Homemade Almond Roca

Every December I become a cookie baker, but my friends Cara S. and Michelle K. are the candy makers.  When Cara visits, she brings me a care package of confectionary delights.  And Michelle, who taught Cara about candy making, rivals Willy Wanka and the Chocolate Factory.  When I stop by Michelle's house, she sends me into the candy room, with a festive paper bag in hand, to pick out whatever I want.  Deciding is a hard job, but someone has to do it.  Everything from caramel-nut turtles and peppermint bark to chocolate covered nuts and chocolate chip cookies wrapped around miniature, peanut butter cups are homemade with dark, milk or white chocolate.  Leave it to faithful friends like me to take some of Michelle's inventory off her hands.  It's a waist expanding experience, but my taste buds couldn't be happier.  Below is a recipe for old fashioned Almond Roca.  I hope the candy makers check in.

Almond Roca

Ingredients:

4 sticks butter

4 tablespoons water

2 cups sugar

2 cups slivered or chopped almonds

1 cup chocolate chips

½ cup finely chopped almonds for sprinkling

Makes about 36 servings.

Directions:

1) Before you start, grease an 18” x 13” pan and put it aside.

2) Combine the butter, water and sugar, one at a time, in a saucepan.  The mixture will be runny, “cheesy” and runny/smooth.  Cook on a high flame, stirring constantly through the three stages.  The runny/smooth stage will turn a caramel brown color.  It will be very hot, so be careful.

3) Remove the caramel mixture from the heat, and stir in the chopped almonds.  Combine well.

4) Next spread the caramel-almond “toffee” on the greased cookie sheet.

5) Sprinkle the toffee with chocolate chips.  After the chocolate melts, spread it across the top.

6) And finally, sprinkle the top with additional chopped almonds.

While the candy is still warm and soft, you can score the top to make it break evenly after it cools, or simply wait to break it up into rustic pieces.  Waiting for the candy to cool is the hardest part of all.

You may also enjoy: 

Let's Ease Into Christmas With Bette Midler

Serenditpity 3's Frrrozen Hot Chocolate Lite 

Homemade Monster Cookies

Chestnuts Roasting Over An Open Fire ... Or In A Toaster Oven

German Chocolate Sauerkraut Cake

Believe it or not, I don't have a sweet tooth.  I crave salty snacks.  Hickory smoked nuts, French fries and cheddar nachos are my weaknesses and calories of choice.  That's not to say I don't enjoy sweets, occasionally, like today.  I'm having friends over for afternoon coffee and tea, which is all the motivation I need to make a scrumptious cake.  The one I'm serving calls for two unusual ingredients: sauerkraut and mayonnaise.  But don't be fooled.  It's not how you start, but how you finish.  You end up with a moist and rich chocolate confection your guests will love!  Here's the easy recipe:

Tip before starting: Be sure all your ingredients are room temperature as you will get a flaky cake. At times I've made the mistake of using cold butter or eggs, which results in a dense cake texture. Live and learn!

German Chocolate Sauerkraut Cake

Ingredients for the batter:

¾ cup butter

1 ½ cups sugar

3 eggs

2 teaspoons vanilla extract

2 ½ cups whole wheat flour (or half all purpose flour)

¾ cup real cocoa (plus blocks of dark chocolate)

1 teaspoon baking soda

1 ½ teaspoons baking powder

¼ teaspoon salt

1 ½ cups buttermilk

1 cup chopped sauerkraut – I pour the liquid off, but don't strain it.

½ cup flaked coconut

½  cup finely chopped pecans, oven roasted for 5 - 8 minutes

Extra skim milk, if needed, to get a not-too-dry (or runny) batter consistency – add a few drops at a time.  You want a thick, but liquid batter that you can stir and pour into a pan without difficulty.

Directions for the batter:

1. In a bowl, mix the 14 ingredients in order, adding one at a time.  Beat until smooth.

2. Pour into two greased 9 inch cake pans and bake at 350° for 25 minutes, or until the center is done.

3. Remove from the oven.  Cool

4. While the pans are still warm remove the cakes.

5. Set aside and cool completely.

Ingredients for the frosting:

12 ounces semisweet chocolate chips, melted

2/3 cup mayonnaise, regular or light (but not non-fat)

2/3 cup flaked coconut

2/3 cup finely chopped pecans, oven roasted for 5 - 8 minutes

Directions for the frosting:

1) Melt the chocolate by putting the chips in a mixing bowl and microwave it about 30-40 seconds.

2) Remove and stir in the mayonnaise.

3) Add about half of the coconut and pecans.

4) Spread the frosting on the inside layer, then frost the top and sides.

5) Sprinkle the top and sides with the remaining flaked coconut and chopped pecans.

I prefer this chocolate frosting, but click here for another choice.

And now a quiz: Name the country of origin. ??? Au contraire: German chocolate cake did not begin in Germany.  The name comes from the chocolate, not the country.  When Englishman Sam German created dark baking chocolate for his American employer, the Baker's Chocolate Company in 1852, the product was named after him.  According to several sources, the first recipe for German Chocolate Cake was submitted by a Texas housewife to a local Dallas newspaper in 1957.  It became an instant hit, driving up the sales of the chocolate.  I don't know who, later, added the sauerkraut, perhaps a crafty sauerkraut company.
🤔💡

You may also enjoy: 
Let's Eat Hummingbird Cake
Sacher-Torte, The Perfect Birthday Cake
Homemade Almond Roca
Chocolate Biscuit Cake (Prince William's Favorite)

Five "Better For You" Candies

The power of a sweet tooth is strong. Everybody craves candy sometimes, but according to recent studies, sugar is really bad for the human body. Some scientific research links sugar to cancer and heart disease. 

Yet if we try to eliminate all candy from our diets, most of us will fail. Extreme diets that make us feel deprived rarely succeed. The trick is to eat sugar in moderation. Sweets should be a special treat. So figure out what candies satisfy your hankering for sugar and eat them mindfully ... as a planned treat, limiting yourself to one serving.

Here are 5 candies that are better for you (or less bad, however you want to look at it) to consider:

1. Cry Baby Tears - This is the mother of extra sour candy, thus, the name. There are 5 intense flavors in a box. Cry Babies are one of my favorites, but they are not for everyone. 12 tears have 50 calories.

2. Sweetarts - If you love sour candy, but Cry Babies make you pucker up, try Sweetarts. They are tangy-tarty good. 10 pieces are 60 calories.

2. Premium Dark Chocolate - Eat chocolate with at least 70% cocoa. One ounce is heart-healthy because it contains antioxidants.

3. Atomic FireBalls - Have a hot cinnamon flavor. They are hard as a rock, so you can only eat one ball over a length of time by sucking on it as it dissolves slowly in your mouth. That one 20 calorie ball is packed with flavor.

4. Crystallized Ginger - Ginger has anti-inflammatory properties. Just a few pieces, at 18 calories each, satisfy a yen with heat and intense flavor.

5. Candy Corn (and pumpkins) - are made from sugar, corn syrup, carnauba wax, fondant and marshmallows. Candy corn has zero fat and 8 calories a piece. It is a good choice because of how sweet it is. A little goes a long way. Candy pumpkins are double in size and calories.

Except for the chocolate, which has roughly 210 calories, the other candy listed is 60 calories or less per serving. Each is low in fat (except the chocolate), but high in flavor to satisfy your sweet tooth. Savor your treat!

Here is a fun website where you can find nostalgic candy by the decade. Do you have a favorite candy to recommend?

You may also enjoy:

Homemade Almond Roca

Willy Wonka Inspired Chap Sticks

Take A Trip Down Memory Lane

A Sweet And Haunting Halloween

Homemade Monster Cookies

Search Amazon.com for baked new frontiers in baking

Saturday was a chilly and cloudy afternoon.  But the nippy weather was my motivation for turning on my oven to satisfy a cookie craving.  The recipe I chose to make comes from "Baked: New Frontiers in Baking," by Matt Lewis and Renato Poliafito.  Rightfully called "monster cookies," they are one part chocolate chip, one part peanut butter and one part oatmeal.  The next time I'm asked to bring cookies to a pot luck dinner or tea party, I'll make these again without altering a single ingredient.  Saturday's version was delicious too -- a tad healthier and less sweet -- and I certainly had no trouble eating too many of them.  But you just know that LOTS of butter and M&M's make cookies all the more divine.  You just know it!  Below is the original recipe, with my changes, outlined in blue notes.

Monster Cookies
-Ingrediants:

½ cup all-purpose flour


1 tablespoon baking soda


Pinch of salt 

5 ¾ cups rolled oats


1 ½ sticks cold unsalted butter, cut into cubes. [I reduced the butter (from 12 tbsp) to 2 tablespoons and used drops of water for moisture when mixing.]

1 ½ cups firmly packed light brown sugar


1 ½ cups granulated sugar


5 large eggs


¼ teaspoon light corn syrup  [I used honey.]


¼ teaspoon pure vanilla extract


2 cups creamy peanut butter

1 cup (6 oz) semisweet chocolate chips

1 cup (6 oz) M&M's [I omitted the M&M's and substituted unsalted peanuts to make a peanut nutty batch that was less sweet.]

Directions (from the cookbook):

1. In a large bowl, whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not over mix. Note: I mixed the ingredients by hand.

3. Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.

4. Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.

5. Use a spatula or wooden spoon to fold in the chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for 5 hours. [I put it in the freezer until I could work with the dough. I didn't have 5 hours.]

6. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

7. Use an ice cream scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart. Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 8 to 10 minutes before transferring the cookies to a wire rack to cool completely. [I scooped the dough in 1 tablespoon sized balls and was careful not to handle them too much.]

8. Cookies can be stored in an airtight container for up to 3 days.  Yields 40 cookies [or 70 smaller]. Enjoy!

You may also like:

Secret Recipes from Popular Restaurants

Under A Blue Moon

Homemade Almond Roca

A Black And White Speckled Classic

Let's Eat Hummingbird Cake

Today I'm sharing a favorite recipe clipped from the newspaper years ago.  It won the blue ribbon at the state fair and could easily be the South's answer to a European torte cake.  It consists of two layers of heavenly cake.  The batter is full of chopped pecans, crushed pineapple and mashed bananas.  The layers are then frosted with a cream cheese and toasted pecan icing.  What a way to end a meal!

For all of the cake's moist richness, it's super easy to make.  No mixer is required, just two mixing bowls, one for wet ingredients and the other for dry.  You then stir the dry ingredients into the wet.

A hummingbird cake is perfect to serve at a 4th of July cookout.  Delish.  Guests always love it.  Best served in small slices; one cake feeds a large gathering.  Here's how to make it:

Ingredients for the batter:

1 cup pecans, finely chopped and toasted in the oven for 15 minutes

3 cups all purpose flour  [I use whole wheat flour]

2 cups granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

¾  cup canola oil  [Use a light oil, not butter.]

2 teaspoons pure vanilla extract

8 ounces crushed pineapple, do not drain  [I use almost all of a 20 ounce can pineapple, than only mash 1 banana]

2 cups mashed ripe bananas (3-4 medium sized bananas)

Directions for the batter:

1. Preheat the oven to 350 degrees F.

2. Butter two 9 x 2 inch (23 x 5 cm) round cake pans and set aside.

3. Combine the dry ingredients in one large mixing bowl: flour, sugar, baking soda, salt, cinnamon, and chopped pecans. Whisk together.

