foodessa

Showing posts with label Honey. Show all posts

upside down PEAR almond SPICE cake tortes

Pears land upside down within a fragrant batter enhanced by aromatic spices.
Either version of these cakes would be welcomed with open arms at any gathering.

Having been offered a generous basket of Argentinean Bartlett pears...
I quickly worked on a second version of one of my favourite cake tortes.

It was not long ago that I had compiled recipes based on using the very versatile pear.

Many of you who usually found pears to be boring…
surprised me with comments about my post that suggested otherwise.

You requested more in the way of easy to make cakes.
Therefore, I'll share these two easy tortes, having made sure not to skimp on flavour.

Take a quick look at the ingredients list and decide which suits your character the most.

I truly enjoyed making and of course eating them both...

however, if I really was pushed to choose one...the first suits my character the most ;o)

PEAR almond Molasses Spice torte cake
(upside down / reverse cake)

serves 8-10 persons

PRINTER version

INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears (peeled, halved and carefully cored)
WET cake ingredients:
. 1/4 cup unsalted butter, softened
. 1/2 cup granulated sugar
. 1/2 cup grape seed oil
. 1/4 cup fancy Molasses
. zest of 1 small lemon or orange
. 1 Tbsp. fresh ginger, finely grated
. 4 xLarge eggs (room temp.)
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1/2 tsp. ground ginger
    . 1/2 tsp. ground cardamom
    . 1/2 tsp. ground cinnamon spice
    . 1/4 tsp. sea salt
    . 1/4 tsp. ground all spice
    . 1/8 tsp. fresh, grated nutmeg


PREPARATION:

. Pre-heat the oven at 350F.
. Use a 10 inch round cake pan (not springform).
. Position the rack in the center of the oven.

...Cake foundation:

1. Put the butter in the cake pan. Set it in the oven for no more than 5 minutes. Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.

2. Place the pear halves in a circular design keeping the pear cores looking upwards and wider sides towards the perimeter of the pan. Set the cake pan aside.

...Cake batter:

3. In a medium bowl, put together ALL the DRY ingredients. Whisk it to combine. Set aside.

4. In a large bowl, cream together the butter and sugar. Then, beat in the oil and molasses. Then, add in the lemon zest, fresh ginger followed by the eggs. Keep beating on medium speed for about 1 more minute.

5. Add in the prepared DRY mix all at once. Beat on LOW speed for about 30 seconds until traces of flour has disappeared. Do not over mix. Pour the batter evenly over the prepared pear design.

. BAKE for no more than 45 minutes in a dark pan. Once out of the oven, place the pan onto a rack and let it rest for 15 minutes. Afterwards, pass a knife around the perimeter. Place a serving plate on top of the pan and carefully flip it over. Wait a few seconds before slowly removing the pan to reveal your beautiful cake. Let it cool for about 1 hour before serving.

Note: tastes even better the next day. Keeps for about 3 days at room temperature. Freeze any leftovers in plastic wrap and into a freezer bag.

***

PEAR almond Chocolate Honey Spice cake
(upside down / reverse cake)

serves 8-10 persons

PRINTER version

INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears
(peeled, cored and cut into 8 long wedges)
. 10 'Hershey' chocolate kisses
    (or 1/2 cup semi-sweet chocolate chunks)
WET cake ingredients:
. 4 xLarge eggs (room temp.)
. 1/2 cup grape seed oil
. 1/2 cup granulated sugar
. 1/4 cup mild Honey
. zest of 1 small orange or lemon
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1 tsp. ground Anise seed
    . 1 tsp. ground ginger
    . 1 tsp. ground cardamom
    . 1 tsp. ground cinnamon spice
    . 1/2 tsp. ground all spice
    . 1/4 tsp. sea salt

. 1/2 cup roasted Almonds, coarse chopped

PREPARATION:

. Pre-heat the oven at 350F.

. Use a 10 inch round cake pan (not springform).

. Position the rack in the center of the oven.

