LEMON, ALMOND & RASPBERRY LAYER CAKE

I’m not sure what this lemon, almond & raspberry layer cake is celebrating. Maybe it is a half way mark cake – marking the start of the second half of my university degree (2.5 years to go!), or just a much-too-fancy afternoon tea cake. Though I have been making it on and off all year as a 21st birthday cake, there was no such event or excuse this weekend. Just a desire for cake, the time to spend on icing and layers, and the willingness to sit and create silky drips of ganache, sliding gently down the sides. It’s not as sleek and precise as many these days, with the drips imperfect, the buttercream with edges and nicks, and the whole entity threatening to tilt on a slight angle – but it is one of the best tasting cakes I have discovered. It’s the sort of cake that improves over a day or two and having it dry out is never a concern – ground almonds and berries add moisture, lemon zest and juice infuses it, and the tangy cream cheese buttercream is the sort you could eat straight from the bowl.

LEMON, ALMOND & RASPBERRY LAYER CAKEINGREDIENTS
Cake

  • 300g butter, softened
  • 300g caster sugar
  • 2 teaspoons vanilla extract
  • 6 eggs
  • 300g ground almonds
  • 75g flour (or buckwheat flour to make gluten free), sifted
  • 1½ teaspoons baking powder
  • zest and juice of 2 lemons
  • 1⅓ cups fresh or frozen raspberries

Icing

  • 225g butter, softened
  • 375g icing sugar, sifted
  • 2 teaspoons vanilla extract
  • 150g cream cheese
  • zest of 1 lemon (optional)

Pink Chocolate Ganache

  • ⅓ cup cream
  • 120g white chocolate, chopped finely
  • a few drops pink gel food colouring (it needs to be gel as water-based colouring messes with the thickness and
  • consistency of the ganache).

To Decorate: flowers of choice

METHOD
Cake

  1. Preheat oven to 170°C. Line 3 x 15cm round cake tins with baking paper.
  2. In the bowl of a stand beater or with an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well between each addition.
  3. Fold in the ground almonds, sifted flour and baking powder.
  4. Fold in the lemon zest and juice.
  5. Divide the batter equally between the three tins, and dot the top of each with raspberries.
  6. Bake for 25-35minutes or until a skewer inserted comes out just clean.
  7. Remove and leave to cool in the tins for 15 minutes, then remove to a cake rack to cool completely.

To make the cream cheese buttercream:

  1. Beat the butter with an electric or stand mixer until very pale, about 5 minutes.
  2. Add the icing sugar and beat again until combined and very pale, another 5 minutes.
  3. Add the vanilla extract.
  4. With the mixture on a medium speed, gradually add the cream cheese, teaspoon by teaspoon, until just combined.
  5. Add the lemon zest and mix to just combine (optional)

To make the ganache

  1. Put the finely chopped white chcolate in a bowl.
  2. Heat the cream in a small saucepan until it just reaches boiling point.
  3. Pour the cream over the chocolate and leave for 3-4 minutes. Stir with a fork to combine to make a silky ganache (if the chocolate hasn’t quite melted, carefully microwave for 5-10 seconds and stir again).
  4. Add the pink gel food colouring, a little bit at a time, until the ganache reaches the colour you want.

You can find complete recipes of this LEMON, ALMOND & RASPBERRY LAYER CAKE in thebrickkitchen.com

Best Way to Cook Corn on the Cob

Last year when I posted about how much I like roasting corn, I had several people tell me that the most delicious way to cook corn is to boil it with a cup of milk and a stick butter. I finally got around to trying it and I agree – this is the most delicious way to cook corn.

If you haven’t tried cooking corn this way, you must.

The corn cooks up so flavorful, fresh tasting and rich. You’ll be so obsessed with it you won’t even care what else is being served.

No need to slather butter all over the corn. This corn already has a buttery taste.

Just a little salt and pepper and this corn on the cob is ready to go.

And actually, if you use a stick of salted butter, you might find you don’t even need to add any salt.

Some people add sugar too, but I find the corn available around here during the summer is already sweet enough.

