Pastries in Paradise

Posts tagged ‘Cinnamon’

Loukoumades

DSC_0257

Today was a very overcast blah day which made it perfect for baking. I chose to tackle a famous Greek pastry called Loukoumades, also known as Greek Honey Puffs. A few days ago I tried to make these sweet gems but failed miserably. After translating a family recipe from Greek to English the measurements were not clear and a lot of guess-work was necessary. This guess-work produced a bowl of dense, inedible pastry.

DSC_0259

I admit I was rather frustrated. After working hard to translate my boyfriend’s family recipe only to have it not turn out did cause me to lose motivation, especially since the Greek language is not the easiest thing to learn in the world. I have been trying to learn as much Greek since the birth of my daughter as we will be raising her Greek Orthodox and sending her to Greek school so it will be important for me to have a clear understanding of the language and culture in order to help her learn easier. This has been an uphill battle since the only foreign language I know is Spanish and some random German words and phrases, which are not helpful at all in the quest to master Greek.

DSC_0250

Sure I have picked up a lot of Greek words and phrases and can even generally decipher conversations I hear based on what I do know but I am nowhere near where I want to be. Since I have a long road ahead to master Greek language I decided there is one thing I can master from Greek culture rather quickly… their food. This will also come in handy since I want my daughter to learn the tastes and flavors of that portion of her heritage all while broadening the horizons of my own palate. Lately I have been succeeding with savory options such as pasta and rice dishes to offer at dinner. It was only natural that I move on to sweets, which Greeks are notorious for.

DSC_0265

Having gotten over my initial frustration I remembered my ultimate goal to provide these traditional dishes for my daughter and boyfriend since we are miles from family that would be able to do so for us. I was refreshed with my initiative to learn every traditional Greek dish, savory or sweet, knowing there is no one else to take on that responsibility and make sure tradition passes down to my daughter and eventually her children as well. With this newly lit fire I decided to get to the bottom of my initial failure.

DSC_0258

I did some research online as well as cross referencing the family recipe with a recipe I received from the church cookbook of other family’s traditional Greek recipes. It was there I found my problem. The dense nature of my failure had two causes. The first was too much flour and not enough leavening agent. The second was too thick of dough, causing it to remain lumpy and hard to shape.

DSC_0256

With my knowledge of what went wrong I went back to the drawing board. Can you guess what happened… that’s right… SUCCESS!!! Having successfully tackled on Loukoumades I can now put that burden behind me and find a new Greek recipe to try.

DSC_0252

Loukoumades

Ingredients:

  • 2 pkgs Instant or Rapid-Rise Yeast
  • ½ cup Warm Water; between 90° to 100°
  • 2 Eggs
  • 4 tbsp. Granulated Sugar
  • ¾ cup Milk, lukewarm to touch
  • 3 ½ cups All-Purpose Flour, sifted
  • 1 ¼ tsp. Salt
  • Oil for Frying
  • Pure Honey; for drizzling
  • Cinnamon; to taste

Formula:

  1. Dissolve the yeast in the warm water. Be sure to not overheat the water as it will kill the yeast. Set aside.
  2. In a large bowl, beat the eggs until light and fluffy. Add the milk and sugar and mix until just combined.
  3. Stir in the yeast and half of the dry ingredients. Mix until smooth. Add the remaining dry ingredients and mix until well blended. If the dough appears too thick, add water in small increments until the dough is smooth and falls slowly from the spoon. Make sure the dough is lump free. Allow the dough to rise in a warm place until doubled in size, about an hour.
  4. In a large saucepan or pot heat the oil. Line a baking sheet with paper towels. This will absorb the excess oil after the Loukoumades are removed from frying. Give the risen dough a quick stir. Place a small amount of oil in a cup or bowl. If you desire small Loukoumades, select a teaspoon. If you desire larger Loukoumades like the ones pictured, select a tablespoon.
  5. Dip the spoon you selected in the cup of oil. This will keep the Loukoumades from sticking to the spoon and maintain their shape while frying. Grab a handful of dough and gently squeeze your fist together, causing the dough to squish out through the space in your palm between your thumb and pointer finger. Squeeze out enough dough to cover the surface of the greased spoon and use the edge of the spoon to cut off the dough and create a smooth, round shape. Gently slide the dough off the spoon into the hot oil. Fry the dough until golden brown.
  6. Use a slotted spoon to remove each Loukoumades and place on the prepared pan. Once all the Loukoumades have been fried, transfer to a serving platter. Drizzle with honey and sprinkle with cinnamon. Serve immediately as the texture deteriorates once the Loukoumades cool.

