Pumpkin Cream Tarts

Possibly one of my most favorite pastries is the tart. The tart shell…is called Pâté Sucrée…this is actually the reason it’s my most favorite pastry. That light, buttery crust is just perfect. Not quite pie crust…like pie crust 2.0 with bonus goodness.

Pâté Sucrée also happens to be our round 2 base while competing on the Netflix show Sugar Rush. Considering the underwhelming honey flavor in that round…I think it’s safe to say Chef Ben’s Pâté Sucrée saved us!

So here it is…with a pumpkin cream cheese filling!




Pâté Sucrée

Ingredients

7 ounces butter -

1/2 cup sugar

2 large eggs

1 tsp salt

2 1/2 cups all purpose flour

(If you are baking with Einkorn flour, use 2 1/4 cups Einkorn flour and 3 tbsp tapioca flour)

Directions

  1. Beat salt, sugar and butter until smooth

  2. Add eggs and beat until combined

  3. Add flour 1/3 add a time, mixing until incorporated each time

    *If dough isn’t holding together, add a few drops of water

  4. Scrape dough from bowl and loosely wrap with plastic and chill

  5. Once chilled (about 45 minutes) remove from plastic and onto lightly floured surface. Knead lightly and roll to 1/8” thickness.

  6. Cut 1” larger than tart pans *if you do not have tart pans, you can use cupcake pans for mini tarts!

  7. Place dough in tart pan, lightly press into pan and trim excess.

  8. Poke holes with a fork or docker into bottom of dough

  9. Place pie weights in center of tart *if you do not have pie weights you can use parchment paper filled with uncooked beans and twisted shut

  10. Bake at 350 for 20-25 minutes

  11. Remove from heat and cool



Pumpkin Cream Cheese Filling

Ingredients

8oz cream cheese - softened

1/2 cup sugar

1/2 tsp vanilla extract

1/2 cup organic pumpkin puree

2 tsp Apple Pie Spice Mix

1/4 tsp ground ginger

2 drops of each vitality essential oil: cinnamon bark, clove, nutmeg, and ginger

4oz heavy whipping cream, chilled

1 Tbs powdered sugar

Directions:

  1. In a mixer with a paddle attachment, soften the cream cheese on low, scraping the sides of the bowl occasionally until there are no lumps.

  2. Slowly add the sugar and mix on medium speed until it is incorporated.

  3. Add Organic Pumpkin puree, Vanilla Extract, Spice, Ginger and YL Essential Vitality Oils and mix on low-med until incorporated.

  4. Set bowl aside.

  5. In a bowl with a whisk attachment, whip Whipping cream and powdered sugar until stiff peaks. (best if bowl and attachment is chilled)

  6. Add whipped cream on top of pumpkin cream cheese mixture and fold just until incorporated.

  7. Chill in refrigerator.

Whipped Cream Topping

Beat 1 cup heavy whipping cream in chilled bowl until soft peaks form. Add 1 tbsp powdered sugar and beat until stiff peaks form Refrigerate until ready to assemble

Assemble

Once your tart shells are completely cooled, fill with pumpkin cream and top with whipped cream! If you have piping bags and tips, have fun! No right or wrong way…as you can see, we each did something a little different!

Enjoy!

Sweetest Sweet Potatoes

I’ve always been a sweet potato fries kinda gal…but this dish brings a whole new love of sweet potatoes! Is it a side or a dessert?? No one knows for sure. I say add it as a side or appetizer, or dessert to your next gathering. Your friends with enjoy it with delightful curiosity!

