Spanakopita Triangles

Last Sunday it was my brother's birthday and we had the whole family over for dinner to celebrate. Along with making dessert in the form of a cheesecake and those delicious Blueberry and Nectarine Cream Cheese Braids, I also made several of the appetizers for the evening's festivities. After previously making the Sun Dried Tomato Wonton Cups and seeing how popular they were, I decided to make them again but this time using phyllo sheets instead of wonton wrappers.

Last time, some people felt that the wonton wrappers were a little too crunchy and the corners were too sharp to eat comfortably. This time, I stacked four phyllo sheets on top of one another, using Pam between each sheet to make sure they stuck together, and then cut the rectangle into 12 squares. I then proceeded exactly the same way I did last time, first by seasoning the phyllo squares, baking them in the tart forms, and then filling them. The result turned out much more to people's liking because the phyllo squares were crisp but were not as difficult to eat as they sort of melted in your mouth once you took a bite.

After I made the revised appetizer, I still had extra phyllo sheets left over and decided to try to make a second appetizer with them. Previously I had intended on making a braided pesto bread, but I ran out of time to make the dough. However, I still had all of the ingredients for the pesto and thought to make a filling of it instead. I carefully read on the box from the phyllo sheets how to properly fold it into triangles and decided it didn't look too difficult. The truth of the matter is that it was actually one of the easiest, hassle-free appetizers I have ever made. I will definitely be repeating the process with new fillings and different shapes. Overall, this experience has taught me that phyllo dough is actually a very versatile ingredient and extremely easy to work with so long as you have a bottle of Pam on hand, as well as a little imagination.

Spanakopita Triangles
Makes 28 triangles

• Pesto recipe from Pesto Pinwheels
• 1 box Phyllo dough, thawed

1. Place one sheet of phyllo on a flat surface and spray with Pam or some other cooking spray. Alternatively, you can melt some butter and brush it on but I find the Pam to be much easier.
2. Place another sheet of phyllo directly on top any use your hands to press down evenly across.
3. While working with the phyllo, place a damp paper towel over the unused sheets to keep them from drying out.
4. Cut the two stuck together phyllo sheets into four rectangular strips. 
5. Place one tablespoon of filling at the bottom of a strip and then fold the bottom right hand corner over.
6. Next, fold over the bottom left hand corner, and then fold the bottom over to the top. Continue to fold in a back and forth manner until the whole strip is used up and a triangle is formed. 
7. Place the triangle with the folded side down on a greased cookie sheet. Spray the tops with cooking spray or brush with melted butter and bake for 15 to 18 minutes at 375 Fahrenheit.

Mango Bull's Eye Cheesecake

Mmmm....cheesecake. Definitely my specialty and one of my favorite desserts. Amongst my family members and friends, I have now become known as the cheesecake girl. The reasons are obvious: I bake them more than any other dessert and I have become quite diverse in the different types that I make. I like to search online for new tricks and tips, and I became inspired when I saw a recipe for a Strawberry Bull's Eye Cheesecake. 

I had tried to make a zebra/bull's eye cheesecake earlier in the summer (the chocolate one) but the consistency of the batter didn't allow for the bull's eye pattern to form correctly. This time I read through the recipe and I learned how to make the batter more liquidy so that it would pour better. However, I didn't want to just repeat the recipe, I wanted to make it my own. I knew that I had a can of mango pulp sitting around in the pantry and I had been wanting to use it for a while, I just couldn't come up with anything. I decided that I would substitute the mango for the strawberries in the recipe and make the other layer my classic lemon cheesecake. 


The cake tasted good and the bull's eye pattern totally came through. Texture wise, I wasn't sure how a half-cream cheese half-condensed milk cheesecake would turn out, but luckily it was very velvety and smooth. Even though I added a lot of mango pulp to the batter, I can't say that the mango taste was too strong. In fact, it had more of a sweet caramel taste rather than mango. I wonder if using fresh mangoes next time will give it a stronger flavor or if the sweetness of the condensed milk will always overpower the other ingredients. I guess only time, and more experiments, will tell.


Mango Bull's Eye Cheesecake
(Note: I used a very large 11" springform pan and doubled the recipe, making a full batch of each batter. The directions below reflect the original recipe, meant for a 9" springform pan and a single batter split into two.)

