Pastries in Paradise

Posts tagged ‘Cinnamon’

Melomakarona

DSC_0242Winter has officially set in and with the bitter cold comes a desire to stay bundled up in bed under the warm covers all day. Having a daughter that is about to turn two in just a few weeks prevents me from exercising such a dream but it does still keep me indoors. Although Florida is not as cold as the rest of the country, having lows in the upper 30’s and highs in the mid 50’s is extremely chilly for us with thinned blood. I was born and raised in Iowa so I was used to the negative temperatures this time of year, but surely after years of being a Floridian my blood has quickly thinned like the crushed ice pellets of a slushy on a hot summer day.

Being that I am stuck inside it leaves me one of only a few options: bake, write, or watch endless episodes of Sofia the First with my daughter. I have elected to write (and still have endless episodes of Sofia the First playing in the background). The recipe I present to you today is another cookie I baked for Christmas that I hadn’t the time to get posted prior to Christmas. Melomakarona (Greek Honey Cookies) are yet another traditional Greek Christmas sweet. I will warn you these little gems are extremely popular because they are extremely addictive. Melomakarona happen to be my favorite Greek cookie I have tried so far. Unfortunately with such fine gems there will always be a catch and these are no exception. Melomakarona tend to be a little more time consuming than other sweets I tend to post but they are ever so worth it. I guarantee once you take a bite of this moist and flavorful cookie soaked in sweet honey syrup you will surely be satisfied with your work.

DSC_0245Now that I dropped the bit of bad news regarding these cookies I can overcome any negativity with a positive. Not only do these cookies scent the house with a wonderful aroma, they are the most perfect cookie to prepare during the busy holiday season. I know I just stated they are more time consuming than other cookies so you are certainly wondering how I can then say they are perfect for the busiest and most stressful time of the year. I assure you I am not crazy. The reason I say they are perfect is because these cookies, although time consuming, can be made weeks in advance and still remain soft and fresh as the day they were made. In fact, it is best that they are made a bit in advance so that the honey syrup has enough time to penetrate the cookie and regain a bit of structure. If you try to serve these cookies right after they take a bath in the honey syrup they will crumble and dissolve into a mess in your hands the second you take a bite (although it will be a finger-licking, delicious mess).

If you would like to be as authentic as possible with the Melomakarona, you will want to purchase Greek honey. I won’t lie this can be rather hard to find and a bit pricey so check out your local International market or shop for it online. You may certainly substitute regular honey but keep in mind the flavor will not be the same. This is due to the fact that Greek honey is extremely thick and made from bees that harvest most of their pollen from the thyme plant, imparting a specific flavor unique to Greek honey. For the final authentic touch, top each cookie with a sprinkle of chopped walnuts and a pinch of cinnamon and clove right after they are removed from the honey bath. The cookies displayed in the photos however only have walnuts and cinnamon added since I skipped on the clove as my daughter finds the flavor too harsh if it is not baked into the product. Whichever way you choose to prepare these cookies, each will be guaranteed heaven and a joy to all on the holidays (or any day for that matter).

Note: Cookies can be stored at room temperature in an airtight container for about 2 weeks. You will have a good remainder of honey syrup after soaking the cookies. I usually use the delicious syrup to top pancakes and toast but if you would not like leftovers you may cut the ingredients for the honey syrup in half to create a smaller yield.

DSC_0248Melomakarona

Syrup Ingredients:

  • 2 cups Water
  • 36 oz. Granulated Sugar
  • 1 Cinnamon Stick
  • 18 oz. Greek Honey

Cookie Ingredients:

  • 5.5 oz. Thin Semolina
  • 18 oz. All-Purpose Flour
  • ½ tbsp. Baking Powder
  • 1 tbsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • ¼ tsp. Ground Clove
  • 3 tbsp. Brandy or Cognac
  • 1 tsp. Vanilla Extract
  • 3.5 oz. Granulated Sugar
  • 3.5 oz. Orange Juice
  • ½ tbsp. Baking Soda
  • 3.5 oz. Water
  • 4.5 oz. Olive Oil
  • 4.5 oz. Vegetable Oil
  • 2 oz. Greek Honey
  • Zest of 1 Orange

Garnish Ingredients:

  • 7 oz. Walnuts; toasted & chopped fine
  • Powdered Cinnamon
  • Powdered Clove (optional)

 

Formula:

  1. To prepare the honey syrup: In a large saucepan add all of the syrup ingredients except for the honey. Bring the mixture to a boil. Boil until the sugar has dissolved, about 3 to 5 minutes (mixture will foam so pay close attention). Remove from heat and add in the honey. Stir to combine then set syrup aside to cool completely.
  2. Meanwhile, prepare the cookie dough by adding the semolina, flour, baking powder, cinnamon, nutmeg, and clove to a large bowl. Stir the mixture with a whisk to evenly distribute the spices. In another large bowl, add the brandy, vanilla, and granulated sugar. Measure out the orange juice into a large measuring cup. Hold the measuring cup over the large bowl with the brandy mixture. Add the baking soda to the orange juice, causing it to foam up and possibly over the rim of the measuring cup (depends how large the measuring cup is). After the orange juice mixture has finished foaming pour it into the bowl with the brandy mixture and whisk vigorously for 10 t0 20 seconds (if the orange juice mixture overflows the measuring cup while it is reacting, begin whisking the second it overflows into the bowl and continue to whisk until you pour all of the orange juice mixture into the bowl of the brandy mixture). Add the water, oils, honey, and orange zest and whisk to combine.
  3. Add the flour mixture into the brandy/orange juice mixture. Knead the dough lightly by hand until the ingredients are just combined and the dough feels smooth and soft. Be sure you do not overwork the dough or add any extra flour because the cookies will become tough. The dough will feel oily and is normal.
  4. Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside. To shape the Melomakarona, pinch a piece of dough about the size of a walnut and shape into a ball. Once in a ball use your palms to shape the dough ball into an oblong egg shape. Place the shaped cookie on the prepared baking sheet. Press down lightly with the tines of a fork. Continue shaping the rest of the dough. Bake cookies until they are lightly brown and cooked through, approximately 20 minutes.
  5. When the Melomakarona are removed from the oven, let them cool on the cookie sheet for about 1 minute so they are easier to pick up. Working in batches, place the cookies into the cooled syrup. Flip the cookies while in the syrup with a slotted spoon for about 20 seconds (longer if you want a more syrupy cookie). Remove the soaked cookies with the slotted spoon and place on a serving platter. Sprinkle them immediately with the chopped walnuts, cinnamon, and clove (if using).

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2015

Loukoumades

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Sock-It-To-Me Cake

dsc_0366Sock-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_0351The 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.

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_0371The 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.

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.)

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  

RECIPE ADAPTED FROM CALI RICH

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Skinny Oatmeal Raisin Cookies

dsc_0265As 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_0251To 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.

3Now 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.

1When 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_0268Note: 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.

2SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  

RECIPE ADAPTED FROM KRIS WIDICAN

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Spicy Gingerbread Cakes w/ Cheesecake Frosting

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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.

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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.

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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


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