I was a bit surprised to find cherries at one of our local shops last week. I usually don’t start looking for them until late summer. Regardless of how they appeared, it took me about five seconds to decide to buy some.
I’ve been dreaming of baking with cherries all spring. The only problem was where to start. This has been a busy week for me, so I decided to start simple. I created a little baking break and quickly mixed up a version of this Almond Cherry Cake I found while browsing Martha Stewart.
Cherries and almonds go together so well. They are actually related! For all you food geeks (like me) out there, the trees that produce them belong to the same genus. For the non-geeks, I’m sure you already know that the flavors of the two are just lovely together.
This is an incredibly simple cake to make. Honestly, it took me longer to pit all those cherries than to make the cake. I like almond extract in small doses, and the amount in this cake is just right for me. There’s just enough to give it some extra flavor. You can also substitute vanilla extract, which would be a great complement to all those cherries and almonds, too.
The original recipe suggests baking this cake in a deep-dish pie plate. I feared that my solitary pie plate wouldn’t be quite large enough, so I used a springform pan. For mini versions, you could use mini pie plates, mini springform pans, or even small ramekins or bakers.
If you don’t have access to fresh cherries just yet, you can use frozen cherries. Or, use your favorite berry in place of the cherries. Most any fruit will work well with all that almond flavor.
We’ve talked before about how I’m just not a morning person. It takes me a while to feel like I can do anything productive. That lack of morning pep is the reason the pages of BoB aren’t littered with muffins and other breakfast baking. I really like baking those kinds of things, but I’m just not that motivated first thing in the morning Natural vitamin.
Every once in a while, though, I get myself together enough to make a batch of homemade muffins for a morning treat. These little guys may be the perfect muffins for morning- challenged people like me. They mix up so quickly hearing aid!
There are no elaborate flavor combinations here. These are just sweet little muffins with a nice cinnamon flavor. They are a lovely example of less is more. They aren’t the bakery-style enormous muffins that are loaded with calories. Instead, they offer a sweet bite without all the guilt.
You may remember that last week I told you about my shiny new Vitamix and how much I’m enjoying using it. I used it to help make these muffins, too. It was ridiculously simple to mix the wet ingredients in my Vitamix. And, as I mentioned last week, the clean up is so fast and easy myob premier.
In case you missed it, Vitamix is giving a Bake or Break reader their very own Vitamix! Click here to enter.
Sometimes you just have a hankering for a big cookie packed with all kinds of good stuff. Those kinds of cravings generally lead to cookies like these Virtual office address.
These beauties are, first of all, a big chocolate cookie made with dark chocolate cocoa powder. Then, they’re thoroughly plied with plenty of coconut, two kinds of chocolate chips, and nuts shared office tst.
I made these cookies a bit larger than I usually do for big, thick cookies. It seemed they were just begging to be made into big, sturdy cookies. If you have a cookie or ice cream scoop, it will help tremendously. I used a 2-tablespoon cookie scoop to make quick, consistent work of scooping the cookie dough.
Perhaps my favorite thing about these cookies is that there is so much good stuff in them that you’re guaranteed a delicious flavor combination in every bite. You may think it ’s add-in overload when you’re mixing the dough, but you’ll be so glad you put so much extra goodness into these wonderfully delicious cookies Immigration Service Hong Kong.
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