You Can’t Beet a Little Change
See what I did there? This is a post about using beets to ease some of the sugar in a cake recipe. I am always trying to figure out ways to be able to indulge in all my favorite things in a more healthy manner.…
Month: April 2021
An easy Homemade Bread (Dressed to Impress)
Last week was National Beer Day. While I love a good COLD beer, I am much more of a baker than a drinker. When I was in college a friend gave me a recipe box filled with some of her favorites and I have enjoyed…
Boca di Dama – Mouth of a Lady
Well, I don’t know about the mouth of a lady but I do know that this classically Italian almond flour cake is absolutely delicious. I made it for Passover but it is perfect for anytime. I used lots of lemon zest for a really fresh flavor. I also topped it with fresh made whipped cream. One word…YUM!
Boca di Dama
Perfect for Passover, but also a great gluten-free cake. I topped with fresh whipped cream and served along side fresh berries.
Equipment
- springform pan
Ingredients
- 5 large Eggs, separated
- 1-1/4 cup Granulated White Sugar, divided
- 2 Tbs. Avocado Oil
- 2 tsp. Almond Extract
- 1 Large Lemon, zested. Use a really large lemon.
- 3 cups Almond Flour
Instructions
- Preheat oven to 350°Grease a 8 or 9-inch springform pan with butter, very well.In the bowl of a stand-up mixer, on medium speed, beat egg yolks. Slowly add cup of sugar, while beating. Beat until yolks are light yellow and double in voume.Reduce speed and drizzle in oil and lemon zest.
- In another CLEAN bowl start whipping the egg whites. When they have started to just foam, add sugar and beat to stiff peaks.
- Stir about 1/4 cup of egg whites into egg yolk mixture, to lighten. Then fold egg whites into egg whites.Add in almond extract and almond flour. Fold until just combined. You don't want to deflate the egg whites.
- Place cake batter into pan and smooth top. Place pan on a baking sheet.Bake at 350° for 15 minutes then reduce to 340° and bake for another 35 minutes.Check cake, if it browns too quickly, tent with foil.
- Let cake cool COMPLETELY, before sliding knife around edge of pan and open springform.Set on plate and top with fresh whipped cream. Serve.
Flourless Chocolate Caramel Cake
I remember a time when we talked ourselves into believing that Passover desserts tasted good. Now with the realization that not everyone can, or should, eat gluten, we have some really great options. This flourless chocolate cake is smothered in ganache and then homemade caramel…
Aunt Rosie’s Pound Cake
If there’s one thing my Southern Family does well, it’s pound cake. We all have the one we make from memory. We also have ALL have the collections of pound cake recipes that have been passed down. This one is from Aunt Rosie. here she…
Peanut Butter & Jelly French Toast
This recipe elevates a childhood favorite to an adult indulgence. Your kids will like it too!
Peanut Butter and Jelly French Toast
Elevating a childhood favortie to an adult indulgence.
Servings: 3 servings
Ingredients
- 3 Large Eggs
- 1/2 Cup Heavy Cream
- 1 tsp. Vanilla Extract
- pinch salt
- 3 Tbs. Peanut Butter
- 3 Tbs. Jelly or Jam of your choice
- 6 slices challah bread cut 1/2' thick
- oil or ghee for frying
Instructions
- Beat together eggs, cream and vanilla.Spread 1 tablespoon peanut butter on one slice of bread. Spread 1 tablespoon of jelly on another and make a sandwich.Soak sandwich for 5 minutes in egg mixture flipping half way through time.
- Heat oil or ghee in sauté pan and o=place sandwich in. Cook over a medium heat until browned on one side. Flip and brown on other side.Remove to platter and sprinkle with confectioners sugar. Serve while hot.
- Repeat process two more times.
