Chocolate chip cookie truffles?? Yep…I did


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So I came across this beauty online, although I can no remember where, I think on Pintrest…so I gave it a try and I was very pleased indeed, as were my kids….we made them last night and the majority are already gone. Nice huh? Big families and hungry kids will do that to you. lool. So here is the wonderful recipe and some pictures of what we did. They are not gorgeous like I have seen some websites show, but they are real. lol.

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating

directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week

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Znoud al-Sit (lady’s upper arm) which are cream filled pastry rolls


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Well, let me just say that his was my first time ever making or even eating these, but it will not be my last, insha Allah. Making them took time, of course…but these are amazing. They are a pastry type dough with a custard type, rose water flavored cream filling drenched in a sweet syrup…topped with coconut or ground nuts, even chocolate I suppose. They are perfect for anything. You can change the flavor of the custard too I am sure….but being my first time trying the recipe I decided to do as the recipe said. I am happy with my results. Highly recommend trying it.

the dough:

2 c flour

1tsp baking powder

1/4 tsp salt

2 eggs beaten

2/3 c water

2 tbsp hot oil

flour for work surface and oil for frying as well

 

to make this dough, combine the flour and salt then stir in the eggs and water to make a medium soft dough…knead lightly

then drizzle the hot oil over the dough and knead lightly again and set aside for 10 mins

divide the dough into 22 walnut sized pieces, depends on preference also

sprinkle the surface with flour and begin rolling out each piece as thin as possible, you want them rectangular to make them into little cigar shapes.

when you fill them, you will roll them a little, tuck in the sides, and finish rolling. similar to grape leaves.

 

the filling

4 heaping tbsps of cornstarch

3 tbsps sugar

2 c whole milk

1 tbsp rosewater….orrrr if you want to change the flavor, use another of your choice

in a small heavy bottom pot, mix cornstarch and flour with sugar slowly stirring in milk until it is completely dissolved

on medium heat, bring to a boil until it becomes thicker but make sure to stir so as not to burn…7-10 mins total cooking time for this.

It should be similar to custard, thicker then pudding. Take it away from the heat and add your choice of flavor and mix it in.

 

syrup

2 cups sugar

1  and 3/4 c water

1/4 c honey

1 tbsp lemon juice

either 2 cardamom pods or 1 tsp rose or orange blossom water

combine all the ingredients in a small pot and let it boil, stirring with a wooden spoon.  set aside when finished

 

so, to put all of this together is easy….take the dough you have rolled and place custard in the middle. Roll them like cigars, tucking on each edge so there will be no leakage, and then finish rolling it until closed.

when you fry them, make sure the seam is facing down.

You can arrange them on a plate and then poor syrup on them or you can dunk them into the syrup like I did….works better for me.

I also garnished them with coconut…although you can garnish them as you like…I know if I put coconut on anything, my husband will eat it. Looool

I loveeeeeeeee this recipe, yes it is time consuming and work…but it is worth it.

Spritz cookies


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So, I went to a local thrift store here in Phoenix Arizona, and to my surprise I found theeeeee coolest thing ever…..a cookie press!!! My mom had one, and I remembered her as soon as I saw it. So, I bought it. I was imagining all the possibilities and things I plan to use it for. 2 bucks!!!! That is all I paid!! Big win!!! So i googled some recipes and this is the one I chose and used. They turned out awesome!!!! I have more to work on with pressing them, but it was fun!! I would recommend this for anyone who loves to “create bake” like me!!.

1 cup (227 grams) unsaltedbutter, room temperature

1/2 cup (100 grams) granulated whitesugar

1 largeegg

1 1/2 teaspoons purevanillaextract

2 1/4 cups (295 grams) all purposeflour

1/4 teaspoon salt

Read more:http://www.joyofbaking.com/SpritzCookies.html#ixzz1rQpYjBT3

German Chocolate Cake…just when you thought you were safe


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So, around these parts, we love cake…well not so much me or my husband, but for him, if it has anything coconut, consider it his. Which makes my life easier because if i want him to eat it…coconut on it LOL…so I tried this recipe and decided I love it. I hate boxed cakes because you can actually taste the difference, like…the actual cardboard. Maybe I am weird but my step-dad told me that once and I did not believe him until I did the test. I made 2 cakes, 1 box and 1 home made…bigggg big big difference. So, here is the recipe I used for this cake. Hope you enjoy it as much if not more then we did.

