- 1 Stick of Butter
- 1 Cup of Flour
- 1 Egg Yolk
- 40 Grams of Honey
- 50 Grams of Pine Nuts
- 4 Grams of Saffron (one small packet)
- Icing Sugar for Decoration (Optional)
Preheat the oven at 175 C.
This recipe is super easy to make, all you need is an electric beater/mixer!
Here’s what to do:
- Make sure all the ingredients are at room temperature and to have toasted slightly the pine nuts in a small pan (only a minute or two, they don’t need much time).
- Place the butter, egg yolk, honey and flour in a bowl and mix with an electric mixer until you get a homogenous mix.
- Add the saffron and beat at low speed until incorporated.
- Incorporate the Pine Nuts.
- Divide the dough in half. Take one half of the dough and roll it into a long “log”, about 5 cm in diameter. Then, with a clean knife, cut the cookies so that they are about 2 cm thick. Repeat with the other half of the dough.
- Optional: Sprinkle more pine nuts in the top of each cookie!
- Place all the cookies in a tray with baking paper and place in the oven for 15 minutes, until they are golden brown on top.
- Sprinkle some icing sugar on top for decoration and serve while still warm for MAX Enjoyment!!
This recipe yields about 40 small cookies.
- 1 1/2 Cup of Cake Flour
- 1/2 Stick of Butter (about 55 grams)
- 1 1/2 Cups of Sugar
- 3 Eggs
- 1/2 Cup of Milk
- 1 Tablespoon of Vanilla extract.
- 1/2 Cup to – 1 Cup of Fresh Blueberries
- 2 Tablespoons of Confectioner’s Sugar
Bundt Cakes are some of my favorite cakes in the world!! My mom makes the best Bundt Cake EVER!! So of course I am slightly obsessed with this type of cake! I have this super quick, super easy, NEVER-FAIL recipe!! Even my BF loved this Blueberry Bundt Cake I made, even though he doesn’t like sweets or fruits!!! So that should give an indication of how good it is!!!
Here’s what I did:
- Make sure all ingredients are at room temperature.
- Using an electric mixer, beat the butter and sugar in a bowl until you get a cream-like consistency that is a light yellow color.
- Add the eggs, beating well after each addition.
- In a small bowl, mix the flour and vanilla (I did not have cake flour so I used all purpose and added baking powder); Add the flour little by little, in badges, Alternating the adding of the Flour with the adding of milk, and beating well after each addition. You are done with the electric mixer.
- In a separate bowl, Take 2 tablespoons of flour and powder the blueberries and set them aside.
- Prepare the mould you will bake your cake in, I buttered the mould and covered it in flour. When the mould is ready, spread about 1/3 of the Cake Mix into the mould, then add about 1/2 of the blueberries, cover the blueberries with cake mix, add another layer of blueberries and a final layer of cake mix.
- Place in a Cold oven at 150C for 1 hour; increase the temperature to 175C and bake for another 15-30 mins or until you stick a tooth pick and it comes out clean.
Easy, breezy, right?? When ready I just sprinkled 1-2 tablespoons of Confectioner’s Sugar on top and Voila! It’s ready to serve!!! Perfect to go with some afternoon Tea!!
- 1 Sheet of Phyllo Dough
- ¼ Cup of Brown Sugar
- 1 tbs of Cinnamon (Optional)
Preheat the Oven to 200 Celsius/ about 400 Fahrenheit
In my hometown in Venezuela, there is this pastry shop/bakery that has been around my entire life, and since I was little, we always used to go buy the fresh Palmier Biscuits they made!
When I took my bf back home for the first time we went to that pastry shop/bakery and he tried the palmier biscuits they had and he also loved them!! Now, this is rare for my bf, he doesn’t really like sweets…so when he does find a sweet/dessert that he DOES like, I make sure I know how to make it for him!
The original recipe asks for regular white sugar, but I didn’t have any today so I used brown sugar. I was pleasantly surprised when the recipe called for ½ of white sugar and I only ended up using about half of that with Brown sugar! And added plus, my everyone liked them better like this!
This is the phyllo dough I used
So, here’s my version of Palmier Biscuits:
- Let the phyllo dough warm up a bit, for about an hour or so before using. To be honest, I used the store-bought phyllo dough that I found at the nearest supermarket. I don’t know how to make my own YET, but I’m hoping Yaya (my bf’s grandmother) will teach me!
- Mix the sugar and cinnamon together.
- Spread half of the sugar mix on a clean surface ; Place the dough on top of the sugar and stretch out the dough using a rolling pin. This will ensure that the sugar is stuck to the dough.
- Add the other half of the sugar mix on Top of the dough and stretch again with the rolling pin. We want the dough to be about ½ to 1 cm thick (about ¼ inch).
- Make sure that the dough is covered in sugar front and back.
- To make the palmier biscuits MINI, I cut the dough down to the middle so that I get two long rectangles of dough. You can skip this step and just go directly to the next one if you prefer the actual size Palmier Biscuits.
- Then, for each rectangle of dough, and working from the short ends of the rectangle, roll up each end of the dough so that they meet in the middle.
- Fold once again, placing the rolled sides of the dough on top of each other and pad with your fingers to secure.
- Make the cuts along your dough, about 1 cm thick, and place the dough in the prepared baking tray (covered in baking paper)
- When placing the biscuits in the baking tray, place them “closed” just as you cut them, do not try to shape them like hearts, this will happen by itself. Make sure to leave enough space among them, they will double in size.
- Cover the tray and place in the fridge for 20 – 30 mins (this step is optional).
- Take out of fridge and place in the oven for 10 mins, flip them over and back to the oven for another 10 mins or until golden brown. When you take out the biscuits to flip over, you may notice some of them have “opened” and don’t really look like hearts; if this happens, use two forks to quickly re-shape them into the desired heart-shape.
This recipe yields 40-50 Mini Palmier Biscuits or half regular size.
They are easy and quick to make, maybe just a little bit messy…but everyone LOVES these biscuits!! When I have made them at home, even though there are 50 biscuits, they never make it through the day!!! They are gone within hours!! LOL
Try making them, specially if it’s easy for you to find Phyllo Dough…I assure you will love them!!!
For Short Bread Cookies
- 2/3 cups of Oat Flour
- 2 tablespoons of Whole Wheat Flour
- 1 Egg Yolk
- 2 Tablespoons of Honey
- 2 Tablespoons of Butter
- 1 Grated Lemon Peal
For Dulce De Leche (or “Arequipe”) Filling
- 1 can of Sweetened Condensed Milk
- 1/4 cup of Shredded Coconut
Preheat Oven at 150 C/ 300 F
So this is pretty decadent treat my mom used to make for me when I lived in Venezuela. My mom got the recipe from one of her Argentinian friends..and they are delicious!! But I tried to cut out some of the calories and fat by making the cookies in my healthier Sugar-Free Short Bread cookies version! For the filling…well I really haven’t found a healthy replacement for Dulce the Leche!! But still…this version over all has way less fat than the original and each Alfajor Cookie is really filling, so I feel satisfied just by eating one or two cookies whereas with the full-fat Alfajores it’s hard to find my limit!
They are super easy to make, here’s what we do:
For the cookies:
- Weight and Measure all of your ingredients, except for he chocolate, and mix either by hand or using an electric mixer until all of the ingredients are combined.
- Using a spoon or your hands make a ball with your dough, wrap it with non-stick paper and place in the fridge for about 15 mins. This step is optional, I have also made these without refrigeration and they come out just fine; However, if you do allow them to chill, the dough will be much easier to handle at the moment of shaping your cookies.
- Make a cylinder shape with it and cut to the desired size with a knife; I made my cylinder long and thin and cut my cookies relatively thin.
- Place all your cookies in your tray and bake in hot oven for about 15 minutes or until the edges seem a little browned.
- Take cookies out of the oven and allow to cool to room temperature.
To make the Dulce de Leche or “Arequipe”, here’s what I do:
- Peel off the label off the Sweetened Condensed Milk Can, place the can inside a deep pot and fill it up with cold water, enough to cover the entire can.
- Place the pot over high temperature and allow the water to boil for 2 hours, making sure that the can is always covered in water.
- Once 2 hours have passed, turn off heat, take out the can and allow to cool at room temperature. Once it has reached a manageable temperature open it and pour in a glass container.
To make the Alfajores:
- Prepare your shredded coconut in a soup plate.
- Take 2 cookies and cover one side of each with the Dulce de Leche or “Arequipe”, close them together like a sandwich, make sure some Dulce de Leche is coming off the side, and roll your cookie sandwich on the shredded coconut so that the sides of the cookies are completely covered in coconut.
- Repeat with all the other cookies.
This recipe makes 12 Healthier Alfajores Cookies and approximately 110 calories per Alfajor (this may vary depending on how much Dulce de Leche you use).
The way I see it, it’s half way in between a Decadent Treat and a healthy one since it’s still made mostly with healthy ingredients. And as I said before, they really taste like the real deal and they are pretty fulfilling! I am satisfied just by having one or two of them!
Try out this latin style recipe and let me know if you liked it!!
- 3 cans of Orangeades (Non-Carbonated)
- 3 packs of 1.5 oz of Pudding Powder
- 1 can of Evaporated Milk
- 6 tbs of Sugar (more depending on taste)
- 3 tbs of Corn Flour
- 15 Lady Finger (biscuits)
Today my boyfriend’s grandmother invited me over to learn how to make one dessert that she usually makes for us! This cake is one of the few desserts my boyfriend actually likes and eats! And his grandma usually makes it when the temperature starts to warm up..since it’s been nice and sunny in Athens these last few days, we decided to make it!
This cake is super refreshing, easy to make, and doesn’t require baking. I was also pleasantly surprised when I went to buy the ingredients and all together, it was less than 5 euros!
I have only eaten this cake at my bf’s grandma’s, so I honestly don’t know whether its a typical Greek dessert or just one of Yaya’s personal creations!
Either way… Here’s how we did it:
- We will need to make two mixes, in two separate moulds, using half of the pudding powder, sugar and corn flour for each mix.
- For mix n.1: Whisk 1 can of orangeade (I used what it’s known here as Fanta Blue/Fanta μπλε) with 1 ½ packets of pudding powder, 1 ½ tbs of Corn Flour, and 3 tbs of sugar, tasting to make sure it’s as sweet as you’d like, and adding the orangeade little by little, until the mix is smooth and without any lumps. Add the remaining 2 cans of Orangeade and transfer the mix to a cooking pot. Set aside for now.
- Mix n. 2: In another bowl, whisk the other 1 ½ packets of pudding powder, 1 ½ tbs of Corn flour and 3 tbs of sugar (tasting to make sure it’s sweet enough), and the evaporated milk until smooth. In the empty can of the milk, measure 1 cup/can of water and add it to the mix, whisking as you go. Set aside.
- Place the pot containing mix 1 and place it in the stove at low temperature. Stir constantly with a wooden spoon until the mix thickens but making sure it does not boil.
- Prepare your mould, or moulds, you will refrigerate the cake in. I used two – 10x20cm moulds. I used the disposable, aluminum molds.
- Once the mix in the pot has thicken, spread it evenly in the mould. If you are making two small cakes, like we did, spread half the mixture in each mould. While this layer cools a bit, line up the lady fingers once by one on top of the orangeade layer, placing them one next to the other until they cover the entire surface. If the lady fingers are too long to fit your mould, just cut the tips a little until they are the right size.
- Set the moulds aside for now and take mix 2 (with the evaporated milk) and place it in a cooking pot.
- Place the pot with the evaporated milk mixture on the stove at low temperature and do the same as with the orangeade mixture (stir over low temperature until it thickens). When ready, spread evenly on your prepared moulds and on top of the lady finger biscuits, covering them all.
- Basically we are layering the cake, one layer of orangeade mix, followed by one layer of lady fingers, and topped by one layer of the evaporated milk mix
- Allow for the cakes to reach room temperature before refrigerating for at least 4-5 hours. Serve Cold and keep in fridge.
If the temperature is warming up where you are too, this cake will be the perfect, refreshing, DECADENT Treat!