Friday, July 8, 2016

Baklava Cookies



Baklava Cookies


These cookies are Amazing, the recipe called for store bought cookie dough, but you all know I don't do store bought...lol. However please feel free to buy a roll of sugar cookie dough it's easier. 









recipe
1 package of refrigerated sugar cookie dough
¼ c butter 
½ c powdered sugar
3 T honey
¾ c walnut chopped
¼ t cinnamon

in a small saucepan over low heat melt butter: stir in powdered sugar and honey. Bring to a boil and remove from heat, stir in walnut and cinnamon
1. let it cool for 30 min
2. slice cookie dough to your liking 
3. Bake at 350 for 9 min
4. Remove from oven place a small dollup of nut mixture in the center of each cookie
5. Bake another 2-3 min until done

Tips
1. don't over bake 
2. allow to cool
3. Can be re-heated to melt the nut mixture 

*If you have a dessert recipe that you're having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot....
P.S. I don't like coconut

I hope you enjoy

Bon appetit




Sunday, October 18, 2015

MiniCakes



MiniCakes 

Ok, Dessert Lovers its official I'm in love with all things MiniCakes. I think they're the perfect size treat,  you can eat the entire cake and not feel guilty or half now and half later. It's all yours, you don't have to share. 

I don't think I'll ever bake another full size cake, ok that's not true...lol. However it's a lot of fun baking MiniCakes, they're so cute. Not to mention they're DELICIOUS!!! 

Great at parties...





Carrot/Cheesecake 



Carrot/CheeseCakes & Lemon PoundCakes



Double ChocolateCakes



Red VelvetCakes



Red VelvetCakes

Monday, November 3, 2014

Mini Chocolate and Pound Cakes

I'm back, I took a break...but I'm back!!! I needed to bake, blog and take pictures...lol Just to ease back into thing I'm making Mini Cakes!!! I've already baked the pound cake in regular size. I decided to bake my delicious chocolate cake in mini's as well. They are so cute and of course delicious. 










Pan Alert**
When I first purchased this pan it was everywhere now that I need more, I can't find them, they were priced at $8.97. The pans are like $16.97 now. Send me a message if you can find them at the $8.97 price...thanks a bunch lol




Saturday, August 18, 2012

Honey Bun Cake

Ok, I was totally excited today, one of my favorite treats as a young girl were honey buns!!! so when I found this recipe I almost passed out...lol To this day I still love them, even my stepdad loves them I buy him "2" pretty much every week and boy does he knock them off asap...lol I'm not mad at him...lol

Well folks the cake tasted like a coffee cake, don't get me wrong it was very good, matter of fact my sister almost ate the whole thing, she really enjoyed it...lol I guess I was a little disappointed due to the fact that it didn't taste anything like a HONEY BUN!!! however I'll let you be the judge. It's worth the try, it's semi-homemade and very easy.

Oh yeah, I didn't use pecans I know I always find a way to use pecans...well the reasons I didn't use pecans #1 my niece don't like nuts and #2 there are NO pecans in honey buns...I wanted it to be authentic. They were optional anyway.





 

 



 
 






For the cake:

·  Vegetable oil spray, for misting the pan

·  1 package (15 ounces) yellow  cake mix

·  1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix

·  1 cup sour cream, 1/2 cup vegetable oil, 3 large eggs, 2T milk

·  1 tablespoon pure vanilla extract

·  For the filling

·  1/4 cup honey

·  1/3 cup lightly packed light brown sugar

·  2 teaspoons ground cinnamon

·  1/3 cup finely chopped pecans (optional)

·  For the glaze

·  1 cup confectioner's sugar

·  2-3 tablespoons milk

  1/2 t vanilla

 

 

Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal baking pan with vegetable oil spray and set the pan aside.

Place the cake mix, pudding mix, sour cream, oil, eggs, milk, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.

Make the filling: Drizzle the honey evenly over the top of the batter. Place the brown sugar, cinnamon, and pecans, if using, in a small mixing bowl and stir to combine. Spoon the filling over the top of the cake. Using a dinner knife, swirl the brown sugar mixture into the cake batter to marble it.

Place the pan in the oven and bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the pan to a wire rack and let the cake cool completely, 20 minutes, before slicing and serving.

Note: Okay, if you've got to have the glaze, whisk 2 to 3 tablespoons of milk into 1 cup of confectioners' sugar and pour it over the warm cake.

.

 
Tips
1. don’t overcook cake
 
2. Keep It Fresh! Store the cake in the pan, covered with plastic wrap, at room temperature for up to three days
3. Freeze the cake, wrapped in aluminum foil, for up to one month. Let the cake thaw overnight on the kitchen counter before frosting.





