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Category Archives: Desserts

Pat-in-the-Pan Pie Crust

Ingredients

1 1/2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/4 teaspoon baking powder

1/3 cup vegetable oil

3 tablespoons water

Crust Directions

Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.

A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.

Chill in the refrigerator while you make the filling.

Pumpkin Pie Filling

Ingredients

2 1/2 cups pumpkin puree

1/4 cup maple syrup

1/3 cup brown sugar

1/2 cup whole milk

1 tablespoon vegetable oil

2 1/2 tablespoons cornstarch

1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)

1/4 teaspoon sea salt

Filling Directions

Preheat the oven to 350 degrees F.

Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.

Pour the filling into the chilled pie crust and bake for about 60 minutes.

The crust should be light golden brown and the filling should be set.

Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.


Add these fall-flavored treats to your Thanksgiving table.

Makes 9 Jumbo Cookies – the recipe is easily doubled for larger families.

Ingredients

2 cups (212g) medium rye flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
½ teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
3/4 cup (149g) granulated sugar
1/2 cup (99g) vegetable oil
1 large egg
1/4 cup (85g) molasses

Topping
granulated sugar

Directions

Preheat the oven to 325°F. Line two baking sheets with parchment paper.

Measure the rye flour by spooning it into a cup, then sweeping off any excess.

In a large mixing bowl of an electric mixer combine the flour, sugar, baking soda, salt, and spices. Blend on low until the ingredients are well mixed together.

Combine the egg, oil, and molasses in a measuring cup. While the mixer is running on low speed, pour the egg mixture into the flour mixture until completely combined.

Use a ¼ cup scoop to form the cookies and drop them onto the parchment paper at least two inches apart.

Bake the cookies for 20 minutes, switching the pans after 10 minutes.

Remove the cookies from the oven, and sprinkle the tops with about 2 tablespoons of granulated sugar while very hot. Let cool at room temperature for several hours.

Store cookies, well wrapped, at room temperature for several days or freeze for longer storage.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Apple-Pie Cake

Ingredients

2 cups all-purpose flour
1 cup packed light-brown sugar, divided
1 teaspoon baking powder
2 teaspoons cinnamon, divided
1/2 pound (2 sticks) unsalted butter, at room temperature
3 large eggs
1 cup milk
2 pounds tart apples, such as Granny Smith
2 tablespoons fresh lemon juice
Sweetened Whipped Cream for serving

Directions

Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Cut a circle of parchment paper to fit on the bottom of the pan. Spray again.

Peel apples, cut into thin slices and place in a bowl. Toss apple slices with 1 teaspoon cinnamon, ½ cup brown sugar, and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in the pan.

In the large bowl of an electric mixer, mix flour, baking powder, butter, ½ cup brown sugar, eggs, milk, and 1 teaspoon cinnamon just until the batter is smooth. Pour the mixture over the apples in the prepared pan.

Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour, or until golden brown on top and a cake tester inserted in the center of the cake comes out clean. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Remove the pan rim and turn the cake over on a serving plate (apples will be on top).

Serve with sweetened whipped cream.

 


2 dozen cookies

Ingredients

4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 eggs, room temperature
1 cup of vegetable oil
2 tablespoons lemon juice, freshly squeezed

Lemon glaze
2 cups powdered sugar
4 tablespoons lemon juice, freshly squeezed

Directions

In an electric mixing bowl, mix together flour, sugar, baking powder, and salt.
In a large measuring cup combine the oil, eggs, and lemon juice.
Slowly pour the liquid mixture into the flour mixture with the mixer on low speed until well combined.
Cover the dough with plastic wrap and allow to rest for 30 minutes.

Preheat the oven to 350℉.
Line two large baking sheets with parchment paper.
Scoop dough with a medium-sized cookie scoop (¼ cup) and drop on the prepared pan. Place 12 mounds on each baking sheet.
Bake for 18-20 minutes or until the bottom of the cookies is lightly browned. Switch the baking sheets halfway through the baking time.
Transfer cookies to wire racks to cool.

When the cookies are completely cooled:
Whisk together the powdered sugar and lemon juice.
Place the cookie racks over waxed paper.
Pour the glaze evenly over the entire tops of the cookies and allow them to dry before serving or storing.


XL Chocolate Sugar Cookies

Makes 15-16 cookies

Ingredients

2 cups All-Purpose flour
1/2 cup Dutch-process cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
11/2 cups sugar plus 1/2 cup for coating
2 eggs
2 teaspoons vanilla

Directions

Heat the oven to 350degrees F. Line two baking sheets with parchment paper.
Combine all dry ingredients together in a mixing bowl and set aside
In a stand mixer beat butter and sugar until creamed, add eggs and vanilla; beat until smooth. Add flour and mix on low until incorporated.
Cover the bowl with plastic wrap and chill in the fridge for 1 hour
Scoop chilled dough with a muffin scoop, about ¼ cup, Roll into a ball and drop into a dish with 1/2 cup granulated sugar. Roll balls in the sugar until completely covered.
Place 5 balls on each baking sheet.


