by Matt Kadey
In a medium bowl using an electric mixer on medium speed or a metal whisk, whisk together the whole egg, egg yolk, and sugar until thickened and paler in color. Fold the egg mixture into the chocolate mixture. Stir in the flour, vanilla extract, cinnamon, salt, and cayenne pepper or chili powder, if using, and mix well. If using the espresso powder dissolved in boiling water, stir it into the batter. Divide the mixture among the prepared muffin cups and refrigerate for 30 minutes.
Preheat the oven to 375°F. Remove the muffin tin from the refrigerator and bake until the tops are just barely set, about 8 minutes. Let cool for several minutes before unmolding. To unmold, run a butter knife around the edges and invert onto serving plates. Dust with confectioners’ sugar and garnish with raspberries, if desired.
EXTRA-MOIST CHOCOLATE CAKES, page 122
CARROT CAKES WITH MAPLE FROSTING, page 124
CARROT CAKES WITH MAPLE FROSTING AND CANDIED CARROT
By cutting down on the sweetness and using whole grain flours, these are more carrot cake than cupcake. Serves 10 V, F
Carrot Cakes:
1 1/4 cups whole wheat pastry flour
1/2 cup quinoa flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
2/3 cup coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
1/3 cup melted coconut oil or other oil
1 1/2 cups shredded carrot
1 cup crushed canned pineapple, drained
Frosting:
5 tablespoons cream cheese, at room temperature
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
Candied Carrots:
2 medium carrots, peeled
1/3 cup coconut palm sugar or other granulated sugar
3 tablespoons water
For the Carrot Cakes: Preheat the oven to 350°F. In a large bowl, stir together the whole wheat pastry flour, quinoa flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. In a second large bowl, lightly beat the eggs and stir in the sugar, vanilla extract, oil, carrot, and pineapple. Add the wet ingredients to the dry ingredients and stir gently to combine. Divide the mixture among 10 medium muffin cups and bake for 20 minutes, or until an inserted toothpick comes out clean. Let cool for several minutes before unmolding.
For the Frosting: While the cakes bake, in a small bowl, whip together cream cheese, maple syrup, and vanilla extract with a fork. Spread over the cooled carrot cakes.
For the Candied Carrots: Use a vegetable peeler to create long strips of carrot. In a small saucepan over high heat, bring the sugar and water to a boil. Add the carrot strips, reduce the heat to low, and gently simmer for 10 minutes. Remove from the heat and let sit for about 5 minutes. Remove the carrot, let cool on a wire rack, then chop finely. Place about 1 teaspoon of candied carrot on each cake.
LEMON CAKES WITH BLUEBERRY COMPOTE
These lovely light and tangy lemon cakes will brighten up even the lousiest of days. Serves 12 V, F
Cakes:
1 3/4 cups white pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
2/3 cup natural cane sugar or other light-colored granulated sugar
1 cup low-fat plain yogurt
1/3 cup grapeseed or canola oil
grated zest of 1 lemon
juice of 1 lemon
Glaze:
2 tablespoons lemon juice
2 tablespoons light-colored granulated sugar
Blueberry Compote:
2 cups fresh or frozen blueberries
1/3 cup plus 1 tablespoon water, divided
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon almond extract
2 teaspoons cornstarch
For the Cakes: Preheat the oven to 350°F. In a large bowl, sift together the flour, baking powder, and salt. In a medium bowl, beat the eggs and sugar with a whisk or electric mixer on medium speed until light and frothy. Beat in the yogurt, oil, lemon zest, and lemon juice. Add the wet ingredients to the dry ingredients and stir gently to combine. Divide the mixture among 12 medium muffin cups and bake until an inserted toothpick comes out clean, about 20 minutes.
For the Glaze: In a small bowl, whisk together the lemon juice and sugar until smooth. While the hot cakes are still in the pan, poke each cake several times with a toothpick and brush the tops with glaze. Let the glaze soak in and repeat. Unmold the cakes and cool on a wire rack.
For the Blueberry Compote: Place the blueberries, 1/3 cup of the water, and the maple syrup, cinnamon, and almond extract in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, stirring occasionally, or until the blueberries have softened and begun to break down, about 20 minutes. Dissolve the cornstarch in the remaining 1 tablespoon water. Stir into the blueberry mixture and heat until thickened, about 1 minute. Serve the blueberry compote with the lemon cakes.
SWEET POTATO BROWNIE BITES
Pureed sweet potato provides these party-size brownies with moisture, earthy sweetness, and a fudgelike consistency. Not to mention it makes them a little more guilt-free if you happen to sneak a few extra. Warning—they’re habit forming! Serves 12 V, F
1/2 pound sweet potato, peeled and diced (about 1 medium)
1/4 cup (1/2 stick) unsalted butter
1 large egg
2/3 cup unsweetened cocoa powder
2/3 cup coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
2 teaspoons grated fresh ginger or 1 teaspoon ground ginger (optional)
1/2 cup whole wheat pastry flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
1/3 cup cream cheese, at room temperature
2 tablespoons pure maple syrup
2 tablespoons cocoa nibs
Steam, boil, or roast the sweet potato until very tender, transfer to a large bowl, and mash with the butter.
