Honey Almond Slices

 

Almond Apple Slices -BlogFRIENDS… and not the TV show! Friends that we have, from school, work, clubs… and friends we make through our children later in life. How many times while dropping your child at a new friend and when waiting for the door to open, you start wondering about the mom… Is she nice? Fun? Warm? Chatty? Psycho? Does she give a lot of sweets? And how many of them ended to be a keeper and became one of your closest friends. I am blessed with few of them, actually many, and we share a lot; we take trips together, we volunteer for school projects and we sometimes bake together.

The Honey Almond Slices is a new recipe for me. Axel, my daughter, had tasted it at her friend’s house and at pick up time she begged me to bake some for her. The funny part is that the mom bought her bars at the market and doesn’t even know what it was called. Thanks God for Pinterest where I combined few recipes and made my own with less butter and less sugar but still I thank my friend for the inspiration. My eagerness is boundless to try new recipes, especially that belongs to the dessert section.

Ingredients

For the base:

  • 1 ½  cup all purpose flour
  • 1 cup ground almond
  • 1/2 cup light brown sugar
  • 120g butter, melted

For the topping:

  • 150g butter
  • ½ tsp salt
  • ¼ cup honey
  • 2 cups sliced almonds

25 cm x 25 cm pan

Preparation

  1. To make the base Combine flour, ground almond, brown sugar and melted butter until you have a moist sandy mixture. Press mixture into a brownie mold or tart tin and bake for 12 minutes at 170°C / 335°F.
  2. To make the filling Inside a saucepan, on low-medium heat, place butter to melt, add sugar, honey and sliced almonds. Stir to well combine.
  3. Spread mixture to top evenly the base and return to oven to bake for 25 minutes or until deep golden brown.
  4. Allow to cool completely. Remove from pan and slice into squares or rectangles and serve.

Cream Cheese Strawberry Cake

Valentine Strawberry cake2.jpg

I got this heart shaped pan on Mother’s Day few years ago, I’m so happy for Valentine day to find an excuse and use it again. This cake is spongy and smells gorgeous. The texture is close to breads so don’t hesitate to bake it in a loaf pan if desired.

Gifts, flowers and cakes are all expressions of love and celebration, most important of get-together. I wish you all love and happiness and a lot of cakes to bake.

Maya

Cream Cheese Strawberry Cake

Ingredients

  • 200g butter, softened
  • 1½ cups sugar
  • 8 oz cream cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup yogurt
  • 1½ cups chopped fresh strawberries

Preparation

  1. Preheat oven to 180°C / 350°F. Grease and flour your cake pan and set aside.
  2. Cream the butter, cream cheese and sugar together with an electric mixer.
  3. Add the eggs, one at a time, followed by vanilla and beat.
  4. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the cream cheese mixture, beating just until combined.
  5. Add yogurt, mixing well to incorporate. Fold in the strawberries.
  6. Transfer batter to the prepared pan, spreading evenly with a spatula. Bake for 1 hour, or until a cake tester inserted into the center of the cake comes out clean.
  7. Remove pans to rack, and let cool for 10 minutes. Invert cake onto serving plate and allow to cool completely before slicing.

Chestnut Banana Bread

Chestnut Banana Cake.jpg

Christmas just wouldn’t be Christmas to me without a lot of recipes with chestnut on the table.

I have a home-made chestnut cream that I did last week, so I decided to bake my regular banana cake recipe and add it to it, the results were simple and delicious.

I know this recipe is a keeper and definitely worth to share with you.

