Pumpkin Pie Bread

During the holiday season, there are a few signature items that will come to the mind of almost anyone. Pumpkin pie happens to be one of those items. Whether you enjoy it at Thanksgiving, Christmas, or both, it is on the menu of most households at some point towards the end of each year. My family always enjoys pumpkin pie at Thanksgiving, but this year I decided to shake things up and serve this delicious, healthier bread instead.

As much as I love a traditional pumpkin pie at the holidays, I also love to try new, cleaner items inspired by the flavors I already know and love. Luckily, cans of organic puree are very cost effective this time of year, allowing me to get rather creative and try some fun, pumpkin-centric dishes. Not just limited to desserts, pumpkin has found its way into my soup, pasta sauce, Greek yogurt, and morning oatmeal. Whether savory or sweet, I love me some good ole pumpkin. But you don’t need to be pumpkin’s #1 fan to love this bread. Other than the traditional pie, it really doesn’t get much more classic than this moist, sweet loaf of pumpkin bread.

Just like the tried and true methods of traditional pie recipes, this bread is infused with the flavors of warm fall spices and is perfect for the chilliest time of year. But besides being chilly outside it is also the busiest time of year. So if you find yourself strapped for time (who doesn’t), this recipe will be your best friend. In fact, it should be the spokesman for all quick breads, as it truly requires minimal time and energy. Simply combine dry ingredients, add wet ingredients, mix, and bake. The easiest snack, brunch treat, or dessert to have on hand, especially for those unexpected guests who suddenly drop on by. If you double the recipe, you can easily have an extra loaf to give as a gift at Christmas, or you can make individual muffins to place on the kids table for easy holiday snacking.

With all of the good qualities this bread already possesses, it’s hard to believe that it is also clean and works perfectly into the meal plans of those living a healthy lifestyle. Unlike traditional recipes, this pumpkin bread does not have hidden, unhealthy fats or loads of processed white sugar. Instead, it uses minimally processed Sucanat to satisfy sweet tooth’s while cutting the amount of sweetener needed from a whopping 1½ cups (on average), all the way down to just ¾ cup. By not overloading this bread with sugar, it keeps calories low and helps to mitigate the rapid spike and fall of blood sugar levels, which can cause you to crave more sugary foods or feel sluggish after eating them.

But just as it is important to remove unhealthy items from a recipe to make it better, it is also important to add back in the proper nutrition the recipe was initially lacking. To do this, I started by packing in as much pumpkin as I could. Doing so provides moisture for very few calories (only 30 per cup) and less fat, while still creating a tender texture. The addition of pumpkin also adds a good amount of beneficial nutrients, including potassium, vitamin C, and beta-carotene. Beta-carotene is particularly important, as it is an antioxidant responsible for fighting harmful inflammation that’s known to cause problems as small as wrinkles or as serious as chronic disease.

Once I had added enough pumpkin for flavor and nutrition, I moved on to the flour. Most recipes use all-purpose, which is heavily processed and contains less nutrients as a result. I opted for white whole-wheat flour, as it provides more nutritional value without altering the taste too much. In fact, add in the final quality of classic pumpkin bread, the rich, warm spices, and I bet you won’t even be able to detect the healthy tweaks. The molasses-like flavor profile of Sucanat complements the spices beautifully, making for a delicious, healthy bread sure to be a success at any holiday function!

Pumpkin Pie Bread


Ingredients

  • Olive Oil Cooking Spray
  • 1¾ cups White Whole-Wheat Flour
  • ¾ cup Sucanat
  • 1 tsp. Baking Soda
  • 1 tsp. Pumpkin Pie Spice
  • ¾ tsp. Ground Cinnamon
  • ½ tsp. Ground Ginger
  • ½ tsp. Sea Salt
  • 1 Large Egg
  • 2 Large Egg Whites
  • 1 cup Pure Pumpkin Puree
  • ½ cup Whole Milk
  • ¼ cup Olive Oil

Directions

  1. Preheat oven to 350°. Coat a 9 x 5 inch bread pan with cooking spray. Set aside.
  2. In a large bowl, whisk together the flour, Sucanat, baking soda, pumpkin pie spice, cinnamon, ginger, and salt. In a separate large bowl, lightly whisk the egg and egg whites. Add in the pumpkin puree, milk, and oil, whisking until combined.
  3. Add the contents of the second bowl (wet ingredients) to the contents of the first bowl (dry ingredients) and stir gently until the flour is moistened. Transfer contents to the prepared pan and spread out smoothly.
  4. Bake bread in the center of the oven for 50 minutes, or until the top and edges have browned and a toothpick inserted in the center comes out with just a few moist crumbs. Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely. Cut in to 12 slices to serve. Keep at room temperature in an airtight container for 2 days, refrigerated for 1 week, or frozen for up to 1 month.

