Mini Pomegranate and Pistachio No-bake Cheesecakes

I've kind of been on a no-bake cheesecake spree these days. It all started innocently enough when I made mini peanut butter cheesecakes for my friends. Then, for my cousin's birthday, I made a nutella swirl no bake cheesecake. When the long weekend came around a few weeks ago, my parents were invited to a friend's house for dinner and asked to bring dessert. Even though I was scheduled to work the whole weekend, I had a few days off before it started and I asked my mom if I could make these mini cheesecakes for her to bring. She was more than enthused at the idea and agreed without any hesitation.

In my previous no-bake cheesecakes, I had used only whipping cream in the cake. However this recipe used gelatin instead and I was curious to see how it would turn out. Gelatin is great because it adds structure and shape to many desserts, but I am always cautious to use too much as it can also provide a bit of a slimy texture.

The original recipe called for cherry and pistachio flavors, but since I already had an open bottle of POM juice I decided to substitute it in. The cakes turned out quite cute and colorful, especially because I added a drop of gel-based food coloring. More importantly, they tasted great! My parents saved a few for me and my brother and I was impressed with how they turned out. Not only were the flavors of both the pomegranate and the pistachio pronounced, but my texture concerns were completely unfounded. These little cakes have a lot of potential to be featured again soon.

Mini Pomegranate and Pistachio No-bake Cheesecakes
Note: I used my mini cheesecake pan and was able to make 24 cheesecakes. I had a little extra and poured it into a few cupcake liners but unfortunately they didn't come well. If not making minis, the cheesecake could also be made in a larger, 9" size but would have to stay in the freezer longer to ensure that it sets properly.

For the crust:

• 1 cup graham cracker crumbs
• ¼ cup unsalted butter, melted
• 1/6 cup sugar

Combine all of the ingredients and distribute evenly amongst the wells of the muffin/cheesecake pan. Lightly pat down the bottoms and bake for five minutes at 350 degrees Fahrenheit. Set aside to cool.

For the cheesecake:

• 2 lbs (4 blocks) cream cheese, room temperature
• 2 envelopes gelatin
• 1 cup sugar
• 1 cup pomegranate juice
• 1 cup water
• ½ cup pistachios
• Optional: red and green food coloring (to make the color stand out more)

1. Finely grind the pistachios until they become almost like a paste. Set aside.
2. Mix one envelope of the gelatin with ½ cup of the sugar in a small bowl. Bring one cup of water to a boil and add to the sugar-gelatin mixture. Stir well for about five minutes or until the gelatine is completely dissolved.
3. Repeat the same process with the second envelope of gelatin and remaining ½ cup of sugar, this time using the pomegranate juice instead of water.
4. Beat the cream cheese on medium-high speed for a few minutes, until whipped and smooth.
5. Divide the cream cheese in half. With one half, beat in the pistachio paste and, if using, a drop of green food coloring. Continue to beat until it is smooth and all the color has been evenly incorporated. 
6. Slow down the speed and gradually beat in the plain sugar-gelatin mixture. Continue beating until the gelatin water has been completely mixed in. 
7. Divide the batter amongst the wells of the pan, filling them halfway to the top. Place the pans in the freezer while finishing the pomegranate batter.
8. With the remaining half of the cream cheese, beat in the drop of red food coloring, if using, and slowly mix in the pomegranate-gelatin mixture.
9. Once again, divide the batter evenly amongst the wells, this time filling each completely to the top. Use a spoon or spatula to even out the tops, making them smooth. Return the pans to the freezer for about two hours, or until firm. 
10. Once firm, carefully remove from the pans. The cakes can be stored in the fridge until ready to serve.

Plum Pie

When my parents returned from their trip to Europe, my mother had a sudden craving to make plum pie after seeing it in a bakery window in Baden-Baden. Plum season was just about ending but we bought some nice, juicy plums and I scoured online until I found a good recipe. The pie turned out great and we ate it all up within two days.

Apparently one pie was not enough to satisfy my mother's cravings. Recently, I myself traveled to Europe and when I returned my mom asked me if I wanted to make the pie again. Technically, it was mostly her as I was still kind of tired and jet-lagged and only helped by rolling out the dough. This time the pie turned out even better than the first time. As it came out of the even, golden brown and looking absolutely beautiful, it was almost like torture waiting for it to cool so that we could slice into it.

Once again we devoured the pie quickly and started thinking of more pies we could make. I questioned my mother about her comment a few months prior when my brother asked for a pie for his birthday and she said "we're not pie people". However my mother clarified that although pie is delicious, what she meant by that was that pie is wonderful and homey but not good enough for a birthday celebration. Regardless, I think this plum pie proved that we are in fact "pie people" and now I look forward to the next pie we decide to bake.

Plum Pie

For the dough:
Note: This recipe is enough to make two 9" crusts.

• 2¼ cups flour
• 1 tbsp sugar
• 1 tsp salt
• ¾ cup unsalted butter, chilled and cut into chunks
• ⅔ cup cold water

1. Whisk together the flour, salt, and sugar in a large bowl.
2. Rub the butter pieces into the mixture until coarse and approximately pea-sized.
3. Stir in the water using a fork. You may not have to use all of the water but just enough until the dough forms. 
4. Split the dough evenly and form each half into a ball. Wrap in plastic and refrigerate for at least 30-60 minutes before using.

For the filling:

• 2 lbs fresh plums, cut into chunks
• 1 cup sugar 
• ¼ cup cornstarch
• ¼ tsp salt
• 1 tsp vanilla

To assemble:

1. Mix the pieces of plum with the remaining ingredients and stir well to evenly coat. Set aside.
2. Roll out one ball of dough into a large circle, about 10"-11" so that there is an overhang around the edge of the pie plate. 
3. Carefully transfer the rolled out dough onto a lightly floured and greased 9" pie plate, making sure the dough comes up evenly around the sides.
4. Fill the pie crust with the plum mixture. Roll out the second ball of dough and lay on top of the filling.
5. Crimp or pinch the dough edges to seal the filling completely.
6. Brush the top of the pie with some milk and sprinkle generously with sugar.
7. Cut about 5-7 slits on the top of the dough using a sharp knife. This will help steam to escape and is absolutely necessary.
8. Bake for 65-75 minutes at 375 degrees Fahrenheit, until the crust is golden brown and the filling starts to bubble through the vents on top of the pie.
9. Cool pie completely before slicing to ensure that the filling thickens and sets.

Note: The first time we made the pie we had difficulty cutting it as it had stuck to the glass dish. The second time we lined the dish with parchment paper and had no troubles whatsoever. 

Blueberry Pie

 

A few weeks ago we were celebrating my brother's birthday and he asked me to bake a pie. My mom said that she didn't think pie was good enough for a birthday so we agreed upon a cake instead. As a compromise, I promised him that I would make him a pie sometime in the near future. In that same week, my mom also bought a 10 lb box of blueberries, knowing they are my favorite berry and that the season was ending. As much as I love blueberries, it is difficult to eat 10 lbs on my own so I was looking for some recipe that would use up a significant amount. That's when I got the idea to make a blueberry pie, therefore fulfilling my brother's request and serving my blueberry purpose.

I've only baked a pie once before, almost two years ago when my friend asked me to help her make an apple pie. Unfortunately, since she took it home with her I never had the chance to taste it. This time I definitely made sure I had a nice big slice when I invited my cousins and grandparents over for dinner one evening. The pie was delicious and I enjoyed a slice for breakfast the next morning as well.

Blueberry Pie

For the dough:
Note: This is enough to make one 9" crust. To make the top layer double-up the ingredients.

• 1¼ cups flour
• 1 tbsp sugar
• ¼ tsp salt
• ½ cup (8 tbsp) cold unsalted butter, cut into pieces
• 3-4 tbsp ice cold water

1. Combine the flour, sugar, and salt and pulse a couple of times in a food processor. Add the chunks of butter into the processor and pulse until the butter pieces are roughly the size of walnuts. If you don't have a food processor use a pastry cutter or fork and knife to cut the butter into the flour.
2. Transfer the dough mixture into a bowl and moisten with the water, starting with just a couple of tablespoons at first. Work the mixture until it forms a dough, adding water by the tablespoon only as needed if it feels dry.
3. Form the dough into a small disk and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours before rolling it out.

For the filling:

• 6 cups of fresh blueberries, rinsed and stems removed
• ½ lemon, juiced and zested
• ¼ cup flour
• ½ cup sugar
• 2 tbsp butter (unsalted), cut into small pieces 

To assemble:

1. Combine all of the filling ingredients and set aside.
2. Remove the dough from fridge and divide in half. On a floured work surface, roll out two equal discs about ⅛" thick. Lay one disc over a well-greased 9" pie pan and press down to line the dish with the dough.
3. Pour the filling over the dough in the dish and dot with the pieces of butter.
4. Cover the pie with the second piece of dough and use a fork to seal and crimp the edges all the way around. Trim any excess dough from the sides and use a knife to cut some slits in the dough to allow the steam to escape while baking.
5. Blend an egg yolk with a few tablespoons of water and brush the egg wash over the top of the dough. 
6. Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the temperature to 350 degrees and continue baking for an hour until the blueberry juices are thickened and bubbling.
7. Remove from the oven and transfer to a wire rack to cool before cutting.

Note: It may be helpful to cover the edges of the pie with aluminum foil as they brown faster than the middle. Also, put the pie dish on a baking tray so that it may catch any drippings. Although delicious when served warm, it is also harder to slice.

Lemon Blueberry Pancakes

Last month was the first time in the history of this blog that I did not have a single post. Part of the reason was because I traveled with my brother to Europe for two weeks to celebrate his graduation from high school. When we returned it was his birthday shortly after and I made many dishes including a roasted beet quinoa salad, stuffed mushrooms, and chocolate creme brulee for dessert. I did make one new thing: grape leaves stuffed with dried figs, goat cheese, and walnuts. Even though it was actually very well received I felt it was too simple to dedicate an entire post to.

However last weekend was Labor Day and for some odd reason I woke up very early on Monday morning in the mood for pancakes. Recently my mother had purchased a 10 lb box of blueberries because she knows that I love them and the season is coming to an end. I decided to use the blueberries in the pancakes and also make a blueberry compote topping.

The pancakes were very simple and also quite fluffy because of all the baking powder. I was quite pleased that it made a small batch perfect for two people to enjoy for breakfast. When my brother woke up he happily ate the pancakes along with me. Overall it was a nice relaxing morning and my pancake craving was fulfilled.

Lemon Blueberry Pancakes
Makes about 13 palm-sized pancakes

• 1½ cups flour
• 1 tbsp baking powder
• 2 tbsp sugar
• 1 lemon, juiced and zested
• ½ tsp salt
• 1 large egg
• 2 tbsp oil
• 1 cup milk
• 1⅓ cups fresh blueberries (can use frozen as well)

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• ¼ cup water
• 2 tbsp sugar

1. In a medium-sized bowl, whisk together the flour, baking powder, lemon zest, sugar, and salt.
2. Add the egg, oil, milk, and lemon juice. Mix well until a batter forms. If it is too thick, add some extra milk, one tablespoon at a time.
3. Gently fold in the blueberries, being careful not to break them.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour ⅓ cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
5. Meanwhile, combine the ingredients for the blueberry compote in a small saucepan and bring to a boil. Once the cranberries start to pop, reduce the heat to a simmer and keep heating while making the pancakes. Stir occasionally until compote thickens, then remove from heat. 

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

About two months ago my mother and I attended the annual Eat! Vancouver festival that took place downtown. Unfortunately it feels like from year to year the number of booths and vendors has decreased but still we had a good time. At the end of the day we received a "goody bag" which included a bottle of Jerk flavored marinade.

Earlier this week I decided to try out the marinade by making some grilled chicken kabobs with pinapple and red pepper. The kabobs turned out well, though I did need some help managing the barbeque. However the real star of the show was the mango and avacado salsa that I made to accompany the chicken. It was bright and fresh and perfect for a summer barbeque. In fact my mom liked it so much that I made some more that we just ate on its own with some tortilla chips. I can definitely see myself repeating this meal again, especially since I have another bottle of the marinade at home.

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

For the chicken kabobs:

• 1 bottle (270 mL) Jerk marinade
• 1 pinapple, cut into chunks,
• 1 bell pepper, cut into large pieces
• 2 lbs chicken, breast or thighs 
• Bamboo skewers

1. Cut the chicken into bite sized pieces. Pour the marinade overtop the chicken and make sure it is evenly coated. Refrigerate for at least four hours, preferably overnight.
2. Once ready to grill, prepare the kabobs by soaking the bamboo sticks for a few minutes then skewering the chicken pieces as well as pineapple and pepper. I made mine with the pattern of 3 chicken pieces, 1 pineapple, 2 chicken, 1 pepper, 2-3 chicken, 1 pineapple, and 1-2 chicken.
3. While getting the kabobs ready, preheat the barbeque on medium-high heat. Once ready to grill, rub the cut side of an onion on the grates to prevent the chicken from sticking.
4. Place the kabobs on the grill and turn every 2-3 minutes until the chicken is fully cooked through and no pink remains.

For the mango and avocado salsa:

• 1 mango, peeled and cut into bite sized pieces
• 1 avocado, cut into bite sized pieces
• 1 small cucumber, peeled and sliced
• ¼ red onion, finely chopped
• Handful fresh cilantro, chopped
• 1 lime, juiced
• 1-2 tbsp hot sauce (I like to use Frank's Chili and Lime flavor)
• Olive oil
• Salt

1. Combine the mango, cucumber, red onion, and cilantro. 
2. Pour the lime juice and hot sauce on top and drizzle with some olive oil. Mix well.
3. Add the avocado and gently stir in, trying not to mash it too much. Season to taste with salt.

Early Grey Sweet Rolls with Cherry and White Chocolate

Our family has expanded yet again. Yesterday marked four years to the day since my aunt's cousin immigrated here with her husband and son from Israel. Since that time they have had a daughter, who will be turning two at the end of July, and now her brother and his family have immigrated as well. I thought it only fair to properly greet the new additions to the family with some baked goods.

A few months ago my friend had asked me if I ever tried baking with Earl Grey tea before, too which I replied that I had not. Since that time the idea was in the back of my mind but I honestly hadn't given it much thought until yesterday. I found this recipe for a sweet roll that incorporates Earl Grey tea within the dough. The original recipe called for a combination of fresh raspberries and white chocolate but I didn't have any raspberries on hand so I substituted some frozen cherries instead.

