Category Archives: Dessert

by | September 11, 2012

Orange Syrup cake recipe by Chef Osama

This  recipe is from  Chef Osama.  Chef Osama has his own cooking show in Dubai, he is a Food author and a culinary consultant.  He has written a few cookbooks. I have tried  many of his delicious recipes including this orange cake. You can find  Chef Osama on Facebook Chef Osama or his website  website chef Osama. If you like this  cake  add him to your  Facebook page! You cam find his recipes both in English and Arabic.

Photo below belongs to Chef Osama,


Rawani (Orange Syrup Cake)

Ingredients/ for Cake
10 Eggs
1 3/4 Cups sugar

1/4 teaspoon vanilla
4 Cups all-purpose flour
1/3 Cup semolina flour
1 tablespoon baking powderSugar Syrup
2 Cups sugar
1 Cup water
1 Cinnamon stick
1/2 teaspoon orange zest

Garnish
Shredded coconut
Apricot jam
Finely ground pistachios

Method

● Pre-heat oven to 180˚C (350˚F).
● Grease 27cm (9 inches) cake pan with butter, dust with some flour, and shake off excess.
● In bowl of electric mixer, beat eggs on medium speed for 5 minutes until light and fluffy. Add vanilla.
● Mix all-purpose flour, semolina flour, and baking powder in large bowl. Using a rubber spatula, gradually fold into egg mixture until well combined. Pour batter into prepared pan.
● Bake for 45 minutes, or until a toothpick inserted into center comes out clean.
● Meanwhile, prepare Sugar Syrup: In a saucepan over medium heat, dissolve sugar in water. Add cinnamon and orange zest. Bring to a boil. Reduce heat and simmer for 10 minutes, or until thickened. Strain.
● When cake is done, pour syrup over warm cake in pan. Sprinkle generous amount of coconut over syrup-coated cake until completely covered.
● Invert cake onto a serving plate so sprinkled coconut is on bottom. Spread jam evenly on top, then garnish with alternate stripes of coconut and pistachios.

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by | June 30, 2012

Strawberry Shortcake with Grand Marnier 4th of July

Ingredients for dough.
2 cup flour
1 egg
2 teaspoons baking power
1/4 cup sugar plus 1 tablespoon
1 1/2 teaspoons pure vanilla extract
pinch of salt
1/2 cup half & half milk
1/3 cup cold butter

Filling:
Fresh strawberries  as many as you like
Fresh Blueberries  1 large carton
Fresh whip cream
4 teaspoons Grand Marnier (optional)

Whipping Cream:
1 carton of heavy whip cream use 1 cup
2 tablespoons  powder sugar (add more to taste if needed)

Directions: For Scone
in a large mixing bowl add all the dry ingredients.  Set a side.

Whisk together  egg,  sugar and vanilla.
Add butter to dry ingredients and mix well,  add egg mixture to flour and butter mixture.
On a clean flour work place,  pat dough into a ball.  Roll out dough on a flour surface add flour as needed. Using a large cookie cutter or a circle cutter to make the biscuit.

Place cut up dough on a baking sheet covered with parchment paper.

Bake at 375 for 15-20 minutes or until lightly golden brown.

Directions for Filling:
Clean strawberries in cold water, paper towel dry.  Cut the stem cap off,  slice berries and place in a large bowl and refrigerate for about 30-60 minutes.  Add Grand Marnier, this is optional.

Directions for Whipping Cream:
Place whisk attachment and bowl in freeze for about 30 minutes.
When ready to serve,  pour whip cream in bowl from freezer and whip at high-speed,  adding sugar as needed.

Start to assemble by layering with berries and whip cream.

