Cinnamon-Pecan Tea-Cakes

It's cookie-swap time, y'all!

One of the many things I look forward to this time of the year is the Great Food Blogger Cookie Swap--sort of a "secret Santa" for food bloggers.

Last year I sent each of three participating strangers a dozen Elf Cookies, my homage to Keebler's E.L. Fudge, and I received an assortment of delicious treats from three different food bloggers. This year, in keeping with my theme of childhood favorites, I had planned an homage to Nabisco's Nutter Butters--delicious, right?

But as I started to draft my recipe, I realized my heart just wasn't in it. Prepping for family to come for the holidays, keeping up with my rambunctious two-year old, and fighting off morning sickness (!!) made the massive undertaking of developing a sandwich-cookie copycat recipe seem a little more daunting than usual.

So with the nutter-butter concept on the back-burner, I racked my brain for a new idea. It would have to be something that could be packed and shipped, something that would keep well, and ideally, get even better after a few days.

Then it came to me: Tennessee Tea-Cakes!

The rules for the cookie swap stipulate that the blogger must choose a recipe he or she has never posted before--but it can be a variation of a previous post. Though I'd written about the fudge-textured confection of Southern legend in the past, I'd been wanting to do a variation on the mythical treat for quite a while (stopped only by the knowledge that I would eat them all within a two-hour period if allowed), so with the flavors of the season in mind (and with recipients' addresses in hand), Cinnamon-Pecan Tea-Cakes were born.

The addition of a cup of chopped pecans to the batter means your yield will be a little greater than a dozen. Resist the urge to fill the muffin liners all the way to the top--simply bake off the remaining batter after the first batch is done. The tea-cakes do not rise much, but filling them to the top requires them to cook for longer, and the texture won't be quite the same.

In the original post, I baked the tea-cakes in a 350-degree-Fahrenheit oven. Since that time, I have moved a couple of times, and my current oven produces slightly better tea-cakes at 375. Unfortunately, I have yet to follow the advice of every cooking authority EVER and purchase a removable oven thermometer, so I don't know which temp is the truest, or if the addition of the pecans somehow changes the ideal temperature. If possible, you may want to do a test batch to see which temp gets the best results for you.

The MOST important thing to remember with this recipe, however, is to let the tea-cakes cool completely before dusting with powdered sugar and to let them rest even longer before serving. Powdered sugar will get goopy on still-warm tea-cakes. Also, remember the texture of these tea-cakes should be akin to that of a fudgy brownie. Right out of the oven, the tea-cakes will seem underdone on top and overdone on the bottom, and the taste will be far less complex. The taste and texture achieve perfection after a day or two. Wait that long if you can, but definitely wait at least a few hours before digging in. You won't be sorry.

Cinnamon-Pecan Tea-Cakes
There is just a kiss of cinnamon in this recipe, letting the pecans, butter, and brown sugar really sing. 

1 cup all-purpose flour
1 cup chopped pecans
1 tsp kosher salt
1/4 tsp baking powder
1/2 tsp ground cinnamon or cassia (aka Saigon cinnamon)
1 cup dark brown sugar
1 stick (1/2 cup) unsalted butter
1 T pure vanilla extract
1/4 tsp apple cider vinegar
4 oz (1/2 a standard package) Neufchatel or reduced-fat cream cheese, not whipped
1 large egg

Preheat oven to 375 degrees F and line a 12-cup standard-size muffin pan with muffin liners.

In a small bowl whisk together flour, pecans, salt, baking powder, and cinnamon. Set aside.

In a medium-sized saucepan, melt butter and brown sugar over med-low heat, whisking to combine. Bring just to a boil, remove from heat, and add vanilla, vinegar, and cream cheese, whisking until smooth. Thoroughly whisk in the egg. Whisk in the dry ingredients. 

Fill the prepared muffin cups about half-full with batter, reserving remaining batter for second batch.
Bake at 375 degrees F for 16 minutes. Repeat with remaining batter. Cool completely. I cannot stress this enough.

These tea-cakes are going to come out of the oven smelling so good that your anticipation is likely to get the better of you. DO NOT GIVE IN.

When you first take the tea-cakes out of the oven, the bottom halves will seem too cake-y and the top halves will seem too gooey. They need to hang out for a while in order to settle into textural and flavorful perfection.

In fact, they'll be even better after a day or two. . . if you can manage to wait that long.

Once completely cool, dust with powdered sugar and store tightly covered at room temperature for up to 5 days.

Makes about 16 tea-cakes.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Two-Ingredient Spiced Apple Cider (non-alcoholic)

This simple cider is such a no-brainer that I almost feel silly sharing it, but it's so good that it would be sillier not to.

This is literally all you will need:

1. Plain, unsweetened apple cider (aka unfiltered apple juice)

2. Celestial Seasonings Safari Spice Roobios Tea (it's naturally free of caffeine, just in case that's a consideration!)

I've done this for years with other spiced teas, but this one is by far the best (and no, this is not a sponsored post). Stash Black Chai Spice and Celestial Seasonings Bengal Spice were both enjoyable, but the fragrance of the roobios in this blend enhances the fruity aroma of the apple cider in a way that others simply can't.

The spices conjure up cozy Christmas memories, making me long for Santa's elves to dance into my living room with nativity scenes and mistletoe. I've promised myself I'll hold off on the decorating until the day after Thanksgiving, but I'll likely go through several jugs of cider and boxes of tea in the meantime.

I hope you and yours will enjoy it this season as well!

Single serving: Fill your favorite mug with cider and microwave until very hot but not boiling (2 minutes, give or take). Add a bag of tea and let steep for 2-3 minutes before letting extreme coziness consume you.

For a crowd: Fill a crock-pot with plain cider. Heat over low or high heat, depending on your time-frame. Keep in mind it will take a while to heat through (alternatively, you could microwave the cider in batches and add it to the crock-pot on the "keep warm" setting). Once the cider is hot, turn the crock-pot to the "keep warm" setting, add 6-8 bags of the tea, and let steep for about 10 minutes before removing the tea bags with a slotted spoon.

(Cinnamon-stick garnish optional)

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Apple Pie Tartlets a la Mode (Gluten-Free, Vegan)

Hoosband does not give compliments frivolously. If he thinks something is only so-so, it's not getting the Hoosband thumbs up. 

While his honesty is something I treasure, I'm always a little apprehensive to share my healthier creations with him, especially when they're inspired by the traditional version of something he loves. 

So when he came to the table with one of my Apple Pie Tartlets and a scoop of Coconut Milk "Ice Cream," after dinner the other day, I braced myself for the critique. 

"Wow. These are good," he said, taking another bite. "Really good. . . .  How healthy are they?"

"Healthier than anything else you're likely to enjoy this much," I told him. 

I'll be straight with you: This is not a low-calorie dessert. But more-importantly, it is not an empty-calorie dessert.

Packed with protein, fiber, and healthy fats (not to mention vitamins and minerals), this delicious riff on the all-American dessert delivers serious apple flavor and decadence in a perfectly portion-controlled package.

And this time of year, with the hustle and bustle and endless to-do-lists of the holidays, you might also appreciate that these sweet treats take a fraction of the time and effort of an actual apple pie. They're also make-ahead and no-bake, freeing up coveted oven space on the days before the big meal. 

Want to get your kids involved in the cooking process? My two-year old loves helping me push the buttons on the food processor, blender, and ice-cream maker. She can even help press the crust mixture into the muffin liners to form the tartlet shells. She's also pretty good at quality control along the way.  :)

Finally, if you or anyone on your guest list has a sensitivity to gluten, grains, eggs, or dairy, this is one dessert that gets the green-light. And with the Hoosband seal of approval, there's a good chance it'll get the thumbs up from the apple-pie purists in your home, too. 

