Archive for November, 2008|Monthly archive page

Daring Bakers – Caramel Cake With Carmelized Butter Frosting

In Desserts, Vegetarian on November 29, 2008 at 9:19 pm

caramel cake

This months challenge was the cake with the very long name, and of course, to macth that, a (kind of) very long preparation. To be honest, this cake was not my favorite. To my taste, the sponge cake was too plain, and the frosting was very nice in taste but was way too sweet. The only really good thing that turned out from this recipe was the caramel syrup, wich is an exellnt thing to make just to pur on pancakes or just eat it with a spoon.

If you are planning to make this cake, remember that you should make the caramel syrup firs, and than, let it cool. Also, be prepared that making this cake makes a lot of dirty dishes, and that it takes some time to make. Oh, and very important thing, DO NOT be tempted to put this cake in the fridge, it will simply be ruined, so, mind you.

One last thing (I promise!), I suggest that the cake would be better if you make it in a bit smaller pan, and then cut it into to layers, and then frost it.

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Big Fat Chewy Chocolate Chip Breakfast Cookies

In Chocolate, Desserts on November 20, 2008 at 8:00 pm

chocolate chip

I really don`t know what breakfast cookies mean, but I do know that they are tasty. I won`t say that these cookies are one of a kind, very delicious or amazing, but they are a nice add to my long list of chocolate chip cookie recipes.

I do have one request, though. I am always looking for the perfect chocolate chip cookie recipe, one that makes chewy but crisp cookies, not too thin, yet not too thick. I`ve tried so many, that I can`t even count, and still have not managed to make THE perfect cookie. If you think that you have an idea of where I could find the perfect recipe, please let me know.

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Nigella Flatbreads

In Bread on November 17, 2008 at 8:09 pm

These faltbreads are the one that you make, and say that you would eat only one, but then you eat four. The best thing about these must be the texture- which could be described in one word: soft.  These has the perfect texture, they are so soft, and chewy, and delicious, and…

But seriously, The great thing about these is that you (or your mixer) could make them relatively fast, and if you make 12 and not 6 they will feed a lot of people. The dough takes 5 minutes to make, and besides letting it rise, you should be making these in no time.

Oh, one little thing- if you like doughs, like me, this is the one for you! the texture of the unbaked dough is so smooth that you will easaly find yourself petting it, and sniffing it.

Silly me! How could I forget the Nigella seeds? I strongly recommend that you will make any effort to make these flatbreads with the nigella seeds, because they are the ones that realy upbeat the flavors, and male these so yummy. If you really hate nigella seeds, replace them with sesame seeds, but be sure that you are taking half of the flavor.

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Vegetables And Pork Tenderloin Stir Fried With Udon Noodles

In Main Dish, Pasta, pork on November 7, 2008 at 10:43 pm

This dish is simple and delicious. You can replace the vegetables as you wish, and replace the pork with chicken breast or even beef.

I made this dish with udon noodles only because I had some that I bought a long time in Scotland (from all places…), The noodles were nicer than the regular ones, but still not quite what I`m looking for. All the noodles experts out there- What is the perfect noodle type for stir fry?

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Classic Baked Cheesecake

In Cheese, Desserts on November 5, 2008 at 11:55 pm

This cake is the perfect example of comfort food, the kind of home made, simple, not complicated comfort food. This cake is not sophisticated, does not have unique flavors or textures, and does not include exotic products. This cake is just simple. Simple, in the best way.

Just to make things right: This cake is not dry as it may seem in the picture, it was simply my mistake- I forgot to add the milk and the butter to the cheese batter (and the cake turned great in spite of that, but drier).

This recipe may look a bit long, but if you read it beforehand, and pay close attention, it won`t take you so long, and belive me, it will be worth it!

A few tips to help you get the perfect cheesecake:

-The newspaper patent: If you wish to get lighter colored cake sides, you could use this patent: take a newspaper page, and fold until you get the height of the pan. When making the cheese batter, soak the folded paper in water for about 5 minutes. Once the batter is in the pan, wrap the sides of the pan with the wet paper, then bake as written in the recipe.

-Pay attention to the oven temperatures: The temperature in this recipe may be confusing. Before each step of the baking, make sure that the oven is at the right temperature.

-It`s all about the hight: if you wish to make a higher (and more impressive) cake, make it in a 26cm. baking pan, and make sure to line the sides with higher sheets of parchment paper.

-Make it steamy: Make sure to put in the bottom of the oven a little pan with boiling water. This is to make sure that the cake would not crack in the middle.

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Fudge Drops

In Chocolate, Desserts on November 3, 2008 at 8:19 pm

This is the best chocolate cookie recipe that I have ever tried. seriously. I can’t even try to describe the great flavor, let alone the great texture. Try to imagine- you take a bite and suddenly there`s a strong chocolate flavor with a slight hint of coffee, then, the texture- the cookie melts in your mouth, like a chocolate mousse. Have you succeed? if not, I urge you to try this recipe!

One thing tough, that did not turned out right is the look. This cookie is supposed to have a shiny coating with cracks, but mine don`t have any, so, maybe you`ll do better than I did.

Yes, I know I have sparkly blue nail polish. I am a teenager, and shocking nail polishes are a part of growing up (Right?), what can I say, it happens to the best of us. (but hey, at least it matches the backgrounds color).

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