Ingredients

2 Large sweet potatoes

4 Small bananas - sliced to about 1/2 inch thick (organic are best for sweeter taste)

2 Tbs butter (use Earth Balance for non-dairy substitute)

1/4 Cup brown sugar

1 Tsp vanilla extract

2 Tbs apple pie spice (equal parts clove, allspice, nutmeg, cinnamon…keep a container of this on hand!)

1 Tbs almond butter

3 Large eggs - whites and yolks separated

1/2 Cup granulated sugar

1 Tbs pure maple syrup

Young Living Vitality Essential oils:

1 Drop Clove

1 Drop Orange

1 Drop Nutmeg

1 Drop Ginger

2 Drop Cinnamon

*1/2 Cup candied pecans optional

Directions

  • Bake potatoes in large baking dish at 375 for 1 hour and 15 minutes. Once done, peel, chop and set aside to cool.

  • While potatoes are baking - heat sautee pan over medium. Melt butter and add chopped bananas. Once they are browning on one side, flip over and top with brown sugar. Once they brown on the other side, flip again and add vanilla and apple pie spice mix. Stir, remove from heat and set aside to cool.

  • Once potatoes and bananas are cooled, add bananas and egg yolks to potatoes in large baking dish and stir. Bake at 375 for 15 minutes.

  • While dish is baking, make your meringue! Beat egg whites with hand mixer on high until frothy. Add granulated sugar and continue to beat on high until stiff.

  • Top potato/banana dish with meringue and bake for an additional 5-10 minutes, or until meringue is lightly golden.

  • Add vitality essential oils to maple syrup and drizzle over dish.

  • lightly stir in syrup and serve warm!

  • Sprinkle with candied pecans or nuts of your choice if desired.

Enjoy!


16 Fold Carrot Cake

The holidays will be so much better with this recipe in your home.

Perfect texture, perfect taste, and oh so easy to make!

untitled-13-of-88-1.jpg

Cake:

1 1/4 Cup flour

1 C sugar

1 Tsp baking powder

1 Tsp baking soda

1 Tbs cinnamon

1 Tbs apple pie spice mix (equal parts clove, allspice, nutmeg, cinnamon…keep a container of this on hand!)

1/2 tsp salt

3 C carrots, grated

1/2 C oil

2 eggs

1 Tsp Vanilla

  • In large bowl, stir carrots and oil together

  • In separate bowl, mix dry ingredients together.

  • Add dry ingredients to bowl with carrots and stir until incorporated.

  • Beat eggs and vanilla in small dish and pour over mixture.

  • FOLD (not stir) 16 times. Eggs should be fully incorporated by the 16th good fold.

  • Spray (2) 8” cake pans (for thin layers to stack or just (1) pan for a single thick layer. Or you can fill a dozen cupcake liners about 2/3 of the way.

  • Bake at 350 degrees for 25-30 minutes

Let stand for about 10-15 minutes, then remove from cake pan to cool

Frosting:

·        1 package cream cheese 8 ounces

·        1/2 cup unsalted butter softened

·        2 tablespoon milk

·        1 teaspoon vanilla

·        Pinch of salt

·        5 cups of powdered sugar (to your sweetened preference)

In large bowl mix cream cheese, butter, milk and vanilla until smooth. Add salt and then slowly add sugar a little at a time mixing until smooth.

Once cake is completely cooled…frost and enjoy!

Balsamic Vinaigrette

Balsamic Vinaigrette

IMG-3806.JPG

1/2 cup balsamic vinaigrette

1/2 cup extra virgin olive oil

1 tsp dijon mustard

Pinch of salt

2 drops lime vitality essential oil

2 drops black pepper vitality essential oil

Add to a glass oil bottle…shake shake shake and enjoy!

Keep refrigerated after combining.


*when ingesting essential oils, always be certain your oils are pure grade A essential oils that are grown and distilled without any chemicals or additives. For peace of mind, we use Young Living vitality oils in our home. www.myyl.com/sweetestoils

Citrus Mascarpone Spread

Citrus Mascarpone Spread

With Dried Turkish Apricots

1/2 cup mascarpone cheese

1/4 cup diced dried apricots

3-4 drops lemon or orange vitality essential oil

1/4 cup pistachios - toasted and crushed

Directions:

Fold all ingredients together to make a zesty delicious spread. Great on toast, crackers or with fresh fruit.



