In my childhood, we didn’t use plums for cakes, more for jams, so instead of looking for a family recipe, I open an old cookbook from the 1930’s which I found in an antique shop last year. Its pages are yellowed, have spots and the scent of time and past cookings. Since plum was apparently neglected in our kitchen, I find a good opportunity to change this by baking a wonderful plum pie as written in the book. Although it had been almost 100 years ago when this book was published, the recipe is easy to follow and understand. Or at least it seems.

Just to be sure I call my grandmother for some advice, sit down under our cherry tree and start taking notes. This recipe contains exact quantities of ingredients except for milk and plums. So we guessed. We found it strange to use so many eggs compared to the given quantity of flour, and also it is unusual to bake the dough with the meringue from the beginning. Anyway, we hope that people knew what they were doing at that time and I start preparing the pie with great enthusiasm

I could tell you it was wonderful and could share recipe immediately with you. Instead, I am going to tell you what happened after in reality.

When the pie was ready, it looked nice. I think it tastes good, but somehow…it is not the best. So instead of writing the blog post drove to my grandmother’s house.
“So how is it? “- she asks, while she takes a bite of the pie, and I observe her face while she tastes it.

“It’s good!”- she says with surprise in her voice, and I response with surprise as well.
“Is it? I think it lacks on something…I don’t know…maybe not enough milk”. I am a bit disappointed and helpless.

My grandmother takes her job as a cake critic seriously so we sit down at the table in the living room, she takes another bite and eats it slowly and thinks.

“Maybe its dough is a bit dense, I must say”- she says slowly then pushes the meringue with her fingertip. “And the meringue is too sticky. Let’s go through this recipe once more!”

I added more milk, didn’t sprinkle the plums with cinnamon and sugar because it softens the dough. Beating egg yolks helped to lighten dough as well. I also added more plums on top. And what of the meringue? I pre-baked the dough with the plums, then reduced the heat and topped it with the meringue. “Sweetheart, I found a similar recipe in my book, you should definitely pre-bake the pie! Don’t worry it will work out well!”

“Sweetheart, I found a similar recipe in my book, you should definitely pre-bake the pie! Don’t worry it will work out well!”

So I did. The dough became light, the amount of plums turned out to be just perfect, and the meringue is just as sticky as it should be

So happened, that 80 years after this recipe had been published, my grandmother and I – with whom we have exactly 50 years difference in age- rebaked, rewrote this plum pie recipe so I can share it with you for further rebaking, rewriting and discussions.

Plum pie from a 1930’s cookbook reformulated by my grandmother and me.

Step by Step Guide to Making Hungarian Plum Pie

• Prepare Plums: Halve and pit the plums. Set aside.

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  Making Crumble: Cut butter into small pieces. Mix with flour to form a crumble.

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  Yeast Mixture: Dissolve yeast and 1 teaspoon of sugar in half of the milk. Let it rise for a few minutes.

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  Egg Yolk Mixture: Beat egg yolks with two teaspoons of sugar until foamy. Add the remaining milk.

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  Dough Formation: Combine the yeasted milk and egg yolk mixture with the flour. Knead into a soft, flexible dough.

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  Rolling Dough: Roll out the dough to 1 cm thickness, forming a rectangle.

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  Adding Breadcrumbs & Plums: Sprinkle breadcrumbs over the dough and arrange plums on top.

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  Rising Dough: Let the dough rise for 45 minutes.

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  Preheat Oven: Preheat to 180°C (350°F).

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  Baking Pie: Pre-bake for 15 minutes.

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  Egg White Topping: Beat egg whites with the remaining sugar. Pipe onto the pie.

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  Final Baking: Lower the temperature to 150°C (300°F). Bake for another 15 minutes until golden brown.

100 Year Old Recipe: Hungarian Plum Pie

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• Author: Juditnubauer
• Total Time: 1 hour 30 minutes
• Yield: 8-10 servings

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A delicious plum pie recipe from a 1930’s cookbook, reformulated for modern flavors and tastes but still with respect for it’s Hungarian origins.

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Ingredients

Units MUS

• 500 g (4 cups) Flour
• 140 g (10 tablespoons) Butter
• 1 pinch of Salt
• 3 tsp + 4 tbsp Sugar
• 30 g (1 ounce) Fresh Yeast
• 150 ml (2/3 cup) Milk
• 5 Eggs, separated
• 600 g (21 ounces) Plums
• Fine Breadcrumbs

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Instructions

1. Prepare Plums: Halve and pit the plums. Set aside.
2. Making Crumble: Cut butter into small pieces. Mix with flour to form a crumble.
3. Yeast Mixture: Dissolve yeast and 1 teaspoon of sugar in half of the milk. Let it rise for a few minutes.
4. Egg Yolk Mixture: Beat egg yolks with two teaspoons of sugar until foamy. Add the remaining milk.
5. Dough Formation: Combine the yeasted milk and egg yolk mixture with the flour. Knead into a soft, flexible dough.
6. Rolling Dough: Roll out the dough to 1 cm thickness, forming a rectangle.
7. Adding Breadcrumbs & Plums: Sprinkle breadcrumbs over the dough and arrange plums on top.
8. Rising Dough: Let the dough rise for 45 minutes.
9. Preheat Oven: Preheat to 180°C (350°F).
10. Baking Pie: Pre-bake for 15 minutes.
11. Egg White Topping: Beat egg whites with the remaining sugar. Pipe onto the pie.
12. Final Baking: Lower the temperature to 150°C (300°F). Bake for another 15 minutes until golden brown.

Notes

• Ensure plums are evenly placed for consistent baking.
• The dough should be soft but not sticky; adjust flour if necessary.
• Allow sufficient time for the dough to rise for the best texture.
• Egg white topping adds a meringue-like finish.

• Prep Time: 60 mins
• Cook Time: 30 mins
• Category: Dessert
• Method: Baking
• Cuisine: Hungarian

Keywords: Hungarian Plum Pie, Traditional Fruit Pie, Old-Fashioned Pie Recipe, Heirloom Desserts, Eastern European Baking, Yeast Dough Pie, Plum Dessert, Heritage Recipes, Comfort Baking, Seasonal Fruit Pie

The post 100 Year Old Recipe: Hungarian Plum Pie appeared first on Honest Cooking.

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Butterbeer Frosted Cupcakes

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• Author: Miranda Couse
• Total Time: 56 minutes
• Yield: 27 cupcakes

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Looking for a different flavor to frost your holiday cupcakes with? Try butterbeer frosting – made from butterscotch chips and cream soda. It should be next on your baking to-do list.

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Ingredients

Units USM

Cake:

• 1 cup butter, room temperature
• 1 3/4 cups granulated sugar
• 2 tsp. vanilla bean paste
• 3 eggs
• 2 3/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 cup cream soda, room temperature
• 1/2 cup buttermilk

Frosting:

• 11 oz. bag butterscotch chips
• 2 Tbsp. heavy cream
• 3 Tbsp. cream soda, room temperature
• 1 1/2 cups powdered sugar
• 1/2 cup (1 stick) butter, room temperature

Garnish:

• 1/2 cup yellow candy melts
• 2–3 pieces milk chocolate candy melts

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Instructions

Cake

1. Preheat oven to 325 degrees. Line cupcake tin with paper liners.
2. In a mixing bowl, add the butter and granulated sugar. Mix until light and fluffy about 3 minutes.
3. Add in the vanilla bean paste and each egg separately and mix until incorporated.
4. In a separate bowl, add in the flour, baking powder, baking soda and salt. Stir to combine.
5. In a measuring cup, measure out the cream soda and buttermilk. I added mine together.
6. Alternately add the flour and cream soda/buttermilk mixtre always starting and ending with the flour. I did 3 parts flour and 2 parts buttermilk. Scrape down the sides and mix to combine.
7. Scoop the batter into the cupcake liners.
8. Place in the oven and bake for 23 – 26 minutes or until done. Place a skewer into the center of the cupcake, if it comes out clean or with moist crumbs it’s done. If it still has batter, let it bake a while longer and test again. Mine were done at 23 minutes.
9. Remove from the cupcake tin and let cool completely.

Frosting

1. In a medium microwave-safe bowl, add in butterscotch chips and heavy cream. Microwave for 30 seconds and stir. Repeat 2 additional times or until the mixture is completely smooth. It will take a minute or two of stirring for the heavy cream and butterscotch chips to incorporate.
2. Add in 1 tablespoon of cream soda and stir until thoroughly incorporated.
3. Add in the 2 remaining tablespoons of cream soda and stir until that’s thoroughly incorporated.
4. Cover with plastic wrap and place in the fridge to cool until thickened. It should take about 45 minutes.
5. Once the ganache has thickened, remove it from the fridge. If it’s rock solid, it needs to sit out to take the chill off and loosen up or you’ll burn out your hand mixer trying to mix it. Mine was thick but still pourable.
6. Mix the ganache with a hand mixer on medium until light and fluffy.
7. Add in the butter and continue to mix until incorporated.
8. Add in the powdered sugar and mix on low until the powdered sugar is almost incorporated. Turn the hand mixer on high and mix for an additional 2 – 3 minutes until the frosting is whipped.
9. Place frosting in a piping back with a 1M tip. Pipe swirls on top of the cooled cupcakes.

Garnish

1. Heat the yellow and milk chocolate candy melts together. Start with 45 seconds and stir.
2. Add another 30 seconds and stir again. If it’s still not smooth, do one more round of 30 seconds and stir until smooth.
3. Pour in a sandwich bag and cut a tiny hole in one of the corners. Pipe lightning bolts on a large piece of wax paper.
4. Let the candy melt lightning bolts harden and stick in the frosting.

Notes

Cake Preparation:

1. Preheat oven to 325°F. Line a cupcake tin with paper liners.
2. In a mixing bowl, cream together butter and granulated sugar until light and fluffy, about 3 minutes.
3. Mix in vanilla bean paste, then add eggs one at a time, ensuring each is well incorporated.
4. In a separate bowl, combine flour, baking powder, baking soda, and salt.
5. Measure cream soda and buttermilk in a cup, mixing them together.
6. Alternately add dry ingredients and cream soda/buttermilk mixture to the creamed mixture, starting and ending with flour. Divide into three flour additions and two buttermilk additions.
7. Scoop batter into cupcake liners.
8. Bake for 23-26 minutes, or until a skewer inserted comes out clean or with moist crumbs. Cool completely after baking.

Frosting Preparation:

1. In a microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave in 30-second intervals, stirring until smooth.
2. Stir in cream soda, one tablespoon at a time, ensuring full incorporation.
3. Chill in the fridge for about 45 minutes until thickened.
4. Once thickened, mix the ganache with a hand mixer until fluffy.
5. Add butter and continue mixing, then gradually incorporate powdered sugar.
6. Mix at high speed for 2-3 minutes until frosting is whipped.
7. Pipe frosting onto cooled cupcakes using a piping bag fitted with a 1M tip.

Garnish Preparation:

1. Melt yellow and milk chocolate candy melts in the microwave, stirring until smooth.
2. Transfer to a sandwich bag, cut a tiny corner, and pipe lightning bolts onto wax paper.
3. Let candy melt harden, then place on frosted cupcakes as garnish.

• Prep Time: 30 mins
• Cook Time: 26 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Butterbeer cupcakes, butterscotch frosting, cream soda cupcakes, homemade butterbeer, unique cupcake flavors, holiday baking ideas, vanilla bean paste cupcakes, butterscotch chip recipes, cream soda in baking, festive cupcake recipes, candy melt garnish, whipped frosting techniques, baking with buttermilk, creative cupcake garnishes, Harry Potter themed desserts

The post Butterbeer Frosted Cupcakes appeared first on Honest Cooking.

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Step by Step Guide to Making Sourdough Pie Crust

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1. Combining Dry Ingredients:

• In the bowl of a food processor, combine the flour, salt, and sucanat (or sugar).
• Pulse a few times to mix these ingredients well.

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2. Adding Butter:

• Add the cold butter pieces to the flour mixture in the food processor.
• Pulse the mixture until the butter is incorporated and the pieces are no larger than the size of peas.

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3. Incorporating Sourdough Starter:

• Transfer the flour and butter mixture to a large bowl.
• Add 3/4 cup of the sourdough starter to the bowl.
• Using your hands, mix and gently knead the dough, incorporating the starter until the dough forms a cohesive ball.
• Add more starter as needed, but only enough to achieve the right consistency (the dough should not be too wet).

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4. Fermentation Process:

• Cover the bowl with a plate and let the dough sit at room temperature for 7-12 hours. This fermentation period allows the sourdough starter to work its magic.

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5. Preparing the Dough for Use:

• After the fermentation period, divide the dough in half.
• Shape each half into a flattened disc and wrap each disc in parchment paper.
• Refrigerate the wrapped dough discs until completely chilled, which takes about 1-2 hours.

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6. Ready to Use:

• Once chilled, your sourdough pie crust is ready to be used in your pie recipe!

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Recipe Notes:

• Unfed Sourdough Starter: Use a starter that was fed 8-12 hours previously and is capable of passing the float test. Ideally, feed your starter around noon, prepare your dough at night, and let it ferment overnight.
• Hydration Level: This recipe assumes a 100% hydration starter, which means you should feed your starter with equal weights of flour and water.

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Sourdough Pie Crust

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• Author: Erica Kastner
• Total Time: 8 hours 20 minutes
• Yield: 2 pie crusts

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Description

You wouldn’t know it was made with a sourdough starter from the taste, but it makes the crust so delightfully flaky.

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Ingredients

Units USM

• 2 cups (256g) organic all-purpose flour
• 1 tsp (5g) unrefined sea salt
• 1 tbsp (12g) sucanat or sugar
• 1 1/2 cups (340g) cold butter, cut into 1/2-inch pieces
• 1 cup (240g) sourdough starter, unfed (see note)

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Instructions

1. Combining Dry Ingredients:

• In the bowl of a food processor, combine the flour, salt, and sucanat (or sugar).
• Pulse a few times to mix these ingredients well.

2. Adding Butter:

• Add the cold butter pieces to the flour mixture in the food processor.
• Pulse the mixture until the butter is incorporated and the pieces are no larger than the size of peas.

3. Incorporating Sourdough Starter:

• Transfer the flour and butter mixture to a large bowl.
• Add 3/4 cup of the sourdough starter to the bowl.
• Using your hands, mix and gently knead the dough, incorporating the starter until the dough forms a cohesive ball.
• Add more starter as needed, but only enough to achieve the right consistency (the dough should not be too wet).

4. Fermentation Process:

• Cover the bowl with a plate and let the dough sit at room temperature for 7-12 hours. This fermentation period allows the sourdough starter to work its magic.

5. Preparing the Dough for Use:

• After the fermentation period, divide the dough in half.
• Shape each half into a flattened disc and wrap each disc in parchment paper.
• Refrigerate the wrapped dough discs until completely chilled, which takes about 1-2 hours.

6. Ready to Use:

• Once chilled, your sourdough pie crust is ready to be used in your pie recipe!

Notes

• Unfed Sourdough Starter: Use a starter that was fed 8-12 hours previously and is capable of passing the float test. Ideally, feed your starter around noon, prepare your dough at night, and let it ferment overnight.
• Hydration Level: This recipe assumes a 100% hydration starter, which means you should feed your starter with equal weights of flour and water.

• Prep Time: 80 mins
• Fermenting Time: 420 mins
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Sourdough pie crust recipe, homemade pie dough, fermentation in baking, organic flour crust, sourdough starter uses, unfed sourdough recipes, pastry dough with sourdough, all-purpose flour pie crust, unique pie crust ideas, artisan pie crust, sourdough baking techniques, traditional sourdough recipes, cold butter pie crust, sourdough fermentation process, homemade pastry recipes

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Spiced Pear Pie with Sourdough Crust

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• Author: Erica Lea
• Total Time: 1 hour 25 minutes
• Yield: 8 servings

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Description

The perfect end to dinner, this sweet and spiced pear pie is a true delight with an incredibly flaky sourdough crust.

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Ingredients

Units USM

• 1 recipe for a double-crust sourdough pie crust (as provided above)
• 3 tbsp all-purpose flour
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 pinch cardamom
• 1 tsp vanilla extract
• 2 tbsp unrefined cane sugar (divided)
• 1/8 tsp unrefined salt
• 2 1/2 pounds ripe but still firm pears, cored and thinly sliced (about 10 small pears)
• 1 tbsp heavy cream (for brushing crust)
• Homemade whipped cream (for serving, optional)

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Instructions

1. Preparing for Baking:

• Preheat your oven to 425°F (220°C).

2. Mixing Dry Ingredients:

• In a small bowl, whisk together flour, cinnamon, nutmeg, cardamom, salt, and 1 tablespoon of sugar. This will be your spice mix.

3. Preparing the Pears:

• In a large bowl, toss the sliced pears with vanilla extract and the prepared spice mix until evenly coated.

4. Preparing the Pie Crust:

• Roll out half of the sourdough pie dough and line a pie dish with it.
• Sprinkle the remaining 1 tablespoon of sugar over the bottom of the crust.

5. Assembling the Pie:

• Pour the spiced pear mixture into the crust-lined pie dish.
• Roll out the remaining half of the pie dough and place it over the pear filling. Trim any excess dough and crimp the edges to seal the pie.

6. Baking Preparation:

• Brush the top crust with heavy cream. This helps to create a golden-brown finish.
• Place the pie on a rimmed baking sheet to catch any drips during baking.

7. Baking the Pie:

• Bake in the preheated oven at 425°F for 20 minutes.
• After 20 minutes, lower the oven temperature to 375°F (190°C) and continue baking until the crust is golden brown and the filling is bubbly, approximately 50-60 minutes.
• If the crust starts browning too quickly, tent the pie with foil or use a pie crust shield.

8. Cooling and Serving:

• Remove the pie from the oven and let it cool on a rack for at least 2 hours before slicing. This allows the filling to set.
• Serve with homemade whipped cream, if desired.

Notes

I drastically reduced the amount of added sugar in this spiced pear pie. In fact, there’s only 2 tablespoons in the whole pie! If you like your desserts on the sweeter side, you can up the amount of sugar to 1/2 cup. Also, the sweetness of your pears can affect how much sweetener you need to add.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert, Pie
• Method: Baking
• Cuisine: American

Keywords: Spiced Pear Pie, Sourdough Crust Recipe, Autumn Pie Recipes, Homemade Fruit Pie, Cinnamon Pear Dessert, Nutmeg Flavored Pear Pie, Sourdough Pastry Dough, Pear Pie with Cardamom, Vanilla Pear Filling, Unrefined Sugar Pie, Ripe Pear Recipes, Festive Pie Ideas, Traditional Baking with Sourdough, Hearty Winter Desserts, Gourmet Pie Baking

The post Spiced Pear Pie with Sourdough Crust appeared first on Honest Cooking.

Mince pies have been a popular dessert in England for centuries. The traditional mince pie used to consist of meat and fruit, such as shredded beef suet or venison, but it has evolved over time to include more ingredients. In fact, meaty versions of this pie haven’t been popular on holiday tables since the 17th century. Nowadays, the British staple is primarily a fruit pie filled with boozy dried fruit. And they’re often served warm with a dollop of brandy butter or whipped cream on top.  

Like many households in England, Executive Chef William Drabble’s recipe pays homage to his family, particularly his grandmother. “I always remember her making them when I was a child and I guess it’s a tradition that I try to carry on!” It features suet, finely chopped dried fruit, orange marmalade, chopped confit orange peel, and brandy, encased in a buttery crust. The pie is sweet, rich and complex, unmistakably expressive of the English culture and extremely reminiscent of the holiday season. 

There are a few steps and things to note before assembling the pies. First you’ll need to make the pastry crust which can be refridgerated until ready to use. Next the mincemeat calls for suet, which can be prepped ahead of time or store bought to save time.

What is suet?

Veal suet is a type of hard fat that is found around the loins and kidneys of a calf. In terms of culinary uses, suet is particularly prized for its high melting point, which makes it ideal for deep frying and pastry making, such as for traditional British puddings, mince pies, and dumplings. The high melting point results in a light, crispy texture in fried foods and a crumbly, flaky texture in baked goods.

If you don’t have the time to make your own suet, or if you cannot find veal suet in your supermarket, there are some options:

1. Vegetable Suet: This is increasingly available in many supermarkets and specialty stores across the US. It’s designed to mimic the texture and fat content of traditional suet without any animal products, making it suitable for vegetarians. Brands like Atora offer a vegetable version of suet that can be used in a 1:1 ratio as a replacement.
2. Butter: Readily available and a staple in most households, butter is an excellent substitute for suet. For best results, freeze the butter and then grate it before adding it to your mince pie mixture. This approach helps maintain a texture similar to that of suet. Butter also contributes to a rich flavor in the pastry.
3. Shortening: Vegetable shortening like Crisco is widely available in grocery stores across the US and can be used as a direct substitute for suet. It’s especially useful in pastry recipes due to its high fat content and ability to create a flaky texture. Shortening has the added benefit of being flavor-neutral, which makes it a versatile option for various recipes.

Lastly the mince filling should ideally be prepared a couple weeks in advance so that the fruit can soften and the flavors can meld. However, If you’re short on time and cannot prepare the mince filling for your mince pies weeks in advance, the shortest amount of time to ideally make it ahead would be at least 24 to 48 hours before using it. This allows enough time for the fruit to soften somewhat and for the flavors to begin melding together, resulting in a more cohesive and flavorful filling. 

English Mince Pies

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• Author: Executive Chef William Drabble at St. James’s Hotel & Club
• Total Time: 3 hours 30 minutes
• Yield: 12-15 pies

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Description

This mince pie is sweet, rich and complex, unmistakably expressive of the English culture and extremely reminiscent of the holiday season. 

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Ingredients

Sweet pastry

• 4 cups all-purpose flour
• 1 and 1/2 cups confectioner’s sugar
• 1 cup unsalted butter, softened
• 2 large eggs, lightly beaten
• 1/4 cup heavy cream

Mincemeat

• 1 large lemon, juiced and zested
• 1 large Bramley cooking apple, peeled, cored and grated
• 1 and 3/4 cups dark brown sugar
• 2 and 1/2 cups veal suet (homemade or storebought)
• 1 and 1/2 cups raisins
• 1 and 1/2 cups sultanas
• 2 tablespoons chopped confit orange peel
• 2 tablespoons Seville orange marmalade
• 1/3 cup Calvados

Mince Pies

• Sweet pastry
• Mincemeat
• Water
• Demerara sugar
• Brandy butter or cream ( optional garnish)

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Instructions

Suet*

1. To make the suet, you need the fat from around the veal kidneys – have your butcher mince it for you (allow more than you need as you will lose some of the weight in the process).
2. Put the minced veal fat into a pan and heat gently until it has all melted, then pass the melted fat through a fine sieve and leave to cool to room temperature.
3. Take a large bowl and fill it with ice and water; gently pour the fat from a height of about 30 cm into the ice water while stirring the water quite quickly. (The fat will set into little globules that will then mix into your mincemeat nicely and melt away into the mix when cooked)
4. When all the fat has set in the iced water, pour through a sieve, discarding the water and reserving the fat.
5. Put the sieve with the fat in it in the fridge with a bowl under it so that any excess water can run off and be discarded 

Sweet Pastry

1. Sift the flour and confectioner’s sugar together
2. Rub in soft butter to make breadcrumbs
3. Add the eggs and cream to form a smooth paste
4. Wrap in cling wrap and refrigerate until required

Mincemeat

1. Put the lemon juice, zest and grated apple into a pan, cook gently to a puree, set to one side, and leave to cool.
2. Mix the remaining ingredients together and add the puree.
3. Place in a sterile jar with a tight-fitting lid and leave to mature in the fridge for at least 10 days and up to 2 weeks.

Mince Pies

1. Roll the pastry out to approx. 3mm thick (it might be easier to do this between 2 sheets of wax or parchment paper). Cut discs of pastry large enough to line a tart mold (6 cm wide and 1.5-2 cm deep) and then big enough to make a pie topper.
2. Line your tart molds with the pastry. Put some filling into the pastry, brush the edge of the pastry with a little water, and then place the lid on top, sealing the edge.
3. Brush the pastry tops with water and sprinkle with demerara sugar.
4. Bake in the oven at 165-170 c until golden brown.
5. Leave to cool a little in the molds before removing them, as the mix will be very hot, and the pastry will crumble.
6. Remove from the molds when they have cooled a little (if you can wait that long). 
7. Serve on their own or with cream or brandy butter. (Brandy butter is equal quantities of butter and confectioner’s sugar whisked together, with brandy added to taste.)