I baked the rolls in the afternoon and later that evening brought them with me to the park as I met the new family members. They were extremely nice and appreciate of the gesture, commenting that they especially enjoyed that the rolls were not overly sweet. We spent a nice evening together with the kids playing on the playground before we parted our separate ways. I was so pleased to have met them and look forward to the future occasions and celebrations we will share together.

Earl Grey Sweet Rolls with Cherry and White Chocolate

For the dough:

• 1 package (8 grams) yeast
• 1 teaspoon sugar
• ½ cup warm water
• 1 egg
• 2 tablespoons oil
• ¾ cup warm water
• 4 cups flour, sifted
• ¼ cup sugar
• ¼ teaspoon salt
• 2 Earl Grey tea bags 

1. In a small bowl, mix the yeast, a teaspoon of sugar and a ½ cup of warm water. Set aside to sit and foam.
2. In another small bowl, whisk together the egg, 2 tablespoons of oil and ¾ cup of warm water. Set aside.
3. In a large bowl, sift 4 cups of flour with sugar, salt, tea powder and whisk everything together.
4. Make a well in the center. Pour in your yeast and egg mixtures and using a wooden spoon, stir until roughly combined.
5. Dump your dough onto a lightly floured surface and begin to knead for 5-10 minutes (you may have to lightly flour your surface again if your dough becomes too tacky). Once the dough starts to feel smooth, place it in an oiled bowl and cover with a tea towel. Place in a warm area or in a turned off oven and let rise for an hour to an hour and a half, until the dough has doubled in size. 

For the filling:
Note: You can substitute any fruit such as raspberries, strawberries, blueberries, or cherries. If using frozen fruit, make sure to not thaw and pulse a few times in the food processor so the pieces aren't too big. Then add 1 tbsp corn starch to the fruit before spreading on the dough.

• ¼ cup sugar
• ½ cup white chocolate chips
• 2 cups fresh or frozen fruit, chopped into pieces

To assemble:

1. Once the dough has risen, roll out into a 10" x 18" rectangle.
2. Scatter dough evenly with sugar, white chocolate chips and fruit. Be sure to leave the top inch of your dough free of any toppings so you are able to seal your roll.
3. Starting at the bottom, begin to roll up the dough and berries using firm pressure. Seal the border using a light coating of water. 
4. Cut the rolls about 1-1½" thick (depending on how many you want to make).
5. Place the rolls, cut side down, in an 11" x 13" well-greased or parchment-lined baking dish. (I actually cut my rolls to be about 1" thick and was able to make 18 all together, putting 9 into two different pans). Cover with a tea towel and let rise for another half hour.
6. Bake the rolls at 350 degrees Fahrenheit for 30 minutes. 

For the glaze:
Optional but I would highly recommend as it is delicious and adds a great final touch.

• ½ cup powdered sugar
• 2-3 tbsp milk or cream (depending on how thin or thick you want the glaze to be)

1. In the last few minutes while the rolls are finishing baking, whisk together the powdered sugar and milk/cream until a smooth mixture comes together.
2. As soon as the rolls are ready, coat them with the glaze immediately. If there is enough left (or you can make some extra) glaze them again in 5 minutes.

New York Cheesecake with Strawberry Sauce

Despite being well known amongst my friends and family for making all sorts of cheesecakes, I realized that I have never made the most traditional type: New York Cheesecake. Sure, I've made variations of it, but never a true New York Cheesecake. I decided that I would remedy that by making it for my birthday this year when my family came over to celebrate.

Normally when it comes to making cheesecake for family gatherings I use an 11" pan, my biggest one, and 2 lbs of cream cheese. This recipe used a 9" pan and 3 lbs of cream cheese. Not only that, but it also used 7 whole eggs and 2 egg yolks in addition to sour cream. As you can imagine, the resulting cake was super rich and extremely tall. In fact, when I was pouring the batter into the pan I was afraid of how full it was so I scooped about two cups out and made them into mini cheesecakes.

In my opinion, the perfect New York cheesecake is always accompanied by a fresh fruit sauce and the

classic is always strawberry. I have to admit that once I poured it onto the cake, the sauce kind of made it look sloppy because the strawberries had somewhat discolored and were breaking down. However the taste more than made up for it because it was delicious!

The cake was well received by my family and I was happy to cross such an iconic cake off my list. I don't know if I will repeat the recipe,  because it is truly an extremely rich cake, but I would definitely recommend it for its ease and simplicity.

New York Cheesecake

For the crust:

• 1 cups graham cracker crumbs
• 2½ tbsp unsalted butter, melted
• 1½ tbsp sugar

Combine all of the ingredients in a bowl and then transfer to a 9" springform pan. Gently press down all along the bottom and bake at 350 degrees Fahrenheit for 8 minutes. Set aside to cool.

For the cheesecake:

• 3 lbs (6 blocks) cream cheese, room temperature
• 1½ cups sugar
• 7 large eggs + 2 egg yolks
• 1 cups sour cream
• ½ tsp salt
• Zest of one lemon

1. Beat the cream cheese on medium-high speed for about a minute, until smooth.
2. Beat in the sugar and salt and then the sour cream. Scape down the sides of the bowl as necessary.
3. Beat in the eggs, one at a time, at low speed. Beat in the lemon zest and continue mixing until everything is combined.
4. Pour the mixture into the cooled springform pan and bake for 60 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
5. Without opening the oven door, turn off the oven and leave the cake to cool for 2½-3 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

For the strawberry sauce:

• 2 lbs fresh strawberries, cut into halves or quarters
• ½ cup sugar
• 1 cup water

1. Combine the strawberries, sugar, and water in a saucepan and heat over medium heat until the berries start to break down. 
2. Reduce the heat to a simmer and continue cooking for another 15-20 minutes while the sauce thickens. 
3. Remove from the heat and allow to cool before straining strawberries and spooning over top of the cheesecake. 
4. Optional: the leftover liquid strawberry sauce can be served on the side to pour over individual slices.

Strawberry Balsamic Salad

After returning from Whistler my family came over a couple of weeks ago to celebrate my birthday at home. Most of the food we made consisted of old time favorites but with my burning desire to always try something new I thought to make a different salad than usual. As spring is in the air I thought to take advantage of all the fresh fruit now appearing in grocery stores.

This salad was quite simple: it featured spinach, blueberries, goat cheese, roasted beets and candied pecans. It was tied together through a sweet but tangy strawberry balsamic vinaigrette. I think that there are a variety of ingredients that could be put in the salad but I decided to go for blueberries and beets because I really love them. Also candying the pecans gave them a great crunch and added the necessary amount of texture to the salad.

Note: I will post the recipe for the salad dressing and how to make candied pecans. The rest of the ingredients can be chosen based on what you have/what is in season.

Strawberry Balsamic Vinaigrette
Note: This is more than enough dressing for one large salad. I drizzled some on the salad and served the rest on the side for those who wanted extra.

• 1 lb fresh strawberries
• 1 tsp sugar
• 1-2 tsp water
• Pinch of salt
• 2 tbsp olive oil
• 1-2 tbsp balsamic vinegar
• Optional: 1 tbsp poppy seeds

1. Remove the stems from the strawberries and cut in half.
2. In a small pot, combine the strawberries, sugar, salt, and water. Heat over medium heat until the strawberries begin to soften and release their juices.
3. Blend the strawberries until they are smooth and then strain the mixture through a fine mesh sieve to separate the seeds.
4. Allow the strawberry puree to cool then whisk together with the olive oil, balsamic vinegar, and poppy seeds. Add some extra salt and pepper to taste.

