All posts tagged: desserts

Brioche

Published by Monica

This brioche is so worth having on your counter waiting for you in the morning that it makes you forget all the waiting involved while making it. I honestly don’t mind the timing and when I see dough all puffed and doubled in size it makes me super happy! It’s perfect to eat as is, lightly toasted with butter and jam or used for french toast. It keeps for 6 days in an airtight container and also, it smells and tastes delicious 🙂 You can definitely make it by hand without a stand mixer. if you try it, let me know! (find the recipe for my french toast here http://thepestogodmother.com/2019/04/08/french-toast/ ) INGREDIENTS: 3/4 cup warm milk 1 tbsp instant yeast 3 large eggs, at room temperature 1/2 cup sugar + 1 tablespoon 5 tbsp melted and cooled butter (around 70 gr) 1 tsp salt 4 1/2 cups bread flour or all purpose flour Poppy seeds, optional For the egg wash: 1 egg 1 tsp water Method: Place the warm milk in a medium sized bowl …

Double Choco Chip Cookies with Peanut Butter Drops

Published by Monica

These cookies are for me a dream come true..The world stops for me when I hear ‘double chocolate chip cookies’ but when you add in peanut butter drops it starts spinning again!!! With each bite these cookies give you so much flavor its hard to describe! Easy to make…try them. Ingredients: 1 1/4 cup all purpose flour 1/3 cup cocoa 1 teaspoon baking powder 1 teaspoon Nescafe 1 teaspoon salt 100 gr butter at room temperature 1/4 cup sugar 3/4 cup light brown sugar, packed 1 large egg, at room temperature 1 larg yolk, at room temperature 1/2 teaspoon vanilla 125 gr chocolate chips or chopped good quality dark chocolate 125 gr peanut butter drops Method: In a large bowl sift together the flour, cocoa, baking powder, nescafe and salt. Set aside. In the bowl of an electric mixer add the butter and both sugar and mix till light and fluffy, about 10 minutes. Add the egg and beat well. Add the yolk and beat well. Add vanilla and give it a final mix. Combine …

Carrot Cake

Published by Monica

Who doesn’t love a good slice of homemade carrot cake covered with cream cheese frosting ? Specially when it’s super easy to make!! I advice you do this cake and treat yourself…yumm Ingredients: For the Cake: 250 ml vegetable oil 4 eggs at room temperature, slightly beaten 225 gr soft light brown sugar 1 cup grated carrots, packed 225 gr self raising flour 1/2 teaspoon bicarbonate of soda 1 1/2 teaspoons ground cinnamon 140 gr chopped walnuts, optional For the Icing: 45 gr butter, softened 170 gr full fat cream cheese, at room temperature 300 gr icing sugar, sifted 1 teaspoon vanilla essence 2 tablespoons of milk Method: In a bowl stir together the oil, eggs, sugar & carrots. Sift the flour, bicarbonate of soda & cinnamon into a large bowl. Fold the 2 mixture together and then fold in the walnuts if using. Divide between 2 tins and bake in the center of a preheated oven on 180 for about 25-30 minutes. Cool on a wire rack for 10 minutes then turn the cakes …

Khoshaf – Dried Fruits Salad

Published by Monica

This is a traditional Armenian dried fruit salad usually made during lent period..I do it any time of the year, specially during summer, straight out of the fridge it can be quiet a refreshing treat!!! Apricot jelly sheets, also known as ‘Kamareddin’ are usually used to make a sauce for the salad but I use the best mango juice i can find. It is full of crunchy nuts (if you don’t have all the listed nuts don’t worry just use what you have) and softened juicy dried fruits..hope you give it a try! Ingredients: 1/4 cup raw almonds, peeled 1/4 cup raw pistachios, peeled 1/4 cup pine nuts 1/4 cup raw cashews 1/2 cup dried prunes, pitted and chopped 1/2 cup dried figs, chopped 1/2 cup dried apricots, chopped 1/3 cup raisins, optional 1 tablespoon Rose water or Orange blossom water, optional About 2 cups good quality mango juice 2-3 cups of water Method: Soak the nuts overnight. Chop the dried fruits and raisins (if using) and place in a deep bowl. Cover with 2-3 …

Banana Cupcakes

Published by Monica

These cupcakes are ridiculously moist and very rich in flavor. I personally am not a fan of banana in cakes but I was curious to see how the combination of flavors would turn out…needless to say they were insanely delicious!!!!!!! Credits for this recipe go to https://www.handletheheat.com/dulce-de-leche-banana-cupcakes-chocolate-frosting/ I substituted dulce de lece with my homemade caramel and the sour cream with labneh (greek yogurt) which are almost the same thing. Ingredients: For cupcakes: 1 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 stick butter, at room temperature 1/3 cup of granulated sugar 1/4 cup of light brown sugar 1/4 cup sour cream or labneh 1 teaspoon of vanilla extract 2 large eggs, at room temperature 2 large bananas, smashed 1/2 a cup of dulce de lece or caramel For the frosting: 227 gr cream cheese, at room temperature 57 gr butter, at room temperature 3 cups powder sugar 1/2 cup cocoa Method: For the cupcakes: Preheat oven to 180 C. Line a muffin tray …