*when ingesting essential oils, always be certain your oils are pure grade A essential oils that are grown and distilled without any chemicals or additives. For peace of mind, we use Young Living vitality oils in our home. www.myyl.com/sweetestoils

Orange Goat Cheese and Honey Spread

Orange Goat Cheese Spread

IMG-3798.JPG

1/4 cup goat cheese

2 tbs hazelnuts - toasted and crushed

1 tsp vanilla bean honey

2-3 drops orange vitality essential oil

Directions:

Fold all ingredients together and enjoy with bread, crackers or poultry!


*when ingesting essential oils, always be certain your oils are pure grade A essential oils that are grown and distilled without any chemicals or additives. For peace of mind, we use Young Living vitality oils in our home. www.myyl.com/sweetestoils

Oils Are Manly Black Bean Dip

Oils Are Manly Black Bean Dip

Alright, when I say black bean dip, that sounds a little basic and typical…but let me tell you!… Chef Ben doesn’t make anything basic or typical…and if you’re wondering what’s with the essential oils…#oilsaremanly

Take your guests to flavor town with this easy to make recipe.

IMG_1631.jpg

OILS ARE MANLY BLACK BEAN DIP

15.5 oz black beans – cooked and drained

1 small yellow (Spanish) onion – diced

1 oz extra virgin olive oil

2 cloves garlic – chopped

1 jalapeno – chopped

1 tsp salt

½ tsp cumin

1 lime – squeezed

1 oz water

¼ cup cilantro

¼ cup toasted macadamia nuts (optional)

1 small avocado - diced (optional)

2 drop lime vitality essential oil

2 drop black pepper vitality essential oil

 

Directions:

Heat medium sized stock pot on medium heat. Add oil, garlic, onion and jalapeno. Cook until onions are translucent. Remove from heat to cool.



Blend black beans, salt cumin, water, cilantro, and vitality oils in blender.

Add cooled onion, garlic and jalapeno to blender and blend until smooth.

Pour into bowl! Top with optional diced avocado and macadamia nuts.

 

Enjoy!


IMG_1634.jpg
IMG_1638.jpg
IMG_1636.jpg
IMG-3800.JPG

*when ingesting essential oils, always be certain your oils are pure grade A essential oils that are grown and distilled without any chemicals or additives. For peace of mind, we use Young Living vitality oils in our home. www.myyl.com/sweetestoils

HOS Cinnamon Rolls

 
 

Warm, delicious cinnamon rolls don't just happen you know. There's a process that has to take place: ingredients...timing...love.

It all starts with fresh eggs, sugar, Chef's flour blend (using King Arthur flour), some fresh yeast and perfectly heated milk - But you can use any unbleached all purpose flour, and active dry yeast!

Into the mixer it goes! It's done mixing when you can see through it when stretched.

22165.jpeg

After the dough is created, it gets separated and kneaded (strong hands required!). Those modest sized dough lumps rest in their own bowls until expanded.

How does Chef Ben know when they're ready? Well, I've noticed that when they're bursting upwards and protruding above the bowl rim...he usually says it's time to 'punch them down'...as in...time to punch the dough right in the center, re-knead and let rest yet again. 

When the lazy dough is done resting...again...one ball of dough at a time, they are rolled out into massive sheets of dough, brushed with butter, and sprinkled with cinnamon & brown sugar (sometimes pecans).
 

They are then carefully rolled into logs and sliced to the perfect thickness.

These unbaked cinnamon rolls sleep overnight (or in an unheated oven for 1-2 hours if baking same-day) in refrigeration and are brought out to proof in the early early morning, every Saturday! They slowly rise and expand as they come to the optimum temperature for softness. Into the oven they go!

Right out of the oven, they go on a rack while the frosting is prepared. Chef Ben pipes that sweet goodness all over the hot cinnamon rolls and then smooths the frosting over every inch to ensure proper coverage in every bite! Voila! Cinnamon Rolls.
 

