Cinnamon Roll Muffins

Rock your Sunday with Cinnamon Roll Muffins 

No need to make a trip out when you can bake at home to get bakery quality. This buttery, crumbly cinnamon streusel mixture is the heart and soul of these muffins. It adds flavor, strongly evokes the cinnamon roll vibe, and makes an otherwise basic muffin very special. The only really strict rule with these muffins (and all muffins is to mix just until combined. Don’t over-mix! The recipe was adapted from melskitchen.com

I skipped the direction part, which was a drizzle of white icing glaze, I did not think the muffins needed it.  

Muffins:

• 1 cup granulated sugar
• ½ cup butter, melted
• 2 large eggs
• ½ cup each of sour cream and milk or 1/2 cup each of yogurt and buttermilk
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Cinnamon Streusel:

• ⅓ cup all-purpose flour
• ⅓ cup lightly packed brown sugar
• 1 tablespoon ground cinnamon
• 3/4 cup finely chopped walnuts 
• 3 tablespoons butter, melted

Directions: 

• Preheat oven to 375 degrees. Place muffin liners in a 12-cup muffin tin. This recipe makes 12 muffins.
• For the cinnamon streusel, stir together the flour, brown sugar, nuts, and cinnamon in a small bowl. Add the melted butter and mix until combined, and the streusel clumps into small pieces. Chill for 15 minutes.
• For the muffins, mix the sugar, butter, eggs, sour cream, milk or yogurt, and buttermilk with vanilla in a medium bowl at low speed until evenly combined.
• Add the flour, baking powder, baking soda and salt. Whisk until just combined and no dry streaks remain. Don't over-mix. Set aside.
• Recrumble the struesel mixture with your fingers or fork. 
• Scoop about 2 tablespoons muffin batter into each muffin liner (a #40 cookie scoop works great). Sprinkle 2 teaspoons of streusel over the batter in each muffin cup.
• Scoop another 2 tablespoons of batter on top of the cinnamon streusel. Sprinkle with a bit more streusel on top of this. The batter should be almost to the top of the pan edge.  
  
• Bake for 16 minutes until the top of the muffins spring back lightly to the touch.
• Remove the muffins to a cooling rack.
• Store leftover muffins in a covered container.
  
  
  
  
  
  

4th of July Round-Up Part Two

Round-Up Part Two 4th of July Treats 

Firecracker Popcorn Chow

https://www.somethingswanky.com/firecracker-popcorn-chow/

Patriotic Blondies

Cook's Notes: I found the best tasting is right out of the oven when candies are still warm and just melt in your mouth with their glorious chocolaty taste. Use a metal pan.
Ingredients:

• 2/3 cup butter
• 1- 1/4 cups brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-1/2 cups red, white, and blue M&M candies
• Patriotic Sprinkles

Directions:

• Preheat oven to 350 degrees. Spray the bottom of a 8 x 8 pan with cooking spray. Then cover the bottom and sides using 2 large pieces of foil and respray. This will help to remove the cooked bars. 
• Place butter and brown sugar in a medium-sized saucepan and heat.
• Whisk constantly until sugar and butter are mixed and smooth. Cool for 5 minutes.
• Pour the mixture into the mixing bowl, adding the eggs one at a time. Stir until incorporated, and add the vanilla.
• Add the flour, salt, baking soda, and baking powder and beat just until combined. Stir in the candies. The batter will be thick. Spread it out evenly in the foil-lined pan using greased hands or a sheet of wax paper.
• Add sprinkles evenly over the batter.
• Bake for 18 minutes or until a toothpick comes clean from the center. Do not overbake, or the bars will become too dry.

4th of July Charcuterie Board

Ingredients: 

•  Strawberries, blueberries, blackberries, raspberries
• Favorite crackers, flatbread crackers with rosemary
• Boursin cheese
• Jarlsberg cheese dip + Jarlsberg cheese.
• Brie cheese
• Cured meats
• Blue corn chips
• Picco de gallo

Other arrangement ideas include:

4th of July Round-Up Part One

 Berry Caprese Salad

Berry Caprese Salad

A fun, festive salad with a balsamic drizzle is just the piece de resistance needed, especially when you use a chocolate balsamic. 