DSC_0247

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Sock-It-To-Me Cake

DSC_0366

Sock-It-To-Me!!! If you are anything like me, the phrase jogs a need to belt out a specific tune by Ms. Aretha Franklin. In fact it was her 1967 hit “Respect” which introduced the phrase to most Americans and made it popular. Following the songs popularity, Rowan & Martin’s Laugh-In added a comedy skit with the same title in which an actress typically ended up being doused with water. Even Richard Nixon once used the phrase while campaigning to be president. It was that much a part of American culture. So it comes as no surprise that in the 1970’s, Duncan Hines would create a cake with the same name and place the recipe on their famous back of the box collection used to market specific cake mixes.

DSC_0351

The original Sock-It-To-Me cake from the back of the box recipe is legendary and continues to be made to this day. It uses an easy dump and stir method that incorporates a few extra ingredients added to the back of the box requirements which are meant to transform the typical yellow cake mix into a moist and velvety coffee cake. Too bad the extra ingredients can’t mask the artificial flavor the store-bought mix lends.

DSC_0357

To overcome this, a little extra work is necessary but is still simple enough to serve quick and easily at any of your March events. I personally recommend serving this for any March Madness watch parties you may host. It is simple and satisfying to even the pickiest of sweet tooths. Also what better way to root for your favorite team then to have your cake, eat it, and chant for them to sock it to the other team.

DSC_0376

The easiest way to prepare this cake is using a food processor, however you can prepare it by hand if you don’t have a food processor. You will lack the finer crumb the food processor gives the cake but it will still taste delicious guaranteed. For the streusel, you will have to chop the pecans finely then mix the rest by hand in a small bowl. For mixing the cake, use a whisk by hand or the paddle attachment on a stand mixer.

DSC_0371

This cake serves 12 and looks best prepared in a 12-cup non-stick Bundt pan, but you can also prepare it in a 12-cup non-stick tube pan like I have. No matter which pan you choose to use be sure to grease it with a baking spray made up of a combination of vegetable oil and flour. Doing so ensures a perfectly clean release from the pan. Never trust the deceiving non-stick sales punch lines on your pan products. I have had enough stuck and ruined baked goods in my day to know they are lies :P

 

 

Sock-It-To-Me Cake

 

Streusel Ingredients:

  • 2 tbsp. Flour
  • 2 tbsp. Unsalted Butter, melted & cooled slightly
  • ¼ cup Light Brown Sugar, packed
  • 2 tsp. Ground Cinnamon
  • ¾ cup Pecans, toasted

 

Cake Ingredients:

  • 2 ½ cups Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Salt
  • 2 cups Sugar
  • 4 Eggs, room temperature
  • 1 cup Sour Cream, room temperature
  • 1 tsp. Vanilla Extract
  • 16 tbsp. (2 sticks) Unsalted Butter, melted & cooled

 

Glaze Ingredients:

  • 1 ¼ cups Confectioners’ Sugar
  • 1 ½ tbsp. Milk
  • 1 tsp. Vanilla Extract

 

Formula:

  1. For the streusel: Process flour, butter, brown sugar, cinnamon, and pecans in a food processor until finely ground. Transfer the streusel to a bowl and set aside. Wipe out food processor.
  2. Adjust oven rack to the middle position and heat to 325°. Grease and flour a 12-cup non-stick Bundt or tube pan. For the cake: Combine flour, baking powder, baking soda, and salt in a bowl. In the food processor, blend sugar, eggs, sour cream, and vanilla until smooth, about 1 minute. With machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.
  3. Pour half of the batter into the prepared pan and top with the streusel mixture. Cover the streusel with the remaining batter and use a rubber spatula to smooth out the surface. Tap the cake a few times on the counter to remove any air pockets. Place on a sheet pan and bake until the cake is golden brown, about 50 to 60 minutes. Cool the cake in the pan for 20 minutes.
  4. As the cake cools prepare the glaze. Whisk the confectioners’ sugar, milk, and vanilla in a bowl until smooth. Turn out the cake onto a cooling rack set inside a rimmed baking sheet. Pour the glaze over the warm cake. Cool completely, at least 2 hours. Serve. (Cake can be stored at room temperature, covered, for 2 days.)

