Tag Archives: nutmeg

Honey Apple Cake with Vanilla Glaze

9 Sep

Shanah Tovah! I guess I’m a little late with my new year’s greetings, but the sentiment still stands.

The BF and I had been planning a trip with friends to Gordonsville, Virginia, for months. One minute I was thinking about the trip, and the next I was baking a cake and wishing the BF a happy new year. He was confused. Maybe you are too. To illuminate, here was my thought process:

  • I should bake a dessert to take with us
  • I have a ton of leftover apples from the Apple Festival
  • Why are there so many Jewish blogs coming up when I search for apple cake recipes?
  • It’s Rosh Hashanah! My friends celebrate Rosh Hashanah!
  • What’s Rosh Hashanah?
  • Google says apples with honey are a traditional Rosh Hashanah food item
  • Apple honey cake!
  • Happy New Year!

I don’t always vocalize all those steps in between the first and last point, so sometimes people are confused what I’m talking about. At any rate, I was excited that so many pieces came together for this dessert to fit perfectly into our weekend trip.

Apple Honey Cake

Even if you or your friends don’t celebrate Rosh Hashanah, this cake is amazing. And its delicious spice, honey, and apple flavors are really getting me in the mood for fall. I used the most delicious local wildflower honey for this, and the honey flavor was super intense. Apparently wildflower honey is stronger than clover honey, which is what most honey is in the States.

Shanah Tovah!

A small note on the recipe: the original recipe said to bake it for 75-90 minutes because the batter is so wet. I did not find this to be the case. I baked it for closer to 65-75 minutes, and I thought it turned out a little dry. I imagine it might depend on the quantity/type of apples you use, and maybe even on the type of honey you use, I’m not sure. So my warning to you is to just keep checking your cake with the toothpick test, and don’t freak out if it takes way shorter or way longer than the recipe says.

Honey Apple Cake adapted from The Shiksa in the Kitchen 

3 eggs
3/4 cup honey
1/2 cup white sugar
1/4 cup brown sugar
1 1/4 cup canola oil
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
4 Granny Smith apples — peeled, cored, and shredded

Apple Honey BatterPeel, core, and shred your apples. Preheat oven to 325 degrees.

In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil, and vanilla.

In a separate medium mixing bowl, sift together the flour, baking powder, baking soda, salt, and spices. Incorporate the flour mixture into the liquid, and stir to blend. Fold in the shredded apples.

Grease a bundt pan, and pour the batter into the pan. Bake cake in preheated oven for 60-90 minutes. Check repeatedly with the toothpick test — when a toothpick or wooden skewer inserted into the thickest part of the cake comes out clean, it’s done.

Let the cake cool for about 10 minutes, then invert onto a wire rack. Allow cake to cool completely before frosting.

If you want to get super fancy, here’s how to decorate it: Place foil or pan on the counter, and then place the cake – still on wire rack – overtop the foil. Use a fine-mesh sieve or sifter to sprinkle a few tablespoons of powdered sugar overtop the cake. Fill a plastic baggie with the vanilla glaze and cut a tiny corner of the bag off. Drizzle the glaze in a zig-zag pattern over the top of the cake. Let stand at room temperature until glaze sets, about 15 minutes.

Vanilla Glaze from Bon Appetit

2/3 cup powdered sugar
4 teaspoons (or more) milk
1 teaspoon vanilla extract

Sift powdered sugar into a mixing bowl. Add milk and vanilla, and whisk to blend.

Add more milk by 1/4 teaspoons to thicken glaze if necessary.

Linking up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

Chinese Chai Cookies

12 Dec

In my random internet roamings a couple months ago, I stumbled across the Great Food Blogger Cookie Swap. I was so excited to find it! The concept is very simple and right up my alley: I bake some cookies and mail them to 3 people. 3 different people bake some cookies and mail me a batch. We all have a chance to try delicious homemade treats and spread a little holiday cheer. How nice.

I knew that the shipping deadline was right around the time that I had a huge work event, so I even managed to get my cookies baked and shipped early. AMAZING. Seriously. Doing something before the last minute is a huge accomplishment for me.

I had a free afternoon a few weekends ago, so I started doing a little research. I narrowed it down to four recipe options and invited my BFF Lauren (a.k.a. Betsy Bundt) over to help. I was mostly concerned about durability — making sure the cookie could withstand shipping — and lasting freshness, since it would take a few days for me to bake, package, ship, and arrive across the country.

