Last Days of Passover

 

 Another eight days of matzoh is coming to an end. Although some feel that this holiday  is very limiting as far as baking goes, I actually look upon it as a challenge. I enjoy making cakes and sweets that are good enough not to be identified as "Passover versions". They need to be good enough to make and eat all year long. A  flour less chocolate cake (recipe and pics to come at another time) that is more like fudge than cake, and these Passover Coconut Macaroon Twix Bars from Kitchen Tested. These were a big hit, absolutely delicious and can be adapted for all year round.

One of my most reliable sources for amazing recipes is Smitten Kitchen. I don't think I've ever had a failure with anything of Deb's. This chocolate-hazelnut macaroon torte is a perfect example. Deb does not like using matzoh meal in any of her creations, so this has a multiple layer of large macaroons using ground hazelnuts (I didn't have enough hazelnuts so I used some ground almonds as well- worked just fine). I tasted some crumbs of the layers and it's just yummy! Mine didn't come out quite as pretty as hers, but I am happy with the result.

 

 Off for a month long trip to the U.S. with probably not much baking if any.  Happy Spring!

Baked Sunday Mornings- Sunday Night Cake

Okay, so we post on Sunday mornings and this is called a Sunday Night Cake. It was actually made on Saturday morning so I'll call it a Saturday Morning Cake! It is so easy, peasy and so delicious that you can really make it 1-2-3 in the morning and have it for breakfast if you want.

This is the kind of recipe I love- easy to put together and very adaptable to a few little changes here and there to make it your "own". It calls for sour cream- didn't happen to have any, but did have a container of buttermilk that needed to be used. I substituted the same amount and I'm sure you could use yogurt as well.

I played around with the pan too, using these adorable little mini loaf pans I found. I have a problem going into stores that sell paper goods- I can't walk out empty-handed! Better have them on hand than have to look for something at the last minute. These are great for gift giving or if you just want a little cake and not have leftovers.
The original recipe calls for a chocolate frosting. I'm sure it would be great, but I preferred without and just a dusting of powdered sugar. The frosting sounds delicious and for another occasion, I would give it a try.

This cake has delicious cinnamon undertones- not overwhelming at all. Next time I will play around with the spices and see what interesting tastes I can come up with.

Even if you don't consider yourself a baker, I highly recommend trying this recipe. It's great to freeze and pull out at a moment's notice, and most important, easy and really yummy. I had a hard time stopping at just one piece!

You can find the recipe here.

Baked Sunday Mornings-Holiday Spice Cake with Eggnog Buttercream

  

Okay, so I've never tasted eggnog before.( Is she serious, you say?!) Yup, it's true! Guilty as charged- no excuses other than I was just never presented with the opportunity. Without having tasted eggnog, I had no idea what the butter cream was supposed to taste like. Let me tell you, it soooooo doesn't matter , because whatever the taste is supposed to be, this frosting is delicious.

Found this serving plate and couldn't resist!

 I knew in advance that I would make cupcakes since I had no use for a whole cake and this way I could freeze them for future use or hand them out to friends and family. I love those warm, winter type spices of cinnamon, nutmeg, allspice, ginger etc. The combination is soothing and comforting, while not being overly sweet.

Then my daughters found these to match and bought me a gift! It's true... cake does complete me!

I must say, I had my doubts about the frosting as I was making it. It didn't seem to come together , but I persisted and eventually it developed in to the creamiest, smoothest butter cream I have ever tasted. This is one recipe I will use again and adapt it to all different flavors. Sweet, but not sickeningly sweet, and since the sugar is cooked, there is no gritty taste.

No question I will use this for a cake at the right opportunity. You can find the recipe here. Enjoy and stay warm!

Chocolate Cheesecake

 I love cheesecake! Almost any kind of cheesecake (I go crazy at the Cheesecake Factory- forget the meals, just give me cheesecake). I've made many different kinds and recipes of cheesecakes ( I have a cookbook that is JUST cheesecake recipes!) There are unlimited versions and preferences when it comes to cheesecake. With crust, without, with topping, without, cream cheese, mascarpone, with sour cream , without sour cream and so on and so forth. 

If I had to pick a favorite, it would probably be the trusted New York cheesecake, but even with that, there are varying recipes and approaches. In my travels through cheesecake making, I find that the amount of butter used to make a graham cracker or cookie crust is always too much. It comes out so "butter" heavy and seeps out the sides of the spring form pan. Through the years I've cut down drastically on the amount of butter a recipe calls for in the crust. You really just need enough to hold the crumbs together- and that will do the trick.

I like this cheesecake because it's easy, quick and not overly, sickeningly sweet- it's even got a touch of sourness ( is that a word?) to it. I've changed the original recipe and used my new discovery (I know, I'm probably way behind and this stuff has been around for ages , but I just found it.) Those little individually packaged caramel cookies you get on the plane? They are amazing and I always want more than the one or two they give you. I finally found them here in Israel (I even found a spread like peanut butter or Nutella , from the same company that makes the cookies- oh what joy!!!!)and decided to use them for the cheesecake crust. WOW!! That's all I can say- what a great flavor it adds to the cake. 

This recipe is from Carine Goren's new book- Sweet Secrets 2 . I've adapted it slightly , but the basic recipe is the same. Definitely worth a try!
Recipe coming soon!

Angry Birds Cake

Just finished this cake for an Angry Birds fan. Chocolate cake with butter cream frosting and  4 little fondant black angry birds for the corners. It was my first time making any kind of 3 D figures - I'm ok with the results but I have a LOT to learn. It's fun though! The facial features were made with royal icing pieces that I made on parchment paper, let dry and then transferred to the cake.