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. #DonVictorHoney #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 coming up 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-- they're that good.

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

1/2 c. unsalted butter, softened (1 stick)
3/4 c. granulated sugar
2 eggs
1 1/2 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

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

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

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.

Wednesday, October 22, 2014

"Take 5" Poke Cake

"Take 5" Poke Cake | Tortillas and Honey
"Take 5" Poke Cake

What is your all-time favorite Halloween candy? Take 5 candy bars are my absolute favorite candy! Where I live they aren't really available in many stores throughout the year, but the one time of year that I find them everywhere is during Halloween! I always buy several bags, and mostly are for me to stash for myself rather than to give out, haha.

Last year, I posted "Take 5" Brownies for you to enjoy and this year I'm giving you another incredible recipe: "Take 5" Poke Cake that was originally created by Hayley from the Domestic Rebel.

This recipe is incredibly easy as it uses a boxed cake mix and bottled caramel sauce. The original recipe calls for store bought whipped cream, but I decided to make my own whipped cream because I think it adds something a little extra to an already special treat. But if you just want to use the store bought, just substitute an 8 oz. container!

So when you see those bags of "Take 5" at the grocery store this Halloween, make sure you buy two bags-- one to enjoy for yourself (especially if you haven't tried these devilish little treats before!) and another to make this cake. And maybe a third bag for trick-or-treaters! If you like sweet and salty, chocolately and peanut-buttery desserts, then this cake definitely won't dissapoint!

"Take 5" Poke Cake | Tortillas and Honey

"Take 5" Poke Cake | Tortillas and Honey

"Take 5" Poke Cake | Tortillas and Honey

"Take 5" Poke Cake | Tortillas and Honey

"Take 5" Poke Cake | Tortillas and Honey

"Take 5" Poke Cake | Tortillas and Honey

"Take 5" Poke Cake | Tortillas and Honey

"Take 5" Poke Cake | Tortillas and Honey

"Take 5" Poke Cake
Adapted from The Domestic Rebel

1 (18.25 oz.) box chocolate cake mix, plus ingredients on back of box
1 (14 oz) can sweetened condensed milk
1/4 c. creamy peanut butter
1 1/2 c. heavy cream
3/4 c. powdered sugar
About 10 miniature "Take 5" candy bars, roughly chopped
Caramel sundae sauce, for drizzling

Preheat oven to 350 degrees F.

Prepare cake mix according to instructions on back of box, then pour batter into a greased 13 x 9 inch baking pan. Bake according to package directions, then cool completely.

In a medium bowl, combine the sweetened condensed milk with the peanut butter until smooth. (If the mixture seems too thick, you can microwave the mixture in a microwave safe bowl in 10-second increments until smooth and slightly runny.)

Poke shallow holes throughout the cooled cake, then pour the peanut butter/milk mixture on top, filling in all the holes.

In another medium sized bowl, whip the heavy cream on high speed until stiff peaks form. Fold in the powdered sugar (careful not to overmix).

Spread the whipped cream on top of the cake in an even layer. Refrigerate the cake for at least 4 hours, but recommended overnight.

Once the cake has set, sprinkle the top of the cake with the chopped Take 5 candy bits, then drizzle with the caramel sauce over the top.

Makes about 24 servings

Tuesday, September 30, 2014

Lavender Spritz Cookies

Lavender Spritz Cookies | Tortillas and Honey
Lavender Spritz Cookies

I know that it's been awhile since my last post, but I have a very special post for you today! As September wraps up, this entire month has been Childhood Cancer Awareness month and OXO is doing their annual Cookies for Kids' Cancer program.

As part of this campaign, bloggers received some special products to create posts to help spread the word about this campaign. In addition, for every blog post for this campaign, OXO will donate $100 to Cookies for Kids' Cancer! Lastly, you can look for products with the sticker below and for every one of these stickered products sold, OXO will donate 25 cents to Cookies for Kids' cancer. This is an easy way to help out an important cause that affects so many people.

As part of my contribution to the numerous and delicious blog posts, I am presenting you with my Lavender Spritz Cookies! OXO sent me some great cookie making goodies, along with their wonderful cookie press. I have an old cookie press that was my mom's but don't use it because it's hard on my hands because they get tired and swell up after using it. OXO's cookie press, you just hold down the lever so it's much easier for people to use!

This is one of my favorite cookies. They are so easy to make and everyone loves them. The lavender is subtle and not overpowering. When I first tried lavender in food, I was afraid that it would be too floral and perfume-y, but found that lavender is a great ingredient to make something unique. We have an abundance of lavender here in the Southwest and I love the beautiful pops of color that it gives to our neighborhoods. If you don't have lavender plans where you are, you can try some of your herbal stores or Whole Foods who may also sell dried lavender.

If you don't have a cookie press, you can easily form the dough into a log, then refrigerate for a couple hours and slice. Or you can roll the dough out and cut out shapes with a cookie cutter. If you do decide to use the cookie press, try to grind the lavender buds as well as possible so that the chunks don't get stuck in the cookie press, leaving you funny shaped cookies!

