MisPfitz Kitchen: Cookies to CupcakesPosted by MomOnMars on September 14, 2013
There are a few things that stand out in my mind from my teen years. One was dancing in my high school drill team — the Dulles Dolls.
The other was living the shadow of the Imperial Sugar headquarters in Sugar Land, Texas – a town founded as a sugar plantation in 1800s. That is not me in the video below…but it was so cute I wanted to share. And, because maybe one day, I kinda hope a MisPfitz recipe is published in a cookbook somewhere. Just as proof that I am not a complete failure in the kitchen.
I remember once taking a tour of Imperial’s massive, red brick headquarters and taking home a three-foot tall piece of sugar cane. That was pretty danged exciting for a homebody like me.
SO, in honor of my childhood, I’ve mixed two of things I love the most: sugar and Jewish food.
I’m taking my grandmas’ (plural – they both had the same) recipe for mandelbrodt and hacking it for fun. Think biscotti transformed into cupcake.
Mandelbrodt is a pretty simple recipe, if a little work-intensive. Typically it is dotted with mandel (almonds), but given my nut allergy, I substitute vanilla for the almond extract and…in moments of pure indulgence…I do throw in a handful or two or three of chocolate chips. Because, you know, what’s life without chocolate?
Here’s the original cookie recipe. I bake them every year during the winter holidays.
The Bubbes Mandelbrodt Recipe
Preheat oven to 350° F.
1 cup of vegetable oil
1 tsp vanilla extract
1 tsp baking powder
3 cups flour
Mix eggs, sugar and oil until well blended. Add vanilla extract. Add baking powder and flour gradually. Batter will be soft, thick and gooey. On an ungreased non-stick cookie sheet, make three “loaves” of the bread. You can line the sheet with parchment paper to make clean up super easy. Bake at 350° for 30 minutes. After about the first five minutes, check the loaves. Use a heat-resistant spatula to shape them, if necessary. If too brown, cover the top with foil.
When done, take loaves out and make sure your oven is still set to 350° F. Cut loaves horizontally into slices. Lay each slice on its side and sprinkle with cinnamon sugar. Bake for another ten minutes. Take out of the oven, turn slices over and bake another ten minutes. Let cool.
Makes about 30 pieces.
They are SO good!
And here’s my cupcake mandelbrodt hack. There are three sections: the cupcake, the dark cinnamon mix and the frosting. Mmmm….good.
Preheat oven to 350° F.
2 cups flour
2 tsp baking powder
1 stick butter
1 ½ tsp vanilla extract
1 cup milk
Dark Cinnamon Mix
1 ½ T cinnamon
1 T shortening
1 T Agave In the Raw nectar
1 cup Imperial Powdered Sugar
½ cup milk
1 tsp vanilla
1. Stir together the flour, baking powder and salt in a large bowl. Cream sugar and butter in a medium bowl, and add in vanilla. Mix well. Add in one egg at a time. Add milk gradually, alternating with flour mixture.
2. Make dark cinnamon mix by hand mixing all ingredients until moist. Use mixer for about 30 seconds to get a granular mixture. Gently fold in 2/3 cup cinnamon mix into cupcake mix. Bake at 350° F for 20-22 minutes.
3. While the cupcakes are cooling, make the frosting by mixing the powdered sugar and vanilla. Slowly add milk, mixing until you reach a super smooth consistency.
4. Once the cupcakes are completely cooled, dip them upside down in the frosting.
5. Sprinkle on remaining dark cinnamon mix. The more, the merrier. But that’s just me.
Makes 18 large cupcakes or 24 medium-sized.
I was watching a movie this morning about cooking. The moral of the story? What you cook becomes a part of the individual who eats it…so make everything with love. I made these with love, just for you. And just like my grandmas did for me.