Carrot Cake

>> Saturday, February 28, 2009

This cake is one of my favorite carrots cake, I baked before so many kinds of carrots cake, but this one is definitely the one that we love the most.

Yesterday I bought 3 packs of carrots, just in case - when my husband came home he brought another 3 packs, with all this carrots in the refrigerators I decided to bake a carrot cake
no one can believe that there is carrots inside the cake, the cake has a great moisture and wonderful taste.

Great idea to use carrots..

Carrots cake

3 eggs
1 cup sugar
1 1/2 cups flour
1 teaspoon baking powder
3/4 cup vegetable oil
1 cup shredded carrots
2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup raisins (optional)

In the mixer bowl, cream sugar and eggs together, Add the flour the baking powder, oil, cinnamon, vanilla to a creamed mixture.
Fold in raisins & carrots.

Pour into a greased pan.
Bake at 325 F. for 50-60 minutes or until a toothpick inserted neat the center comes out clean.


Home Made Chocolate Wafers

>> Sunday, February 22, 2009

From the moment I saw the theme for sugar high Friday February from The Domestic Goddess in palachinka’s amazing blog, I knew I would participate this time;
There is nothing that I like more than being able to copy some of my childhood treats and sharing them with my family.
Since I was a little girl in my country I remember the wafers were the main treats in most of the houses, every where we go; whether it was a trip or just in the lunch box, they were everywhere.
So I decided to try to copy the wafers and the flavor it had.
Home made Chocolate wafers
1 box of ready wafers sheet
1 ½ butter stick
¾ cups honey
¾ cup sugar
¼ cup milk
¾ cup cocoa powder
1 cup cracker crumbs
1 cup crashed nuts
In a saucepan, under low heat combine the honey, butter, sugar, milk and cocoa powder; bring to a boil.
Cool at room temperature.

Spread the mixture on wafers sheet and top it with another, cover the second one and continue until you have 4 layers top with plain sheet.

Home made Wafers

Mine Original


French Fries

>> Saturday, February 21, 2009

When you think that you know everything and nothing will surprise you,
you tried another recipe for the most easy and simple thing in the world, french fries and suddenly you discovered a new falvoers and great taste that you didn't know you can make at home before..

Reasturant French Fries

  • 3-4 Idaho potato
  • large bowl with ice water + 1 Tbsp. salt + 1 Tbsp. vinegar
  • oil for frying
  • Peel potatoes and evenly cut fries into strips of equal length
  • Place the potatoes in the bowl of ice cold water as you're slicing for 30 min.
  • Drain potatoes thoroughly and dry them.
  • heat oil to 320 degrees.
  • slowley put the potatoes in the oil.
  • Working in small batches, fry for 2 to 3 minutes until they are golden brown.
  • Remove from oil, drain, and cool to room temperature for 30 min.
  • Reheat the oil once again and fry again the fries until crisp and golden brown,
    about 2 to 3 minutes.
  • Season with kosher salt vinegar and crushed garlic...



Mini Rolls

>> Wednesday, February 18, 2009

On Monday was my day off, so I decided to bake some mini rolls.
There is no better way to start a day off than with fresh mini rolls that just came out of the oven.

The dough is very easy to work with, you can make a verity of foods such as; pizza, focaccia and challa rolls all with the dough.

Mini Rolls
7 1/2 cups all purpose flour
3 Tablespoon dry yeast
3 Tablespoon sugar
1 Teaspoon salt
3 Tablespoon olive oil
3 Cups warm water

1 egg beaten + 1 tablespoon oil
sesame seeds

In a large mixing bowl combine the flour, sugar, yeast, olive oil and the salt together, add the water and beat until the dough is smooth and elastic about 8 - 10 minutes.
place in a greased bowl, cover with clean kitchen towel.
let rise in a warm place until doubled, about 1 hour.

punch dough down, turn onto a lightly floured surface, divide dough into equal balls.
shape each piece into a small ball, pulling edges under to smooth top.
place the balls in a greased baking pan.
brush over balls with the beaten egg, sprinkle sesame seeds and bake at 350 F. for 25-30 min. or until golden brown.


