Brownie Macaroon Torte w/ Irish Cream Glaze

I found this recipe in my Pillsbury Bake-Off booklet (37th contest) - a booklet that I've had for ages. In fact, one of our favorite meals comes from that booklet, Sweet Potato and Black Bean Burritos, but I had never noticed this recipe.  I'm not sure why because it's pictured on the front page of the booklet.  But this time, when I went to put the book away, I happened to notice the picture, and I just had to look up the recipe, and then I just had to make it.

I'm taking it for a potluck tomorrow, so I hope it tastes as good as it looks and smells.

Brownie Macaroon Torte w/ Irish Cream Glaze
12 Servings

 Filling:

• 1/2 cup almonds, toasted and finely chopped or ground
• 1-1/2 cups coconut
• 2 T unbleached flour
• 1/2 cup sweetened condensed milk (NOT evaporated)
• 1/2 tsp. almond extract
• 1 egg

Brownie:

• 1/2 cup butter, softened
• 1 box Brownie Mix (Large Size for 13x9 pan) 
• 3 T amaretto (or 1-1/2 tsp. almond extract + 1-1/2 tsp. water)
• 2 eggs

Glaze:

• 1/2 cup powdered sugar
• 1/2 tsp. vanilla
• 1 T Baileys Irish Cream

Garnish:

• 2 to 3 T toasted coconut (or toasted, slivered almonds)

Directions:

1.  In medium bowl, combine filling ingredients; mix well.  Set aside.
2. Heat oven to 350° F.  Grease bottom of a 10-inch springform pan.  In large bowl, combine all brownie ingredients.  Beat with electric mixer at low speed until moistened.  Beat at medium to high speed 1 minute.
3. Pour brownie batter into greased pan and spread evenly.  Using spatula, make a 1-inch wide circular groove in the batter, about 1 inch from the edge of the pan.  Make a second groove about 1 inch from the first one.  Spoon filling into grooves and press down gently so that it is level with the brownie batter.
4. Bake at 350° F for 55-60 minutes or until set in center.  Note: the center will raise up, but it settles down after the torte is removed from the oven.  Cool 15 minutes and remove sides of pan.  Cool completely - 1 to 1-1/2 hours in the refrigerator.
5. In a small bowl, combine Glaze ingredients.  Drizzle over top of cooled torte and garnish with toasted coconut.

To toast almonds: Spread almonds on baking sheet.  Bake at 350° F for 5 to 10 minutes or until light golden brown and fragrant, stirring occasionally.  Cool slightly before chopping.
To toast coconut: Spread on baking sheet.  Bake at 350° F for 3 to 5 minutes, stirring occasionally.  Keep a close eye on it so it doesn't burn.

I don't usually buy cake mixes or brownie mixes, but I just happened to have one this time.  I bet my regular brownie recipe can be used in this recipe, so I'll have to try that next time.  See, I'm already saying next time - because this smells so good.  Chocolate, coconut, almond, all kinds of yummy flavors together.  And then the Irish Cream glaze on top.  The original recipe called for a vanilla glaze flavored with amaretto and a chocolate glaze - and then a garnish of slivered almonds.  I bet that's really good, too - but, I decided to just go with the one Irish Cream glaze and toasted coconut, because the slivered almonds I found in my pantry were old and didn't taste good anymore.  Also, that vanilla glaze called for store-bought vanilla frosting, which I have never bought, so I was going to have to make something up anyway.  Baileys and Amaretto - it wasn't a huge stretch.

It's a miracle I didn't just cut into this already.  There's nothing wrong with taking a dessert to a potluck with a wedge or two missing, right?  Or not.  Hopefully I'll get a chance to grab a picture (and a taste) once it's cut.  I have noticed that anything chocolate seems to go quite quickly at potlucks, so we'll see.  I may just have to make another one really soon - especially since this recipe only uses about 1/2 the can of sweetened condensed milk.  I have to find something to do with that other 1/2, don't I?

Update:
It was yummy!  I managed to grab a small sliver, and the rest disappeared completely.  I talked to a few people who had some, and they all agreed that it was very good.

Related articles

• Samoas Magic Bar Pie
• Coffee Ice Cream Recipe

Make Your Own Almond Milk

English: Raw Almond Milk.
(Photo credit: Wikipedia)

I saw this on facebook tonight and had to grab the recipe. It's supposed to be so much healthier than buying almond milk at the store because of the chemicals that is used in it. It's also cheaper.

Almond Milk

• 1 cup raw almonds
• water for soaking nuts (Soak overnight)
• 3 cups pure water
• 2 dates (optional)
• 1/2 tsp vanilla (optional)

Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth.

Strain the blended almond mixture using a washcloth, cheesecloth, or other strainer.

Homemade raw almond milk will keep well in the refrigerator for three or four days.

  Between this recipe and the other related recipes, I ought to find something that I like.  I definitely must try this.

Related articles

• How To Make Almond Milk and Simple Recipe

  ---

• I Made Almond Milk!

  ---

• DIY Almond Milk

  ---

• Homemade Almond Milk

  ---