Tag Archives: recipe

Cooking tuesdays : Wookie Cookies

Standard
Cooking tuesdays : Wookie Cookies

My dearly beloved reader, the Cooking Tuesdays are back! That’s right, the wonderful ‘tradition’ of posting a recipe every Tuesday has finally returned! And, as you can see, I’m coming back strong, with apologies and a wonderful, amazing, delicious and geeky recipe for the Star Wars fans in your life (because everyone of us knows at least one Yoda/Darth Vader/ Han Solo obsessed person out there. Or Jabba-obsessed for that matter; no judging ). So, to celebrate the upcoming movie I present you the easy and delicious Wookie cookies! I was thinking about some amazing, stylish Vader brownies or Yoda cupcakes, to be honest, but found them waay to complicated for some of us (aham, me), and because I had no time to buy cookie shapes and you are probably just as busy, we’re going to do a very easy recipe, but tasty and good-looking, nonetheless. ( + they are actually healthy! )

What you need:

  • 1½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 cups old fashioned oats
  • 8 tablespoons unsalted butter or margarine, at room temperature
  • 2 eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract

What to do:

  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
  2. In a large bowl, mix all of the dry ingredients ; flour, sugars, cinnamon salt, baking soda, and oats.
  3. Add the butter, beaten egg, and vanilla. Stir until the dough is combined.
  4. Chill the dough. You can either chill the entire bowl in the fridge for atleast an hour or if you are short on time…Drop the cookie dough by rounded tablespoon on the prepared baking sheets, about 2 inches apart. Place the baking sheets in the freezer until firm, about 10 – 15 minutes.
  5. Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over
  6. The cookies will still be soft to the touch. Judge their readiness by color, not firmness. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.
  7. Once completely cool decorate the cookies with chocolate frosting and white chocolate pieces to look like Wookies.
  8. Enjoy!

 

Recipe taken from here

 

 

Cooking Tuesday: Fluffy Banana Pancakes

Standard

Banana pancakes are deffinitely one of my favourite meals and a great way to start a new day! ( or finish it ). Here’s the best recipe I found for you to make your own delicious pancakes…with bananas! 🙂

What you need:
2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk to equal 2 cups)
2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2½ cups all-purpose flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

What to do:
In a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
Let batter rest for about 5 minutes.
Heat a non-stick griddle to 325 degrees or large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a ⅓ cup measure (or an ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. They are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
Serve topped with sliced bananas, butter, and maple syrup.

20131203-225758.jpg

Recipe taken from here

Cooking Tuesday special: Spiced Carrot Layer Cake

Standard

Today it’s a special Cooking Tuesday because it’s my birthday, therefore I have a rather difficult recipe that will end with the most delicious cake in this galaxy!
Now, I am usually all for chocolate. . There is never enough chocolate. I could literarly eat 85% dark Heidi for the rest of my days.
But trust me on this one, this cake is absolutely delicious, unique and suprisingly light.

What you need:

FOR THE CAKE:
1 cup unsalted butter, plus more for pans
1¼ cups flour, plus more for pans
1¼ cups whole wheat flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. kosher salt
½ tsp. ground allspice
1 cup sweetened flaked coconut
½ cup finely ground almonds
3 cups finely grated carrots
1½ cups packed dark brown sugar
3 eggs, separated
½ cup plain yogurt
¼ cup orange juice
1 tbsp. orange zest
1 tsp. vanilla extract

FOR THE GLAZE AND ICING:
12 tbsp. unsalted butter
½ cup sugar
¼ cup buttermilk
1 tbsp. light corn syrup
¾ tsp. baking soda
1½ tsp. vanilla extract
½ cup mascarpone cheese
3 8-oz. packages cream cheese
2 tbsp. dark or spiced rum
1 tbsp. orange zest
1 1-lb. box confectioners’ sugar
2 cups finely chopped walnuts

What to do:

Make cake: Heat oven to 350°. Butter and flour three 9″ round baking pans; set aside. Heat butter in a saucepan over medium-high heat; cook until it browns. Chill until solid.

2. In a bowl, whisk together flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and flour mixture; mix.

3. In a bowl, beat together browned butter and brown sugar until fluffy, 1–2 minutes; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Whisk egg whites to stiff peaks; fold into batter. Divide batter between pans; smooth tops with a spatula. Bake for 30–35 minutes. Let cool slightly.

4. Meanwhile, make glaze and icing: In a 4-qt. pan, combine 4 tbsp. butter, sugar, buttermilk, syrup, and baking soda; boil. Cook until dark, 3–4 minutes. Remove from heat; stir in ½ tsp. vanilla. Spread glaze over each warm cake. Remove cakes from pans; transfer, glazed side up, to racks. Let cool.

