raw cane sugar

Pumpkin Spice Coffee Syrup

August 30, 2014 by Dana

I saw an orange leaf on a tree. I did, I swear! It was there. I promise. Not that I think I’m jumping the gun on this one or anything, because let’s face it September = Fall. I even got a fall pamphlet from Bath and Body Works in the mail which reminded me of all the wonderful fall smells, like freshly baked apple pie and pumpkin cream cheese quick bread. I can’t wait to begin baking fall goodies but before anything exceptional happens I need my coffee. And just in case you didn’t know, I take my coffee very seriously!

Fall just isn’t fall without Pumpkin Spice coffee and lattes aka happiness in a Cup-O-Joe! I love me some cinnamon, ginger, and nutmeg but hate me some nasty ingredients used by many popular companies who produce Pumpkin Spice things…. like Coffee Mate, and that other really popular company that I’m never calling out because I kind of like them. You know who I’m talking about, right? Right. I knew you would!

That company, you know, the one I’m not calling out… they use high fructose corn syrup and caramel coloring in their Pumpkin Spice drinks and I’m not too fond of that. As much as it pains me, I won’t be partaking in their festive drinks because I have will power (ok sort of) so I’m making my own coffee syrup to enjoy in my delicious coffees (cold brewed preferred!) and guess what? There is no nastiness in my version, and it is made with just a few pantry staples. I feel like I just won the Pumpkin Spice lottery or something! I kind of did though, let’s be honest!

As for Coffee Mate and the like, I CAN’T EVEN. Those non-dairy creamer companies deserve to go out of business today for using the horrible ingredients they use, mainly partially hydrogenated soybean and cottonseed oil. Can someone say the WORST product on earth? I mean seriously, the only reason to make a product like that is just to kill people, but I’m no conspiracy theorist so I’ll leave it at that. Just please, do your health a favor and stay away from that crap!

When I realized just how easy it was to make my own Pumpkin Spice Coffee Syrup I kind of cried on the inside about all of the money I have spent at that place that I kind of like. At $3.87 a pop, you could almost go broke buying a few drinks, not to mention all the receipts you might have to hide from your spouse! There are also 52 grams of sugar in their grande Pumpkin Spice latte and that my friends is what I would call a boat load. I understand the desire to indulge once in a while but 52 grams of sugar in something you could easily down in less than 5 minutes is kind of silly. I’d rather just drink a plain coffee and then go have an ice cream cone. Obviously that would only happen on a day I ate a salad for dinner though! 😉

What is important to remember about Pumpkin Spice stuff is that it isn’t about the pumpkin, its about the spice. So no, there is NOT pumpkin in this recipe. Forgive me if I’m wrong but pumpkin puree in coffee just doesn’t sound appealing. The spice though… that is where it is at!

Whole Wheat Chocolate Cupcakes with Cream Cheese Icing

August 18, 2014 by Dana

When the words “whole wheat chocolate cupcakes” come out of my mouth you are probably envisioning a dry, cardboard-like cupcake that was better left un-eaten. SO not the case here people! I would never suggest a dessert recipe that my family hasn’t thoroughly enjoyed, and these cupcakes are no exception. They are dark chocolate, moist, and have the creamiest cream cheese icing in the world that goes perfectly with the chocolate. This is my go-to chocolate cupcake recipe, and being whole wheat is just a bonus. No flavor is compromised here because if I’m eating the calories that come packed in a cupcake…. it better taste delicious!

I love a cupcake that tastes like it came straight from a high end bakery. One that uses whole, real ingredients and yields a product far superior to cake mixes and trans fat laden whipped topping. There is something so much tastier about a product that comes right out of your own oven, and looks beautiful! These babies are truly classic and satisfying. If your sweet tooth is over powering your brain take a few minutes out of your day and treat yourself, your family will love you for it! 😉

My secret ingredient in these: coffee! Coffee is going to do two things in this recipe. 1) Give your cupcakes a “dark chocolate” flavor and 2) give your cupcakes a light, fluffy texture. I didn’t even tell my husband I put coffee in these and guess what? He didn’t know because you can’t taste the coffee. It is simply there as a flavor booster and acid. Acidity in baking makes things lighter and fluffier so it is always a good thing (just like the buttermilk in your pancakes). When I make cupcakes I always include something acidic for this reason.

