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chocolate crinkles recipe

Chocolate cookie dough rolled in powdered sugar and baked into a festive black and white cookie.

Lemon Blueberry Ricotta Pound Cake

Delicious fine crumb pound cake with butter, eggs, ricotta cheese, sugar, flour, lemon zest, and blueberries.

Saffron Cake

This recipe makes 12 to 14 good sized buns. You can easily double the recipe. Note the cardamom is optional. I've made these buns with and without a little cardamom and I prefer them with. I'm guessing it's more traditional without.

Quick Chocolate Cake

Quick Chocolate Cake

Baklava Recipe

Baklava pastry recipe, layers of phyllo dough filled with honey, walnuts and pistachios.

10/21/2017

Cheesecake-stuffed Banana Bread Ring

Ingredients
for 10 servings

CHEESECAKE
16 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla
BANANA BREAD

4 ripe banana
4 tablespoons vegetable oil
1 egg
½ cup sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon

CARAMEL
1 cup sugar
6 tablespoons butter
½ cup heavy cream

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the cream cheese, sugar, and vanilla extract, stirring until smooth. Refrigerate.
  3. In a large bowl, mash the bananas with a fork.
  4. Add in the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without over mixing.
  5. Pour half of the banana bread batter into a greased bundt pan.
  6. With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
  7. Pour the rest of the banana bread batter on top and smooth it evenly.
  8. Bake for 30 minutes, or until the banana bread is golden.
  9. To make the caramel glaze, heat the sugar in a saucepan over medium-high heat.
  10. Once the sugar begins to melt, stir with a wooden spoon or whisk.
  11. Once the sugar reaches a boil, add the butter and stir until melted.
  12. Remove from heat, add in the heavy cream and immediately stir until incorporated.
  13. Allow the caramel to cool and thicken.
  14. Invert the banana bread onto a wire rack set on top of a baking tray.
  15. Pour the caramel glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
  16. Once the glaze has set, slice the cake.
  17. Enjoy!

Neapolitan Brownie Bomb

Ingredients
for 12 servings

2 packages brownie mix, divided
⅔ cup vegetable oil, divided
⅔ cup water, divided
2 egg, divided
¹¹⁄₂ qt strawberry ice cream, softened
1 qt vanilla ice cream, softened
½ qt chocolate ice cream, softened
cocoa powder, to taste

Preparation
  1. Preheat your oven to 350ºF (180ºC).
  2. In a medium bowl, mix 1 package of the brownie mix, half of the oil, half of the water, and one egg until just combined.
  3. Pour the mix into a half sheet pan lined with parchment paper, and spread with a spatula until even.
  4. Repeat with the other brownie mix and bake for 13 to 15 minutes, until the brownies are fudgy yet firm, and let cool.
  5. Once cool, cut one pan of the brownies into 4 rectangular shapes, 8 triangular shapes, and one circle.
  6. Line a large glass mixing bowl with plastic wrap and fit the brownies into it like a puzzle, placing the circular one on the bottom and working around it.
  7. Once the inside is covered, press down firmly on all the brownies until the outer shell forms. Make sure there are no openings in the outer layer.
  8. Scoop the strawberry ice cream onto the brownie shell and smooth with a spatula.
  9. Cover with plastic wrap and press a smaller bowl into the ice cream. Freeze for 3 hours, until the strawberry layer is solid.
  10. Unwrap and repeat with the vanilla ice cream, covering it well and pressing the smallest bowl into it and freezing for two hours.
  11. While freezing, cut a circle into the other pan of brownies the circumference of the large bowl.
  12. Uncover the now frozen vanilla layer, fill the divot with chocolate ice cream, and cover with the cut circle of brownie. Eat the brownie leftovers or save for another bombe!
  13. Press the circle to secure it and freeze the completed bombe for one hour.
  14. Carefully remove the bombe from the freezer and flip it over onto a cutting board or serving platter. It may need to thaw a couple minutes before it dislodges from the bowl.
  15. Once you can lift the bowl up easily, uncover the dome-shaped bombe and dust with cocoa powder.
  16. Enjoy!

Homemade Oatmeal Cream Pies



INGREDIENTS

COOKIES
1 cup light brown sugar, packed
1 cup butter, melted
⅓ cup molasses
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups old-fashioned or quick oats
FILLING
½ cup butter, softened
1 tablespoon milk or heavy cream
1 teaspoon vanilla extract
1 cup marshmallow fluff

PREPARATION













1. Preheat the oven to 350ºF/180ºC.
2. In a large bowl, mix the butter and brown sugar until well combined.
3. Add the molasses, vanilla, and eggs, and whisk thoroughly.
4. Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
5. Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
6. Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches between each one.
7. Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
8. While cooling, make the filling by beating the butter, milk, vanilla, and marshmallow fluff until well combined.
9. Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
10. Enjoy!

Pineapple Upside Down Pancakes



Servings: 4-5


INGREDIENTS

2 cups flour
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1½ cups milk
½ teaspoon vanilla extract
½ cup butter, plus additional for frying
¼ cup brown sugar
1½ ounces spiced rum, optional
1 20-ounce can pineapple rings with juice (we got about ½ cup of juice once separated from the fruit)
Maraschino cherries

PREPARATION

1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined. Create a small well in the middle of the the dry ingredients. Add milk, half of the reserved pineapple juice, ¼ cup melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
2. Add the remaining ¼ cup of butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
3. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
4. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup of the pancake batter over. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
5. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
6. Serve pancakes warm with reserved pineapple syrup.
7. Enjoy!

Homemade Sourdough Bread

INGREDIENTS

Starter:
2 cups warm water
1¼ teaspoon (1 packet) dry yeast
3½ cups flour
1 tablespoon sugar
Bread:
4 cups flour
2 teaspoon salt
1¼ cup water
1 cup starter, stir before using

PREPARATION

1. In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
2. Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
3. Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir once a day for 5 days until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
4. On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
5. Place kneaded dough into a large bowl with a towel over the top, and let it rise for 12 hours.
6. Place risen dough onto a floured board and knead for a few minutes. Place it into a proofing basket or a medium bowl and let it rise for another 4 hours.
7. Preheat oven to 480°F/250°C.
8. Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
9. Score the top of the bread.
10. Place the lid on top and bake for 30 minutes.
11. Take the lid off and bake for another 15 minutes or until the crust is golden brown.
12. Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
13. Enjoy it however you like!