This dessert is awesome. If you love chocolate covered strawberries, this is for you. Its a multiple layer dessert consisting of crepes, strawberry cheesecake, strawberries and chocolate ganache.
It looks complicated, and the instructions are long, but if you can make pancakes, slice vegetables, run a mixer for cookie batter, and heat cream on the stove, you can make this dish.
You don’t even need to make everything the same day, everything except the ganache can be made up to a day before and stored in sealed containers in the fridge.
“YOUWANT ME TO MAKECREPES?!?!?” Yes. I do. Don’t think of them as crepes. Think of them as really thin pancakes, that take a heck of a lot less time to make. The most important things to remember are to let the batter set before you try and flip them. (otherwise it will make a mess.), and don’t worry if you mess up. Make sure you use a round nonstick pan, the same size you want your crepes (I used a 6 inch nonstick I got at a discount store for about $5, it really doesn’t need to be that fancy).
Crepes:
3 eggs
3/4 cup flour
4 1/2 tsp sugar
3/4 c milk
3 Tablespoons water
2 teaspoons melted butter.
Cheesecake Filling:
8 oz strawberry or raspberry flavored cream cheese (room temperature)
8 oz plain cream cheese (room temperature)
1/4 cup sugar
1/4 cup half and half (or cream)
1/4 cup juice from the strawberries
2 Tablespoons strawberry jam, preserves, or jelly
Chocolate Ganache:
1/2 cup heavy cream
2 cups semi-sweet chocolate chips
Whipped Cream:
1 cup Heavy Cream
2-3 Tablespoons sugar
Slice thinly and place into a seal-able container.
As you are filling the container, occasionally sprinkle the strawberries with a Tablespoon or so of sugar.
When all the strawberries are sliced (reserving a few for decoration if you’re into that sort of thing) put the lid on the container and shake to mix everything up. Refrigerate for at least 2-3 hours, preferably overnight, until the strawberries release juices and they look really juicy.
Get out the cream cheeses if you are making the crepes the same day as you are assembling the lasagna. You will not be needing them this step, but its good to let them warm up while you are cooking.
Begin by adding all the ingredients in a blender
and blend for 1 minute on high (with the lid on).
Scrape down the sides with a spatula and blend for another 15-20 seconds.
Allow the batter to sit in the fridge for 1 hour, or overnight.
To make the crepes:
Pour 3-4 Tablespoons (a little less than 1/4 cup) of batter into a preheated (to medium) lightly greased nonstick pan. Move the pan in a circular motion tilting so that the batter moves round and around the pan, slowly cooking, to ensure an even thickness.
When the batter no longer moves and the top has just lost its shine, and there are tiny bubbles (sort of like pancakes!), about 30-45 seconds. Carefully slide your spatula around the crepe in the pan to loosen and flip!
Cook for another 10-15 seconds and remove from the pan to a plate.
Set them aside to cool while you make the cheesecake filling, or store wrapped in plastic wrap, or in a sealable container in the refrigerator.
Step 3: Make the Cheesecake Filling.
Carefully strain the strawberries, reserving 1/4 cup of the liquid.
Combine the cream cheeses in a mixing bowl and blend until smooth.
Add the sugar and mix until combined.
Then add 2 Tablespoons of jam.
Then 1/4 cup of juice from the strawberries previously prepared.
Follow with the half and half or cream.
Mix until everything is thoroughly combined and the mixture is smooth and easily spreadable. If it seems a little thick, slowly add the half and half or cream one Tablespoon at a time until it is the consistency of thick pudding.
Refrigerate if you are not assembling the lasagna right away.
The ganache is the easiest part of the whole recipe. You want to make this right before assembling the lasagna
Heat 1/2 a cup of cream until it is steaming on the stove top in a small pot (or in the microwave if that’s your sort of thing). Add the chocolate chips and stir slightly.
Allow the mixture to sit for 3-4 minutes, then whisk until the chocolate is thoroughly combined.
You don’t need to put the chocolate on the heat! The heat from the warmed cream is enough to melt the chocolate into a tasty goo. Really!
Spread the cheesecake mixture thinly over the crepes, making sure they are completely covered (about 1/4 inch thick).
Spread a layer of strawberries on top of the cheesecake.
Carefully pour a thin layer of chocolate over the strawberries, using the back of a spoon to spread it carefully.
Repeat the steps filling the dish, or until you run out of ingredients.
Refrigerate 4-5 hours or overnight.
If you want to top the dish with whipped cream, combine the 1 cup of heavy (or whipping) cream and 2-3 tablespoons of sugar, stirring until dissolved. Whisk/beat with a mixer on high until stiff peaks form. This whipped cream is only slightly sweetened. Believe me, it makes a good contrast to the lasagna!
Spread the whipped cream on top of the lasagna.
Serve.
Text Only Directions:
Step 1: Prepare the Strawberries
Step 2: Make the Crepes
Step 3: Prepare the Cheesecake Filling
Step 4: Make the Ganache
Step 5: Assembly and Refrigeration
Crepes:
3 eggs
3/4 cup flour
Strawberry Filling:
2 lbs strawberries
sugar
Cheesecake Filling:
8 oz strawberry or raspberry flavored cream cheese (room temperature)
8 oz plain cream cheese (room temperature)
1/4 cup sugar
1/4 cup half and half (or cream)
1/4 cup juice from the strawberries
2 Tablespoons strawberry jam, preserves, or jelly
Chocolate Ganache:
1/2 cup heavy cream
2 cups semi-sweet chocolate chips
Whipped Cream:
1 cup Heavy Cream
2-3 Tablespoons sugar
Step 1: Prepare the Strawberries
Step 2: Make the Crepes
Step 3: Prepare the Cheesecake Filling
Step 4: Make the Ganache
Step 5: Assembly and Refrigeration
Step 1: Prepare the Strawberries
Wash and trim the strawberries.
Slice thinly and place into a seal-able container. As you are filling the container, occasionally sprinkle the strawberries with a Tablespoon or so of sugar.
When all the strawberries are sliced (reserving a few for decoration if you’re into that sort of thing) put the lid on the container and shake to mix everything up. Refrigerate for at least 2-3 hours, preferably overnight, until the strawberries release juices and they look really juicy.
Step 2: Make the Crepes
Get out the cream cheeses if you are making the crepes the same day as you are assembling the lasagna. You will not be needing them this step, but its good to let them warm up while you are cooking.
Begin by adding all the ingredients in a blender and blend for 1 minute on high.Scrape down the sides with a spatula and blend for another 15-20 seconds.
Allow the batter to sit in the fridge for 1 hour, or overnight.
To make the crepes:
Pour 3-4 Tablespoons (a little less than 1/4 cup) of batter into a preheated (to medium) lightly greased nonstick pan. Move the pan in a circular motion tilting so that the batter moves round and around the pan, slowly cooking, to ensure an even thickness. When the batter no longer moves and the top has just lost its shine, and there are tiny bubbles (sort of like pancakes!), about 30-45 seconds. Carefully slide your spatula around the crepe in the pan to loosen and flip!
Cook for another 10-15 seconds and remove from the pan to a plate.
Set them aside to cool while you make the cheesecake filling, or store wrapped in plastic wrap, or in a sealable container in the refrigerator.
Step 3: Make the Cheesecake Filling.
Carefully strain the strawberries, reserving 1/4 cup of the liquid.
Combine the cream cheeses in a mixing bowl and blend until smooth. Add the sugar and mix until combined. Add 2 Tablespoons of jam.
Then 1/4 cup of juice from the strawberries previously prepared.
Follow with the half and half or cream.
Mix until everything is thoroughly combined and the mixture is smooth and easily spreadable. If it seems a little thick, slowly add the half and half or cream one Tablespoon at a time until it is the consistency of thick pudding.
Refrigerate if you are not assembling the lasagna right away.
Step 4: Make the Ganache
Heat 1/2 a cup of cream until it is steaming on the stove top in a small pot (or in the microwave if that’s your sort of thing). Add the chocolate chips and stir slightly.
Allow the mixture to sit for 3-4 minutes, then whisk until the chocolate is thoroughly combined.
Step 5: Assembly and Refrigeration.
Begin by lining your dish with crepes.
Spread the cheesecake mixture thinly over the crepes, making sure they are completely covered (about 1/4 inch thick).
Spread a layer of strawberries on top of the cheesecake.
Carefully pour a thin layer of chocolate over the strawberries, using the back of a spoon to spread it carefully.
Repeat the steps filling the dish, or until you run out of ingredients.
Refrigerate 4-5 hours or overnight.
If you want to top the dish with whipped cream, combine the 1 cup of heavy (or whipping) cream and 2-3 tablespoons of sugar, stirring until dissolved. Whisk/beat with a mixer on high until stiff peaks form. This whipped cream is only slightly sweetened. Believe me, it makes a good contrast to the lasagna!
Yeah. I hate calling certain recipes perfect, because usually you then find one that is actually better. That and its up to the actual eater to determine whether something is perfect or not. I will share why I find these cookies to be so good though.
First, they are caramel-ey crispy. The bottoms are toasted just enough they get that delicious slightly browned crisp to them. Just above that though is a gooey chewy center, that has just the right amount of chew for an oatmeal cookie. Lastly, the little bursts of chocolate spread throughout are just the right amount.
Oh by the way you could use raisins instead of chocolate chips in this recipe. I just really don’t like raisins. Raisins and bananas, yes, two very popular fruits, that I just don’t dig.
Ingredients:
The Creamed:
Unsalted butter, softened 285g (10 oz)(1.25 cups)(2.5 sticks)
Brown sugar 170g (6 oz)(3/4 cup)
Sugar 99g (3.5oz)(1/2 cup) The Eggs:
Eggs 50g (1.75 oz)(1 large)
Vanilla Extract 9g (1/6 oz)(1 teaspoon) The Dry Goods:
Wheat Flour 205g (7.25 oz)(1 1/2 cups)
Baking Powder 5g (<1/4 oz)(1 teaspoon)
Ground Cinnamon 4g (<1/4oz)(1 teaspoon) The Extras:
Rolled Oats 234g(8 1/3 oz)(3 cups)
Chocolate Chips 2 cups (or one standard sized bag 12oz I think)
Preheat the oven to 375 degrees F.
Whisk all the dry goods together in a bowl.
Beat together the eggs with the vanilla extract.
Mix the butter in a mixer alone until a smooth and consistent texture (aka if there are any cold butter lumps, work them out). Slowly add the sugar and beat until the mixture has lightened and increased slightly in volume.
Add the eggs slowly, scraping the sides of the bowl as needed.
Work in the dry goods slowly in three separate stages. When the dry goods are mixed in, stir in the rolled oats and chocolate chips with a spoon.
Spoon or portion, or using a 1 oz disher, drop the dough onto an ungreased or parchment lined cookie sheet 2 inches apart.
Bake 15-17 minutes (mine were 16) rotating halfway through.
Allow the cookies to cool for 2 minutes on the baking sheet (or they’ll break when you try to remove them!) then transfer to wire racks to cool completely.
Enjoy.
Ingredients:
The Creamed:
Unsalted butter, softened 285g (10 oz)(1.25 cups)(2.5 sticks)
Brown sugar 170g (6 oz)(3/4 cup)
Sugar 99g (3.5oz)(1/2 cup) The Eggs:
Eggs 50g (1.75 oz)(1 large)
Vanilla Extract 9g (1/6 oz)(1 teaspoon) The Dry Goods:
Wheat Flour 205g (7.25 oz)(1 1/2 cups)
Baking Powder 5g (<1/4 oz)(1 teaspoon)
Ground Cinnamon 4g (<1/4oz)(1 teaspoon) The Extras:
Rolled Oats 234g(8 1/3 oz)(3 cups)
Chocolate Chips 2 cups (or one standard sized bag 12oz I think)
Preheat the oven to 375 degrees F.
Whisk all the dry goods together in a bowl.
(these dry goods are before whisking)
Beat together the eggs with the vanilla extract.
Mix the butter in a mixer alone until a smooth and consistent texture (aka if there are any cold butter lumps, work them out).
Slowly add the sugar and beat until the mixture has lightened and increased slightly in volume.
Add the eggs slowly, scraping the sides of the bowl as needed.
Work in the dry goods slowly in three separate stages.
When the dry goods are mixed in, stir in the rolled oats and chocolate chips with a spoon.
Spoon or portion, or using a 1 oz disher, drop the dough onto an ungreased or parchment lined cookie sheet 2 inches apart.
Bake 15-17 minutes (mine were 16) rotating halfway through.
Allow the cookies to cool for 2 minutes on the baking sheet (or they’ll break when you try to remove them!) then transfer to wire racks to cool completely.
Enjoy.
The recipe has been modified from Alton Brown’s I’m Just Here for More Food.
I love Juila Child, she is the awesome. It’s also cherry season, which means you have to do something with all those cherries! I thought I’d whip out the classic Mastering the Art of French Cooking and see what Julia had to say, which was the clafouti.
According to the book, clafouti is a fruit flan, which is an egg custard filled with tasty cherry bits.
I have to admit, my clafouti could have been better. The bottom didn’t set correctly before I added the cherries, and the custard was kind of pasty and just lacking. It wasn’t as bad as the cupcake disaster though, so feel free to improve on what I’ve made!
Cherry Clafouti
(from Mastering the Art of French Cooking)
Ingredients:
3 cups pitted black cherries
butter
1/3 cup granulated sugar
————-
Batter ingredients:
1 1/4 cup milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon of salt
2/3 cup sifted all-purpose flour
Directions:
Begin by preheating the oven to 350 degrees F.
Lightly butter an 7-8 cup baking dish or pie plate about 1 1/2 inches deep.
Place all the ingredients below the line into a blender in the order listed, and blend at high speed for one minute.
Pour a 1/4 inch layer of batter into the baking dish.
The original recipe calls for a fireproof dish, and I don’t know about you, but I’ve been looking for a few of these for the past year or so and have only found two, one at the flea market, another at a thrift store, neither of which are big enough for this recipe.
Because the recipe wanted me to put the dish over an open flame/burner, I instead put it in the preheated oven until the batter had set, which took 5-10 minutes depending on the dish, the batter and the way your oven heats.
After the batter has set, spread the pitted cherries over the batter, and sprinkle with 1/3 cup of granulated sugar. Pour the remaining batter over the cherries.
Place in the middle of the preheated oven and bake approximately an hour. It is done when it has puffed and browned, and a knife inserted in the center of the dish comes out clean. It will sink as it cools.
Sprinkle powdered sugar over the dish just before serving.
Serve warm.
Cherry Clafouti
(from Mastering the Art of French Cooking)
Ingredients:
3 cups pitted black cherries
butter
1/3 cup granulated sugar
————-
1 1/4 cup milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon of salt
2/3 cup sifted all-purpose flour
Begin by preheating the oven to 350 degrees F.
Lightly butter an 7-8 cup baking dish or pie plate about 1 1/2 inches deep.
Place all the ingredients below the line into a blender in the order listed, and blend at high speed for one minute.
Pour a 1/4 inch layer of batter into the baking dish.
The original recipe calls for a fireproof dish, and I don’t know about you, but I’ve been looking for a few of these for the past year or so and have only found two, one at the flea market, another at a thrift store, neither of which are big enough for this recipe.
Because the recipe wanted me to put the dish over an open flame/burner, I instead put it in the preheated oven until the batter had set, which took 5-10 minutes depending on the dish, the batter and the way your oven heats.
After the batter has set, spread the pitted cherries over the batter, and sprinkle with 1/3 cup of granulated sugar. Pour the remaining batter over the cherries.
Place in the middle of the preheated oven and bake approximately an hour. It is done when it has puffed and browned, and a knife inserted in the center of the dish comes out clean. It will sink as it cools.
Sprinkle powdered sugar over the dish just before serving.
I keep making all this stuff that I don’t really like. For example, bananas. Yes, I don’t like bananas, you can hate me now. I know I make quite a few things with bananas in them, like banana bread. What can I say, I cook for my friends, who really like bananas.
Oh and my monkey cookie jar does too.
These cookies are more like tiny cakes than a traditional crispy cookie. They’re moist, soft and slightly chewy, with just enough banana flavor (or at least I’m told).
Ingredients:
2 1/2 cups all-purpose flour (300g)
1/4 teaspoon baking soda (2g)
1/4 teaspoon salt (2g)
3/4 cup brown sugar, packed (130g)
2 Tablespoons brown sugar (22g)
1/4 teaspoon ground cinnamon (2g)
1/2 cup butter (113g)
1/4 teaspoon vanilla extract (2ml)
1/4 teaspoon banana extract (2ml)
2 eggs
3 ripe bananas, mashed
1/3 cup chopped walnuts, toasted (optional) (40g)
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
Sift together the flour, baking soda, and salt.
Beat together the 3/4 cup (130g) of brown sugar and butter, vanilla and banana extract. Mix until light.
Add the eggs and mix until fluffy.
Mix in the mashed bananas.
Slowly add the flour mixture to the sugar, egg, butter, banana mix.
Fold in the nuts (I didn’t have any nuts, so no nuts this time)
Drop by the teaspoon onto a prepared baking sheet. Try to keep them as round as possible, the thin parts just burn.
Sprinkle the cookies with a mixture of the 2 tablespoons of brown sugar and cinnamon. (I forgot this step, oops.)
Bake 8-10 minutes until lightly browned on the edges. The tops of these will not brown.
Let them firm up on the baking sheet for a moment before transferring them to racks to cool.
Eat.
Ingredients:
2 1/2 cups all-purpose flour (300g)
1/4 teaspoon baking soda (2g)
1/4 teaspoon salt (2g)
3/4 cup brown sugar, packed (130g)
2 Tablespoons brown sugar (22g)
1/4 teaspoon ground cinnamon (2g)
1/2 cup butter (113g)
1/4 teaspoon vanilla extract (2ml)
1/4 teaspoon banana extract (2ml)
2 eggs
3 ripe bananas, mashed
1/3 cup chopped walnuts, toasted (optional) (40g)
Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
Sift together flour, baking soda and salt.
