Bready or Not Original: Chocolate-Almond Bundt Cake with Almond Glaze
I’m not going to lie: this cake has so many of my favorite things all in cake form, and it made me very happy. I hope you love this Chocolate-Almond Bundt Cake with Almond Glaze, too.
First of all, you can do your own from-scratch almond paste for this recipe. I did not. I used a tube from Trader Joe’s. You can also find it at Walmart and many other places.
Almond flavor carries through every bite of this recipe, in different forms, with different textures. There is sweetness here, but not hardcore. Really, it’s about how the almond and chocolate complement each other.
Bready or Not Original: Chocolate-Almond Bundt Cake with Almond Glaze
Equipment
- 10-cup bundt pan
- baking spray with flour
Ingredients
Cake
- 1 cup unsalted butter (2 sticks) room temperature
- 7 ounces almond paste
- 1 1/4 cups white sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/4 cups half & half (or milk) warmed to 70 degrees
- 6 ounces semisweet chocolate chips
Glaze
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon almond extract
- 3 + Tablespoons half & half or heavy cream
- sliced almonds
Instructions
- Preheat oven to 325 degrees. Coat the interior of a 10-cup bundt cake with baking spray with flour.
- Beat butter and almond paste together until smooth and creamy. Add sugar, beating until light and fluffy. Add eggs one at a time followed by the extracts. Scrape the bottom of the bowl to mix in everything.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet alternatively with the half & half/milk. Scrape the bottom of the bowl again, mixing until just combined. Fold in chocolate chips.
- Scoop the batter into the prepared pan, leveling out the top.
- Bake for 1 hour 10 minutes to 1 hour 30 minutes. A thermometer plunged into the cake should read over 205 degrees.
- Let cake cool in pan for 10 minutes, then carefully invert onto a cooling rack. Cool completely, speeding in fridge, if desired.
- For the glaze, mix together the confectioners’ sugar, almond extract, and half & half, adding more sugar or liquid as needed to reach a good thick, oozy consistency. Dollop onto the cake so that it dribbles down the sides. Sprinkle sliced almonds on top.
- Store in a sealed container in the fridge or at room temperature. Cake can also be individually sliced and frozen for later.
OM NOM NOM!
Bready or Not: Almond Croissant Bars
These Almond Croissant Bars can’t match the texture of the real-deal, but the flavors? Oh yeah. Honestly, I think of the pastry base here as a buttery conveyance for the glories of frangipane.
Frangipane is one of my favorite things on the planet. Oh, you ask, what is frangipane? To quote Wikipedia, which has scarily become one of the better media platforms in this doomed timeline: “…A sweet almond-flavored custard, typical in French pastry, used in a variety of ways, including cakes and such pastries.”
Frangipane can be part of some very fancy, complicated desserts. This bar recipe is incredibly straightforward. You don’t even need to wash the bowl between making the crust and frangipane. This is the kind of treat that works well as a dessert but is also a fantastic breakfast or brunch item.
Bready or Not: Almond Croissant Bars
Equipment
- 9×9 or 8×8 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
Crust:
- 8 tablespoons unsalted butter 1 stick
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
Frangipane:
- 6 tablespoons unsalted butter (3/4 stick) room temperature
- 1/3 cup white sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs room temperature
- 1 1/4 cups almond flour or almond meal, sifted
Topping:
- 1/2 cup sliced almonds
- confectioners’ sugar for dusting optional
Instructions
Make the crust:
- Melt the butter, either in a microwave-safe bowl in the microwave or in a pot on the stove. Set aside to cool.
- Preheat oven at 350. Line an 8×8 or 9×9 baking pan foil to extends up all four sides. Apply nonstick spray to base and sides.
- Mix together the unsalted butter, brown sugar, egg, both extracts, and kosher salt. It will become smooth and glossy.
- Beat in the flour and baking powder to form a thick batter. Spread into an even layer.
Make the frangipane:
- Beat together the butter, white sugar, and kosher salt the mixture is pale and fluffy. Scrape the bottom of the bowl.
