2023 Author: Anita Thornton | [email protected]. Last modified: 2023-05-22 03:30
With family or friends, Valentine's Day is a wonderful excuse to treat yourself to some sweets. Here are 3 irresistible recipes that will increase your happiness factor!
Organic quinoa snack with almonds, cherries, sea s alt and dark chocolate
Recipe presented by: California Almond Board
Ingredients
- 3 kg dark chocolate
- ½ cup organic quinoa
- A handful of dried cherries
- A handful of almonds (whole or crushed)
- A pinch of sea s alt
Preparation
- Melt 3 kilos of chocolate in a plastic bowl, in 30 second intervals in the microwave, until the temperature reaches almost 48°C (or 120°F). Mix every 30 seconds. When the temperature is close to 48°C (or 120°F), reduce the cooking time to 15 seconds. Do not overheat the chocolate. Stir until the temperature reaches 32°C (or 90°F).
- Heat a pot over medium-high heat, then add half a cup of quinoa. Cover the pan and shake it until you hear the seeds pop. continue toshake to avoid ending up with burnt quinoa. Remove from the heat once you hear less noise in the pan, usually between one and five minutes.
- Stir the puffed quinoa into the tempered chocolate. Spread it out on a baking sheet lined with parchment paper. Quickly add a handful of cherries, almonds and sea s alt. Let everything cool. When ready, break the chocolate into small pieces and enjoy.
Raspberry Almond Macarons
Recipe presented by: California Almond Board
Cook 20 minutes
Ingredients
Macarons
- 3/4 cup plus 2 tbsp ground almonds
- 1 ½ cup icing sugar
- 3 large egg whites
- 2 tablespoons of sugar
Raspberry Frosting
- 1/2 cup uns alted butter
- 1 tablespoon icing sugar
- 1 tablespoon seedless raspberry jelly
- 1/4 tsp vanilla extract
Preparation
- Preheat oven to 300°F and line two baking sheets with parchment paper.
- Using a food processor, mix the ground almonds with the icing sugar. In a medium bowl, whisk the egg whites until soft peaks form. Gradually add sugar, beating constantly until stiff peaks form.
- Using a rubber spatula,add the ground almond mixture and mix until the meringue falls and softens slightly.
- Prepare a pastry bag for the dough: Place a plastic storage bag in a tall glass of water, folding its top edge around the edge of the glass. Gently drop the dough into the plastic bag. Remove the bag from the glass of water and close it by making a hole in one of the bottom corners.
- Use this pastry bag to lay 1 inch (diameter) of dough on the baking sheets.
- Cook everything in the oven for 18 to 20 minutes, turning the sheets halfway through, until the macaroons are cooked through (note: they should not be golden). Let the macaroons cool completely, then remove them from the baking sheet using a small spatula.
- Using a blender, add a pinch of s alt to 1/2 cup uns alted butter (stored at room temperature) and blend until fluffy.
- Add 1 tbsp icing sugar, 1 tbsp seedless raspberry jelly, 1/4 tsp vanilla extract and combine until combined. Cover and set aside in the refrigerator.
Gluten Free Chocolate Almond Cake
Recipe presented by: California Almond Board
Cooking 35 minutes | Waiting time 10 minutes
Ingredients
- 6 large eggs, egg whitesseparated
- 1/2 cup white sugar
- 1/2 cup butter, uns alted (1 stick)
- 1 tablespoon of almond extract
- 1 cup icing sugar
- 6 oz semi-sweet chocolate
- 3 tablespoons of cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon xantham gum
- 1/2 cup potato starch
- 1/2 cup almond flour
- 1/4 tsp sea s alt
- 12 oz dark chocolate 60%
- 1 cup of cream
- 2 tablespoons agave syrup
- 2 cups sliced almonds
Preparation
- Preheat oven to 350°F.
- Lightly butter a 10-inch rimmed pan and sprinkle with almond flour; book. In a large bowl, beat the egg whites until soft peaks form, add the white sugar and continue beating with an electric mixer. Reserve.
- In another large bowl, reduce the butter, almond extract and icing sugar until the mixture becomes smooth and light in color. Add melted chocolate and mix until fully incorporated. Reduce the speed of the electric mixer and add the egg yolks, one at a time, until completely combined. Stir the butter mixture into the meringue.
- In a separate bowl, sift the cocoa powder, xantham gum, potato starch and sea s alt. Add the dry ingredients to the chocolate-meringue mixture andmix everything on medium speed until the ingredients are fully incorporated. Pour the batter into a mold and bake for 30 to 35 minutes.
- Remove the pan from the oven and allow to cool for ten minutes before removing the rim.
- Meanwhile, prepare the glaze: Place the 12 ounces of 60% dark chocolate and the agave syrup in a bowl.
- In a saucepan over high heat, bring the cream to a boil and pour it over the chocolate, whisking until smooth and completely melted. Remove from heat and set aside. To finish, brush the cake with a liqueur of your choice, if desired (for example, with an amaretto). This helps keep the cake moist and adds extra flavor to it.
- Spread a small amount of frosting on all sides of the cake and refrigerate for 10 minutes. Frost the entire cake, top to bottom, and press the sides with the sliced almonds for a nice finish.
