Apple Speculoos Crumble

Dorie Greenspan is one of my favorite cookbook authors.  If you've read my blog in the past, you know that I've cooked from her Around My French Table quite a bit.  Last week, I found Tuesdays with Dorie, a site that continues to follow and sample Dorie's more recent cookbooks.  I jumped on that bandwagon immediately.

From Baking Chez Moi, I tried the recipe for Apple Speculoos Crumble.  Spec-u-what?  Speculoos are these little digestive cookies popular in Europe.  A quick search on Amazon and voila!  I had a 3-pack arrive at my doorstep.  G immediately tore into them.  Cinnamon and brown sugar?  Um, speculoos and G speak the same language.

Dorie perfectly describes the aroma and taste of these cookies as:  "...Christmas...-just-around-the-corner..."


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Go, Tribe!

I started writing a post about my home team, the Cleveland Indians, in the World Series on October 24.  Today is Game Seven and I'm about to change my title to Oh, Tribe!  (Both my hands holding my shaking head.)

In the meantime, I've been enjoying making some baseball watching snacks here at home.


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Plain and Simple Almond Cake

Last week, my foodie friend, Cheryl, came to visit from Nashville.  She is gluten intolerant and I just bought a bag of almond flour for my pantry.  

To be honest, I wanted the almond flour to start making my own macaron cookies.  You know, these things:

Photo from XTPatisserie

Homemade macarons have been in my sights for a long time.  Sigh...excuse me I while swoon.

Back to the business at hand.  Gluten-free cake recipe and gluten-free friend visiting.  Worlds collide!

The second simple cake recipe in Dorie Greenspan's Baking Chez Moi happens to be a Plain and Simple Almond Cake.

Literally five ingredients.  Six, if you want to dust the finished cake with powdered sugar.


For this recipe, you just have to be a bit gentle with the ingredients.  You fold some egg whites together  with the almond flour and then again into egg yolks.  This is a great cake to dress up, either with the dusting of powdered sugar or Dorie's super smart suggestion.  She slices it in half horizontally and fills it with jam.

Cheryl gave the cake a big gluten-free thumbs up.  It was a great weekend cake for us as we took a small roadtrip to wine country.  Even G, who is not used to gluten-free baked items, loved it.  Although he has requested that the next one I make include the jam.  Some honey.  Some chocolate sauce...