Baumkuchen

     This weekend I decided to make a unique cake that I hadn't tried before. It's called baumkuchen, also known as a German tree cake. It was very fun to bake and, most importantly, tasted delicious!

Ingredients:

• Cake Batter:
• 4 whole eggs
• 1 tbsp vanilla extract
• 1/4 cup milk
• 2 tbsp dark rum
• 3/4 cup sugar
• 3/4 cup brown butter
• 1/2 cup flour
• Chocolate Glaze:
• 1 cup dark chocolate
• 1/2 cup heavy cream
• 1 tbsp dark rum
• 1/2 envelope gelatin
• 1/2 cup water

     Begin by placing the butter in a pot and heating over medium-high heat. Continuously stir the butter until it develops a brown color and begins smelling nutty. Remove from heat and set aside.

     Whisk the eggs in a medium stainless steel whisking bowl, adding in the vanilla extract, milk, run, and sugar. Place this over a pot with boiling water, making sure that the bottom of the bowl does not touch the water. Continuously whisk over the boiling water for about 5-8 minutes. 

     Next, whisk the cake batter with a mixer for about 10-15 minutes until it has tripled in size. Add in the brown butter and flour, and fold into the mixture. 

     Butter a cake pan and place piece of parchment paper on the bottom, and butter the top of that. Place the cake pan in another cake pan so that the bottom of the cake doesn't burn. Add one cup of the cake batter and place in the oven over broil for about 1-2 minutes until lightly brown. Repeat this process until you run out of cake batter.

     Flip the cake onto a wire rack and let cool. Make the chocolate glaze by warming up heavy cream and adding it to the dark chocolate until it melts. Add in the dark run and gelatin with warm water to create a nice, shiny glaze. Pour over the cake, and place in the refrigerator for about 30 minutes.

Hurmasice

     Hurmasice are my favorite Bosnian dessert. My mom used to make them growing up, but I never really appreciated them until I got older. Bosnian desserts are usually very sweet, but don't have very potent flavors that are usually seen in American desserts. They are basically cookies that are soaked in a sugar water mixture, which gives them a sweet, moist texture. These cookies are so easy to make, require simple ingredients, and the optional addition of coconut flakes makes them absolutely delicious.

     Ingredients:

• 2 cups sugar
• 2 cups water
• 2 eggs
• 1/2 cup sugar
• 1 cup vegetable oil
• 1 tsp baking powder
• 1 tsp vanilla sugar (whole packet) or 1 tsp vanilla extract
• 2 cups flour
• 1 cup coconut flakes (optional)

     I like to start by making the simple sugar water mixture first. Add 2 cups water with 2 cups of sugar to a small pot and place on medium high heat. Bring the mixture to a boil and stir occasionally. Remove from heat once the sugar has melted, about 10-15 minutes, and allow to cool. 

     In a large bowl, beat the eggs with 1/2 cup of sugar. Add the vegetable oil and packet of vanilla sugar or vanilla extract. Mix in the baking powder and flour, adding half a cup at a time. Lastly, mix in 1/2 cup of coconut flakes.

     Form rectangular shaped cookies, and place side by side in a baking dish. Bake at 375 degrees Fahrenheit for 20 minutes until the cookies are light golden brown. Pour the sugar water mixture over the hurmasice and allow to soak in. Once half of the sugar water has soaked into the hurmasice, sprinkle the remaining 1/2 cup of coconut flakes over the cookies. 

Blueberry Muffins

     Tomorrow is Sunday, and on Sunday mornings I love making something sweet for breakfast. As you can probably tell by now, I have a huge sweet tooth. Believe it or not, I have never made muffins! I had some fresh blueberries in the fridge and decided to utilize them for blueberry muffins. I topped them with a sugar/nutmeg mix to give them a bit of a crunch which perfectly balanced the warm and sweet blueberry filling.

