Recipes, Sweet 0 comments on The Easiest Apple Cinnamon Cake You Can Make

The Easiest Apple Cinnamon Cake You Can Make

Lately, the country’s agricultural economy has been suffering. We’ve been cultivating amazing produce when it comes to fruits and vegetables and farmers are now capable of exporting their goods and therefore make our economy better. What I understood is that things are apparently not working properly to encourage and allow those farmers to export their goods and expand, or even sell locally due to all imported goods we get. I don’t know the story very well, but I know we – the Lebanese people – have been encouraging the production of our apples for over a month now. Every Lebanese person I know has cartons and cartons of apples at home. Apple pies, apple cakes and apple crumbles are THE go-to desserts this fall. Continue Reading “The Easiest Apple Cinnamon Cake You Can Make”

Recipes, Sweet 1 comment on Substitute The Cream With A Fluffy Ricotta

Substitute The Cream With A Fluffy Ricotta

In life, planning is good. But improvising can be way better and more fun in some situations. If you take cooking as a therapy, improvising your recipes once you’ve learned the basic techniques can be the most powerful happiness tool for cooks.

A couple of weeks ago, it was my mom’s birthday. As a surprise, we invited her friends over and cooked a whole menu from scratch. As usual, most of the salty dishes were made by Jean and the sweets were made by yours truly. I decided to make a tart with toppings made out of ricotta and strawberries. It initially started with the idea to pour a strawberry coulis on top of fluffed up ricotta cheese. Jean then recommended I serve the coulis aside and simply top the tart with sliced strawberries. The feedback was quite good and people felt it was lighter than a traditional strawberry tart with crème pâtissière (i.e. custard).

This is not the last version of this tart but I’d like to share my first experiment today.

Breadonbutter’s Ricotta and Strawberry Tart 

ricotta tart | breadonbutter

What you’ll need:

For the dough

Refer to this recipe but remove the orange zest from the ingredients.

You can also get a ready to bake dough from the supermarket if you’re not into making it yourself. 

For the filling

  • 500 g ricotta cheese
  • 4 Tbsp powder sugar, unsifted

To decorate

  • 25 Strawberries, cut in three slices

For the coulis

  • 20 strawberries
  • 2 Tbsp sugar
  • 1 Tbsp lemon juice

How to make it:

  1. In a round-shaped oven dish, lay out the dough. Pit it with a fork and place it in a preheated 180 degrees Celsius oven for 15 minutes or until golden
  2. In a bowl, beat the ricotta cheese and the powder sugar until smooth and fluffy
  3. When the dough has completely cooled down, top it with the ricotta mix and decorate it with strawberries
  4. Make the coulis: heat the strawberries, sugar and lemon juice in a pan until the strawberries are reduced to small bits. With a mixer handle, crush the strawberry until you obtain a thick syrup. There’s your easy coulis!

Serve the tart with the coulis on the side for those who wish to top their tart with it, and there you go! 🙂 Light, fluffy and delicious! My advice is to have it with a nice glass of Piccini Prosecco. You’ll love it, I promise!

ricotta tart | breadonbutter

P.S. You can also try this chocolate tart if you’re looking for something chocolatey

Any thoughts? I’d love to hear suggestions! 

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Recipes, Sweet 4 comments on Chocolate and Caramel Cookies With A Hint Of Salt

Chocolate and Caramel Cookies With A Hint Of Salt

When I posted this Salted Caramel recipe last week, I promised the best cookie recipe you can ever make. This happened on a rainy weekend a few weeks ago. It’s a must-try for all you cookie-lovers! It is guaranteed to make people lick the caramel off all spoons (like my dad) and sneak into the kitchen when they’re on a diet to eat 4 in a row (like my mom). 😀

Chocolate and Caramel Cookies With A Hint of Salt Recipe

What you’ll need:

caramel cookies | breadonbutter

For the Chocolate Cookies

  • 1.5 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 cup granulated sugar
  • 12 Tbsp unsalted butter, chilled
  • 1 large egg (room temperature)
  • 1/2 tsp pure vanilla extract

For the Salted Caramel, refer to this recipe

How to make it:

In a small bowl, lightly beat together the egg and the vanilla with a fork

In a food processor, mix the flour, the cocoa powder, the salt and the sugar

Cut the butter into small pieces and add it to the processor while it’s still running. Blend until the butter is in very small pieces

Add the vanilla and egg mixture and blend for 1 minute

Remove the dough from the food processor, shape it into a flat disk, cover it with plastic wrap and place it in the fridge for 3 hours

Preheat the oven to 200 degrees Celsius

Line 2 oven trays with baking sheets

On the kitchen top, lay wax paper, place the dough on it then top it with another wax paper and start rolling the dough until flat. Make small round disks and place them on the baking sheets

caramel cookies | breadonbutter

caramel cookies | breadonbutter

 

Bake for 10 minutes or until firmcaramel cookies | breadonbutter

Let them cool then add caramel between two cookies and press together

caramel cookies | breadonbutter

caramel cookies | breadonbutter

caramel cookies | breadonbutter

Serve with some more caramel and enjoy 😉

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Recipes, Sweet 2 comments on Make Your Own Salted Caramel

Make Your Own Salted Caramel

It all started when I made a chocolate tart for Easter lunch and Jean had the idea to serve it with a side of salted caramel. He took it as personal challenge, as caramel making has been a sticky experience in the past. After doing a bit of research, we mixed and matched several great recipes and came up with one that wasn’t difficult nor too sticky to make. This recipe will be paired up with many others, so stay tuned for the first one next week entailing the best cookies I’ve ever tasted.

Salted Caramel Recipe

What you’ll need:

salted caramel | breadonbutter

  • 3/4 cup light fresh cream
  • 1 cup granulated sugar
  • 4 Tbsp water
  • 2 tsp honey
  • 6 Tbsp salted butter
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp sea salt

How to make it:

  1. In a small saucepan, boil the cream over medium heat
  2. In another medium saucepan, cook the sugar, water and honey over high heat and bring to the boil, scraping down the sugar from the sides. Continue cooking over high heat without stirring until it looks light golden (about 7 minutes)
  3. Lower the heat to medium and add the hot cream over the mixture while stirring constantly until it bubbles. Stir until there are no lumps then turn off the heat
  4. Add the butter and sea salt, and stir until the butter is completely melted
  5. Add the vanilla and mix to combine
  6. Transfer the caramel onto a bowl, cover it with plastic wrap and let it cool

salted caramel | breadonbutter salted caramel | breadonbutter

You can serve the caramel warm and store the rest in a sealed container in the fridge for up to 2 weeks.

Note: If you wish to make normal caramel instead of salted, you can replace the salted butter by unsalted butter and remove the sea salt from the ingredients.

Take a peak at the recipe to come 😉

salted caramel | breadonbutter

Who here is a caramel lover?

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Recipes, Sweet 0 comments on Baba au Rum Re-Visited Recipe – The Mini Version

Baba au Rum Re-Visited Recipe – The Mini Version

I once told you the story of the 14-year-old me and the Baba au Rum cake (you can read about it here). I’ve been making this recipe for a really long time (almost 15 years now!) and I’m happy to be famous for it amongst the people I love. So yesterday, when it was of general opinion that a nice baba au rum should be baked, I decided to try it a bit differently. First, I wanted to make several small ones, and second, I wanted to try a tip a Chef had given a while ago at Thanks for Giving. The tip was that instead of pouring the syrup directly on the cake while it’s still hot, dip the cake into a big casserole full of syrup. And so I did! And here’s the result.

baba au rum | breadonbutter

The step-by-step recipe of the baba au rum cake is on this link. Below is the briefer and updated version:

Ingredients (for 12 mini cakes)

For the cake

– 8 eggs
– 16 tablespoons breadcrumbs (i.e. chapelure in French)
– 8 tablespoons flour
– 4 teaspoons baking powder
– 9 tablespoons sugar
– A bit of lemon zest
– 0.5 small coffee cup of cooking oil
– A pinch of vanilla powder (or 1 teaspoon of vanilla extract)

For the Syrup

– 2 cups of water
– 2 cups of sugar
– 1 tablespoon lemon juice
– 40 cl Rum – I personally prefer the Negrita brand (buy the big bottle for those crazy drinkers who might add some)

How to make it:

  1. Beat the eggs, sugar, vanilla and lemon zest together in a bowl
  2. While still beating, add gradually the oil, the flour, the baking powder and the breadcrumbs. Beat until smooth
  3. Pour into buttered and floured ramekins and place in the oven for 15 minutes
  4. Meanwhile, prepare the syrup. In a saucepan, place the water, sugar and lemon juice (WITHOUT the Rhum) and barely bring to the boil (always mix it while it’s heating for the sugar not to stick at the bottom of the saucepan). Once it’s done, remove it from the fire and add the 40 cl of rhum
  5. Keep the syrup in the saucepan. When the cakes are done, dip them one by one in the syrup until they inflate and become bigger than their original size

baba au rum | breadonbutter

baba au rum | breadonbutter

And serve! I love this idea for future parties and maybe even for gifts for friends hosting parties themselves!