In a small bowl, combine 2 tablespoons brown sugar with cinnamon, set aside.
Beat together the remaining 3/4 cup brown sugar, butter, vanilla and banana extract until light and fluffy.
Beat in the eggs, and then add the mashed bananas.
Slowly stir in the flour mixture.
Fold in the chopped nuts, if using.
Drop by the teaspoonful onto the baking sheet. Sprinkle with the brown sugar/cinnamon mixture.
Bake 8-10 minutes until lightly browned around the edges.
Let the cookies cool a moment on the baking sheet before transferring to wire racks to cool completely.
These nutrition facts were calculated using the recipe analyzer from Calorie Count at about.com, they are approximations, as in scientists have not evaluated this specific cookie for nutritional value, so use them as guidelines. Thanks!
No really, these cupcakes are really bad. They started out as a good idea. Dark chocolate cupcakes filled with tasty peanut butter goodness, like a reese’s cup, but cake like. I couldn’t even finish taking pictures of this horrible horrible cupcakes.
I’ll share some pictures with you but I don’t have the heart to post the recipe.
It started all good. A basic chocolate cake recipe.
Mix the ingredients by the muffin method, and stir.
Mmmm tasty chocolate batter.
Pop them in a 350 oven for about 20 minutes.
This is where it began to all go wrong. So wrong!
I did a checkup about half way through baking (just turning on the light not opening the door). They looked fine. Rising, beginning to get that little dome.
Alas, when I took them out, they had sunk in the middle –
I said oh well! I wasn’t about to waste a whole batch of cupcakes because they sunk. I was gonna poke a hole in them and fill them anyways. This way, I figure the little dip is just there to fill!
And I made the tasty peanut butter frosting. The frosting consisted of butter, peanut butter, confectioners sugar, and milk. Oh yeah, tasty. (This still tasted good. Recipe at the end.)
It should have been a sign when my first makeshift piping bag blew up in my hand. But I kept truckin.
Then I filled the cupcakes with tastiness.
But then I tried them. The frosting was good. The cupcakes though….the cupcakes….
They were heavy, thick, too moist, too sticky, too gross.
I ended throwing them all out.
It made me sad :(.
But then I ate some more frosting (which still tasted good), and took a picture of the puppy chewing on the steelers.
In the past week I have made two different types of baklava. One traditional style with sheets of phyllo and nuts, another with phyllo, nuts, and a custard.
The traditional name for custard baklava is Baklava Muhalabiyya in Arab cuisine, and Galaktoboureko in Greek cuisine. There is a difference between the two, the greek custard contains eggs, where the Arab custard does not.
Seeing the custard baklava got my brain wheels a turning. What would happen if I combined the traditional nut baklava with the tasty new custard baklava that I found?
The results are mixed. The custard in the baklava I created is only okay for a day or two, whereas nut baklava usually gets better with age. Add to that fact the forgetting of the dish on food day at work, and not having the will to actually eat an entire pan of the stuff, leads to kind of runny sugar syrupy, custard lumpy, but the nuts and the top phyllo still tasty as can be.
So that recipe is a half fail at the moment.
Because that was slightly a fail, and I still had plenty of phyllo left over, I mad a smaller pan of traditional nut Baklava, but only with pecans instead of walnuts or pistachios. Its my Baklava, I’m using pecans if I want to.
It is best if you make the syrup first. It needs to be cool when you pour it over the just out of the oven baklava. If it is still warm when poured, instead of cooking and bubbling when it hits the hot dish, it will just soak into the phyllo and make it soggy.
Ingredients:
1 c sugar
1 c honey
1 1/2 c water
2 tbsp lemon juice
Combine all of the above ingredients in a heavy saucepan.
Bring mixture to a boil, stirring so the sugar dissolves.
Boil for about 5 minutes, without stirring until it forms a thick clear syrup.
Set aside to let it cool completely, not moving it or moving it as little as possible.
6 cups of whole milk
1 c semolina flour
3 1/2 tbsp cornstarch
1 c white sugar
1/4 tsp salt
6 eggs
1/2 c white sugar
1 tsp vanilla extract
Bring the milk to a boil in a large saucepan over medium heat.
In a medium bowl whisk together the semolina, cornstarch, 1 cup of sugar and salt so there are no clumps.
When the milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon.
Cook stirring constantly until the mixture thickens and returns to a full boil.
Remove from heat and set aside.
Beat the eggs until the yolks are broken and slightly mixed.
Add 1/2 c up of sugar,
and whip until thick and pale about 10 minutes. (10 minutes here people, I’m not kidding.)
(Before – dark yellow, After – light yellow)
Stir in vanilla.
Fold the whipped eggs into the hot semolina mixture, cover lightly with plastic wrap (to keep from getting that nasty milk film on the top of it), and set aside to cool.
Nut Filling:
1 lb walnuts finely chopped or coarsely ground, or pistachio (I used pecans, because I like pecans, but walnuts or pistachios are traditional)
1/4 c sugar
1-2 tsp ground cinnamon
1/4 tsp ground cloves
There are many different blends for Baklava fillings, search the internet and experiment to find one that you like. According to a taste tester, this one has an apple pie flavor because of the cinnamon and cloves.
Finely chop the nuts, by hand, by blender, or food processor. Use whichever method you have available and are comfortable with. I don’t have a cutting board yet, so I put my blender to use. (Living in different houses and using what they already have leads to having a blender, but not a cutting board.)
Mix together the chopped nuts, sugar, cinnamon and cloves.
You will need:
Approximately 1/2-1 cup clarified butter (see below)
A pastry brush
One package of phyllo dough
Clarified Butter
To make clarified butter for this recipe melt two sticks of butter in a microwave safe bowl, do not stir while the butter is melting. Otherwise you will have to wait for the butter to separate.
When the butter is done melting there should be three layers, a fluffy white layer on top, a translucent yellow layer in the middle, and thick white fatty looking layer on the bottom.
Skim the foamy layer off the top, using a spoon and a paper towel.
When the majority of the foamy white stuff has been skimmed off the top, carefully pour the translucent yellow liquid into another bowl, making sure none of the white goop on the bottom goes with it.
This translucent yellow liquid is the clarified butter.
It helps to read up on Baklava and working with phyllo dough before starting, this is a very handy guide written by an at home Baklava baker.
Preheat the oven to 350 degrees F.
Set up your working station:
Setting up the work station is important. Phyllo dough dries out very quickly so you have to work just as fast. The basics of what you will need are phyllo dough, clarified butter, pastry brush, a damp towel, plastic wrap and a water spritzer. Have both or either filling close at hand as well.
Note that most of the images below are from my nut only Baklava, using a 9 × 9 inch glass baking dish. The images with the 9 × 13 inch baking dish are from my custard/nut combination. I had my roommate take the pictures this time too, so you get to see both hands! (And no, those are not my pajamas, really…)
Roll out your phyllo dough onto the waxy sheet that comes with it, or onto some wax paper. Cover with the damp towel and plastic wrap.
Brush down the dish you are making this in with the butter.
Lay in the first layer.
If your phyllo sheets are larger than your dish (like below) lay one side into the dish with part of it hanging over the edge. Spread butter onto the portion on the bottom of the dish with the pastry brush. Fold over the extra edge then brush that with butter as well.
Go lightly with the butter, you don’t want to drown the sheets of dough.
Continue building layers like this brushing each one lightly with butter before adding the next until there are 8-10 layers of dough in the dish.
If your dough is longer than your dish, but not twice as wide, alternate sides that the dough folds over on. That way there is the same number of layers on each side, and your desert isn’t lopsided.
If you notice your damp towel is getting a little too dry, and your phyllo is becoming brittle, spritz the towel with water lightly. If you soak the towel it will get the phyllo wet and it will stick together.
Pour in your filling, and even it out (for both the custard and the nuts). I wanted more than one layer of nuts, so I reserved about half of them for later.
Lay another layer of dough on the filling and brush with butter. Be careful if you are using the nut filling, it is easy to tear the dough at this point, especially if you are using a sticky brush, since it doesn’t stick to the nuts very well. The dough sticks very well to the custard though, and I didn’t have any problem with tearing at this layer.
If you do tear the dough (which is likely), just piece it back together the best you can and brush it gently with the butter. I have found it didn’t matter too much with tearing except the top layer, but that is only because I wanted a pretty top layer.
Add about 8-10 more layers, brushing with butter between each, as directed above.
If you are just using one layer of filling you can stop at this point. If you are using more than one continue, adding another layer of filling, then another 8-10 layers of dough, and so on, until you have as many layers as you would like, or until you run out of filling.
I don’t recommend having multiple layers of the custard. The dough in the middle is likely to become soggy and ick, it works best with one solid layer in the middle of flakey dough.
You can add as many layers of dough at a time you would like, its your Baklava. Most recipes I found recommended 8-10 and I found it worked well in mine.
When you get to the very top layer of dough, using a nice solid piece of phyllo press it onto the top of the dish. If like in my case, your phyllo is larger than your dish, lay what would be the extra in the dish and brush with butter first, or trim a sheet to the proper size. Lay over the larger piece to cover the entire dish with one solid piece of dough.
Using a VERY sharp knife carefully slice through the top layer of dough.
Do not cut through the bottom layer. If you only have one layer of filling (like with the custard) only cut through the top layer. If you have multiple layers slice through them, but not the bottom one. The cuts make the top bake golden and crispy and pretty, and leave space for the sugar syrup to flow through the entire dish. Cutting directions can be found on this site.
Spritz lightly with water
Bake 40-45 minutes if you have a custard filling, and 30-35 for a nut filling. I have seen recipes that have you bake the phyllo for up to an hour. Take the Baklava out of the oven when the top is golden brown and crispy looking. The custard does need to be in the oven for at least 40 minutes though so that the custard can cook long enough to set.
Immediately after removing it from the oven pour the sugar syrup over it making sure to pour some on all of it getting into the corners and along the edges.
Allow the dish to cool completely. COMPLETELY.
When cool, using a sharp knife, slice through the baklava, following the cuts already made, slicing all the way through to the bottom.
The custard Baklava is best eaten within the first day or two. After that it gets soggy and liquid-y.
On the other hand the nut baklava gets tastier with age. I’m not sure how long until it goes bad. It never lasts very long.
I am enamored with Alton Brown. I love his show, I’ve got a dorky childish crush on his tasty cooking abilities.
Along with Alton, I’m enamored with anything sugary and buttery and calorie laden. Which means when I saw Alton’s episode on buttercream icing I had to try it.
His buttercream consists of eggs, a sugar syrup, and a whole lotta butter. It didn’t sound too difficult, so I gave it a whirl.
It whirled all right but it didn’t fluff thats for sure. The butter kept breaking and separating even at the lowest setting, so all I had was at the end was a thick buttery sugary syrup. It tasted great, it just not quite right for frosting a cake with.
I’d go into more detail about what happened what went wrong and what happened in the kitchen during and afterwards, but those are painful memories of failed sugar. Please don’t make me bring them up.
Never fear! I will try this concoction again, after I burn off the calories from this cake I made to use the frosting on.
I ended up making a buttercream-esque frosting instead for the cake consisting of shortening, butter, and powdered sugar. It still tasted delightfully light, fluffy, sweet and buttery.
By the way, I cheat. I used a boxed white cake. Not only was it boxed, but funfetti as well. I did spiff it up a little with whipped egg whites to make it extra fluffy. (Alton said its okay to used boxed cake as long as you make your own frosting!!!!)
You will need:
1 boxed white cake mix (get one where you have the option of using whole eggs, or just the whites)
oil
water
eggs (follow the box for the amount needed)
seed free fruit spread (I used Raspberry Polaner’s Fruit Spread)
shortening
butter (softened)
powdered sugar
Start by greasing two 8 or 9 inch round cake pans.