Notes

*If you don’t want to make your own suet, or have a hard time finding veal suet in your local supermarket, you can use one of these alternatives:

1. Vegetable Suet: This is increasingly available in many supermarkets and specialty stores across the US. It’s designed to mimic the texture and fat content of traditional suet without any animal products, making it suitable for vegetarians. Brands like Atora offer a vegetable version of suet that can be used in a 1:1 ratio as a replacement.
2. Butter: Readily available and a staple in most households, butter is an excellent substitute for suet. For best results, freeze the butter and then grate it before adding it to your mince pie mixture. This approach helps maintain a texture similar to that of suet. Butter also contributes to a rich flavor in the pastry.
3. Shortening: Vegetable shortening like Crisco is widely available in grocery stores across the US and can be used as a direct substitute for suet. It’s especially useful in pastry recipes due to its high fat content and ability to create a flaky texture. Shortening has the added benefit of being flavor-neutral, which makes it a versatile option for various recipes.

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Pastry
• Method: Baking
• Cuisine: British

Keywords: mince pies, mincemeat, sweet pastry, brandy, Christmas pie, british recipes, british cuisine, holiday cooking recipes, mince pie recipes

The post English Mince Pies appeared first on Honest Cooking.

What is Boston Cream Pie?

Boston Cream Pie is a classic American dessert that has been enjoyed for over 150 years. Despite its name, it is not actually a pie, but rather a two-layer sponge cake filled with rich pastry cream and topped with a layer of chocolate ganache or fondant. The dessert is said to have been invented at the Parker House Hotel in Boston, now known as Omni Parker House. The Parker House was founded in 1855 by Harvey D. Parker, and it quickly became a popular gathering spot for Boston’s elite. It was at the Parker House that French chef Sanzian created the original recipe for Boston Cream Pie in the 1860s. The dessert was an instant hit, and it soon became a signature dish of the Parker House. 

Today, the Omni Parker House continues to serve its famous Boston Cream Pie, which was originally called “Parker House Chocolate Cream Pie,” but over time, the name was shortened to “Boston Cream Pie.”  It has actually won numerous awards over the years, and it is considered a must-try when visiting Boston.  Today, Boston Cream Pie is a beloved dessert that can be found in bakeries and restaurants across the United States. However, if you’re unable to visit Boston, Omni Parker House has a wickedly awesome treat for you, it’s highly coveted Boston Cream Pie recipe.

Step by Step Guide to Making Boston Cream Pie

1. Make the Pastry Cream

• Bring to a boil in a saucepan the butter, milk and light cream. 
• While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. 
• When the cream, milk, and butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute.
• Pour into a bowl and cover the surface with plastic wrap. 
• Chill overnight. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum

2. Making chocolate and white fondant icing

• For the chocolate fondant: Warm 6 oz. of white fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to a spreading consistency with water. 
• For the white fondant: Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
• Alternate approach: Melt the chocolate. Combine with warm water. Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

3. Preparing the cake

• Preheat oven 350 degrees
• Wet ingredients: Separate egg yolks and whites into two separate bowls. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. 
• Dry ingredients: Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan.
• Baking: Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from the oven and allow to cool fully.
• Adding the pastry cream: level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on the sides to adhere to the almonds.

4. Final touches

• Spread a thin layer of chocolate fondant icing on the top of the cake. 
• Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. 
• Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. 
• Spread sides of cake with a thin coating of the reserved pastry cream. 
• Press on toasted almonds 

The Original Boston Cream Pie

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Omni Parker House
• Total Time: 13 hours
• Yield: 8-10 servings

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Description

The original Boston Cream Pie recipe, courtesy of Omni Parker House, is wicked awesome (that’s Boston lingo for REAL GOOD). It boasts a delicious two-layer sponge cake filled with a rich and velvety pastry cream and topped with a rich chocolate icing.

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Ingredients

Units USM

Sponge Cake

• 7 eggs, separated
• 8 oz. sugar
• 1 cup flour
• 1 oz. melted butter

Pastry Cream

• 1 tbsp. butter
• 2 cups milk
• 2 cups light cream
• 1/2 cup sugar
• 3 1/2 tbsp. cornstarch
• 6 eggs
• 1 tsp. dark rum

Icing

• 5 oz. fondant for white icing
• 6 oz. fondant for chocolate icing
• 3 oz. semi-sweet chocolate, melted

Substitution for Fondant Icing:
Chocolate Icing

• 6 oz semi-sweet chocolate, melted
• 2 oz. warm water

White Icing

• 1 cup sugar (confectioner’s sugar recommended)
• 1 tsp. corn syrup
• 1 tsp. water

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Instructions

1. Sponge Cake Preparation:
   • Separate egg yolks and whites into two separate bowls.
   • Add ½ of the sugar to each bowl and beat both until peaked.
   • Once stiff, fold the whites into the yolk mixture.
   • Gradually add flour, mixing with a wooden spatula.
   • Incorporate the melted butter.
   • Pour this batter into a 10-inch greased cake pan.
   • Bake at 350°F for about 20 minutes or until spongy and golden.
   • Remove from the oven and let it cool completely.
2. Pastry Cream Preparation:
   • In a saucepan, bring butter, milk, and light cream to a boil.
   • In a separate bowl, combine sugar, cornstarch, and eggs, whipping until ribbons form.
   • Once the cream mixture reaches boiling, whisk in the egg mixture.
   • Cook until boiling and continue for an additional minute.
   • Transfer to a bowl, covering the surface with plastic wrap.
   • Chill preferably overnight. When ready to use, whisk to smooth and add dark rum.
3. Assembling the Cake:
   • Level the top of the sponge cake using a slicing knife, then slice it into two layers.
   • Spread the flavored pastry cream on one layer.
   • Place the second layer on top.
   • Use a small amount of pastry cream to coat the sides of the cake for almond adhesion.
4. Preparing Chocolate and White Fondant Icing:
   • Chocolate Fondant: Warm 6 oz. of white fondant over boiling water to about 105°F. Mix in the melted chocolate. Thin it with water to achieve a spreadable consistency.
   • White Fondant: Warm 5 oz. of white fondant over boiling water to about 105°F. If necessary, thin with water. Transfer to a piping bag fitted with a 1/8-inch tip.
   • Alternate Chocolate Icing: Melt the chocolate and combine it with warm water. Warm the mixture to 105°F, adjusting consistency with water for easy piping.
5. Decorating the Cake:
   • Apply a thin layer of chocolate fondant or icing on top of the cake.
   • Immediately create spiral patterns using the white fondant or icing, starting from the center.
   • Using a paring knife, score the white lines, pulling from the center outward to the edge.
   • Spread the cake’s sides with reserved pastry cream and press toasted almonds onto the sides.

Notes

The hotel serves this in smaller individual portions, but this recipe is for one whole pie.

• Prep Time: 40 mins
• Chilling Time: 12 hours
• Cook Time: 20 mins
• Category: Pastry
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 562
• Sugar: 40g
• Sodium: 180mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 350mg

Keywords: Boston Cream Pie, Omni Parker House Hotel, sponge cake, pastry cream, fondant icing, chocolate icing, white icing, classic dessert, American dessert, cake assembly, toasted almonds, dark rum flavor, cream filling, layered cake, traditional recipe, confectioner’s sugar, semi-sweet chocolate, rich dessert, homemade cake, pie decoration, culinary heritage, famous desserts, creamy texture, cake icing techniques, fondant decoration, iconic cake recipe, Boston dessert, gourmet pie, celebration cake

The post The Original Boston Cream Pie appeared first on Honest Cooking.

A spin on the beloved traditional German apfel kuchen, this recipe adds honey and ginger to the mix to elevate the classic to new heights.

Traditional Apfel Kuchen, simply put, is German apple cake. At its heart, it epitomizes the old baking traditions of Germany. Often found in family recipe books and served across local bakeries and cafes, the cake celebrates the apple harvest season and is particularly popular in the autumn months.

The base of the cake is typically a tender, buttery batter that might be reminiscent of a pound or coffee cake. On top, slices or wedges of fresh apples are artfully arranged, sometimes nestled into the batter or simply layered on top. As the cake bakes, the apples soften, releasing their juices into the cake and giving it a moist, flavorful crumb. Depending on the region or family tradition, the cake might be flavored with cinnamon or vanilla, or topped with a crumbly streusel. Some versions even incorporate a creamy custard layer. Regardless of variations, Apfel Kuchen is loved for its simplicity, allowing the natural sweetness and tartness of the apples to shine through.

