As promised, I am baking along to my own bake-a-long, so here is my first treat: Raspberry Almond Crumble Coffee Cake. They are crumble *bars* only in a round shape, so sort of coffee cake like. But it is the same recipe as my bars, and equally as easy to make. Delicious! You still have time to participate until Monday on the crumble bar bake-a-long; see the previous post for details!
I love figs. In fact, I have a Pinterest Board called “Getting Figgy with it” which is all sort of fig recipes. This is variation of a fig cake cookie (aka “Fig Newton”), in this case, a shortbread base with fig crumble and almonds. Easy to make, comes together in minutes and a sweet, buttery, nutty treat.
It’s official cake day. As I have probably mentioned, I usually only make a *cake* once per year (usually for celebrations, I make cupcakes), but today is official cake day. This year, I made a Lemon Raspberry Layer Cake — inside each layer of cake is progressively “redder” with raspberries (actually, it’s more pink than red) and outside a light, fluffy lemon buttercream. I’ll be digging in shortly!
So these cookies don’t actually look like much, but they do *taste* delicious. The other day, I found this Salted Caramel Crunch stuff at Michael’s Craft Store. Basically, it is hard caramel candy crushed up. I threw some onto and on top of my regular chocolate brownie cookies and the caramel crunch melted, and then hardened up again to make these cookies that are almost like candy. Quite sweet, very unique. You might need some milk with these!
Dessert for Christmas Day dinner. I thought that instead of a lemon curd tart, I would make a cranberry curd and it turned out lovely. Not too tart (no pun intended), and the candied cranberries are a super textural change. While this looks impressive, it’s actually really easy to make so give it a go!