Following the directions for making a cake using only egg whites, separate as many eggs as needed and place the egg whites into a chilled metal bowl.
Beat the egg whites with a cleaner than clean beater until stiff peaks form. If your beaters are dirty, the egg whites will not be able to fluff properly.
In a separate bowl mix together the cake mix, water, and oil (or whatever the box says to mix together). DO NOTADDTHEEGGSYET!
Beat the cake mix for a couple minutes until mixed.
When the batter is mixed, slowly fold in the whipped egg whites. Mix in about 1/3 of the egg whites at a time until they are all mixed in.
Pour half of the mixture into each of the cake pans.
Bake the cake as directed on the box (mine said 27-31 minutes at 350 degrees F).
The cakes are done when a toothpick inserted into the middle comes out clean, and the edges of the cake pull away from the pan.
Allow the cakes to cool completely (I’m serious here, LETTHEMCOOL).
If you really need to eat some slice a very thin slice off the top of the cake, no chunks!!!
(Here is where I began to get very upset at my failing buttercream, so there aren’t pictures for all the steps, nor did I actually measure anything out, sorry!)
Start making your fake buttercream icing.
I used about a 1 to 1 ratio of shortening to butter in this icing. I wanted the butter for flavor, but the shortening to help keep things smooooooooth. Use as much as you want, I used about a cup of each (I wasn’t measuring, just adding things randomly).
Mix these with a blender on medium to high speed. Until nice smooth and silky. I beat for 2-3 minutes, you may need to do it longer depending on the temperature and softness of your ingredients.
Now comes the powdered sugar. (No pictures sorry!)
Sift about 1 cup of powdered sugar to start with.
Stop the beaters for a second and add about 1/4 to 1/3 of a cup of sifted powdered sugar. Stir a little bit with a spatula to incoporate just slightly so the sugar doesn’t go everywhere when you turn the beaters back on.
Mix with beaters until the sugar is incorporated.
Do some quality control and taste your icing. Unless it still looks shiny and greasy, you don’t have enough sugar yet, it’ll taste gross and greasy.
Keep adding sifted powdered sugar, mixing and tasting until the frosting is the consistency and sweetness that you desire.
I’m not sure what happens if you add too much sugar. I never tried that….if you do, let me know what happens.
Now back to the cakes….
Slice the cakes in half carefully with a long serrated knife.
Spread the insides of each cake with the fruit spread and put them back together as level and centered as possible (so they’re like large sandwich cookie made of two layers of cake, and some fruit spread).
Set one jelly filled cake on your cake plate (or a really big upside down plate in my case).
Plop about 1 cup of frosting ontop of that and spread it out.
Set the second fruit spread filled cake ontop of that as centered as possible (a.k.a. not like mine).
Then plop down what is left of the frosting (minus that spoonful to eat later). I mean all of it here people! It really actually will make it easier to frost. I don’t know why but its easier to take frosting off than put more on (especially when your frostings got those cake crumb nasties mixed into it because you didn’t put enough on to start!).
Spread around until the whole thing is covered.
DELICIOUS.
Ok if you really wanted to you could get all fancy and smooth out the frosting, and maybe even make some more color it and add some flowers.
At this point though with all the issues I had with the original buttercream, I just wanted to eat the damn cake.
Oh, and here is the episode that inspired this madness:
Second half mostly on how to ice your cake once the frosting is made:
I made this smoothie this morning to hide a bunch of stuff I didn’t want to taste. I’m suffering from my second spell of illness in the past month. It has not been fun. (It’s also why I haven’t been posting, who wants to eat something a sicko ate?)
My dad gave me some anti-viral elderberry extract to help me get better, and stay better. Its not that it tastes bad, its elderberry extract, its just stronger than strong. Usually when you think of extracts you think of little bottles of alcohol-y fruit flavored liquids you add to things you are cooking or baking. Not this stuff, this stuff is almost as thick as honey, and as dark as molasses. Usually I take a spoonful of the stuff and pour it right down the back of my throat. This morning my brother’s magic bullet sitting right next to the bottle of extract was calling to me.
I am not vegetarian, let alone vegan, but I know many people who are. I bought this really awesome cookbook for a really awesome friend who blogs on a really awesome pet blog, and I couldn’t help but go through it before sending it on its way. It was hard not photocopying the whole thing, but I restrained myself and pulled only a few recipes out.
The cookbook was Vegan Cupcakes Take Over the World, writting by Isa Chandra Moskowitz and Terry Hope Romero. If you haven’t seen this book, pick a copy up for yourself. These authors’ other books are awesome as well.
I was vegetarian back in the day (I won’t say how long ago, that just makes me feel old). I was young and had no idea what I was doing beyond not eating meat. It became a pain in the butt because I was young, dependent on my parents yet, and my dad was big on making roasts for dinner, so I eventually stopped.
Living on my own was the next time I came close to being vegetarian. I didn’t do it on purpose, it was just easier and cheaper to make meals without as much meat, or with no meat at all.
Since buying this book for my friend, I’ve become re-interested in vegetarian and vegan foods. They are healthier, cheaper, and you’re helping sweet furry cuddly animals. I could probably be vegetarian again one day, but it would be some serious work to be vegan. I love egg and dairy products too much, I don’t know if I could live without cheese (no matter how much I’ve found out its really not good for you).
I decided to make one batch of the special flavors of cupcakes from the cookbook, the orange pudding cupcakes, and a batch of plain golden cupcakes with chocolate frosting. The initial results weren’t as amazing as I expected. Right out of the oven they were a little dry, and more earthy than sweet tasting.
I decided to use my friends as food guinea pigs though, and fed them a few too see what they thought. All of my taste testers thought they were great and were really surprised when I told them that they were vegan. They didn’t agree with me at all about the flavors. Since there was such a consensus about how great they were I had to try another one.
They taste better the next day! They became moister and the sweet flavor associated with cupcakes were there. So if you make these and aren’t overly impressed as soon as they come out of the oven, frost them, and let them sit and develop their animal free cupcake-y goodness.