Enjoy <3

Add your personal touch

Mint leaves and star cookies

Happy 4th of July

 

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by | May 6, 2012

Fruit Tart with Vanilla Custard and Summer Fruits

Fresh  Summer Fruits
This is an easy dessert and very tasty, takes about 45 minutes to make.
Ingredients for the Tart crust.
1 1/2 cups of flour
a pinch of salt
1 stick butter unsalted room temperature
1/4 cup white sugar
1 eggs beaten.
Direction for Tart crust:
In a bowl whisk the flour and salt. Set aside.
In a mixer, whisk  butter until creamy adding the egg until fluffy.  Add egg and butter mixture to the flour.
Mix until it forms a ball.  Spray the tart pan with a cooking oil spray.
Roll dough on a clean work surface or just flatten dough using your hands and work around the tart pan forming  crust to  pan.
Cover with plastic and refrigerate for 15-30 minutes.
Per-heat oven at 350 degrees F.
 Before placing the tart pan in oven poke holes with a fork into pastry crust so it will prevent the pastry from puffing up.
Bake for 15 minutes or until it is a light golden brown.  Set aside and let the crust cool.
Custard Cream:
1 teaspoon vanilla extract
1 1/4 cup milk
3 egg yolks
1/4 cup sugar
2 teaspoons flour
2 teaspoons cornstarch
1/3 tablespoon brandy
 Or just use  Hearth Club Custard Powder and follow the instructions. A short cut.
Just follow the direction on the can.
Directions for Custard:
  In a small bowl add  eggs, 1/4 cup milk,  flour,  cornstarch and sugar.  Mix well and set aside.
Heat the rest of the milk and brandy in a saucepan,  bring to a boil,  reducing  heat once milk boiled.
At  medium heat add the hot milk mixture  to the flour mixture and stir until it thicken adding  vanilla. When it starts to thicken transfer to the tart crust and cool. Once it is cool, start adding the fruit toppings.
Toppings:
Strawberries, Kiwi sliced (optional)
blueberries, blackberries, sliced bananas, slice peaches.
Use whatever fruits you have. Be creative.
Dusted with Vanilla sugar

I like Dr.Oetker’s original Vanilla Sugar for fruits.  You can find this at World Market (Cost-Plus) or most Supermarkets in the baking section.

I am not getting paid to endorse products but a friend asked me to post brands that I use because it makes it easier to follow a recipe.

You can make your own Vanilla Sugar by cutting several vanilla beans down the middle and placing the vanilla beans in an air tight container covering the Vanilla beans with sugar.  Within a month you will have a nice fragrant vanilla sugar and ready to use. Enjoy!

Be creative with your fruit  tarts

I used can Mandarin oranges . fresh berries, and kiwi

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by | April 8, 2012

Passover Honey Nut Cake in Soaking Honey Orange blossom Syrup, middle eastern style

All guidelines for Passover was followed. This is very easy cake to make and it does not have to be Passover to enjoy.  It does make a delicious dessert for Jewish holidays and middle eastern dinners.  I made a few changes by adding orange blossom water instead of plain water you can also use rosewater for a middle eastern flavor similar to baklava, chopped nuts soaked in a honey syrup.

Enjoy this wonderful elegant cake with tea.

 

was adapted by

Epicurious  | 1998

by Marcy Goldman

A Treasury of Jewish Holiday Baking

 

ingredients

Cake

  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 3 eggs
  • 3 tablespoons orange juice
  • 1 teaspoon finely minced orange zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
  • 1/2 cup matzoh cake meal
  • 1/2 cup finely chopped hazelnuts, almonds or pistachios
  • 1 cup finely chopped walnuts or any of the above nuts

cake soaking in honey orange blossom syrup

Soaking Syrup

  • 2/3 cup granulated sugar
  • 1/4 cup honey
  • 1/3 cup orange juice
  • 1/4 cup water or use orange blossom water or rosewater
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon

preparation

Pre-heat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).

Cake:
In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.

Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.

Soaking Syrup:
In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.

Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate.  Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up.  Also, chilling the cake offsets its sweetness and makes it easier to cut.  Serve it on splayed muffin liners.

Soak cake in syrup for several hours before serving

 

 

sprinkle chopped nuts on top (optional)

 

serve with hot tea for the right balance

Happy Passover enjoy!

Read More http://www.epicurious.com:80/articlesguides/holidays/passover/passoversweets/recipes/food/views/Passover-Honey-Nut-Cake-in-Soaking-Syrup-109151#ixzz1rQ9pw100

 

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by | July 24, 2011

Easy Cheese Cake with Seasonal Summer Fruits~ Delicious

Thin slice of Cheese Cake with  lots of Fresh Fruits

This is an old  recipe from some magazine,  I am sure your grandmother knows this recipe.
I recommend to buy two already made pie crust,  chocolate flavor or graham cracker.   You are eating only half the amount by using the pie crust.    You can make two cheese cake pies or use a spring-form pan to make one regular size thick cheese cake.

