pastry

Heart-Healthy Honey Cake

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Heart-Healthy Honey Cakes! Way down south, in the Florida panhandle, grows an unusual tree that produces the “Cadillac” of all honey varieties known as raw Tupelo. The tree blossoms are short-lived and delicate, creating a nectar that is nothing short of superbly exquisite. The finespun flavor is buttery, highly distinctive, and almost magical. If you happen to put your hands on a jar of Tupelo honey, first unscrew the lid and place a couple droplets on your tongue. You owe yourself a genuine taste of the liquid amber gold before adding it to your culinary portfolio. Then, by all means, elevate everyday favorites.

HEART-HEALTHY HONEY CAKES

Ingredients:

1 cup flour plus 2 tablespoons

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/3 cup vegetable oil

1/3 cup Tupelo raw honey, reserving 1 1/2 tablespoons for drizzling over the batter

1/2 cup sugar

2 1/2 tablespoons brown sugar

1 egg

1/2 teaspoon vanilla extract

1/3 cup coffee

2 1/2 tablespoons orange juice

Instructions:

Preheat oven to 350°. Generously grease six mini bundt pans with nonstick oil. Set aside. In a bowl, combine flour, baking powder, baking soda, and sea salt. Mix well. Add vegetable oil, raw honey, sugar, brown sugar, egg, vanilla extract, coffee, and orange juice. Mix thoroughly until no lumps remain. Pour batter into prepared mini bundt pans, filling each just over halfway. Do not overfill. Drizzle reserved raw honey over batter. Bake 30 minutes, or until cake tester comes out clean. Remove from oven. Cool 10 minutes, then invert pans to remove honey cakes. Cool on wire rack. Garnish with fresh lemon thyme.

Donut Strawberry Shortcake

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Donut Strawberry Shortcake! Whether you celebrate your own version of “Doughnut Day” or stick to the declared ones on the national calendar twice a year, here is one more reason to indulge yourself. Transform an ordinary glazed donut into a strawberry shortcake. Begin with a delicious deep-fried glazed doughnut, bakery-fresh. Slice it horizontally to remove the top. Ladle on the ripe and juicy strawberries. The fruit filling is nothing but fresh strawberries mixed with a little sugar. For a thicker sauce simply warm a spoonful or two of strawberry jam and stir. Cover the strawberry layer with a luscious blanket of whipped cream. Replace the top and add more berries, if desired. Perhaps now you, like me, see no reason to wait until the declared holidays roll around.

DONUT STRAWBERRY SHORTCAKE

Ingredients:

4 glazed cake donuts, split lengthwise

1 pound fresh strawberries, chopped

1 tablespoon sugar

1/2 teaspoon lemon zest

1-2 tablespoons strawberry jam, warmed

1 cup heavy cream, cold

1/2 cup Greek yogurt, cold

1 tablespoon powdered sugar

1/4 teaspoon vanilla extract

Instructions:

In a bowl, combine chopped strawberries, sugar, lemon zest, and warmed jam. Partially mash some of the berries. Gently stir; rest for 20 minutes. Meanwhile, in a stand mixer, make whipped cream. Combine heavy cream and Greek yogurt. Whip 4-5 minutes until soft peaks form. Add powdered sugar and vanilla extract. Whip 1 minute longer until fluffy. Place each donut on a dessert plate. Remove top. Fill with strawberry mixture, then whipped cream. Replace top; spoon additional strawberries over donut hole. Serve immediately.

Flaky Strawberry Turnovers

What’s Cooking in Gail’s Kitchen? Table Food: Flaky Strawberry Turnovers! Let the experts do what they do best, I always say. That’s the reason I begin with a prepared puff pastry easily found in the freezer section of the grocery store. The flaky light dough is filled with yummy butter and then repeatedly folded and rolled before baking. For you, my peeps, it simply involves thawing at room temperature for about 45 minutes. Pure genius, if you ask me, making the rest of the recipe is a walk in the park.

FLAKY STRAWBERRY TURNOVERS

Ingredients:

1 sheet puff pastry, prepared

2 ounces cream cheese, softened

2 tablespoons powdered sugar

1/4 teaspoon almond extract

3/4 cup strawberries, chopped

1 tablespoon sugar

1/2 tablespoon cornstarch

1 egg white, beaten

For the glaze:

1/2 cup powdered sugar

1 tablespoon milk

1/4 teaspoon almond extract

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. Unroll thawed puff pastry. Cut into four squares. Set aside. In a bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and almond extract. Mix well. In another bowl, combine chopped strawberries, sugar, and cornstarch. Gently toss until coated. Spread the cream cheese onto the squares of dough, keeping it towards one corner, forming a diagonal. Spoon strawberries over cream cheese. Gently fold the corner over the mixture. Crimp the edges with a fork to seal. Brush each turnover with beaten egg white. Transfer to baking sheet. Bake for 20 minutes, or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. To make the glaze, combine powdered sugar, milk, and almond extract. Stir until smooth. Drizzle over strawberry turnovers.

