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    Home

    Dessert

    Vegan Lemon Poppy Seed Cookies

    February 8, 2019

    vegan, lemon, poppy, cookies
    vegan, lemon, poppy, cookies

    A stack of these will definitely cure the winter blues.

     

    February. I don't know about you but by this time of year I'm ready for sunshine and rainbows again. Nothing cheers me up more than a bag of citrus. Oranges, grapefruits, tangerines, blood oranges and of course lemons are in abundance right now. I truly think they are intended for our long winter months just to brighten our day. What better way to use them than in cookie form?

    I also think that by this time in winter, we've consumed a few extra pounds munching on snacks and drinking wine, that summer bod is a long, long way away. So why not snack on another cookie? Am I right? With 3 kids and a husband, cookies disappear pretty fast around here. My oldest daughter has an egg allergy and cookies are one of the toughest desserts for her to have. I am always looking for new ways to create eggless cookies for her to enjoy.

    Lemon Poppy Cookies

    vegan, lemon, poppy, cookies

    You won't be able to keep these for long!

    I bring you these Lemon Poppy Seed Cookies, and just by chance they also happen to be vegan so it's a win for everyone (except those of you who are gluten free, sorry). Bright lemon flavor, bits of poppy seeds and the glaze, ohhhhhhh the glaze is what makes these perfect! A soft and chewy cookie with the ever so slight crisp edges. I love a good chocolate chip cookie but really these are wayyyyyy more my style. Oh, and did I mention...one bowl and NO MIXER! Okay, I got you hooked now!!! If you are anywhere in the Pacific Northwest this weekend, I'm pretty sure these will be a necessity. 

    As always, I love seeing your creations. Please be sure to tag me on Instagram or Facebook, I love to share your recreations in my stories. And don't forget to Pin for later!

    xoxo,
    Cosette

    vegan, lemon, poppy, cookies

    Soft, chewy and perfect!

     

     

    Print Recipe
    Vegan Lemon Poppy Seed Cookies
    Makes 24 cookies
    vegan, lemon, poppy, cookies
    Course Dessert
    Cuisine Dessert
    Keyword cookies
    Prep Time 5 minutes
    Cook Time 10 minutes
    Passive Time 1 hour
    Servings
    Ingredients
    Cookie
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • 1 cup granulated sugar
    • ½ cup canola oil can use any neutral oil
    • ¼ cup water + more if dough is too crumbly
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla
    • zest of 2 lemons
    Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoon lemon juice
    Course Dessert
    Cuisine Dessert
    Keyword cookies
    Prep Time 5 minutes
    Cook Time 10 minutes
    Passive Time 1 hour
    Servings
    Ingredients
    Cookie
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • 1 cup granulated sugar
    • ½ cup canola oil can use any neutral oil
    • ¼ cup water + more if dough is too crumbly
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla
    • zest of 2 lemons
    Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoon lemon juice
    vegan, lemon, poppy, cookies
    Instructions
    1. In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.
    2. Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.
    3. Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.
    4. Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.
    5. Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.
    6. Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.
    7. Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.
    8. Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.
    9. Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.
    10. Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!
    Share this Recipe

    Ma'amoul Cookies

    December 12, 2018

    maamoul, cookies, lebanese

    Cookies of my Childhood

    When I think of home and my childhood, the scent of rose and orange blossom water linger in my mind. Those are the most distinct flavors and smells of most Middle Eastern desserts. 

    I can remember watching my mom in the kitchen before all holidays and special events making special treats, one in particular, ma'amoul. Ma'amoul cookies are little pockets of goodness filled with walnuts or dates, of course scented with the aromas of orange blossom and rose waters. Delicate pastry is wrapped and baked into a perfect cookie to enjoy with morning coffee or on a cookie platter.

    Labor of Love

    Ma'amoul are definitely a labor of love, each individual cookie shaped and pressed with care, baked to perfection. The wooden molds are truly what make this dessert elegant and special with unique patterns and designs. You'll find that this cookie doesn't contain any traditional flour, but instead a mixture of semolina and farina flours. This delicate balance of flours give the cookies a tender but yet crisp bite and something truly unique.

    Pressing the dough into the molds

    A few taps on your surface to release the cookie out of the mold. 
    Walnut filled cookies receive a dusting of powdered sugar after coming out of the oven.

    This past week, my own children watched me prepare the ma'amoul dough, prepare the filling and make each special cookie. It was a moment where I realized that the reason I do this, the reason I cook and bake is for them. Ma'amoul was part of my childhood, something that stuck in my mind as a fond memory, food does that to us. I want my own children to have those same memories, the smells and tastes of their childhood to look back on. 

    Whatever the reason you decide to bake today, I hope it's a good one. Whether it's a rainy day, a time to bond with kids or just to make a special treat for yourself. 

    As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

    xoxo,
    Cosette

    Print Recipe
    Ma'amoul Cookies
    Delicious cookies filled with a walnut or date filling.
    maamoul, cookies, lebanese
    Course Dessert
    Cuisine Lebanese
    Keyword cookies, lebanese
    Prep Time 45 minutes
    Cook Time 20 minutes
    Servings
    cookies
    Ingredients
    Pastry Dough
    • 1 pound semolina flour
    • 1 pound farina flou 453 grams
    • 1 pound unsalted butter
    • 1 teaspoon mahlab spice can omit or sub cardamom
    • ½ fresh grated nutmeg can sub 1 teaspoon powdered
    • ¼ cup rose water
    • ¼ cup orange blossom water
    • ½ cup warm water
    • 3 tablespoon powdered sugar
    Date Filling
    • 13 ounces baking dates
    • 2 tablespoon unsalted butter, melted
    Walnut Filling
    • 1 pound walnuts
    • 1 cup granulated sugar
    • 1 teaspoon rose water
    • 1 teaspoon orange blossom water
    • powdered sugar for topping *after baked
    Course Dessert
    Cuisine Lebanese
    Keyword cookies, lebanese
    Prep Time 45 minutes
    Cook Time 20 minutes
    Servings
    cookies
    Ingredients
    Pastry Dough
    • 1 pound semolina flour
    • 1 pound farina flou 453 grams
    • 1 pound unsalted butter
    • 1 teaspoon mahlab spice can omit or sub cardamom
    • ½ fresh grated nutmeg can sub 1 teaspoon powdered
    • ¼ cup rose water
    • ¼ cup orange blossom water
    • ½ cup warm water
    • 3 tablespoon powdered sugar
    Date Filling
    • 13 ounces baking dates
    • 2 tablespoon unsalted butter, melted
    Walnut Filling
    • 1 pound walnuts
    • 1 cup granulated sugar
    • 1 teaspoon rose water
    • 1 teaspoon orange blossom water
    • powdered sugar for topping *after baked
    maamoul, cookies, lebanese
    Instructions
    Pastry Dough
    1. In a large bowl, combine the semolina, farina, mahlab and nutmeg together.
    2. In a small pot, melt your butter and add to flour mixture when butter is cooled. Cover.
    3. Let this mixture sit for 2-3 hours. After that time, add in your rose water, mix and cover again. Allow mixture to sit overnight.
    4. After mixture has sat overnight, remove about ½ cup of your mixture, set aside.
    5. Next, add in your orange blossom water, warm water and powdered sugar. Mix until a dough forms that sticks together when pressed between fingers. If dough is too dry, add a touch of water.
    Date Filling
    1. In a small bowl, add your baking dates and softened butter. Mix to combine. Set aside.
    Walnut Filling
    1. In the bowl of a food processor, add your walnuts, sugar, orange and rose waters and combine until nuts are fine and mixture forms together.
    2. Remove from food processor bowl to a standard bowl.
    3. Add in your ½ cup of reserved pastry dough mixture and mix together. Set aside.
    Assembling and Baking
    1. Preheat your oven to 350 degrees Fahrenheit.
    2. Begin by taking about a teaspoon sized piece of dough and begin to flatten. Fill the center with either your date or walnut mixture and seal all around to create a ball.
    3. In your wooden mold, place the filled dough ball and press firmly to allow the impression to mark the dough.
    4. Bang the wooden mold to release the formed cookie. Place on baking sheet and bake for 15-20 minutes on upper ⅓ rack of oven.
    5. Cookies will be done when bottoms are slightly red.
    6. After coming out of the oven, dust the WALNUT cookies with powdered sugar (date cookies leave plain)
    7. Let cool and enjoy!
    Recipe Notes

    ** Using a scale to measure ingredients is most accurate for this recipe. ** If the dough gets to too soft to work with, you can refrigerate for a bit to firm up. **If you can't find Mahlab spice, you can substitute additional nutmeg or cardamom, or omit completely.  **Wooden molds can be found here or at any Middle Eastern grocery store.   

    Share this Recipe

    Date Rice Krispie Treats

    October 3, 2018

    rice krispies, dates, tahini, lebanese, school, treat

    rice krispies, dates, tahini, lebanese, school, treat

    Wholesome, filling and delicious. These Rice Krispie treats will be a hit with anyone.

    Date Rice Krispie Treats

    I know exactly what you're thinking, why on Earth did you think it was a good idea to change a classic Rice Krispie treat? To be perfectly honest, I love rice krispie treats as much as my kids: sweet, gooey and almost so light and fluffy you forget how bad they are for you. I'm a firm believer of everything in moderation so we will ABSOLUTELY still make traditional rice krispie treats. But, these new treats will have you wishing for more. 

    Why Dates? 

    I'm pretty much obsessed with dates, they are sweet, filling and not to mention, good on the digestive system. They also happen to be a perfect natural sweetener, truly nature's candy. Dates in Arabic is pronounced "Tammr". Tammr is a natural filling for many Lebanese desserts including ma'mmoul or these easy and delicious date cookies. Dates are commonly found in the Middle East including Lebanon. These sweet pieces of nature's candy are perfect alone or to create into a paste for easier use. Date paste is simply dates pitted, softened, blended and packaged. Using date paste in desserts is much easier and less time consuming than pitting and processing dates oneself. 

    Tahini, the perfect match

    It seems only fitting to pair dates and tahini. Tahini, sesame paste is nutty, warm and rich. While tahini is traditionally used in many savory dishes like hummus, baba ganoush or garlicky sauces, it also has it's place in sweets. Think of tahini like any nut butter and can truly replace a nut butter in a recipe for an allergy-free alternative. Not quite as overpowering as many nut butters, it is the perfect accompaniment to the very sweet date. 

    rice krispies, dates, tahini, lebanese, school, treat

    Try and not to eat the whole tray!

