Love'n Bake News in a Nutshell

Fun recipes, tips and news about baking at home.

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Halloween Marzipan

October 15th, 2014 · Recipes

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We’ve been bitten by the Halloween bug and had some fun with a batch of mini carrot cake muffins and Love’n Bake® Marzipan.


Image of Halloween Marzipan


Each muffin is topped with a tiny pumpkin or skull that we crafted from tinted marzipan.

Who can resist a little madness at this time of the year?

Marzipan Pumpkins

Halloween Marzipan Skulls

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Cinnamon Almond Crumb Cake

September 12th, 2014 · Recipes

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Who does not love a good crumb cake? Ours starts with a moist almond batter. And then we top it with a traditional crumb mixture that is generously spiked with cinnamon. Baking the cake in a tube pan ensures that the cake bakes evenly. And it gives a crunchy crust to each slice.

If you like a little more texture, add ¼ cup coarsely chopped pecans to the topping mixture. And for those who prefer a mountain of crumbs, double the topping recipe.

Cinnamon Almond Crumb Cake Recipe

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Blueberry Almond Squares

August 29th, 2014 · Recipes


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Blueberries are the theme this month. These blueberry almond squares are moist like blondies but crumbly like cake. Rolled oats and white chocolate chips add texture and an intriguing flavor. Serve them as a picnic dessert or with a scoop of creamy soft ice cream or sorbet. Refrigerated, they will keep for two or three days.

Blueberry Almond Squares

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Almond Cheesecake Pie, Blueberry Topping

August 15th, 2014 · Recipes


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Blueberries are bountiful this year; some markets are selling them by the bushel.  Blueberries pair well with the citrus notes in lemon, grapefruit and lemongrass as well as the rich oils in almonds. These combinations inspired our almond cheesecake pie with blueberry topping.

This almond cheesecake batter is the perfect filling for fresh berry pies. The tartness of the cream cheese accents the sweet notes in the fruit. And the filling holds up longer than a custard or pastry cream especially when baked in a graham cracker crust.

When making any cheesecake, resist the temptation to beat the cream cheese on high speed.  On medium or medium low speed, the cream cheese softens and becomes lump-free without breaking down.  We’ve used blueberries in our cooked fruit topping but blackberries, gooseberries, raspberries or sliced strawberries will work well using this same technique. Cooking some of the fruit with preserves breaks down the berries, releasing their juices to create an intense and deeply-colored glaze for the pie.


Almond Cheesecake Pie, Blueberry Topping

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