scratch-made baked goods
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! What is Tahini? Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served …
The most fragrant and romantic lemon rose water cake is a one-bowl recipe that even a first time baker can make!
Cake is a fit for every occasion and always tastes better when it’s homemade. This recipe is simple yet ticks all the boxes and is perfect for Valentine’s Day. It features a tender, citrus cake topped with a smooth rose water glaze. Whether you are a well seasoned baker or a first time baker, this lemon rose water cake will be so easy to make. You will just need a heart shaped pan and some Valentine’s inspired sprinkles to transform it into a showstopper!
To make the lemon rose water cake, cream together sugar and butter and then incorporate the eggs. Add the wet ingredients followed by the dry ingredients and combine. Transfer the cake batter to the pan and bake. Prepare the rose water glaze and drizzle on top of the cooled cake. Decorate with sprinkles and dried rose petals.
For an extra moist cake the recipe uses a higher fat ratio and milk in the batter. Mixing the batter just until combined is also a key to achieve a tender and moist texture.
Rose water has a predominantly floral aroma and flavor. It is not considered to be sweet or savory.
When baking with strong profile flavors such as rose water you don’t need a lot. Just 1 tablespoon is enough to give your cake a nice floral taste. More than 1 tablespoon will result in a soapy and unpleasant taste.
Lemon rose water cake will keep fresh for up to 3 days at room temperature stored in an airtight container. You may freeze the cake before adding the rose water glaze for up to 2 months covered tightly with plastic wrap.
With no special skills or complicated equipment needed, anyone can rock this delicious lemon rose water cake! Lemon paired with rose water is truly a match made in heaven. This, not so ordinary flavor combination is definitely going to impress your loved one. We would love to hear from you if you try this recipe. Leave us a comment below. Happy Baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Spread love anytime of the year with these chocolaty, heart shaped, strawberry sandwich cookies. Homemade strawberry cream cheese filling between two rich shortbread cookies create an indulgent sweet and tart combo. The Key Ingredient Public disclaimer: I’m not a big fan of Valentine’s day! Culturally …
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 …
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 my own.
It may sounds like I’m exaggerating but when you try these mini salted caramel apple crumble danishes you won’t go back to regular apple crumble. Just imagine, having a buttery and flaky danish filled with salted caramel and cinnamon spiced apples for breakfast. No better way to start your day! The recipes takes just 1 hour and the frozen puff pastry dough makes the process so easy. These mini danishes are bursting with flavor and will be a showstopper to any brunch.
Defrost puff pastry in refrigerator for 2 hours or one hour at room temperature before use.
In a medium saucepan whisk together granulated sugar and water. Bring to a boil over medium-low heat, until the granulated sugar has completely dissolved. It will take between 3-5 minutes. Continue cooking over medium-low heat for about 8-9 more minutes until the mixture turns to a deep golden brown color. Do not stir at all during this step!
Remove saucepan from heat and pour heavy cream while whisking vigorously. Be careful, as the caramel will immediately start bubbling. Return to heat and stir in butter and vanilla extract until fully incorporated. Remove saucepan from heat and stir in salt. The caramel should be smooth without any lumps. Transfer caramel to a mason jar and set aside to completely cool before using.
In a medium bowl add peeled and cubed apples and toss with lemon juice. Make sure all apples are coated. Melt butter in a medium saucepan and then add the apples. Cook over medium heat for 5-7 minutes, stirring occasionally. Remove saucepan from heat and sprinkle with ground cinnamon, ground nutmeg and ground ginger. Give it a stir. Pour 1/2 cup of the room temperature caramel and stir until well combined (see photo 1). Set aside.
[easy-image-collage id=2832]In a medium bowl, combine all-purpose flour, old-fashioned oats, brown sugar, chopped pecans, ground cinnamon and salt. Add melted butter and stir with a fork until the mixture is evenly moistened (see photo 2). Set aside.
Preheat oven to 400°F (200C). Unfold the puff pastry sheets and lay out on a clean work surface. Use a knife to cut along the fold marks to create three equal sized strips. Cut each strip in three to make a total of 18 rectangles.Transfer puff pastry rectangles into 2 large ungreased baking sheets. Space them 1 inch apart. Using a paring knife, lightly score a 1 inch border around the edges of each pastry rectangle, then use a fork to prick the center area of each one (see photo 3 & 4).
[easy-image-collage id=2845]Use a pastry crimper and roll around the edges of each puff pastry rectangle. Spoon the apple filling onto each puff pastry piece (see photo 5). Make sure the filling stays inside the scored border. Sprinkle the crumble mixture over the apple filling (see photo 6).
