Best chocolate cake ever!

It's been more than a while, but though I have been absent from blogosphere, I haven't been absent in my tiny kitchen. I would like to make a comeback, and what better way than with raising awareness to this awesome cake by Gail Watson of A Stack of Dishes.

Moist, rich, and of course delicious! I have tried this cake last year sometime, and it's become our favorite, instantly! Must try. You can find the recipe here.

Chess Roll

I love making this for the Holidays, because of the quantity, and everyone loves it. Sponge cakes rolled into wafer sheets, and tied together with caramel cream! Yum!
Never mind that my husband can down one whole roll in one evening, and not gain an ounce!!! Skeleton! This w/e is a big one for my family, not only because of the Thanksgiving, but also my son and I share a birthday on Saturday!

Chess Roll

You'll need:
Wafer sheets- Oblatne, they’re about 9x13”
For the sponge:
5 eggs
1 ¼ cup sugar
2 1/3 cup flour
1/3 cup milk
1/3 cup oil
2 tsp baking powder
1-2 Tbsp cocoa powder

Preheat oven to 395 F. Mix eggs with sugar, then add oil, combine, then add milk, gradually add flour mixed with baking powder. Divide into two, and in one half add cocoa powder.
Bake both cake mixes in a 9x13” square pan, separately, of course. I usually make 3 rolls, which means I need 6 brown, and 6 yellow stripes of the sponge cakes. So, cut the cooled cakes into 6 stripes each, and trim them, if necessary to get nice, even stripes.

For the caramel cream:
400g /13.5 oz sugar
0.9 l / 30 oz milk
6 Tbsp corn starch
1 stick margarine or butter, about 125g
2 tsp vanilla sugar, or some vanilla extract

Caramelize the sugar (don’t burn it), then add milk, minus one cup, and add vanilla sugar. The other cup of milk you mix with corn starch, and then add to boiling caramel milk. Mix well, and fast, not to get lumps. When it thickens, remove, cool down a little, and while still quite warm, mix in the margarine, or butter.

To assemble:
Take 3 wafer sheets, and spread with warm caramel cream on the sides with larger ridges. Remember to save some cream for filling in between cake stripes. Somewhere in the middle of each wafer sheet start placing the cake stripes, lengthwise, one yellow, one brown, and spread some caramel cream in between, and on top. Then place two on top of those two, just switch the order to get the checkered look. Now roll the wafer around it, and tighten with kitchen towels, or plastic wrap. Chill, and serve!

Tips: I have read that they can also be frozen, and taste just as good as fresh made, when thawed. If you get bigger wafers, they come in different sizes, then you double everything, and bake in a larger pan. Meaning you would make one yellow cake according to directions above, and one brown one.

Wish I could give credit to a particular author, but I have adapted it to my own liking from so many different authors, and since it’s such a traditional cake in the former Yugoslavia, there is no way in knowing who is the originator.

Makes a great gift for Holiday season! You keep some, you give some :)

Moist Yogurt Cake With Tart Cherries

My kitchen is infused with the aromas of vanilla, and fresh baked home goodness. Can’t wait for my kids to come home from school; this is a great after school bite! You have no excuse not to make this, it is rather simple, and it’s not time consuming. You’ll have it ready to serve within an hour, that is if you can’t wait for it to cool down. I should add that it is even better when completely cooled, and stored in a plastic bag, yummy!

Moist yogurt cake with tart cherries

You’ll need:
3 eggs
1 cup of plain yogurt
3 cups of all purpose flour
1 ¾ cups sugar
½ cup oil
2 Tsp baking powder
2 Tsp vanilla sugar
About 2 cups of tart cherries( no more, or everything will collapse, and will not bake evenly),I use the frozen ones (thawed, of course).

Get ready beforehand. Measure all ingredients in separate bowls, and have a baking dish ready; I use 9x13 inch square one. Preheat oven to 395 F.
Add baking powder to flour, and mix well, this will assure that it is evenly incorporated.
Place cherries in their own bowl, and add about 2 Tbsp of flour, and shake them, so they get coated with flour, this is very important.

