To say that I’m in the fall spirit would be an understatement. Obsessed is the proper term. Who doesn’t enjoy the smells of vanilla, cinnamon, pear and gingerbread filling the house. Maybe I’m getting a little ahead of myself with gingerbread, but whatever-my place smells delicious right now.
I spent last night heating and pouring 100% natural soybean gingerbread scented wax into my recycled vintage bird votives. Swan Creek Candle Co. candles and wax are THE BEST candles my nose has ever had the pleasure of smelling AND they are soot free and environmentally friendly. Double win. Also-how hipster do I sound right now? I will never buy actual candles again. Take that Yankee!
I saved the best for last! I’ve perfected my Cinnamon-dusted Almond Pear Mini Cakes recipe and I wanted to share it! It’s ridiculously easy and sooooo delish, which means hard to resist. I pretty much ate the entire last batch that I made with a bit of help from my husband and coworkers. Seriously ya’ll! This is one of the easiest and tastiest desserts you will ever make! They come out of the oven so melt-in your-mouth buttery and light, sans the butter and heavy ingredients. And bonus-they are gluten-free.
Cinnamon-dusted Almond Pear Mini Cakes
Recipe makes 12 mini cakes
4 Bartlett Pears
3/4 cup sugar + 1 tsp
2 tsp lemon juice
1 + 2/3 cup almond meal
3 tsp ground cinnamon
1 T raw honey
1 tsp pure vanilla extract
1/2 T oil (safflower or grapeseed work well or sub olive if needed)
1/4 cup sliced almonds
- Preheat oven to 350 degrees.
- Mix sugar, almond meal and 2 tsp cinnamon together with a whisk until thoroughly combined and set aside.
- Leave the skin on the pears (to preserve fiber content) and cut each in half and core. Roughly chop 3 pears and then slice the remaining pear very thinly and set aside.
- Put the 3 chopped pears in a bowl and mix with 1 tsp sugar and 2 tsp lemon juice. Cover and microwave for about 4 minutes.
- While the microwave is cooking, heat the oil and honey in a skillet over medium heat until it begins to bubble. Remove from heat and add the sliced pears and 1/4 tsp of the vanilla extract and mix pears until covered. Set aside.
- Put the chopped, microwaved pears and the eggs into a food processor and puree until smooth. I have a Nutribullet that works perfectly.
- Slowly add the pureed mixture into the almond meal/sugar combination and whisk until all lumps are gone and the mixture is smooth.
- Pour about 1/3 cup of the mixture in each compartment of a muffin tin.
- Sprinkle on the sliced almonds and remaining cinnamon and top with the sliced, cooked pears. You can spoon the remaining honey/oil mixture on top to make these extra moist if you’d like.
- Bake at 350 degrees for about 30 minutes or until slightly browned and a toothpick comes out clean when inserted in the middle. Let cool for about 45 minutes before removing from pan.
So there you have it! Next weekend will be spent at my first ever FNCE here in Nashville!!!! I’ll be attending several fun networking events, where I’m super stoked to connect with other like-minded dietitians/foodies and also meet up with some of my college alumni/professors. EEK!!!
Until the next Best Bite…