Chocolate Chip Scones

Chocolate Chip Scones

yield: 8 SCONES

prep time: 20 MINUTES

total time: 45 MINUTES

Ingredients:

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface2 and 1/2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup (1 stick; 115g) unsalted butter, frozen1/2 cup (120ml) heavy cream, plus an extra 2 Tablespoons for brushing1/2 cup (100g) packed light or dark brown sugar1 large egg1 teaspoon vanilla extract1 heaping cup (180g) mini semi-sweet chocolate chips1optional: coarse sugar for sprinkling on top before bakingoptional: confectioners' sugar for topping after baking

Directions:

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.In a small bowl, whisk 1/2 cup heavy cream, the brown sugar, egg, and vanilla extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Mix in the chocolate chips. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining heavy cream, then sprinkle with coarse sugar, if desired. (Adds some nice crunch!)Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioners' sugar, if desired.

Picture and Recipe Provided by Patricia Cardamone Rumph 

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Cream Cheese-Cinnamon Roll Monkey Bread

Make monkey bread with cinnamon rolls for a treat that's 3-ingredient easy.

Recipe by Angie McGowan

1

package (8 oz) cream cheese

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

1/4

cup butter, cut into pieces

Steps

• 1Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• 2Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)
• 3Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
• 4Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick. Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces.
• 5Place cream cheese-filled dough balls in pan. Place butter pieces on top.
• 6Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
• 7Drizzle reserved icing over top of bread, allowing some to drizzle down side. Pull apart to serve; serve warm.

Expert Tips

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave.

For an even sweeter monkey bread, roll each square of cream cheese in brown sugar before rolling into dough.

No nutrition information available for this recipe

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Easy Fast Oreo Cookie Pops

Oreo cookie pops .

1 pk dubbed stuffed Oreo cookie

1 stick cream cheese

1 pk candiquik . Or any fast melt chocolate . 

Toothpicks

Separate the Oreo cookie from the cream . Finley smash or ground the cookies . Mix the cream with 2/3 

stick cream cheese . Mix in crashed cookies with cream . Form into balls freeze for 20 minutes . Insert 

toothpicks and dip in candiquik . Refrigerate until ready to serve .

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Banana Pudding Cheesecake Blondies

Author: Jocelyn Delk Adams of Grandbaby­Cakes.com
A delicious banana blondie crust gets topped with creamy banana pudding cheesecake creating the most delicious
bar recipe ever!
Ingredients
For the Blondie Crust:
½ cup unsalted butter, melted
½ cup light brown sugar, packed
1 large egg yolk
½ cup all purpose flour
Pinch of salt
¼ cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
½ cup heavy whipped cream
2 teaspoons powdered sugar
1 (8 ounce) cream cheese package, room temperature
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
Garnish: nilla wafers
Instructions
For the Blondie Crust:
1. Preheat oven to 350 degrees and prepare a 8x8 baking pan with non­stick method of your choice.
2. In a large mixing bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt,
banana and vanilla until well combined.
3. Add blondie batter to pan and bake for 15­20 minutes until just set.
4. Cool to room temperature and prepare topping.
For the Cheesecake Topping:
1. Using your hand mixer, whip heavy cream in a medium sized bowl until soft peaks develop then slowly add in
powdered sugar. Continue whipping until stiff peaks develop then refrigerate and clean beaters.
2. In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
3. Slowly add in sweetened condensed milk, banana pudding, and vanilla extract. Beat until well incorporated.
4. Carefully fold pre made whipped cream into the cream cheese batter.
5. Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until
completely firm.
6. Garnish with nilla wafers and serve.