...Cake foundation:

1. Put the butter in the cake pan. Set it in the oven for no more than 5 minutes. Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine. Add and coat the pear wedges and leave them in 'freestyle mode'. Sprinkle in the chocolate. Set the cake pan aside.

...Cake batter:

2. In a medium bowl, put together the DRY ingredients (except for almonds). Whisk to combine. Set aside.

3. In a large bowl, beat the eggs on MEDIUM speed. Continue beating as the oil gets added, followed by the sugar. Beat about 2 minutes. Then, continue beating while adding the honey and zest.

4. Add in the prepared DRY mix all at once. Beat on LOW speed for about 30 seconds until traces of flour has disappeared. Do not over mix. Then, fold in the almonds. Pour the batter evenly over the prepared pears.

. BAKE for no more than 35 minutes in a dark pan. Once out of the oven, place the pan onto a rack and let it rest for 15 minutes. Afterwards, pass a knife around the perimeter. Place a serving plate on top of the pan and carefully flip it over. Wait a few seconds before slowly removing the pan to reveal your beautiful cake. Let it cool for about 1 hour before serving.

Note: tastes even better the next day. Keeps for about 3 days at room temperature. Freeze any leftovers in plastic wrap and into a freezer bag.

Before much warmer weather kicks in, you may just get your chance to try at least one of these cakes.

Just make sure you're in good company when you slice the aromatic torte of choice ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

German style Pfeffernusse cookie

Molasses and honey bring together a group of aromatic spices.
A generous splash of Brandy adds an unforgettable fragrance to this cookie.

Although Italian desserts have taken over my personal baking repertoire...I’ve always been enthusiastically open to so many worldly treats.

Berlin’s Christmas Market in all its splendour. **
During the Advent season, the city of Berlin transforms into a winter wonderland, with Christmas trees and twinkling lights as far as the eye can see. The city is considered the capital of German Christmas markets, featuring more than 60 markets, each with hundreds of vendors, and attracting more than two million visitors every year.

The unexpected incident that happened at one of Germany’s...
Christmas market last week unfortunately affected my holiday mood.
In this day and age, like most of you, I could not believe these acts are still taking place.

This could have become anyone’s event and yet, this time...
Germany got the brunt of this horrid and cowardly act.

Frankfurt Christmas market

Magic fills the air in the cities, towns, and villages along the Rhine and Moselle Valleys in Bavaria, Germany. Throughout the four-week period of Advent, from the end of November to the third week of December, open-air stalls adorned with traditional Christmas decorations fill the town squares across the region and the world-renowned Christmas markets (Christkindlmärkte or Weihnachtsmärkte) open to the public. Each of the markets, set along a backdrop of medieval buildings and ornate cathedrals illuminated by thousands of twinkling lights, is unique to its location, but all abandon the commercialization of the holiday and highlight the true spirit of season.

At the Christmas markets, some of which attract millions of people each year, visitors will find a wide assortment of high-quality, hand-crafted gifts and merchandise, including marionettes, intricate carvings, Christmas tree ornaments and other decorations, and wooden toys and figurines. As you walk from stall to stall, you may find it difficult to resist the tantalizing aromas of grilled sausages, spiced mulled wine, baked apples, and decadent German Lebkuchen (beautifully decorated gingerbread biscuits) permeating the air throughout the markets. Other popular attractions at the Christmas markets include the nativity scene, figures made of decorated dried plums, and displays of carved nutcrackers. REF.

Here are a few of Germany’s other enchanting Christmas markets.
Just visualizing these photos helps to perk up my dampened spirit...at least a little.

Hopefully, one day you’ll have a chance to experience the magic these traditional markets attract.

- - -

Annaberg-Buchholz Christmas Market **
Visitors in search of a more intimate experience will love the Christmas market in Annaberg-Buchholz, one of the most authentic markets in the Ore Mountains. Highlights include the Christmas pyramid (a multi-tiered carousel that typically depicts a manger scene), the collection of locally-crafted figures, and the Grand Miners’ Parade.

