in the center, fold, and shape. Let rise again for 30-45 minutes.

Bake and Butter Topping: Bake at 350°F (175°C) for 40-50 minutes. Brush with melted butter and dust with powdered sugar.

Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.
Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Soft Ricotta Almond Pillows

Soft Ricotta Almonds Pillows

Ingredients:
1 cup whole milk ricotta cheese (well drained)
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp almond extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Sliced almonds (for topping)
Powdered sugar (for dusting)
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, beat butter and sugar until light and fluffy. Add the ricotta, egg, and almond extract and beat again until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Slowly mix the dry ingredients into the wet until a soft, sticky dough forms.
Scoop heaping teaspoons of dough onto the prepared baking sheet, leaving space between each. Top with a few sliced almonds.
Bake for 13–15 minutes, or until the edges are just golden and the tops are set.
Cool on a rack, then dust generously with powdered sugar.
Rena’s Tip: These cookies only get softer and more flavorful the next day. Perfect with a cozy cup of tea or a quiet moment after dinner.

Petticoat Tail Cookies

  

Petticoat Tails

There’s something about an old-fashioned cookie recipe that you just can’t beat. Those classics that have stood up to time for good reason: because they are simply delicious! And these cookies are exactly that. The name Petticoat Tails is said to have come from the French “petits cotés” (meaning little sides) or the resemblance to the underskirts worn in the 1700s. No matter the origin, these cookies are perfection and every baker should have the recipe in their collection.

Ingredients:

1 cup butter, room temperature
1 cup powdered sugar
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
Optional: red or green food coloring
Optional: ½ teaspoon mint or almond extract

Directions
In a large mixing bowl, add butter and powdered sugar. Mix until fully

combined and smooth. Mix in vanilla extract and other extract if using.

Add flour and salt, then mix until well combined.

Roll dough into two logs about 2.5 inches in diameter. Cover tightly with plastic wrap and place in freezer for at least 90 minutes.

When ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Slice log into rounds about ¼-inch thick and evenly arrange on baking sheet.

Bake cookies for 7-9 minutes or until edges just begin to brown.
Allow cookies to cool before enjoying or storing.  Makes 24 cookies.

 

Pistachio Bread

Pistachio Bread Recipe

This tender crumb Pistachio Bread Recipe is sweet and moist.  It only takes a few minutes to mix up.  You'll love how easy it is to make..

Ingredients:

1 cup granulated sugar
⅓ cup vegetable oil
¾ cup milk, I use 2%
¼ cup full fat sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 box (3.4 ounce) Instant Pistachio pudding mix
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup chopped pistachios, divided
For the Icing:

1 cup powdered sugar
½ teaspoon almond extract
2 Tablespoons milk, I use 2%                                        

Directions:                                                                                                                                                               

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with baking spray. I like to line the bottom with a strip of parchment paper (bringing it up the sides (the short sides) so it creates a sling to lift out of the pan once baked. Set pan aside.

In a large mixing bowl combine the sugar, oil, milk, sour cream, eggs, vanilla, and almond extract. Mix until blended.

Add the flour, pistachio pudding mix, baking powder, baking soda, and salt to the wet ingredients. Mix until fully incorporated.

Pour batter into prepared loaf pan. Sprinkle the top with half of the chopped pistachios. Bake in preheated oven for one hour.

Remove from oven and allow to cool in pan for 15 minutes. Remove using the parchment paper and cool completely on a wire rack.

For the icing, in a small bowl whisk the powdered sugar, almond extract, and milk until smooth. Spread over the cooled loaf of bread and sprinkle with the remaining chopped pistachios. Allow to set, about 15 minutes.

Maple Cookies With Maple Icing

Maple Cookies With Maple Icing 

These Maple Cookies with Maple Icing are a deliciously sweet way to enjoy the taste of maple syrup
Ingredients:
For the Cookies:
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup maple syrup
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

For the Maple Icing:

1 cup powdered sugar

2 tablespoons maple syrup

1-2 tablespoons milk

Directions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the maple syrup, egg, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden brown.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Adjust consistency as needed by adding more milk if too thick or more powdered sugar if too thin.