4. Combine the wet ingredients in a second mixing bowl: eggs, vanilla, crushed pineapple, bananas and oil.

5. Fold the dry ingredients into the wet ingredients and beat well.

6. Evenly divide the batter between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

7. When done, take out of the oven.  Allow the cakes to cool, but remove them from the pans before they get stone cold, or they will stick.  After they are removed from the pans, let them cool completely on racks, or two plates.

Ingredients for Cream Cheese Pecan Frosting:

¼ cup unsalted butter, room temperature

8 ounces cream cheese, room temperature

16 ounces confectionary sugar

1 teaspoon pure vanilla extract

½ cup, finely chopped pecans, toasted in oven 15 minutes

Directions for frosting:

1) In a bowl beat the butter and cream cheese, on low speed with an electric mixer, until smooth with no lumps.

2) Gradually add the sifted powdered sugar and beat, on low speed, until fully blended and smooth.

3) Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

4) To frost:  I very carefully slice the two cakes in the center so I end up with 4 frosted layers – i.e. the top layer, plus 3 middle layers like a torte.  But you don't need to do this; 2 frosted layers are fine.

5) Spread the icing on the inside layer(s), then frost the top and sides.  

Chill the cake in the refrigerator for about one hour.  Garish with chopped pecans and/or shredded coconut, if you wish.

You may also enjoy:
Homemade Almond Roca
Celebrate The 4th of July With The Everly Brothers
Sacher-Torte, The Perfect Birthday Cake
Easy Labor Day Fare
The Secret Sisters - The One I Love Is Gone (Live)

Eat Chocolate Chips To Beat Inflation

A practice of mine started off as a way to eat dark chocolate in moderation, but now that inflation is upon us, it's also a good way to save money on chocolate. I don't understand why chocolate bars in the candy aisle are $3.59+ for 5 - 6 ounces depending on the brand (how much smaller will a chocolate bar shrink?) while a 12-ounce bag of dark; semi-sweet; or milk chocolate chips in the baking aisle costs only $1.95 - $1.99 depending on the store. 

Rarely will I buy a chocolate bar, instead I stock a bag of dark chocolate chips, that I open and try to pour out a one-ounce serving as a treat. I don't always succeed, but I have a better chance of stopping with one or two pours of chocolate chips that I pop into my mouth than stopping after eating a strip of chocolate. I mean, once you unwrap a candy bar, you eat nearly the entire bar, right? We rarely stop at a square or strip of chocolate.

The brands of chocolate chips that taste as good as chocolate bars come from Aldi (dark) or Target (semi-sweet). Walmart's semi-sweet chips are good too, but just a tad below in flavor compared to Target's and Aldi's house brands.

What started off as annoyance directed at the forever shrinking chocolate bar (too costly for the puny size), as well as, portion control is also a money saver that adds up over time. And it's easy to toss a few chocolate chips (rich in flavanols like epicatechin and catechin) into plain Greek yogurt or a bowl of oatmeal for healthy eats that are low in sugar.

When economizing keep tabs on your repetitive, small purchases. Use your stash of cash😉 to pay for bigger expenses! Chocolate chips are a good deal and with inflation, let's hope they remain so.

You may also enjoy:

Valentine's Day Truffles

Homemade Almond Roca

Five "Better For You" Candies

A Sweet And Haunting Halloween Harmony

Chocolate Oatmeal Peanut Butter Cookies

Photo: Debra Turner via iphone

Don't start your diet yet because the next two blog posts will feature food. Christmas may have passed, but some of us are still celebrating, right up until New Year's Day. Par for the holiday course. Accept it.

This year I was a slacker when it came to baking cookies. I reasoned ... with the eggnog, chocolate candy and mulled apple cider (not to mention nuts and a few bakery cookies), did I really need to bake cookies too? Well, apparently, the answer is ''yes'' because I baked a batch.

Friends who live in the neighborhood went out of town for the holidays, leaving me the keys to their apartment. When I went over to check on things the first day, on their counter they left me a festive basket of fresh fruit and dark chocolate. Very thoughtful (and delectable) right?

