Gluten Free Almond Caramel Cookies

Today, I have another recipe for you! These cookies are AMAZING. Very good with a cup of coffee. And gluten free! You all are going to LOVE them! I promise!

You're going to need some almonds for this. You will be grinding some and making your own almond butter. You will see how absolutely easy making your own nut butter can be. A lot of recipes will call for added oil, but I never add any. Just keep your food processor running until the almonds (or other nut) release their own oil. Not only is it healthier, but it tastes fantastic! Also, the oil doesn't separate from the butter, so no pesky and annoying stirring to get the oil back in like with the natural nut butters you can buy in the store.

Okay, I'll end the infomercial on homemade nut butters now! :)



You will also have a chance to make your own caramel for this recipe. It sounds intimidating, but it's really not hard. You will need a candy thermometer, though. I use one just like this one and I love it.

If you just don't want to make your own caramel sauce, though, don't worry. Melted store-bought caramels will work too! Just add a little heavy cream (also sometimes called "whipping cream") to the melted caramels to thin them out a bit if you need to. Drizzle leftover caramel sauce over ice cream, on top of hot chocolate, on a slice of cake, or on just about anything! It is also excellent by the spoonful. Or so I've been told...

These cookies are also very good without the caramel sauce on the top. Yum! Enjoy with a nice glass of milk.



Here is the recipe! Enjoy!

Almond Caramel Cookies
For the Cookies:
1-2/3 cup (4-1/2 ounces) almond meal/flour, lightly spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2-1/2 cups raw almonds
1/2 cup (4 ounces) unsalted butter, room temperature
3/4 cup packed (5-4/5 ounces) light brown sugar
1/2 cup (3-1/2 ounces) granulated sugar
1 large egg
2 teaspoons pure vanilla extract
For the Caramel:
3/4 cup (5-1/4 ounces) granulated sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 teaspoon coarse salt
1/2 cup (4 liquid ounces) heavy cream
1 tablespoon unsalted butter

To make the cookies, first preheat the oven to 350 degrees F. Whisk together the almond meal, baking powder and the salt; set aside. Place the raw almonds in a food processor and process until coarsely chopped. Remove approximately 3/4 of a cup and set aside. Continue to process the remaining almonds until the oil is released and it turns into almond butter. This may take 5 minutes or more.

Place almond butter, butter and sugars in the bowl of a stand mixer and mix on medium speed with the paddle attachment until pale and fluffy, about 2 minutes. Mix in the egg and the vanilla. On low speed, gradually mix in almond meal mixture and reserved chopped almonds.

Drop tablespoon-sized balls 2 inches apart onto baking sheets lined with parchment paper. If the dough or dough balls are getting too warm, briefly chill in the refrigerator. They should not spread at all before baking. Bake in preheated oven for 6 minutes, then gently flatten the cookies with the bottom of a glass. Bake an additional 6 minutes or until bottoms are golden. Let cool on sheets for 2 minutes then remove to wire racks to cool completely.

While the cookies are cooling, make the caramel sauce. Combine the sugar, water, lemon juice and salt in a medium heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the mixture just barely begins to simmer. Stop stirring and boil undisturbed until the mixture turns a medium-dark copper brown color. While it is boiling, brush the sides of the pan with a damp pastry brush to get rid of any sugar crystals.

Remove the pan from the heat, immediately and carefully add the cream, which will cause the mixture to bubble vigorously. When the bubbling subsides, add the butter and stir until the butter and cream are fully combined with the sugar mixture. Clip on a candy thermometer and return the pan to the heat. Boil the caramel until the temperature reaches 240 degrees F. Pour immediately into a glass jar or other open container.

Using a spoon, drizzle the caramel over the cooled cookies. Store in an airtight container at room temperature for one week or freeze for one month. Store extra caramel in an airtight container in the refrigerator for one month.

Gingerbread Cupcakes

It's another cupcake post! Don't you all just love cupcakes? I especially love mini cupcakes. They are so cute and little. And easy to eat.

You will love these mini cupcakes. They are easy to whip up and sure to impress.

I made these little beauties for Christmas, but I think they would be delicious any time of the year!

You can also make these into a cake. That would also be delicious.

