Raspberry Almond Coffee Cake

I love coffee cake.  In my opinion, there's nothing better than waking up in the morning to a hot cup of coffee and some sweet coffee cake on the side.  This coffee cake is super moist, light, and has just the right amount of sweetness.  I love the combination of raspberries, vanilla, and almonds.  If you're a big almond fan, I recommend using half almond extract, half vanilla extract.  The almond extract really compliments the sliced almonds on top of the cake.  Another thing I love about this coffee cake is how pretty it looks!  There is a beautiful, pink, raspberry swirl running all through the cake, and the top is garnished with sliced almonds and sweet drizzle of icing.  There is so much delicious flavor going on in this cake.  You can serve it warm with vanilla ice cream and/or whipped cream, and/or you can serve it at room temperature.  In my opinion, I liked it best at room temperature the next day - or even the second or third day - because it gets moister over time.  I'm not sure how it tastes after the third day because it never lasted that long in my house.


Yield: an 8-inch round cake (about 8-10 servings)
***recipe doubles well in a 9-inch pan

Ingredients:

• 1 cup fresh raspberries
• 3 tablespoons brown sugar
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup sour cream
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract (or half vanilla, half almond extract...your choice)
• 1 egg
• 1/4 cup sliced almonds
•  
• 1/4 cup sifted confectioners' sugar
• 1 teaspoon milk
• 1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
2. Combine raspberries and brown sugar in a bowl. Set aside.
3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla (or half a teaspoon almond, half vanilla...if using), and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Drain raspberry mixture, and spread it evenly over the batter. Spoon remaining batter over raspberry mixture (It's okay if the filling doesn't completely cover the top). Top with almonds.
4. Bake for 30-35 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
5. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Strawberry Pavlova

I saw this recipe on Allrecipe.com a few weeks ago, and I had never had Pavlova before, so I figured: why not? I altered it a little bit based on what I had in my house, and it turned out soooo tasty!  And incredibly pretty! The perfect dessert on a hot, spring or summer day.  It's light, sweet, and very refreshing. What made this pavlova super amazing was the fact that the strawberries I used were freshly picked that same day.  A local strawberry patch is now open where I live, and my family picks strawberries every year.  Mmm...who doesn't love freshly picked, sweet strawberries with whipped cream?  This pavlova is simply a light, sweet, base for that.  Crunchy on the outside, and soft and fluffy on the inside.  The almond extract gives it a delicious flavor that pairs really well with the strawberries and whipped cream.  After a few days, the outside of this pavlova will get too soft, so eat it quickly!  I promise ---> it won't be difficult.

Yield: about 12 servings

Ingredients:

• 4 egg whites
• 1 1/4 cups sugar, divided
• 2 pinches of flour, divided
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• desired amount of Cool Whip, thawed
• 1 quart fresh strawberries, sliced

Directions:

1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites on medium speed until foamy. Add 1 pinch of flour; beat until soft peaks form. Gradually add 1-1/4 cups sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sprinkle pinch of flour over egg white mixture; fold in. Fold in lemon juice and extract.
2. Coat a 14-in. pizza pan with nonstick cooking spray. Spoon meringue onto pan, forming any shape you want. Build up edges slightly. Bake at 250 degrees F for 45-55 minutes or until crisp. Cool on pan over a wire rack.
3. When cool, spread with Cool Whip. Arrange strawberries over top. Serve immediately.

White Almond Sheet Cake

This is my new favorite cake ever.  It was the first sheet cake I've ever made as well. It tastes very similar to my Almond Butter Cake (found here) except this one is more moist and has more of a buttery-almond flavor as opposed to the lighter flavor with a touch of apricot.  I baked this sheet cake last night to take to school today for a party in civics, and I honestly had to force my parents to not eat any more pieces after I gave them some.  My mom says - hands down - that it's the best thing I've ever made.  I swear, they would have eaten the whole cake.  I don't blame them though...I had to force myself to only a couple slices because I wanted to have enough to take to school.  And it was totally worth the wait because they were soooo delicious today as well!  I can't decide if I like this cake better warm or cold; it's phenomenal either way.  What makes this cake so good is the flavor of almond extract.  I absolutely love almond extract, and I know it has a tendency to be overpowering in desserts, but it was the perfect amount for this recipe.  The sour cream also makes this cake super duper moist.  One thing I love about this cake is that it bakes up so quickly! And putting the frosting on it when it's warm makes the frosting seep into the cake and soak up all that yummy, sweet flavor. Do NOT skip the frosting!  It truly makes the cake.