 
*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….
P.S. I don’t like coconut 
 
I hope you enjoy
 
Bon appétit in Vietnamese - Ăn ngon nhé / Chúc ngon miệng
 
 
 
 

Saturday, August 4, 2012

Kentucky Butter Cake

Hello everyone, I found a great recipe for you to try...My first time ever hearing the word Kentucky Butter Cake was at my brother and sister-in-laws church. The Pastor mentioned it, and of course that peaked my interest. I went online and found the recipe, very easy, very simple I had to try it....and let me tell you it was Delicious!!!!

I have several amazing pound cake recipe, however this one is right up there with the best, I will be adding Kentucky Butter Cake to my list of favorites. You all know how I like to tweak and change a recipe to make it my own, well this one I wouldn't change a thing...



with glaze poured over top...yummy


                                                   glaze under bottom...!!!




3 cups unbleached flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter

2 teaspoons vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Preheat oven to 325. Grease and flour a 10 inch Bundt pan.

In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.





Tips
1. to prick holes, a coffee stirer would be ideal, however I didn't have one...so I use spaghetti yes I said spaghetti I used 3 uncooked stalks of spaghetti and pricked holes so the glaze could go deeper...hey you have to use what you can find...lol I held them together as I pricked the cake
2. don’t overcook cake
3. may be serve warm with a scoop of vanilla ice cream
4. I preferred the cake cooled and by the next day it was even more delicious.


*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….
P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Arabic (Egyptian)-                 
                                bil hana wish shifa'!) بالهنا و الشفاء!
                         response - (allah yihanneek/i)
الله يهنّيك





Saturday, July 21, 2012

Banana-less Banana Pudding

Today I made a banana-less banana pudding....Yes I said banana-less, my oldest daughter don't like bananas and I wanted to try this recipe which was given to me by a good friend whom didin't like banana either....It was delicious it still had the banana flavor minus the soggy bananas...lol however my daughter said next time try vanilla pudding to give it a different flavor, you the wheels are turning. I think she want me to take away the banana flavor all together. lol


















Banana-less Banana Pudding
14oz can Sweetened Condensed Milk
14oz Whole Milk (Note: may use sweetened condensed milk can to measure)
Instant Banana Pudding - Small 3.4oz box
8oz Sour Cream
8oz Cool Whip
Nilla Wafers
Prepare dish or pan with one layer of wafers and bananas. Move to the side until pudding is ready to layer.
In separate bowl, combine sweetened condensed milk and whole milk; mix
Next, add ingredients below to milk, one at a time. Stir/mix after every ingredient. Do not add all at the same time.
Add Pudding,  mix
Add Sour Cream ,  mix
Add Cool Whip, mix
Pudding is now ready. Layer pudding over wafers
Cover top layer of pudding with wafers only.
Last, cover dish and put in refrigerator overnight.
**For Best Results– EAT THE NEXT DAY 





Tips
1. allow to refrigerate over night...if possible
2. you may add bananas, it will still be amazing
3. I sprinkled crushed wafers on top



 
*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….
P.S. I don’t like coconut 



 
I hope you enjoy

Bon appétit in Slovak - Dobrú chuť!




Saturday, July 14, 2012

Chocolate Macadamia CheeseCake

Hello, today I decided to bake a cheesecake with a twist. this recipe like most recipes I find I like to tweak them and make them my own, the next time I make this dessert I will leave out the chocolate chips I liked it better when I tasted a piece without the chocolate. However you are welcome to try it the original way.

That vanilla wafer crust was amazingly delicious, I could eat it by itself...which I did...lol


Vanilla Wafer Crust...yummy!




Ready to EAT!!!










Crust:


  • 1 3/4 cup vanilla wafer crumbs
  • 3/4 cup finely chopped, roasted, salted macadamia nuts
  • 1/2 cup firmly packed brown sugar
  • 8 tablespoons (1 stick) butter, melted

Filling:


  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1/2 cup semisweet chocolate morsels
  • 3/4 cups finely chopped, roasted, salted macadamia nuts

Directions


Preheat the oven to 300 degrees F. Line a 13 by 9-inch baking pan with heavy-duty aluminum foil, letting the edges of the foil extend over the sides of the pan.

For the crust: In a small bowl, combine the wafer crumbs, nuts, brown sugar, and butter. Press evenly into the bottom of the prepared pan. Bake for 8 minutes. Let cool completely on a wire rack.

For the filling: In a large bowl, beat the cream cheese and granulated sugar at medium speed with a mixer until creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the sour cream. Pour over the crust. Sprinkle with chocolate morsels. Bake until set, 40 minutes. Sprinkle with the nuts. Let cool completely on a wire rack. Cut into bars to serve. Store in the refrigerator.


Tips

1. don’t over bake
2. allow to cool before slicing



*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 



I hope you enjoy


Bon appétit in Esperanto - Bonan apetiton!