- Add the two extracts followed by the eggs one at a time. The mixture may look curdled. Scrape down the bottom of the bowl again. Fold in the almond flour, mixing until everything is smooth.
- Dollop the frangipane over the base layer and smooth out using an uneven spatula. Evenly sprinkle the sliced almonds over the top and gently press in.
Bake and finish:
- Bake until golden brown and passes the toothpick test in the middle, 38 to 42 minutes. Let cool completely. Speed process in the fridge.
- Use foil to lift the contents onto cutting board. Sprinkle on confectioners’ sugar, if desired. Cut into pieces. Store in a sealed container in the fridge.
OM NOM NOM!
Bready or Not: Fig, Hazelnut, and Herb Crackers
You might know that I have a small interest in cheese. (Ahem.) That interest also extends to good accompaniments for cheese. I’m always on the lookout for delicious crackers–either store-bought or recipes.
These Fig, Hazelnut, and Herb Crackers, greatly modified from a Bake from Scratch recipe, are reminiscent of crackers from Trader Joe’s or the fairly common Raincoast brand. They have a hearty flavor thanks to a mix of flours.
Use different herbs to adjust the flavor, too, especially if you’re pairing with particular cheeses. I used fennel because I had some around, but rosemary or thyme would be great here.
Note that this is a two-step recipe, too, with a break in the middle to freeze the loaf for slicing and a second bake.
Bready or Not: Fig, Hazelnut, and Herb Crackers
Equipment
- loaf pan
- parchment paper
- large serrated knife like a bread knife
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 Tablespoon dried fennel
- sprinkle Italian herbs
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup dried figs chopped
- 1/4 cup hazelnuts coarsely chopped
- 1/2 cup half & half or milk
- 2 Tablespoons runny honey
Instructions
- Preheat oven at 350 degrees. Cut parchment paper to fit like a sling into an 8.5 by 4.5-inch loaf pan. Apply nonstick spray inside pan then on the paper positioned within the pan.
- In a large bowl, combine both flours, herbs, baking soda, and salt. Add figs and hazelnuts. Gradually stir in the half & half and honey, scraping the bottom of the bowl. Pour into the prepared pan.
- Bake for 20 minutes. Go ahead and turn off the oven, as it’s not going to be used for this recipe again for a couple hours, minimum. Let the little loaf cool in the pan for 10 minutes, then lift it out to completely cool on a rack.
- Wrap it in plastic wrap and stash in the freezer for 2 hours, or until whenever you plan to finish the recipe.
- Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
- Use a large serrated knife, such as a bread knife, to slice loaf into 1/8-inch thick pieces. Lay pieces on pan.
- Bake 10 minutes. Gently flip to other side. Bake for an additional 20 to 35 minutes, until pieces are crispy and dried, not squishy at all. Keep in mind, bake time will be impacted by cracker thickness; a thin cut will cook quickly, a thick cut, at the higher end of the spectrum.
- Let them cool on pan for 10 minutes, then transfer to a rack to fully cool. They will keep well in a sealed container at room temperature for up to a week, but are also great to freeze (and will thaw quickly, too).
OM NOM NOM!
Bready or Not Original: Glazed Maple Cream Cheese Cookies
These Glazed Maple Cream Cheese Cookies were subjected to repeated experimentation as I perfected the dough, first rolling it in maple sugar, then realized no, a glaze drizzle was the way to go. I had to make sure that worked, too, to a delicious and beautiful result.
These cookies are something special. So special I entered them in the annual Star Tribune cookie contest. Alas. Those judges apparently didn’t deem them special enough.
Therefore, I present the recipe for your enjoyment. If you love maple like I do, I think you’ll rate them quite highly.
Bready or Not Original: Glazed Maple Cream Cheese Cookies
Equipment
- large cookie scoop or tablespoon
Ingredients
Dough
- 1 cup unsalted butter (2 cubes) softened
- 8 ounce cream cheese softened
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons maple flavor
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup white chocolate chips
- 1 cup pecan pieces
Glaze
- 1 cup confectioners’ sugar
- 1/3 cup real maple syrup
Instructions
- Cream together the butter, cream cheese, and both sugars. Add the egg, vanilla, and maple flavor. In another bowl, sift together flour, baking powder, and salt. Gradually incorporate the dry ingredients with the wet. Fold in white chocolate chips and pecan pieces.
