Plum-Almond Buckle

20180730_112740In Florida, it pretty much feels like summer year round. With the exception of a few weeks in the winter, the temperature doesn’t give much indication to the season we’re currently in. One way we stay in touch with the seasons, like the rest of the country, is via the produce that’s being harvested.

20180730_112610I don’t know about you but there’s something about a juicy stone fruit that screams summer. Peaches are my favorite variety, but with plums only 0.99¢ a pound, I could’t pass up the opportunity to snatch a bunch to bake with. Available from May to October, plums hit their peak harvest in July. There are over 2,000 varieties worldwide, with more than 100 types in the U.S. alone, making for plenty of options at your local farmstand throughout the summer and into early fall.

20180730_112124Although lusciously juicy and sweet to eat out of hand, plums provide a complex flavor and texture to any dish they’re added to. The sweet flesh and tart skin of plums are particularly fantastic in desserts, with this plum buckle being a perfect representation of that fact. In case you aren’t familiar, a buckle is a dessert where fruit is placed on top of a layer of cake batter, which rises to the top while baking and then buckles when cool. Buckles are quick and easy to prepare, which means you can whip this dessert up fast for that unexpected BBQ or have it on the table for dinner in no time!

 

Plum-Almond Buckle

 

Ingredients:

  • 7.6 oz. (about 1 & 1/3 cup) White Whole Wheat Flour
  • ¾ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ¼ Salt
  • 6 tbsp. Unsalted Butter; softened
  • ½ cup plus 1 tbsp. Sugar
  • 1 tsp. grated Lemon Zest
  • 1 ½ tsp. Vanilla Extract
  • 1 large Egg
  • ½ cup lowfat Buttermilk
  • 3 Plums; halved, pitted, & sliced ½ in. thick
  • 2 tbsp. Sliced Almonds

Preparation:

  1. Preheat oven to 375°. Coat an 8-inch square baking pan with cooking spray.
  2. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Set aside.
  3. In the bowl of a stand mixer, place the butter, ½ cup sugar, lemon zest, and vanilla. Beat mixture at medium speed until creamy. Add egg and beat until combined. Alternatively add the flour mixture and buttermilk, beginning and ending with the flour mixture, blending just until combined.
  4. Spread batter evenly into the prepared pan. Arrange sliced plums on top of batter. Sprinkle evenly with almonds and the remaining tablespoon of sugar.
  5. Bake 30-40 minutes, or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool cake in the pan on a wire cooling rack before serving.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

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Summer Fruit Galette

20180717_110614Summer is in full swing, which means more sun, fun, and a bounty of fresh, colorful produce to choose from. If you head over to your local farmer’s market or chain grocer, you’re sure to find an abundance of in season fruits and vegetables right now. Not only is there a larger variety of produce, but prices are likely to be significantly lower thanks to plentiful harvests.

20180717_111219The past several weeks have been cherries galore on sale, which is why my last post, Easy Cherry Upside-Down Cake, happened to feature them. This week it was BOGO raspberries and peaches. When I see great deals like these I can’t pass them up. I usually have no idea what to do with the ingredients at the time but I figure it out later. That was the case with this recipe. I had a bunch of peaches and raspberries with little time to myself to make anything. I needed something quick, easy, and would leave the fruit as the star of the show. This summer fruit galette was the answer.

20180717_110927What I love about this rustic dessert is the peaches and raspberries get to stand center stage. Usually in a pie it’s all crust and the fruit gets lost in between. With a galette, the fruit is showcased beautifully and the preparation couldn’t be easier. My 5 year old and one year old daughters even had a blast helping prepare this so if there is a rainy day or your kids love to bake, spend time together as a family making this galette. Oh and did I mention clean up is a breeze. I can count the amount of dishes I had on one hand which makes for an even happier baking experience. So the next time you see a bunch of summer fruit on sale, don’t hesitate to grab it and whip up this easy fruit galette for a quick dessert to accompany dinner or your next summer cookout!