grandbaby-cakes.com

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crescent cheesecake roll ups

crescent cheesecake roll ups

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Oatmeal Cake

Old Time Oatmeal Cake
1 cup oatmeal ( Pour 1 1/2 cups boiling water over oatmeal and let stand for 10 minutes). Not Instant
1 cup white sugar
1 cup brown sugar, firmly packed
3 /4 Cup butter softened
2 eggs
1/2 tsp. salt
1 tsp cinnamon
1 tsp vanilla.
Milx above, add moistened oatmeal and stir.
Then add:
1 1/2 cups all-purpose flour, can substitute half flour as wheat flour I do
1 tsp baking soda
1 tsp baking powder
Pour into 10" cast iron skillet or 9 x 13 greased baking dish and bake 40-45 minutes on 350 ,Let stand for 5 minutes and spread the following mixture over top.
Topping:
Melt 1/3 cup butter, add 3/4 cup brown sugar (firmly packed), 1/3 cup evaporated milk or half & half, 1 tsp. vanilla, 1 cup angel flake coconut and 3/4 cup chopped nuts, bring to boil, boil for at least 1 minute can add fries apples to topping cook , fry anyway you'd like , peaches is also good just proceed as you do with apples. Can mix into topping or pour directly on hot cake out of oven.

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Tootsie Roll Cheesecake

• Time 120 minutes
• Serves 16

Ingredients

---

• 1-1/2 Cups graham cracker crumbs
• 1-1/2 Cups white granulated sugar, divided
• 1/4 Cup cream cheese, softened
• 6 eggs
• 2 lb. cream cheese, softened
• 1 Cup dairy sour cream
• juice of 1 lemon
• 1 teaspoon vanilla
• 8 oz. Tootsie Rolls
• 1/3 Cup whipping cream

How to make it

---

• Preheat oven to 300 degrees F.
• Combine graham cracker crumbs, 1/4 cup of the sugar, and the butter. Mix well
• Lightly butter a 10 inch round 2 inch deep cake pan.
• DON'T USE A SPRINGFORM PAN AS THE BATTER IS TOO THIN!!
• Press crumb mixture evenly into bottom of pan.
• Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often.
• Add eggs one at a time, beating well after each addition.
• Add sour cream, lemon juice and vanilla, beating well until smooth.
• Melt Tootsie Rolls in top of a double boiler.
• Stir in cream, then add to cream cheese mixture mixing well
• Pour over crust.
• Place cake pan in another large deep pan.
• POUR WATER AROUND CAKE PAN TO A DEPTH OF ABOUT 1 1/2 INCHES.
• Bake in a 300 degree F oven for about 2 hours or until center is set and a toothpick inserted in center comes out clean.
• Cool, then chill several hours or overnight.
• TRICKY PART
• To remove from pan, heat outside of pan slightly and cake will drop out. Invert onto serving platter
• Makes 16 servings

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Simple and Easy Cookie Recipe

Easiest cookie in the world = 1 banana + 1 cup oats. Add raisins if you want. Cook for 15 minutes at 350 deg. That's it they are done. Let cool and enjoy

We make these all the time in my house they are a hit every time.  I add cinnamon, Himalayan salt and vanilla to give it some zest.  If you want super crunchy cookies put them in the dehydrator overnight and BAM you got super crunchy cookies!

Adapted from

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Butterfinger Brownies recipe

Ingredients

1. 1 package (16 to 22 ounces) chocolate brownie mix
2. 24 pieces NESTLÉ BUTTERFINGER BITES Candy, chopped

Instructions

1. PREHEAT oven according to package directions. Grease baking pan according to package directions.
2. PREPARE brownie batter according to package directions; stir in chopped Butterfinger. Spoon into prepared pan.
3. BAKE according to package directions. Cool completely in pan on wire rack. Cut into pieces using wet knife.

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Chocolate Marshmallow Pie

 1.5 cups of marshmallow cream. 


4 tablespoon of dark cocoa


2 table spoon of butter 


Heat and stir until combined 

add 2.5 cups of powdered sugar turn the heat off stir until combined. 

1 package of chocolate pudding 


(Make as pudding ) 


Mix the marshmallow mixture and pudding mixture together ... Pour on Oreo 

crust... (Cookies and butter)

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Blueberry Cheesecake

ou haven’t really lived until you’ve made blueberry cheesecake from scratch. This simple recipe pairs the sweet-tart flavor of fresh blueberries with savory cream cheese for a decadent tasting dessert. One advantage to making your own blueberry cheesecake is that you can create a healthier version than what you get at the store!

