Baklava My style of baklava is nut-heavy, as you can see. I like it that way, though it does produce a baklava that isn’t easy to eat according to formal Turkish baklava etiquette. If you’re a stickler for formality, cut down the nuts. The result will be pieces of baklava that are easier to spear with a fork and pop into your mouth. Start with the nuts. Pulse them in your food processor until they’re finely chopped by not ground down to a paste. Add your brown sugar and spices… …and stir. ..and trim them down to size using a ruler. Since filo will get brittle with only a few minutes’ exposure to the air, you’ll want to cover it with a kitchen towel… …spritzed lightly with water. Now for the fun part. Apply butter to the bottom of your pan. Drop in a filo layer and butter it liberally. Spread on half your nut mixture… …and pat it down gently. Now start layering on more buttered sheets of filo. …then the remaining half of your nuts… …then eight more buttered layers. Now then.
Oreo and Peanut Butter Brownie Cakes Well these naughty little treats are well….naughty but oh so necessary. There are a bit like my Brownie Covered Oreo’s from last Christmas but enhanced with layers of peanut butter and a double decker stack of Oreos in each little brownie cake. They are simply prepared in cupcake liners. Hope you enjoy this ultra sweet little cake Ok, I have to brag about this brownie mix from Trader Joes for a second. Break out 24 Oreo Cookies. Some of your favorite peanut butter. Spread a teaspoon of peanut butter over Oreo #1. Press a second Oreo right on top One more teaspoon right on top. Place the little stack right into a cupcake lined muffin cup. Like so Take your brownie mix…. …and spoon a couple tablespoons right over top, letting it run around the edges of the cookies. Mmmm! Ahhhh, wait until you cut them in half. Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8×8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter 1. 2. Makes 12 servings Enjoy! Other recipes you may enjoy...
Caramel Walnut Brownies Are you sitting down? Because I am about to share THE most requested recipe I have ever made. Never, in the history of my time in the kitchen, have I found a recipe that elicits such an overwhelming response as these. To make the recipe even sweeter, it is extremely simple to make. There is a catch, though. The mystery ingredient? I have unsuccessfully searched the aisles of grocery stores in 6 different states. The past 6 years I have had to order it in bulk from amazon.com. What is it? Duncan Hines Caramel Cake Mix!! Rarely do I use a cake mix because I enjoy the process of baking things from scratch, but on this recipe, nothing but a caramel cake mix will do. Caramel Walnut Brownies adapted from Southern Living 14-oz. bag caramels 5-oz can of evaporated milk, divided use 1 box Duncan Hines Caramel Cake Mix 1 tsp cinnamon 12 TBS butter, melted 2 tsp vanilla extract 1 1/2 cups walnuts Preheat oven to 350 degrees. Place the caramels in a microwave-safe bowl and add 1/3 cup of the evaporated milk.
Coconut Milk Chocolate Cake I've finally moved into my amazing little flat in London. Today my mum left after helping me out and going on holiday - we've been on the move for weeks. It feels so good that I can finally settle down into my new home. My boxes have been shifted, my furniture has been assembled. Sadly my kitchen is still in utter chaos. Unfortunately I don't have internet yet in my flat so I'm not properly online. I found this recipe months ago and have been meaning to make it since. Instead of the buttercream icing I made a coconut milk ganache - I thought of the idea a few months ago and thought I was being very original until I googled it. The overall result is a fudgy chocolate cake that is at once very rich but not too heavy. Coconut Milk Chocolate Cake (Cake recipe adapted from this recipe on the little red house. blog) For the ganache: 125ml coconut milk 125g dark chocolate (70%) Line an 8" square pan with greaseproof paper. Sift the flour, bicarbonate, baking power and salt into a bowl.
