Dessert – Cooking Therapy

BAKLAVA CHEESECAKE

31 Dec 2021Leave a comment

As you are more than aware from my posts on this website, I love cheesecake. My inspiration for this one came from growing up in Greece and my mom making deliciously crispy baklava. The addition of pomegranate seeds add a burst of refreshing tartness to the sweet baklava. Try yours today!

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

4 packages of cream cheese at room temperature

2 cups of sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

¼ cup of heavy cream at room temperature

1 ½ tablespoons of vanilla extract

1 stick of butter, melted

1 cup of pecans

1 cup of hazelnuts

1 cup of pistachios

2 teaspoons cinnamon

1 teaspoon salt

14-16 sheets of phyllo dough

Pomegranate seeds for garnishing

Instructions:

For the crust:

Using a brush, spread some butter across the bottom of a springform pan
Fold 1 sheet of phyllo dough in the pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly. It should begin like a crown forming around the pan. Trim the excess phyllo pointing up and out

In a food processor, blend the nuts and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the phyllo dough, patting it down and pressing it against the sides of the pan very carefully not to rip the dough. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit in the fridge until the filling is ready

Preheat the oven to 325 degrees.

For the filling:

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
Add the vanilla and mix again
Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
Add the sour cream and heavy cream and mix
Pour the mixture into the crust

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
While it’s cooling, make the topping. Chop ½ cup of each of the nuts into a coarser mixture. Toast the nuts for 30 secs in a pan and shut off heat

In a small pot, add ½ cup sugar and 1 cup and water, 1 stick of cinnamon and a few dried rose petals. Bring to a high heat so the sugar dissolves and the water thickens. If the water is too thin, add more sugar. If the syrup is too thick, slowly add more water. You want a light thick consistency so the nuts are coated.

Pour over the nuts, making sure the cinnamon stick and rose buds do not pour over. Mix. Let the topping cool and pour it over the cheesecake
Place in the fridge for 1 hour
Top with the pomegranate seeds
Serve and enjoy!

TOASTED BLACK SESAME CRÈME BRULEE

14 Apr 2021Leave a comment

Crème Brulee is one of those desserts that takes time and a bit patience to make, but when it is done, the end result is a delicious, creamy goodness. My favorite part is cracking the sugar “glass” with my spoon before eating. For this dessert I was inspired by one of my favorite ramen restaurants which makes a delectable black sesame crème brulee. Toasting the sesame seeds really brought out their flavor, and the addition of tahini sauce in it, made it for a smooth and intense sesame taste. This is a great dessert to serve at the end of an impressive meal. Try yours today!

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Serves: 6

Ingredients

1/2 cup black sesame seeds

3 cups of heavy cream

2 cups of whole milk

4 egg yolks

1 cup of sugar

3 capfuls of vanilla extract

3 tbsps of tahini

2 tablespoons of raw honey

3 tbsps of corn starch

Extra sugar for caramel coating

Instructions:

First, toast the black sesame seeds in a small pan by heating the pan up on a medium-high heat then adding the seeds. Toast for about 30-45 seconds. Do not let burn. Swirl the pan every 10 seconds
Then prepare the black sesame seed paste. In a food processor, add the sesame seeds, honey, tahini, 1 capful of vanilla extract, 2 tbsps of heavy cream, and a ¼ cup of milk and blend well. A thick paste should form. Set aside
In a separate bowl, add the egg yolks and the black sesame seed paste and whisk until paste and eggs have blended

In a medium sized saucepan, add the sugar, and the remaining vanilla extract, whole milk, and heavy cream, and bring to a boil over a medium-high heat. Make sure you stir so that the sugar does not remain in the same spot and caramelize
Once the cream is hot, slowly add 3 scoops with a ladle, one by one, to the eggs while you are whisking them. Do not transfer the entire cream mixture to the egg mixture
Then pour the egg mixture back into the saucepan with the cream mixture. In a small glass add the corn starch and a couple of tablespoons of milk and stir well until the corn starch has dissolved. Add it into the saucepan
Bring the saucepan back to the stove and, over a medium heat, continue to stir until the cream has completely thickened. Best way to tell is to run your finger on the back of a wooden spoon, and if the cream leaves a track without running, it is ready

Serve into ramekins or glass bowls and leave outside for at least an hour so that they cool down. Then transfer to the fridge and let cool completely

When you are ready to serve, take the cream out and sprinkle sugar on top of the cream so that a thin layer forms. Then, using a torch, carefully melt the sugar so that a candy top forms over the cream

Serve and enjoy!

