Recipes 0 comments on Super Fast Christmas Tree Chocolate Cake

Super Fast Christmas Tree Chocolate Cake

Due to popular demand, I am writing the recipe of a delicious Christmas Tree cake I made for Elle et Vire’s Bake a Smile Christmas campaign. Baking usually makes me happy and peaceful. This time, it was twice the satisfaction because this cake was meant for people in need. Elle et Vire teamed up with Order of Malta Lebanon to help spread the Christmas spirit by baking as many cakes and cookies to offer and make people happy during this festive season. Continue Reading “Super Fast Christmas Tree Chocolate Cake”

Recipes 2 comments on 3-Ingredient Butter Biscuit Recipe

3-Ingredient Butter Biscuit Recipe

Fall is definitely the season to start cooking again. After a long and hot summer, with only a little bit of time to spend in the kitchen and hot temperatures that only make you want to make lemonade, being back in the kitchen is pure bliss. So I’ve been baking again! Coming back home to the sweet smell of baked goods is pure happiness and a nice breakfast is guaranteed. Continue Reading “3-Ingredient Butter Biscuit Recipe”

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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and don’t forget to tag us if you try our recipes and tips #breadonbutter

 

Read 0 comments on March Foodie Book: Lily Vanilli’s Sweet Tooth

March Foodie Book: Lily Vanilli’s Sweet Tooth

The first time I discovered Lily Vanilli’s Bakery in East London was back in October 2013. I was in London visiting my sister and she took me to this hidden gem she knew I was going to love. When you enter the place, the first thing you see is a range of cakes. It’s not like any other bakery as the cakes are all decorated in a fantastic and cool way. The place is also decorated in a funky way with lots of gadgets all around that can only inspire you.

lily vanilli | breadonbutter

Then, right there on the counter, I saw the Lily Vanilli Recipe book: Sweet Tooth! I was so happy I grabbed it immediately. Just having the chance to try and replicate those amazing little cakes was pure happiness. I now have it at home and consult it for recipes but also for tips on baking and lessons on ingredients and baking material.

lily vanilli | breadonbutter

If you’re a baker at heart, get it, you’ll absolutely love it. Below is the a recipe from it so you can get an idea of what you can get. This bitter orange chocolate cake is not the easiest one to make and I haven’t tried it yet but it looks delicious (and challenging for an amateur baker). 🙂

lily vanilli | breadonbutter

 

Have you heard of Lily Vanilli?

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

 

 

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 😉

Click HERE to follow our foodie and travel journey on INSTAGRAM

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

Lurpak Cook's Range, Recipes 1 comment on Fluffy Chocolate Cake with Lurpak Cook’s Range

Fluffy Chocolate Cake with Lurpak Cook’s Range

It’s with great excitement that I finally introduce you to my favorite Lurpak Cook’s Range product: BAKING! We bakers finally have a kind of butter that allows us to bake on a whim. I now can choose to bake at any moment, without having to put the butter out for hours for it to soften.

Lurpak-cook's-range-baking

Lurpak Baking is the ideal blend of Lurpak Butter and Vegetable Oil. It has a softer texture and it’s ready to mix straight out of the fridge. It easily folds into cake mixtures and gives them a light and fluffy golden finish. This product is happiness guaranteed!

A cake I baked with this wonderful product is this fluffy chocolate cake I had once made for a friend’s birthday. I recommend you make it for any occasion. It can be a bit tedious at first, what with the separation of the egg whites and yolks then folding in the egg whites into the chocolate mixture, but with time you’ll get used to it and you’ll start making it any time you have something to celebrate.

chocolate-cake

Here’s the recipe:

Chocolate cake – Preparation: 45 minutes – Cooking time: 30 minutes

Ingredients:

For the cake:

  •  200 g Lurpak Baking butter
  • 5 tablespoons of cocoa powder
  • 1 glass of milk
  • 3 cups Sugar
  • 3 cups Flour
  • 1 tablespoon Baking powder
  • 5 Eggs

For the frosting:

  •  200 grams of dark chocolate
  • 200 ml fresh cream
  • 2 tablespoons Corn Starch

Instructions:

 Cake:

  •  In the bowl of a mixer, mix the sugar and butter until well combined
  • Separate the egg yolks from the egg whites
  • Add the egg yolks to the sugar and butter mix and mix until well-combined
  • In another bowl, mix the milk and cocoa powder until well-combined
  • Add the flour and baking powder and mix
  • Add the egg, butter and sugar mixture to the chocolate mixture and mix well
  • Beat the egg whites until mousse-like
  • Gently fold the beaten egg whites unto the chocolate mixture
  • Place in 2 cake molds of equal size and in a high temperature (280 degrees Celsius) preheated oven for 30 minutes

