Sunday, June 7, 2020

Almond Flour Pineapple Upside Down Cupcakes

Almond Flour Pineapple Upside Down Cupcakes



Almond Flour Pineapple Upside Down Cupcakes

Topping Ingredients:

  • 5 1/2 tablespoons butter
  • 2/3 cup light brown sugar
  • 6-7 slices canned pineapple
  • 12 maraschino cherries, sliced in half

Cake Ingredients:

  • 3 cups blanched almond flour/meal*
  • 1/2 cup white sugar 
  • 1/2 cup light brown sugar
  • 3/4 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup buttermilk
  • 3 tablespoons vegetable oil
  • 2 medium eggs or 1 large egg plus 1 egg white
  • 2 teaspoon vanilla extract

Optional Caramel Sauce (if the cake isn't sweet enough already):

  • 1/2 cup pineapple juice from the can of sliced pineapples
  • 3/4 cup brown sugar
  • 2 tablespoons butter

Instructions:

  • Preheat oven to 400 degrees Fahrenheit.
  • Spray two 12-cup muffin pans with non-stick cooking spray
  •  Prepare the topping:
    • Melt the 5 1/2 tablespoons butter and then stir in the brown sugar. Stir until smooth.
    • Evenly distribute the brown sugar/butter mixture into the bottoms of the sprayed muffin pans.
    • Cut the pineapple slices into small pieces, about 12 pieces per slice. Arrange 3-4 pieces of pineapple and half of a maraschino cherry on top of the brown sugar/butter mixture in each muffin cup. Set aside.
  •  Prepare the cake:
    • In a large bowl, combine the almond flour, 1/2 cup brown sugar and 1/2 cup white sugar, salt, & baking powder.
    • Whisk together the buttermilk, vegetable oil, eggs, and vanilla.
    • Combine the wet with the dry ingredients with a silicone/rubber spatula.
    •  Spoon,scoop, or otherwise distribute batter into the muffin cups.
  • Place a sheet of foil under each muffin pan in case there is overflow.
  • Bake muffins at 400 degrees Fahrenheit for about 16-18 minutes, or until done and browned around the edges.
  • While cakes bake, heat the pineapple juice in a small saucepan over medium heat. Once the juice is boiling, add the 1/2 cup brown sugar, stir, and continue to boil over medium-low to medium heat, stirring occasionally, until the mixture reduces a bit thickens. It will be the consistence of a thin caramel sauce. Turn off the heat and add the 2 tablespoons butter and stir to melt and incorporate.
  • This is the hard part: once cupcakes are baked, allow to cool just a few minutes. use a sharp, thin knife to loosen the edges of the cupcakes form the sides of the pans.Then place a baking sheet over the top of the pan and carefully flip. Best of luck to you getting them to come out pretty. Let me know if you have a trick I can try.
 Makes about 24 cupcakes




Reality. The pineapple stuck to the bottoms of almost all of the muffin tins.






Saturday, May 23, 2020

Almond Brioche

Almond Brioche



Almond Brioche
   --Adapted from Oh Crumb!

Ingredients:
  • 6 tablespoons butter
  • 1/3 cup granulated white sugar
  • 1/3 cup packed light brown sugar
  • 3/4 cup almond flour (from blanched almonds)
  • 2 tablespoons all purpose flour
  • 1 teaspoon cornstarch
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1 loaf brioche bread sliced into 12 slices
  • 1 cup (approx) sliced almonds, toasted
  • powdered sugar
Instructions:
  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a stand mixer fitted with a whisk attachment, mix the butter with the white sugar and brown sugar until smooth. 
  • Add the almond flour and mix until incorporated.
  • Add cornstarch and flour and mix until incorporated.
  • Add egg and almond and vanilla extracts and mix on medium speed until completely incorporated.
  • Spread about 2-3 tablespoons of the almond cream onto each slice of brioche and place on the prepared pan.
  • Sprinkle about 2 tablespoons of sliced almonds evenly onto each slide and press lightly so almonds stick.
  • Bake at 350 degrees for about 12-14 minutes, or until almond cream is puffed.
  • Slide parchment onto a cooling rack and allow to cool for about 5 minutes before sprinkling with some powdered sugar.
  • Tastes best after cooled to room temperature.
  • Refrigerate any leftover almond cream and seal leftover almond brioche in an airtight container or zip top bag.
Makes 12 servings

Finished almond cream

I portioned the almond cream with a cookie scoop.







