Oct 6, 2020 | Cookies, Cakes & Pies, Corner, Desserts, Halloween, Recipes
This easy, Halloween-inspired recipe can be made ahead and served later as a scary-good party dessert.
1/4 cup canned pumpkin
2 tablespoons sweetened condensed milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Kosher salt
2 refrigerated pie crusts, thawed if frozen
All-purpose flour, for dusting
1 large egg
12 raisins
1/2 cup confectioners’ sugar, optional
- Preheat the oven to 350 degrees F.
- Add the pumpkin, sweetened condensed milk, cinnamon, ginger, nutmeg and a pinch of salt to a medium bowl and stir to combine.
- Roll out 1 pie crust on a lightly floured surface with a rolling pin to form a rectangle about 9 inches by 12 inches. Square off the crust with a knife, reserving the scraps for decorating. Cut the pie crust into 6 equal rectangles, each about 3 inches by 6 inches. Transfer to a parchment-lined baking sheet.
- Roll out the other pie crust to the same thickness as the first. Cut into thin strips about 1/4 inch wide and 7 inches long. Repeat with the reserved dough scraps. Transfer the strips to a parchment-lined baking sheet.
- Add 1 heaping tablespoon of the filling to the center of each rectangular crust. Use the back of a spoon to spread out the filling, leaving about a 1/2-inch border around the edges.
- Lightly beat the egg with 1 tablespoon water in a small bowl. Use a pastry brush to brush the edges of the pies with the egg wash. Layer the strips of dough, varying the angle of each strip to create a “mummy” look. Seal the edges with a fork and use a paring knife to trim the overhang. Lightly brush the tops of the hand pies with the egg wash. Add 2 raisins to each hand pie for the eyes. ‘
- Bake, rotating the pan halfway through for even color, until golden brown, 20 to 25 minutes. Cool on a baking rack slightly, about 5 minutes.
- Serve as is or decorate with a simple icing. Combine the confectioners’ sugar in a small bowl with 1/2 teaspoon water. Stir until smooth and glossy. Transfer the icing to a resealable plastic bag and snip off the corner. Pipe the icing onto the hand pies using the stripes of pie crust as a guide. Serve.
Sep 21, 2020 | Corner, Recipes
I recently found myself with several over ripe bananas and leftover Buttermilk. I know over ripe bananas usually mean a batch or two of Banana Bread, but I still had a few loaves in the freezer. Besides I wasn’t in the mood for Banana Bread.
I was however in the mood for cake! So why not bake some banana cupcakes? Then I remember that a local bakery sold this yummy banana cake with Chantilly Icing. I think Chantilly icing must a a local Hawaii favorite because the recipe isn’t too easy to come by.
You might be wondering what Chantilly Icing is. Well it’s sort of hard to describe, it’s sweet, creamy, and buttery; kind of but not quite like the frosting on a German Chocolate cake.
In Hawaii Chantilly icing is used on Chantilly Cake which is very similar to a German Chocolate Cake but with macadamia nuts instead of coconut flakes. It’s also used to top Liliha Bakery’s Coco Puffs, those delectable chocolate cream filled puffs. It’s also used on Banana Cake!
So to make these really yummy Banana Cupcakes with Chantilly Icing I used 2 different recipes. The Banana Cake recipe and a recipe for that delicious Chantilly Frosting. The frosting I made was more than enough to ice the cupcakes. I refrigerated the leftover frosting and used them on a chocolate cake a few days later.
Banana Cupcakes
Ingredients:
3/4 Cup Butter, softened to room temperature
2 Cups Sugar
3 Eggs
1 Tsp. Vanilla
1/2 Tsp. Ground Cinnamon
2 Very Ripe Bananas, mashed
2 Tsp. Lemon Juice
3 Cups Flour
1 1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 1/2 Cup Buttermilk
Directions:
Preheat Oven to 325 degrees
Line Cupcake tins with cupcake wrappers
Cream together butter and sugar. Beat in eggs one at a time.
Beat in vanilla and cinnamon.
Add lemon juice to mashed bananas and stir until smooth.
Add to butter mixture.
Sift flour, baking soda, and salt together.
Alternately add flour mixture and buttermilk to the butter mixture.
Mix well.
Pour batter into cupcake wraps about 3/4 full.
Smooth tops.
Bake for about 50-60 minutes or until toothpick inserted in the middle comes out clean.
Remove from oven and cool.
Frost when completely cooled.
Chantilly Icing
Ingredients:
1 2/3 Cup Butter
1 1/2 Cup Evaporated Milk
1 1/2 Cup Baker’s or Caster Sugar
2 Tsp. Vannilla
2 Eggs
2 Egg Yolks
2 Tbs. Corn Starch
Directions:
Melt Butter in saucepan over medium low heat.
Remove from heat and cool slightly.
Whisk in milk, sugar, and vanilla.
Then whisk in eggs and yolks one at a time.
Cook on medium hear until it comes to s low boil. Whisking is it intermittently.
Once it boils cook for another 2 minutes continuing to whisk intermittently.
Remove from heat then quickly sift in cornstarch while whisking. Whisk cornstarch quickly and hard to prevent it from lumping.
Pour into a shallow bowl and cool to room temp.
Cover and refrigerate about 3 hours or until it’s in a spreadable consistency.
Frost cooled cupcakes.
