MINI ALMOND BUTTER AND STRAWBERRY MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 24 mini-muffin cups with paper liners.
- Whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend. Whisk together the almond butter, sugar, oil, vanilla and eggs in a large bowl to blend. Add the dry ingredients in 2 batches and stir just until blended.
- Fill each muffin cup half-full with batter. Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 25 to 30 minutes. Transfer to a rack and cool.
- Spoon 1/2 teaspoon more of the jam on top of each muffin in the center.
STRAWBERRY TART WITH ALMOND BUTTER CRUST
Steps:
- Put almonds and water in processor or blender and reduce to coarse powder. Add butter and blend well, scraping down sides of bowl several times. Press butter through sieve and chill until ready to use.
- Put flour, salt, sugar and butter in bowl of food processor. Turn machine on and off briefly 4 or 5 times. Butter should be in pieces the size of lima beans. Then process for about 10 seconds while adding water quickly. Stop before ball forms. If you do not have food processor, this can be done by hand. Do not knead too much or crust will become tough.
- Remove mixture from work bowl and form ball. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 400 degrees.
- On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter). If you have too much dough, roll excess into ball, wrap and freeze.
- Butter tart pan well and gently lay in crust, pinching sides to fit pan. Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes. Remove foil and bake another 10 minutes or until crust is golden brown. Set aside to cool.
- When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries. Melt jam with Cognac in saucepan and brush it over to glaze the fruit. Chill before serving.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 72 milligrams, Sugar 10 grams, TransFat 1 gram
STRAWBERRY ALMOND BUTTER
Make and share this Strawberry Almond Butter recipe from Food.com.
Provided by Sharon123
Categories Strawberry
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Cream the butter with powdered sugar in food processor until light and fluffy.
- Add strawberries and puree. Add almonds and salt and pulse to mix well.
- Serve with waffles, crepes, toast, cake, good on cookies too!
Nutrition Facts : Calories 1316.5, Fat 74.1, SaturatedFat 39.9, Cholesterol 162.7, Sodium 620.2, Carbohydrate 166.7, Fiber 5.8, Sugar 156.3, Protein 6.7
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