Chocolate Cream Bundles with a Sweet Cream Basil Sauce

If you are looking to make a crowd pleasing unusual yet delicious mini-desert this recipe is for you. A few years ago my sister made a chocolate cake with a similar simple syrup basil sauce. I was skeptical at first, basil for dessert? I tasted it and wow, the combination of flavors are delicious.

Ingredients
1 small bunch basil (about 40-50 leaves)
1 cup sugar
1 cup water
6 oz Philadelphia Cream Cheese, divided
3 TBSP milk
2 cups powdered sugar
1/2 cup fine quality cocoa
pinch salt
1 sheet Puff Pastry, thawed (1/2 of a 17.3 oz package)

Directions
1. In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.
2. Blanch basil leaves in boiling water 30 seconds (this will help to keep the leaves a bright green)
3. Place in ice water bath. Drain again and put in a blender, add the simple syrup (sugar and water mixture) and 2 oz cream cheese
4. Blend 1 minute; set aside
5. In a medium bowl combine 4 oz cream cheese and milk well. Slowly add powdered sugar, mixing well.
6. Add cocoa and salt. Beat until well combined; set aside
7. Preheat oven to 400º. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12-inch square. Cut the pastry into 9 (4-inch) squares.
8. Finely chop 3 basil leaves and firmly press into the puff pastry squares
9. Place about 2 tablespoons chocolate cream mixture in the center of each square. Brush the edges of the squares with water.
10. Bring the corners of each square to the center on top of the filling. Twist tightly to seal, fanning out the corners. Place the pastries 2 inches apart on a baking sheet.
11. Bake the bundles for 15 minutes or until they're golden brown.
12. Serve with basil cream sauce for dipping

Servings:9

Homemade Flour Tortillas

I think you have probably already noticed I like to make things from scratch and not only because I think it is healthier (no added preservatives) but I can also adjust ingredients to make it just how I want. These tortillas freeze well but do not last more than a day or two so freeze any leftover tortillas quickly but I have a feeling they won't be around long. I eat a lot of carbs, and I don't buy into the whole zero-carb policy, we need carbs for energy. I remember a friend at work a few years ago that was overweight - she went on a NO CARB diet and lost a lot of weight then the diet ended she ate one grain of rice and gained it all back. I think when people go on a diet, any diet they try to move more adding exercise, that is how you lose weight it's not the fault of my poor, delicious carbs! On that note since these tortillas are so easy to make I usually have them for breakfast with a little butter and cinnamon sugar sprinkled on top _YUM everything in moderation! I will be posting a mexican chicken enchilada recipe soon that is to die for with these homemade tortillas.

Ingredients
2 cups flour
1 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cups warm milk

Directions
1. Mix together flour, baking powder, salt and oil in a medium bowl
2. Slowly add warm milk, stir with a large wooden spoon until sticky
3. Knead for 2 minutes on a floured surface
4. Place in a bowl and cover with a damp cloth or plastic wrap for 25 minutes
5. Divide into 8 equal portions and roll into ball
6. Place on a plate and cover 10 minutes
7. Place 1 ball on floured surface, spread out to a 4-inch circle using the palm of your hand.
8. Then using a rolling pin, roll from center to make an 8-inch round; set aside and continue with remaining portions
9. In a greased skillet over high heat cook about 30 seconds per side or until done.

8 8-inch tortillas

Carrot Cake with Buttercream Frosting

This cake is moist and delicious! The buttercream frosting is sweet but not overpowering so it goes great with the cake. I went crazy this time and frosted the whole darn thing - top, sides, front and back - maybe a little much. I suggest just frosting the top :)

Ingredients for Cake
1/2 cup brown sugar
2 eggs
3/4 cup vegetable oil
3/4 tsp salt
1 cup flour
1 tsp baking soda
1 tsp ground cinnamon
2 large carrots, peeled and grated (about 1 1/2 cups)
3/4 cup chopped walnuts
1 tsp orange rind, grated
1 tsp lemon rind, grated

Directions for Cake
1. Preheat the oven to 350º. Grease and flour a 9-1/2" x 4" x 2-1/2" loaf pan
2. Place the sugar, eggs, and oil in a medium bowl and using an electric mixer, beat for 2 minutes
3. In a small bowl combine the salt, flour, baking soda and cinnamon; add to the sugar mixture and beaton slow for 1 minute
4. Fold in the carrots, walnuts, orange rind and lemon rind
5. Pour the batter into 2 loaf pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean
6. Remove from the loaf pans and allow to cool on a wire rack.

Ingredients for Buttercream Frosting
3 TBSP butter, softened
2 cups confectioner's sugar
1 1/2 TBSP milk
1/2 tsp vanilla extract

Directions for Buttercream Frosting
1. In a medium bowl, cream the butter with an electric mixer until light and fluffy.
2. Gradually beat in the sugar until well blended.
3. Beat in the milk and vanilla (if too thick add a few drops at a time of milk)

Servings 6

Homemade Bagels

I made these bagels this weekend and even though they were delicious, I needed to make a few adjustments. Now that I have, they are nice and crispy/crusty on the outside and chewy on the inside...YUM!! I used to make these for breakfast while I was running the B&B but it was so long ago, I felt like I was making them for the first time. So even if you are a first time baker this recipe is really not difficult, most of the time spent is waiting for the dough to rise. I always say nothing is better than your own homemade baked breads but of course you can get great bagels at certain deli's these days, I just think it's fun.

Ingredients
3 1/2 cups flour
2 1/4 tsp active dry yeast (1 pkg.)
1 cup milk
4 TBSP butter
2 TBSP sugar
1 egg, separated
1 1/2 tsp salt
(optional) poppy seeds, sesame seeds, coarse salt, dried onion

Directions
1. Bring the milk to a boil, remove the pan from the heat and add the butter and sugar until melted and dissolved.
2. Pour the milk mixture into a large bowl and cool until tepid
3. Add the yeast to the milk mixture and stir until dissolved, set aside for 10 minutes or until frothy
4.Beat the egg white and salt into the yeast mixture, then gradually add the flour.
5. Turn the dough onto a lightly floured surface and knead about 15 minutes
6. Form the dough into a ball and place in an oiled bowl; cover with a damp cloth and set aside in a warm place for an hour or until doubled in size
7. Divide the dough into 24 pieces; make a ball and using your index and forefinger poke through the center to make the hole.
8. Leave the rings on a floured surface until they start to rise, about 10 minutes
9. Bring a large pot of water to a boil, place bagels a few at a time in the boiling water and cook for 20 seconds or until they puff up. (Do not overcook of they will fall apart) Remove using a slotted spoon to a greased baking sheet
10. Mix the egg yolk with 1 tsp water and brush over the bagels. If you like, you can now sprinkle with toppings mentioned above.
11. Bake in a preheated 400º oven for about 20 minutes or until brown and crisp.

24 Bagels

Soft & Delicious Dinner Rolls

I have been in the baking mode lately, and I had all but given up on making SOFT dinner rolls. I decided to dust off my previous attempts, adjust a few things and I actually got soft dinner rolls....yay!!! Most people are afraid of baking - so am I - but in a matter of a week I have made a GREAT pizza dough, these soft dinner rolls and bagels. I will post those next, they are so easy. I was always so afraid to have to boil dough before placing in the oven but thankfully it worked out - quite a successful day for me, can't say the same for my Bears & Jets (football play-offs) :(

Ingredients
1 envelope Active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup scalding hot milk
1 egg –lightly beaten
4 1/2 cups of sifted all purpose flour
2 Tablespoons of melted butter for brushing rolls

Directions
1. Sprinkle the yeast over very warm water in a large bowl. Stir until yeast dissolves.
2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
3. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of flour, one cup at a time to form soft dough.
4. Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).
5. Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hrs.
6. Punch dough down and knead 4 to 5 minutes on a lightly floured surface. Dough will be sticky, but use as little flour as possible
7. Pinch off small chunks of dough and shape into round rolls. Place in even rows, not quite touching, in a well-buttered 13x9x2 pan.
8.Cover rolls and let rise in warm place until doubled, 30-45min.
9. Brush tops of rolls generously with melted butter, then bake in a 375′ oven for 18-20minutes or until nicely browned.

24 rolls

Coffee Coffee Cake

Well here's another sweet....this turned out better than expected, I tried something a little different from my usual coffee cake - I made a center filling with instant espresso and powdered sugar - YUM!. At some point I am going to have to stop saying I 'hate' sweets because apparently I don't. I haven't posted too many but enough to make me think I just might like them a little.....

Ingredients
Topping
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon

Filling
3 tsp instant coffee (espresso)
1/2 cup powdered sugar

Cake
1 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract

Directions
1. Topping - In small mixing bowl, combine topping ingredients. Blend with fork until crumbly; set aside.
2. Filling - Combine center ingredients well; set aside
3. Cake - Combine 1 1/2 cups flour, baking powder and salt into a bowl.
4. In a medium bowl, beat together beaten egg, 3/4 cup sugar and 1/3 cup melted butter.
5. Add milk and vanilla. Stir in flour mixture and mix well.
6. Pour half of the batter into a greased and floured 8-inch square pan.
7. Sprinkle the filling mixture evenly over the top
8. Pour in the rest of the batter
9. Sprinkle topping crumb mixture evenly over batter.
10. Bake at 375° for 25 to 30 minutes, or until a knife comes out clean.

Servings 6

Brownies with Sweetened Condensed MIlk

Now here is another 'sweet' post, what is happening to me??? I hate sweets and never eat them but this is a super delicious recipe, I think - I kid, I kid.....I did try quite a few pieces and it was excellent, really moist and rich. Maybe it's the Christmas Season that has me baking but I had a great idea of using sweetened condensed milk to make these brownies. Since I don't eat sweets I will be giving away little brownie bundles on Christmas. I wish all of you a very Merry Christmas!

