Try This---Honey Cupcakes With Chamomile Buttercream

Try This—Honey Cupcakes with Chamomile Buttercream

I have quite the sweet tooth. In fact, I have 28 of them. Unfortunately, my wisdom teeth couldn’t stand up to my insatiable hunger for cake. But I still have 28 pretty healthy teeth ready to nom nom their way through my weight in cake. I came across this recipe while stalking A Cozy Kitchen on Instagram, and I’ve been tripping out ever since. These cupcakes are moist and delicious. The chamomile adds that amazing herbal flavor that ALWAYS kicks baked goods up a notch. You absolutely must try this!

Honey Cupcakes With Chamomile Buttercream

Ingredients

For the Cupcakes:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup sour cream or yogurt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup white granulated sugar
  • 4 tablespoons honey
  • 2 large eggs

For the Chamomile Buttercream:

  • 1/2 cup (1 stick) unsalted butter
  • 4 bags of chamomile tea
  • 2 cups powdered sugar, sifted
  • Pinch of salt
  • 2 tablespoons heavy cream

For the (Optional) Topping:

  • Fresh nasturtium leaves
  • Organic chamomile leaves
  • 1/2 cup blackberries

Honey Cupcakes With Chamomile Buttercream

Honey Cupcakes With Chamomile Buttercream

Honey Cupcakes With Chamomile Buttercream

Honey Cupcakes With Chamomile Buttercream

Directions

  1. To make the cupcakes: Preheat oven to 350 degrees F. Insert cupcake liners into a cupcake tin. In a medium bowl, whisk together the flour, baking powder and salt. In a measuring cup, measure out the milk and then whisk in the sour cream or yogurt. Set aside.
  2. In the bowl of a stand-up mixer, add the butter, sugar and honey. Cream together until light and fluffy, about 2 minutes. Crack in the eggs and mix until combined. Add the flour in a few batches, alternating with the milk/yogurt mixture, until combined.
  3. Divide the batter between the 12 cupcake liners, filling them up about 3/4 of the way. Transfer to the oven to bake for 15 to 18 minutes, until a toothpick when inserted into the center comes out clean. Allow to cool for 5 minutes before moving cupcakes to a cooling rack.
  4. To make the chamomile buttercream: In a saucepan, add the butter and melt over medium-low heat. Open the tea bags and pour the chamomile leaves into the butter. Allow to steep for 10 minutes. Pour the melted butter through a sieve to remove and discard the chamomile leaves. Place the strained and melted butter in the fridge to cool for 45 minutes to 1 hour. The butter should be softened but not rock hard.
  5. Transfer the butter to a stand-up mixer, along with the sifted powdered sugar, salt and heavy cream. Beat until light and fluffy, about 1 to 2 minutes.
  6. Frost the cupcakes and decorate with organic chamomile leaves, nasturtium leaves, a single blackberry, and dust with powdered sugar.

Honey Cupcakes With Chamomile Buttercream

Source: Honey Cupcakes with Chamomile Buttercream – A Cozy Kitchen

Glazed Vanilla and Thyme Cookies (Freezer Ready)

Vanilla and Thyme Slice and Bake Cookies (Freezer Ready)

Once upon a time, I roasted some sweet potatoes with a few sprigs of fresh rosemary. If you’ve never done this, I’m seriously not sure if we can stay friends. The mixture of sweet and savory is totally the bee’s knees, and one of my goals in cooking is to marry these flavors in pretty much every dish, be it an entree or a dessert.

I decided to bake some cookies the other night, and I really wanted to add a little pizzazz to a basic sugar cookie recipe. I usually go for just a little extra vanilla or sometimes I add cinnamon, but I had some fresh thyme on hand so I was all like, why not? Let’s make a sweet cookie with the unmistakable, deliciously aromatic, herbal flavor of thyme. I winged it the first go around and I think I got a little bit carried away with the thyme on the first batch. Anyway, after my first failed attempt, I found a recipe that was simply perfect. You guys, these are pretty delicious and are dreamy with a piping hot cup of coffee or tea. You must try this!
Glazed Vanilla and Thyme Cookies (Freezer Ready)

Glazed Vanilla and Thyme Cookies

Ingredients

  • 1 cup softened butter
  • 3/4 cup sugar
  • 1/2 vanilla bean
  • 1 tsp thyme leaves
  • 1 egg
  • 2 cups all purpose flour
  • 1/8 tsp salt

For the Glaze (optional)

  • 1/2 cup powdered sugar
  • 4 tsp milk
  • 1/4 tsp vanilla extract

Glazed Vanilla and Thyme Cookies (Freezer Ready)

Directions

  • cream together the butter, sugar, and the seeds from the vanilla bean
  • add the thyme and egg and whisk together until well incorporated
  • stir in the flour and salt until a dough ball forms
  • Roll the dough into long cylinder, cover in plastic wrap, and freeze for at least 2 hours or overnight
  • remove from the freezer and allow to sit out for a few minutes while your oven preheats
  • slice into 1/4 inch or slightly thicker rounds and place on a baking sheet lined with  parchment paper
  • Bake at 325°F for 12-15 minutes
  • Remove from the oven and place the cookies on a cooling rack

Glazed Vanilla and Thyme Cookies (Freezer Ready)

For the glaze:

  • whisk together the powdered sugar, milk, and vanilla until smooth
  • Dip the cooled cookies into the glaze, then place back on the cooling rack to allow excess glaze to drip off
  • decorate the tops with a few thyme leaves

***the cookie dough will last in the freezer a month or two

***if thyme isn’t your thing, try rosemary!

Source:  A Beautiful Mess

Try This---Eggnog French Toast

Try This—Eggnog French Toast

As if this needs any explanation. I mean seriously. Eggnog coated french toast?! It had me at hello. I was looking for some holiday brunch ideas, and I found this little gem. Full disclosure: I had these for dinner last night because, you know, I’m a rebel. Made just like traditional french toast (only with the extra oomph of eggnog) this is a super easy recipe. No excuses, you must try this!!!

