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FOOD 101: History Of The Upside Down Cake & Cake Pans

If you’ve never had an upside-down cake, today’s the day: April 20th is National Pineapple Upside Down Cake.

With an upside-down cake, fruit is set on the bottom of the pan, topped with cake batter.

When the cooking is complete, the skillet is inverted onto a plate, such that the fruit is now on top, although it was baked upside-down.

SCION OF THE SKILLET CAKE

This cake was originally made on the stove top in a skillet, and called skillet cake (photo #4). Today, it’s the same process, but with the benefit of cake pans and ovens.

(Want to be authentic with a skillet and the stove top? No one will stop you! Those who want to go really authentic should try cooking it over a campfire or wood fireplace.)

To make a skillet cake, fruit is set on the bottom and the batter poured on top. When the skillet or pan is inverted, the fruit that was once at the bottom forms a decorative topping. Any fruit can be used.

When canned pineapple rings became available in the first half of the 20th century, Pineapple Upside Down Cake became the rage—often with maraschino cherries in the center of the pineapple rings.

As the recipe evolved, cooks put their skillets in the oven to bake. Nordicware, creator of the bundt pan, created a special round pan with indentations for the pineapple slices (photo #6), guaranteeing a perfect presentation.

To show how popular the cake became, they also make mini pans for individual Upside-Down Cakes.

Check out these upside down cake recipes:

  • Blood Orange Upside Down Cake (photo #2)
  • Upside-Down Ginger-Pecan Peach Pie
  • Upside Down Irish Whiskey Cake
  •  
    Upside Down Cake is related to Tarte Tatin, an accidental upside-down pie from 1880s France.

    Also check out the different types of cakes.
     
    THE HISTORY OF CAKE PANS

    Why are cakes round?

    Generally, the round cakes we know today are descended from ancient breads, before there were baking pans of any kind.

    Yeast-risen breads and cakes were made by hand, patted into balls and baked on hearthstones, griddles, or in low, shallow all-purpose pans.

    By the 17th century, cake hoops made of metal or wood were placed on flat pans to shape cakes.

    According to food writer Elizabeth David, in the seventeenth century, tin or iron hoops (photo #4) were increasingly used and to shape cakes, and are frequently mentioned in the “cookery books” (think of the modern flan ring, but much deeper).

    The hoop was placed on an iron or tin sheet, with a layer of floured paper on the bottom (think of today’s parchment paper). The sides of the hoop were buttered to ease removal of the baked cake.

    You can find “these or similar directions offered over and over again in Eliza Smith’s The Compleat Housewife, first published in 1727 (which has recipes for 40 cakes, the large ones being yeast-leavened).

    In the preface of her book, Mrs. Smith says that her recipes reflect some 30 years of experience, so it is likely that her methods date back to the previous century.

    Some recipes direct the reader to bake the cake in a paper hoop (oiled so not to burn), which was used in kitchens of the 1600s [source].

    Wooden hoops were also fairly common. Some cooks preferred them to tin, perhaps because they didn’t rust and thus were easier to store. Wood also didn’t overheat, so were less likely to burn the sides of the cake in those primitive ovens.

    Over time, baking pans in various shapes and sizes became readily available to the general public. Molded cakes in fancy shapes reached their zenith in the Victorian era (commencing with the crowning of Queen Victoria in 1831).

    Today, fancy cake molds can still be had; as well as animal molds, action figures, beehives, sports equipment and football fields, vehicles and other popular culture shapes.
     
     
    LIKE FOOD HISTORY?

    Check out the history of more than 180 foods on THE NIBBLE.

     

    Pineapple Upside Down Cake

    Blood Orange Upside Down Cake

    2 Layer Apple Upside Down Cake

    Skillet Cake

    Wood Baking Hoop

    Pineapple Upside Down Cake Pan

    [1] A Pineapple Upside-Down Cake (here’s the recipe from King Arthur Flour). [2] A Blood Orange Upside Down Cake (here’s the recipe from Good Eggs). [3] A two-layer Apple-Whiskey Upside Down Cake (here’s the recipe from Betty Crocker).[4] A skillet cake. Here’s the recipe for a Pineapple Upside-Down Skillet Cake from King Arthur Flour. [5] An old-fashioned baking hoop (photo courtesy Creeds Direct). [6] Nordicware’s Pineapple Upside-Down Cake pan (here it is on Amazon).