 

 

ENJOY!

-Team Sweetness

Baking Ingredients and Instructions:

Dough:

·        1 cup warm milk

·        1/2 cup sugar

·        1/3 cup butter - melted

·        2 large eggs

·        ½ teaspoon vanilla

·        4 cups unbleached all-purpose flour

·        2 and 1/4 teaspoons active dry yeast

·        1 teaspoon salt

Filling:

·        1 cup packed brown sugar

·        2 tablespoons cinnamon

·        2 teaspoons apple pie spice blend

·        1/3 cup melted butter

·        ¾ cup melted butter for brushing dough

Frosting:

·        1 package cream cheese 8 ounces

·        1/2 cup unsalted butter softened

·        2 tablespoon milk

·        1 teaspoon vanilla

·        Pinch of salt

·        16-24oz powder sugar (to your sweetened preference)

 

Instructions

·        Place sugar, vanilla, eggs, butter, salt and 2 cups of flour in your mixer with dough hook attachment and mix

·        Warm milk in saucepan to 105-110 degrees – remove from heat at that temperature. *If it gets too hot, let stand until temperature drops to at least 110 degrees.

·        Add yeast into the milk and stir – let stand for 5-10 minutes until it’s frothy – this means the yeast is activated.

·        Pour milk into dough mixture while mixing on low until incorporated

·        Mix on med-high until it’s elastic – grab a piece and stretch it to see if it stretching to be somewhat transparent without tearing…that’s when it’s done! Remove dough from mixer and knead for 1 minute

·        Dust a large bowl lightly with flour and rest your dough in bowl with plastic wrap or towel to cover.

·        *Prepare your filling! Mix melted butter, brown sugar, cinnamon, apple pie spice and vanilla together – cover and set aside.

·        Once dough has risen and doubled (about an hour or so) you will punch it down in the center (de-gas), knead for a minute, cover and let rise again (another hour or so)

·        De-gas one more time and you are ready to roll out on lightly floured surface to about 1/8” thickness.

·        Melt about a 3/4 cup of butter and brush your rolled dough lightly, just enough to coat it. Sprinkle your dough with filling mixture evenly – spreading the filling with your hands as needed.

·        Starting on one side, roll dough (not too loose not too tight) evenly into log. Cut 2” rolls from log and place on baking sheet with 1-2” between each.

*FOR SAME DAY BAKING - FOLLOW INSTRUCTIONS BELOW

·        Be sure oven is OFF and place tray in oven to proof at room temperature until they are puffy and ready – 1-2 hours depending on temperature of room.

·        Brush lightly with melted butter and bake!

·        Bake at 350 for 20-25 minutes or until 185 degrees at the center (they will continue to bake to 190 degrees once removed from oven)

·        While they’re baking – Make your frosting!

·        Frosting:

·        Mix softened butter, cream cheese, milk, vanilla and salt on medium until creamed together. Add sugar slowly until the sweetness is to your liking. Set aside for rolls to finish!

·        Once Rolls have reached 190 degrees …frost and enjoy!

FOR NEXT DAY BAKING - FOLLOW INSTRUCTIONS BELOW

Cover tray with plastic wrap and refrigerate over night

Remove from refrigerator and let stand at room temperature to proof. (preferably not a cold room, or it may take a while. The rolls like a warmer room temp to proof in)

Once rolls have puffed up and are soft to the touch they’re ready (can take an hour or two depending on temperature)

Brush lightly with melted butter and bake!

·        Bake at 350 for 20-25 minutes or until 185 degrees at the center (they will continue to bake to 190 degrees once removed from oven)

·        While they’re baking – Make your frosting!

·        Frosting:

·        Mix softened butter, cream cheese, milk, vanilla and salt on medium until creamed together. Add sugar slowly until the sweetness is to your liking. Set aside for rolls to finish!

·        Once Rolls have reached 190 degrees …frost and enjoy!