recipe: brew-infused apple sticky buns

I recently scribed a guest post for In Search of Beer, Ryan Hudak's website that details his on-going feat for sampling new beers, all while sharing everything hop-associated, including brew news, event recaps, and even, recipes for cooking and baking with beer. 


Since I too am always on the hunt for the next best beer and strive to incorporate beer in everything possible (talking in dinner, in desserts, and of course, in cocktails), I decided to contribute editorial that tied my love for my PA Dutch culture with my obsession of baking–all of which had to be splashed with beer, of course.


Click here to read up on my time-consuming methods of crafting from-scratch Pennsylvania Dutch Sticky Buns–a recipe I particularly enhanced with fresh apples and extra-special bitter beer. If you can squeeze in the time, for all the glory of dough kneading and dough rising, I promise you that these sweet breads are always a crowd-pleasing hit.

the girl behind the pink door: deliciously diving deep into the cakes and candies by maryellen

Only steps away from the hustle and bustle of West Chester Pike, a pretty-in-pink sign hangs on one of the petite highway shopping strips reading, vibrantly, “Cakes and Candies by Maryellen.” As an edible labor of love for a former occupational therapist who cherished the flavors and aromas of her afternoons spent in her grandmother's kitchen, Maryellen Bowers began embracing her hereditary skills as an artisan baker and confection creator almost 16 years ago, but it was only in 2009 that she considered taking baking orders full time.

“My Nanny would watch my brother and I, and she would seat me in a booster and I would sift sugar on all the Chruscikis [Polish fried cookies] she had made,” said Bowers. “She would bake everything and I would always help. Every time I came home, I looked like a ghost.”

Influenced by the heartfelt moments of her past, Bowers always embraced baking and candy making as a hobby, clinging to the kitchen trades as an escape from her full-time therapist career. But, with the constant growth of her word-of-mouth baking business over the last several years, she knew that her self-taught craft (some of which sourced from her grandmother) would lead her to soon peddle her bountiful baked goods and confectioneries in her own dessert boutique.

the glory of an instant sugar coma at vegan treats

 

It was appropriate that, when visiting Vegan Treats' founding location last Friday, in Bethlehem, I select thee cake that made sugar goddess Danielle Konya--the chocolate-covered peanut butter bomb cake.

As a chocolate cake toppled with peanut butter mousse and drenched in a chocolate ganache and creamy peanut butter drizzle, the undeniably rich treat is almost cavity-creating. Yet, if that's the slight pain I have to suffer to have such a pleasure in my life every-single-day, then please make that happen!

Even if the aforementioned cake wasn't the superstar of this dairy-free bakery, I would have still decided to neatly nosh such a gorgeous heap of sweet. BUT, the fact that it was made my first trip to the tantalizing treat shop that much more amazing, and almost, panic-attack creating as how was I, a sugaraholic, suppose to decide on just one mini-cake to bloom myself out of being a Vegan Treats' virgin.

Well, of course, I didn't go home with nothing in tow, and my friend and I were sure to stock up before heading out of the cutesy boutique that's smears in zebra prints and vibrant pinks. To me, what makes the animal-loving bakery so marvelous is their mini-cakes. They skip the whole cupcake trend, and offer their customers individual-sized creations that are slightly larger than the average muffin-topped dessert.

Overwhelmed by the decor (and tastes, of course) of the many variations of cheesecake, the Death by Chocolate masterpiece, the adorable confetti cake, the giant-sized cookies, and even, the sticky buns and shoo-fly pie slices, it may take me some time to fight off the extremely satisfying sugar coma ... and I would not have it any other way!

Vegan Treats, 1444 Linden Street, Bethlehem, Pennsylvania,  610-861-7660

downtown phoenixville's fenix martini bar

 all photos by Laura Taylor

There's always that one place (or more than) in your town or local dining stomping ground, where it peaks the top of your must-visit list, but for whatever reason, you hadn't been able to slip a visit in your schedule. The Fenix Martini Bar in downtown Phoenixville has forever reigned on my list of "must-go-to-asap" places, and I am embarrassed to say that it took me up until a few weeks back to pop by for the first time ever.