- Cover dough and chill for at least two hours or overnight.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Use a large cookie scoop or tablespoon to shape dough into rounds. Place spaced out on cookie sheet.
- Bake for 13 to 16 minutes, until the top is just starting to gain a golden tint. Let set for a few minutes before moving to a rack to cool. Once the cookies are completely cool, make the glaze.
- Combine glaze ingredients in a bowl. Transfer to a piping bag with small tip or a freezer bag with a corner snipped. Pipe lines over the cookies. Let set at least an hour before packing cookies into a sealed container. If stacking cookies, use strips of waxed paper between layers.
OM NOM NOM!
Bready or Not Original: Bourbon Walnuts
Making homemade Bourbon Walnuts is pretty easy, and is a lot more cost-effective than buying them from a store!
You don’t need fancy bourbon for this recipe. Basic is fine. The bourbon adds a wonderful refreshing flavor. I know I’ll likely be asked if it can be omitted from the recipe, too. The answer: probably? The walnuts will still likely taste fine, but the lower amount of liquid will mean it cooks faster, so keep a close eye on things and reduce cook time as appropriate.
I doubt I will surprise anyone when I say that I enjoy candied nuts like this alongside cheese and other accompaniments. That said, these walnuts are versatile. Use them in a salad, or on ice cream, or as a snack for a road trip or during a work day.
Bready or Not Original: Bourbon Walnuts
Equipment
- rimmed baking pans
- aluminum foil
- medium pot
Ingredients
- 2 cups whole walnuts
- 1/2 cup brown sugar packed
- 3 Tablespoons bourbon
- 2 Tablespoons water
- 3 Tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon
- sprinkle cloves
- sprinkle kosher salt
Instructions
- Preheat oven at 350 degrees. Line a rimmed baking pan with aluminum foil.
- Place all ingredients in a medium pot. Stirring all the while, bring to a boil. Immediately reduce heat to cook at a simmer for 5 to 10 minutes, until mixture has thickened to coat the walnuts.
- Spread the nuts evenly on the prepared baking pan. Bake for about 15 minutes, until the coating is quite thick.
- Transfer to another rimmed baking pan or plate that is heat-resistant, and use a spatula to stir and toss the walnuts for a couple minutes to break apart any large clumps and start the cooling process.
- Enjoy eating as soon as they are cool enough to handle. Let cool completely before placing in a sealed container at room temperature. Walnuts will keep for several weeks.
- Enjoy eaten straight, with cheese, in salads, on ice cream, or in various other ways.
OM NOM NOM!
Bready or Not Original: Buttered Pecans
This Buttered Pecans recipe is very simple. In under 30 minutes, you’ll have a nice serving of toasted, sugared nuts that can be divided for use as gifts or offered up to feed people at a gathering.
Or, if you’re like me, make them for yourself and enjoy them alongside cheese for a few weeks.
These pecans are not thickly coated with sugar, though you may get some sweet globs depending on how things are stirred together at the end.
Bready or Not Original: Buttered Pecans
Ingredients
- 3 Tablespoons brown sugar packed
- 1 teaspoon vanilla extract
- 1/2 teaspoons fine sea salt
- 2 cups whole pecans
- 2 Tablespoons unsalted butter room temperature
Instructions
- Line a rimmed baking sheet with foil. Preheat oven or air fryer at 325 degrees.
- Combine brown sugar, vanilla, and salt in a small bowl. Set aside.
- Measure pecans into the baking pan. Pinch off some of the soft butter and rub it into the pecans. Repeat until all of the butter is coating the pecans. Pour on the sugar mix and stir to coat.
- Bake pecans for 5 minutes. Stir. Bake 10 more minutes. Taking care, because this stuff is hot, scoop up any liquified sugar and coat the nuts. Transfer the pecans to a plate or another pan to cool.
- Start enjoying after the nuts have cooled to a safe level. Store in a sealed container at room temperature for upwards of 3 weeks.
