Monday, December 15, 2014

Cinnamon Chip Cookies


Cinnamon Chip Cookies | Tortillas and Honey
Cinnamon Chip Cookies

As another year wraps up and another holiday season arrives, it's time again for  the annual Great Food Blogger Cookie Swap! This is my third year participating in this swap and I look forward to it every year! Not only are you swapping cookies with other incredible food bloggers, you're also getting food bloggers together for a great cause-- raising money for Cookies for Kids' Cancer.







This year I decided to make a recipe that is reminiscent of cookies that I received last year from Maggie of Smashed Peas and Carrots. She sent me Cinnamon Button Chip Cookies that have been one of my favorite cookies that I've received. Her cookies are small and buttery, and I definitely recommend trying them out! These Cinnamon Chip Cookies that I'm sharing with you today are light, buttery, and deliciously cinnamon flavored! They are crispy on the outside, and slightly chewy on the inside. They are easy to pull together, but they need to be chilled completely before you bake them up so that they don't spread like crazy when baking them up. If I'm short on time, I pop them in the freezer so that they firm up! This is a wonderful recipe to try and I recommend making these if you're looking for a slight twist on a classic cookie!

Please check out these participating bloggers whom I either sent cookies to or received cookies from! There are some excellent bloggers and recipes involved in this campaign!

Bloggers that I sent cookies to:
Cooking in Stilettos
My Baking Heart
The Divine Miss Mommy


Blogger that I received cookies from:
Memoirs from my Kitchen (Hot Cocoa Cookies AND delightful Homemade Mashmallows which make me want to learn how to make my own marshmallows)
Shake Bake and Party (Apple Pie Snickerdoodles that were sent in the cutest snowflake tin)
Simply Sweet Justice (Russian Tea Cookies that are buttery and nutty! Some of the best that I've had!)



Cinnamon Chip Cookies | Tortillas and Honey

Cinnamon Chip Cookies | Tortillas and Honey

Cinnamon Chip Cookies | Tortillas and Honey

Cinnamon Chip Cookies | Tortillas and Honey


Cinnamon Chip Cookies
slightly adapted from Averie Cooks

1 large egg
1/2 c. unsalted butter, room temperature (1 stick)
3/4 c. light brown sugar, packed
1/4 c. granulated sugar
1 Tbs. heavy cream or milk
1 Tbs. vanilla extract
1 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. cornstarch
1 tsp. cream of tartar
1/2 tsp. baking soda
pinch salt, optional and to taste
10-oz bag cinnamon chips


Using an electric mixer, combine the egg, butter, sugars, and beat on medium-high speed until light and fluffy, about 5 minutes-7 minutes.

Add the heavy cream, vanilla, and beat to incorporate until fluffy again, about 2 minutes.

Scrape down the sides of the bowl, and add the flour, cinnamon, cornstarch, cream of tartar, baking soda, optional salt, and beat until just incorporated, careful not to overmix.


Fold in cinnamon chips.

Roll out heaping tablespoon sized balls of dough (ping pong ball sized). Place mounds on a rimmed cookie sheet, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours or overnight.

Preheat oven to 350F, line a baking sheet with a Silpat or parchment paper.

Place cookies on baking sheet, spaced at least 2 inches apart and bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set. Let cookies to cool for 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies airtight at room temperature for up to 1 week.


Makes about 3 dozen cookies


Monday, December 8, 2014

Honey Lemon Cupcakes


These Honey Lemon Cupcakes are light, zesty, and oh so delicious! This post was sponsored by Collective Bias® Social Fabric Community® to help others learn the many uses of honey but, as always, the recipe and the opinions in this post are my own. #HoneyforHolidays #Don Victor #CollectiveBias

Honey Lemon Cupcakes | Tortillas and Honey
Honey Lemon Cupcakes

I have a special place in my heart for honey. It's a part of my blog's name, and you can read a little more about the story of my blog's name here and it's something that I seem to collect because I always have between 5-7 jars of it! Honey is something that I use in my every day life and incorporate into my recipes-- it's a little secret that I learned from my brother for fried rice (recipe coming in the future) and whenever I'm hungry, it's always drizzled onto a tortilla slathered with peanut butter! Honey is incredible when it's marinated with soy sauce and chicken thighs. Honey is something that I find comforting that I turn to when I'm not feeling well-- hot water with lemon and honey soothes a sore throat. Honey is something that I use to also create special dishes, like Don Victor's Honey that contains honeycomb inside the jar which adds a depth of flavor and sophistication to honey I used for these special cupcakes that I'm sharing with you today!

