Caramel Apple & Almond Cream Entremet Tart

This dazzling fall dessert features flavor-packed layers of spiced salted caramel, tart apple, sultry vanilla and elegant almond; topped with a mascarpone whipped cream and gorgeous roses made from thinly sliced apple. With distinct layers of spiced apple caramel, vanilla almond crémeux, and mascarpone whipped cream all in a sweet and salty almond shortcrust, this […]

The post Caramel Apple & Almond Cream Entremet Tart first appeared on Love and Olive Oil.

This dazzling fall dessert features flavor-packed layers of spiced salted caramel, tart apple, sultry vanilla and elegant almond; topped with a mascarpone whipped cream and gorgeous roses made from thinly sliced apple.

With distinct layers of spiced apple caramel, vanilla almond crémeux, and mascarpone whipped cream all in a sweet and salty almond shortcrust, this stunning caramel apple mousse tart will surely be the talk of the table!

Caramel Apple Mousse Tart on a ceramic plate, with smaller tartlets and red apples in the background.

Phew. This recipe almost did me in. Turns out adding bits of apple to chewy caramel resulted in a runny, weepy mess every time, no matter how firm the caramel was to begin with. And drying out the apples enough to avoid this wasn’t nearly as pleasant in terms of texture and flavor.

In the end, the answer to this pomme puzzle was, in fact, gelatin. A little bit added to the caramel/apple mixture took care of any excess moisture and resulted in a perfectly soft and chewy caramel texture without any ooze. Success!

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Jamocha Almond Fudge Muffins

Jamocha Almond Fudge Muffins

One of my favorite ice cream flavors is the Jamocha Almond Fudge from Baskin Robbins. If you haven’t had it before, the flavor is a coffee ice cream that is studded with almonds and swirled with a ribbon of chocolate fudge. I have even been known to whip up a homemade …

The post Jamocha Almond Fudge Muffins appeared first on Baking Bites.

Jamocha Almond Fudge Muffins

One of my favorite ice cream flavors is the Jamocha Almond Fudge from Baskin Robbins. If you haven’t had it before, the flavor is a coffee ice cream that is studded with almonds and swirled with a ribbon of chocolate fudge. I have even been known to whip up a homemade version when a craving strikes. It’s a great combination of coffee and chocolate, with just the right contrast between rich ice cream and crunchy almonds.

These Jamocha Almond Fudge Muffins are inspired by that ice cream flavor, but are a more breakfast-friendly option than a big bowl of ice cream! It’s almost a one-bowl recipe, so these tasty treats are also easy to put together.

Chocolate fudge sauce is delicious in ice cream, but didn’t seem like an obvious choice in a batch of muffins to me, so I opted to start the recipe out with a mocha muffin batter to capture the chocolate and coffee flavors in the ice cream. A little bit of cocoa powder goes a long way in developing a deep chocolate flavor here. I opted for instant espresso powder to get a pronounced coffee flavor, though instant coffee can also be used. I mixed in sliced, toasted almonds and chocolate chips, too. The chocolate, of course, is there to amp up the indulgence in these muffins. The toasted nuts add a nice texture to each bite. A sprinkle of almonds on top of each muffin gives them a nice finished look.

The muffins smell amazing when they are baking and will be ready to eat as soon as they have cooled down from their time in the oven. They have a soft texture – but not so soft that you’ll mistake them for cupcakes instead of muffins – and a great mocha flavor that pairs perfect with a fresh, hot cup of coffee. I try to serve the muffins when they still have a hint of warmth from the oven, so the chocolate chips will be slightly melted when you go to take a  bite.

Jamocha Almond Fudge Muffins
1 3/4 cups all purpose flour
1 cup + 2 tbsp sugar
1/4 cup cocoa powder
1 1/2 tsp instant espresso or 2 tsp instant coffee
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1/3 cup vegetable oil
1 cup milk
1 tsp vanilla extract
2/3 cup chocolate chips
1/3 cup sliced or chopped toasted almonds

Preheat oven to 400F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, sugar, cocoa powder, instant espresso, baking power and salt.
In a large mixing cup, whisk together egg, vegetable oil, milk and vanilla extract. Pour milk mixture into the flour mixture and whisk until the batter comes together and no streaks of dry ingredients remain. Stir in chocolate chips and almonds. Divide batter evenly into prepared muffin cups (muffin cups will be quite full).
Bake for 17-19 minutes, or until the tops of the muffins spring back when lightly pressed. Allow muffins to cool on a wire rack before serving.

Makes 12.

The post Jamocha Almond Fudge Muffins appeared first on Baking Bites.