For the crust:

• 1 3/4 cup graham cracker crumbs
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/2 cup (8 tbsp) unsalted butter, melted 

Combine all of the ingredients and transfer to a 9" springform pan. Gently press down along the bottom and sides and bake at 350 Fahrenheit for 8 minutes.
For the cheesecake:

• 1/2 lb. (2 blocks) cream cheese
• 1 14 oz. can condensed milk
• 3 large eggs
• 2 tbsp flour
• 1/4 cup sour cream
• 1/2 cup mango pulp (this amount is intended for the 9" batter; I used one full cup for a full, not-split batter)
• Juice and zest of one lemon
• Optional: Food coloring to make the mango layer look more orange

1. In a large bowl, beat the cream cheese and condensed milk until well combined. 
2. Beat in the eggs, one at a time, and then the flour and sour cream.
3. Split the batter into two. Add the lemon juice and zest to one half; the mango pulp to the other.
4. Starting with the lemon batter, alternate pouring the batter into the center of the pan. Make sure to pour each layer directly into the middle on top of the previous layer, and don't shake or nudge the pan. I used a soup ladle for easy handling. You can pour as little or as much as you like; the more you pour in one layer the fewer the rings on your bull's eye.
5. Carefully transfer the pan into a 325 Fahrenheit oven and bake for 45-55 minutes. I keep a pan of hot water on the bottom rack of the oven to simulate a water bath.
6. Once baked, the cheesecake should still look wet in the middle but the sides will be slightly puffed. Turn off the oven but do not open the door. Allow the cheesecake another 1 1/2 hours in the oven before taking it out. Cool the cheesecake to room temperature before putting in the refrigerator overnight.

 

Apple and Blueberry Cream Cheese Braids

I had been wanting to try out this recipe for quite sometime and finally got the chance a couple of days ago. Recently I've become very interested in dough recipes requiring the use of "yeasty beasties". The hardest part of any dough recipe is not the actual process of putting the ingredients together or kneading the dough, but rather the waiting for the dough to rise. I feel as though the waiting process can be so excruciating because I have the burning desire inside of me to get going and start making the food right away. I have come to the conclusion that making any yeast dough is an exercise in patience, and sometimes my patience runs too thin.

To make these cream cheese braids, I invited a friend over and thought it would be a fun thing for us to do together one evening. We started by making the dough and I decided that to help it along, I would create a nice, warm environment for it. Unfortunately the environment I created was a little too nice and warm...by the time we checked on the risen dough, the bottom had become partially baked. I suppose I was messing with nature and should have let the yeast do its thing, but I was just too excited to make these braids. In the end we cut off the baked bottom and used the rest of the dough.

The braids turned out great and everyone quite liked them. In fact, I was told by my friend's mother that they looked professional with the overlapping design. In truth, the braiding technique was simple and the results really did make the braids look like they were brought home from the bakery.

Apple and Blueberry Cream Cheese Braids

For the dough:
Makes enough for 2 braids

• 2 packets instant rise dry yeast
• 1/4 cup warm water
• 1 cup warm milk
• 1/2 cup sugar
• 2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 eggs
• 5 1/4 cup flour

1. In a small bowl combine the yeast and water and stir until yeast is fully dissolved.
2. In a large bowl beat the milk, sugar, salt, butter, and eggs until fully combined.
3. Add the dissolved yeast to the mixture and beat.
4. Add 2 1/2 cups of the flour and beat.
5. Add another 2 1/2 cups of flour and knead the dough for 2 minutes.
6. Let the dough rest for 10 minutes and then continue to knead for 8-10 minutes until the surface is smooth and elastic-like. Use the remaining flour to keep the dough from sticking to the counter.
7. Place the dough in a well oiled bowl and cover with plastic wrap. Leave the bowl in a warm environment (though not too warm like I did) for 1-1 1/2 hours, or until the dough has doubled.
8. Punch down the dough and knead it a couple more times.

For the Cream Cheese:
Makes enough cream cheese for 2 braids

• 1 cup cream cheese (an 8 oz. package should be enough)
• 1/4 cup sugar
• 1 tsp vanilla
• 1 egg yolk
• 1 lemon, zested

Beat all of the ingredients together and set aside.

For the Apple filling:

• 2 apples, peeled and chopped
• 1 tbsp unsalted butter
• 1/8 cup brown sugar
• 1/4 tsp cinnamon

In a small saucepan, melt the butter and then add the sugar and cinnamon. Once it starts to bubble a little, add the chopped apple pieces and stir well to coat. Continue to heat on low heat until the pieces soften a little.

For the Blueberry filing:

• 1 cup blueberries
• 1/8 cup sugar
• 1/8 cup cornstarch
• 1 tbsp lemon juice

In a small saucepan, combine all of the ingredients and heat until the blueberries start to break a little.

