Sorry! (again)

Hello everybody! I am soooooo sorry for not posting that much! I have a 1 month vacation next week! so i'll try to at least do 2 posts per week! thankyou for uderstanding! Here is where i am going to go: BALI!!!!

Jam-filled Almond Cupcakes

Gluten free but not vegan!

Recipe:

Ingredients:

SERVINGS: MAKES 18

• Nonstick vegetable oil spray
• 3 cups almond flour or meal
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt, divided
• 6 large eggs
• 1 cup granulated sugar
• 4 teaspoons vanilla extract, divided
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups powdered sugar
• ¼ cup heavy cream
• ¼ teaspoon almond extract
• ½ cup fig (or your favorite) jam
• Toasted sliced almonds (for serving)

Instructions:

Place racks in upper and lower thirds of oven; preheat to 325°. Lightly coat edges of cups and tops of 3 standard 6-cup muffin pans with nonstick spray and line with paper liners. Sift almond flour through a fine-mesh sieve into a medium bowl; discard any large pieces. Whisk in baking powder and ¼ tsp. salt. 


• Using a stand mixer fitted with a whisk attachment, whisk eggs and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to low and whisk in almond-flour mixture and 2 tsp. vanilla until smooth, about 1 minute. Divide batter among muffin cups. Bake cupcakes, rotating pans top to bottom halfway through, until a tester inserted into the centers comes out clean, 15–20 minutes. Transfer cupcakes to a wire rack and let cool.

• Using an electric mixer on medium-high speed, beat butter until light and fluffy, about 3 minutes. Reduce speed to low and, with motor running, add powdered sugar in 2 additions, beating until fully incorporated after each, about 2 minutes. Add cream, almond extract, remaining 2 tsp. vanilla, and remaining ¼ tsp. salt and beat until light and creamy, about 1 minute.

• Using an apple corer, punch out about 1" from the top of each cupcake to form a hole in the center; discard core (kidding—eat it!). Fill hole with a heaping teaspoonful of jam.

• Spread frosting over cupcakes and top each with a small handful of almonds. 

Fruit Dessert Recipes:

                                                  Here is a video on how to make it:

                                                                   !!!ENJOY!!!

Raspberry Inside Dessert

                                                   Here is a video on how to make it:

                                                                    !!!ENJOY!!!

Chocolate Caramel Peanut Bomb

                                                    Here is a video on how to make it:

                                                                        !!!ENJOY!!!

Valentine Sandwich Cookies

Here is a loving dessert that will make your heart melt!

Recipe:

Ingredients:

1 cup butter
1 1/2 cups confectioners' sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

2 1/2 cups all-purpose flour

Instructions:

In a large bowl, cream together butter and confectioners' sugar. Beat in egg, vanilla and almond extract. Mix well.

In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.

Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.

Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.

Chocolate Ganache

This chocolatey dessert is simply devine!

Recipe:

Ingredients:

9 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon dark rum (optional)

Instructions:

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.