Nutrition

Per Serving (1 Slice): 169 Calories; 4 g Protein; 6 g Total Fat; 1 g Sat. Fat; 2.5 g Fiber; 213 mg Sodium; 13 g Sugar; 25 g Carbs; 17 mg Cholesterol

RECIPE ADAPTED FROM: J. O’HARA
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Ginger Lemon Pinwheel Cookies

20180101_144943Happy New Year everyone! I hope you all had a very enjoyable holiday season full of good food and quality time spent with family and friends. As we welcome 2018 we all have likely set goals or resolutions for the new year. For me it is to continue the resolution I set last year, which is to always keep progressing by trying new things out of my comfort zone. As simple as these cookies may seem, they certainly fit the mantra of pushing myself.

20180101_144922.pngYou see, I am a drop cookie person. I hate waiting for cookie dough to chill in the refrigerator because I love raw cookie dough. Therefore, the longer it hangs out in the fridge the more of it disappears before it ever has a chance to hit a baking sheet. Once the dough is adequately chilled then you have to flour counters and rolling pins and despite your efforts you still end up with a mess of dough stuck everywhere.  Although I tend to avoid the rolled out cookie dough types, I decided these pinwheels would be the newest addition to the holiday table along with the regular offerings. I used sheets of plastic wrap to roll out both batters to reduce mess and clean up. Although these cookies do require a patient baker, they are not as challenging as they appear. Things went a lot smoother than envisioned (even with a 4-year-old kitchen helper) and I was really impressed with the results. These cookies are a great combination of flavors and make for a beautiful cookie!

20180101_144906

Ginger Lemon Pinwheel Cookies

Ginger Dough Ingredients:

  • ¼ cup Unsalted Butter; softened
  • 1/3 cup packed Brown Sugar
  • ¼ cup Molasses
  • 1 Large Egg Yolk
  • 6 oz. (1 1/3 cups) All-Purpose Flour
  • ¾ tsp. Ground Ginger
  • ¾ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • Dash of Allspice

Lemon Dough Ingredients:

  • 5 tbsp. Unsalted Butter; softened
  • 2/3 cup Granulated Sugar
  • 1 Large Egg White
  • 1 tsp. Lemon Extract
  • ¾ tsp. Vanilla Extract
  • 6 oz. (1 1/3 cups) All-Purpose Flour
  • ¼ tsp. Salt

Preparation:

  1. To prepare ginger dough: Place the butter and brown sugar in a medium bowl and beat with a mixer at medium speed until well combined. Add the molasses and egg yolk and beat until well blended. Combine flour, ginger, cinnamon, salt, nutmeg, and allspice and stir with a whisk. Add the flour mixture to the butter mixture and beat at low-speed just until combined. Wrap dough in plastic wrap and chill at least 30 minutes or overnight.
  2. To prepare the lemon dough: Place the butter and granulated sugar in a medium bowl and beat with a mixer at medium speed until blended. Add the egg white and beat until blended. Beat in the lemon extract and vanilla. Combine the flour and salt. Add the flour mixture to the butter mixture and beat at low-speed just until combined. Wrap dough in plastic wrap and chill at least 30 minutes or overnight.
  3. Unwrap chilled ginger dough and roll between sheets of plastic wrap into a 13 x 8 1/2 inch rectangle. Chill dough for 10 minutes. Meanwhile, unwrap the lemon dough and roll between sheets of plastic wrap into a 13 x 9 inch rectangle. Chill dough for 10 minutes. Carefully stack ginger dough on top of lemon dough, leaving a 1/2 inch border along one long edge. Starting with the long side without a border, roll up dough, jelly roll style. Seal the edges but do not seal the ends of roll. Cover with plastic wrap and freeze for 30 minutes.
  4. Preheat oven to 350°. Unwrap dough. Cut with a sharp knife into 40 slices that are about ¼ inch thick. Reshape the rounds, if necessary, or return dough to chill in the freezer. Arrange slices 1 inch apart on baking sheets. Bake, 1 batch at a time, for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Easy Coconut Cardamom Macaroons

20171215_124810With the holidays comes a lot of shopping, a lot of baking, and a lot of rushing to get it all done. Although you envision a table full of different types of desserts, time may not always be on your side. If you need a easy cookie recipe to bulk up your offerings without wasting too much precious time than look no further than these coconut cardamom macaroons.

