Sunday, June 26, 2011
I got a new mixer on Friday (YAY!) and had to make something. And since later I am making some Greek pitas, this seemed like a great idea - Ravani. It's a really moist Greek cake... sort of no frills. But delicious. It uses Semolina flour, which is the first time I have used that. (Almost left the grocery store without it!)
The cake is easy to make - but the kicker is the sweet homemade syrup you pour over the cake while it is still hot from the oven. I worried about using all the syrup from the recipe, and stopped short. I should have used it all. The syrup is totally absorbed and the result is a sweet, moist cake. Great with a cup of coffee or glass of milk.
Recipe from Elly Says Opa!
Saturday, June 25, 2011
Thursday, June 23, 2011
Oh my. It's sweet. It's gooey. It's rich.
A crust base. A caramel and cream center and a crumbled crust top. When I eat more later, it will be with a scoop of vanilla.
I wish I could say it is my recipe, but kudos go to Cookies and Cups. If you check out the recipe, I used vanilla in the crust batter. I used a rather coarse Kosher salt on the caramel because I could not get my jar of coarse sea salt open, ha ha. And I halved the recipe and used an 8" x 8" pan. Worked great. The half-recipe was an effort to contain how much dessert was in the house.
Saturday, June 18, 2011
Fresh berries, flour, brown sugar and butter. Ta da. I used 2 cups of blueberries and 2 cups of raspberries.
I have to admit, it's a weight watchers recipe.
- Mix 3/4 c flour and 2/3 c brown sugar in a bowl.
- Take 3 Tbs of mix and add to 4 cups fresh berries that have been placed in a second bowl.
- Melt 6 Tbs butter and add to flour mixture. Mix well.
- Now pour berry mix into 8"x8" dish and cover with the flour/sugar batter. Since flour mix is moist, just take small clumps and place them over berries until berries are covered.
- Bake at 350 degrees for 35-40 minutes until berries bubble.
Tuesday, June 07, 2011
Then I saw this recipe on SweetlySerendipity.com. Real shortbread! In a cookie! So I made them, following the recipe at the link. Heaven, warm from the oven. And later just divine in a bowl with a scoop of vanilla ice cream. You could pour some real cream in the bowl... I did not have enough left over from the recipe. If that sounds good, buy a pint of cream (instead of the cup required for the recipe).
If you like scones, you will love these. I think I will have to try blueberries next.
Photos & Notes: cut strawberries, strawberries in the lemon juice and sugar, the batter, and the dollops of cookie dough. At first the batter will seem like it does not have enough moisture, but follow the recipe. The juicy strawberry mix will hold it together. For scooping the cookies, I used heaping-heaping tablespoonfuls. Then I stuck extra pieces of dough on top if needed. For the sugar topping, use raw (turbinado) sugar or dusting (decorating crystals-type) sugar. Regular sugar will melt and caramelize. I stored the cookies in a big zip-lock overnight - I think it made them too moist and more like cupcakes this morning... so don't recommend that. I prefer the crumbly scone texture.
Sunday, June 05, 2011
Apple Galette - frankly I was not familiar with a "galette", but you learn something everyday! I made this last weekend and I am making another one this morning... it was that good. Very easy with the wonderful recipe I found at Elephantine. I need to work on how to core and slice apples! The turbinado sugar in the recipe is actually raw natural cane sugar, available at the grocery store. It's a bigger sugar grain and simply "makes" the crust... adds crunch and well worth it. This will be lovely a little later with a spot of vanilla ice cream and some coffee :)
Here is the galette before I put it in the oven. I added, this time, a little more sugar to the apples, dashes of cinnamon and allspice - a little more like apple pie flavors. Note: top photo is last week's baked galette; photo directly above is this week's.