Tag Archives: sweet

Flourless Meyer Lemon Meringue Cake

Guys, I’m really feeling sun deprived.  We’ve had some cold, damp, icy weather these days.  Followed by more snow.  And more rain.  And bone chilling cold.  You get the idea.  I’m eagerly awaiting the arrival of spring.  Desperate for it in fact!  I’ve decided that since it isn’t coming fast enough, I’m going to start welcoming spring in early myself!  So I’ve been posting all things sunny and bright on my Facebook page, and pouring over springtime posts from blogs that I follow, and scouring Instagram for some energizing inspiration.  I’ve even been literally stocking up on cheerful, sun-kissed things for the house.  I’ve got some serious colour cravings happening.

Flourless Meyer Lemon Meringue Cake via SweetRevelations

All the more reason to bake this outstanding Flourless Meyer Lemon Meringue Cake.  You might say I’ve gone a bit overboard with Meyer lemon purchases lately, but their bright golden yellow colour just screams happiness to me.   They’re tart and definitely sweeter than a regular lemon, and they have an almost exotic floral scent.  I knew that I would be using some to make a flourless lemon cake, as I’ve always been completely smitten with Nigella Lawson’s Clementine Cake.  The idea is similar, in that the whole fruit is included in the recipe.  That means the whole Meyer lemon is pureed right into the cake.  Four of them in fact.

Well, that’s a lot of happiness in there if you ask me.

lemon cake 1

The best news here friends, is that this cake simply gets better with age.  It’s incredibly moist and bakes up as if it’s been drizzled with a lemony syrup or something.   You can top it with a dreamy meringue, like I’ve done here, or you can serve it with a simple dusting of powdered sugar or a lemon glaze at tea time, all  are just as good.  Either way, the cake is a snap to make, and the lemon flavour is like a sweet kiss from the sun.  Your friends will never believe that it doesn’t contain any flour what-so-ever.

Flourless Meyer Lemon Meringue Cake via SweetRevelations

Honest to goodness, as I was baking this the other night (for the second time in a week!), the sun came out for just a brief moment.  It was shining so brightly through my kitchen window that I couldn’t help but feel like Mother Nature was hearing my plea.  It felt, for just a few minutes, that spring might soon be on its way.

I hope the sun is shining bright wherever you are!

Renee

xo

Flourless Lemon Meringue Cake

  • 5 Meyer Lemons
  • 4 eggs
  • 1 1/2 cups of sugar
  • 3 cups almond meal
  • 1/4 tsp salt
  • 1 1/4 tsp baking powder

Meringue Topping:

  • 6 egg whites
  • 2 cups of sugar

Preheat oven to 350° and spray a 9 inch springform pan with non stick spray and line the bottom with parchment.

  1.  Mix the almond meal, salt and baking powder in a small bowl and set aside.  Place 4 of the lemons in a pot and cover with cold water.  Bring water to a boil and continue boiling the lemons for 25 minutes.  Remove from the water and set aside until cool enough to handle.  Once cool, cut the lemons in half, remove the seeds and puree the whole lemons until smooth.  You will need 1 cup of puree.  Set aside.
  2. Zest the remaining lemon and place in a medium bowl with the sugar.  Using your fingers, rub the zest into the sugar.  Add the eggs and beat for at least 5 minutes until mixture is pale and increased in volume.  Slowly add the almond meal and mix just until combined.  Pour into prepared springform pan and bake for 45-55 minutes, until center is slightly springy when touched.  Allow cake to fully cool.  Remove from pan and place on serving platter.
  3. For the meringue, you will need a stand mixer.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.  In your stand mixer bowl, hand whisk the egg whites and sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.  Use immediately to ice the cake.  Use a kitchen torch to toast the meringue.  The cake will keep well in the refrigerator for a few days.  Enjoy!

 

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Filed under Breakfast, Cake

Easy Icebox Shortbread Cookies {Featured Post}

Happy holiday cookie baking everybody!

