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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. Related:  sweet

Ciasto kruche z rabarbarem i kruszonką Jedno z tych ciast, które zaczynamy piec wiosną i pieczemy do końca jesieni, wymieniając tylko owoce. Bardzo smaczne, bardzo też kruche (warto je nakładać na talerzyki łopatką, by się nie kruszyło). Nie za słodkie. Składniki: 2 szklanki mąki pszennej 1/2 łyżeczki proszku do pieczenia 1/2 szklanki cukru pudru 185 g masła 3 duże żółtka 1 łyżka gęstej kwaśnej śmietany 1 kg rabarbaru 6 łyżek cukru 1/2 szklanki dżemu truskawkowego (użyłam dżemu z borówki, do dostania w Ikea) Kruszonka: 185 g mąki pszennej 100 g cukru 125 g masła cukier waniliowy (1 opakowanie) Makę przesiać z cukrem i proszkiem do pieczenia, dodać pokrojone na kawałki masło i dokładnie posiekać. Piekarnik rozgrzać do temperatury 180ºC. Rabarbar obrać, umyć, osuszyć i pokroić na 1 cm kawałki. Przygotować kruszonkę: mąkę wymieszać z cukrem i cukrem waniliowym. Przestudzone ciasto posmarować cienko dżemem, wyłożyć na nie odsączony rabarbar, posypać łyżką tartej bułki i na końcu posypać pokruszoną kruszonką. Smacznego :)

No-Bake Chewy Cookies and Cream Bars Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1.

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.

Magic Custard Cake Update! A Chocolate version of this magic custard cake. Get the Chocolate Magic Custard Cake Recipe Here When I saw a magic custard cake recipe on Pinterest two weeks ago, I was floored. I mean, it left me in a state of delicious shock that something so simple could create an incredible piece of dessert. For two weeks, my obsession grew for this cake and I stalked Mabel’s site everyday and with the help of Google Translation, was able to follow almost every word and praise from her readers. I wanted to call this a Magic Custard Cake and after a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen. So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting. Truly a magical piece of cake, this dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that’s soft and custard-like. love, diane Ingredients:

Bacon Cookies Enter my Baby Pool Contest for a chance to win up to $100 (3 winners!). Click here now. I love decorating cookies (obviously). But, sometimes the thought of making dough, rolling it out, using cutters, baking cookies, cooling cookies, making royal icing, dying the icing, preparing the bags, and finally decorating the cookies exhausts me. I wonder why? So, I love making cookies that look awesome and don’t require icing or pastry bags. Ingredients: Your favorite sugar cookies recipe (for cutout cookies)Various food coloring (I used Wilton’s golden yellow, Americolor pink, Americolor chocolate brown, Americolor super red – I think that is it!) 1. I didn’t get a picture of the dowels themselves, but you’ll see what I mean in a minute. 2. Dye the smaller dough ball a dark red/pink/brown (I used red, pink, and brown coloring – imagine that?). I wanted to make these cookies slice and bake, like the original tutorial, so once your dough is nice and cold, start building your block of dough. 3. 4.

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.

Cinnamon Roll Cookies Forget the weights get your bicep curl on in this hand to mouth cookie lift. For a heavier lift, stack a few cookies together. Then have a few more for some extra reps and your arms should be perfectly sculpted. See these cookies not only taste good, but they will make you look good. No lie. Cinnamon Roll Cookies Alright all story telling aside, the cookies have a crisp edge with chewy crumb and a soft crackle from the glaze. A few notes: Keep in mind the dough will be sticky, so I used wax paper to guide the dough into a roll. Cinnamon Roll Cookies Makes approximately 4 dozen two inch cookies | Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F. Ingredients: Instructions: Sift together flour, cinnamon, baking soda and salt. To make glaze: Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved. Assembly: Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Leave a Comment

Crafty Kitchen: Owl S’mores Here’s a fun recipe for adults and kids alike–owl smores! Let’s just start off by saying, when the items below are the ingredients, you know the final product is going to be good! To make these owls you’ll need graham crackers, Reese’s peanut butter cups, candy corn, M&Ms, and large marshmallows. To get started, use a sharp knife to cut off the top 3/8″ of each peanut butter cup (PB cups). Line the PB cups up on half a graham cracker so the rounded part hangs just off the bottom. Tear a large marshmallow in half and place above the PB cup on the graham cracker, sticky side down. Microwave until the marshmallows start to puff up. Lastly, press in M&Ms for the eyes. Keep going until your flock is complete! For a different style of owl without the PB cups and different eyes, check out this post at Living Locurto. Also, check out this cute Hello Kitty Cake Pops recipe from CraftFoxes.

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

Brown Butter Salted Caramel Snickerdoodles I am not eating sugar this week. Well, I haven’t caved in yet:) So far, so good! I just need a week to detox a little. I am still eating fruit, but no desserts and that means no cookies. Gasp! Well, just because I am off sugar doesn’t mean that you have to feel deprived. During the holidays, I made Monique’s Brown Butter Snickerdoodles. I decided it was time to take the snickerdoodle to another level by adding caramel and sea salt. That GREAT snickerdoodle just got transformed into a cookie that is off the charts. The cookies are soft with a nutty brown butter flavor. The classic cinnamon sugar mixture is the perfect finish to the cookies. I am seriously craving a Brown Butter Salted Caramel Snickerdoodle right now. Please eat a cookie for me! Share me! Brown butter snickerdoodles with a caramel surprise inside! Yield: 2 dozen cookies Prep Time: 10 minutes Cook Time: 8-10 minutes Ingredients: Sea salt, for sprinkling on top of cookies

Guest Post–Key Lime Swirl Cheesecake Bars Today’s post is from Heather of the sweet blog Sprinkle Bakes. Heather’s blog is one of those that I find myself immediately clicking on the second I see that she has a new post up. Her recipes are mad creative, and her photos…are stunning. I am DYING to go to her house. I imagine it would be a combination of Willy Wonka and Fancy Nancy, and I have no doubt that the whole day would be totally enchanting. And I really love the word enchanting. When Kristan asked me to guest post here, I was thrilled! Then almost immediately after, I was worried that you all might be disappointed that I’m not as funny or witty as she is…. then I thought I’d distract you with these yummy Key Lime Swirl Cheesecake Bars, and maybe you wouldn’t notice. Is it working? I took these home for Easter and they were instantly a family favorite. Lime curd is tinted and swirled into the cheesecake batter to create a lovely marbleized effect. Key Lime Swirl Cheesecake Bars [click to print] Crust: 2 cups graham crackers Filling: