Showing posts with label glaze. Show all posts
Showing posts with label glaze. Show all posts

Tuesday, March 20, 2012

Sweet Coffee-Glazed Mini Scones and a St. Pat's Cat from Cleo Coyle


My husband, Marc, and I made a new friend this past weekend. On St. Patrick's day, an abandoned kitten, about six months old, was obviously lost and hungry and mewing piteously for hours. 


Cleo Coyle, who loves cats
in (and out of) hats,
is author of The Coffeehouse
Mysteries
No one came to his aid, so we took him in, fed him, and got him to our local vet. He's doing fine and will soon be the newest member of our New York stray cat crew. I'll have photos and more news soon, but we're so pleased the little guy found us--and on St. Patrick's Day!


The video below is not mine, but when I saw it uploaded to YouTube, I thought of our new kitten and decided to share it in honor of our St. Pat's cat. Enjoy!




I also did a bit o' baking over the St. Patrick's Day weekend. As usual, I made my "Shamrock" Pistachio Muffins. (I love these babies. The batter tastes like pistachio ice cream and the ricotta adds nice moistness to the muffin, along with additional nutrition. And, of course, they're green. :))

I also baked up some sweet mini soda breads or are they buttermilk scones? You be the judge. I threw in some mini chocolate chips and tarted them up with a quick coffee glaze. Delicious slathered with butter and served with tea or coffee, just be sure to eat them warm. Cold they're not so hot, but warm they're a nice breakfast bread.
















Cleo Coyle's
Coffee-Glazed 
Mini Soda Bread Scones


This is an easy, sweet breakfast bread. The recipe is based on your basic Irish soda bread. With the addition of sugar and chocolate chips, it's really more of a buttermilk scone. They're easy to make and quite tasty when eaten warm with a cup o' tea or (of course...) coffee. ~ Cleo


Makes about 16 mini soda bread scones


2 cups flour
1/4 cup sugar
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons Kosher salt
1/2 cup mini chocolate chips
1 cup buttermilk (light is fine)


First preheat your oven to 400 degrees F. Measure out all dry ingredients into a mixing bowl. Pour in your 1 cup of buttermilk. Stir it up. When the mixture comes together, use a clean hand to finish mixing and kneading it in the bowl until you have a sticky ball. Break off golf ball size pieces and place them on a parchment lined baking sheet. Bake in a preheated oven for 10 to 12 minutes. Pour your coffee or tea and serve warm, slathered with butter. For an extra sweet finish, glaze them up.


Quick Coffee Glaze


Using a fork, whisk 2 tablespoons of hot brewed coffee (or espresso) into 1 cup of sifted confectioners' sugar. With that same fork, drizzle the tops of the mini scones. 


NOTE: These are delicious warm, not so hot cold, so be warned. :)


F o o d i e
P  H O T O S










             
Eat with joy!




~ Cleo Coyle, author of


To get more recipes, enter to win
free coffee, or 
learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.




MURDER 203


Quick reminder to our Mystery Lovers Kitchen audience: Cleo Coyle and Lucy Burdette are appearing at MURDER 203!

If you're attending the MURDER 203 festival of mystery next month in Easton, Connecticut, be sure to stop by and say hi. You can register in advance or walk in the same day. More info about the conference here.
See you there!


Friday, October 22, 2010

Chocolate Fudge Pumpkin Cookies with Easy Pumpkin Glaze from Cleo Coyle







Cleo Coyle, crazy for pumpkin
and author of the
Coffeehouse Mysteries

Today's recipe is worthy of a sleuth...

Why? Because although these decadently declicious chocolate cookies have the flavor and texture of fudge brownies, they are lower in fat than a typical cookie. An entire can of pureed pumpkin takes the place of shortening in the recipe, which means it also brings iron, dietary fiber, and vitamins A, C, and E to this Halloween party.

Here's how the recipe came about. A few weeks ago, I posted my recipe for Chocolate Hurricane Muffins. (Click here to get the recipe in a PDF format). These quick-and-easy muffins are made by adding mashed bananas (along with a few other ingredients) to a cake mix starter. The bananas add nice flavor while also cutting down on the amount of fat.

Although I do have a
pumpkin-colored cat named
(you guessed it) Punkin',
the feline star of this pic is
Mr. Fellows, my in-house editor.
One of my Coffeehouse Mystery readers (Sue) liked my muffins and dropped me an e-mail about another recipe that uses a chocolate cake mix starter: Weight Watcher Chocolate Pumpkin muffins.

To make these 2-ingredient muffins, you mix one box of chocolate cake mix with one 15-ounce can of pureed pumpkin. That’s it. The recipe sounded odd, but I gave it a try anyway. The muffins were a little heavy for me, and I thought it would work better in smaller bites so I adapted it into today's fudge brownie-like drop cookie.

And there you have it, the origin of today’s healthier Halloween recipe. With thanks to Sue and Weight Watchers for the inspiration: It's a treat that’s not a trick to make (as long as you have a can opener).








CLEO COYLE’S
CHOCOLATE FUDGE
PUMPKIN COOKIES
with EASY PUMPKIN GLAZE


To save this recipe in an easy PDF form that you can print or share, click here.