     

      

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    TIP OF THE DAY: Spring Peas, Use ‘Em Or Lose ‘Em

    Green Pea Potstickers

    Spring Peas

    Edamame

    Spring Tartine

    [1] Recipe #1, Spring pea dumplings (photo courtesy Hannah Kaminsky | Bittersweet Blog. [2] Spring peas (photo courtesy Good Eggs). [3] Edamame (photo courtesy Burpee). [4] Recipe #2, a tartine (open face sandwich) with spring peas and other spring ingredients from Chef Alain Ducasse (photo courtesy All My Chefs).

     

    Spring pea season is fleeting. Enjoy as much of the tender green nuggets as you can: raw in salads or for snacking; or lightly steamed in recipes.

    Spring peas are also known as English peas and garden peas.

    At breakfast—the meal least likely to include spring peas—you can use them to garnish eggs, avocado toast, or a bagel with cream cheese.

    You can toss raw or cooked peas into plain Greek yogurt. Use them as a garnish, or mash them and stir them in as you would preserves.

    Moving on to snacks and appetizers: Here are three tasty recipes for appetizers, first courses or snacking. For a special main course, check out this innovative approach to surf and turf: Squid With Bacon & Spring Peas.

    Here are more ways to use spring peas, and the history of peas.
     
     
    RECIPE #1: SPRING PEA OR EDAMAME POTSTICKERS

    Hannah Kaminsky adapted her easy edamame potstickers recipe to showcase spring peas. She mixes the legumes with hummus for extra protein, although you can skip the hummus and just fill the dumplings with peas).

    Hannah notes:

    “General folding advice still stands as a good guideline to follow when wrapping things up, but once you get those papery thin skins to stick, you’re pretty much golden.

    If you’re less confident in your dumpling prowess, cut yourself a break and fold square dumpling wrappers in half instead. You’ll still get neat little triangles.”

    If celebrate Purim, you can serve these as savory Haman’s Hats.

    Ingredients For 15 Dumplings

  • 1 cup shelled spring peas or edamame
  • 1/3 cup edamame/pea hummus (mash them into regular hummus, to taste)
  • 1 scallion, thinly sliced
  • 1 clove garlic, finely minced
  • 1/2 teaspoon fresh ginger, finely minced
  • 1 teaspoon soy sauce, plus more for dipping
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground cumin
  • Savoy cabbage
  • 15 (3-inch) round wonton skins or gyoza wrappers*
  •  
    Plus

  • Steaming basket or rack
  •  
    Preparation

    1. SET UP the steaming apparatus: Line a bamboo steamer or metal steam rack with leaves of savoy cabbage to prevent the dumplings from sticking to the bottom (and eat it afterward). Place the steamer in a large pot with water and heat the water to boiling; then reduce to simmering. Meanwhile…

    2. MIX together the shelled edamame, hummus, scallion, garlic, ginger, soy sauce, sesame oil, and cumin, stirring thoroughly. Lay the dumpling wrappers on your work surface and place about 1 tablespoon of filling in the center of each. Run a lightly moistened finger around the entire perimeter and bring the sides together, forming a triangle. Tightly crimp the corners together with a firm pinch.

    3. PLACE the dumplings on the cabbage leaves and cover the steamer or pot. Steam for 2 to 4 minutes, until the wrappers are translucent. Serve immediately, with additional soy sauce for dipping if desired.

    ________________

    *You can typically find these either in the produce section near the tofu, or in the freezer aisle with other Asian ingredients.
     
    RECIPE #2: SPRING TARTINE

    This recipe, courtesy of All My Chefs, is from the great Alain Ducasse.

    It requires no particular cooking technique…or even cooking, except for blanching the asparagus and green beans. Otherwise, you just slice and assemble.

    Serve them as a snack, a first course, or with a glass of wine.