    Breakfast or Snack

    What better way to bring these two superfoods together in an easy to grab treat good for breakfast or snack anytime of day, rice krispies! Even though dates are sweet and tahini has characteristics of nut butters, sometimes kids are reluctant to eat either. I wanted to create a healthy, delicious and sweet treat I could give my kiddos and not feel guilty. Something that will satisfy their sweet tooth but also fill their bellies with goodness. These would be a great lunchbox addition or to serve as a school snack.  Not to mention my hubs and I love them! I can easily grab one and go in the morning with my coffee for a healthy and filling breakfast. 

    I hope you enjoy this simple recipe, wholesome and delicious! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. Don't forget to Pin for later, tap the "Pinterest" button on any image. 

    Xoxo
    Cosette

    rice krispies, dates, tahini, lebanese, school, treat

    Pin for later!



    Print Recipe


    Date Rice Krispie Treats

    I cut these into 20 small squares in my 9x7 pyrex glass dish. Smaller sized bites are perfect!

    rice krispies, dates, tahini, lebanese, school, treat

    Course Dessert
    Cuisine Lebanese
    Keyword breakfast, snack

    Prep Time 5 minutes
    Cook Time 5 minutes

    Servings


    Ingredients
    • 13 ounces date paste
    • 1 tablespoon coconut oil
    • ¾ cup tahini
    • ½ teaspoon kosher salt
    • 4 ½ cups Rice Krispie cereal
    • flake salt for tops

    Course Dessert
    Cuisine Lebanese
    Keyword breakfast, snack

    Prep Time 5 minutes
    Cook Time 5 minutes

    Servings


    Ingredients
    • 13 ounces date paste
    • 1 tablespoon coconut oil
    • ¾ cup tahini
    • ½ teaspoon kosher salt
    • 4 ½ cups Rice Krispie cereal
    • flake salt for tops

    rice krispies, dates, tahini, lebanese, school, treat


    Instructions
    1. Spray a 9x7 pan with cooking spray and set aside.

    2. In a large pot, add your date paste and coconut oil. Heat on low until the date paste begins to soften and melt.

    3. Add in your tahini and salt and continue melting until the mixture is combined and soft.

    4. Add in your cereal and fold into the date mixture using a spatula until all pieces are coated.

    5. Dump mixture into prepared pan and press down to flatten.

    6. Top with flake sea salt if desired. Cut and enjoy!

    7. Cover or place pieces in sealed container. Good for 3-5 days.


    Share this Recipe

    Lebanese Sfouf Cake

    September 18, 2018

    cake, breakfast, lebanese, semolina, taste

    cake, breakfast, lebanese, sfouf

    Sfouf, Lebanese semolina cake with a yellow hue.

    There is something about the smell of Lebanese desserts that just whisk me away to my childhood. Rose water, orange blossom water, anise, mahlab, those are the most intoxicating smells. So much so, that the second my son walked in the door from school today, he asked if I made batlawa (Lebanese baklava), it's that aroma, even HE knows and loves. 

    This cake is however not like batlawa, it is a cake that is served with coffee or tea. A simple breakfast cake similar to cornbread or biscotti and just sweet enough. When I was growing up I remember my mom having coffee dates with her friends. They would come by the house, a pot of Turkish coffee steamed on the stove and my mom would have some cookies or cake, like this sfouf to enjoy. I was lucky enough to get my own coffee cup and dunk cookies or cake into it. I got all the coffee goodness soaked in through my sweet treat. This cake is perfect for that, and brings back so many memories. 

    cake, semolina, sfouf, lebanese, breakfast

    Plates of Sfouf cake shared with friends over coffee.

    What is semolina? 

    In Arabic, Sfouf literally translates to "lines" so to me, the most important part of this cake is the nuts all lined up perfectly in rows. Definitely not important to the taste but just helps with the appearance of the cake to its intended look. Like many Arabic desserts, Sfouf contains semolina. Semolina is coarse, purified wheat middlings of durum wheat and is typically used in pasta (that's why pasta has a yellow hue). The semolina gives the cake a distinct nutty and flavorful texture. Semolina cakes comes in a few different forms in Lebanese cuisine: sfouf the simplest cake, numoora which is similar in color and taste but is soaked in a sweet attayr sauce that turns it from simple to addictive and finally sfouf bi dibis, a cake using date molasses. 

    But what about it's yellow color? 

    Sfouf doesn't get it's bright yellow color from the sweet aromatic spices, but rather from an extremely beneficial spice, turmeric. Turmeric is thought to have many health properties including:

    • natural anti-inflammatory
    • decreased cancer risk
    • cardiovascular benefits
    • improves digestive issues

    But let's be honest, the small amount in this cake won't necessarily cure all the above ailments, but it does look pretty and taste good! To benefit from the full benefits of turmeric you'd need to consume a lot or take supplements. 

    I want cake!!!

    So if you're craving a luscious chocolate gooey slice of cake, sorry to disappoint. This cake is definitely not going to hit that sweet spot for you. It is however tasty, warm and amazing, especially on those cold fall and winter mornings. It's a one bowl mix (my fav), no eggs and can easily be made vegan by swapping the milk. I hope you give it a try and share your thoughts on this Lebanese classic. 

    As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

    XOXO
    Cosette

     

    sfouf, lebanese, cake, breakfast, semolina

    A blend of dry ingredients, the turmeric yields the signature yellow color.

     

    sfouf, lebanese, cake, breakfast, semolina

    Wet ingredients turn the batter golden in color.

     

    sfouf, lebanese, cake, breakfast, semolina

    Tahini is used to grease the pan, which not only helps the cake from sticking but also gives the cake a nutty flavor.

     

    breakfast, sfouf, lebanese, semolina, turmeric

    Rows of nuts line the top, the batter is thick so the nuts don't sink.

     

    breakfast, sfouf, lebanese, semolina, turmeric

    Coming out of the oven the smell is intoxicating. Don't worry if it cracked a bit. This cake is meant to be simple, rustic and full of flavor.

     

    Print Recipe
    Lebanese Sfouf Cake
    A delicious and simple cake combining semolina flour, turmeric and anise flavors.
    cake, breakfast, lebanese, semolina, taste
    Course Breakfast, Dessert
    Keyword breakfast, cake
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    • 1 ½ tablespoon tahini
    • 2 cups all purpose flour
    • 1 cup semolina flour
    • 1 ¼ cup granulated sugar
    • 1 ½ teaspoon ground anise seed
    • 2 teaspoon ground turmeric
    • 1 ½ teaspoon baking powder
    • 1 ¼ cup milk an alternative milk can be used to make vegan
    • ½ cup canola oil or other neutral flavored oil
    • 1 teaspoon orange blossom water
    • ¼ cup blanched almonds or pinenuts
    Course Breakfast, Dessert
    Keyword breakfast, cake
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    • 1 ½ tablespoon tahini
    • 2 cups all purpose flour
    • 1 cup semolina flour
    • 1 ¼ cup granulated sugar
    • 1 ½ teaspoon ground anise seed
    • 2 teaspoon ground turmeric
    • 1 ½ teaspoon baking powder
    • 1 ¼ cup milk an alternative milk can be used to make vegan
    • ½ cup canola oil or other neutral flavored oil
    • 1 teaspoon orange blossom water
    • ¼ cup blanched almonds or pinenuts
    cake, breakfast, lebanese, semolina, taste
    Instructions
    1. Preheat oven to 350 degrees
    2. Prepare your 9x7 baking dish by coating with tahini. This will prevent the cake from sticking.
    3. Combine all your dry ingredients in a large bowl and whisk to combine.
    4. Add in your milk, oil and orange blossom water and mix with a spatula until no dry streaks remain.
    5. Pour your batter into prepared baking dish.
    6. Top your batter with your blanched almonds or pine nuts into straight rows across and vertically.
    7. Bake for 50-60 minutes, until a tester comes out clean.
    8. Cool, slice and enjoy warm. Best to warm after the first day. Can be stored in a sealed container for several days to enjoy.
    Recipe Notes

    *If using a larger baking dish, adjust your baking time, a 9x11 should be closer to 35-40 minutes. 

    *Best to enjoy the day of baking, after day of, warm slightly. 

    Share this Recipe

    Chocolate Tarts

    May 11, 2018

    chocolate, tarts, mother's day,

    chocolate, tarts, mother's day,

    Chocolate tarts made with Moonstruck chocolate. Perfect for Mother's Day

    I see you mama, chasing your toddler through the park. 
    I see you mama, trying to get through your grocery list and managing the tantrum your child decided to have.
    I see you mama, driving to and from school, practices and school events with grace. 
    I see you mama, reading to your kiddos.
    I see you mama, doing laundry, getting lunches ready, making sure the house is clean for your family.
    I see you mama, going to work, coming home and taking on your 2nd job. 
    I see you mama, healing that booboo with a kiss. 
    I see you mama, watching your kids at every performance, game and special event ready with your camera. 
    I see you mama, taking the world on your shoulders. 
    I see you mama. I admire you. I respect you. I support you. I am with you 100%. 

    Mother's Day

    To all the mamas in the world, you are MORE than anyone can understand. You are what makes this world run, you are what makes our hearts grow. I am thankful to my own mama for giving me the life that I have, for caring, nurturing and making me a better person. However you decide to celebrate this Sunday, whether you are celebrating as a mom, with your mom or just celebrating a special person in your life, take the time to cherish and embrace the amazingness these woman share. 

    Happy Mother's Day! 

    Xoxo
    Cosette

    tarts, chocolate, moonstruck, mother's Day

    Make mom a handmade tart this Mother's Day!