This version of apfel kuchen is made with apples, honey, and ginger and it is pretty much the perfect dessert, tea time snack, or with morning coffee.

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Step by Step Guide to Making Apfel Kuchen – German Apple Cake

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1. Preparation:

   • Preheat your oven to 350°F and ensure a rack is positioned in the middle of the oven.
   • Grease and flour a 9-inch springform pan.

2. ---

   Making the Batter:

   • In a large mixing bowl, cream together the softened butter and 1/2 cup sugar using an electric mixer.
   • Add the 1/4 cup of raw honey to the mixture and beat for another minute until the mixture is fluffy.
   • Incorporate the eggs one at a time, ensuring each egg is well-mixed before adding the next.
   • Stir in the freshly grated ginger, diced candied ginger, and grated lemon zest.
   • In a separate bowl, whisk together the flour, salt, and baking powder.
   • Gradually add the dry ingredients to the wet mixture, stirring just enough to form a stiff batter.
   • Transfer the batter into the prepared springform pan, spreading it evenly.

3. ---

   Arranging the Apples:

   • Using a paring knife, make partial slits on the rounded, outer side of each apple wedge at roughly 1/8-inch intervals.
   • Arrange these apple quarters, slit-side-up, on top of the batter.
   • Sprinkle the surface of the apples with the remaining 1 tablespoon of sugar.

4. ---

   Baking the Cake:

   • Place the cake pan on a baking sheet and position it on the middle rack of the oven.
   • Bake for 45-55 minutes. The cake is done when a skewer or toothpick inserted into the center comes out clean. If the cake starts browning too quickly, tent it with a piece of aluminum foil.
   • Once baked, remove the cake from the oven and let it cool on a wire rack. After it has cooled, carefully release it from the springform pan.

5. ---

   Preparing the Glaze:

   • In a small saucepan, combine the sugar, honey, and lemon juice.
   • Heat over medium heat, stirring constantly until the sugar has dissolved, and the mixture begins to bubble.
   • Generously brush the warm glaze over the surface of the cake, ensuring the apples are well-coated.

6. ---

   Storage:

   • Once glazed, allow the cake to set for a while. It can be stored for several days if wrapped tightly and kept at room temperature.

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Notes:

• Make sure not to cut all the way through the apples when making slits. This technique helps the apples fan out slightly during baking, making a visually appealing top for the cake.
• If you don’t have a springform pan, a regular cake pan can be used, but ensure to line it with parchment paper for easier removal. However, a springform pan is ideal for this type of cake.
• The cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

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Apfel Kuchen: German Apple Cake with Honey and Ginger

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★★★★★

5 from 3 reviews

• Author: Eileen Troxel
• Total Time: 1 hour 25 minutes
• Yield: 1 cake

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Description

This apfel kuchen is a German cake made with apples, honey, and ginger and it is pretty much the perfect dessert, tea time snack, or with morning coffee.

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Ingredients

Units USM

For the Cake:

• 1/2 cup unsalted butter, softened (plus more for greasing the pan)
• 1 1/2 cups unbleached all-purpose flour (plus extra for dusting the pan)
• 1/2 cup granulated sugar (plus 1 tablespoon for sprinkling on the apples)
• 1/4 cup raw honey
• 3 large eggs
• 1 tablespoon freshly grated ginger
• 2 ounces candied ginger, finely diced
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3 medium apples, peeled and quartered

For the Glaze:

• 1/4 cup granulated sugar
• 1/4 cup raw honey
• 3 tablespoons lemon juice

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Instructions

1. Preparation:
   • Preheat your oven to 350°F and ensure a rack is positioned in the middle of the oven.
   • Grease and flour a 9-inch springform pan.
2. Making the Batter:
   • In a large mixing bowl, cream together the softened butter and 1/2 cup sugar using an electric mixer.
   • Add the 1/4 cup of raw honey to the mixture and beat for another minute until the mixture is fluffy.
   • Incorporate the eggs one at a time, ensuring each egg is well-mixed before adding the next.
   • Stir in the freshly grated ginger, diced candied ginger, and grated lemon zest.
   • In a separate bowl, whisk together the flour, salt, and baking powder.
   • Gradually add the dry ingredients to the wet mixture, stirring just enough to form a stiff batter.
   • Transfer the batter into the prepared springform pan, spreading it evenly.
3. Arranging the Apples:
   • Using a paring knife, make partial slits on the rounded, outer side of each apple wedge at roughly 1/8-inch intervals.
   • Arrange these apple quarters, slit-side-up, on top of the batter.
   • Sprinkle the surface of the apples with the remaining 1 tablespoon of sugar.
4. Baking the Cake:
   • Place the cake pan on a baking sheet and position it on the middle rack of the oven.
   • Bake for 45-55 minutes. The cake is done when a skewer or toothpick inserted into the center comes out clean. If the cake starts browning too quickly, tent it with a piece of aluminum foil.
   • Once baked, remove the cake from the oven and let it cool on a wire rack. After it has cooled, carefully release it from the springform pan.
5. Preparing the Glaze:
   • In a small saucepan, combine the sugar, honey, and lemon juice.
   • Heat over medium heat, stirring constantly until the sugar has dissolved, and the mixture begins to bubble.
   • Generously brush the warm glaze over the surface of the cake, ensuring the apples are well-coated.
6. Storage:
   • Once glazed, allow the cake to set for a while. It can be stored for several days if wrapped tightly and kept at room temperature.

Notes

• Make sure not to cut all the way through the apples when making slits. This technique helps the apples fan out slightly during baking, making a visually appealing top for the cake.
• If you don’t have a springform pan, a regular cake pan can be used, but ensure to line it with parchment paper for easier removal. However, a springform pan is ideal for this type of cake.
• The cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

• Prep Time: 30 mins
• Cook Time: 55 mins
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 33g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

Keywords: german, apples, apple cake, kuchen, german food, cake, baking

The post Apfel Kuchen: German Apple Cake with Honey and Ginger appeared first on Honest Cooking.

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Sicilian Crostata with Orange Marmalade

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★★★★★

5 from 2 reviews

• Author: Veronica Lavenia
• Total Time: 1 hour 50 minutes
• Yield: 8 servings

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Description

This delicious Italian crostata is ideal as an indulgent coffee break snack, or a weekend breakfast treat.

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Ingredients

Units MUS

For the Orange Marmalade:

• 3 1/2 ounces (about 1/2 cup) oranges, roughly 500g
• Juice of 1 lemon and 1 orange
• 9 oz (about 1 1/8 cups) light brown sugar, roughly 250g
• 1 teaspoon ground cinnamon

For the Pastry:

• 3 1/2 ounces (about 1/2 cup) light brown sugar, roughly 100g
• 9 oz (about 1 cup + 2 tablespoons) high quality butter, roughly 250g
• 14 oz (about 2 3/4 cups) Kamut or Farro flour, roughly 400g

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Instructions

For the Orange Marmalade

1. Preparation of Oranges: Start by peeling the oranges. Once peeled, ensure there are no seeds or tough parts.
2. Combining Ingredients: In a medium-sized saucepan, add the peeled oranges and light brown sugar.
3. Juicing: Pour in the freshly squeezed juice from one lemon and one orange into the saucepan.
4. Cooking the Marmalade: Place the saucepan on the stove set to low heat. Allow the mixture to simmer gently. Regularly stir and check for consistency for about 30 minutes. The marmalade is ready once it thickens and reaches your desired consistency.
5. Finishing Touch: Once done, remove the saucepan from the heat. Mix in the ground cinnamon and give it a good stir. Transfer to a bowl and let it cool down.

For the Pastry

6. Starting the Dough: In a large mixing bowl, cream together the light brown sugar and butter until they’re well combined and have a smooth texture.
7. Incorporating the Flour: Gradually pour in the Kamut or Farro flour. Continuously mix until you get a compact dough that holds together.
8. Resting the Dough: Shape the dough into a ball or disk and wrap it with plastic wrap. Place it in the refrigerator, letting it rest for about 30 minutes. This helps the dough firm up and makes it easier to roll.
9. Preheating the Oven: Set your oven to preheat at 350°F (180°C or gas mark 4).
10. Rolling and Preparing the Dough: After the resting period, sprinkle some flour on a clean surface. Roll out the dough evenly until it fits your baking sheet. Transfer it there and gently press it down.
11. Docking the Dough: Using a fork, prick the surface of the dough at regular intervals. This technique, called “docking,” prevents the pastry from puffing up too much while baking.
12. Adding the Marmalade: Evenly spread the cooled orange marmalade over the entire surface of the dough.
13. Baking the Crostata: Position the baking sheet in the preheated oven. Bake for approximately 35 minutes. The crostata is ready when the crust has turned a golden brown color and the marmalade is bubbly.
14. Cooling and Serving: Once baked, remove the crostata from the oven. Place it on a cooling rack and let it cool slightly. Slice into desired portions, serve, and enjoy!