I recently shared a recipe post over at Hello Creative Family, all about Easy Icebox Shortbread Cookies.  This is a dream cookie dough mix for busy bakers during the holidays!  It’s a super versatile, delicious, buttery dough, that can mixed into 4 different cookie flavours, and the best part is, that the dough can be made well ahead of time.   Just follow this link to the recipe here:

http://hellocreativefamily.com/easy-icebox-shortbread-cookies-recipe/

Check out the recipe and start your holiday baking off right!

Happy cookie baking friends,

Renee

xo

 

Back-To-Basics-Easy-Icebox-Shortbread-Cookies-Recipe

 

 

 

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Filed under Cookies

Better Ginger Cookies

This week I’ve decided to showcase one of my earlier recipes, with a kind of rewind.  Mom’s Ginger Cookies make their appearance at every family get together.  I had them at my wedding.  I sold them in the bake shop.  It’s hands down my most favourite cookie, the recipe that literally ignited my love for baking and all things sweet.  Just the smell takes me home instantly.  Perhaps it has to do with the hours spent with mom in the kitchen, rolling cookies in sugar.  My innocent seven year old self, standing on a chair beside her, taking in her love and kitchen knowledge like a sponge.  The music was always playing loudly while we worked, moms foot tapping away.  The same scene still holds true for my baking today.

 

ginger cookies- SweetRevelations

I originally posted the recipe using butter and dark brown sugar.  But I’ve got to admit, that this is one of those times that mom was right, and the recipe really tastes best as originally written, with shortening and white sugar.   The shortening produces a better cookie in this instance, that has a nice rise, a slightly crispy first bite, with a tender, chewy center.  I’ve kept the crystalized ginger in there too, not one of moms additions, but it adds just an extra zing that is drool worthy!

ginger cookie - SweetRevelations

 

This is one of my go to recipes around the holidays, because these cookies are easily made ahead and frozen, with absolutely no compromise to taste.  They are an excellent addition to dessert trays, and a sweet and spicy hostess gift, best delivered in a pretty holiday tin.  I almost always have a batch in my freezer.  Truth be told, I love to dip these frozen gems in hot tea.  Mom froze baked goods to keep us out of them, but I sneaked them just the same, and developed a love for frozen cookies and bars.  I’m guessing many of you did the same.

We’re heading full swing into holiday season every body.  This is one cookie tradition that is best left untouched.  Thanks mom.

Happy baking friends,

Renee

xo

Ginger Cookies

Pre-heat oven to 325°

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/4 tsp salt
  • 3/4 cup shortening
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 1/4 cup chopped crystallized ginger

 

1.   In a small bowl sift together the flour, soda, cinnamon, ginger, cloves and salt, set aside.  In a large bowl, cream together the shortening, sugar and molasses until light and fluffy.  Add the egg and mix well.  Slowly add dry ingredients into creamed mixture. Mix just until flour is combined.  Stir in crystallized ginger.   Shape into 1″ balls and roll in sugar (no need to flatten).

2.   Place on baking sheet lined with parchment paper, about 2″ apart.  Bake for 14 minutes (exactly!).  Cookies will still be soft when they come out of the oven.  Leave cookies on pan for 2 minutes then move them to a cooling rack.

Notes:

  1. For larger, bakery style cookies, roll into larger balls.  Simply increase your baking time by a few minutes.  I often make 2″ balls when baking for gifts.  I increase my baking time to approx. 18 minutes with the 2 minute rest on the cookie sheet.
  2. This recipe is easily doubled, even tripled.
  3. The cooled cookies freeze very well, for a few weeks.
  4. These cookies make the BEST s’mores!!

 

 

 

 

 

 

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Filed under Cookies

Mini Brownie Bottom Cherry Cheesecakes

It’s the week-end everybody!  And I can’t believe I’m saying this already, but we woke this morning to just a light dusting of snow on the deck.  Even though I find the first few snowfalls kind of exciting, I do feel that we seemed to have skipped fall entirely.  I’m hopeful that this was just a blip on Mother Natures part, and this week we will be back to crisp, windy, sunny fall days.

