Skinny Caramel Apple Oatmeal Cookies

20160426_102122As the days creep closer and closer to 90° here in Florida I begin to miss the cooler, humidity free temperatures of winter. What makes summer even harder to grasp is this year we had a very mild winter with only a handful of very cold days. I quite honestly feel robbed of my favorite time of year. In order to make up for the loss I decided to make a classic cooler weather combination in spring.

20160426_101906Growing up, one of my favorite sweets to eat in fall was the caramel apple. A local candy shop in my hometown makes the best caramel apples and to this day I have yet to find a location that has made them better. The problem is those apples are seasonal treats and once the season is over (October/November) the decadent apples disappear for another year. The memories of eating these apples were brought up a few weeks ago and I have been craving them ever since. Of course I couldn’t even get one if I wanted to because they are not in season but perhaps I could replicate the flavors I was craving and fool my body into thinking I had been reunited with my childhood favorite. An even better idea was to implement those flavors into a skinnier option than a typical dessert.

20160426_102135This recipe makes approximately 4 dozen cookies so if you do not want that many at a time I recommend freezing some of the dough to bake in the future. After taste testing a few of these my father also suggested that the flavor and texture of the dough would make a great snack bar. If you have a snack bar pan it may be worth the try although I have not personally given this a go yet. Packed with oats, chopped apple, and decadent caramel, these cookies bring the flavors of fall year round. At less than 100 calories a cookie they also leave you feeling a bit less guilty.

Skinny Caramel Apple Oatmeal Cookies

Ingredients:

  • 6.75 oz. (approximately 1 ½ cups) All-Purpose Flour
  • 1 ½ cups Old-Fashioned Rolled Oats
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ cup Granulated Sugar
  • ¾ cup Light Brown Sugar; packed
  • 6 tbsp. Unsalted Butter; softened
  • 2 tsp. Pure Vanilla Extract
  • 1 Large Egg
  • 1 Large Apple; peeled, cored, & quartered
  • ¾ cup Caramel Baking Bits (Kraft)
  • Parchment Paper

Preparation:

  1. Preheat oven to 350°. Line baking sheets with parchment paper or a slip mat and set aside.
  2. Place quartered apple pieces in a food processor. Pulse until apple is finely chopped, about 5 pulses. Measure out ¾ cup of the chopped apple and set aside.
  3. In a large bowl place the flour, oats, baking powder, baking soda, and salt. Stir with a whisk until combined.
  4. In the bowl of a stand mixer (or large bowl), add the granulated sugar, brown sugar, and butter. Using a stand or hand mixer set to medium speed, beat the mixture together until light and fluffy. Add the vanilla and egg, beating again until combined. Turn the mixer down to low speed and gradually add the flour mixture, beating until just combined. Fold in the chopped apple and caramel bits until evenly combined.
  5. Drop dough by tablespoonfuls 2 inches apart onto the prepared baking sheets. Flatten dough mounds slightly with the palm of your hand. Bake for 9 to 10 minutes, rotating pans halfway through the baking time. Cool cookies on baking sheet for 3 minutes. Remove cookies from baking sheet and transfer to a cooling rack to cool completely. Cookies can be stored in an airtight container for 3 days.

NUTRITIONAL INFORMATION

(1 Cookie)

SkinnyCaramelAppleOatmealCookiesNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 3 Smart Points, 2 Points Plus, or 1 Traditional Point

 

RECIPE ADAPTED FROM: HELEN WORTHINGTON
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

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Skinny Sour Cream Coffee Cake

20160409_165243To start the day off on the right foot, the average American wakes up, has a cup of coffee, and may or may not eat breakfast. For those that do want breakfast with their coffee, most coffee shops offer up alluring breakfast options such as doughnuts, muffins, bagels, sandwiches, and burritos. These offerings taste great but they are certainly not a healthy way to start the day. Although I would preferably like to always start my day with an omelet filled with healthy veggies and a handful of cheese, most days that is just not a feasible option. Rather than skip breakfast altogether one must look for more simple solutions.