• Prep Time: 45 mins
• Cook Time: 65 mins
• Category: Baking, Dessert
• Method: Baking
• Cuisine: Sicilian

Nutrition

• Serving Size: 1 crostata
• Calories: 590
• Sugar: 40g
• Sodium: 230mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 80g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 70mg

Keywords: baking, crostini, crostata, marmalade, sicily, sicilian, dessert, pastry, coffee break, oranges, blood oranges

The post Sicilian Crostata with Orange Marmalade appeared first on Honest Cooking.

So these donuts, they’re not fried, but that doesn’t mean they’re not every bit as good as if they were. When we first moved here to Chile we lived in a really tiny, middle-of-nowhere, town and our friends and neighbors were a bit fanatical about the tres leches cake. Honestly, when I think back to that first year I’m always surprised at how well my family weathered the culture shock without mentally breaking down. We didn’t even speak Spanish for goodness sake and we still don’t speak it well.

Anyway though, tres leche (three milk) cake is one of the few foods that Chilean culture has in common with Mexico. As you may know, it’s a cake that you drench in a combination of different milks. It’s a staple here and so is manjar – or as it’s called in Mexico, dulce de leche.

I’ve wanted to use them both in a recipe for ages, but I thought a doughnut would be a better form for the same idea because there’s so much more dry edge to absorb the three milks without getting too wet. The dulce de leche icing is, well, just the icing on the cake (imagine that).

The cake part is a thick, yet fluffy cake that’s only slightly sweet, and perfect for absorbing all the sweetened dairy you’re going to pour on it. It’s extremely easy to make too, because so many of the ingredients are things you probably already have in your pantry. This was one of those recipes that I felt compelled to test over and over to find the best ratios and methods. One of the things I tested was how much difference there is in whipping the egg whites versus simply mixing them into the batter whole. The verdict was that the difference wasn’t noticeable enough to be worth the hassle. Also, as you may imagine because the point of the cake is to be wet, they are a little bit messy so feel free to eat with a fork.

Step by Step Guide to Making Tres Leches Cake Donuts with Dulce de Leche Glaze

1. Start with the Dulce de Leche Glaze:

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• Combine the milks, cream, cornstarch, and cinnamon in a 1-qt. nonstick pan.
• Bring the mixture to a boil.
• Reduce heat to low and continue to cook, stirring occasionally, until the mixture becomes deep caramel in color and thickens (about 2 hours).
• Strain the mixture into a bowl to ensure a smooth texture and set aside to cool.

2. Prepare the Sponge Cake Batter:

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• Preheat your oven to 350 degrees F.
• Generously grease each slot of a 12-count doughnut pan with butter. Dust with flour, shaking off any excess.
• In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy.
• Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
• Mix in the salt, vanilla extract, and baking powder.
• Gradually add the flour, mixing just until combined.
• Using a spoon or a piping bag fitted with a large round tip, fill each donut mold up to the indicated line.
• Bake for 12-15 minutes, or until the donuts are golden brown on top.
• Remove from the oven and allow the donuts to cool slightly in the pan.
• Gently loosen the donuts using the edge of a thin spoon and transfer them to one or two large baking dishes or high-sided pans (e.g., two 13×9 inch pans).
• Gently poke holes all over the donuts using a toothpick or fork.

3. Prepare the Tres Leche Combo:

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• Whisk together the three milks and vanilla extract in a medium bowl until well combined.
• Gently pour this mixture over the donuts, allowing them to absorb as much liquid as possible.
• Spoon any excess liquid that runs off back over the donuts to ensure they’re well-soaked.

4. Glaze and Serve:

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• Once the Dulce de Leche glaze has cooled, dip each Tres Leche-soaked donut into the glaze, ensuring it’s well-coated.
• Place the glazed donuts on a tray or wire rack to dry.
• Serve once the glaze has set.

Recipe Notes:

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• As the Dulce de Leche glaze takes a while to prepare and cool, it’s best to start with it before making the donuts.
• When filling the molds with the batter you may find it hard not to make a mess. And if that’s the case you can scoop it into a pastry bag with a fat tip and just pipe it in.

Glazed Tres Leches Cake Donuts

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★★★★★

5 from 1 review

• Author: Tori Cooper
• Total Time: 1 hour
• Yield: 12 donuts

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Description

Delightfully sweet and indulgent, try these cake donuts, soaked in tres leche milks and glazed in a decadent dulce de leche topping.

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Ingredients

Units USM

Sponge Cake Batter:

• 1 cup sugar
• 1/2 cup 1 stick butter, softened, plus more for pans
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1 1/3 cups all purpose flour

Tres Leche Combo:

• 1 can (14 oz sweetened condensed milk)
• 2/3 cup whole milk
• 1 cup full-fat coconut milk (or heavy whipping cream)
• 1 teaspoon vanilla extract

Dulce de Leche Glaze:

• 1/2 cup evaporated milk
• 1 cup sweetened condensed milk
• 1/2 cup heavy cream
• 2 tsp. cornstarch
• 1 1/2 tsp. ground cinnamon

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Instructions

1. Start with the Dulce de Leche Glaze:

• Combine the milks, cream, cornstarch, and cinnamon in a 1-qt. nonstick pan.
• Bring the mixture to a boil.
• Reduce heat to low and continue to cook, stirring occasionally, until the mixture becomes deep caramel in color and thickens (about 2 hours).
• Strain the mixture into a bowl to ensure a smooth texture and set aside to cool.

2. Prepare the Sponge Cake Batter:

• Preheat your oven to 350 degrees F.
• Generously grease each slot of a 12-count doughnut pan with butter. Dust with flour, shaking off any excess.
• In the bowl of a stand mixer, cream together the butter and sugar until smooth and creamy.
• Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
• Mix in the salt, vanilla extract, and baking powder.
• Gradually add the flour, mixing just until combined.
• Using a spoon or a piping bag fitted with a large round tip, fill each donut mold up to the indicated line.
• Bake for 12-15 minutes, or until the donuts are golden brown on top.
• Remove from the oven and allow the donuts to cool slightly in the pan.
• Gently loosen the donuts using the edge of a thin spoon and transfer them to one or two large baking dishes or high-sided pans (e.g., two 13×9 inch pans).
• Gently poke holes all over the donuts using a toothpick or fork.

3. Prepare the Tres Leche Combo:

• Whisk together the three milks and vanilla extract in a medium bowl until well combined.
• Gently pour this mixture over the donuts, allowing them to absorb as much liquid as possible.
• Spoon any excess liquid that runs off back over the donuts to ensure they’re well-soaked.

4. Glaze and Serve:

• Once the Dulce de Leche glaze has cooled, dip each Tres Leche-soaked donut into the glaze, ensuring it’s well-coated.
• Place the glazed donuts on a tray or wire rack to dry.
• Serve once the glaze has set.

Notes

As the Dulce de Leche glaze takes a while to prepare and cool, it’s best to start with it before making the donuts.

When filling the molds with the batter you may find it hard not to make a mess. And if that’s the case you can scoop it into a pastry bag with a fat tip and just pipe it in.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Baking, Dessert, Donuts
• Method: Baking
• Cuisine: Mexican

Keywords: mexican, chilean, dulce de leche, tres leches, donuts, baked, cake, cake donuts

The post Tres Leches Cake Donuts with Dulce de Leche Glaze appeared first on Honest Cooking.

Pita bread, famous for its characteristic pocket, is a well known staple in Middle Eastern and Mediterranean cuisines. This round, fluffy, and slightly leavened bread has ancient origins, with evidence suggesting its existence since around 14,000 years ago. Made primarily from wheat flour, water, yeast, and salt, its simple ingredients belie the versatility it brings to the table.

When baked at a high temperature, the dough puffs up, creating a hollow center which, when cut open, forms the renowned pocket. This pocket is the perfect vessel for stuffing with various fillings, from falafel to shawarma, making pita an important component in many dishes across the Mediterranean. Additionally, its slightly chewy texture with a hint of yeasty aroma is perfect for scooping up dips like hummus, babaganoush or tzatziki.

Now, the problem with pita is that the supermarket versions are usually pretty boring. Stale. Chewy. Not the fluffy clouds of bread that you’ll remember from your last trip abroad.

But there’s a solution. Make ’em yourself. It’s not very difficult, and the result is that perfectly fluffy pocket!

How to Make Pita Bread

1. Activate the Yeast:

Begin by placing your heavy-duty stand mixer on the counter and fitting it with the dough hook. In the mixer’s bowl, combine the instant yeast, sugar, and warm water. Stir gently to blend. Ensure the water is warm, but not too hot, as overly hot water can kill the yeast. Allow the mixture to sit undisturbed for about 5 to 10 minutes. You’ll know it’s ready when a layer of foam appears on the surface, indicating the yeast is activated.

2. Incorporate the Dry Ingredients:

Now, stir in the salt. Start adding the bread flour bit by bit, mixing at the mixer’s lowest speed. This gradual incorporation ensures an even consistency and prevents the flour from puffing out. Continue mixing for about 4 minutes, or until the ingredients come together to form a cohesive dough ball.

3. Knead the Dough:

Transfer the dough onto a lightly floured surface. Knead it gently but firmly, pressing and folding until it feels smooth and elastic. This step develops the gluten, essential for the bread’s structure.

4. First Rise:

Lightly grease a mixing bowl with olive oil. Place your kneaded dough into this bowl, ensuring the dough’s top surface gets a light coating of oil—this prevents it from drying out. Cover the bowl with plastic wrap and let it sit in a warm, draft-free corner of your kitchen. Allow the dough to rise until it’s doubled in size, which usually takes about 1½ hours.

5. Preheat the Oven:

As your dough nears the end of its rise, get your oven ready. Place a large pizza stone on a lower oven rack and set the oven to preheat at a temperature of 500º. This high heat ensures the characteristic puff of the pita bread.

6. Divide and Rest:

Once the dough has risen, give it a gentle punch to release any trapped air. Then, divide it into 8 equal portions. Shape each portion into a smooth ball, lightly dust them with flour, and cover with a towel or plastic wrap. Let these dough balls rest for about 15 minutes. This short rest relaxes the gluten, making the next step easier.

7. Roll the Dough:

Using a rolling pin, take each dough ball and roll it out into a 6-8 inch round. Aim for a thickness of about ¼-inch. It’s crucial to ensure that the round is even with no creases or folds, as this will aid in the bread puffing up evenly during baking. Once rolled, cover them to prevent drying.

8. Baking:

Now for the exciting part! Carefully place two of your prepared dough rounds onto the preheated pizza stone in the oven. Bake for 3 to 4 minutes. You’ll see them puff up beautifully, becoming hollow in the center. Monitor closely to ensure they turn a pale golden color without burning.

9. Cooling:

Once baked, remove the pita bread from the oven and transfer them to a wire rack. This ensures they remain crisp and don’t turn soggy from trapped steam. Allow them to cool slightly.

10. Serve and Enjoy:

Your homemade pita breads are now ready! Slice them open to reveal the pocket and fill with your favorite ingredients, or simply enjoy them as they are with dips like hummus or tzatziki.

Homemade Pita Bread

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★★★★★

5 from 2 reviews

• Author: Liz Berg
• Total Time: 44 minute
• Yield: 8 pitas

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Learn how to make perfectly fluffy pita bread at home, and create the perfect vessel for falafel and shawarma, or for scooping up hummus and tzatziki.

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Ingredients

Units USM

• 1 package instant yeast (I used Red Star Platinum yeast)
• 1 teaspoon sugar
• 1 1/2 cups warm water
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 1 teaspoon olive oil

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Instructions

1. Activate the Yeast: Begin by placing your heavy-duty stand mixer on the counter and fitting it with the dough hook. In the mixer’s bowl, combine the instant yeast, sugar, and warm water. Stir gently to blend. Ensure the water is warm, but not too hot, as overly hot water can kill the yeast. Allow the mixture to sit undisturbed for about 5 to 10 minutes. You’ll know it’s ready when a layer of foam appears on the surface, indicating the yeast is activated.

2. Incorporate the Dry Ingredients: Now, stir in the salt. Start adding the bread flour bit by bit, mixing at the mixer’s lowest speed. This gradual incorporation ensures an even consistency and prevents the flour from puffing out. Continue mixing for about 4 minutes, or until the ingredients come together to form a cohesive dough ball.

3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it gently but firmly, pressing and folding until it feels smooth and elastic. This step develops the gluten, essential for the bread’s structure.

4. First Rise: Lightly grease a mixing bowl with olive oil. Place your kneaded dough into this bowl, ensuring the dough’s top surface gets a light coating of oil—this prevents it from drying out. Cover the bowl with plastic wrap and let it sit in a warm, draft-free corner of your kitchen. Allow the dough to rise until it’s doubled in size, which usually takes about 1½ hours.

5. Preheat the Oven: As your dough nears the end of its rise, get your oven ready. Place a large pizza stone on a lower oven rack and set the oven to preheat at a temperature of 500º. This high heat ensures the characteristic puff of the pita bread.

6. Divide and Rest: Once the dough has risen, give it a gentle punch to release any trapped air. Then, divide it into 8 equal portions. Shape each portion into a smooth ball, lightly dust them with flour, and cover with a towel or plastic wrap. Let these dough balls rest for about 15 minutes. This short rest relaxes the gluten, making the next step easier.

7. Roll the Dough: Using a rolling pin, take each dough ball and roll it out into a 6-8 inch round. Aim for a thickness of about ¼-inch. It’s crucial to ensure that the round is even with no creases or folds, as this will aid in the bread puffing up evenly during baking. Once rolled, cover them to prevent drying.

8. Baking: Now for the exciting part! Carefully place two of your prepared dough rounds onto the preheated pizza stone in the oven. Bake for 3 to 4 minutes. You’ll see them puff up beautifully, becoming hollow in the center. Monitor closely to ensure they turn a pale golden color without burning.

9. Cooling: Once baked, remove the pita bread from the oven and transfer them to a wire rack. This ensures they remain crisp and don’t turn soggy from trapped steam. Allow them to cool slightly.

10. Serve and Enjoy: Your homemade pita breads are now ready! Slice them open to reveal the pocket and fill with your favorite ingredients, or simply enjoy them as they are with dips like hummus or tzatziki.

• Prep Time: 2hr
• Cook Time: 5 mins
• Category: Bread
• Method: Baking
• Cuisine: Middle Eastern

Keywords: pita, mediterranean, israeli, lebanese, bread, tzatziki, hummus, falafel, middle eastern

The post How to Make Pita Bread at Home appeared first on Honest Cooking.

Steeped in the rich culinary tradition of the sun-kissed Mediterranean island of Sicily, the Sicilian Orange Cake is an exemplar of simplicity meeting deliciousness. This delightful confectionery’s history is as tangy as the regional citrus fruit it relies on. While exact dates of origin remain elusive, the Sicilian predilection for citrus, which was introduced around 800 AD by Arab invaders, lends credence to the cake’s historical roots.

Sicilian Orange Cake is not about ostentation but rather, it is a paean to the fruit’s natural tang and sweetness. Made with a base of local oranges, butter, sugar, and flour, it’s the fresh-squeezed juice and zest that infuse the cake with its characteristic flavor and moist texture. Traditional Sicilian bakers often accentuate the orange essence further with a drizzling of orange syrup post-baking, imbuing each slice with an amplified citrusy zing.

In Sicily, this dessert isn’t confined to a specific time of the day or event. It’s an ever-present offering, enjoyed with an espresso at breakfast, a sweet afternoon pick-me-up, or as a dessert following a hearty meal. The Sicilian Orange Cake – a heartwarming testament to the island’s citrus heritage, its love for uncomplicated elegance, and the beauty of simplicity in food.

In this cake, we’re using honey to make the traditional recipe even more luscious, while at the same time offering a more healthy sweetening.

Mangia!

Sicilian Orange Honey Cake

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★★★★★

5 from 2 reviews

• Author: Honest Cooking
• Total Time: 50 minutes

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The traditional, and ever-present orange cake from Sicily is sweetened with honey to create a rustic and fragrant dessert.