Ingredients

• 2 cups halved strawberries, stems removed
• 1 cup fresh blueberries
• 1 cup fresh blackberries or watermelon cubes
• 1 cup fresh raspberries
• 8 ounces fresh mozzarella balls or 1-1/2 cups cubed mozzarella
• 1/4 cup basil leaves, chopped
• 1 tablespoon olive oil
• Drizzle of dark-quality balsamic glaze or chocolate balsamic

Directions:

• In a large bowl, combine berries, fresh mozzarella, and basil. Drizzle with olive oil and gently stir. Drizzle balsamic glaze over the salad and serve immediately.

Frozen Sangria Margarita

The recipe serves six. The recipe was adapted from allrecipes.com

Ingredients
For the sangria 

• 1 cup red wine
• Juice of 1 orange
• Juice of 1 lime
• 2 cups crushed ice

For the margarita  

• 1 can frozen limeade concentrate
• 4 shots tequila
• 1 tablespoon Triple Sec
• 2 cups crushed ice

Directions:

• Blend the sangria mixture in a blender.  
• Add in the margarita mixture and mix all ingredients together. 
• Freeze for several hours in a covered plastic container.  
• Combine sugar and salt on a small plate. Run a wedge of lime around the rim of a glass and dip it in sugar and salt.
• Scoop out the margarita mixture into glasses.

1. Tip: Juice correctly. To get the most juice out of your limes and oranges, roll them on the counter or microwave them for a few seconds before juicing.
2. Cherry Pie
   
   https://sockfairies.blogspot.com/2015/06/road-trip-to-eau-claire-michigan-for.html 
   
   Festive Ice Cream Sandwiches 
3. I had sprinkles and sticks left over from cake pop recipes, and this one went together in less than five minutes! Ensure the ice cream sandwiches are slightly softened so the sprinkles adhere better. I wrapped them in wax paper and placed them back in the freezer until I was ready to serve them.  
4. Fruit Kabobs
   
   
   
   
   

Lemon Shrimp Orzo with Fresh Veggies

Like Emily Dickinson, I dwell on possibilities with this shrimp dish. 

It's a light, refreshing, and perfect summer weeknight meal. The shrimp can be fresh, frozen, thawed, or grilled. The veggies can change with the season, and the dressing can be homemade or prepared. 

This recipe serves four, but the ingredients can easily be increased for more servings. To keep the recipe simple, I used cooked frozen shrimp thawed, but grilling the shrimp is a good option and would enhance the flavor. Use English sweet peas, as they are smaller and sweeter. A splash of white wine and a squeeze of lemon right before serving to brighten up the meal. Some suggested prepared dressings include Lite Greek or White Balsamic Dressing. 

Ingredients:

• Large shrimp fully cooked, tails on, thawed if frozen 
• 1 cup dry orzo
• 3 cups total of veggies (I used snap peas, English peas, and diced cherry tomatoes, but asparagus would be a good alternative)
• Lemon
• 1 teaspoon parsley flakes
• Prepared dressing or a homemade lemon dressing recipe below
• Splash white wine  

Directions:

• In a saucepan, bring water to a boil. Add in orzo, reduce heat, and cook for 7 minutes. Drain and set aside in a bowl.  Wipe the pan clean.  
• In the same saucepan, bring water to boil and add snap peas. Reduce heat and boil for 2 minutes. Add frozen peas and cook for 30 seconds more. Drain both in a colander packed with ice. 
• Add the orzo, drained veggies, tomatoes, and parsley flakes to the bowl. Mix in the dressing, adding a splash of wine and a squeeze of lemon.   

White Balsamic Vinaigrette
A perfect harmony of flavors with this easy white balsamic vinaigrette recipe. It’s tangy, bright, and ideal for this shrimp orzo dish. 

Ingredients:

• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup white balsamic vinegar (use good quality) 
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 teaspoon minced garlic 

Directions:

• Combine all ingredients in a blender. Taste test to balance ingredients. 
• Serve the vinaigrette immediately or refrigerate it in an airtight container until needed.

Float Your Boat

 Sail into Summer with a Float Bar 

The classic ice cream float is updated thanks to some fun and refreshing recipes. Customize your floats with fun fruit-flavored sodas like clementine, peach, black cherry, and pomegranate. Add colorful ice creams like black cherry, Blue Moon, or your favorite sherbets to the glass. Be sure to set out a bowl of colorful sprinkles, cherries, and gummy candies for toppings. 

