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

Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts

Ingredients
1 1⁄2 cups sliced almonds
4 chicken breasts, boneless, skinless and cut in half
Salt
Freshly ground black pepper
1⁄4 cup flour
1 large egg, beaten
1⁄4 cup butter, melted
1 teaspoon fresh lemon juice
1 1⁄2 teaspoons fresh basil, chopped

Directions
Preheat oven to 425°F. 

Using your hands, lightly crush almonds into small pieces; set aside.

Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. 

Season with salt and pepper, and dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well.

Place on buttered baking sheet.  Bake 12 to 15 minutes.

Meanwhile melt butter, add lemon juice and chopped basil leaves.  Drizzle over cooked chicken breasts.

Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

Almond Streusel Cake

Almond Streusel Cake 

Transform a plain cake into an irresistible delight with a crumbly streusel topping. Makes 16 servings. 

Ingredients:
Streusel:
1 cup firmly packed brown sugar
1 cup sliced almonds
1/4 cup flour
3 tablespoons butter, melted
1 teaspoon orange zest
Cake:
1/2 cup butter
1/2 cup sugar
3 large eggs
1 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
 2/3 cup orange juice
Glaze
1/2 cup confectioners sugar
2 1/2 teaspoons orange juice

Directions:

Preheat oven 350*F.  Grease a 9 or 10 inch tube pan.

To prepare the streusel,  in a medium bowl, mix together brown sugar, nuts, and flour.  Stir in the butter and zest.

To prepare the cake, in a large mixer bowl, set the mixer on medium speed, beat together stage ands butter until fluffy.  Add eggs 1 at a time beating well after each addition.  Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder and baking soda.  

Reduce mixer speed to low.  Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan.  Sprinkle with  half of the streusel mixture.  Top with the remaining batter and streusel.

Bake until a toothpick inserted in center comes out clean 30 to 35 minutes.  Transfer pan to a wire rack to cool completely

To prepare the glaze, in a cup stir together the confectioners sugar and orange juice until smooth.

Turn the cake out on a serving plate, placing it right side out.  Drizzle with the glaze.

Note:  For a different streusel mixture, substitute chopped walnuts for the almonds.

Limoncello Almond Biscotti

                                                          

                                                  Limoncello- Almond Biscotti

Bright lemon zest, a splash of limoncello, and plenty of almonds turn 

classic biscotti into sunny coffee-shop bites you can bake at home.
“One smell of these cooling on the rack and I feel like you are back 

in Italy"
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
3 large eggs
1/4 cup limoncello liqueur
Zest of one lemon
1 teaspoon vanilla
1/2 cup sliced almonds

Directions:
Heat the oven  Pre-heat to 350 °F / 175 °C. Line a large baking sheet 

with parchment.

Mix dry ingredients in one bowl whisk flour, sugar, baking powder, 

and salt.

Blend wet ingredients in a second bowl beat the eggs. Stir in 

limoncello, lemon zest, and vanilla.

Combine & foldPour wet mix into dry mix. Stir until a soft dough 

forms. 

Fold in almonds.Shape logs  Dust hands with flour. Split dough in 

half. Form two logs about 12 in ×  2 in (30 cm × 5 cm) on the tray, 

leaving space between. 

Bake 25–30 minutes until the tops feel firm and light gold. 

Cool 10 minutes.  Move logs to a board.   With a serrated knife cut 

½-inch (1 cm) slices on the bias.

Second bake

Lay slices cut-side down on the sheet. Bake 10 minutes, flip, bake 5 

more until crisp and golden.  Cool & enjoy  Let biscotti cool 

completely—they harden as they sit. Store in an airtight jar.

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.

White Texas Sheet Almond Cake

White Texas Sheet Almond Cake

 We can attest firsthand to this dessert’s addictive quality, so it’s worth mentioning that, because this recipe feeds a crowd, it’s a good idea to make one and then share it with plenty of people, ensuring you don’t end up eating the whole thing…not that there’s anything wrong with that – we’ve all been there before. Anywho, switch things up from the typical Texas sheet cake and make this one instead – you’ll be totally hooked in no time!