What do you think? 

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and tag us whenever you try our recipes 🙂

 

Recipes, Sweet 2 comments on A Spur-of-the-moment Deconstructed Red Velvet Cake

A Spur-of-the-moment Deconstructed Red Velvet Cake

I know a red velvet cake on Valentine’s day is a bit cliché, but this wasn’t actually planned. On Friday, my urge to bake kicked in during the rainy afternoon. I hadn’t planned to make a cake so I had to make do with the ingredients that were already in the pantry. No way was I going out again in this weather. I went in the kitchen with the idea of making something sweet without knowing exactly what. So I opened the pantry and looked around. I had self-raising flour, baking powder, cocoa powder and sugar. In the fridge, I had margarine, eggs and milk. My eyes suddenly fell on that red food colorant I had bought a few weeks ago to make yet another red velvet, as I have failed this recipe 3 times already.

But this time was different. Baking this cake was so improvised and based on intuition that it worked better than any previous time. I know very well how to make an easy chocolate cake and all I had to do was to throw in some red colorant on top. With a bit of music and a fun mood, it turned out to be a great success. I suggest you make it in case you’re planning on surprising someone with dessert tonight 🙂

On another note, if  you’re looking to be creative with your cake, I suggest you make a parfait out of it. Scroll down for the recipe and to learn how to turn it into a parfait.

red velvet | breadonbutter

Here’s what you’ll need to make the red velvet:

For the cake

  • 150 g margarine or unsalted butter
  • 150 g sugar
  • 2 eggs
  • 2 drops of vanilla extract
  • 150 g self-raising flour
  • 1 tsp baking powder
  • 3 tbsps milk
  • 2 tbsps cocoa powder
  • Half a small bottle of red food colorant

For the frosting

  • 100 g unsalted butter
  • 300 g icing sugar, sifted
  • 1 tsp vanilla extract
  • 75 ml double cream

How to make it:

1) Preheat the oven to a 220 degrees Celsius

2) In a mixer bowl, beat the margarine/butter and sugar until light and fluffy

3) Add the eggs and vanilla and beat well

4) Fold in the flour and baking powder, mixing until well combined

5) Add the milk and mix well

6) Divide the mixture into 2 cake tins and bake for about 25 minutes or until a skewer comes out clean. Set aside to cool

7) Make the frosting: Beat the butter until fluffy and creamy, add the sugar, vanilla and cream then beat on low speed to combine then on high speed for 2 minutes.

To make it a normal cake:

– Spread frosting on top of one of the cakes, sandwich them together, then cover them both with frosting. You can decorate with hershey kisses on top.

To make it a parfait:

– Crush the cake (as heartbreaking as it sounds)

red velvet | breadonbutter

– In a glass (preferably round), layer cake bits and frosting, adding oat corn flakes on top for added crunch!

red velvet | breadonbutter

red velvet | breadonbutter

Enjoy 🙂

Any thoughts?

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and don’t forget to tag us whenever you try our recipes 🙂

Lurpak Cook's Range, Recipes, Sweet 2 comments on Coffee Cake Topped With Caramelized Toffee Nuts

Coffee Cake Topped With Caramelized Toffee Nuts

I’ve been thinking lately about the cake recipes I already master (example lemon cake, fluffy chocolate cake and baba au rhum), and decided it was time to add a few newcomers to the list. So I’ve been trying out new ones, this one included. I wasn’t expecting it to be an immediate success but it definitely entered the list of possible cakes to bake when in need of a warm snack.

coffee cake | breadonbutter

The preparation doesn’t take much time, but it does need baking time so be patient.