Dresden Christmas Market **
Called the Striezelmarkt, the largest Dresden Christmas Market is Germany’s oldest Christmas market and dates back to 1434. In addition to more than 230 stalls offering handicrafts, wooden ornaments, and traditional holiday food, the market also features the world’s tallest Christmas pyramid and the world’s biggest nutcracker.

Magdeburg Christmas Market **
Although not as crowded as the markets in the larger cities, the Magdeburg Christmas Market still offers a quaint holiday charm against a beautiful historical backdrop. Visitors are drawn to the Christmas music, children’s fairs, and stalls selling seasonal decorations and delicious treats like roasted chestnuts and cotton candy.

Munich Christmas Markets **
Whether at the large Christmas Market around Marienplatz, in the magical Christmas village in the Residenz or the medieval market on Wittelsbacherplatz - the Munich Christmas markets tempt you to stay a while and look around, offering mulled wine, culinary delicacies and traditional stands.

My Godmother happens to have German roots...
and last year I was inspired to dedicate her this cookie.

After research along with my personal baking creativity...
I set out to make a specialty cookie named 'Pfeffernusse' .

It's a little hard for me to pronounce, however, the fun came back in my...
spirit as I tried to perfect the word as well as the cookie.

Belgium, Holland and Denmark also have their versions of this delicious spice molasses treat.
The texture is perfectly crunchy on the outside with just the right amount of softness on the inside.
This has quickly become one of my very favourite spice and molasses cookie.

German style 'Pfeffernusse' cookie
Spice Molasses cookie

No electric beater required.
The dough is best made a day ahead.

This recipe was based on the famously known 'pfeffernusse' cookie.

yields 46-48 small size cookies

PRINTER VERSION

INGREDIENTS:
(American / Metric measures)

Step-1:
. [2 cups (minus 2 Tbsps.)] (265g) A.P. flour
. 3/4 cup (85g) almond flour (aka ground, blanched)
. 2 tsps. (10ml) ground cinnamon
. 1 tsp. (5ml) ground cardamom
. 1/2 tsp. (2.5ml) ground all spice
. 1/2 tsp. (2.5ml) ground ginger
. 1/4 tsp. (1.75ml) ground cloves
. 1/4 tsp. (1.75ml) ground nutmeg (freshly grated best)
. 1/2 tsp. (2.5ml) baking powder
. 1/4 tsp. (1.75ml) baking soda
Step-2:
. 1/4 cup (60ml) unsalted butter, softened
. 1/4 cup (60ml) grapeseed oil
. 1/2 cup (55g) granulated sugar
. 1/4 cup (50g) brown sugar, packed
. 2 xLarge egg yolks, room temp.
. 2 tsps. (10ml) finely zested lemon or orange
. 1/4 cup (60ml) Brandy or Whiskey or dark Rum
. 1/4 cup (60ml) blackstrap molasses
. 1/4 cup (60ml) mild honey

NOTE:
Three COATING options: small quantities of granular Turbinado sugar as well as confectioners' sugar …OR turn it into a CRACKLE COOKIE by fully coating the balls into confectioners' sugar.

PREPARATION:

1. In a medium bowl, combine ALL dry ingredients from Step-1 and SIFT together. Set it aside.

2. Step-2: In a large bowl, beat the butter, oil and the sugars by hand with a sturdy whisk. When creamy, add the egg yolks and lemon zest. Mix well.

3. Into the creamy mixture, add half of the flour mix. Now, add the liquor, molasses and honey. Mix well before adding the remaining flour. When fully incorporated, transfer the cookie dough into a medium container in order to keep it in the fridge for at least 6 hours or overnight is best. Cover with a plastic wrap.

Assembly:

. Pre-heat oven to 350F/180C/Gas4. Position the rack in the center of the oven. Prepare 2 large parchment lined baking pans.

4. With the aid of a mini 1 Tbsp. / ice-cream scoop #60, form 24 mounds by scooping, packing and levelling the dough before releasing it onto the baking pan. Place cookie dough about 1 inch (2.5cm) apart. OPTIONAL- Apply Coatings.* REPEAT with the next batch.

