Baklava

Are you drooling yet? Because I am.

What do you get when you mix sweet honey, with crunchy walnuts and crispy Phyllo dough? Amazing.... I mean, Baklava.

And as impressive as it presents itself, its rather easy to whip up. Just devote a little love and time to this baby and she will be all yours. Or I guess you could share.

You will Need:
1 package Phyllo (Fillo) Dough
3 cups chopped walnuts
1 teaspoon quality cinnamon
1 stick butter, melted
1 cup Honey
1/4 cup water
1/4 cup sugar
1 1/2 teaspoons quality vanilla

1. Remove phyllo dough from freezer and place in your fridge 24 hours before making the Baklava. Remove and set on the counter 1 hour before baking.
2. Toss together the chopped walnuts and cinnamon in a medium bowl and set aside.
3. Preheat the oven to 350 degrees. Thoroughly butter a 13x9 pan. You want your sheets of phyllo to generously fill the pan but if it is much bigger, trim the edges with a knife.
4. Butter the top sheet of phyllo with melted butter, then grab it and the un-buttered sheet underneath and place in the pan butter side down. Press lightly. Repeat this twice more so you have six sheets of phyllo in the pan, three of them buttered. 
5. Brush the top sheet with butter and sprinkle evenly with nuts. Next butter two sheets of phyllo and place on top of the walnuts. Add more walnuts, then two more buttered sheets. Continue this pattern a couple times until you are out of walnuts.* 
6. Top with 6 more buttered sheets of phyllo (as though you started in the beginning) and brush the top with melted butter. Cut a diagonal patter in the baklava using a sharp knife (you will cut corner to corner). 

(*or to save time and energy, no one will blame you for buttering every sheet of Phyllo)

Bake for 45 minutes or until very golden.
With 10 minutes left of baking, combine the butter, honey, water, sugar and vanilla in a small saucepan. Bring to a boil then reduce heat to low. Simmer for 5 minutes then remove from heat.

Once you remove the baklava from the oven, drizzle half of the sauce all over the top. Allow it to absorb for 1 minute. Drizzle over more sauce until you think it is thoroughly moistened.
Allow the baklava to cool, uncovered, for several hours.

The baklava will be sticky, sweet and divine. You can enjoy with coffee, tea, water, alone, standing up, outside.... anywhere. Just make this, please?

Palmiers (Elephant Ears)

These are the easiest cookies you will ever make. And probably the most impressive. They take only 3 ingredients and bake up in less than 10 minutes! The fun part is you can add any filling you want, shoot make them savory if you like.

I'll make this intro short and sweet because I'd really like to get back to binge eating these cookies...

Palmiers:
(makes about 16 cookies, but easily doubled using 2 sheets of pastry)
1 sheet puff pastry, defrosted
1 cup sugar
pinch of salt

• Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
• In a small bowl mix together your sugar and salt. Sprinkle 2/3 cup sugar on a flat surface. Gently unfold puff pastry and sprinkle remaining sugar mixture onto the top. Pushing in so it sticks.
• Gently roll (with a rolling pin) the pastry to a 13 x 13 inch square.
• Now fold the sides of the square toward the center so they go halfway towards the middle. Fold each side again so they meet exactly in the middle of the dough. Then fold one half over the other half as if closing a book. You will now have six layers.
• Slice the dough into 3/8 inch slices (that's in-between a 1/4 and a 1/2 inch). Place cookies sliced side up on a baking sheet and bake the cookies for 6 minutes or until caramelized.
• Flip the cookies over and bake for 3-4 minutes more until both sides are caramelized. Transfer to a baking rack to cool... and try not to eat all of them.

Enjoy!

Caramel Apple Cupcakes

I love August! Not only because its my birth month but it also means Fall is right around the corner! Which is my favorite time of year! Hay rides, apple picking, crisp weather, changing leaves and definitely anything Halloween! 

I'm getting started a little early this year on fall recipes for a couple of reasons, but mostly because I'm impatient and wish it was Fall NOW.

And what says Autumn more than a caramel apple? A tart crisp apple with chewy caramel. Mmm... Plus these are way easier to eat.

So here they are...

For the Cupcakes:

1 cup Apple Mush (recipe to follow)

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon ginger

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup canola oil

1/4 cup apple juice

1 teaspoon vanilla

For the Mush:

Rinse and core 2 apples. Place them in an ovenproof baking dish with a 1/4 inch of water and bake at 350 degrees for 40 minutes or until soft. Remove the apples from the oven and let cool slightly. Remove the peel and smash the apples with a potato masher. Measure out one cup and set aside.

