Guuuuurl, I feel like bloggin’ again.
Flourless Almond Cake with Almond Milk Ganache
- 12 ounces finely ground almonds
- 2 teaspoons baking powder
- 6 egg yolks
- 5/8 cup of white sugar
- 6 egg whites
Preheat oven to 325 degrees F. Grease and flour a 9 inch spring form pan.
Add baking powder to ground almonds and set aside.
Whip egg yolks with sugar until pale yellow in colour, and add almond mixture.
In a clean bowl, whip egg whites until stiff peaks form. Quickly add 1/3 of the egg whites into the yolk mixture, and then the rest, making sure the batter is well blended but not deflated.
Pour into the spring form pan and bake in the preheated oven for 60 to 75 minutes, until the center of the cake is springy to the touch. Cool cake completely.
When cake is cool, slice into two layers, and top with the almond milk ganache which is simply 1 cup of almond milk heated on a stove top stirred into 1 cup of chopped chocolate until smooth and then poured on top of the cake and in the center layer. I added chopped almonds to the center layer of the cake and top.
This cake is so moist and delicious it’s unbelievable for how few ingredients (and how little sugar) are in it. It tastes even better on the second day for some reason!
Gimme. Following the themes of baked eggs, and Easter approaching. From shopterrain.com.
Baked Eggs On Toast
It’s almost like an eggy pizza on a bed of crunchy crostini. Oven baked eggs are oozy, rich and delicious. Especially when they’re layered between melted Havarti and Parmesan, and fresh garden flavors.
For this quick and different dinner, I simply drizzled a sliced day old baguette with olive oil, arranged it onto a big ol’ cookie sheet and threw it into an oven heated to 400 degree F for a few minutes to crisp.
I chopped beautiful mushrooms, vine tomatoes and crushed a few cloves of garlic to toss onto the crispy crostini, and then drizzle with a touch more olive oil before putting the cookie sheet back into the oven for about 10 minutes. I also added big handfuls of peppery arugula just for kicks.
After the mushrooms have cooked a bit and the tomatoes have begun to bubble and roast, crack as many eggs as you like over your decorated toasts. Salt and pepper your dish, and top with whatever types of cheese you wish! Toss your dinner back into the oven to bake the eggs, and pull out when the whites are solid and the yokes are still runny.
Fresh basil added after the dish had come out of the oven for good was a delicious, flavourful addition. Pop your baking sheet in the middle of the table, and let your diners pull tasty morsels off for themselves. We really enjoyed our breakfast-for-dinner meal with spicy chili garlic sauce. Yum!
Beef Short Ribs
Marinated in pureed garlic, ginger and onion, soy sauce, sesame oil, brown sugar, rice wine vinegar, chili sauce, and a can of lychee pop! Sat for an hour or two, barbecued. Yum. Roasted chili garlic potatoes and Chinese broccoli with oyster sauce, sprinkled with sesame seeds.
I don’t often swear. Shit’s so real.
Oatmeal Sandwich Cookies
Cute and easy, my two favorite cookie words. Oh, and delicious, too!
For the cookies:
- 1 1/2 cups butter, room temperature
- 2 2/3 cups brown sugar
- 4 eggs
- 1 tablespoon vanilla
- 2 1/4 cups all purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 4 cups old fashioned rolled oats
Preheat the oven to 350 degrees C.
Cream together the butter, brown sugar and eggs (add the eggs 1 at a time, combining well after each one). Mix in the vanilla.
Combine the flour, cinnamon, baking soda, salt and nutmeg, and gradually add this into the wet ingredients.
Stir in the oats and drop by rounded spoonfuls onto a greased cookie sheet!
Bake for 12-15 minutes, until golden and slightly crispy.
This recipe makes a lot of cookies! You need a lot though, because 2 cookies = 1 final product sandwich cookie.
For the icing:
I kind of just winged it for this step, making a basic butter cream icing with icing sugar, butter, and vanilla. I made the icing much more thick than I would if I were using it to ice cupcakes, for example. This way the icing was more “oreo cookie” like.
Once your cookies are completely cool, ice them up and eat them up! Yum!
If you store these cuties in an air tight container or cookie jar, they become scrumptious and soft in a day or two.
Black Night by The Dodos, from their new album No Colour. It’s good!
Chocolate Chai Pancakes
Be decadent tomorrow morning. I was this morning and it felt, and tasted, amazing. Three words: chocolate, chai, pancakes.
To make these beauties all you need is:
- 1 cup of all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon white sugar
- pinch of salt
- 1 egg
- 1/4 cup of milk
- 1 tablespoon melted butter
- 1 tablespoon loose leaf chai tea
- 1/4 cup chocolate chips
Mix the dry ingredients together, make a well in your bowl, and add the wet ingredients.
For the chai flavor, heat your milk with the loose tea on the stove top, and then strain so you have a very strong chai milk, which you add after it’s slightly cooled to the mix.
Mix all your ingredients together thoroughly and heat a cast iron skillet over medium heat.
Add a knob of butter to the pan, and then pour the batter in, forming however large pancakes you wish. Once bubbles form, flip your cakes until they’re equally golden on each side, and you’re done!
I made pancakes for one, so alter this recipe to be as large as you wish! These little cakes were so flavorful and fun, that I ate them all on their lonesome, smothered in nothing but a bit more butter. They’d be amazing topped with sliced bananas and more chocolate, or syrup though, for extra decadence. Enjoy, cutie pies!
