I would never have thought of putting these two delectable treats together to create one memorable dessert. But that’s exactly what happens when you combine Greek Baklava with New York cheesecake. What you get is a delicious, creamy cheesecake filling in a sweet and crunchy phyllo dough cup. The individual servings can be made in a cupcake pan, but are much more suited for muffin tins. Got a special event coming up? The Baklava Cheesecake Cups, with their sweetened raspberries and sugared rosemary twig garnish will provide the wow factor on your dessert plate both in flavor and presentation!
all-purpose flour
The Iconic Tunnel of Fudge Bundt Cake
Passion, romance or chocolate. Which do you prefer for Valentine’s Day? It’s not that we don’t love Love. But dang it if chocolate doesn’t steal the ol’ heart, right? So just in time for Valentine’s Day, I’m featuring an iconic dessert that actually put the Bundt Cake on the culinary map. It was 1966 at the 17th Annual Pillsbury Bake Off Content. She wasn’t even the first place winner, but Ella Rita Helfrich set the world on molten chocolate fire with her second place winning Tunnel of Fudge Cake. Up until Ella pulled her cake out of the oven, the Nordic Ware company was not having great success with their unusual invention, the Bundt Pan. In fact, they were about to discontinue the line due to lack of sales. What a difference one day and one cake can make! The recipe was such a smash hit nationwide, that the company had to make 30 thousand pans a day just to keep up with the demand! So this fudgy cake is not just a lavish, chocolately gooey-centered yummy work of art, but it was actually responsible for the whole Bundt Pan craze! The cake itself proved just as popular as the pan. But then! Pillsbury discontinued the crucial ingredient to the cake’s success, Double Dutch Frosting Mix, and angry fans of the cake deluged the company with complaints, prompting Pillsbury to adapt the recipe, replacing the frosting mix with cocoa powder and confectioners’ sugar. Ella won $5,000 for her creation, but its unique mysterious chocolate tunnel, brownie-like consistency and silken chocolate topping makes is worth a million bucks which, incidentally, is what the winner takes home today! So, again, let me ask you. Passion, romance or chocolate? Read on!
Bloomin’ Dessert Flowers
Move over Beignets. Move over Fritters. Move over Donut Holes. Welcome to the prettiest, tastiest bite-sized deep fried dessert treat that will wow anyone who sets their eyes on them! This recipe was such a surprise! As a matter of fact, I ran across it a while back on a YouTube video about old heritage recipes. The narration was all in Turkish, and so it took me hours to try to translate the ingredients and directions. But I knew the minute I saw it I had to make them! I’m so happy I did, and even happier to share this Turkish delight with you! Have fun with this recipe and enjoy the sweet taste of these billowy, crispy, light and airy Bloomin’ Dessert Flowers!
Holiday Brioche Rolls
Beautiful Brioche. With its irresistible buttery, light and tender crumb, Brioche has holiday written all over it. Breakfast, lunch or dinner always seems a bit more special when rich and slightly sweet bread is served. If you have time to bake this holiday season, give these no knead beauties a try. If not, save the recipe for a rainy day and then serve it up with rich, hot cup of cappuccino!
Holiday Maple Pecan Pie
This season I finally had a chance to scratch one off of my Bucket List. I’ve always wanted to visit New England in the fall. I had always heard that the changing of the leaves is spectacular, and I wanted to be there during the peak week. (Me and everyone else on the planet, I discovered!) While our Sonoran Desert holds its own beauty, brilliant red, yellow and orange leaves are pretty scarce. My trip to Woodstock, Vermont was worth the trip, and while there, I wanted to immerse myself in the New England food scene. That brings me to maple syrup. I couldn’t get enough of it, whether it was on my breakfast pancakes, a delicious ham slathered in a Vermont maple glaze or those iconic maple leaf-shaped candies. I came home with plenty of bottles of syrup which came in handy for this scrumptious holiday Maple Pecan Pie. This time of the year, while pumpkin pie is the go-to, pecan pie is right up there in popularity, and this version is definitely holiday worthy! It starts with a light and flakey crust, the perfect bed for a sweet, nutty and maple syrupy filling. So just in case searching for perfect holiday pies is on your bucket list, this one will not disappoint!
Chili Verde with Cornmeal Dumplings
I’m always looking for “the one.” You know, the one recipe that you can count on time and time again to be a crowd pleaser. Sometimes you’ll send me recipes with in-depth stories about the memories behind the meals, which I love. Sometimes I’ll simply get a recipe saying it’s a family favorite. I’ve come to know that if you believe the dish is good enough to pass along, more than likely it’s a winner, and I’m grateful that its landed in my lucky hands. Now you have another one in the Southwest cuisine category–a fabulously simple, incredibly tasty recipe for New Mexico Chili Verde. There’s a great technique in the recipe that really adds to the flavor of the chile verde, one that I have come to use often in stews and chili’s. It’s flour that you heat up in a dry skillet until it turns light brown and imparts an amazing toasted nut aroma. Get those flour tortillas warmed up and pour yourself a big bowl of New Mexico Chile Verde!