[easy-image-collage id=2849]Whisk together the egg and water. Brush the edges of each puff pastry rectangle with a thin layer of egg wash (see photo 6). Bake pastries for 20 minutes until golden brown and puffed. Remove pastries from the oven. Let them cool on the baking sheet for 10 to 15 minutes.
Whisk together powdered sugar, heavy cream and pure vanilla extract until it reaches a thin glue-like consistency. Drizzle on top of the warm apple crumble danishes and serve. Enjoy!
You can prepare salted caramel sauce in advance and store in refrigerator. Bring to room temperature before use. You can also prepare the puff pastry and crumble topping a night before baking. Arrange the puff pastry in baking sheets as instructed and cover tightly with plastic wrap. Likewise, cover the crumble topping and refrigerate. Follow the rest of the recipe as shown. The mini salted caramel apple crumble danishes are best served warm, the same day they’re made. You may refrigerate leftovers covered, for up to 2 days.
Can you freeze Mini Salted Apple Crumble Danishes? Yes! Place any leftovers on a single layer uncovered in the freezer until they’re completely frozen. Then, wrap the frozen pastries tightly in plastic wrap or aluminum foil and freeze up to two weeks.
Treat yourself to a batch of these mini salted caramel apple crumble danishes. You will love how this recipe is not overly sweet yet the apple filling is perfectly tender and moist and the crumble topping is golden brown but not dry. If you decide to give this recipe a go, please share your thoughts with us and leave a comment below.
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Kariokes are rich crescent shaped chocolates, filled with walnuts. They make a perfect treat if you have leftover cake or cookies. What is Kariokes? Kariokes are small sized chocolates filled with walnuts and shaped like crescents. They originated from Northern Greece and specifically the city …
Kourampiedes are traditionally made during Christmas period. These buttery shortbread cookies are filled with toasted almonds, drizzled with rose water and they are topped with lots of powdered sugar! What are Kourampiedes? Kourampiedes or Kourabiethes (Greek: κουραμπιέδες, singular: κουραμπιές, kourabies) are almond shotbread cookies popular in Greece, Cyprus and Greek …
These cinnamon flavored cookies have a crispy texture, balanced sweetness and they are sprinkled with brown sugar and extra cinnamon. The perfect fall cookies for cozy days!
Homemade cookies are always a good idea! As the temperature is slowly dropping here in Maryland and most of the mornings are foggy lately, I was reminiscing about my mum’s cinnamon cookies. A hot mug of coffee while dipping some of these crispy cookies in. My farewell to fall are these leaf-shaped cinnamon cookies. As we see the colorful fall foliage, let’s remember that nature is preparing for the next stage and blossom is closer than it might feel!
These crispy cinnamon sugar cookies should be in your plans for today. It is the easier cookie recipe you have ever made. Crispy, not overly sweet, lots of warm cinnamon spice and most importantly these cookies smell divine! If you would like to try something different rather than soft cookies and snickerdoodles I urge you to try this recipe. For the record, in Greece we call these cookies “biscuits” due to their crunchy texture. A Greek biscuit is an American cookie. Ok; let’s get started!
You will only need a few simple ingredients for the recipe so make sure to follow the exact steps. Firstly, mix the dry ingredients together and set aside. Moving forward, continue by mixing the wet ingredients with the sugar. The creamed butter and sugar provide the base for the cookies and the eggs give structure to the mixture. Moreover, vanilla extract gives a touch of aroma and cinnamon give the key flavor to the crispy cinnamon sugar cookies. Lastly, salt balances the sweetness so don’t omit it.
Shape the cookie dough in a disk and wrap in plastic wrap. You can divide the cookie dough into two pieces as it will be easier to roll out.
30 minutes inside the refrigerator are enough to make sure that the cookies will hold their shape.
Roll the cookie dough on lightly floured surface until 1/4 inches thick.
Cut the cookies using your preferred cookie cutters. Mix the brown sugar and cinnamon in a ball and sprinkle on top of the cookies. With a spoon press down the sprinkles. Avoid touching the fresh cutouts with your hands as the warmness of your fingers will affect its structure.
After that, transfer the cookies into lined baking sheets and bake for around 20 minutes or until edges are lightly brown.
Let the cookies cool on cooling racks and enjoy with a cup of milk or coffee!
In short, make these cinnamon flavored cookies and you can thank me later! Great for breakfast, snack or to satisfy your cravings.
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Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.