Type what you have

Ingredients

• ✓ almond
• green apple
• cranberry
• cherry
• vanilla yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir apples, almonds, cranberries, cherries and yogurt together in a salad bowl until evenly coated.
3. 3 Serve and enjoy!

By daisy

Ingredients

• ✓ almond
• mayonnaise
• lemon juice
• black pepper
• chicken
• celery

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-low heat. Cook until golden brown and toasted, shaking frequently and watching carefully, as they burn easily.
3. 3 Mix mayonnaise, lemon juice, and pepper together in a medium bowl until combined.
4. 4 Add chicken, toasted almonds, and celery; toss until just combined.
5. 5 Enjoy!

By Jackie M

Ingredients

• ✓ almond
• olive oil
• lemon juice
• asparagus
• spinach
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.
3. 3 Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.
4. 4 Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.

By Heather Hedstrom

Ingredients

• ✓ almond
• green pea
• green onion
• feta cheese
• mayonnaise
• balsamic vinegar
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place peas in a colander, and run warm water over them until they are thawed; drain and transfer into a large bowl.
3. 3 Toast almonds in a skillet over medium heat until nuts start to turn golden brown and become fragrant, about 3 to 5 minutes.
4. 4 Add almonds, green onions, cheese, and mayonnaise to peas. Stir in balsamic vinegar, and season to taste with black pepper.

By LLAMAMAMATOO

Ingredients

• ✓ almond
• beef flavor ramen noodles
• seasoning packet
• sunflower seed kernel
• green onion
• oil and vinegar salad dressing
• white sugar
• coleslaw mix

Instructions

1. 1 Gather all ingredients.
2. 2 Crush ramen noodles in a bowl. Stir in seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar; mix until sugar is dissolved.
3. 3 Place slaw mix into a large salad bowl; pour dressing mixture on top and toss lightly to combine well.

By Tray_H

Ingredients

• ✓ almond
• garlic
• honey
• mustard
• raspberry vinegar
• balsamic vinegar
• brown sugar
• vegetable oil
• romaine lettuce
• strawberry
• feta cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Ingredients

• ✓ almond
• napa cabbage
• olive oil
• ramen noodle
• sesame seed
• canola oil
• soy sauce
• white sugar
• balsamic vinegar
• white wine vinegar

Instructions

1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Ingredients

• ✓ almond
• olive oil
• white sugar
• cider vinegar
• chicken ramen noodle
• broccoli coleslaw mix
• raisin
• green onion
• green bell pepper

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Ingredients

• ✓ almond
• ramen noodle
• chicken seasoning
• sunflower seed
• coleslaw mix
• green onion
• olive oil
• white vinegar
• sugar
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
3. 3 Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
4. 4 Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
5. 5 To make the dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
6. 6 Pour dressing over noodle mixture and toss to coat. Enjoy!

By Nicole Burnham

Ingredients

• ✓ almond
• white sugar
• olive oil
• white vinegar
• sesame seed
• poppy seed
• onion
• paprika
• worcestershire sauce
• strawberry
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
4. 4 Pour dressing over salad; toss to coat.
5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Ingredients

• ✓ almond
• cabbage
• green onion
• ramen noodles
• chicken seasoning
• sesame seed
• white wine vinegar
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

Ingredients

• ✓ almond
• ice
• green bean
• olive oil
• lemon juice
• mustard
• lemon zest
• salt
• black pepper
• sugar
• goat cheese

Instructions

1. 1 Make an ice bath by filling a large bowl with ice water, and set aside.
2. 2 Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
3. 3 Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
4. 4 Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
5. 5 Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.

By lutzflcat

Ingredients

• ✓ almond
• white sugar
• red wine vinegar
• olive oil
• basil
• salt
• pepper
• salad green
• orange
• fennel bulb
• red onion
• cranberry

Instructions

1. 1 To make the dressing: Whisk together sugar, vinegar, oil, basil, salt, and pepper in a small bowl until sugar dissolves.
2. 2 To make the salad: Toss salad greens, orange sections, fennel, onion, almonds, and cranberries together in a large bowl.
3. 3 Pour dressing over salad and toss to combine.

By Chef4Six

Ingredients

• ✓ almond
• canola oil
• white sugar
• red wine vinegar
• soy sauce
• butter
• white sugar
• ramen noodle
• flavor packet
• sesame seed
• soy sauce
• bok choy
• green onion

Instructions

1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Ingredients

• ✓ almond
• black pepper
• salt
• lemon juice
• sweet pickle relish
• kelp flakes
• honey mustard
• mayonnaise
• raisin
• onion
• cabbage
• sunflower seed
• celery
• carrot
• chickpea
• quinoa
• water

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
2. 2 Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
3. 3 Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

By Stef

Ingredients

• ✓ almond
• vanilla wafer
• white chocolate
• tequila
• orange marmalade
• corn syrup
• white sugar

Instructions

1. 1 Crush vanilla wafers into crumbs; combine with ground almonds.
2. 2 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes, or according to package directions.
3. 3 Combine tequila, orange marmalade, and light corn syrup in a blender; blend until smooth.
4. 4 Stir tequila mixture and melted chocolate into crumb mixture. Shape into 1-inch balls and coat with sugar. Store in refrigerator.