Summer Fruit Galette

 

Ingredients:

  • 1 roll Refrigerated Pie Crust (2 rolls per box)
  • 1 pound Peaches; pitted, halved, & sliced into ½ in. wedges
  • 6 oz. Raspberries
  • 1/3 cup Sugar plus 1 tsp.; divided
  • 1 tsp. Lemon Juice
  • Pinch of Sea Salt
  • 2 tsp. Fat-Free Milk

 

Preparation:

  1. Preheat oven to 375°F. Cover a large baking sheet with parchment paper. Set aside.
  2. On a lightly floured surface, roll dough into a 13 inch circle. Transfer to prepared baking sheet. Set aside.
  3. In a large bowl, combine peaches, raspberries, 1/3 cup sugar, lemon juice, and salt. Mix well.
  4. Mound filling in center of prepared crust, leaving a 3 inch border. Fold edge of dough up and over filling, pleating as necessary. Brush edge of dough with milk and sprinkle with remaining 1 tsp. of sugar.
  5. Bake galette until filling is tender and crust is browned, approximately 35-40 minutes. Slide galette (with parchment paper) onto a wire rack to cool. Cut into wedges and serve.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Easy Cherry Upside-Down Cake

20180707_105854Summer means school’s out, barbeques light up, and ample time is spent outdoors enjoying the fantastic weather. With longer days and warmer temps, entertaining becomes easier and sometimes unexpected if people decide to drop over. If you’re ever looking for a dessert that’s quick to prepare for last minute summer get togethers or easy enough to make and take for a picnic, look no further than this delicious cake.

20180707_110006Featuring in season cherries, you’ll get a taste of summer bursting through every bite. I make this with my favorite organic cake mix, Miss Jones, for convenience, however you can also make it with your own homemade cake recipe if you have more time. Dark, sweet cherries taste best, however you can use any variety of cherry available to you or even mix and match. The juices released from the cherries make for a moist, flavorful, and easy cake!

20180707_105802NOTE: Fresh or frozen cherries can be used in this recipe. If using frozen cherries, be sure to thoroughly thaw and drain the cherries before proceeding with the recipe as directed.

Easy Cherry Upside-Down Cake

 

Ingredients:

  • 2 tbsp. Unsalted Butter; melted
  • 1/3 cup packed Light Brown Sugar
  • 4 cups pitted fresh Bing Cherries
  • 1 box Vanilla Cake Mix

 

Preparation:

  1. Preheat oven to 350°. Place butter in a 13 x 9 inch baking pan. Place pan in oven until butter is melted. Remove from oven and swirl melted butter around pan to evenly coat.
  2. Sprinkle brown sugar evenly over melted butter. Arrange cherries in a single layer over brown sugar. Set pan aside.
  3. In a large bowl, prepare cake mix according to package directions. Pour prepared batter into pan. Spread batter evenly over cherries.
  4. Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cake to cool in pan for 10 minutes.
  5. Loosen cake from edges of pan with a knife and then invert cake onto a serving platter or sheet pan. Place on a wire rack to cool completely.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

 

Skinny Cranberry Macadamia Butter Cookies

20180616_125839When you think of the terms skinny and cookie, you don’t typically associate them together. For those trying to maintain a healthy lifestyle, however, it is imperative to find recipes that do just that. In a constant battle to avoid unhealthy foods yet allow the occasional sweet treat, sometimes we have to get creative. These cookies are a product of that creativity.

20180616_125954Inspired by a classic, the old-fashioned peanut butter cookie, these treats replace peanuts with a Hawaiian favorite, macadamias. To make these cookies not only unique but also healthy, I began by completely eliminating butter from the recipe. That’s right, no butter, no oil. The base of the dough is actually created by pureeing the macadamias into a nut butter, similar to the role peanut butter plays in a peanut butter cookie. The natural oil from the macadamias is enough to hold the dough together and keep it moist, allowing butter to be left out of the equation entirely. So don’t be fooled into thinking I forgot to add it to the ingredient list just because the title has the word “butter” in it (and yes…this conversation has happened before).

20180616_130407Although removing butter from the recipe will drastically cut the calorie and fat content of the cookies, it doesn’t necessarily make them healthy. To boost the nutrition content of the cookies, I elected to swap out all-purpose flour and replace it with white whole-wheat flour. Lastly, I added some dried cranberries to provide a boost of antioxidant power and chewy texture. The bits of cranberries not only provide a nutritional boost to each cookie, but a tartness that really complements the sweet and subtle flavor of the macadamias. These cookies are thick, satisfying, taste fantastic, and they’re far more nutritionally balanced than a traditional cookie (74 calories, 2 g. fat, 1 g. protein, 1 g. fiber per serving). If you love peanut butter cookies and want to taste a more exotic take on the original, give these delightful little bundles a try!