    Here’s more about tartines, French for open-face sandwiches.

    This recipe was originally published in “Nature By Alain Ducasse” (Éditions Alain Ducasse).

    Ingredients For 4 Servings

  • 16 small green asparagus
  • A good handful† peas
  • About 10 radishes, washed and peeled
  • 1/4 fennel bulb, rinsed
  • About 20 cherry tomatoes, rinsed and halved
  • A handful wild arugula, rinsed, patted dry, stalks removed (you can save them for salads)
  • 4 slices multigrain or whole wheat bread
  • 5-1/2 ounces (100g) Saint-Moret** or similar cream cheese
  • 1-1/2 ounces (40g) grated parmesan cheese
  • Sea salt or flake salt
  • Freshly-ground black pepper
  •  
    Preparation

    1. BRING a saucepan of salted water to a boil, and prepare a bowl with water and ice cubes.

    2. CUT the tips of the asparagus into approximately 2 inch (5-6 cm) pieces. Rinse and immerse in the boiling water with the peas.

    3. DRAIN and immediately plunge them into the ice water to keep their color. Leave for 2 minutes, then drain with a slotted spoon and lay on a dry tea towel. (TIP: We put the vegetables into a strainer. It’s easy to lift the strainer to drain, then plunge it into the ice bath.)

    4. SLICE thee radishes into fine rounds (about 3 mm) with a mandoline (we used a knife). Slice the fennel into thin slivers of the same size.

    5. ASSEMBLE: Spread the bread with cream cheese and arrange the vegetables on top. Sprinkle with parmesan, a bit of crunchy salt and some pepper.

    ________________

    **Saint-Môret is the leading natural fresh cheese in France. While it has a different flavor and texture from American cream cheese, it is the closest comparison. We actually used spreadable goat cheese: We love the extra tang.

     

    RECIPE #3: SPRING PEAS & BURRATA SALAD

    We adapted this recipe from Julie Andrews, The Gourmet RD. It takes just 10 minutes to prep. We could eat it every day.

    Her recipe uses sugar snap peas. We added spring peas as well.

    You can eat the pods (shells) of sugar snap peas, but it depends on the age of the pea. Older sugar snap peas tend to be more fibrous, making the pod hard to chew. Eat one, then decide.

    Unlike sugar snap peas or snow peas, the fibrous pods of English peas cannot be eaten—although they can be saved and used in a vegetable stock (freeze until needed).

    TIPS:

  • Shell spring peas immediately before cooking. Break off the stem and pull the fibrous string down the length of the pod.
  • If you can’t find burrata (we get ours at Trader Joe’s), use a mozzarella ball. And…we serve 1/2 ball with each salad.
  • If you have fresh tarragon on hand, toss in some leaves.
  • As a change, we like to substitute balsamic vinegar for the honey.
  •  
    Ingredients For 4 First Courses

  • 1 medium lemon, zested and juiced
  • 1 tablespoon honey
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1/4 cups fresh basil leaves, chopped
  • 1/4 cups fresh mint, chopped
  • 1 cup sugar snap peas, trimmed, strings removed
  • 1 cup green beans, trimmed
  • 1 cup carrots (thinly sliced
  • 2 cups baby arugula
  • 1 ball burrata (substitute fresh mozzarella)
  • 1/2 cups pistachios (roughly chopped
  • For serving: toasted sourdough bread
  •  
    Preparation

     

    Spring Peas Salad

    Burrata

    [5] Recipe #3: burrata salad—note that you can’t eat the shells of spring peas (photo courtesy The Gourmet RD). [6] Be prepared when you cut open a burrata: The creamy insides will spill out (photo courtesy Murray’s Cheese).

     
    1. WHISK together fresh lemon zest and juice, honey, olive oil and a dash of salt and pepper in a large bowl. Taste and adjust the seasoning, as necessary.

    2. ADD the peas, green beans, carrots, arugula, basil and mint to the bowl, and toss with the dressing.

    3. QUARTER or halve the ball of burrata and arrange on a platter. Top with salad, sprinkle with additional coarse salt and ground black pepper, and garnish with pistachios.
     