If you suspect your corn is a little lacking in flavor, you might want to add some sugar to perk it up.

Ingredients

  • 6-8 ears of corn, husks and silks removed and cut in half (if desired)
  • 1 cup milk
  • 1 stick Challenge butter

Instructions

  1. Fill a large pot about halfway with water. Bring water to a boil.
  2. Add milk and butter. Add corn and reduce heat. Simmer corn for 6 to 8 minutes Remove corn from cooking liquid and its ready to serve.

You can find complete recipes of this Best Way to Cook Corn on the Cob in spicysouthernkitchen.com

5-MINUTE BLACK BEAN DIP RECIPE

This awesome and easy black bean dip takes only 5 minutes to throw together. Bring it to your next get-together or keep it on hand for afternoon snacking.

This easy black bean dip fits right in with my healthy living goals. When I first started including nutritional data and Weight Watchers points with all of the recipes on Cookin’ Canuck, it was purely for selfish reasons. The My Fitness Pal app and I were best buds and it was easier to satisfy my app buddy’s demands for calorie and fat information if it was right at my fingertips. Not to mention the fact that being aware of the nutritional counts in all of my recipes kept me on the straight and narrow.

You see, I’m a snacker, through and through. If I’m going to lose all control of my eating and willpower, it’s going to happen between meals. Darn those cheese and cracker!

The trick is this…use a salsa that you love. Do you prefer some zip in your dip? Choose a medium or hot version. If the salsa tastes great on its own, then it will be perfect for this dip.

Throw everything in the food processor, puree until smooth and serve up the dip with tortilla chips (baked or otherwise), multigrain crackers or raw veggies.

Ingredients

  • 2 (14 oz.) low-sodium black beans, drained & rinsed
  • ¾ cup salsa
  • 4 garlic cloves, minced
  • 2 tsp fresh lime juice
  • 1 tsp ground cumin
  • 1 tsp water
  • ⅛ tsp salt
  • ¼ cup minced cilantro

Instructions

  1. In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth.
  2. Add the cilantro and pulse until just combined.

You can find complete recipes of this 5-MINUTE BLACK BEAN DIP RECIPE in cookincanuck.com

Vegan Mushroom Bolognese Recipe

My vegan mushroom bolognese is a fun spin on the Italian classic. Mushrooms are used for a rich and delicious vegan bolognese that is sure to please the whole family!

I’ve partnered with the TODAY Food Club to bring you this Mushroom Vegan Bolognese recipe as part of their Family Favourites Challenge. This fabulous challenge takes a look at food and recipes, and how they have been passed down through the generations.

Rosa was a lovely Italian lady that lived next door, with her husband, to my grandparents. They had the most amazing vegetable garden which was always overflowing with fabulous fresh vegetables.

When my brother and I visited my grandparents, if we were good, we were allowed to go next door to visit Rosa, feed her chickens, and help pick various vegetables for that night’s dinner.

Rosa’s garden produced so many vegetables that my Grandmother was the lucky recipient of any surplus vegetables, some of them unfamiliar to my Scottish grandmother.

So, over the years, Rosa started to teach my Grandmother some of her favourite family recipes, partly to show my grandmother how to use those vegetables. And this was how my Grandmother started making spaghetti bolognese (known to the Italians as ragu).

Over the years, each generation of my family has put their spin on this classic recipe. My Grandmother had her version, ever so slightly tweaked from Rosa’s, to suit my Grandfather’s palate. Mum had hers and now, I have my vegan spaghetti bolognese.

My mushroom vegetarian bolognese sauce recipe is the biggest deviation from the classic, but, in many ways, I think it stays true to this ultimate comfort food.

Replacing the ground meat, traditionally found in spaghetti bolognese are juicy, umami-laden mushrooms for a delicious vegan bolognese sauce.

I use mushrooms as a faithful meat replacement in so many recipes (my Mushroom Shepherd’s Pies, Mushroom and Quinoa Meatballs, and my Mushroom Banh Mi are great examples) and they work just as well here, helping the vegetarian bolognese sauce to develop many of the rich, complex flavours of the original that the spaghetti absorbs.

