Posts Tagged ‘Dessert’

Cinnamon Roll Cake with a hint of Chocolate

Cakes and Cookies

I love cinnamon rolls! I adore chocolate yeast cakes. They are so soft, melt in your mouth and always nice to have around for coffee, tea or just to nibble or something.

The only thing I don’t like so much is the fact that after it’s ready, you need to slice it. Read More

I love cinnamon rolls! I adore chocolate yeast cakes. They are so soft, melt in your mouth and always nice to have around for coffee, tea or just to nibble or something. The only thing I don’t like so much is the fact that after it’s ready, you need to slice it.

Read More

Chocolate Cheesecake with Strawberry Sauce

Cakes and Cookies

I was looking for a nice recipe for a cheesecake. I always make the ones that do not require baking, but this time I was determined to bake a cheesecake. It’s a whole different thing. Unbaked cheesecakes are more like mousse or ice cream to me, whereas baked ones – they’re a whole different league. Now…what’s better than a combination of chocolate and cream cheese and an easy to follow recipe? So I’ve found a great recipe on Taste of Home and changed it a little bit to fit my needs. Of course, I am adding the original recipe on the bottom of this post.
Bottom line? GREAT cake! Was gone after less then 24 hours. Will definitely make it again.

Chocolate Cheesecake with Strawberry Sauce

 

Chocolate Cheesecake with Strawberry Sauce
 
A great cheesecake with some refreshing strawberry topping. Easy to make and combines 3 great flavors: Chocolate, Cheese and Strawberries!
Ingredients
  • 1 ¼ cups tea biscuit crumbs (the most simple ones I could find)
  • ⅓ cup butter, melted
  • 3 tablespoons plus ½ cup sugar, divided
  • 2 packages (250 grams each) cream cheese, softened
  • 2 tablespoons all-purpose flour
  • 150 grams evaporated milk (about ½ can)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips, melted
Strawberry Sauce:
  • 8-10 fresh strawberries
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water
Instructions
Make the Cake:
  1. Preheat oven to 325F (160C)
  2. Line the bottom and sides of a 9-in. square baking pan (I used a 22 inch round baking pan) with heavy-duty foil (I sprayed with vegetable oil just in case). In a small bowl, combine the wafer crumbs, melted butter and 3 tablespoons sugar; press onto the bottom of prepared pan.
  3. In a large bowl, beat the cream cheese, flour and remaining sugar (1/2 cup) until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla.
  4. In another bowl, combine ¾ cup of the cream cheese mixture with the melted chocolate; set aside.
  5. Pour remaining cream cheese mixture over crust (the white batter).
  6. Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl.
  7. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled.
  8. Using foil, lift cheesecake out of pan (don’t worry it will not stick)
Prepare the Sauce:
  1. Place strawberries in a blender; cover and process until well blended and pureed.
  2. Combine cornstarch and water in a glass (make sure you stir really well)
  3. Put the strawberry puree in a small saucepan and add the cornstarch mix. Stir to combine. Bring to a boil over medium heat. Cook and stir for about a minute or until thickened. Chill until serving (let it reach room temperature, but it’s also nice when it’s warm)

Chocolate Cheesecake with Strawberry Sauce

And here’s the original recipe: Chocolate Cheesecake Triangles

Chocolate Cheesecake with Strawberry Sauce

I was looking for a nice recipe for a cheesecake. I always make the ones that do not require baking, but this time I was determined to bake a cheesecake. It’s a whole different thing. Unbaked cheesecakes are more like mousse or ice cream to me, whereas baked ones – they’re a whole different league. […]

Read More

The perfect Blintzes or Wrap

Home Made Cooking

I usually don’t bother remembering how I made something, especially when it comes to blintzes. I mix milk with oil and flour, eggs and some sugar, take a look at the texture, decide it’s good to go and that’s it. Read More

I usually don’t bother remembering how I made something, especially when it comes to blintzes. I mix milk with oil and flour, eggs and some sugar, take a look at the texture, decide it’s good to go and that’s it.

Read More

Chocolate Chip Cookies & Puffs

Cakes and Cookies

My kids wanted to make cookies and I had a bag of chocolate chips so what’s a better way to use the chocolate chips and satisfy the kids than making chocolate chip cookies?

Why does the heading of the post say “Puffs”? well…we were being creative 🙂 Read More

My kids wanted to make cookies and I had a bag of chocolate chips so what’s a better way to use the chocolate chips and satisfy the kids than making chocolate chip cookies? Why does the heading of the post say “Puffs”? well…we were being creative 🙂

Read More

Hamentaschen, Oznei Haman or Poppy Seed Triangles – Either Way These Are Great!

Cakes and Cookies

Purim is probably one of my favorite holidays, even though being a child I used to be disappointed every single Purim.

We used to have a “Mishloach Manot” exchange in class when I was in elementary school, it’s like a cookie exchange event 🙂  and every year I used to work so hard on my wrapping box, I used to shape it and cut and decorate until it’s perfect. And then I went to the store and got the best sweets to put in it.