 

DSC_0374

 

 

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  

RECIPE ADAPTED FROM CALI RICH

 

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Skinny Oatmeal Raisin Cookies

DSC_0265

 

As month two of 2013 comes to a close I am reminded of my new year’s resolution to shed a few pounds. This made me wonder how many others who made the same popular choice to lose weight this year actually stuck with their goal. One hurdle I always face is my craving for sweets, usually something involving chocolate. This post doesn’t involve chocolate but does involve a baked good that is commonly mistaken as being somewhat healthier than other options. The Oatmeal Raisin Cookie is often confused as being naturally the most nutritious cookie out there but this is far from true. In fact, some cookies can have as much as 400 calories and 13 grams of fat per cookie. There are many offerings out there that claim they are low-fat or low-calorie and don’t lose the original taste of the full fat/calorie Oatmeal Raisin Cookies but those are for lack of a better word… lies. They often replace butter and sugar with healthier add ins like applesauce or non-fat sour cream, which create nothing but a tough, flavorless, and visually unappealing cookie.

DSC_0251

To make a truly healthier version that will retain its color, flavor, and texture, therefore making it actually disappear from the cookie jar rather than sit untouched, a little bit of fat needs to remain. By cutting the butter and browning what remains in the formula, the flavor intensifies as the nuttiness of the butter becomes more pronounced. Unfortunately by cutting fat you lose the texture that it brought to the oats. In a full fat cookie, the oats become tender flavorful bits that still retain a hint of chew. In a low-fat version, they become tough and leathery, barely cooking at all. To prevent this usual pitfall of a low-fat version, the formula toasts the oats in the butter that is browned. This way, in one step two problems are solved.

 

3

Now for the final problem which revolves around sugar content. To reduce fat further, one would think to cut as much sugar as possible. However, when you cut out even a bit of the sugar, you lose not only sweetness but moisture. Moisture that is crucial to the texture of the cookie. To resolve the final problem, an unusual but simple step is done… take a portion of the raisins, chop them and boil in water until a smooth paste forms. By adding this raisin paste to the cookie dough, the cookies remain moist and chewy despite having a dramatic cut in sugar. In fact, the added raisin pulp created a caramel undertone that enhanced the raisin flavor to even better levels than a full fat cookie.

1

When all the tricks of the trade have been applied to a traditional Oatmeal Raisin Cookie formula, the result is a dramatic difference in calories, fat, and saturated fat per cookie. A traditional cookie contains 370 calories, 13 grams of fat, with 9 grams being saturated fat. This Skinny cookie contains only 150 calories, 3.5 grams of fat, with 2 grams being saturated fat. Now you can eat an Oatmeal Raisin cookie without all the guilt.

DSC_0268

Note: This formula makes about 20 cookies. The cooked and cooled cookies can be stored in a container at room temperature for about 3 days.

 

Skinny Oatmeal Raisin Cookies

 

Ingredients:

  • 1 cup Raisins; ½ cup chopped fine, ½ cup left whole
  • ¾ Water
  • 6 tbsp. Unsalted Butter
  • 1 ¾ cups Old-Fashioned Oats
  • 1 ½ tsp. Ground Cinnamon (I use a blend of sweet China, rich Vietnamese, Ceylon, & Korintje)
  • 1 cup Flour
  • ¼ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ½ tsp. Salt
  • 1 ½ cups Light Brown Sugar, packed
  • 1 Egg
  • 2 tsp. Vanilla Extract

 

Formula:

  1. Adjust oven racks to upper-middle and lower-middle positions and preheat to 350°. Line 2 baking sheets with parchment paper. Combine the chopped raisins and water in a small saucepan and place over medium-high heat. Bring to a boil. Once boiling, reduce heat to low and simmer until the water has evaporated and the raisins are plump, about 15 minutes. Let cool.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the oats and cook, stirring constantly, until just golden, about 5 minutes. Add the cinnamon and cook until fragrant, about 30 seconds. Let cool.
  3. Combine the flour, baking powder, baking soda, and salt in a bowl. In a large bowl, whisk the sugar, egg, and vanilla until smooth. Stir in all the raisins, the toasted oats, and the flour mixture until just combined.
  4. Roll 2 tbsp. of dough into 1 ½ inch round balls and place 2 inches apart on the prepared baking sheets. Gently press each dough ball down until it is about ½ in. thick. Bake cookies until the edges are a light golden brown and the centers are just set, about 13 to 16 minutes, rotating baking sheets halfway through the baking time. Cool 10 minutes on the baking sheets then transfer cookies to a wire rack to cool completely. Enjoy warm or at room temperature.

2

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  

RECIPE ADAPTED FROM KRIS WIDICAN

 

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Spicy Gingerbread Cakes w/ Cheesecake Frosting

gingerbread cupcake3

12 days until Christmas all you foodie lovers. Boy has time flown by this year. I hope you’ve all finished your crazy gift shopping and can relax and enjoy the next week and a half unlike myself lol. This week I have taken a break from the hunt for unique Christmas cookies and decided to bring you a post about another holiday favorite… the classic Gingerbread. Now I could have just done the typical gingerbread cookie to stick with my cookie themed posts for the holidays but what fun would that be. Gingerbread cookies are classics not unique additions to the confection table so I switched it up a bit and put a twist on both the Gingerbread cookie and cake formulas I had found, turning it into a kid-friendly holiday table-snatch recipe as much as those quaint little gingerbread men (& women) are.

gingerbread cake

Now I love the flavor of gingerbread, especially in coffee, but I have never been a huge fan of the cookies. This is usually because they are always dry and either too bland or too overwhelming spicy, as if I poured an entire jar of powdered ginger and cinnamon in my mouth. ICK!!! If the original gingerbread formulas tend to be so consistently bad, how in the world then could I expect to translate a dry, dull cookie into a moist mini cake full of bold ginger flavor? Let me tell you it is a challenge but not impossible and totally worth it!!!

gingerbread cupcake stout

To start the Gingerbread makeover, something had to be added which could compliment the flavor of ginger without overwhelming it. I wanted a bold and spicy mini cake that wasn’t dried out and dusty on the palette. Step one is, surprisingly, to find a good stout. Reason is, stout provides a malty tang that compliments the molasses already in standard gingerbread formulas. I chose to use Weyerbacher Old Heather Imperial, which is a unique brand found at Whole Foods, but I recommend Guinness as well since it’s an affordable and widely available stout.  Buy yourself a 6 pack and drink one (or a few) as a reward once you finish baking ;) If your against using alcohol, which I know many people out there are, you can substitute coffee for the stout although I don’t recommend it as it does impart a bitter flavor as opposed to the perfect compliment of the stout. Another substitute often used is orange juice but that is far too sour in my opinion… but hey if you don’t like alcohol and love to experiment then go ahead and try it. You may fancy it.

gingerbread cupcake4

With the stout adding a complimentary flavor and much needed moisture to the cake, it was time to turn to the spicy portion of the formula. Too much powdered or ground spice will give an undesirable dusty texture I was trying to avoid at all costs. So I stuck to a reasonable amount of ground ginger for bite and a little cinnamon and allspice to support the ginger flavor. Without the abundance of ground ginger the flavor lacks. Using black pepper and blooming it with the other powdered spices helps draw out the ginger’s pleasant burn without having to increase the powdered spices further. An additional punch of ginger is added with some grated fresh ginger and viola ginger is back in gingerbread!!!

gingerbread cupcake trio

On to the frosting. I needed something simple and delicious that wouldn’t distract to heavily from the bold, spicy ginger flavor I worked so hard to achieve and was going to without a doubt make sure I maintained. Cheesecake came to mind and seemed to fit that bill with ease. Three ingredients and a bit of whipping provided me with the perfect Cheesecake frosting to pipe onto the gingerbread cupcakes. The formula produces approximately 24 cupcakes. Try them for the holidays. Even the gingerbread skeptic like myself will find them a delight!!!