Chocolate Rugelach

>> Friday, February 13, 2009

Yesterday afternoon I was thinking of bringing some treats to work.
something sweet and tasty for Valentine's day
I decided to bake some Rugelach with chocolate
you can bake the rugelach with cinnamon nuts and sugar, sweet cream cheese, or just with Nutella chocolate, which i did..

This kind of rugelach are the favorite in my home land.

There is no better way to start off a day then with ruelach and coffee .

It's one of my kids favorite pastries.
The kind that they just can't get enough off...

my colleague love's them :-)

Chocolate Rugelach

  • 6 cups flour
  • 300 ml. warm milk
  • 2 tbsp. yeast
  • 3/4 cups sugar
  • 1 tbsp. salt
  • 4 eggs
  • 2 sticks soft butter
  • 1 tsp. vanilla extract
  • 1 bitten egg + 3 tbsp milk

  • 1 cup of water
  • 1 cup of sugar
  • boil togeter until the sugar desolved close and let it cool.

In the mixer bowel put the flour, eggs, salt, milk and yeast and mix for 3 min.
stop the mixer add the butter and the vanilla extract and mix in a low speed for another 5 min, until the dough is soft and shiny.

cover the dough with a clean kitchen towel and let it's stand for 1 hour our until it's doubled his size.

after the dough has risen knead it down for a while, cover again and put it in the refrigerator for another 4 hours or over night.

put the dough on a flour surface and knead it to a ball, cut the dough to a 5 small balls.

roll the dough to a thin circle.

spoon chocolate over the dough, using a pizza wheel or a sharp knife cut the dough into triangle , then roll each triangle starting from the base to the top.
place the rugelach on a baking mat, brush with the beaten egg and milk and bake for 20 min. in 350 F. until puffed and become golden brown.
transfer the cookies to a cooling rock and brush them with the water sugar syrop.


Almost Valentine's day

>> Wednesday, February 11, 2009

Even tough Valentine's day as not arrived yet, I can't help but be in it's enchanting spirit

This afternoon I went to buy coffee at Dunkin doughnuts and the little heart shape sprinkle's on the pastry behind the counter grabbed my eye's and wouldn't let go until I bought it...
(for my kids)

I picked the pink one, the chocolate one and the vanilla glaze one

Don't you just love all this LOVE ?



>> Tuesday, February 10, 2009

A couple days before Valentine day, I was in the kitchen trying to think about the most romantic desert for my own Valentine, my husband...
Something sweet, but not too sweet, something small but still with a lot of meaning.. a taste that would last for hours...

Then I knew...
On our first (and only) trip to Italy my husband tasted Tiramisu and said this is Heaven!
I'll bring him heaven once more, except even better, no sharing this time :)

When I saw the recipe in David Lebovitz blog I knew it would be a huge success, and man it was... I served the Tiramisu in a small cute candle holder that I bought in Ikea, it was perfect for individual Tiramisu

1/2 cup (125ml) espresso, at room temperature
2 tablespoons dark rum
1 tablespoon cognac
2 large eggs, separated, at room temperature
pinch of salt
7 tablespoons (90g) sugar, divided
1 cup (250g) mascarpone
twelve 3½-inch ladyfingers (70g, or 3 ounces)
optional: 1 ounce (30g) bittersweet chocolate

unsweetened cocoa powder, for serving

1. Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)

2. In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.

3. In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.

4. Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.

5. Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.

6. Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be dropping wet, and can't be saturated enough. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.

7. Grate a generous amount of chocolate over each.

8. Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.

9. Right before serving, shake powdered cocoa generously on top.

Happy Valentine Day !!


Chocolate Cheese Ball's

>> Saturday, February 7, 2009

It all started with a cheese cake..