So tell me, in the comments below, what is your family favourite recipe?

Vegan Mushroom Bolognese RecipeIngredients

  • 2 tbs olive oil
  • 1 onion diced
  • 2 medium sized carrots peeled and diced
  • 1 celery stalk diced
  • 3 cloves of garlic chopped
  • 1 tbs thyme leaves roughly chopped
  • 10 g (1/3 oz) dried wild mushrooms reconstituted in 2½ tbs boiling water
  • 500 g mushrooms diced, 1 pound
  • 1 tbs tomato paste
  • 1 cup red wine shiraz and pinot noir work well here
  • 2 tbs soy sauce
  • 400 g (14 oz) can of chopped Italian tomatoes
  • salt and pepper to taste
  • 400 g (14 oz) dried spaghetti

Instructions

  1. Place a large frying pan over a medium heat and add the olive oil. Add the onion, carrots and celery, season with salt and cook until slightly golden and caramelised.
  2. Next, add the mushrooms. I like to do this in 4 batches, so they all get a chance to cook properly. Once each batch is cooked add more, until all of the mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or until the garlic is cooked.

You can find complete recipes of this Vegan Mushroom Bolognese Recipe in deliciouseveryday.com

Lemon Drizzle Cake

I don’t have an office.

99% of my meetings are held in cafes & restaurants all over London. Mostly people are adventurous & like trying little independent places, but every now & then you find yourself a Starbucks addict.

I don’t mind Starbucks. They have big comfy chairs & free wifi… but the food?

Half filled paninis, dried out old brownies, fatty muffins, no thanks.

I sat happily through my meeting with an over-priced cup of tea while Claire (the woman I was meeting) sipped her frothy coffee bonanza thing and chatted about her company. When she finally dug into her waiting slice of cake, she rolled her eyes & exclaimed “Oh don’t Starbucks just make the best lemon cake in the world?!”

“Mmmm” I mumbled, not wanting to be rude…. then changed my mind. I disagreed and told her she needed to try real lemon cake.

I promised to make her one for our next meeting.

So at the end of last week I whipped up a lemon loaf, drizzled it in its lemony glaze & popped it into her office.

INGREDIENTS:

Cake:

  • 3 large eggs 6oz (170g)
  • self raising flour 6oz (170g)
  • caster sugar 6oz (170g)
  • unsalted butter (room temp) 6oz (170g)
  • Zest of 2 lemons
  • *If using food processor add 1 small tsp baking powder

Drizzle:

  • Juice of 2 lemons (the ones you zested)
  • 4oz (110g) powdered sugar
  • Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C/350F.

INSTRUCTIONS

  1. Cream together your cake ingredients until you’re left with a nice smooth cake batter. Pour into your pan & bake for about 30-35mins. While you’re waiting, mix together your icing sugar & lemon juice until totally smooth, pop it to one side. After 30mins check the cake by inserting a skewer into the middle, if it comes out clean it’s done. If not, give it a few mins more. When it’s ready use your skewer to poke holes all over the cake, all the way down to the bottom. Pour over your lemon glaze

You can find complete recipes of this Lemon Drizzle Cake in thelondoner.me

OREO BROOKIE LAYER CAKE

This Oreo Brookie Layer Cake is made with a layer of chocolate chip cookie, Oreo cake and a wonderfully fudgy brownie! It is easily my new favorite cake! 🙂

So since announcing that my cookbook is available for preorder Monday, it has been so much fun seeing everyone’s response to the cover and the details I’ve been able to share. The book is officially a top new release in “dessert baking” on Amazon and I have so many of you to thank for that. It’s amazing and has made this a wonderful week for me!

If you entered the giveaway, then you know that to enter you just had to answer a question about what part of the book you are most looking forward to. It has been so much fun reading through those responses. I’d say it’s just about evenly split between all the chapters and I love that so many of you are looking forward to the tutorials. 🙂 Plus, many of you wrote additional notes about how much you’ve enjoyed the blog and the recipes you’ve made and all the sweet words literally brought tears to my eyes. Thank you!! It makes all the hard work worth it to know that so many of you enjoy the things I share.

