Almond-Chocolate Cake with Chocolate Glaze - Queen of Sheba Cake

My eight-year-old son has a dream, he wants to open his own restaurant when he grows up. Every day after school when his homework is done he sits quietly and plans his dream. I have helped him to make layout of the kitchen, put together design of the tables and the milkshake bar. He even planned for piano to be put in the corner for the live entertainment. He already knows what kind of people he needs to hire, he learns about walk-in freezers, pantry and ovens. He started asking his school friends if they would like to take a position at his place and there is already someone who wants to take cleaning job. Menu with special drinks and desserts has been planned, business cards design has been prepared. And now we are getting to the most exciting part - cake. My dear son has asked me to teach him how to bake a restaurant quality chocolate cake. And there it is, ladies and gents: cake recipe for my son's future family friendly restaurant. It is rich, chocolaty with a crunch of almonds. This cake will  melt in your mouth and with some mint chocolate for your glaze it will come out refreshing!

Dark Chocolate Brandy & Cherry Cake

The rich chocolate sponge, moistened with brandy and cherries, is still one of my favorite of all the chocolate cakes. Dark chocolate cherry cake is a perfect party dessert. The cake can be make in advance and it always looks impressive.

Chocolate Hazelnut Torte with Honey Glaze

A good, quick dessert cake for a family supper. Hazelnuts add an unusual nutty texture to this moist and delicious cake. Honey makes sweet and smooth glaze. Can you resist the temptation?

Holiday Cookies

from left to right

Rose Water Meringue Kisses with Chocolate
Vanilla Button Cookies
Vanilla Almond Half-Moons or Vanillekipferl, Austrian Cookies
Lemon Ricotta Cookies with Lemon and Cranberry Glaze

Boston Cream Pie - Yummy

"Before spring there are days like these:
Under the dense snow the meadow rests,
The trees merrily, drily rustle,
And the warm wind is tender and supple.
And the body marvels at its lightness, 
And you don't recognize your own house,
And that song you were tired of before,
You sing like a new one, with deep emotion".

Anna Akhmatova

Molded Gingerbread Cookies with Clear Sugar Glaze

I love Springerle cookies, they are so beautiful and delicious, white or painted  they are perfect for holidays. But I like to try this year something different using Springerle molds.

Here is one very good recipe of Molded Gingerbread Cookies with Clear Sugar Glaze from House on the Hill.
They can be printed with Springerle molds. Be sure to choose a deeply and boldly carved design, one without really fine details.You’ll make the non springerle lovers very happy!
You can easily adjust the spices. For instance, if you are not a fan of cloves, leave them out. Crazy about ginger? Then add an extra ½ to 1 teaspoon.
If you use all molasses (instead of molasses and dark corn syrup) add the extra flour as the all molasses version is stickier.

Ingredients for the flour mixture:

•  3 cups plus 4 tablespoons unbleached flour
•  3/4 teaspoon baking soda
•  1/2 cup sugar
•  1 1/2 teaspoons cinnamon
•  1/2 teaspoon ground cloves
•  2 teaspoons ground ginger
•  1/2 teaspoon nutmeg
•  1/2 teaspoon salt

Ingredients for the liquid mixture:

•  1/2 cup vegetable oil
•  1/2 cup molasses (you may use 1 cup molasses and no dark corn syrup if you prefer)
•  1/2 cup dark corn syrup
•  2 tablespoons water

Ingredients for the clear sugar glaze:

• 2 1/2 cups powered sugar
• 2 tablespoon water
• 1 tablespoon butter, softened
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla if desired
• food coloring if desired 

Direction for the clear sugar glaze:

Combine sugar, water, butter corn syrup and vanilla in a small bowl and mix until powered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary. Tint with food color.

Direction for the gingerbread cookies:
Combine the flour mixture and the liquid mixture together either by hand or in a heavy standard mixer using the flat blade (not the whisk). Mix until the dough holds together, adding 1 or 2 tablespoons of water only if necessary to bind the dough. Knead the dough into a solid mass and place into a tightly sealed zipper bag. Let the dough rest for 1 hour or refrigerate overnight.
On a lightly floured surface, roll the dough with a plain rolling pin about ½ to 5/8 inch thick, depending on the depth of your cookie mold. Using a pastry brush, flour the surface of your cookie mold. Press firmly onto the flat surface of the dough and then lift the mold straight up. Re-flour the mold for every pressing.



Cut and place the cookies on a parchment lined cookie sheet. Let cookies dry for 8 — 12 hours.
Bake at 300 degrees for 12 minutes. Large cookies will need 14-15 minutes.
If desired, glaze the gingerbread cookies as soon as they come out of the oven and before you remove them to a cooling rack.
If needed, soften cookies with slices of apple on firm bread (rye) for a day or two. Keeps well.

Lemon Ricotta Cookies with Lemon and Cranberry Glaze

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 stick unsalted butter, softened
• 1 cups sugar
• 2 large eggs
• 1/2 (8-ounce) container whole milk ricotta cheese
• 2 Tbs.lemon juice
• 1 zest from one lemon

For glaze:

• 1 1/2 cups powdered sugar
• 2 Tbs.lemon juice
• 2 Tbs. cranberry juice
• sprinkles for decoration

Directions:
Preheat the oven to 375F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Drop the dough by level tablespoons, about 2 inches apart, onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges (cookies will be soft). Remove from the oven and let the cookies rest on the wire rack for 20 minutes.
When cookies are cool, prepare glaze. Combine the powdered sugar, lemon juice, and cranberry juice in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Sprinkle with sprinkles. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

 

Autumn Apple Mint Jelly

This jelly makes a great glaze on meats or pastries as well.

Ingredients:

• 3-4 pounds apples
•  4-5 cups of water
•  3 cups sugar
•  juice of one lemon
•  fresh mint
•  Add: herbs & spices of your choosing

Preparation:

Roughly chop the apples and place in pan. There is no need to peel and core. Cover with water (I used a little over 1 litre) and add spices. Bring to the boil and simmer, covered, for 45 minutes.
Pour into a scalded jelly bag suspended over a large bowl. Leave to strain for a minimum of 2 hours or over night. Don’t be tempted to prod or squeeze the jelly bag to get more juice out as this will make the jelly cloudy.
Measure 4 Cups of juice into heavy stock pan and slowly bring up heat to simmer.Add 3 Cups of sugar (3/4 C sugar for each cup of juice).Add lemon juice and simmer.



Stir in the mint.You can use your favorite spices to taste (rosemary, cinnamon stick, allspice berries & whole cloves). Continue to simmer until your reach 22o degrees for the jelly set.If no thermometer, try the spoon test when you have to wait until the jelly mixture hangs on the spoon (when turned sideways) before dripping off, thickening as it cools.
Pour into warm, sterlised jars, cover and seal. The jelly will keep for up to a year unopened, stored in a cool, dark place but once opened needs to be kept in the fridge and used within 3 weeks.