Cheese Fatayer

Several months ago I was on the hunt for Aleppo pepper and nigella seeds so that I could make these fatayers that I found at Hajar's blog Moribyan. They didn't have either in several stores that I went. After finding Aleppo pepper in a grocery store not too far away, I was finally able to find the nigella seeds at a Middle Eastern market. Nigella seeds look like black sesame seeds. Aleppo pepper looks similar to crushed red pepper, but it's not spicy. 

The instructions are to make 12 delicious fatayers, but you can make them bigger or smaller if you'd like. 

Cheese Fatayer

Dough

2 2/3 c. all-purpose flour, additional as needed
1/2 T. salt
1/2 T. instant yeast
1 c. lukewarm water
1/2 T. sugar
2 T. olive oil
2 T. plain yogurt
Milk or heavy cream (or beaten egg white), for brushing

Cheese Filling

3 c. shredded mozzarella cheese
1 c. crumbled feta cheese
1 T. parsley, finely chopped
1 large egg, beaten
1/2 t. onion powder
1 t. dried mint
1 t. Aleppo pepper
1/2 t. black pepper
1/2 t. garlic powder
1 t. nigella seeds

Add the flour, salt, yeast, water, sugar, olive oil, and plain yogurt to a large mixing bowl. Mix using a hook attachment on a stand mixer or knead it by hand. Knead together for 2 to 3 minutes until the dough is soft and elastic. It should be a bit sticky but not difficult to handle. If it is too sticky, add a tablespoon of flour at a time until not sticky.

Transfer the dough to a greased bowl. Cover it and let it rest in a warm place for an hour or until double in size.

While the dough rests, prepare the cheese filling. Combine mozzarella cheese, feta cheese, parsley, egg, onion powder, mint, Aleppo pepper, black pepper, garlic powder, and nigella seeds in a bowl. Set aside until assembly.

After an hour, preheat oven to 475°. Punch down the dough and divide it into 12 equal portions, pinching each piece into a tight ball. Stretch each piece out longways and then shape it into an oval/football shape.

Add a generous amount of cheese filling to the center and fold over the left and right sides while pinching the top and bottom to create a shape that looks like a boat.

Transfer to a baking sheet lined with parchment paper. Brush the edges with milk, heavy cream, or egg white. Repeat with the rest.

Bake in the oven for 10 to 12 minutes until golden brown on the edges. 

I made a cake that felt like spring to me for Easter Sunday dessert. Lemon and raspberries are a delicious combination. I found this recipe at Cake by Courtney and added the lemon curd to the layers. Sweet with a bit of sour, and soft with a bit of crunch! 

Lemon Poppy Seed Raspberry Layer Cake

3 c. cake flour
2 t. baking powder
1 t. salt
Zest of one lemon
3 T. poppy seeds (soaked in water for about an hour and then drained before adding)
1 c. unsalted butter, at room temperature
1 3/4 c. granulated sugar
6 lg. egg whites, at room temperature
1 c. lemon juice
½ c. sour cream, at room temperature

Buttercream Frosting:
6 c. powdered sugar, measured and then sifted
6 oz. cream cheese, slightly cold
1 1/2 c. unsalted butter, slightly cold
1 t. pure vanilla extract
1 t. lemon extract

Filling:
Fresh raspberries, one small carton
1/3 c. lemon curd

Preheat oven to 325°. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Spray wire cooling racks. Set aside.

In a medium-sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, salt, and drained poppy seeds. Set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed. The color will become lighter and the texture should be smooth.

Scrape down the sides of the bowl and add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Continue to beat the mixture on medium-high speed for an additional 2 to 3 minutes. When ready, the batter should appear lighter in color and have increased in volume.

With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the lemon juice. Repeat the additions, ⅓ flour mixture, ½ cup juice and the final ⅓ flour mixture. Mix until the flour mixture is just incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Gently fold in the sour cream.

Evenly divide the batter between each pan (about 16 ounces of cake batter into each of the three 8-inch cake pans or 12 ounces in each of the 6-inch pans) and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto the prepared wire cooling racks to cool completely.

While the cake is cooking, prepare the frosting. In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.

Gradually add in the sifted powdered sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 3-4 minutes.

Add the vanilla and lemon extract and beat well. This makes enough for the filling between layers and to frost the top and sides. (You can make additional frosting to pipe if desired.)

When cake layers have cooled and frosting is prepared, place one cake layer, bottom side down, on a cake plate or cake board. Gently spread about 1 cup of frosting across the top of the cake layer. Make sure to get eye level with the cake to ensure the frosting is even. Spread half of the lemon curd evenly over the frosting. Cover with fresh raspberries.

