Pumpkin Pie Pudding Bites

20171122_124753Thanksgiving is only a few days away which means holiday baking has already begun or is about to begin shortly. A staple of most American’s Thanksgiving feast is the pumpkin pie. Although I love a slice of traditional pumpkin pie with a dollop of whipped cream I also enjoy developing desserts inspired by classic flavors. This year I chose pumpkin pie and created these pumpkin pie pudding bites to suppress my creative itch.

20171122_124734Despite my love for pumpkin pie I understand it can be a difficult pie to master, especially for novice bakers. Anything custard based can be tricky and the smallest mistake can be all the difference between the perfect pie and disaster. Of course you can always buy a pie from the bakery or supermarket but many families enjoy the baking process and passing a dish they made themselves with love. That is where these pumpkin pie pudding bites can help. If you do not want to take on the task of baking a pumpkin pie from scratch but also do not want to miss out on the great taste that is pumpkin pie, these bites are the answer to all of your problems.

20171133Not only do these bites channel all the flavor and texture profiles of traditional pumpkin pie (with half the effort), they are also extremely portable and the perfect size for little fingers or those prone to overindulging. Try making them in place of a traditional pie if you need a quick last minute dessert, as a portion controlled offering for the health conscious, a mess free treat at the kid’s table, or as an interesting addition to your classic offerings.

Pumpkin Pie Pudding Bites

Ingredients

  • ½ cup Granulated Sugar; divided
  • 2 tbsp. Cornstarch
  • 1 ¾ cups Milk
  • 1 Large Egg
  • ½ cup canned Unsweetened Pumpkin
  • 1 tsp. Pure Vanilla Extract
  • ½ tsp. Ground Cinnamon
  • 1/8 tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • 2 pkg. Puff Pastry Shells
  • ¼ cup Chopped Walnuts
  • Dash of Salt
  • ¼ cup Heavy Cream

 

Preparation

  1. Combine 6 tbsp. sugar and cornstarch in a saucepan over medium heat. Combine the milk and egg and stir well with a whisk. Gradually add the milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly, then remove from heat.
  2. Combine pumpkin, vanilla, cinnamon, salt, and nutmeg in a bowl, stirring well. Slowly add the pumpkin mixture to the milk mixture, whisking constantly. Place pan over low heat and cook for 3 minutes, or until thoroughly heated (do not boil), stirring constantly. Transfer pudding into a bowl and cover surface with plastic wrap. Chill.
  3. Meanwhile, line a baking sheet with foil and coat foil with cooking spray. Place the remaining 2 tbsp. sugar, walnuts, and dash of salt in a small skillet. Cook over low heat until the sugar dissolves and is golden, about 3 minutes, stirring frequently to coat nuts. Transfer nuts to the prepared baking sheet and cool completely. Once cool, coarsely chop nuts.
  4. Prepare puff pastry shells according to package directions. Cool completely. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Fill shells with chilled pudding. Top each filled shell with a dollop of whipped cream and chopped nuts. Serve immediately (if not serving immediately, wait to whip the cream and top bites).

 

RECIPE ADAPTED FROM: SUSAN RUSSO
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Vampire Bat Cookies

20171030_124439Happy Halloween! This year has been a very busy one so far and with that I have had limited time to brainstorm new ideas and recipes to share. I could not pass up sharing some Halloween delights with you so I whipped up these vampire bat cookies with my oldest daughter.

To make these you will need a bat cookie cutter, your favorite sugar cookie recipe, 1 box royal frosting mix (such as Wilton’s), piping bags (I prefer disposable for easy clean up), 3 round #2 piping tips, and gel food coloring (black, white, & orange).

20171030_124526First, prepare your cookie dough or buy cookie dough and cut into bat shapes. Bake and allow to cool completely. Meanwhile, prepare the royal icing to stiff but pipable consistency and seperate into portions, 2 larger portions for white and black, and a smaller portion for the orange (as you will use much less). Dye each portion with food color and allow to rest at least 4 hours. For the blackest black I allow mine to sit 24 hours for the color to fully develop, otherwise you will end up with gray bats or you will have squid ink by adding too much dye to the icing.

20171030_124518Once the icing has developed and the cookies have cooled completely begin decorating your bat cookies. Pipe an outline around the bats in black to prepare the cookies for flooding. Set aside a bit of 20 second (stiff) black royal icing for detailing later then make the remaining black icing into flooding consistency by adding water. You will be at the right consistency when you can draw a line through the icing and by the time you count to 10 the line has disappeared. Flood the bats with black icing and allow to set. I allowed mine to set overnight to prevent the black color from bleeding to my white icing details but if you do not have that long to wait ai recommend you at least wait 6 hours but preferably at least 12. Much of it depends on your climate and humidity levels as to how fast your icing will set.

20171030_124153Once the black icing has dried and set you can pipe face details on the bats in white icing. I had my oldest daughter help me so ours vary between male and female bats. She wanted cute eyelashes for the female bats but you can decorate .them however you please. Allow a few minutes for the white to set then pipe the wing details in orange. To give depth to the eyes use the reserved black stiff icing to pipe an eyeball. Once all is dry you will have cute vampire bat cookies that adults and kids can both enjoy! Have a fun and safe Halloween everyone!

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Apple Kuchen

20171007_134852Pumpkin, Pecan, Apple, & Cinnamon…all iconic flavors of Fall. Two of the sweetest (and my personal favorite) flavors can be found right here in this easy German apple cake (Apfelkuchen). The classic combination of sweet apples and spicy cinnamon makes for a simple yet pleasing post dinner treat or Oktoberfest dessert!

20171007_134809

Apple Kuchen

 

Ingredients:

  • 3 Apples; peeled, cored, & sliced
  • 2 tbsp. Fresh Lemon Juice
  • 1 cup Sugar; divided
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Salt; divided
  • 6.75 oz (1 ½ cups) All-Purpose Flour
  • 1 tsp. Baking Powder
  • ½ cup (1 Stick) Unsalted Butter; softened & divided
  • 3 oz. Cream Cheese; softened
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 2/3 cup nonfat Buttermilk
  • ½ cup Chopped Walnuts; toasted
  • ¼ cup Apple Jelly

 

Preparation:

  1. Preheat oven to 350°. Coat a 13×9 inch baking pan with nonstick cooking spray. Set aside.
  2. Combine apples and lemon juice and toss together. Add ¼ cup sugar, cinnamon, and ¼ tsp. salt, tossing again to combine.
  3. In a large bowl combine flour, the remaining ¼ tsp. salt, and baking powder. Place remaining ¾ cup sugar, 6 tbsp. butter, and cream cheese in the bowl of a stand mixer. Beat mixture at medium speed until light and fluffy. Add eggs and beat well. Stir in the vanilla. Add flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the flour mixture. Beat until just combined. Gently stir in the walnuts.
  4. Scrape batter into prepared baking pan. Arrange apples over batter. Melt remaining 2 tbsp. butter and brush over apples. Bake for 40-45 minutes or until set.
  5. Microwave apple jelly for 30 seconds or until melted, stirring once. Brush jelly over apples and cool. Cut into squares and serve.

 

RECIPE ADAPTED FROM: JULIANA GRIMES
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017