Category Archives: Sweet eats

Peanut Butter Cookies

Ingredients:

1 3/4  cups flour

3/4 tsp baking soda

1/4 tsp salt

1 1/4 cup brown sugar

1 egg

2 tsp honey

1/2 cup butter (1 stick)

1 cup peanut butter

1/2 tbsp vanilla extract

2 tbsp evaporated milk

Directions:

Preheat oven 375 degrees.  In medium bowl, combine flour, baking powder, & salt–whisk together.  In separate bowl, cream butter, sugar, peanut butter, a honey.  Add slightly beaten egg, milk, and vanilla.  Add flour mixture, a little at a time, to wet mixture, and stir until blended.  By the spoonful, form dough into ball shapes, and space evenly on ungreased cookie sheet.  Using fork, very lightly press the top of each cookie (horizontally and vertically) to create criss-cross pattern.  Bake in preheated oven about 8-10 min.  Allow cookies to cool once removing from oven–enjoy!

Advertisements

Vanilla & Almond glazed cupcakes

This recipe was sort of a beautiful disaster.  I was fasting while making them and not able to taste until after they were already cooked, frosted, and photographed.  When I took them out of the oven, they were a little bit puffier than normal, but nothing to be that alarmed about.  Then I realized something–I forgot the sugar in this recipe!–talking on the phone while making these was not a good idea =P.  Here is the recipe for my “accidental cupcakes”– I decided to remedy them by making a glaze to coat the entire cupcake and compensate for the lack of sweetness the cupcake may have had (I couldn’t taste them and wasn’t exactly sure of the taste but tried this method anyway).  I am not a big fan of icing or frosting of any kind really, but this definitely paid off–they turned out slightly more dense than your average cupcake (because I used white whole wheat flour) but still somewhat moist, and the glaze set them off very nicely.  Very yummy!  Personally, I think frosted cupcakes can do without sugar or less sugar than a cupcake with no frosting/icing.  Will definitely be trying these again.  Enjoy!!

Ingredients:
1/2 cup organic butter

3 eggs

1 1/2 tsp vanilla extract

1 tsp almond extract

1 1/2 cups white whole wheat flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup milk

Glaze:

1 1/2 cup powdered sugar
(I used homemade–in blender, pulse sugar on high for few min.
until powdery in texture–it really is that easy!)

1/4 cup butter

2 tbsp milk

1/2 tsp vanilla extract

1/4 tsp almond extract

2 tsp cinnamon (for sprinkling)

Directions:

Preheat oven to 350 degrees.  Beat butter, eggs (Add one at a time and beat after each addition), and vanilla & almond extracts.  Whisk together flour, baking powder, and salt in separate bowl.  Slowly add flour to wet mixture–add milk, and mix.  Evenly fill cups of muffin pan with mixture, and bake about 20 min or until toothpick inserted in middle comes out clean.  Allow to cool before removing from pan and frosting.

For Glaze:  In bowl, beat powdered sugar, butter, milk, and extracts until smooth in texture–mixture should be somewhat thick but still thin enough to be drizzled.  Coat each cupcake with glaze, and garnish with cinnamon or sliced almonds.

Southern Sweet Potato Pie

Ingredients:

Crust:

1 1/4 cups flour

1/2 tsp salt

Pinch of sugar

1 stick butter, chilled cut into pieces

4 tbsp water (or as needed)

Filling:

2 sweet potatoes (peeled, boiled, & mashed)

1/4 cup butter

1 cup brown sugar

1/3 cup evaporated milk
+ 1 tbsp half & half

2 eggs

1 tsp cinnamon

1/2 tsp nutmeg

2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.  In large bowl, mix together flour, salt, and sugar.  Use fingers to break up butter and incorporate it into flour mixture until mixture resembles coarse crumbs.  Sprinkle water over mixture, and mix–pinch off a piece of dough–it should just hold together.  Gather dough into ball and knead.  Flatten dough into disk, and cover–allow to refrigerate while preparing filling.  In separate bowl, mix together mashed sweet potato, butter, brown sugar, milk, and eggs.  Use electric mixer to beat until completely smooth.  Add vanilla and spices, and stir into mixture.  Pour pie filling into prepared crust, and bake in preheated oven about 1 hour.  Allow to cool before slicing–try it with a dollop of fresh whipped cream!

Blueberry Tarts

A muffin pan is used in this recipe to create bite sized tarts–premade tart shells can also be used.

Ingredients:

Filling:

 2 cups blueberries

1/2 cup sugar

1/4 cup water

2 tsp vanilla extract

1tsp almond extract
(optional–I used for a little extra flavor)

1 tbsp + 1/2 tsp flour
(for thickening the mixture–cornstarch may also be used)

Tart crust:

2 cups flour

1/4 tsp salt

1/4 tsp sugar

6 1/2 tsp cold water

1 + 1/3 sticks butter (do not melt)

 

Directions:

Combine blueberries, sugar, and water in a saucepan over medium heat.

Allow the mixture to heat up and simmer for about two minutes until it starts to thicken.  Add vanilla and almond extracts, and slowly add flour while stirring.  Simmer until thick but still able to drizzle from spoon, before removing from heat.  Set aside and allow to cool.

 Preheat oven to 375 degrees.  In mixing bowl, combine dry ingredients–flour, salt, and sugar, and whisk together. Cut butter into small pieces, and using fingers, mix with flour mixture until it resembles coarse crumbs.

Sprinkle water over mixture, and stir together.  Pinch off a piece of the dough–the mixture should just hold together.

Gather the dough together on a floured surface, and roll into a ball.  Flatten the dough into a disk and cover with plastic wrap.  The dough should be refrigerated for about 10-15 min.

Once it has been refrigerated, roll the dough until it is flat.

Using a cookie cutter (or anything round that is slightly bigger than the cups of a muffin pan), evenly cut as many discs as you can from the dough, and set them aside.  Using the leftover scraps of dough, repeat this process until there is none remaining (I was able to get about 12 discs out of the dough with only a little remaining–exactly enough to fit into the 12 cups of my  muffin pan).

Lightly press each individual disc of dough into cups of a muffin pan until they conform to the shape of the cup.  The cups of the pan do not have to be buttered or floured if using a teflon/non-stick pan.

Once this process is finished, fill each shell with about a heaping spoonful of the blueberry mixture. Bake at 375 degrees for about 30-35 minutes or until tart shells are golden and crisp and filling is bubbly.  Allow to cool before eating–tarts should pop right out of the muffin pan once cooled!  Enjoy! ♥

Coconut Cake

Ingredients:

2 cups white whole wheat flour

2 cups sugar

1 cup butter

5 eggs

1 1/2 baking powder

1/2 cup milk

1 (8 oz.) pkg flaked coconut

1 tsp coconut extract

1 tsp vanilla extract

2 egg whites
1/4 cup brown sugar
1/2 tsp vanilla

Fresh strawberries for garnish

Directions:

Preheat oven to 350 degrees.  Grease and flour bundt pan.  Whisk together flour, salt, baking powder, & flaked coconut.  In separate bowl, cream sugar, butter, eggs, and coconut & vanilla extracts.  Beat flour into cream mixture and add milk.  Mix batter until smooth, and pour into prepared pan.  Bake in preheated oven about 1 hour, or until toothpick inserted comes out clean.  Once cake is finished, remove from oven, and allow to cool before transferring to cake platter and frosting.

Brown sugar meringue:   Beat egg whites with electric mixer until frothy.  Gradually add brown sugar until mixture is stiff and forms peaks.  Add vanilla to mixture, and mix.  Evenly spread meringue over cake, and garnish with strawberries.

Vanilla Cupcakes

Ingredients:

Cupcakes:
1 1/2 cups white whole wheat flour

1 1/2 tsp baking powder

1/4 tsp salt

2/3 cup sugar

3 eggs

1/4 cup half & half

2 tsp vanilla extract

1/4 tsp lemon extract

Frosting:
1 cup powdered sugar
1/4 cup butter
1 tsp vanilla extract
2 tbsp milk

Fresh strawberries
(one to top each cupcake)

Directions:

Preheat oven to 350 degrees (Grease muffin pans or line with liners)  Whisk together flour, baking powder, and salt.  In separate bowl, beat eggs, sugar, and butter w/ electric mixer until fluffy and smooth.  Alternately add flour and milk to wet mixture, while still beating on low speed.  Mix until batter is completely smooth.  Fill muffin cups with mixture.  Bake for about 15-20 min. or until tooth pick inserted in middle comes out clean.  Wait until cupcakes have completely cooled before frosting.

Frosting:  In bowl, cream butter and vanilla until smooth.  Add sugar, and continue to beat on low speed.  Add milk to mixture.  Beat frosting until light and fluffy (add any extra ingredients as needed to get desired consistency).  To frost, you can spread even layer on top of cupcakes using butter knife  or use plastic zip lock bag as somewhat of a “funnel” (with very tip cut off) filled with frosting, for a piped effect.  Once frosted, top with fresh strawberries.

Tres Leches (Three milk) Cake

This is a wonderful cake that I recently discovered last summer!  A co-worker brought me and a few other co-workers a slice of her anniversary cake that she bought from a local Mexican restaurant–the name literally means,  “Three milk cake” in Spanish  (definitely not vegan friendly or for those who are lactose intolerant–sorry) because it is a sponge-like cake soaked in three types of milk and topped with more cream and fresh fruit.  I tried recreating the recipe myself and was surprised at the results.  Make sure to use cake flour or all purpose flour in this recipe to get a light cake.  Using whole wheat flour or any flour that is dense in texture will not produce the same results. 

Ingredients:

1/2 cup butter

1 cup sugar

5 eggs (separated)

1 tsp vanilla extract

1 1/2 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

2 cups half & half

1 can condensed milk (14 oz.)

1 can evaporated milk (12 oz)

1 1/2 cups heavy whipping cream

1 cup sugar

 1 tsp vanilla extract

A cup of fresh fruit of your choice
(I used strawberries, any fruit can be used–
peaches, kiwis, blueberries, etc.)

Directions:

Preheat oven to 350 degrees.  Grease and flour two 9 x 2 in. baking pans.  With an electric mixer, beat butter until light, slowly add sugar, and beat mixture until fluffy and pale in color.  Add eggs (yolks only) one at a time.  Add vanilla to mixture.  In separate bowl, beat egg whites until light and fluff.  Fold into butter mixture.  Add flour mixture to wet ingredients –a little at a time, and mix until batter is completely smooth.  Pour half of batter in one cake pan and the remainder in the other.  Bake in preheated oven, about 30-35 min. Remove cake from oven, and allow to cool .  Make several piercings in cake with fork or chopstick (to allow cake to better soak milk mixture).  Combine half & half, condensed milk, and evaporated milk in separate bowl.  Pour over top of cakes.  Cover cakes, and refrigerate over night for best results (soak for at least 4-5 hours before serving)  Once refrigerated, carefully remove cake from pans, and transfer to cake platters.  Whip the cream, remaining sugar, and vanilla together in blender until thick in consistency.  Completely cover first layer of cake with half of mixture.  Place second layer of cake on top of frosted layer, and cover this layer with the remaining half of whipped cream.  Top with fresh fruits, and keep refrigerated.