Firecracker Floats

This fun and festive drink is great for your 4th of July celebration. The recipe is from Taste of Home.  

Ingredients:

• 3 scoops vanilla ice cream
• 1 envelope Pop Rocks candy, the flavor of your choice
• 1 cup chilled lemon-lime soda

Directions: 

• Place a scoop of ice cream in a tall glass; sprinkle with one-third of the candy. Repeat layers twice. Top with soda. Serve immediately.

Fizzy frosty float combinations that will "float your boat" 

https://www.tastingtable.com/690804/tillamook-ice-cream-recipes-floats/

Strawberry Patch Float 

The recipe is from TasteofHome
Ingredients:

• 2 tablespoons strawberry jam
• 1 teaspoon water
• 3 scoops of strawberry ice cream
• 1/2 cup fresh sliced strawberries
• 1/4 cup whipping cream
• 1 cup chilled strawberry or raspberry sparkling water
• Sprinkles

Directions:

• In a tall glass, combine jam and water. 
• Add ice cream, sliced strawberries, and cream.
• Top with sparkling water.
• Garnish with whipped cream and sprinkles. Serve immediately.   

A Toast to Summer

A TOAST TO SUMMER

 

Limoncello Raspberry Prosecco Cooler 
or a Minnesota Hackensack Summer Sipper

Amazingly refreshing, bubbly, and sweet, the perfect summer solstice cocktail that you can make in just 5 minutes! Recipe adapted from The Comfort of Cooking
Ingredients:

• 1 bottle of Prosecco or another sparkling wine, chilled
• 1 cup limoncello liqueur, chilled
• 1 cup frozen raspberries
• 6 sprigs fresh mint

Directions:

• In a large pitcher, whisk together prosecco and limoncello. Add ice cubes.
• Chill wine glasses.
• Serve the drink with frozen raspberries and garnish with mint, if desired.

Limoncello Raspberry Prosecco Cooler pairs well with a summer salad of Pasta with Chicken and Mango Chutney. 

Cook's notes: This is not your standard deli-style chicken salad with mayo, celery, and sometimes chopped-up eggs. No, this is the kind of food you get when you go to lunch with the ladies at Tea Room Restaurants, but it did get a huge stamp of approval from my husband.

Plain Greek Yogurt can be substituted for the mayonnaise. This recipe can be easily doubled. Use only enough dressing to moisten the ingredients. Curry spice is strong, so I recommend starting out small and taste testing first, then increasing as needed.

The curry and chutney make this salad take center stage over traditional chicken salad. Recipe adapted from deepsouthdish.com and serves 4-6.

Ingredients:

• 3 cups cooked chicken, diced (use a rotisserie chicken to save time) 
• 1 cup dry pasta shells (cook according to box directions) 
• 3/4 cup celery, diced
• 4 tablespoons onions, chopped
• 1/2 cup to 3/4 cup of Miracle Whip. yogurt or Lite Mayonnaise
• 1/2 teaspoon curry
• 2 teaspoons parsley flakes
• 3 tablespoons mango chutney ( I used Major Grey's Chutney)
  
• 3/4 cup chopped walnuts or almond slices or cashew pieces 
• 3/4 cup dried cran-raisins (plump up in a cup of boiling water and drain) or substitute 1 cup sliced red grapes
• 1/2 cup crisp apple, diced
• Optional: 1 small can of water chestnuts, drained and diced

Directions:

• Cut chicken into bite-sized pieces.
• Mix chutney, mayonnaise, yogurt or Miracle Whip, onions, curry powder, and parsley flakes in a large bowl.
• Add in diced chicken, cooled pasta shells, nuts, cran-raisins or grapes, apples, and celery.
• Chill several hours before serving.

Serving options: on a bed of lettuce garnished with nuts or use the salad as a croissant filling.

Book Review The Doctor Was A Woman

 

Chris Enns is a prolific writer who is passionate about sharing stories about daring women who moved West to embrace a non-traditional lifestyle. She has authored over 50 books, and her newest book, "The Doctor Was A Woman," is about the first female physicians on the frontier. It was a vocation frowned upon by men as well as women.  As a result, these aspiring doctors often suffered discrimination and little acceptance.  The book is written straightforwardly, profiling 10 women who defied all odds to become doctors and do extraordinary things during a time period where few women chose this career path, Each of the 10 vignettes or mini-biographies, in no particular chronological order, covers groundbreaking women, who received their training in schools out East to become qualified as doctors choosing to live frontier life despite many hardships. Many of these women shared common characteristics, one of which was determination with the relentless pursuit to become a female woman doctor in a male-oriented field. Some of these women had suffered personal tragedies in their lives that ultimately inspired them to practice healing in the rugged West, a place where their talents were needed.  They exemplified bravery in struggling against prejudice and societal norms.   