Ingredients:

• 1 cup unsalted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon almond extract
• 1/8 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 
  
• Frosting:
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups confectioners' sugar
• 1/2 teaspoon almond extract
• 1/8 teaspoon vanilla extract
• 
  
• 3/4 cup sliced almonds (optional) 

Directions:

1. In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, vanilla extract, baking soda and salt until smooth.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 20 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 15 minutes.
3. For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar, almond extract, and vanilla extract. Spread over warm cake.  Sprinkle with sliced almonds if desired.

Almond Joy Cookies

   

These are now my daddy's favorite cookies.  Almond Joy is definitely one my my top 3 candy favorites (Whoppers and Reese Cups being the other 2), so I decided to make a cookie that tastes like it.  These cookies are most delicious straight from the oven...or even better - the cookie dough.  Oh my goodness people, this cookie dough is absolutely AMAZING.   I think the dough is a little better than the actual cookie. And the cookies are incredible. I gave my parents a spoonful of the dough, and my dad seriously dropped onto is knees and "Mmmmmed" because he loved it so much. I honestly ate more dough than I did cookies.  My parents and I finished off nearly an entire batch in one night.  Try dunking a warm cookie in milk...yummm. 

Yield: about 20 cookies

Ingredients

• 1 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 sticks unsalted butter, softened
• 6 tablespoons packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup sweetened shredded coconut
• 1 cup chocolate chips
• 3/4 cup finely chopped almonds

Directions

1. Preheat oven to 300 degrees
2. In a small bowl, combine flour, baking soda and salt
3. In a medium bowl with an electric mixer, cream the butter and sugars. Beat in the eggs, vanilla extract and almond extract. Mix on low speed until blended.
4. Add the flour mixture to the butter mixture and mix just until blended. Do not overmix. Add the coconut, chocolate chips and almonds and stir until just incorporated.
5. Drop the dough by rounded tablespoons on ungreased cookie sheets 2 inches apart. Bake for 18-20 minutes, or until set.

Crustless Apple Pie

Yield: 1 9-inch pie

I don't know about you guys, but I'm not a big fan of the classic, flaky pie crust.  I don't think it really does anything.  Whenever I have apple pie, I typically just eat the apple filling and avoid the crust.  Crust to me is like crunchy, baked - nothing.  Soooo I decided to create a crustless apple pie.  Genius, right?  The thing is there is kind of a crust...but it's sweet and baked on top, like a cinnamon-sugar cookie.  The sugar you toss the apples in prevents them from browning while you make the crust by trapping the juice in.  And some of the crust ingredients melt into the apples as they bake, and all the flavors just flow together perfectly.  And the almond extract - oh.my.goodness.  It gives it a hint of incredible almond flavor that makes this pie outstanding and so much better than any other apple pie.  I served this with vanilla bean ice cream and whipped cream.  This dessert didn't last a day in my house.  And that's saying a lot...since it's just my mom, dad and I.

Ingredients:

• 5 large apples, or 6-7 small-medium apples - peeled, cored and sliced
• 1 tablespoon sugar
• 1 cup sugar
• 1 cup flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon cloves
• 3/4 cup salted butter, softened
• 1 teaspoon almond extract
• 1 egg

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.
3. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

Almond Puff Pastry

When I first looked over this recipe, (i found it on Allrecipes here) I didn't think it could possibly taste good because the first two layers have no sugar and a lot of eggs...but the sweet icing totally makes up for it.  This was so incredible!!  My parents and I gobbled it up in one sitting.  The texture is very similar to a puff pastry, and it's super fluffy and soft but flaky on the outside and just perfect. I'm a huge fan of almond flavor, and this is very almond-y and delicious.  If you like almond, you will devour this.  It makes a heavenly dessert, and also a great breakfast with a cup of coffee. There's always room for one more of these fluffy treats.