     
    MORE BURRATA

    Here are two more burrata salad recipes and a dessert burrata recipe.

      

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    FOOD 101: The History Of Amaretto Liqueur

    Amaretto Disaronno

    Amaretto Disaronno

    Reina Store 1900

    Old Amaretto Bottles

    [1] Disaronno, the original amaretto liqueur brand (photo courtesy ILLVA). [2] A liqueur glass with the amber liqueur (photo courtresy Angela Bax | Pinterest via Flickr. [3] Domenico Reina’s store in Saronno. [4] Bottles of Disaronno from 1900

     

    April 19th is National Amaretto Day. Earlier today, we developed a list of almost 40 ways to use amaretto.

    You may find it hard to believe that one of the top liqueurs in the world (see the list below) was not imported into the U.S. until the 1960s.

    The almond-flavored cordial quickly became a hit in the U.S., in cocktails and food preparation. By the 1980s, it was second in sales only to Kahlùa.

    In Italian, amaro means bitter. Amaretto means a little bitter.

    Why is this sweet, almond liqueur called bitter?

    Surprisingly, no almonds are used to make most brands of amaretto. Rather, the marzipan-like flavor is achieved through apricot kernel oil, burnt sugar and a variety of spices.

    Various commercial brands—but not the top two which “own” the market—are made from a base of apricot pits or peach pits (the source of the oil), almonds, or a combination.

    Most likely, when it was first made, amaretto wasn’t as sweet as it is today. Older recipes use the bitter almond (mandorla amara) local to Saronno, Italy, which give the liqueur its name.

    In Italy, almonds are grown in two basic varieties, sweet and bitter (mandorla).

    WHO INVENTED AMARETTO?

    Before the names DiSaronno or Lazzaroni ever appeared on a bottle, the amaretto legend was born.

    In the Renaissance and earlier, many families would distill their own liqueurs and digestifs.

    According to their history, here’s the scoop:

    In 1525, the artist Bernardino Luini, a former pupil of Leonardo da Vinci, was commissioned by the Basilica of Santa Maria delle Grazie in the city of Saronno, in northern Italy near the Swiss border, in the region of Lombardy.

    He painted a fresco of the the Adoration of the Magi (photo #5) in the sanctuary, which included the Madonna of the Miracles (photo #6). The fresco can still be seen today).

    As the model for the Madonna, Luini hired a young widow, an innkeeper. As a gift, she gave him a flask full of an amber liqueur she made by steeping apricot kernels in brandy.

    Her name is lost to history, but her likeness and her amaretto recipe live on.

    Perhaps she was a member of the Reina family; for somehow, in 1600, Giovanni Reina (who had worked for the Lazzaroni amaretto cookie business) discovered the innkeeper’s old recipe. He made the liqueur, and the “secret” recipe passed from one generation to the next.

    20th Century Amaretto Di Saronno

    At the beginning of the 20th century, Domenico Reina decided to open a store in Saronno to sell food items, including the family liqueur, which he sold as Amaretto di Saronno Originale (Original Amaretto from Saronno, photo #4). The store was called Domenico Reina Coloniali (Domenico Reina’s Grocery—photo #3).

    By 1940, liqueur production had grown into a large artisanal business. In 1947 was incorporated as ILLVA SARONNO. ILLVA is an acronym for Industria, Lombarda, Liquori, Vini & Affini (Industry, Lombarda, Spirits, Wines & Allied Products).

    The product was called Amaretto di Saronno (Amaretto from Saronno), before returning to the latter part of the original name, Disaronno Originale, in 2001. It is still produced in Saronno, and sold worldwide (source).

    It should be noted that Paolo Lazzaroni & Figli S.p.A., makers of Amaretti di Saronno cookies, claims that the Lazzaroni family created amaretto, in 1851.

     

    That may be so, but their recipes are quite different. Disaronno’s is made from apricot kernel oil with “absolute alcohol, burnt sugar, and the pure essence of seventeen selected herbs and fruits” (i.e., no almonds or other nuts).

    Lazzaroni’s amaretto contains their Amaretti di Saronno almond cookies, infused in alcohol (source).

