Monday, November 11, 2019

Tea Cakes

Recently, I was given the opportunity to review a new recipe book, Jubilee, written by Toni Tipton-Martin.  Let me tell you how much I love this cookbook! The photos~gorgeous. The lighting, the colors, the styling, all make the photos stand out and had me studying the pictures for technique ideas. The stories~written with respect for past cooks that helped create the path the author walked as she wrote this book. The food~oh, the food! Amazing isn't a strong enough description for the recipes. Each chapter has a story that grabs you and makes you want to hear more.
When I got to the point of choosing what recipe to try, it was a very tough choice. I finally decided to go with the Tea Cakes. First of all, I have never had Tea Cakes, so I wanted to give them a try,  I thought they looked gorgeous, and the story was fun and sweet!
So, here are the Tea Cakes, and I hope I did them justice!

Tea Cakes
(makes 2 dozen tea cakes) 
(printable recipe at end of page)

3 cups all purpose Flour, plus more for work surface
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon ground or fresh Nutmeg
1 stick (4 ounces) butter, at room temperature
1 cup Sugar
2 large Eggs
1/4 cup Buttermilk (sub. Sour Cream)
1 teaspoon Vanilla Extract
Demerara Sugar, for sprinkling 

In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.

 In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl again, then beat in the sour cream and vanilla.


Gradually add the flour mixture, beating just until smooth and well blended.

Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour , but overnight ideally.


Preheat oven to 375 degrees F. Line baking sheets with parchment paper. On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 1 and 1/2-inch round biscuit cutter. Gather the scraps, reroll and cut again. 


Transfer the tea cakes to the baking sheet and space them 1 inch apart. Sprinkle lightly with demerara sugar. 

Bake until the tea cakes are lightly browned, 8-10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely.

  The tea cakes will keep for about 2 weeks in an airtight container.

Recipe Note~ In the directions for these Tea Cakes, the author notes that often the cook making these cakes did not always have access to spices or some of the ingredients, so they would substitute what they did have. She noted substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the milk. So I wanted to try the recipe that way.  I substituted sour cream for the milk. They taste fantastic!   

Thank you so much for stopping by today and joining me! I hope you will consider buying Jubilee by Toni Tipton-Martin. There are so many other recipes in the book that I am planning to make, and I know you will love it. Also, these Tea Cakes would make a great addition to any cookie tins you might be filling this season!




Tea Cakes

Tea Cakes

Yield: 2 dozen
Author:

ingredients:

  • 3 cups all purpose Flour, plus more for work surface
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground or fresh Nutmeg
  • 1 stick (4 ounces) butter, at room temperature
  • 1 cup Sugar
  • 2 large Eggs
  • 1/4 cup Buttermilk (sub. Sour Cream)
  • 1 teaspoon Vanilla Extract
  • Demerara Sugar, for sprinkling

instructions:

How to cook Tea Cakes

  1. In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl again, then beat in the sour cream and vanilla.
  3. Gradually add the flour mixture, beating just until smooth and well blended.
  4. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour , but overnight ideally.
  5. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 1 1/2-inch round biscuit cutter. Gather the scraps, reroll and cut again.
  6. Transfer the tea cakes to the baking sheet and space them 1 inch apart. Sprinkle lightly with demerara sugar.
  7. Bake until the tea cakes are lightly browned, 8-10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely.
  8. The tea cakes will keep for about 2 weeks in an airtight container.
  9. Recipe Note~ In the directions for these Tea Cakes, the author notes that often the cook making these cakes did not always have access to spices or some of the ingredients, so they would substitute what they did have. She noted substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the milk. So I wanted to try the recipe that way. I substituted sour cream for the milk. They taste fantastic!
vbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbnn tea cakes, cookies, desserts, coffee, tea, treats, afternoon breaks, cakes
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Friday, November 8, 2019

Cranberry Pecan Biscotti / #CranberryWeek


I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!


Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.


Add dried cranberries and chopped pecans to the batter.


Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.


Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.


Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.


Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.


Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.


Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 


Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):



Looking for more Cranberry recipes?