Try This---Eggnog French Toast

Eggnog French Toast

Ingredients

  • 6-8 slices of hard bread (slightly stale bread works great)
  • 2 cups eggnog
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2-3 tablespoons of butter or cooking oil

Directions

  • in a large bowl, whisk together eggnog, eggs, vanilla extract, and cinnamon
  • soak the slices of bread one at a time so that they are completely coated
  • in a heated pan, add butter or cooking oil
  • cook the coated slices of bread until golden brown on the first side
  • flip and repeat until both sides are golden brown
  • serve with warm maple syrup
    Source: A Beautiful Mess
Salted Honey Apple Pie

Try This—Salted Honey Apple Pie

This may read like a Trader Joe’s commercial, but I assure you, they have no idea who I am except for the massive amounts of money I give them for cookie butter and apple blossoms. Still, I have to give them a shout out for all the hidden gems they have hiding in their freezer section.

Anyway, I was looking for a frozen pie crust. Anyone that’s ever made a pie from scratch knows how temperamental and unforgiving homemade pie crust can be. When it’s done right though you have flaky, buttery heaven surrounding the filling that you’ve made. Sounds yum, but the time it takes can sometimes be a pain. I really wanted to try this recipe before the holidays, so I wanted to stress less about the crust and focus my energy on the filling.

Thank goodness for Trader Joe’s Pie Crust! As far as frozen pie crusts go, this is by far the best. For sure the closest you’re gonna get to that homemade flavor and consistency. Anyway, The most important part of a pie is the filling, and this recipe is seriously dope.

A little backstory… If you haven’t already, you should pick up the Four & Twenty Blackbirds Pie Book. This recipe book is everything! When I was a kid, there were whole sections of Brooklyn that were dilapidated wastelands, Gowanus (the little section located between Carroll Gardens and Park Slope) was one of them. Now there are all kinds of trendy little shops and cafes all around that neighborhood. Four & Twenty Blackbirds is one such little cafe that specializes in homemade pies that are pretty darn delicious. Fortunately, if you don’t live close by, you can now try your hand at making some of these recipes at home thanks to their cookbook.

This particular recipe is one of my favorites! So without further ado! You must try this!!!

Salted Honey Apple Pie

Salted Honey Apple Pie

Ingredients (for the filling)

  • 1/2c (1 stick) unsalted butter, melted
  • 1/2c sugar
  • 1 tbsp white cornmeal
  • 1/2 teaspoon kosher salt
  • 1tsp vanilla paste (find it here)
  • 3/4 cup honey
  • 3 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons apple cider vinegar
  • 1 to 2 teaspoons flaked sea salt (for finishing)
  • 1 to 2 fresh apples, peeled and thinly sliced

Salted Honey Apple Pie

Salted Honey Apple Pie

Directions

  • In a mixing bowl, whisk together melted butter, sugar, cornmeal, salt, and vanilla paste
  • Whisk in the honey
  • Add the eggs (one at a time), whisking to combine.
  • Add in heavy cream and vinegar, continue to whisk.
  • Remove your pie crust from the freezer and arrange thinly sliced apples around the bottom
  • Pour the filling into your pie crust
  • Bake pie on the middle rack for about 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the center.
  • Rotate the pie (so that the part of the pie that’s been facing the front of your oven is now facing the back) about 30 minutes into baking
  • This pie cooks like custard and is done when the filling is no longer liquid, but set and golden brown
  • Remove the pie from the oven and allow it to cool for at least 3 hours
  • Sprinkle with sea salt and serve warm, or at room temperature

***for a little extra yum, try using sage infused honey

Images: TwiggStudio

Try This---Pear Hazelnut Bread with Orange Maple Glaze

Try This—Pear Hazelnut Bread with Orange Maple Glaze

There really isn’t much to say about this quick bread that can’t be said by tasting it. If Fall were just one simple bread then this would be it. Pears, hazelnuts, orange-y maple goodness. I mean, seriously, this is one for the record books. I made this over the weekend and I was able to freeze some for a quick and easy breakfast throughout the week. I just heat it and add a little ricotta cheese a la this awesome recipe. You must try this!
Try This---Pear Hazelnut Bread with Orange Maple GlazeTry This---Pear Hazelnut Bread with Orange Maple Glaze

Pear Hazelnut Bread with Orange Maple Glaze

INGREDIENTS

  • 1 cup shredded peeled pears (about 2 medium, squeezed dry)
  • ½ cup vegetable oil
  • ½ cup Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • ¾ cup brown sugar
  • ½ cup toasted hazelnuts, chopped
  • ½ teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon orange zest
Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon orange juice
  • 1-2 tablespoon maple syrup

DIRECTIONS

  • Preheat oven to 350 degrees F. Grease and line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on two sides. Grease parchment.
  • In a large bowl, whisk together shredded pear oil, yogurt, eggs and orange vanilla extract.
  • In another medium bowl, whisk together flour, brown sugar, hazelnuts, cloves, cinnamon, baking powder, salt, baking soda and orange zest. Add the dry ingredients to the wet ingredients and fold gently. Mix until combined. Pour batter into prepared pan. Bake bread until a toothpick inserted into the center comes out clean, about 55-60 minutes.
  • Let bread cool in pan for about an hour and then remove from the pan.
  • Whisk together powdered sugar, maple syrup, and orange juice in a small bowl. Top cooled cake with glaze and let set for 20 minutes before serving.

Source: Blahnik Baker