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!

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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

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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

Pumpkin Pie Pudding Bites

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

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

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

Pumpkin Pie Pudding Bites

Ingredients

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

 

Preparation

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

 

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

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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!

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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

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

Christstollen

20161230_125955With the holidays over and a new year already rung in I can calmly and fondly look back over the past month’s chaotic fun. While everyone else was making Christmas cookies galore I was making a German traditional pastry called the Christstollen. The Christstollen goes by many names. Sometimes it is simply called Stollen, other times it is called Weihnachtsstollen (Christmas Stollen), and Americans know it as the dreaded fruitcake….but no matter the name they are all one in the same pastry that is made during Advent/Christmas time each year.

20161230_130118Now although Christstollen is technically a fruitcake certainly do not confuse it with the horrific impostors often found in the states. Christstollen is a rich yeast dough filled with brandy-soaked fruit, toasted almonds, and finished with a sweet touch of glaze. There is a reason why Christstollen is one of Germany’s most famous and long-standing Christmas confections. German recipes for stollen date all the way back to the 13th century. Although Stollen recipes have been slightly modified over the years as products like butter became more common and affordable to use the overall formula and resulting taste remained the same.

20161230_130001Now you may wonder why Stollen is typically made by families only during the Advent/Christmas season. Traditionally, the bread gets its shape because it is supposed to resemble a swaddled baby Jesus. Although it is a Christmas bread many bakeries will still bake Christstollen year round and simply call it stollen instead of naming it after Christ. Since the holidays have already passed you can do the same and enjoy a timeless German tradition.

Christstollen

Ingredients:

  • 16.9 oz. All-Purpose Flour (3 ¾ cups); divided
  • ½ tsp. salt
  • ½ tsp. Ground Nutmeg
  • ¼ cup Fresh Orange Juice
  • 2 tbsp. Brandy
  • ½ cup Dried Cherries
  • ½ cup Golden Raisins
  • ½ cup Reduced-Fat Milk (2%); warmed to 100°-110°
  • ¼ cup Granulated Sugar
  • 1 pkg. Dry Yeast
  • 6 tbsp. Unsalted Butter; melted
  • 2 Large Eggs; lightly beaten
  • ½ cup Sliced Almonds; toasted
  • 1 ½ tsp. Grated Lemon Rind
  • Cooking Spray
  • 2 tbsp. Reduced-Fat Milk (2%); divided
  • 1 Large Egg
  • ½ cup Powdered Sugar

Preparation:

  1. Weigh 15.75 ounces (approximately 3 ½ cups) flour in a large bowl. Add salt and nutmeg. In a medium microwave-safe bowl combine orange juice and brandy. Microwave brandy mixture for 45 seconds. Add cherries and raisins; let stand for 20 minutes, stirring occasionally.
  2. Meanwhile combine warm milk, sugar, and yeast and let stand for 5 minutes. Stir butter and eggs into yeast mixture. Add the juice mixture, almonds, and lemon rind. Add the flour mixture to the yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead for 5 minutes or until the dough is smooth and elastic, adding the remaining ¼ cup flour as needed to prevent the dough from sticking to hands (expect the dough to feel sticky).
  3. Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover and allow to rise in a warm, draft free place for 1 hour or until doubled in size. Punch down the dough. Divide dough into 2 equal portions and roll each into an 11  8 inch oval. Fold 1 short end toward the center and fold the other short end toward the center until it overlaps the first end. Place loaves seam side down on a baking sheet lined with parchment paper. Cover and let rise again for 1 hour or until doubled in size.
  4. Preheat oven to 350°. Combine 1 tablespoon milk and 1 egg. Uncover shaped dough and brush the top and sides gently with the milk mixture. Bake for 30 minutes or until golden. Cool completely on wire racks.
  5. When ready to serve combine 1 tablespoon milk and powdered sugar and stir until smooth. Drizzle over loaves. Serve.

NUTRITIONAL INFORMATION

(1 Slice)

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Weight Watchers: 6 Smart Points, 4 Points Plus, or 3 Traditional Points

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

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017