I enjoyed the inclusion of informative pieces on medical coverage that pertained to this time period at the end of each vignette. These informative pieces covered subjects such as how to treat tuberculosis, gunshot wounds, typhoid fever, and smallpox. Some of these doctors made groundbreaking strides in the areas of plastic surgery, dental care, and sterilization.    

Enns's meticulous research was quite impressive. To create this book, she employed primary sources from original diaries, journals, newspaper and office records, and medical documents.  An extensive bibliography can be found at the end of the book.   

One profile that stood out to me was Dr. Sophie Herzog, a headstrong, spunky, and accomplished surgeon. She worked for the railroad for twenty years while maintaining a private practice in the Wild West town of Brazoria, Texas. She was an expert on the treatment of gunshot wounds. At the end of Dr.Herzog's biography, she wrote a description of her unusual technique for extracting a bullet from a gunshot wound by putting patients in a hanging position to remove the bullets from victims.  Despite the unusual, it did make sense to me. Dr. Herzog proudly wore a necklace made from bullets she had extracted from gunfighters. 

I enjoyed learning about these brave frontier doctors who were dedicated to the art of healing. This book was well-written and included a lot of interesting information.  

All About The Author https://chrisenss.com/

Chris Enss is a New York Times Best Selling author, scriptwriter, and comedienne who has written for television and film and performed on cruise ships and on stage. She has worked with award-winning musicians, writers, directors, and producers and as a screenwriter for Tricor Entertainment, but her passion is for telling the stories of the men and women who shaped the history and mythology of the American West. Some of the most famous names in history, not to mention film and popular culture, populate her books. 

I met Chris at the 2024 Tucson Book Festival. She owns an extensive western-themed wardrobe, and seeing her choices is always fun.

A few days before the festival she and several other Western authors came to Green Valley for a panel presentation. On the left is Sherry Monahan, standing R.G. Yoho and on the right, Chris Enns.

They were joined by Manuela Schneider (left) and Carol Markstrom (right)

One Pot Cheesy Taco Orzo

One Pot Cheesy Taco Orzo

A one-pot 30-minute meal that requires little cleanup. If you're looking for a perfect, easy weeknight meal the whole family will love, look no further.  It is customizable by adding in your favorite veggies to this dish, like broccoli, asparagus, mushrooms, you name it. Want to change up the beef? Feel free to use chicken, whether it’s ground or cut-up pieces of chicken breast or thighs. Basmati rice or couscous works instead of orzo. The recipe has tons of flavor with a little bit of a kick. The meal was paired with a breadstick and fresh fruit. It was adapted from  jocooks.com 

Ingredients:

• 1 pound ground beef
• Salt and pepper to taste
• 1 tablespoon of oil
• 1 cup of sweet onions, chopped
• 3 cloves garlic (minced)
• 1 red bell pepper, chopped or 1 cup diced mini sweet red and yellow peppers
• 2 cups orzo (uncooked)
• 2 cups taco skillet sauce (packet found in grocery store, Mexican section) 
• 1 can diced tomatoes with chiles 
• 2½ cups chicken broth, low sodium
• Optional 1 tablespoon hot sauce (such as Sriracha)
• 1 cup cheese (shredded; I used a blend of Mozzarella and Cheddar)

Optional toppings

• tomatoes (chopped)
• olives (chopped)
• green onions (chopped)
• fresh cilantro (chopped)

Directions:

• In a large skillet, saute onions, garlic, and peppers in oil for about 2-3 minutes. Add orzo and stir fry for a few minutes. Add the ground beef, season with salt and pepper, crumble it, and cook until no longer pink. Wipe the pan free of grease.
• Stir in the taco skillet sauce, diced tomatoes with juices, and chicken broth on medium-low. Season with salt and pepper, then add the hot sauce if using.  Cook uncovered for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.
  