Candied Pecans

• 2 cups pecan halves
• 4 tbsp brown sugar
• 4 tbsp (¼ cup) unsalted butter, cut into pieces

1. In a large pan, roast the pecans for about two minutes, until they start to soften and become fragrant.
2. Add the butter pieces and stir so all the nuts are well coated.
3. Add the brown sugar and keep stirring so that the nuts do not burn. Continue lightly frying for about 3-5 minutes, until all of the butter has melted and the sugar has caramelized.
4. Pour out the nuts on a parchment paper-lined plate and allow them to cool for 10 minutes so that the sugar can set.

Orange Loaf

Last week I had to attend a workshop about perinatal loss. As you can imagine, spending eight hours talking about babies dying is not exactly anyone's idea of fun. Although the workshop was helpful in providing tools on how to help families experiencing perinatal loss, it was also extremely sad. Prior to attending, I decided to make some sort of baked good and bring it along so as to give a little cheer to people while discussing such a difficult topic.

The loaf that I originally baked was actually a lemon loaf studded with cranberries. However when I was baking it I seemed to run into some issues with the time and found the middle of the loaf not baked through. I cut around the questionable middle portion and had enough slices to bring to work. Everyone at the workshop, including those in charge, thanked me for my thoughtful gesture and appreciated the sweet treat.

Later that evening I brought home a few leftover slices and my mom and brother quickly ate them up. They both begged me to make it again and I obliged, but rather than use lemon I used orange instead and omitted the cranberries to see if that would solve my previous issue with the doneness of the loaf. Unfortunately, I had the same problem initially but by increasing the time I was able to bake the loaf all the way through. My mom and brother were so pleased when they found out I baked it again just for them.

Orange Loaf
Note: The orange can be substituted with lemon or even lime to make a different flavored loaf.

For the cake:

• 1½ cups flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup plus 2 tbsp sugar
• 4 large eggs, room temperature
• 2 tbsp grated orange zest (about 1 orange)
• 2 tbsp freshly squeezed orange juice (about ½ an orange)
• 16 tbsp (1 cup) unsalted butter, melted and cooled
• ¼ cup sour cream
• 1 tsp vanilla extract

1. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Combine the sugar, eggs, orange zest and juice and mix slowly with an electric mixer.
3. With the mixer on low speed, blend in the melted butter. 
4. Continue mixing and add half of the dry ingredients, then the sour cream and vanilla, and finally the remainder of the dry ingredients. Mix everything just until it is all incorporated evenly.
5. Pour the batter out into a well-greased 9" x 5" pan. Bake for 20 minutes at 350 degrees Fahrenheit then rotate the pan and reduce the heat to 325 degrees. Continue baking for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
6. Remove from the oven and allow the cake to cool in the pan for at least 15-20 minutes before taking it out and transferring to a wire rack to finish cooling.

 For the syrup:

• 3 tbsp sugar
• 3 tbsp freshly squeezed orange juice (about ½ an orange)

1. In a small saucepan combine the sugar and orange juice. Cook over medium heat until the sugar is completely dissolved.
2. Once the cake is baked but still warm from the oven, use a toothpick or skewer to poke holes all over and then pour the syrup on top.

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsp freshly squeezed blood orange juice

1. In a small bowl, whisk together the orange juice and powdered sugar until smooth. Add a little bit more juice or sugar if necessary to achieve the desired consistency.
2. When the cake has cooled completely, pour the glaze over top. Allow it to stand for about 10 minutes so that the glaze sets before slicing and serving.

Hummingbird Cake

While my parents were away last week, my aunt and uncle invited my brother and me over for dinner one night. As usual, I volunteered to make something for dessert. We happened to have some overly-ripe bananas lying around and I wanted to use them. However I didn't want to just make a banana loaf, not that it isn't yummy, but I wanted to try something different. When I went to my favorite tastespotting.com and typed in "banana" into the search box I scrolled through quite a few recipes for different variations of banana loaf before I came across one for "hummingbird cake".

The recipe appealed to me because it was simple, easy, and had a twist using crushed pineapple and chopped pecans. Also, the idea of baking it in a bundt pan made for a nice presentation. Of course the cream cheese icing on top also scored points in my book.

The cake turned out moist and delicious and everyone enjoyed it after dinner. According to my aunt, who later phoned my mom, my uncle really loved it and has been taking it to work with him as well. Although I liked how it looked coming out of the bundt pan, I think I may use a regular 9" x 13" pan next time because it took a long time to bake all the way through and that resulted in the outside being a little too crusty for my liking. Despite that fact, I was still satisfied and based on their comments it seemed everyone else was too.

Hummingbird Cake

For the cake:

• 1½ cups pecans, chopped
• 3 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 3 eggs, beaten
• 1¾ cups mashed banana (approximately 3-4 large bananas)
• 1 cup crushed pineapple with juice
• ¾ cups canola oil
• 1½ tsp vanilla extract

For the cream cheese icing:

• 4 oz (½ cup) cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla
• 1-2 tbsp milk

1. In the oven or on the stove, gently heat the pecans for 5-8 minutes or until lightly toasted. Cool and set aside.
2. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. 
3. Add the eggs, mashed banana, pineapple, oil, and vanilla. Stir just until all of the ingredients are combined. (The batter will be lumpy)
4. Gently stir in one cup of the chopped pecans.
5. Grease a large bundt pan with butter or non-stick spray and pour the batter into the pan.
6. Bake at 350 degrees Fahrenheit for 60-80 minutes, or until a knife poked all the way to the bottom comes out clean. (Mine took the full 80 minutes) If the top starts to brown too quickly cover the pan with aluminum foil.
7. Remove the pan from the oven and set aside for 10 minutes before carefully loosening the cake and flipping it over. Allow the cake to finish cooling for about an hour on a wire rack.
8. Meanwhile, blend the ingredients for the icing. Add more milk if desiring a more liquidy consistency. 
9. Once the cake has cooled, pour the icing over top and sprinkle the remaining chopped pecans. 

Hazelnut Napoleons with Lemon Curd and Berries

Ever since I made baked potato skins for my brother over a year ago, he has been asking me to make some sort of dessert using hazelnuts. When thinking of dessert and hazelnuts, naturally Nutella comes to mind but I wanted to make something that didn't necessarily involve chocolate. A week ago, while sitting in a waiting room, I was flipping through a magazine and came across a recipe for hazelnut napoleons spread with lemon curd and piled high with berries. I took note of the recipe and saved it for future use.

Little did I know that an opportunity to make it would come so quickly. During my parents' dinner party over the weekend I used phyllo dough to make spanakopita. I decided that since I already had the phyllo out I might as well use a few sheets to make the napoleons as well (though at a separate time as we already had two desserts that evening).

I made the lemon curd a few days later and assembled the napoleons one night for my mom, brother, and me to share. Although they looked nice with multiple layers they were a bit challenging to eat. Also, the flavor of the lemon curd was quite strong and overpowered the hazelnut. However my brother was still satisfied with his hazelnut craving because I made a second dessert as well. When making the hazelnut-sugar mixture I ended up with way too much. I decided to use the excess by sprinkling it over some store bought dough and rolling it into mini buns (kind of like cinnamon buns but with the hazelnut-sugar inside).

On a side note, I know that typically phyllo sheets are meant to be stuck together using melted butter however for the sake of convenience I usually use PAM as it is much easier and less messy. This time, I chose to actually make the spanakopita properly, as well as the napoleons, and used melted butter between the sheets. I have to admit the butter added a wonderful rich flavor and definitely improved the taste compared to previous times. I learned my lesson: sometimes convenience is good but if you have the time and energy, don't take shortcuts.

Hazelnut Napoleons with Lemon Curd and Berries

For the lemon curd:

• 1½ lemons, zested and juiced
• ½ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, cut into pieces
• Pinch of salt

1. Combine the lemon zest with the sugar and mix well.
2. Whisk in the eggs, one at a time, then add the lemon juice and salt.
3. Heat the mixture over low heat for about 10 minutes, stirring constantly, or until it thickens.
4. Whisk in the butter until completely incorporated but do not let the mixture boil. Remove from the heat, cover and refrigerate until ready to use.

For the napoleons:

• 4 sheets phyllo
• ⅓ cup whole hazelnuts, skinned and toasted
• ½ cup sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted

1. In a food processor, blend the hazelnuts until fine, being careful not to turn into a paste.
2. Add the sugar and cinnamon and pulse a few times so as to mix everything together. 
3. Working quickly, and with unused sheets covered under parchment/wax paper and a damp paper towel, brush the first sheet of phyllo with the melted butter and sprinkle ⅓ of the hazelnut-sugar mixture. 
4. Repeat with the remaining layers, stacking on top of the first layer and pressing down lightly so they hold together.
5. Cut the stack into 12 rectangles and transfer to a parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for 10 minutes, or until the phyllo becomes crisp and golden brown. Remove from the oven and allow the rectangles to finish cooling in the pan.

To assemble: Place a phyllo rectangle on a serving plate and spread some of the prepared lemon curd carefully over the surface, topping with some berries of your choosing. Repeat using two more phyllo rectangles to create a stacked napoleon.

Chocolate Raspberry Mousse Torte

To say that I have been dreaming of making this cake for a while is an understatement. I first found this recipe back in March and wanted to make it for my own birthday. However in preparation for the cheesecake contest that never happened I made a chocoloate cheesecake. No worries, I told myself, I decided to make it in May for my cousin's birthday. But unfortunately (or maybe fortunately) the guest list was too big and I knew the cake wouldn't be able to feed so many people so I opted for making macarons instead.

My next attempt at making this cake was for my aunt's birthday mid-August but once again the opportunity passed as she decided to go on vacation and did not celebrate her birthday with us this year. After that my brother's birthday was next on the list and I spent a week convincing him to let me make this cake for him. This time I actually bought all of the ingredients and started to make the cake. But due to the fact that I was working all week leading up to his birthday, including two night shifts, I realized the cake had too many steps for me to be able to complete it in time so I changed gears and made cheesecake instead.

Luckily, another occasion presented itself quickly and I since I already had the chocolate genoise baked I was determined to finally finish this cake. My older cousin, who spent the last five months in Europe studying and traveling, was coming home and the whole family was invited to come over for dinner. I eagerly volunteered to bring dessert and planned to finish the cake the day before.

I am happy to report that my much anticipated cake fantasy came to life and the result was delicious. I'm not going to lie and say it was easy, but then again no mousse cake really is. On the contrary it was time consuming and the directions were a little confusing. But the end result was well worth the effort. I especially enjoyed the hidden layer of nutella spread over the chocolate genoise between the layers of mousse. The mousse itself had a rich raspberry flavor and was velvety smooth. My family enjoyed the cake and I felt accomplished for finally making it after nearly six months.

Chocolate Raspberry Bavarian Torte

For the chocolate genoise:

• 3 large eggs + 3 large egg yolks, room temperature
• ¾ cup sugar
• ⅛ tsp salt
• ⅓ cup flour
• ⅓ cup cornstarch
• ¼ cup cocoa powder

1. In a heat-proof bowl, vigorously whisk together the whole eggs, egg yolks, sugar and salt, Place the bowl over pan of simmering water and continue whisking until the mixture is warm.
2. Once warm, remove the bowl from the water and beat until mixture is cooled and increased in volume This will take 5-7 minutes, and the batter should be thick and leave a trail when the beaters are lifted from the bowl.
3. Sift together the flour, cornstarch and cocoa.  Add the dry ingredients to the beaten egg mixture, gently folding in with a rubber spatula.  
4. Pour the batter into a well-greased 8" round cake pan. Bake for 30 minutes at 350 degrees Fahrenheit or until the cake springs back when touched with finger. 
5. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely.

For the raspberry mousse:

• 24 oz (680 grams) frozen unsweetened raspberries
• ¾ cup sugar
• 2 envelopes unflavored gelatin powder
• 2 cups heavy cream

1. Combine the raspberries and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain the mixture through a fine-mesh sieve into bowl.  You should have about 2 cups of raspberry pulp and juice combined. Set aside ¼ cup of the juice for the raspberry syrup. Cool to room temperature.
2. Add ⅓ cup boiling water to the gelatin and stir for 1-2 minutes to dissolve. Add the dissolved gelatin liquid to the raspberry purée.
3. Beat the heavy cream at high speed until stiff peaks form. Fold the raspberry mixture into the whipped cream.

For the raspberry syrup

• Reserved ¼ cup raspberry juice from above
• ¼ cup sugar
• ⅓ cup water

Combine sugar and water in a small saucepan over medium heat and bring to a boil. Remove from the heat and stir in the raspberry juice then allow to cool.

For the assembly:

Note: In addition to the above ingredients, you also need to warm 1 cup of Nutella for 30-45 seconds in the microwave so that it becomes easy to spread.

1. Level the cake with a serrated knife then cut the chocolate genoise horizontally into two equal layers. 
2. Place one 8" layer, centered, in the bottom of a 9" springform pan, cut side up. Brush with half of the raspberry syrup and spread half of the Nutella over the cake layer.
3. Pour half of the raspberry mousse over and around the sides of the cake. Lightly drop the pan on the counter top one or two times to ensure the cream settles into the empty ring around the genoise.  
4. Top with the other cake layer and brush with remaining syrup and Nutella. 
5. Cover with remaining raspberry mousse. Drop on the counter top as before.  The cream  should completely fill the pan. Level the top with a large off-set spatula. 
6. Cover and refrigerate until the mousse sets, at least 4 hours.

Strawberry Cupcakes

Now that I have graduated and am no longer in school, seeing my friends requires actual planning and coordination of schedules. As the summer is winding down I thought that it would be nice to try and organize a mini picnic on the beach and catch up with my friends. The truth of the matter is that apart from a few people, I really haven't seen most of them since our graduation back in May.

I decided that I wanted to bake some strawberry cupcakes for our little picnic because they seemed appropriate for the season. Also, my mom had bought me cute little cupcake liners that I was dying to use. I found two separate recipes from my favorite food blog Annie's Eats and decided to use the cake from one and the frosting from the other.

I was a little nervous to prepare the frosting because it was a strawberry-flavored Swiss meringue buttercream. Through my skimming of many food blogs I had read of how finicky Swiss meringue buttercream can be, which doesn't surprise me because anything with the word "meringue" in it usually gives bakers nightmares. However I decided I would bite the bullet and try my hand at making it.