Ingredients:

• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt
• 2 cups flour
• 1/2 cup milk
• 1 1/2 cups fresh blueberries

      For the topping:

• 1 tbsp granulated sugar
• 1/4 tsp ground nutmeg

     Preheat your oven to 375 degrees Fahrenheit. Grease 18 regular-sized muffin cups with some butter or oil. 

     In a bowl, mix the butter until creamy. Add the sugar and beat until pale and fluffy. Add the eggs, one at a time. Beat in the vanilla extract, baking powder, and salt. Using a spoon, fold in half of the flour then milk into the batter and repeat. Finally, fold in the blueberries. 

     Spoon the muffins into the muffin tin (I found that using an ice cream scoop is easiest). Top them with the sugar/nutmeg mixture, and bake for 15-20 minutes until golden brown.

Vanilla Bean Cheesecake

     Vanilla bean cheesecake is one of my favorite cakes. The graham cracker crust and three layers of vanilla flavor make for a smooth, creamy, and delicious cake. The extracted pods from vanilla beans are what really set this cheesecake apart from the rest. This cake takes several hours to make and can be quite difficult, but it is well worth it.

Ingredients:

• 1 1/2 cups finely crushed graham crackers
• 1 1/4 cups sugar, divided
• 1/2 cup butter, melted
• 1 cup butter, softened
• 1 egg yolk, beaten
• 3/4 teaspoon vanilla extract, divided
• 16 oz cream cheese, softened
• 1 cup sour cream
• 3 tbsp flour
• 2 vanilla pods, beans removed and divided
• 2 cups whipping cream
• 3 tbsp powdered sugar
• 4 oz reduced fat cream cheese, softened
• 4 oz white chocolate baking squares, melted
• Raspberries (optional)

     Begin by preheating the oven to 375 degrees Fahrenheit. Line a 9 inch springform pan with foil and spray with non-stick spray. Mix the graham crackers in a bowl with 1/4 cup of sugar. Then add the egg yolk, 1/4 tsp vanilla extract, and melted butter, and mix to combine everything. Press the mixture into the springform pan.

     Bake for 8 minutes, or until the edges are slightly brown. Remove and let the crust cool.

     Next, preheat the oven to 350 degrees. In a large bowl, mix together the 16 oz of cream cheese, sour cream, flour, 1 cup of sugar, 1 cup of softened butter, 1/2 tsp vanilla extract, and beans from one vanilla pod. Blend until creamy and smooth. Spread this mixture onto the cooled crust. 

     Bake for 30-35 minutes until the edges are slightly browned. Allow to cool for one hour.

     In a cold mixing bowl, beat 1 cup of whipping cream with 2 tbsp of powdered sugar until soft peaks form. Place this mixture in the fridge. 

   

  In another cold mixing bowl, beat the 4 oz of reduced fat cream cheese with the melted white chocolate until smooth. 

     Fold the whipped cream from the fridge into the white chocolate mixture and place back in the fridge.

     In another bowl, beat 1 cup of whipping cream with 1 tbsp powdered sugar and beans from one vanilla pod until stiff peaks form. 

     Spread the white chocolate mousse onto the cooled cheesecake. Refrigerate for an hour, then spread the whipped cream on top. Evenly arrange the raspberries over the top of the cake, and refrigerate several hours before serving. 

Classic Burger with Fries

     Anyone who knows me knows that I love burgers. I love trying and recreating different kinds of burgers, but I always end up going back to this classic burger recipe. This classic burger holds a lot of falvor with the addition of a tangy special sauce and sweet caramelized onions. 

Ingredients:

• 2 tbsp vegetable oil
• 2 large onions, finely chopped
• Salt and pepper
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1/2 tsp white vinegar
• 2 lbs ground chuck (60%)
• 4 burger buns
• Pickles
• 1 cup shredded iceberg lettuce ( I left off)
• 4-6 slices of tomato
• 8 slices of American cheese
• 4 russet potatoes

     Begin by heating the oil in a pan and add in the onions. Cover the pan, and cook the onions over medium heat for about 30 minutes until they turn golden brown and caramelize. Make sure to stir them often so that they don't burn. Remove the lid and cook for an additional 5 minutes, then add 1/2 cup of water. Allow the water to evaporate. Set the onions aside to cool.