My other secret ingredient: orange zest in the cream cheese icing. I learned this trick almost immediately in pastry school. I can vividly remember the day… we were making Danish. Our instructor presented us with the option of using a filling she made and when I tasted it I just about melted. It was one of the best fillings I had ever tasted! I just had to know what was in it and she filled me in. Zest, zest, zest! ZEST! Orange zest will kick up the flavor of a cream cheese icing and take it to a whole ‘nother level! I mean a whole ‘nother level you’ve never known before! You have got to zest them oranges baby because that is the key to the *in Oprah voice* best EEEEVVVVEEEERRRR cream cheese icing!!!! So gimmicky of me, yet so true. Please excuse my gimmicky food blogger talk… because… you know that’s not my style! 😉

*Recipe measurements adapted from Death By Chocolate Cupcakes by Sally’s Baking Addiction.

Pina Colada Cupcakes with Fresh Coconut

July 12, 2014 by Dana

I picked up a fresh coconut at the grocery store and wanted to make a treat for the kids with it. We had an interesting time opening it, but it wasn’t as hard as people make it sound! It did require a large chef knife and a hammer but hey, it’s all in a day’s work I guess! My husband opened it and my kids loved the fresh and cool water inside. Even the baby was downing it like it was going out of style. There was about 2 1/2 cups of water in the coconut so we drank a little bit, and saved the rest for the cake. I mentioned in my Whole Wheat Black Raspberry Shortcake post that my husband had picked up a Cooking Light Desserts magazine for me while he was at the grocery store. Although I don’t agree with their stance on substituting low-fat and potentially harmful ingredients (like Cool Whip) for the real deal, I did find a lot of inspiration in the magazine. When I make desserts I try to find a balance between super sweet and bland, and these cupcakes fell right in the middle, and were absolutely delicious. There is a perfect balance that can be achieved by using real and fresh ingredients, whole wheat flour, and a nice fluffy homemade meringue icing that doesn’t skimp on flavor. When you use real ingredients, you don’t need cups upon cups of sugar to make a dessert amazing. These are truly “from scratch bakery style” and can be made for far less then what you would pay at an upscale bakery ($2-3 EACH!). I wanted to show you exactly how I filled these cupcakes just incase you have never done it before. All you need is a melon baller or the underside of a piping tip. I simply press each end of the melon baller into the cupcake very gently, and when I have impressed a circle in the middle I scoop it out. If you are worried about messing up your cupcakes don’t sweat it, because nobody will see what is underneath the fluffy meringue icing. It took me a few tries to get a really nice circular hole in the middle of my cupcakes, so just keep in mind practice makes perfect when it comes to baking.

Nothing compares to the light fluffy meringue style icing on these cupcakes! It is truly the perfect icing for any dessert because it is not sickeningly sweet. It is so beautiful and glossy, and pipes very well. It holds up well in the refrigerator for a day or two, so these are a cupcake that can be made the day before your event. To make a meringue style icing you will need a sugar thermometer which can be purchased at a crafty store, restaurant store or online. The sugar thermometer just clips to the side of your sauce pan and allows you to see exactly what temperature your sugar is. You will be looking for about 250 degrees, or soft crack, for this recipe. I started whipping my egg whites about 3-4 minutes into cooking my sugar and the timing was perfect. The egg whites were reaching stiff peaks when my sugar was reaching 250 degrees, which is what is ideal. If your whites are at stiff peaks and your sugar isn’t to 250 degrees yet, simply turn them off until your sugar is ready.

Here is the meringue on the cupcakes before I put any garnish on them.

With this icing you can really garnish it however you’d like, or leave it as is which is pretty too! To garnish these I toasted the fresh coconut flesh in the oven in larger chunks. I decided I wanted to set these apart from all the other cupcakes I’ve seen that just use shredded coconut. I love the look of the slightly toasted coconut chunk and the fresh pineapple. The umbrellas can be found at Party City or online for pennies, so if you are planning a luau or party the umbrellas make an inexpensive and cute decoration. We recently had a luau for my baby’s 1st birthday so I have a whole box of umbrellas to use!