Preheat the oven to 350°F. Add the egg, cocoa powder, sugar, vanilla extract, and ginger, if using, to the potato mixture and stir with a wooden spoon. In a second large bowl, stir together the flour, cinnamon, baking powder, salt, and cayenne pepper, if using. Stir the sugar and potato mixture into the dry ingredients and mix until no dry parts are visible. Divide the mixture among 24 mini muffin cups. Bake until an inserted toothpick comes out nearly clean, about 15 minutes. Let cool for several minutes before unmolding.
To make the frosting, beat together the cream cheese and maple syrup with a whisk or electric mixer on medium speed until smooth. Spread on top of the brownies and sprinkle with cocoa nibs.
SWEET POTATO BROWNIE BITES, page 126
NO-BAKE CHEESECAKES WITH RASPBERRY SAUCE, page 128
NO-BAKE CHEESE CAKES WITH RASPBERRY SAUCE
Here’s proof that you don’t need to fire up the oven to luxuriate in an ambrosial dessert. Serves 12 V
Cheesecakes:
1 cup graham cracker crumbs
2/3 cup finely chopped walnuts
1/3 cup pure maple syrup
1 teaspoon ground ginger (optional)
6 ounces regular or reduced-fat cream cheese, at room temperature
2/3 cup reduced-fat ricotta cheese juice of 1/2 lemon
2 tablespoons natural cane sure or other light-colored granulated sugar
1 teaspoon vanilla extract
Raspberry Sauce:
2 cups raspberries
1/4 cup water
2 tablespoons coconut palm sugar or other granulated sugar
juice of 1/2 lemon
2 teaspoons c
ornstarch
1 tablespoon water
For the Cheesecakes: Line 12 medium muffin cups with paper liners. In a large bowl, stir together the graham cracker crumbs, walnuts, maple syrup, and ginger, if using, until everything is moist. Add a small amount of additional maple syrup, if needed. In a second large bowl, use a fork to stir together the cream cheese, ricotta cheese, lemon juice, sugar, and vanilla extract until smooth. Divide the crumb mixture among the prepared muffin cups and press down flat. Divide the cheese mixture among the muffin cups and use a butter knife to smooth the tops. Place the muffin tin in the refrigerator to chill overnight.
For the Raspberry Sauce: Combine the raspberries, water, sugar, and lemon juice in a small saucepan over medium-low heat. Simmer until the raspberries have broken down, about 10 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the sauce and heat for 1 minute. Let cool before serving over the cheesecakes.
PETITE PIES
The allure of fruit pies is unmistakable. I’ve provided two fruit fillings that are sure to please, but certainly other classics like strawberry-rhubarb, cherry, plum, or blueberry will do wonderfully. Serves 12 V
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon coconut palm sugar or other granulated sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup ice water
2 tablespoons apple cider vinegar
1 large egg mixed with 1 tablespoon water, for egg wash pie filling (see pages 130–31) coarse sugar, for sprinkling (optional)
In a food processor, pulse together the all-purpose flour, whole wheat pastry flour, sugar, and salt. Add the cubes of cold butter and process in short pulses until you get a mixture that resembles pea-sized chunks. Or, use a pastry cutter to rub the butter into the mixture until crumbly. In a small bowl, stir together the ice water and the cider vinegar. If using a food processor, transfer the flour mixture to a large bowl. Slowly drizzle in the vinegar mixture. Combine with a spatula or wooden spoon until you can pinch the dough and it holds together. If the mixture is too dry, add more water 1 tablespoon at a time, being very careful not to make it too moist. Place the dough on a lightly floured surface, cut in half, and flatten into two discs. Wrap the discs individually in plastic wrap or wax paper and refrigerate for at least 1 hour.
Preheat the oven to 425°F. Lightly butter 12 medium muffin cups. Divide one disc of dough into 12 equal pieces. On a floured work surface, roll out each piece into a 1/8-inch-thick disc, making sure the discs are big enough to fill the muffin cups with some overhang. Press 6 discs into the muffin cups and fill each with half of your desired pie filling. Place the remaining 6 circles over each pie cup and crimp the dough together around the edges to seal. Repeat with second disc of dough and remaining pie filling.
Using a small paring knife, cut four small slits in the tops of each pie to allow for venting. Using a pastry brush, brush the tops with egg wash and sprinkle with coarse sugar, if desired. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake until the crust is golden brown, about 15 minutes longer. Let cool for several minutes before unmolding, then transfer to a metal rack to cool further.
