Cakes & Pies, Recipes

Honey Orange Mini Loaf Cakes

These mini loaf cakes are bursting with a combination of tangy citrus, brown butter, sweet honey and ginger! Drizzled with an orange glaze and dusted with powdered sugar, these Honey Orange mini Loaf cakes make a great breakfast treat or just an afternoon snack with tea. These are delicious served warmed with butter.

I love the flavor of brown butter! Seriously, imagine making butter taste better without adding anything to it. Browning butter is simple! Grab a stick of butter and a small saucepan. 

Slowly cook the butter over low heat until it foams, and the milky whiteness turns brown and sinks to the bottom of the pan. Two things are happening. First, the water in the butter is cooking out, concentrating the butter’s flavor. Second, the butter’s milk solids caramelize, flavoring the butter with their nutty richness and extending the life of the butter. Melting the butter will take about 5 minutes to brown, be careful it will go from perfect to burnt in a few short minutes.

Brown butter can be used anywhere you’d use butter, a batch of cookies l, sauce for pasta , or a sauce over your vegetables. 

Here are a few of my recipes where I used brown butter:

Rolo Snickerdoodles

Pear & Pecorino Ravioli with Pancetta and Walnuts

Ingredients

  • 2 cups all purpose flour
  • 1 ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon ground ginger
  • 2 tablespoons orange zest
  • 8 tablespoon unsalted butter
  • ¾ cup honey
  • 2 tablespoon fresh orange juice
  • ½ cup milk
  • 2 eggs
  • ¼ cup sugar
  • Powdered sugar, for dusting optional

Orange Glaze

  • 1 ¾  cups confectioners sugar
  • ¼  cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon salted butter melted

Instructions

Preheat the oven to 325 F and grease four 6 inch mini loaf pans. 

In a medium bowl, hand whisk together sifted flour, baking powder, baking soda, ginger and orange zest.

Brown your butter by placing in a small skillet on medium heat. Stir until butter is melted. Continue to stir and heat until butter is foamy and brownish in color.

Pour brown butter into a bowl of stand mixer.

Add honey, orange juice, milk, sugar, and slightly beaten eggs.

Mix on medium with paddle attachment until smooth.

Slowly spoon in flour mixture on medium speed until a cake batter is formed. 

Divide batter amongst the pans.

Place pans on a cookie sheet and bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean. (cover loaves with a sheet of aluminum foil halfway through baking.)

Place pans on the cooling rack to completely cool before removing.

Make the glaze

In a large microwave safe measuring cup, combine the sugar, orange juice and orange zest. Whisk until there are no lumps.

Add in the butter then whisk together again until smooth. If it is not pourable, you can microwave it for 30 seconds or so. 

Pour over each loaf and sprinkle with powdered sugar.

Cookies, Recipes

Creamy Peanut Butter Power Bites

These are super easy and super delicious!!

These no bake peanut butter energy bites are the healthy snack you’ve been searching for! Loaded with old fashioned oats, peanut butter and flax seeds. A healthy protein packed breakfast or snack!

INGREDIENTS

  • 2/3 cup creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup old fashioned oats
  • 1/2 cup ground flax seeds
  • 2 tablespoons honey

INSTRUCTIONS 

In a food processor or blender, process the old fashioned oats and flax seeds. 

Combine all 5 ingredients in a medium bowl. 

Stir to combine. 

Place in the refrigerator for 15-30 minutes so they are easier to roll.

Roll into 12 bites and store in the fridge for up to a week.

Blogs, Recipes

Honey Garlic Salmon

I love salmon! This is one of my go to salmon recipes.  It’s garlic, sweet and sticky with simple ingredients. 

This salmon recipe pairs great with Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.

Ingredients:

Sauce: 

  • 4 tbsp honey 
  • 2 tbsp soy sauce 
  • 1 tbsp white vinegar, distilled 
  • 1 teaspoon red pepper flakes 
  • 1 teaspoon ginger, grated 
  • 1 clove garlic, minced

Salmon

  • 2 salmon filets 
  • Olive oil
  • Salt & pepper 

Instructions 

Take salmon out of the fridge, 20 minutes before cooking. 

Pat dry with a paper towel and sprinkle with salt and pepper. 

In a bowl, whisk together the sauce ingredients. 

In a skillet, drizzle olive oil and gear over medium high heat. 

Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes. 

Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir. 

Remove to plates & drizzle with sauce and serve. 

Tip: 

To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium

Remember the salmon will continue cooking for a minute after removing it from the skillet

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