     To make the special sauce, mix together the mayonnaise, ketchup, sweet pickle relish, and vinegar in a small bowl. Set the sauce aside as well.

     Preheat oven to 450 degrees. Peel and chop the potatoes by halving, halving once more, then cutting into wedges, then strips. Add to a bowl and mix with olive oil and pepper. Toss onto a baking pan lined with parchment paper, and bake for 25-35 minutes. When the fries are finished, remove from oven and sprinkle with salt again. 

     Add salt and pepper to the meat, mix, and create 8 patties. For best taste, cook these on a gas grill. Once cooked, top with American cheese and allow to melt. Lastly, add the buns and lightly toast.

     Spread a tablespoon of the special sauce on the bottom bun. Add the patty, top with lettuce, tomato, pickles, and caramelized onions. 

Blueberry Crisp

     When you're craving something sweet this summer, try out a fruit crumble or crisp. They are very easy to make, and the addition of your favorite fruits (blueberries, strawberries, raspberries, or peaches) will bring out both tart and sweet flavors. Served warm with vanilla bean ice cream is the perfect combination.

Ingredients:

• 3 tbsp flour
• 2 tbsp granulated sugar
• 6 cups fresh blueberries
• 1/4 cup lemon juice
•  1 cup packed brown sugar
• 3/4 cup flour
• 3/4 cup quick-cooking rolled oats
• 1 1/4 tsp cinnamon
• 1/2 cup cold butter
• Vanilla bean ice cream, for serving (optional)

     Preheat the oven to 375 degrees Fahrenheit. In a large bowl, stir together the 3 tablespoons flour and granulated sugar. Add blueberries and lemon juice, toss gently to combine, and spread evenly in an ungreased 3-quart rectangular baking dish.

     For the topping, in a medium bowl, combine the brown sugar, 3/4 cup flour, oats, and cinnamon. Using a pastry blender (or your hands) cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the berry mixture.

     Bake uncovered for about 30 minutes or until the topping is golden brown and the edges are bubbly. Cool for about 45 minutes, and serve with vanilla bean ice cream if desired.

Chicken Cutlets with Spicy Arugula

     On this wonderful Saturday morning, chicken cutlets with arugula sounded like the perfect meal to make for lunch. The thin and crispy breaded chicken was absolutely delicious and paired nicely with a spicy arugula salad.

Ingredients:

• Chicken cutlets:
• 4 chicken cutlets
• 2 large eggs
• 2 cups breadcrumbs
• 1/4 cup grated Parmesan
• 2 tsp Italian seasoning
• 1/2 tsp dried basil
• Canola oil, for frying
• Salt and pepper
• Spicy Arugula
• 4 oz arugula
• 1 1/2 tbsp lemon juice (about 1/2 lemon)
• 1 tbsp chopped shallots
• 1/2 tsp Dijon mustard
• Salt and pepper
• 1/4 cup extra-virgin olive oil

     Place a chicken cutlet between two pieces of plastic wrap and pound it out until 1/4 inch thick.

Season with salt and pepper and repeat for the other three cutlets.

     Whisk the eggs in a shallow bowl. On another plate, combine the breadcrumbs, Parmesan, basil and Italian seasoning. Take the cutlets and dip in the egg, coating both sides, then in the breadcrumb mixture.  Place on a dish and refrigerate for 20 minutes to allow the breading to set.

     Set a large skillet with canola oil over medium-high heat, and once hot fry the chicken cutlets until they are golden brown, about 2 minutes on each side. Transfer the cutlets onto a plate with paper towels to soak up the excess oil.