20180616_130112*NOTE: This recipe should yield approximately 30 cookies. Each serving consists of 1 cookie.

 

Skinny Cranberry Macadamia Butter Cookies

 

Ingredients:

  • 2/3 cup Macadamia Nuts
  • ½ cup Granulated Sugar
  • ½ cup packed Light Brown Sugar
  • 1 tsp. Vanilla Extract
  • 1 large Egg
  • 1 ¼ cups White Whole-Wheat Flour
  • ½ tsp. Baking Soda
  • ¼ tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • ½ cup Dried Cranberries
  • 1 tbsp. Granulated Sugar

 

Preparation:

  1. Preheat oven to 375°. Cover a large baking sheet with parchment paper and set aside.
  2. Place macadamias in a food processor and pulse until smooth, approximately 2 minutes, scraping down the sides as needed. DO NOT move on to step three until the texture is smooth like creamy peanut butter, otherwise the dough will be dry and crumbly.
  3. Combine macadamia butter, ½ cup granulated sugar, and brown sugar in the bowl of a stand mixer (or large bowl). Beat with a stand (or hand) mixer on medium speed until combined. Add vanilla and egg and beat well.
  4. In a separate large bowl, whisk together the flour, baking soda, salt, and nutmeg. With the mixer on low speed, add the flour mixture to the sugar mixture and beat until combined. Stir in cranberries. Chill dough for 10 minutes.
  5. Divide chilled dough into 30 equal portions and roll each portion into a ball. Place remaining tablespoon of sugar in a small bowl. Lightly roll the top of each cookie ball in the sugar and place, sugar side up, on the prepared baking sheet, leaving an inch between each cookie. Gently press down on the top of each dough ball to flatten.
  6. Bake cookies, 1 sheet pan at a time, for 9 minutes or until golden. Remove cookies from pan and cool on a wire rack. Repeat with remaining cookies & enjoy.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Rhubarb Apple Pie

20180525_184415The arrival of spring is a time much welcomed by those hit with the winter blues. It’s a time when warmer days allow you to pack away the jackets and begin purchasing a new bounty of fresh produce. Strawberries are probably the most popular spring pick, which is why I’m here to tell you about rhubarb.

20180525_184941Beginning in April and continuing through the summer, rhubarb is at its peak. It looks a lot like a stalk of celery, and even has the same stringy texture, but one bite of this plant and you will never forget how tart it is. To this day I still remember my first bite of raw rhubarb, and my decision to hate it for a long while after. I was very young, probably around 5 years old, when my dad picked a stalk from the plant in our backyard and offered I try it. I remember him stressing for me not to ever eat the leaves as they are poisonous, but his words would not be necessary. Merely taking one bite of that freshly picked stalk would keep me from wanting to go near the plant. Later that summer, however, I did ultimately give rhubarb a second chance, but in the form of a pie.

20180525_184822As tart as rhubarb is fresh, once it’s cooked the flavor gets drastically toned back to a delightful balance of sweet and tart. Once I realized this, I was in love, and every year thereafter I would look forward to the time the rhubarb would make its seasonal debut. My dad usually let rhubarb stand alone as the star of the pie, but I prefer it to share the title with other fruits. Two of the most popular pairings for rhubarb are strawberries and apples. Since strawberries are in season at the same time as rhubarb and their sweet flavor profile helps balance rhubarb’s tartness, it’s only natural they would be a favorite combination option. For me, however, there is just something delicious about the combination of cinnamon, sugar, fresh sliced rhubarb, and equally tart, sliced Granny Smith apples. But no matter which fresh fruit combination you choose, I guarantee you’ll have the makings of a perfect pie.

