Baklava

Fadel Family Baklava Recipe

Syrup:
Add two cups of sugar to one cup of water and stir over medium heat until sugar is dissolved. Once sugar has dissolved bring to a full boil for 8-10 minutes (no need to stir after mixture has been brought to a boil) until slightly thickened. After syrup has boiled remove from heat. When steam subsides, add 2 Tbsp. or rose water and juice of 1/2 small lemon.

Filling:
Spread 1/2 lb. whole walnuts and 1/2 lb. whole pecans on a baking sheet and toast at 250 degrees F for 10 minutes, turning frequently. Once cooled, finely chop nuts and combine with 1 1/2 tsp. cinnamon. Set aside.

Render 1 lb. butter on stove top over medium heat, skim salt from top and use within minutes to prevent butter from solidifying as it cools.

Assembly:
Preheat oven to 350 degrees F and use butter to thickly grease a walled baking sheet. Set aside. Unroll thawed phyllo dough and carefully remove top sheet. Cover remaining sheets with damp paper towel to prevent drying.

Spread bottom sheet out on countertop and use a pastry brush to completely coat with melted butter. Layer with a second sheet of phyllo dough and apply a second coat of butter.

Lay a row of nut mixture across one end. Roll dough tightly around nuts. Pinch ends and cut with sharp knife to seal (1-2cm). Place rows in well buttered pan and brush with final layer of butter.

When filled, cut rolls into diamond bite-sized portions before placing in the oven. Bake for 20 minutes at 350 degrees F, then decrease heat to 250 degrees F and continue baking for 1 1/2 to 2 hours.

When golden brown remove from oven. Top hot cookies with 1 1/2 c. cooled syrup mixture. Let cool and keep uncovered (cookies become soggy when covered).

Tiramisu Cupcakes

Original recipe from Lots of Sprinkles

Image courtesy of Beantown Bake

My boyfriend requested tiramisu as his birthday dessert (again) this year. Fellow recipe blogger Beantown Baker suggested a tiramisu cupcake recipe that tastes as good as the traditional dessert and is much easier to make. I'll let you know what the consensus was after I make them on Thursday!





Your favorite vanilla cupcake recipe or a box or vanilla cake mix
2 eggs
250g mascarpone cheese
1 heaped tablespoon powdered sugar
1/2 teaspoon vanilla extract
2 heaped tablespoon espresso coffee (more if you’d like a stronger coffee taste)
1 cup boiling water
2 tablespoons Kaluha (or any other coffee/ chocolate liquor)
1 tablespoon caster sugar
Cocoa powder

Mix the vanilla cupcake batter following the instructions on the pack. Fill the cupcake cup with about 3/4 batter. Bake for about 15 to 20 mins until an inserted skewer comes out clean.
When the cupcakes have cooled, carve a large hole in the middle. Crumble the carved bits and keep in a separate bowl.

Tiramisu Filling

Separate the eggs. Mix the yolks, mascarpone cheese, vanilla extract and icing sugar together.
Mix the espresso coffee with the boiling water. Allow to cool before adding the liquor.
Beat egg whites until soft peaks form. Add the caster sugar and continue beating until it is mixed in.
Fold the mascarpone mixture into the egg whites.

Assembling the Cupcake

Drizzle the coffee and liquor mixture along the sides and bottom of the cupcake.
Scoop a small amount of the tiramisu filling into the bottom of the cupcake and sprinkle some cocoa powder.
Add a layer of the crumbed bits and drizzle with coffee mixture. Cover with tiramisu filling and coca power.
Repeat this process until the cupcake hole is filled. Spread the remaining tiramisu filling on top of the cupcake and sprinkle with cocoa powder.

Sweet Potato Cornbread

3 large eggs
1/2 cup vegetable oil
1 cup mashed sweet potato
1/2 cup frozen corn kernels, thawed
3/4 cup brown sugar, packed
1 teaspoon bourbon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup yellow stone ground cornmeal
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
A pinch of sea salt

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk the eggs till frothy. Add the oil slowly and whisk to combine. Add the sweet potato puree and stir until completely incorporated.
Combine with the brown sugar, vanilla extract, cinnamon, and pie spice.

Mix the dry ingredients - cornmeal, flour, baking powder, baking soda, and sea salt - in a separate bowl. Slowly add the dry ingredients to the wet, stirring just enough to make a smooth batter. If mixture is too clumpy, add a small amount of milk and/or honey to thin it out.

Pour the batter into greased pan (dusted with cornmeal).

Bake for about 35-40 minutes until the bread is firm to the touch.  If a toothpick emerges clean the cornbread is done. Cool in the pan for ten minutes, then cut and serve. The bread will be dense and golden in color. 

Wrap and freeze leftover slices.