Apple Pie Tartlets

for the crust:
2/3 cups raw, unsalted cashews
1 cup raw, unsalted walnuts
1/4 tsp ground cinnamon or cassia (Saigon cinnamon)
1/4 tsp fine-grain salt
2 T coconut palm sugar (or brown sugar)
2 T coconut oil

Line six cups of a large or regular-sized muffin pan with muffin liners. Set aside.

Place the cashews, walnuts, cinnamon, salt, and coconut palm sugar in a food processor, and pulse or process until the mixture is very finely ground, like coarse sand, pausing to scrape down the sides and lid as necessary. Make sure not to over-process, which would lead to making nut butter. Add the coconut oil, and process just until the mixture is evenly moistened and sticks together easily when you pinch a clump between your fingers.

Divide the mixture evenly among the prepared muffin liners. Press the mixture firmly into the bottoms and up the sides of the liners, making tartlet shells. Chill the shells in the fridge while you prepare the filling.

for the filling:
3 oz dried (dehydrated, not freeze-dried) apples, unsweetened and unsulphured
2/3 cup raw, unsalted walnuts
1/3 cup pure maple syrup
2 T coconut oil
1.2 tsp fine-grain salt
3/4 tsp ground cinnamon or cassia (Saigon cinnamon)

Rinse out and pat dry the processor bowl, blade, and lid. Place the dried apple pieces in the processor and pulse or process until all the pieces are approximately the size of rolled oats. Remove one cup of the apple pieces and set aside, leaving the remaining pieces in the processor. Add the walnuts to the processor and process until the mixture looks like a scrappy nut butter, pausing to scrape down the sides and lid as necessary. Add the remaining filling ingredients and process until completely smooth, pausing to scrape down the sides and lid as necessary. The mixture will look somewhat like a very thick caramel. Stir the reserved apple pieces into the filling mixture.

The mixture will be very dense and sticky. Use a spoon lightly greased with coconut oil to evenly divide the mixture among the prepared cups and gently spread it out in each one. Chill the tartlets in the refrigerator for at least one hour or until ready to eat.

Tartlets will last for a week, stored in airtight container in the fridge. They're actually even better after a couple of days!

Serve with Coconut Milk "Ice Cream," recipe follows.

Coconut Milk "Ice Cream"
1 can full-fat coconut milk (do not use "lite" or reduced fat versions)
1/4 cup pure maple syrup
8 dried, pitted dates
1/4-1/2 tsp fine-grain salt
1 vanilla bean

If using an ice-cream maker with a freezable canister, freeze the canister for 24 hours or longer for best results.

Place the coconut milk, syrup, dates, and salt in a heavy-duty blender. Use a paring knife to split the vanilla bean lengthwise. Use the dull side of the knife to scrape the tiny beans out of the pod, and add the beans to the other ingredients in the blender.

With the lid secured, blend the ingredients on high until the mixture is completely smooth. The mixture will likely be quite warm from the friction of the blades. Transfer the mixture to a metal bowl (metal will allow the mixture to cool more quickly than plastic or glass). Cover with plastic wrap and chill in the refrigerator at least one hour--never add a warm ice-cream base to your ice-cream maker!

Freeze the ice cream according to the directions of your machine. If using a Cuisinart machine like this one, first set up the base, then get the canister out of the freezer and set it on the base. Place the scraper in the canister, place the plastic cover over the canister, turn the machine on, and, finally, get the chilled base out of the fridge and pour it into the canister. Right now you're probably thinking, "duh," but trust me, this process is important to get the best results.

When the mixture first starts to freeze, it will look very lumpy and grainy. Do not fear. By the time it is done, it should look smooth and creamy. You will know it is done freezing when it seems to all cling to the scraper in one big mass. Transfer the ice cream into a 12-oz plastic container with a tight-fitting lid, and place in the freezer for at least four hours or until ready to serve. Once completely frozen, the ice cream will be very firm and will benefit from sitting out on the counter for a minute or two for easier scooping.

Makes approximately 8 (1 1/2-oz) or 6 (2-oz) servings.