     In a small bowl, combine the lemon juice, shallots, Dijon mustard, and salt and pepper. Slowly whisk in the olive oil. Lightly toss the dressing over the arugula. Serve the cutlets with the arugula salad and a lemon wedge.

Tufahije (Bosnian Poached Apples)

     Tufahije is a very decadent Bosnian dessert that has origins dating back to the Ottoman Empire. Like most Bosnian desserts, tufahije is simple, sweet and inexpensive to make. Along with baklava, it is a popular dessert made for Eid (Bajram) which is exactly why I am making it this year.

Ingredients:

• 6 Golden Delicious apples; peeled, cored and placed in lemon water to prevent browning
• 2 cups sugar
• 2 cups water, enough to cover the apples
• Juice of half a lemon
• 1/2 cup finely ground walnuts
• 2 tsp cinnamon
• 1/2 tsp vanilla extract or Bosnian vanilin šećer
• Whipped cream

     To prepare the apples, begin by adding the water, sugar, and juice of half a lemon to a large pot (big enough to fit the 6 apples). Place on stove over medium heat. While waiting for the water to simmer, peel and core the apples. Place them in a separate bowl with lemon water to prevent browning. Once the water has begun to simmer, add the apples and allow to simmer until they are tender but not mushy, about 15 minutes. Carefully remove them, and allow to cool. Reserve the liquid they were cooked in also called Šerbe.

     To prepare the filling, combine the finely ground walnuts, cinnamon, and vanilla extract. Add 1/2 tsp of the Šerbe until the mixture a little mushy so that the apples are easier to fill. Fill the apples with the mixture and set aside until ready to serve.

     When ready to serve, add some Šerbe to the bottom of a small dish, add the filled apple, and top with a dollop of whipped cream.

Bajram Šerif Mubarek Olsun!

Grilled Chipotle Corn

     One of my favorite parts of summer is grilling. This past weekend we decided to grill corn, along with our usual steak and asparagus, for this new recipe I had found. I immediately gravitate toward any foods that have the word chipotle in it, so it's no wonder I was excited to try this recipe.
     The grilled corn on its own was absolutely delicious. I could not believe how much flavor grilling could bring out of the corn. Once you try this delightful side dish during a barbecue this summer, you will want to prepare it all year round.

Ingredients:

• 1 cup cream
• 1 chipotle in adobo sauce, seeded and finely chopped
• 1 tsp adobo sauce
• Zest and juice of 1 lime, divided
• 1/2 cup queso fresco, cotija, or soft crumbling cheese
• 1/2 tsp dried oregano
• 1 scallion or green onion, thinly sliced
• 2 tsp fresh cilantro, finely chopped
• 4 ears corn, husks and silk removed

     Preheat the grill to medium-high heat. In a small saucepan over a low flame, heat and reduce the cream, chipotle pepper, adobo sauce and lime zest until think and flavors come together, about 15 minutes. Reduce the heat to keep the sauce warm.

     While the cream is reducing, mix the cheese, oregano, scallion, and cilantro together in a small bowl and set aside. 

     Grill the corn until the kernels char evenly. Once ready and cool, cut the corn off the cob and add to the cheese mixture. Pour the sauce over everything and mix until all the corn is coated. Drizzle some lime juice over the corn when serving. 

Pumpkin Cookies with Cream Cheese Frosting

     As you can probably tell by now, I love pumpkin desserts. The combination of pumpkin puree, cinnamon, nutmeg, and cloves is simply scrumptious. Even though this is an autumn/holiday season cookie, they are so delicious that I had to make them this summer.

Ingredients:

• Cookie Batter
• 2 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 cup pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• Cream Cheese Frosting
• 1 stick (1/2 cup) butter, softened
• 3 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

     Begin by preheating the oven to 350 degrees. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl and set aside.

     In a medium bowl, cream together the butter and sugar. Add the pumpkin puree, egg, and vanilla extract until creamy. Mix in the the dry ingredients. Once everything is combined, drop the batter by tablespoonfuls onto a cookie sheet lined with parchment paper; flatten slightly. 