Yesterday I was sorting through my old bakery recipe book, looking for some inspiration, when I came across this recipe.  For those of you who might be new followers, I used to own a little bake shop and let that go so I could focus on my real love.  Which is you.  And blogging.  And creating.

And I’m so glad I did, because it’s given me so many new opportunities that I wouldn’t have had otherwise.  And not waking up at 3 am on Saturday mornings anymore is a major bonus.  I can tell you, your local baker is seriously sleep deprived friends.

mini cheesecakes, sweetrevelations

These Mini Brownie Bottom Cherry Cheesecakes were one of my most popular items in the fall and winter.  Still, when I run into some of my loyal customers, they bring up these cheesecakes and tell me how they miss them so.  They are a decadent treat that can easily be customized.  The brownie bottom is just the right amount of rich chocolate, paired with the creamy cheesecake topping and of course, the cherries on top.  This is also an amazing treat when you swap out the cherries for whole pecans and a good drizzle of homemade caramel sauce.

As you know, I love a dessert that can be made ahead and these are no exception.  Cheesecakes freeze very well, so can be prepared a week or two ahead of time if needed.   Just thaw, garnish with toppings and serve.

Reminiscing through my old book sure did make my heart skip a beat.  It was such a busy and exciting time in my life.  Even though I do miss the bake shop sometimes, I’m so happy that I get to share these recipes with you.  I’m exactly where I was meant to be.

Enjoy the fall weather friends,

Renee

xo

Mini Brownie Bottom Cherry Cheesecakes

Brownie Layer

  • 1/2 cup unsalted butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt

 

Cheesecake Layer

  • 2 pkg (250 gr each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • cherry pie filling for garnish

Preheat oven to 350° and line 16 muffin cups with liners

  1.  For the brownie layer, mix the flour and salt in a small bowl and set aside.  Place a small glass or stainless bowl over a pot of simmering water and melt the chocolate and butter.  In a medium mixing bowl, combine the sugar, eggs and vanilla and whisk until well incorporated.  Whisk in the chocolate mixture and mix well.  Fold in the flour mixture with a spatula, just until incorporated.
  2. Spoon the brownie mixture into the bottom of each cupcake liner.   Bake for 10 minutes and set aside.  Once baked, reduce the oven temperature to 300°.
  3. While the brownie layer is baking, prepare the cheesecake layer.  Beat the cream cheese and sugar in a medium bowl for at least 4 minutes, or until smooth and well combined.  Add salt and vanilla.  Add the eggs, one at a time, only mixing until the eggs are combined.  Be careful not to over mix and add too much air.
  4. Top each brownie layer with the cream cheese mixture.  Bake for 20 minutes.  Turn the oven off, prop the oven door open just slightly with a wooden spoon and leave the cheesecakes inside until the oven cools (I just found the texture was a little nicer this way and the cheesecakes were less prone to cracking).  Put room temperature cheesecakes in the fridge to chill for 3-4 hours before topping and serving.
  5. Top chilled cheesecakes with cherry pie filling and serve.

Notes:

  1. You can bake the cheesecakes without leaving them in the oven to cool.  Bake at 325° for approx. 25 minutes.  Cool to room temperature and chill.
  2. Once the cheesecakes have come to room temperature, they can be easily frozen for later use.  Place them in containers, in a single layer and wrap with plastic wrap.   Defrost and garnish with cherries just before serving.

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Filed under Cake, Cup Cakes

Spicy Pumpkin Cupcakes with Salted Caramel

And so begins the season of pumpkin everything.  Some people celebrate their birthday month, but in this house, we rejoice in pumpkin month.  A celebration, all month-long, of how many recipes I can fit pumpkin into.