Ingredients

Cake:
2 cups all-purpose flour
2 cups sugar
1 cup water
1 cup (2 sticks) unsalted butter, melted
1/2 cup sour cream
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract, optional
1 teaspoon baking soda
3/4 teaspoon salt
Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/3 cup whole milk

4 1/2 to 5 cups confectioners sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract 

1/2 cup sliced almonds, garnish

Directions:

Preheat oven to 350º F and lightly grease a 13x18-inch cake pan with butter or non-stick spray.

1. In a medium bowl, whisk together dry ingredients (flour, baking soda and salt).
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3. In a separate, large bowl, stir together sugar, water, melted butter, sour cream, eggs, and vanilla and almond extracts until combined.
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5. Gradually stir dry ingredients into wet ingredients until just incorporated, then pour mixture into greased cake pan.
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7. Place pan in oven and bake for 18-21 minutes, or until toothpick inserted in center comes out clean.
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9. While cake is baking, whisk together all frosting ingredients except for the sliced almonds until frosting is smooth and desired consistency is reached.
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11. Remove cake from oven and let cool 5 minutes, then pour icing over the cake and cover with sliced almonds. Let set, then slice into squares and enjoy.

Nutella Scones

Nutella Scones:

Ingredients

2 1⁄2 c. flour

1⁄2 c. sugar
1 T. baking powder
1 1⁄4 stick unsalted butter, sliced
1 c. buttermilk
Nutella
Course sugar crystals
Sliced almonds

Directions:
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. 

Mix the flour, sugar and baking powder in a large bowl. Add butter and mix with a fork without overdoing it. It must stay crumbly and dry.  

Incorporate buttermilk until the mixture stays together. 

With your hands, make 2-inch balls of batter. Flatten balls in the center. Add 1/2 T. nutella (or more if you like them sweeter). 

Close balls, and don’t worry if they stay uneven. Decorate with sliced almonds and sugar crystals. Bake 15-20 minutes or until golden brown.

Caramelized Carrot Salad WithThe French 75 Cocktail'

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Caramelized Carrot Salad With 

The French 75 Cocktail

Raise a toast with this cocktail while indulging in classic summer salad utilizing French techniques.

In my hometown in northern Ohio,  a farm located on a rural highway known as Sandy Ridge has been reborn.  In my youth it was known as Swabley's Fruit Farm.  Today it is known as the best place in the area for great dining.  A chef named Jamie McFadden who was trained in French dining, recreated a business known as the place to meet and greet friends!  Jamie shared two recipes which I am sharing with you!

The French 75 Cocktail
The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm gun! Serve on the 
rocks or make a pitcher and freeze slightly.
Ingredients:
In a shaker combine:
2 ounces lemon juice
2 ounces gin
2 teaspoons simple syrup
1 cup ice cubes
Pour into Collins glasses and top off with:
4 ounces chilled Sandy Ridge Sparkling Riesling
Garnish with: 
1 lemon slice
1 cherry

Caramelized Carrot Salad with Radicchio and Citrus
Ingredients:
1/2 cup sliced almonds
2 pounds carrots, peeled and cut into 4x1/2-inch sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided 4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, sliced into thin strips
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
2 tablespoon honey
2 heads radicchio (about 11 ounces), cut chiffonade
4 oranges, peeled, sliced into 1/2-inch half moons/segments
2 cups parsley leaves

Directions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8 to 10 minutes; set aside.

Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.

Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10 to 12 minutes.

Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds. Entertain deliciously! Serves 8

Chef Jamie McFadden is the chef and proprietor of Sandy Ridge Vineyards & Mercantile at 180 Ohio 61 E., Norwalk and the Founder of Cuisiniers Catered Cuisine & Events in Winter Park, Fla.

Swedish Almond Cake

Swedish Almond Cake

Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.