1. In a medium bowl, combine the flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt and whisk to combine.
2. Crack the eggs in your stand mixer, fitted with the paddle attachment. Whisk slightly to break the yolks. Add in the oil, apple juice, vanilla and cooled apple mush and mix on low to combine. 
3. Pour the dry ingredients, in 3 batches, with the mixer on low until incorporated but not over-mixed. Scoop into your cupcake liners, filling 3/4 full to create a nice dome. Bake for 20 minutes, rotating the pans after 15. The cupcakes are finished when lightly browned and a toothpick inserted comes out clean.

Let cupcakes cool.

Start the caramel:

1/2 cup unsalted butter

1 cup packed brown sugar

1/2 cup light corn syrup

6 ounces sweetened condensed milk

1 Tablespoon heavy cream

1 teaspoon vanilla

1/2 teaspoon salt

1. Melt the butter over medium heat in a non-stick pan. Once your butter has melted, stir in the brown sugar until it is completely coated in butter. Add in corn syrup, continuously stirring and the condensed milk. Stir to combine and slowly pour in the heavy cream. 
2. Boil the caramel, stirring for about 20 minutes until the temperature reaches 248 degrees. It is very important to use your thermometer. 
3. Remove from heat and gently stir in the vanilla and salt. Transfer to a bowl and continue to stir until the caramel starts to firm, about 2 minutes.

Using a knife, frost each cupcake with the cupcake. Sprinkle warm caramel with nuts if desired, work quickly and use your freezer to help set up the caramel and prevent dripping. Continue until all cupcakes are frosted. Top each with a Popsicle stick to give the final "Caramel Apple" look and ENJOY!

Happy Fall y'all!!!

Momofuku Gooey Butter Cake Bars

I'm honestly hoping all of my blogger/baker friends have the Momofuku Milk Bar cookbook. I wish I could give one away to all of you. The funny part? I don't even have it... yet! I'm pitching a book I don't even have? Yep, it's just that good.

I first saw Christina, from Momofuku Milk Bar on Unique Sweets and I drooled for almost 10 minutes straight. Her creations were amazing.

So excuse my blog for the next few weeks as it will be taken over by her recipes....

These bars are no exception. Due to how rich they are they could feed an army. And honestly to be called butter bars, I would think much more butter would be involved (one stick for the whole recipe). If that's a lot to some of you, I'm assuming you aren't Paula Deen fans.

However, I do believe the filling mimics butter. Oozing deliciousness and tickling every taste bud.

These bars are heaven....

For the Crust:
1 box yellow cake mix (1 pound)
1 stick butter, melted
1 egg

For the Filling:
1 8-oz package cream cheese, softened
2 eggs
1 pound of powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees.

Line an 8x8 baking pan with parchment or aluminum foil. Mix together the crust ingredients and press evenly into the bottom of your pan. Mix together the filling ingredients and pour over the crust. Making sure to push to the edges.

Bake for 40 minutes or until the top is golden and crackled and the middle is jiggly yet firm (similar to a cheesecake).

Let the bars cool completely in the pan before cutting. Place in freezer to set up and to make cutting easier.

This should provide you with almost 60 1-inch bars. ENJOY!!

Almond Cheese Danish

These. Are. Delicious.

Self control is out the window with these. I want to swallow them whole, Dagwood style. I made two, with intentions to give one to my parents. But I think it burned, or the dog ate it, errr... something.

And can I just tell you these are EASY! You probably have most of the ingredients in your pantry/fridge. And the options are endless. Make a fruit danish, or plain cream cheese, or make 5 and do it all... that's my choice!

For the Danish:
(adapted from laurentslatest)

1 tube of crescent rolls
1-8 ounce package cream cheese, softened
1/2 cup sugar
3 Tablespoons flour
1/2 teaspoon vanilla
1 teaspoon almond extract

Glaze:
1 cup powdered sugar
4 Tablespoons heavy cream
1/2 teaspoon almond extract

Almonds to top

• Preheat oven to 375 degrees. Lightly grease a large cookie sheet.
• Lay out your crescent rolls, leaving them in 4 "squares" and press together to make a long rectangle (about as long as your cookie sheet).
• In a medium bowl, mix together your cream cheese, sugar, flour, vanilla and almond extract. 
• Place your filling in the center and spread to make the filling about 2 inches wide.
• Now, cut 1/2 inch diagonal strips up the sides.
• "Braid" the sides of the danish (pictures to follow), overlapping each strip and alternating sides, to seal in the filling. Pushing gently if need be.
• Bake for 20 minutes or until golden brown. Let cool completely on the cookie sheet then transfer to a wire rack.