  
  
• To finish the dish, stir in the cheese until melted. Alternatively, you can top it with cheese and cover the skillet with a lid until it melts. Top with tomatoes, green onions, and fresh cilantro before serving.

Top the meal with a refreshing Strawberry Margarita Slurpee.

The recipe serves four. 
Ingredients: 

• 6 ounces tequila
• 2 ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 ounces of frozen limeade concentrate

Directions: 

• Fill a blender half full with crushed ice.
• Pour in the tequila with triple sec, then add the strawberries and limeade. 
• Blend for 30 seconds or until smooth. Serve in chilled margarita glasses with the rims dipped in sugar. 
•  Garnish with a strawberry.
  

A Father's Day Special Brunch Cup Tex-Mex Style

“Dads are most ordinary men turned by love into heroes, adventurers, story-tellers and singers of song.” —Unknown

Brunch Cups Tex-Mex Style 

Cook's Notes: These brunch cups are perfect for your next breakfast meal or brunch. They are packed with plenty of your favorite Mexican flavors, most of the assembly done ahead and can be made different sizes depending on which type of muffin pan you use. I used a large muffin pan but if use a smaller pan these cups can be used as appetizers. The recipe makes 6-7 large brunch cups.
Pair the meal with fresh fruit and Strawberry Shortcake Kebobs.

Ingredients:

• 1 box refrigerated pie crusts, softened as directed on box
• 3/4 lb. Italian Sausage or Mexican Chorizo
• 3/4 cup each sweet onion, diced, and red and yellow sweet mini peppers, diced
• 2 tablespoons green chiles, drained and patted dry on a paper towel 
• 1 cup Mexican 4 Cheeses (prepared package)
• 6 large eggs
• 3 tablespoons of your favorite salsa
• 1/2 teaspoon cumin or 1/2 teaspoon elote seasoning 
• 1/2 teaspoon dried parsley flakes
• 3 tablespoons heavy cream

Directions:

• Preheat oven to 425 degrees.
• In a large skillet, cook sausage with peppers and onions. Add in chiles if using. Drain and crumble meat. Set aside.
• In a blender, mix eggs. salsa, heavy cream, and spices.
• Place two sheets of wax paper on the work surface and sprinkle with a generous amount of flour. Use one sheet of pie crust at a time. Since the muffin cup's diameter was 3 1/2 inches, I used a 4-inch bowl to cut out pie crust circles. Press each round into the muffin cup. You may have to reroll scraps to make seven brunch cups.
  

Spoon a generous tablespoon of sausage, onion, and pepper mixture into each pie crust cup. Divide the cheese mixture among each of the cups. Carefully pour or spoon liquid among the cups, dividing it evenly. Do not pour liquid over the pie crust rim. Sprinkle each cup with parsley flakes. Bake 17-18 minutes until the filling is set. Let the brunch cups rest in the pan for 5 minutes before removing them.

Strawberry Kabobs with White Icing

Strawberry Shortcake Kebobs

Cook's notes: The concept is simple and can be tailored in a myriad of ways. Start with a prepared shortcake or angel food cake. Choose a few other kebob-worthy items, such as juicy red strawberries, blueberries, pineapple chunks, etc. – the sky is the limit here. Thread the shortcake cubes and fruit onto the skewers, drizzle with white chocolate, and you’re all done!
Ingredients:

• 2 boxes strawberries
• Prepared angel food or pound cake 
• 1 bag of white chocolate melting wafers
• 10-inch Skewers

Directions:

• Rinse and pat dry strawberries and cut off stems.
• Cut shortcake into 2-inch cubes. Place in the freezer for 20 minutes to make it easier to thread on skewers.
• Follow package directions for melting wafers. 
• Take a skewer and alternate strawberries and shortcake cubes. (I like to do three or four of each per stick).
• Drizzle white chocolate all over kebobs and place in the fridge to set.

A Celebratory Pie

and celebrating

Triple Berry Crumble Pie – A bright and tangy berry filling topped with a gorgeous crumble topping. This pie screams summer. Take advantage of fresh, summer, plentiful berries. This is a crumble pie. The perfect blend of pie and crumble. It is the best of both worlds. You have the texture of the crumble on top with the delicious pie base on the bottom. The only way to improve this is to serve it warm with whipped cream or a big scoop of vanilla ice cream.