20160409_165314-1A traditional pairing to coffee has always been coffee cake (hence the name)…because who doesn’t want to start the day off with something sweet. However, a traditional sour cream coffee cake does not fair any better than coffee house offerings. Just a slice of traditional sour cream coffee cake has around 500 calories and 32 grams of fat! Certainly not a way to start the day, especially if you already loaded the accompanying coffee with cream and sugar. In order to continue to enjoy this classic, it had to be slimmed down A LOT.

20160409_165257-1-1Without losing the moist and fulfilling taste of the original, this recipe adds plenty of whole grains and manages to cut off 225 calories and over 20 grams of fat per slice. Sure it is still not the healthiest option in the world but you can feel a lot less guilty eating a slice on days when you simply have no time for anything healthier. Even when you do have time for a healthier breakfast, this cake is sweet enough to be enjoyed as dessert too!

Skinny Sour Cream Coffee Cake

Ingredients:

  • 2.5 oz. (¾ cup) Old-Fashioned Rolled Oats; divided
  • 4.5 oz. (1 cup) All-Purpose Flour
  • 1 oz. (¼ cup) Whole-Wheat Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Ground Cinnamon; divided
  • ¼ tsp. Salt
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar; packed (divided)
  • 1/3 cup Unsalted Butter; softened
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1 (8 oz.) tub Light Sour Cream
  • 2 tbsp. Walnuts; finely chopped & toasted
  • 1 tbsp. Butter; chilled & cut into small pieces
  • Cooking Spray

Preparation:

  1. Coat a 9 inch springform pan with cooking spray. Set aside.
  2. Preheat oven to 350°. Spread oats in a single layer on a baking sheet. Bake until oats are light brown and slightly fragrant, about 6 minutes.
  3. Measure ¼ cup of browned oats and set aside. Place the remaining oats in a food processor, processing until finely ground, approximately 4 seconds. In a large bowl, place the ground oats, all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and ½ tsp. cinnamon. Stir with a whisk until combined.
  4. In the bowl of a stand mixer or a large bowl, place the granulated sugar, ¼ cup brown sugar, and 1/3 cup butter. Beat with stand or hand mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mix until combined. Add the flour mixture to the sugar mixture, alternating with the sour cream, beginning and ending with the addition of the flour mixture. Be sure to mix until just combined (do not overstir). The batter will remain slightly lumpy due to the oats. Spread the batter evenly into the prepared pan.
  5. Combine the remaining ¼ cup oats, remaining ¼ cup brown sugar, remaining ½ tsp. cinnamon, and nuts in a bowl. Cut in the chilled butter pieces with a pastry blender until well blended. Sprinkle the top of the batter evenly with the nut mixture. Bake the cake for 35-40 minutes, or until top is golden brown and cake begins to pull away from the sides of the pan. Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from pan and serve. Cake is best served warm but can be stored in an airtight container for 3 days.

NUTRITIONAL INFORMATION

(1 Slice)

SkinnySourCreamCoffeeCakeNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 12 Smart Points, 7 Points Plus, or 6 Traditional Points

 

RECIPE ADAPTED FROM: KATHY KITCHENS DOWNIE
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

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Skinny Chocolate-Cherry Oatmeal Cookies

20160323_175154Oatmeal cookies have always held a special place in my heart. I remember when I was young, my family used to go to the local farmer’s market on Saturday mornings to get fresh picked sweet corn and other produce. I would always beg to get the flavored honey sticks and a bag of oatmeal raisin cookies from the bakery vendor. This made waking up early on a day I didn’t have school worth it. As an adult, I still love oatmeal raisin cookies but I also know how unhealthy they can be. I already have a skinny recipe for oatmeal raisin cookies so I was looking for a different type of oatmeal based cookie to try.

20160323_175304These chocolate-cherry oatmeal cookies are not only a tasty, healthier alternative but they also pack three essential foods that can help save your heart from disease. Heart disease runs in my family on both sides and so it is imperative that I take the issue seriously. Any foods that can help decrease my chances of heart disease are something I am willing to try. Put them into cookie form and then how can I resist. Obviously I am not saying you need to eat only these cookies and you will stave off heart disease, but if you want a sensible splurge these are a wise option.