Place the next cake layer on top of the raspberries. Gently spread about 1 cup of the frosting over it. Spread remaining lemon curd evenly over the frosting. Cover with fresh raspberries.

Place the final cake layer, top side down, on top. Give the cake a quick crumb coat (a thin layer of frosting) and chill for 10 to 15 minutes in the freezer before frosting the entire cake. Decorate top with additional raspberries or as desired.

Store in the refrigerator until almost ready to serve. 

I recently made this cake for my son's birthday dessert. I used a smaller loaf pan than the recipe called for, so I put the rest of the batter in 2 ramekins. That made my loaf smaller, but it was very moist with delicious peaches. I found this recipe at Owl B Baking where Liz has pretty pictures of the bread that made me want to try this!

Peach Cobbler Pound Cake

Streusel:
3 T. butter, room temperature
1/2 c. light brown sugar
1/2 c. flour
1 t. cinnamon
1/8 t. nutmeg
1/8 t. salt

Cake:
2 (15-oz.) cans of sliced peaches or peach halves OR 5-6 fresh whole peaches, peeled
16 T. unsalted butter, room temperature
1 c. granulated sugar
4 eggs
2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. milk, room temperature
1 1/2 t. vanilla extract
1/4 t. almond extract

Glaze:
2 c. powdered sugar
2-4 T. milk

Preheat your oven to 350°. Lightly grease a 9" x 5" loaf pan.

Start with making the streusel. In a large bowl, combine the softened butter and sugar using a mixer. Mix until fully incorporated. Add the flour, cinnamon, nutmeg & salt. Mix on low speed to combine.

The mixture will be crumbly. Use your hands to incorporate flour completely. Place the streusel into the freezer to chill.

Dice the peaches into small pieces and dry off gently with a dry paper towel. You should have about 1 1/2- 2 cups of diced peaches. Set aside.

For the cake, in a large bowl, beat the softened butter using a mixer until very light and airy. Add the sugar and mix until it's completely incorporated and fluffy. Add the eggs, one at a time into the butter mixture, stirring thoroughly until the mixture is light and fluffy.

In a separate large mixing bowl, whisk together the flour, baking powder, and salt. Scoop out 1 tablespoon of the dry ingredients and set aside.

In another small bowl or glass measuring cup, whisk together the milk and extract. Add about 1/3 of the dry ingredients into the creamed mixture; stir until just combined. Then add 1/3 of the milk, stir, and repeat alternating the dry ingredients and milk, stirring well in between each, starting and ending with the flour.

Sprinkle the 1 tablespoon of reserved flour mixture on top of the peaches and coat. Fold the peaches into batter.

Gently scoop the cake batter into the prepared pan; smooth the top with a spatula. Remove the streusel from the freezer and sprinkle evenly on top, leaving large and small clumps.

Bake for 60 to 65 minutes, until the cake springs back when lightly pressed in the center and a long toothpick or cake tester inserted into the center comes out clean. If the cake is browning too quickly, cover it with aluminum foil for the final 15 minutes of baking. Remove the cake from the oven and loosen its edges after 5 minutes. After that, carefully turn it out of the pan onto a rack to cool.

Once the cake is fully cooled, make the glaze by mixing together the glaze ingredients until smooth, and drizzle over the top of the cake using a fork. Allow the glaze to set before slicing.

Moelleux au chocolat (Molten Chocolate Cake)

I've been in the mood for something baked and chocolate, so I decided to give this recipe from Laylita's Recipes a try. If you've never tried any of her recipes, take a look around her blog. Everything I've tried from it has been excellent. I baked this for 15 minutes, the longest time recommended on the recipe at 410°, but I think it could have baked for just a minute or two more. I was afraid to cook it too long and dry it out. It was still really good - chocolatey, molten, and it hit the spot for me! 

Moelleux au chocolat (Molten Chocolate Cake)

7 oz. (200 g) baking dark chocolate

3.5 oz.(100 g) salted butter

3.5 oz.(100 g) sugar 

2 T. flour

3 eggs

Melt the chocolate and the butter on medium heat in a thick-bottom saucepan or in a bain-marie. Mix constantly to avoid the ingredients from sticking and burning. Remove from heat as soon as the chocolate is completely melted, and place it in a bowl at room temperature. 

Preheat the oven at 410°.

Add the eggs to the melted chocolate and butter, mixing well with a whisk. Then use a spoon to add mix in the sugar, mixing well. Add the flour, and stir just until mixed in and smooth.

Lightly grease a rectangular bread pan by coating it with butter on all inner sides. Or you can bake it in 4 ramekins. Pour the mix in the baking pan and bake for 15- 20 minutes at 400° (or 13-15 minutes at 410°). The cake will be done when the edges start to get golden and separate from the baking mold. The center should still be soft. If baking in individual ramekins, bake for 10-12 minutes at 400°.

Let the cake cool down for 5 minutes for the rectangular mold or 3 minutes for the ramekins, then gently remove it from the mold. Serve the cake immediately.

Can be stored in the refrigerator and warmed for 20-30 seconds. 

Tandoori Chicken Naan Pizza

I love food with flavor, herbs, and spices, and this one is FULL on flavor with a perfect spicy kick. It is so good! I made my own naan bread (as you can tell by the irregular shapes), but you can use purchased naan if you like. I forgot to buy mozzarella, so I made it with gruyere that I had. 

I found this recipe on Host the Toast, and knew that I had to make this right away. So glad I did! The ingredients list is a little long, but this is easy to make, and very worth it. 

Tandoori Chicken Naan Pizza

3 pieces naan bread
1/2 c. plain yogurt, plus more to top
Lemon zest for yogurt topping
Juice of 1 lemon
2 T. vegetable oil, plus more for brushing
4 cloves garlic, chopped
2 T. ginger
1 t. hot paprika
2 t. ground cumin
2 t. garam masala
1/2 t. cayenne pepper
2 lb. boneless skinless chicken thighs
2 T. tomato paste
1/2 red onion, sliced
1 cup mango, sliced
1 c. mozzarella, shredded
Mint, to garnish
Cilantro, to garnish
Plain yogurt

Combine the yogurt, lemon juice, oil, garlic, ginger, paprika, cumin, garam masala, and cayenne pepper in a food processor. Process until smooth.

Sprinkle the chicken thighs with salt and place in a freezer bag with half of the marinade, turning to coat well. Reserve the remaining half of the marinade in a separate container. Refrigerate all for 2 hours or overnight.

Preheat the grill to medium-high. Grill the chicken 5 minutes per side, or until it reaches 160° F. Remove from heat and chop chicken.

Brush the naan with oil. Mix the previously reserved marinade mixture with 2 tablespoons of tomato paste. Add additional yogurt to thin, if necessary, to give a spreadable consistency.

Spread the naan with the tomato-yogurt mixture. Top with red onion, chicken, mango, and mozzarella. Turn down the heat on the grill and place the naan pizzas on the grate, or put the naan pizzas on a shelf above the grill grate. Close the lid and grill until the cheese melts. Remove from heat.

Alternatively, preheat the oven to 400° F and cook pizzas on a cookie sheet or pizza stone.   

Mix the extra yogurt with lemon zest. Top the pizzas with mint leaves and cilantro, drizzle with yogurt, and serve.

Mushroom, Goat Cheese, and Herb Frittata

I made this frittata from Williams Sonoma for the first time for part of our Christmas breakfast. We liked it with the addition of creamy goat cheese and the herbs in the eggs. Next time, I'll chop the mushrooms bigger though. It was a delicious with our raspberry French toast bake. Sweet & savory Christmas breakfast. 

Mushroom, Goat Cheese, and Herb Frittata

4 T. extra-virgin olive oil

2 shallots, finely chopped

1 c. chopped mixed mushrooms

1 t. minced fresh thyme or 1/2 t. .thyme

1 t. minced fresh oregano or 1/2 t. dried oregano

1/4 t. crushed red pepper flakes

Salt, to taste

Ground pepper, to taste

10 large eggs

3 T. heavy cream

125 g. fresh goat cheese, crumbled

1/3 c. (45 g.) freshly grated Parmesan cheese

Preheat the broiler.

In a large oven-safe frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the shallots, mushrooms, thyme, oregano, and crushed red pepper flakes. Season with salt and pepper to taste, and sauté, stirring often, until the shallots are soft and the mushrooms have released most of their liquid, about 5 to 7 minutes. Remove from the heat.

In a bowl, beat together the eggs, cream, 1/2 teaspoon salt and 4 or 5 grinds of pepper with a whisk until blended. Add the shallot-mushroom mixture and the goat cheese and set aside.

Rinse out the fry pan. Place it over medium-high heat, and warm the remaining 3 tablespoon olive oil. Pour in the egg mixture, spreading the vegetables in an even layer. As the eggs set around the edges of the pan, lift the edges of the frittata with a spatula and tilt the pan to allow the liquid egg in the center to run underneath. Cook until the eggs are firmly set along the edges but the center is still runny, about 10 to 15 minutes.

Sprinkle the Parmesan over the frittata and place under the broiler until the top is set and golden, about 2 minutes. Remove the pan from the broiler. Loosen the edges of the frittata and slide it onto a serving plate. Let cool for 15 minutes. Cut into wedges and serve warm or at room temperature.