Despite my initial hesitations I actually had no problems making the frosting. I don't know whether it was beginner's luck or if it's truly not as difficult as people make it out to be but I can honestly say it wasn't hard at all. The frosting turned out rich and creamy and was absolutely delicious. I went through the extra step of straining the strawberry puree before adding it to the buttercream just to make sure it was completely smooth.

Due to the fact that I made extra cupcakes, I was able to share them with my family and a few other friends who came over to my house the night before for dinner. They loved the cupcakes and commented on how cute they looked in the liners my mom had bought.

Unfortunately, the picnic didn't work out as I had planned because as it happened, one of my friends got called in to work that morning and since she was providing a ride for two others they couldn't attend either. In the end, only one other friend was able to come which left me with lots of extra cupcakes. Instead I brought them with me to work and shared them with the staff during one of my night shifts.

Strawberry Cupcakes
Makes 18-21 cupcake

For the cupcake:

• 2½ cups flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup (8 tbsp) unsalted butter, room temperature
• 1½ cups sugar
• 2 eggs
• ⅓ cup buttermilk
• ¼ cup oil
• 1 tsp vanilla extract
• 2 cups chopped strawberries

1. Sift together the flour, baking soda, and salt and set aside.
2. Beat the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, until combined.
4. Add the oil, buttermilk, and vanilla until combined.
5. Add in the flour mixture and stir until just combined. Fold in the chopped strawberries.
6. Distribute the batter amongst a well-greased or paper-lined muffin pan. Fill each well ¾ full with batter. 
7. Bake at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted into the center comes out clean. Cool for five minutes in the pan before removing and finishing to cool on a wire rack

 For the frosting:
Note: These instructions are from the original recipe and assume the use of a stand mixer. The frosting can also be prepared using a hand mixer, but it will take a lot longer.

• ¾ cup chopped strawberries
• 2 large egg whites
• ¾ cup sugar
• ¾ cup (12 tbsp) unsalted butter, room temperature

1. Puree the strawberries in a food processor. Strain through a mesh sieve to remove seeds, and set aside.
2. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. (I didn't actually have a thermometer so I just eyeballed it for when the sugar dissolved)
3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)  
4. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  
5. Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
6. Fill a piping bag with the frosting and frost the cupcakes once they have cooled.

Chocolate and Jam Twists

I found this recipe about a month ago but I was waiting until my brother came home from his month-long trip to Israel in order to make it. He is the biggest consumer of baked goods in our household and it didn't feel right baking something without him being present to sample it.

Of course after waiting for so long to make it, I kind of had high expectations. I was a little disappointed when my twists did not turn out as beautiful as the picture from the original recipe so I sprinkled some powdered sugar over them. However when I shared this detail with my mother she disagreed and said they looked nice on their own as well.

Later when I showed her the picture online, she helped me to discover that I had actually misread the recipe and combined the chocolate and jam in each twist, rather than make two separate flavors. This accounted for the extra thickness in the filling and the difficulty I experienced when twisting each strip of dough. But I think it actually turned out for the better in terms of flavor because I actually enjoyed the combination of chocolate and fruity jam in each bite. Therefore I think that if I make these twists again I will still make them the "wrong way" because I liked how it tasted.

Chocolate and Jam Twists
Note: I used chocolate ganache for the filling because I had it leftover from something else however the original recipe calls for using nutella and peanut butter. Also, the original recipe used only one filling and single layers of dough....I used two fillings and double layers.

• 1 package puff pastry, thawed
• Jam (any flavor)
• Chocolate ganache (recipe here)
• Optional: Powdered sugar for dusting

1. On a lightly floured surface, roll out one block of the puff pastry dough to about 2 millimeter thickness.
2. Cut the rolled dough in half horizontally. Spread jam on one half and the chocolate ganache on the other.
3. Carefully place one half over the other, making sure the pieces match up as closely as possible and the filling is sandwiched in between. 
4. Cut the dough vertically into strips about 1" wide. Carefully twist each strip and pinch the ends together. 
5. Place the twisted strips onto a large baking tray lined with parchment paper. Make sure to leave some space between the strips as they will slightly unravel and puff outward in the oven.
6. Repeat with the other block of dough and filling.
7. Bake the twists for 15 minutes or until golden and puffed at 400 degrees Fahrenheit. Remove from the oven and allow them to cool and harden on the tray before transferring. Optional: sprinkle with some powdered sugar once cool.

Mini Cheesecakes

Last week was a big event in my family...my dad's 50th birthday. We were preparing for this for the past year and my brother jokingly nicknamed it "Party of the century". We had upwards of seventy five people in attendance, including many out-of-town guests, and the evening was filled with memorable speeches and entertaining performances.

Although we had ordered a large cake for the event I still wanted to do something special and months ago came up with the idea of making miniature cheesecakes after buying special pans from amazon.com (click here). These pans are unique and designed specially to bake mini cheesecakes as each well has a removable disc at the bottom.

When I first ordered the pans my mom was a little skeptical as to how well the cheesecakes would actually come out and whether it would be as easy as promised. We decided to test the pans by baking a batch for one of our many family get-togethers. Happily we discovered that the cheesecakes came out perfectly and were beautifully smooth all around.

Unfortunately I didn't think to write down the recipe that I used at the time because I had simply altered the quantities from my lemon cheesecake. Apparently that was a mistake because my memory did not serve me well and when I tried making the cheesecakes again for my graduation they ended up all cracked and lopsided.

When it came time for me to make the cheesecakes for a third time for "Party of the century" I was a little nervous that they wouldn't turn out because I still wasn't 100% sure of what I had done the first time. However after doing some research online and talking it over with my mom we settled on the recipe and luckily they turned out great...which was a relief because I had to make three batches in order to have enough for the party.

To make the cheesecakes even cuter, and to add an air of sophistication, I made a fruit gelee then
topped it with some blueberries. The idea for the gelee came from when I had made the second, unsuccessful cracked/lopsided batch and was looking for a way to cover it up. At the time I had used berries, which tasted delicious, but the gelee was dark colored and stained the sides of the cheesecake. For the party I decided to use mango instead, due to its light color, and I had no problems.

In addition to the mini cheesecakes, I also baked almond florentines that were topped with little meringues. Both desserts were a hit and I received many compliments. Most importantly, the party was a huge success and lived up to its moniker.

Mini Cheesecakes
Note: The cheesecakes can be prepared in a muffin pan using liners for easy removal. The gelee can also be used but be prepared for it to stick to the liner a little bit, though it can still be peeled away before serving. The recipe makes 24 mini cheesecakes.

For the crust:

• 1 cup graham cracker crumbs
• ¼ cup unsalted butter, melted
• 1/6 cup sugar

Combine all of the ingredients and distribute evenly amongst the wells of the muffin/cheesecake pan. Lightly pat down the bottoms and bake for five minutes at 350 degrees Fahrenheit. Set aside to cool.

For the cheesecake:

• 24 oz (750 grams) cream cheese, room temperature
• 3 large eggs
• ¾ cup sugar
• 1 cup sour cream
• 1 tsp vanilla
• 1 lemon, zested

1. Beat the cream cheese on medium-high speed for about a minute, until smooth. 
2. Beat in the sugar and then the eggs, one at a time, scraping the bowl as necessary.
3. Beat in the vanilla, sour cream, and lemon zest.
4. Divide the cheesecake batter evenly amongst the wells of the pan, filling them about ¾ full. (You may have some batter left over but it's best not to overfill the wells otherwise the cakes will puff up too much in the oven).
5. Bake the cheesecakes at 300 degrees Fahrenheit for 20 minutes. Turn off the oven and leave the pans inside with the door closed for 10 minutes and then an additional 10 minutes with the oven door slightly ajar. Remove and let cool to room temperature before refrigerating for at least four hours.

The recipe for the gelee can be found here. I used exactly the same proportions as in the original recipe and it worked out perfectly to cover all 24 of the mini cheesecakes.

Watermelon Feta and Olive Salad

I can't believe it has been a month since I last posted any recipes! Truly this past month has been fairly crazy and the next few weeks aren't going to be any easier with many birthdays coming up. Despite the numerous celebrations, most of the parties are being catered and therefore do not require my cooking/baking efforts. As a result I won't have my usual slew of occasions to try new cake recipes but I'm sure I will make other things to satisfy my recipe cravings.

This salad came together more out of curiosity than anything else as I have often watched shows on Food Network featuring the combination of watermelon and feta cheese. Also my brother recently mentioned that he read somewhere that sprinkling a little bit of salt on watermelon actually makes it sweeter. I thought that a nice summertime salad combining sweet watermelon and salty feta cheese would be just right for lunch. Since I like olives I decided to throw some in as well and dressed the salad with some fresh squeezed lime juice, a little salt, and olive oil. Overall it was simple and fresh and surprisingly not too sweet.

Watermelon Feta and Olive Salad

• 2 limes, juiced
• ¼ red onion, thinly sliced
• ¼ large watermelon, cut into chunks
• ½ can pitted black olives, sliced
• ¼ bunch fresh Italian flat leaf parsley
• 150 grams feta cheese
• Olive oil
• Salt

1. Combine the lime juice and sliced red onion in a small bowl and set aside for 5-10 minutes to allow the juice to soak through the onion.
2. Roughly cut the watermelon into chunks and combine with the sliced olives and crumbled feta cheese.
3. Tear off the parsley leaves from the stalks and add to the salad along with the sliced onion and lime juice.
4. Add a drizzle of olive oil and sprinkle with a little salt (not too much as the olives and feta cheese are already salty). Gently mix so that all of the ingredients are incorporated.

Peanut Butter and Jelly Squares

My friends and I recently had a small get-together to celebrate finally being finished with nursing school. As always, I decided to bake a yummy treat and bring it with me. I wanted to make peanut butter and jelly squares because I had baked them before and they were quite successful. Similar to my grandmother's berry crumb bars, these little squares feature a shortbread dough, topped with jam, and then more dough crumbled on top. The difference, of course, is that there is peanut butter in the dough and also chopped peanuts mixed with the topping.

The first time I made these squares I brought them with me to the hospital to share with other staff on the unit halfway through my final practicum. At the time I was in a rush and didn't have the chance to take any pictures, therefore I couldn't post the recipe. However they were eaten up instantly and I knew that I had to make them again. This time around I made sure to take pictures before I packed up the squares to bring to my friend's place.

My friends all enjoyed the peanut butter and jelly squares, as did my mother and brother who had a few pieces that I left behind for the family. I was flattered when my friend asked me for the recipe the next day and admitted that she and her husband ate the leftovers for breakfast that morning. Originally I told her that I would send her a link to the post on my blog but she wanted to bake them immediately. Lucky for her I have a good memory and I was able to rattle off the list of ingredients and recipe in a quick email to her.

Peanut Butter and Jelly Squares

• ½ cup butter, room temperature
• 1½ cups flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup brown sugar
• 1 large egg
• ½ cup peanut butter (I recommend using creamy)
• ½ cup chopped peanuts
• ¾ cup jam (any flavor)

1. Sift together flour, baking soda, and salt. Set aside.
2. Cream butter and sugar together on medium speed until smooth. Beat in peanut butter and then the egg.
3. Reduce speed to low and mix in flour mixture until evenly incorporated.
4. Pat down ¾ of dough into greased 8" x 8" pan. Spread jam evenly over top.
5. Combine the remaining ¼ dough with the chopped nuts. Crumble the mixture over top of the jam layer.
6. Bake at 350 degrees Fahrenheit for 30-35 minutes until the top becomes golden brown. Allow the pan to cool completely before removing and slicing.
   

French Fraisier Cake

Already a year has flown by and once again I found myself celebrating my birthday with my friends and family. This year the celebrations were postponed by a week because I was working at the hospital, though on the day of my birthday I was able to go out to a nice Italian restaurant with my immediate family. We enjoyed a lovely dinner and I was reminded how special each and every person in my family is to me and how much I cherish the warm wishes and speeches they gave.

When it came to celebrating with my friends I invited everyone over for a pizza making party. I set out pre-made crusts and sauce, as well as a variety of toppings, and everyone made their own pizza. The evening actually provided a great opportunity for everyone to catch up as we are all in our last practicum at different hospitals and no longer see each other in school. Also, with graduation only months away we have fewer occasions during which we can all get together.

Just as in the past, I made my own birthday cake and looked forward to showing it off to all my friends. At first I had a hard time deciding on what to make...I wanted it to be different than what I have made before and learn something new. I also wanted something fruity because spring time always makes me crave fruits. When I saw this recipe for a French fraisier cake, which translates to French strawberry cake, I knew I hit the jackpot. I loved how elegant the cake looked with the strawberries all along the side. It also involved a new technique in order to create the visual effect.

This cake truly stood up to its name as I used two pounds of strawberries in total, from the outside

decoration to the filling. Despite its beautiful appearance it was not easy to slice but luckily my friend was able to help me and made sure I got a good picture. Another friend whose father owns a bakery gave me a helpful hint and suggested that next time I freeze the cake for a little bit prior to serving so that it is easier to cut. As I make more layered cakes I have noticed I have this problem quite often so I think I will try out her suggestion next time.

Even with all the slicing difficulties I am still quite happy with the end result. The cake looked beautiful and it tasted great too. I was actually surprised at how pronounced the lemon flavor of the cake itself was considering how many strawberries were in the cake. However the lemon and strawberry played wonderfully against each other and the vanilla pastry cream added extra sweetness. My friends were impressed and I was happy to have met their expectations.

French Fraisier Cake
Note: I used vanilla pastry cream for the filling (recipe found here) and topped the cake with a light layer of whipped cream

For the Meyer lemon genoise cake:

• 1 cup flour
• 2 tbsp butter, melted
• 4 large eggs, room temperature
• ½ cup + 2 tbsp sugar
• 2 Meyer lemons, zested

1. In a heatproof bowl, whisk together the eggs and sugar over a saucepan of lightly simmering water. Whisk constantly and continue to heat until the mixture is lukewarm to the touch, about 3-5 minutes.
2. Remove mixture from the heat and beat on high speed until it has cooled and tripled in volume, about 3-5 minutes. It should look like softly whipped cream and form ribbons and fall back upon itself when lifting the beaters.
3. Fold a quarter of the egg mixture into the melted butter to lighten it. 
4. Add the lemon zest to the egg/butter mixture then fold back into the rest of the egg mixture.
5. Sift a third of the flour onto the egg mixture, then gently but quickly fold together.  Repeat in thirds until the flour has been incorporated.  
6. Gently pour the batter into a well greased 9" cake pan and bake at 350 degrees Fahrenheit for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and cool for 10 minutes, then remove from the cake pan and let cool completely. 