Coffee Cake Topped With Caramelized Toffee Nuts

What you’ll need:

coffee cake | breadonbutter

For the Cake

  •  150 g unsalted butter, softened – You can use the Lurpak Cook’s Range butter blocks for better measurement, they’re 50 g each.
  • 130 g soft brown sugar
  • 1 egg
  • 1 egg yolk, extra
  • 150 g plain flour, sifted
  • 1 tsp baking powder
  • 1 tsp hot water
  • 1 tbsp instant coffee
  • 0.25 cup skimmed milk

For the Toffee Nuts

  • 220 g caster sugar
  • 0.5 cup water
  • 20 g butter
  • 100 g raw almonds (or any choice of nuts, they can also be mixed)

How to make it:

  1. Preheat the oven to 180 degrees Celsius
  2. Place the softened butter and brown sugar in a bowl and beat for about 10 minutes until creamy
  3. Add the egg and egg yolk and beat well
  4. Add the flour and baking powder and beat until combined
  5. Place the coffee and hot water in a cup and stir
  6. Add the coffee mixture and milk to the butter mixture and fold through
  7. Spoon the mixture into a greased mold
  8. Bake for 45 minutes or until a skewer comes out clean, then set aside
  9. Make the toffee nuts: In a saucepan, place the caster sugar, water and butter on medium heat. Stir until the sugar dissolves, then bring to the boil. Let it simmer for about 10 minutes until dark golden, then continue mixing with a wooden spoon until a soft caramel paste forms. Add the nuts and stir to combine. Spoon immediately over the cake and serve!

coffee cake | breadonbutter

coffee cake | breadonbutter

coffee cake | breadonbutter

Are you a coffee lover? Would you make this cake?

Items used in photos: Tablecoth from Zara Home; Plates, Cups and Forks from my mom’s cupboards 😉

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and don’t forget to tag @breadonbutter if you try our recipes!

Christmas, Recipes, Sweet 0 comments on Sugar Coat Your Holidays With These Scrumptious Cookies

Sugar Coat Your Holidays With These Scrumptious Cookies

If you’re a cook at heart, you surely know about the food network. Their portfolio of cooks and chefs is the most fascinating and diverse. Naturally, I have my favorites, and Giada de Laurentiis is unquestionably one of them. Italian by origin and Emmy Award winner for outstanding Lifestyle host, this woman fascinates me and inspires me.

A few days ago, Jean showed me this delicious ricotta lemon cookie recipe to try at home, knowing how much I love baking. Turns out it was a recipe from Giada on the foodnetwork.com. So I had to try it right away! And then of course, give it a Christmassy feel. So here goes!

Ricotta Lemon Cookies Recipe

What you’ll need:

ricotta lemon cookies | breadonbutter

For the Cookies:

  • 2.5 cups of all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 100 g unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 250 g ricotta cheese
  • 3 tablespoons lemon juice
  • The zest of 1 lemon

For the Glaze:

  • 1.5 cups powdered sugar
  • 3 tbsps lemon juice
  • The zest of 1 lemon

How to make it:

Make the cookies:

1) In a bowl, combine the flour, salt and baking powder and set aside.

2) In a large bowl, beat the butter and sugar with a mixer until light and fluffy.

3) Add the eggs one by one, mixing in between until combined.

4) Add the ricotta, lemon juice, and lemon zest and beat to combine.

5) Add the dry ingredients and mix well.

ricotta lemon cookies | breadonbutter

6) On an oven tray, place a baking sheet and spoon”how much” the dough on top, evenly and leaving a bit of space between each so they don’t stick together later.

ricotta lemon cookies | breadonbutter

ricotta lemon cookies | breadonbutter

7) Bake for 15 minutes or until golden on the sides then let them rest and cool 20 minutes.

ricotta lemon cookies | breadonbutter

Make the glaze:

1) Combine the powdered sugar, lemon juice and lemon zest and stir until combined and smooth.

2) After the cookies have cooled, spoon the glazing on top and let it harden for 2 hours.

ricotta lemon cookies | breadonbutter

ricotta lemon cookies | breadonbutter

Have it with a dark coffee or mint tea!

ricotta lemon cookies | breadonbutter

ricotta lemon cookies | breadonbutter

 What do you think? 