PUMPKIN HAZELNUT SWIRL BREAD

8 Nov 2020Leave a comment

I had some leftover pumpkin puree, and was thinking of what would go well with it; so I decided to throw it together with some Nutella and make some sweet pumpkin bread. This is a real quick and easy recipe, and only take a few ingredients. Toss them together, and you have something you can eat with your morning coffee, or take to work with you and share with your coworkers. Enjoy this simple recipe!

Prep time: 15 Minutes

Cook Time: 45 Minutes

Cool Time: 1 hour

Makes 1 loaf

Ingredients:

½ cup butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 can pumpkin puree, room temperature

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

2 capfuls of vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Nutella, warmed

Instructions:

Preheat oven to 350°. Grease a 9-inch loaf pan with butter
In a large metal bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, and salt; set aside
Use a stand mixer to cream butter, vanilla, and sugar until light and fluffy, about 5-7 minutes
Beat in eggs, one by one, and then add the pumpkin. Gradually add the flour mixture into the pumpkin mixture until blended
Transfer ½ a cup of the batter into the prepared pan. Drizzle 1 tablespoon of Nutella over the batter. Repeat layers; swirl the Nutella into the batter with a knife

Bake for about 45 minutes or until a toothpick inserted in center comes out clean
Cool in the pan for 10 minutes before removing to a wire rack. Cool completely
Serve and enjoy!

RUM SOAKED CHERRY BROWNIES

25 Oct 202025 Oct 20202 Comments

As a chocolate fan, I adore brownies. There is no way you could not. They are full of chocolate flavor and can be made a variety of ways: chewy, gooey, melty, etc. For this recipe, I wanted to use one of my favorite fruit preserves, and a fruit that goes well with chocolate, cherries. I soaked the cherry preserves with rum so that the flavor gets intensified. The end result is a block of brownies, that are soft, chewy, and filled with chocolate flavor. They are quick and easy to make, and make a great treat or quick gift. Try yours today!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Cooling time: 45 min to 1 hour

Serves: 12 pieces

Ingredients:

¾ cup all-purpose flour

¾ cup quality 100% dark cocoa powder

4 oz of quality semisweet chocolate, finely chopped

5 tbsps of butter, melted

1 cup of sugar

3 large eggs

½ cup of cherry preserves

2 shots of spiced rum

¼ teaspoon of sea salt

1 teaspoon of baking powder

2 capfuls of vanilla extract

Instructions:

First, combine the rum and the preserves and let them sit while you prepare the brownies. This will allow the cherries to absorb the rum. Then preheat the oven to 350 degrees and butter a 9×9 pan, covering it with a piece of buttered, parchment paper
In a large bowl, add the flour, cocoa powder, sugar, sea salt, baking powder, and whisk together. Set aside
Melt the chocolate pieces either in the microwave or on the stovetop, being careful not to burn them
In a separate, large bowl, add the eggs, vanilla extract, melted chocolate, melted butter, pouring in about 2 tablespoons of the rum-jam liquid. Whisk together until it is combined

Slowly pour the flour mixture into the egg mixture and whisk together until a chocolatey batter forms
Pour the batter into the pan. Top the batter with the cherries and any extra juices. You can use the back of a spoon or a knife to blend the jam with the batter

Place in the oven and bake until it has risen, and a toothpick inserted in the center comes out clean
Remove from the pan and place in the wire rack to cool
Cut into 12 pieces
Serve and enjoy!

PUMPKIN SPICE RICE PUDDING

22 Oct 2020Leave a comment

Rice is a universal crop, and can be found in many recipes around the globe. I love eating rice as much as I can fit on my plate, but it is often seen as a side to a savory meal rather than a main course. Rice pudding, however, changes all that. It makes rice the star of the course. It’s a sweet, creamy blend of soft rice that packs an amazing amount of flavor. Top and blend some cinnamon in it and it’s out of this world. For this recipe I wanted to use the seasonal flavor of pumpkins and incorporate it in an already delicious dessert. It is an Autumnal twist on this classic favorite. As you can see from the photos, I do enjoy my cinnamon, and I like swirling it into my pudding when I eat it. While it does take a bit of time to cook the rice pudding, the effort will be well worth it in the end. Try yours today!

Prep Time: 10 minutes

Cook Time: 1 hour and 45 minutes to 2 hours

Serves: 8

Ingredients

2 cups arborio rice

8 cups whole milk

2 cups heavy cream

2 cups of sugar

3 capfuls of vanilla extract

3 tablespoons of cinnamon, plus more for garnish

2 teaspoons nutmeg

2 teaspoons allspice

2 teaspoons of ground ginger

1 teaspoon of cloves

Instructions:

In a heavy bottom pot, add the sugar, the whole milk, the rice, and 2 capfuls of the vanilla, and stir. Make sure you are constantly stirring throughout so that the rice does not sink to the bottom and burn. Bring to a boil over a medium high heat, then lower the heat to simmer the mixture
Let it cook, constantly stirring in 30-second to 1-minute intervals
About 30 to 40 minutes of simmering, prep the spiced pumpkin
In a pan, add the cinnamon, nutmeg, allspice, ginger, and cloves. Toast for 30 seconds on a high heat

Then add the pumpkin puree and cook on a low heat until it is heated
You will see that the rice has absorbed some of the milk. Add the warm pumpkin mixture and heavy cream into the milk mixture. Stir well until the pumpkin has been blended in with the liquids
Continue simmering on a low heat until the mixture thickens, and the rice has softened. If the mixture has thickened but the rice is still a bit undercooked, slowly add a bit more milk and stir. Keep doing this as needed until the rice softens
Transfer into serving bowls and sprinkle some cinnamon on top to garnish
Serve hot or cold
Enjoy!

PEACH GALETTE WITH TOASTED ALMOND FRANGIPANE

8 Aug 2020Leave a comment

Summertime and the living’s peachy! I have said it before and I will say it again, I love baking galettes!!! They are like a dessert pizza and can be made both sweet and savory. For this recipe I used the juiciest peaches, as they are in season, tossing them in sugar, cinnamon, and cognac. That took them to the next level. Add a toasted almond frangipane and you have a real party going. While it may look intimidating to bake, galettes are quite simple to do and my step by step guide below will show you. Top with fresh whipped cream or ice cream and you have a real treat! Galettes are also my go-to baking items if I am bringing something to a party or a dinner. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar, for cooking peaches

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

3 large peaches, pit removed, cleaned, and cut in ¼ to ½ -inch slices

2 tbsp of brandy, cognac, or Armagnac

Cold water

2 tbsp of ground cinnamon

½ teaspoon of ground cinnamon, for peach filing

1 tbsp cornstarch

1 egg yolk

3 tbsp milk or heavy cream

For the frangipane

1 cup of almonds

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

1 capful of vanilla

2 tbsp of brandy, cognac, or Armagnac

Instructions

To prepare the peaches

In a large bowl, toss the peach slices with the brandy, corn starch, cinnamon, and sugar set aside

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste. I kept mine a little nutty and crunchy, but that’s just personal preference

To make the galette

Preheat the oven to 400 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool

closeup so you can see the cinnamon in the dough

Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

Top with the fruit in a design you see fit.

Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside and sprinkle some raw sugar across the edges.

Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream
Enjoy!

BLUEBERRY CHEESECAKE

23 Jun 20201 Comment

Cheesecake has to be one of the best desserts created, and you can quote me on that. It is fluffy, it is smooth, it is buttery. What more could you ask for?! I love baking them for my friends and family. My recipe makes one of the most fluffiest cheesecakes you will ever have. It’s great by itself, but it’s even better with the homemade blueberry filling. Try this next time you want to bring a dessert to an event or gathering. I guarantee that the guests will go crazy for it.

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

4 packages of cream cheese at room temperature

2 cups of sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

¼ cup of heavy cream at room temperature

1 ½ tablespoons of vanilla extract

1 stick of butter, melted

½ cup of pecans

½ cup of graham crackers

1 cup of ginger snap cookies

1 cup of blueberry jam (store bought or homemade is fine; See instructions below for homemade jam)

*If you do not have ginger snap cookies, increase the volume of the graham crackers to 1 ½ cups and use half a teaspoon of cinnamon powder*

For the Blueberry Jam

1 small package of blueberries

2 cups of organic, unrefined, granulated sugar

1 cap full of vanilla extract

¼ cup of lemon juice

Lemon zest

Instructions:

For the crust:

Using a brush, spread some butter across the bottom of a springform pan
In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
Preheat the oven to 325 degrees.

For the filling:

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
Add the vanilla and mix again
Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
Add the sour cream and heavy cream and mix
Pour the mixture into the crust
Using a spoon, add the jam in spoonfuls across the cheesecake. It will sink to the middle area of the cheesecake. Using the back end of a spoon, swirl the cream around so it moves the jam and swirls it

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
Place in the fridge for 1 hour
Feel free to top with whipped cream, fresh fruit, or any topping of your choice
Serve and enjoy!