Ingredients:

For the cake:
½ cup plus 6 tablespoons/200 grams unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons/240 grams all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
¼ teaspoon fine sea salt
1 ¼ cups/250 grams granulated sugar
2 large eggs, at room temperature
⅔ cup/160 milliliters whole milk, lukewarm
2 teaspoons vanilla extract
For the topping
7 tablespoons/100 grams unsalted butter, cut into small chunks
¾ cup/75 grams sliced almonds
½ cup/100 grams granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk

Directions:

Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.

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

Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.

Slide the cake into the oven, and set your timer for 30 minutes.

The Topping  As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.

Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.

Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. 

Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it’s a delicate job because the sticky topping isn’t yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you’re ready to serve, lift the cake off the springform base and onto a platter.

Apple Kale Salad With Miso Mustard Dressing & Toasted Almonds

Apple Kale Salad With Miso Mustard 

Dressing & Toasted Almonds This apple kale salad is filled with so much veggie goodness. Fine cuts of kale, parsnips, celery, apples, and chives combine for perfection in every bite! The flavourful miso mustard dressing features a tiny splash of maple syrup. Ready in 30 minutes!
Ingredients:
Miso Mustard Dressing

1 teaspoon light miso
2 teaspoons grainy mustard
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 ½ tablespoons lemon juice
1 teaspoon apple cider vinegar
sea salt and ground black pepper to taste
⅓ cup + 1 tablespoon olive oil
Kale Apple Salad

1 bunch Lacinato kale, stems removed and finely sliced (about 4 cups of chopped and packed kale)
sea salt and ground black pepper, to taste
1 large apple, cored and finely sliced into matchsticks (I like Honeycrisp here)
1 medium parsnip, peeled and finely sliced
1 stick celery, finely sliced
⅓ cup chopped chives
⅓ cup sliced almonds, toasted

Directions:
Make the miso mustard dressing. 

In a medium bowl, combine the miso, grainy mustard, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and pepper. Whisk these ingredients until thoroughly mixed. You might need to go in with the back of a spoon to mash up the miso and mix it in.

Slowly drizzle the olive oil into the bowl while vigorously whisking to completely emulsify the dressing. Once you've added all of the olive oil, give it a final whisk. Taste the dressing and adjust the seasoning if necessary. Set aside.

Add the finely sliced kale to a large bowl. Season the kale with salt and pepper and add 2 tablespoons of dressing to the bowl. Go in with clean hands and massage the dressing/seasoning into the kale for about a minute, or until the kale has softened slightly.

To the kale, add the sliced apple, parsnip, celery, chives, and remaining miso mustard dressing. Season with a bit more salt and pepper and toss the apple kale salad until all the components are evenly combined.
Lightly chop the toasted almond slices, and then garnish the top of the salad with them. Serve immediately.
Notes:

Some time saving options for this recipe: seek out pre-chopped kale at the grocery store and if you have a mandoline slicer, use that for the apple, parsnip, and celery.

If you have a small bulb of fennel on hand, shaving it up into this salad would compliment all of the other flavours nicely.
If your celery comes with the beautiful inner leaves, they are a nice addition to this salad.

Some crumbled, soft-style vegan cheese (like this one) would be great on the top of this!

Giant Black Bean Salad Recipe, Ayocote Bean

Giant Black Bean Salad Recipe

Ingredients:
Dressing:

2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 small jalapeño, seeded, deveined and chopped
1/2 teaspoon fine grain sea salt
1 small garlic clove
1/2 teaspoon mustard
1/4 cup extra virgin olive oil
Salad

2 -3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans,  Ayocote or Midnight Black beans
1/4 cup feta, crumbled
1/3 cup sliced almonds, toasted

Directions:
Start by making the dressing. I use an immersion blender - but a blender or food processor will work just as well. Combine the lime juice, vinegar, honey, jalapeño, salt, garlic and mustard and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey, or lime juice if needed. Set aside until you are ready to serve the salad.

Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled feta cheese.

Curried Broccoli Salad Vegan

Vegan Curried Broccoli Salad

Ingredients:
For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use 

         chopped roasted almonds.) 1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Directions:

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. 

Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.