Spinach-Feta Phyllo Pies

If you're like me and you love to sample all types of cuisine - from Italian to Mexican to Indian - then you have probably dabbled in Mediterranean cuisine once or twice, or probably more often than that. And if you're like me, you probably enjoyed every last crumb.

Now I won't lie to you, feta cheese is an acquired taste. If you've never had it before, you probably won't like it. But that doesn't mean you shouldn't try it. This recipe is one of the best ways to introduce feta into your ever-growing repertoire of palatable tastes. The spinach and phyllo help to balance out the sharp flavor of the cheese, while the feta lends it's creamy texture to contrast the crispness of the phyllo. Oh, and the other thing? It's super easy to make! It does take a little time to get the layers of dough put together, but really... it's almost a no-recipe recipe. Try it, you won't be disappointed (make sure to read my list of tips underneath the instructions).

Ingredients

• 2 packages of frozen chopped spinach
• 1 lb. feta cheese, crumbled
• 2-3 cloves of garlic, minced or finely chopped
• 1 package of phyllo (filo) dough
• olive oil for brushing
• 1 egg, beaten
• salt, pepper
• sesame seeds or italian seasoning for garnish

Directions

1. Preheat the oven to 350 degrees. Thaw spinach and remove excess liquid by squeezing.
2. In a saucepan, saute garlic until fragrant, about 1-2 minutes. Add the thawed, squeezed spinach and saute until it is heated through and more moisture has evaporated. Allow to cool.
3. In a large mixing bowl, crumble the feta into small chunks. Add the cooled spinach and mix to combine. Add salt and pepper to taste.
4. On a cookie sheet or other flat pan, place one sheet of phyllo dough. Carefully brush a small amount of olive oil all over the sheet using a pastry brush or silicone brush. (Be very light, try not to soak the sheet with oil). Carefully place another sheet right over this one and brush again. Continue until you have about 10 sheets stacked.
5. Spread half of your feta-spinach mixture onto the phyllo dough, making sure the layer is even and reaches all the way to the edges. Cover with another sheet, brush with oil, and repeat until you have another 10 layers.
6. In a small bowl, beat the egg. (You can add some milk or water to thin it out a bit). Brush a very light coating on the top layer of your phyllo dough. Sprinkle with sesame seeds. (I didn't have sesame seeds available, so I just sprinkled italian seasoning. It was aromatic and delicious!)
7. Using a pizza cutter or knife, cut through the layers to create rectangles or squares, depending on your size preference. 
8. Repeat steps 4-7 with the remaining dough and spinach mixture.
9. Place the tray in the oven and bake for 15-20 minutes or until the top is golden brown and the dough has crisped into flaky layers.
10. Serve warm and enjoy! (see my tips below)

Tips

• Phyllo usually comes in a box with two sealed packages inside. Use one whole package per cookie sheet, half for the top layers and half for the bottom layers.
• This dough is of a paper-like consistency. It's not at all sticky like 'regular dough'. However, because it is so thin, it can dry out easily and crumble. Work with one package at a time, do not open the second package until you are ready to start assembling your second pie.
• You can fill the pie with almost any ingredient. If you don't like feta, substitute for shredded cheddar or parmesan. Be creative, but remember that the filling should not be too wet, or you will end up with a soggy mess.
• The 'pie' could also be assembled as a 'log' instead. Click here to see how Martha Stewart did it. You would end up cutting the log into small rolls, which are also nice to serve as appetizers.
• I recommend cutting (or at least scoring) the pie before baking because once the top layers crisp up, they can crack or crumble easily when cutting.
• You can store leftovers in an airtight container or in aluminum foil in the fride. The dough will become soft and limp - just warm up in a toaster oven or regular oven and it will crisp up nicely. (Be careful not to let it burn though!)

Flan (Custard topped with caramel sauce)

I was feeling a bit nostalgic when I prepared this recipe. It took me back to the years when I was teaching at Villanova Academy, a small private school on the outskirts of Philadelphia. I loved teaching in a small classroom and having the freedom of creating my own curriculum. I loved the camaraderie that came from working with wonderful teachers, parents, and volunteers. Occasionally  we would have little office parties to celebrate each others' accomplishments, lifetime milestones, or just religious holidays. These gatherings were usually pot-luck in style, and we would end up with an international smorgasbord of a buffet!

