Banana, Coconut and Goji Berry Bread ~ #BreadBakers

Going against the grain with gluten free vibes only this month.

Fig Jam Friands ~ #BreadBakers

Tea to the English is really a picnic indoors - what a wonderful idea!

We all need to have more picnics inside at this time of the year.

Whole Wheat Stollen ~ #BreadBakers

Life is better with fresh baked bread, especially if that bread is Weihnachtsstollen/Christstollen.

Queen Mother's Cake - #CakeSliceBakers

I am once again baking with the #CakeSliceBakers, and in a lot of ways it feels like I am going home. The Cake Slice Bakers was the first baking group I joined, and I have been in and out of the group over the years.  They are currently baking from Maida Heatter's Cakes.

Cardamom Snowdrop Cookies

Everyone seems to be in major cookie mode at the moment, and I'm loving it.  I saw these cookies over at Savory Simple and knew that I would have to make them. Cardamom has to be one of my favorite spices - it is extremely aromatic and since it comes from a plant belonging to the ginger family it has a nice zing to it. Cardamom pods are native to southern India and, by weight, they are the third most expensive spice in the world. Luckily a little goes a long way.

Blueberries & Cream Crumb Bars

Blueberries and cream is a match made in heaven.  Although it is now possible to get blueberries year-round, this is the time of year that they are the most affordable. Fresh blueberries make a great snack on their own but when you add them to baked goods the results are amazing.

Recently I used them when I made some scones, but this time I wanted a creamy layer for them to nestle in.  While looking for recipes I saw a lot of blueberry crumb bars and a few blueberry custard bars, but none that combined the custard and a crumb topping.  I decided to use the base and crumb topping from my recent post for Razzeleberry bars and a custard filling, and the combination was a great success.

Last night I had a compulsory parent meeting for my daughters JV volleyball team, and there was to be a potluck afterwards, so I thought these would be perfect.  I think they must have been because when the container I brought them in was returned to me there were a few crumbs and a lone blueberry in the bottom.  I was so glad that I had kept a few small pieces at home or I would not have gotten to try the bars at all.

I just love the base of these bars.  The almond meal gives it such a distinct nutty taste, and the hint of lemon complimented the blueberries perfectly, and it just seems to melt in your mouth once you bite into it. They were prefect on their own, but I think that a la mode may just put them over the top.

Blueberries & Cream Crumb Bars
(Printer Friendly Recipe)

Ingredients

Base/Topping ~

• ½ cup white granulated sugar
• ½ brown sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour, divided
• ¾ cups almond meal
• 1 cup cold butter, cut into small cubes
• 1 egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• 1 tablespoon lemon zest
• powdered sugar for sprinkling

Custard ~

• 3 eggs
• 1¼ cups sugar
• ¾ cup sour cream
• ½ cup all-purpose flour
• 3 tablespoons cornstarch
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups blueberries

Preparation

Crust ~

1. Preheat the oven to 375℉. 
2. Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray. 
3. In a small bowl, whisk the egg and vanilla together until combined. 
4. In the bowl of a food processor add ½ cup white sugar, ½ cup brown sugar, 2½ cups flour, salt, and baking powder; pulse to blend. 
5. Add cold butter; pulse until small crumbs appear. 
6. Remove half of the crumbs and set aside. 
7. Add almond meal, remaining ½ cup of flour, lemon zest, and egg/vanilla mixture to the food processor; pulse until mix comes together. 
8. Press the almond meal-flour mixture evenly into the bottom of prepared pan and bake in the oven for 10 minutes, remove and cool slightly.
9. While the base is baking prepare the custard filling.

Custard ~

1. Place eggs in a medium-sized bowl and whisk the eggs until combined.
2. Add the sugar and continue to whisk until foamy.
3. Add the sour cream, flour, cornstarch, vanilla, and salt and whisk until incorporated. 
4. Fold in the blueberries. 
5. Pour the custard mixture over the crust and smooth the top.
6. Sprinkle the reserved crumb topping over the custard. 
7. Bake until the center is set and the topping is golden, about 30-40 minutes.
8. Let cool, then refrigerate.
9. Once cold, sift powdered sugar over the top and cut into bars/squares/triangles.

Recipe by All That's Left Are The Crumbs©

Pumpkin Friands

Fall is my favorite season, even though I do not get to experience the beautiful colors of the changing leaves were I live.  I know that I am very fortunate to have a tropical setting to live in, but looking at the beautiful fall colors always makes me a little wishful.  This is also my favorite time of year because I get to bake quite regularly with one of my favorite ingredients, pumpkin.

A few days ago I realized that I hadn't made friands in a long time. They are very popular in Australia, and you will find a version of them in almost every cafe.  They are a little like a muffin, but lighter. The main ingredients in a friand are almond meal, powdered sugar, flour, and egg whites, and chocolate or fruit is a popular additional flavoring.  Most friands are made in an oval-shaped friand pan.  However, you can easily substitute a muffins tin like I did - mine was square.

My choice of flavoring last time was raspberry and I used a recipe from an Australian cookbook.  I searched for a recipe that was pumpkin-flavored but could not find one, so used a basic recipe by Donna Hay and created my own.

Friands are such a nice treat to enjoy because they are not heavy, and the almond meal gives them a nice nutty flavor. As usual the hardest part is waiting for them to cool down so I can dust them with powdered sugar and enjoy them with a cup of coffee.  Next time I am going to make a double batch because 10 friands just don't last very long.



Pumpkin Friands
(Printer Friendly Recipe)

Ingredients

• 1 cup almond meal
• 1⅔ cups powdered sugar, sifted
• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder, sifted
• 5 eggs whites
• 4½ oz butter, melted
• 1/2 cup pumpkin puree
• powdered sugar to sift over the top

 
Preparation

1. Preheat oven to 350℉ and grease 10 friand molds (alternatively, use regular muffin pans).
2. Place the almond meal, powdered sugar, flour, and baking powder in a bowl and whisk to combine.
3. Place egg whites in a bowl and and whisk until slightly frothy. Add butter and pumpkin and whisk to combine.
4. Add the liquid to the dry ingredients and beat until combined.
5. Spoon the mixture into prepared pans and bake for 20–25 minutes or until the friands are golden and cooked through.
6. Using a knife, loosen the edges and remove the friands from the tins immediately.
7. Allow to cool on a wire rack before serving. 
8. Dust with powdered sugar.

Makes 10.

Recipe by All That's Left Are The Crumbs (adapted from a recipe by Donna Hay).