Cherry Almond Fizz

Here is a fun little mocktail with a bright pink color (think:  Valentine's Day for the kids)  Personally, we have a Soda Stream and love it!  Therefore, we are never left without seltzer water in our household. 

Cherry Almond Fizz

Yield:  1 Mocktail

Ingredients:
1 - 2 Tablespoons Maraschino Cherry Juice 

1 Teaspoon Sugar or Sugar Alternative (I prefer to use 1 Stevia packette)

1/2 Teaspoon Almond Extract

2-3 Tablespoons Half & Half or Cream

Club Soda or Seltzer Water

Ice

1-2 Maraschino Cherries for Garnish

Step 1:  In a tall glass, place 3-4 ice cubes and then add the Maraschino cherry juice, sugar and almond extract.  

Step 2:  Fill with club soda - but leave about a 1/2 inch empty from the top.  Do not fill to the top or you will not have room for the cream!

Step 3:  Stir gently.  Top the drink off with the cream and garnish with Maraschino cherries.

Coconut Almond Cake

Y'all know I can't resist baking myself a scrumptious, decadent birthday cake.  In fact, I would be personally offended if my family bought me a cake.  That's how much I love to bake cakes.  Seriously.  I'm not even joking one bit.  And the cake for this year's birthday?  Coconut Almond.  And it is absolutely fabulous.  Velvety, soft, golden cake with a slight texture from the coconut and almonds.  Excellent flavor, amazing texture.  

This recipe is adapted from Emeril Lagasse's Coconut Cream Cake recipe from his book "Emeril's TV Dinners".  (psbytheway:  I (heart) Emeril).   Something I should mention:  the original recipe calls for the cake to be baked in three 8-inch pans.  I used two 9-inch pans and adjusted the baking time.  The pans were very full, but it worked out fine.  I frosted the cake with a very silky smooth frosting made with coconut milk.  It is pretty unbelievable.  If using this frosting, I recommend storing the cake in the fridge as the frosting can get a little soft.  I also sandwiched some maraschino cherries between the cake layers.  It was a fun idea, but it really didn't add much flavor.  The cake is amazing without the cherries :)

Coconut Almond Cake

Serves 16

Ingredients:

2 Cups Granulated Sugar

1/2 Cup Unsalted Butter, room temperature

1/2 Cup Vegetable Oil

5 Large Eggs, separated

2 Cups Flour

1 Teaspoon Baking Soda

3/4 Cup Sliced or Blanched Almonds

1 Cup Unsweetened, Flaked Coconut

1 Cup Buttermilk

1/2 Teaspoon Almond Extract (optional)

1/2 Teaspoon Coconut Extract (optional)

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Grease and flour two 9-inch cake pans (or three 8-inch pans).  Set aside.

Step 2:  In a food processor, grind the almonds and coconut.  Do not obliterate or over process.  You want them to turn into a nice crumb size.  Set aside.

Step 3:  In a large mixing bowl, cream the sugar and the butter together.  Next, add the oil and mix until well combined.  Now, add the yolks one at a time, making sure they are blended in before adding the next one.  Also add the extracts at this time if you are choosing to use them.

Step 4:  Sift together the flour and baking soda.  Add the ground almonds and coconut.  Mix together.

Step 5:  Alternately add the flour mixture and the buttermilk to the batter, mixing well.  Set the batter aside.

Step 6:  In a clean bowl with clean mixer beaters, beat the egg whites until stiff peaks form.  Fold the egg whites into the cake batter.  Pour the batter evenly into the prepared pans.  Bake for 25 - 45 minutes (depending on your pan size - shorter time if using three pans, longer time if using two pans).  They will be done when the center springs back when touched and when a toothpick inserted comes out clean.  

Step 7:  Remove from the oven and let cool.  Once cooled, remove from pans and frost per your discretion.