Chocolate & Orange Marbled Cake

Published by Monica

Chocolate and orange is a winning combination, it’s one of those things that just works every single time. While baking this cake I discovered the importance of choosing the exact tin size because it really matters. For this cake a 20 cm round cake tin is recommended. If you feel like it’s too small double the recipe and get a bigger tin! Ingredients: 225 gr butter at room temperature 225 gr sugar 4 eggs at room temperature 225 gr self raising flour, sifted 2 tablespoons cocoa powder, sifted Grated zest of 2 big oranges Method: Heat your oven to 180 C. Grease a 20 cm round cake tin. Cream together butter and sugar until fluffy. Then start adding the eggs, one at a time, beating well after each addition. Fold in the flour until well combined and divide the mixture in half. Place the other half in a different bowl. Add the cocoa powder into one half and the orange zest into the other half. Put alternate spoons of the chocolate and orange mixtures into …

French Toast

Published by Monica

Who, I ask, doesn’t simply love French toast??? Perfect for breakfast on a Sunday morning or even as dessert after dinner…indulgence never hurt anyone right?? Try adding different flavors to the egg mix like nutmeg or even orange zest. I love them with warmed good quality maple syrup or my homemade salted caramel… Buon Appetito!!! Ingredients: 6 thick slices of Brioche or bread 2 large eggs ¾ cup of milk 1/ 2 teaspoon cinnamon 1 teaspoon of vanilla A tiny pinch of salt Butter Method: Beat together eggs, milk, salt, cinnamon and vanilla. Heat a skillet over medium high heat and add a nob of butter. Put each slice of bread in mixture and let soak on both sides. Place in pan without overcrowding and fry on each side until golden brown. Serve hot.

My Aunties’ Brioche

Published by Monica

Armenians do a variety of sweets for Easter celebration. My favorite, well actually the whole family’s’ favorite, were my Aunties sweet brioche. We used to wait for them and, obviously, wouldn’t last for long. I got the recipe from her when I was very young and I have been making them every year. Now I only make a Kg..she used to make minimum 6 kg…for the whole family. I always make the dough in the evening before going to bed and cover it carefully with many layers of kitchen towels and blankets to keep the warm so it rises properly…its always a joy to wake up the next day to a beautifully fluffy raised dough! I love these with my morning coffee or with fresh lemonade. Ingredients: 1 kg all purpose flour, sieved 6 eggs, at room temperature, plus extra to glaze 1 cup melted butter 1 cup milk 1 1/3 cup sugar 2 tablespoons of yeast 1 teaspoon of Mastic 1 tablespoon Mahlab Method: Place the flour, mastic and mahlab in a big bowl …

Knafe with Walnuts

Published by Monica

A must in all Armenian households, every woman has their own recipe and every woman believes firmly that theirs is the best! The knafeh is best served the next day, at room temperature, allowing the syrup to fluff and sweeten the dough. Keeps in a cool dry place for up to 10 days. Ingredients 500 gr kadaif pastry, chopped into 1 cm 3 sticks of butter, melted 250 gr walnuts, pulsed in a food processor until coarsely chopped. Try and get the best walnuts you can get your hands on! 1 tablespoon ground cinnamon 2 tablespoons brown sugar For the rose water sugar syrup you need: 2 cups of sugar 2 cups of water 1 tablespoon of rose water or orange blossom water Method First mix together the walnuts sugar and cinnamon in a bowl and set aside. Place the chopped kadaif pastry in a big tray and pour over it the melted butter. Working with your hands make sure all of your dough is covered in butter, it will take some time but eventually it …

Tiramisu my Heart!

Published by Monica

Tiramisu literally means “pick me up”. It is the most famous italian dessert. Nowadays you can find many different versions with chocolate sauces, with fruits, etc. However the key ingredients that should always be used are: espresso, raw eggs, and mascarpone. Raw eggs, unless from a trust-worthy source, can cause food poisoning. My recipe below does not include any. I will be posting one soon. Ingredients 300 gr Savoiardi 350 gr Mascarpone, at room temperature 300 ml whipping cream, cold 120 gr powdered sugar Instant coffee or espresso, as much as needed Cocoa powder Have you tried my simple sponge cake recipe? Method Beat the mascarpone and 60 gr of sugar until smooth and well combined. Whip the cream and sugar until soft peaks are formed. Gently Fold the mascarpone into the cream in 2 batches. Dip the Savoiardi into the coffee and place into chosen dish sugar side up. Spread half the mascarpone cream on top. Make another layer of Savoiardi and finish with the remaining mascarpone. Using a small sift, dust with cocoa …