Dessert time! I just made some brownies, cut them into strips, and smothered the tops with a mixture of 3 Tbs room temperature butter and 4 oz of heated, cooled chocolate. For the almond cakes, shown at the top, I used a pound cake recipe and added 1 1/2 tsp almond extract. I baked the cake in a 9x13 Pyrex dish at 350 degrees for about 25 minutes (note this is much LESS time than the recipe would call for). Then I let it cool and cut out rounds using a cookie cutter. I topped these with fresh whipped cream and a strawberry.
Mix 1 ½ c flour, 1 cup sugar, 1 tsp baking powder, ½ tsp salt, ½ tsp baking soda
Add 3 eggs, 1 tsp vanilla, and ½ cup melted butter, cooled
½ cup yogurt or sour cream and a little over ¼ cup cream
Finally, add 1 1/2 tsp almond extract