*NOTE: If you elect to give this pie a try, you can expect to spend about 30 minutes of time preparing it. From start to finish the pie should take approximately 1 hour and 15 minutes and will yield 12 servings. If you have trouble finding fresh rhubarb or would like to make the pie when it’s not in season, you can substitute frozen rhubarb for the fresh. If you do opt for frozen rhubarb instead of fresh, be sure to thoroughly thaw and drain it before using as directed in the recipe, otherwise you will end up with a loose filling and soggy crust. If you’re considering serving this pie to guests, I recommend pairing with a scoop of vanilla ice cream.

 

Rhubarb Apple Pie

 

Ingredients:

  • 1 refrigerated or frozen 9 inch Pie Shell
  • 3 ½ cups (about 1 ¼ pounds) Sliced Rhubarb
  • 1 cup Granulated Sugar
  • 1 tbsp. fresh Lemon Juice
  • 2 Granny Smith Apples; peeled, cored, & sliced
  • ½ tsp. Ground Cinnamon
  • 3/8 tsp. Salt; divided
  • ½ cup White Whole-Wheat Flour; plus 3 tbsp.
  • ½ cup Old-Fashioned Oats
  • ½ cup Light Brown Sugar
  • 6 tbsp. Cold Unsalted Butter; cut into small pieces
  • 1/3 cup Chopped Walnuts

 

Preparation:

  1. Preheat oven to 425°. Place pie shell on a baking sheet & set aside.
  2. In a large bowl, combine the rhubarb, granulated sugar, lemon juice, and apples. Sprinkle with cinnamon, ¼ tsp. salt, and 3 tbsp. flour. Toss to combine. Spoon the mixture into the pie shell and set aside.
  3. In a medium bowl, place the remaining flour (½ cup), remaining 1/8 tsp. salt, oats, and brown sugar. Cut butter into the flour mixture with a pastry blender or food processor until mixture resembles coarse meal. Stir in walnuts. Sprinkle mixture evenly over the rhubarb filling.
  4. Bake pie for 15 minutes. Reduce oven temperature to 375° (do not remove pie) and bake for an additional 25-30 minutes, or until golden and bubbly. If crust begins to get too brown, shield it with foil. Once baked, place pie on a cooling rack for at least 15 minutes before slicing & serving. Enjoy!

 

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

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Walnut Fudge Brownies

20180520_030512When a chocolate craving screams out for your attention, nothing is easier or more comforting than a brownie. Even if the craving hits at night, just a quick raid of the pantry will likely provide all the ingredients needed to create the perfect pan. Without a doubt, brownies are my go to sweet when I need a delicious treat but don’t have the energy or time to make something more elaborate.

20180520_110531Whether made as a post-dinner treat or after school snack, brownies are highly customizable to satisfy any and all tastes. They can be void of add-ins to keep them simply fudgy or they can be filled and topped with a multitude of different flavor and texture profiles to suit any occasion or craving. Even though there’s much fun to be had creatively with brownies, I elected to stick to a classic, the fudgy walnut. One, if not THE most popular brownie variation, this recipe takes the intense richness even further with high-quality cocoa, melted chocolate, and chocolate chips.

20180520_030629If you decide to give these fudgy treats studded with crunchy walnuts a try, they will take you about 15 minutes to prep and about 30 minutes in the oven. Once cooked, store in an airtight container for up to 3 days. When ready to serve, you have the option of cutting the brownies into a traditional size or into smaller, bite-size portions. A traditional size will yield you approximately 9 large brownies while the bite-size portions will yield approximately 20 servings. The bite-size portions are perfect for those needing to serve a large crowd or those who live a healthy lifestyle and want to indulge without growing a bulge. If you elect to cut the brownies into small portions, each serving will contain approximately 186 calories, 4 g. saturated fat, 4 g. protein, 24 g. carbs, 3 grams fiber, 30 mg cholesterol, 1 mg iron, 74 mg sodium, and 23 mg calcium. I used white whole-wheat flour to make these healthier for my lifestyle, however you can substitute all-purpose flour if you do not mind a change in the above nutrition facts. No matter how, why, or when you choose to enjoy these brownies, I know you will not be disappointed by this revived and healthier take on a classic!