PEACH PIE FILLING
Makes enough for 12 petite pies
2 pounds peaches (about 6 medium)
2 tablespoons flour
1 tablespoon cornstarch
1/4 cup coconut palm sugar or other granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger (optional)
1 teaspoon vanilla extract
Bring a large pot of water to a boil. Slice an X in the bottom of each peach. Place the peaches in the boiling water for about 20 seconds and remove with a slotted spoon. Slide the peels off. Dice the peaches and mix with the remaining ingredients in a large bowl. If the mixture is very liquidy, drain off some of the excess (peaches vary in their degree of juiciness). Fill the pie crusts with the peach filling and bake as instructed.
APPLE PIE FILLING
Makes enough for 12 petite pies
1 1/2 pounds apples (about 6 medium), such as Empire or Idared, peeled and cut into 1/2-inch cubes
3 tablespoons pure maple syrup
2 tablespoons whole wheat pastry flour
juice of 1/2 lemon
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon vanilla extract
In a large bowl, toss together all the ingredients. Fill pie crusts with the apple filling and bake as instructed.
PECAN TARTS
Most pecan pies are sugar-and-fat bombs that can ring in at an outrageous 500 calories a slice. These are much less dangerous to your waistline and blood sugar, yet are everything you want out of a slice of pecan pie: buttery richness with tempered sweetness. The nutty butter scent that fills the house while they bake will evoke vivid dreams of autumn days. Serves 5 V, F
Crust:
3/4 cup pecans
1 1/4 cups whole wheat pastry flour
1/4 cup coconut palm sugar or other granulated sugar
1 large egg
1/4 cup (1/2 stick) cold unsalted butter, diced
1 teaspoon vanilla extract
Filling:
3/4 cup pecans, coarsely chopped
1/3 cup dried currants
1 large egg
1/3 cup coconut palm sugar or brown sugar
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
For the Crust: Place the pecans in the bowl of a food processor and pulse into small bits. Add the flour, sugar, egg, butter, and vanilla extract. Process until the mixture clumps together. Refrigerate for 30 minutes.
Preheat the oven to 350°F. Divide the pecan dough into 10 equal balls and place each in a medium muffin cup. Press the crusts down and up the sides of the muffin cups nearly all the way to the top.
For the Filling: Stir together all of the filling ingredients in a large bowl. Divide the mixture evenly among the crust cups. Bake until the edges of the crust begin to darken and become crispy, about 15 minutes. Let cool for several minutes before unmolding.
PECAN TARTS, page 132
BAKLAVA CUPS, page 134
BAKLAVA CUPS
When I think of baklava, what immediately comes to mind is a bike trip I took to Syria a few years back. Crisp and flaky on the outside with a sweet chewy middle, these are my tribute to one of the world’s great desserts. Serves 12 V
1/3 cup unsalted butter, melted, divided
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped shelled unsalted pistachios
1/3 cup chopped dried apricots
3 tablespoons plain bread crumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger (optional)
1/4 teaspoon ground nutmeg
1/3 cup honey, plus more for serving
2 tablespoons coconut palm sugar or other granulated sugar
1 teaspoon grated lemon or orange zest
6 sheets phyllo dough, thawed
Preheat the oven to 350°F. Grease 12 medium muffin cups with some of the melted butter. In a large bowl, stir together the pecans, pistachios, apricots, bread crumbs, cinnamon, ginger, if using, nutmeg, 3 tablespoons of the melted butter, honey, sugar, and lemon or orange zest.
Very carefully place one sheet of phyllo on a flat work surface and cover the remaining sheets with a damp clean kitchen towel to keep them moist. Using a pastry brush, cover the surface with some of the remaining butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Repeat until you have a stack of 3 layers. With the tip of a sharp knife or a pizza cut
ter, carefully cut the layered sheets into 3 segments from top to bottom and then slice from left to right at the midway point to make 6 total squares. Tuck the phyllo pastry squares into 6 medium muffin cups so that the bottoms are flat. Fill each phyllo cup with about 1 1/2 tablespoons of the nut mixture. Gather up the 4 sides of each phyllo cup and seal together to form sachets. Brush the tops with some of the butter. Repeat with the remaining phyllo pastry and nut mixture.
Bake until the edges of the phyllo are golden, about 18 minutes. Let cool for several minutes before unmolding. Serve with additional honey drizzled on top.
STRAWBERRY YOGURT TARTS
Greek yogurt is perfect for healthy tarts because the liquid whey is already strained away, allowing it to set easily during baking. If you don’t use Greek yogurt, you’ll need to strain the yogurt through cheesecloth for at least two hours to thicken it. If needed, select oats such as Bob’s Red Mill brand that are labeled “gluten-free.” Serves 12 V,G
Crust:
11/4 cups quick-cook rolled oats (not instant)
3/4 cup walnuts
1/4 cup hemp seeds (optional)
2 tablespoons honey
1 large egg
1/4 cup (1/2 stick) cold unsalted butter, diced
Filling:
1 cup plain low-fat or whole milk
Greek yogurt
1 cup diced strawberries
2 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon grated orange zest sliced strawberries, for garnish