Orange Pudding Cupcakes
These are some tasty citrus cupcakes. I used orange buttercream frosting instead of the ganache used in the recipe in the book. These were light, and I didn’t want to overpower them with a big blob of chocolate on the top (even though chocolate orange is the awesome!). I also didn’t have any marmalade on hand, so I just omitted that part.
3/4 c soy milk
1/2 c fresh squeezed orange juice
3 tbsp tapioca flour, cornstarch or arrow root
1/4 c plus 2 tbsp granulated sugar
1 tsp vanilla extract
1/8 tsp of turmeric for color (optional)
1 tsp finely grated orange zest
Whisk together the soy milk, orange juice, tapioca flour, sugar, vanilla and tumeric (if using) in a small heavy bottomed saucepan. (I used a spoon because I’m once again house-sitting and am whiskless, and its a nonstick saucepan.) I used cornstarch because that is what I had on hand, but I think one of the other choices would work better, the cornstarch left the pudding starchy tasting (but still good).
Cook over medium heat for about 2 minutes, until the mixture is warm and steaming, whisking occasionally.
When the mixture is warm, reduce the heat to low, and stir constantly for 5 minutes as the mixture thickens. When the pudding becomes too thick for a whisk switch to a fork (or like me stick with the spoon).
When the mixture is sufficiently thick and pudding-y, turn off the heat and fold in the orange zest, mixing for another minute.
Transfer the pudding to a bowl and let cool for 10 minutes until the mixture stops steaming. Cover and refrigerate for at least an hour, it will continue to thicken as it cools.
Next make the cupcakes:
1/3 c canola oil
3/4 c granulated sugar
3/4 c soy milk
1/2 c fresh squeezed orange juice
1 tsp vanilla extract
1 1/3 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp finely grated orange zest.
Preheat the oven to 350 degrees F, and line a muffin pan with cupcake liners.
Measure out the flour in a small bowl.
In a large bowl combine the oil, sugar, soy milk, orange juice, and vanilla.
To that mixture add 1 tbsp of flour from the flour in the bowl and mix until combined. This will help emulsify the mixture.
As you can see in the picture before adding the flour, there are large blobs of oil dispersed throughout, after mixing in the flour, there are still drops of oil, but they are smaller and more evenly dispersed.
Sift together the remaining flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet in three batches, mixing well after each addition until smooth.
Fold in the orange zest and mix to distribute.
Fill each cupcake liner 2/3 to 3/4 of the way full. (I love my silicone muffin tray by the way.)
Bake for 20-22 minutes at 350 degrees F. The tops should spring back when touched, and a toothpick come out clean when inserted into the center of a cupcake.
Remove from the muffin tin and cool completely on a baking rack before filling with the pudding, or frosting.
Orange Buttercream Frosting
1/4 cup shortening
1/4 cup margarine, softened
2 cups confectioners’ sugar
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
In a small bowl combine the margarine and shortening until well combined.
Add the confectioners sugar in about 1/2 cup additions.
After each addition of sugar, add a splash of orange juice and beat well with mixers on medium speed.
Add the vanilla and beat for another 3-5 minutes until the frosting is smooth, creamy and fluffy. Wrap tightly with plastic wrap and refrigerate until ready to use. (I put mine in a plastic ziplock bag.)
Assemble
Fit a pastry bag with the widest tip possible, and fill the bag with pudding (use common sense when doing this). Or take a plastic ziplock bag and fill with pudding. Using scissors snip of a corner of the bag to create a poor mans pastry bag.
Using your finger, poke a hole in the top of each cupcake and kind of squish the cupcake around so there is room to pipe pudding into the centers. (High tech I know!)
Pipe the pudding into the cupcakes. Do this by sticking the bag as far as you can into the cupcake, and squeeze the pudding in while supporting the cupcake with your other hand. You want to fill them up as much as possible, don’t be afraid if a little comes out the top of the cupcakes.
When all of the cupcakes are filled use your finger to wipe off access pudding (or a knife if you’re sanitary like that or are feeding them to other people).
Pipe the orange buttercream frosting ontop of the cupcakes decoratively. Or just use a knife or spatula and slap some on there, they’ll taste good either way!
Set the cupcakes in the refrigerator to set the frosting. Eat. (They taste best the second day after the orange and sweetness has had time to soak through the entire cupcake.)
3/4 c soy milk
1/2 c fresh squeezed orange juice
3 tbsp tapioca flour, cornstarch or arrow root
1/4 c plus 2 tbsp granulated sugar
1 tsp vanilla extract
1/8 tsp of turmeric for color (optional)
1 tsp finely grated orange zest
The cupcakes:
1/3 c canola oil
3/4 c granulated sugar
3/4 c soy milk
1/2 c fresh squeezed orange juice
1 tsp vanilla extract
1 1/3 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp finely grated orange zest.
Orange Buttercream Frosting:
1/4 cup shortening
1/4 cup margarine, softened
2 cups confectioners’ sugar
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
Make the pudding:
Whisk together the soy milk, orange juice, tapioca flour, sugar, vanilla and tumeric (if using) in a small heavy bottomed saucepan.
Cook over medium heat for about 2 minutes, until the mixture is warm and steaming, whisking occasionally.
When the mixture is warm, reduce the heat to low, and stir constantly for 5 minutes as the mixture thickens. When the pudding becomes too thick for a whisk switch to a fork.
When the mixture is sufficiently thick and pudding-y, turn off the heat and fold in the orange zest, mixing for another minute.
Transfer the pudding to a bowl and let cool for 10 minutes until the mixture stops steaming. Cover and refrigerate for at least an hour, it will continue to thicken as it cools.
Next make the cupcakes:
Preheat the oven to 350 degrees F, and line a muffin pan with cupcake liners.
Measure out the flour in a small bowl.
In a large bowl combine the oil, sugar, soy milk, orange juice, and vanilla. To that mixture add 1 tbsp of flour from the flour in the bowl and mix until combined. This will help emulsify the mixture.
Sift together the remaining flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in three batches, mixing well after each addition until smooth.
Fold in the orange zest and mix to distribute.
Fill each cupcake liner 2/3 to 3/4 of the way full. (I love my silicone muffin tray by the way.) Bake for 20-22 minutes at 350 degrees F. The tops should spring back when touched, and a toothpick come out clean when inserted into the center of a cupcake.
Remove from the muffin tin and cool completely on a baking rack before filling with the pudding, or frosting.
Orange Buttercream Frosting
In a small bowl combine the margarine and shortening until well combined. Add the confectioners sugar in about 1/2 cup additions. After each addition of sugar, add a splash of orange juice and beat well with mixers on medium speed.
Add the vanilla and beat for another 3-5 minutes until the frosting is smooth, creamy and fluffy. Wrap tightly with plastic wrap and refrigerate until ready to use.
Assemble
Fit a pastry bag with the widest tip possible, and fill the bag with pudding (use common sense when doing this). Or take a plastic ziplock bag and fill with pudding. Using scissors snip of a corner of the bag to create a poor mans pastry bag.
Using your finger, poke a hole in the top of each cupcake and kind of squish the cupcake around so there is room to pipe pudding into the centers.
Pipe the pudding into the cupcakes. Do this by sticking the bag as far as you can into the cupcake, and squeeze the pudding in while supporting the cupcake with your other hand. You want to fill them up as much as possible, don’t be afraid if a little comes out the top of the cupcakes.
When all of the cupcakes are filled use your finger to wipe off access pudding (or a knife if you’re sanitary like that or are feeding them to other people).
Pipe the orange buttercream frosting ontop of the cupcakes decoratively. Or just use a knife or spatula and slap some on there, they’ll taste good either way!
Set the cupcakes in the refrigerator to set the frosting. Eat. (They taste best the second day after the orange and sweetness has had time to soak through the entire cupcake.)
This cheesecake is only brought out during the holiday season. Mostly because it uses crushed candy canes and those are a little hard to find in the middle of July (starlight mints, the red and white ones, work but don’t tint the cheesecake as pink). Peppermint flavor screams winter and the holidays as well.
This recipe is so good, I’m just going to get to the point and let you try it for yourself.
(Please excuse the not-so-great photography this time, I’m dog sitting and the lighting in their kitchen isn’t so great for photos.)
Ingredients:
Oreo Cookies (or chocolate crumbs)
Butter or margarine, melted
1 envelope (or 1 tbsp) unflavored gelatin
1/4 cup cold water
16-oz cream cheese
1/2 cup sugar
2/3 cup milk
1/4 cup crushed peppermint candies
1 cup whipping cream
2 1.05 oz milk chocolate candy bars
1 9-inch round spring-form pan.
Directions
Preheat the oven to 350 degrees F.
Crush the cookies. I used a blender/food processor to crush the cookies. Make sure the crumbs don’t become too fine, otherwise the crust will be too hard. The original recipe called for 1 cup, but thats never enough to cover the bottom of the pan.
Mix between 2 and 3 tablespoons of butter for each 1 cup of cookie crumbs you use.
Start with a little butter, only adding more butter if the crumbs aren’t sticking together well. Adding too much butter makes the crust really hard. Press the crumb/butter mixture into the bottom of a spring-form pan.
Bake for 10 minutes in the preheated oven (350 degrees F). Cool.
Crush the peppermints or candy canes. I used starlight mints this time because for some weird reason the grocery store didn’t have any (its two days before Christmas people!). I used about 25 mints (usually about 3 candy canes).
The original recipe calls for 1/4 cup of crushed peppermints, I like using a little more about 1/3 to 1/2 cup. Adjust the amount to your taste, if you really like mint use more. If you don’t like mint, or are making this for someone else, use the original amount.
Soften gelatin in the 1/4 cup cold water. Stir over low heat until the gelatin is dissolved.
Combine the cream cheese and sugar together until well blended.
Add the melted and cooled gelatin.
Gradually add the milk, doing your best to keep the mixture as smooth as possible.
Fold in the crushed peppermints.
Chop the chocolate into small chunks. (I use about half a 5 oz hershey’s symphony bar, I like extra chocolate.)
Whip the cream.
Fold in the whipped cream and chocolate pieces.
Pour the mixture over the cooled crust.
Chill in the refrigerator until firm.
Slide a knife around the edge of the cheesecake to help release it from the pan. Slice and serve. (Pictures of that tomorrow.)
Oreo Cookies (or chocolate crumbs)
Butter or margarine, melted
1 envelope (or 1 tbsp) unflavored gelatin
1/4 cup cold water
16-oz cream cheese
1/2 cup sugar
2/3 cup milk
1/4 cup crushed peppermint candies
1 cup whipping cream
2 1.05 oz milk chocolate candy bars, chopped
1 9-inch round spring-form pan.
Directions
Crush cookies into crumbs. Create a mixture of 2-3 tablespoons of melted butter to 1 cup of crumbs, increasing amount if needed to cover the bottom of the springform pan. Press mixture into the bottom of the pan and bake at 350 degrees F for 10 minutes. Cool.
Soften gelatin in cold water, then heat on low until dissolved. Combine cream cheese and sugar, mixing until well blended. Add in the dissolved gelatin. Gradually add in the milk mixing until smooth. Fold in crushed peppermint.
Whip the whipping cream. Fold in the whipped cream and chopped chocolate. Pour over the crust and refrigerate until firm.
Last night I went and hung out with Amy. She has been busy, busy, busy making chocolates for gifts for Christmas. She was already in the middle of finishing up the cherry cordials when I got there.
Cherry cordials are something you have to pay attention to while you’re making them, so I left her to her chocolatey ways. Instead I helped her mom dismember some retarded quilt squares that were put together backwards. We also decided the menu for dinner on Christmas Eve.
Stumble It! | 
It whirled all right but it didn’t fluff thats for sure. The butter kept breaking and separating even at the lowest setting, so all I had was at the end was a thick buttery sugary syrup. It tasted great, it just not quite right for frosting a cake with.
If you haven’t seen this book, pick a copy up for yourself. These authors’ 