 

4 ounces (115 grams) semi sweet chocolate, chopped

2 1/4 cups (270 grams) cakeflour

3/4 cup (70 grams) unsweetenedcocoa powder(preferably Dutch processed)

1 1/2 teaspoonsbaking powder

1/2 teaspoonbaking soda

1/2 teaspoon salt

1 cup (240 ml) lukewarm coffee (or water)

1 cup (240 ml) buttermilk

1 1/4 cups (280 grams) unsaltedbutter, room temperature

2 1/4 cups (450 grams) granulated whitesugar

5 largeeggs, room temperature

1 1/2 teaspoons purevanillaextract

Coconut Pecan Frosting:

1 cup (240 ml) pecans

1 cup (200 grams) granulated white sugar

1 cup (240 ml) evaporated milk(can also use light or heavy cream)

3 large (60 grams) egg yolks, lightly beaten

1/2 cup (113 grams) unsalted butter, cut into pieces

1/8 teaspoon salt

1 1/2 cups (150 grams) sweetened or unsweetened shredded or flaked coconut

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour (or spray with a nonstick vegetable/flour spray), and line the bottoms of three – 8 x 2 inch deep (20 x 5 cm) round baking pans with parchment or wax paper.

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.

In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. 

In a small bowl, combine the coffee (or water) and buttermilk.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.

Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.

Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 -35 minutesor until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. (I like to rotate the pans about halfway through baking to ensure even baking.) Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

Coconut Pecan Frosting:  Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.

In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).

To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.

Serves 14-16 people.

Read more:http://www.joyofbaking.com/GermanChocolateCake.html#ixzz1quF7PpZi

Chocolate chip walnut banana bread…to die for


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2 cups flour

1 tsp baking soda

1/4 tsp salt

1 egg

1  1/8 cup sugar

1/2 cup vegetable oil

2 Tbsp buttermilk (I used regular milk)

1/2 tsp vanilla extract

3 large ripe bananas~mashed

3/4 cup chopped walnuts for inside the bread

1/2 cup chopped walnuts for on top-i always use more

3 big handfuls semi-sweet chocolate chips

Pre heat over to 325*  Grease and flour loaf pan.

Blend flour, baking soda and salt …set aside

Mix egg, sugar and oil until combined…add the flour mixture. When blended add the milk, vanilla and mashed bananas and mix until combined.

Fold in walnuts and chocolate chips.

Pour into loaf pan.

Top batter with remaining walnuts.

Bake 45 – 60 minutes, until a toothpick inserted in the center comes out pretty clean.

Cool for 10 minutes

Banana Pistachio Cake-Kekat al-Mouz wal Fistiq


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This is a new recipe I tried out from a wonderful cookbook given to me by an amazing friend.
This cake has 3 layers with a cream filling, bananas and pistachios in each layer.

For the cake:

1/2 c oil

1 1/2 c granulated sugar

3 eggs 1 c mashed bananas or about 3 medium bananas

2 tsp rosewater

1 tsp vanilla

2 1/2 c all purpose white flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 c milk or buttermilk

1/2 c chopped toasted nuts

for filling:

1 c chilled whipping cream

2 tbsp powdered sugar

1 tsp rosewater

thin slices of bananas

Icing:

1/2 c packed brown sugar

1/4 c whipping cream

3 tbsp butter

1/2 c powdered sugar

1 tsp rosewater

Garnish with banana slices and ground pistachios

to make the cake itself, mix oil, sugar, and eggs for 2 mins. Add the mashed bananas, rose water, and vanilla. Mix well.  Then Mix in flour, baking powder, baking soda, and salt. Do not over beat the mixture just make sure it is mixed well enough to be combined. Fold in nuts if used.

Grease and flour two 9-inch round cake pans, make sure to evenly divide the batter between the two. Put into a preheated 375F oven for about 30 mins or until toothpick comes out clean. Completely cool.

The filling is made by having a bowl already chilled and whipping the cream in it until it holds soft peaks, or can somewhat stand on it’s own.  Add sugar and rosewater and whip it together until stiff peaks form. You may want to use cool whip instead and if so just add the rosewater to it.

Cakes should be totally cooled and you want to slice them in 1/2 horizontally so you have 4 layers….spreading the filling on each layer with banana slices placed neatly. stack your layers.

The Icing is made by using a small sauce pan and combining sugar, cream and butter and bring mixture to a boil while stirring and making sure the sugar dissolves, then boil for about 2 more minutes. Let it cool to room temp and add powdered sugar and rosewater stirring until it is smooth. Immediately spread on the surface of the cake allowing it to drip down the sides of the cake. Sprinkle pistachios on top and decorate as you’d like. Enjoy!!!!!