 
Cranberry Pecan Biscotti

Cranberry Pecan Biscotti

Yield: 12-15 slices
Author:

ingredients:

  • 2 cups all purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 3/4 cup Sugar
  • 1/2 cup unsalted Butter
  • 1 teaspoon grated Lemon Zest
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 3/4 cup chopped Pecans (small pieces)
  • 2/3 cup dried Cranberries
  • 1 bag of mini semi sweet Chocolate Chips
  • 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

  1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
  2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
  3. Add flour mix and beat until blended.
  4. Add dried cranberries and chopped pecans to the batter.
  5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
  6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
  7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
  8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
  9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
  10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
  11. Dip the end of each piece of biscotti into the chocolate.
  12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
  13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!
cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered
dessert, snack, giftable

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Tag @thefreshmancook on instagram and hashtag it #cranberrypecanbiscotti
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Monday, November 4, 2019

Cranberry Salsa

Welcome to Cranberry Week 2019! Join me and some blogging friends as we share lots of fun and tasty cranberry recipes for the holiday season!
There are so many ways to enjoy cranberries, no matter if you are baking, grilling, or even drinking them! Today I thought I would start the week with an appetizer using fresh cranberries, so I made a Cranberry Salsa with some Cinnamon Sugar Tortilla Chips as an accompaniment. It could also be served as a dessert, an afternoon treat, or just a snack. It is also perfect for your Thanksgiving festivities!
 
Cranberry Salsa 
(serves 2)
(printable recipe at end of page)

1 cup fresh Cranberries
1/2 of a fresh Pear
1 tablespoon chopped Serrano Pepper
4-5 leaves fresh Cilantro
Juice from 1 Lime
1 teaspoon Sugar 
1 cup Sugar
2 teaspoon Cinnamon
Flour Tortillas
2 tablespoons melted Butter


Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available. 

 Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.

Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.

Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.

Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want. 

Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.


Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.

Serve chips warm or at room temperature. Enjoy!

Check out what my fellow bloggers made for today's "Cranberry Celebration"!

 It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more): 

     
     Don't forget to print the recipe! 
     
Cranberry Salsa

Cranberry Salsa

Yield: 10-12 servings
Author:

ingredients:

  • 1 cup fresh Cranberries
  • 1/2 of a fresh Pear
  • 1 tablespoon chopped Serrano Pepper
  • 4-5 leaves fresh Cilantro
  • Juice from 1 Lime
  • 1 teaspoon Sugar
  • 1 cup Sugar
  • 2 teaspoon Cinnamon
  • Flour Tortillas
  • 2 tablespoons melted Butter

instructions:

How to cook Cranberry Salsa

  1. Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available.
  2. Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.
  3. Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.
  4. Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.
  5. Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want.
  6. Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.
  7. Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.
  8. Serve chips warm or at room temperature. Enjoy!
cranberry, cranberries, salsa, cinnamon sugar tortillas, appetizer, holidays
appetizers, snacks
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #cranberryappetizer
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Friday, October 18, 2019

Tombstone Bark / #Choctoberfest2019




I have another #Choctoberfest2019 for you today! My Tombstone Bark is so easy to make, and it is perfect for your children to help with! 
I thought of making these Tombstones one day when I was driving down a country road here in North Carolina. There are many areas where the family cemetery was, and still is, a very common sight. They are often located on the family farm, sometimes near the road, and although most of them are very well tended, some are often neglected and have broken tombstones. And at night, they can be very scary looking! Which made me think of Halloween and treats and after a few streams of thought, I came around to these Tombstones!



Tombstone Bark
(makes 6 tombstones)
(printable recipe at end of page)


Tombstone Mold
approx 2 pounds Milk Chocolate
Royal Icing (I have included my recipe below)
3 oz. Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1.12 lbs Powdered Sugar
Black Decorating Color
Autumn Leaves Mix- edible decor
Skeleton Bones-edible decor


Melt the chocolate in a double boiler until completely melted and creamy.
Pour the chocolate into the tombstone molds.
Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.
Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
Add the cream of tartar and mix for 30 seconds.
Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.
Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.
Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.
 Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.
 Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.
 I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect! Happy Haunted Halloween!
Happy Halloween! 

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Tombstone Bark

Tombstone Bark

Yield: 6
Author:

ingredients:

Tombstones
  • Tombstone Mold
  • approx 2 pounds Milk Chocolate
  • Black Decorating Color
  • Autumn Leaves Mix- edible decor
  • Skeleton Bones-edible decor
Royal Icing
  • 3 oz. Warm Water
  • 2 1/2 tablespoons Meringue Powder
  • 1/2 teaspoon Cream of Tartar
  • 1.12 lbs Powdered Sugar

instructions:

How to cook Tombstone Bark

  1. Melt the chocolate in a double boiler until completely melted and creamy.
  2. Pour the chocolate into the tombstone molds.
  3. Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.
  4. Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
  5. Add the cream of tartar and mix for 30 seconds.
  6. Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.
  7. Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.
  8. Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.
  9. Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.
  10. Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.
  11. I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect!
chocolate, molds, candy, sprinkles, Halloween, tombstones
desserts, treats, chocolate
treats
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Thanks for joining me today! Good luck on the giveaway!