When you're looking for something unique and refreshing, please give these cookies a try!

Lavender Spritz Cookies
A Tortillas and Honey original recipe

2 1/2 c. all-purpose flour
3/4 c. sugar
1/4 tsp. baking powder
1/2 tsp. salt
1 Tbs. lavender buds, ground
1 c. butter
1 egg
1 tsp. vanilla
1 tsp. lemon extract

Sift together the flour, sugar, baking powder, salt, and ground lavender buds. Blend in the butter until the mixture resembles coarse crumbs.

In a measuring cup, add the egg. If it does not measure to 1/4 cup, add in enough water to measure 1/4 cup.

Add the egg, vanilla, and lemon extract into the crumb mixture and mix until a dough forms.

Form the dough into a log, wrap the dough in plastic wrap, and place in the fridge for two hours. When ready, preheat the oven to 350 degrees. Remove the dough from the plastic wrap, insert into the cookie press, and line baking sheets with the cookies, leaving a couple inches apart between cookies. Bake 9-11 minutes, until slightly golden around the edges.

Makes around 5 dozen cookies

Wednesday, July 30, 2014

Apricot Cheesecake with Crumb Topping

Apricot Cheesecake with Crumb Topping | Tortillas and Honey
Apricot Cheesecake with Crumb Topping

I've been slowly working on trying to get this post done for over a week now and I just couldn't seem to get this post completed-- until today when the lovely Zainab at the Blahnik Baker mentioned on her Facebook page that it's National Cheesecake Day! So I buckled down and am getting those post to you all on National Cheesecake Day! I know it's been yet another two months since my last post, but I sure hope that this beautiful and scrumptious makes up for my absence.

I really don't have any excuse as to why I haven't gotten more posts to you all because I'm on break from graduate school for the summer. I do think between work and school that I've been burnt out and I have been enjoying my free time entirely too much (Netflix, books, vacations to MD/VA/DC and camping and the lake and other fun activities and festivities)! It's going to be very hard to go back to school in a couple weeks.

My parents have three fruit trees: apricot, cherry, and plum. I never really cared for apricots growing up, but my mom made the best apricot jam in the world (and still does!) which helped to foster my liking of apricots as an adult. This year, my parents' apricot tree produced hundreds of apricots and I've brought home three or four huge bowls of apricots! So I googled and searched on Pinterest for as many apricot (dessert) recipes that I could find and this recipe was the one that caught my eye the most-- an Apricot Cheesecake with Crumb Topping!

The crumble or crumb on the cheesecake isn't an actual crumb or crumble, but a sweet pastry crust that has been grated so that when it bakes it's golden, light, and buttery on the top! I also love that the cheesecake has a nice layer of apricots, which you just line on top of the filling as you're assembling the cheesecake. The whole process of assembling the cheesecake looks beautiful, which really adds to the experience of making this cheesecake. You feel like you're creating a piece of art the whole time that you're putting it together, which made it really fun.

Making this cheesecake does takes time, but seeing it come together and with a tasty end product makes it all worth it!

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping
Adapted from Vinkalinka

For the crust:
2 1/2 c. flour
1 c. unsalted butter (2 sticks)
1 c. sugar
1 egg
1/2 tsp. baking powder

For the filling:
12 apricots, halved and deseeded
16 oz. cream cheese
2 eggs
1 c. sugar
2 Tbs. all-purpose flour
1 tsp. vanilla extract

For the Crust: 

In the food processor combine flour, cold butter, sugar and baking powder, pulse until the mixture resembles fine bread crumbs. Add the egg to the mixture, then pulse until just combined and the dough forms into a ball.

Take the dough out of the food processor, it will be soft. Pinch off 1/3 of the pastry, wrap it in a plastic wrap and put in the freezer. Wrap the rest in the plastic wrap as well and put this portion in the fridge for 30 minutes.

When the pastry is finished chilling take it out of the fridge and roll it out to fit an 9″ springform pan lining the bottom and the sides all the way to the top. Chill the pan in the fridge

For the Filling: 

Cut your apricots in half and pit them. Set aside. (If you didn't do this as part of your prep already)

Combine cream cheese, eggs, sugar, flour, and vanilla in a large bowl using a hand mixer until smooth.

To assemble and bake Cheesecake:

Preheat oven to 350.

Take the lined springform pan of the fridge and fill it with the cheesecake filling and line the top with the apricots, halved side down.

Grate the the frozen part of the pastry with a vegetable grater and sprinkle it on top of the filling and apricots. (I have a Salad Shooter, which gets this one in like a minute!)

Bake for 50 minutes or until the cheesecake is almost fully set and the crumb topping is a golden color.

Cool cheesecake  for an hour until cool to the touch and then chill it in the refrigerator for at least 2 more hours or overnight to ensure the cheese filling in cooled completely.


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