What happened was that in the beginning I thought of making a cheese cake with whip cream and strawberries..

the cake looked amazing in the oven, but the minute i took it out, it flattened and it's balance was off.. I couldn't even put a coat of whip cream or the strawberries that i planed to.
So I decided to make the cake into chocolate cheese balls

I scooped the cheese cake into about 1 inch balls and placed them on a sheet of aluminum foil.
then I refrigerated for about one hour.

In the mean time I started making the ganache. I let it cool for 15 mins and dipped the frozen cheese cake ball's into it.

It turned out to be amazing. Just the right gift for Valentines day!


Potato Blintz

>> Wednesday, February 4, 2009

Yesterday it's snowed so hard that my entire family were bundle up from head to toe, I looked for some quick recipe to keep them warm and filled them up..
I decide to do potato blintz,
great way to warm with comfort food.. :)

Blintz shell
2 eggs, well beaten
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk

Potato Filling:
4 potatoes peeled and cooked
1 large egg lightly beaten
3 Tbsp chopped parsley

Salt and pepper to taste

Make Batter for Leaves:
Make batter by adding salt, milk to eggs stirring well to blend; gradually add flour (TIP: replace 1/3 of the flour with potato starch for a very smooth batter), stirring until smooth.

Make Leaves:
Heat a 6" to 7" skillet, over moderately high heat, greased lightly. Pour in sufficient batter to thinly coat the bottom of the pan, quickly rotate the pan to distribute batter evenly, pour excess batter back into bowl. Cook until the batter sets and the edge of the pancake starts to leave the sides of the pan. Turn out onto a clean cloth and repeat until all batter is used, greasing pan when needed. Regulate the heat and frying time so that each pancake will cook to a uniform pale gold color.

Fill the Leaves:
Place a tablespoon of filling in the center of the cooked side of the pancake and fold over to make a square pocket or place filling at one end of the blintz leaf and roll up encasing the filling.
Fry the blintzes on all sides until golden


Dried Fruit Cake

>> Tuesday, February 3, 2009

This dry fruit and nuts cake is typical in my country for spring time, usually we welcome this season with cake to thanks the trees for their goods and to bless their fruits, "Tu-B-Svat" is the name of this Holiday, the tree's holiday and the first sign for the summer

Here is still winter and still snowing so I thought maybe if I'll bake this cake, the spring will came also :-)

Dry Fruit Nuts & Chocolate Cake

  • 3 Cups Flour
  • 1 1/4 Tbsp baking powder
  • 2 stick soft butter
  • 1 1/2 cups sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 cups milk
  • 1/2 cup heavy cream
  • 1 cup mix dried fruit
  • 2 tbsp crushed nuts
  • 2 tbsp chocolate chips
  • 1 tsp. rum

In a bowl combine flour, baking powder dry fruits, nuts and chocolate together.

In a large mixing bowl, cream the butter and the sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Reduce the speed and add the flour with the fruits and nuts and the rum.
Pour into greased 8-in. x 4-in. x 2- in. loaf pan.
Bake at 350 for 50-60 min. or until a toothpick inserted near the center comes out clean.

Take a piece and leave me a comment :)))


Mushrooms Puff Pastry

>> Sunday, February 1, 2009

Elegant and quick...

Mushrooms Puff Pastry

1 sheet puff pastry cut to squares
2 Tbsp butter
1 chopped onion
2 garlic cloves chopped
2 cups sliced mushroom
1/2 tsp salt
1/2 tsp white paper
1/2 tsp nutmeg
1/2 cup heavy cream

Preheat oven to 400 degrees

Melt butter in a large pan, add the onion and the garlic and saute until golden (about 1 min).
add the mushrooms the salt paper and the nutmeg and cook for 3 min.
add the heavy cream, reduce the heat and cook for another 3 min. mix well and let it cool.

Put the puff pastry on a baking sheet cut a border inside like marking square from the edge.
bake for 20 min. until golden brown

Place the mushrooms inside the ready square puff and enjoy.


  © Blogger template Simple n' Sweet by 2009

Back to TOP