Baklava cake

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Calling all Mothers – or children of mothers who are both sweet and total nut cases!! You know, the ones with open arms for a warm hug but also willing to turn the radio on loud and fist bump with you while driving, the ones who randomly call you on a Saturday morning, to find out what makes pancakes fluffly – the same ones you will call you to give you a pep talk and say “ woman, it’s Wednesday – pour yourself some wine and move on”.

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YES, those are the mama’s this decadent dessert is for aka my mother.

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Aww aint she a cutie!

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My mom is actually the weirdest dessert person, she loves dessert – but doesn’t have much of a sweet tooth. Isn’t that weird?! She isn’t a fan of anything with chocolate – nor anything too sweet. Hand her a pie, she’s happy – bumbleberry cobbler hhhheeelllooo happy place – but a chocolate fudge fra-lee-lah, yea she’ll pass. When I first created this recipe, I wanted something special, I wanted it to taste like spring, taste like complete happiness and look like I spent the entire afternoon in the kitchen without actually doing so.

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This baklava cake wins on so many levels. Not only is a sweet way to say thank you to any special person in your life it’s also heeeellllla-delicious.

 Baklava cake 

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Ingredients:

Baklava Layers

(40) 9 x 14-inch Sheets of Filo Dough

3/4 Cup Butter, melted

2 cups crushed red pistachio

1 cups Crushed Walnuts

1 ½ cups crushed pecans

1/2 Cup brown Sugar

2 Teaspoon Cinnamon

¼ tsp nutmeg

¼ tsp ground cardamom

 Honey Rosewater Syrup

1 and 1/3 Cups Granulated Sugar

1 Cup Water

1/3 Cup Honey

1 Tablespoon and 2 Teaspoons Lemon Juice

1 tbsp rosewater

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Directions:

Bring the sugar and water, to a boil in a small pot. Add the lemon and the honey and rosewater stir well, and lower the heat to a simmer. Allow the mixture to simmer for 10 minutes, stirring every 2-3 minutes. Remove from heat, allow to cool to room temperature, and then refrigerate.

In a medium-sized bowl, mix together the nuts, sugar, cinnamon, nutmeg and cardamom.\

Remove phyllo from packaging any lay on a flat surface, cover stack with a damp cloth ( this helps with the dough not drying out!!).

Preheat oven to 350 oc – liberally grease spray a medium sized spring-form cake pan.

Working with one sheet at a time, spread ( you can crumple, so that it fits the pan) one phylo sheet to cover the bottom of the cake pan. Lightly brush with melted butter. Repeat until you have 8 layers. Next, take 1 ½ cups of your nut mixture and spread over entire phylo layer. Repeat until you have 3 layers. Last, create one more “top layer” of 8 sheets of phylo.

Bake for 1 hour. Remove from oven and allow to cool.

Next, pour all of your honey rosewater syurp over the cake. Allow to sit one hour, so that all of the liquid is absorbed by the phylo dough.

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Slice and serve to that special woman of yours. Happy Mother’s day to all the wonder woman out there, Happy weekend to all you fine looking folks – now someone grab me a fork – we gots cake to eat!!

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Linzer Speculaas Carrot Cake Bunny Squares

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YYYYAAAABBBAAAA DAAABBAAA DOOOO LONG WEEKEND!!!

Are the Flintstones still on T.V? Do you youngin’s know who the Flintstones are … Justin Timberlake said he was old at the Radio Music Awards … What the heck is happening to the world around me … 0o0o0o bunnies!!

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Needless to say I’m PUMPED about the long weekend. To be honest, I don’t have much planned – just lots of family time and food. The usual long weekend shenanigans … oh yes, and of course an Easter egg hunt.

My brother, husband and I are all adults … I get it – there really are no kids nearby … but that’s why our Easter egg hunts are AMAZING!!

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Some years we switch things up a bit, and we hide Easter chocolates for our parents to find … SO FREAKING HILARIOUS … not so fun, is finding week old chocolates in random places ( maybe a surprise in disguise to be honest). I thought since you’ll probably get your chocolate fix through Cadbury mini eggs … SERIOUSLY HOW ARE THESE SO ADDICTIVE … I’ve eaten the weight of a small child, in eggs in the last …. 24 hours – I’d say sorry … my tummy ache is making me say sorry … but it was sooooo good.

And still, easter isn’t the same without a little carrot cake .. and what’s dinner without dessert.

It’s a Carrot cake and cheese cake mish-mosh … and it’s so cute!!


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This was supposed to be a jelly-roll sort of cake … buuuttt … I wanted cute bunnies. I’m also super scared of rolling a cake .. what if it cracks … what if the cake isn’t all the same thickness… seriously, too much stress for a dessert.

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 I’m so happy with the way these squares came out – they’re delicious, pretty and technically 2 desserts in one – WINNING!!

 Linzer Speculaas Carrot Cake Bunny Squares

 Speculaas Carrot Cake Layer

  •  3 eggs
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 tsp coconut extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground all spice
  • 1 teaspoons cinnamon powder
  • 1/2 teaspoon cardamon powder
  • 3/4 cup flour + 1 tsp for sprinkling
  • 1/4 cup crushed Biscoff or Speculaas cookies ( approx 3 cookies)
  • 2 cups shredded carrots

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Cheesecake layer

  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

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 Directions

  1. Preheat oven to 350°F. Line a jelly roll pan with foil, spray with cooking spray and sprinkle with 1 tsp of flour.
  2. In a medium bowl, beat together eggs, sugars, oil, vanilla extract and coconut extract.
  3. In a separate bowl, whisk together salt, baking powder, ginger, all spice, cinnamon, cardamom, 3/4 cup flour and crushed Speculaas cookies.
  4. Combine wet and dry ingredients until blended — stir in carrots.
  5. Spread in prepared pan. Bake for 10 minutes.
  6. Remove from oven and allow to cool completely — approximately 30 min. This is  the best time to make the cheesecake layer.

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  1. In a large bowl, combine cream cheese, condensed milk, lemon juice and vanilla extract.
  2. Once your cake layer has cooled, taking your favourite cookie cutter ( I used a bunny) make cut outs, leaving 1 inch of cake between each.
  3. Remove the center of each of your cutouts ( helllloooo snack time!!)
  4. Layer your cheesecake batter over entire pan – filling in our bunny cutouts.
  5. Refrigerate for at least an hour / overnight.
  6. Once set, turn over onto a clean surface and slice.

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I hope everyone has a delicious, safe Easter Long Weekend!!