Jul 17, 2014

Lamington Cake Pops

Well, my family and friends love lamingtons, so I thought about making them into cake pops. Sure enough, people have already done it!! Well, great idea, indeed! Love 'em!
To make:
One recipe sponge cake, or your favorite sponge cake recipe.
Chocolate candy melt
Any kind of pudding, cream, frosting or whatever you like to combine the crumbs. I have used Dr.Oetker strawberry pudding made with about 1/3 cup less milk so it's thicker.
Desiccated coconut
Cool the cake, remove crust, and crumble it with your hands. Add pudding, or whatever you like to make a mixture that can be formed easily. Form balls and put a stick in each, dip them in chocolate candy melt, and then in coconut. Cool in fridge, and serve. Easy! :)

Jul 16, 2014

Chocolate Cupcakes with Chocolate Cream

Chocolate sour cream cupcake batter
Recipe adapted from Cupcakes! By Elinor Klivans
This batter produces a light, moist dark chocolate cupcake. As all good basic chocolate cupcakes should, these have flat tops, perfect for slathering with creamy fudge frosting They can also be swirled with a mound of marshmallow-like frosting, covered with peppermint icing, or filled with a generous amount of chocolate mousse.
Yield: Makes enough batter for 18 regular cupcakes, 12 big-top cupcakes, 12 extra-large cupcakes, or 60 mini-cupcakes
Prep time: About 10 Minutes


  • 3 ounces unsweetened chocolate, chopped
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1¼ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup water


Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. The batter is ready to bake, or for additions such as nuts, fruit, chocolate chips, or other flavorings.
* Baking temperature and times vary by oven, so make sure you don't over bake.
I baked mine at 375 F for about 20 min. I checked them about 13 min into baking with a toothpick.
For the cream I used one of my favorites, from Paganini cake recipe.
Chocolate Cream:5 egg yolks, and 1 whole egg
50 g/1.75 oz dark chocolate
150g/ 5.25 oz sugar
250g/ about 9 oz butter or margarine, unsalted

Mix egg yolks, egg, and sugar until nicely incorporated, and then cook, with chocolate, in a double boiler. Cool down completely, and then add butter, or margarine cut into thin slices, and mix until smooth. Let it sit in the fridge until needed.
Great with morning coffee too :)

Apr 21, 2014

New York Cheesecake

If I was going to try a cheesecake, I wanted the New York one, but without the travel. I googled for recipe, and was smitten with the pictures by Smitten Kitchen, and knew it must be awesome, and yes, yes it is!

I have followed the recipe religiously, made no changes, and it was an amazing successful result, did not crack AT ALL! Try this cheesecake for yourself. You will love it, and it is rather simple. Enjoy!

Baklava with semolina flour

I have tried many different versions of baklava, but I have completely fallen in love with this one. Filling with semolina flour made it more like a mix between traditional baklava and a soaked biscuit.
It's just awesome! Keep in mind that you don't have to make it too sweet, you can always adjust the syrup to your liking by reducing the sugar.

Recipe adapted from Lorena at Coolinarika. Delicious, I will be making this again for sure.
Thank you!

Baklava with semolina flour

1 package phyllo dough
some oil to brush

4 eggs                                                                                                                                                                                        
7 tbs sugar
7 tbs semolina flour                                                                                         
1 stick plus 1 tbs of butter room temp.                                                                                         
1 dcl milk                                                                                           
200 gr ground walnuts
3 1/2 cups sugar
4 cups water
juice of one lemon (optional)
I have added 2 tsp vanilla sugar (optional)
Preheat oven to 400 F.
lightly grease 9x13 pan with butter or oil.
Mix eggs with sugar, add butter, semolina flour, and milk, mix well then add walnuts.
Lay out one phyllo sheet, and lightly brush with oil all over, then place another sheet over it and brush again. Spread filling over, not to thick, and then roll it up. Place in pan, trip if ne4eded to fit.
In original recipe it says to cut it into squares, but I have done that in the end when all rolls where lined in the pan.
So, repeat this process until you have filled the pan. Now cut your rolls so you get squares. Bake until golden brown on top. Boil water and sugar right about when baklava is done, so you can pour hot syrup over hot baklava. Cool to room temperature, then let it chill in the refrigerator until nice and cold before serving. You can put thin lemon slices over the top. Enjoy.