Cherry Clafoutis

One of the first books that made me fall in love with France and French cuisine was Roger Vergé’s Entertaining in the French Style. Vergé was the chef and owner of Moulin de Mougins, his world-famous restaurant on the Côte d’Azur, near Cannes. I never went, but used to page through the book, admiring the relaxed, friendly lifestyle that always seemed to revolve around a table,…

One of the first books that made me fall in love with France and French cuisine was Roger Vergé’s Entertaining in the French Style. Vergé was the chef and owner of Moulin de Mougins, his world-famous restaurant on the Côte d’Azur, near Cannes. I never went, but used to page through the book, admiring the relaxed, friendly lifestyle that always seemed to revolve around a table, laden with good food and plenty of local wine. It made me want to go and be a part of it all. In fact, there are two empty seats at that table, and I’d like one of them.

Cherry clafoutis recipe

Unlike a lot of chef books, this isn’t “aspirational” cooking, that is, pictures and recipes of foods that you could never hope to make. I recently got a book by a much-admired chef and I wanted to share a recipe. But there was only one recipe in the book that could be made in less than a day, and each recipe had at least one ingredient that I had no idea where I would get it. Don’t get me wrong. I liked the book a lot and his restaurant looks amazing, but it didn’t make me want to run to the kitchen. So I admired the book, and the food, from afar.

Cherry clafoutis recipe

There are so many pictures in Chef Vergé’s book that made me flash back to my past, decades ago, when I was learning more about French cuisine while cooking in Northern California, which shares a similar climate – and ingredients – with Provence. He had dubbed it “Cuisine of the Sun.” The much-loved chef recently passed away and I revisited the book, to relive what excited me about French cuisine, way-back-when.

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Almond Bundt Cake with Amaretto Ganache

Almond lovers, this one’s for you! With a tender, almond-scented cake and a sultry amaretto-infused ganache glaze, this almond bundt cake is stunning inside and out. Bundt cakes are always a fan favorite, both easy and impressive and no finicky layers or frosting to deal with. This almond-flavored masterpiece is finished with a simple dark […]

The post Almond Bundt Cake with Amaretto Ganache first appeared on Love and Olive Oil.

Almond lovers, this one’s for you! With a tender, almond-scented cake and a sultry amaretto-infused ganache glaze, this almond bundt cake is stunning inside and out.

Bundt cakes are always a fan favorite, both easy and impressive and no finicky layers or frosting to deal with. This almond-flavored masterpiece is finished with a simple dark chocolate ganache spiked with amaretto (because almond and chocolate are a delectable combination).

Almond Bundt Cake with Amaretto Ganache on a gold and marble cake stand with tile background

Cakes are some of the hardest recipes to develop, in my opinion. It’s usually a battle (that I don’t always win… there are more cake recipes in my ‘scrap’ pile than I care to admit).

The texture of a cake, moreso than flavor, is really hard to get right. Especially with yellow cakes like this one (for whatever reason chocolate cakes don’t have this same problem). While oil-based cakes may have a better texture, there’s no denying butter-based cakes win on flavor. And without any chocolate in there, flavor is everything.

The thing is, this cake tastes amazing. If you’re a fan of anything almond you’ll love this cake. The sweet notes of almond are enhanced by fragrant amaretto, and complemented by a bit of citrus zest (I used Meyer lemon, but orange would be lovely here too). The dark chocolate glaze provides a rich and slightly bitter contrast that makes for a beautifully well-rounded flavor.

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Amaretto Amaretti Thumbprint Cookies

Wouldn’t you know, my always popular soft amaretti cookies work surprisingly well in thumbprint form, filled with amaretto-spiked jam or chocolate ganache. Amaretti cookies are a reader favorite for a reason: these soft and chewy almond cookies are incredibly easy and ever-so versatile, not to mention naturally gluten free! This fun thumbprint version can be […]

The post Amaretto Amaretti Thumbprint Cookies first appeared on Love and Olive Oil.

Wouldn’t you know, my always popular soft amaretti cookies work surprisingly well in thumbprint form, filled with amaretto-spiked jam or chocolate ganache.

Amaretti cookies are a reader favorite for a reason: these soft and chewy almond cookies are incredibly easy and ever-so versatile, not to mention naturally gluten free! This fun thumbprint version can be filled with just about anything, and makes for a perfect addition to your holiday cookie plate.

Rows of Amaretti Thumbprint Cookies in neat rows on a wire rack, alternating between three kinds of filling.

You all can’t get enough of my amaretti morbidi, or soft amaretti cookies. I mean, I wouldn’t have 11 variations in the archives if you didn’t.

I mean, talk about a versatile recipe… so far we’ve tried all sorts of flavors from chocolate to ube, swapped the almond flour for pistachio and hazelnut, mixed in sprinkles, vegan-ified them, and even stuffed them.

But the question today is… will they thumbprint?

I was optimistic they would, considering they usually hold their shape quite well when baking.

The only potential issue I could foresee was the cracking, which I usually encourage in the regular versions (the cracks being what make these cookies so stunning to begin with!) But I worried the cracks would be too big and the filling would ooze out.

Amaretto Amaretti Thumbprint cookies on a gray background, with bowls of the various filling options messily scattered around

I was, however, pleasantly surprised at just how well they transformed into thumbprints (not all cookie recipes can claim such versatility you know).

The cracking is still a concern, but is manageable with a slightly different technique than you may be used to for other thumbprint cookie recipes. Basically, you just need to be very gentle when you’re shaping the thumbprints not to let the cracks get too big, especially if you opt for a looser filling.

The thumbprint version bakes more quickly than the original cookies (give them a few more minutes if you want a bit of crunch on the bottoms), and I still recommend using two stacked cookie sheets to keep the bottoms from browning too quickly.

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Caramel Almond Pie

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a…

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a doozy, but with a name like Smoky Caramel Almond Pie, how could I not make it? It was a bit of a project but I persevered (in the name of smoky caramel and almonds…) but when I came to upload the photos, my blog wasn’t having any of it and said non.

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Fluffy Almond Flour Pancakes

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds! Here’s a recipe we made for guests that everyone couldn’t stop talking about: Almond Flour Pancakes. “They’re so light and fluffy! They taste like cake! You’d never know they’re made of almonds!” was the chorus echoed as we devoured this stack of flapjacks. We made these for a visit from my parents and they disappeared in no time. They’re fluffy and vanilla scented, so tasty that no one would guess there’s none of the standard all purpose flour. In fact, we might just switch to these as our everyday pancake! Ingredients in this almond flour pancakes recipe Almond flour pancakes sound like they might be super nutty or extra dense. Au contraire! These pancakes are light and fluffy, vanilla-scented and almost taste like crepes. You’d never know they were gluten-free. In fact, that’s our specialty: recipes where you don’t feel like you’re giving anything up (whether that’s gluten free, meatless, or even just healthy takes on comfort food). Here are the almond flour pancakes ingredients: Almond flour Sugar Baking powder Kosher salt Eggs Neutral oil Vanilla Make sure […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!

Almond flour pancakes

Here’s a recipe we made for guests that everyone couldn’t stop talking about: Almond Flour Pancakes. “They’re so light and fluffy! They taste like cake! You’d never know they’re made of almonds!” was the chorus echoed as we devoured this stack of flapjacks. We made these for a visit from my parents and they disappeared in no time. They’re fluffy and vanilla scented, so tasty that no one would guess there’s none of the standard all purpose flour. In fact, we might just switch to these as our everyday pancake!

Ingredients in this almond flour pancakes recipe

Almond flour pancakes sound like they might be super nutty or extra dense. Au contraire! These pancakes are light and fluffy, vanilla-scented and almost taste like crepes. You’d never know they were gluten-free. In fact, that’s our specialty: recipes where you don’t feel like you’re giving anything up (whether that’s gluten free, meatless, or even just healthy takes on comfort food). Here are the almond flour pancakes ingredients:

  • Almond flour
  • Sugar
  • Baking powder
  • Kosher salt
  • Eggs
  • Neutral oil
  • Vanilla

Make sure to buy almond flour, not almond meal

When you’re shopping for this recipe, make sure to grab a bag of almond flour, not almond meal. Though both are made of ground almonds, there’s a distinct difference between the two:

  • Almond flour is made from blanched almonds (almonds with their skins removed) and is ground very finely. 
  • Almond meal contains the skins, making it brown in color instead of off-white, and has a coarser grind than almond flour.

To get the right texture for these almond flour pancakes, almond flour is required because it makes the fluffiest texture! It’s easy to find at your local grocery store these days, just make sure to check the package. Other recipes that use almond flour? Fluffy Gluten Free Waffles or this Chocolate Chip Skillet Cookie.

Almond flour

Tips for cooking: use low heat and flip gently

For this almond flour pancakes recipe, it’s important to take care during the cooking process. Almond flour pancakes are more delicate than a standard pancake, and they brown faster. This is because they don’t have gluten to hold them together. Here are a few tips for cooking them:

  • Low and slow is key! If the heat is too high, the pancakes come out burned on the outside and raw on the inside. Low and slow is the way to go: especially with almond flour pancakes.
  • Flip them when bubbles form on the surface and start to pop. It’s hard to wait for this signal, but trust us! This trick works every time and makes the perfectly cooked pancake.
  • Gently flip them: they’ll be more delicate than a standard pancake. That said, we were easily able to flip these: just keep that in mind when you go to flip.
Almond flour pancakes recipe

Skip mix-ins for almond flour pancakes and go for toppings!