Don Victor Honey is not located in the usual place that honey is found.I found this Don Victor Honey in a unique location at Walmart-- the Hispanic aisle!! The Hispanic aisle is a great place to find new products! This is a great section to try new foods, like cookies, and is also a great place to find everyday products. This is actually the section where I buy my instant coffee (for baking) and my anise!

Don Victor Honey | Tortillas and Honey


I also received Don Victor's Whipped Honey with Cinnamon and other whipped honeys to test out. Whipped honey is amazing! If you haven't tried it, it's something that you must try! Whipped honey has a different texture than regular honey. I buy whipped honey from one of the local honey sellers at the farmer's market at work, so I am thrilled to find out that Don Victor offers honey as well and in different flavors such as cocoa, caramel, and cinnamon. These flavored honeys are absolutely wonderful on buttered toast, biscuits, tortillas-- especially when warm so that the honey gets slightly melty. It's also wonderful when it's melted and drizzled on ice cream!



I decided to make these Honey Lemon Cupcakes for two reasons: 1) I recently recovered from a cold where all I wanted was honey and lemon, and 2) my mom's birthday was on Thanksgiving and one of her favorite desserts are cupcakes. So not only do these cupcakes add a little comfort, they also are light and zesty that add a little celebration whenever you eat them.

These cupcakes are light in texture as well as light in flavor. There's zest from the lemon, warmth from the cinnamon, and a smooth flavor from the honey. All of the flavors go incredible well together and these cupcakes are a tremendous hit with whoever has tried them, even ones who are a little unsure of the flavor combination. These cupcakes are one of the dishes that I've received the most compliments on and is something that will be one of my most requested recipes! It's something that will be in regular rotation for desserts for special celebrations, like birthdays and holidays-- they're that good.

You can find more information about USA made Don Victor Honey through their Facebook page or their company website. #HoneyforHolidays #DonVictor #CollectiveBias


Honey Lemon Cupcakes | Tortillas and Honey

Honey Lemon Cupcakes | Tortillas and Honey

Honey Lemon Cupcakes | Tortillas and Honey

Honey Lemon Cupcakes | Tortillas and Honey

Honey Lemon Cupcakes | Tortillas and Honey

Honey Lemon Cupcakes | Tortillas and Honey



Honey Lemon Cupcakes 
Adapted from Gimme Some Oven

Cupcakes:
1/2 c. unsalted butter, softened (1 stick)
3/4 c. granulated sugar
2 eggs
1 1/2 c.ups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 cup milk
1/4 cup honey
2 Tbs. lemon juice
1 tsp. vanilla extract
zest from 1 lemon

Frosting:
1 8-oz package cream cheese, room temperature
1/4 c. unsalted butter, room temperature
1/8 tsp. salt
1/3 c. honey
3-4 c. powdered sugar
honey, for drizzling


For the Honey Lemon Cupcakes:
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners (you'll need between 12-16 cupcake liners).

In a large bowl, use an electric mixer to cream together butter and sugar on medium-high speed for about 2 minutes. Add eggs one at a time and mix until just combined.

In a separate medium bowl, whisk together flour, baking powder, salt, and ground cinnamon.

In a small bowl, whisk together milk, honey, vanilla, lemon juice and lemon zest.

Add half of the flour mixture to the butter mixture, beating until just combined. Add in the milk mixture, then add the remaining flour mixture, mixing until just combined.

Fill baking cups 2/3 of the way full.

Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.


For the Honey Cream Cheese Frosting:
Using an electric mixer, beat the cream cheese, butter, salt, and honey until light in color and fluffy, about 2-3 minutes. Gradually add in the powdered sugar until you reach your desired consistency. Frost the cooled cupcakes. Store cupcakes in the fridge until serving.


Makes 12-16 cupcakes



Wednesday, November 19, 2014

Apple Cranberry Pecan Crumble (+ Homemade Decadence book review)


Apple Cranberry Pecan Crumble | Tortillas and Honey
Apple Cranberry Pecan Crumble

Welcome to the holiday season! I hope that you have lots of fun activities and recipes lined up for the upcoming holidays! I have one cookbook to add to your holiday list (for giving and/or receiving!) and recipe to add to your holiday baking list! Today I am reviewing Joy Wilson's (better known as Joy the Baker) Homemade Decadence and also including an adaption of one of her recipes from her book, Apple Cranberry Pecan Crumble.


