Non-stick cooking spray 1/2 cup plus 1-1/2 tablespoons granulated sugar 1/3 cup light brown sugar 1-1/4 cup ground almonds 1/4 cup ground pistachios 1/2 cup desiccated coconut 1/3 cup plus 1 tablespoon all - purpose flour 1/2 teaspoon baking powder Pinch of salt 1/2 teaspoon ground cardamom 10 tablespoons unsalted butter, melted 3 large eggs 2
cups fresh sweet cherries Scant 1/2 cup roughly chopped pistachios
9 graham crackers, each 2 1/2 by 5 inches 2 tablespoons plus 1/4 cup sugar 6 tablespoons unsalted butter, melted 8 ounces bar cream cheese, room temperature 1/2 teaspoon pure vanilla extract 3/4 cup heavy cream 1
pound fresh sweet cherries, such as Bing, pitted and halved 1 tablespoon seedless raspberry jam
Today, I paired my fresh batch of Spicy Arugula Pesto (I shared this recipe a few weeks ago) with Linguine / Linguini pasta, caramelized onion, quintessential parmesan cheese, and
some fresh sweet cherry tomatoes to cut - thru the richness!
This delicious and moist Cherry Almond Coffee Cake starts with frozen or
fresh sweet cherries and is lightly sweet, so it's perfect to enjoy...
I mixed it up by using coconut cream, Pacific Foods Organic Unsweetened Almond Original Non-Dairy Beverage, cashew butter, almond extract and
fresh sweet cherries.