We found a delicious-sounding recipe for a Chai Spice Cookie. Based on preference and the ingredients I had on hand, we altered the recipe a bit and settled on a “Chinese Chai Cookie.” Chinese because instead of allspice, we included Chinese 5 Spice.

Chinese Chai Cookies

Chai is one of my favorite hot drinks, especially in the fall. As soon as fall season looks like it might be even just beginning, my car starts driving itself to Starbucks for chai lattes. This lasts until Christmas season, when my car knows that I really want peppermint hot chocolate. I make it through winter, and then I’m set. Until the next fall, anyway.

Tea & Cookies

These cookies were really good. They have a great texture and durability like a traditional sugar cookie. But they have an extra little flavor to them. They’re really not intense at all — the chai spice flavor is much more subtle than most chai lattes. But like a chai latte, they start out with a sweet flavor and finish with a warm spicy note on the back of your tongue. Amazing.

After we baked the cookies, I packaged them by rolling up a stack of cookies in clear cellophane wrap and tying the ends with a cute little bow.

Happy Holidays!

Really. I said a cute bow. See?

Tied with a bow

I hope you enjoy these! They make an excellent, sophisticated snack. Perfect for afternoon tea!

Chinese Chai Cookies, adapted from My Baking Addiction

2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 teaspoon cinnamon
1 teaspoon ginger
1 1/2 teaspoons Chinese 5 Spice
1/2 teaspoon nutmeg
1/4 teaspoon black pepper
1 cup butter, at room temperature
1 egg
1/2 tablespoon vanilla

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In another bowl, combine the sugar, cinnamon, ginger, Chinese 5 Spice, nutmeg, and black pepper. Reserve 1/4 cup of this mixture; set aside to reserve for rolling cookies.

In a large bowl, beat the butter and remaining sugar-spice mixture on medium for about 3 minutes, or until light and fluffy. Beat in egg and vanilla; mix until incorporated.

Slowly blend in dry ingredients until just combined.

Using a small scoop, form into balls and then roll in the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

Bake in preheated oven for 8-10 minutes. Let stand 2 minutes, then remove to cool on wire racks.

Yield: Approx. 3 dozen cookies

Linking up for:

YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Ups from Covered in Grace
Made by you Monday from Skip to my Lou
Make Something Monday from Sarahdipities

Spice Cupcakes with Cream Cheese Icing

26 Dec

I recently made cupcakes for our Navidad Nacho Noche — our annual Christmas celebration over a nacho dinner with Betsy and a couple other friends. Betsy’s bf requested non-chocolate cupcakes, and in the spirit of Christmas, I decided a spice cake would be great, topped with – what else? – cream cheese icing.

For the cupcakes, I used the hand mixer to cream together 10 tablespoons of butter and 1 cup of packed brown sugar. I added 3 eggs one at a time and beat well after each one.

Ingredients

In another bowl, I whisked to combine the dry ingredients: 1 3/4 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt.

Batter

While mixing with the hand mixer, I alternated adding the dry ingredients and 3/4 cup of sour cream. I filled a dozen paper-lined cupcake pan cups. I added some chopped walnuts to the leftover batter and filled another cupcake pan – about 5 more cupcakes. (Some people in my group don’t like nuts, ahem ahem, Betsy.) If you want nuts in all your cupcakes, I’d suggest 1/4 cup of finely chopped nuts of your choice.

Cupcake BatterBaking Cupcakes in the Oven

I baked the cupcakes at 350 F for about 15 minutes — the toothpick I inserted came out clean.

Testing the Cupcakes

Cooling CupcakesI cooled them overnight and frosted them with cream cheese icing the next day.

Spice Cupcakes

How Sue Sees It:
– My friends said they really liked these, but I don’t know if they were just being nice. I actually didn’t like them very much. They were not very sweet, and I have something of a sweet tooth. The cream cheese icing was MUCH sweeter than the cupcake, so that made them worthwhile for me. If you like your desserts a little less sweet, you’ll probably like these. Though once I decided I could call them muffins and have them for breakfast, I liked them better.
– The cupcakes with nuts in them looked better than the ones without. They rose a little higher, while the nut-less cupcakes were flat and smooth on top. Weird.