 

Spicy Gingerbread Cupcakes with Cheesecake Frosting

Gingerbread Ingredients:

  • 2 ½ cups Cake Flour
  • 2 tsp. Baking Powder
  • ¾ tsp. Baking Soda
  • ¾ tsp. Salt
  • 16 tbsp. Unsalted Butter (2 sticks)
  • 2 tbsp. Ground Ginger
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Ground Allspice
  • ¼ tsp. Black Pepper, finely ground
  • 4 Eggs, room temperature
  • 1 ½ cups Sugar
  • 4 tsp. Fresh Ginger, grated
  • ¾ cup Molasses, Robust or Dark
  • ¾ cup Stout Beer

Frosting Ingredients:

  • 1 pkg. Instant Cheesecake Flavored Pudding (small box)
  • Milk
  • 1 pkg. Cool Whip

Gingerbread Cake Formula:

  1. Adjust oven rack to the middle position and heat to 375°. Fill a cupcake/muffin tin with cupcake liners. Grease lightly with cooking spray. Mix flour, baking powder, baking soda, and salt in a large bowl. Melt butter in a saucepan over medium heat until bubbling. Stir in ground ginger, cinnamon, allspice, and pepper. Cook until fragrant, about 30 seconds. Remove from the heat and allow to cool slightly. 
  2. Whisk eggs, sugar, and fresh ginger in a large bowl until light and frothy. Stir in the melted butter/spice mixture, molasses, and stout until incorporated. Add flour mixture to egg mixture and whisk until no lumps remain. 
  3. Pour the gingerbread batter into the prepared cupcake liners. Gently tap the pan on the counter to release any trapped air bubbles. Bake until a toothpick inserted in the center comes out almost clean (a few clingy crumbs is perfect), about 15-20 minutes. Remove from the oven and place on a wire rack to cool completely.

Cheesecake Frosting Formula:

  1. Empty contents of instant Cheesecake Pudding mix into a medium bowl. Add half the amount of milk called for according to the package directions. Whip until the pudding thickens and begins to set, about two minutes. Gently fold in the container of cool whip. Fill a piping bag fitted with a star tip. Pipe onto cooled cupcakes and serve.

 

 

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  

RECIPE ADAPTED FROM ERIKA BRUCE

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2012

Swedish Apple Pie

It has been awhile since my last post so I thought I better catch up and what better way than to do so with an old American favorite… Homemade Apple Pie. The  twist here is though that I did not prepare this particular homemade apple pie the conventional American way. I cheated on America and made it the Swedish way. I have to give credit where it is due to the Swedes…this is a mighty fine tasting Apple Pie and the ease of it makes it that much more delicious. What would you say if I told you that this pie could be made on a work day or school night without you pulling all of your hair out doing so. Crazy right…well wrong because this pie is capable of just that. It is simple and delicious and a pleasant twist to the original we all know and love that it can even be served at a dinner party and you will be sure never to go wrong. A drizzle of Vanilla Bean Creme Anglaise or if you want a more traditional paring like what my grandfather preferred… a big heaping scoop of Vanilla Ice cream.

This pie is sensational. It is a cross between a spiced apple cake and a dense pie with a crisp sugar coated apple topping and a crisp and buttery thin crust. A few notes before I send you off to baking this delicious creation. Be sure to use two different varieties of apples here, one that is tart and one that is more sweet. I chose to use the ratio of 3 Granny Smith’s to 2 Braeburn, however you can use Golden Delicious or Gala apples in the place of Braeburn but be sure to use Granny Smith’s for tartness no matter which type of sweet apple you choose.

Swedish Apple Pie

Ingredients:

  • 2 tbsp. Unsalted Butter, plus 8 tbsp. (1 stick) melted
  • ¾ cup Graham Cracker Crumbs
  • 3 Granny Smith Apples, peeled, cored, & sliced thin
  • 2 Braeburn Apples, peeled, cored, & sliced thin
  • 1 ¼ cups Sugar
  • 1 cup plus 1 tbsp. All-Purpose Flour
  • 1 ½ tsp. Apple Pie Spice
  • ½ tsp. Baking Powder
  • ½ tsp. Salt
  • 2 Eggs
  • 2 tbsp. Sour Cream

Formula:

  1. Adjust oven rack to middle position and heat to 325°. Grease bottom and sides of 9-in. spring-form pan with 1 tbsp. butter. Melt remaining softened butter in large nonstick pan over medium heat. Add graham crackers and toast until golden brown. Transfer crumbs to bowl and let cool.
  2. Toss sliced apples, 2 tbsp. sugar, and 1 tbsp. flour in a bowl. Coat bottom and sides of spring-form pan with toasted graham cracker crumbs. Arrange apples in pan.
  3. Combine 1 cup sugar, remaining flour, apple pie spice, baking powder, and salt in a bowl. Whisk in eggs, sour cream, and melted butter until smooth. Pour batter evenly over apples. Sprinkle remaining sugar (mixed with a bit of cinnamon for cinnamon sugar – if desired) evenly over batter and bake until deep golden brown and crisp, about 70 to 80 minutes. Transfer to a wire rack and cool at least 1 hour or completely. Remove ring from pan, slice, and serve (preferably with ice cream).

Special Thanks To:


Diane Unger &

Peter Mendoros – Photography


All content © Honeybee’s Patisserie 2012

Hermit Cookies

Happy Easter week to all of the readers here at HoneyBee’s Patisserie. A few days ago I posted Carrot Cupcakes for the Easter Bunny in all of us and this week’s recipe will focus on the true meaning of Easter celebrations. I know I know it isn’t as fun as the Easter Bunny, dying eggs, or filling plastic eggs and baskets to set around the house and yard for the kids, but it is getting back to basics. At Easter we should remember what happened in the ancient days to lead us to celebrate this date year after year. In light of discussing ancients and history, I decided to find yet another forgotten recipe in history that was once extremely popular. Now I didn’t go all the way back to the time of Jesus’ death and resurrection for a pastry, but the late 1800’s deemed far enough for today.

Hermit Cookies are mysterious in origin. It is known that they began appearing in cookbooks around the New England area earliest, such as Miss Maria Parloa’s New Cook Book of 1880 or The Boston Cooking School Cook Book by Fannie Merritt Farmer in 1896. It is said that the name ‘Hermit’ was coined for the cookies ability to be hidden away and stored for long periods of time without spoiling, much like a hermit hides. According to the Betty Crocker Cookie Book of the late 1800’s, the Hermit cookie was incredibly popular and would accompany sailors on ship voyages leaving out of Cape Cod. The cookies would be placed in canisters and tucked away into chests and kept for the sailors to enjoy on their long voyages. To ensure that the cookies don’t bake up like a dry, overly spiced, cardboard-esque hard tack I made sure to bake the cookies into logs and cut them while they are still slightly warm rather than the traditional formulas calling for a drop style panning method. Whether you take Hermit Cookies out to sea, pack them in an Easter basket, or in a packed lunch for work, these old-fashioned cookies are perfectly soft, chewy, and full of sugar and spice worthy of revival this holiday.

Hermit Cookies

Ingredients:

  • 1 cup Raisins
  • 2 tbsp. Crystallized Ginger, finely chopped
  • 8 tbsp. (1 stick) Unsalted Butter
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Ground Allspice
  • 2 cups All-Purpose Flour
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ¾ cup Brown Sugar, packed
  • ½ cup Molasses (mild or light)
  • 2 Eggs
  • Powdered Sugar (for dusting)

Formula:

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°. Line two baking sheets with parchment paper. Process raisins and ginger in a food processor until mixture sticks together and only small pieces remain. Transfer to a bowl.
  2. Heat butter in a saucepan over medium-low heat, until butter is nutty brown in color. Stir in the cinnamon and allspice. Cook until the spices are fragrant. Stir butter mixture into the raisin mixture and stir until well combined. Cool to room temperature.
  3. Combine the flour, baking soda, and salt in a bowl. Stir brown sugar, molasses, and eggs into the cooled butter mixture until fully incorporated. Fold in the flour mixture (dough will appear very sticky) and refrigerate, covered, until firm, at least 1 ½ hours or up to 24 hours.
  4. Divide the dough into quarters. Transfer dough to a lightly floured surface and roll out into a 10 inch log. If you prefer you can use a spoon or portion scoop and place round drops of dough on prepared baking sheets and continue as follows, however there will be a noticeable texture change in the cookie. Transfer to the prepared baking sheets and bake each log (4 in total) for 15 to 20 minutes. Be sure to rotate the sheets halfway through baking time for even baking. Remove from oven and let cool on baking sheets for about 5 minutes then transfer parchment to a cooling rack to cool completely. 
  5. Once cooled, cut logs into 2 inch bars. Dust with powdered sugar and serve.  