Many of you also noted that you are big fans of the unusual cake combinations that I come up with, so it couldn’t be more perfect that I had this cake planned to share with you today! It’s hard to say that it’s my craziest, because I’ve had some crazies, but it should be added to the list of the over-the-top awesome cakes here on this blog. 🙂

OREO BROOKIE LAYER CAKEINGREDIENTS:

CHOCOLATE CHIP COOKIE CAKE

  • 3/4 cup (169g) unsalted butter, room temperature
  • 3/4 cup (108g) brown sugar
  • 1/4 cup (52g) sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups (260g) all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups semi-sweet chocolate chips

BROWNIE

  • 1/2 cup (112g) unsalted butter
  • 6 oz chopped quality semi sweet chocolate
  • 1 1/4 cups (259g) sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs
  • 3/4 cup (98g) flour
  • 2 tbsp natural unsweetened cocoa
  • 1/4 tsp salt

OREO CAKE

  • 1 2/3 cups (217g) all purpose flour
  • 1 cup (207g) sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3 egg whites, room temperature
  • 1/2 cup (115g) sour cream, room temperature
  • 1/2 cup (120ml) milk, room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (168g) unsalted butter, melted and slightly cooled
  • 1/2 cup (61g) oreo crumbs
  • 6 Oreos, chopped

CHOCOLATE BUTTERCREAM

  • 1 1/2 cups (336g) butter
  • 1 1/4 cups (237g) shortening
  • 9 3/4 cups (1121g) powdered sugar
  • 2 tsp vanilla extract
  • 1 1/4 cup (123g) natural unsweetened cocoa powder
  • 5-6 tbsp (60-75ml) water/milk

ADDITIONAL

  • 10 Oreos, crushed
  • 4 oz semi sweet chocolate chips
  • 5 tbsp (75ml) heavy whipping cream
  • Chocolate chip cookies, for decorating
  • Oreos, for decorating

DIRECTIONS:

TO MAKE THE COOKIE CAKE:

  1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
  2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  3. Mix in egg and vanilla extract.
  4. Combine dry ingredients in a another bowl, then add them to the butter mixture and mix until well combined. Dough will be thick.
  5. Stir in chocolate chips.
  6. Press the dough evenly into the cake pan.
  7. Bake for 21-24 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.
  8. Remove from oven and set aside to cool completely in the cake pan. It may still look a little undercooked until completely cool and firm. Once cooled, the center should be firm and it’ll be easier to remove it from the pan without it falling apart.

WHILE THE COOKIE CAKE COOLS, MAKE THE BROWNIE:

  1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
  2. To make the brownie, add the butter and chocolate to a heat-proof bowl (I use my mixer bowl) and set it over a pot of simmering water. Melt the butter and chocolate, stirring until smooth. Set aside to cool a bit.
  3. Whisk together the sugar, vanilla extract and eggs in a medium bowl until well combined.
  4. Combine the dry ingredients in another medium bowl.
  5. Whisk the cooled chocolate mixture into the egg mixture and combine.
  6. Gently stir the flour mixture into the chocolate mixture until well combined.
  7. Pour the batter evenly into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted comes out with a few sticky crumbs. You don’t want to over bake it.
  8. Remove brownie from oven and set aside to cool completely in the pan, then remove from the pan.

You can find complete recipes of this OREO BROOKIE LAYER CAKE in lifeloveandsugar.com

CHICKEN EGG ROLLS

One of my favorite things in life is to entertain friends and family at my home. I love to cook (obviously) and cooking for people I love makes me extra happy. There’s nothing like having good friends over, great conversation and eating delicious homemade food!

We had our close friends over a few weeks ago, so I made us some Baked Sweet and Sour Chicken with Fried Rice. It was a hit, as always. I decided we needed some egg rolls to go with it, so I came up with this recipe for Chicken Egg Rolls.