Chestnut Banana Bread

Ingredients

  • 2 cups all-purpose-flour, sifted
  • 1 tsp baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, diced
  • ¾ cup brown sugar
  • 3 eggs, at room temperature
  • 1 tsp vanilla extract
  • 3 small mashed ripe bananas
  • 3 tablespoons chestnut cream
  • ¼ cup milk

Directions

  1. Preheat oven to 180°C / 350°F. Grease a 9×5-inch loaf pan.
  1. In a large bowl combine flour, baking soda, and salt. Set aside.
  2. Beat butter and sugar until creamy. Add eggs and vanilla, continue beating about 3 minutes.
  3. Add bananas followed by chestnut cream and beat until combined.
  4. Gradually add dry ingredients; flour, baking soda, baking powder and salt.
  5. Beat in milk.
  6. Pour batter into pan and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
  7. Allow bread to cool for 10 minutes, then turn it out and let it cool completely on a wire rack.

Sweet Chestnut Dip

Sweet Chestnut Dip .jpg

Ingredients

  • 250g chestnuts, roasted and peeled and cut in 2
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 250 ml / 1 cup cream
  • 2 tablespoons Cognac or Irish Cream liqueur

Preparation

  1. Place all ingredients in a saucepan over medium heat and stir with a spoon until sugar dissolves.
  2. Let simmer for 10 minutes or until chestnuts have softened.
  3. Off heat, blend the mixture until soft and smooth.
  4. Refrigerate overnight or until firm and serve with apple slices or your favorite crackers.

 

 

APPLE CRANBERRY CAKE WITH CINNAMON FROSTING

APPLE CRANBERRY CAKEApple – Cranberry – Clementine – Cinnamon… These are the necessary key words to make you want to bake this elegant Christmas cake.

Nothing beats a smoothly frosted cake semi-naked look, I promise you it’s so easy to prepare anyone should give it a chance.

I couldn’t resist, but taking photos from different angles and post them on all of my social medias accounts.

I have tried many recipes for the festive season. I hope I’ll get the chance to share them all, since all of my spare time lately has been spent on Christmas shopping hearing Georges Michael and Mariah Carrey songs on repeat.

APPLE CRANBERRY CAKE WITH CINNAMON FROSTING FLAVOR

Ingredients

  • 1 cup whipping cream
  • 1 teaspoon ground cinnamon
  • 200g unsalted butter (at room temperature)
  • 1 ½ cup sugar
  • 4 eggs
  • 1tsp vanilla
  • 4 cups flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup Clementine juice
  • ¼ cup dried cranberries
  • 1-2 red apples, cored and sliced (skin on)
  • 1 tsp brown sugar
  • ½ tsp cinnamon
  • 1tbsp limoncello

Preparation

  1. To make the frosting, add 1 teaspoon of cinnamon to the whipping cream and whisk on high speed for 3 minutes or until fluffy. Refrigerate.
  2. Preheat oven to 175° C. Butter and flour a cake pan.
  3. Beat butter and sugar together until light and fluffy, add eggs, vanilla, flour, baking powder, baking soda and salt.
  4. Pour Clementine juice gradually while mixing and scraping down the bowl with a spatula as you go. Turn off the mixer and fold in the cranberries.
  5. Pour the batter in the cake pan and decorate with the apple slices arranging them close together and overlapping on top of the batter.
  6. Mix brown sugar and cinnamon together and sprinkle this over the apples. Drizzle with limoncello liqueur (or lemon juice).
  7. Bake for 45-55 minutes. Cake is done when a toothpick inserted in the center comes out clean.
  8. Cool the cake in the pan on a wire rack.
  9. Frost the cake with your chilled cinnamon icing. Sprinkle with icing sugar. Decorate with cinnamon sticks, kumquat and fresh cranberries, if desired.

Blueberry Cake

Bueberry Cake.jpg

Hello hungry people:) I have good news for you, this cake recipe is so simple that even the most amateur cook may bake it. And with the almond crumble that tops it, you will end up with a celebratory treat to serve on ceremonial occasions like Christmas.

What makes this cake looks fabulous is the Bundt pan and the glaze. So if you are tempted to try this recipe please don’t skip these two steps, especially the topping.

Happy Baking!

Ingredients

  • 1 ½ cup sugar
  • 1 cup / 2 sticks unsalted butter
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 ¾ cups all-purpose-flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ cup milk
  • 3 tablespoons lemon zest
  • 1 cup fresh or frozen (and thawed) blueberries

For the topping

  • 3 tablespoons icing sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons flour
  • 2 tablespoons dark brown sugar
  • 2 tablespoons oats
  • 2 tablespoons almonds, broken or sliced
  • 2 tablespoons butter, at room temperature

Preparation

  1. Preheat the oven to 185 degrees C. Grease and flour a 12-cup pan.
  2. In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla.
  3. Sift flour, salt, baking soda, and baking powder in a large bowl. Add gradually to butter mixture. Beat until well mixed, making sure to scrape down the bowl with a spatula.
  4. Fold in lemon zest and blueberries and transfer to pan.
  5. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and let it cool on a wire rack for at least ten minutes before trying to remove it from the pan.
  7. To make the topping, combine flour, sugar, oat and almonds. Add the butter and rub the mixture with your fingers to make small clumps. Spread the mixture on a baking tray and cook in oven for 7-10 minutes. Let cool. To make the glaze, whisk together icing sugar and lemon juice. To finish, drizzle the glaze over the cake and immediately sprinkle with the almond mixture and wait for the glaze to dry before serving.

 

Apricot Jam Crumb Tart

Tarte Em Tony IMG_0613

Isn’t something to have a recipe after your name? Fettucini Alftedo,  Béchamel sauce or cake Savarin! I wonder if these people knew that one day their name would be remembered and taught for hundred years later.

Most of us have special recipes passed to us thru our parents, relatives or neighbors. Recipes that are famous in the family and even sometimes in the neighborhood! But how is it possible to make a recipe internationally recognized and adapted for the next generations?

I invited my friend Carole to spend the day with us. She got us with her a box filled with apricot crumble tart cut in squares.

I tasted one and it was the best buttery shortbread-style cookie ever with a soft crumbly texture that just melts in your mouth. Totally delicious! And when I asked for the recipe, Carole answered with confidence: “Tart Em Tony” (translated from Arabic to Tony’s mama), as if I was supposed to know what does that mean and what’s inside. She continued: ” Everybody on the block knows Tart Em Tony. That was our favorite dessert when we were kids”.

My face turned pale, it must be jealousy! Who on Earth is Em Tony and has a recipe after her name? A recipe that all the neighborhood shared at a time when food blogger wasn’t even a word.

I requested the recipe and instantly Carole whatsaped it to me. It was a picture from a recipe book handwritten just like the old days. How many of you remember his mom writing all her recipes in an old agenda notebook. The trend was to copy recipes into our books, while now we take snapshots with our smart phones and share digital copies effortlessly with friends or on the Whatsapp family group.

EM TONY tart

I know that many of my recipes have been tried all over the country. I know that my pumpkin sweet potato soup is a hit and have been passed to many people on the five continents, but would I ever have one recipe that will outlive me? A recipe recognized as the Oryana recipe, and for decades from now? I will call that an achievement!

Ingredients

  • 200g unsalted butter, at room temperature
  • ¾ icing sugar
  • 1 egg
  • 1 tsp vanilla
  • Pinch of salt
  • 1 tsp baking powder
  • 3 cups plain flour
  • 1 cup apricot jam

Preparation

Grease or line a 9-inch square pan. In the bowl of the stand mixer cream the butter and the icing sugar on medium speed. Beat in the egg and vanilla and mix further until light and fluffy.

In a separate bow, combine flour, baking powder and salt. Add it slowly to the butter mixture, mixing until the dough comes together.

Push half of the dough into the pan so it covers it evenly. Let it chill in the fridge along with the other half of the dough for about an hour.

Take it off the fridge and spread the jam on the top.

Preheat oven to 180C/350F.

To make the crumble topping, grate the remaining dough over the jam to cover it all.

Bake the tart in the oven for 20-25 minutes or until it is lightly browned. Remove from oven and let it cool completely before cutting.

It can be sliced into squares using a knife or cut into circles using a cookie-cutter.