Now, with a hand mixer, mix eggs, sugar, and vanilla sugar. Then add yogurt, and oil, and mix well. Gradually add flour mixed with baking powder, and again, mix well. Now you have the base; nice, medium thick, kind of like muffin batter. Add the cherries, and fold them in gently, and as evenly as you can, don’t overdo it. Transfer to a baking dish, and gently even it out. Bake for about 30-40 minutes or until toothpick inserted in the center comes out clean, and it‘s nice and golden in color. Dust with powdered sugar.

Tip: I have never tried, but I am sure this cake can also be made in form of muffins, only I would think in that case, you would add cherries individually into each mold, but also coated in flour.

Here is another fruity goodness you might be interested in, from my dear foodie over at Palachinka blog.

Vanilla slice - Krempita

Vanilla slice - Krempita

2 sheets of puff pastry
1,5 l / 6 1/3 cups milk
150 g / 5 ¼ oz corn starch
3 packets (9g each) vanilla sugar
8 egg yolks
200 g / 7 oz sugar
8 oz whipping cream + 1 stabilizer

Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan. Let them cool, and then cut out the shape according to the size of the square pan you will use. I used 9 inch x 13 inch. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.

Cream: Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.

Now put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top. Refrigerate for few hours before serving. Dust with powdered sugar.
Instead of the top sheet of puff pastry, you can put whipped cream, and so on. Suit yourself, and enjoy : )

Summer Fruit Brûlée Tartlets

Hello my dear foodies!!! I have missed you all, and thank you for visiting my blog!
I’m back! Tired, and busy, but kitchen is back in business, and I hope I can win you all back with these creamy, dreamy, delicious tartlets!

Ingredients for 4 tartlets:
4 egg yolks
1 tbsp cornstarch
1/4cup caster sugar
A few drops of vanilla extract
¼ cups creamy milk
2 cups mixed summer fruits (or just one kind)
½ cup confectioners sugar

For the pastry (this is for 8 tartlets, so freeze half):
2 ¼ cups plain flour
Pinch of salt
¼ cup ground almonds
1 tbsp confectioners sugar
2/3cup chilled butter, diced
1 egg yolk
3 tbsp chilled water

First make the pastry by combining flour, almonds, salt, and sugar in a bowl. Add butter, and rub it in until it resembles fine breadcrumbs. Add the yolk, and enough water to form the dough, I ended up adding 5 tbsp; depends, so add little by little. Knead the dough, cut in half. Freeze half, wrapped tightly in a plastic wrap for some other time. I love the way this pastry tastes --- yummy!

Cut the other half into four pieces, and line four tartlet tins, using your fingers to mold it in. Let the excess pastry hang over the edges. Chill for 30 minutes. In the meantime preheat the oven to 400 F, or 200 C. Line the pastries with parchment paper, and baking beans. Bake for about 10 minutes, let them cool, and then trim the edges carefully, if necessary.

For the custard, beat the yolks with cornstarch, sugar, and vanilla essence in a bowl. Warm the milk in a small pan, and add it to the yolk mixture, mixing constantly. Then put it back into the cleaned pan, and heat until it thickens, stirring constantly, but don’t let it boil. Remove from heat, and press a circle parchment paper to prevent skin from forming on the top. Leave to cool.

Now assemble the tartlets. Sprinkle the fruits evenly into each case, and spoon over the custard. Chill tartlets for 2 hours. Preheat the broiler to the highest setting. Sift the confectioners sugar over the tops of the tartlets, and place them under the broiler until the sugar melts and caramelizes. Allow them to cool about 10 minutes, to harden before serving. Enjoy!

Source: “Best Ever Pastry Cookbook”, by Catherine Atkinson

My First Daring Bakers Challenge - Sherry Yard’s "Danish Braid"

My first Daring Bakers challenge hosted this month by Kelly of Sass & Veracity and Ben of What’s Cookin’? , and I have enjoyed it so very much! I loved the braid, it is aromatic, and delicious. Can't wait for next challenge!

