recipes

recipe from https://natashaskitchen.com/baklava-recipe/ i just edited it to how i made it!! made for the lovely occasion of bryn's lsat day.

INGREDIENTS

• 16 oz phyllo dough, thawed by package instructions

• 1 1/4 cups unsalted butter, 10 oz or 2 1/2 sticks, melted

• 1 lb walnuts, finely chopped, (about 4 cups)

• 1 tsp ground cinnamon

• 1 cup granulated sugar

• 2 Tbsp lemon juice, juice of 1/2 lemon

• 3/4 cup water

• 1/2 cup honey

• chocolate shavings, pistachios & chopped walnuts for garnish (optional)

INSTRUCTIONS

prep

1. Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp). Make sure to separate alllll layers.

2. Trim phyllo dough to fit your baking dish. I did mine in a circle for a cheesecake pan to make it more cake like. You can trim one stack at a time then cover with a damp towel to keep from drying out.

3. Butter the bottom and sides of baking pan.

honey sauce

1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. 

2. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.

making the baklava

1. Preheat Oven to 325˚F.

2. Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.

3. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.

4. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

5. Cut pastry as desired (cake slices or diamond shaped). Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.

6. Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.

again, compiling my own focaccia recipe below:

INGREDIENTS

dough

• 4 cups (512 g) all-purpose flour bread flour

• 2 teaspoons (10 g) kosher salt

• 1 packet active dry yeast

• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

• butter for greasing

• 4 tablespoons olive oil, divided

• pinch of sugar

toppings

• tri-color peppers

• rosemary

• red onion

• cherry tomatoes

• basil

INSTRUCTIONS

making the dough

1. Activate the dry yeast by sprinkling 1 packet in lukewarm water. Add a pinch of sugar. Let sit until foaming or for 15 minutes.

2. In a large bowl, whisk together the flour and salt. Add in yeast water mixture and mix using a rubber spatula until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil.a

3. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. 

proving

1. Line a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray.

2. Pour 2 tablespoons of oil in the 9×13-inch pan. 

3. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place into the prepared pan. 

4. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

baking

1. Set a rack in the middle of the oven and preheat it to 425°F. 

2. Pour 2 tablespoons on dough.  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. 

3. Sprinkle with flaky sea salt all over and decorate!!! Be sure to pat dry any juicy ingredients like tomatoes so the bread doesn't get soggy.

4. Bake for 25 to 30 minutes, until the underside is golden and crisp.

5. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.

I am combining about three recipes to make the perfect birthday cake for Grace's birthday, so I figured what better place to compile the three than on my own website!! Here it is:

INGREDIENTS

cake

• 1 9x13 baking pan or 2 8x8 baking pans

• 2 1/2 cups whole milk

• 1/4 cup unsalted butter

• 1 1/2 cups ap flour

• 2 tsp baking powder

• 3 large eggs, room temp

• 3/4 tsp kosher salt

• 3/4 cup sugar

• 1 tsp vanilla extract

• 1 (14 ounce) can sweetened condensed milk

• 1 (12 fluid ounce) can evaporated milk

toppings

• lots of strawberries

• 1 cup mascarpone, chilled

• 1/2 cup granulated sugar

• 1 cup heavy cream, chilled

• powdered sugar to taste

• pinch of salt

STEPS

the sponges

Step 1

Arrange a rack in center of oven; preheat to 350˚. Lightly coat a 13x9" or 2 8X8 baking dishes with nonstick spray, then line with parchment paper, leaving a 2" overhang on long sides. Lightly coat parchment with nonstick spray.

Step 2

Heat 1/2 cup milk and butter in a small saucepan over medium, stirring, until butter is melted. Let cool.

Step 3

Whisk flour and baking powder in a small bowl. Sift through a fine-mesh sieve onto a piece of parchment or waxed paper.

Step 4

Using an electric mixer on low speed, beat eggs in a large bowl, gradually increasing speed to medium-high, until combined. Add salt and continue to beat until mixture begins to foam, about 1 minute. Reduce mixer speed to low and gradually add sugar; increase speed to high and beat until very light and pale yellow, about 4 minutes. Reduce mixer speed to low again and gradually add dry ingredients, using parchment to help guide it into bowl, and beat on medium speed until no lumps remain and batter is very thick. Beat in vanilla and cooled milk mixture just until combined. Scrape sides and bottom of bowl with a spatula, give batter a good stir with spatula, then scrape into prepared pan.

Step 5

Bake cake until top is golden and a tester inserted into the center comes out clean, 15–25 minutes. Let cool.

Step 6

Mix together 2 cups of whole milk with condensed milk and evaporated milk in a medium bowl.

Step 7

Invert both sponge cakes on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Pour the tres leches mixture over the top of the cooled cakes and allow to soak in.

the topping

Step 1

In a separate medium bowl, combine the heavy cream, mascarpone, salt, and powdered sugar. Beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. 

Step 2

Thinly slice the raw strawberries lengthwise. Pull the bowl of cream from the refrigerator and dollop about half of it across the first soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)

the fun part

decorate and enjoy!!!!