This flan recipe is my version of what I sampled on such an occasion. One of my dear colleagues and mentors in the classroom was also a phenomenal cook, and everyone wanted to taste her food first! My mom has been asking me to make flan for her ever since she tasted Sr. Gehan's delicious custard.

When I searched for flan recipes, a lot of them seemed very complicated or had way too many steps. The one I have below was so simple and delicious. I recommend that you try it! Bon appetite!

Ingredients

• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 fl. oz.) evaporated milk
• 4 eggs
• 1 Tbsp. vanilla extract
• 1 cup white sugar

Directions

1. Preheat the oven to 350 degrees. Prepare a round glass or ceramic baking dish by placing it in a roasting pan and pouring warm water around it, coming halfway up to the side of the baking dish. This is called a 'water bath' and will help the custard to cook evenly when placed in the oven.
2. Using a heavy bottom saucepan, melt the white sugar over medium-high heat. DO NOT STIR with any utensil. Just swirl constantly and very gently until all the sugar has liquefied, formed a deep amber-colored syrup. Be careful as it can burn easily.
3. Once the syrup has formed, immedietly remove from heat and pour into your baking dish. Lift and turn the baking dish so that the syrup evenly coats the bottom. Place it back into the water bath while you prepare the custard.
4. In a large mixing bowl, beat eggs with an electric mixer. Add the condensed milk, evaporated milk and vanilla extract. Beat until fully incorporated.
5. Gently pour the custard mixture into the baking dish (right over the syrup base).
6. Cover with lid or aluminum foil. Bake for about 60 minutes or until custard has set.
7. Allow it to cool for an hour on the countertop, then place in the fridge for 2-4 hours or overnight.
8. To serve, warm the bottom of the baking dish by placing in warm water for 2-3 minutes. Carefully invert onto serving dish. (Make sure your dish has some depth to it so that the syrup does not ooze out onto your countertop.)
9. Cut into slices and enjoy!

Mango Pound Cake

My mom's birthday is the day after Valentine's Day. I wanted to do something different than the traditional chocolates, cake, flower routine. Ever since I made that Mango Cheesecake a couple months back, my mom has been asking me to make it again - especially since it combined two of her favorite things, mango and cheesecake.

So I was planning to make that for her birthday, but as you know... a cheesecake takes more than an hour to bake and it needs to cool for at least 8 hours (overnight). Even though I had all the ingredients and I was planning to make it, I did run out of time. It's been a hectic few weeks! So I woke up early on Sunday to bake this delicious, moist Mango Pound Cake. 

I adapted the recipe I found to add more mango puree... I wanted a more intense mango flavor. And although my mother loved it, I felt that the mango was still too understated. The next time I make it, I'm going to have to try adjusting some more.

Ingredients

• 2-1/4 cups all purpose flour
• 1/2 cup unsalted butter (room temp)
• 1-1/4 cup sugar
• 3/4 cup mango puree (I used canned, but you can use fresh)
• 3 eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp salt

Directions

1. Preheat the oven to 350 degrees. Grease and lightly flour a bundt pan or decorative cake ring pan.
2. In a separate bowl, sift together the flour, salt, baking soda and baking powder. Set aside.
3. Using an electric mixer, cream the butter and sugar together until light and fluffy. Add one egg at a time, beating after each addition. Add the mango puree and vanilla, beat until incorporated.
4. Gradually add the flour mixture and beat until fully incorporated. Do not overmix.
5. Gently pour batter into the cake pan (it will be very thick). Tap the cake pan lightly on the countertop to even out the batter. 
6. Bake in preheated oven for 35-40 minutes or until inserted toothpick comes out clean. Allow cake to cool completely after removing from the pan. 
7. Sprinkle lightly with powdered sugar. Enjoy!

Original recipe by:

Prathibha Garre

(You can find it here.)