     

    CORDIAL, LIQUEUR, EAU DE VIE: THE DIFFERENCE

    Most people—including American producers and importers—use these terms interchangeably. But there are differences:

    EAU DE VIE, CORDIAL, LIQUEUR & SCHNAPS:
    THE DIFFERENCE

  • Schnaps/schnapps, a generic German word for liquor or any alcoholic beverage, is more specific in English, where it refers to clear brandies distilled from fermented fruits. The English added a second “p,” spelling the word as schnapps. True Schnaps has no sugar added, but products sold in the U.S. as schnapps may indeed be sweetened. As one expert commented, “German Schnaps is to American schnapps as German beer is to American Budweiser.”
  • Eau de vie is the French term for Schnaps. American-made brands labeled eau de vie (“water of life”) are often heavily sweetened, and have added glycerine for thickening.
  • Liqueur is an already distilled alcohol made from grain which has already been fermented, into which fruits are steeped. It is sweeter and more syrupy than a European eau de vie or schnapps.
  • Cordial, in the U.S., almost always refers to a syrupy, sweet alcoholic beverage, a synonym for liqueur. In the U.K., it refers to a non-alcoholic, sweet, syrupy drink or the syrup used to make such a drink. Rose’s Lime Cordial, a British brand, is called Rose’s Lime Juice in the U.S. so Americans don’t think it’s alcoholic.
  •  
    EAU DE VIE, “WATER OF LIFE”
     
    The distillation of alcohol may have taken place as early as 200 C.E., possibly by alchemists trying to make gold (alembic still history).

     

    Adoration Of The Magi - Luini

    Adoration Of The Magi - Luini

    [5] Adoration Of The Magi by Bernardo Luini, and [6] the detail of the Madonna.

     
    Because spirits were initially intended to be medicinal, “water of life” was a reasonable name for distilled alcoholic preparations.

    The Russian term zhiznennia voda, which was distilled down (that’s a pun) into “vodka,” also means water of life (the literal translation of vodka is “little water”).

    The Gaelic uisce beatha, pronounced ISH-ka BYA-ha, too, means “water of life.” The pronunciation evolved into the more familiar term, whiskey.

    THE TOP 10 LIQUEURS

    According to The Spirit Business, the top-selling liqueur brands in the world are:

    1. Baileys Irish Cream (whiskey flavored)
    2. Malibu (rum and coconut flavored)
    3. De Kuyper (assorted flavors)
    4. Lubelska (vodka-based liqueur)
    5. Southern Comfort (whiskey flavored)
    6. Kahlúa (coffee flavored)
    7. Amarula (amarula fruit flavored*)
    8. Disaronno Amaretto (almond flavored)
    9. Zoladkowa Gorzka (vodka-based liqueur, black cherry flavor)
    10. Cointreau (orange flavored)
    ________________

    *The African fruit from which this is made has been described as tasting like chocolate-covered strawberries. It is a favorite of elephants.

      

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    TIP OF THE DAY: What To Do With Amaretto

    Amaretto Di Saronno

    Homemade Amaretto

    Amaretto Preserves

    Coffee With Amaretto

    Shrimp With Amaretto Marinade

    [1] The grandaddy of amaretto: Amaretto di Saronno (photo courtesy Illva Saronno S.p.A). [2] Homemade amaretto (here’s the recipe from Mantitlement). [3] Amaretto preserves (photo courtesy Telltale Preserve Co). [4] Pour amaretto into your coffee, or serve it as a chaser (photo courtesy Coffee Door Country). [5] Shrimp in an amaretto marinade (photo courtesy Kansas City Steaks).

     

    Today is National Amaretto Day, in honor of an almond-flavored liqueur initially made with local bitter almonds in the area of Saronno, Italy.

    Amaretto is Italian for “a little bitter,” which it may have been back then. Today, it is sweet—and often made from apricot pits, which taste like almond and are a whole lot less expensive.

    But what to do with that bottle of amaretto?

    Gone are the days when a glass of liqueur would be a sweet ending to dinner. Has anyone had an after-dinner liqueur at home since, say, the 1970s?