They are filled with seasoned ground chicken, fresh minced garlic and ginger, cabbage and carrots. They are divine! I deep-fried ours like traditional egg rolls, but I am sure you could bake these in the oven and they would be delicious, too. Serve them up with some sweet and sour sauce and you will be a happy camper!

INGREDIENTS

  • 1 pound ground chicken
  • 2 teaspoons fresh minced garlic
  • 1 teaspoon fresh minced ginger
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 green onion, thinly sliced
  • 14 egg roll wrappers
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoons water
  • 1 quart Vegetable Oil, for frying

INSTRUCTIONS

  1. In a large, deep skillet add the quart of oil. Heat oil over medium-low heat until it reaches 375 degrees F.
  2. In a separate large skillet, over medium-high heat, add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 minutes or until mixture is heated. Turn off heat and remove skillet from burner.
  3. In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying)
  4. Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling.
  5. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.

You can find complete recipes of this CHICKEN EGG ROLLS in life-in-the-lofthouse.com

Cherry Sheet Cake

Hey guys! I mean, girls. 😉
It’s me, Lily!
Have you seen the new Star Wars movie? The Force Awakens? I have – two weeks ago actually. It is AWESOME!! I love it so much I made a shape poem all about BB8. He’s the new droid in the movie. My favorite person in the movie is Rey. She’s a scavenger from Jakku who realizes she has the force. She’s kind of the main character. The movie is PG-13, and I can’t watch those movies until I’m older, so my parents rented it on VidAngel which edits the movie and takes out all the bad words and violet parts, so your kids can watch it. I also read the book of the movie so I knew when they took out a violent part. 😉 I think you’ll love it!

Speaking of things you’ll love, I think you’ll REALLY like this Cherry Sheet Cake. My favorite part is all of it because I love cherries. I really like the frosting because my mom put in her favorite ingredient: almond extract!! We also put in love which makes it really good. 😀 We have tried a lot of fruity cakes recently, but this one has to be my favorite. My second favorite is Fruit Pizza – it’s so good!! If you love cherries, then you gotta try this dessert. It’s AMAZING!

Ingredients

  • 1 package white cake mix
  • 3 eggs
  • ¾ cup oil
  • ½ cup water
  • 3 oz. cherry instant JELL-O
  • 1 – 10-12 ounce jar (drained) of maraschino cherries

Almond Buttercream Frosting:

  • ¼ cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 teaspoon almond extract
  • 3 cups powdered sugar
  • 2-3 TB milk

Instructions

  1. Preheat oven to 350.
  2. Begin by adding your cherries to a blender or food processor and blending.
  3. Mix cake mix, eggs, oil and water in a large bowl until well blended. Add JELL-O mix and pureed cherries. Mix well.
  4. Pour into a greased 9×13 pan.

You can find complete recipes of this Cherry Sheet Cake in lilluna.com

Pumpkin Crumb Cake

Seeing that it’s the first day of fall tomorrow I have to share a pumpkin dessert, right? Sorry to any of you pumpkin haters out there, I really love to bake with pumpkin so I make a lot of pumpkin treats during this golden sunlit autumn time of year. I still can’t get over how quickly the sunsets have changed, they have such a gorgeous golden cast about them already! Today I was driving on this little old street that had all these tall trees draping over both sides of the road, and this road literally drove straight toward the biggest golden sunset I’ve ever seen in my entire life no doubt. It wasn’t the kind of sunset where the whole sky is painted vibrant golden color, it was the kind where the sun looked more colorful and bigger and bolder than ever plus it was so incredibly bright. It was just one of those “wow” moments. I seriously wished I’d had a camera so I could share a picture, it was totally stunning. It was one of those times where your like “YES! Praises! I’ve got my iphone! Then you get out your iphone and take a picture and you end with this tiny little dot of a sunset with all the wrong colors and a few little baby trees on the side – nothing like the real thing lol. At least I’ve got the memory of it I guess. I’ve also got good memories about this over-the-top Pumpkin Crumb Cake that disappeared so quickly! It is simply dreamy and you will want to savor each and every little crumb. You get an incredibly soft and tender pumpkin cake which is enhanced with the perfect amount of spices, then atop that is a delicious, buttery cinnamon-pecan crumble (which you might find yourself stealing off your kids pieces when they aren’t looking. Don’t tell them I did that), and it’s finished of with a drizzling of creamy vanilla glaze. So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year!

