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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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

Cherry Breakfast Muffins

20180605_111234When morning hits, do you rush to the kitchen for something to eat or are you just rushing to get out the door? I admit there was a time I would always be rushing to get out the door, never leaving myself any time to eat an adequate breakfast. Although I’m still always rushing, thanks to the snooze button, I now always make sure I never leave without a bite to eat.

The importance of breakfast is highly overlooked, and those who skip it happen to be the ones who need it the most. If you’re always waking up groggy and sluggish, a boost of balanced nutrition first thing in the morning will get your engine going and help you be more productive throughout the day. Additionally, those who opt for breakfast tend to make healthier food choices and eat less overall throughout the day, leading to a healthier weight and life.

20180605_110128Despite knowing all the benefits of breakfast, it happens to be the one meal most people still feel okay skipping. This is largely due to the fact that people do not feel like waking up and cooking a meal. If this describes how you feel, please don’t think there aren’t any options. These cherry breakfast muffins are a perfect example of the many ways you can enjoy a healthy bite to eat without making a mess in the kitchen before the sun rises. Breakfast muffins, overnight oats, yogurt parfaits, pre-made, frozen breakfast sandwiches and burritos are all healthy, easy options for breakfast in a hurry, without having to turn to processed, pricey, and typically unhealthy meal replacement shakes.

What I personally love about these cherry muffins is they provide balanced, natural nutrition that’s easy to eat on the go or pack away as a snack. Healthy ingredients like wheat germ, whole-wheat flour, olive oil, and dried cherries allow each muffin to provide a healthy dose of protein (5 g.) and fiber (3 g.), while remaining relatively low in calories (202) and fat (1 g.) than a typical coffee shop muffin. Without losing the great taste of their full fat cousins, these muffins provide enough protein and fiber to keep you full and satisfied.

20180605_115939For those who happen to be a gym rat or fitness enthusiast, you have the option of doing what I do and spiking this recipe with a scoop of protein powder. The addition boosts each muffin to 20 grams of protein, 8 grams of fiber, and enough essential nutrients to adequately power a more active lifestyle. If you do elect to utilize this method, keep in mind that the nutritional content of each serving will solely depend on the brand you use. The powder I use is a certified organic, plant-based blend (no whey or soy) that is free from questionable chemicals and unnatural ingredients. It contains 15 grams of protein, 5 grams of fiber, and 1 billion CFU of probiotics per serving.

Whether you choose to nutritionally enhance these muffins with your own protein powder or leave them as is, you can expect them to take about 30 minutes to prepare from start to finish, with approximately 10 minutes of hands on time. This recipe will yield 12 muffins, with each serving consisting of 1 muffin. You may store these muffins in an airtight container for 3 days, in the refrigerator for one week, or in the freezer for 3 months. If you elect to give these muffins a try, I promise they will never disappoint as a delicious, quick and easy breakfast, snack, or dessert!

 

Cherry Breakfast Muffins

 

Ingredients:

  • 6.75 ounces (1 ½ cups) White Whole-Wheat Flour
  • 1 cup Dried Cherries
  • ½ cup Toasted Wheat Germ
  • ½ cup packed Light Brown Sugar
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • ¼ tsp. Ground Allspice
  • 1 cup fat-free Milk
  • ¼ cup light Olive Oil
  • 1 Large Egg

 

Preparation:

  1. Preheat oven to 400°. Line a 12-cup muffin tin with paper liners. Coat liners with cooking spray. Set aside.
  2. In a large bowl, place the flour, cherries, wheat germ, brown sugar, baking powder, baking soda, salt, and allspice. Stir with a whisk until combined, then make a well in the center of the mixture.
  3. In a small bowl, whisk the milk, oil, and egg together. Pour the milk mixture into the well of the flour mixture and stir until all ingredients are just moistened.
  4. Divide batter evenly among the prepared muffin cups. Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan on a wire rack. Remove muffins from the pan and place on the wire rack to cool completely. Enjoy!

 

RECIPE ADAPTED FROM: MAUREEN CALLAHAN
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

Skinny Chocolate Raspberry Cupcakes

20180309_182917Although we are well into the second week of March, I want to rewind for a moment to last month. February is traditionally dedicated to heart health and love and in honor of that theme I created this delicious, sweet treat that is healthier for your heart. I initially served these to my family for Valentine’s Day but have recently made them again as a high protein treat for post workouts. No matter if you add protein powder or just want a healthier treat, these cupcakes are perfect for serving yourself and your loved ones long after the 14th of February.