     Bake for 15-20 minutes until lightly golden yet soft. As the cookies are cooling, cream together the cream cheese frosting ingredients, until you have a creamy consistency. Spread onto the cooled cookies and serve!

Strawberry Shortcake

     Strawberry shortcake has always been synonymous with spring and summer. It is light, refreshing, and bursting with flavor. This cake is simple to make and great to take on a picnic.

Ingredients:

• Shortcake:
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp sugar
• 3/4 tsp salt
• 1 1/2 cups heavy cream

• Whipped Cream:
• 1 1/2 cups heavy cream, chilled
• 3 tbsp sugar
• 1 1/2 tsp vanilla extract
• 1 tsp freshly grate lemon zest

• Strawberry topping:
• 1 1/2 pounds strawberries, stemmed and quartered 
• 3 tbsp sugar

     Mix the quartered strawberries with the 3 tablespoons of sugar, and place in the fridge for about 30 minutes to allow the juices to develop.

     Preheat the oven to 400 degrees, and begin to make the shortcake. Add the dry shortcake ingredients into a bowl, and mix in the heavy cream. Once the dough has formed, place in an 8-inch square pan and bake until golden for about 18-20 minutes.

     Allow the shortcake to cool, and cut into as many pieces as you would like your shortcakes to be. Finally, combine all the ingredients for the whipped cream, and set aside. Cut the shortcakes horizontally, and begin to assemble everything. Add the strawberries to the bottom, top with whipped cream, and add the shortcake top. Then, add more strawberries and whipped cream to the top, and you are ready to serve!

Carrot Cake with Cream Cheese Frosting

     I have eaten store-bought carrot cake many times. It was never my favorite, and now I know why. Last year, I discovered the jackpot of carrot cake recipes and realized what I had been missing all these years. I guarantee that once you try this homemade carrot cake, you will never go back to store-bough either.

Ingredients:

• Carrot Cake:
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 4 large carrots = 3 cups grated carrots
• 1 cup chopped pecans

• Cream Cheese Frosting:
• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

     Begin by preheating your oven to 350 degrees, and grease your pan of choice.

Mix the ingredients for the carrot cake in a large bowl. Combine the eggs, oil, sugar and vanilla extract first. Once thoroughly mixed, add the flour, baking soda, baking powder, salt, and cinnamon. 

     Stir in the grated carrots and pecans. Add this to your pan, and bake for 40-50 minutes depending on your oven. Check on the cake after 30 minutes by inserting a toothpick or fork, and if it comes out clean then the cake is ready.

     Set the cake aside and allow to cool. While the cake is cooling, whip your ingredients for the cream cheese frosting. Fold in the pecans at the end. Add on top of your cooled carrot cake, and serve.

Enjoy!

Blackened Fish Tacos

     I had some of the best fish tacos while on vacation in Cancun, Mexico a couple weeks ago. When I stumbled upon this blackened fish taco recipe, I could not wait to make them. Although not the same as what I had in Mexico, these fish tacos are some of the best I've had!

Ingredients for the Blackened Fish:

• 1.5 lbs tilapia fillets
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp brown sugar
• 1/4 tsp cayenne pepper
• 2 tbsp canola oil
• 12 corn tortillas

For the Slaw:

• 1/2 red cabbage, thinly sliced
• 1/4 green cabbage, thinly sliced
• 1/2 medium onion, diced
• 1/2 cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• 1/2 cup sour cream
• 1 ripe avocado
• 1/4 cup cilantro
• 1 jalapeno, seeded
• Juice of 1 lime
• Pinch of salt

     Combine the spices for the fish in a bowl. Add the fish to an oiled pan, and rub the spice mixture onto them. Heat a skillet over medium-high heat, and add the fillets. Fry 4-5 minutes on each side, or until the fish begins to fall apart. Warm the tortillas in the skillet for about 30 seconds on each side.

