Winter is orange season, and nothing is more dramatic than a blood orange. And few upside down cakes offer this kind of burst of color to brighten up the winter blues. Blood oranges are available from December to March in North America, but seem to be most prevalent in January. We had to try to showcase them in this cake!
This blood orange almond cake is complex in flavor and texture – sweet, citrusy, nutty, and moist. Our oranges did not offer the super-dark red flesh some varieties offer, but ours were still unique and delicious. Ask at your supermarket or specialty grocer to see what you can expect.
The recipe, by Linda Schneider on Taste, calls for fennel seed, but we chose not to use it. We did include almond extract, and highly recommend that extra boost of almond flavor.
If you have a hankering for some great , crispy+chewy chocolate chip cookies, might we suggest these babies? Chock full of chopped toasted hazlenuts, chopped bittersweet chocolate, toffee chips and oats to make it healthy, these are just what you need to get you through the day. They can easily be made with almond or other gluten-free flour for those who are limiting gluten. They're delicious either way.
Our favorite part of these cookies is that we tossed in the chocolate dust that forms when you chop a thick chocolate bar. It's distributes the chocolateyness throughout, with larger studs of chocolate here and there. We toasted our peeled hazelnuts and then chopped them roughly (no smaller than 1/4 of a nut). You can grind for a smoother cookie if desired.
This recipe makes about 2 dozen 2-1/2 inch cookies. They keep well in a sealed container for several days at room temperature. The cookies or dough can be frozen for up to two months.
HINT: For thicker cookies, refrigerate the dough for an hour or overnight and bake as indicated (it will take an extra minute to bake if cold.) If you chill for more than an hour, allow the dough to warm up for 15+ minutes so it's scoopable.
If you love peanut butter, you're going to love these cookies. Soft, tender and loaded with peanut taste, these cookies are also perfect for people with special diets. The recipe is both gluten-free and vegan, but you'd never know it.
These cookies are quick to make and bake - no chilling/resting period and only about 8-9 minutes in the oven. Don't try to use natural peanut butter in this recipe. If just seems to turn out really greasy and flat. We prefer Skippy for PB cookies. Not sure what is in their formula that makes it best, but we think it's great for baking.
This recipe makes a small batch, about 18, 3-inch cookies, so feel free to double. A stand mixer is a real help when mixing peanut butter and oat flour (which we made by tossing rolled oats for a minute or so in the food processor). Of course, SideSwipe makes mixing effortless - especially if you are doubling up!
We adapted the recipe from one from Blissful Basil. The cookies can be baked a little longer if you like crunchier cookies, but we think they're best in their softest form(8-9 mins). They will keep for a couple of days at room temperature. We haven't tried freezing them (they were gone pretty quickly!), but they should freeze well for at least a month.
Calories: About 150 each for 18 cookies made from a single batch.
tips & shopping
We have an old Pampered Chef sliding measuring cup that we use to measure out peanut butter. It has a plunger that pushes measured ingredients out - no mess, no digging into a standard measuring cup. They still offer their Measure-All cups online.
You can also purchase a dishwasher-safe product by KitchenArt, Adjust-a-Cup with the same features, including being dishwasher safe. Click on the photo below to go directly to Amazon.
If you purchase, we may receive a small referral fee. Your price will remain the same.
Want to bake your cake and eat it too? You can stick to your healthier eating resolution with this reduced calorie berry cake. The calorie reduction comes from very little fat in the cake and the substitution of stevia for much of the sugar. Sounds bland and dry, doesn't it? Well, it's not! It's a moist, dense, flavorful cake that will please even your crazy friends that don't worry about calories!
We cheated a little for our photos by adding a simple sugar glaze, but this cake is just as delicious without it. The directions are a little unusual, so read the instructions before assembling your dry ingredients. We found that the technique of cutting your butter into your dry ingredients did make a difference in the even distribution of fat in the cake. Give it a try and let us know what you think.
This recipe is easily adaptable for any types of berries you have on hand. We used a combination of frozen strawberries and blueberries and fresh blueberries (we're cleaning out the freezer!). We've made it in the summer with fresh blueberries, raspberries and blackberries and it was lovely that way, as well. Softer berries tend to bleed and/or disappear into the batter, but the cake will still look good and taste even better.
Our berry cake was adapted from a recipe by Marlene Koch in Eat More of What You Love. We made the cake in a fancy rose bundt pan, but any 10-inch bundt or tube pan will do.
Makes 12 servings (1 slice): Calories 210. Carb 28g (Sugars 7g). Total Fat 8g (Sat fat 3g). Protein 5g. Fiber 1g. Cholesterol 25mg. Sodium 140mg. Food exchanges: 2 starch, 1 fat.
Options: The original recipe calls for layering the streusel inside and on the top when made in a tube pan to form a lovely coffee cake. Since we were using a bundt pan, we sprinkled a bit of the streusel onto the pan before adding the batter and mixed the rest into the cake. We have included instructions on how to make both the mixed-in bundt and the layered tube cake versions.
ingredients & equipment
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.