Orange-Walnut Muffins

20190502_144735Do you wake up most mornings with zero initiative to make a healthy breakfast? I know I do! But instead of skipping this important meal altogether, I seek something quick and easy to start my day that will also help me keep hunger at bay. That means most days I’m reaching for a muffin.

20190502_144512Now this doesn’t mean you’ll see me every day at the bakery grabbing a muffin. If I want to stick to my fitness goals I can’t just reach for any muffin, therefore I make my own. I often create the same muffin recipe for about a month’s worth of meal prep. I can’t go beyond a month using the same muffin recipe as I begin to tire of it and desire something new. Since I just finished up my previous month’s prep of Orange Chocolate Veggie Muffins, it was time for a change. I decided to create a recipe with items I had on hand, which happened to be some walnuts and a plethora of Valencia oranges, as they are locally in season. Florida Valencia oranges are great for juicing and snacking, as they have very little seeds, but it is their balanced flavor that also makes me love using them in baked goods. With that said, I gathered up my oranges and got to work creating what would become my new breakfast muffin for the month. After a little trial and error, my final results were these delicious orange-walnut muffins.

20190502_144311These flavorful and slightly sweet muffins make for a perfect low-calorie breakfast or snack on the go. They can be frozen, therefore you can conveniently prepare many at once and store in the freezer until you’re ready to eat. Simply heat in the microwave for a few seconds and you’ll have a delicious yet nutritious breakfast option that’s quick enough for even the busiest of mornings and feels like a bakery treat!

 

Orange-Walnut Muffins

(Yield: 12 Muffins)

 

Ingredients:

  • 1 cup White Whole-Wheat Flour
  • ¾ cup Whole-Wheat Pastry Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 tsp. Ground Nutmeg
  • ¾ tsp. Ground Cinnamon
  • ¼ cup Chopped Walnuts
  • 2 Large Eggs
  • 1 ¼ cups Whole Buttermilk
  • 3 tbsp. Pure Cane Sugar
  • 2 tbsp. Orange Zest
  • ¼ cup Fresh Orange Juice (with Pulp)
  • 1 tbsp. Olive Oil
  • 1 tsp. Pure Vanilla Extract
  • Additional Chopped Walnuts, Cinnamon, & Sugar for topping; if desired

 

Preparation:

  1. Preheat oven to 400°. Line a 12-cup muffin tin with paper liners. Set aside.
  2. In a large bowl, combine the white whole-wheat flour, pastry flour, baking powder, baking soda, salt, nutmeg, cinnamon, and walnuts. Set aside.
  3. In a medium bowl, whisk the eggs. Stir in the buttermilk, sugar, orange zest, orange juice, oil, and vanilla. Add the egg mixture to the flour mixture and stir until just combined.
  4. Divide batter evenly amongst prepared muffin tin cups, filling each liner three-quarters of the way full with batter. Sprinkle the top of each batter-filled muffin cup with chopped walnuts, cinnamon, and sugar, if desired. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow muffins to cool in pan for 10 minutes before transfering to a wire rack to cool completely. If not freezing for meal prep, store in an airtight container for 3 days at room temperature or a week in the refrigerator.

 

Nutrients Per Serving: 1 Muffin

Calories: 148 Calories, Protein: 5 g.,

Total Fat: 5 g., Sat. Fat: 1 g.,

Fiber: 3 g., Sodium: 172 mg.,

Sugars: 5 g., Carbs: 21 g.,

Cholesterol: 34 mg

 

RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

 

 

 

Skinny Apricot Granola

20190215_160551In order to succeed at anything in life, you need to make a plan. Staying fit and healthy is certainly no exception to this rule. I admit, it can seem overwhelming to achieve, but one way to keep yourself on track is by prepping clean, nutritious meals & snacks in advance. This ensures you’ll always have healthy food on hand. Sure, if you’re not used to meal-prepping, it’s easy to believe the process is too laborious and costly, but in reality it doesn’t have to be. I have saved so much money in the past year while simultaneously improving my health, and it’s all thanks to meal prep.

20190215_160926One of my favorite items to prep is this skinny apricot granola. Although it’s one of the first foods I ever prepped when I began my fitness journey, I still make it to this very day. Why??? Well it’s just that GOOD! Granola and I are clearly going to be BFF’s for life, because its super simple to prep and has countless options so I never get bored eating the same thing all week. Just by keeping this granola on hand, I’m always equipped with a quick and healthy snack, dessert, or even breakfast.