The Review:
Joy's book is very inspired and she includes slight adaptions or variations on classic recipes, such as chocolate chip cookies where she throws in some smoked sea salt and roasted pistachios or her Banana Bread Biscotti where she adds bananas into her biscotti so that it's reminiscent of banana bread. I love that she sometimes replaces pie crust for puff pastry and is not afraid to line regular pie crust with pretzel twists. And I love that she makes pancake syrup with bacon and that she drizzles syrup over her blueberry muffins. The fact the she admits and publishes the little quirky things that she enjoys says to the world that it's okay to eat things the way you want no matter how weird others may think it is because when you're treating yourself to something special, enjoying your food and eating it how you want to eat it is all part of the experience.

I find Joy's palate so similar to mine that reading her cookbook in its entirety (in one sitting) was extremely thrilling for me! She has a penchant for the sweet and salty, decadent yet comforting, and impressive yet simple recipes which are usually the recipes that I am drawn to and make myself and my family. Her cookbook incorporates little indulgences to everyday recipes to make your day just a little more bright and, dare I day, decadent.

If I had to find one critique with this cookbook, I would  have to say that the chapter on brunch seems a little out of place for me. The entire book is dedicated to sweet indulgences with recipes devoted to pies, cakes, and other desserts, so the brunch chapter seemed like it belonged to another cookbook dedicated to meals and comfort food. A breakfast sandwich made of kale kind of interrupted the flow of the book for me. However, with that said, I still enjoyed the chapter and found some lovely recipes in that chapter that are already on my list of things to make, like the French Onion Quiche. And the next time I make blueberry muffins, I will definitely drizzle it with some pancake syrup!


The Recipe:
The recipe that I'm sharing with you today is adapted from Joy's Pear Cranberry Pecan Crumble from her book and includes changes to suit my tastes. To be honest with you, I'm not a huge fan of pears. They're something that I continuously pass up. I'm not usually a texture person, but I'm not a fan of the grainy texture of pears; pears taste wonderful, I'm just not a fan of the graininess. So if you like pears, feel free to substitute six to eight pears for the apples! The other changes I made to the recipe is to double the recipe as well as to incorporate lemon zest and add in more lemon juice (which are all reflected below). I also made this using gluten-free all-purpose flour, but you can use regular all-purpose flour (this substitute is not reflected below). This crumble is sweet and tart and buttery that is easy to put together and has some holiday flavor that will contribute to the festiveness of the holidays.


This book review is sponsored by Blogging for Books. While I received a complimentary copy for review, the opinions in this review are entirely my own. 



Apple Cranberry Pecan Crumble | Tortillas and Honey

Apple Cranberry Pecan Crumble | Tortillas and Honey

Apple Cranberry Pecan Crumble | Tortillas and Honey

Apple Cranberry Pecan Crumble | Tortillas and Honey

Apple Cranberry Pecan Crumble | Tortillas and Honey

Apple Cranberry Pecan Crumble | Tortillas and Honey

Apple Cranberry Pecan Crumble | Tortillas and Honey

Apple Cranberry Pecan Crumble | Tortillas and Honey



Apple Cranberry Pecan Crumble
Adapted from Joy Wilson's Homemade Decadence

Filling:
3 Fuji apples, peeled, cored and diced
2 Granny Smith apples, peeled, cored and diced
2 c. fresh cranberries (can be frozen)
6 Tbs. granulated sugar
1 tsp. ground cinnamon
3 Tbs. lemon juice, freshly squeezed
Zest of one lemon

Topping:
1 1/2 c. all-purpose flour (can use gluten-free all-purpose flour)
1 1/2 c. light brown sugar, packed
2/3 c. old-fashioned oats
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. unsalted butter, cold and diced into small cubes (2 sticks)
1 c. pecans, chopped


Preheat oven to 350.

In a 9x13 baking dish, add apples and cranberries. Add the granulated sugar, 1 tsp. cinnamon, lemon juice, and lemon zest, then toss to coat the fruit mixture.

For the filling, whisk the flour, brown sugar, oats, cinnamon, nutmeg, and salt together in a medium sized mixing bowl or food processor. Add the butter to the mixture, cut the butter into the mixture until pea-sized crumb form. Add in the pecans, and toss to coat.

Take about 1/3 of the crumb mixture and add it to the fruit mixture, then mix well. Take the remaining 2/3 of the crumb mixture and sprinkle evenly over the fruit mixture.

Bake on the center rack of the oven 40-45 minutes, or until bubbly and slightly browned on the top. Remove from oven and let cool 20 minutes before serving.

Makes 10-12 servings.



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