By Paula Cronin

Ingredients

• ✓ almond
• water
• cinnamon stick
• white rice
• sweetened condensed milk
• ice

Instructions

1. 1 Bring 4 cups water to a boil. Add cinnamon sticks and let steep for 10 minutes.
2. 2 Combine rice and almonds in a blender; blend to the consistency of sand. Transfer to a bowl and mix in cinnamon water. Cover and let sit for 6 hours.
3. 3 Strain mixture through a fine-mesh sieve twice. Save cinnamon sticks but discard almond and rice solids. Add 6 cups cold water, sweetened condensed milk, and cinnamon sticks. Serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ almond
• white rice
• water
• cold brew concentrate
• blue agave nectar
• ice cube
• cinnamon stick

Instructions

1. 1 Combine rice, water, and almonds in a blender. Blend the mixture until well combined, about 2 minutes. The mixture will be coarse.
2. 2 Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
3. 3 Serve over ice. Garnish with cinnamon sticks.

By Jamie Justice Yost

Ingredients

• ✓ almond
• white rice
• coconut
• water
• coconut milk
• sweetened condensed milk
• water
• ice

Instructions

1. 1 Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in boiling water. Cover and rest for 6 hours or overnight.
2. 2 Strain rice mixture through a sieve twice, discarding ground rice, almonds, and coconut. Stir in coconut milk and sweetened condensed milk. Stir in cold water and serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ almond
• water
• long grain rice
• cinnamon stick
• strawberry
• water
• stevia powder
• ice

Instructions

1. 1 Combine 3 cups hot water, almonds, and rice in a powerful blender, such as a Vitamix®; blend until smooth. Pour into a container, add cinnamon stick, and cover; let sit at room temperature for 24 hours.
2. 2 Remove cinnamon stick from mixture break up into small pieces. Pour mixture and cinnamon pieces into the Vitamix® and blend until cinnamon pieces are pulverized and blended.
3. 3 Strain mixture over a sieve. Pour back into Vitamix® and add strawberries, 1/2 cup water, and stevia. Blend until smooth.
4. 4 Pour over ice and serve, or chill until ready to serve.

By Yoly

Ingredients

• ✓ almond
• butter
• white sugar
• vanilla extract
• water
• all-purpose flour
• salt
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.
4. 4 Place 2 inches apart onto unlined cookie sheets.
5. 5 Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.
6. 6 Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat.
7. 7 Transfer to an airtight container and store at room temperature.

By Bernie

Ingredients

• ✓ almond
• cream cheese
• white sugar
• vanilla extract
• crescent roll dough
• butter
• white sugar
• cinnamon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. 3 Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

By Shelley

Ingredients

• ✓ almond
• corn husk
• orange
• white sugar
• lard
• ice cube
• corn masa dough
• baking powder
• milk
• orange juice
• raisin

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Ingredients

• ✓ almond
• pork leg
• apple cider
• onion
• garlic
• salt
• black pepper
• prune
• pineapple ring
• lard

Instructions

1. 1 Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
2. 2 Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
4. 4 Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
5. 5 Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

By Anamaria

Ingredients

• ✓ almond
• chicken
• onion
• garlic
• chicken broth
• chili powder
• banana
• cinnamon
• salt
• corn tortilla
• sesame seed
• pine nut
• butter
• semisweet chocolate

Instructions

1. 1 Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
2. 2 Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
3. 3 Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
4. 4 Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

By deondra

Ingredients

• ✓ almond
• milk
• sugar
• egg yolk
• masa harina
• vanilla extract
• corn husk
• butter
• butter
• sugar
• masa harina
• baking powder
• milk
• rice flour

Instructions

1. 1 Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
2. 2 Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
3. 3 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
4. 4 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
5. 5 Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
6. 6 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

By cocinaidentidad

Ingredients

• ✓ almond
• mulato chile
• ancho chile
• guajillo chile
• pasilla chili
• lard
• onion
• garlic
• flour tortilla
• corn tortilla
• plantain
• peanut
• sesame seed
• tomato
• mexican chocolate
• chicken

Instructions

1. 1 Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
2. 2 Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
3. 3 Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
4. 4 If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
5. 5 Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
6. 6 Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
7. 7 Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
8. 8 Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

By Ty

Ingredients

• ✓ almond
• chicken
• water
• celery
• bay leaf
• onion
• garlic
• salt
• black pepper
• sesame seed
• olive oil
• chicken bouillon
• guero chile pepper
• jalapeno pepper
• black olive
• caper

Instructions

1. 1 In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
2. 2 Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
3. 3 Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

By Malcolm Colcleugh

Ingredients

• ✓ almond
• white sugar
• heavy cream
• heavy cream
• butter
• milk chocolate bar
• dark chocolate
• white sugar
• white sugar
• egg
• yogurt
• cinnamon
• flour
• cocoa powder
• butter
• butter
• dark chocolate
• red chile pepper

Instructions

1. 1 Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
2. 2 Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
4. 4 Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
5. 5 Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
6. 6 Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
7. 7 Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
8. 8 Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
9. 9 Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

By Ridiculina

Ingredients

• ✓ almond
• confectioners' sugar
• sweetened condensed milk
• instant coffee granules
• cocoa powder
• margarine
• vanilla extract
• egg
• sweetened condensed milk
• instant coffee granules
• cocoa powder
• water
• margarine
• salt
• cinnamon
• baking soda
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
2. 2 In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
3. 3 Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
4. 4 Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
5. 5 For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

By Ann