If you enjoyed this post, you might also like these:

Pecan Pie Tartlets

Amazing Pumpkin Tartlets

Macadamia Coconut Lime Tartlets

Chocolate, Pistachio, and Mascarpone Tartlets

Vegan Berry Tartlets

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Halloween

I just had to share...

Our most successful homemade family costumes to date. Can you guess what show is my daughter's favorite?

Hope your Halloween was full of fun!

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Paleo Pecan Pie Tartlets

Newton's first law teaches us that an object in motion will stay in motion until pushed or pulled by an outside force.

Well, I guess you could say nothing's been pushing or pulling, because tartlets remain on a roll around here.

With fall breezes blowing all around and what I consider a pretty decent nod to pumpkin pie in the last post, a pecan-pie-inspired tartlet was the natural next step.

The crust is cashew-heavy to achieve the rich, buttery quality of a traditional pecan pie, while the filling employs dates for their sticky texture and super-sweet, brown-sugar-like flavor. Vanilla is a new addition in this tartlet, and of course, pecans are the star.

I played around with configurations of pecan halves and pieces (from purely pieces to three-to-six halves with pieces to fill the gaps), and I think I like this look the best:

If, however, you plan to cut the tartlets before serving, you may wish to go with purely pieces for easier slicing.

Whatever aesthetic you choose, I hope these tartlets make you fall for fall over and over again.

Pecan Pie Tartlets

for the crust:
1/4 cup chopped, raw, unsalted pecans
2/3 cup raw, unsalted cashews
2 T coconut palm sugar
1/4 tsp fine salt
2 T coconut oil

for the filling:
1/4 cup chopped, raw, unsalted pecans
20 pitted dates
1 tsp pure vanilla extract
1/2 tsp fine salt
3 T coconut oil
3 T water

for garnish:
1 cup raw, unsalted pecan halves (and/or pieces)

Place muffin liners in each of six large muffin cups. I use regular-sized muffin liners in large cups--the larger cups allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.

Place all the crust ingredients except for the coconut oil in the food processor and pulse until the pieces are almost uniform in size and the mixture resembles very coarse sand. If you have a food processor with nested work bowls, use the smaller of the two.

 Add the 2 tablespoons of coconut oil and pulse until the mixture resembles moist sand. Divide the mixture evenly among the six prepared muffin cups, firmly pressing the mixture into the bottoms and up the sides to form mini tart shells. 

 Chill the crusts in the refrigerator while you prepare the filling.

Rinse out and pat dry the food processor bowl, blade, and lid. Add all the filling ingredients to the processor bowl except for the water. Turn the processor on, and pour one tablespoon of water into the shoot on the top (the insert should be in place so that the water slowly drips out of the hole in the bottom). When the water appears to be gone, turn off the processor and scrape down the sides and lid. Repeat this process with each of the remaining tablespoons of water. Continue to process the mixture until it is completely smooth.

Use a greased spoon (just dip it quickly in liquid coconut oil and shake off the excess) to evenly divide the filling among the prepared crusts and to gently spread it out in each one--the filling will be very dense and sticky.

Arrange pecan halves and/or pieces on each tartlet, pressing gently to adhere the pecans to the filling. 

Chill the tartlets in the refrigerator for at least 30 minutes, right up until serving. 

The tartlets can be stored in airtight containers in the fridge for up to one week. Makes six tartlets.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

AMAZING Pumpkin Tartlets (Vegan, Gluten-Free, and Fabulous!)

Yes, that's right. I said AMAZING.

As we know, I've been on a bit of a tartlet fix (as seen here and here)--and I'm planning at least two more before I force myself to find a new obsession--so I hope you're enjoying them.

In my estimation, the previous tartlets have been good. The chocolate crust on the pistachio tartlets was Oreo-esque in its crave-ability, and the smooth, custard-like filling in the lime tarts made me want to send my cans of sweetened condensed milk sailing straight into the trashcan.

So what warrants the title of AMAZING in today's tartlets?

1) Like both the pistachio and lime tartlets, these tartlets are gluten- and grain-free, loaded with vitamins and minerals, and jam-packed with filling protein and beneficial fats.

