scratch-made baked goods
These pumpkin patch brownies are to die for! Extra rich with a gooey pumpkin cheesecake filling and topped with crushed oreos and pumpkin candies. Cutest Pumpkin in the patch! With a few Fall bakes left and Halloween approaching, it is only fair to share a …
Are you a baklava lover? Then, look no further! This baklava cupcake recipe features honey cupcakes filled with pistachio ganache and topped with honey cream cheese frosting. A Match Made In Heaven You guys have been showing so much love to my baklava rolls recipe …
Perfectly spiced soft molasses cookies sandwiched with a rich pumpkin cream cheese filling. This cookie will give you all the Fall vibes!
I confess; I’m in a full pumpkin dessert mode! The weather is slowly getting colder here in Maryland, which means I have every reason to justify my pumpkin obsession. Here are all the deets; Incredibly soft and chewy molasses cookies with cracked tops and all the warm spices combined with a creamy pumpkin spiced cream cheese filling. The recipe comes together in one hour and is ridiculously easy. If you are looking for a new Fall cookie, look no further!
Unsulphured light molasses are the way to go. They have the sweetest and lighter flavor, and they are made from sun-ripened cane which has grown for 12-15 months. Rich molasses will have a more intense bitterness but also a richer flavor. To me, light molasses offer a more balanced taste when baking without overpowering the rest of the ingredients. Moreover, molasses absorb moisture, meaning the cookies keep moist and chewy.
Not to be confused with gingerbread or gingersnap cookies, molasses cookies are chewy, soft and not as strong flavored. They all use molasses and the basic dough ingredients such as flour, butter and a variety of warm spices. However, molasses cookies have distinct cracked tops and they are rolled in sugar before baking.
Preheat oven to 350°F(180C). Line two large baking sheets with parchment paper and set aside. In a medium bowl stir together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt. Set aside. Using a hand/stand mixer fitted with the paddle attachment, cream the unsalted butter and dark brown sugar on medium/high speed until smooth for about 2 minutes. Scrape the bowl when necessary. Add the unsulphured molasses and pure vanilla extract and mix until combined. Incorporate the egg (see photo 1).
[easy-image-collage id=3079]Add the dry ingredients mixture and mix until evenly incorporated (see photo 2). The dough should be sticky but manageable. Fill a small bowl with the granulated sugar. Roll the dough into balls (1-inch diameter) and then roll each ball into the bowl with granulated sugar coating all sides. If the dough is very sticky, pop in the refrigerator for 15 minutes. Transfer cookie balls into prepared baking sheets leaving about 2 inches between each of them (see photo 3). The cookies will spread while baking. Bake for 8 to 10 minutes until the cookie edges are set and the top of the cookies are cracked. Remove from oven and let them cool in the baking sheets for 5 minutes before transferring to a cooling rack (see photo 4). Chill cookies completely before filling.
[easy-image-collage id=3084]Using a hand/stand mixer fitted with the paddle attachment, cream the cream cheese and unsalted butter on medium/high speed until smooth. Add the powdered sugar and pure vanilla extract and mix until incorporated, scraping down the bowl when necessary. Mix in the pumpkin puree and pumpkin spice until just combined (see photo 5).
To assemble the molasses sandwich cookies, place a scoop of pumpkin cream cheese filling on the flat side of the cooled cookie. Top it with the flat side of the second cookie to make a sandwich. Serve chilled. Enjoy!
You can make the cookies ahead of time and store at room temperature sealed tightly. On the same day prepare the pumpkin cream cheese filling and assemble the cookies. Store any leftover cookies in the refrigerator covered airtightly. The molasses sandwich cookies will keep fresh for up to 2 days. You can keep them for longer but bear in mind that the cookies will start getting softer and soggier.
Yes. Soft molasses sandwich cookies will freeze well up to 3 months in an airtight container or a freezer safe plastic bag. To thaw, place in the refrigerator overnight before serving.
This is the ultimate cozy-Fall cookie! Soft, chewy and beautifully spiced, it will definitely find a place in your heart. Give this recipe a try or save it for later. If you make the cookies, leave a comment below sharing your thoughts. It would mean the world. Happy baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Chocolate and butterscotch chips combined with almonds, pretzel crisps and lots of marshmallows over a buttery biscuit crust. These decadent rocky road bars come together in just 25 minutes. Classic with a twist When I first tried rocky road bars, I was pumped! I instantly …
Pillowy soft and lightly sweet, these cinnamon raisin pumpkin buns are great for breakfast, brunch or as a snack. Freshly Baked Bread They say, happiness is the smell of freshly baked bread. Who am I to disagree? Seriously though, waking up to freshly baked bread …
Greek baklava, but make it fancy! These easy baklava rolls consist of buttery and perfectly crispy phyllo layers filled with toasted pecans. After baking, they are soaked in spiced maple syrup and topped with extra pecans.
If there’s one dessert most associated to Greek cuisine that would be baklava. Modern baklava is believed to have been invented in Turkey during the Ottoman Empire, then modified in Greece. Many Mediterranean countries have their own unique versions of baklava. There are literally more than 19 million recipes on the Internet. But, what is Baklava? In simple words, baklava is a layered pastry dessert made of phyllo dough pastry, filled with chopped nuts (walnuts, pistachios, almonds), and soaked into syrup or honey. “Saragli” is the rolled version of baklava.
I have been asked quite a few times to share my baklava recipe. In this blog post I’m sharing a fall themed rolled baklava made with toasted pecans and maple syrup. These baklava rolls are easy to make and they are packed with flavor. I have listed all of my secrets and tips on how to achieve perfectly moist and crispy baklava every single time!
In a medium saucepan, add the dark brown sugar, water, maple syrup, cinnamon stick, lemon rind, lemon juice and vanilla extract. Bring to a boil over medium heat. Reduce heat and simmer for about 5 to 6 minutes or until the sugar has dissolved. Remove from fire and set aside to completely cool.
In a food processor, grind into small pieces the pecans, ground cinnamon, ground cloves and salt. Set aside.
Preheat oven to 325°F(160C). Grease a 9×13 inches (33×23 cm) rectangular baking pan with butter. On a clean, flat surface lay out one phyllo sheet and sprinkle with melted brown butter (see photo 1). Cover with another phyllo sheet and drizzle with more brown butter. You should have two phyllo layers per baklava roll.
[easy-image-collage id=2926]Spread about two handfuls of the filling over the phyllo sheet (see photo 2). Place two wooden skewers in the middle of the phyllo sheet and fold in half leaving about 1 inch space from the edge(see photo 2 & 3). Roll into a log (see photo 4). Avoid rolling too tightly as the phyllo sheet will tear.
[easy-image-collage id=2929]Using your hands, push both edges of the rolled phyllo towards the center (see photo 5). Remove wooden skewers and transfer into prepared baking pan.
[easy-image-collage id=2931]Repeat until you have no filling left. Brush the top of each baklava roll with brown butter. If you have leftover brown butter pour it on top. Cut the baklava rolls in three rows using a sharp knife (see photo 6). Bake for 60 to 65 minutes or until golden brown on top.
Remove from oven and immediately pour the cold syrup on top of the baklava rolls using a ladle. Allow baklava rolls to soak syrup for at least 2 hours before serving. Garnish with chopped pecans and serve. Enjoy!
Soggy baklava rolls are a result of brushing each phyllo layer with butter. As mentioned above, drizzling the butter leaves air between the two layers of phyllo sheets and when baking they expand and come out crispy. Dry baklava rolls can mean two things; less amount of butter or syrup. Make sure you are using the exact ratios for perfectly moist and flaky pecan baklava rolls.
If the baklava rolls come out chewy, they were not baked properly. Ensure, the whole surface has turned out golden brown before removing from oven. Then immediately pour on top of the baklava rolls the cold syrup.
The answer is no. You can roll the baklava into logs without using skewers, then move them into the pan. In this recipe, I am showing you the traditional way of rolling and scrunching baklava, the way my grandma did. There is a special wooden long stick specifically used for making “saragli” but I don’t have one. Wooden skewers work exactly the same and you can find them everywhere.
I do not suggest preparing baklava ahead of time and baking on a different day. Phyllo dough is quite delicate and if it stays unbaked or uncovered it will eventually dry out. If you are short on time you can prepare and bake baklava rolls on the same day, then freeze. After soaking in syrup, allow baklava rolls to completely cool down, cover them tightly with plastic wrap and transfer to freezer. You may freeze them up to two months. When ready to serve, move baklava rolls to refrigerator to thaw overnight and heat in low temperature in the oven. Voila!
Baklava rolls will keep crispy and fresh at room temperature for up to one week, in an airtight container. You may also refrigerate baklava rolls covered, for up to three weeks but the phyllo won’t be as flaky. If refrigerated, pop in the microwave for a few seconds before serving. This way the solidified butter and crystallized syrup will liquify, providing moisture to baklava.
Pamper yourself with these easy, fall themed baklava rolls! Every bite will fill you with buttery, crispy deliciousness. The toasted pecan filling and warm spiced maple syrup will instantly make you feel cozy. Do not forget to pair the baklava roll with a mug of coffee. If you make the recipe, please share your thoughts and leave a comment below!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Rich and decadent pumpkin blueberry swirl cheesecake baked on a thick, buttery graham cracker crust. These cheesecake bars are deliciously spiced and so easy to make! Elevate your Taste Buds Before I list all the reasons you need to try these pumpkin blueberry swirl cheesecake …
Flaky puff pastry baked until golden brown, filled with fresh apples dipped in homemade salted caramel sauce and topped with a buttery, pecan crumble. Welcome Fall with these apple crumble danishes! This post is sponsored by The Fillo Factory but all opinions and thoughts are …
This perfectly moist semolina cake is a must try Greek dessert. It is fluffy, scented with ground mastic and is topped with coconut flakes.
Ravani also known as Revani, Samali and Basbousa is a semolina based sheet cake popular across Turkey, Middle Eastern countries and Greece. There are many different variations depending on the region ravani is made. Some versions do not use eggs but yogurt instead, whereas other do not soak the cake in syrup. My ravani cake recipe uses eggs for a fluffier texture, ground mastic powder for a distinct aroma and taste and coconut flakes for garnish. This semolina cake is so easy to make and it can keep fresh up to one week.
Coarse semolina is a staple ingredient for many Greek desserts and is different from semolina flour. Semolina flour has been processed to be extremely fine. Is semolina gluten free? The short answer is no, since it comes from durum wheat. Its texture is a bit coarser compared to regular flour and is darker in color. Greeks typically use it as a thickener for custards like Galaktoboureko or for cakes since it offers a uniquely light and crumbly texture.
In a saucepan over medium heat, add the sugar, water, lemon juice and bring to a boil. Simmer for 5 minutes, until the sugar has completely dissolved. Remove from heat and add the unsalted butter. Stir until the butter melts. Set aside and allow to completely cool.
Preheat oven to 350°F(180C). Grease a 9×13 inches (33×23 cm) rectangular baking pan with non-stick baking spray. In a medium bowl stir together the all-purpose flour, coarse semolina, ground mastic, baking powder and salt. Set aside.
Using a hand/stand mixer fitted with the paddle attachment, beat granulated sugar and eggs on high speed, until fluffy and pale in color for about 6 minutes (see photo 1). Add the whole milk, vanilla extract and lemon zest and beat for 30 more seconds on medium speed. Gently fold in the the flour mixture using a spatula or wooden spoon. Do not overmix. Spread the ravani batter evenly into the baking pan (see photo 2).
[easy-image-collage id=2756]Bake for 40 minutes until golden brown on top. When ready, the cake pulls from the edges of the pan (see photo 3). Remove from oven and immediately pour the cold syrup on top of the cake using a ladle. Pierce the cake with a knife to soak the syrup faster. Place on a cooling rack and let it cool or refrigerate for 30 minutes.
[easy-image-collage id=2785]Cut into squares or triangles and top with sweetened shredded coconut (see photo 4). Enjoy!
Ravani is a must try all year round sheet cake. This one bowl recipe comes together so easily and it only takes 1 hour to make. This is one of the fluffiest and most moist cakes I have ever made myself!
If you try this recipe, leave us a comment below. We love hearing from you!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
A flaky, golden-brown pie crust featuring fresh peaches and cherries. This summer galette is easy, tasty and pairs perfect with a cold scoop of vanilla ice cream. Easier than a pie! Why stressing on how to achieve the perfect pie crust when you can easily …