I topped my mini-cupcakes with vanilla swiss meringue buttercream (see the recipe here) and some candied ginger. You can make your own candied ginger. That does sound like something I would do, doesn't it? Stop laughing, those of you who know me! :) I did not make my own, though. I love the candied ginger pieces made by The Ginger Poeople and I always have some on hand. I get mine at Williams Sonoma. Remember that a little goes a long way!

Once your cupcakes are baked and cooled, top with a swirl of the buttercream and a sprinkling of the candied ginger. Yum!

Here is the recipe for the cupcakes! Enjoy!

Gingerbread Cake

1/2 cup (4 ounces) unsalted butter
1-1/2 cups (11-2/3 ounces) brown sugar
1 teaspoon pure vanilla extract
2 tablespoons molasses
3 whole large eggs
2-3/4 cups (9-2/3 ounces) sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup heavy cream

Preheat the oven to 325 degrees F. Prepare cupcake tins by lining with cupcake wrappers. Or prepare 2 8-inch round cake pans by greasing them with shortening and lining with parchment paper.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add the vanilla and the molasses and blend well. Add the eggs one at a time, mixing just until blended. In a separate bowl, whisk together the flour, baking powder, salt and spices. Add the flour mixture to the butter mixture alternately with the cream, beginning and ending with the flour and mixing after each addition just until blended.

Fill each cupcake liner halfway (or divide evenly between the two cake pans). Bake in the preheated oven for approximately 15 minutes for mini-cupcakes, 20-25 minutes for regular cupcakes or 35-45 minutes for cakes, or until toothpick inserted in the center comes out with a few moist crumbs attached. Remove cupcakes from pans immediately and allow to cool completely on wire racks before frosting. If baking as cakes, allow to cool in the pans for 5 minutes, then remove from pans and allow to cool completely on a wire rack.

Enjoy!

Chocolate Peppermint Mini Cupcakes

Hello!

I want to share with you all some cupcakes I made for an event at my church before Christmas. They were absolutely fantastic. Lest you think I'm tooting my own horn, everyone at that little party kept telling me how much they liked these little beauties.

Yes, I did just use the phrase "tooting my own horn." Because that's how I roll. :)

I dare you to say you don't crave chocolate now!

Take a decadent brownie-like cupcake and top it with vanilla bean swiss meringue buttercream, crushed peppermints and rich chocolate ganache. This is what you get. Perfect for the holidays, of course, but also for any time of year and any occasion. Maybe you could whip some of these up for your sweetie, or just for yourself, on Valentine's day.

And ... drumroll please ... here is the recipe! Please go right now and make these cupcakes. You will not regret it! This recipe also works well as regular cupcakes. The cake recipe I posted here would also work very well as these cupcakes. Enjoy!


Midnight Mini-Cupcakes with Vanilla Buttercream, Crushed Peppermint and Chocolate Ganache

1 cup (7 ounces) granulated sugar
1 cup (7 3/4 ounces) brown sugar
3/4 cup (2 1/4 ounces) dutched cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
2 teaspoons espresso powder
3/4 cup canola oil
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
3 large whole eggs
1 3/4 (7 3/4 ounces) all purpose flour
3/4 cup heavy cream

Preheat oven to 325 degrees F. In a heavy medium saucepan, whisk together the sugars, cocoa, baking soda and salt. In a separate small saucepan, heat water with espresso powder to boiling. Once boiling, pour the water a little at a time into the cocoa mixture, stirring constantly to prevent sticking. Continue stirring and bring the mixture to a boil. Turn off the heat and allow to stand in the hot saucepan for 10 minutes.

Pour the hot cocoa mixture into a large mixing bowl or into the bowl of a stand mixer. Add the oil and extracts; beat on low for 10 seconds. Add the eggs and mix on low just until combined. Add the flour alternately with the cream, beginning and ending with the flour, and mixing after each addition just until combined. The mixture will be fairly thin.

Spoon or pour the mixture into lined mini-muffin cups three-quarters full and bake in the preheated oven for 9 minutes or until the center springs back when touched lightly with your finger, being careful not to over-bake. Let cool for a minute or two, then remove from pan and cool completely on wire racks.