Isn’t it funny how the pumpkin craze becomes slightly over the top in October?  People are hoarding cans and cans of puree, and then for the rest of the year the poor pumpkin pie spice sits, untouched, literally ignored?  If you figure out what the deal is with that, let me know.

pumpkin cupcakes

I haven’t posted cupcakes in a long time, so I thought these Spicy Pumpkin Cupcakes with Salted Caramel, would be the perfect start to pumpkin everything month.  Just as the name implies, it’s a spicy but super moist delicate pumpkin cupcake, with a gorgeous brown sugar swiss meringue swirl, and a sweet and salty pool of homemade salted caramel.    It’s the pumpkin and salted caramel combination that gets me every time.  Not to mention cloves and cinnamon.  I do love the smell of cloves.

pumpkin cupcakes

These pumpkin cupcakes are an excellent recipe that do double duty as easy muffins too.  I simply double the recipe and freeze half for lunches, because they freeze so well.  They are also an easy make ahead dessert, because every component can be prepared in advance.  Make and freeze the cupcakes until you need them, whip and refrigerate the icing a few days ahead, and keep that salted caramel in the fridge for up to a week!   Your prep time is literally only minutes when you need to ice and serve them.  For this reason alone, these are a superb choice for any Thanksgiving celebrations you might be preparing for.

pumpkin cupcake

And don’t be afraid to make your own pumpkin puree too!  Although I do love the convenience of canned puree, it is incredibly easy to buy pie pumpkins from market and make your own.

Now excuse me while I spend the next few hours scouring Pinterest for the next great pumpkin recipe.  Have you got one?  Share it with me in the comments!

Happy pumpkin baking friends,

Renee

xo

Spicy Pumpkin Cupcakes

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp cloves
  • 1 cup + 2 tbsp. oil
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 1/2 cups pumpkin puree

Preheat oven to 350° and line two muffin trays with cupcake liners

  1.  In a small bowl mix the flour, baking powder, baking soda, cinnamon and cloves, set aside.  In a large bowl combine the sugar and oil.  Mix well.  Add the eggs one at a time until fully incorporated.  Mix in the pumpkin puree.  Slowly add the flour mixture and stir just until combined.
  2. Fill tins with a 1/4 cup of batter or use a cookie scoop, to ensure all of the cupcakes are the same size.  The recipe will yield approx. 20 cupcakes.  Bake for 20 minutes or until toothpick inserted comes out clean.  Set aside to cool.

Brown Sugar Swiss Meringue Frosting

  • 5 large egg whites
  • 1 1/4 cups brown sugar
  • 3/4 cup unsalted butter, cubed and room temp
  • 1 tsp vanilla extract
  • pinch of salt

 

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place the bowl of eff whites on the stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and pinch of salt and beat until combined.  Use immediately or refrigerate for a week.  Icing will need to be at room temperature and whipped for about 5 minutes if kept in the fridge.

Salted Caramel Sauce

*Cooking  Channel TV

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp unsalted butter
  • 1 tsp sea salt

1.  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.

2  Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat for a few seconds before drizzling if needed.

Cupcake Assembly

Pipe an icing dam around the perimeter of the top of the cake, with a large round tip, leaving a hole in the middle.  Using a small spoon carefully drizzle salted caramel into the hole.  Top with raw pepitas for garnish.  Serve at room temperature.

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Filed under Cup Cakes, Fondant and Icing, Sauces and Syrups

Dutch Baby Pancake

We are a lazy Sunday morning kind of family.  Usually, we indulge in a brunch of some sort, that includes endless cups of premium coffee (because life is too short to drink bad coffee), crispy Canadian bacon and something sweet.  Sometimes,  it’s these doughnuts (insane) or these beignets (oh mercy) on the menu, depending on whether I was able to prep the night before.   More often than not, my husband will have pancake duty.  It’s entirely his job, always has been.  He’s good at it and I’m generally pretty useless until I’ve had a few servings of that premium coffee I was telling you about.

sweetrevelationsdutchbaby

This week-end we threw a Dutch Baby Pancake  into the oven.  Sometimes called a German Pancake or a Bismarck, this is literally one giant egg-y, custard-y pan of Sunday morning awesomeness.  With only 5 ingredients, that virtually every household has, there really is no excuse for not making one.  If nothing else, get the kids involved and watch how delighted they are when the magic happens with this seemingly plain and boring batter.  Once fully baked, this Dutch Baby Pancake is a giant puff of sweetness that deflates moments after being out of the oven.