Once the cookies are completely cooled, drizzle or spread the maple icing over the tops of the cookies.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes | Yield: 24 cookies

Red, White, And Blue, Sour Cream Orange Drop Shortcakes With Whipping Cream

Red, White And Blue Sour Cream Orange 

Drop Shortcakes With Whipping Cream

Ingredients:
Shortcakes:
3 cups all-purpose flour
1/3 cup granulated sugar
1 T. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 cup cold unsalted butter, diced
1 1/2 tsp. orange zest
1 cup sour cream
1 cup milk
Berries and Cream:
2/3 cup granulated sugar,  divided use
4 cups sliced strawberries
4 cups blueberries
2 cups well-chilled heavy cream
1/4 cup powdered sugar
1 tsp. vanilla
Directions:
In a bowl with a potato masher mash 2 cups strawberries with 1/3 cup granulated sugar and stir in remaining sliced strawberries. In another bowls mash the 2 cups blueberries 1/3 cup granulated sugar in the same manner. Let berries stand at room temperature, 4 hours. (Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to cool room temperature before serving.)

For Shortcakes, preheat oven to 425 degrees and line two baking sheets with parchment paper. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda and salt and then cut or rub in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream and milk. Add to flour mixture. Stir mixture until it just forms a soft and sticky dough.

Drop dough into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough down a bit and bake 12 to 15 minutes or until pale golden. Transfer shortcakes to a rack and cool. (Shortcakes may be made 4 hours ahead and kept in airtight containers.)

In a large bowl beat cream with powdered sugar and vanilla until it holds soft peaks. Split shortcakes and set bottoms on serving plates. Spoon strawberry mixture over half the shortcake and blueberries over the other half allowing some to flow onto the plate. Add some whipped cream and place the top of the shortcake on the cream; serve immediately.   Serves 12 

Alice Waters Chez Panisse Almond Cake

 

Alice Waters Chez Panisse Almond Cake

If you are lucky enough to get a reservation at the much sought after restaurant, Chez Panisse in Berkley, CA, you will be treated to some of the most delectable foods west of the Rockies.. Meats, vegetables, and fruits are bought daily to assure her standard of freshness. Baked goods are a daily feature. This is a recipe for her Almond Cake. It is dense but, oh what a flavor. Serve it as a breakfast treat, with a coffee, or as dessert. Dress this cake with a scoop of ice cream, fruit, or a favorite sauce. It is a special treat.

Ingredients

1 1⁄3 cups granulated sugar
3⁄4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt

Powdered sugar for dusting

Directions:

Preheat oven to 375 degrees F. and prepare a 9-inch springform pan by buttering it liberally and lining the bottom of the pan with parchment paper.

Break up the almond paste with your fingers and process it with the sugar in a food processor. Move the mixture to the bowl of your stand mixer.

Beat the butter and the vanilla extract (and optional almond extract) into the sugar/almond paste mixture and then continue beating until the mixture is creamed and is light and airy. 

Add the whole eggs (one at a time) and mix after each addition until you have thoroughly incorporated the eggs into your batter.

Add the dry ingredients (flour, baking powder and salt) and mix just until thoroughly combined.

Spoon the batter into your prepared springform pan, smoothing the top. Bake until a toothpick inserted in the middle of the top of the cake comes out clean and the center of the cake, when pressed, feels firm but springy. This should take between 1 and 1 1/4 hours. 

Remove the baked cake from the oven and let it cool in the pan for at least 20 minutes before releasing the sides of the springform pan. Garnish with powdered sugar and enjoy. Serves 8

 

Lemon Pound Cake

Lemon Pound Cake

There’s something about lemon pound cake that is so supremely satisfying. The tartness of the lemon flavor is subdued by the butter and sugar in the recipe, making for a delectable treat that is perfect all year round. Add a hot cup of tea or a glass of cold milk and you’ve got a perfect afternoon snack, but this cake also really shines as the dessert after dinner.

