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.
Advertisements

Fried Caulifower and Tahini Dip

Fried Cauliflower

Nothing can beat this amazing vegetarian appetizer! Served as a snack or as a side dish, it’s crisp, tasty and easy to make. The homemade tahini dip a.k.a tarator is the perfect accompaniment to this straight forward recipe. Enjoy!

Ingredients

  • 1 kg cauliflower, cut into florets
  • Vegetable Oil for frying

For the Dip

  • ½ cup tahini (tahina or sesame paste)
  • 3 tbsp fresh lemon juice
  • 3 tbsp water
  • Pinch of salt

Preparation

  1. Bring a large saucepan of salted water to boil, and blanch the cauliflower for 8-10 minutes. Remove from water. Drain and set aside.
  2. Heat the oil in a frying pan over medium-high heat. Place the cauliflower in and fry for 5-6 minutes or until it turns golden brown. Transfer to a plate lined with wax paper or paper towel to drain.
  3. To make the dip, combine tahini, lemon juice, water and salt. Stir until well combined. Taste and adjust seasoning to liking.
  4. Serve cauliflower and dip as an appetizer.

P.S. Can also be served in pita bread as a sandwich.

Angel Food Cake

IMG_8807.JPG

How many of you believe that his mom is the greatest mom in the whole world raise his hand! I agree. Raising my hand too:)

I am blessed with a wonderful mom, who has always been there for me, present at every milestone I reached. She is soft, smart, fun, talented and absolutely patient. In fact, if patience had a face it would be my mom’s.

I love you mom and so proud of you and proud to apply in my life, all the beautiful things you taught me.

My daughters, Axel and Kaia, have been drawing me and making me cards all this week for Mother’s day so cute of them but I need a bigger house now with more walls to hang all their little masterpieces;-)

drawings.jpg

I wanted to bake a cake for my mom and started browsing the net for inspiration when I saw Angel Food cake. I love Angel cakes and I love the name!! Angel Food! Of course ANGELS this is what moms stand for:)

There’s a reason angel food cake is a favorite vanilla sponge cake, it’s fluffy as air, fat-free as it uses no butter or oil and tastes like heaven. It’s simple and best served with vanilla sauce, but can also be consumed with whipping cream and strawberries.

Here below I’m sharing the Angel Food Cake recipe, I found online. I actually found this same 6-ingredients-recipe  almost everywhere. I prepared my cake as per LovetoKnow‘s instructions and turned out to be a success!!. Hope you’ll get the same results and get to bake your own Angel food cake.

Happy Mother’s Day!

Angel Food Cake Recipe

By Cheryl Cirelli

Ingredients

  • 1 cup cake flour
  • 1/4 teaspoon salt
  • 12 large egg whites at room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups white sugar
  • 2 teaspoons vanilla extract

Preparation

  1. Preheat oven to 170 C / 350 F degrees.
  2. Sift flour and salt into a large bowl and set aside.
  3. Using a mixer, beat egg whites until they become foamy. This should take 1 minute.
  4. To the egg whites, add cream of tartar and beat until soft peaks begin to form.
  5. Continuing beating mixture on low and slowly add the sugar and beat until stiff peaks form. This takes about 2 to 3 minutes.
  6. Add the vanilla extract and beat to combine.
  7. Transfer the egg white mixture to a large bowl and begin sifting in the flour mixture.
  8. Gently fold until the two mixtures combine.
  9. Spoon the batter into an ungreased cake pan.
  10. To release air bubbles, run a small knife through the batter once it is in the pan.
  11. Bake for 40 minutes or until cake springs back when pressed lightly.
  12. Allow cake to cool in pan for an hour before removing.
  13. To remove from pan, run a knife along the edges to release and invert cake onto a plate.

Honey Tahini Cookies -(feat.video tutorial)

IMG_5765

I always wanted to post one of my recipe videos but kept on postponing thinking that it might be boring; until today, I was watching this recipe with my little daughter when she told me “this looks super easy, lets make some straight away!”

Not only I was happy that it took her only once to watch the video and wanting to try the recipe out, but also I was encouraged to upload my video and not to be nervous anymore about it.

If you love Halawa (Halva) you will love these cookies. They are both crisp and chewy and totally easy to make. The combination of Tahini and honey tastes like Halawa and who wants to resist this flavor.

These cookies will be your new favorite!

Honey Tahini Cookies

Makes 30

Ingredients:

  • 1 stick / 100g butter, at room temperature
  • ¾ cup sugar
  • ½ cup tahini (I used Al Wadi Al Akhdar tahini)
  • 1 tbsp honey
  • 1 tbsp orange blossom water
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • Pinch of salt

Directions:

  1. In a stand mixer, beat butter and sugar on medium-high until light and fluffy.
  2. Gradually add the tahini, honey and orange blossom water.
  3. In a medium size bowl, whisk flour, baking soda and salt together. Reduce the mixer speed to low and slowly add the flour to tahini mixture, combining well until forming a dough.
  4. Chill in the refrigerator for about an hour.
  5. Preheat oven to 170°C or 350°
  6. Line baking sheets with parchment paper. Using your hands, take a walnut size of dough and shape into balls. Arrange them on the cookie sheet at least 2 inches / 5cm apart. Dip the tines of a fork in flour and gently press a crisscross pattern into each ball. Dip fork in flour after every cookie to avoid sticking.
  7. Bake in the middle rack of the oven for 13-15 minutes or until the cookies begin to show cracks.

Maya’s Ingredients 4th Anniversary

MocchaDrinkbyMayaOryan Four years ago I started a blog thinking that this will be a great idea to document all my favorite recipes and have them all in one location. This idea developed since tremendously and instead of a cooking book, I ended up with an address book filled with contacts of friends from all over the world. I’m blessed to have so many followers and so many clients interested in my cooking and work as a food stylist. It’s this Blog that took me this far! I had people assisting me on shoots just because they know “Maya’s Ingredients”, I met fresh graduated photography students who knows my name because I was introduced to them as part of their course at college and I was invited to speak about Food Styling and Food Blogging at several events and TV shows because my Blog and website made it so easy for every one to find me and view my work. I’m thrilled, …no overwhelmed:) I’m happy and I will have a toast to you, thank you for passing by and hope to see you often. This elegant drink can be put together in 3 quick steps. Serve it in martini glasses or shot glasses and say CHEERS!

Vanilla Vodka – Espresso Drink Ingredients

  • 1 cup Vanilla Vodka
  • ½ cup Cold espresso
  • ¼ cup Tia Maria
  • Wedge of Orange
  • 1 tbsp cocoa
  • Pinch of cayenne

Preparation Combine vodka, espresso and Tia Maria liquor into a shaker filled with ice and shake well. To serve, rub the rim of a martini glass with an orange wedge and dip into the cocoa cayenne mixture. Pour drink inside and enjoy. Cheers!

Maamoul With Pistachios or Walnuts

Maamool-MayaOryan

It’s this time of the year where the neighborhood smells sweet. Housewives and women of the family would be traditionally gathering right now to bake batches of Maamool. The aroma sneaks out of the oven to reach every sense of smell around and makes one desire to eat Maamool instantly. Hopefully this ritual will never go out of style, as it adds excitement to this beautiful occasion.

Maamool is very popular in Lebanon during Easter and I’ve been asked for the recipe hundreds of times. I hope you will love it as much as I do and appreciate the artist behind this elegant treat. I think who ever invented it, did care about each of his taste buds. Who would have thought about the mix of this fragrant dough coming from the combination of the rose water and the orange blossom water. The result is a delicious cookie that melts in your mouth and the pistachio filling gives it a soft chomp. Impressive!

Maamoul With Pistachios or Walnuts

For 30 pieces

Ingredients

Maamoul Dough

  • 3 cups coarse semolina (ferkha)
  • 2 cups fine semolina (smeed naim)
  • ½ cup of sugar
  • 3 sticks/300g of butter, melted (and let cool down) I use Lurpak blocks
  • 100ml of rose water
  • 30ml/2 tbsp of orange blossom water
  • ⅙ teaspoon instant yeast

Nut Filling

  • 200g of unsalted pistachio nuts or unsalted walnuts
  • ¾ cup of regular sugar
  • 2tbsp of rose water
  • 3tbsp of orange blossom water
  • Icing sugar to decorate

Preparation

  1. Mix coarse semolina, fine semolina and sugar together.
  2. Add yeast and melted butter and rub with hands until well combined.
  3. Gradually pour WARM orange blossom water and rose water, kneading the dough gently with hands. Place the dough in a large bowl and cover with a wet kitchen towel. Let it sit for 1 hour at room temperature.
  4. To make the filling, combine all ingredients.
  5. Divide the dough in 2. Scoop walnut size of maamoul dough and flatten it on the palm of your hand, fill it with pistachios or walnut filling and make a ball. Repeat this step until you finish the dough.
  6. Press gently each ball into a traditional “Maamoul” mold to take shape and tap out on the baking sheet to drop out of the mould. If the dough is sticky, lightly flour the mold.
  7. In a preheated oven 200C/400F bake the maamoul cookies for about 15-20mn or until the sides are slightly golden.
  8. Sprinkle with icing sugar, while still hot. Let cool down and sprinkle again until fully covered.

Caramelized Onions Tartelettes with Black Olives

MayaOryanIMG_4347

I baked many tartelettes during the holidays some sweet and others savory. I involved caramelized onions with tarts, poultry and oriental recipes, it always adds to my meals an intense, roasty, lightly sweet taste close to jazz.

When onions are cooked slowly, all the natural sugars in, caramelize, without the slight addition of sugar.

Mini tarts are bite-sized and enticing. They work as an appetizer on a cocktail party or a casual gathering with friends. The puff pastry is crisp and each tart is carved with love.

I sometimes make two batches; one with feta and olives and the other with goat cheese and figs. Once you know how to make you tart shells an endless variety is found on the blogosphere. Enjoy the recipe below with friends or relatives and hope it results with echoes of smiles and happy bellies.

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 2 tablespoons fresh thyme, leaves
  • All-purpose flour, for dusting
  • 250g / 1 sheet frozen puff pastry, thawed
  • ¼ cup feta, crumbled
  • ¼ cup black olives, pitted and halved

Preparation

  1. Melt butter with oil in a skillet over low-medium heat. Add onions and thyme, and cook (without stirring) 7-10 minutes, or until onions are golden.
  2. Pre-heat oven to 180°
  3. On a lightly floured surface, roll out pastry, and cut out 7cms circles and place onto the baking dish. Pierce dough with a fork.
  4. Spoon feta cheese in the center of each circle. Top it with onions. Decorate with olives.
  5. Bake for 15-20 minutes, until the dough starts to rise and turn golden color.