Have I mentioned that this takes only twenty-five minutes from start to finish?  And that it’s made in a blender?  That makes this totally doable on a weekday morning too.

dutchbabypancake

Some seasonal fruit, a handful of nuts and a sprinkling of powdered sugar is really all that is needed for garnish (a dollop of whipped topping also never hurt anyone).   For something so simple, the results are deliciously outstanding and a great way to showcase some of our sweet, local peaches!

dutchbabysweetrevelations

We’re gearing up for a hectic week of back to school routines here.  I hope you’re all enjoying the last few lazy days of summer too!

Renee

xo

Dutch Baby Pancake

  • 3 tbsp unsalted butter
  • 5 large eggs
  • 1 cup flour
  • 1 cup milk
  • splash of vanilla
  • fruit, powdered sugar or maple syrup for serving

Preheat oven to 425°

  1.  Put the butter in the bottom of a 9″ pie plate or cast iron pan.  Set the pan in the hot oven to melt the butter while you mix the rest of the ingredients.
  2. In a blender, mix the eggs for about 1 minute.  Add the flour, milk and vanilla and mix for an additional 30 seconds to combine.
  3. Pour the batter into the pie plate with the hot melted butter.  Bake for 20 minutes, until the edge of the pancake is lightly toasted brown and the pancake is puffed up.  Resist the urge to open the oven door during baking.  Serve immediately with fresh fruit, maple syrup or powdered sugar.

 

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Filed under Breakfast, Extra Special

Epic Double Chocolate Glazed Tart

This tart is so simple yet so rich and decadent.  A chocolate lovers dream!  Insanity on a plate!

tart 6

It’s so ridiculously simple and the presentation is fabulous!  It’s almost embarrassing to say how little time this takes to make.  I challenge you to skip that tired old apple pie and serve one of these tarts this holiday season.  You’re family and guests will thank you.

tart 1

Listen, if you’ve been hanging out with me for a while you know about my love affair with chocolate.  In all forms.  I’ve yet to meet a chocolate I didn’t like.

I would wrestle my own babies down the for last piece of dessert.  I used to steal the mini chocolate bars from their Halloween bags.  I have been carrying around a bag of Lindt Truffles in my purse for two weeks and I sneak pieces when I’m driving to work.  I hoard it.

I have no shame.

tart 2

I topped mine off with an easy Pistachio Brittle and some sweetened whipped cream but you could easily skip the candy and opt for some fresh berries instead.  The sweetened cream cuts the richness of the chocolate.   It’s essentially a truffle tart with a chocolate crust that gets even better the next day.   Quality chocolate is a must here dessert lovers.  When I had the bakeshop, we used the best we could get.  In brownies, cakes and ganaches it makes all the difference in the world.

tart 3

Are you a chocolate lover like me?  What’s your epic chocolate dessert?  Enjoy,

Renee

Chocolate Glazed Tart

*adapted from Epicurious.com

 

For the Crust:

  • 6 tablespoons unsalted butter, melted
  • 2 cups chocolate graham crumbs

For the filling:

  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

For the glaze:

  • 4 tablespoon heavy cream
  • 3 1/2 ounces bittersweet chocolate, finely chopped
  • 2 teaspoons light corn syrup
  • 2 tablespoons warm strong coffee

Equipment:

  • a 9-inch round fluted tart pan or a springform pan
Preheat oven to 350°F .

