Sunday, January 31, 2016

CHINESE FIVE SPICE SCONES



Risks. Taking risks is an important part of life (in my opinion). Now, there are all levels of risk- some involve a life or death decision (tfu, tfu tfu), some have to do with a life change- career, moving to a new place etc., and then there are those type of risks that won't hurt you one way or the other... trying a new food, wearing a type of clothing you've never worn before, making friends with someone you wouldn't normally connect with; they are risks that can broaden your view of yourself and the world around you- good things!

This recipe is one of those "risk-taking" types for me. I've made scones before- chocolate, actually, so what could be bad about that? Scones were a totally foreign item to me and what I did know about them was that they were something the British ate. Wasn't particularly appealing to be honest. 

So when it came time to make these Chinese Five Spice Scones, I was very skeptical. First of all,  I knew that trying to find Chinese Five Spice mix here in Israel was going to take some searching and investigation. After checking out a few places with no luck, I decided to make my own. No lack of recipes for DIY spices! Bought the ingredients and was planning on grinding everything together, when at the last moment, (completely  by chance-isn't that the way it always works?!)I came across this.
Granted, it is from Thailand, but after reading the ingredients, it seemed like it would do the trick. It contains cinnamon, anise, coriander (which wasn't listed in any of the recipe I found , but whatever) Szechuan pepper and regular pepper.  I added some ground fennel and ground cloves as well. 
They were easy to put together- no mixer, all in one bowl- now don't we just love that part!?
The recipe calls for cutting it into eight pieces. I thought they were too large , so I cut them smaller. Topped with a glaze of buttermilk and demerara  sugar, they baked up quickly, brown and beautiful, not to mention the delicious aroma that permeated the house.
And..... they are delicious! I was definitely surprised. They have a flavor that is warming, with just a slight hint of the pepper, but super with a cup of good coffee.  
   
                                

 Take a risk! Give them a try!
You can find the recipe at Baked Sunday Mornings. Enjoy!


Sunday, January 17, 2016

Dolly' s Doughnut - Coconut Bundt Cake with Dark Chocolate /Coconut Fillling



Now that's a mouthful!
"Baked Occasions" dedicated this cake to Dolly Parton, whose birthday is January 19th.We'll leave out her age- you can Google that on your own if you so choose. Apparently she loves coconut and pink is her favorite color. Now I'm not a wild fan of Dolly's either one way or the other, but this cake certainly fits the bill for anyone who likes coconut, chocolate and pink.


A few steps involved but nothing terrible complicated. While baking, the smell of coconut permeated the house and this is a good thing! The chocolate coconut (cream cheese, I might add) filling is a dream (being one of my favorite combinations) and stayed creamy in  the middle of the cake.


The glaze is quite sweet- you could leave it off, but then it wouldn't be a Dolly Doughnut! This cake was worth any bit of effort involved. A nice alternative to a traditional birthday cake. 
You can see the recipe here at Baked Sunday Mornings. Have a piece!



Sunday, October 11, 2015

Peanut Butter and Jelly Crumb Morning Muffins


Give me a peanut butter and jelly sandwich and I'm a happy girl. Smooth, crunchy, whatever- but the jelly (or really, jam) HAS to be raspberry! No substitutions for me! It's not a PB&J if it has any other kind of jam.

So this edition of Baked Sunday Mornings was perfect for me. PB&J all rolled in to one delicious muffin with crumb topping filled with crushed, toasted peanuts. What could be bad?

The recipe calls for grape jam, but you can substitute your favorite( as I did). 


Breakfast, snack, dessert or just any time is fine with me! Eat them as you like- in one big bite (my preferred way) , a little nibble at a time or even with a spoon. Just savor that strong peanut flavor then rejoice when you hit that burst of jam in the middle!

You can find the recipe at Baked Sunday Mornings and see what the other bakers have done.

Enjoy!

Tuesday, September 15, 2015

Orange Pancakes with Honey Butter



This is the only photo I got of these. Eaten too fast! A wonderful twist on pancakes and especially nice for a Rosh Hashanah breakfast, with that touch of honey butter.
You can get the recipe here at Baked Sunday Mornings, and see some of my baking partners' results as well, here.

Nice change and worth a go!
Enjoy!

Shana Tova!

Sunday, August 30, 2015

Nonnie’s Blueberry ( or raspberry!) Buckle


No blueberries here- not now, almost not ever, and if there are- well let's just say they cost a gold mine! So we go with a lot of frozen fruit here. I know, I know, it's not the same, but it's the best substitute available and it does the trick. You work with whatchya got! And this is how Nonnie's Blueberry Buckle became Nonnie's (Yael's)Raspberry Buckle!


Whatever you call it and whether it's raspberry or blueberry.... it's yummy.


Great for breakfast or afternoon tea (or anytime for that matter!!)
Easy to make and that crumb topping is always my favorite.
Give it a try- you won't be disappointed.
Check out the recipe here, at Baked Sunday Mornings.
Enjoy!

Sunday, August 2, 2015

Everyone’s Favorite Birthday Cake-HAPPY BIRTHDAY PAZ!

                      
  My baby is 25 tomorrow! My BABY- do you get that?  Ouch! 





This cake came at a perfect time. Easy to make, frosting that is (as others have said before me) worthy of just diving into  alone with a spoon or maybe a shovel?!

My work place


Topped with chocolate crispy things


Get the recipe here at Baked Sunday Mornings. It is definitely one of those "go to" cakes for a quick and yummy party solution or just "because you feel like cake"!


Happy, happy birthday little girl! (she's the one with the glasses! duh!?) 

Sunday, July 5, 2015

Orange Buttermilk Picnic Cake with Chocolate Chips





Summer is here and although I haven't posted in quite a while, I HAVE been baking. End of the year school stuff is so time-consuming! I baked lots of birthday cakes in May and June but never got the chance to photograph.
So now there are no excuses- rev up the A/C (hot, hot hot here!) , bake and pull out the tripod and camera.

This cake was very easy to throw together and really is perfect for a picnic or just an afternoon on the porch with a cup of iced coffee. I decided, since I have no picnics planned for the near future, that I would make this recipe in a mini bundt cake pan. Personal size; just right for a quick sweet tooth craving.

I love orange liqueur - it gives the cake that extra punch! Chocolate and orange together- well that is just a match made for perfection. Can't go wrong with orange and chocolate-- like this....
                                                    


                            Had some extra batter , so I filled three small paper cake pans.


 Soaked with a  syrup made of o.j., sugar and Grand Marnier, then dusted with powdered sugar...



you can't go wrong!


Find the recipe here at Baked Sunday Mornings.

Enjoy!
                                                                           

Monday, April 27, 2015

Buttery Pound Cake with Salty Caramel Glaze


Okay, this is a real keeper. And by keeper I mean you can all go away and I'll keep this for myself.
Seriously- I just killed off half the cake myself. No problem. It's that good.
Delicious (and quite easy) pound cake, topped with an unbelievably delicious salted caramel glaze (also easy to make). I had all I could do stop myself from just eating the glaze alone before it ever made it to the cake!
I had smaller pans than called for so I made two loaves. 
Worth your time- go ahead and make this- now!

Here's the recipe- Baked Sunday Mornings
Enjoy!

Sunday, March 1, 2015

Chocolate Texas Sheet Cake with Peanut Butter Frosting




Not a very appealing looking result, but this Chocolate Texas Sheet Cake really is delicious. Fudgy and chocolatey inside with a sticky, drippy, VERY yummy frosting. You add the frosting while the cake is still hot so it seeps right into the cake. How could that be anything but good?
I was making this cake for my grandson's nursery school " Grandparents Day", and knowing that some kids might not like or even be allergic to peanuts, I changed the flavor of the frosting. 
Last visit to the U.S. , I made my rounds to Williams -Sonoma (no way I visit without going there!) 
and came across this.............


.............and this!



Not only did I find them ( they don't always carry them) but they were on sale for really silly prices.
So here I was, worrying about weight restrictions, and carrying back in my suitcase, jars of graham crack and vanilla wafer butter! (among many other things that god only knows how I made the weight limit!)
The graham cracker butter went first, but I had been saving the vanilla wafer butter for the right occasion. This Texas sheet cake was it. The solution to the peanut issue without sacrificing flavor or texture. The taste was great-both kids and grandparents went crazy over it. I threw some sprinkles on top for the kids, but made the mistake of doing it too early and they just sort of sunk into the frosting. Live and learn!

Lately I have been very lazy ( or rather just so busy that I don't have time) to get out my camera and set up the tripod etc. etc. so please excuse the horrible phone photo, but you get the idea!

Not a hard cake to make- give it a try! You can find the recipe here at Baked Sunday Mornings.
Enjoy!


And here is a quick last minute addition for Purim- rainbow hamataschen ( or ozney Haman as they are called in Hebrew.


Sunday, February 1, 2015

Toffee Coffee Cake Surprise


OK, this is going to be a quickie since it's very late and I need to get this posted- now! I wasn't sure I was going to have the time today to make this cake but I somehow squeezed it in and boy was it ever worth it! Excuse the very poor quality photos-  night time here already so lighting is an issue.

A perfect coffee cake with a  luscious band of all that is good running through the middle-namely a combination of toffee bits ( I actually made my own- nothing like it in this world!) chopped, roasted almonds and a bit of the actual dough mix.





basically a homemade heath bar- but better!
see that amazing band of  deliciousness ( is that a word?)


A little bit of a fussy recipe, especially if you make your own toffee ( but you only use a small amount of the batch so there's ALL that leftover  that you can't leave just sitting around), but definitely a go to cake for any occasion.

You can get the recipe here at Baked Sunday Mornings.

Enjoy!