20171215_124340Flavored with vanilla and cardamom, these macaroons have an exotic sweet flavor that will surprise the taste buds of those expecting a traditional coconut macaroon. The coconut gives them their chewy, dense texture and the combination will be a surprisingly simple addition to your dessert table!

20171215_124430As a bonus to great ease and flavor, each cookie is only 3 grams of fat and 82 calories, making them a smart yet indulgent choice for the health conscious. This recipe will yield approximately 15 cookies. If you are baking the macaroons ahead of time, be sure to cool them completely on a wire rack then store in an airtight container for up to one week.

Easy Coconut Cardamom Macaroons

Ingredients:

  • 2 Large Egg Whites
  • ¼ cup Sugar
  • 1 tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • 1/8 tsp. Ground Cardamom
  • 1 ½ cups flaked Sweetened Coconut

 

Preparation:

  1. Preheat oven to 325°. Line a large baking sheet with parchment paper. Set aside.
  2. Place egg whites in a medium bowl and lightly beat with a whisk. Add sugar, vanilla, salt, and cardamom and stir well with a whisk until foamy. Add coconut and toss well to combine.
  3. Loosely pack coconut mixture into a 1 tablespoon size measuring spoon. Turn out coconut mixture onto the prepared baking sheet (about 15 cookies). Bake for 20-23 minutes or until evenly golden. Remove from oven and cool on the pan for 3 minutes. Remove cookies from pan and cool completely on a wire rack. Enjoy!

 

 

 

RECIPE ADAPTED FROM: ANN TAYLOR PITTMAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Coconut Cream Pie

20170418_110650When I think of no-bake pies, coconut cream is hands down my favorite (lemon being a close second). I have fond memories of the sprawling collection of pies my grandparents would serve at every holiday. Whether it be Thanksgiving, Christmas, or Easter we would always have a banana cream, pumpkin, chocolate ambrosia, mincemeat, and coconut cream pie. The pies would always be ordered from a local buffet called Bishop’s. Unfortunately, Bishop’s has long been closed and I have not had a coconut cream pie quite the same since. When the craving would call there is always a variety in the supermarket freezer section but they are never the same as freshly made.

20170418_110205I recall when I was a pre-teen (about 17 years ago), I attempted to make a coconut cream pie from scratch. I remember the taste being off and I never attempted to make it again since I could always count on the holidays to quench my craving. Since moving away from my hometown and the closure of Bishop’s I decided to make another attempt as an adult and serve this pie for Easter.

20170418_110216I believe my mistake all those years ago was from using coconut extract to flavor the filling. This time I decided to steep coconut in a blend of half-and-half and milk as my base for the filling. I strained out the raw coconut with cheesecloth, resulting in a smooth, flavorful custard that harbors a bit fewer calories and saturated fat. Add a homemade whipped cream topping and you have a dreamy mile-high coconut cream pie worth every second spent in the kitchen!

Coconut Cream Pie

Filling Ingredients:

  • 1 frozen (9 inch) Deep-Dish Pie Crust
  • 2 cups 1% Low-Fat Milk
  • 1 cup Half-and-Half
  • 1 ½ cups flaked Sweetened Coconut
  • 1 tsp. pure Vanilla Extract
  • 2/3 cup Sugar
  • 1/3 cup Cornstarch
  • ¼ tsp. Salt
  • 4 large Egg Yolks
  • 2 tbsp. Unsalted Butter

Whipped Cream Ingredients:

  • 1 cup Heavy Whipping Cream
  • ¼ cup Sugar
  • 1 tsp. pure Vanilla Extract
  • ¼ cup flaked Sweetened Coconut; toasted

 

Preparation:

  1. Preheat oven according to package directions of the pie crust. Bake the pie crust according to the package directions for a chilled/no-bake pie. Cool crust completely on a wire rack.
  2. Meanwhile, combine milk and half-and-half in a medium saucepan set over medium heat. Add 1 ½ cups coconut and vanilla extract. Bring milk mixture to a simmer then immediately remove from heat. Cover and let stand for 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather the edges of the cheesecloth and squeeze over the bowl to release any extra moisture. Discard the coconut solids.
  3. Whisk together the 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl. Gradually add the milk mixture, whisking constantly. Return the mixture to the pan and bring to a boil, whisking constantly. Remove from heat and add the butter. Stir until smooth. Place the pan in a large bowl filled with ice for 6 minutes, stirring to cool. Pour into the prepared crust. Cover with plastic wrap and chill at least 1 hour to set.
  4. While the pie chills prepare the whipped topping. Chill a large bowl and the beaters of a hand mixer in the freezer for 5-10 minutes. Whip the cream in the chilled bowl with a hand mixer until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form. Be sure you do not over mix! Chill until the pie filling is set.
  5. To assemble the pie, spread the whipped cream over the set custard filling. Top with the toasted coconut just before serving. Enjoy!

 

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

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Cranberry Swirl Cheesecake

20170227_000907Cheesecake is a delightful dessert rich in flavor and smooth on the palate. As much as I enjoy a slice of cheesecake I absolutely despise making it on my own. Cheesecake is up there on my list with Creme Brulee & Souffles when it comes to a severe inclination to avoid said recipes. It is not that I can’t make them it is just more tedious and I don’t enjoy making them like I do cakes and cookies. Baking is an outlet for me to reduce stress. Cheesecakes tend to create stress by wondering if the darn thing is going to crack despite doing everything correctly. There is only so many times you can get scalded by the hot water bath before you throw even cooking out the window. However, after taking a look at what I have prepared lately I was starting to see too much repetition. I decided I needed to venture out of my comfort zone and give myself a challenge like I had when in culinary school. The first item that came to my mind was the dreaded cheesecake.

20170227_001556My favorite flavor of cheesecake is cherry and I have made it a thousand times. My love of cherry cheesecake in particular stems from my childhood when I would make the No-Bake Jello brand Cherry Cheesecake box mix. Although it was a heck of a lot easier cheesecake to make, it wasn’t necessarily a real cheesecake (probably why I enjoyed baking it growing up). Besides the taste the cherries lend cheesecake, I also love the appearance. The red is a great contrast to the light cheesecake base and makes for a stunning dessert every time. I wanted to replicate this stunning look but with something other than cherries. That is where cranberries come into play.

20170226_172628I had some leftover cranberries frozen at their peak and needed to use them up so it seemed like a perfect fit. I made this for Valentine’s Day but it can be made for many other events such as anniversaries, Christmas, Independence Day, or even Go Red for Women parties which bring awareness to heart health. Although this is a skinnier recipe than traditional cheesecakes, I highly doubt the American Heart Association would define it as a heart healthy recipe. On average, cheesecakes similar to this one run about 575 calories and 22 grams of saturated fat while this cheesecake is 321 calories and 6 grams saturated fat (saving over 250 calories and 15 grams saturated fat per slice).

Although I enjoyed this lightened up version of a traditional cheesecake I would make a few changes next time to appeal more to my own taste. I think I would prefer a regular graham cracker crust to the chocolate, despite my love of the stunning color contrasts the chocolate crust provides. If you follow the recipe as is you will witness how much a simple swirl of tart cranberries provides an elegant touch to rich filling encased in a chocolate graham crust. Enjoy!

Cranberry Swirl Cheesecake

Ingredients:

  • 6 oz. Chocolate Graham Crackers
  • ¼ cup Olive Oil
  • 1 ½ cups Fresh or Frozen Cranberries (thaw if frozen)
  • ½ cup Sugar
  • ¼ cup Raspberry Liqueur (Chambord or Smirnoff Raspberry Vodka)
  • 3 tbsp. Water
  • 1 cup Sugar
  • 12 oz.(2 ½ pkg.) Block Style 1/3-less-fat Cream Cheese; softened
  • 1 cup Plain Fat-Free Greek Yogurt
  • 2 tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • 3 large Eggs
  • 2 large Egg Whites

