almond extract - Annette's Sweet Treats

Chocolate Espresso – Nut Torte

January 23, 2014 Leave a Comment

Chocolate Espresso – Nut Torte

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream.

Thomas Faglon Somerset, New Jersey

Chocolate Espresso – Nut Torte Recipe

Chocolate Espresso – Nut Torte

5 eggs, separated

1 tsp. baking cocoa

1 cup hazelnuts, toasted and skins removed

3 Tbsp. dark brown sugar

½ cup butter, softened

2/3 cup sugar

6 oz. bittersweet chocolate, melted and cooled

1 tsp. instant espresso powder

1 tsp. almond extract

¼ tsp. salt

Ganache: 6 oz. bittersweet chocolate, chopped

½ cup heavy whipping cream

½ cup finely chopped almonds, toasted

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9 inch springform pan with waxed paper; grease the paper and dust with cocoa. Set aside

Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnuts mixture.

In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet.

Bake at 375 F. for 35 – 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on wire rack to room temperature. Remove sides of pan and invest onto a serving plate.

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set. 14 servings

(Recipe for Chocolate Espresso – Nut Torte was on www.tasteofhome.com, 2013)

Filed Under: Cake Recipes Tagged With: almond extract, bittersweet chocolate, dark brown sugar, finely chopped almonds, hazelnuts, heavy whipping cream, instant espresso powder

Decadent Brownie Swirl Cheesecake

December 11, 2013 Leave a Comment

Decadent Brownie Swirl Cheesecake

Recipe provided courtesy of Taste of Home magazine. Fine more great recipes at

www.tasteofhome.com

It may look fancy, but this cheesecake is so simple. The secret is the speedy crust – it’s from a packaged brownie mix! You don’t need to be an experienced cook to make the elegant chocolate swirls on top – anyone can do it!

Decadent Brownie Swirl Cheesecake Recipe

Decadent Brownie Swirl Cheesecake

1 package fudge brownie mix (13×9 inch pan size)

Filling: 4 packages (8 oz. each) cream cheese, softened

1 cup sugar

4 eggs, lightly beaten

3 tsp. vanilla or 1 tsp. almond extract and 2 tsp. vanilla)

Fresh raspberries, optional

Chocolate curls, optional

Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup batter; spread remaining batter into a greased 9 inch springform pan.

Place pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. Bake at 350 F. for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl the chocolate cheesecake batter.

Place in a large baking pan; add 1 inch of hot water to large pan. Bake at 325 F. for 1 ½ hours or until surface is no longer shiny and center is almost set.

Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.

16 servings

(Recipe for Decadent Brownie Swirl Cheesecake came from Taste of Home Best Holiday Recipes, December 28, 2009)

Filed Under: Cake Recipes Tagged With: almond extract, cream cheese, Eggs, fudge brownie mix

Festive Fruit Tart

August 8, 2013 Leave a Comment

Festive Fruit Tart

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

“Wow!” is what you’ll hear when you serve this impressive dessert to company. “The tart is not only pretty, it’s also easy to make.”

Nancy Adams Hancock, New Hampshire

Festive Fruit Tart Recipe

Festive Fruit Tart

Pastry for single-crust Pie (9 inch)

1 pkg. (8 oz.) cream cheese, softened

3 Tbsp. sugar

1 tsp. vanilla

¾ tsp. almond extract, divided

1 cup blueberries

1 cup raspberries

1 medium peach or nectarines, peeled and sliced

2 Tbsp. apricot preserves

Press pastry onto bottom and up sides of an ungreased 9 inch tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450 F. for 10-12 minutes or until golden brown. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, sugar, vanilla and ½ teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.

In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator. 12 servings

(Recipe for Festive Fruit Tart was in tasteofhome.com)

Filed Under: Pie Recipes Tagged With: almond extract, apricot preserves, cream cheese

Apricot Swan Cream Puffs

May 11, 2013 Leave a Comment

Apricot Swan Cream Puffs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Creating unusual desserts is a specialty of our food staff. We serve these pretty cream puffs many times throughout the year for special occasions or just simply to brighten someone’s day.

Apricot Swan Cream Puffs Recipe

Apricot Swan Cream Puffs

1 cup water

½ cup butter, cubed

¼ tsp. salt

1 cup flour

4 eggs

Filling: 1/3 cup sugar

2 Tbsp. cornstarch

1/8 tsp. salt

2 cups milk

2 egg yolks, beaten

2 Tbsp. butter

1 ½ tsp. vanilla extract

¼ tsp. almond extract

About ¾ cup chocolate syrup

2/3 cup apricot preserves

Confectioners’ sugar

In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.