* You an find the items you might need to make these cupcakes here. 🙂 <br> <br> <br>

The Meringue Icing (Adapted from Cooking Light)

Ingredients:

4 large egg whites + 2 Tbsp raw cane sugar
1/4 tsp cream of tartar (or a squirt of lemon juice)
1/8 tsp salt
1 cup raw cane sugar (I use Woodstock Brand)
1/4 cup water
1 tsp pure vanilla extract
fresh toasted coconut flesh (for garnish or topping)

Directions: Combine 1 cup raw cane sugar and 1/4 cup water in heavy bottomed saucepan and mix. Attach sugar thermometer to pan, and turn burner on high heat. Once you have turned your heat on, do not touch your sugar! Cook sugar to 250 degrees. While sugar is cooking put 4 large egg whites and 2 Tbsp raw cane sugar in bowl of stand mixer fitted with whisk attachment. Turn mixer on medium-high speed and whisk whites to stiff peaks. While whites are whisking, sprinkle in 1/4 tsp cream of tarter (or squirt of lemon juice) and 1/8 tsp salt. I have made meringue without the cream of tartar or lemon and it will turn out just fine without this ingredient if you do not have it on hand! When sugar reaches 250 degrees and whites are at stiff peaks, continue whisking whites on medium speed and slowly pour sugar into whites while increasing the speed slowly to high at the same time. Make sure you are pouring sugar in a slow, steady stream. Some sugar may get stuck to your bowl, and that is fine. When your sugar is combined allow to mix for another 30 seconds-1 minute. Add vanilla extract to finish.

Fresh Pineapple Curd

Ingredients:

2 cups fresh pineapple, diced small or pureed
1/4 cup raw cane sugar
juice of 1 lime
1/4 cup water
6 large egg yolks (leftover from your meringue and cake)
2 Tbsp whole wheat pastry flour
2 Tbsp cold butter, in small chunks

Directions: If you’d like a smooth curd blend pineapple in a food processor, then strain through a mesh sieve. Also, omit water. Follow the rest of the directions the same. I left my pineapple in small chunks for a chunkier filling. Combine pineapple, sugar, lime juice, and water in a small saucepan over medium heat. Cook until sugar dissolves and pineapple changes color, about 8-10 minutes. When pineapple is tender and can be broken apart you may shred it if desired. Whisk egg yolks and flour in a separate bowl, and temper yolks using your pineapple mixture. Do this by adding a little bit of pineapple mixture to your eggs at a time, while whisking continuously. When eggs are warm, add eggs into saucepan and continue to whisk until mixture is thick. If your mixture is not thickening, give it more heat. Pour mixture into heat safe bowl and add chunks of cold butter. Stir until butter is melted and combined. Refrigerate until ready to use. Be sure to place plastic wrap directly on top of curd or you it may develop a skin on top. *I can’t seem to attach a link but here is the original recipe: http://www.myrecipes.com/recipe/fresh-coconut-cake-10000001973648/

Whole Wheat Shortcakes with Blackberries and Fresh Whipped Cream

July 8, 2014 by Dana

My husband picked some wild blackberries at his parent’s house. Right in their yard they have a blackberry bush, and down the street at a vacant house he found another bush with a ton of wild blackberries on it, ready to be picked! For all of his efforts I knew he would love a dessert. I really wanted to choose a dessert that wouldn’t take away from the berries because it isn’t everyday we get to eat wild blackberries that we picked ourselves. I thought back to a bakery that I worked at, who had a lovely strawberry shortcake. I always loved the fresh whipped cream that they served in their shortcakes, and nothing beats fruit with fresh whipped cream!

I found a recipe for the cakes in a Cooking Light magazine I have. I adapted the recipe to use whole wheat flour and raw cane sugar instead of all-purpose flour and refined sugar. One thing that I keep in mind when making desserts is the fact that no, desserts aren’t necessary and sugar itself isn’t an ingredient to over-consume. However, you can still make desserts “better” by using real ingredients that aren’t as refined. Instead of dumping a cake out of box that is filled with dangerous fats and calls for GMO oils, you can use whole ingredients and yield a product that outshines the boxed stuff times 1000. If you are already used to making from-scratch desserts, just look for recipes that use whole ingredient instead of refined (they are out there). If all else fails, just make substitutions and tweak recipes to fit your own “healthy”.

When I was reaching for my flour I accidentally grabbed the stone ground whole wheat instead of my whole wheat pastry flour. Typically I would use the whole wheat pastry flour for a recipe like this one, but I was pleasantly surprised how nice they turned out with the stone ground whole wheat flour. The cakes themselves were biscuit-like, just like a typical shortcake. They are a bit dry to begin with, but with the addition of the cream and berries they are just the right texture. I have to say, this one was really a home-run!

Obviously my husband ate all of his shortcake, but just incase you wanted the proof here it is!

The best part about these babies is they can easily be served in mason jars to make them even more awesome! If you’d like to go the mason jar route, simply bake the cake part of this recipe on a parchment lined (or buttered and floured) sheet tray. Once the cake bakes and cools, use a circular Ateco cutter or the top of your mason jar to cut circles of cake.