Jenny McCoy's Desserts for Every Season

Sunday, December 8, 2013

Cinnamon Roll Muffins

These gooey cinnamon roll muffins are a great substitute for more traditional and time consuming yeast-based cinnamon roll. Once you combine wet and dry ingredients for these muffins, do not over mix the dough (overworking the dough will result in dense muffins). And the hint of cardamom and the freshness of the orange zest make these muffins distinguishable--the perfect addition to a wintery Sunday morning breakfast.

Cinnamon Roll Muffins
Makes 12 muffins

For the Dough:
½ cup light brown sugar 
1 teaspoon baking soda 
½ teaspoon fine sea salt
Seeds from ½ vanilla bean
1 large egg 
1 cup buttermilk
3 cups unbleached all purpose flour, plus flour for rolling

For the Filling:
1 cup light brown sugar 
1 teaspoon ground cinnamon 
1 tablespoon ground cardamom
Finely grated zest of 1 orange
pinch of fine sea salt
½ cup (about 2 ounces) pecans, finely chopped
4 ounces (1 stick) unsalted butter, softened

For the Icing:
1 cup powdered sugar, sifted
3 tablespoons milk
½ teaspoon pure vanilla extract

Directions:
Position a rack in the center of the oven and preheat to 375 degrees. Lightly coat a muffin tin with nonstick cooking spray and set aside.

Spread the pecans on another baking sheet and toast until golden brown, about 8 minutes. Let the nuts cool to room temperature and finely chop. Set aside until ready to make the cinnamon roll filling

 In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined.  

For the filling: In a small bowl, combine brown sugar, cinnamon, cardamom, orange zest, salt and pecans.

Turn the dough out onto a lightly floured work surface and lightly knead. Roll the dough into a 12-inch by 24-inch rectangle. Spread the rectangle with butter, leaving a ¼ inch margin at the long side of dough. Sprinkle with the cardamom and orange zest mixture. Roll the dough into log beginning with the wide side. Using a sharp knife cut the log into 12 muffin rolls.  

Place rolls in the prepared muffin tin and bake until golden brown, about 15 minutes. Allow the muffins to cool for 5 minutes before removing to a wire rack.  

For the Icing: In a small bowl, whisk powdered sugar, milk and vanilla until smooth. Drizzle the icing over the top of the muffins and serve warm.

Tuesday, December 3, 2013

Gingerbread Men Sandwich Cookies

These gingerbread men sandwich cookies are a colorful twist on this traditional cookie. This warm and spicy cookie tastes and smells like the holidays. Depending on your preference you can make these gingerbread men crispy or with a little bit of a chew. These cookies are delicious with or without the filling and can easily be made into gingerbread trees or snowflakes. If you're not a fan of peppermint, substitute green or white sprinkles to add some color to your next batch. What’s your favorite holiday cookie to bake?

Gingerbread Men Sandwich Cookies

(Makes approximately 4 dozen cookies, depending on the size of your cookie cutter)

6 ounces (1 ½ sticks) unsalted butter, softened

1 ½ cups granulated sugar

Finely grated zest of 1 orange

4 cups unbleached all-purpose flour, plus additional for rolling

1 ½ teaspoons baking powder

½ teaspoon baking soda

1-tablespoon ground dry ginger

¼ teaspoon ground nutmeg

½ teaspoon ground allspice

1-½ teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon fine sea salt

2 large eggs

½ cup dark molasses

Juice of 1 lemon

Filling

6 tablespoons unsalted butter, softened

2 cups confectioners' sugar, sifted

1 ½ tablespoons fresh lemon juice

1 ½ cups Crushed peppermint or candy canes

Position a rack in the center of the oven and preheat to 350 degrees. Line a sheet tray with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and orange zest until smooth. Scrape down the sides of the bowl, set aside.

In a large bowl, whisk the flour, baking powder, baking soda, ginger, nutmeg, allspice, cinnamon, cloves and sea salt until evenly combined. In another bowl, whisk the eggs, molasses and lemon juice until combined. On the lowest speed of the mixer, add the dry ingredients to the beaten butter until combined. Scrape the sides of the bowl, add the egg mixture until blended, do not over mix.

Remove the dough from the mixer, divide the dough in half, and flatten each piece into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate until firm, about 20 minutes.

On a lightly floured surface, gently roll the first half of the dough until ¼ -inch thick. Lightly flour the cookie cutter and cut gingerbread men out of the dough. Transfer cookie cut outs to the prepared baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. Be sure to leave plenty of room between cookies. Bake until light brown, about 8 to 10 minutes. Let cool completely to room temperature before filling.

For the Cookie Filling:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners' sugar at medium speed until light and fluffy. Add the lemon juice and beat until smooth.

Arrange the cookies in pairs on a large work surface. Spoon or pipe 1 rounded tablespoon of the filling onto the flat side of half of the cookies. Generously sprinkle candy cane filling onto the frosted side of the cookie. Gently sandwich the gingerbread men with the remaining cookies, pressing them together so the filling spreads to the edge and the peppermint candies show through.

Sunday, December 1, 2013

Simple Quince Jelly

Quinces are one of the most delightfully fragrant fruits, especially at the peak of their season. Often described as a cross between an apple and a pear, quince season runs from August to December. Oftentimes quinces get overlooked in the market because people are intimidated by their round, fuzzy appearance and don’t know quite what to do with them. (Don’t worry with a gentle rub the fuzz washes right off) When ripe, a quince turns yellow, but frequently appear green in the markets in which case they will easily ripen at home.

Quince is a dense fruit that is very high in tannins, causing them to be a little unpleasant when raw. The best way to enjoy quinces are to bake them in a pie or tart, poach them or turn them into jam or jelly. It is easy to make quince jams and jellies from scratch because of their high pectin content, a natural thickener used in baking. In quinces, the pectin is especially prevalent in the skins and core, so when making jelly (something we have to strain anyways) it is best use the whole fruit in the first cooking stage. The pectin makes quince jelly easy to make at home and with few ingredients. One of the best things about cooking quinces, aside from their sweet smell, is the beautiful rosy hue they turn once cooked.

Simple Quince Jelly

Makes 3 cups of Jelly

8 quinces, washed well and cut into pieces

5 cups water

1 ½ cups sugar

Juice of 1 lemon

Place cut up quinces in a large saucepan. Add water, and bring to a simmer over medium heat. Reduce heat to low and cover, continue to cook until dark pink and very soft, about 1 hour.

Strain the quince and liquid through a fine-mesh sieve into a bowl. Using a rubber spatula press out all liquid, discard all seeds and skins in the sieve. Transfer the strained quince puree to a saucepan and bring to a simmer. Add sugar and lemon juice, and stir until fully dissolved. Continue to cook until the jelly has thickened, about 10 minutes. Remove from heat, and conduct a plate test to ensure doneness. If the jelly is set, transfer to a heatproof container and let cool to room temperature. Cover and refrigerate the jelly overnight.

Serve quince jelly with warm toast and butter, alongside your favorite cheese plate or straight from the jar.

Jelly can be refrigerated for up to 1 week.

The Jelly Plate Test

Remove jelly from heat while doing the test. Chill a plate in the refrigerator. Pour a small amount of boiling jelly onto the chilled plate, and put it in the refrigerator for 3 minutes. If the mixture gels, and doesn’t run down the plate when tilted the jelly is done. If not, continue cooking your jelly and repeat test every few minutes.