scratch-made baked goods
Delicious, fresh fruit fritters with seasonal fruits will elevate your breakfast routine and set you up for success. They come together in 30 minutes and are air fried for a healthier alternative to old fashioned fritters. Champions Breakfast In search of easy and quick breakfast …
This humongous salted caramel skillet cookie is perfect for sharing and so easy to put together! A one-bowl recipe for the most scrumptious, gooey cookie with crisp edges, baked in a cast iron. Go Big or go home There are moments in life that you …
Soft and chewy double chocolate tahini cookies made with cocoa powder and chocolate chips. Toasted sesame seeds and a touch of flaky salt make these cookies a perfect sweet, nutty and salty combo!
Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served as a dip or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is a loanword from modern Greek tachíni (ταχίνι) which was originally adopted from the Ottoman Turkish “tahin”. Growing up in Greece, tahini was a staple in our home. My favorite way to use it was as a spread on top of toasted bread with honey and cinnamon. Tahini has a smooth nutty taste which doesn’t overwhelm you as peanut butter does. These double chocolate tahini cookies have the perfect balance between sweet and nutty with a salty hint from flaky salt. They are chewy, crumbly and so rich in flavor. The sesame seeds really add up to the earthy tone of the cookies and they offer a nice crisp texture.
To make these double chocolate tahini sesame cookies, start by mixing all the dry ingredients together. Cream the butter, tahini and sugars and then add the rest of wet ingredients to the mixture. Add the dry ingredients to the wet mixture and fold in the chocolate chips. Chill the cookie dough for at least 1 hour and then scoop the cookies. Roll them into sesame seeds and bake. Enjoy with a cup of coffee or dunk them into milk.
You can prepare the dough for these double chocolate tahini cookies up to 3 days in advance and refrigerate air tightly. The cookie dough will also freeze well for up to 3 months. If freezing, scoop the dough into balls and store in freezer safe bag. No need to thaw them, just add the cookies into the oven while it is still preheating. Baked double chocolate tahini cookies will keep fresh for up to 3 days, at room temperature in an airtight container.
Yes. Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame.
Yes. Pure tahini paste is naturally gluten free. Make sure you read the label of the product before purchasing.
Tahini gives a nutty and earthy flavor to baked goods. Texture wise, it provides richness and creaminess.
No. Chinese sesame paste is made from toasted sesame seeds. For that reason it has a darker color, thicker consistency and nuttier taste.
If you are always on the quest of delicious cookie recipes, you got yourself a winner! These double chocolate tahini sesame cookies will satisfy your sweet tooth. Whether you are a baking pro or a beginner, this recipe will guide you step by step on how to achieve the best chocolaty and nutty cookies every single time. If you give decide to try the recipe, leave as a comment below sharing your feedback. We are inspired and motivated to create the most scrumptious desserts from you and for you. Happy Baking!
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The most fragrant and romantic lemon rose water cake is a one-bowl recipe that even a first time baker can make! I Heart You! Cake is a fit for every occasion and always tastes better when it’s homemade. This recipe is simple yet ticks all …
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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.
Greek vasilopita is a delicious cake prepared at New Year’s eve to celebrate the arrival of the new year! The cake is flavored with orange juice, cinnamon and nutmeg and it has a hidden lucky coin. The Greek Custom of New Year’s Cake Vasilopita is …
These traditional Greek Christmas cookies are moist and beautifully spiced! They are soaked in honey syrup and served with walnuts and sprinkled cinnamon. Welcoming Christmas Season! While writing this post I fell home sick and happy at the same time. Making melomakarona with my mother …
Karidopita is a perfectly moist and fragrant all year round cake. It features a cinnamon and clove spiced filling and it is topped with a luscious chocolate ganache and chopped walnuts.
Karidopita / Karithopita (Greek: Καρυδόπιτα) is a Greek dessert, made with walnuts and soaked in sweet syrup after baking. The accurate translation for Karidopita is walnut pie, but it is actually a sheet cake baked in a pan. Traditionally, most of the recipes use up to 8 eggs and no flour, whereas other opt for milk and olive oil. Using this amount of eggs in a recipe is a no-no for me. My version uses only 4 eggs and incorporates flour and coarse semolina to create an airy and fluffy texture. After several trials, I’m excited to bring you a full proven recipe for the most scrumptious Greek walnut cake.
In a saucepan over medium heat, add the water, sugar, lemon rind, cinnamon stick and bring to a boil. Simmer for 5 minutes, until the sugar has completely dissolved. Remove from fire and set aside to 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 food processor pulse together walnuts, ground cinnamon and ground cloves. Set aside.
In a large bowl sift the all-purpose flour. Add the coarse semolina, baking powder and salt. Stir all together with a spoon and set aside.
Using a hand/stand mixer fitted with the paddle attachment ,beat butter and sugar on medium speed until creamy for about 2 minutes. Stop and scrape the bowl when necessary. While beating, add one egg at a time, making sure it is fully incorporated before adding another. Pour the pure vanilla extract and cognac to the karidopita mixture and mix for a few more seconds.
With the mixer on low speed, incorporate the dry ingredients into the batter using a spoon. Do not overmix the batter (see photo 1). The cake batter will be thick. Using a spatula, gently fold in the chopped walnuts and spices. Spread the batter evenly into the baking pan using a spatula (see photo 2).
[easy-image-collage id=2619]Bake for 30 to 35 minutes. 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 wooden spoon. Tip: Use a toothpick to open small holes on karidopita after is baked. This way, the syrup will be soaked faster. Place on a cooling rack and let it cool and soak the syrup for around 1 hour and 30 minutes.
[easy-image-collage id=2622]Chop the chocolate bar in small pieces and place in a heat-proof bowl. In a small saucepan over medium heat simmer the heavy cream. Do not boil on high temperature. Remove from the heat and pour over the chopped chocolate. Let it sit for 2-3 minutes. With a rubber spatula or spoon slowly stir until the chocolate has completely melted and you have an even mixture.
Pour over the cake and sprinkle with chopped walnuts (see photo 4). Refrigerate for 30 minutes or until the chocolate ganache is set. Cut into slices and serve.
This Karidopita is nothing like the dense and heavy Greek walnut cakes you might have tried in the past. Although, the cake incorporates warm spices like cinnamon and cloves the chocolate ganache makes it suitable for every time of the year. Give this recipe a go and indulge in a deliciously moist and chocolaty cake. We would love to hear from you. Leave us a comment below if you try the Greek walnut cake recipe.
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
An easy, one-bowl recipe for the softest chocolate orange bundt cake made with extra virgin olive oil! Mom’s famous orange cake! Many of the recipes featured on the blog come from my mother’s recipe book. Orange bundt cake is one of the classic all year …