Raspberry Almond Bundt Cake

My daughter told me the raspberries were soft. Upon my review, the raspberries weren't soft but I knew she wasn't going to eat anymore. Since my raspberries were going "soft", I figured I better bake something with it. A cake was the perfect solution. My daughter liked my solution. The cake received nice reviews from my two guys. Anything with raspberries and almonds are great to me.

Raspberry Almond Bundt Cake
3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
2 cups sugar
3/4 cup butter, softened
3 large eggs
1/2 tsp almond extract
2 tsp vanilla extract
3/4 cup buttermilk
2 cups raspberries
1/2 cup almonds, toasted
powder sugar, for topping

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a Bundt pan with nonstick baking spray and coat with flour. Sprinkle half the almonds into the pan. Set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl, Cream the sugar and butter until fluffy.
5. Add one egg at a time and mix to incorporate.
6. Add the almond extract and vanilla extract. Mix to incorporate.
7. Add a little flour mixture and then mix in some buttermilk. Mix until just incorporated.
8. Gently fold in the raspberries. 
9. Pour the batter into the prepared pan. 
10. Sprinkle the remaining toasted almonds on top.
11. Bake the cake for 1 hour or until an inserter inserted in the middle of the cake comes out clean. 
12. Allow the cake to cook for 10 minutes before removing the cake from the pan. 
13. Sift powdered sugar over top before serving. 

Recipe adapted from Epicurious.

One year ago........................I made Mabel Sandwich.
Two years ago......................I made Peach Scones.
Three years ago....................I made Shortbread Cookies.

Did you already know...................
-Raspberries are native to Europe.
-In North America, black and golden raspberries are found in addition to the red raspberries.
-Raspberries belong to the rose family.

Chinese Almond Cookies

I know these aren't an authentic Chinese recipe. However, these cookies are similar to the cookies I find at the local Chinese buffet. The cookies at the restaurant are crisper but these are soft. I guess I could have tried to cooked them longer but I really like them this way. They have a nice buttery almond flavor. They are easy to make. My son liked the ones where I sprinkled a lot of almonds on top. The kids liked them. My sister will endorse them. I highly recommend them especially if you are an almond fan.

Chinese Almond Cookies
1 cup butter, softened
1 cup sugar
1 large egg
1/2 tsp almond extract
1/2 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup toasted almonds, chopped
1/4 cup sliced almond

Directions:

1. Line a cookie sheet with parchment paper. 
2. In a large bowl, cream the butter and sugar.
3. Add the egg, almond extract, and the vanilla extract. Mix until incorporated.
4. Add the flour, baking soda, salt, and the chopped almonds.
5. Roll the dough into a disk and refrigerate for 1 hour.
6. Preheat oven to 350 degrees F.
7. Slice the dough and evenly space onto the baking sheet.
8. Sprinkle the tops with the sliced almonds. 
9. Bake the cookies for 7 minutes. 
10. Rotate the pan and bake for another 7 minutes or until the cookies are slightly tan and baked through.
11. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring onto a wire rack to cool completely.

Recipe adapted from Taste of Home.

One year ago........................................I made Brazilian Banana Cake.
Two years ago......................................I made Macerated strawberries with grapefruit zest.
Three years ago....................................I made Mexican Chocolate Fudge Pecan Cake.

Did you already know..............
-The Ancient Romans would shower newlyweds with almonds for fertility.
-There are over 30 varieties of almonds.
-Botanically, the almond is a stone fruit and belongs to the same family as the peach.

Almond ChocolateTart

Since I was visiting the Old Port, my daughter asked me to buy this dessert for her. However when I went to the bakery, I was told it was out of season. So, I thought I could get out of it that easy. I said to my daughter, "Sorry Sweetie but they didn't have any until this Fall." Well, my daughter than suggested for me to make it. Reluctantly, I told her I would. It is very good. To me, I love anything with chocolate and nuts. It is a very rich dessert.

Almond Chocolate Tart
One 9 inch tart shell
1/2 cup sugar
1/3 cup milk
4 Tbsp unsalted butter
1/4 tsp vanilla extract
1/8 tsp salt
1 1/2 cups almonds, toasted and finely chopped
1 egg, beaten
2/3 cups bittersweet chocolate, finely chopped
3 Tbsp half and half
garnish: toasted almonds

Directions: 

1. In a small saucepan, combine the sugar, milk, butter, vanilla, and salt. 
2. Bring the mixture to a boil over medium heat. 
3. Remove the saucepan from the heat and stir in the chopped toasted almonds.
4. Stir to combine and set aside to cool.
5. Add the egg and mix well.
6. In a tart pan, line with the tart shell.
7. Pour the almond mixture evenly into the tart shell. 
8. Bake the tart for 20 minutes. Rotate the tart.
9. Bake the tart for another 15 minutes or until golden brown. 
10. Remove from the oven and allow to cool completely.
11. Add the chopped chocolate into a small heatproof bowl. Set aside.
12. In a small saucepan, heat the half and half to a boil. 
13. Pour the heated half and half over the chopped chocolate. Stir until smooth.
14. Pour the ganache evenly over the almond tart.
15. Garnish with the additional toasted almonds.

Recipe adapted from the Standard Baking Co. Pastries Cookbook.

One year ago............................I made Corn Salsa.
Two years ago..........................I made PB Brownies.

Did you already know.......................
-The Old Port is located in Portland, Maine by the waterfront.
-The Old Port has cobbled streets and historic, brick buildings.
-In the Old Port, there are an assortment of stores, restaurants, and cruises.