A little almond cream left over









Monday, April 20, 2020

Olive Oil Brownie Cookies

Olive Oil Cookies


These awesome cookies by Sugaredandstirred.com are an Instagram find. They're one of those rare food items that tastes just as good as it looks on Instagram. The recipe is simple enough (and small enough) to try on the spot since people like me who enjoy baking generally have all of the ingredients on hand.
These cookies are just what they sound like: brownie cookies made with olive oil. They taste like deliciously chocolatey, chewy brownies. I've made these three times so far: the first time with Ghirardelli cocoa powder and Nestle dark chocolate chips--which produced slightly thicker cookies and not quite as deep dark chocolate taste as this time (the third time); the second time with the same ingredients, but I forgot to beat the sugar with the eggs so they ended up tasting overly sweet and grainy--no bueno; and then this, the third time, with Hershey's Special Dark cocoa powder and Dove Dark Chocolate chopped up. I know that last sentence is completely structured incorrectly, but hopefully you get what I'm saying: Dutch process cocoa, Dove Dark Chocolate, and correct mixing technique produced the tastiest results.
Give these a try. Why not? What else have you got to do today?

P.S. I used light tasting olive oil and could not taste any off flavors in the finished cookies-- in case you were wondering.

P.P.S. For a good read on cocoa powder, the differences and which to buy, check out this Cooks Illustrated Article. I think the first article or two are free.

Olive Oil Brownie Cookies
     --Adapted from Sugaredandstirred.com

Ingredients:
  • 1 cup chocolate chips, or chopped dark chocolate
  • 1/3 cup light tasting olive oil
  • 2 large eggs (room temperature)
  • 3/4 cup granulated (white) sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons all purpose flour
  • 1/4 cup cocoa powder (Dutch process recommended)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup chopped pecans or walnuts (optional)

Instructions:
  • Place chocolate chips and olive oil in a microwave safe measuring cup or bowl.
  • Microwave on high for 30 seconds and then stir. If it seems hot enough to finish melting chocolate, keep stirring until the chocolate is melted. Otherwise, microwave for another 15-20 seconds and then stir until chocolate is completely melted. Set aside to cool.
  • In a medium size bowl, sift together (I did it through a strainer) flour, cocoa powder, salt, and baking powder. Set aside.
  • In a medium mixing bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar on medium high speed until eggs are fluffy and light yellow (about 4-5 minutes). 
  • Add the vanilla extract and beat to incorporate.
  • Add the cooled chocolate & olive oil mixture to the whipped egg & sugar mixture. Fold the chocolate into the eggs.
  • Gently stir in the dry ingredients until completely incorporated.
  • Cover with plastic wrap and allow to sit for about 30 minutes. Do not skip this step because it allows the dough to firm up.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a baking sheet with parchment paper.
  • After dough is set, scoop about 3 tablespoons of dough at a time and roll into a ball. Place six balls on the baking sheet, spaced evenly apart. If desired, roll the balls in the chopped pecans before placing on the baking sheet.
  • Smoosh each ball to about 1/2 inch thickness.
  • Bake at 350 degrees for 10-11 minutes, or just until cookies are puffed and no longer wet in the middle.
  • Remove from oven and allow to cool on the baking sheet for about 2-3 minutes before removing with a spatula to a baking sheet to finish cooling.
  • Repeat with remaining dough.
  • Store leftovers in an airtight container.
Makes 12 large-ish cookies



Chocolate and olive oil after 30 seconds + 20 seconds in the microwave and some stirring


Dough just mixed before resting


Dough after a 40 minute rest


Flattened dough balls ready to go into the oven


Same dough balls after baking


Mmmm



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