20180309_182958To make these cupcakes “skinny”, I replaced the traditional use of butter with mashed banana. To sneak in some whole-grains, I swapped whole-wheat flour for the typically used all-purpose. Before baking, each cupcake received a natural pop of red color from a few raspberries placed on top of the batter. This recipe makeover results in a delicious 88 calorie cupcake with no saturated fat, 2 grams of protein, and 1 gram of fiber. A sweet treat to share without any of the guilt!

20180309_182110Note: If you want to make these into protein cupcakes, add a scoop of your favorite chocolate or vanilla protein powder. This will result in each cupcake containing approximately 91 calories, 0 grams saturated fat, 4 grams protein, and 2 grams fiber, depending on the brand of powder. This recipe will produce approximately 24 cupcakes.

20180309_182724

Skinny Chocolate Raspberry Cupcakes

Ingredients:

  • 1 cup White Whole-Wheat Flour
  • 1 cup Cane Sugar
  • ½ cup unsweetened Cocoa Powder
  • ¾ tsp. Baking Powder
  • ¾ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 Large Egg
  • ½ cup Mashed Banana (about 1 Medium)
  • ½ cup Warm Water
  • ¼ cup Milk
  • ¼ cup Light Olive Oil
  • 1 tsp. Vanilla Extract
  • 1 ¼ cups Raspberries (about 72)
  • 1 scoop Chocolate or Vanilla Protein Powder (optional)

Preparation:

  1. Preheat oven to 350°. Line 24 regular size muffin cups with paper liners. Spray each paper liner with nonstick cooking spray. Set aside.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and protein powder (if using). In a different bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla. Fold the banana mixture into the flour mixture until combined.
  3. Scoop batter into the prepared muffin cups, filling each cup ¾ full. Drop 3 raspberries in the batter of each cup. Bake 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

 

RECIPE ADAPTED FROM: JESSIE SHAFER
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

Gluten-Free Pomegranate Apple Protein Muffins

20171128_144623Mornings are not my friend. In fact, I don’t think there has ever been a day in my life where I have been a morning person. Since I am most definitely a night owl, it only makes sense that I do not want to spend time in the kitchen making breakfast.

20171128_144819To avoid skipping breakfast, which is the most important meal of the day, I whip up these amazing muffins on meal prep day. Then I have a quick and easy on-the-go treat that contains all the vital nutrients the body needs. On days that I do not have to be somewhere in the A.M., I will make a larger breakfast and enjoy these muffins as a post-workout snack.

20171128_144837I know it is easy for the brain to be fooled by the word “muffin” that these little gems are not healthy, but do not compare processed, overly sweet bakery muffins to these. Each of these muffins only contains 149 calories, 1 gram of saturated fat, 2 grams of fiber, and 5 grams of protein. Oat flour stands in for traditional wheat flour, making each muffin gluten-free and lower carb. There is no refined sugar added for sweetness, only raw, organic honey, which keeps the sugar content very low (only 10 grams). They are even vegetarian friendly! I like to make a large batch and store in the freezer, that way they do not spoil and you can pull one out as needed and warm it up quickly in the microwave. Quick, easy, satisfying, and made with flavors of the season. Enjoy!

 

Gluten-Free Pomegranate Apple Protein Muffins 

Ingredients:

  • 2 cups Oat Flour
  • 2 tsp. Ground Cinnamon
  • 1 ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1/3 cup Chopped Walnuts; raw & unsalted
  • 2 Large Eggs
  • ¾ cup Milk
  • 5 tbsp. Raw Unfiltered Honey
  • ¼ cup Greek Yogurt
  • 1 Granny Smith Apple; peeled, cored, & diced
  • 1/3 cup Pomegranate Seeds

 

Preparation:

  1. Preheat oven to 400°. Line a 12-count muffin tin with paper liners. Set aside.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the walnuts and whisk again. In a small bowl, whisk the eggs, then stir in the milk, honey and yogurt. Add egg mixture to flour mixture and stir until just combined. Fold in apple and pomegranate seeds. Do not overmix. The mixture will be lumpy.
  3. Fill each muffin cup liner three-quarters of the way full with batter. Bake for 15 minutes or until a toothpick comes out clean when inserted in center. Let cool in tin for 10 minutes, then transfer muffins to a wire rack to cool completely.

 

RECIPE ADAPTED FROM: HEATHER BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017