You may wonder why I find this so important. It’s just granola after all, but it really is a big deal for me because it has prevented one of the biggest issues I had in the past…skipping meals. Most people think if they eat less they will weigh less, but that wasn’t the case.  I skipped meals, I didn’t snack, and I was the heaviest I’d ever been. I either didn’t have the time or I was too fatigued to cook. This in turn led to years of obesity, as the metabolism slows when you chronically skip meals. Now that I prep items like this granola, I no longer feel sluggish all day because it prevents me from skipping breakfast on days I’m strapped for time. It prevents me from turning to unhealthy snacks and desserts when cravings strike.

20190215_160756If the old me sounds like you…if you tend to skip meals a lot or snack on unhealthy items, try making a batch of this delicious granola. Simply sprinkle on your favorite yogurt for a quick and easy snack, layer between yogurt and heaps of fresh fruit for a quick dessert parfait, or just enjoy it straight up with milk or a milk alternative for breakfast. The possibilities are endless. I hope you give them a chance or come up with variations of your own!

 

Skinny Apricot Granola

*Makes 10 Servings

Ingredients:

  • 5 cups Old-Fashioned Rolled Oats
  • 2 cups Sliced Unsalted Almonds
  • ¼ cup Pure Maple Syrup
  • 2 tbsp. Coconut Oil; melted
  • 2 tsp. Ground Cinnamon
  • 2 tsp. Ground Ginger
  • ½ tsp. Ground Allspice
  • ½ tsp. Ground Nutmeg
  • ½ cup Unsweetened Coconut Flakes; toasted
  • 2 cups Dried Apricots (unsweetened & sulfite-free); cut into ¼ in. cubes

 

Preparation:

  1. Preheat oven to 325°. Line 2 baking sheets with parchment paper. Set aside.
  2. In a large mixing bowl, add oats, almonds, maple syrup, coconut oil, cinnamon, ginger, allspice, and nutmeg. Toss to coat well.
  3. Spread granola out on prepared baking sheets. Bake until golden brown, about 12 to 15 minutes. Remove from oven, toss well, and bake for 5 more minutes. Remove from oven and let cool.
  4. Place cooked oat mixture in a large mixing bowl. Add coconut and apricots. Toss together until combined. Transfer to storage containers.

 

Nutrients Per Serving: About 1/3 cup Granola

Calories: 292 Calories, Protein: 8 g.,

Total Fat: 9 g., Sat. Fat: 3 g.,

Fiber: 7 g., Sodium: 7 mg.,

Sugars: 10 g., Carbs: 46 g.,

Cholesterol: 0 mg

 

RECIPE ADAPTED FROM: A. SYMINGTON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

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

No-Bake Double Chocolate Pudding Pie

Untitled-1Chocolate lovers rejoice! This amazing no-bake pie explodes with chocolate flavor and is sure to be loved by any chocoholic. Seriously, what is not to love about an Oreo cookie crust filled with rich and creamy chocolate pudding spiked with a (optional) hint of Kahlua. That’s what I thought…nothing!

20170610_135838Chilled desserts like puddings, pies, ice creams, and sorbets are naturally summer dessert favorites by helping the body stay cool. Additionally, no-bake items are also summer favorites because you do not have to heat up the oven that will make the A/C work that much harder or *gasp* heat up the oven when you don’t even have A/C to cool the house back down.

20170610_135747This chocolate pudding pie is quick and easy to prepare and can be adapted to the tastes of the audience it is serving. For example, if this pie is being served to a grown-up crowd, go ahead and spike the pudding with a shot of Kahlua or white rum for a boozy kick. If the pie is going to be hitting the taste buds of the younger crowd or a mixture of both young and old you may want to skip the shot of alcohol and keep things vanilla with none other than a shot of vanilla extract. Either way you make it, this pie is to die for and you will not regret giving it a try this summer!