20180520_110737

Walnut Fudge Brownies

 

Ingredients:

  • 3.4 ounces White Whole-Wheat Flour (about ¾ cup)
  • 1 cup Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder
  • ½ cup packed Light Brown Sugar
  • ½ tsp. Baking Powder
  • ¼ tsp. Salt
  • 1 cup Bittersweet Chocolate Chips; divided
  • 1/3 cup Fat-Free Milk
  • 6 tbsp. Unsalted Butter; melted
  • 1 tsp. pure Vanilla Extract
  • 2 Large Eggs; lightly beaten
  • ½ cup Chopped Walnuts; divided
  • Cooking Spray

Preparation:

  1. Preheat oven to 350°. Coat a 9 inch square metal baking pan with cooking spray. Set aside.
  2. In a large bowl, combine flour, granulated sugar, cocoa powder, brown sugar, baking powder, and salt. Set aside.
  3. In a small, microwave-safe bowl, combine ½ cup of the chocolate chips and milk. Microwave the mixture on high for 1 minute, stirring after 30 seconds. Stir in the butter, vanilla, and eggs.
  4. Add the milk mixture, remaining ½ cup of chocolate chips, and ½ cup of walnuts to the flour mixture. Stir until just combined.
  5. Pour the batter into the prepared pan and spread evenly. Sprinkle with the remaining ½ cup of walnuts. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Remove from oven and cool on a wire rack. Cut into squares and serve.

 

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

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Almond Butter Snack Bars

20180511_185312Time. There never seems to be enough of it, and if you’re always on the move or always busy, it’s a guarantee you’ll be looking for something quick to snack on. Don’t settle for unhealthy processed food or overpriced snack bars when you can quickly make your own moist, healthy, and delicious ones at home for less.

20180511_185130It doesn’t matter if you’re a beginning cook or well advanced in the kitchen, these bars are quick and simple to make. Invest a short amount of time preparing them each week and you’ll be rewarded with a week’s worth of healthy snacks, on-the-go breakfasts, or dessert bars at a fraction of the cost you’d pay for processed, pre-made fare. They are only $1.15 per serving if you bake them in a 9×9 inch baking pan, which will yield approximately 16 bars. If you try to compare the quality to anything in the stores, I guarantee you’ll be paying at least $3-5 per serving, making these bars extremely budget-friendly!

20180511_185024If you do elect to give this recipe a go, be sure to store the bars in an airtight container. They will keep in the refrigerator for one month or up to three months in the freezer. Simply leave a bar out at room temperature for a few minutes to warm up before you devour it or give a quick zap in the microwave if you’re short on time. At 9 grams of protein and 6 grams of fiber, these bars will satisfy your hunger, give you energy to keep up with your busy lifestyle, and ensure you’re meeting your nutritional needs. Each bar contains high-quality protein, carbs, and fats, as well as blood-sugar balancing ingredients to keep you in tip top shape. So find some time to unwind and have fun preparing a delicious and good for you treat!

 

Almond Butter Snack Bars

 

Ingredients:

  • ½ cup raw Agave Nectar
  • 2/3 cup Almond Butter
  • 2 tsp. pure Vanilla Extract
  • 1 cup Oat Flour
  • 1 cup Old-Fashioned Oats; whole
  • 1 ¾ cups soaked & dehydrated Buckwheat Groats or Kasha
  • 1/3 cup Chia Seeds
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Sea Salt

 

Preparation:

  1. Line a 9×9 inch pan with parchment paper, leaving excess hang out two of the ends so the bars can easily be lifted from the pan.
  2. Place the agave, almond butter, and vanilla in a bowl. Stir mixture rapidly until well-combined and creamy.
  3. In a large bowl, combine the oat flour, oats, buckwheat/kasha, chia seeds, cinnamon, and salt. Mix together until just combined.
  4. Pour the almond butter mixture into the bowl with the flour mixture. Mix together until thoroughly combined.
  5. Using your hands (make sure they are super clean or use gloves), press the mixture evenly into the prepared pan. Use a rubber spatula to smooth out and ensure the entire pan has an even surface.
  6. Cover and place the pan in the refrigerator for a minimum of 1 hour to allow the bars to firm up and hold their shape for cutting. Bars can be left at room temperature up to 3 days but are best kept in the refrigerator (1 month) or freezer (3 months). If freezing, be sure to cut bars before storing in freezer.

RECIPE ADAPTED FROM: GINA HUDSON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018