- oven at 350 degrees F Bake 45 minutes

Make your own crust:  If using a Spring-form Pan
2 cups crushed graham crackers
1/2 cup melted butter  ( 1 stick )
1/4 cup crushed walnuts or almonds )

easy to use a store bough pie crust

Crust : Buy two pre made pie crust. either graham cracker or chocolate crust.  One for your family and the other give as a gift to a dear friend or just freeze it for your next dessert.

Ingredients:
2 pre made cookie or graham pie crust (optional)
3 packs 8 oz cream cheese
2 cups sugar (save I/2 cup for topping)
5 large eggs
3 tablespoons fresh lemon juice
1 pint sour cream
1 teaspoon  pure vanilla extract

Cream Sauce as a topping (optional)
1 cup sour cream
s brown or white sugar
1 teaspoon vanilla or lemon extract

Filling:
3 packages 8 oz each cream cheese at room temperature
1 1/2 cups sugar
3 tablespoons fresh lemon juice

Combine cream cheese and sugar in a mixer or kitchen aid.   Add one large egg at a time while mixing.  Add  lemon juice, pour half of the cream cheese mixture into each pie crust.

Bake for 45 minutes.  Do not open the oven door to take a peak.
Remove cooked cheese cake and reduce oven temperature to 300 degrees. F

Start from the center when adding  Fresh fruits

Topping:
1 pint sour cream
1/2 cup sugar
1 teaspoon pure vanilla extract

Mix ingredients and spread over each cheese cake. Return to oven and bake for 15 minutes longer.
Cool on a wire rack for several hours. When cool, refrigerate overnight.
Add fresh fruit when ready to serve or just serve plain.

Sour Cream Sauce as a Topping on fresh Fruits (optional)
1 cup sour cream
4 tablespoon brown sugar
1 teaspoon pure Vanilla extract or  lemon extract
Mix all ingredients until smooth.  Refrigerate until ready to serve.  Add  as a topping on top of fruits.

Summer Seasonal Fresh Fresh
add a little fruits
Add  lots of fruits

Enjoy this fruity and delicious Cheese Cake.

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by | March 23, 2011

Rum, Pecan, Chocolate Chips Loaf Cake

This loaf cake is sweet and moist with rum flavor,  it is crunchy with nuts and a hint of chocolate.  A wonderful cake for Sunday brunch or to serve anytime with coffee or tea.

Ingredients:
2 eggs beaten
2 1/4 cup flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup chopped & pitted dates
2/3 cup boiling water
6 tablespoons butter
1 1/2 cup brown sugar
1/3 cup rum
1/2 cup chocolate chips
1/2 cup pecans or walnuts

Directions:  heat oven at 350
Line your loaf baking pan with parchment paper or wax paper. Spray or butter  paper.
In a bowl,  mix  following ingredients,  chopped dates, butter, rum, brown sugar adding 2/3 cup of boiling water.

Let it sit for about 20~ 30 minutes.  When cool  stir  nuts and  beaten eggs into the mixture.

In a large bowl mix the dry ingredients ,  flour, baking powder, salt and chocolate chips.  Mix well adding  wet date mixture, transferring to a large bowl,  mix well.
Bake 60-70 minutes  check with a tooth pick when done.
Cool for 15 minutes . Make sure the loaf is completely cool before slicing.

If you would like a darker cake use a dark brown sugar and dark rum.

Enjoy<3 <3 <3

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by | February 3, 2011

Red Velvet whoopie pies, great Valentine’s Day treats

 

Recipe adapted from Better Homes and Gardens
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
red food coloring
Cream Cheese Frosting (recipe below)

Directions
Pre heat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1 or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

Spread frosting on flat sides of half the cookies.  Top with remaining cookies,  flat sides down.  Makes 60 one-inch or 42 two-inch cookies.



Cream Cheese Frosting
In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Mix in 2 cups powdered sugar. Use immediately.

To store Whoopie Pies: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.



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