Top with a swirl of buttercream, a sprinkle of crushed candy canes, and a drizzle of dark chocolate sauce.

Swiss Meringue Buttercream

3 large egg whites (3 ounces)
6 ounces (by weight) granulated sugar
Pinch salt
9 ounces unsalted butter, very soft but not melted (I leave mine out overnight)
1-2 tablespoons pure vanilla extract or vanilla paste

Whisk together the egg whites, sugar and salt in the top portion of a double boiler, or in a pan set over (not touching) boiling water. Heat, whisking constantly until the mixture reaches 165 degrees F on a candy thermometer. The sugar will be completely dissolved by this temperature and will become frothy. Once the mixture reaches 165 degrees, pour through a strainer into the bowl of a stand mixer. You can mix this by hand, but it's much much easier in a stand mixer! Begin mixing on low, then on high until it comes to stiff peaks and the bowl is completely cool to the touch. Add the softened butter in all at once and mix on LOW speed until it comes together and becomes very creamy. This will take awhile and it may look curdled in the meantime. Don't worry, just keep mixing! Don't try to speed up the process by turning up the speed on your mixer. You will only ruin your buttercream that way. When the buttercream comes together and becomes creamy, add in your vanilla and mix on low until well-combined.

Dark Chocolate Sauce

1 cup (8 ounces) heavy cream
1/2 teaspoon espresso powder
1/2 cup (3 1/2 ounces) granulated sugar
8 ounces good-quality dark chocolate, chopped

In a heavy saucepan over medium-low heat, heat the cream, espresso powder and sugar until steaming. Whisk in the chocolate until the chocolate is melted and the mixture is smooth.

Painted Paisleys

I have been dying to share this with all of you. It is one of my new favorite techniques for decorating!

Painting... on a cake! How cool is that?

I was inspired by this scrapbook paper. The colors drew me in and the pattern, pared down, seemed perfect for a small cake.

I have admired this decorating technique for awhile now and Craftsy recently added a class on it, taught by one of my favorite cake artists. Please take a minute and go check her out at Three Little Blackbirds. Better yet, check out her free (yes, free!) class at Craftsy.

The background for my painting is white fondant. The "paint" is actually gel food colors diluted with a little vodka and water mix (50/50). I painted it all free-hand with the scrapbook paper in front of me for guidance.

It was so much fun to sit and paint this. I'll definitely be doing this more and I'm looking forward to playing with different colors and designs.

The cake inside is a vanilla butter cake with blackberry swiss meringue buttercream filling. So tasty! Come back soon for the recipe for the cake. I've been playing with my normal recipe and I think I have a new winner!

Doesn't it look delicious?

Thanks for stopping by!

Ornaments

I know Christmas is over now, but I wanted to share with you this Christmas ornament-inspired cake that I did over the holidays. It was a very special cake, made to celebrate the birthday of a very special person: kindergarten teacher, Mrs. Spence.

My son was in Mrs. Spence's class last year and my daughter is in her class this year. We love her! This year, the parents discovered that her birthday is the day before Christmas, so we planned to surprise her with a cake at the kids' holiday party.

It worked and she was very surprised! Yay!

Everyone loved the little sparkly fondant ornaments, berries and leaves. The one that looks plain white was actually sparkly, too, but it didn't show up as well in the photo. I love how everything looks against the chocolate ganache background. Simple. Beautiful. And tasty!

Thank you, Mrs. Spence, for giving my kids such a wonderful time in kindergarten! I hope you had a wonderful birthday!

Will's 7th Birthday

Small and simple.

My (not so) little boy turned 7 last week. I still can hardly believe it. Time really does fly by us at an incredible rate.

Will is amazing. Those of you who know him know what I'm talking about.

Will and I had grand plans for his cake this year, but time got away from us. So, we simplified things. I still think it's pretty nice. And Will loved it!

The candles on the top spelled out his name. Kate picked those out and Will was so tickled with them.

The little Spiderman is a toy. Maybe sometime I will learn how to make Spiderman out of fondant.

Happy Birthday, Will! You are the BEST!

