Friday, April 14, 2017
I love a cake that can be make with everything that you have in your kitchen. A cake you can whip up in the morning when you have an unexpected guest over, or just because you want a little sweetness to end your day.
I have a Swedish Almond Cake under my belt already. One that I quite frequently. That recipe was given to me by a dear friends mother, Marion Bird. You need a special little pan to make that one in, but boy is it delicious! Click here for that recipe.
Back in the late 80's I worked with a Swedish woman named Ferrell Dewell. What an unusual name huh? Ferrell was a sweetheart and she kind of took me under her wing when I first started working. She shared quite a few recipes with me over the years. She even knit a giant stocking for my first born son back in 1995 just before she retired.
Ferrell passed away many years ago. I still think of her every year when I pull out that giant stocking from my Christmas decorations. I stumbled upon a recipe for Swedish Almond Cake that she gave me many years ago. Whenever she would bring a treat into work, she'd type up the recipe to pass out with a piece of whatever goodness she brought.
I'm so glad I have this recipe to share with you and that I still have a little piece of Ferrell with me through it.
This gorgeous little cake has a crispy outer crust and a soft, tender cake in the middle.
Swedish Almond Cake
recipe from Ferrell Dewell via Lisa@The Cutting Edge of Ordinary
1 cup white granulated sugar
1 cup all-purpose flour
1 stick butter, softened
1 1/2 teaspoon PURE almond extract
Slivered almonds for sprinkling on top
Preheat oven to 350F. Lightly spray a glass pie plate with cooking spray. In a large bowl, stir together sugar and flour. Add in the butter. This won't be like most cake batters. It's almost like you're making a strudel topping, so add the softened butter and then get in there with both your hands and keep crumbling it until it starts to come together. The mixture will be crumbly and that's ok.
Mix the eggs and almond extract together in a separate bowl. Add to the batter and stir to combine. The batter will be almost dough like. Spread evenly in the pie plate. Sprinkle the slivered almonds on top. Bake for 25-35 minutes or until edges are light golden brown. Let cool. Cut into wedges to serve.
Tuesday, April 4, 2017
Oh. My. Word.
Just take a look at that brownie.
I had started a Pinterest board for Easter and as the months passed I'd see something that I thought would be delicious on our Easter table and I'd I pin it and kind of forget about it except when I saw these brownies I didn't forget about them.
As with most recipe that I haven't made before, I like to do a trial run with them to make sure the recipe is good. Nothing worse than trying a new recipe out on a group of people and finding out it's a flop.
These are not flops! A chocolaty brownie topped with a creamy layer with a hint of Irish cream, then topped with Irish cream ganache. My word, it was amazing. I had to give most of it them away so we wouldn't keep them all and eat them!
These will definitely be on our Easter table!
Irish Cream Brownies
Recipe by Spend With Pennies
1 Boxed Fudge Brownie Mix 9x13 size, plus box indicated ingredients or your favorite homemade brownies
For the Frosting
¾ cup unsalted butter (12 tablespoons), softened
⅓ cup Baileys Irish Cream
3 cups powdered sugar
For the Ganache
¾ cup semisweet chocolate chips
2 tablespoons heavy cream
½ cup Baileys Irish Cream
Prepare brownies according to package directions. Cool completely. I found a great organic brownie mix at the store, or you could use your favorite brownie recipe.
For the Frosting:
Beat butter on medium speed until fluffy. Add in Baileys and mix well. Add powdered sugar a little at a time until completely incorporated. Beat until soft and fluffy. Spread over brownies and refrigerate while making the ganache.
For the ganache:
Combine Baileys and heavy cream in a sauce pan over medium high heat. Put the chocolate chips in a large glass measuring cup (at least 2 cups). Bring the cream just to a boil and immediately poor over chocolate chips. Let sit 5 minutes without stirring. Don't touch it! Once the 5 minutes are up whisk until smooth and creamy and spread over frosted brownies. Chill until ganache sets.