Recipes, Sweet 0 comments on A Legendary Pain Perdu Recipe

A Legendary Pain Perdu Recipe

In Beirut, lots of restaurants offer pain perdu for dessert. I’ve tried lots of them and I can safely say my favorites are Couqley’s and Urbanista’s. Maybe because they’re the only ones who take me back to my souvenirs of pain perdu, which basically consist of me, as a child, sitting on a kitchen chair, looking at tons of bread being dipped in a milky mix and fried on a buttered pan. Pure happiness.

couqley-pain-perdu

urbanista-pain-perdu

 

Of course, I got my childhood pain perdu recipe and I now make it all the time. Today, I’m sharing it with you 🙂

pain-perdu-top-view-breadonbutter

What you’ll need (for 8 slices): Preparation: 10 minutes – Cooking time: 15 minutes

– 8 thick slices of a loaf of brioche-like bread

– Cooking butter

– Maple syrup

– 2 eggs

– 1 glass of milk

– 3 tablespoons of powder sugar

How to make it:

1) In a bowl, beat the eggs well. Then add the milk and sugar

2) In a pan, melt the butter

3) One by one, dip the slices of bread in the egg mixture then cook in the pan until golden

4) Cover with maple syrup (optional – you can also serve it aside it) and serve. You can serve it with fresh red fruit or with ice cream.

Enjoy the sweetness 😉

pain-perdu

pain-perdu-with-fruits-breadonbutter

 

Recipes, Sweet, Uncategorized 2 comments on The Fast And The Crunchy

The Fast And The Crunchy

Given that the 3-ingredient brownie recipe was loved and whipped by everyone, I am bringing you today the 3-ingredient crunchy biscuit! It’s very fast to make and all you’ll need is a small casserole and a small square or rectangle cake mold.

What you’ll need:

the-fast-and-the-crunchy-ingredients

– 200 g poulain dark chocolate

– 1 cup corn flakes plain

– 2 tbsp peanut butter

How to make it:

1) In a small casserole, melt the chocolate

melt-chocolate

2) Add the corn flakes on top and mix wellcorn-flakes-biscuit-mix

3) Add the peanut butter and mix well

4) Pour evenly in a mold and chill in the fridge 2 hours or overnight if you can

 

chilled-corn-flakes-biscuits

Have them for breakfast or as an afternoon snack!

the-fast-and-the-crunchy-breadonbutter-2

The-Fast-and-the-crunchy-_-Breadonbutter

Parties & Happenings, Recipes, Sweet 2 comments on Fun Mini Muffin Skewers

Fun Mini Muffin Skewers

Yesterday, I decided to make a super easy yogurt cake recipe my mom gave me. Halfway through the mix, I thought it would be fun to turn the batter into muffins instead of one big cake. I retrieved my mini muffin molds I had never used and some silicon IKEA molds we had (click here to see what I’m talking about) and divided the whole thing among them. I was so proud of my mini muffins that i just had to send pictures to everyone. And that’s when Jean had the brilliant idea to mix them with fruits and make them into skewers. With a yogurt dip of course 🙂

Like these prawns on skewers we made a few weeks ago, it’ll be much easier to savor the mini muffins and the fruits in parties. It can also be pretty fun to make kids participate in the whole thing if you have them wandering around at home!

What you’ll need (for 18 mini muffins)

Yogurt-Mini-Muffins-on-Skewers-Ingredients-Breadonbutter

– 2 pots of Yogurt (flavor of your choice) – Note: you’ll be using the pots for measurement so don’t throw them away when they’re empty

– 3 pots of flour

– 1 pot of diet vegetable oil (Lesieur is the one I used)

– 2 pots of sugar

– 2 teaspoons of baking powder

– 2 teaspoons of vanilla sugar

– 3 eggs

– Skewers

– Melon, Pineapple and Strawberries – or any fruit of your choice

How to make it is really simple:

1) Preheat the oven at 180 degrees celsius and mix all of the ingredients together

Yogurt-Muffins-batter-Breadonbutter

2) Pour them in the muffin molds

3) Place them in the oven for about 30 minutes or until a skewer comes out clean

Yogurt-muffins-Breadonbutter

4) Let them cool completely then decorate your skewers and serve with yogurt. You can pour honey or any jam you like on the yogurt for additional taste.

Mini--muffin-skewers-with-yogurt-Breadonbutter

Mini-muffin-skewers-Breadonbutter

Mini-Muffin-Skewers-dipped-in-yogurt-Breadonbutter

So, what do you think? 🙂