Ingredients:

1 box (18.25 ounces) of Devil’s Food cake mix
1 can (15 ounces) pureed pumpkin (100% pumpkin and not pie filling)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (or equivalent of chopped chocolate)
Cleo’s Pumpkin Glaze (recipe below)

Step 1 – Make Batter: First pre-heat oven to 350º F. Lightly coat a baking sheet with non-stick spray or grease with oil or butter. (For best results, do not use parchment paper. The cookie batter needs to feel the full heat of the baking pan.) In a mixing bowl, combine entire box of cake mix with canned pumpkin and vanilla. Do not add any additional liquid. Gently stir, working the canned pumpkin into the cake mix until a blended, wet batter forms. (This may take a minute but trust me, it will work.) Finally, fold in the chocolate chips.





Step 2 – Drop and Bake: Drop batter by tablespoon onto the prepared baking sheet. Bake in a well pre-heated 350º F. oven for 12 to 15 minutes. Do not over-bake. Cookies should be a bit soft and gooey in the center. While warm, they will be very soft on the outside, as well. Allow them to cool on the pan a few minutes and then transfer carefully to a rack to finish cooling. (They will always be somewhat soft because these are gooey fudge brownie cookies, not hard and crunchy cookies.)

Step 3 - Decorate: Finish with a drizzle of Cleo’s Pumpkin Glaze (recipe below).

A NOTE ON STORING: Because pumpkin takes the place of shortening in these cookies, they are best eaten within a day or two. Store in refrigerator.





CLEO’S EASY
PUMPKIN GLAZE

Ingredients

2 tablespoons butter
4 tablespoons water
½ teaspoon pumpkin pie spice (*see note below to make your own)
1 teaspoon vanilla
Food coloring (orange OR red and yellow to make orange)
2 cups powdered sugar

Step 1 - In a medium saucepan, combine butter, water, pumpkin pie spice, vanilla, and food coloring. Heat slowly, stirring until butter melts. At no time should this mixture simmer or boil.



Step 2 - Add the powdered sugar and stir until it all completely melts into the liquid. Whisk to remove any lumps and blend into a smooth, thick glaze. If the glaze is too thick, whisk in a bit more water.

Step 3 - While the glaze is still warm, use a fork to drizzle it over the cookies. As the glaze cools, it will harden. If the glaze hardens in the pan, simply return the pan to the stovetop and warm the glaze while whisking. If needed, add a bit more water to thin the glaze back to the right consistency for drizzling.

*SPICE NOTE: Pumpkin pie spice is available in most grocery store spice sections. To make your own, simply mix the following ground spices for 1 teaspoon of pumpkin pie spice: ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon ground allspice or ground cloves, and 1/8 teaspoon ground nutmeg.



HAPPY
HALLOWEEN!

(a little early...)


   
Eat with joy!



~ Cleo Coyle, author of
The Coffeehouse Mysteries





HOLIDAY GRIND:
A Coffeehouse Mystery

The national bestseller
in hardcover
is now on sale in
to paperback!










To get more of my recipes,
win free coffee, or learn

about me and my Coffeehouse Mysteries, visit my *virtual* coffeehouse at:
CoffeehouseMystery.com













HOLIDAY GRIND

"Fun and Gripping"
~ The Huffington Post


"Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection...I challenge any reader to figure out whodunit before Coyle reveals all."
~ Mystery Scene magazine 

“Coyle's coffeehouse mysteries (Espresso Shot, etc.) are packed with believable characters and topped with serious coffee lore and holiday recipes. This one will keep your cup piping hot.” ~ Kirkus 




Friday, May 21, 2010

RED HAT CAKE a la Shirley Jackson by Cleo Coyle

When I am old, I shall wear purple with a red hat that doesn't go, and doesn't suit me. And I shall spend my pension on brandy and summer gloves and satin sandals, and say we've no money for butter.

I shall sit down on the pavement when I'm tired and gobble up samples in shops and press alarm bells
and run my stick along public railings and make up for the sobriety of my youth. I shall go out in my slippers in the rain and pick flowers in other people's gardens.
And learn to spit...

But now we must have clothes that keep us dry
And pay our rent and not swear in the street
And set a good example for the children.
We must have friends to dinner and read the papers.

But maybe I ought to practice a little now?
So people who know me are not too shocked and surprised
When suddenly I am old, and start to wear purple.

~ Jenny Joseph


THE RED HATTERS
by Cleo Coyle

Not long ago, Shirley Hunt Jackson (78 years young) e-mailed me, letting me know how much she and the "Red Hat Ladies" enjoyed my Coffeehouse Mysteries. She signed her note "Queen Mother." Intrigued, I wrote back, asking about these ladies. I thought they were a small, local reading group. Au contraire!


Shirley was serving as the head of a Red Hat Society chapter. These Red Hatters (I discovered) were members of a large international organization after my own heart. Their mission, essentially, is to make an art of being eccentric -- to grow old with panache, camaraderie, and laughter. And the wonderful poem (above) titled "Warning" by Jenny Joseph is practically their mission statement. You can read more about the Red Hatters here.