Fig Jam Pear Puffs

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Fig Jam Pear Puffs! Sweet and spicy pepper jellies or jams make such interesting bedfellows when paired with cheese and fruit. You’ve probably noticed them on a charcuterie tray since cheese has a way of “cooling” the heat that can make hot peppers often intolerant. By adding the honey-like sweetness of ripe figs, the combo becomes a tug-o-war fusion between instant gratification, excitement, and joy to an endorphin rush of pleasant feelings.

FIG JAM PEAR PUFFS

Ingredients:

8-ounce tube of crescent rolls

4-ounces cream cheese

2 pears, peeled and finely chopped

1 pinch cinnamon

1 smidgen ground nutmeg

2 tablespoons blistered jalapeño fig jam

Instructions:

Preheat oven to 375°. Spray a mini muffin tin with nonstick oil. Set aside. Unroll the crescent dough onto a work surface. Press seams together to form a rectangle. Using a pizza cutter, cut dough into 6 rows by 4 rows to make 24 squares. Press one dough square into each muffin cup. Cut cream cheese into 24 cubes. Place one cube of cream cheese into the bottom of each dough-lined cup. Cover with a heaping teaspoon of finely chopped pears. Sprinkle cinnamon and nutmeg over all. Top off with a small dollop of jalapeño fig jam. Bake 10-12 minutes or until the edges turn golden brown. Cool 5 minutes and then transfer each pear puff to a wire rack. Serve warm.

Egg Veggie Tart

What’s Cooking in Gail’s Kitchen? Start Smart: Egg Veggie Tart! Take ordinary ingredients and spread them over a prepared puff pastry crust and I promise you, your family will eat anything you serve. It’s that good. I always keep a box of frozen puff pastry on hand because it is so versatile. From main courses to desserts, they all turn out like a culinary masterpiece. For everyone to take you seriously though, be sure to wear an apron. It makes you look like a chef who means business. I think I have at least five different styles, some with pockets, some without. And I’m always open for more. Today’s version of a breakfast tart incorporates vegetables and prosciutto that not only add color, but eye appeal. Without regrets, add this recipe to your list of easy-to-assemble meals.

EGG VEGGIE TART

Ingredients:

1 sheet frozen puff pastry, thawed

4 ounces Swiss cheese, thinly sliced

2 Roma tomatoes, sliced thin

3 ounces prosciutto, cut into strips

1/4 pound green beans, cleaned and trimmed

3 eggs plus 1 egg with 1 tablespoon water

1/4 cup baby peas

1 tablespoon olive oil

1/3 cup parmesan cheese, grated

3 tablespoons green onion snips

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place puff pastry on prepared baking sheet. Using a fork, pierce the dough evenly across surface, stopping about 1/2” from the edge. At the edges, roll dough once to form a crust. This will keep the ingredients from overflowing. Bake for 5 minutes. Remove pan from oven to assemble remaining ingredients. Layer the Swiss cheese on the bottom of the crust. Arrange tomatoes, prosciutto, and green beans. Crack 3 eggs onto the dough. Try to place the eggs where the vegetables will “hold” them into place. Sprinkle tart with baby peas. Drizzle with olive oil. Divide grated parmesan cheese over all. Brush the crust all the way around the tart with the egg/water mixture. This gives the crust that beautiful golden color when baked. Bake 30 minutes, or until pastry is cooked through. Garnish with green onion snips. Cut into squares. Serve immediately.

Nutella Espresso Rollups

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Nutella Espresso Rollups! French toast makes every day a wonderful day, doesn’t it? Now you can take a few basic ingredients, follow a super simple recipe, and create a treat that tastes like a chocolate-filled donut. Each sugar coated flute is perfect as a finger food for weekend breakfast, lazy day brunch, afternoon snack, or late night dessert. Ambitious cooks may choose to make more than one variation. I’m thinking flavored cream cheese and strawberry filling, for one. Peanut Butter Banana is another. Meat lovers may decide to use sausage links, then drizzle them with maple syrup. You’re thinking holiday buffet. I can see it in your eyes.

NUTELLA ESPRESSO ROLLUPS

Ingredients:

6 slices honey wheat bread

1/2 cup Nutella spread*

1/4 teaspoon espresso powder

1 egg

2 tablespoons milk

1/4 teaspoon vanilla extract

2 tablespoons sugar

1 teaspoon cinnamon

3 tablespoons fine sugar

2 tablespoons butter

Nutella, for drizzling

Powdered Sugar, for garnish

Instructions:

Trim the edges of the sliced bread and discard crusts. Flatten bread with a rolling pin. Spread 1-2 teaspoons of Nutella on each slice. Sprinkle with espresso powder. Roll up the bread tightly and place seam side down on a plate. In a shallow dish, whisk together egg, milk, vanilla extract, and sugar. Set aside. On a plate, combine cinnamon and fine sugar. Set aside. Warm butter over medium heat in a nonstick skillet. Do not scorch. Dip bread roll in the egg mixture, coating well. Place in the nonstick skillet, seam side down. Cook in batches until golden brown, turning often to brown all sides, about 2 minutes per side. Remove immediately and roll in cinnamon sugar. To serve, drizzle with Nutella and dust with powdered sugar.