Bake for 12 minutes, rotating pans after 6 minutes. Let cookies cool on pan for 10 minutes before sliding the parchment onto the kitchen counter. Repeat with remaining dough. Cool completely and store in an airtight container or in the freezer.


Bakeshop Chocolate Chip Cookies

Makes about 22 cookies

Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F
Line 4 cookie sheets with parchment paper.
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with the salt. Stir in flour, chocolate chips, and nuts.


To make extra-big, bakery-style (5″) cookies, scoop the dough in 1/4-cupfuls (or use a muffin scoop) onto the baking sheets. Put 5 or 6 scoops on a cookie sheet.

Repeat with two more cookie sheets.


Bake two cookie sheets for 20minutes rotating the pans after 10 minutes until the edges are beginning to brown. Repeat with the other two cookie sheets.

Remove the cookies from the cookie sheets and cool. Store in a sealed container.


This easy to make dessert is great to have available for when you are looking for a sweet treat. They keep for a long time in the refrigerator or in the freezer.

Makes 12-16 bars

Crust
2 sticks unsalted butter, softened
2/3 cup granulated sugar
2 2/3 cups all-purpose flour
1/4 teaspoon salt

Topping
1 stick (½ cup) unsalted butter, softened
1 cup packed brown sugar
1/3 cup maple syrup
2 tablespoons heavy cream
2 cups chopped pecans

Directions

Preheat the oven to 350ºF and line a 9×13-inch baking pan with foil, leaving enough for a 2-inch overhang on all sides.

Make the crust by creaming together the butter and sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown around the edges.

Prepare the filling by combining the butter, brown sugar, maple syrup, and heavy cream in a large glass measuring cup and microwaving on high for 1 minute. Stir in pecans.

Or place the ingredients in a saucepan, stir over medium heat for 1 minute, and then add in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 30 minutes. Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars for serve. I store the bars in a ziplock bag in the refrigerator because I live in a hot climate.

 

 


Ingredients

Pastry
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons granulated sugar
⅔ cup shortening
4 to 6 tablespoons cold water

Filling
¾ cup of sugar
1/3 cup all-purpose flour or other pie thickeners
6 cups fresh blueberries
1 tablespoon lemon juice
1tablespoon butter
Granulated sugar

Directions

Put the flour, sugar, and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the shortening and pulse 2-3 times until the shortening is broken up into smaller pieces.

Slowly begin to add the water through the top spout of the processor and then while still pouring, run the food processor until all the water has been added and the mixture begins to come together (mixer will actually begin to make a different sound), but stop before it forms a complete ball. If too dry, add the extra tablespoons of water, one at a time.

Turn dough out onto a clean surface and form into a ball. Divide the dough into 2/3 and 1/3; shape into 2 flattened rounds on a lightly floured surface. Wrap in plastic wrap.  Refrigerate for about 30 minutes or until the dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make a flaky pastry. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F.
With a floured rolling pin, roll the larger piece of dough into a round 2 inches larger than the upside-down 91/2 to 10-inch glass pie plate. I roll the dough between floured pieces of parchment paper or plastic wrap. Fold pastry into fourths; place in the pie plate. Unfold and ease into the plate, pressing firmly against the bottom and sides.

For the filling
In a large bowl, mix sugar and thickener. Stir in blueberries and lemon juice. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over blueberries.

Roll the smaller piece of dough into a 10-inch round. Cut into 1-inch strips with a pastry cutter. Place the strips in a lattice formation over the berries. Seal the edges and crip the pastry all around the dish. Sprinkle the lattice crust with granulated sugar. Place the pie on a parchment-covered baking sheet to catch any drips during baking.

Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for another 45 to 50 minutes, covering the edges with a piece of foil if they seem to be browning too quickly. When done, the filling will be bubbling and the crust golden brown. Remove the pan from the oven and cool the pie on a wire rack for at least 2 hours before serving.


Blueberry Loaves

Makes two loaves that are good for breakfast or dessert.

Ingredients

1 cup soft unsalted butter
1 cup of sugar
3 large eggs at room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups Greek yogurt
1/2 cup milk
1 small to medium very ripe banana, mashed
1 tablespoon lemon juice
2 cups fresh or frozen blueberries
1/4 cup all-purpose flour

Optional Glaze
1/2 cup powdered sugar
4 teaspoons lemon juice

Directions

Preheat oven to 350 degrees F. Lightly spray two 8 x 4-inch loaf pans with cooking spray and line the bottom of the pans with parchment paper cut to fit.

Combine the berries with the ¼ cup flour and set aside. In a separate bowl combine the 3 cups flour, baking soda, and salt. In a medium bowl combine the yogurt, banana, milk and lemon juice

In the bowl of an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the yogurt mixture. Add the flour to the egg mixture mixing just until combined. Fold in the blueberries.

Pour the mixture into the prepared pans dividing the mixture in half. I weigh the baking pans as I add the batter to each pan so that they are equal.

Bake for about 1 hour, or until a cake tester comes out clean.  Cool 15 minutes, then remove the loaves from pan and cool on a rack.

For the glaze:
Stir the sugar and lemon juice together until smooth. Drizzle over the Blueberry Loaves.


Coconut Layer Cake

When baking with coconut milk, I use shelf-stable boxed coconut milk.

Layer Cake
1 cup unsalted butter (room temperature-very soft)
1 2/3 cups sugar
9 eggs at room temperature
1/2 teaspoon vanilla extract
2 cups coconut flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon of sea salt
1 1/3 cups coconut milk

Directions

Preheat the oven to 350°F. Grease two 9-inch or two 8-inch layer pans. Line the bottom with parchment paper.

Combine the butter and sugar, and beat together for about 2 minutes using an electric mixer.

Add eggs in one at a time and beat at high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture.

Combine the dry ingredients together and add one cup at a time, alternating with the coconut milk. Beat batter for about five minutes on high speed.

Spoon batter into the two prepared cake pans and smooth the tops. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Place the pans on a wire rack and let cool for 10 minutes before removing the layers from the pans. Cool cakes completely before frosting.

Filling Ingredient
1 cup raspberry or strawberry jam

Frosting Ingredients
1 (8 ounces) package reduced-fat cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
Toasted or tinted coconut flakes

Prepare the Frosting: Beat cream cheese and powdered sugar with a heavy-duty stand mixer using the whisk attachment on medium speed until creamy. Add vanilla and heavy cream and beat until fluffy.

Assemble the cake: Place 1 layer on a serving platter, and spread jam over the layer, spreading to within 1/2-inch from the edge. Top with the second layer, and spread frosting on the top and sides of the cake. Garnish with toasted coconut.

Zucchini Bread

Ingredients

1 tablespoon olive oil
1 egg at room temperature
2 teaspoon vanilla extract
1/2 cup honey
1/2 cup coconut milk
1 cup shredded zucchini squeezed to remove water (about 1 medium zucchini)
2 cups Oat Flour
1 teaspoon pumpkin pie spice mix or cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts

Directions

Preheat the oven to 350degrees F. Coat an 8×4-inch loaf pan with cooking spray and line the bottom with parchment paper. Spray the paper.

In a large bowl mix together the olive oil, egg, vanilla extract, honey, milk, and zucchini.

Combine dry ingredients together (oat flour, spices, baking powder/baking soda, salt) and stir dry ingredients into wet ingredients, Fold in walnuts.

Pour batter into the prepared pan and bake for 45 minutes, or until the top of the bread is golden and the cake tester comes out clean.

Allow bread to cool completely for at least 20 minutes, remove from pan and cool completely on a wire rack.

Pumpernickel Bagels

Bagel Dough
1 1/2 cups lukewarm water
3 tablespoons brown sugar
4 teaspoons instant yeast
1 ½ teaspoons molasses
2 cups pumpernickel or dark rye flour
2 tablespoons dehydrated onion
2 tablespoons cornmeal
1 tablespoon caraway seeds
1 tablespoon kosher salt
2-3 cups whole wheat flour

Kettle Water
6 quarts water
2 tablespoons brown sugar
1 teaspoon kosher salt

Directions

To make the bagel dough:
Whisk 1 1/2 cups lukewarm water, 3 tablespoons brown sugar, yeast, and molasses in a large bowl until the yeast dissolves. Stir in pumpernickel flour, onions, cornmeal, caraway seeds, and 1 tablespoon salt. Stir in enough of the wheat flour to make a soft dough, about 2 cups.

Knead, gradually incorporating more wheat flour, until the dough is resilient and quite firm, 10 to 12 minutes (the dough will remain slightly sticky). Cover the dough with a towel and let rest for 10 minutes.

Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Wet the ends lightly with water. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

Preheat the oven to 450°F.
Line 2 baking sheets with parchment paper.

Bring water, 2 tablespoons brown sugar, and 1 teaspoon salt to a boil in a large pot.

Slip several risen bagels at a time into the pot of boiling water. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place them on the prepared baking sheets.

Place in the oven, reduce heat to 425°F and bake for 12 minutes. Turn the bagels over and bake 5 more minutes. Cool on wire racks. Bagels freeze very well.



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