20160323_175145-1The three main ingredients in these cookies (oatmeal, cherries, and dark chocolate) each have properties that promote heart health. Oatmeal helps keep you feeling full longer, stabilizes blood sugar levels, and lowers bad (LDL) cholesterol. By replacing the majority of flour in this recipe with oats increases the potential heart healthy benefits. Cherries, whether fresh or dried, are packed with antioxidants called anthocyanins. Anthocyanins are responsible for protecting blood vessels. Lastly, is flavanol-rich dark chocolate, which provides antioxidant qualities along with the ability to lower blood pressure, improve blood flow to the brain and heart, and decrease the stickiness of platelets that cause clots.

With all of the heart healthy benefits these cookies provide one would assume they do not taste very good but in fact they are spectacular. Chewy and full of flavor, you will forget these cookies are a skinny option compared to your favorite childhood oatmeal raisin cookie!

Skinny Chocolate-Cherry Oatmeal Cookies

Ingredients:

  • 1.5 oz. All-Purpose Flour
  • 1.5 oz. Whole-Wheat Flour
  • 1 ½ cups Old-Fashioned Rolled Oats
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • 6 tbsp. Unsalted Butter
  • ¾ cup Light Brown Sugar; packed
  • ¾ cup Dried Cherries
  • 1 tsp. Vanilla Extract
  • 1 Egg; lightly beaten
  • 3 oz. Dark Chocolate Baking Chips (such as Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • Cooking Spray

Preparation:

  1. Preheat oven to 350°. Coat baking sheets with cooking spray. Set aside.
  2. Add flours, oats, baking soda, and salt to the bowl of a stand mixer or a large bowl. Stir with a whisk until combined. Set aside.
  3. In a microwave-safe bowl melt the butter, approximately 30 seconds. Add the brown sugar to the melted butter and stir until smooth. Add the sugar mixture to the flour mixture. Using a stand or hand mixer, beat the mixture on medium speed until well blended. Add the vanilla and egg, beating until combined. Fold in the cherries and chocolate.
  4. Drop cookie dough by tablespoonfuls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes. Cool on the baking sheets for 3 minutes or until almost firm. Remove cookies from the cookie sheets and allow to cool completely on wire racks.

NUTRITIONAL INFORMATION

(1 Cookie)

Chocolate Cherry Oatmeal Cookie NutritionLabel

 

 

 

 

 

 

 

 

Weight Watchers: 4 Smart Points, 2 Points Plus, or 2 Traditional Points

 

RECIPE ADAPTED FROM: MARCIE DIXON
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

St. Patrick’s Day Cookies

20160318_134842St. Patrick’s Day is a fun celebration for many, not just the Irish. On March 17th of each year you will spot mobs of people wearing green, menus featuring corned beef and cabbage paired with Guinness infused everything, parades, and countless leprechauns, shamrocks, and pots of gold leading to rainbows. The luck of the Irish has spread and you clearly are no longer pinch proof if you do not have Irish blood. It is only fitting that I created some cookies for the occasion.

To achieve the signature look of the holiday I started with a Shamrock and Pot of Gold cutter. I used my favorite sugar cookies as the base. You can use your own favorite recipe or buy store bought dough and roll out to 1/2 inch thick in order to replicate the same look. Once the cookies have baked and cooled you can start decorating. To make these cookies you will need the following:

  • Shamrock Cookie Cutter
  • Pot of Gold Cookie Cutter
  • Outlining Consistency Icing
  • Flood Icing
  • 20-second Icing
  • Green Food Color
  • White Food Color
  • Black Food Color
  • Gold Food Color
  • Gold Edible Glitter (I used Disco Dust)
  • Wilton Squeeze Bottles
  • Small Offset Spatula

potgoldAfter your cookies have baked and cooled, decide which pattern you want to begin with. I began with the pot of gold cookies because they had the greatest chance of bleeding and therefore required a longer drying time. If you decide to do the same, begin by preparing black outline consistency icing. Outline the pot area of the cookie with the black icing, leaving the gold portion blank. Set aside to dry. While the outline dries, prepare the black flood icing. Flood the outlined portion of the pot and use the offset spatula to fill the open space in faster. Set aside to dry completely.