Because almond flour pancakes are a bit more delicate, we don’t recommend adding mix-ins to the batter. This can break up the structure of the pancake and make it more difficult to flip. Instead, go big on toppings! Here are some of our favorite ideas to complete this healthy breakfast:

What would you serve for toppings? Let us know in the comments below!

Almond flour pancakes

This almond flour pancakes recipe is…

Vegetarian, dairy-free and gluten-free. (For vegan you could try with flax eggs, but we have not tested this substitute.)

Print
Almond flour pancakes

Fluffy Almond Flour Pancakes


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 pancakes
  • Diet: Vegetarian

Description

Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!


Ingredients

  • 1 1/2 cups almond flour
  • 2 1/2 tablespoons sugar
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 2 tablespoons neutral oil
  • 1/2 tablespoon vanilla extract

Instructions

  1. In a medium bowl, mix the almond flour, sugar, baking powder, and salt. 
  2. In a separate bowl, whisk together the eggs, neutral oil, and vanilla extract. Add the dries and stir to combine. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour 1/4 cup of the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then gently flip them and cook until golden on the other side: take care as they are a bit more fragile than a standard pancake. 
  4. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Almond flour pancakes, almond flour pancakes recipe

More great pancakes recipes

Love a big stack of flapjacks? Here are some of our favorite pancakes recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Stuffed Cherry Amaretti Cookies

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise. Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies. Lately I’ve been… well, languishing. As you may very well have noticed by the fact […]

The post Stuffed Cherry Amaretti Cookies first appeared on Love and Olive Oil.

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise.

Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies.

Wire rack with rows of amaretti cookies, one cookie cut in half to show the amarena cherry hidden inside.

Lately I’ve been… well, languishing. As you may very well have noticed by the fact that new recipes have been less than abundant around these parts. (Can you believe there was a time I used to post 3 times a week? The past few years I thought I was easing up by doing two. But lately… well, if I can manage one a week that’s an achievement. 2 or 3  a month is becoming the new normal.)

It’s not that I am not inspired. I’ve actually got dozens of ideas for new recipes in my draft calendar, just no actual motivation to put down my latest book and make anything.

After yet another recipe failure quashed my momentum and vanquished my motivation, leaving me without anything to post for another week… I knew I needed something quick and straightforward that would work on the first try, one that didn’t need hours of prep or planning or fancy ingredients.

Scattered cookies on a white background, one cut in half to show the cherry filling.

Is it a surprise that I ended up making another variety of my favorite cookie: the amaretti (they’re also one of your favorites too, made clear by the fact that at least a few of the flavors typically hovering the top 10 at any given time). This time with a cherry stuffed inside.

Tell me though… at what point am I legally required to rename this blog Love & Amaretti? When the amaretti recipes outnumber the olive oil ones? Because at this point I’ve done flavored and swirled and stuffed. What’s next, amaretti sandwiched or thumbprinted or super-sized and layered into a cake? (Actually, I kind of love that idea.)

If keeping up with a regular posting schedule means unlimited variations of amaretti and coffee cake in lieu of brand new recipes, I’m cool with that. Whatever it takes to get me out of this funk and back into the swing of things.

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Baked Vegan Cheesecake (Gluten-free, Oil-free)

Do you need a creamy and absolutely delicious vegan New York-style cheesecake with a vibrant raspberry sauce for topping? The texture is what I remember cheesecake should be like. It is baked, it is oil-free, and it is undetectably gluten-free. The bes…

Do you need a creamy and absolutely delicious vegan New York-style cheesecake with a vibrant raspberry sauce for topping? The texture is what I remember cheesecake should be like. It is baked, it is oil-free, and it is undetectably gluten-free. The best part is I only used FIVE whole foods ingredients to make the filling....

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The post Baked Vegan Cheesecake (Gluten-free, Oil-free) appeared first on My Pure Plants.

Creamy Blueberry Millet Porridge

This sweet and creamy millet breakfast porridge recipe is a refreshing 4-ingredient alternative to classic oatmeal. It is flavored with blueberries and topped with nuts and seeds, it is a truly perfect breakfast to kick-start your day. If you love…

This sweet and creamy millet breakfast porridge recipe is a refreshing 4-ingredient alternative to classic oatmeal. It is flavored with blueberries and topped with nuts and seeds, it is a truly perfect breakfast to kick-start your day. If you love porridge-type breakfasts as much as we do, you’ll love these vegan and gluten-free breakfast recipes as...

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The post Creamy Blueberry Millet Porridge appeared first on My Pure Plants.