     In a food processor, combine the ingredients for the avocado-cilantro sauce. Place in a small dish and set aside.

Add the ingredients for the slaw in a bowl, mix well, and set aside.

Assemble the tacos, and you are ready to serve!

Coconut Macaroons with Chocolate and Pistachio

     Macaroons are an irresistible treat, and with this recipe you won't have to feel guilty about indulging in them. They are crispy on the outside, chewy on the inside, and bursting with coconut flavor. The pistachios and chocolate add an extra touch that not only make them more delicious, but add a beautiful presentation as well.

Ingredients:

• 2 egg whites
• 1/4 cup honey
• 1 tsp vanilla extract
• Zest from 1 lemon
• Pinch of salt
• 1 1/2 cups grated coconut
• 2 tbsp ghee or coconut oil, melted
• 3 1/2 oz. dark chocolate
• 1 tbsp pistachio nuts, chopped  

     Begin by preheating the oven to 350 degrees, and lining a baking sheet with parchment paper.
In a bowl, whisk together the egg whites, honey, vanilla extract, lemon zest, and salt until foamy.
Mix in the ghee (or coconut oil) and the grate coconut. Allow this to sit for 20 minutes so that the coconut absorbs the liquid.
     Spoon tightly packed tablespoons onto the parchment paper, and bake for 8-12 minutes until they turn golden. Allow the macaroons to cool.
     Melt the chocolate and chop the pistachios. Dip the bottom of each macaroon in the chocolate and top with the pistachios.

Servings: About 20 small macaroons.

Grilled Salmon & Avocado Salad

     From the presentation, to the colors, to the flavor variety, this salad is a twist on your usual salads and will leave you satisfied with every bite!

Ingredients:

• 8-10oz salmon filet
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cayenne pepper
• pinch of salt and black pepper
• 1 lemon for zest and juice
• 1/4 cup red onion, sliced
• 1/4 cup celery, sliced
• 1 cup arugula
• 2 tbsp sour cream
• 1 tbsp dijon mustard
• 1 large avocado
• 2 tsp lemon pepper

     Begin by coating the salmon filet with cumin, paprika, cayenne pepper, salt, pepper, and lemon zest. Place onto a hot grill and cook for about 4 minutes on each side.

     In a small bowl, add the celery, onion, dijon mustard, sour cream, juice from half the lemon, arugula, and lemon pepper. Mix well to incorporate all the ingredients.

     Once the salmon has finished cooking, take a fork and shred it. Add the shredded salmon to the salad and mix once again.

     For a beautiful presentation, take half of an avocado, place the salad on top, and you're ready to serve. You can also cut up the avocado, add it to the top of the salad, and serve in a bowl.

Enjoy!

Meringue Cookies

    These meringue cookies are the easiest to make, yet so flavorful! They are crispy on the outside and gooey, chewy on the inside. This recipe calls for cream of tartar, which I did not have, yet they turned out wonderful!

Ingredients:

• 2 large egg whites, room temperature
• 2/3 cup superfine granulated sugar (I blended the sugar that I used)
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 1 cup semisweet chocolate chips (optional)

    Preheat the oven to 350 degrees and line a baking sheet with parchment paper and set aside. 

    Beat egg whites in a bowl with an electric mixer until foamy, then add the cream of tartar until fluffy. 

    Gradually add the sugar, about 3 tablespoons at a time. When half the sugar has been incorporated into the egg whites, add the vanilla extract, mix, and add the remainder of the sugar. 

    Continue beating the egg whites until the meringue is very shiny and tight. Gently fold the chocolate chips into the meringue. 

    Place the meringue into a Ziploc bag, and cut the corner off. Slowly squeeze the mixture onto the parchment paper to form little circles. 

    Place the cookies in the preheated oven, and turn the oven off. Allow the cookies to stay undisturbed in the oven at least 2 hours and up to overnight.