2) They contain only natural, minimally processed sweeteners.

3) Unlike the pistachio or lime tartlets, these tartlets are totally vegan-friendly.

4) Amazingly, in light of all of the above, they taste better than pumpkin pie!

That last one is my completely biased opinion, of course, but I hope when you try them, you'll agree.

Here are a few keys for success in this recipe:

1) Use roasted, salted pepitas (shelled pumpkin seeds) and raw, unsalted cashews and pecans (otherwise you will need to adjust the salt). Raw nuts retain more of their natural antioxidants, but roasted pepitas have a deeper flavor and make for a crunchier and more attractive garnish.

2) Pulse the crust mixture in the food processor until you achieve the proper consistency. This will assure you do not create nut butter in this step. You are looking for fine, evenly textured crumbs.

3) Process the cashews for the filling into a smooth nut butter with the coconut oil before adding the remaining filling ingredients. Be sure to pause occasionally to scrape down the sides and knock some of the cashew bits out of the lid to achieve the smoothest consistency.

4) Let the tarts set in the fridge for at least 3 hours before preparing the caramel topping. This will allow the surface of the filling to firm up, making it easier to spread the caramel.

5) Heat the caramel mixture slowly over med-low heat so that it does not scorch. As soon as bubbles start to burst across the surface, cook for two minutes and then remove from the heat.

6) Keep the tarts chilled in the fridge until ready to eat.

With the silky texture of pumpkin pie in an all-natural, health-conscious, no-bake, easy-to-make, individually portioned format, these amazing tartlets are definitely something to be thankful for this holiday season.

 Amazing Pumpkin Tartlets

for the crust:
1/4 cup raw, unsalted cashews
1/2 cup raw, unsalted pecan halves
1/4 cup roasted, salted pepitas (shelled pumpkin seeds)
3 T coconut palm sugar
1/2 tsp ground Saigon cinnamon (aka cassia; real cinnamon would be fine as well)
2 T coconut oil, at warm room temperature so that it is liquid

for the filling:
2/3 cup raw, unsalted cashews
2 T coconut oil, at warm room temperature so that it is liquid
2/3 cup pure pumpkin puree (not pumpkin pie filling; to make your own roasted pumpkin puree, see this post)
1 tsp freshly grated ginger root
1/2 tsp Chinese five spice powder (look for one that contains cinnamon, black pepper, star anise, fennel, and cloves)
1/2 tsp finely ground salt
5 T pure maple syrup

for the garnish:
1/4 cup coconut palm sugar
2 T water
1/3 cup roasted, salted pepitas

Place muffin liners in each of six large muffin cups. I use regular-sized muffin liners in large cups--the larger cups allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.

Place all the crust ingredients except for the coconut oil in the food processor and pulse until the pieces are almost uniform in size and the mixture resembles very coarse sand. 

Add the 2 tablespoons of coconut oil and pulse until the mixture resembles moist sand. 

When it is the proper consistency, it will easily stick together when pressed between your fingers.

Divide the mixture evenly among the six prepared muffin cups, firmly pressing the mixture into the bottoms and up the sides to form mini tart shells. 

Chill the crusts in the refrigerator while you prepare the filling.

Rinse out and pat dry the food processor bowl, blade, and lid. Add 2/3 cup cashews and 2 T coconut oil to the processor and process until you have a very smooth nut butter, making sure to pause once or twice to scrape down the sides and lid. 

Add the remaining filling ingredients and process until completely smooth, pausing to scrape down the sides as necessary. 

Spoon the filling evenly among the six crusts and let set in the fridge for at least three hours before garnishing.

To prepare the caramel, add 1/4 cup coconut palm sugar and 2 T water to a small saucepan. 

Stir to dissolve the sugar, and place over med-low heat, lifting the pan by its handle and swirling gently on occasion. 

As soon as bubbles begin to burst across the surface of the mixture, set a timer for two minutes. 