Cinnamon Roll Cake You all know that I love breakfast foods. Maybe it’s because I don’t really cook breakfast that often. My husband sometimes cooks breakfast stuff on the weekends. We usually just eat cereal in the morning. The other night we had French toast with Portuguese sausage for dinner. Here’s something you could make for breakfast or dessert. Cinnamon roll cake. Super easy. Make some. You’re welcome. Ingredients (recipe from Cookin' Up North) Cake3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons pure vanilla extract ½ cup (1 stick) butter, melted Topping1 cup (2 sticks) butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze 2 cups powdered sugar 5 tablespoons milk 1 teaspoon pure vanilla extract Instructions Preheat oven to 350 degrees Fahrenheit.
Miracle Berry Fruit Tablets Cinnamon Streusal Coffee Cake This, my friends is the be all and end all of coffee cake recipes. Seriously- if you are a fan of cinnamon-y, crumbly, moist (sorry for the use of that word) and addicting coffee cake- look no further. I can tell you with all sorts of certainty that this is the best. What makes it so great you may ask? The reason I wanted to make this coffee cake in the first place is that a friend had recently mentioned how good the cinnamon coffee cake is at Starbucks of all places. PS- Thank you all so much for entering my blogaversary giveaway and for the wonderful and kind comments. Cinnamon Streusal Coffee Cake Ingredients Streusel topping: 2/3 cups granulated sugar pinch of salt (if you use unsalted butter) 3/4 cups King Arthur Unbleached All-Purpose Flour 1/2 tablespoon ground cinnamon 4 tablespoons butter, melted Filling: 1 cup brown sugar, light or dark 1 1/2 tablespoons ground cinnamon 1 teaspoon unsweetened cocoa powder (for color not for taste- you can leave it out if you want.) Instructions
Jocelyn of Grandbaby Cakes Bakes Red Velvet Mississippi Mud Pie, Wins December Shine Supper Club | Shine Food It's not hard to understand how this recipe got the most votes in our Shine Supper Club poll. Grandbaby Cakes has created the kind of showstopping holiday dessert--mud pie and red velvet?!--that makes our jaws drop. (And also explains why we so enthusiastically embrace quinoa and kale come January.) What ingredient are you currently obsessed with? I'm currently having a serious love affair with brown butter. What's your favorite food memory? What's your go-to easy dinner? Ketchup or mustard? Who would be the ideal dinner party guests (living or dead)? It's your last meal. Red velvet Mississippi mud pie: be still our beating hearts! from Grandbaby Cakes, adapted and Inspired by Baked Explorations Mississippi Mud Pie IngredientsFor the Chocolate Cookie Crust 16 ounces chocolate sandwich cookies such as Oreos (35-40 cookies), crushed 5 tablespoons unsalted butter, melted For the Flourless Red Velvet Cake 4 tablespoons unsalted butter 4-5 ounces semi-sweet chocolate 1/4 teaspoon salt 3/4 cup sugar
German Chocolate Cake: Inside-out My sister celebrated a birthday recently, and since we both believe that sending a card or present across the country for this event is necessary, I’ve been trying to think of other ways to celebrate. You know — it’s the thought that counts sort of thing. Two years ago, I posted a tribute to her. Last year, my husband and I held a candle and snapped a photo in mid, “Happy Birthday to You…” and this year? I thought I’d make her a cake. When I first thought of this, I really didn’t think she liked any type of cake, but I asked to make sure. Not only did I get a response from her, I got three: Angel food, German Chocolate, and cheesecake with coffee. Really? Another surprise was finding out there’s nothing actually German about this cake. My search for the perfect recipe sent me to David Lebovitz’ site first, but after a quick scan of the ingredients listed, I realized I didn’t have buttermilk. The problem I had with that recipe was the Dutch-processed cocoa. So guess what? Seriously.
