Archive of ‘sweet taste’ category

Homemade glazed doughnuts..

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Hello, my friends …i have made this recipe a while ago and i wanted to share it now with all my friends…i woke up one day needing one of those hot doughnuts so i said why my own doughnuts and they turned out fabulous…so here is how i made it:

INGREDIENTS:

  • 5 cups all purpose flour
  • 3 tsp dry yeast
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 eggs
  • 1/3 cup of  butter
  • 1 1/4 cup milk
  • 1/2 cup lukewarm water
  • oil for frying

METHOD:

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  1. add the yeast to the mixing bowl the add to it the warm water..leave to foam about 5 mins..image
  2. now put the milk ad the butter in a bowl and melt in the microwave or in a pot on the stove ..then let cool for 30 mins..add it to the yeast mixture and mix
  3. mix the eggs,sugar and cinnamon together the add them to they yeast milk mixture with the flour and beat until combined then use the dough hook to knead the dough for about 5 minsimageimageimageimage
  4. now form into a ball..cover and leave to rise for about 2 hours in a warm placeimage
  5. after the dough rises properly..take it release the air and spread with a rolling pin into about an inch thick ..then start cutting your doughnuts
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  7. Now leave the doughnuts to rest again for about 3 ins covered before frying
  8. heat the oil to 350 degrees and start frying the goodies for a minute on each sideimageimage
  9. now let them coo for 5 mins on a cooling rackimage
  10. then you can start glazing right away with chocolate ,sugary or any other glaze

here is how i made my glazes:

Chocolate glaze:

  • prepare a pan and put in it 6 ounces of unsweetened chocolate,half a cup of butter,1/4 cup of milk, one tablespoon of coffee ..put on a low heat until all melted and mix together
  • then add 2 cups of powdered sugar with one tablespoon of honey and wisk until combined and glazeimage

The sugar glaze:

  • also in a pan put 1/4 cup of milk with 2 cups of powdered sugar and heat until just warm and combined then add 1 teaspoon of vanilla or cinnamon or any flavoring you like
  • start glazing the doughnuts and is you want you can sprinkle with any coloured sprinkles or sugars you likeimageimageimage

Now you have made the most beautifull doughnuts that you can share with your freinds and loved ones..these doughnjts will beat any store bought ones,,they r simply fresh and warmm..

BONNE APPETIT:))

 

 

Decadent chocolate cake

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Yes it is September and yess it is my birthday and also the birthday of two of my favorite people in the world..my two lovely cousins Mennat and Dina, as well as  a lot of dear friends and relatives..pretty much every day in the month of September it is the birthday of someone dear to me..now i know that is my birthday and i was supposed to back up and just be pampered which definitely happened but i just wanted to make something homemade,rustic and absolutely delicious..i was just in the mood for it especially that i have had a long time not making any dessert so i was very exited..i would describe my cake as very moist ,chocolaty rich and soo cheerfull..so enough talking..here is how i made it:

INGREDIENTS:

The cake:

  • 2 cups of flour
  • 1 cup softened butter
  • 1 cup cocoa powder
  • 3 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt
  • 1 cup milk
  • 2 tablespoons lemon juice
  • 1/4 cup sour cream or yogurt
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 tablespoons of vanilla extract

the frosting:

  • 2 sticks butter
  • 1 cup milk
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 10 ounces of dark chocolate 70 % cocoa
  • 10 ounces of semisweet chocolate chips
  • 2 tablespoons of golden syrup or honey to give a shine

the syrup:

  • 1 cup of sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon of vanilla
  • 1/2 tsp orange zest

METHOD:

  1. 1st i like to make the cake because i can simply leave in in the fridge or even the freezer for a day or two until i am ready to assemble the cake which actually moisten the cake even more..so preheat the oven 350 degree F (160 Celsius)
  2. prepare 2 8 inch round baking pans lining them with parchment paper and butterDSC_0198
  3. start by combining all the dry ingredients ,sifting them then set them aside..
  4. mix the butter and sugar together with an electric mixer for about 10 mins until light and fluffyDSC_0199
  5. add the eggs one at a time with the vanilla extract alternating with the milk,sour cream and lemon juice until you have added all the amount.DSC_0204
  6. now add the dry ingredients to the wet ones and mix until combinedDSC_0209
  7. divide the batter between the two pansDSC_0210
  8. bake for 45 mins to an hour until a tooth pick comes out clean..this will be a dark rich chocolaty cakeDSC_0213
  9. leave the cake in the pan for about 15 mins then take out on a cooling rack and cover with a paper towel to keep moistDSC_0215
  10. at this stage you can refrigerate the cake until ready to assemble
  11. Now make the syrup by adding all the ingredients in a saucepan on the stove until the sugar dissolve and boils for 5 mins then leave to cool slightly
  12. And now start making the frosting by boiling the milk
  13. grind the chocolates in the food processor then poor over boiling milk..mix until the chocolate melted..then add the butter..vanilla..pinch of salt..and golden syrup and mix
  14. put your frosting in a bowl and and let it set at room temperature to gain the right consistency which will take an hour or two..
  15. now everything is ready to assemble so take the cakes..remove the thin top layer of the cakes then slice both cakes into two layers…
  16. put the bottom layer..brush over drops of the syrup..don’t over soak the cake
  17. add a thin layer of the chocolate frosting
  18. then top with 2nd layer of cake and repeat until the top.
  19. now poor 3 big dollop of frosting and start spreading them  on top and slide to cover the sides of the cakeDSC_0222
  20. now start decorating but put the frosting in a piping bag and start piping ltlle button then spread with a small teaspoon and repeatDSC_0229DSC_0232DSC_0233DSC_0234DSC_0235DSC_0239DSC_0240DSC_0237DSC_0244DSC_0012DSC_0015DSC_0024DSC_0026

Now this cake is done and you are ready to taste the deliciousness after the hard work even thought it was easy and enjoyable..Make this cake for a special occasion dear to your heart and what a great way..even do it for your own birthday..you deserve it:))

BONNE APPETIT:))

 

petit four

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Hello my friends,,wanted you all to try this buttery flaky soft petit four..I know that most recipes say that make the recipe then take half of the batter and add to it the cocao to make the chocolate petit four but i have found that by doing that the chocolate petit four become a little dry so i like to make every one separate especially that i make a lot more of the chocolate one because my husband loves it..for me i prefer the vanilla..

Here is how i made it:

INGREDIENTS:

  • 450 grams flour( for the chocolate do 400 grams flour and 50 grams dark cocao powder)
  • 375 grams butter softened
  • 1 cup powdered sugar
  • vanilla
  • 2 eggs and 2 egg yolks
  • apricot jam
  • ground pistachios

Method:

  1. cram the butter first until lighter color then add the sugar and beat until light and fluffyIMG_4245IMG_4246IMG_4247IMG_4248IMG_4264
  2. add the eggs and vanilla one at a time and beat until well mixedIMG_4249IMG_4252
  3. add the flour and mix just until just incorporated IMG_4253
  4. fill into your piping bag or your petit four machine and start making you prefered shapesIMG_4310
  5. for the chocolate repeat the same but with the cocaoIMG_4263IMG_4266IMG_4267IMG_4272
  6. bake in a 350 degree oven for about 15 minsimageimageIMG_4274
  7. let it cool the start sticking each two together with the apricot jam the dip the edges into the pistachios and enjoy the best cookie everr….IMG_4475IMG_4468IMG_4470IMG_4469IMG_4472IMG_4473

I couldnt help myself from taking pictures of this beauty queen or star and share it with you my friends..

BONNE APPETIT

 

Egyptian Eid cookies..كعك العيد بالعجمية

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I am talking now about the king cookie for Eid Alfetr..so kiss it before you eat it..the best ever..nothing like it..speaks for who we are as Egyptians and very unique to Eid Alfetr..i just love it..

Here is how i make mine:

INGREDIENTS:

the filling:(العجمية)

  • 60 grams ghee
  • 60 grams flour
  • 400 grams honey
  • 1 tablespoons sesame
  • ka3k essence
  • walnuts

the cookie:

  • 1 Kilo flour
  • 2 cups ghee(سمن)
  • 2 large tablespoons of sesame seeds
  • ka3k essence (ريحة الكعك)
  • rose water
  • 2 tablespoons of dry yeast

METHOD:

  1. prepare the filling by heating the ghee until smokes the add the flour and sesame, stir until golden color then add the honey and the ka3k essence off heat,whisk,bring back to heat and stir until boil for a couple of seconds anf thickens….take off the heat and leave to cool and Start by measuring all the ingredients and be prepare..
  2. put your flour in a large heat safe bowl and put the sesame seeds in the middleIMG_4366IMG_4367
  3. put the ghee on heat until it start smokingIMG_4365IMG_4408
  4. add it immediately to the flour and mix gentlyIMG_4409IMG_4411
  5. now let cool the start mixing with you hands until you feel all the flour has absorbed the ghee equallyIMG_4370
  6. after letting the yeast to foam add it with the ka3k essence to the batter and mixIMG_4368IMG_4413
  7. now knead the dough with rosae water until it become easily shaped into balls when pressed but still crumbly and softIMG_4414
  8. let the dough rise for about 4 to 5 hours in a hot place..,make sure it is well covered so it does not dry
  9. when risen start shaping into small balls the make room to fill with the honey filling (عجمية) and a piece of walnut, then shape the top of the cookies..the easiest way is with a fork..but better to have the traditional shapers IMG_4395
  10. bake in a 350 degree F OVEN..(180 degree Celsius)IMG_4400
  11. store in a container until you are ready to serveIMG_4422
  12. dust generously with powdered sugarIMG_4483IMG_4486

BONNE APPETIT:))

egyptian macaroon(غريبة )

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Egyptian macaroons name ghorayeba is one of the most indulgent EID AL FETR cookies..it’s literally like eating butter at its best…it’s is my favorite one because it has asuch a unique flavor and texture that is simply satisfying..it is not easy to make..you can have all the ingredients..you can make it good but really not easy to make it excellent..but there are few tricks that i have learned over the year that will guarantee the best results..

Here is how i made it:

INGREDIENTS:

  • 2 cups of best quality ghee (سمن)
  • 1 cup powdered sugar
  • vanilla extract
  • 4 cups flour
  • pinch of salt
  • raw blanched peeled almonds

METHOD:

  1. Start by measuring all the ingredients..then whisk the ghee with an electric mixer until it become very light in colorIMG_4230IMG_4231
  2. add the sugar and vanilla and beat again until become creamyIMG_4232IMG_4233
  3. now add the flour and mix just until incorporated..now here every weather and flour type will make this recipe change..so you can add as much or as litlle depending on the consistencyIMG_4234IMG_4235
  4. now this is a very soft batter that couldn’t hold itself..so either you put it in the refrigerator to hold itself for an hour or what i did is i have put it in a piping bag and put on a baking sheet into the pieces ..refrigerate for an hour then try to roll them quickly with your hands into round shapes..press the almond lightly on top.. IMG_4244image
  5. bake in a 300 degree F (140 degree Celsius) for about 10 mins..we want them just to cook but not to develop any colorimage
  6. take out and let it cool completely before moving it from the baking sheet…IMG_4342IMG_4482
  7. the last step is actually trying to wait until Eid to enjoy the soft deliciousness

BONNE APPETIT

 

 

Om3ali(Egyptian Turkish luscious bread pudding with nuts)

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Om3ali…what can i say..it just speaks for itself..it is the ultimate indulgence in desserts that why people always like to make it in parties and weddings..this is how good it is..rich and filling like no other desserts…it has the same idea of bread puddings which is choosing a kind of dried pastry or bread,soak it in a milky liquid then baking it until it puffs up and become the yummiest thing ever..this is the oriental version full of all the lovely nuts mixture that is known in most of the oriental desserts..and here is how i make it:

INGREDIENTS:

  • 1 sheet of PUFF PASTRY ( or you can use fillo dough that has been fried or baked after spreading some butter on it or you can use a mixture of both)
  • 3 cups milk
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • mixture of chopped nuts of your choice
  • shredded unsweetened coconut
  • creme fresh(qeshta)

METHOD:

  1. Bake the puff pastry in a 400 degree oven until puffed and golden brown( i used 2 sheets one will serve about 4 persons)IMG_3880IMG_3881
  2. leave it to cool then crumble it into small piecesIMG_4150
  3. now add you mixture of chopped nuts with 1/2 cup shredded coconut and mixIMG_4151
  4. put on your prebuttered baking pan..you can divide it into individual ones alsoIMG_4154
  5. remove the spices from the milk ..add the heavy cream..sugar and anise .cardamom..cinnamon..clove to flavor and heat either on the stove or in the microwaveimageimage
  6. pour 3/4 of the the milk over the puff pastry mixture and leave for 15-30 mins until absorbedimage
  7. bake in a 350 degree F OVEN for about 20 mins then take out when it just starts to setimage
  8. add the remaining milk and top with the creme fresh and bake for more 15 mins..put under the broiler to develop more color for 2 mins(add more milk if you find it dry)
  9. take out .poke it with a soon and pour some sweetened cream in the spaces and enjoy the best dessert everr..image

Be careful not to burn your mouth

Bonne Appetit:))

Creme patissiere konafa

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I grew up eating this konafa..this is my family staple and family staples are always the best..the simplest yet the most delicious kind of konafa..it has a creamy filling and crunchy on the crust..perfectly delicious…Here is how my i make it:

INGREDIENTS:

  • KONAFA
  • 1/2 cup butter
  • 1/2 cup oil
  • syrup
  • 2 cups milk
  • 2 eggs and 2 egg yolks
  • vanilla
  • 1/4 cup sugar
  • 2 tablespoons corn starch
  • 1 tablespoon buter

METHOD:

  1. 1st prepare the creme patissiere by heating the milk and whisking the eggs with the sugar in a separate bowl until light in colorIMG_4002
  2. stir in the corn starch and vanilla with the egg then start tempering the eggs with the milkIMG_4005
  3. add the mixture back on heat  and whisk until thickenedIMG_4006IMG_4007
  4. pass thru a mesh siff to make sure there is no lumps and it is completely smoothIMG_4008
  5. add a tablespoon of butter the cover and start preparing the konafaIMG_4010IMG_4011
  6. tear the konafa with you hands the stir in the butter and oil mixture until you feel all is covered with butterIMG_4012IMG_4013
  7. take half of the konafa and press it down in the baking panIMG_4015
  8. spread a layer of creme patissiere and leave the edges free( do not overstuff it)IMG_4016
  9. start arranging the top layer starting from the edges so the filling doesn’t reach the edges and burnIMG_4017IMG_4018
  10. bake in a 350 degree oven for about 30 mins to 45 until golden brown..flip over and drizzle the syrup immediatlyIMG_4038
  11. this gold color doesn’t need any decorations..it just need to be eaten right away:))20140713_223510

Bonne Appetit family:))

Mixed nuts Baklava

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It was hard to tell from me .is it Greek or Turkish,knowing the origin of food is so important to me in setting the mood for any dish…i have searched a lot and i learned that the difference is in the filling..in Greece they mostly use walnuts or hazelnuts,on the other hand in turkey they use pistachios..my preference is for the Turkish one but both are incredibly yummy .. here i have made a mix of all the delicious nuts to create the mixed cultures mixed nuts baklava

  This kind of very rich that melts in your mouth dessert always reminds me of my trip to turkey with my family..i encourage you all to go visit this beautiful country if you haven’t yet but i know that there is a lot of people who share the same feelings with me..when you walk in the Famous ISTIKLAL street,the first couple of Turkish delight stores,this is the place where you will taste the most amazing oriental desserts ever..walking there looking at the stores from outside..seeing this man pouring and pouring rivers of sweet syrup over the baklava and konafa is like a dream comes true,like a fairy tale..takes me back to a time in the paste that i wish i lived in,exactly like the vintage Turkish TV series,the dream of every arabian girl  it..going back to this type of baklava, incredible deliciousness..Here is how i made it:

INGREDIENTS:

  • Phyllo pastry
  • thick syrup(2 cups sugar+1 cup water+ 1 tablespoon lemon juice+1 tsp rose water+ cinnamon+ cardamom+anise)
  • Mixed nuts : walnuts pistachios almonds hazelnuts..or used only one..the ultimate is pistachios
  • 1/2 stick butter+1/2 cup lard+ 1/2 oil

METHOD:

  1. Start by buttering the baking dish very well
  2. prepare your nuts by pulsing them in the food processor with some cinnamonimage
  3. Now add honey(2-3 tablespoons) and melted butter (2 tablespoons)and mix again until froms a slightly sticky mixtureimageimage
  4. start layering the phyllo pastry with a generous amount of butter mix in between until u reach 7-10 layers
  5. put the filling and press it downimage
  6. Continue the rest of the layers the cut into diamond shapesimage
  7. Bake in a 350 degree F or 180 Celsius for about 15- 20 minsimage
  8. Pour the syrup immediatelyimage
  9. Then start decorating with ground pistachios..leave to cool completely before serving.

BONNE APPETIT

Fig frangipan galette

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Who doesn’t love pies..i personally adore pies,they are probably my favorite desserts…

 Galette are a type of pie that is not bakeD in a pan,but the crust is just spread on the baking sheet..filled with all different kinds of filling and the crust is folded over the edges and baked directly in a very casual way,,so it’s easier than regular pies where the dough should be pressed in a pan..

    Frangipan is a kind of french pie that had a filling of almond cream and could be baked alone or topped with any kind of fruits or nuts..I finally got my hand on some nice figs..it’s the first time since i came to USA that i eat figs..we used to eat the best figs in Egypt..very sweet ones..these were the best..i thought it’s nice to make a fig tart and it was my first time to do it..here is how:

INGREDIENTS:

-THE CRUST:

  • 1 cup flour
  • 1/2 cup cold butter cubed
  • 1/4 cup sugar
  • vanilla
  • 1 egg yolk
  • pinch of salt
  • pinch of cinnamon

-THE FRANGIPAN FILLING:

  • 1/2 cup butter
  • 120 grams ground almonds
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • vanilla
  • if available: 2 tablespoons of almond paste

-1 cup chopped walnuts

-figs thickly sliced

-honey to drizzle on top

METHOD:

-Start by putting the butter,sugar,flour in the food processor and pulseimage

image-add the egg yolk,vanilla and miximage

-add 2 or 3 tablspoons of ice cold water while the mixer is on just to combine the doughimage

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-put on a plastic wrap,wrap and refrigerate for 2 hours

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-now prepare the filling by mixing the butter,almonds.sugars,egg.vanilla( and almond paste if available)imageimageimage

-put in a zip log or a piping bag for easy spreadingimage

-take out the pie crust and leave for 10 mins then start rolling between 2 parchment papersimageimageimageimage

-start forking the dough leaving the edgesimage

-now start spreading the fillingimageimage

-sprinkle the walnuts all over and press them downimage

-distribute the fig slices all over and push them down a little bitimage

-fold the edges over trying to fix them to the botoom layer because they will tend to spread while baking in the oven..the brush with egg wash and sprinkle some granulated sugar over the crust.image

-bake in a 350 degree F (180 degree Celsius) oven for about  30-40 mins until the crust is golden brown and the filling i set.image

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when its done,serve while hot or warm with a generous drizzle of honey over the figs and some whipped cream…

BONNE APPETIT

serves = 8(Serving Size 118 g)

Nutrition Facts

Amount Per Serving

Calories

527
Calories from Fat

311
% Daily Value*
Total Fat

34.6g
53%
Saturated Fat

15.6g
78%
Cholesterol

102mg
34%
Sodium

182mg
8%
Potassium

234mg
7%
Total Carbohydrates

51.9g
17%
Dietary Fiber

3.1g
12%
Sugars

35.9g
Protein

7.8g

 

Vitamin A 15% Vitamin C 1%
Calcium 5% Iron 10%
Nutrition Grade C-
* Based on a 2000 calorie diet

nablus konafa

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 Hey my friends,i know that you stopped now to see what is this delicious dessert that have such a beautiful melted cheese, even me when i did it i was so impressed and happy,i used to eat nablus konafa always in the oriental restaurants in USA..and also my mother in law makes it for us all the time..that;s why i was encouraged to go ahead and try it..Here is how i did it:

INGREDIENTS:

  • konafa
  • specialized nablus konafa red color
  • 1/4 cup butter
  • mozzarella cheese (traditionally nablus cheese or akawi cheese mixed with mozzarella)
  • rose water syrup
  • pistachios to decorate

METHOD:

-start by mixing the butter with the food colorimage

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-spread the butter in the baking panimage

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-put the konafa in the food processor and mix until looks like this

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-put in a bowl and miz with 3 tablespoons of oil image

-spread in the pan and press so tight and leave some of the konafa outsideimage

–spread the cheese and leave the edgesimageimage

-put the remaining konaka in a pan and start browning a little bitimage

-then sprinkle over the cheese to prevent the cheese from sticking to ur serving dish laterimage

-turn the low medium heat and start turning the konafa over the stove until the konafa brown an crisp and the cheese is melted.it will take no more than 15-20minsimage

-flip the konafa and drizzle with syrup and decorate with pistachiosimageNow you need to make everyone panic and come right away and leave what they r doing because this moment of gooey cheese is irresistible ..but i they miss it no problem you can still reheat it again..its yummy..

ALL MY FRIENDS ENJOY THIS LOVELY RECIPE

BONNE APPETIT
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