5. In a bowl, beat remaining butter, mascarpone, and cream cheese with a mixer until smooth. Add remaining vanilla, rum, zest, and sugar; beat. Chill. Spread 1¼ cups icing evenly over 2 cake layers; stack, top with remaining layer. Frost top and sides; press nuts onto sides. Chill before serving.

ENJOY IT!

20131126-224800.jpg

recipe taken from here

Cooking Tuesday: Chocolate Peanut Butter Cupcakes

Standard

Cupcakes are dessert of the season, we can all agree on that. And as cute and pretty as they look, they are just as delicious.

What we need:
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped

What to do:

Chocolate Peanut Butter Cupcakes

Ingredients
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped
Method
In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.

Enjoooy!! I’m sure you are going to love them 🙂

20130115-193444.jpg

Cooking Tuesday: Snickers Cheesecake

Standard

I think I may have found the most delicious dessert on this earth: Snickers Cheesecake. And yes, it is as good as it sounds, trust me. Only writing about it and it makes my mouth water.
What you need:
Crust:
24 chocolate sandwich cookies (such as Oreos) $
4 tablespoons unsalted butter, melted
Filling:
3 8-oz. packages cream cheese, at room temperature $
3/4 cup sugar
3 large eggs, at room temperature $
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 tablespoon cornstarch
3 regular-size Snickers bars, cut into 1/4-inch slices $
1/4 cup caramel sauce, optional
1/4 cup chopped roasted and salted peanuts, optional

What to do:
1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
2. Make filling: Place a roasting pan filled with 1 inch hot water on oven’s center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.
recipe taken from here

20130108-133317.jpg

Cooking Tuesday: Apple Pie

Standard

That’s right! Today’s Tuesday soo…we’re cooking!! I thought to pick something less difficult but as delicious as the last dessert: Apple pie!! 😊
It is my dad’s favourite sweet in the world, so I though: Why not? It’s not that hard to cook, but definitely great.
( You may need the help of a friend or a parent to do it. But, it you’re skilled, you can even do it on your own!)

What we need:

Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples – about 3 lbs. (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk

Directions:

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425 degrees F for 15 minutes.

7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

THAT’S ALL!!
Come on, now you can do it yourself!
Good appetite🍎🍏🍰

The recipe has been take from here

20121127-181421.jpg

Cooking Tuesday: Papanasi

Standard

Hello!! 🙂

Since lately I am very full of ideas ( name it the winter originality, I don’t know…) I have decided to start a new thing going on my blog : COOKING TUESDAYS.
Yap, exactly. It is exactly what it sounds like. Every Tuesday I want to share with you the recipe of a cookie, or an interesting course, or whatever I like. Why? Easy. Because FOOD is a reason to be happy, it can sweeten your day and… Basically it’s good and no matter the day you’ve had, or the weather outside, chocolate will always be chocolate.

Today’s recipe is…..PAPANASI. I know, it sound weird. It is a traditional Romanian cookie, somehow like a donut. And it tastes like…heaven.

What you need :

-500g of Cottage Cheese
-2 Eggs
-Lemon Zest from 1 Lemon
-100g of Raisins
-1/2 Teaspoon of Sodium Bicarbonate
-1/4 Teaspoon of Salt
-2-3 Teaspoons of Vanilla Sugar ( Simply take a Vanilla Stick cut in in half and put it in a jar of sugar for a few days )
-300g of Flour ( 200g for the dumplings and 100 for the modeling itself)
-Sunflower Oil ( Enough for deep frying )
-Sour cherry Jam
-Cream

Preparation
In a large mixing bowl put together the cottage cheese,the eggs,the salt,the lemon zest,the vanilla sugar,the sodium bicarbonate and the raisins .Thoroughly mix the content of the bowl till everything is nicely spread out then add the flour ( 200g) and incorporate it into the mixture,if the mixture is too runny add a little more flower it should be fairly consistent.Spread some flower over your cooking table and with a spoon dipped in water for balls from mixture and model them into a ring by pressing on the middle first then creating a gap and rounding it off ,make sure to use flour so the dough doesn’t stick to your hands or surface.For every ring made also make a small ball of dough.Once you have done this prepare a pot with oil in order to deep fry the rings and balls till they are golden brown on each side.Serve hot powdered with caster sugar ( you can make some caster sugar from the vanilla sugar in a food processor) topped with cream and sour cherry jam.Enjoy this wonderful dessert.

Enjooooy! 🙂

Recipe taken from here

20121120-213136.jpg