And side note, don’t be deterred from this recipe because of it’s long list of ingredients. Many of them are repetitive and a lot of them are spices you likely already have on hand. Most of it is just pantry staples. Then whatever you don’t have you should be stocking in your pantry soon because it is that time of year. Gotta bake bake bake.

Ingredients

Crumb Topping

  • 3/4 cup (105g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 3 Tbsp (45g) packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 6 Tbsp (3 oz) unsalted butter, melted
  • 1/3 cup (36g) chopped pecans

Cake

  • 1 3/4 cups (245g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (105g) light brown sugar
  • 1/4 cup (2 oz) unsalted butter, softened
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) canned pumpkin puree
  • 3 Tbsp (48g) sour cream
  • 1 tsp vanilla extract

Glaze (optional)

  • 2/3 cup (85g) powdered sugar
  • 1 1/2 Tbsp half and half
  • 1/4 tsp vanilla

Directions

For the crumbs:

  1. In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.

For the cake:

  1. Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray (or butter and line with two sheets of parchment and butter parchment if you want to be able to lift out entire cake).
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment (I recommend using an attachment that constantly scrapes the bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl) add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.

You can find complete recipes of this Pumpkin Crumb Cake in cookingclassy.com

Coconut Flour Almond Butter Truffles

So I was doing a pantry clean-out recently, when – to my horror – I discovered SEVERAL unopened bags of fancy flours.

SEVERAL.

I’m talking coconut, almond, garbanzo bean – you know the kind.

And I know exactly how it happened, too.

When creating content for clients or other publications, I sometimes have to purchase an ingredient that I’ve never used. As such, I panic that I’ll have to make multiple attempts at getting a new recipe “just right”, so I buy an extra bag or two to play it safe. I figure, I’ll for sure find SOME use for it at some point.

And then said bag goes to the very back of the very top shelf of my pantry – never to be seen or heard from again.

Till now.

For the next few weeks I’ll be sharing recipes that use these “alternative” flours in a variety of sweet and savory recipes. The timing is perfect with Passover around the corner, but as many of us are reducing (or eliminating) wheat from our diets, I’m hoping that you’ll find a recipe or two that you might want to try even if you’re not celebrating the holiday!

You with me? Good!

Let’s start with coconut flour, and a super easy recipe.

INGREDIENTS:

  • Coconut Flour Almond Butter Truffles
  • from From Cats to Cooking
  • 1 cup almond butter (read here for a great tip!)
  • 3/4 cup coconut flour
  • 1 cup dairy-free chocolate chips

INSTRUCTIONS:

  1. flaky sea salt, such as Maldon, for sprinkling
  2. Line a baking sheet with parchment paper; set aside.
  3. Stir the almond butter and coconut flour in a medium bowl (note: if your almond butter is unsalted you may add a pinch of salt to the mixture). Freeze till firm enough to scoop.
  4. Scoop small mounds (about 2 teaspoons each) onto your prepared baking sheet. Use slightly damp hands to form the mixture into balls. Freeze till solid.
  5. Melt the chocolate chips in the top half of a double boiler set over a pan of barely simmering water. Remove one truffle from the freezer and place on a fork. Hold the fork over the bowl of chocolate and use a spoon to pour it over the truffle. Gently tap the handle of the fork on the edge of the bowl so that the excess drips off. Use another fork to slide the truffle back onto your baking sheet. Immediately sprinkle with a bit of flaky sea salt. Keep truffles in the fridge till ready to serve.

You can find complete recipes of this Coconut Flour Almond Butter Truffles in sherisilver.com