Bread/Sweet

Grandma's Butterscotch Pie

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Grandma's Butterscotch Pie

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.

Servings

6 People

Prep Time

3 hrs 30 mins

Cook Time

1 hr 20 min

Ingredients

6-8

Total Time

4 hrs 50 mins

Equipment

KitchenAid K400 Blender
Two 12-cup nonstick muffin pans
Citrus zester
Rubber spatula

Ingredients

1 cup whole raw almonds
1½ tbsp fresh rosemary (stems removed)
1 cup all purpose flour
1½ cups whole milk ricotta cheese (room temperature)

Instructions

1. Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.

2. Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.

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3. Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.