Bale Bars

The winter in Israel continues- that is, continues to look like spring. I've said many times before that I miss the four seasons I grew up with in Upstate New York. A distinct change from summer to fall to winter , then spring. Rain here is a scarcity and when it does rain, it's at the top of the news.

Certain kinds of food go with certain seasons- and then there is food that you can eat no matter what the weather outside. These Bale Bars are one of those. They remind me of compost type cookies where you put in anything and everything you may have in the house.  Now I know that is not what the original recipe calls for but sometimes you just have to go with your gut. This calls for a cooked mixture of sugar, cream white chocolate and peanut butter which you pour over and mix with peanuts and pretzels. No baking, just refrigeration and you've got a delicious sweet and salty snack (that is a bit difficult to stop eating, I might add!).

I 'm not a big fan of white chocolate, so I substituted dark instead. I also did not have enough pretzels, so this is where the compost cookie idea comes in. I took some Biscoff cookies and crushed them to small bits, not crumbs, and added them to the nuts and pretzels. Since the recipe calls for fleur de sel and the pretzels are salted, I decided to add raw peanuts instead of salted. Wise choice- the bars are plenty salty without the added salt from the peanuts. The result is a crunchy, salty, sweet snack that tastes  best (in my opinion) straight from the freezer, which is where I store them. Add a nice hot cup of coffee and snack away!
You can find the recipe at Baked Sunday Mornings.

Chocolate Whiskey Tart

Sometimes you come across a recipe that becomes one of your "go to" recipes. One that you know is successful, easy to make in a short period of time and is also adaptable to different flavors. I made this tart the first time a few weeks ago and since then I have come back to it at least 3 times. 

Now, I am not a whiskey lover by any means (more of a white wine person myself) but I always like to make a recipe , at least the first time, according to the original directions and ingredients. I served it at a family Friday night dinner and everyone really went crazy over it. I actually did make one change and used crushed Biscoff cookies for the base. They really deepened the flavor of the whole tart. The whiskey was very evident but in a positive way and gave the tart a wonderful flavor. The options are open as far as different liquor flavors- off the top of my head , I can see trying either Kahlua, Irish Cream or even an orange liqueur. Orange and chocolate go together like peas in a pod (least in my taste opinion!)

Pictures were taken at the very (and I mean very) last minute before the family dove into, and finished off I may add, the tart. I had every intention of sprinkling a pretty design of cocoa powder on top of the whipped cream.....never quite made it that far!Photo quality is not great,(no lighting etc. ,etc.) but you get an idea of what it looked like before barely a crumb was left on the plate (and those were gone in a second after that as well!)

You can find the recipe at Baked Sunday Mornings. Enjoy!

Velvet Chocolate Walnut Fudge with Olive Oil and Fleur de Sel

Now that is some title for a post. My first thought was "yichs" but upon further consideration and thought, I decided that I am an open-minded person and the introduction of unusual combinations of flavors is not something I am opposed to. I've experimented in the past with  basil lime macrons - amazing. So off to work.

This recipe calls for homemade marshmallow creme- fluff in layman's terms. Who remembers marshmallow fluff? That sickeningly sweet but delicious spreadable creme that some of us made fluffernutters with.

Marshmallow creme

Marshmallow creme is an American food item. It is a very sweet, spreadable, marshmallow-like confection. Marshmallow creme and peanut butter are used to create a fluffernutter sandwich. Wikipedia

Fluffernutter

A Fluffernutter is a sandwich made with peanut butter and marshmallow creme, usually served on white bread. Variations of the sandwich include the substitution of wheat bread and the addition of various sweet, salty and savory ingredients. Wikipedia

I love making things from scratch when I have the time and energy. The marshmallow creme recipe is easy and so very different and better than the store bought stuff. I liked the fact that it makes more than the basic recipe for the fudge needs , so having leftovers is a plus. I guess... as long as I use it to make something and not spoon it out of the jar into my mouth!

puffy clouds of marshmallow creme

homemade marshmallow creme

I made the creme the night before and the fudge the following morning. It's a simple process, but you must be right there for the whole time- don't go to the bathroom, answer the phone or the door or else you will have a burnt mess that is almost impossible to clean. Not that it happened to me, but I can see the potential- scary!

my messy work area

The fudge comes together nicely and set up very quickly. The recipe calls for evaporated milk, which is virtually impossible to buy here. The one time I did see it, a small can cost something like $20.00 - uh, no, thank you! So I searched for substitutes and found that combining 2/3 cup of non-fat dried milk powder and 3/4 cup of water  will yield the same results.  Although I have not tried it with real evaporated milk, the results seem to be just perfect.    

scoring the top before the fudge settles so the oil can seep in

 The final step after cutting it into small pieces (the recipe calls for 16 pieces- I cut them smaller since I think fudge is so rich that less is better) is drizzling olive oil and Fleur de sel on top. I have a very special hazelnut oil that is something out of this world, and since the combination of hazelnut and chocolate is a winner, I decided to use that instead. Sprinkle with a touch of the Fleur de sel to counter the sweetness and you've got a delicious and a bit unusual treat.

I also drizzled some of the fudge with olive oil and that, too, is a special treat- different angle of flavor but just as good. Using a good quality olive oil is important here.

If you'd like to give these a try, you can find the recipe here at Baked Sunday Mornings.

                               

Antique Caramel Cake

Sometimes when I'm baking and think everything is going just fine, that is usually the sign that something is going to go wrong.

So it was with this cake. 

Cake- easy and straightforward to make- came out perfect. 

Frosting- a different story. Actually the making of the frosting went fine. The recipe did say that if it seemed a bit loose to use right away, to refrigerate it for a few hours. OK.... did that. When I got ready to frost the cake, it seemed a bit more spreadable , but the minute I started frosting the cake it ran down the sides and wouldn't  hold it's shape. How disappointing...:-(

Now that is not to say anything about the flavor. "A rose by any other name would still smell as sweet". The cake AND the frosting, both separate and together are delicious. What I particularly like about the frosting is that it's not too sweet and because of the cream cheese has a slight tang that makes it special. The cake is light, not over sweet either and the combination is great. I could really see this cake being presented very elegantly, but for me, it didn't work visually. Maybe as cupcakes it could work better. next time.

Try it anyways- have it with afternoon coffee, for a sweet breakfast or a late night treat. You can find the recipe here at Baked Sunday Mornings.

Next day note- I just ate the piece of cake I cut for the photo and droopy or not, it's worth it!

droopy mess!

Good Morning Sunshine Bars

Good Morning Sunshine Bars- if your morning sun is not shining, then these will certainly remedy that situation. If you're feeling sluggish- these will definitely get you up and going. 

But they should come with a warning- HAZARD- ADDICTIVE !

The taste reminds me of a snickers bar but with a crunchy texture, thanks to the cereal.  These are easy to make, no baking involved. Just heating the corn syrup, brown sugar, peanut butter, vanilla and a touch of salt, so that's one pot. Mix the cereal and peanuts in a large bowl(that's two) pour the heated mixture over them and stir, transfer to an oblong baking dish(that makes three) and drizzle chocolate on top. That's three bowls/pots/pans I counted- not a bad clean-up.

Depending on the size baking dish you use, they can be thicker or thinner. I used a 9x13 dish and they came out fairly thick. I might try a larger pan next time to have them spread out thinner.  Either way, they are really, really good! Really!

 You can find the recipe here, at Baked Sunday Mornings. Enjoy!

Devil Dogs

Anybody remember Ring Dings, Yodels or Devil Dogs? I do, especially Yodels- I think my brother used to eat them by the box. That is if my memory serves me correctly. Mom, do you remember something along those lines?  I don't remember eating Devil Dogs so much but certainly they are familiar. 

A bit of history on Devil Dogs and the like. They were made by a company called Drake's that originated in Brooklyn. They have since been sold out to a large food corporation.

The description of a Devil Dog:

An unfrosted devil's food cake sandwich with vanilla creme with round edged cake wafers resembling a hot dog. This is what the box looked like.

I think the description is pretty accurate.

Last week's assignment for Baked Sunday Mornings ( which I missed , so posting this now-better late than never) was for Devil Dogs with a Malted Milk Buttercream filling.

These were fairly straightforward to make and assemble. I put them all together from start to finish in about an hour. The only change I made to the recipe was the malted milk in the buttercream. The closest I can come to malted milk powder here is Ovaltine. This also has a malted flavor but gives the cream a darker color. It is a fine substitute, though you could completely change the filling with your own preference of flavors. 

The texture of the cookie is soft and chewy- quite yummy. The slight malted flavor of the cream really adds some depth to the whole experience. 

If you are nostalgic and looking for an update on a childhood treat, this is it. And even if you're not nostalgic, try them anyways- they're just good!

Perfect with a cold glass of milk!

You can find the recipe here- Baked Sunday Mornings

Pumpkin Nut Crunch Muffins

I love to bake so much, that sometimes I will wake up early in the morning and throw something together before I leave for work. Some may say I'm crazy- why would you want to wake up when it's still dark out, to bake?  For me, it's the best start for a day. I get in my "fix" ( if I don't come home after work and bake some more) and my day is always better when it begins with baking. 

Listen, everyone has a little "thing"- this one is mine.

So, early this morning I was going through my routine of checking mail, FB (tried to stop but that didn't work), Pinterest- and somewhere, can't remember where, I came across this recipe by Jennifer at Once Upon a Chef.  Looked like my kind of recipe so I dove right in, put it together in 45 minutes (including the baking) and took them to school hot- right out of the oven. 

I think my colleagues were pleased, at least it appeared that way! Hey, if I can bring a smile to someones face with my baking, then I've achieved my goal! Many have asked for the recipe so- here you go guys- have fun!

Make these- now. You won't be sorry. 

Then, make them again.

Pumpkin Nut Crunch Muffins
(adapted from http://www.onceuponachef.com/)

Makes about 18 standard muffins

What you need
Topping
4 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
¼ cup demerara sugar
½ cup chopped pecans  or walnuts
¼ teaspoon cinnamon

Muffins

2 cups all-purpose flour (280 grams)
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ cups granulated sugar (300 grams)
¾ cup (1½ sticks) unsalted butter, softened (170 grams)
2 large eggs
1 15-ounce can 100% pure pumpkin

What to do

Preheat oven to 350 degrees F (180 C). Spray two standard muffin pans with non-stick cooking spray.

For Topping: Combine flour, butter, demerara sugar, chopped pecans or walnuts and cinnamon in a small bowl. Set aside.

For Muffins: Combine flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg in a medium bowl and mix well (I use a whisk). Set aside. In the bowl of an electric mixer, beat butter and sugar at low speed until just blended. Add eggs one at a time, beating well after each addition; continue beating at medium speed until very light and fluffy, 3-4 minutes. Add pumpkin and beat until combined, scraping down sides of bowl as necessary. Turn speed down to low and mix in flour mixture until just combined. Use an ice cream scoop to transfer batter to muffin pans, filling each muffin tin about ¾ full. Sprinkle topping evenly over batter. Bake for about 30 minutes. Let cool on rack for about 10 minutes, then turn out onto rack to cool completely (use a butter knife to lift them out of pan).

I also made some without the nuts for anyone who either doesn't like nuts or has an allergy.

These are easy and quick to make, taste amazing right out of the oven or later if you can wait. Perfect for freezing and pulling out whenever you get the craving!
Enjoy!

Fall and Halloween

I haven't done any cookie decorating in a long time. I miss it. I love doing it. So why don't I do it more? A little thing called time. Lack of it, that is. But lately I have come to the conclusion that to do what I enjoy I have to reset my priorities. Make the time. Let other things go that are not as important- to me at least. 

So here is my first batch in my months. Fall is just starting to understand that it's time to arrive where I live. We have fall for , well, maybe a week if we're lucky, then comes our version of winter. Nothing like what I grew up with, but still different -cooler( thank you, thank you, thank you!)than the unbearable summer here. 

I'm already working on the next set- a celebration of a very special little girl. That to come next week.

In the meantime- it's good to be back!

Pumpkin Cheesecake Bars

I miss the fall; autumn that is. Growing up in Upstate New York, the four seasons were very evident- each season having it's own characteristics, each with it's own personality. The gradual change from summer to fall has always been my favorite. That first gentle hint of cool air, the colors around you changing before your eyes. With the change of seasons comes change of habits- light t-shirts and shorts go into storage and the sweaters and long pants are brought down. Foods change- from ice cream, watermelon and light salads to soups, breads and things that make you feel warm inside. I miss that. A lot. 

So you ask- what are you doing living in the Middle East, where the season goes from hot to hotter and muggy to muggier. Once in a while the temperature drops so at night you may have to bring along a light sweater, just in case. As for rain- the whole country stops when a few drops fall from the sky-traffic jams, flooding (they don't know the meaning of the word flooding), news bulletins. 

I see the stores filled with winter clothing and I mean real winter clothing. Who can wear that stuff in 75 degree weather? OK, so I suffer from the heat and just the thought of a heavy winter coat makes me sweat! But even so..... As far as the question goes why I live in such a hot climate- that's a tale for another time.

The little desk teapot was a fun find at an outdoor flea market in Amsterdam!

Which brings me back to missing the fall. Certain foods represent the fall season, pumpkin being one of the most evident- you know, Halloween, Thanksgiving and Christmas not long to follow.

These pumpkin cheesecake bars are not to be missed. For some reason I was skeptical about the sweet pastry crust- I thought a graham cracker type crust would be better, but I followed the directions "as is" and was very pleasantly surprised. Actually, I must tell the truth- "as is" is completely accurate. It calls for making homemade pumpkin puree, and though I am a big (OMG!) The homemade puree will come at another time but for now the canned version certainly did the trick. The recipe for these delicious bars can be found at Baked Sundays Mornings or in the book Baked Elements by Matt Lewis and Renato Poliafito.

Happy Fall!

Brown Butter Snickerdoodles

It's been a very long time since my last post. Life just seems to get in the way and take over. Sometimes I feel like I'm standing on the corner, watching my life go by but not participating in it.

Too fast, too much- gotta slow down and take things easy, get priorities in order and do what I need but also what I love. And that is baking! The summer has been so hot here ( I know it's already October, but here you'd think it was the middle of July) that the thought of going into the kitchen and turning on the oven has been a complete no-no.

I have also returned to work after a wonderful sabbatical year and it has been much more difficult getting back into the groove than I had imagined. But that's another story altogether.

To keep my sanity and follow my thoughts of doing what I love, I am finally getting back to some baking. 

Snicker doodles are a basic old-fashioned type of cookies, that believe it or not, I had never tried. They sounded uninteresting and dry to me - just never caught my fancy. This was my opportunity to give them a try since I trust and respect and love just about every recipe that comes from Baked. If they make them, then they've got to be good. 

Browning the butter was easier than I had expected. The cookies came out great, with the amazing help of my granddaughter , Ronny. She did all the rolling in cinnamon and placing them on the cookie sheet. We had so much fun!

You can find the recipe here, at Baked Sunday Mornings. Give them a try, you won't be sorry!

in the oven

Ronny doing her thing