Tuesday, May 14, 2013

Raspberry Bars, Coffee Cakes and Popcorn Blondies, OH MY!

popcorn blondies
coffee cake muffins & raspberry butter bars

This week is a lesser known Jewish holiday called Shavuot, where we only eat dairy foods (click here if you want to know more about that) in any event, this is 'desserts' favorite holiday! An Israeli website approached me a few months back about sharing some classic NYC desserts with the public and I did just that. Recipes from the article included Raspberry Butter Bars, Coffee Cake Muffins and Popcorn Blondies perfect for the upcoming holiday and always. Below is the recipe for coffee cake in English and Click here for the full Hebrew article and all other recipes (in Hebrew). Chag Sameach and Happy baking! All recipes and photography from the article are property of www.shortbreadtlv.com

NYC Coffee Cake Muffins
Ingredients:
For the Crumb Topping:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Muffins:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

Instructions:
To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

To make the cakes: Adjust oven rack to upper-middle position and heat oven to 325˚F (150˚C). Fill muffin pans with paper liners.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to muffin pan so each cup is ¾ full; using rubber spatula, spread batter into even layer.  Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 15-25 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

Thursday, March 21, 2013

Healthy Blueberry Muffins


Hello all! It has been a while since I last posted and for that I apologize! A year ago I decided to pick up and move across the world so I have been a bit preoccupied with that. Recently there has been some issues with spam on my blog and had to take off a few posts but due to popular demand I am re-posting the healthy blueberry muffin recipe below! I hope you all enjoy and stay tuned for some more delicious recipes to come... Including a healthy cooking for all cookbook!
Thanks for reading and following! Much love, Jenna



Blueberry Yogurt Muffins Recipe
1 Dozen Muffins (Photo is of mini muffins - yields 36)

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
12 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup yogurt
1 teaspoon lemon zest
3 tablespoons applesauce or 3 tablespoons of olive oil will make them even better :D
2 tablespoons soy milk (or regular milk)
1/2 cup fresh or frozen blueberries

Directions
In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, zest, applesauce and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups ¾ full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. 

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts
1 muffin equals 140 calories, 4 g fat (1 g saturated fat), 38 mg cholesterol, 195 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Friday, September 28, 2012

20-Minute Vegan Apple Tartlettes

Wow! It has been quite some time since last I posted so much as an update and for that I am sorry. But what I cant do to make it up to you is let you in on a few secrets and easy recipes for the fall and holiday season. In the next few months I will be working on a dream cookbook for anyone with allergies, intolerances and the like. Because of this exciting new development, i will be giving preview recipes like, a foolproof vegan frosting, gluten free peanut butter bars and much more. If at any point you have questions or requests always feel free to email me and I would be glad to help!

So the reason I have been MIA the past few months is that I decided to pick up and move my life across the world... Yes for love... but also for the love of the country, the food and the values. I keep being asked "if you had a great and successful company in in New York City of all places, why would you come here?" Well the answer is a hard one. It isn't easy to leave something you poured your heart and soul into but sometimes life takes you in crazy exciting new directions and how can you turn down the opportunity to explore new cuisine, culture and life. Not to mention create and a life and a family I can be proud of? Now this doesn't make the move any easier but I know with time the feelings will ease... in the meantime, that's why there is cake. And if theres any cake that I would love to stress eat... IT WOULD BE MINE (#sliceofchocolateheaven)

If you are anything like me then sometime I just want a great dessert without all of the hassle... and possibly with ingredients I already have in my kitchen. This recipe below suits that very purpose... Under 10 ingredients? YES Under a half hour to make? YES Super delicious and impressive? YES AND YES. Enjoy and happy holidays!

Check out my new local website too www.shortreadtlv.com. If you know anyone in israel have them mention this blog post for 20% off their first services from shortbreadtlv!




20-Minute Vegan Apple Tartlettes 
adapted from bon appetit
Ingredients/6 Gala apples (preferably red; 2 3/4 pounds)
1/2 cup water
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 (17 1/4-oz) package frozen puff pastry sheets, thawed
All-purpose flour for dusting (pepperidge farms makes a dairy free/vegan version)
1 1/2 tablespoons earth balance, melted

Directions/Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.

Peel apples, reserving skins. Stir together water and 6 tablespoons sugar in a 1-quart heavy saucepan, then scrape in seeds from vanilla bean and add pod. Add reserved apple skins and bring to a boil, stirring until sugar is dissolved. Remove from heat and let stand 10 minutes. Pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.

Roll out 1 pastry sheet into a 10-inch square on a lightly floured surface with a lightly floured rolling pin, then cut in half and transfer to 1 of baking sheets. Repeat with remaining pastry sheet, transferring to second baking sheet. (here is where I used cookie cutters (or the back of a glass) to make apple shapes.)

Halve apples lengthwise, then core with a melon-ball cutter or a small spoon and cut crosswise into very thin slices (1/8 inch thick or less), keeping apple halves intact. Fan apple slices slightly, keeping apple shape, then arrange 3 halves in a row on each piece of pastry, leaving a 2/3-inch border on all sides.

Brush border lightly with syrup and fold over about 1/3 inch to touch edges of apples. Crimp edges with a fork, then brush apples and edges of pastry with syrup (reserve remaining syrup). Brush apples completely with melted butter, then sprinkle evenly with remaining 2 tablespoons sugar.

Bake tarts in upper and lower thirds of oven 20 minutes, then switch position of sheets and reduce oven temperature to 375°F. Bake tarts until edges are golden, 15 to 20 minutes more. (If pastry edges aren't browning evenly, rotate tarts 180 degrees on sheets halfway through baking.)

While tarts bake, boil remaining syrup over moderate heat until reduced to about 1/4 cup, 30 seconds to 1 minute. Let tarts stand 5 minutes, then brush warm apples with remaining syrup. Can be made ahead and left uncovered at room temperature.
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