Coconut Cream Frosting

Yield:  5-6 Cups

1 (13.5 oz) Can Coconut Milk

1 Cup Butter, Room Temperature

1 and 1/2 Cups Shortening

5 Cups Powdered Sugar

Food Coloring (optional)

Extract of Choice (optional)

Step 1:  In the bowl of a large mixer, add the butter and shortening.  Beat until smooth.  

Step 2:  Add half the coconut milk to the creamed mixture and beat until smooth.  Add the remaining coconut milk and beat until smooth and well incorporated.

Step 3:  Add one cup of the powdered sugar and beat until well incorporated.  Repeat with the next cup of powdered sugar and continue to all the powdered sugar is incorporated.  Beat this for 3-4 minutes.  This will allow whip in some air to help stiffen up the frosting a bit.   If you feel it is still too smooth for you, add up to one more cup of powdered sugar.  At this time, taste and if you are happy with the flavor and texture - you are good to go.  Dye it if you please.  This is also the time to add the extract if you choose to use.

This is a very smooth and silky frosting with a slight coconut flavor.  Be sure to store in the fridge.

Almond Shortbread Bars

These rich and tasty little treats are so good that you will find yourself looking for reasons to walk into the kitchen and sneak one when no one is looking.  And don't even think that no one saw you.  Because, as soon you exit the kitchen - one of your kids will be standing there...looking at you...and asking what you are eating and if they can have some.  And then you say "noooooooooooo . . .mama was just drinking a glass of water...."  Seriously.  These are so buttery and melt in your mouth - perfect with a cup of coffee or tea - or even by themselves.  They are deliciously yummy and completely melt in your mouth with each buttery-almond bite.  It's hard to eat just one because they are just that good!  

Almond Shortbread Bars

Yield:  16

Ingredients:

1 and 1/2 Cups Flour

3/4 Cup Butter, softened

1/3 Cup Powdered Sugar 

12.5 oz. Can of Almond Filling

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  

Step 2:  In the bowl of a mixer, add the butter, flour and powdered sugar.  Mix until very well blended and crumbly.

Step 3:  Reserve about 1/3 of the dough from Step 2 and set aside.  With the remianing 2/3s of dough - press it into a 9x9 square baking pan.  Try to make the layer as even as possible, but it certainly does not need to be perfect!

Step 4:  Place the pan in the oven and bake for 20 minutes.  Remove from the oven.  Let cool slightly for about 5 minutes.  Make sure to leave the oven on during this time.

Step 5: It's now time to spread the Almond Filling onto the shortbread crust.  I found that the easiest method to do so was to scoop dollops of the filling from the can and place onto the crust.  Then, with an offset spatula - gently, very gently, spread the filling across the shortbread crust.  The crust is very delicate - so be gentle.  It will so be worth it!

Step 6:  Once the filling has been spread on the crust, take the remaining dough and crumble it on top of the almond filling.  Return the pan to the oven and bake for an additional 25 minutes.  

Step 7:  Remove from the oven and let cool completely before cutting and eating.  

Oatmeal, Apple and Raisin Muffins

These muffins are moist, slightly sweet and ring in right around 130 calories each.  Gotta love that!  I found the originally recipe here but of course, had to put my own twist on it.  My hubby and I have eaten these all week for breakfast - very delicious.  Finally a muffin that isn't a cupcake!

Oatmeal, Apple & Raisin Muffins

Yield:  18 muffins

Ingredients:

2 Cups Buttermilk

1 Cup Oatmeal

2 Eggs

1/2 Cup Brown Sugar

1 Medium Apple, Shredded - do not peel

1 Cup Whole Wheat Flour

2/3 Cup Regular White Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

3/4 Teaspoon Salt

2/3 Cup Raisins

1/2 Cup Chopped Nuts (I used almonds)

Step 1:  Preheat the oven to 375 degree Fahrenheit.  Prepare muffin pan(s) by either greasing them really well or lining them with cupcake papers.  Set aside.

Step 2:  In a large bowl, mix together the buttermilk, oatmeal, eggs, brown sugar and shredded apple.  Once combined, add in the remaining ingredients.  Stir until just blended.