  1.  Stir together the melted butter and chocolate crumbs and press evenly onto bottom and 1 inch up side of pan.  Bake until firm, about 10 minutes. Cool on a rack while you prepare the filling.
  2. Bring the cream for the filling almost to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
  3. Pour the filling into crust and bake for about 25 minutes – the center will be slightly wobbly but the outside will feel set.Cool completely in pan (about 2 hours).
  4. Bring cream for the glaze almost to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup and coffee.  Immediately pour glaze onto tart and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
  5. Serve with sweetened whipped cream and berries.

 

I found the easy Pistachio Brittle recipe here.

 

 

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Filed under Pie

Individual Baklavas with Ice Cream

Our family is so fortunate to live in a community with a thriving Farmers Market.  It’s open all year round and you can’t beat the selection of fresh produce, pastries, meats and dairy.  There’s also a great selection of locally produced honey.

baklavahoneyyyyyy

I’ve been buying it for a few years now.  It’s such a treat in the summer when I use it for macerating strawberries.  Just thinking about it makes me yearn for warmer days.

This week-end, I picked a dessert that was seriously the bee’s knee’s of all this honey business.  Baklava has long since been a favourite of mine but I’ve never attempted it because I don’t usually like working with Phyllo dough.

baklavasd by sd

I can’t believe all of the Baklava time that I’ve wasted….

Slightly warm with just a spoonful of ice cream, it’s absolutely delectable.

bak4

I wanted just enough servings for dinner and no more.  A sweet little treat for my busy bee’s at home.  It’s a little sticky, a little buttery and oh so nutty.  And it has just a whisper of orange flavour.

Is that enough adjectives for you?

baklavaeaten

Although a little prep is needed, it really is so simple to put together.  And the presentation is mouth-watering.

bak2

I simply cut the Phyllo with a round cookie cutter that fit perfectly in each cavity of my mini cheesecake pan.  Then I layered and layered until my heart was content.  Do take the time to butter each layer.  It’s so worth the extra effort!

Individual Baklava’s

  • Pkg of Phyllo sheets- thawed
  • 3/4 c finely chopped nuts- I used pecan and walnut
  • 3/4 tsp cinnamon
  • generous pinch of cloves
  • 2/3 c water
  • 2/3 c sugar
  • 1/2 c honey
  • 1/2 tsp orange zest
  • 1 tbsp. orange juice
  • 1/4 c melted unsalted butter

Preheat oven to 325°

If using a mini cheesecake pan or muffin tin, find a cookie cutter that is the same width as the cavity.

1.  Combine the nuts, cinnamon and cloves in a small bowl.  Set aside.

2.    Unroll the Phyllo sheets (keeping them all together) and cover the top half with saran and a damp cloth.  Use the cookie cutter to cut out the circles through the stack of sheets on the bottom half.  These can also be covered with saran and a damp cloth until needed.

2.  Butter the bottom of the pan and then start layering.  I used 6 circles on the bottom layer, brushing each with a smidge of butter before putting in the pan.  Then, a layer of nuts, about a tsp per cavity.  Next 2 more layers of Phyllo circles on each with a layer of nuts.  Continue layering, 2 Pyllo circles, a layer of nuts, 2 Phyllo circles, a layer of nuts.   Finish off with 6 Phyllo circles for the top layer.  Using the tip of a knife poke slits through each Baklava to allow the syrup to soak through (you will pour this on when they are out of the oven).  Bake for about 25 minutes, or until the top layer is golden.

3.  While pastry is in the oven, start syrup.  In a small pan combine the water, sugar, orange zest, orange juice and honey.  Bring to a boil.  Turn heat to low and simmer for about 8-10 minutes.

4.  Pour the hot syrup over each Baklava once they come out of the oven.  Spoon a generous amount over each Baklava, almost up to the top layer.  This will soak through the holes in the top of your pastry.  Allow Baklava’s to cool slightly.  Serve warm or cool with a spoonful of ice cream.  Store leftovers covered at room temperature.

 

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Filed under Extra Special, Uncategorized

Valentine Rose Cupcakes ~ Tutorial

Want an easy but really impressive dessert for Valentine’s Day?

valentine rose

No joke, just a few hours prep the night before and these can totally be on your candle lit table the next evening.  You know, between you and your Valentine… *gush.*

Heck, buy the cupcakes and you’ve saved yourself a step.

