FoodieFocus > Recipe > Dessert

Ingredients

Crust

• 2 Cup all-purpose flour
• ½ Cup (1 stick) cold margarine, cubed
• 1 Tablespoon sugar
• Pinch of salt
• Cold water

Filling

• ½ Cup soft goat cheese
• ½ Cup heavy cream
• 1 Large egg
• ½ Cup light brown sugar
• ¼ Cup all-purpose flour
• Pinch of salt
• 1 Tablespoon finely chopped fresh basil
• 5 Cup fresh blueberries

Topping

• 1 Cup sliced almonds
• 1/3 Cup sugar
• 1⁄3 Cup margarine, melted

Preparation

Step 1: Crust

Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers gathering and crumbling until you have a crumbly mixture about the size of peas.

Step 2: Crust

In 2-tablespoon amounts (about ½ cup total), slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.

Step 3: Filling

Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.

Step 4: Topping

Mix together the almonds, sugar, and margarine in a bowl and set aside.

Step 5: Assembly

Preheat the oven to 350°F. Roll out the dough on a floured surface to 18⁄ -inch thickness and place into a 10-inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. Par-bake the crust for 15 minutes, or until fi rm. Let cool slightly. Pour the filling into the crust and sprinkle the topping over the top. Bake for 35 to 40 minutes, until slightly bubbling and the crust is browned, rotating the pie halfway through. Let the pie cool for 30 minutes on a wire rack before serving so the filling can firm up.

Ingredients

Cake

Streusel

Glaze

Preparation

1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light.
3. Add the eggs 1 at a time, then add the vanilla and sour cream.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. With the mixer on low, add the flour mixture to the batter until just combined.
6. Finish stirring with a spatula to be sure the batter is completely mixed.
7. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
8. Spoon half the batter into the pan and spread it out with a knife.
9. Sprinkle with 3/4 cup streusel.
10. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
11. Bake for 50 to 60 minutes, until a cake tester comes out clean.
12. Let cool on a wire rack for at least 30 minutes.
13. Carefully transfer the cake, streusel side up, onto a serving plate.
14. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny.
15. Drizzle as much as you like over the cake with a fork or spoon.

Ingredients

Preparation

Ingredients

Preparation

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper; set aside.
3. Using an electric mixer, mix together the butter, coconut oil and rapadura in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended.
4. Using a spoon, fold in the chocolate chips and walnuts.
5. Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet.
6. Bake approximately 9-10 minutes, or until golden brown around edges.
7. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling.