Posts Tagged ‘Desserts’


(Jelly Doughnuts)
It’s Chanukah!  I would dearly love to make some jelly doughnuts for Ken! 
This recipe looks interesting and since I have time to use yeast, I thought I would give this recipe a try.  
2 tablespoons active dry yeast
4 tablespoons sugar, plus sugar for rolling
3/4 cup lukewarm water or milk
2 1/2 cups unbleached all-purpose flour, sifted
2 large egg yolks
Pinch of salt
1 teaspoon cinnamon
1 1/2 tablespoons unsalted butter or pareve margarine, at room temperature
Vegetable oil for deep-frying
1/2 cup plum, strawberry or apricot jam
1. Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.
2. Place the flour on a work surface and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon, butter, and the remaining 2 tablespoons sugar. Knead well, about 5 minutes, working the butter or margarine into the dough and kneading until the dough is elastic. You can also use a food processor fitted with a steel blade to do this, processing about 2 minutes.
3. Put the dough in a greased bowl, cover with plastic wrap, and let it rise overnight in the refrigerator. (I placed the dough in an oven that had been heated to 175 degrees and then turned off, so that the oven would be warm for the dough to rise.  The dough was nearly doubled its size within 45 minutes.
4. Sprinkle flour on the work surface. Roll out the dough to an 1/8-inch thickness. Using a 2-inch cookie cutter or floured drinking glass, cut out circles. Let the dough circles rise 15 minutes more.
5. With your hands, gently form the dough circles into balls.
6. Pour 2 inches of oil into a heavy pot and heat until very hot, about 375 degrees.
7. Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a few minutes, to crisp on the other side.
Drain on paper towels.
8. Using a cake decorating bag and a large star tip, inject about teaspoon of jam into each doughnut. Then roll all of them in granulated sugar  or powdered sugar and serve immediately. You can make larger sufraniyot if you like.


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Chocolate, Peanut Butter Cake with Chocolate Ganache 

This cake is so delicious! 

If you love peanut butter and chocolate together, then this is the cake for you.   This cake bakes up really well into a moist and dense cake that will surely please all of the chocolate and peanut butter lovers you know.   

The assembled cake presents itself best when kept in the refrigerator right up to slicing.   Be certain to use a very sharp knife with each slice, as the layers will be precise and beautiful and will show off the different colours of dark brown from the chocolate to the light brown, creamy texture of the peanut butter/cream cheese filling.   Garnish each slice with chopped peanuts or a little bit of chopped peanut brittle.  



2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs 

Peanut Butter Frosting: 

Makes about 5 cups 

10 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups confectioners sugar, sifted
2/3 cup smooth peanut butter 

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners sugar — 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.

 Chocolate-Peanut Butter Ganache

(I didn’t add the peanut butter to this ganache)
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter (Optional)
2 tablespoons light corn syrup
1/2 cup half-and-half (I used heavy whipping cream)

In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Whisking often, until the chocolate is melted and the mixture is smooth.

Remove from the heat and whisk in the half-and-half (or heavy whipping cream), beating until smooth.

Use while still warm.


Pre-heat the oven to 350 degrees.

Grease the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.

Wisk together the flour, sugar, cocoa powder, baking soda and salt into a large bowl.  Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide evenly among the three prepared cake pans.

Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes.

Assemble the Cake:

To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

To decorate with the Chocolate Ganache, put the cake plate onto a large baking sheet to catch any drips. Simply pour the ganache over the top of the cake, and using an off-set spatula, spread the ganache evenly over the top —  just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the ganache and frosting to set completely. 


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TWD – Sables


Thank you to

Barbara at Bungalow Barbara 

for chosing this week’s delicious recipe:


(pronounced:  Saw-blaes)

Please visit Barbara’s blog

or purchase Dorie Greenspan’s wonderful cookbook: 

“Baking From My Home to Yours”

 at Amazon.com.


This week’s selection is definitely one of the best cookies I have ever baked. These Sable cookies are tender, light and oh so buttery.  These cookies are “melt-in-your-mouth” good!

I read the entire page in Dorie’s book on how to make a light and delicate shortbread cookie, and the instructions were worth the read. 

I used two sticks of butter right at room temperature, but didn’t allow the butter to get so soft that it was greasy.

I added the granulated sugar, confectioner’s sugar, salt and mixed together just until blended.

Next came the two cups of flour, added all at once and mixed only until blended.  The mixture was still crumbly and did not incorporate the flour on the sides of the bowl.

I placed the dough onto a piece of plastic wrap and rolled it up into a log.  The dough was then placed into the refrigerator overnight.

The next morning, I took the dough from the refrigerator and basted it with an egg wash, which consisted of one egg yolk. 

Next came the coarse sugar!  It sparkles!

I sprinkled this sparking sugar onto the egg-washed cookie log. 

I then sliced the log into 1/4-inch slices and placed onto a silpat mat.

And then into a preheated 350 degree oven for about 17 minutes.

I took the cookies from the oven and waited a couple of minutes to allow them to cool a bit before placing them onto a cooling rack.

I could hardly wait to taste one!  I bit into a light and delicate and buttery cookie that melted in my mouth. 

These cookies are wonderful and would be a part of a great combination with a cup of hot tea. Or, enjoy these cookies with friends while playing cards or mah jong.

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