For the simple syrup:

• Juice of two Meyer lemons
• ⅓ cup sugar
• ⅓ cup water 

Combine all of the ingredients in a small saucepan and bring to a boil. Remove from the heat and cool completely before using.

To assemble:
Note: I lined the sides of the pan with plastic wrap before assembling so that nothing would stick and it made for a very clean presentation.

• Meyer lemon cake from above
  
  
• Meyer lemon simple syrup from above
• Vanilla pastry cream
• Whipped cream
• 2 lbs strawberries

1. Slice the genoise cake in half. Place the bottom half in the bottom of a 9" springform pan.
2. Using a pastry brush, soak the cake with half of the simple syrup, making sure it is moist.
3. Pick out about 12-15 strawberries of the same height and slice in half. Use them to line the perimeter of the cake, with the sliced side facing out. Make sure they are close together and can stand up on their own.
4. Use half of the pastry cream to pipe a ring on top of the cake and then in between each strawberry, making sure to fill in any gaps of air. Use a spatula to spread the cream evenly across and between the strawberries.
5. Cut the remaining strawberries into bit sized pieces and place on top of the pastry cream. Pipe the remaining pastry cream on top and spread over the strawberries.
6. Place the second half of the cake on top and press firmly down. Brush the cake with the remaining simple syrup.
7. Top the cake with the whipped cream and some strawberries as a garnish. Although not necessary, I recommend refrigerating or semi-freezing the cake so that the layers have time to set.
8. Once ready to serve, remove the outside of the pan and peel away the plastic wrap. 

Cranberry and Orange Scones

This past Saturday I hosted a high tea for all of the female members of my family. One of the many items I prepared were these cranberry and orange scones. If you have ever had the pleasure of attending high tea you would know that the food selection almost always includes some sort of sweet and fruity scone served alongside jam and cream.

I decided to go to my favorite food blog Annie's Eats and use her recipe for cranberry scones, but pair it with orange rather than lemon because I had only recently baked some cranberry lemon squares over the holidays. The nice thing about the recipe was that the scones could be made in advance and then baked once the time came, ensuring they were hot and fresh from the oven when serving them.

Everyone seemed to enjoy the scones, especially my aunt and grandmother. They were perfectly tender and crumbly and the sprinkled sugar on top added a nice crust. I truly felt that I properly represented this traditional high tea goodie and was impressed with how it turned out so well.

Cranberry and Orange Scones
Note: This recipe makes 15-20 palm-sized scones.

• 2½ cups flour
• ½ cup + 3 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 orange, zested
• 6 tbsp cold unsalted butter, cut into pieces
• 1¼ cups fresh or frozen cranberries, coarsely chopped
• 1 large egg + 1 egg yolk
• 1 cup heavy cream

1. In the bowl of a food processor (or a large bowl) combine the flour, half cup of sugar, baking powder, salt, and orange zest. Pulse a few times to briefly blend together.
2. Add the pieces of butter and continue to pulse until the mixture becomes mealy and the butter pieces become the size of large peas. If you don't have a food processor use a fork or or your hands.
3. In a separate bowl combine the chopped cranberries with the three tablespoons of sugar and mix to ensure the cranberries are evenly coated. Stir the cranberries into the flour and butter mixture.
4. Combine the whole egg, egg yolk, and cream and whisk to blend in a small bowl.
5. Add the liquid mixture to the dry ingredients and stir gently with a spatula or wooden spoon until the dough starts to come together.
6. Turn the dough out onto a lightly floured surface and gently knead it just so that it stays together. Be careful not to overwork the dough.
7. Shape the dough into a round disk and gently pat it down so that it is about ½"-1" thick, depending on how thick you want the scones to turn out. Use a well floured biscuit cutter to punch out small 2"-3" rounds (also dependent on how big you want them). 
8. Gather the scraps and gently mold together and repeat the process with the remaining dough. Alternatively the dough can simply be patted down and then cut regularly into triangular wedges or squares.
9. The shaped scones can be refrigerated, frozen, or baked right away. If freezing, flash freeze them on a baking tray directly in the freezer then put into freezer-safe bags and store. If refrigerating, arrange on a baking tray and cover with plastic wrap. 
10. Once ready to bake, brush the tops with the leftover egg white and sprinkle them lightly with some additional sugar. Place them about 2"-3" apart on a baking sheet lined with parchment or wax paper and bake for 15-20 minutes at 400 degrees Fahrenheit, or until they are a touch golden. (If baking from the freezer they may require an extra 3-5 minutes.)

Cranberry Lemon Squares

It seems as though my holiday break this year has been characterized by a few things, namely cooking and knitting. I have become slightly obsessed with knitting in the past month and have made several scarves as holiday gifts for friends and family. I have fallen into somewhat of a nightly ritual as I sit on the couch each evening watching Friends and knitting yet another scarf. I don’t know exactly how long this new obsession of mine will last…it could just be a passing thing or it could stick like my love of cooking. In any case I am quite proud of the results so far and everyone who received one of my scarves as a gift thanked me with kind words and lots of hugs.

Besides the knitting, I have also been in the kitchen quite a bit these past few weeks. I almost feel like it’s making up for lost time as I was so busy before. Along with cooking and baking some family favorites I have also had the chance to try out some recipes that I had been saving for a while.

One such recipe was for these cranberry lemon squares. I don’t know why cranberries are associated with the holidays considering they taste good year round. Maybe it has to do with the traditional cranberry sauce that most people eat with their holiday turkey this time of year. Regardless of the reason, the extra emphasis on cranberries during the holiday season makes me crave them in my cooking and baking. 

These little squares I baked up the other day were a perfect cranberry treat because of the wonderful combination of flavors. The sweet, buttery, lemon-zested crust was contrasted beautifully by the tartness of the cranberry filling. I greatly enjoyed these squares because they were quite similar to my grandmother’s berry crumb bars, but the fact that there were whole cranberries in the filling gave it an extra pop and burst of flavor in the mouth. Once again another holiday success!

Cranberry Lemon Squares 

For the dough:

• 3 cups of flour
• 1 tsp baking powder
• ¾ cup sugar
• 1 lemon, zested and juiced (juice reserved for filling)
• 1 cup, cold unsalted butter, cubed
• 1 large egg
• 2-3 tbsp water
• 1 tsp vanilla 

For the filling:

• 1 bag fresh or frozen cranberries (about 500 grams)
• ½ cup sugar
• Reserved lemon juice
• 2 tbsp corn starch

1. Combine the ingredients for the filling and set aside. 
2. Mix the flour, baking powder, sugar, and lemon zest.
3. Using a food processor or mixer, slowly mix in the cubed butter pieces. The butter should become coated in the crumbly mixture and become the size of little peas. Don't overmix.
4. Mix in the egg, vanilla, and a few tablespoons of water. The dough will remain crumbly but it should be easy to clump together.
5. Press about ¾ of the dough down into a parchment-lined 9" x 13" pan. Spread the filling over top. The cranberries will not cover all of the dough but try to spread them out evenly all over the pan.
6. Use your fingers to crumble the remaining dough over top of the filling. Don't press it down.
7. Bake for 30-35 minutes at 375 degrees Fahrenheit or until the dough on top becomes golden.
8. Remove from the oven and allow to cool to room temperature before slicing.