Cut a hole in the center of a pastry or plastic bag; insert a #10 pastry tip. On a greased baking sheet, pipe twelve 3 inch long “S” shapes for the swan necks, making a small dollop at the end of head. Bake at 400 F. for 30-35 minutes or until golden brown. Cool on wire racks.

For each swan body, drop remaining batter by heaping teaspoonfuls 2 inch apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2 ½ inch x 2 inch teardrops. Bake at 400 F. for 30-35 minutes or until golden brown. Cool on wire racks.

For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot filling to egg yolks, return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in batter and extracts. Refrigerate until cool.

Just before servings, spoon about 1 tablespoon chocolate syrup onto serving plate. Cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. Set necks in filling. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place swans on prepared plates. Dust with confectioners’ sugar. 12 servings

(Recipe for Apricot Swan Cream Puffs was on www.tasteofhome.com)

Filed Under: Savory Tagged With: almond extract, butter, cornstarch, eggs & yolks

Raspberry White Chocolate Bars

February 22, 2013 Leave a Comment

Raspberry White Chocolate Bars

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

A co-worker’s mother gave me this gem of a recipe a few years back. I can never decide what’s more appealing – the attractive look of the bars or their incredible aroma while they’re baking! Everyone who tries these asks for the recipe.

Raspberry White Chocolate Bars Recipe

Raspberry White Chocolate Bars

½ cup butter, cubed

1 pkg. (10 to 12 oz.) white baking chips, divided

2 eggs

½ cup sugar

1 tsp. almond extract

1 cup flour

½ tsp. salt

½ cup seedless raspberry jam

¼ cup sliced almonds

In a small saucepan, melt butter. Remove from heat; add 1 cup chips (DO NOT STIR). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and add almond extract. Combine flour and salt; gradually add to egg mixture just until combined.

Spread half of the batter into a greased 9 inch square baking pan. Bake at 325 F. for 15-20 minutes or until golden brown.

In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds.

Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on wire rack. Cut into bars. 2 dozen

(Recipe for Raspberry White Chocolate Bars is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Cake Recipes Tagged With: almond extract, seedless raspberry jam, white baking chips

Cranberry Peach Tart

January 18, 2013 Leave a Comment

Cranberry Peach Tart

You can look for fresh or frozen cranberries for this Cranberry Peach Tart. If you can’t find cranberries…use whatever fruit you like.

Cranberry Peach Tart Recipe

Cranberry Peach Tart

1 (15oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   I cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine or butter

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400 F. Prepare pie crust according to package directions for filled one-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.

In large bowl, combine all filling ingredients; mix well. Pour into pie-lined pan.

In small bowl, combine flour and brown sugar; mix well. Using pastry blender or fork, cut in margarine until crumbly; gently stir in almonds. Sprinkle over fruit mixture. Place on preheated cookie sheet.

Bake at 400 F. for 30 to 40 minutes or until hot and bubbly around edge.   Serve warm or cool.

8 to 10 servings

(Recipe for the Cranberry Peach Tart was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Filed Under: Pie Recipes Tagged With: almond extract, cranberries, dried currants, peaches, sliced almonds

Best-Ever Sugar Cookies Recipe

November 29, 2012 Leave a Comment

Best-Ever Sugar Cookies

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that’s wonderfully easy to work with.

Christy Hinrichs Parkville, Missouri

Best-Ever Sugar Cookies Recipe

Best-Ever Sugar Cookies

1 cup butter, softened

1 package (3 oz.) cream cheese, softened

1 cup sugar

1 egg yolk

½ tsp. vanilla

¼ tsp. almond extract

2 ¼ cups all-purpose flour

½ tsp. salt

¼ tsp. baking soda

1/8 tsp. ground nutmeg

Frosting: 3 ¾ cups confectioners’ sugar

1/3 cup water

4 tsp. meringue powder

Assorted colors of liquid food coloring

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with floured 2 ½ inch cookie cutters.

Place 1 inch apart on ungreased baking sheets. Bake 375 F. for 8 – 10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine the confectioners’ sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with a damp paper towels or plastic wrap between uses.

Working quickly, spread or pipe frosting over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.

Editor’s Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

(Recipe for Best-Ever Sugar Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts on the recipe.

Hope you enjoyed the Best-Ever Cookies, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cookie Recipes Tagged With: almond extract, cream cheese, egg yolk, meringue powder

Chocolate Espresso – Nut Torte

Decadent Brownie Swirl Cheesecake

Festive Fruit Tart

Apricot Swan Cream Puffs

Raspberry White Chocolate Bars

Cranberry Peach Tart

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