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Ingredients

Units MUS

• 3 large organic eggs
• pinch of sea salt
• 5 tablespoons honey orange (or lemon honey or acacia honey)
• zest and juice of an untreated orange (about 5 tbsp)
• 75 ml – 3 fl oz mild extra virgin olive oil
• 300 g – 11 oz brown rice flour (or Kamut flour or other unrefined flours)
• 15 g – 1/2oz organic baking powder
• A dusting of powdered sugar

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Instructions

1. Preheat the oven to 180°C (350°F/gas 4).
2. Whip whole eggs with a pinch of salt. Add honey, oil, zest and orange juice.
3. Add flour and baking powder, stirring just enough to blend the ingredients.
4. Pour the dough into a greased and floured cake pan (or replaced with baking paper).
5. Bake for about 35 minutes or until done.
6. Let cool, and dust with powdered sugar.

• Prep Time: 15 mins
• Cook Time: 35 minutes
• Category: Baking, Dessert, Dolci
• Method: Baking
• Cuisine: Sicilian

Keywords: sicily, italian food, baking, cake, oranges, honey

The post Sicilian Orange Honey Cake appeared first on Honest Cooking.

The parties and showers thrown by my aunties are legendary; the food goes on for miles and the decor is nothing short of a Hollywood film set. It was this standard I had in mind when my husband and I set out to create this Sparkling Wine-Soaked Strawberry Shortcake.

My husband baked up an incredible shortcake, with a great fluffy texture that is not too sweet. We bought some plump, juicy strawberries from the farmers’ market, and he marinated them in a bit of sugar and wine to make them even more delectable. We served this wine-soaked shortcake with some fresh whipped cream and a sprig of fresh mint.

Sparkling Wine-Soaked Strawberry Shortcake goes great with a glass of sparkling rosé, and it is definitely worthy of a special celebration. It is pretty enough to be served at bridal shower, and simple enough to top off a weeknight meal. This one will surely pass the test in my family; I only hope that it will make my momma and my aunties proud. I certainly learned from the best.

Sparkling Rosé Soaked Strawberry Shortcake

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★★★★★

5 from 2 reviews

• Author: Superman Cooks
• Total Time: 1 hour 50 minutes
• Yield: 8 servings

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A light summer dessert of shortcake and strawberries is soaked in a sparkling rosé wine for even fruitier fun flavor.

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Ingredients

For the Cake:

• 2 sticks of unsalted butter (chilled)
• 3 large eggs
• 3 additional egg yolks
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 C sugar
• 1 3/4 C cake flour

For the Topping:

• 2 pPints fresh strawberries (cleaned and cut)
• 1 C Casal Garcia sparkling rose
• 1/4 C sugar
• 1 pint heavy cream
• mint leaves

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Instructions

1. In a large mixing bowl, cut butter up into pieces and allow to sit at room temperature for 20 minutes.
2. In a separate bowl, mix eggs, yolks and vanilla until well-combined.
3. Preheat oven to 325 degrees and make sure rack is placed in middle of oven.
4. Grease and flour a 9×5 loaf pan.
5. Using a mixer set to high, beat butter until creamy, about 2-3 minutes.
6. Continue mixing on medium while slowly adding sugar and mix for 1 minute.
7. Increase speed to high again and continue to mix until light and fluffy, about 5 minutes.
8. Reduce speed to medium again and slowly add egg mixture until fully incorporated.
9. Mix now on high for 3 minutes,
10. Sift flour over mixture in 3-4 step: while folding flour into batter, using spatula until all flour is folded in.
11. Pour mix into prepared pan and smooth top.
12. Bake until golden brown and toothpick comes out clean, about an hour and 10 minutes.
13. Remove from oven and allow to cool on wire rack for 15 minutes before removing from pan.
14. Allow to cool completely for at least 1 hour and 30 minutes.
15. To prepare topping:
16. In a medium-sized bowl, add sparkling wine and sugar and mix until all sugar has dissolved.
17. Add strawberries and refrigerate for at least 30 minutes.
18. In a medium bowl, add heavy cream and mix with hand mixer for 4-6 minutes until cream forms medium peaks:
19. To assemble the plate:
20. Slice cake and lay on plate. Spoon 2 Tbsp of juice from strawberry mixture onto each slice of cake and allow the cake to absorb liquid.
21. Top with sliced strawberries and whipped cream and garnish with mint leaves.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: cake, shortcake, rose, sparkling wine, adult

The post Sparkling Rosé Soaked Strawberry Shortcake appeared first on Honest Cooking.

In the quest to find a new dessert that combines distinct flavors, we turn to a recipe that brings together chocolate, chili, and lime in a novel way.

The mix of sweet and spicy is perhaps not exactly traditional in the world of desserts, but it is delicious. Chili and lime, often paired in savory dishes, also work well in sweet recipes. The chili of choice here is cayenne pepper, known for its spicy yet flavorful taste. Lime, on the other hand, brings a slight tanginess to the cookies, blending well with the chili and the rich, buttery texture of the shortbread.

Adding to the deliciousness, these cookies are dunked in chocolate. Dark chocolate, ideally with at least 74% cocoa keeps the sweetness in check, but if you prefer a slightly sweeter taste, white chocolate also works. For an extra touch of flavor, consider sprinkling some additional lime zest on top.

Oh, did we mention these are dead simple to make? With basic kitchen tools – a mixing bowl and a wooden spoon – anyone (ANYONE!) can prepare these cookies. The key is to avoid overworking the dough to maintain its tender texture.

The secret to the crumbly texture of shortbread cookies is a high butter-to-flour ratio. In this case, a slightly over 1:2 ratio (115g of butter to 215g of flour) works best, creating a cookie that doesn’t spread while baking, but still offers a crumbly, melt-in-your-mouth experience.

There are two important considerations for this recipe.
– First: the quality of butter matters. Since butter significantly influences the flavor, opt for the best you can afford.
– Second: the dough is crumbly, but don’t be put off by this. Once you start rolling it out, it will come together and keep its shape perfectly while baking.

Chocolate Dipped Chili and Lime Shortbread Cookies

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Michelle McVeigh
• Total Time: 30 minutes
• Yield: 12 cookies

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Description

These shortbread cookies offer the crumbly texture that shortbread is known for, with a delicious addition of spicy cayenne pepper and a hint of lime zest.

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Ingredients

Units MUS

For the shortbread:

• 115 g good quality butter (unsalted and softened to room temperature)
• 70 g caster sugar (superfine granulated)
• 215 g plain flour (AP, plus extra for dusting))
• pinch of salt
• 1/4 tsp cayenne chili powder
• 1/2 tsp lime zest
• 1 tbsp lime juice (about half a lime)

For the chocolate dip and garnish:

• 150 g dark chocolate (or chocolate of your choice)
• 1 tsp very fine grated lime zest

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Instructions

1. Put the butter and sugar in a mixing bowl, and beat until fluffy. You can do this part with a mixer if you like, or just use your wooden spoon.
2. Add the flour, salt, cayenne, lime zest and juice. Beat with a wooden spoon until combined.
3. Turn dough out onto a lightly floured surface, and gently form into a ball, it will be very crumbly, that is what you want! Flatten to a disc and wrap in plastic wrap, chill in the fridge for 30 minutes.
4. Line two baking sheets parchment paper.
5. Remove dough from fridge and roll out to about 5mm thick. Use a 2″-3″ cutter to cut out circles, place on prepared baking sheets. They won’t spread so you can put them fairly close together.
6. Prick tops with the tines of a fork (three or four times should do it. Chill cookies in the fridge for another 30-60 minutes.
7. Heat oven to 180C/350F. Bake chilled cookies for 13-15 minutes, until a light golden brown.
8. Leave to cool completely on a wire rack.
9. Melt your chosen chocolate in the microwave in 30 second intervals, stirring in between. Or in a double boiler.
10. Dip one half of each cookie into the chocolate, while it’s still wet sprinkle some lime zest on top.
11. Chill for 10 minutes to let the chocolate set, if you can wait!

Notes

Use the best quality butter for the best taste.

The dough is very crumbly, but it will come together as you roll it.

Store in an airtight container for 3-5 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

The post Chocolate Dipped Chili and Lime Shortbread Cookies appeared first on Honest Cooking.