20170610_135205

No-Bake Double Chocolate Pudding Pie

Ingredients:

  • 1 (8 in.) prepared Oreo Cookie Pie Crust
  • ¾ cup Granulated Sugar
  • ¼ cup Cornstarch
  • ¼ cup unsweetened Cocoa
  • ¼ tsp. Salt
  • 1 ¾ cups Milk; divided
  • 2 large Egg Yolks
  • 4 oz. Bittersweet Chocolate; finely chopped
  • 1 tbsp. Kahlua (or 1 tsp. Vanilla Extract)
  • ½ cup Fresh Raspberries (optional)
  • Whipped Cream; for topping (optional)

 

Preparation:

  1. Place prepared Oreo crust in the refrigerator for 15 minutes to chill. Meanwhile, prepare the filling.
  2. In a large saucepan combine the sugar, cornstarch, cocoa, and salt; stir with a whisk. Add half of the milk and the 2 egg yolks. Stir with a whisk until smooth. Add the remaining milk and stir until combined. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat.
  3. Add the 4 oz. of chocolate and stir until smooth. Stir in the Kahlua (or Vanilla). Pour filling into the prepared crust and cover with plastic wrap. Place pie back in the refrigerator and chill for 4 hours or until set. Serve with raspberries and whipped cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Easy Cherry-Almond Crisp

20170529_174601June has only just begun and temperatures here in Central Florida have already been averaging in the mid-90’s (heat index well over 100°) since early May. I enjoy the heat but it makes going outside with the kids for walks or playtime practically impossible unless it is really early or late (but late in the swamp only trades heat for mosquitoes). Seeing as outside play is limited this time of year, other activities need to fill the void. Baking happens to be one of our favorite go-to activities year round but even more so in the hot and rainy summer months.

With the A/C already working overtime to keep us cool I want a recipe that is not too extensive but also screams summer for the days we stay cooped up indoors. Along with cobblers and pies, one of the quintessential desserts served in the summer is a crisp. A crisp is quick, easy, and makes the most out of in season fresh fruit. Sweet cherries are a favorite of mine and happen to currently be in season, making them easily accessible at supermarkets. If you happen to stumble across this recipe when sweet cherries are not in season, you can easily use frozen sweet cherries with the added bonus that they will already be pitted for you.

cherryalmondcrisp1Although I love sweet cherries on their own, I prefer a balance of tart and sweet flavors in a crisp. For example, when I make apple crisp, I always use a blend of sweet and tart apples. I chose to replicate the same process by using tart dried cherries in addition to fresh sweet cherries. Before burying the cherries under a blend of oats and almonds I add a touch of cinnamon and vanilla to further enhance the flavor.

I prefer to serve this dessert warm and with a scoop of vanilla frozen yogurt (or ice cream), however it is just as enjoyable at room temperature or after a quick warm up in the microwave. I mean, what is not to love about a simple recipe that takes fresh in season fruit, tosses it together with some pantry staples, and bakes into a summertime stunner beckoning for a scoop of ice cream!

Note: To keep this dessert super simple, use frozen pitted cherries if you do not want to pit them yourself. If you elect to use fresh cherries (recommended) and you do not own a cherry pitter, you can pit the cherries with a straw or pastry tip. Simply insert the straw or pastry tip into the stem end of the cherry and push it through until the pit pops out on its on. This recipe yields one 8 x 8 inch baking dish of crisp. You can easily double the recipe ingredients and bake the crisp in a 13 x 9 inch baking dish to accommodate larger families/crowds.

Easy Cherry-Almond Crisp

 

Filling Ingredients:

  • ½ cup dried Tart Cherries
  • ½ cup Boiling Water
  • 1 pound fresh (or frozen) Sweet Cherries; pitted
  • 1/3 cup Granulated Sugar
  • 1 ½ tbsp. All-Purpose Flour
  • ½ tsp. Vanilla Extract
  • 1/8 tsp. Ground Cinnamon

Topping Ingredients:

  • 3.4 oz. (¾ cup) All-Purpose Flour
  • ¾ cup Old-Fashioned Rolled Oats
  • ½ cup packed Light Brown Sugar
  • ¼ cup Sliced Almonds
  • ½ tsp. Salt
  • 5 tbsp. Unsalted Butter; melted
  • ¼ tsp. Almond Extract

 

Preparation:

  1. Combine dried cherries and boiling water in a small bowl (or pan you boiled the water in); cover and let stand 30 minutes.
  2. Preheat oven to 375°. Coat a 8 x 8 inch glass or ceramic baking dish with cooking spray.
  3. In a large bowl combine the dried cherries (including the soaking liquid), pitted sweet cherries, sugar, flour, vanilla, and cinnamon; stir well. Let stand for 15 minutes.
  4. Pour the cherry mixture into the prepared baking dish. Bake for 30 minutes or until thick and bubbly.
  5. Meanwhile, combine flour, oats, brown sugar, almonds, and salt in a medium bowl; stir well. Combine butter and almond extract in a small bowl. Drizzle butter mixture over oat mixture, stirring until moist clumps form.
  6. Remove cherry mixture from oven and sprinkle evenly with streusel topping (you may have extra topping). Bake an additional 20 minutes or until streusel is golden brown. Remove from oven and let stand for 5 minutes. Serve warm on its own or with a scoop of vanilla frozen yogurt/ice cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
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

Spicy Mexican Shortbread Cookies

20170501_150058Cinco de Mayo is tomorrow and there will be festivities all across America and Mexico to celebrate. Whether you want to bring a dish to a party you’re attending or simply desire to serve some Mexican inspired cuisine at home to family then I have just the dessert for you.

20170501_150014Spicy Mexican Shortbread Cookies combine different elements of Mexican cuisine into one delicious cookie, making them the perfect dessert addition to any party table or family dinner. The cookie base features the rich combination of cocoa and cinnamon with a hint of spice from cayenne pepper, all reminiscent of Mexican hot chocolate. The icing is designed to replicate the flavors of dulce de leche and compliment the cookie without conflicting with its complex flavors. Lastly, the sweet and salty pecan topping adds a crunchy texture to an otherwise extremely delicate shortbread cookie base.

20170501_150119Whether you plan to make these cookies as a last-minute treat for Cinco de Mayo or enjoy them at other times of the year, you can’t go wrong with this stellar combination of pecans, chocolate shortbread, and dulce de leche flavored icing!

Spicy Mexican Shortbread Cookies

Cookie Ingredients:

  • 6.75 oz. (1 ½ cups) All-Purpose Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • ¼ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • ¼ tsp. Cayenne Pepper
  • ½ cup Unsalted Butter; softened
  • ½ cup light Olive Oil or Vegetable Oil
  • ¾ cup Powdered Sugar

Icing Ingredients:

  • 2 tbsp. Unsalted Butter
  • ½ cup packed Light Brown Sugar
  • ½ cup 1% Low-Fat Milk
  • 1 ¼ cups Powdered Sugar
  • 1 tsp. Vanilla Extract

Nut Topping Ingredients:

  • 1 tsp. Light Brown Sugar
  • 1 tsp. Sea Salt
  • 1 tsp. Unsalted Butter; softened
  • ¾ cup Chopped Pecans

 

Preparation:

  1. To prepare cookies, combine flour, cocoa, cinnamon, salt, and cayenne pepper in a bowl; stir with a whisk.
  2. Place ½ cup butter in the bowl of a stand mixer (or a large bowl if using a hand mixer). With stand or hand mixer set to medium speed, beat until light and fluffy. Gradually add oil and beat 3 minutes or until well blended. Gradually add ¾ cup powdered sugar and beat well. Add the flour mixture and beat at low-speed until well blended. Form dough into a long uniform log, wrap in plastic wrap, and chill for 30-45 minutes.
  3. Preheat oven to 325°. Meanwhile, unwrap chilled dough from plastic wrap and slice into ¼ inch thick slices. Bake for 20 minutes (DO NOT turn off oven after last tray of cookies is removed). Cool 1 minute on baking sheet. Remove from baking sheet and cool completely on a wire rack.
  4. Meanwhile, prepare the icing. Melt 2 tbsp. butter in a large saucepan over medium heat. Add brown sugar and milk; cook 1 minute or until the sugar dissolves, stirring constantly. Bring mixture to a boil then reduce heat and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat and cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth. If mixture is too thin, add more powdered sugar until icing is thin enough to drizzle over cookie.
  5. To prepare nut topping, arrange pecans on a small baking sheet. Bake for 8-10 minutes or until toasted. While pecans toast, combine 1 tsp. brown sugar, sea salt, and 1 tsp. butter in a medium bowl. Once pecans have finished toasting, add hot pecans to butter mixture. Immediately toss pecans well to coat. Cool completely.
  6. To assemble cookies, drizzle 1 tsp. of icing over each cookie then sprinkle with chopped pecans. Enjoy!

 

RECIPE ADAPTED FROM: JENNIFER BRUMFIELD
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017