And, yes, I must add (for those of you who also enjoy reading my Coffeehouse Mysteries) Madame Dreyfus-Allegro-Dubois, the flamboyant octogenarian who has become one of my series' most popular recurring characters, would have loved being a member of the Red Hatters. :)

Shirley Hunt Jackson
Red Hat Queen
(pictured right)

(Isn't that hat amazing?
She even makes her own.)

Now what does all this have to do with Red Hat Cake? I'll tell you. With Memorial Day weekend coming up soon (in the USA), I thought some of you might appreciate a quick and easy dessert recipe for taking to family functions or serving at your back yard barbecues.

In my own kitchen, I usually bake from scratch, but I know so many busy moms out there (especially in the USA) really appreciate cake-mix-starter recipes.

Given the reason for this holiday, I also found myself thinking about the many friends and loved ones I've lost over the years. My mother passed away well over a decade ago. She never saw any of my mysteries published. This is one very personal reason I was so deeply touched when Shirley expressed her love of my books. She even treated me as one of her family by sending me a cookbook of her favorite recipes, which she originally put together for her children and grandchildren.

Today, I am pleased and honored to share one of Shirley's recipes from that book (with a little collaboration from my own kitchen)....




RED HAT CAKE

Quick Cherry
Streusel
Coffee Cake

courtesy of
Shirley Jackson
and
Cleo Coyle


Note from Shirley Jackson:
"I made this coffeecake for the first time at Pam's home in Houston for group of Red Hat friends. This coffeecake taste just like a yeast bread that has taken you a long time to make. Sure does make your kitchen smell cozy."

Note from Cleo: Over the years, I've seen many cake recipes with a cake mix as starter. I've seen many "pie-filling-over-cake-mix recipes," too. But I've never seen yeast used as an ingredient (have any of you?). The use of yeast in this recipe gives the streusel a sweet bread-like flavor and texture, but without kneading or rising time. It's also fantastic chilled, so it makes a great summer cake, too. Thank you, Shirley!

CLICK HERE TO PRINT OR SHARE
THIS RECIPE IN PDF FORM


INGREDIENTS

For dough base:
1 package yellow cake mix
1 cup all-purpose flour, unsifted
1 packet (1/4 ounce) dry yeast
2/3 cup very warm tap water
2 eggs

For topping:

5 Tablespoons butter (salted is fine)
1 can (1 pound 5 ounce) cherry pie filling
2 Tablespoons granulated sugar


Step 1 - Make dough base: First preheat your oven to 375° Fahrenheit and coat a 13 x 9 x 2-inch baking pan with cooking spray (or grease and flour it to prevent sticking). Then, in a large mixing bowl, measure out 1-1/2 cups of the dry cake mix. (You are reserving the remaining mix for the topping). Add the flour and dry yeast. Now add the 2/3rds cup of very warm tap water. Allow the yeast to come alive and bubble for a minute. Finally, add the 2 eggs. Beat everything for 2 minutes at medium speed, scraping bowl often. Dough will be thick. Using a rubber spatula or back of a spoon, spread it across the bottom of your coated baking pan.

 

Step 2 - Make streusel topping: Melt butter in a saucepan and pour it over the remaining cake mix. Mix the butter in well with the dry mix. It should be lumpy and crumbly. (See photo.)


Step 3 - Assemble coffee cake: Spoon the cherry pie filling evenly across the top of the dough in the baking pan. Sprinkle sugar on top of the filling. Finally, using your fingers, crumble the streusel topping over it all. (There is quite a bit of topping in this recipe. I decided to hold back some of mine so the bright redness of the cherries would really show through.)

 

Step 4 - Bake and glaze: Bake the coffee cake for 30 minutes in your preheated oven (375° F). Cool the coffee cake on a rack (to allow air to circulate under the hot pan bottom). When the top is fairly cool, drizzle with glaze. See my Quick Glaze recipe below. After cake is served, refrigerate leftovers to keep fresh. This cake is also delicious chilled!


 


CLEO'S FAVORITE
QUICK GLAZE:


Cleo's note: Shirley's cherry streusel coffee cake glaze used corn syrup, water, and powdered sugar. With her indulgence, I am forgoing that one (because I'm not a big corn syrup fan) and giving you my favorite butter glaze instead. Here is the simple recipe...


Ingredients:


2 Tablespoons butter (salted is fine)
2 Tablespoons whole milk (cream or half-and-half)
1 cup confectioner's (powdered or icing) sugar, sifted

Over medium heat, warm butter and milk in a saucepan. Do not let this mixture brown, burn, or boil or you will have a scalded taste in your glaze. As soon as butter has melted, stir in the sifted confectioner's sugar, a little at a time, until it is completely melted. You must work with the glaze quickly, while it is still warm. Using a rubber spatula or spoon, drizzle the warm glaze over the coffee cake. If the glaze hardens up on you, place the saucepan over the heat again and whisk until liquefied and smooth again.


RED HAT CAKE
GLAZED...





CARE FOR A SLICE?



Eat with joy!


 
~ Cleo Coyle, author of 


To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:





The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.