FROSTED ALMOND COCONUT CREAM COFFEE
In the heat of summer, the perfect way to cool down is with this refreshing cold brew coffee beverage that combines the bold taste of Arabica coffee with the exotic flavor blend of coconut and almond. For a real treat-top it off with whipped cream, a sprinkle of sweetened coconut flakes, a few almond slices, and, of course , a maraschino cherry!
Provided by Blessed Baker
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
- Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.
Nutrition Facts : Calories 647.5 calories, Carbohydrate 84.5 g, Cholesterol 60.4 mg, Fat 33 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 21.3 g, Sodium 198.5 mg, Sugar 74.6 g
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE
I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Breakfast
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY CHOCOLATE ALMOND COFFEE
Surprise guests with mugs of dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form.
- Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately.
Nutrition Facts : Calories 170, Carbohydrate 12 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 40 mg
FROZEN ALMOND-CREAM DESSERTS
These little, frozen cheesecakes are a surefire crowd-pleaser, particularly when served with the peach puree. They're even great when made with a sugar substitute. -Eva Wright of Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm. , Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.
Nutrition Facts : Calories 170 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 163mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
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