Step 3:  Disperse the muffin batter among the prepared pans.  I always use an ice cream scoop to measure out (1 scoop per muffin).  Place in oven and bake 25-30 minutes.  

After completely cooled, store the muffins in an airtight container in the refrigerator.  For a nice treat, when serving - split in half, lightly butter and sprinkle with cinnamon sugar.

Almond Cream Pie

Almonds. Yummy.  Enough said.  

Almond Cream Pie

Serves 8

Ingredients:

1 Baked 8-inch Pie Shell

1/2 Cup Sugar

3 Tablespoons Cornstarch

1/4 Teaspoon Salt

2 Cups Milk

3 Egg Yolks, Beaten

1 Tablespoon Butter (Room Temp)

1 Teaspoon Vanilla

1 and 1/2 Tablespoons Almond Extract

3/4 Cup Toasted Sliced Almonds

Whip Cream (for serving)

Step 1:  in a heavy saucepan, stir together the sugar, cornstarch and salt.  Stir together until blended.

Step 2:  In a bowl, combine the egg yolks and milk.  Stir together until blended.

Step 3:  Gradually pour the egg/milk mixture into the pan with the dry ingredients.  Stirring well to combine.

Step 4:  Cook over medium heat, stirring constantly.  Bring to a boil and let boil for 1 minute - all the while stirring!

Step 5:  Remove from the heat and stir in the butter, vanilla and almond extract.  Stir until the butter is melted and all is combined.

Step 6:  Pour into pie shell and decorate/sprinkle with toasted sliced almonds.

Step 7:  Cover tightly with saran wrap and let chill in fridge for 2 hours before serving.  Serve with whipped cream.

Cherry Almond Pound Cake

So, my intent was to make a Cherry Rum Cake.  After all, it is cherry season.  And it's always rum season.  However, Ol' Mother Hubbard here got to my cupboard and I was out of rum . . . and rum extract.  Phooey.  And a trip to the store was not going to happen today, unlike this cake - which did happen today.  Without rum, I was left to my devices (the cherry-pitter) and (slightly against my will) I used almond extract instead of rum.  Not that it isn't delicious .. . .it's quite wonderful.  Give it a whirl.

Cherry Almond Pound Cake

Ingredients:

1/2 Cup Butter

1 and 1/2 Cups Cup Sugar

1 and 1/2 Cups Flour + 2 TB

3 Eggs, room temp.
1/2 Cup Sour Cream

1/8 Teaspoon Baking Soda

1/8 Teaspoon Salt

1/2 Teaspoon Vanilla

1/2 Teaspoon Almond Extract

1 and 1/2 Cups Cherries (washed, pitted and quartered)

Please Note:  This recipe makes 1 standard loaf of pound cake.

Step 1:  Preheat your oven to 325 degrees Fahrenheit.  Grease and flour 1 loaf pan.  Set aside.

Step 2:  You will want your butter slightly cold for this recipe - so take it out of the fridge and let sit for 30 minutes.  Meanwhile, wash, pit and quarter the cherries.  Place them into a bowl along with the 2 Tablespoons of flour.  Gently mix with a spoon until all the cherries are coated.  This will prevent your cherries from sinking to the bottom of the cake while baking.  Set aside.

Step 3:  Grease and flour your favorite loaf pan.  As well, preheat the oven to 325 degrees Fahrenheit.

Step 4:  In the bowl of  a mixer, add the butter and sugar and beat until well creamed.  Add the eggs, one at a time and mix until well blended.

Step 5:  Measure out the flour, soda and salt.  Stir to combine.  Add to the butter/egg/sugar mixture and stir until just blended.  

Step 6:  Add the fresh cherries, the Vanilla and the Almond extract to the batter and fold until barely combined.

Step 7:  Bake at 325 degrees Fahrenheit for 90 minutes.  Let fully cool before removing from pan.

Serving Suggestions:  Serve slices of pound cake with any of the following:
- cherry sauce
- whipped cream
- sprinkling of powdered sugar
- spread a slice with butter
- vanilla glaze