Preparation:

  1. Preheat oven to 375°. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil (or place in a turkey size oven bag and seal at top). Grease pan lightly with nonstick cooking spray.
  2. Place crackers in a food processor and pulse until finely ground. Drizzle with oil and pulse until moistened. Press mixture into bottom and ½ inch up the sides of the prepared pan. Bake for 8 minutes. Remove from oven and cool on a rack.
  3. Reduce oven temperature to 325°. Place cranberries, sugar, liqueur, and water in a small saucepan. Bring to a boil. Cook 8 minutes or until cranberries have softened and mixture is syrupy. Cool for 20 minutes. Puree mixture until smooth with an immersion blender or pour contents into a food processor and pulse 1 minute.
  4. Combine 1 cup sugar and cream cheese in the bowl of a stand mixer or a large bowl. Beat with stand or hand mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add the whole eggs, 1 at a time, beating well after each addition.
  5. In a separate bowl, beat the 2 egg whites at high-speed until soft peaks form. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling & swirl together using the tip of a knife. Place springform pan into a metal baking pan larger than the springform pan. Add hot water to the pan to create a depth of about 2 inches. Bake for 55 minutes or until the center of the cheesecake barely jiggles when pan is touched.
  6. Turn off oven. Cool cheesecake in closed oven for 30 minutes. Remove cheesecake from oven and run knife around the outside edge. Cool on a wire rack. Cover and chill in refrigerator for at least 8 hours.

RECIPE ADAPTED FROM: ANN TAYLOR PITTMAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Honey Almond Butter Snickerdoodles

20161221_134325The cookie section of the dessert table is a prominent feature for almost every culture’s Christmas celebration. Whether it is Gingerbread in America, Pizzelles in Italy, Melomakarona in Greece, Madeleines in France, Kringla in Norway, or Shortbread in Scotland cookies are a must for every family to prepare. In our house we always make sugar cookies cut out in fun Christmas shapes and decorated with different colored frosting and edible adornments.

20161221_132755Aside from our traditional offerings I always try to offer a new cookie for everyone to try and I also share it here with all of you. Typically I make several different cookies around Christmas but this year I have only made two because that is all a 3-year-old and newborn will afford me. I will be making other sweets but cookies were a place I could shave down my offerings and save time.

20161221_135214Now Snickerdoodles are no secret around the holidays. Many Americans already add them to their cookie trays, even swapping out the cinnamon sugar for festive red and green decorating sugar. Although their exact origin is unknown it is believed that Snickerdoodles are German in origin. Although I could have easily stuck with the traditional recipe (as there is nothing wrong with it) I always like to try new things, hence the addition of honey almond butter. I came across some Justin’s brand Honey Almond Butter on clearance at my local supermarket and couldn’t pass up the deal. With a bit of experimenting, it turns out that the addition of almond butter to a classic snickerdoodle makes a fantastic cookie.

The honey almond butter provides a richer twist on the classic recipe while still retaining the signature soft interior and crispy cinnamon-sugar coating that has made this cookie a lasting favorite. Not only is this cooking satisfying but it is also a healthier option to provide for those who may not want to indulge in the extremely calorie/fat laced frosted sugar cookies this Christmas. Merry Christmas and Enjoy!

Honey Almond Butter Snickerdoodles

Ingredients:

  • 1 cup Light Brown Sugar; packed
  • 3 oz. Whipped 1/3-less-fat Cream Cheese
  • ¼ cup Unsalted Butter; softened
  • 2 tbsp. Honey Almond Butter (such as Justin’s Brand)
  • 1 tsp. Vanilla Extract
  • 2 Large Egg Yolks; lightly beaten
  • 4.75 oz. All-Purpose Flour
  • 1.5 oz. Whole-Wheat Flour
  • 1 tsp. Baking Soda
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Salt
  • Cinnamon-Sugar; for topping

Preparation:

  1. Preheat oven to 350°. Line two large baking sheets with parchment paper. Set aside.
  2. Place the brown sugar, cream cheese, unsalted butter, and almond butter in a large bowl or the bowl of a stand mixer. Using a stand or hand mixer beat the mixture on high-speed until well combined. Add the vanilla and egg yolks and beat again until well blended.
  3. In another large bowl whisk together the flours, baking soda, cinnamon, and salt. With the mixer on low-speed, add the flour mixture to the butter mixture and beat until well combined.
  4. Using a rounded tablespoon, drop dough onto prepared baking sheets. Sprinkle tops of the dough rounds adequately with cinnamon-sugar. Bake for 12 minutes, rotating cookies halfway through baking time. Cool cookies on the pans for 1 minute. Remove from pans and place on wire racks to cool. Repeat with remaining dough and cinnamon-sugar. Serve.