For the Blueberry Jam:

Add the blueberries into a pot and heat over a low heat
Add the lemon juice and zest into the pot and stir
Mix in the sugar, one cup at a time, and stir until it is dissolved
Raise the heat to high and bring the mixture to a boil, stirring often to avoid burning
Using a wooden spoon or ladle, softly press down and smash the fruit
Scrape off any foam bubbling on top of the mixture
Add the vanilla and stir
Let it cool down before adding it to the cheesecake

BLUEBERRY LEMON POUND CAKE WITH CREAM CHEESE GLAZE

22 Mar 202012 Apr 2020Leave a comment

Time to welcome in Spring in style! This Blueberry Lemon pound cake is a perfect combination of dense yet fluffy. The fresh blueberries simply pop in your mouth, while the lemon taste adds a refreshing splash to your palette. The cream cheese glaze is something unreal that will have you eating it by the spoonful. You will not want to use any other type of glaze besides this one. It is the perfect companion to the cake. Try yours today!

Prep Time: 20 Minutes

Cook Time: 55 min to an hour

Cooling Time: 1 hour+

Ingredients:

1 ½ cups of fresh blueberries

6 tbsps. of fresh lemon juice

2 capfuls of vanilla extract

2 sticks of butter, softened and at room temperature

3 cups of sugar

3 cups of all-purpose flour

6 large eggs at room temperature

1 ½ cups of Greek yogurt at room temperature (you can substitute sour cream for the yogurt)

½ teaspoon of baking soda

1 teaspoon of baking powder

½ teaspoon salt

Lemon zest from one large lemon

For the icing

½ a packet of cream cheese

½ a cup of heavy milk

1 cup of powdered sugar

Instructions:

In a large bowl mix the flour, baking powder and soda, salt, and 1 tablespoon of the zest
In a stand mixer bowl, or in a large bowl with a hand mixer, add the butter and sugar and blend until fluffy
Add the eggs one at a time, beating well after each addition, then blend in the vanilla extract
Add the yogurt and blend until light. Then add the flour mixture slowly, ½ a cup at a time until it has been incorporated well and there are no dry spots
Add the blueberries and incorporate into the mixture with a rubber spatula
Preheat the oven to 35o degrees. Grease a flouted pan with butter and pour in the mixture slowly and evenly. Add to the middle rack of the oven and bake for 55 minutes to an hour or until when a toothpick is inserted, it comes out clean.
Once cooked, let cool in the pan for about 20 minutes, then remove and allow to cool on a cooling rack with a pan underneath for at least 40 more minutes

While the cake is cooling, prepare the glaze
In a small saucepan mix all the ingredients with a whisk until a thick, syrupy mixtures forms. If it is too thick, slowly add heavy cream little by little. If it is too runny, slowly add more powdered sugar pour over cake and then garnish with some leftover zest

Serve and enjoy!

CHOCOLATE COCONUT FUDGE WITH MIXED NUTS AND POMEGRANATES

24 Dec 201912 Apr 2020

Holiday baking, although exciting and will fill your home with amazing aromas, can be very time consuming and stressful. Every year, my home bakes anything and everything from cookies, to cakes, to pies, and anything in between. Where I work, we receive anything from cookies to cakes, and any sweets from our appreciative clients. So what was I to make for my friends and loved ones that was not part of something they already ate. The answer was simple and in front of me. I made this delicious fudge that is filled with nuts and the most juiciest pomegranate seeds that burst with every bite. The best part of this treat is that it is vegan!!! Try yours today. This dessert will definitely leave an impression with your coworkers and friends.

Prep Time: 15 Minutes

Cool Time: 15 Minutes

Wait Time: 3 hours to overnight in refrigerator

Ingredients:

4 4oz packs of unsweetened or semisweet chocolate baking bars, chopped or broken into chunks

Seeds from 1 Pomegranate

12 oz of coconut milk or coconut cream

2 ½ cups of sugar

2 cups of mixed nuts, chopped into small pieces

3 capfuls of vanilla extract

Instructions:

In a small or medium sized saucepan, fill it with 1 to 2 inches of water. Place a glass bowl over it to make a bain-marie. Make sure the base of the bowl does not touch the water, if it does, pour some water out so that it is not touching. Heat over a medium flame
Add the chocolate chunks and, using a silicone spatula, swirl the chocolate as it melts
Once the chocolate has melted, slowly add the coconut milk/cream and carefully mix using the silicone spatula
Add the nuts, the pomegranate, and the vanilla and again slowly and carefully mix
Line a metal baking tray with parchment paper
Pour the chocolate mixture onto the tray and, using the spatula, flatten out and form a long block about 1-1.5 inches thick

Put in fridge and cool
Once it has cooled and solidified, cut it and serve

Enjoy!