Will picked the flavor of this cake. It's a new recipe I'm still working on: Almond Buttermilk Cake. It's yummy! I am hoping to be able to share the recipe soon. Just tweaking it a bit still. I filled it with vanilla bean buttercream. A match made in heaven. Will practically licked his plate clean! We ALL practically licked the plate clean! I then covered it in ganache and fondant. The buildings, web and name on the side of the cake are all fondant, too.

Thanks for stopping by and taking a look!

Birthday + Anniversary

Happy Birthday to you, Happy Birthday to you, Happy Anniversary to you, Happy Birthday to you!

I have a friend whose mother-in-law is celebrating both her 70th birthday and her 40th wedding anniversary. My dear friend threw her mother-in-law a big party and asked me if I would do a cake. I was happy to!

This cake had a lot going on! It looks different from every side.

There are a lot of little things to look at on this cake!

The design on this cake was really a challenge for me. When I first talked to my friend, she mentioned that her mother-in-law liked golf and the beach, was a retired nurse, and has four grandchildren. Oh, and she likes the color green. I wanted to incorporate as much of this as I could because I wanted the cake to celebrate her life. But I wasn't sure at first what to do with the anniversary aspect of everything. I found out that the birthday girl and her husband enjoy playing golf together, so at first I thought I would focus on that, but it seemed to leave out the birthday aspect of the celebration.

Finally, after a couple of weeks of thinking about it, I decided to do a sort of pattern around the cake that would incorporate little symbols of all of the things my friend's mother-in-law loves. I was happy with the design and my friend gave me the go-ahead. So, I thought I was set.

Then the time came to actually do the cake and the decorations just didn't seem right. The pattern wasn't coming together like I wanted it to or like I envisioned it in my head. In order to fit, everything would have needed to be really small. In my head, this was okay, but I very quickly discovered that on the actual cake, it all needed to be bigger.

One thing I have learned about cake decorating is that you have to be able to adjust your vision, or your design, at the last minute. Flexibility isn't always easy for me! But I'm learning. And in this case, I think I did a pretty good job. :)

I was nervous the whole time that the final look would be messy with all of the names and symbols scattered rather randomly around the cake. I really wanted the cake to seem appropriate for a grown-up but with a touch of whimsy. I wanted the birthday girl to be able to look anywhere on the cake and see something that spoke to her life and the things that she loves.

I think that I succeeded in making it look streamlined rather than messy. Thanks in part to the clean and simple white background. And to careful editing in what I put on the cake. I didn't want it to be too busy, but I did want the space to look filled. I admit that I leaned on my hubby and kids for advice on this! I wanted to add more, but wasn't sure, then my husband took a look and said he thought it was enough. So I listened! I know, it was shocking to him too! :)

There really are so many little things to look at on this cake. I can't decide which is my favorite.

My son liked the bandaid.

My daughter thought the stethoscope was a dog leash. I guess it does look a little like a leash! I'm not sure if nurses use stethoscopes, but I included it anyway.

The golf club is one of my favorite things. I really like how it turned out, along with the little golf ball. The ball is hard to see here, but it is so cute!

This cake included a first for me - a big fondant bow. I actually broke the first one I made. I put the bottom loops on the cake, then bumped them and they were crushed. And I was crushed! Thankfully, it was still the day before the cake was due, so I had time to make some more and let them dry. The lesson I learned was to always make extras the first time! Oh, and don't crush them! :)

I wrote with royal icing on the "tails" of the bow - "40th" with overlapping gold rings for the anniversary and "70th" with a balloon for the birthday. This part was actually my friend's idea and it was a good one! After the icing dried, I painted the rings and the balloon with a mix of petal dust and vodka.

You are probably wondering what's underneath all of these decorations, aren't you? Beware - it will make you crave some cake! Don't say you weren't warned....

Both tiers are dark chocolate cake with vanilla bean buttercream. I covered them in chocolate ganache to create a nice solid (and delicious!) base for the fondant. All of the decorations are made of fondant and everything you see is edible!

Thank you, Jaime, for letting me be a part of your family and celebration in this small way. I am SO glad that you all enjoyed this cake!

And thanks to you, dear readers, for stopping by! I hope you all enjoyed this cake as much as I did! Stay tuned for more projects to come. This week is my son's birthday, so you know I will be making a cake for that!