I have made two braids, one with pastry cream, one with plum jam. Here is the process to making Danish braid, and it is not half as hard as you think, and every bit enjoyable, especially when your whole house smells like heaven, and then you get to bite into it!!! :)

Right now I am somewhere on my way to Florida for some much deserved "me time"! Well, as much as the kids will alow it! :)


DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.


Dough, and braid B4 oven...




Danish with pastry cream, then plum jam, and jam itself :)



Plum jam cooked by reduction:

Cook washed and pitted plums with sugar over medium to high heat until it starts boiling (your choice how much, I don't put much, they are sweet already). Later reduce to low, and cook until thick. Can as usual. Simple as that! :)

Pastry cream:

2 cups milk
3 egg yolks
1/3 cup sugar
3 Tbsp corn startch
1 Tsp vanilla extract

Mix yolks with sugar, thenh add corn startch, vanilla extract, and mix until smooth and silky. Bring milk to boil, then add the yolk mixture, reduce heat to low, and cook for few minutes, stiring until it thickens. Cool completely before using!

Tarte Tatin

I have been meaning to make this for quite some time now, and now I know I will be making it again. You know I’m a sucker for simple, and a major sucker for apples! : )

Tarte Tatin
(adapted from Desserts, 500 delicious recipes)

8 oz/ one sheet puff pastry
10-12 large apples
Lemon juice
½ cup butter
½ cup caster sugar
½ tsp ground cinnamon
Crème fraiche or whipped cream to serve

Thaw pastry according to directions, then roll it out on a lightly floured surface to the size of the pan in which you will be making the tarte (11 inch round). Transfer to a lightly floured baking sheet (parchment paper is great), and chill until needed.

Peel, core and cut apples in half lengthwise. Sprinkle with lemon juice.
In the pan which you will use for tarte, cook butter with sugar and cinnamon, until sugar is dissolved, stirring occasionally. Continue cooking for 6-8 minutes, or until the mixture starts resembling caramel.

Remove from heat, arange apples tightly in the pan(they will shrink), and return to medium heat to simmer the apples in the pan for 20-25 minutes or until they start to brown. In the meantime, preheat oven to 450 F. Remove apples from heat, and cool down slightly.

Place pastry on top of the apple filled pan, and tuck the edges of the pastry inside the edge of the pan. Pierce pastry in 2-3 places, then bake for about 25-30 minutes, or until pastry is golden. Cool for 15 minutes.

Cover the pan with a serving plate, and carefully invert the pan, and the plate together over a sink (in case some caramel drips), and then lift the pan. Serve warm as is, or with some cream. Enjoy!
More apple recipes available here:
Apple cake with whole apples
Apple bundt cake
Apple dumplings
Batter fried apple rings

Carob Cubes

My dear foodies. I am sorry I have been absent for a while, but I have checked some of your blogs, and have tried to keep up with the latest developments in our foodie world!

I have had a lot on my plate lately, and I am now getting ready for a Florida vacation! Yeah!!! Finally!

I will stay for about 2 weeks, or so I hope, but I will have my laptop with me, so keep in touch, and I will too. I have rented a house, so kitchen will still be available to me, you never know, maybe I whip up something while having fun on Marco Island!

Thanks for visiting, and here is a cake made of ground carob, which I loved to snack on when I was little. It is great, next time I am thinking about making an entire torte out of it, with cream, and the whole nine yards… : )

Carob Cubes
(Recipe adapted from Franck d.d. ground carob package)

3 eggs
1 cup sugar
1 cup milk
1 cup flour
1 cup ground carob
5 Tbsp oil
5 Tbsp spiced rum
2 Tsp baking powder
Grated rind of one lemon

Preheat oven to 405 F. Mix egg yolks with sugar, adding sugar little by little. Add milk, flour mixed with baking powder, ground carob, oil, rum, and lemon rind. Mix well.
Mix egg whites until stiff, fold them in the mixture. Pour into regular rectangular cake pan (11x7x2), and bake for about 30 minutes. Cool down, cut into cubes, and dust with powdered sugar. Enjoy!

Yellow for Bri

This is my entry for this month’s Click special event is - Click Yellow for Bri!
Briana Brownlow is about my age, and reading about her struggle with breast cancer so young, and learning that at a very young age of 15 she has lost her mother to the disease, has saddened me deeply. You are in my prayers Bri!

This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.
Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.
She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.
The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.
CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri
Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.
The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.
The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.
There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.
Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.
This month’s photo contest also has some prizes. Details HERE.
You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.

GET WELL SOON DEAR BRI. OUR PRAYERS ARE WITH YOU.
Pineapple (fruit) Torte

For the cake:
7 eggs
7 tbsp of sugar
5 tbsp of flour
10 tbsp ground walnuts
2 tsp baking powder

Preheat oven to 395 F. Mix egg whites with sugar until stiff. Add yolks, walnuts, flour with baking powder. Bake in a round spring form pan, for about 25-30 minutes, or until toothpick comes out clean.

Cool down, and then cut into two layers. Sprinkle cake layers (generously) with juice from the pineapple can. Spread about half the cream, then fruit, then cream again. Leave some cream for the outside of the cake. Optionally, spread whipped cream all around, and decorate as you wish.

Cream:
3 eggs
2 tbsp corn starch
2 tbsp flour
1 1/3 cup sugar
2 ¼ cups milk
6 tsp vanilla sugar
1 ½ sticks butter or margarine, unsalted
1 can of sliced pineapple or fresh pineapple slices, or some other fruit, can be just cut up fruit, anything works : )

To make the cream:
Mix eggs with sugar, add corn starch and flour, and add to boiling milk. Reduce heat, and mix well until thickens. Cool completely down, then mix in butter or margarine cut up into slices. Mix until nice and creamy.

Apple Pudding Cake

This cake is rather simple. I know, I know, I always say that! But it is, really! You don’t even need a recipe, just use your favorite yellowcake/sponge cake recipe. Then you cook apples ( like 3 medium/large ) in 2 cups of water, and you thicken it all with corn starch, sugar, food color if you like, and maybe even some strawberry extract. Usually, I just buy one bag Dr. Oetker strawberry pudding powder, and it’s all in there, except sugar. I use 5 Tbsp. I’m just saying---it is easy!

My friends, and I have made this one a lot in refugee camp over a decade ago, and it brings back some good memories. Yes, good memories! : ) Memories of friendship, and fun, because it was our teenage years, and sharing one stove between 7 families was not stopping us from having our cake, and eating it too!!! Minus the whipped cream : )

Ok, if you want to try, this time I have used a recipe for the yellow cake from one of my cook books, and instead of just store bought pudding (starch), I have used starch and so on...

It is approved by my six year old to be yummy, and pretty too :)

For the Yellow Cake
(adapted from The Ultimate Book of Baking, Martha Day)

½ cup butter
¾ cup sugar
Mix it until nice and fluffy, then add 2eggs,and mix well.
Fold in previously mixed:
1 cup flour
1Tsp baking powder
1/8 Tsp of salt
Grease the spring form pan, and spoon the batter in. Bake @350 F until just right : )


Apple Pudding:

Cook apples (3 medium/large, peeled, cored, and cut up into cubes) in a 1 ¾ cups water. Mix ¼ cup water with 3 Tbsp of starch, 5 Tbsp of sugar (or more if you like it really sweet, I like it just refreshing), couple of drops of red food color, and about 1/4 Tsp strawberry or raspberry extract. Mix it in boiling apples, after they have cooked for like 10 min.
With that done, sprinkle your cake with some milk, to make it more moist, pour the apple pudding over, and cool it down completely.
Serve with whipped cream please! :)