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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Pumpkin Spice Latte Cannoli Cups

HAPPY THANKSGIVING to all those celebrating!!

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Bring out the turkey – and cranberry sauce – and stretchy pants!! While I’m sure you already have your menu for the evening set … I couldn’t help but celebrate the day with my last fall recipe of the season!! Before we know it, there’s going to be cinnamon, peppermint and gingerbread everywhere … so let’s hold on to the pumpkin, for at least a couple more days ( I vote until December 1st).

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And for those who are already singing Christmas carols – I’ve complied the ultimate food blogger – Food Lover – Food Eater Gift list!!

Aaaannnndddd for those who just want to focus on a little sweet satisfaction, I made you Pumpkin Spice Latte Cannoli Cups!! And they’re easy – like crazy easy – and they’re delicious – like crazy delicious.

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Remember my plight about this year’s PSLs, and how I hoped that making at home would be better … I tried… it wasn’t and so I made bread. I also made cannoli cups … because, to be honest I freaking love cannoli’s but don’t have to gonads to fry the shell … also, I hate frying stuff aaannnnd look how pretty these are.

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I also think it’s super important that as we near closer to Christmas that we add pistachios to everything … so I did. And GORGE!!

Pumpkin Spice Latte Cannoli Cups

Ingredients:

Mini Pie Shells ( 18 Mini’s)

1 Cup Ricotta Cheese

1 Cup Marscapone Cheese

3/4 Cups Icing Sugar

2 Pks Viva Pumpkin Spice Latte Mix ( or the flavour combination from the PSL Bread)

1/2 Tsp Cinnamon powder

1/2 Tsp Maple Extract ( you can also use vanilla, or almond)

1 Cup Beer Nuts ( crushed)

1 Cup Pistachios (crushed)

Vanilla pre-made frosting ( I used the canned version … 🙂 happiness)

18 butterscotch chips ( optional, I used as garnish — you can also just using icing sugar … or more nuts … or chocolate chips .. or sprinkles!!)

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Directions:

Preheat oven to 350 oc.

Line your mini shells on a baking sheet – poke with a fork to aerate ( you can definitely get a little helper to help do this!!)

Bake the shells for 8 minutes. Remove from the oven and allow to cool.

In a medium sized bowl, sift together icing sugar, Pumpkin spice latte mix and cinnamon ( it’s really important that you sift, in this stage … you don’t want lumpy cannoli filling!!). Add ricotta cheese, marscapone and extract.

Mix well. Once, well combined set a size.

Place both the beer nuts and pistachios in two separate small bowls.

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Working with one tart shell at a time, frost the outer edge and dunk into either small nut bowls ( or both if you’re really adventurous 😉  ) – set aside and repeat with remaining shells. I ended up making 9 of each kind.

Using a large pipping tip, or a large spoon fill each prepared cannoli shell.

Refrigerate for at least 2 hours.

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Best served cold .. enjoy!!

Have a lovely evening everyone, happy thanksgiving, happy black Friday, happy weekend ❤