Ingredients
1/2 lb. butter
2 cups sugar
4 eggs
1 3/4 cups sifted flour
1 tsp salt
3/4 cup cocoa
2 tsp vanilla
1 tsp baking powder
1/2 cup sweetened condensed milk

Directions
1. Mix butter and sugar until well combined; add eggs
2. In separate bowl mix baking powder, cocoa, salt and flour
3. Add to the butter mixture; add vamilla
4. Pour half of the batter into an 8x8 greased baking dish
5. Pour in the condensed milk (do not 'swirl' or the condensed milk will burn the bottom of the pan); top with the remaining batter
6. Bake in a pre heated 350º oven for 30 minutes or until a knife inserted comes out clean
7. Cool slightly, cut into squares and serve with a scoop of vanilla ice cream

Servings 4

Choco - Mini Muffins

As some of you may know I am not a 'sweets' person but occasionally I get the urge to bake something. During Christmas I prefer to make mini-muffins instead of cookies, not sure why because I don't eat either. These mini - muffins are tiny, chocolately, moist and delicious morsels for any occasion. I do taste the final product at least but just one and if I liked chocolate these would be my favorite:)

Ingredients
3 ounces unsweetened chocolate
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1/2 cup sour cream
1/2 cup milk
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (12-ounce) bag semisweet chocolate chips

Directions
1. Preheat oven to 375º
2. Spray mini muffin tins with non-stick cooking spray, or line with paper muffin cups.
3. In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside.
4. In a large bowl using an electric mixer, cream sugar and butter.
5. Beat in eggs, then add sour cream and milk.
6. In a small bowl, combine flour, baking powder, baking soda, and salt.
7. Pour flour mixture into butter mixture and stir together using a wooden spoon.
8. Stir in melted chocolate, then chocolate chips.
9. Fill each muffin cup about three-quarters of the way full with batter
10. Bake for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Makes about 50 mini muffins.

Cranberry, Pecan Banana Bread

This is one of my favorites, the mild flavor of the banana mixed with the tart cranberry and crunchy pecans....yum. In an earlier post I was explaining how hard it is to bake in Bogotá at such a high altitude - well now you can see for yourselves. My delicious banana bread looks like a flat brick :) I have made this in Miami and it rises over the loaf pan and looks beautiful. My little brick was still delectable though - I love to slice it, spread with a little butter and toast it until crispy.

Ingredients
1/2 cup butter, softened
1 tsp vanilla
1 tsp baking soda
2 large very ripe bananas, mashed
1/2 cup chopped pecans
1 cup sugar
2 eggs, at room temp
1 1/2 cups flour
1/2 tsp salt
1 1/4 cups cranberries, dried
6 cardamom pods, crushed

Directions
1. Preheat oven to 325º
2. Grease and flour 2 loaf pans.
3. Cream together butter & sugar. Beat in eggs.
4. Stir in baking soda and salt into flour - mixing well.
5. Fold in banana; stir in vanilla
6. Add cranberries and pecans into batter. Add the cardomom.
7. Transfer batter to loaf pans evenly. Bake about 50 minutes or until inserted knife comes out clean.

Easy Homemade Arequipe, Dulce de Leche or Milk Caramel

Arequipe is made by cooking milk and sugar until they thicken into a luxurious pale orange caramel. It is considered the national dessert in Colombia. The two most common ways to eat Arequipe is either sandwiched between 2 obleas (paper-thin communion wafers, varying in size) or straight out of the jar using a spoon. On the coast you can find this dessert sold in coconut shells, probably not very sanitary but authentic. As I have said I am not a huge sweets fan but whenever I get the chance I indulge - in Miami you can already find Arequipe in the latin section of most supermarkets.... Eddy's even has a Dulce de Leche ice cream flavor that is scrumptious! It is very versatile, my x-husband used to brew his own beer and the secret ingredient in one of his batches was arequipe - it was so good!

Directions
1. Place a can of sweet condensed milk in a pot of boiling water for 2-3 hours, constantly adding water to keep the can covered.
2. Let cool, open the can and enjoy!

Caution: If the pot is allowed to boil dry, the can will overheat and explode. Do not leave unattended please... You can not imagine the mess!

The Best Pie Crust

Buttery, flaky, yummy! I don't bake much nor do I like sweets, so why am I posting a recipe for a pie crust you ask? For one it's almost thanksgiving so you will need a fool-proof crust for pies and secondly I made this a few weeks ago and it turned out great. I wanted to share a somewhat easy pie crust for the non-bakers out there. After tasting this crust I doubt I will ever buy another store bought one again. Now I have to work on a savory crust recipe, will post after I do some experimenting.

Ingredients
2 1/2 cup all-purpose unbleached flour, plus extra for rolling
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup chilled vegetable shortening
1/2 cup cold unsalted butter, cut into cubes
6 to 8 tablespoons ice water

Directions
1. In a food processor, add the flour, salt, and sugar until combined.
2. Add the vegetable shortening and process until the mixture has the texture of coarse sand, about 10 seconds.
3. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are about the size of peas, about 10 pulses.
4. Put the mixture into a medium bowl.
5. Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.
6. Flour your hands generously. Sprinkle a rolling pin with flour
7. Divide the dough into two balls and flatten each into a 4-inch disc.
8. Wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling.
9. On a lightly floured surface roll pastry 2 inches larger than an inverted pie plate
11. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and sides.

2 - 9 inch pie crusts