Special Thanks To:


Cali Rich &

Peter Mendoros – Photography


All content © Honeybee’s Patisserie 2012


Carrot Cupcakes

Spring is officially here. The plants are in full bloom, spring breakers are flooding the area, and the Easter holiday is just around the corner. I must say I do love the smell of Orange Blossoms in full bloom, which scents the air of citrus when I walk out my door. It is most definitely the best perk of living outside the city and near the orange groves. The thing I hate most about spring happens to be the spring breaker tourists, which remind me of the long few months ahead of tourists. I shouldn’t much complain about tourists I suppose, as they do keep me busy in business equaling  more hours and a larger paycheck. However I can’t get myself to like the onslaught of invaders crowding the Florida roadways with maps on the steering wheel driving twenty miles under the speed limit looking for the nearest Disney World signs and causing me to leave for work and school hours in advance just to get anywhere on time. Perhaps the best part of spring is Easter as I love all holidays. I love the food, I love the cute Easter bunny toys and bags and chocolates. It is with the Easter bunny in mind that this cupcake has come about. What better way to lure the Easter bunny to your home then with his favorite food inside it… the carrot. Carrot Cake is traditionally…well a cake cut into squares and covered in a thick layer of cream cheese frosting. But in order to make it more accessible for mom or dad err I mean the Easter Bunny to eat on the go after hiding countless Easter eggs and baskets around the house, I present to you the Carrot Cupcake.

These little Easter delights are a mouthful of moist and richly spiced cake with a fluffy sweet cream cheese frosting. The Easter bunny would never know these cupcake versions of the 1970’s cake fad were once considered health food as they are so deliciously satisfying as a junk food treat. By adding chopped walnuts and raisins, they are also more interesting and a bit more eclectic when put against the traditional cake. Even though the Carrot Cupcakes are reminiscent of a bake sale offering for children they are most definitely a grown up treat. So to all the Easter Bunnies out there this year…enjoy a treat designed just for you!!!

Carrot Cupcakes

Ingredients:

  • 8 tbsp. (1 stick) Unsalted Butter, melted and cooled
  • ¾ cup Granulated Sugar
  • ¼ cup Brown Sugar
  • 2 Eggs
  • 1 ¼ cup Flour
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • 1/8 tsp. Cloves
  • ¾ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ # Carrots, peeled and grated/processed
  • ½ cup Raisins, chopped
  • ½ cup Walnuts, toasted & chopped

Formula:

  1. Adjust the oven rack to the middle position and heat oven to 350°. Line a standard sized muffin tin with cupcake liners. Cream the butter and sugars together in a large bowl. Slowly whisk in the eggs. Add the remaining ingredients and mix until thoroughly combined. 
  2. Divide the batter evenly among the cupcake liners. Bake for approximately 18-20 minutes. Cool the cupcakes in the muffin tin for 5 minutes then remove and cool completely on a wire cooling rack. Once cool frost cakes with a thick and even layer of cream cheese frosting (formula follows).

Cream Cheese Frosting

Ingredients:

  • 4 tbsp. Unsalted Butter, softened but slightly cool
  • 1 cup Confectioner’s Sugar
  • 4 oz. Cream Cheese, softened, cut into pieces
  • ¾ tsp. Vanilla Extract

Formula:

  1. In the bowl of an electric mixer set on medium-high speed, cream the butter and confectioner’s sugar together until it appears light and fluffy. Add the cream cheese one piece at a time, beating thoroughly after each addition (you should have about four pieces). Add the vanilla and mix gently until no lumps remain.
  2. Using an offset spatula, gently spread a thick layer of frosting over the cooled cupcakes.

Special Thanks To:

Keri Fisher

Peter Mendoros – Photography


All content © Honeybee’s Patisserie 2012


Tag Cloud

Follow

Get every new post delivered to your Inbox.

Join 84 other followers

%d bloggers like this: