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1 . California Farm Honey Almond Baked Brie CheeseCake Dessert
California Farm Honey Almond Baked Brie CheeseCake Dessert
Our local supermarket sells expensive cheeses at a discount when they approach the expiration date. Great way to buy specialty cheeses and make Brie baked in almond flour honey crust with thyme and rosemary. The almonds are from last years crop, the honey is spring wildflower honey. Served with fresh baked sour dough french bread and optional slices of green apple.
Ingredient
1.8 pounds
Large Brie cheese wheel
1/2 cup
wildflower honey
1 Tsp
taragon
1 Tsp
rosemary, crushed
Cooking instructions
* Step 1
Bake sour dough bread first, so it is fresh and warm when it comes out of the oven and served for dipping the crusted brie cheese dessert. Dough takes overnight, baking takes 30 minutes.
* Step 2
Crush almonds and herbs in food processor. Brush honey on top of brie wheel, sprinkle crushed almonds, almond flour, and herbs on top. Place on aluminum foil.
* Step 3
Preheat oven to 450F degrees. Roast honey, almonds and herbs on brie cheese seven minutes till honey turns brown. Turn heat down to 350F degree, finish baking 10 minutes.
* Step 4
Serve dessert with warm sour dough french bread for dipping like you would a cheese fondue. Enjoy.
Note: if there is a photo you can click to enlarge it
2 . California Farm Peach Cobbler Dessert
California Farm Peach Cobbler Dessert
This is my take on Cookpad member Chris Gan’s fruit cobbler recipe, celebrating fresh summer fruit. I am making this dessert using traditional yellow peaches, no sugar, with ginger, cinnamon, nutmeg and home made Grand Marnier liqueur instead of fresh lime juice. Thank you, Chris.
Ingredient
2 Tbs
tapioca starch
3 Tbs
Grand Marnier Liqueur
Pinch
stevia
Pinch
nutmeg powder
Pinch
cinnamon powder
Pinch
ginger powder
1 cup
All purpose flour
1/2 Tsp
Baking powder
1/2 Tsp
Baking soda
1 cup
milk
1/2 cup
Stevia
18 drops
Vanilla
3 Tbs
Melted butter
1/2 Tsp
Salt
Cooking instructions
* Step 1
Melt the butter in glass measuring cup in microwave, one minute, cool. Toss sliced peaches in bowl with tapioca starch and other ingredients.
* Step 2
Make the batter. Stir egg, milk, vanilla, melted butter into sieved dry ingredients, fold in till smooth batter. Let rise 15 minutes.
* Step 3
Brush sides and bottom of baking dish with batter, fill baking dish with half the fruit, brush batter on top, put second layer of fruit on top, pour rest of batter over.
* Step 4
Bake 30 minutes at 350 degrees in preheated oven till golden, cover with aluminum foil, bake another thirty minutes.
* Step 5
Serve generous 4” x 4” dessert portion, top with ice cream. Enjoy.
Note: if there is a photo you can click to enlarge it
3 . Fruity Pebble Cupcakes
Fruity Pebble Cupcakes
I was craving something fruity n sweet and this is what I made
Ingredient
3
Eggs
3/4 C.
Vegetable Oil
1 Container
Vanilla Whipped Frosting
Cooking instructions
* Step 1
Preheat oven to 350°F.
In a large mixing bowl add Cake Mix, Oil, Eggs, and 1C. Fruity Pebbles. Mix til combined well. Set aside. Then spray muffin tins with nonstick cooking spray or use muffin cups way easier. Fill tins/cups half way with batter. Bake for 7-8 minutes or til golden and once a toothpick inserted comes out clean. Remove from oven and remove from tins. Let sit til room temperature. Top with frosting and garnish with rest of Fruity Pebbles. Serve immediately and enjoy 😋.
Note: if there is a photo you can click to enlarge it
4 . Choco Biko with white coconut shreds and toasted coconut
Choco Biko with white coconut shreds and toasted coconut
#mindaskitchen - https://www.mindas-kitchen.com - #globalcookpadgames2024
Ingredient
1 1/2 cups
water
3/4 cups
cocoa powder
2 cups
brown sugar
6 cups
coconut milk
1/2 tsp
salt
Cooking instructions
* Step 1
Combine the sticky rice and water in a rice cooker, wash thoroughly then drain and add the water and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
* Step 2
While the rice is cooking, combine 3 cans or 6 cups of the coconut milk with 3/4 cup cocoa powder, 2 cups brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
* Step 3
Once the rice is cooked and the coconut milk-sugar cocoa mixture is thick enough, add the cooked rice in the coconut milk, cocoa and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
* Step 4
Scoop the cooked biko and place it in a serving plate then flatten the surface. You can add the cooked coconut milk (latik recipe below) on top. Share and Enjoy!
* Step 5
For Latik: 1 can of coconut milk or two cups. Cook until it turns brown in low heat. Continue to cook until it becomes brown. Once it's cook, get a coffee filter and put it in a bowl and pour the cooked coconut milk to strain it and set aside.
Note: if there is a photo you can click to enlarge it
5 . Almond Butter Cookies
Almond Butter Cookies
I love peanut butter, but have developed an allergy to it. Finally tried almond butter. I’ve had a hankering for some peanut butter cookies, and decided to try some Almond Butter cookies. Just switched out the peanut for almond. They’re pretty tasty! #globalcookpadgames2024
Ingredient
4 Tbsp
granulated sugar
1/2 cup
brown sugar, packed
1/2 cup
butter or margarine
1/2 cup
almond butter
1 tsp
vanilla extract
1
egg
1-1/4 cups
all-purpose flour
1 tsp
baking soda
1/2 tsp
salt
Cooking instructions
* Step 1
Preheat oven to 375*.
In large bowl, beat softened butter, and both sugars, until light and fluffy. Add almond butter, vanilla and egg until well blended. Scraping bowl through out mixing. Slowly beat in flour, baking soda, and salt until well combined.
* Step 2
Using small cookie scoop, place on ungreased cookie sheet. With fork dipped in sugar, flatten balls in crisscross pattern.
* Step 3
Bake 7-9 minutes or until set and golden brown. Immediately remove from cookie sheets. Store in airtight container.
Note: if there is a photo you can click to enlarge it
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