Sometimes in the middle of January, you have to go for some food that is particularly tropical, in hopes that it revives the senses (and wards off scurvy!) These Orange Almond Crumble Bars did just the trick!
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Desserts
Thought I’d start off my “cookie year” here in January with something at least semi-healthy with oatmeal cookies. Of course, there is lots of butter, toffee bits, jammie bits and chocolate chips, so that takes away most anything healthy about these, but they are delicious, so there is that. Thin, very crisp, with a bit of a crunch. If you like “thin and crispy” these are definitely for you.
I love cardamom. It is by far, bar none, my favorite spice. Second to that is nutmeg, so if I have the opportunity to combine the two, I am all for it. AND I love bundt pans because you can make really cool looking cakes without frosting — and you all saw evidence of how untalented I am at frosting the other day. I bought myself this bundt pan for my birthday this week and really like the pattern. Just a sprinkling of powdered sugar and this Cardamom Nutmeg Spiced Bundt Cake really pops. Very straight forward recipe and extraordinarily pleased at the outcome.
You know me, bars are almost as popular in my world as cookies, whether it be shortbread crumble bars or brownies or in this case, blondies. Very delicious. Just the right amount of spice cut my the vanilla of the white chocolate chips. A great addition to a holiday cookie platter and ready in under and hour, start to finish. Yummy!