Ingredients

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 container (8 ounces) nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8-ounce package
¾ cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries
Instructions

Preheat oven to 350°F
In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey
Transfer to a 9-inch pie plate
With the back of a spoon, press mixture onto bottom and halfway up sides of plate
In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch
Whirl until smooth, about 1 minute
Add eggs
Whirl until blended
Pour about half of the cheese mixture onto the crust
Top with ½ cup of the blueberries
Cover with remaining cheese mixture
Bake until firm, about 35 minutes
Cool on a wire rack
In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds
Add the remaining 1-½ cups blueberries
Toss to coat
Top pie with berries
Loosely cover pie
Refrigerate until firm, about 3 hours
Quick notes

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

Number of servings (yield): 6

blueberry council

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Blueberry Cobbler

Ingredients

• 1 bag (1 pound) frozen blueberries (about 3- ½ cups)
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 cup all-purpose flour
• ¾ cup turbinado (raw) sugar or granulated sugar, divided
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 3 tablespoons butter, melted
• ¾ cup boiling water

Instructions

1. Preheat oven to 350°F
2. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan
3. Sprinkle with cornstarch
4. Drizzle with lemon juice
5. Set aside
6. In medium bowl combine flour, ½ cup sugar, baking powder and salt
7. Add milk and butter
8. Stir just until combined (not smooth)
9. Drop mounds of dough onto blueberries
10. Pour boiling water over dough and fruit
11. Sprinkle with remaining ¼ cup sugar
12. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes
13. Serve warm or at room temperature

Number of servings (yield): 8

Click to see more

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Grandma's Cheese Cake

INGREDIENTS
Crust

2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers
2 Tbsp sugar
Pinch salt
5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling

2 pounds cream cheese (900 g), room temperature
1 1/3 cup granulated sugar (270 g)
Pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup heavy whipping cream (160 ml)
Toppings

2 cups sour cream (475 ml)
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla
12 ounces (340 g) fresh raspberries
1/2 cup granulated sugar (100 g)
1/2 cup water (120 ml)
Special equipment needed

9-inch, 2 3/4-inch high springform pan
Heavy-duty, 18-inch wide aluminum foil
A large, high-sided roasting pan
METHOD
Prepare the crust

1 Prepare the springform pan so that no water leaks into it while cooking.* Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.

2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.

graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

Make the filling



4 Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

5 Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours.

6 Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Prepare sour cream topping

8 Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.

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Bunny racers

Made from:
Twinkies
Slices of Banana or Marshmallows
Peeps
Pretzels
Tooth picks.
Enjoy. 
foodgasms recipes

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EASY CHEESE DANISH

Love cheese danish...and especially when you can make them at home and they are fresh and warm just out of the oven!

EASY CHEESE DANISH

Ingredients:

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream

Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.

Open the crescent rolls carefully so as not to tear the dough. Do not unroll...you will need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.

Bake for 15 - 20 minutes. While the danish are baking, you can make a quick royal icing to drizzle over the tops.

Drizzle for top:

1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

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HERSHEY'S CHOCOLATE CAKE RECIPE

INGREDIENTS
For Hershey's Chocolate Cake
Butter, for the pans
2 cups granulated sugar
1 3/4 cups all-purpose flour, plus more for the pans
3/4 cup Hershey’s Cocoa
2 tablespoons instant espresso
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup mild vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For Hershey's Chocolate Frosting
2 sticks (8 ounces) unsalted butter, melted
1 1/3 cups Hershey’s Cocoa
2 teaspoons instant espresso
3 1/3 cups confectioners’ sugar
2/3 cup whole milk
1 1/2 teaspoons vanilla extract
DIRECTIONS
Make Hershey’s Chocolate Cake
1. Position a rack in the middle of the oven and crank up the heat to 350°F (176°C). Butter and flour two 9-inch round baking pans, tapping out any excess flour.
2. With a wooden spoon (surely you have one, yes?), stir together the granulated sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt in a large bowl.
3. Plop in the eggs and pour in the milk, oil, and vanilla, and, using a handheld electric mixer (oh c’mon, surely you still have one of those, too?!), beat the ingredients on medium speed for 2 minutes. Stir in the boiling water. The batter will be wicked thin but fear not, that is as it should be. Pour the batter into the prepared pans.
4. Bake the cakes for 25 to 35 minutes, until a toothpick or cake tester inserted in the center comes out clean. Cool the cake in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire racks and let them cool completely.
Make Hershey’s Chocolate Frosting
5. In a bowl, stir together the butter, cocoa, and espresso powder.
6. First add some confectioners’ sugar and then add some milk, beating with a handheld electric mixer (see how handy it can be?!) after each addition. Continue to add the ingredients alternately and beat until you achieve a thick but spreadable consistency. If a less stiff consistency is desired, add small amounts additional milk. Stir in the vanilla.
7. Place a cake layer on a serving platter and spread a layer of frosting over the top. Place the second layer on top of the first and finish by frosting the sides and the top of the cake. Cut cut the chocolate cake into gargantuan wedges and serve.
TUXEDO VARIATION
Tower of Chocolate Cake
For a more elegant take on this cake, make a double batch of frosting, slice each layer in half horizontally, fill, and frost. You’ll end up with a towering cake with four layers. Pull out the linen napkins.

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Miss Natalie's Butter milk biscuts

Natalie Davis Buttermilk Biscuits

5 cups (24 ounces) all-purpose flour
1 teaspoon (3 1/2 grams) kosher salt
1 tablespoon (15 grams) baking powder
1 1/2 sticks (6 ounces) unsalted butter, cold and cubed
2 cups (16 fluid ounces) buttermilk

Preheat the oven to 425° F. In a large bowl, sift the flour, salt, and baking powder together to combine. Add the cubed butter and toss to coat. Cut the butter into the flour until the mixture forms a shaggy mass, with pieces of butter similar in size to walnut halves. Make a well in the center of the bowl and add the buttermilk. Toss gently to combine the ingredients, taking care not to overmix. When the dough is fully moistened and combined, turn it onto a lightly floured surface. Sprinkle a little flour on top. Press the dough down and fold in half four times. Press or roll dough into a 1 inch-thick square. Use a floured cutter to cut biscuits. When you’ve used all of the dough, bring it together and knead it lightly a few times to bring it together. Repeat cutting biscuits from the dough until all of the dough is used up. Transfer the biscuits to ungreased baking sheets. Bake until the biscuits are risen and golden brown, 10 to 15 minutes. Brush the biscuit tops with butter after they come out of the oven.

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FRENCH TOAST BAKE

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup

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State Fair Funnel Cake

"State Fair Funnel Cakes"

Ingredients:

3 large Eggs
1/4 cup Sugar
2 cups Milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Vegetable Oil

Instructions:

Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.

When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.

Top with cinnamon sugar or powdered sugar.

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Amaretto Torte courtesy of Laura Lanzana

7 oz (Grated) Almond Paste- I use the Odense Paste in the box (use cheese grater to grate)
1/2 cup sugar
2 tablespoon grated Orange Zest (Med Orange)
3 sticks of unsalted butter (room temperature)
4 Large Eggs(Room temp)
1 teaspoon pure vanilla extract
2 1/2 cups of sifted Cake Flour
2 teaspoons baking powder
½ cup whole milk
3 shots Disgnorno Amaretto
2 cups sliced almonds
1 cup Ghirardelli Mini Dark Chocolate Chips

Preheat oven to 325F
Use a 10” spring foam pan or cake pan (nonstick)

Mix on med speed:
Grated Almond Paste
Sugar
Butter
vanilla
Mix well- aprox 2 - 4 minutes

Slowly add eggs one at a time beating well until light and fluffy
Sift in the flour with the baking powder and add to batter and slowly pour in milk as mixing.
Beat on low until ingredients are smooth.

Pour 2 shots of Amaretto, Orange Zest and ½ cup of choc chips and fold into mixture.
Pour into cake pan and bake aprox 50 mins… Check center 40-45 mins…

In a shallow bowl, I mix almonds with 1 shot of amaretto and ½ cup of sugar
5 minutes before removing the cake the middle should have a springy consistency.. carefully add the almonds to the top of the cake and spread around evenly
Continue to bake the remaining time.-to roast the almonds on top

Let cool and remove the edges of the spring foam pan

Top Glaze: 2 tablespoons milk
1/2 cup confec. sugar
Drizzle all over top

Completely cooled- sprinkle confec sugar. Cake is dense in texture.

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