Banana Cupcakes with Chantilly Icing
|
|
|
Banana Cupcakes with Chantilly Icing
|
Dec 23, 2019 | Cookies, Cakes & Pies, Desserts, Recipes
Ginger Snaps are a family favorite. These old fashioned Ginger Snaps are nothing like the boxed cookies you’ll find in many stores during the holidays. Those boxed cookies are crunchy and taste pretty much like store bought gingerbread.
If you’ve never tried homemade old fashioned ginger snaps, then you’ve never truly had ginger snaps. These home made cookies sparkle with a dusting of sugar, they’re lightly crisp on the outside and slightly chewy in the center. And they’re oh so delicious!
My Christmas baking wouldn’t be complete without these yummy Ginger Snaps. I usually make 3 batches; 2 for gifting and 1 for our cookie jar. Let me tell you, the cookie jar empties out pretty quickly!
Here’s the recipe for Savvy Nana’s Old Fashioned Ginger Snaps. Be sure you make a couple of batches because I guarantee they’ll disappear in a blink of and eye!
By the way they’ll fill the house with a wonderful Christmas aroma while they’re in the oven!
Ingredients
1 cup sugar
3/4 cup vegetable shortening
1/2 tsp sea salt
2 tsp baking soda
1 large egg
1/3 cup unsulphered molasses
2 1/3 cup flour
2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
Sugar topping – mix 1/2 cup sugar and 1 tsp ground cinnamon together to make this topping
Directions
- Pre-heat oven to 375 degrees Fahrenheit
- Fit standing mixer with a paddle attachment
- Place sugar, shortening, salt, and baking soda into the mixing bowl and mix until smooth and creamy
- Add egg and mix until well blended
- Add molasses and mix until well blended
- In a separate bowl mix flour and spices together and add dry mixture to shortening mixture
- Blend well
- Using a 1” cookie scooper or tablespoon make 1” dough balls.
- Drop each ball into sugar topping and roll in the mixture until well coated
- Place sugared ball on a parchment or silicone mat covered baking sheet about 1” apart
- Bake for 10 minutes
- Remove from oven and let cool for 4-5 minutes
- Using a spatula carefully transfer cookies to a cooling rack and cool completely
- Store in airtight containers
SAVVY NANA’S OLD FASHIONED GINGER SNAPS
|
|
|
SAVVY NANA’S OLD FASHIONED GINGER SNAPS
|
Dec 10, 2019 | Christmas, Cookies, Cakes & Pies, Corner, Desserts
“This is everyone’s holiday favorite, even the busy cook’s, because it is so easy to make.”
See how to make soft, spicy gingerbread for the holidays.
This soft and spicy cake is flavored with molasses, ginger, cinnamon, and cloves. Serve it with fresh whipped cream!
Ingredients
*1/2 cup white sugar
*1/2 cup butter
*1 egg
*1 cup molasses
*2 1/2 cups all-purpose flour
*1 1/2 teaspoons baking soda
*1 teaspoon ground cinnamon
*1 teaspoon ground ginger
*1/2 teaspoon ground cloves
*1/2 teaspoon salt
*1 cup hot water
*Add all ingredients to list
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 375 calories; 11.2 g fat; 65.3 g carbohydrates; 4.4 g protein; 48 mg cholesterol; 435 mg sodium. Full nutrition
(This post has affiliate links)
Favorite Old Fashioned Gingerbread
|
|
|
Favorite Old Fashioned Gingerbread
|
Jul 14, 2019 | Main Course, Recipes
I’ve heard it said many times that Lebanese cooking is the best cuisine the Middle Eastern countries have to offer. Lebanese restaurants are the go to places when one has a yen for Arabic or Middle Eastern food. This seems to be one of the few things that Arabs from around the world can mostly agree on.
I must confess that in my experience this is usually true. Lebanese cooking is definitely top notch and any where we travel we look for a Lebanese restaurant. Among my favorites are Al Halabi in Dubai’s Mall of the Emirates and Wafi Gourmet in both the Dubai Mall and Wafi Mall; Reem Al Bawadi in Amman; and Mandaloun not far from the Spanish Steps in Rome.
But what makes Lebanese cuisine so great? I’m not exactly sure, but I believe that one of its secrets are the spices they use. Their Lebanese 7 Spices Mix in my opinion is the key to their delicious entrees.
Lebanese 7 Spices Mix contains many of the spices found in cuisine in and around that region. It has cumin and coriander for sure and 6 other spices making it actually an 8 spices mix. Why it’s called 7 Spices is beyond me unless the ground black pepper isn’t counted as a spice.
Anyway whatever you call it seasoning grilled meats and stews with this Lebanese 7 Spices Mix makes for a delicious meal! I like to keep a jar on hand and use it in marinades and of course for one of the family’s favorite dishes Mesaf or Fatiyeh, a dish of stewed meat in yogurt sauce.
You can mix up a batch of Lebanese 7 Spices Mix to add to your stews too. Just be sure you store it in an airtight container. I use pint sized mason jars to store all my spice mixes.
This post contains affiliate links.
Instructions
Combine all ingredients into a small bowl and stir until well blended.
Transfer to an airtight container for storage.
Recipe Notes
To use in rubs or marinades stir 2 Tbs. Mix into 1 Tbs. Olive Oil and rub into meats. Or add the same proportion of mix to oil and combine with 1 Tbs. Vinegar to make marinade.
When using in stews or other dishes 1 Tbs. of mix is for each serving.