Meanwhile, begin decorating the shamrock cookies. Prepare green outline consistency icing. Outline all areas of the cookie. Set aside to dry while you prepare the green flood consistency icing. Flood the shamrocks and cover the entire surface with green. Allow to dry completely.

shamrockAfter both cookies have had time to dry completely, add details with the 20-second icing. Divide batch of 20-second icing into two. Tint one half gold and the other with optic white. Using the optic white, outline the shamrock as shown or with whatever design you like. On the Pot of Gold, add a large backwards “C” to the right side of the pot and a large, wide “U” to the bottom of the pot. Using the gold 20-second icing, outline the remaining blank area on the pots of gold. Do not flood the blank area inside the outline. Instead make small rounds by squeezing small portions of icing and lifting the tip straight up to resemble a pot filled with coins. With the gold icing still wet sprinkle the area with edible gold glitter. Set aside to dry completely before serving.

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Fudge-Almond Brownie Tart

3If you are a chocoholic, it is likely that you often search for quick and easy chocolate fixes beyond the candy bar. Anyone with a weakness to chocolate knows it is really hard to stop at just one piece of chocolate, hence the search for more substance. This search usually includes chocolate infused into cakes, cookies, or brownies. If you easily tire from the same old box chocolate cake or bakery cookies, then this weakness can become a very big problem. Therefore, I bring you the Fudge-Almond Brownie Tart.

1I simply adore this brownie tart for several reasons. The main reason is its rich, intense chocolate flavor that makes your indulgent side squeal with delight. The other reason is how simple it is to put together. This tart looks elegant and time-consuming but it is really simple and comes together quickly. Another plus is the richness keeps you from eating way too much. Sure it clocks in at way more calories and fat then most recipes I like to prepare but it is meant to be an indulgent treat. It is not something you keep around all the time to munch on but it serves great for when chocolate cravings peak and you need to keep them in check with something more satisfying. Even though the numbers of this appear very high, I guarantee when the chocolate cravings hit, you will consume way more calories and fat if you munch on a chocolate bar versus this tart. One slice will easily satisfy any and all chocolate/dessert cravings, whereas it will take several pieces of chocolate to get the same result. I assure you, several pieces of chocolate will easily turn into way more calories and fat (coming from experience).

2Now if you are not stressing out on a diet or are serving this for guests I suggest pairing it with a generous scoop of vanilla ice cream or frozen yogurt. It adds just an extra bit of indulgence and the smooth texture complements the richness and crunch of the tart. The tart will serve up to 10 guests. If you need to accommodate a larger crowd the recipe can easily be doubled. Enjoy!!!

Fudge-Almond Brownie Tart

Ingredients:

  • Cooking Spray
  • ½ cup Sliced Almonds; toasted
  • 4 oz. Dark Chocolate Baking Chips (such as Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • 6 tbsp. Unsalted Butter
  • 2.25 oz. All-Purpose Flour
  • 3 tbsp. Dutch Processed Cocoa; sifted
  • ¼ tsp. Salt
  • 2 Eggs (large)
  • 6 tbsp. Sugar
  • 2 tbsp. Light Corn Syrup
  • 1 tsp. Pure Vanilla Extract

Preparation:

  1. Move oven rack to lower third of oven. Preheat oven to 350°. Coat the bottom and sides of a 9-inch round removable-bottom tart pan with cooking spray. Arrange the sliced almonds evenly in the bottom of the greased pan. Set aside.
  2. In a small microwave-safe bowl, combine the chocolate and butter together. Microwave approximately 30 to 60 seconds, stirring at 15 second intervals, until chocolate melts and mixture is smooth. Set aside.
  3. In a medium bowl add the flour, cocoa, and salt. Stir mixture with a whisk until combined. Set aside.
  4. In a large bowl or the bowl of a stand mixer, add the eggs. Mix with a hand or stand mixer on medium speed until the mixture is pale and thick (approximately 2 minutes). Continue beating on medium speed and gradually add the sugar, 1 tablespoon at a time, until all the sugar dissolves (approximately 2 minutes). On low speed add the corn syrup and vanilla, beating until combined. Add the chocolate mixture and beat until well blended. On low speed, add the flour mixture, beating until just combined.
  5. Pour the batter in the prepared pan, spreading evenly over the sliced almonds. Bake for 15-20 minutes, or until a toothpick inserted into the center of the tart comes out with a few crumbs. Cool the tart in the pan on a wire rack for 20 minutes. Invert tart onto a serving platter and enjoy! Can be stored in the refrigerator for 3 days if not serving immediately.

NUTRITIONAL INFORMATION

(1 Wedge)

Fudge Almond Brownie Tart NutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 10 Smart Points, 7 Points Plus, or 5 Traditional Points

 

RECIPE ADAPTED FROM: CAROLE WALTER
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

 

Skinny Raspberry Linzer Heart Cookies

2I must admit the month of February has not been very good to my family thus far. We have all been struck down at some point with a cold that seems to linger on forever. Just when you think you are recovering…BOOM you get hit with another round of symptoms. This caused us to eat out a little bit too much leading up to Valentine’s Day simply because I did not have any energy whatsoever to cook and most of the time one of us didn’t even feel like eating anyway.

1Of course the worst of it had to happen right before Valentine’s Day. We opted to not go out to dinner due to all of the times one or all of us consumed take-out during the week prior. My daughter and I continue to run a fever while the rest of the house is slowly on the road to recovery. These cookies were our touch of Valentine’s Day in the house since we did not have a formal celebration.

3Not only do these cookies make a great gift for a special someone but they also look spectacular as centerpieces on a holiday table. This recipe is very adaptable to all seasons and tastes so be sure to save it for any special occasions. I particularly love them for Valentine’s Day and anniversaries, but Christmas is another great option as well. You can accommodate any holiday really by simply changing out the cutter shapes and even the color jam you use. Now, if you tend to give cookies as gifts then you already know the horrible feeling of slaving over a kitchen and not being able to taste the end results. If you fit that description then you will be delighted by this recipe. Since you cut out the centers of one portion of dough you will be left with many small hearts. You can go ahead and bake up these hearts, sandwich them with jam, and dust with a bit of powdered sugar to create mini treats for yourself. It is a gift that keeps on giving!!!

4To make these cookies a leaner (skinny) option compared to traditional raspberry linzer recipes, flour and butter are cut in half. Half of the flour of traditional recipes is replaced with ground almonds that lend hearty taste plus a bonus bit of crunch. In comparison, a traditional raspberry linzer cookie offers 240 calories and 13 grams of fat PER COOKIE. This recipe offers up only 96 calories and 5.1 grams of fat per cookie. HUGE difference, especially if you are like me and tend to never stop at just one.

So go ahead and make a batch to share with someone you love. There is no reason to wait because you won’t feel guilty serving them these sweet little bites!!!

Skinny Raspberry Linzer Heart Cookies

Ingredients:

  • 7.5 oz. All-Purpose Flour; divided
  • 1 cup Whole Blanched Almonds
  • ½ tsp Baking Powder
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • 2/3 cup Sugar
  • ½ cup Unsalted Butter (1 stick); softened
  • ½ tsp. Pure Lemon Extract
  • 4 Egg Yolks
  • Raspberry Jam
  • Powdered Sugar

Preparation:

  1. Weigh 2.25 oz. of flour and place in a food processor. Add almonds to processor and pulse until finely ground. Weigh the remaining 5.25 oz. of flour in a bowl. Add the almond mixture, baking powder, cinnamon, and salt. Stir well with a whisk to combine.
  2. In another large bowl or the bowl of a stand mixer, add the sugar, butter, and lemon extract. Beat with a stand or hand mixer on medium speed until the mixture is light and fluffy. Add the egg yolks and beat until well combined. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the mixture forms a soft dough. Place the dough ball onto a piece of plastic wrap. Knead gently until smooth (about 3 times). Divide the dough equally into 2 portions and wrap in plastic wrap. Chill dough for at least 1 hour.
  3. Preheat oven to 350°. Roll first dough portion to 1/8 inch thickness on a floured surface. Cut with a 2 inch cookie cutter of your choice (Fluted Heart by Wilton pictured above) to form approximately 36 cookies. Repeat procedure with the remaining dough portion, using a 1 inch cookie cutter of the same shape to remove the centers of the second set of 36 cookies (72 cookies total from both dough portions, 36 with centers removed). Place cookies 1 inch apart on baking sheets lined with parchment paper. Bake cookies for 10 minutes or until the edges are lightly browned. Cool cookies on pans for 5 minutes. Remove cookies from pans and place on wire racks to cool completely.
  4. After cookies have cooled completely, spread the center of each whole cookie with approximately ½ tsp. raspberry jam. Sprinkle cutout center cookies with powdered sugar. Place 1 cutout cookie gently on top of each whole cookie. Serve.

NUTRITIONAL INFORMATION

(1 Cookie)

Raspberry Linzer Hearts NutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 4 Smart Points, 3 Points Plus, or 2 Traditional Points

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Glazed Orange-Pecan Bread

3This winter came a bit late for us like many others in the U.S. and with that wait for the arrival of colder temps came a delay in many of my favorite winter recipes. I usually have made some type of soup or chili by November, yet this year my first soup did not come until late December, practically January. The same goes for bread. There is nothing that spells winter like a fresh, warm loaf of bread from the oven. I tend to associate the two because I dislike going out in the cold and so I would traditionally bake to occupy myself plus keep the house warm. This is my first bread of the season and I have to say it was a spectacular choice.

2The inspiration to make an orange infused bread came from the constant reminder of fresh oranges currently in season here. Every day upon leaving home, I see all of the orange trees in the grove across the street from our subdivision. Recently, all of the oranges have ripened and the sweet smell of blossoms are just starting to permeate the air signifying their arrival. This bread is the perfect representation of what oranges have to offer. Infused with a triple punch of orange flavor, the bread is not only full of citrus but is also quick and easy to make. You do not need a mixer, only a spoon and two bowls. Simple and quick so that you can be devouring this delicious and lighter bread.

1

Glazed Orange-Pecan Bread

Bread Ingredients:

  • Cooking Spray
  • 1 ¾ cups All-Purpose Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Salt
  • ¼ tsp. Ground Nutmeg
  • ¼ tsp. Ground Allspice
  • ½ cup Sugar
  • ½ cup Low-Fat Buttermilk
  • ¼ cup Chopped Pecans; toasted
  • 3 tbsp. 1% Low-Fat Milk
  • 3 tbsp. Olive Oil
  • 3 tbsp. Orange Marmalade
  • 1 tsp. Orange Extract
  • 2 Eggs

Glaze Ingredients:

  • ½ cup Powdered Sugar
  • 2 tsp. Orange Juice; fresh squeezed
  • 2 tsp. Chopped Pecans; toasted

Preparation:

  1. Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with cooking spray. Set aside.
  2. Combine flour, baking powder, baking soda, salt, nutmeg, and allspice together in a large bowl. Stir together with a whisk, making a well in the center of the mixture. Set aside.
  3. In another large bowl, combine sugar, buttermilk, pecans, milk, oil, marmalade, extract, and eggs. Whisk until thoroughly blended. Pour mixture into the well made in the flour mixture. Stir mixtures together until just moistened.
  4. Spoon batter into prepared loaf pan. Bake in preheated oven for approximately 45 minutes or until toothpick inserted in center comes out with a few crumbs attached (or clean). Cool bread for 10 minutes in the pan on a wire rack. After 10 minutes, remove the bread from the loaf pan and cool completely on the wire rack.
  5. After the bread has cooled prepare the glaze. Combine the powdered sugar and juice together until mixture is smooth. Drizzle the glaze over the cooled bread and sprinkle with the chopped pecans. Serve.

NUTRITIONAL INFORMATION

(1 Slice)

glazed orange pecan bread label

 

 

 

 

 

 

 

Weight Watchers: 7 Smart Points, 5 Points Plus, or 4 Traditional Points

 

RECIPE ADAPTED FROM: MAUREEN CALLAHAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016