    Don’t let the bottle of amaretto gather dust on a closet shelf. Today’s tip is: Take that bottle down and put it to good use!

    1. Revive the custom of the after dinner drink.

    Drink your dessert instead of eating something sweet.

    You don’t need to buy delicate, stemmed liqueur glasses: Rocks glaasses, even shot glasses, will do just fine.

    We use miniature brandy snifters.

    2. Bring out the bottle with after-dinner coffee…

    …or brunch coffee…or coffee at any respectable time of day.

    We have long followed our Nana’s custom of bringing a silver tray with four liqueur bottles (amaretto, anisette, Courvoisier, crème de cacao) and small cream pitchers to the table with coffee.

    Why the little pitchers? Nana was far too elegant to pour liqueur from a bottle into a coffee cup. It was poured from the bottle into the pitcher, and then into the cup.

    Why didn’t she serve the amaretto as a chaser in her crystal liqueur glasses? Alas, it’s too late to ask.

    But anyone who enjoys a shot of flavored syrup in their cup of coffee will appreciate the even greater depth of favor from a sweet liqueur—mixed in or served separately.

    3. Make cocktails.

    You can even throw a cocktail party with a menu of amaretto cocktails: Almond Joy, Amaretto Alexander, Amaretto and Coke, Amaretto Sour, Italian Sunset and others.

    Here are “the 10 best amaretto cocktail recipes.”

    Everything old is new again.

    And for dessert: a DiSaronno Milkshake, which is just as it sounds: amaretto and vanilla ice cream, tossed into the blender.

    MORE WAYS TO USE AMARETTO

    We have almost 40 different ways to use amaretto.

    While the biggest opportunity comes in adding a tablespoon or two to sweet foods, there are also savory uses.

    Amaretto In Desserts

  • Almond cookies
  • Anything that uses almond flour
  • Applesauce
  • Any chocolate recipe, including chocolate truffles
  • Baked or sautéed apples or pears, or sautéed stone fruits
  • Cake: sprinkle directly onto angel, pound and sponge cakes, or reduce into a sauce
  • Cannoli cream
  • Cheesecake
  • Compote or stewed fruit
  • Cookie dip (make a sweet dip, or just dip the cookies in straight amaretto)
  • Crêpes
  • Dessert sauce (butterscotch, caramel, chocolate, fruit)
  • Fresh fruit and fruit salad (pineapple or peaches and amaretto are inspired pairings)
  • Frostings and fillings
  • Ice cream: churned into homemade (really delicious!), or poured over a scoop of ready made
  • Jam and preserves
  • Maraschino cherries (replace half the sugar syrup with amaretto)
  • Marinate dried fruits (as a garnish for proteins or desserts)
  • Pudding (almost any flavor)
  • Sautéed bananas
  • Tiramisu
  • Whipped cream
  •  
    Amaretto In Beverages

  • Beertails (yes, add some to beer, especially a bland one)
  • Cherry, peach or pineapple Jell-O shots
  • Cocktails
  • Cherry, cola or lemon-lime soft drinks
  • Coffee, hot or iced
  • Floats and milkshakes
  • Hot chocolate
  • Neat or on the rocks
  • Tea, hot or iced
  • Sparkling wine
  • Spritzer (club soda and amaretto)
  •  
    More Amaretto Uses

  • Almondine sauce for chicken, duck, fish, pork and vegetables
  • French toast, pancake and waffle batter
  • Peanut butter or chocolate spread (e.g. Nutella)
  • Marinades for meat and seafood (delish with grilled shrimp—here’s a recipe)
  •  
    What if you simply have too much amaretto?

    Give it away. Our Dad, who didn’t drink alcohol, had four bottles in his closet—and didn’t understand the concept of re-gifting.

    Tie a bow around the neck; and if you feel you need to buy something, add some liqueur glasses.

    Not enough amaretto?

    Make your own with this recipe.

     

    RECIPE: AMARETTO BROWNIES WITH AMARETTO FROSTING

    Thanks to Rosie Bucherati of King Arthur Flour for this yummy recipe.

