Almond cake may be a simple and humble Italian dessert, but it’s also remarkably versatile and a natural make-ahead dessert.
Do not substitute low-fat or nonfat milk for the whole milk. Blanched almonds are almonds without their skin. Be careful not to overtoast the almonds or the cake will have a dry, crumbly texture. You can substitute 3 cups whole blanched almonds for the slivered; increase their oven toasting time to 11 minutes and their processing time to 30 seconds in step 2.
This recipe was published in our cookbook The Best Make-Ahead Recipe.
- salt
- baking powder
- whole milk
These rich, cakelike brownies, made with applesauce instead of oil will make you scream, “I can’t believe I’m on a diet”.
POINTS® Value: 3
Level of Difficulty: Easy
- water
- unsweetened applesauce
- all purpose flour
- sugar
- baking powder
- salt
- buttermilk
- vanilla extract
- Whipped Cream
The heavy cream must be ice cold; if not, it won’t hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.
- Fruit Layer
- sugar
- table salt
- fresh raspberries
- Chiffon Layer
- boiling water
- Whipped Cream Topping
- sugar
Chocolaty brownies topped with crunchy rice cereal are a winning combination. Spice them up by adding 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper, or 1 to 2 teaspoons of powdered coffee, to the batter.
POINTS® Value: 3
Level of Difficulty: Easy
- crispy rice cereal
- powdered sugar
- vanilla extract
- unsweetened cocoa
- table salt
- baking powder
- all-purpose flour
- Crust:
- Filling:
- large egg yolks
- unflavored gelatin
- sugar
- heavy cream
- table salt
- green cr�me de menthe
- white cr�me de cacao
Most of the big snack companies sell some variation on a cream-filled, chocolate-covered cupcake. We love the concept, just not the artificial, bland flavors. Could we make cream-filled cupcakes from scratch at home? Here’s what we discovered:
Test Kitchen Discoveries
- Use the reverse creaming method, which means cutting the butter into the dry ingredients (as with biscuit dough), to achieve a tender, close-crumbed cupcake. A more traditional large-crumbed cake wasn’t sturdy enough to hold the cream and support the thick frosting.
- To fill the cupcake, cut a cone-shaped hole in the top of the cupcake, remove a portion of the interior, and fill the hole with cream. The frosting will cover any evidence of the hole.
- Add light corn syrup to the glaze so that it clings tightly to the cupcake and has a glossy texture.
Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.
- Pastry Cream
- heavy cream
- large egg yolks
- sugar
- table salt
- cornstarch plus 1 additional teaspoon
- vanilla extract
- Cupcakes
- baking powder
- table salt
- sugar
- large eggs
- milk
- vanilla extract
- Chocolate Glaze
- heavy cream
- light corn syrup
- vanilla extract
- Stonewall Kitchen Creamy Peanut Butter or Stonewall Kitchen Crunchy Peanut Butter
- granulated sugar
- brown sugar
- vanilla
- flour
- baking soda
- salt
- Stonewall Kitchen Strawberry Jam
- light corn syrup
- pecan pieces
- pecan pieces
- Cookie Crust:
- all-purpose flour
- confectioners sugar
- salt
- ice water
- Cheesecake Filling:
- sugar
- Stonewall Kitchen Pure Vanilla Extract
- eggs
- Stonewall Kitchen Wild Maine Blueberry Jam