Lemon-Almond Mini Bundt Cakes (Gluten-Free)

I have a small (ahem, moderate to great) obsession with collecting every size and shape pan that exists . . . even if I just need it for one specific project. I can't even remember why I decided to buy a mini bundt pan . . . except that I am quite fond of the simple and vintage style of them. One thing I do remember, however, is that I've never posted a recipe for mini bundt cakes.

So, in an attempt to use all of my baking pans enough to justify having them, I created this recipe with one of my favorite combinations--lemon and almond--that is especially good during this dark and cold time of year. 

Lemon-Almond Mini Bundt Cakes 
makes 6

1 1/2 cups gluten-free all-purpose flour (containing xanthan gum)
1/2 cup almond meal
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, at room temperature
1 cup granulated sugar
1 teaspoon almond extract
zest from 1/2 medium lemon
2 eggs
3/4 cup milk or almond milk

juice from 1/2 medium lemon
2 tablespoons butter, melted
1 1/2 cups sifted powder sugar
a pinch salt

1/4 cup slivered almonds, toasted

Preheat oven to 350 degrees F. Butter and (GF) flour a 6-mold mini bundt pan.

In a small bowl, stir together flour, almond meal, salt, and baking soda.

In a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium-high speed for 5 minutes, until fluffy. Add almond extract and zest. Add eggs, one at a time, mixing together on low speed until combined. Scrape down sides of bowl.

Add flour mixture and milk, alternately, in 3 batches, fully combining between each addition.

Divide batter between each of the prepared molds (about 1 cup batter in each). Bake about 20 minutes, rotating pans halfway through, until cake springs back when poked. Remove the cakes from the oven and wait 10 minutes before removing them from the pans.

 While the cakes are cooling, whisk together lemon juice, melted butter, powdered sugar and salt. When cakes are cool, drizzle the glaze over the cakes. Sprinkle with toasted almonds.

Walnut Cake with Apple Compote

I have realized over the past couple of years how much I like to look ahead, planning what will happen in the coming months, and trying to push what is meant for the future until now. So when there was one cool day in late August, I was bent on making something Fall-ish. I wanted something simple, yet comforting. I pulled out my favorite autumn spices and looked for some decent apples, so that I could pretend it was already my favorite season.

I've been dying to share this recipe with you, as I made it quite awhile ago, but have waited to post it until now. I want you to enjoy it in the dead of Fall . . . when the flavors and produce are at their best. I'm learning on how to be more present--how to enjoy life as it comes, so I'm going to help you to do that, too :)

Butterscotch Oatmeal Cookie Peach Ice Cream Sandwiches

Photo by Becky Rosenthal

This, to me, has been the Summer of Peaches. So, when my dear friend, Becky, suggested we make ice cream sandwiches together, I was all, "Yes! Peach ice cream! Butterscotch cookies!" Becky has excellent taste and she was all for not only letting me come over to bake them with her, but even making the delicious peach ice cream ahead of time so that it would be ready when I got there (and assembled the sandwiches, and took the photos, and edited them, and sent them to me . . .).

Becky is super generous like that. If you don't know her (though so many of you Salt Lakers probably do), you should. She does events and shares her love of food and Salt Lake with as many people as she can.

And I'm lucky enough to get to bake delicious things with her--though not as often as I'd like, and not often enough to keep up with the many many wonderful recipes she and I scheme up together.

These cookie-ice cream sandwiches are some of our best work yet. The cookies are rich and caramel-y, which compliments the sweet-tartness of the peach ice cream so well. Seriously, they are so good. Go make them. Now.

Campfire S'mores Ice Cream

Since my generous mother bought me an ice cream maker a couple of months ago, the gentle whir of churning cream has been a great comfort to me. There's something soothing about it, a white noise of sorts. I am a big fan of white noise. And a big fan of very cold desserts in very (oh-my-gosh-it-is-so-) hot months. I have been making ice cream so often, it is hard to believe that this is my first ice cream post.

Remember my last post where I told you guys to save those buckwheat graham crackers? Well, I hope you ate them and made a new batch because my slacker pace of posting may have led to some staling. Either whip up a new batch or go to the store and buy some (there is no shame in this), because you'll want to experience all of this campfire s'mores flavor (there is marshmallow fluff and smoked salt in this stuff, people!) in a delicious ice cream. No fire needed.

Chocolate Coconut French Macarons

I've long since had a fond affection for Almond Joy candy bars. I rank the almond-coconut-chocolate combination right up there with peanut butter and jelly. I generally don't let myself buy candy bars anymore because I will eat them all embarrassingly quickly. So, instead of the store-bought, who-knows-what-they're-filled-with candy bars, I decided to incorporate these lovely flavors into sweet, airy French macaron cookies that I could share . . . not hoard all for myself.

Vanilla Almond Coconut Cake

I've had quite the hankering lately for coconut cake. As soon as I decided I was going to make one, they started popping up everywhere--on the covers of magazines, and on a few of my favorite food blogs (I particularly liked this one from Completely Delicious and this one from Willow Bird Baking). Feeling a bit discouraged, I decided to make one anyway. It was perfectly lovely, but nothing special and, therefore, not good enough. I waited.

I waited for inspiration for something that would stand out and, lucky for me, I woke up one morning with a fantastic idea: vanilla almond coconut cake (sometimes I dream in recipes). And let me tell you, it was well worth the wait.

With a nutty flavor and texture, flecks of real vanilla bean, a thick coconut pudding filling, and the best cream cheese frosting you will ever taste, this cake is a real winner. Maybe even better than the ones on the covers of those magazines ;)

Nutella Chocolate Chip Pie

Last month, my home community had a "childhood favorites" potluck. The house was filled with mashed potatoes, macaroni and cheese with cut-up hot dogs, and Nutella.

Now, I never liked Nutella as a child. We were strictly a peanut butter family, but this "weird" brown spread showed up at friends' houses after school. I thought it was gross.

Thankfully, as I grew up, I came around to this delicious hazelnut chocolate spread. And, even though I didn't like it as a kid, I still deemed a Nutella dessert appropriate for the theme "childhood favorites." I am certain I was the anomaly.

So, here we have Nutella Chocolate Chip Pie. This cream cheese-based pie has a buttery chocolate chip cookie and hazelnut crust and is topped with fresh whipped cream. It's good. It's really good. And I'd like to think that even my 8-year-old self wouldn't have been able to resist it.