To make the braids:

1. Divide the dough evenly into two halves and roll each half out into a rectangular shape about 14" x 9".
2. Transfer the rectangle onto parchment or wax paper. 
3. Using your hands, create indentation marks in the dough, splitting it into thirds lengthwise.
4. Spread half of the cream cheese filling onto the middle third of each rectangle.
5. Cut diagonal strips about 1/2" thick going out from the center.
6. Spread the blueberry filling on top of the cream cheese on one rectangle, and the apple filling over the other.
7. Fold the top flap of dough over the filling, then alternate covering the filling by criss-crossing the diagonal strips.
8. Using the parchment paper, transfer the braids to a large sheet pan and cover with plastic wrap. Allow the braids to rise for 15-30 minutes.
9. Brush the surface of the braids with an egg wash and then bake at 350 degrees Fahrenheit for 35 minutes. 

Mushroom and Onion Goat Cheese Galette

I have been making my fruit galette quite often now as it always seems to be a great dessert for the summertime. The ease of making a galette and the idea that almost anything can be used as a filling inspired me to branch out into savory galettes as well.

Looking through my fridge, I saw that we had a goat cheese log and was immediately inspired to use it in my filling. As for the dough, I can proudly say that I came up with the recipe on my own, based on previous attempts and also some online research. Finally, the mushroom filling was inspired by my mom who helped me make it and taught me a few tips and tricks along the way.

After the success of this galette, I will definitely start thinking of more savory fillings I can make and variations to the dough as well. Unfortunately, it didn't turn out as cheesy as I thought it would so maybe next time I'll add more Parmesan or even use some other cheese.  

Mushroom and Onion Goat Cheese Galette

For the dough:

• 1 3/4 cup flour
• 1/4 cup Parmesan cheese + 1 tbsp
• 1 tsp salt
• 1 tbsp sugar
• 3/4 cup unsalted butter, cold
• 1/4 cup sour cream
• 2-3 tbsp water
• 2-3 tbsp lemon juice

1. Combine all of the dry ingredients in a food processor and pulse a couple of times. 
2. Add the cold chunks of butter and pulse until the butter is cut into the flour mixture in small walnut sized pieces. If you don't have a food processor, use a pastry cutter or your fingers to cut the butter into the flour.
3. Transfer the mixture into a bowl and add the sour cream and lemon juice.
4. Mix until a dough starts to form, using water one tablespoon at a time as needed.
5. Wrap the dough in plastic wrap and set aside in the refrigerator for at least half an hour.

For the filling:

• 5 oz. goat cheese (I used half of a goat cheese log from Costco)
• 2 cloves garlic, minced
• 1 egg yolk
• 1 medium onion, diced
• 8-10 large mushrooms, chopped
• 1/2 cup walnuts, chopped
• Salt and Pepper to taste

1. Pour enough olive oil to cover the surface of a large skillet and heat on high. Once the oil is warmed up, pour in the diced onion and saute until it reaches a golden brown color, stirring occasionally. 
2. Once caramelized, add the mushrooms and season with salt and pepper. Cook until the mushrooms are also golden, about 10-15 minutes.
3. Add the walnuts to the pan and mix them in. Remove from the heat and cool the filling.

To make the galette:

1. Roll out the dough into about a 9-10" circle. 
2. In a bowl, combine the goat cheese and minced garlic and then spread the mixture over the rolled out dough, leaving about a 2" border all around.
3. Pile the filling on top of the goat cheese. Make sure the filling is cool otherwise it will melt the dough.
4. Fold the uncovered border over the edge of the filling and pinch into pleats.
5. Add a little water to the egg yolk to create an egg wash and brush onto the crust. Sprinkle the crust and filling with the remaining tablespoon of Parmasan.
6. Bake at 425 degrees Fahrenheit for 15 minutes, or until the crust is lightly browned.

Hasselback Yams and Sweet Potato

A couple of nights ago I was put up to the task of using up our yams and sweet potatoes by my mother. At first I was going to go the french fry route, but then decided that I didn't feel like standing over a hot frying pan of oil. I had been meaning to try out the "hasselback" technique for sometime, and decided that rather than use the traditional potato, I would use the yams and sweet potatoes instead.

The finished product received mixed reviews from the family. I tried to search for a cook time, but most hasselback recipes were for russet potatoes. As a result, I had to estimate the bake time and it ended up giving me two different outcomes. The yams had become soft, almost mushy, making me wish I had taken them out sooner. The sweet potatoes, on the other hand, were crunchy on the top but still a little too hard on the bottom, making me wonder whether I should have kept them in longer. Overall, the recipe needs a little work, and maybe I'll try it out with actual potatoes next time. Still, I used up the yams and sweet potatoes and everyone in the family enjoyed eating them in a new way.

Hasselback Yams and Sweet Potato

• Yams and Sweet Potatoes
• Garlic, peeled and sliced thinly (very, very thinly)
• Butter
• Salt and Pepper to taste

1. Wash the yams and sweet potatoes. Starting a 1/2" from the end, cut slits about 3-4 mm wide 3/4 of the way down. I saw a helpful tip that if you put chopsticks on either side of the yam or potato, it stops your knife from being able to cut all the way through.
2. Insert the garlic slices in between some of the slits. I spaced mine out so that the garlic was between every 2-3 slits.
3. Insert some butter shavings in between some of the slits. I also spread butter on the top as well just to give it some extra moisture.
4. Sprinkle some salt and pepper over the tops of the yams and sweet potatoes.
5. Bake at 425 degrees Fahrenheit. I baked them for 40 minutes but I would suggest maybe only 30 for the yams and a full hour for the sweet potatoes.

Sundried Tomato Wonton Cups

This morning my mother came to me and said she needed to prepare some sort of appetizer to bring with her to a potluck party. We mentally ran through our usual list of party foods, but none of them seemed appealing to either of us. I then came up with the idea to go to tastespotting.com and see if anything popped out.

As we sat on the couch and strolled through delicious pictures, we came across a recipe for a tuna wonton cup. We both decided that we liked the idea of a wonton cup, and we knew we already had wonton wrappers in the freezer. Suddenly, my mother remembered that she had previously bought a can of sundried tomatoes and we agreed that they would go well as some sort of filling. I typed in "sundried tomatoes" into the search box and strolled through the recipes until I found one that matched our needs. The original recipe that I found was this one, but we added a little bit to the ingredients to make it our own.

In the end, the appetizer worked out wonderfully and was exactly right for a casual summer get-together. The wonton cup provided a nice crisp and held its shape quite well. The micro greens at the bottom gave the appetizer a lighter feel while the blueberries balanced the saltiness of the olives, feta, and sundried tomatoes by providing a tart juiciness. We were pleased with both the taste and presentation of our little creations.

Sundried Tomato Wonton Cups

• 24 wonton wrappers
• 1 cup kalamata olives, pitted and sliced
• 1 cup sundried tomatoes
• 1 cup blueberries
• 1/2 lb-1 lb crumbled feta cheese (use your judgment and decide for yourself how much to use)
• 2-3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tbsp extra virgin olive oil
• 1-2 tbsp lemon juice
• Shredded micro greens

• Optional: You can season your wonton wrappers a little before baking them, like we did, by brushing them with olive oil and then sprinkling a little seasoning on top. We used an already prepared seasoning mix in our cupboard called "Garlic plus". 

Press wonton wrappers into metal tart shells and bake at 400 Fahrenheit for 8 minutes, or until lightly golden brown on top.

Mix all of the ingredients except for the micro greens in a bowl.

Fill the wonton wrappers first with the shredded micro greens, then with the mixture on top.

Banana Bread

I'm back!!! I enjoyed a wonderful trip to Israel but before I left I made this banana bread and ran out of time to post the recipe. This banana bread was actually something that I had planned on making for quite some time as a birthday present for my boss. He loves his banana bread and every single week sends me out for his coffee order and slice of bread. I decided that for his birthday, I would bake him his very own loaf so that he could take it home and enjoy it with his family. Little did I know that he would consume half of it before it even left the office.

In preparation for making this banana bread, I made one a week prior using a recipe I found online. Unfortunately, the recipe wasn't to my liking and so I rooted around in my cupboards until I found the recipe that I had used long ago and knew to be a success. This recipe is moist and full of banana flavor, without being too cakey, therefore making the "bread" part of its name a reality.

Banana Bread

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup unsalted butter
• 1 tsp vanilla
• 3/4 cup brown sugar
• 2 large eggs, slightly beaten
• 2 1/3 cups mashed overripe bananas (about 4 bananas should be fine)

• Optional: You can add chocolate chips and walnuts too, but I kept it out because my boss likes his banana bread plain without any additions.

1. Combine the flour, baking soda, salt, and cinnamon.
2. In a separate bowl, cream together the butter and sugar.
3. Stir in the eggs and mashed bananas until well blended.
4. Fold the banana mixture into the flour mixture and stir just until it is evenly moistened.
5. Bake for one hour at 350 Fahrenheit.