5. BAKE for 16 minutes. Remove from the oven and have the cookies completely cool on the pan.

. Store in a cookie tin for a week or freeze them within their parchment paper and into a freezer bag.

* 3 COATING options:

. Sprinkle some turbinado sugar on raw cookie dough before it goes into the oven.

. Generously sprinkle some confectioners' sugar ONLY when cookies have baked and cooled.

. CRACKLE COOKIE : fully coati the balls into confectioners' sugar. Bake for the same time.

With the New Year approaching, I can only hope that our societies act more civilized towards each other.

May all the very best bless your loved ones and may all your desired wishes come through.

Eat well, drink reasonably and laugh till your hearts' content.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

** The Christmas market photos and descriptions are courtesy of various Tourism boards in Germany.

sweet on GRANOLA bark crunch

Honey, Maple syrup as well as nut, seeds and aromatic spices mingle for a healthy crunch.

Rolled oats baseline a variety of flavours into one wholesome treat to go.

Erratic schedules have led me through random walks and snacks on the go.

Healthy of course doesn't have to make you feel deprived...I can't live like that.

I also can't live without my nature walks...

which of course usually end up happening when I'm famished.

It seems that my body has a stubborn entity of its own...we don't always get along.

She resists me no matter how hard I try to exercise and eat well.

No matter...it's a work in progress...

I'll have to keep making efforts to satisfy her exigencies.

In comes the rolling oats and all its yummy coatings.

Strangely, the thought of making granola never really seemed to get my attention before.

It all started with one glimpse of a chef making her version of granola...

and all of a sudden, my interest was peaked.

I surprisingly became enthusiastic enough to give the seemingly boring Granola a try.

Initially the spice variety and the combo of honey and Maple syrup are what got my attention.

Over and over again I kept tweaking several ingredients...

until one day a quasi perfect crunch was achieved.

It's so scrumptious...I really wanted to make sure not to keep it all to myself.

Here's the very simple version that follows me along on my walks.

GRANOLA bark

Nut and Seeds with Honey, Maple syrup and Spices

Printer version

INGREDIENTS:
(American / Metric measures)

DRY:
. 3 cups (350g) old-fashioned rolled oats
. 1 cup (130g) almond slices
. 1/2 cup (95g) sunflower seeds
. 1/2 cup (105g) sesame seeds
. 1/2 cup (100g) roasted or raw almonds, coarsely chopped
. 1/4 cup (25g) unsweetened coconut, shredded
Spices:
. 1 Tbsp. (15ml) ground cinnamon spice
. 1 tsp. (5ml) ground ginger
. 1 tsp. (5ml) ground cardamom spice
. 1 tsp. (5ml) ground all spice
. 1/4 tsp. (1.75ml) sea salt
SYRUP:
. 1/2 cup (100g) dark brown sugar, packed
. 1/4 cup (50ml) light, liquid honey
. 1/4 cup (50ml) Maple syrup
. 1/8 cup (30ml) unsalted butter
. 1/4 cup (50ml) grape seed oil (or coconut oil)
. 2 tsp. (10ml) orange blossom water

PREPARATION:

. Pre-heat the oven to 300F/150C/Gas2

. Position the rack in the center of the oven

. Line a large (13x17inch/33x43cm) baking sheet with parchment paper.

1. In a large bowl, mix ALL the DRY ingredients. Set aside.

Syrup:

2. In a small pot, pour ALL ingredients for the syrup. On medium heat, whisk and warm up it up for about 5 minutes or so.

3. Immediately pour the hot syrup onto the dry ingredients and combine thoroughly with a strong spatula.

4. Spread the mix flat onto the parchment paper up to the edges as much as possible.

5. BAKE for a total of 42 minutes. Rotate the pan halfway through.

6. Once removed out of the oven, let it cool on the pan for 1 hour or more before breaking the granola into bark pieces. An alternative is to pulsate pieces in a food processor in order to get small chunks.