NUTRITIONAL INFORMATION

(1 Cookie)

nutritionlabel

 

 

 

 

 

 

 

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

 

RECIPE ADAPTED FROM: MICHAELA ROSENTHAL
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Iced Gingerbread Cookies

2For many, Gingerbread is a holiday tradition. Some families prefer to make cookies in their favorite shapes while others tackle on the construction of a gingerbread house. Although gingerbread is traditionally consumed in and around the holidays and then forgotten for another year, it is also great to enjoy all winter long. You can easily extend these holiday favorites all winter by simply changing the cutter used. I opted for a star, but some other fun cutters for winter include mittens, snowflakes, and even squirrels.

3As great as finding fun winter cutters can be sometimes one is simply too exhausted to meddle with cut out cookies at all. If that is the case with any of you, this recipe is the answer to your prayers as it also makes perfect slice-and-bake cookies (no rolling, cutting, or mess required). If you are going to forgo the cutters, simply shape the dough into two (8 inch) round logs. Chill the logs for 2 hours and then make slices ¼ in. thick. Proceed with the recipe as normal after that.

4Another great feature of these cookies is how far in advance you can prepare them. I recommend preparing no more than 5 days ahead and storing them in an airtight container until ready to decorate. Cookies may be decorated only 1 day ahead of serving. Unfortunately, the downfall of these cookies comes after they are decorated, as the icing is fragile and can easily be damaged during storage and transport. Place a piece of wax paper between each layer and place new layers gently upon previous layers in order to reduce the odds of damage.

1This recipe will make approximately 4 dozen cookies and each serving allows 2 cookies to be consumed (making you feel more indulgent when you really are not). I truly enjoyed sharing this recipe with you and hope you can try it sometime this winter for your own family and friends. If not this winter, I hope you will return next year in order to prepare for your own holiday celebrations. Kids and adults alike will surely enjoy them!

Skinny Iced Gingerbread Cookies

Ingredients:

  • 10 oz. All-Purpose Flour (approximately 2 ¼ cups)
  • 1 tsp. Ground Ginger
  • 1 tsp. Ground Cinnamon
  • ¼ Ground Nutmeg
  • ½ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ¼ tsp. Salt
  • ½ cup Light Brown Sugar; packed
  • ½ cup Butter; softened
  • 3 tbsp. Molasses
  • 1 Egg
  • 1 cup Confectioners’ Sugar; sifted
  • 1 tbsp. Milk (1%)

Procedure:

  1. Whisk together flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl until combined. In the bowl of a stand mixer, combine brown sugar, butter, and molasses. Beat the mixture on medium speed for approximately 2 minutes. Add the egg and continue to beat mixture until combined. Adjust the speed to low and slowly add the flour mixture, beating until well combined. Divide the dough equally into two portions. Gently press each dough half into a circle on a sheet of plastic wrap (dough will be sticky). Wrap dough tightly and chill for 1 ½ to 2 hours.
  2. Preheat oven to 350°. On a lightly floured work surface, roll one dough portion to ¼ in. thickness. Use your preferred cutter to form cookies. Place cut out cookies on a parchment lined baking sheet 1 inch apart from each other. Repeat process with both dough portions, re-rolling and cutting as necessary, until you have approximately 48 cookies. Bake cookies for 8 minutes or until lightly browned around edges. Remove cookies from oven and let stand for a minute or two. Remove cookies from pan and cool completely on a wire rack.
  3. Once cookies have cooled completely, prepare the icing. Combine the confectioners’ sugar and milk in a small bowl until smooth and creamy. Spoon into a piping bag fitted with a small round tip. Pipe icing on cookies as desired.

NUTRITIONAL INFORMATION

(2 Cookies)

NutritionLabel

 

 

 

 

 

 

 

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

 

RECIPE ADAPTED FROM: MARCIA WHYTE SMART
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016