Marcona Almonds Gaining Popularity

Photo by marconaalmonds.net

Imported from the Catalonia region of Spain, the Marcona almond is known as the “queen of almonds.”  Their popularity in the United States began in the late 1990’s.  With a growing interest in Spanish cuisine, these magnificent almonds are popping up everywhere.  You may have seen them on finer restaurant menus and in gourmet food shops.  Maybe you watched your favorite chef prepare a dish on television using Marcona almonds.

The texture of these almonds is similar to a macadamia nut with a rich, sweet flavor.  They have a higher fat content and their shape is slightly rounder and more plump compared to their California cousins.  The Marcona almond is very hard to crack open.  The tough shell helps to keep any insects from getting to the tender kernel.  Because the almond has its own barrier no pesticides are needed to grow them.  Most often you will find the almonds already shelled.  They come plain, or some are even seasoned with spices.

The traditional Spanish dessert called “turron” is made with honey, sugar, egg whites and Marcona almonds.  It is very similar to a nougat confection shaped into a round cake and served during the Christmas holiday.

The health benefits of the Marcona are similar to regular almonds.  Consumers who eat them regularly are less likely to get heart disease if they follow a heart-healthy diet. 

If you would like to try these almonds, you can find them at your local Trader Joe’s or Whole Foods Market.  Be prepared to spend a little more money for them.  They are the perfect treat if you plan on entertaining with a Tapas Bar.

Happy baking,

Pam

Sources:  Food Lover’s Companion

                  Marconaalmonds.net

Low Gluten Flour Mix

For a while now, I have wanted to post a recipe for a gluten-free flour mix.  I looked over many different recipes and came up with my own version.  During my research I discovered that my version was not totally gluten-free.  It contains barley flour which does have a small amount of gluten in it.

Just for “the health of it” I wanted to keep the barley flour in.  My flour mix has now become “low gluten” instead of “gluten-free.”  It’s for those of you (like me) who do not have a problem eating gluten, but want to cut back on it to enhance a healthier lifestyle.  I could never totally give up gluten, but I feel better cutting back on it in some of my favorite recipes.

The first thing you will discover when you make your own low gluten flour is that it is not cheap!  The most expensive ingredient is the xanthan gum.  This ingredient is produced by the fermentation of glucose and adds volume and viscosity to gluten-free baked goods.   The good thing about xanthan gum is that you only need a small amount for each batch.   If you can find a friend who wants to try it with you, you can share the expense.

The following is my recipe for low gluten flour mix:

1 – 24oz. bag of brown rice flour (4 ¼ cups)

¾ cup of potato starch flour

1 ½ cups of sweet rice flour

2/3 cup of corn flour

1 1/3 cups of tapioca flour

1 cup of barley flour

½ cup of dry milk powder

1 ½ Tablespoons of xanthan gum powder

Mix all of the ingredients together carefully and store in an airtight container.  This recipe makes 10 cups of flour.   Try substituting it in your favorite cookie or quick bread recipes.

Most of the ingredients can be found in the health food section of the grocery store.  Bob’s Red Mill is one of the common brands you will see.  Also be sure that your baking powder and baking soda are fresh.  You need strong leavening to help with the structure of your baked goods.  You may also substitute the barley flour with oat flour.  Your mix will still be low gluten, as oat flour contains some gluten as well. 

I hope you will give this recipe a try if you are considering a low gluten diet, or just want to cut back.  You may even feel better for it!

Happy baking,

Pam

Confetti Cake Mix Cookies

I have decided to post this very simple cookie recipe that is made with a cake mix.  It's the perfect cookie if you don't have time to bake.  There are only three ingredients! 

Okay, so you have seen this recipe a million times on the box of Pillsbury Funfetti cake mix.  But how many of you have actually made it?  This is my daughter's favorite mix to make cupcakes with, so I always have some on hand.  I decided to finally try it.  I have to tell you, this cookie is probably one of the best tasting and best looking cookies I've ever made.  It's perfect for kid parties, potlucks and the upcoming Easter holiday.  Here is the recipe from the box, (the way I make it!)

1 - 18.9oz. box of Pillsbury Funfetti Cake Mix

1/3 cup of oil

2 eggs

Preheat the oven to 325 degrees.  Line a large cookie sheet with a non-stick silicone baking mat.  Set aside.

In a large bowl, combine the cake mix, oil and eggs.  Mix well until it resembles cookie dough.  I used my 2" metal cookie scoop and got exactly one dozen cookies.  Lightly flatten the tops a bit with your hand before baking.  Bake at 325 degrees for 15-16 minutes or until just set in the middle.

That's it.  The result is a soft, chewy, (hard to eat only one) amazing cookie!

You can frost them if you like, but they are prettier without it.  You won't miss it anyway.  I hope you will remember to make these the next time you are in a hurry to whip up a quick sweet treat.  Keep in mind that you can choose any flavor of cake mix you want to make cookies.  Experiment with your favorite flavor!

Happy Baking,

Pam

Are you a "Sweet Genius?"

Photo by Food Network

Any of you who watch the Food Network regularly have probably seen the hit show “Sweet Genius.”  The show is returning for a second season starting March 15 on the Food Network Channel.  Pastry chefs from around the country compete for a $10,000 prize.  It’s kind of like an “Iron Chef” or “Chopped” competition where the chefs only create decadent and sweet desserts.

The host of the show is also the judge.  His name is Ron Ben-Israel and he is a renowned dessert master and pastry chef.  He is the owner of “Ron Ben-Israel Cakes” in Manhattan.  The business was started in 1999 and has become one of the most prestigious bakeries in the country.  Ron’s cakes are delivered all over the United States and abroad.

Honestly, I had never heard of Ron Ben-Israel before the show started.  I guess I wanted to learn a little more about him and share it with you.  Ron used to be a professional modern dancer before entering the world of pastry arts.  He also served in the Israeli Army.  The rigorous training from both careers helped him pursue the world of pastry. 

As a young child he was inspired by his Viennese mother’s culinary talents.  Martha Stewart is credited for discovering Ron and his masterful cakes when he arrived in New York to start his business. Each cake that Ron creates is just as important to him as the first one.  He never loses his passion for making the best, most decadent cake for any special occasion.

Ron is also a master pastry instructor at the International Culinary Center in New York City.  He has won gold medals for his pastry achievements.  The famous Zagat Survey has said “he’s the wedding cake master.”  He participates in many fund raising events to give back to the community.

It just goes to show that anyone can become a master pastry chef if they really pursue it.  Ron has taken that direction and has given the world some of the best desserts ever imagined.  I am looking forward to watching the new season of “Sweet Genius” to help inspire me as an amateur chef to create decadent desserts!

Happy Baking,

Pam

Sources:  foodnetwork.com and weddingcakes.com