Frosting:

  •  Melt the dark chocolate in a bain-marie
  • Add the cream to it and mix until well combined
  • Add the corn starch to thicken it

Once the cakes are out of the oven, let them cool completely. Decorate the top of the bottom cake with the chocolate frosting, then place the top cake on the bottom one and cover them both with frosting. Decorate with red fruits (optional). Serve and enjoy for days!

chocolate-cake-lurpak-piece

chocolate-baking

Brought to you by:

breadonbutter x lurpak cooks range

Home & Kitchen 2 comments on Creative Kitchen

Creative Kitchen

I once wrote (here) about the fun tools a baker can have in his or her kitchen. Since then, I have accumulated more fun things that help materialize my creativity in baking and other recipes as well.

So here are some of them:

The most important thing for a baker to have is of course a proper cake mold. Here are two identically-shaped cake molds to make layering easier. They’re from the Kaiser brand range and they’re not sticky at all.

Cake-Molds

Second is a chips or crisps-maker that came with a tiny book of recipe ideas for crisps. Things such as apple crisps baked with cinnamon on top! Recipes coming soon 🙂

Chips-Maker

Then come the differently-shaped cookie cutters (previously mentioned in my Cooking Tools Wish List)

Cookie-and-Food-Cutters

Round-Cookie-Cutters

The Cup and Spoon measurers (very important in baking, I have come to learn)

Cups-and-Spoon-Measurers

And the mini pie molds, ideal for when hosting people and also for saving some space in your fridge afterwards.

Mini-Pie-and-Tart-Molds

And finally, fun muffin, soufflé, or pudding tins, all from IKEA.

Muffin-and-Souffle-Tins

That’s it for now, but make sure to stay tuned for new things to have in your kitchen 🙂 Have a great weekend!

Home & Kitchen 1 comment on *Good Things Come To Those Who Bake*

*Good Things Come To Those Who Bake*

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When you bake from the heart, you need more than just your usual cake mold. Having all shapes of molds makes baking so much fun and makes such a big difference.

Here are the baking tools that bring me happiness:

The Already Been Chewed Gingerbread Men given to me by my mom just before Christmas – my sister and I had so much fun baking those biscuits

A mini pastry roll and a brush 

The heart-shaped muffin ramekins given to me by Marielle 

4 types of shaped ramekins, for muffins, mini muffins and cupcakes

A silicon cake mold with cute little details

 A box to keep all my tools given to me by my sister for Christmas

 Madeleine ramekins that I can’t wait to use

I use these porcelain, oven-friendly ramekins for Chocolate Fondants and mini Messy Pies 

Stay tuned for more useful and amazing cooking tools that I will be sharing with you over time!

Recipes 0 comments on Crusty on the Outside and Soft on the Inside Cinnamon Brioche

Crusty on the Outside and Soft on the Inside Cinnamon Brioche

Dunking sweet delights in coffee or tea is one of life’s pleasures. I have always dreamed of baking my own brioche and smelling it fresh out of the oven. There’s something so comforting about that, isn’t there? So I looked for an easy brioche recipe. I found one here and gave it a little twist of my own -like adding cinnamon powder, something us Mediterraneans cannot live without. I won’t hide the fact that my shoulders and arms were all sore afterwards, but it was so delicious and up to my childhood expectations that the soreness turned into happiness.
You will need:
250 g all-purpose flour
1 tbsp yeast
2 tbsp sugar
0.5 teaspoon salt
77 g butter
80 ml milk
cinnamon powder (2.5 tablespoons)
1 egg yolk for the glazing
How to make the brioche:
1) Put the flour in a bowl and dig a hole in the middle

2) Pour the warm milk in the hole

3) Add the butter and mix with your hands (you can do it with a mixer but I personally think hands are better)

4) Add the eggs and mix

5) Add cinnamon powder (the more the better – it depends on your taste) and mix
6) After you’re done mixing everything, cover the dough with saran wrap and leave it in a dry space where no air can enter for 2 full hours, until it becomes twice the size

7) Mix the dough with your hands again then place it in a greased mold

8) Separate the egg white and egg yolk of one egg to use the yolk

9) With a brush, spread the egg yolk on the dough (for the glaze)

10) Then sprinkle sugar on top

11) With a knife, cut lines in the dough

12) Put it in the oven 20 to 30 minutes, and voila!!

Enjoy it with breakfast, dessert, afternoon snack or anytime!