It wasn't as if I hadn't heard good things, actually I have caught wind of extremely great things, which caused me to be completely antsy on being a late bloomer at such a notoriously hip locale. BUT, as you can see above, my first drink-and-eats experience was sure to please, and I will recommend the suave lounge to any females out there looking for an ideal spot for a girls' night and a perfect mix of cocktails to get cozy with your gals.


Also, as you can see above, I adore their pastry chef Amanda Boutcher, and if you haven't tried her incredibly rich and decadent desserts, speed on over and give your sweet teeth quite a treat!

To read my full recap, click here!

sweet and sugary butterscotch buns

The appeal of a gorgeous and gooey sweet buns need little introduction, but when contemplating preparing a batch yourself, the process seems time-consuming and tedious. However, when Food & Wine Magazine revealed a recipe that cuts prep time in half, and crafts insanely delicious, drool-worthy sticky rolls, I couldn't help but share it with you.

(Note: I adapted some of the instructions and ingredients to save you even more time and money.)

Dough
3/4 cup whole milk
1 tablespoon plus 1/2 teaspoon active dry yeast
1/2 cup granulated sugar
1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
2 large eggs
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 cup light brown sugar
2 teaspoons cinnamon

In a liquid measuring cup, heat the milk in the microwave until warm, about 1 minute. In the bowl, combine the warm milk and the yeast. Add the granulated sugar and softened butter, and mix for about 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Increase the speed to medium and mix the dough for an additional 2 minutes longer. Plop dough into a lightly oiled bowl, cover and let stand at room temperature for 30 minutes.

Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a longer end, roll up the dough as tightly as possible and pinch the seam. Cut the log into 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand for 30 minutes.

Bake for 25 to 30 minutes, until the buns are golden brown. Remove from pan.

Butterscotch Glaze
1/2 cup packed dark brown sugar
6 tablespoons unsalted butter
3 tablespoons Scotch whiskey
2 1/2 tablespoons heavy cream
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pure vanilla extract
1/8 teaspoon baking powder

In a small saucepan, bring the brown sugar, butter, Scotch, heavy cream, water to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder. Generously drizzle glaze, when slightly cooled, over top each bun. Serve immediately.

Easy Tip: If you store the sticky buns in an airtight container, you'll be able to experience fresh buns for days and days to follow. Pop an individual roll in the microwave for 30 seconds to experience their fresh-out-of-the-oven goodness.

cream-filled cocoa mini-cakes

To be honest, I have no love for the store-bought Oreo.

Sorry, shoot me.

It's just that the cardboard crunch does nothing to please my everlasting aches for satisfying sugary substances. And, it's even more horrible that recently Mr. B shamelessly consumes multiple packages of Oreo Cakesters. I'm a baker for Christ's sake!

He says it's a guilty pleasure; I say it's in bad taste.

But, in all fairness and for just this once, I will allow my dessert elitism to be pushed aside and admit that Cakesters aren't so bad. However, I know I could make them better and uhem, slightly healthier.

So, to mostly prove a point and feel better 'bout not eating those packaged mini-devils, I whipped up this simple cakey sandwich cookie recipe that I *hope* (pretty please, with mounds of sugar on top) replaces those grocery shop wonders.

Cream-Filled Cocoa Mini-Cakes

Makes 24 cookies

cake

• 2 eggs
• 1 cup evaporated milk
• 1 cup canola oil
• 2 cup brown sugar
• 3 cup flour (1/3 flaxseed meal, 1/3 whole wheat, 1/3 all-purpose)
• 1 tsp. baking soda
• 1 tsp salt
• 8 tbsp. cocoa powder

cream-filling

• 1 cup veggie shortening
• 1/3 cup evaporated milk
• 2-2 1/2 cup powdered sugar

Preheat over to 350 degrees.

Sift & mix together cocoa, salt, baking soda and flour. Add remaining ingredients. Plop chocolate circles onto a greased cooking sheet and flatten the tops with a fork. Bake for 7 minutes and immediately remove from baking sheet. Let cookies completely cool before transforming them into sandwiches.