After the mixture has boiled for two minutes, remove from the heat and allow to cool for five minutes before spooning over the chilled tartlets. 

Sprinkle roasted, salted pepitas over the tops of the tartlets, and return them to the fridge to set completely, at least one hour, or until ready to eat. 

The tartlets will last up to 5 days, stored in airtight containers in the fridge, and should remain chilled until served.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Macadamia-Coconut-Lime Tartlets

It's official: I have tartlet fever.

If you read my recent Chocolate, Pistachio, and Mascarpone Tartlets post, you saw my attempt at a semi-healthy dessert, perfectly portioned for those who crave moderation, and rich and delicious for those who crave decadence. 

In addition to moderation and decadence, Hoosband and I have been craving desserts we actually feel good about sharing with our two-year-old. These particular tartlets are made from nuts, coconut, coconut oil, lime juice, and a modest combo of unrefined sweeteners. I feel pretty good about that. 

Their coconut-lime flavor profile is inspired by a frozen drink Hoosband and I had years ago on our honeymoon in Mexico called a white sand--something else I've been craving. 

Macadamia nuts pair well with the flavors of coconut and lime, while adding creaminess and body to the filling and structure and crunch to the crust. 

Like the chocolate-pistachio tartlets, today's tartlets are no-bake and grain/gluten free. With the subtraction of the mascarpone, however, these tartlets are also dairy-free, though still not technically raw or vegan, due to the coconut palm sugar in the crust and the honey in the filling, respectively.

It is important to use virgin coconut oil in this recipe, as refined coconut oil lacks the essential coconut flavor and aroma. 

Due to their high coconut-oil content, these tartlets require at least 8 hours in the fridge to set up and should be stored in the fridge right up until consumption for best results. When the filling is set, the texture should be like a cross between lime curd and custard, similar to a key lime pie, and firm enough to slice if desired.

The tartlets can also be frozen overnight, resulting in a much firmer, more ice-cream-like texture.

Macadamia-Coconut-Lime Tartlets

for the crust

2/3 cups grated coconut (raw and unsweetened)

3 T coconut palm sugar (substitute with brown sugar if desired)

1/4 tsp fine salt

2/3 cups raw macadamia nuts

2 T virgin coconut oil

for the filling

2/3 cup raw macadamia nuts

1/4 cup freshly squeezed lime juice

1/4 tsp freshly grated lime zest (try to avoid using any of the white pith)

3 T honey (I used Texas brush honey)

1/4 cup virgin coconut oil

Place muffin liners in each of six large muffin cups. I use regular-sized muffin liners in large cups--the larger cups just allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.

Place 1/3 cup grated coconut, the coconut palm sugar, and salt in the bowl of a food processor, and process till very finely ground. Add 2/3 cup macadamia nuts, the coconut oil, and remaining grated coconut, and process just until the nuts are ground to very small pieces and the mixture looks like very coarse, damp sand. 

Be sure not to over-process the mixture, as it will become nut butter and be too goopy to work with. If this does happen accidentally, add a an extra 3-4 tablespoons of grated coconut and pulse just enough to combine. The coconut will absorb some of the excess liquid and add more structure.

Divide the mixture evenly among the six prepared cups (1 1/2-2 T per cup). 

Use your fingers to press the mixture firmly into the bottom and about 1/2 inch up the sides of each cup.

Chill while you prepare the filling. 

Rinse and dry the food processor bowl, blade, and lid. Place 2/3 cup macadamia nuts in the processor and process until very smooth, the consistency of freshly ground peanut butter. 

Add the remaining filling ingredients and process until completely smooth. 

Pour the filling into the tart shells, dividing it evenly among the six cups. 

Place the muffin tin in the refrigerator and chill for at least 8 hours or till set. 

Store the set tartlets in airtight containers in the fridge until ready to serve, up to one week. 

If desired, garnish with some finely chopped macadamia nuts and fresh lime zest, or try a dollop of Whipped Coconut Cream.

Makes 6 tartlets.

Thanks for reading! Here's to Being the Secret Ingredient in your life.