Braided Spaghetti Bread & The official blog of Americas favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
monkey cake I’m pretty serious about birthday cakes. When I think of someone being presented with some shortening spackled quarter sheet cake from a discount grocery chain on their birthday — a day they only get to celebrate once a year! Which is like forever if you’re a kid or perhaps the sort of grownup who didn’t get the memo that at the age of 34, birthdays are really not supposed to be a big deal anymore — it makes me sad. Not judgmental-sad, because lord knows I could barely eke out this cake on Saturday, and it’s supposed to be, like, my calling, but empathetic-sad because I totally blame lousy, intimidating recipes for making the two-layer + frosting task seem not worth it to go it at home. I hope to make it as easy as possible for everyone to get the fluffy, towering, butter-laden imperfectly frosted, slightly crooked homemade cake they deserve for making it through another year. Or, perhaps, one’s entire life to date, for the first birthday set. Preheat oven to 350°F. Related
Strawberry Shortcakes Thursday, May 13, 2010 When I was little I had a Strawberry Shortcake doll. It was one of my favorite dolls. Recently, I turned on the tv during the weekend morning and there was a Strawberry Shortcake show on. It occurred to me very recently, that I’ve never actually eaten strawberry shortcake. I chose to use a recipe from Joelen’s Culinary Adventures because she used a sweet cream biscuit recipe I had been wanting to try. Strawberry Shortcakes (Recipe adapted from Joelen’s culinary adventures) Sweet Cream Biscuits (from Dorie Greenspan’s Baking: From My Home to Yours, page 23) Makes about 12 biscuits Ingredients 2 cups all-purpose flour 1 Tbsp. baking powder 2 tsp. sugar 1/2 tsp. salt 1 to 1 and 1/4 cups heavy cream Directions 1. 2. 3. 4. 5. Ingredients 1 pint fresh strawberries 2 tablespoons granulated sugar 1 cup heavy whipping cream 1/2 teaspoon vanilla extract 1-2 tablespoons confectioner’s sugar Directions 1. 2. 3.
My Baker’s Crush: BAKED (and The Whiteout Cake) Shhh, don’t tell anyone, but I have a huge baker’s crush. Huge. As baking enthusiasts, I imagine many of you already know, love, and adore the popular baking cookbooks by famed BAKED bakery boys, Matt Lewis & Renato Poliafito: Baked: New Frontiers in Baking . I’m a little embarrassed to admit that I am just discovering them now . . . yes, that is unthinkable, considering this little thing I call my addiction to baking and blog! If you aren’t familiar with them, I’m excited to introduce you to their awesomeness, and to give you the gist: Matt and Renato left their careers in advertising to open their dream bakery, BAKED, in Brooklyn, NY in 2005. So here’s my first-ever BAKED cake — The Whiteout Cake, from their first book. I was really drawn to The Whiteout Cake because, yes, I adore vanilla, but, the truth is, I have a wee, tiny obsession with the colour white. A big thank you to Matt & Renato for sharing their amazing recipe with us! Yield: 1 (8-inch) cake For the white cake layers
oreo cheesecake cookies After I missed National Cheesecake Day, I vowed never to miss another food holiday again. Well, it turns out that I was a bit on the naive side. Did you know that there is a food holiday every day? Like, literally, EVERY DAY. Monday was Root Beer Float Day, and today is Raspberries in Cream Day. I promise. I’m on board for S’more Day on August 10th (THIS FRIDAY, GUYS!) Anyway, I digress, moral of the story is that I missed Cheesecake Day and I’m sure that I missed Oreo Cookie Day (Which was apparently March 6th, for the record. So, In honor of belated Cheesecake Day & belated Oreo Day… in honor of all the other hundreds of food holidays I will miss (and have already missed)… and if you follow me on Pinterest, in honor of my apparent intense craving for Oreos…. Oreo Cheesecake Cookies. Soft, chewy, cream cheese cookies rolled in Oreo cookie crumbs. Oreo Cheesecake Cookies - Yields about 30 small cookies [ Printable Recipe ] 1. 2. 3. 4. [ Adapted from crumblycookie.net ]