Although, I do recommend trying these or these or even these if you really want to impress the socks off someone.  See?  This is getting risque already….

I’ve added a picture tutorial to show you how simple this really is.

rosetutorial

All you need is some coloured fondant (for best results mix with a little gumpaste), 3 piping tips or circle cutters (different sizes), and a ball tool.  You don’t even really need the ball tool.  Remember here , when I showed you how to make rose petals with just your hands and some parchment?

1.  Gather all of your supplies.  Colour and roll out your fondant nice and thin.

2.  Cut out your circles.  You will need about 6 of each size.

3.  Using your ball tool, or fingers, thin out the petals as much as possible.  Try to create some ruffles or movement.

4.  Let your petals dry out over night on a flower former.  Or, use a dish covered in foil like I did here.

5.  The next day, begin with the largest petals and start layering on your cupcake.  Try to do some overlapping.

6. Voila!   Aren’t you pleased with yourself?

You could make a few large roses and then add some ribbon roses on the rest.

Happy Valentine’s Day friends!

valentine rose 2

35 Comments

Filed under Cup Cakes, Tutorial

Glazed Yeast Doughnuts

There are few desserts that I can eat 7 or 8 of in one sitting.

Seven cupcakes?  I’d do my best, but nah…

Eight scoops of ice cream?  Nope…

Seven pieces of pie?  No way!!

Seven or eight warm homemade glazed doughnuts?

*Gulp*  Ten.  Easily.

donut2

No kidding.  These are a sweet, light, fluffy, circle of joy.  Warm out of the fryer and then dipped in a vanilla or chocolate glaze.    Gets me every time.    I make a large batch for the family to enjoy and then immediately box up the rest to give away.  You can’t keep this stuff just lying around.

It’s lethal.

donut5

This is a perfect Sunday morning activity to do with the whole family.   We fried some with holes and some without.  No filling needed.

We dipped.

We double dipped.

We, errr… triple dipped too.

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See the pink ones below?  Just a dab of coloured gel in the your glaze.  Easy peasy.

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Do you share my love of the doughnut?  I can’t wait to hear about it!!

Glazed Yeast Doughnut

  • 2 cups cake flour
  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 pkg (8 grams) – instant yeast, quick rise
  •  3 tbsp honey (I use creamed honey)
  • 1/4 cup shortening
  • 1 tsp pure vanilla extract
  • 1 cup whole milk, heated to 115 degrees
  • 3 egg yolks
  • enough oil for frying

1.  Mix cake flour, salt, yeast, honey and shortening in a large bowl.   Slowly add the milk and vanilla and stir to combine.  Add one cup of the all-purpose flour and the egg yolks.  Add another cup of all-purpose flour and mix just until combined.  The dough will be sticky.  Dump the dough onto a counter and knead for 8 minutes adding just enough flour to allow you to knead without it sticking to the counter (add as little as possible).    The dough ball will be very soft and moist.

2.  Place the dough back in the bowl, cover and refrigerate for at least one hour (overnight is good too!!).

3.  Roll out dough on a lightly floured surface (to about 1/2″ thickness).  Cut out with a doughnut cutter or use a biscuit cutter.  I used a 2″ biscuit cutter and an icing tip for the hole.

4.  Let doughnuts rise on a flour dusted parchment lined baking sheet (cover them up with a towel!).  Once doubled in size (about 1/2 an hour), they are ready to fry in oil heated to 350 degrees!  Fry on each side for approx.     1 1/2 minutes per side.  No more!  Drain on a wire rack over a baking sheet.

Glaze while still warm.

Vanilla Glaze

  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla
  • 2-4 tbsp warm milk – just enough to make the glaze pouring consistency

1.  Mix all ingredients in a bowl and dip the warm doughnuts in.

*for the chocolate, I used the same glaze above but added 3-4 tbsp of dark cocoa powder

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