By the end of it, it looked so good and yummy I really wanted it all for myself but I knew I had to exchange with someone else in class and was really looking forward to see what I’ll get.

Every Purim it was the same. I gave away my amazing “Mishloach Manot” and in return got a bag of sweets and goodies…that tasted like they’re from last year.

I was a kid, so from obvious reasons I did end up eating the whole thing 🙂  but still…there was that one minute of disappointment.

I’m a grown up now, and when it comes to Purim I haven’t’ changed much, I still make sure that when I give out a “Mishloach Manot” it has the best sweets in it.

So to compliment that perfect “Mishloach Manot”, I want to share a recipe for easy to make, and even easier to eat Hamentashen or “Oznei Haman” 🙂

 

Poppy Seed Triangles for Purim

 

Hamentaschen, Oznei Haman or Poppy Seed Triangles - Either Way These Are Great!
Author: 
Recipe type: Dessert, Holiday
Cuisine: Jewish, Holiday, Dessert
 
Jewish holidays are filled with good food. This is one of the traditional cookies for the holiday of Purim. They are sweet and fun to make, even with the kids.
Ingredients
Ingredients for the Poppy-Seed filling:
  • 150 grams grind poppy seeds
  • ¾ cup milk
  • ½ cup sugar
  • 30 grams butter
  • 1 tbsp lemon juice
  • 40 grams cookie crumbs/ cornflakes crumbs/ grind nuts
Ingredients for the dough:
  • 3 cups all purpose flour
  • ½ cup white sugar (you can certainly use less)
  • 200 grams butter (room temperature)
  • 1 tbsp baking powder
  • 2 egg yolks
  • 2 tbsp lemon juice
  • 2 tbsp sour cream/ plain yogurt
Instructions
Preparing the filling:
  1. Place the poppy seeds, milk, sugar and lemon juice in a saucepan and bring to gentle boil over a medium heat while stirring occasionally.
  2. Turn heat off and add the butter, and crumbs (I used grind cornflakes crumbs). Mix together.
  3. Place in the refrigerator for about an hour until completely cooled. That’s it. It’s ready for use!
Preparing the dough:
  1. Place all the ingredients in a mixer bowl and mix together until fully combined into soft non-sticky dough. If the dough is too dry, add 1 tbsp water to it.
  2. Knead the dough a bit and form a ball. Dough is now ready.
Forming the cookies:
  1. Preheat oven to 180C (350F)
  2. Divide the dough into 2 balls – this will make it easier to work with.
  3. Flatten the first ball on a floured surface until it’s about 2-3mm thick.
  4. With a cookie cutter or a glass of wine (I find it the most convenient to work with), cut into the flatten dough and create round circles.
  5. Remove excess dough from around the circles. You can add it to the remaining dough (the 2nd dough ball).
  6. Place about ½ tsp cooled filling in the middle of each circle.
  7. Shape the circles into triangular pockets and place on a baking pan covered with a baking sheet.
  8. Place in the preheated oven for about 20 minutes until golden brown. You’ll see that the triangle corners are turning brownish.
Notes
IMPORTANT TIPS TO REMEMBER: **Do not put too much filling or you'll end up with a flat open cookie. The filling will push the dough "walls" and the cookie will completely open up** **Make sure you tighten the pocket sides really good** **If you have any filling leftovers, you can keep it and use as filling for any other pastry. Keep in the refrigerator. It will be good for about 3-4 days**

 

Poppy Seed Triangles

 

Poppy Seed Triangles

 

And also, in the spirit of Purim, here’s an oldie that includes the greatest (if not all :)) Purim songs:

HAPPY PURIM EVERYONE!

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? 🙂 Wish me luck!!

Purim is probably one of my favorite holidays, even though being a child I used to be disappointed every single Purim. We used to have a “Mishloach Manot” exchange in class when I was in elementary school, it’s like a cookie exchange event 🙂  and every year I used to work so hard on my […]

Read More

Layered Meringue Apple Cake

Cakes and Cookies

I haven’t had time to post recipes lately but rest assure that I did spend a lot of time in the kitchen.
I was able finally find the perfect recipe for a great dessert that will utilize the last batch of apples we picked. Read More

I haven’t had time to post recipes lately but rest assure that I did spend a lot of time in the kitchen. I was able finally find the perfect recipe for a great dessert that will utilize the last batch of apples we picked.

Read More

Apple Scones

Cakes and Cookies

Fall is here and with it the apple picking season. We went apple picking which means I have a lot of apples now, ready to be cooked, baked or simply eaten.
One of the easiest, least messy things to do with apples are fresh apple scones. There’s nothing like a hot, fresh scone along with a nice cup of tea on a cool fall evening. Read More

Fall is here and with it the apple picking season. We went apple picking which means I have a lot of apples now, ready to be cooked, baked or simply eaten. One of the easiest, least messy things to do with apples are fresh apple scones. There’s nothing like a hot, fresh scone along with […]

Read More
Page 4 of 41234