Stuffed Meatballs with Pasta

I know what you're thinking - another meatball post? Ok, you're right... this recipe is very similar to my mini chicken meatballs, but you can't really complain - especially if you've tasted those! They were delicious, moist, and full of flavor. I need to remember to pick up some more ground chicken so I can make them again soon.

Since I had ground beef on hand, and I was itching to try this new imported pasta (it looks so pretty!), I just knew it was time for some more meatballs. With some slight adjustments to the original recipe, they turned out different but still quite tasty. As for the stuffing, I had bought some string cheese a little while back. I love string cheese - I love all kind of cheese, really. But this one was a mozzarella with a smoked flavor. I thought that sounded interesting, but the flavor was a bit too pronounced for me to eat on it's own, and so they just sat in the fridge. I decided to find a way to use them when I was cooking, because I figured the smoky flavor could compliment other ingredients like meat. I'm glad I did so! It really upped the ante on the flavor scale here. If you want to use plain mozzarella, that is fine... but I would really suggest trying the smoked one.

On a side note: this recipe makes a lot of meatballs! You can cut it in half if you like, or you can just freeze some for later! :)

Ingredients

• 2 lbs. lean ground beef
• 5-6 sticks of string cheese (smoked flavor)
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup fresh, chopped parsley
• 1/4 cup minced onion
• 2 cloves garlic, minced
• 2 eggs
• 1/4 cup breadcrumbs (I used panko)
• 2-3 Tbsp. milk
• 1 Tbsp. ketchup
• 1 Tbsp. hot sauce (I used sriracha)
• 1 Tbsp. yellow mustard
• Salt and pepper to taste
• Oil for cooking

Directions

1. In a small bowl, beat eggs together and set aside. In another small bowl, soak breadcrumbs in milk until all liquid is absorbed. Drain/squeeze liquid from the beef and set aside.

2. In a large mixing bowl, combine parmesan cheese, chopped parsley, onion, and garlic. Lightly toss together. Add in the wet ingredients: soaked breadcrumbs, eggs, ketchup, hotsauce, and mustard. Mix again, making sure everything is incorporated. Add beef, salt and pepper, and mix with your hands. Make sure all ingredients are combined well, but do not overmix! You will end up with tough meatballs. (Note: if your Parmesan cheese is not finely grated, just quickly run it through a chopper or food processor until it resembles coarse crumbs.)

3. Using a scoop, measure out your meatballs so that they are all evenly sized. Cut the string cheese into pieces about an inch long. You should end up with 8 or 9 pieces. Gently push one piece into the center of each meatball, making sure it is covered on all sides.

4. In a large skillet, heat cooking oil over medium heat. Working in batches, add the meatballs and brown for about 2 minutes on each side. Remove the meatballs, but keep the drippings and browned bits in the skillet for your sauce!

5. In the same skillet, add your favorite canned sauce or add crushed tomatoes. Season with fresh basil and dried oregano. Bring it to a simmer and then add all the meatballs. Cover and lower the heat. Allow them to cook for 10 minutes.

6. In the meantime, boil your favorite pasta according to package directions. Drain well, and then add to the skillet/pot. Serve warm, while the cheese is still melted. Enjoy!

Smoked Turkey Panini

To me, sandwiches are an essential comfort food. They can be a go-to late night snack, quick and easy lunch, or just convenient finger food. As a newly wed, I was very surprised to learn that my husband rarely ate sandwiches. He's basically a rice-and-curry kind of guy, not that there's anything wrong with that. In fact, I've been known to go through rice withdrawal if I haven't had it for a while. But sandwiches? I can't live without them, either!

Because my husband usually takes lunch with him to work, (and because I'm the one who has to pack it) I slowly started introducing him to sandwiches. I have to say that I've been pleasantly surprised at his response. At first, I couldn't tell if he really liked them or if he was just saying it to please me. My doubts were allayed when he began special requesting sandwich days! (Insert proud wifey comment here.) Of course, this doesn't mean he has given up entirely on toting his large thermos container of Guyanese food - nor would I ever expect him to. I'm just really happy that he's branching out and trying new foods, and I'm super excited to be the one introducing them to him! 

So for yesterday's lunch, the hubby asked if I could make him a deli turkey sandwich. Since I had sourdough panini bread on hand, I did even better than that and grilled up this scrumptious panini. Remember, the better your ingredients, the better your sandwich! I used smoked deli turkey, which I got from our local halal meat market. I also opted for a nice, smoked provolone cheese, but you can use any sliced cheese you like. 

Ingredients

• 4 slices of panini style bread (check your supermarket's fresh bakery)
• 10-12 slices of fresh deli-cut smoked turkey 
• 4 slices of smoked provolone (or other cheese)
• mayonnaise or mustard
• butter or margarine spread

Directions

1. Spread butter on both sides of the bread. I used Olivio, which is a lower fat alternative made with olive oil. You can also use I Can't Believe It's Not Butter or a similar spread.
2. Heat a griddle or a crepe pan over medium heat. Place the bread on the pan, making sure it lays nice and flat (no overlap). Allow it  to toast for about 2 minutes on each side, or until it is just barely golden brown. (You will continue browning it later.)
3. Remove the bread from the pan and lower the heat. Working in batches, place the turkey on the same pan, cooking for only 20-30 seconds on each side. Use tongs to lift the slices off the pan and lay them on top of the bread in a crumpled fashion. Use about 5-6 slices for each sandwich, depending on how much you want or how big your bread is.
4. Place two slices of cheese over the turkey, slightly overlapping each other. Cover with the remaining slices, and return the entire ensemble to the pan. Use a pot lid or the back of your spatula to press down on the sandwich, this will flatten it slightly and allow the bread to brown crisply and evenly. 
5. After two minutes, gently flip it over and repeat the pressing motion. Remove from heat after two more minutes. Serve warm, or wrap in aluminum foil for later! Enjoy!

Original recipe

by me :)

Mini Chicken Meatballs

I've made this recipe twice, and both times I was surprised at the abundance of flavor and moistness in these little packets of poultry! This has easily become one of my favorites... a recipe that I would like to keep handy. The version below makes quite a few meatballs, so it's perfect for entertaining! I'd like to try serving them with toothpicks, as hors d'oeuvres.

However, it's also perfect to make for family meals. You can freeze half of the meatballs for later, and just cook the ones you are planning to serve!

Ingredients

1 1/2 pound ground chicken
1/4 cup plain breadcrumbs (I used panko)
1/4 cup fresh chopped parsley
2 eggs, beaten
3/4 cup finely grated Romano cheese
1/4 cup finely chopped onion
2 garlic cloves, minced
1 Tbsp. whole milk
1 Tbsp. ketchup
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
olive oil
4 - 6 cups of your favorite marinara or spaghetti sauce
fresh, chopped basil for garnish
freshly grated Parmesan cheese for topping

Directions

1. In a medium bowl, combine bread crumbs, parsley, cheese, garlic, onion, and seasonings. Stir to combine.  Then mix in wet ingredients: eggs, milk, ketchup.

2. Gently mix in ground chicken with your hands until all ingredients are incorporated. Do not overmix, or you will get tough meatballs!

3. Use a mellon baller or a tablespoon measure to scoop and form meatballs onto a baking sheet. The mixture will be very soft and moist. Make sure your hands are moist as you shape the meatballs to avoid sticking.

4. Heat oil in a large skillet. Working in batches, brown meatballs on one side for about 2 minutes. Gently turn meatballs over and brown on the other side, another two minutes. Remove meatballs and repeat with remaining batches.

5. In the same pan, create your own sauce, or add your favorite jarred sauce. Bring to a simmer, making sure to scrape up the browned bits from the bottom of the pan (from the meatballs). Gently drop meatballs into sauce, cover and reduce heat to low. Allow sauce to simmer until meatballs are cooked through, about 5-6 minutes.

6. Garnish with fresh, chopped basil and serve over your favorite pasta or as is. Enjoy!

Original recipe by
Giada de Laurentiis
(You can find it here.)

Avocado Grilled Cheese and Sweet Potato-Tomato Soup

I love a good grilled cheese sandwich. I mean, who doesn't? But I've never really experimented with it before, other than to try different bread or a combination of cheeses. I certainly never tried adding a 'filling.' However, I have been pushing myself to be a little more adventurous in the kitchen; so when I saw this recipe on a friend's blog, I knew I just had to try it. (By the way, her pictures are a lot more detailed then mine... check them out here!)

If you love guacamole, and you love grilled cheese, then you will most likely love the combination. But what's a grilled cheese without tomato soup? Well, I had to tamper with that a little bit as well, and I have to say that the results were quite delectable.  I created a Sweet Potato-Tomato soup - I know, the name is quite a mouthful. (Oh wait, that's a pun!)

The two items paired together quite nicely, and I can't tell you how satisfying it is to have nice hot soup on a cold winter day! I did also make chicken wings on the side, to add protein and complete the meal, but that recipe will have to wait for another post. 

Avocado Grilled Cheese

Ingredients

• 4 slices whole wheat bread (or any other type)
• 1 whole Hass Avacado
• 1/4 cup chopped tomato
• 2 tsp lime juice
• 2 slices smoked provolone cheese 
• 2 slices American cheese
• 1 to 2 Tbsp. softened butter

Directions

1. Spread butter onto one side of each bread. These will be the outsides of the sandwiches (and the part that touches the pan). Flip bread over and lay one slice of cheese on each piece. Set aside.

2. Peel and remove the seed of the avacado. In a small bowl, gently mash the avacado using a fork. Add the lime juice, salt and pepper. Stir to combine.

3. Remove the liquid from the chopped tomato by placing it in a clean paper towel and squeezing gently. Add this to the avocado mixture. (Note: at this point, you can also add other ingredients that you may like in your guacamole, such as finely diced onions and cilantro. Just be sure not to add more liquid, as this will result in a soggy sandwich!)

4. Assemble the sandwiches by spooning half of the mixture onto each of the provolone-covered breads. Top with the remaining slices (American cheese).

5. Place a non-greased griddle to medium heat. Once it has warmed up, place your sandwiches on the griddle. (Remember, the buttered sides are facing outward.) Grill on each side about 2 minutes, or until the outside is nice and toasty and the cheese has melted.

6. Remove from heat and serve warm! (Preferably with the yummy soup below...)

Adapted from "For the Love of Dessert"

by Sneha Wager

Sweet Potato-Tomato Soup

Ingredients

4 to 5 very ripe, medium tomatoes

1 large sweet potato, peeled and diced

3 cloves of garlic

1 small onion, chopped

1 Tbsp. olive oil

2 cups vegetable broth (or chicken stock)

1 Tbsp. fresh chopped basil

1 tsp. cayenne pepper

salt and pepper to taste

Directions

1. Preheat oven to 350 degrees. Wash and dry the tomatoes; cut off the stem and any imperfections. Spread the sweet potato chunks in a nice even layer in the bottom of a glass baking dish. place the tomatoes face down on top of the sweet potatoes. Add the garlic cloves to the dish, cover and bake in the oven for about 30-45 minutes or until the potatoes are cooked through, and the juices are bubbling.

2. Remove from oven, uncover, and allow to cool slightly. In a small pot, saute the onions in olive oil until tender and translucent. 

3. Add tomatoes,  potatoes, garlic and onion to a blender and puree. Meanwhile, in the same small pot, bring vegetable broth to a simmer. Add the pureed mixture to the broth. Add the remaining ingredients and bring to a simmer, stirring constantly. 

4. Serve hot with grilled cheese or crackers. Enjoy!

Adapted from original Tomato Soup recipe

By Ina Assegef

Key Lime Cupcakes

It's been a very long time since I've made my own cupcakes - I'm talking years, not months. Both my husband and I love to indulge in the sugary treat every once in a while, and we usually try a local bakery. Anyway, I felt it was time to start making my own! I just couldn't decide on a flavor. I asked Shazad what he wanted, but he said he would be open to anything. So I decided to ask my family for suggestions since I would most likely be sharing some with them. My youngest brother wasn't interested in cupcakes.... he wanted Key Lime Pie (which my husband had made a while back, using a kit). That's when it hit me: combine the two and make Key Lime cupcakes!

With a simple search, I was able to find a very nice recipe. However, one thing I did not like about that particular version was that the cupcakes were green. I'm not completely adverse to using food coloring (or in this case, lime jello) in food, but there is just something about colored cake that seems strange to me. Because that recipe had got into my head, I did toy with the idea of coloring the frosting but I'm glad I didn't! I just love the way the tiny flecks of lime zest show through the creamy frosting.  I found this adaptation on a another food blog and tweaked it just slightly (I didn't have buttermilk). Here's my version of the dessert...enjoy!

Ingredients

• 1 3/4 cup flour
• 1 1/4 tsp baking powder
• 1/2 tsp. salt
• 1 1/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 3 Tbsp lime juice
• 1 tsp. lemon extract
• 1 Tbsp lime zest
• 1/2 cup sour cream
• 1/4 cup milk

Directions

1. Preheat the oven to 350 degrees, and prep a cupcake tin with cupcake liners.
2. Sift the flour, baking powder and salt together and set aside. Using a stand mixer fitted with a paddle, beat butter until smooth. Add sugar and beat till light and fluffy. Add the eggs, mixing after each. 
3. Then add the lemon extract, lime juice, and zest. The batter will curdle, but that's ok! 
4. With the mixer on, add part of the flour mixture. Allow it to incorporate, then add the sour cream. Continue mixing and add some more flour.
5. Stop the mixer and use a spatula to scrape down the sides of the bowl.  Add the milk and the rest of the flour, and restart the mixer. Do not overmix! As soon as you see all the ingredients are combined, turn off the mixer and scrape batter off the paddle attachment. (Your batter will be light and fluffy!)
6. Divide batter into cupcake compartments. Bake at 350 for 20-25 minutes, or until inserted tester comes out clean. Cool completely on wire rack before frosting.

(makes 12-18 cupcakes)

Frosting

• 8 oz cream cheese, softened
• 1/2 cup butter
• 2 1/2 to 3 cups powdered sugar
• 1 Tbsp lime zest
• 1 Tbsp lime juice
• 1 tsp vanilla

(Note: Depending on how much frosting you like per cupcake, you could cut this recipe in half and still  make out ok. I have a lot of left over frosting in my fridge...)

1. In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until smooth. Add the lime zest, juice, and vanilla and continue mixing.
2. With the mixer still on, slowly add the powdered sugar, a 1/2 cup at a time, until you reach the desired consistency. (Make sure to scrape down the bowl and paddle every little bit).
3. Pipe or spread onto completely cooled cupcakes.

(Ok, so my frosting technique needs improvement, but like I said - it's been a while!)

Mango Cheesecake...with a swirl!

Ok, so I know it's been a long time since I've posted anything new. The truth is, I just haven't had a chance to make anything post-worthy. I've been too excited about the arrival of five baby kittens in the family! Since I work from home, I took the opportunity to travel over to mom's house and visit the little furballs twice this week.

All five kitties are adorable! They are still so tiny and have barely opened their eyes. I can't wait till they are old enough to romp about on their own. I am definitely excited about the thought of adopting one! Now if only I could get my hubby to agree....

Anyway, I thought I'd share this lovely recipe with you. I made this cheesecake a while, and my mom loved it so much that she's requested I make one just for her! While I used pureed mango from a can (you can find this at an Indian store), this recipe can easily be made using fresh mango... the fresher, the better!

The original recipe has a basil-lemon syrup to serve over the cake, but I thought that would be too sweet for me. I think it tastes fine on it's own or topped with fresh fruit.

Ingredients

•          8 ounces vanilla wafer cookies
•          3/4 cup butter, melted
•          2 (8-ounce) packages cream cheese, room temperature
•          1 cup whole milk ricotta cheese, room temperature
•          2 cups mango puree (you will need a little more if you want to create the ‘swirl’ effect)
•          4 large eggs
•          3/4 cup sugar

Directions

1. Preheat the oven to 350 degrees F.
2. Lightly grease the inside of a 9-inch springform pan. Finely grind the cookies in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely.
3. Blend the cream cheese and ricotta in a stand mixer, fixed with the paddle attachment. Add the mango puree, eggs, and sugar and mix until the mixture is smooth. Scrape down the sides and bottom of the bowl to ensure that everything is well incorporated. Do not overmix!
4. Reserve about ¼ cup of the batter to create the swirl effect. Pour the rest of the cheesecake batter over the crust in the pan.
5. Mix the reserved batter with additional mango puree to make darker, thinner batter. [Note: I kept adding mango puree because it wasn’t getting dark enough to stand out against the original batter. You can also use orange food coloring if you like.] Drop this new batter by spoonfuls in small batches right on top of the mixture in your springform pan. Run a knife through the batter in circular motions to create a swirled design. Be careful not to scrape the crust.
6. Once you are satisfied with your design, place the springform pan in a large roasting pan on the center rack of your oven. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.

Original recipe by:

Giada DeLaurentis

Amazing Apple Cake

I gather inspiration to cook from all sorts of places, but my favorite of late as been internet videos. When you watch someone put together a recipe in 5 minutes, it looks so easy! Of course, it takes much longer when you attempt to do it on your own. That's exactly what I discovered when I made this delicious Apple Cake. It looked so effortless when Fabio did it on his show! To be honest, it really isn't all that difficult, but I did run into some snags when I tried to 'puree' the apples in my food processor. I guess I'm still getting used to it since I took it out of the box a couple weeks ago.

Anyway, this cake turned out very nicely. After sticking it in the oven, I found out that a friend had used the same recipe just a few days before me.  I was told that the cake would turn out 'soft and custard-like' rather than cake-y. This proved to be the case with mine as well, even though I used one less apple. I think if I were to make this cake again, I would add a little more flour (doesn't 1 cup seem like a scant amount?).

Ingredients:

3 ripe Red Delicious apples, peeled and cored

1 cup all-purpose flour

2 tsp baking powder

2 eggs, plus one yolk

¾ cup granulated sugar

zest of one orange

1 tsp pure vanilla extract

½ cup extra-virgin olive oil

2 tbsp golden brown sugar

powdered sugar, for dusting

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch round springform pan.

2. In a small bowl, mix flour and baking powder. Set aside.

3. In a food processor, pulse apples until you get a chunky puree. You should have about 3 cups of apple puree. Set aside. (Note: as the apples sit, they will start to brown. This is just oxidization, and is perfectly normal.)

4. In the bowl of a stand mixer fitted with a paddle attachment, add eggs, sugar, and beat on medium until incorporated. Add orange zest and vanilla and beat on low speed, increasing to medium, then high, until the eggs are foamy and light-yellow in color.

5. Reduce speed to low and gradually add the olive oil in a steady stream.

6. Add pureed apples and mix until combined. Gradually add the flour mixture. Scrape down the sides of the bowl with a rubber spatula, and mix again on low speed until all ingredients are evenly incorporated into the batter. Be careful not to over-mix!

7. Gently pour the batter into the prepared springform pan.

8. Sprinkle the top with brown sugar. This will create a nice crunchy top crust as it bakes into the batter.

9. Bake for 1 hour, then cool in the pan for 10 minutes. 

10. To serve, remove the sides of the pan and place on a platter. Dust with powdered sugar. Enjoy!

Yield: 8-10 servings

Recipe by:

Fabio Viviani

(You can view the video of the original recipe on Yahoo Shine here.)

My First Post.... Welcome!

Hello! Thank you for stopping by. After several months of debating whether to start a food blog, here I am! I intend use this cyberspace to post - among other things - recipes that I have tried to recreate in my own kitchen.

This is not the first time I've publicly posted my culinary creations (and some disasters!), but I decided to move them to a more 'formal' space rather than just random posts on Facebook and Instagram. Blogging is somewhat of a new experience for me, and I really hope that I can stick to it. ;)


Special thanks to those who encouraged me to create the blog... you know who you are! A shout-out also to my husband, who is usually the first victim to try my recipes. Please enjoy! And please feel free to leave 'constructive' feedback. :)