Posts tagged ‘desserts’

2016, December 16

Recipe of the Month: Panettone sheet cake

From what Wikipedia tells me, Panettone is a type of sweet bread loaf originally from and one of the symbols of the city of Milan, usually prepared and enjoyed for Christmas and New Year in Italy. It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a Panettone weighing 1 kg.

My recipe is definitely not the above described Panettone, but a toned-down, sheet cake version of it by the same name. I got the recipe from a friend in Paris.


Panettone sheet cake

2,5-3 mugs sugar
4 mugs flour
10 g baking powder
10 g vanilla sugar
4 eggs
1 mug oil or melted butter
1 mug yogurt

Stir together the sugar, flour, baking powder, vanilla sugar, oil and the egg’s yolks.
Beat the egg whites and the yogurt together with a mixer, and then combine with the other ingredients.

Line a baking sheet with baking paper, pour the mixture into it and add thinly sliced dried fruits, chocolate shavings or crushed hazelnuts, pecans, peanuts, etc. on top.

Bake for about 25-35 minutes on medium heat.

Serve with coffee, tea or a glass of warm milk. It’s the perfect sweet treat during sweater weather.

Bon appétit! ;)


2013, December 24

Sweet Orange Marmalade – Harry Potter Style – #12DaysOfDIY

12 days of xmas blogging-1 One of the reasons I enjoyed the Harry Potter book series as much as I have, aside from J.K. Rowling providing her readers with a powerful lesson in choice and creating their own destiny, is the description of… well, everything. 

Any time I pick up the books, they draw me in, I truly feel as if I am there with Harry, Ron and Hermione. Having breakfast for example. I could almost taste the yumminess described. Almost.

And that scenario right there is where Dinah Bucholz’s book, “The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory — More Than 150 Magical Recipes for Muggles and Wizards”, comes in handy for me. I received this book last Christmas, and with the holidays just around the corner, I figured this would be the perfect time to post on the blog about something I’ve tried cooking from it.

Without further ado, Sweet Orange Marmalade.

sweet orange marmelade book recipe

“Marmalade shows up often in the Harry Potter books; it’s just that British. In one breakfast scene, Hermione determinedly avoids discussing her busy schedule and asks for the marmalade in response to Ron’s questions (see Harry Potter and the Prisoner of Azkaban, Chapter 6).

page hp sweet orange marmalade

Sweet Orange Marmalade

3 oranges
2 cups sugar
2 cups water

Place the oranges in a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 hrs. Remove the oranges from the pot to a cutting board. Discard the cooking water and rinse the pot.

Peel the oranges and scrape off the pith (the white underside of the peel), using a metal spoon. Discard the pith, as it’s bitter. Mince the orange peel and add to the clean pot. Chop the peeled oranges, discard the pits,  and process in a blender or food processor until smooth. Pour through a sieve, pressing down with a rubber spatula to extract as much juice as possible. Discard the pulp and add the juice to the pot, along with the sugar and water. (As the mixture boils, it will expand like crazy, so make sure your pot is large enough to handle at least double what you’re putting in.)

Cook the mixture over medium-high heat, stirring constantly, until the sugar is dissolved and it begins to bubble. Clip a candy thermometer to the side of the pot, and continue cooking, stirring constantly, until the mixture registers 220F on the candy thermometer. Remove from the heat.


Makes enough to fill one 14-ounce jar.

If you don’t have a candy thermometer, you can do the wrinkle test: put a small amount of marmalade on a saucer and cool it in the fridge. In the mean time, turn off the flame. When it’s cool, push the edge with your finger; if it wrinkles, it’s done. Otherwise, reheat the marmalade, cook it for a few more minutes and try again.”

Have a magical Christmas breakfast! ;)

2013, November 18

Recipe of the Month: Cinnamon Rolls

The scenery outside has drastically changed. Leaves are turning, while many of the trees have already lost them along with the happily chirping families that have flown to warmer climates.

A week ago the ice rink downtown, on the square I work near started getting built. It is nearly finished.
My fall coat is in the hamper by now, and I am heading to work in my winter coat, hat and a new (eternity) scarf starting today.

In no time, it’ll be minus 10 degrees Celsius and people will give up walking to work in favor of the bus, riding bikes will turn into weekly ice skating meetings.

That said, especially this time of year during chilly seasons, I crave fresh-out-of-the-oven yummy-ness. Be that in the form of cookies, pumpkin sheet cake, éclairs, apricot tarts or muffins – I want them!

Although, when I think of sweater weather, Cinnamon Rolls are what most often come to mind.
So why don’t I always make cinnamon rolls? They’re a bit more complicated and time consuming than what I’m usually into. That’s why.

However! When I do set my mind to it (read as: ask mom to bake’em), they’re the perfect treat <3

page cinnamon rollspage cinnamon rolls 2


Cinnamon Rolls

1/2 kg flour
3 egg yolks
3 dg yeast
4 dl milk (will be used in three parts)
18 dg sugar
15 dg butter or margarine
1/4 vanilla stick
2-3 tbsp cinnamon

From the 1/2 flour, the 3 egg yolks, the yeast dissolved in 1/2 dl milk, the 3 dg sugar, 2 dl milk and a pinch of salt knead a strudel thickness type dough and leave it rest in a warm place for half an hour.

On a lightly floured surface, roll thin using a rolling pin. Mix together the 15 dg butter with 15 dg sugar and the 2-3 tbsp cinnamon and spread onto the dough. Starting at one end, tightly roll up the dough and situate seam side down. Then cut the dough into 1.5 – 2 inch sections and position into a baking sheet-lined pan. Leave it rest for 1 1/2 hours until it rises nicely.

Once risen, bake in a preheated oven at 350 degrees for about 25-30 minutes.

Take the pan out, pour the 2 dl milk and vanilla mixture onto rolls, and bake for an extra 5-10 minutes.

Note: they are perfect even if you skip the cinnamon part, so in case you’re not too fond of cinnamon, don’t feel compelled to add that in!

For a truly authentic sweater weather touch, serve the cinnamon rolls fresh out of the oven with mulled wine or a hot cup of tea while making yourself nice and cozy in your reading corner.

Bon appétit! ;)

This week, I’ll try out something I saw on my friend Janel’s blog, and link my recipe up as part of the Weekend Cooking meme.

2013, October 21

Recipe of the Month: Eglantine Jam for 87 cents/jar

I love homemade. Especially because I found that in 90% of the time, the quality and taste of many store-bought bottled and canned items pales in comparison to the real deal. Plus, homemade tends to be a huge money saver as well!

Such as the below recipe for Eglantine Jam (Rosehip Jam), which resulted in 18 jars (of 200 ml), and after some number crunching, was broken down to 87 cents/jar. (The cost would’ve been even less if I’d been able to gather the rosehip myself.)

Just for fun, I did a quick Google search. I learned that Rosehips are very rich in vitamin C (one-half pound of rosehips contains as much as is found in two pounds of lemons), they have more antioxidants than blueberries and contain a lot of iron as well. 

As far as prices go, it’s sold for around 5-6 Euros in France, and for around 7 Dollars in Italy and the US. It was mind boggling for me, but it really is that expensive! I asked my friend Bellanda, who lives in Paris, to check that fact for me and she confirmed.

With those numbers in mind, let’s see how one can make their own! ;)




Confiture d’Eglantine

8 liters Rosehip paste
4 kg sugar
A large saucepan
Canning jars and lids

Bring the Rosehip purée to a boil for about two hours, then add the sugar one kg at a time. Cook this mixture for 30 minutes, stirring constantly, then ease up and cook it for three-four hours more stirring every 15-20 minutes.

Put the jam in jars and seal them. I turned the jars upside down while warm, so they seal better and no air gets in.

The consistency of the jam depends on how long you cook it, and will also vary from year to year; some years it comes out firmer than others.

Some variations include adding in grated apples, diced oranges and lemon zest when cooking. (I’ll have to give that a try next year!)

This jam has a sweet, unique flavor and is perfect on morning toast, or as a dip with apples wedges (credit for the latter to my friend Trisha, who discovered they’re a great combo) :)

Bon appétit!

2013, July 29

Recipe of the month: Éclairs

Lately, somehow, most things I love have been put on hold, or worse, go ignored and get lost during a procrastination kick. Daily.

But I’m starting to stand up for myself more. And for what I love and wish that I had more time doing.

So on Saturday, my mom and I made Éclairs. When in doubt, bake. Right?


These Éclairs served more than just one purpose: they got me out of my rut and reminded me why I love cooking and baking, made the perfect blog post, and are plain and simple – yummy!

page eclairs making of

page eclairs


250 ml water
190 ml oil
500 g flour
6 eggs
70-85 g semisweet chocolate
2 tablespoons butter
1 cup sugar (optional)
1 teaspoon vanilla

Preheat oven to 230 degrees C. Grease a cookie sheet.

In a medium saucepan, combine the oil and water. Bring to a boil, stirring well. Reduce heat to low, and add flour and a pinch of salt. Stir vigorously until the mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating them well to incorporate completely after each addition. Spoon, or pipe with a pastry bag, the dough onto cookie sheet. I personally like them more round, but you can make strips if you prefer.

Bake 15 minutes in the preheated oven, then reduce heat to 165 degrees C and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

For the filling, combine pudding mix and milk in a medium bowl according to package directions.

Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and re-place tops.

For the icing, melt 70-85 g semisweet chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar if needed, and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached the desired consistency.

Remove from heat, cool slightly, and drizzle over filled Éclairs. Refrigerate until serving.

Tip for variety: these can also be filled with cream cheese, or even Salade du Boeuf, and served as appetizers.


Bon appétit! ;)


PS: It was beyond hot these past few days. So, as you can see above, I went with sprinkling powdered sugar on top instead of making the chocolate icing. They’re just as tasty!

2013, May 13

Recipe of the Month: Versatile, Two-Ingredient Banana Ice Cream

Last month, when my friend Trisha visited me (best. play-week. ever!), the whole experience gave me a new appreciation for food. Trisha has more than a few food allergies, and so it was a challenge and really interesting to cook and find food on our travels that she could eat. Luckily, it went from a matter of “boy, I have no idea what to prepare”, to then getting the hang of it and we were checking ingredients for me to translate on the items purchased in stores before I knew it. I liked learning a new way of eating!

Aside from traveling, we’ve resolved to cook something together which I could share here on my blog. And what better than desserts? Not just any kind of dessert, mind you, but: ice cream! :)

You can use the original recipe from Eat Clean Diet, or adapt it, like we do with ours. Trisha usually makes this ice cream with peanut butter and cocoa. But when she visited, we’ve made it with chestnut puree instead, as I don’t like peanut butter. It was heavenly! (And you’ve actually seen a sneak peek of it, here.)

Then, only two days later, I made it again, using the following:

page banana ice cream

Versatile, Two-Ingredient Banana Ice Cream


  • 3 bananas, peeled and sliced into coins
  • 1/4 to 1/3 cup chestnut puree

As it’s so versatile, I also added:

  • 1 tbsp cocoa powder
  • 2 tsp honey
  • 1/2 tsp cinnamon
  • 1 tbsp Nutella


1. Place bananas in a single layer on a freezer-safe baking dish or cookie sheet and freeze for several hours or overnight.
2. Remove from freezer and let soften for about 15 minutes and then place in food processor or blender. Puree the bananas while adding chestnut puree slowly as needed to keep the mixture flowing. This should take about 2 minutes.
3. Moving quickly, scrape into bowls and serve immediately with your favorite toppings.

Try adding any combination of these:
3-4 tbsp unsweetened cocoa powder
1 scoop protein powder
3-4 tbsp all-natural nut butter
2-3 tsp honey

Dark chocolate (you can use a vegetable peeler to get shavings)
Shredded unsweetened coconut
Maple syrup
Nut pieces

Bon appétit! ;)

2012, November 11

Recipe of the month: Apricot Tarts

Rukmini Roy’s Chocolate Tart recipe over on Trumatter, made me recall baking Apricot Tarts with my mom a while ago. They were sooo yummy! I made collages to share the recipe. Then I forgot all about it… So here it is now!

Hope you’ll enjoy them as much as I do :)

page savarin teszta

page savarin teszta 2

Apricot Tarts 

Tart shell:
25 dkg margarine (or butter)
4-5 tablespoons sour cream
1 baking powder
100-120 grams sugar
4 egg yolks
pinch of salt

Combine ingredients and add as much flour as it takes to result in a light (kind of puffy) dough.

Place in tart tins and as filling add one teaspoon of apricot jam in each tart’s center. (You can actually add any kind of jam you prefer.)

4 egg whites
100 grams sugar
100 grams minced walnuts (optional)

Combine the mousse ingredients with a whisk, then add 1-2 teaspoons of it onto each tart (cover the jam entirely if you want to).

Bake in preheated oven, at 180 degrees, for about 10-15 minutes.

Bon appétit! ;)

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