. Store the granola barks or crushed pieces in an airtight tin or glass container. Place into the refrigerator if not used after a few days. It can also be frozen successfully as well.

Variation...To make a Granola Crumble:

. Bake only for 20 minutes. After the first 5 minutes, with a spatula, toss the granola a few times.

Do this one more time until all looks evenly golden brown. Remove the pan from the oven and let it cool completely before storing into a cookie tin or glass jar. It can also be frozen into an airtight freezer bag.

Optional - with dried fruit add-ins:

. 1 cup (160g) worth of dried fruits, chopped small:

apricots, cranberries, cherries, dated, figs, pineapple, prunes, raisins...etc.

NOTE: add an extra 1/8 cup (30ml) sweet liquid to balance the recipe.

Optional - CHOCOLATE version:
. Added 1/2 cup (50g) chocolate chips. Replaced orange blossom with vanilla extract. Added 1 orange zested.

In the past year alone, this all-around snack got baked a bunch of times.

Is it the flavours...the crunch or the healthful factor that grabs me...I'm still not sure.
I guess I'll have to keep on crunching until I figure it out ;o)

Have an active and healthful week everyone.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

PECAN pie with SWEET modifications

PECAN pie with...

a few sweet modifications.

Picture taken right out of the oven before it settles down.

PECAN pie with...

a few sweet modifications

Serves 6-8 persons

PRINTER VERSION

INGREDIENTS

(American / Metric measures)

...Graham pie Crust:
(or can be replaced with other pie dough as in picture above)
. 1-1/2 cups (135g) Graham Cookie crumbs
. 1/4 cup (60ml) unsalted butter, melted
. 1/8 cup (30ml) Maple syrup

...Custard Filling:
. 1/4 cup (60ml) unsalted butter, melted (set aside to slightly cool)
. 4 xlarge eggs
. 1/2 cup (100g) dark brown sugar, packed
. 1/2 cup (120ml) Maple syrup
. 1/2 cup (120ml) mild, Honey
. 1-1/2 tsps. (7.5ml) pure Vanilla extract
. pinch of sea salt
. 1 cup (120g) raw pecans

PREPARATION:
. Set the oven rack in the center of the oven.
. Pre-heat the oven 350F/180C/Gas4.
. Lightly oil a 9 inch (23cm) pie plate.
. Melt the butter ahead of time and have it cool to room temperature. Set aside.

CRUST:
1. In a blender: crush the cookies and pour in the melted butter as well as the sweet syrup. Pulse until a fairly pasty-type crumble appears.
2. Spread the crumb mixture into the prepared pie plate. With the aid of a spoon or spatula, spread and pat down the crust uniformly on the bottom and sides of pie plate. BAKE crust for 8 minutes. Cool it completely.
3. RAISE the oven heat to: 375F/190C/Gas5.

CUSTARD FILLING:
4. In a medium bowl, BEAT together: eggs, sweeteners, vanilla and salt. Then, beat in the melted butter last.

ASSEMBLY:

5. Pour the custard in the cooled graham cookie crust.

6. Sprinkle the pecans liberally throughout the custard's surface by slightly dipping /coating them within this mix. Place it into the oven and bake it at 375F/190C/Gas 5... for the first 15 minutes. Afterwards, LOWER the temperature to 350F/180C/Gas 4... for 30 minutes more.

. Serve at room temperature. Note: If planning to eat your pie that same day or the few days to come...whatever you do, please remember NOT to cover the pie. Leave it uncovered to avoid it becoming humid.

Alternative suggestions:
. Pecans can easily be replaced successfully with walnuts.
. A ' Pate Brisée ' crust suits itself wonderfully to this pie. (This will have to be placed in a 'Remouvable bottom pan...and only baked 3/4 of the way.) A regular pie dough shell is also perfectly suited for this dessert.

Voila...a slightly guiltless PECAN pie.

If you have a chance to try this version of
a 'classic' recipe...don't hesitate to give your feedback.

Flavourful wishes,

Foodessa

Comments ...???... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.