June 13th, 2014 · Recipes
A tip of the toque to the chef that first introduced hazelnuts to chocolate; they are amiably companions. Here is a fudgy cake layered with the elegant flavor of hazelnuts. We put Love’n Bake Hazelnut Praline into the flourless batter to give the cake subtle nut undertones. Then a little more hazelnut praline is added to whipped cream garnish, where its toasty notes are more pronounced.
Serve thin slivers of the cake with something bright and citric such as sliced kumquats or orange rind. The rich cake is best savored in small bites.
Hazelnut Truffle Cake, Praline Cream
May 30th, 2014 · Recipes
This is our mash-up of the Almond Joy and Mounds Candy Bars. We’ve taken our Coconut Macaroon Cookie Mix and used it as a filling for a bar anchored on a buttery sugar cookie crust. Spread a thin or thick layer of chocolate on top and you have something very close to a candy bar. These bars freeze well if you can keep them on hand.
Chocolate Covered Coconut Macaroon Bars
May 13th, 2014 · Recipes
The combination of tart, ripe berries and almond paste is always a winner. Here we pair them in a batter that combines whole wheat and all-purpose flour. The whole grain adds a light toasty flavor and fiber to the muffins. Coarse ground cornmeal adds a little crunch. And flax or hemp seeds boost the nutritional profile of these breakfast treats.
Almond Berry Crunch Muffins
April 21st, 2014 · Recipes
Few can resist the combination of lemon and meringue. We’ve refined the classic pie into an elegant lemon meringue almond tart. Our tart begins with a nutty almond crust. Then there is a surprise layer of marzipan hidden under a puckery lemon curd filling. A billowy meringue topping completes this dessert, which is the perfect combination of crunchy and creamy textures.
Lemon Meringue Almond Tart