Ingredients:

Cake

3/4 cup unsalted butter, softened

1 1/4 cups granulated sugar
8 egg yolks

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoons salt
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 teaspoon lemon zest

Lemon glaze: 
2 cups powdered sugar
1-2 tablespoons fresh lemon juice

1-2 teaspoons buttermilk
Zest of one lemon

Directions:

Preheat oven to 325°F and grease a bundt pan with butter or nonstick spray.

In a large bowl, cream together the butter and sugar with an electric mixer until fluffy.

In a separate bowl, beat the egg yolks until light and pale yellow. Add to creamed butter mixture and mix to combine.

Sift together the flour, baking powder, and salt three times. Add to the butter mixture, alternating with the milk and mixing in between.

Add vanilla, lemon zest, and lemon juice and beat for two minutes.

Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.

Remove from oven and allow to cool 20 minutes before inverting onto a serving plate. While cake cools, make the glaze.

Glaze directions: in a medium bowl, stir together the powdered sugar, lemon juice, buttermilk, and lemon zest.

Add more lemon juice and buttermilk as needed. Once cake is on serving platter, pour glaze over, slice, serve, and enjoy!

German Apple Cake

 

German Apple Cake

Indulge your autumn cravings with this delectable German apple cake. The subtle yet sweet flavors are everything you want in a fall dessert.

Ingredients:

1/2 cup butter + 1 teaspoon

2/3 cup sugar

1 packet (.32 oz) vanilla sugar

1 teaspoon vanilla extract

2 eggs

1 lemon zested (1 tablespoon)

1 1/2 cups flour

1/2 teaspoon baking powder

4 apples, peeled and sliced

2 teaspoons powdered sugar

Directions:

Preheat oven at 350*F.  Line the bottom of a springform pan with parchment paper and grease the sides and bottom with butter.

In a medium bowl, cream together the butter, sugar and the vanilla sugar with a stand or hand mixer until smooth, about 2 minutes.

Add the vanilla extract and eggs.  Beat again until well combined.

Zest lemon into batter, and slowly add the flour and baking powder.  Beat until combined,

Layer the apples in the bottom of the springform pan reserving enough slices to place on top of batter.

Pour the batter into the prepared springform pan.  Lay the apple slices on top of the batter.

Bake for 50 minutes or until a toothpick comes out clean

Allow to cool for 10 minutes, and the sprinkle with the powdered sugar before serving.

German Apple Cake

Indulge your autumn cravings with this delectable German apple cake. The subtle yet sweet flavors are everything you want in a fall dessert.

Ingredients:

1/2 cup butter + 1 teaspoon

2/3 cup sugar

1 packet (.32 oz) vanilla sugar

1 teaspoon vanilla extract

2 eggs

1 lemon zested (1 tablespoon)

1 1/2 cups flour

1/2 teaspoon baking powder

4 apples, peeled and sliced

2 teaspoons powdered sugar

Directions:

Preheat oven at 350*F.  Line the bottom of a springform pan with parchment paper and grease the sides and bottom with butter.

In a medium bowl, cream together the butter, sugar and the vanilla sugar with a stand or hand mixer until smooth, about 2 minutes.

Add the vanilla extract and eggs.  Beat again until well combined.

Zest lemon into batter, and slowly add the flour and baking powder.  Beat until combined,

Layer the apples in the bottom of the springform pan reserving enough slices to place on top of batter.

Pour the batter into the prepared springform pan.  Lay the apple slices on top of the batter.

Bake for 50 minutes or until a toothpick comes out clean

Allow to cool for 10 minutes, and the sprinkle with the powdered sugar before serving.

Reformationsbrotchen Recipe - Luther Rose Reformation Rolls

 

Reformationsbrötchen Recipe- 

Luther Rose Reformation Rolls

These 5 petaled rolls with jam in the center are said to represent the Luther Rose, are traditionally served October 31, Reformation Day. Made from an enriched dough, studded with raisins/cranberries, nuts, and lemon peel, these tasty rolls are a nice addition to breakfast or an afternoon coffee break.  Martin Luther, a german monk was defrocked because of his acts of reformation.

Ingredients:

starter

3 1/4 cup Flour 500 gram
2/3 cup lukewarm CREAM 150 ml
1 ¼ Tablespoon Dry Yeast 40 grams Fresh Yeast
¼ cup + 1 Tablespoon Sugar 50 gram
fruit
3/4 cup Cranberries or Raisins 100 gram
enough Orange Juice/ warm water to cover raisins/cranberries
1/4 cup Almonds- chopped (try sweetened almonds if you have them) 50 gram
2 tablespoons Candied Lemon - chopped
dough
1-2 teaspoons Lemon Zest I'm usually generous with this.
5 tablespoons Unsalted Butter- softened 50 gram
1/4 teaspoon Salt
1 Egg
2/3 cup Cream 150 ml (yes, you add cream twice.)
additionally
8 Teaspoons Cherry or Berry Jam
1- 1½ cup Powdered Sugar
few teaspoons lemon juice

Directions
Fruit

Put the raisins/cranberries into a small bowl. Pour warm water or Orange juice over them... just enough to cover... and set aside.
Note, if your candied peel is "hard", let it soak too. No need to soak the nuts.

Starter

Put all of the flour in a mixing bowl. Make a depression in the center.
Combine warm cream with yeast and sugar. Stir to dissolve sugar. Pour the liquid into the depression in the flour. Cover lightly with some of the flour from the edge of the bowl. Cover and set aside in a warm place for 30 minutes.

Dough

The flour/yeast mixture should be look a bit bubbly by now. Set the bowl into the mixer stand, and turn it on low.
With the mixer on, add the lemon zest, salt, and the egg. Add butter one tablespoon at a time. Then add the rest of the cream. Mix on low until a dough comes together.

Now the fun part.... kneading.
The dough should be kneaded for 10 minutes. I find this works well in my machine with a dough hook, but it can be done by hand.
Butter a bowl, drop the kneaded dough into it, cover with a cloth, then set into a warm place to rise for 45 minutes. (At least). You want it to double.

While this is happening, drain the fruit.
Once the dough had doubled, pull it out of the bowl, and set onto a lightly floured surface. Press it a little flat, and sprinkle the fruit and nuts on the dough. Carefully fold and refold the dough to distribute the fruit/nuts. Don't overwork it!

Divide the dough into 8 pieces. Roll each piece into a ball. Flatten it a bit with your hand.

Make 5 cuts fairly equidistant around the edge, without cutting to the center. These are your petals. (Go ahead and cut 4 if you like) 

Place cut rolls on a parchment covered baking sheet. (You probably will need 2). Then set aside to rise for 40 minutes. (I find the oven to be a good place for this. I have a "proof" setting, but alternatively turn it on for 30 seconds to warm things up, then shut it off to let the rolls have a warm place to rise)

When the rolls have risen. Press an indentation into the center of each roll. Use your finger or the handle of a wooden spoon. (don't press all the way through, but do press deep.)

Use a spoon to add one teaspoon of jam to the indentation.
Make sure the oven is at 350°F 

Bake the rolls for 20 minutes.

Because I have 2 pans, I rotated top to bottom half way through baking. You can also bake one at a time.

Remove the rolls from the oven when browned, and set on a cooling rack to cool for a few minutes.

Combine the powdered sugar and lemon juice. You want a thin glaze that will just leave a shine on the roll. While the rolls are still warm, brush the glaze on. Then let cool completely.

Alternatively, sprinkle the rolls with powdered sugar.