Okay, I had been craving this recipe for ages so you have to let me be as biased as ever in saying how absolutely awesome this baklava is!
Posts filed under Test Kitchen
Mom's Recipe Notebook | Apple & Walnut Cake
My verdict for this recipe was fail but my generous significant other and a few friends are surprisingly passionate about convincing me it was beyond great. So, if you like apple and cakes that are not too sweet, this is a great fit for you!
Mom's Recipe Notebook | Half-Moon Lemon & Walnut Cake
A very easy-to-make cake that is fast, fresh and VERY tasty. Preparation time is about 10 minutes, bake time is about 30 minutes. Read through to get the entire recipe!
An Attempt at New Year's Resolutions
I decided I should challenge myself for 2015 and attempt to go through my mom's recipe notebook and make all the recipes in it. I would also love to capture what happens throughout the process. There is a very good chance that a very good portion of those will go VERY poorly. Why you may ask? Read on to find out...
Family Recipes I Cherish | Banitsa
The recipe for one of my favorite Bulgarian traditions for New Years - banitsa with fortunes. Adapted for the American wheat fillo I could find in the store!
Tasting Fall in a Bowl | Butternut Squash Soup
I love Panera Bread's Autumn Squash Soup. It is the perfect blend of sweet, spicy and salty. And what is one to do when a menu item you are craving is no longer available since it is technically after Thanksgiving? Despair not! DIY to the rescue (also known as, cooking it yourself).
I had shared this fantastic version of the Panera Bread recipe last year as part of our Holiday menu. This year, I decided to skip on a spice and substitute it with another (who knew I was out of curry?? well, hello, ginger!). The taste is quite nice still! Here are the directions below. Enjoy!
Ingredients
1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 tablespoon canola oil
salt and pepper to taste
1 15 oz can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup half and half
1 1/2 tablespoon honey
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Instructions
Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper. Roast for 25 minutes. Let cool 5 minutes.
Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)
In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending.
Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices.
Simmer on low for 10 minutes and serve with roasted pumpkin seeds.
Looking Forward to Waking Up | Yogurt Parfait
The Best Way to Combat Daylight Savings - Tasty Breakfast
I got the idea of making yogurt parfait at home about a year ago, after attending a conference in one of Houston's nicer hotels. They served us mini yogurt parfaits throughout the three-day seminar and at the end of it all, I found myself craving for more. I knew that it cannot be THAT hard to figure out the ingredients they used, right? Ha ha... It took multiple tries of combinations (about 15) of yogurt and granola for a good few months (about 3) until I thought the taste and texture were just right. So, this is the combination that worked for me! I use yogurt and granola from Trader Joe's (links to pictures of what they look like are on the left). Hope you enjoy!
A few months back, a co-worker of mine convinced me to join my company's Spartan Race team. He didn't talk it up much: he mentioned it's a long-ish run with a few fun obstacles. You know, no big deal. Something someone who runs as much as me should complete more than easily (read, you don't really need to train for it). Ha ha ha.