Almond Plum Tart

    Contrary to popular belief, almonds –not peanuts – are the most popular nut in world. Almonds are also extremely good for you. They are a rich source of calcium, magnesium, fiber, and most of the vitamins, as well as being the biggest barriers against cardiovascular disease and diabetes. I like to use that fact to justify eating more than one piece of this tart in one sitting. In this almond paste tart, plums and almonds work together in harmony, bringing sweetness and tartness in every bite.  Partially prebaking the tart crust allows the tart to stay soft when being served, while the crust itself will be golden brown and baked to perfection.

Almond Plum Tart

Yields 1 9" tart

Ingredients:

Crust:

1 ¼ cup all purpose flour

½ cup confectioners’ sugar

½ cup salted sweet cream butter (cut into small cubes)

2 egg yolks

1 tbsp heavy cream

Filling:

1 cup skinned almonds

2/3 cup sugar

1 tsp vanilla extract

½ tsp almond extract

1 large egg

4 tbsp butter

4 medium plums

Start by making the dough for your crust. In a large bowl, whisk together the flour and confectioners’ sugar. Add in the cubed butter, and use your fingers to coat and squeeze the butter until you have large crumbs. In a small bowl, mix together the egg yolks and cream. Pour the egg mixture into the crumbs and knead it together until you have a smooth ball of dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

        Roll out your dough to an even thickness of about 1/8 of an inch. Transfer the dough to your 9 inch tart pan, and press it into the bottom of the pan. Trim around the edge of the pan so there is no dough hanging over. Put the tart pan with the dough in it into the freeze for 15 minutes. After that time is up, line the tart crust with a large piece of aluminum foil. Fill the foil-lined crust with uncooked rice or beans to weigh it down. Bake for 15 to 20 minutes (until the crust is fully dried out). Remove the partially prebaked tart crust from the oven. 

        Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

        In a food processor, blend the almonds with the sugar until the almonds are fine crumbs. Add the vanilla extract, almond extract, and egg, and blend again until fully combined. Slightly melt the butter, then blend in into the almond mixture.  Use a little spatula to spread the almond paste evenly around your tart crust.

         Cut the plums into quarters, and arrange them circularly on top of the almond paste. Bake for 30 to 35 minutes or until the almond paste is set and golden. Cool until the swollen plums have gone down. Sprinkle raw sugar on top before serving.

White Chocolate Amaretto Cupcakes

These cupcakes were a little bittersweet for me, only because I feel like these will be my last un-seasonal cupcakes *tears, but maybe happy tears?*. You can definitely be expecting plenty of pumpkin spice, maple sugar, and cranberry cupcakes in the near future. These cupcakes are great if you have a sweet tooth! The almond and white chocolate are sweet, but the raspberry sauce is tart and makes it complete. The raspberry sauce is also really easy, and yummy on ice cream.

White Chocolate Amaretto Cupcakes

Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tsp vanilla extract

1 1/2 tsp almond extract


Frosting:

1 cup butter

4-5 cups confectioners' sugar

1 cup white melting chocolates

1 tbsp almond extract


Raspberry Sauce:

1/2 cup fresh or frozen raspberries

2 tbsp sugar



Directions:

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, melt the melting chocolate in the microwave until it is smooth. Keep stirring it while you let it cool so that it doesn't solidify again.

In a large bowl, beat the butter with one cup of the confectioners' sugar until it is smooth and fluffy. Beat in a cup of sugar to the butter at a time until they are all combined. Add the almond extract. 

Once the white chocolate is cooled, beat it into the rest of the frosting. Continue beating for around 3 minutes to make sure everything is evenly mixed.

Pipe with an open star tip onto the cooled cupcakes.

 For the raspberry sauce, put the raspberries and sugar and a small sauce pan.

Use a fork over low to medium heat to break down the berries and combine them with the sugar. Be careful not to burn them!

Once they are combined, allow them to remain at a gentle rolling boil over low heat for a minute or so.

Remove the sauce from the heat, but keep stirring so that it stays liquid. Press the sauce through a sieve to get rid of any seeds or burned parts. This will give you a nice, smooth sauce.

You might want to add a dash or so of cold water to help with the consistency.

Drizzle a little of the cooled sauce on the cupcakes...

...and shaved white chocolate.

Depending on your preference, you can leave them like this...

...or you can top it with another raspberry!

Either way, enjoy the cupcakes!

Almond Espresso Cupcakes

I love espresso! I love how smooth and intense it can be, and I love how bold of a flavor it has. The lightness and sweetness of the almond compliments it perfectly, making for a cupcake match made in heaven! 



Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tsp vanilla extract

1 1/2 tsp almond extract


Frosting/Syrup:

1/3 cup brewed espresso (or strong coffee)

2 tbsp raw sugar

1 cup butter

3 cups confectioners' sugar

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

Combine hot brewed coffee with the raw sugar until it dissolves completely. Add the vanilla and almond extracts.

Brush this coffee syrup on the tops of the cupcakes to add some of the coffee flavor into the cupcakes. When you are done, don't throw out the syrup! You'll need it for the frosting!

For the frosting, beat the butter until it is light and fluffy. Add in the rest of the syrup, and keep beating for 3 to 5 minutes...it will look like it is separating, but adding the sugar will fix that, so don't worry!! :)

Beat in the confectioner's sugar one cup at a time. Beat for 3 to 5 minutes to make the frosting nice and fluffy.

