Rolled Rose Water Cream Cake

It's been a long time since my last post. 

I've been a little lazy lately .... Lazy about posting my recipes. 

I haven't stopped cooking and baking these past few months ... but for some reason, I haven't had the time to post any of them. 

I am happy to be back!

Here is a recipe of one of my favorite cakes. 

It's fairly easy to make and is so delicious! 

My daughter can't get enough of it!

Cake (adapted from "Baking by James Peterson"):

8 eggs, separated

Pinch of cream of tartar

1 cup plus 2 tablespoons sugar

1/2 cup plus 2 tablespoons butter, melted

1 1/2 cup flour

Preheat oven to 400 degrees.

Line a 13 by 17-inch sheet pan with parchment paper.

In a stand mixer beat the egg whites with cream of tartar on high speed for 2 minutes or until medium peaks form.

Add 1/3 of sugar and beat on high until stiff peaks form.

In a large bowl, whisk egg yolks with rest of sugar until lightly pale.

Fold the egg whites in the egg yolks mixture.

Place 1/4 of the mixture in a small bowl and fold in the melted butter.

Fold the butter mixture back into the egg mixture.

Fold in the flour in the mixture.

With an offset spatula, spread the batter evenly in the pan.

Bake for about 12 minutes - until top of cake is firm to the touch.

Remove the cake and while cake is warm roll the cake - this will give a shape to it.

Remove parchment paper and let cool completely.

Rose water sirop:  

1/2 cup water

1/2 cup cugar

2 tablespoons rose water.

Bring sugar, water and rose water to a boil.

Reduce heat to medium and let boil further more - 15 minutes.

Brush the cake with the sirop. 

This will make the cake soft.

Whipped cream:

2 cups heaving whipping cream

1 cup confectioner's sugar

In a stand mixer, beat on high speed heaving whipping cream with sugar until very stiff. 

Spread cream on the cake and roll the cake. 

Spread more cream over the cake.

Decorate with shaved chocolate of some strawberries. 

Enjoy!

Pesto Lasagna With Sausage

Pesto Sauce: 
Follow recipe HERE

Bechamel Sauce:

2.5 tablespoons butter

2 tablespoons flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon nutmeg

In a saucepan, melt butter.

Add Flour and whisk for about 5 minutes.

Meanwhile, warm milk in the microwave.

Add milk to butter/flour mixture and whisk for about 10 minutes or until sauce thickens.

Add salt and nutmeg.

For lasagna:
1 package of lasagna -
3 large carrots, grated
4 sausages, sliced - I used chicken
1 cup grated parmesan cheese
2 tablespoons olive oil


In a skillet, heat oil and brown sausages.
Add pesto sauce and carrots, cook further.
Add 3/4 of the bechamel sauce, cook further - 3 minutes.

Preheat oven to 375 degrees.
In a rectangular pirex dish, arrange a layer of lasagna.
Top with a layer of pesto sauce.
Top with a layer of parmesan cheese.
Repeat process one more time.
End with a layer of lasagna and drizzle the remaining bechamel sauce over to cover.
Sprinkle some cheese.
Cover dish with foil.
Bake in the oven for about 30-40 minutes.
Remove foil, bake 15-20 minutes longer.
Enjoy!

Chocolate Cream Cheese Brownie

Ingredients:
Adapted from Bon Appetit

Brownie:
8 ounces semi sweet chocolate, chopped
3/4 cup unsalted butter
2 teaspoons vanilla extract
1/2 cup flour
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup sour cream

Cream Cheese:
1 package of cream cheese
1/2 cup sugar
1 egg


Preheat oven to 375 degrees.
Line a 13 by 9 inch pan with parchment paper, set aside.
In a saucepan, melt butter and chocolate, set aside.
In an electric mixer, beat sugar, eggs and vanilla - about 5 minutes.
Slowly, add chocolate mixture, beat further on low speed.
Add Flour, cocoa, salt and baking powder, beat further.
Add sour cream and stir to combine.
Transfer to pan.

Melt cream cheese in microwave.
Add sugar and egg. mix well.
Pour over brownie mixture.
Using a small spoon, make swirl.
Bake for about 40-50 minutes.
Transfer to a wire rack, cool.
Cut into squares and enjoy!

Piroshki

About 30 small Piroshki

Dough:
4 1/2 cups flour
1 1/2 cup milk
1/4 cup vegetable oil
1 egg
2 tablespoons sugar
1 teaspoon salt
1/2 ounce dry yeast
1/4 cup warm water

1 egg plus 1 tablespoon water for egg wash.

In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
In a large bowl, combine flour, sugar and salt.
Make a well in flour mixture and add milk, egg, oil and yeast.
Using your hands, combine to make a soft dough.
Knead for about 10 minutes.
Cover dough and let it rise for 1 hour - needs to double in volume.
On a flat surface, shape dough in a large log.
With a sharp knife, slice a desired amount and roll into a ball.
Flatten dough, using your finger to make a round disk.
Place some meat filling in the middle and pinch all around to secure the dough.
Brush dough with egg wash.
Heat oven to 350 degrees.
Arrange piroshki on a baking sheet covered with parchment paper.
Bake for about 14 minutes or until golden brown.


Filling:
1 1/2 lb ground meat
1 onion, finely diced
2 garlic clove, finely minced
2 large carrots, finely chopped
2 celery stalks, finely chopped
2 tablespoons olive oil
Salt
Pepper

In a large skillet, heat oil.
Brown onion.
Add garlic.
Add meat, brown until meat is fully cooked.
Add carrot and celery, cook further.
Add salt and pepper to taste.
Let simmer for about an hour.
Let mixture cool before using it.

Almond Linzer Cookies

Adapted from Martha Stewart
8 - 10 large cookies

Ingredients:

2 cups flour

1/2 teaspoon baking powder

3/4 cup raw almond - finely ground 

2 tablespoons confectioners' sugar, plus more for dusting

1/8 teaspoon salt

1/8 teaspoon cinnamon

1/2 cup sugar

1 teaspoon vanilla extract

1 egg

1/2 cup strawberry jam

Sit flour and baking powder in a bowl - set aside.

In an electric mixer, beat butter and sugar until fluffy.

Add confectioners' sugar,salt, ground almond, and cinnamon - mix further.

Add vanilla and egg.
Reduce speed to low, add flour mixture - mix until combined.
Divide dough in half, shape into disks, wrap in plastic and refrigerate for 1 hour.
Preheat oven to 375 degrees.
Roll out each dough on a lightly floured surface to 1/8 inch thick.
Refrigerate 20 minutes.
Cut out rounds. Cut out centers.
Arrange on a parchment-lined baking sheet, refrigerate for 15 minutes.
Bake for about 8 minutes.
Transfer to a wire rack to cool.
Heat jam in a small saucepan until reduced and thickened.
Sprinkle cutout cookies with confectioners' sugar.
Spread jam onto uncut cookies.
Top with cutout ones.
Can be stored in an airtight container for 2 days.
Enjoy!

Chocolate Chip Biscotti

Did you know that Biscotti is plural for biscotto. These cookies originated in the city of Prato, Italy.
The word originates from the Latin word .... bis for twice and coctus for baked/cooked.
All I can say is ... Biscotti .... Te amo!

Ingredients:
For 12-14 large biscotti

8 tablespoons unsalted butter, at room temperature
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups semi-sweet chocolate chip - I used mini chocolate chip


Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a medium bowl, mix flour, baking powder and salt.
Using an electric mixer,  beat butter and sugar.
At low speed, add eggs one at a time.
Add vanilla.
Slowly add the dry ingredients.
Stir in the chocolate.
Place dough on baking sheet, shape it into a log about 12 by 2
Bake for about 20 minutes or until golden.
Remove from oven.
Using a serrated knife, cut the warm log diagonally into 3/8 inch thick.
Arrange slices on the sides - you might need an extra baking sheet lined with parchment paper.
Bake for about 15 minutes further.
Transfer to a wire rack to cool.
Can be kept in an air tight container for 2 weeks.
But I bet they won't last that long!
Enjoy!

Poached Pear Frangipane Tart

Frangipane:

1 1/2 cup almond flour

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon Almond extract

In an electric mixer, beat butter and sugar.

Add egg and egg yolk, mix well.
Add almond flour, mix well.
Add Almond extract.
Refrigerate 1 hour.

Pâte Sucrée:

1 3/4 cups flour

1/2 cup (100 grams) butter, cubed and softened

1 cup confectioners' cugar, sifted

Pinch of salt

2 eggs, at room temperature

Put flour on your counter and make a well.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.

Blind bake for 15 minutes.

Poached Pear:

4 Pears

4 cups water

3 tablespoons honey

1/2 cup sugar

1 teaspoon lemon zest.

1/2 teaspoon All Spice

2 Cinnamon sticks

Peel, slice in half and remove core of pears.

In a medium saucepan, boil water, sugar, lemon zest and honey.

Add All spice and cinnamon sticks.

Add the pears and let it simmer for 45-50 minutes or when pears are very soft.

Disregard the water and let pears cool down.

To assemble:

Line frangipane on your tart.

Place pears over Frangipane.

Bake for 25-30 minutes.

Cool on a wire rack.

Sprinkle confectioner's sugar.

Enjoy!