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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Irresistible Walnut Sable Cookies

Isn’t it a little ironic that on the same day lent starts, I feature this cookie? Yes, this cookie swimming with butter – doused in sugar and packed with flour.

I apologize – I really do.

All of you who have decided to take part in lent and give up sugar ( or sweets, for that matter of fact) for the next forty-days  – – you impress me. Whatever you maybe giving up … chocolate … coffee.. sugar … smoking… alcohol… you’re all doing a good thing as long as you’re doing it for the right reason. I hope the next forty days brings you peace, love and causes you to remember the reason you are making this sacrifice 🙂

The good news is, you really don’t want this cookie.

It’s crumbly and butter messy with a disgusting  just the right amount of sweetness… it’s chock full of walnuts and would be terrible perfect with a cup of coffee.

Who am I kidding…?

It’s lent – – I probably shouldn’t lie to you.

I love this buttery goodness… bookmark this recipe for after Easter. Come back then, and tell me how much you love love love your daily dose of sugar 😉

*yuck* — just look at these!! *drool*

Until then, hold tight cupcakes – – forty days will come and go in the blink of an eye.

This cookie, is also perfect for a little post Mardi-Gras pick-me-up. You know, just in case you had a couple extra sips over the weekend. All the goodness in this cookie will take care of any hangover you may have.

I care about you  – – it’s true. The last thing  I want, is for your to go into work feeling sick. It’s your duty to eat these cookies and feel better 😉

Buttery

Flaky

Crumbling the moment it hits your lips

Delicate

Melt in your mouth delicious

Irresistible Walnut Sable Cookies

4 Cups Flour

2 Cups Butter

1 Cup Granulated Sugar

1/4 Cup Brown Sugar

1 1/4 Tsp Sea Salt

3/4 Cups Cream Cheese (at room temperature)

2 Tbsp Vanilla Extract

3 Cups Chopped Walnuts

Directions

In a large bowl, mix together the flour and salt.

In your standing mixer ( or in a large bowl, using a hand mixer) – combine butter and cream cheese. Mix until light and fluffy.

Next, add both sugars.

Add Vanilla.

Now, add flour mixture. Mix just until incorporated.

Add 1 1/2 cups walnuts.

Transfer to a floured surface, and divide into two even halves.

Roll each half into a long log, approximately 1 inch in diameter.

Wrap each log in parchment paper and chill, at least 30 minutes or up to two weeks.

Once chilled, Pre-heat oven to 350 oc and lightly spray your cookie sheet.

Handling one log at a time unwrap and coat in the rest of the chopped walnuts.

Next, using a sharp knife slice into 1/4 inch slices. Repeat with second long.

Arrange your sliced dough onto the cookie sheet, leaving approximately 1/2 inch between each cookie.

Bake for 15 minuets.

Allow to cool … and then – – enter sable bliss 😉

This really is a QUITE the post- I talk about purifying yourself – – discuss a hang over you may have … and then temp you with cookies :).

Hmm… yea, let’s skip all that and just focus on the sweetness at hand!!

I hope you have a delicious day sweet hearts

xoxo