Pipe the frosting with a closed star tip.

Top with slivered almonds and sifted cocoa powder.

Enjoy your cupcakes with a cup of shot of espresso!

Almond Raspberry Cream Cupcakes

One of the greatest things that comes with the beautiful weather of summer is all of the fresh fruit!!! If you haven't noticed by now, one of my favorite things to use in frostings {both in the frosting itself and as a topper} is fresh fruit..strawberries, raspberries, blueberries...I love them all! These cupcakes were also from my Independence Day weekend {thus the red, white, and blue}, and although I was originally hesitant to top them with blueberries, they were quite delicious and would not have been the same without them.

Almond Raspberry Cream Cupcakes

Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tsp vanilla extract

1 1/2 tsp almond extract

Frosting:

1/2 cup unsalted butter, softened

4 ounces cream cheese

1 teaspoon vanilla

2 to 3 cups confectioner's sugar

1 handful fresh raspberries

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, beat the butter, cream cheese, and vanilla with an electric mixer until smooth {about 3 minutes}. 

Gradually beat in 2 cups of the confectioner's sugar, about a half a cup at a time. Once the sugar is completely combined into the cream cheese and butter, add the raspberries and beat until they are mixed into the frosting and broken apart enough so that the frosting wont just have clumps of raspberry in it.

Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy; if the frosting is too liquid because of the raspberries, add up to a cup of extra confectioner's sugar...the frosting will be slightly sweeter, but it will stay more firm.

Pipe with star tip, top with fresh blueberries {or other fresh fruit of your choice:)}

The day that I made these cupcakes was one of the hottest days we've had here so far this summer, so the frosting started to melt after a while. Also the juice from the raspberries didn't help with that either, so DEFINITELY throw these {don't actually throw them, c'mon guys} into the fridge immediately after you are done piping the frosting. Store your cupcakes in the fridge until you are ready to serve them. Enjoy!

Almond Meringue Tea Cookies

One of the things that I admire most about my parent's marriage is how they always seem to find time for each other. Even though both of their schedules are insanely busy, they still manage to always get time to connect one on one - usually over a cup of tea. These cookies are so perfect for tea! They are crunchy on the outside, but delicious and chewy on the inside...they are also the recipe I use when I make my mom's favorite almond cheesecake (of which the recipe I will never ever share...it's just to sacred). 

Almond Meringue Tea Cookies

Yields 24+

1 ¾ cups slivered peeled almonds

1 cup sugar

2 egg whites

1 tsp vanilla extract

1 tsp almond extract

Grind the almonds in a food processor until they are a semi-fine meal. Put half of the sugar in the food processor with the ground almonds, and blend until completely combined.

In a large bowl using an electric mixer, beat the egg whites until they are soft peaks.

Add in the other half of the sugar and continue beating until stiff peaks are formed.

Gently fold in the almond/sugar mixture and both of the extracts. Make sure you evenly combine everything and there aren’t large patches of meringue or almond.

Use a spoon to scoop small amounts of the batter onto a baking sheet lined with parchment paper.

Let the unbaked cookies sit out for 1 to 2 hours, and then bake at 325 for 15 to 20 minutes.

The great thing about these cookies is that they can store for a really long time...not that they do though. In fact, they never do because they are so good! Regardless, the harder outside of the cookie will make it difficult for the cookie's chewy center to also become hard. I definitely recommend brewing a pot of English Breakfast Tea while these cookies are in the oven or cooling down; their subtle sweetness perfectly compliments the richness of the tea.

Strawberry Almond Cupcakes

I'm finally back!!!! I took about a 2-week break for finals, but I am happy to say that I am officially done with my first year of college!!! I know you might be thinking that these cupcakes look like they were meant for Valentine's day, and that is kind of true, but not quite. They look so lovey-dovey because it was my Valentine's birthday this past week, so of course the cupcakes needed to be sweet and romantic (and pink!!).

Strawberry Almond Cupcakes

Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites
1 1/2 cup sugar

1/2 cup butter substitute

1 tsp vanilla extract

1 1/2 tsp almond extract

Frosting:

1 1/2 cups confectioner's sugar

1/2 cup vegetable shortening

2 tsp vanilla

1 to 2 tbsp almond milk

In a medium bowl, whisk together the flour, baking powder, and cornstarch; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter substitute with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

Sooooo these cupcakes may have fallen a little...ok, they fell a lot. BUT they were even better this way, like seriously they were so moist and light...absolutely amazing! Like these were some of my favorite (non-chocolate, because everything chocolate is my favorite :)) cupcakes ever.

For the frosting, sift the confectioner's sugar over the shortening, and beat until they are combined. 

Add the vanilla, {any desired food coloring}, and the almond milk to reach your desired consistency.

Pipe with a star tip onto the cooled cupcakes.

I love piping cupcakes with a star tip, it always comes out so pretty!!! Top the cupcakes with whatever you like; I chose to cut and top with cute strawberry hearts :). 

I am so lucky to have found someone who gets me, and loves me no matter what. The love of my life is also my best friend, and I count myself blessed beyond measure for that. I have the sweetest, most loving and absolutely hilarious boyfriend in the whole world, and I am so grateful to have him in my life.

Happy Birthday, My Love! I love you with all of my heart <3.