Yield: about 2 12-inch puffs

Ingredients

• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 2 tablespoons cold water
•  
• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 1 1/2 teaspoons almond extract
• 3 eggs
•  
• 1 1/2 cups confectioners' sugar
• 2 tablespoons butter, melted
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sliced almonds

Directions

1. In a medium bowl, cut the 1/2 cup of margarine into the 1 cup of flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Using your hands or a fork, stir until the dough can form a ball. Divide dough in half. Roll or press each half into a 12x3 inch rectangle. Place them 3 inches apart onto an unprepared cookie sheet.
2. Preheat oven to 400 degrees F (200 degrees C).
3. In a saucepan, bring the 1/2 cup of margarine, and 1 cup of water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake for 10 minutes before lowering the oven temperature to 325 degrees F (165 degrees C). Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.
4. To make the glaze, beat the confectioners' sugar together with the melted butter and vanilla until smooth. Spread over the almond puff when cool, and sprinkle with sliced almonds. Cut into strips and serve.

Melt-In-Your-Mouth Pancakes with Vanilla Almond Syrup

If you know me, then you'd know that I always eat my pancakes with -->peanut butter<--.  Pancakes without peanut butter is pretty much unthinkable for me.  For real, peanut butter makes everything better.  But these pancakes?  They didn't even need peanut butter;  they were that good without it!!  I'm sure peanut butter would have tasted great on them because I love different combinations of nutty flavors, but I didn't even want to put peanut butter on them! I do have one little confession:  I used Bisquick.  Usually, I never use Bisquick (cause recipes are almost always best from scratch, in my opinion).  Well..I never use it for the original pancake recipe on the box where you just add milk and an egg.  But I will use it for more complex recipes, like on their website and stuff.  So if you have Bisquick and you look underneath that original recipe, you'll see they have a recipe for "Melt-In-Your-Mouth Supreme Pancakes".  All you do differently than the original recipe is add sugar, lemon juice, and baking powder (the sugar makes them slightly sweeter and melt-in-your-mouth-like, and the lemon juice and baking powder make them fluffy and soft).  So I decided to make them (who can resist when it says "melt-in-your-mouth supreme"??).  The reason I didn't make the pancakes from scratch is because I wanted to make a syrup, and making homemade pancakes AND homemade syrup seemed a little too time consuming...and besides, I was hungry.  The sooner to eat the better, right?  I definitely don't regret saving time with the Bisquick, because they truly were melt-in-your-mouth amazing.  And the vanilla almond syrup just took them over the top.  The syrup is absolutely delicious; it has the perfect amount of almond and vanilla...I can't say I like it better than maple syrup, though, because they're two totally different flavors.  A little bit of this syrup goes a long way on these pancakes, so I don't recommend drowning your pancakes if you usually do.   Feel free to add whatever other toppings you'd like...I suggest butter and/or bananas.  I was going to try adding chocolate chips, but all the pancakes were eaten by my mom and I before I had a chance.  The next time I make these, I may try adding chocolate chips and coconut for a little almond joy experience.

Ingredients:

For the pancakes:

2 cups Bisquick

1 cup milk

1 egg

2 teaspoons baking powder

2 tablespoons white sugar

2 tablespoons lemon juice

Vanilla Almond Syrup:

• 3/4 cups white sugar
• 2 tablespoons light brown sugar
• 1 tablespoons corn syrup
• 1/2 cup water
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract

Instructions:

For the pancakes:

Combine all ingredients and let sit for at least 2 minutes. Preheat griddle to 350 degrees, or medium heat.  Pour about 1/4 cupfuls onto the griddle and cook until browned on each side.  Served hot with Vanilla Almond Syrup.

Vanilla Almond Syrup:

Place the white sugar, brown sugar, corn syrup, and water in a saucepan over medium-high heat. Bring mixture to a boil, reduce heat to medium, cover pan, and simmer 8 minutes. Stir in almond extract and vanilla.  Serve warm on top of pancakes.  Syrup will be thin, but it will thicken up in the fridge as it cools. Store leftover syrup in glass jars, cover, and refrigerate.