*I receive no recompense for mentioning this product.

Jam Pockets

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Jam Pockets! Here’s a versatile quick recipe that makes a wonderful dessert, breakfast pastry, or afternoon snack. Prepared pie crusts or pizza dough from the dairy case in the supermarket can be used. Plus, any flavor of fruit jam will complement the smooth creamy filing inside. Although I didn’t add them here, I think sliced almonds would make a nice addition as well. The buttery crust serves as a nice “pocket” for the burst of fruity sweetness inside. Try as I might, it’s a challenge to stop at just one. Perhaps I won’t.

JAM POCKETS

Ingredients:

1 refrigerated pie crust, softened as directed on package

4 ounces Neufchâtel cheese, softened

1/8 teaspoon almond extract

1/3 cup powdered sugar

1/4 cup four-fruit jam

1 egg, beaten

1/4 cup sugar

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. On a lightly floured surface, roll out refrigerated pie crust to 1/4-inch. Cut into twelve 3-inch rounds. Set aside. In a bowl, combine Neufchâtel cheese, almond extract, and powdered sugar. Stir until smooth. Drop a teaspoon of cheese mixture into the center of each round. Top with a dollop of fruit jam. Brush the inside edges with beaten egg; fold in half. Crimp edges with a fork to seal. Brush top and bottom with more egg wash; dust both sides with sugar. Pierce the top of each pocket. Transfer to prepared baking sheet. Repeat steps for remaining jam pockets. Bake 12-15 minutes, or until golden brown. Remove from baking sheet. Cool slightly. Serve the reserve creamed cheese mixture as a dipping sauce.

Juicy Peach Rose Tarts

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Juicy Peach Rose Tarts! With the holidays around the corner, take a moment to consider this star attraction on the dessert table. Talk about the “WOW” factor! Peach Rose Tarts work well for morning coffee, family pitch-ins, office parties, social gatherings, birthday celebrations, Date Night, and more. Since they are made in a muffin tin with a few simple ingredients, it’s practically effortless. Once again, the crust is made with prepared puff pastry. You choose the fruit: apples, peaches, plums, pears, or nectarines. No matter the season, no matter the occasion, you’ll come away feeling like a pastry chef.

JUICY PEACH ROSE TARTS

Ingredients:

1 box puff pastry, thawed and each sheet cut lengthwise into strips, finishing with 6 strips per sheet

1/3 cup apricot jam

5-6 ripe peaches, thinly sliced into half moons with skin on

Powdered sugar, for dusting

Instructions:

Preheat oven to 375°. Spray a muffin tin with nonstick oil. Set aside. Slice the peaches as thin as possible. Transfer to a microwave-safe dish. Sprinkle with a few drops of water. Cover dish with plastic wrap. Microwave on High for 15 seconds. This makes the peaches flexible enough to roll. Take one strip of puffed pastry dough. Spread it with a thin layer of apricot jam. It acts as an adhesive. Layer peaches on left side of each strip, slightly overlapping with the skin edge off the pastry. It will resemble half moons. Fold the other side of the pastry to seal. Beginning at the bottom, tightly roll the stuffed peach pastry into a flower. Transfer to the prepared muffin tin. Repeat with remaining ingredients. Bake 25-30 minutes, or until golden brown. Cool slightly before dusting with powdered sugar.

Easy Empanadas

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Easy Empanadas! Imagine this: a light, flaky, buttery pastry pocket filled with tender savory meat. Now add a kick of spice and a finish of pimento-stuffed olives. Mmmm. Sure you can add cheese or go completely vegetarian. That’s the beauty of cooking at home. Make it to suit your personal taste. Either way, in three bites, you’re ready for seconds. Don’t forget the dipping sauce.

EASY EMPANADAS

Ingredients:

3 tablespoons olive oil

1 onion, chopped

1/4 teaspoon garlic powder

1/2 tablespoon dried oregano

1 tablespoon sweet paprika

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 pound ground beef, lean

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup pimento-stuffed olives, chopped

1 egg, whisked

1 package (2 sheets) puff pastry sheets

Instructions:

Line a baking sheet with parchment paper. Set aside. Warm olive oil in a large skillet over medium-high heat. Add chopped onions. Sprinkle with garlic powder. Cook until soft, 5-7 minutes. Add oregano, sweet paprika, cumin powder, and cayenne pepper. Mix well. Add ground beef. Stir and cook until meat is crumbly. Season with kosher salt and black pepper. Remove from heat. Fold in pimento-stuffed olives. Cool meat mixture completely, about two hours in the refrigerator. Cut pastry sheets into 4” rounds. Place 2 tablespoons of filling into the center of each round. Brush water around the outer edge of each round. Fold round in half. Press to seal. Using fork tines, press down on edges. Carefully transfer empanadas to the parchment-lined baking sheet, spacing 1” apart. Refrigerate for 30 minutes to prevent leakage while baking. Brush empanadas with whisked egg. Preheat oven to 375°. Bake 20-25 minutes until golden brown. Serve warm with your favorite dipping sauce or salsa.