 The filling is flexible–you can use all berries (raspberries, blackberries, strawberries, and blueberries) or a mixture of berries. For this recipe, I used blueberries, raspberries, and strawberries.

Recipe from Food Network Magazine September 2017

Ingredients:

1 prepared pie crust or homemade

Topping

• 3/4 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
•  1/4 teaspoon salt
• 1/2 teaspoon Saigon cinnamon o 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice 
• 5 tablespoons cold butter, cut into small pieces 

Filling

• 6 cups mixed berries 
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons instant tapioca or 6 tablespoons cornstarch (do not use flour as a thickening agent for this recipe)  
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• Dash of salt 

Directions:

• Place crust in pie pan and refrigerate for 30 minutes.
• Make the topping by combining all ingredients in a food processor. Pulse in the butter until just combined, with some pea-size pieces remaining. Refrigerate until ready to assemble the pie. 
• Preheat oven to 425 degrees.
• Combine the berries, sugars, lemon juice, tapioca, cinnamon, and salt in a large bowl to make the filling. 
• Place a baking sheet on the lowest rack to catch any drips. 
• Remove the crust from the refrigerator and roll it out to fit a 9-inch pie pan. Use a slotted spoon to scoop the filling into the pan.   
• Use fingers to break up oat topping. Sprinkle the crumb topping evenly over the pie filling. To avoid over-browning, add strips of foil around the outer edge. 
• Bake for 20 minutes. Lower the oven temperature to 375 degrees and continue baking for 30 minutes longer. Rotate the pie halfway through until the crust is browned and the filling is bubbling.  
  
  
  

Marmalade Almond Loaf

Next to Winnie-the- Pooh, Paddington Bear holds a soft spot in my heart. One is never too old to have a kinship with these bears. 

Paddington Bear is a fictional character in children's literature. He first appeared on October 13, 1958 and has been featured in more than twenty books written by Michael Bond and illustrated by Peggy Fortnum and other artists. The friendly bear from the deepest, darkest Peru with his old hat, battered suitcase (complete with a secret compartment, enabling it to hold more items than it would at first appear), duffle coat, and love of marmalade has become a classic character in children's literature. Paddington's books have been translated into 30 languages across 70 titles and sold more than 30 million copies worldwide.

Did you catch this very funny and endearing video of Paddington having tea with the queen for her Platinum Jubilee?

https://www.buzzfeednews.com/article/ellievhall/queen-paddington-bear-video-tea-platinum-jubilee

I am sure with Paddington's fondness for marmalade, he'd approve of this Marmalade Almond Loaf.  

This cake has a moist, tender crumb with a prominent almond flavor that balances the slight bitterness of the marmalade. "You can serve it in the afternoon with coffee or tea or dress it up for an evening dessert,’ says Sarah Johnson, author of the new "Fruitful" cookbook where the recipe is posted. You might find yourself reaching for another slice before you know it!"

Ingredients:

• 1/2 cup marmalade, divided
• 1 cup almond flour
• 3/4 cup granulated sugar plus 1 tablespoon
• 1/2 cup powdered sugar
• 10 tablespoons butter, cubed and softened
• 4 large eggs, room temperature
• 1-1/2 teaspoon amaretto, Grand Marnier, or 1 teaspoon almond extract
• 1 teaspoon grated orange zest (from 1 orange) 
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions: 

• Grease the bottom and sides of a loaf pan. Line the bottom with parchment paper.
• Preheat oven to 350 degrees. 
• Whisk together 3/4 cup all-purpose flour, baking powder, and salt in a bowl.
• Warm marmalade slightly in a microwave.
• In a food processor, process almond flour, granulated sugar, and powdered sugar until finely ground for 30 seconds. Add butter and process until the batter is smooth and fluffy. 
• Add eggs one at a time, 2-3 pulses. 
• Add amaretto, orange zest, and add 1/4 cup marmalade. Process until combined 5 seconds. 
• Add half of the flour mixture to the batter in a food processor and pulse 1-2 times. Repeat with remaining flour.
• Scrape batter into the loaf pan and smooth the top of the batter with a spatula.   Bake for 35 minutes or until a toothpick from the center comes out clean. 
• Let the loaf cool on a wire rack for 25 minutes. Remove the baked loaf from the pan.  
• Warm the remaining warmed-up marmalade. brush the top of the loaf.