Mix together your glaze ingredients. You may add or take away cream based on your desired consistency. Sprinkle with almonds and enjoy!

These look impressive and no one will know your little secret of just how easy these are. Serve this up for breakfast TOMORROW!!

Tiramisu Bundt Cake

I really need to start turning my baking requests into profit. Some people are getting a little too greedy.

"Hey Veronica, can you make me a birthday cake?" Sure no problem.

"Oh but then next week can you make a cake to celebrate my Birthday at our staff meeting?"

NOOOO!!!

Ok fine, I said yes. But really? I'm all for week long celebrations but how many cakes do you need? Greedy I tell you.

I will turn this little baking hobby of mine into a career. For now, I'll just take requests and pray a friend tells a friend how delicious they are.

For the Cake:
(adapted from bakingbites.com)

3 cups All-Purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup salted butter at room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla
1 1/2 cups milk
1/4 cup very strong coffee
1/4 said strong coffee mixed with a splash of vodka (or use Kahlua to make your life easier)

Preheat oven to 325 degrees and grease and flour a bundt pan.
In a large bowl, combine the flour, baking soda, baking powder and salt.
In your stand mixer, cream together the butter and sugar until light. Beat in the eggs, one at a time until thoroughly mixed than add in the vanilla. Alternate, in 2-3 additions your flour and milk mixture, enduing with the flour and mixing just until combined.
Remove one cup of batter into a small bowl and another cup of batter into another small bowl. Add the strong coffee to one bowl and the "Kahlua mixture" to another. Whisk until combined.
Pour half of the plain batter into the bottom of your bundt pan. Pour the plain coffee batter over, then follow with the "Kahlua". These mixtures are much thinner. Top these with the remaining plain batter and carefully spread to the edges. It is OK if some coffee mixture peeks through.
Bake for 50 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 20 minutes then invert onto a wire rack, or serving dish, to cool completely.

For the Frosting:
1/4 cup unsalted butter, room temperature
4 oz mascarpone cheese, room temperature
1/4 Kahlua
2 cups powdered sugar

Combine all ingredients in your stand mixer and beat on medium speed until very smooth. Use a spatula to spread evenly over the top of the cooled bundt cake. ENJOY!

Carrot Cake with Brown Sugar-Cream Cheese Frosting

My carrot cake craving was so strong I almost thought I was pregnant again.

I would dream of carrot cake, scowl recipes of carrot cake, I wanted it. Like yesterday!

So I made it... yesterday! (Coincidence? I think not.)

The brown sugar cream cheese frosting is heaven.

But can I just share my little baking mishap with you? I like to find recipes and change them as my own. Adding things, taking away, substituting. So silly me, while combining recipes I found one that used Self-Rising Flour. I don't have that on hand, so I figured I would sub in baking powder and salt to my regular AP.

Who forgets the baking powder? ME! GAH! Thank goodness 10 minutes in the oven, with the batter still runny, this crossed my mind!

Crisis averted! The cake rose and was moist as all get out.

Here's my recipe... Just don't be a space case and forget the baking powder!


For the Bread Cake Loaf... Thing:


9 tablespoons unsalted butter
2/3 cup brown sugar
2 eggs
Zest of one large orange
1/2 cup chopped walnuts
1 1/2 cups grated carrot
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon pumpkin pie spice
2 1/2 cups All Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk

Preheat oven to 350 degrees and grease your loaf pan. I like to line mine with aluminum foil to assure it does not stick.
With your stand mixer, beat the butter and sugar until light and fluffy. Add in eggs one at a time then the orange zest. Beat until combined.
In a large bowl, sift together the flour, baking powder and salt.
Add in the carrot, sifted flour mixture, spices and nuts and mix on low. Gradually pour in your milk and stop when full incorporated.
Pour batter into your prepared tin and bake for 40-45 minutes or until toothpick inserted comes out clean.
Let cool in tin for 10 minutes then turn out onto a rack to cool completely.

Brown Sugar Cream Cheese Frosting:
1/4 cup butter, unsalted
8 oz cream cheese
1/2 cup brown sugar
1 teaspoon vanilla

Beat butter and cream cheese until fluffy. Add in the brown sugar and vanilla and beat until combined and thickened. Spread the frosting over the cooled cake and enjoy!!

The spicy cake, crunchy walnuts, crunchy carrots and rich, creamy frosting definitely satisfied my craving! Make this TODAY!