So when they return tomorrow, they will find a batch of these cookies sitting in their kitchen (along with bags of white tea and chai tea, a surprise!). So you see, it is really is their fault that I baked them. The oatmeal gives the cookies a nice texture, and there are chocolate chips in every bite. Here is the recipe:

Ingredients:

1/2 cup butter (1 stick)
1/2 cup peanut butter (if you leave pb out sometimes, add a tablespoon of liquid)

Photo: Dr. Oz Show

1/2 cup graduated sugar
1/3 cup packed brown sugar
1 teaspoon real vanilla extract
1 large egg                                       
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup oatmeal
1 teaspoon baking soda
1/2 teaspoon baking powder
a pinch of salt
1 teaspoon of cinnamon
1/4 cup coconut (optional: I threw it in)
6-7 ounces chocolate chips (that's a package)

Directions:

1. Start by throwing the butter into a mixing bowl and microwave for 20 seconds to soften. 
2. Add the peanut butter. Mix together.
2. Add the remaining ingredients, one at a time, using an electric mixer to combine.
3. A full cup of oatmeal produces a drier (but still moist dough). Form into 1-inch balls and place on an oiled cookie sheet (or on parchment paper). I flatten them slightly.
4. Bake for 10-12 minutes in a preheated 350-degree F oven. When done, cool for 2 minutes before removing the cookies from the pans. Let cool completely before storing in a container.

I have a feeling my friends will enjoy these cookies as much as I do. Naturally, I had to taste their deliciousness before offering them as a gift.

You may also enjoy:

Homemade Vanilla Extract

Combine Gift Certificates With Seasonal Sales

Homemade Almond Roca

Drugstore Beauty Buys To Beat The Winter Doldrums

Rita Fox’s Bourbon Fruitcake

With permission, I published this recipe 4 years ago. It's the best fruitcake you will ever eat. Rita also sells them (including by mail order) as they are a lot of work to make. Gladly will I put readers in touch with the baker upon request for next year. This year, her fruitcakes are all sold. Moreover, Rita has published an awesome family cookbook. She is also an author of romance books that you can check out under her pen name Kallypso Masters.

Rita Fox’s Bourbon Fruitcake 

Modified 12/12/23 

 

Yield: three bread-loaf pans-sized cakes or 7 mini loaves. 

 

NOTE: Allow at least 4 weeks for mini cakes and 6 weeks for bread-loaf-sized cakes to be ready, so don't wait too long to start each year! I start as soon as candied fruit is available in my store, usually in late October. 

 

You can substitute spiced rum anywhere it mentions bourbon below. 

 

Ingredients 

 

4 cups sifted all-purpose flour 

1 teaspoon baking powder 

1 tablespoon ground nutmeg 

1 cup (2 sticks) unsalted butter, softened 

2 cups granulated sugar 

6 large whole eggs 

1/2 cup bourbon (this is just for the cake recipe, not the soaking) 

4 cups pecan pieces, soaked in bourbon

8 oz. Craisins (OR yellow or dark raisins), soaked overnight in bourbon 

1 lb. candied cherries (I use 8 oz each of red and green cherries) 

8 oz. candied pineapple 

1/2 cup orange marmalade (I don’t like citron and this is not bitter) 

pecan halves and red/green whole cherries to decorate the top of cakes, optional 

 

cheesecloth (each piece needs to be at least 27 inches long for a mini cake or up to 2 yards for bread-loaf-sized cakes) 

 

1.75 liter bottle of fine Kentucky bourbon

 

Method 

At least the night before mixing and baking the cakes (can also be a week before), soak Craisins/raisins and pecans in bourbon in separate containers. (I put the pecans into a quart Mason/Ball jar and the Craisins/raisins into a pint jar.) Cover and then some with bourbon, cover with foil or plastic, and put them in the fridge until ready to mix and bake. They will plump up with the liquor, so don’t overfill the jars, but try to keep the fruit and nuts covered in bourbon. 

 

Position a rack in the lower third of the oven and another rack below it on the lowest spot. Put a pan full of water on the lowest rack. This will add moisture to the oven when baking. Heavily butter pans. Set aside. (I don’t use spray because the butter adds richness to the cakes.) 

 

Sift the flour, baking powder, and nutmeg into a medium bowl. (Even if the flour says it’s presifted, I would sift.) 

 

In a separate, large bowl, cream the butter and sugar, beating with a mixer until the mixture is light and fluffy, about 2 minutes. (If you have a stand mixer, use it here because it will help later in the process.) Add the eggs, one at a time, blending completely after each addition. 

 

Drain 1/2 cup of bourbon from the Craisins then pour the rest into a small or medium bowl. Drain the bourbon from the pecans into the same bowl. Add the strips of cheesecloth to soak up the liquor. Add more bourbon as needed to fully soak the strips. Set aside. (NEVER waste good Kentucky bourbon! Or spice rum if you’re using that!)

Preheat oven to 325 F. 

Add the flour mixture to the eggs in two additions, alternating with the 1/2 cup bourbon. Stir in the pecans, marmalade, Craisins/raisins, pineapple, and cherries. The batter will be very stiff, so this is why you’ll want a stand mixer at this point. But I remember my mom mixing it by hand when I was young.

Transfer the batter to the prepared pans. OPTIONAL: Decorate the top with bourbon-soaked pecan halves and red/green whole cherries.  

 

Bake until a cake tester or toothpick inserted into the cake comes out clean. APPROXIMATE baking times (ovens vary; also consider altitude adjustments--be sure the tester or toothpick comes out clean in several spots not just the center): 

* bread loaf pan: 75-90 minutes 

* mini pans: 60-75 minutes 

 

If the top of the cake begins to brown substantially before the cake is set, cover it loosely with a piece of aluminum foil. When done, remove the cakes from the oven and let cool for 15-30 minutes on a wire rack. Run a knife down the sides to help loosen the cakes from the pans. If the bottoms of the cakes are still pale, you might want to return them to the oven for a little longer. 

When completely cool (can sit overnight), wrap each cake in a strip of bourbon-soaked cheesecloth until completely covered. 

 

Place the cakes in airtight, leak-free containers. I use a large Rubbermaid or Tupperware containers big enough to fit multiple cakes. 

 

Liberally, but slowly over the first two or three days (unless they’re already sitting in a lot of liquid), pour additional bourbon over the cheesecloth-wrapped cakes. Store the containers in a cool, dark place throughout the process and after they’re done. I don’t have a pantry big enough for all the cakes I bake anymore, so I cover them with beach towels and just leave them on the table or shelf space I have available. 

 

Once a day over the next two weeks, flip the cakes over so that the bourbon will run back through the cake slowly. After two weeks, be sure you don’t have any standing bourbon at the bottom of the containers any longer. You can redistribute excess liquor to another container that might need it—or use it to cook or bake something else.
When no liquid bourbon is visible any longer, you will begin to mellow the cakes. Usually at least one day during this stage, I will remove the lids to evaporate excess liquor, flipping the cakes again after 12 hours

Continue to let cakes mellow for 2-4 weeks. A week or so before you plan to serve or gift the cakes, remove the cheesecloth. (I handwash and reuse cheesecloth, or you can discard it.)

The cakes will keep for months (even a year if stored properly in a cool, dark place)! Continue to store in a cool, dry place. I wouldn’t freeze them, but you could put them in the refrigerator. I just store mine in a dark pantry inside a Rubbermaid container. 

To avoid crumbling when cutting: use a serrated knife and a sawing motion.  Avoid pushing the knife down and cut all the way to the base of the cake. Wipe the knife clean between cuts.

Enjoy!

🎄🐑🐪🔔🎄 From Rita's family cookbook 🎄🐑🐪🔔🎄 

You may also enjoy:

Making Springerle

Scottish Shortbread

Homemade Almond Roca

Coconut Macaroons ... Delish