    Ingredients For About 4 Dozen Small Squares

    For The Brownies

  • 1 cup (16 tablespoons) unsalted butter
  • 4 ounces bittersweet or unsweetened baking chocolate
  • 2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 2 tablespoons amaretto
  • 1-1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • Optional garnish: 1/3 cup tablespoons sliced or slivered almonds
  •  
    For The Amaretto Frosting

  • 1/2 cup (8 tablespoons) unsalted butter, melted
  • 2/3 cup natural or Dutch-process cocoa
  • 3 cups confectioner’s sugar, sifted
  • 1/3 cup milk
  • 1 to 2 tablespoons amaretto
  • Optional: 1/2 teaspoon espresso powder (for enhanced flavor)
  •  
    Preparation

    1. PREHEAT the oven to 400°F. Lightly grease a 9 x 13-inch baking pan.

     

    Amaretto Brownies

    Amaretto Pound Cake

    Anything baked tastes good with amaretto. [1] Amaretto brownies (photo courtesy King Arthur Flour). [2] Amaretto pound cake with amaretto glaze (photo courtesy The Baker Chick).

     
    2. MELT the butter and chocolate in a heavy saucepan over low heat, stirring constantly until melted (or you can microwave). Add sugar, stirring until combined. Remove from the heat, and cool to lukewarm. Stir in the eggs and amaretto.

    3. ADD the flour, salt and espresso powder, beating gently until thoroughly combined. Spread the batter into the pan. Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

    4. MAKE the frosting. Combine the butter and chocolate in bowl, stirring until smooth. Add the sifted confectioner’s sugar alternately with the milk, beating on medium speed. Stir in the amaretto and espresso powder.

    5. SPREAD the icing on the cooled brownies. Garnish with almonds. Cover and refrigerate the brownies for at least 1 hour before serving; this will help the icing set, and make cutting a lot less messy.

    6. CUT the brownies in small squares to serve. Cover any leftovers, and store at cool room temperature. If it’s warm in your house, you can wrap them airtight and store in the fridge for a day or so; or freeze for longer storage.

      

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    PRODUCT: Good Zebra Gourmet Animal Crackers

    Good Zebra Animal Crackers

    Good Zebra Animal Crackers

    Spirit animals await you, in chai, lemon and vanilla. Photos courtesy Good Zebra.

     

    Good Zebra calls their animal crackers “spirit animal crackers.” That’s because their four varieties represent different spirit animals.

    You can take the quiz to find your spirit animal—a totem representing you in the animal kingdom.

    A totem is a spirit being, sacred object, or symbol of a tribe, clan, family or individual.

    Native American tradition provides that each individual is connected with nine different animals that will accompany each person through life, acting as guides.

    Cultures around the world consider their spirit animal to be an otherworldly guide, who appears during difficult times to offer love, healing and/or support.

    It generally takes the form of an animal with which a person (or a clan) shares a certain set of characteristics, and thus a kinship.

    The animal acts as a guide and protector for humans. In death, the humans’ spirits are absorbed into the animal. (Here’s more from The Atlantic.)

    You don’t have to pursue your spirit animal in order to enjoy Good Zebra animal crackers, however.

    We call Good Zebra gourmet animal crackers, because the sophisticated flavors taste so good—in chai, lemon and vanilla.

    There are 11 different animal shapes*, inspired by original tattoo art, “each with a soul-touching message to enlighten, uplift and empower,” according to the producers.

     

    Each 2-ounce resealable bag contains approximately 20 animal crackers, delivering 12 grams of protein.

    The crackers are all natural, nothing processed or refined (they’re sweetened with honey and coconut sugar). Made with 70% organic ingredients, they’re certified kosher by OU.

    You can buy 12 packages for $28 or four packages for $17.

    Get yours at Good-Zebra.com.

    If you’d prefer to bake your own animal crackers, here’s a recipe.

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    *We identified a butterfly, deer, fox, grizzly bear, kestrel, owl, peacock, turtle, unicorn, wolf, and of course, zebra. There is a Native American zodiac with additional animal symbols.

     
      

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