    Print Recipe
    Chocolate Tarts
    chocolate, tarts, mother's day,
    Course Dessert
    Cuisine Dessert
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Crust
    • 12 cups chocolate graham crackers about 1.5chocolate crumbs
    • ¼ cup sugar
    • 8 tablespoons unsalted butter melted
    Filling
    • 1 ¼ cups heavy cream
    • 2 3 oz Dark Chocolate bars chopped, I used Moonstruck
    • 1 3 oz Milk Chocolate bar chopped, I used Moonstruck
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon kosher salt
    Filling/Topping
    • 2-3 tablespoon strawberry jam
    • Chopped @moonstruckchoc Chocolate Strawberry Basil Bark
    • Flake sea salt
    • 2-3 tablespoon strawberry jam
    • Chopped @moonstruckchoc Chocolate Strawberry Basil Bark
    • Flake sea salt
    Course Dessert
    Cuisine Dessert
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Crust
    • 12 cups chocolate graham crackers about 1.5chocolate crumbs
    • ¼ cup sugar
    • 8 tablespoons unsalted butter melted
    Filling
    • 1 ¼ cups heavy cream
    • 2 3 oz Dark Chocolate bars chopped, I used Moonstruck
    • 1 3 oz Milk Chocolate bar chopped, I used Moonstruck
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon kosher salt
    Filling/Topping
    • 2-3 tablespoon strawberry jam
    • Chopped @moonstruckchoc Chocolate Strawberry Basil Bark
    • Flake sea salt
    • 2-3 tablespoon strawberry jam
    • Chopped @moonstruckchoc Chocolate Strawberry Basil Bark
    • Flake sea salt
    chocolate, tarts, mother's day,
    Instructions
    1. Preheat oven to 350F Equipment: (6) 5" tart pans
    2. In a food processor, blend the chocolate graham crackers + sugar until fine crumbs form. Empty into bowl and add in melted butter.
    3. Place a heaping ¼ cup of crumb mixture into each 5" tart pan. Using tamper or cup, pat down the crumb mixture until flat and even on bottom and a crust forms along the edges
    4. Place on baking sheet and bake for 20 minutes. Remove and let cool.
    5. Heat heavy cream in a small pot on medium heat until just boiling. Pour hot cream over chopped chocolate and let sit for 5 minutes, do not stir.
    6. After 5 minutes, stir until a smooth chocolate mixture forms. In a small bowl, whisk eggs, vanilla and salt and add into chocolate mixture.
    7. Spread about a teaspoon of strawberry jam on the bottom of each tart until covered with a thin layer. Then pour your chocolate filling in each of the 6 tart pans to fill.
    8. Bake on baking sheet for another 20 minutes until set.
    9. Once out of the oven top with Moonstruck Chocolate Strawberry Basil Bark and flake sea salt. Let cool for an hour or refrigerate until ready to serve. Can also be topped with whipped cream. Enjoy!
    Share this Recipe

    Strawberry Shortcake

    April 25, 2018

    strawberry, whipped cream, cake

    strawberry, whipped cream, cake

    Layered white cake with a hint of lemon filled with strawberry whipped cream and strawberry jam.

    Is it finally spring? There are days I wake up and walk outside and it feels as though winter is still lingering. But today, today was 80 degrees, and tomorrow and the next day. I think we have finally jumped over the hump and spring is in the air. Trees are filled with buds, leaves and flowers. The cherry blossoms are coming to an end, sometimes it looks as though it's raining flowers. But lilacs are budding, roses are beginning to emerge and sweet fragrant flowers fill the air all around. 

    cake, strawberry, layer cake

    Layers of delicate white cake and strawberry whipped cream.

    That spring air definitely puts some pep in your step and makes you want to be outside to take walks, start the garden and head to the Farmer's Market. Strawberries are just starting to pop up, not quite locally for me in Portland but some beautiful ones from California. This is the big kickoff and hopes that summer is just around the corner. I'm ready to start planting my garden, long days, BBQs and endless time with friends and family. 

    Sometimes bloggers like to get together, virtually and put together quite the party. Like our last one that highlighted carrots. Today I'm joined by over 90 bloggers sharing all things strawberry...because #straweberriesarethejam , follow that hashtag on Instagram for the most beautiful feed you'll ever see! 

    whipped cream, cake, strawberries

    Layers of delicate white cake and strawberry whipped cream.

    I could eat strawberries by the bucket, I will sit and pick them all summer long from my garden. The sweetest, and most delectable strawberries in all the world! When I think about strawberries, I immediately think of strawberries and cream, a natural and perfect combination that is classic and never disappoints. I took one of my favorite cake recipes, made some tweaks and filled it with the simplest strawberry whipped cream and homemade strawberry jam. Easy enough for a backyard BBQ or elegant enough for a formal dinner party.  Not fussy,  just a perfect simple cake. I hope you give it a try! I love seeing your creations be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page. You can find a list of the bloggers and links to their amazing recipes below and be sure to follow the hashtag #strawberriesarethejam for loads of inspiration! 

    xoxo
    Cosette

    A list of the amazing bloggers contributing to our fabulous strawberry party: 

    Rebecca and Ruth Bloom @squaremealroundtable Roasted Balsamic Strawberry Pavlova http://www.squaremealroundtable.com/recipes/balsamic-roasted-strawberry-pavlova
    Joy Huang @joyosity Strawberry Matcha Cream Cheese Tart
    http://the-cooking-of-joy.blogspot.com/2018/04/strawberry-matcha-cream-cheese-tart.html
    Jenny Kaicher @catgrammer strawberry & cheese danish  
    Annie Garcia @WhatAnniesEating Vegan Strawberry + Basil Ice Cream WhatAnniesEating.com
    Michele Di Pietro @MangiaWithMichele Bruschetta w/ Spicy Strawberry Tomato Jam, Goat Cheese & Basil https://www.instagram.com/mangiawithmichele/
    Heifa Odeh @fufuinthekitchen Vegan Strawberry Banana Ice cream Sandwiches www.fufuskitchen.com/vegan-strawberry-ice-cream-sandwich
    Natalie Popkave @beeandthebaker
    Strawberry Pie - Red wine soaked strawberries with black peppercorn
     
    Emily Wilson @thishealthytable Strawberry Tahini Short Cake https://thishealthytable.com/blog/strawberry-tahini-short-cake
    Becca Rea-Holloway @floursinyourhair Strwaberry Milk Donuts https://www.floursinyourhair.com/recipes/strawberry-milk-donuts
    Kate Wood @katie_clova Strawberry Icebox Pie thewoodandspoon.com/strawberry-icebox-pie/
    Marcia Smart @smartinthekitchen Rustic Strawberry Galette https://smartinthekitchen.com/2017/07/rustic-strawberry-galette/
    Mimi Newman @miminew strawberry-jam filled brioche donuts https://www.theherbandspoon.com/baking/jelly-doughnut/
    Irena Steinjan @flottelottehaan Strawberry Ice Cream Sandwiches www.flottelotte.eu
    Cyn Robinson @betterwitbiscuits Strawberry Cobbler https://www.betterwithbiscuits.com/2018/04/25/strawberry-cobbler/
    Samantha Gutmanis @mykitchenlove Strawberry Rhubarb Tart http://www.mykitchenlove.com/rhubarb-strawberry-tart/
    Shannon McDowell @rumblyinmytumbly_ Strawberry Scones www.rumblytumbly.com
    Michelle C @siftandsimmer Rose Strawberry Hibiscus Mille Crepe Cake
    https://www.siftandsimmer.com/1st-blogiversary-rose-strawberry-hibiscus-mille-crepe-cake/
    Ari Laing @wellseasonedstudio Classic vanilla layer cake with mascarpone buttercream and fresh strawberries
    https://www.wellseasonedstudio.com/2018/04/25/classic-vanilla-layer-cake-with-mascarpone-buttercream-and-fresh-strawberries
    Jean Choi @whatggmaate No Bake Strawberry Cheesecake Bars (Paleo, Vegan) https://whatgreatgrandmaate.com/strawberry-no-bake-cheesecake-bars-paleo-vegan
    Sami Romansky @moreicingthancake Strawberry, Balsamic & Black Pepper Babka moreicingthancake.com
    Marianne Madison @my.recipe.addiction Strawberry Vanilla Bean Cake  
    Kristina Cho @eatchofood Strawberry Basil Glazed Donuts eatchofood.com
    Brandi @cocoaandsalt Strawberry Pistachio Tart www.cocoaandsalt.com
    Paula @gobblethecook Strawberry Fraisier  
    Enrica Monzani @asmallkitcheningenoa Italian Riviera strawberries salad www.asmallkitcheningenoa.com
    Maren Ellingboe @marenkiersti Angel Food Cake with Whipped Cream & Strawberries www.marenellingboe.com
    Nicole Perry @amodestfeast Greek Yogurt With Crispy Quinoa and Roasted Strawberries
    http://www.amodestfeast.com/2016/04/18/greek-yogurt-crispy-quinoa-roasted-strawberries/
    Marie Roffey @sugarsaltmagic Strawberry Mousse Tart https://www.sugarsaltmagic.com/strawberry-mousse-tart
    kate aliberti @kaaliberti Strawberry Rhubarb Pie x
    Kate Ramos @holajalapeno Strawberry Pink Peppercorn Margarita http://www.holajalapeno.com/2017/04/strawberry-pink-peppercorn-margarita.html
    Annie D'Souza @worthypause Strawberry-Basil Shrub Cocktail https://www.worthypause.com/blog/2016/12/strawberry-basil-shrub-cocktail
    Jo Harrington @jojoromancer TBD strawberry pie  
    Tia Lilley @hotdishingitout Panna Cotta with Strawberry Jelly https://www.hotdishingitout.com/blog/2018/04/25/panna-cotta-strawberry-jelly
    Karen Carbone @whatskarencooking Strawberry Eton Mess www.whatskarencooking.com
    Sam Sabol @samsabol Baked Brie with spicy strawberry compote  
    Amanda Samuels @figsandflour Shrimp Tacos with Strawberry Apricot Salsa https://figsandflour.com/2016/06/16/shrimp-tacos-with-apricot-strawberry-salsa/
    Elsa Hannaford @piegirlbakes Strawberry ginger pie https://piegirlbakes.com/2017/06/10/strawberry-ginger-pie/
    Helen Nugent @batterednbaked Strawberry pie TBA  
    Kylie Mazon @cookingwithcocktailrings Basil Balsamic Strawberry Shortcake cookingwithcocktailrings.com
    Patricia Rivero @cooking.again Chocolate meringue with white chocolate moisse and strawberries. http://reencontrandomeconlacocina.wordpress.com
    Denisse Salinas @lepetitchefsb Strawberry Orange Blossom Tartlets lepetiteats.com
    Maia Paul @thecookbooknerd Strawberry, goat cheese and basil Schiacciata  
    Rebecca Clark @mamaclarkskitchen French Strawberry Tart  
    Amisha Gurbani @thejamlab TBD www.thejamlab.co
    Niki Smalec @cleanplateclb Mini strawberry Bundt cakes with lemon glaze www.cleanplateclb.com
    Jessica @effyeahfood TBD www.effyeahfood.com
    Sónia Pereira @thehealthysins Coconut flour Crepes topped with fresh strawberries and coconut yogurt www.thehealthysins.com
    Sylvie Charles @justdatesyrup strawberry date syrup oat crumble www.justdatesyrup.com
    Kasey Goins @well_fedsoul Strawberry Almond Mascarpone Cake https://well-fedsoul.com
    Jennifer Huang @jenniferluhuang@gamil.com Strawberry and Mascarpone Creme Crepe Cake  
    Katherine Turro @katherineinbrooklyn Roasted Strawberry Balsamic Ice Cream www.katherineinbrooklyn.com/blog/roasted-strawberry-balsamic-ice-cream
    Leanne Combden @crumbtopbaking Strawberry Chia Jam Oat Bars https://www.crumbtopbaking.com/strawberry-chia-jam-oat-bars/
    Marianne Lynn @mariannes_kitchen Strawberry Madeleines www.mariannecooks.com
    Jennifer Caroff @foodsoulutions Strawberry Soup (savory and sweet) www.foodsoulutions.com
    jess larson @playswellwithbutter strawberry salad with goat cheese, grilled chicken, & maple balsamic vinaigrette
    http://playswellwithbutter.com/2018/04/25/strawberry-salad-goat-cheese-maple-balsamic-grilled-chicken/
    Melissa Cortina @melissalcortina Pickled Green Strawberries bavettemeat.com
    Becky Sue Wilberding @bakingthegoods Mini Strawberry Lemon Cupcakes http://bakingthegoods.com/2018/04/24/mini-strawberry-lemon-cupcakes/
    Cristina Manjon @fortyninefigs Strawberries and Cream Paris-Brest  
    Ginger Smith @lemonthymeandginger Strawberry Basil No Churn Ice Cream http://lemonthymeandginger.com/strawberry-no-churn-ice-cream
    Wendy Aceto @theciaofandiary Strawberry Tarts  
    Clemence Gossett @gourmandisela Strawberry Pistachio Salad http://thegourmandiseschool.com/?recipe=strawberry-pistachio-and-arugula-salad
    Bebe Carminito @champagneandcookies Strawberry & Sesame Whole Wheat Pop Tarts with Strawberry Tahini Glaze https://www.champagneandcookies.net
    Fiona McCabe @made_fromscratch Roasted strawberry and basil ice cream
    https://madefromscratchblo.wixsite.com/madefromscratch/single-post/2018/04/23/strawberriesarethejam
    Lisa McDaniel @tinykitchencapers Strawberries and Cream Pound Cake http://www.tinykitchencapers.com/strawberries-and-cream-pound-cake/
    Kirsten Schimoler @ritualsofthekitchen
    Lemon Olive Oil Cake with Strawberry Rhubarb & Ginger Compote, Yogurt & Fresh Berries
     
    Ruth Tam @rushyama Mini Chocolate Cake with Strawberry Ganache http://cooktildelicious.com/mini-chocolate-cake-strawberry-ganache/
    Jessie Sheehan @jessiesheehanbakes strawberry basil turnovers https://www.jessiesheehanbakes.com/2018/04/25/strawberry-basil-turnovers/ ‎
    Nadia Hubbi & Deana Kabakibi @sweetpillarfood TBD www.sweetpillarfood.com
    Joanna Kulma @asiakulma strawberry & pistachio galette  
    Annie Campbell @annielcampbell Strawberry Pavlova annie-campbell.com
    Majed ali @thecinnaman Rose Hibiscus Strawberry Icebox Pie http://thecinnaman.com/rose-hibiscus-strawberry-icebox-pie/
    Lindsay Surowitz @weeknightbite TBD  
    Shahla Rashid @myberkeleykitchen Strawberry Kale Salad with Balsamic Vinaigrette www.myberkeleykitchen.com
    Elizabeth Van Lierde @college_housewife   http://thecollegehousewife.com/
    Thida Bevington @thida.bevington Strawberry galette  
    Kim Pawell @somethingnewfordinner Watermelon, Tomato and Strawberry Salad with Burrata
    https://somethingnewfordinner.com/recipe/watermelon-tomato-and-strawberry-salad-with-burrata/
    Kaitlyn Guarini @currentmoodfood Fresh Strawberry Yogurt Cake https://www.aspicyperspective.com/farmstand-fresh/
    Anam Khan @anamazingappetite Vanilla Strawberry Tart https://www.anamazingappetite.com/
    Denise Browning @easyanddelish Strawberry Brigadeiros http://www.easyanddelish.com/strawberry-brigadeiros/
    Mary Kasprzak @blossomtostem Mezcal Lime Strawberry Pavlova https://www.blossomtostem.net
    Candace Nelson @candacenelson Strawberry Shortcakes  
           
    Bella Karragiannidis @ful.filled Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream https://www.ful-filled.com
    Donna Shin @bappygirl Strawberry Spinach Almond Salad bappygirlyum.blogspot.com
    Michelle M @glykiazoisweetlife   http://www.glykiazoisweetlife.com
    Rezel Kealoha @rezelkealoha Rose Poached Strawberries with Thyme Flowers http://www.rezelkealoha.com/recipes/apple-cider-rose-poached-strawberries/
    Sam Adler @frostingandfettuccine Strawberry Basil layer cake with strawberry simple syrup http://frostingandfettuccine.com
    Daniela Gerson @ChefDanielaGerson
    Mascarpone Tart ~ Strawberries & Candied Pecans ~ Pretzel Crust
     
    Uschi Ernst @dukkah_queen Rhubarb crumble with strawberries  
    Plum Lucky @plumluckypiepi Strawberry elderflower pie with strawberry crust  
    Ellen Gray @nomoremrnicepie Fresh Strawberry Pie http://www.nomoremrnicepie.com
    Jordan Elbaum @pricklyfresh Strawberry Burratta Kale Salad with Pistachio & Lemon Vinaigrette http://www.pricklyfresh.com/summer-strawberry-burratta-kale-salad/
    Jess & Margarita @farmandcoastcookery Strawberry & Thyme Shortcake http://www.farmandcoastcookery.com/blog/
    Stephanie Ibarra @ChiPieDesserts Strawberry Hand Pies  
    Nilufar Kayhani @lifeasalotus   lifeasalotus.com/blog
    Katie Olsen @katiebirdbakes Strawberry Crumble Bars https://www.katiebirdbakes.com/strawberry-crumble-bars
    Valerie Six @sixsnippets Strawberry Fool www.sixsnippets.com

     





    Print Recipe
    Strawberry Shortcake
    strawberry, whipped cream, cake
    Course Dessert
    Cuisine Dessert
    Prep Time 30 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Lemon White Cake
    • 5 large eggs
    • 2 tsp vanilla
    • 1 large lemon zested
    • 2 cups granulated sugar
    • 3 cups all purpose flour
    • 3 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 cup canola or vegetable oil
    • ½ cup fresh squeezed lemon juice
    Strawberry Whipped Cream
    • 2 cups heavy whipping cream
    • ½ cup prepared strawberry jam
    • pinch of salt
    Course Dessert
    Cuisine Dessert
    Prep Time 30 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Lemon White Cake
    • 5 large eggs
    • 2 tsp vanilla
    • 1 large lemon zested
    • 2 cups granulated sugar
    • 3 cups all purpose flour
    • 3 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 cup canola or vegetable oil
    • ½ cup fresh squeezed lemon juice
    Strawberry Whipped Cream
    • 2 cups heavy whipping cream
    • ½ cup prepared strawberry jam
    • pinch of salt
    strawberry, whipped cream, cake
    Instructions
    1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a (3) 6" (3" deep) cake rounds.
    2. In stand mixer, mix eggs, vanilla, lemon zest and sugar until blended and smooth.
    3. Add flour, baking powder + salt on low speed.
    4. Finally add the oil and lemon juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
    5. Divide the batter equally among the 3 cake pans.
    6. Bake for 40-50 minutes until a cake tester comes out clean.
    7. Remove when done, let cool and remove cakes from pans to allow to fully cool.
    Whipped Cream
    1. In the bowl of your stand mixer, attach your whisk attachment and pour your heavy cream in the bowl.
    2. Whip cream to almost stiff peaks on high speed, just before peaks stiffen, add your strawberry jam and salt, continue to whisk.
    3. Whisk on high speed until stiff peaks form.
    Assembly
    1. Place a dollop of whipped cream on your cake plate or cake board.
    2. Place one cake round on top of dollop the spread a generous amount of whipped cream and spread. Place a about a heaping tablespoon of jam in the center.
    3. Place next round on top and repeat with the 3rd layer.
    4. Spread whipped cream on top and sides of cake and smooth.
    5. Decorate with strawberries and serve.
    Recipe Notes

    If you don't have 6" cake rounds:
    9x13 pan ~ 30-35 minutes
    bundt ~ 60 minutes
    9" rounds ~ 30 minutes

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    Pi(e) Day ~ Apple Pie

    March 14, 2018

    Apple pie, Pi Day

    Apple pie, Pi Day

    Anyway you slice it, pie is good! Especially on Pi Day. What is Pi Day? Pi Day is the annual celebration of the mathematical constant π. Anything constant deserves a celebration! Now, I'm no mathematician but I sure can get down with Pi(e) any day of the week. Whether they be sweet or savory, there's always room for pie. Don't you think? 

    With so many choices for pie, I had a hard time choosing the right one! Apple Pie, a classic, definitely not part of my Lebanese roots but apple pie holds a special place in my heart. Every Thanksgiving growing up my Godmother (also the Orr's Box lady) asked my mom to make a homemade apple pie. She promised to peel all the apples as long as my mom made the pie. And every year, the night before Thanksgiving, Marie would come over and sit at the kitchen table peeling all the apples. I'd sneak in and eat some of course but she peeled and cut them all so they were ready for a perfect apple pie on Thanksgiving. 

    Apple pie, Pi Day

    Obviously my Thanksgiving would never be complete without an apple pie, it is the quintessential pie, all American and perfect for any occasion. Best with a homemade crust but forgiving and easily made with any store bought crust. I'm no pie maker for sure, and most of my pies are usually savory, in the form of a galette or have a crumb topping. I went outside my comfort zone and made a very basic lattice top with some lovely leaf decor. You can do it anyway you'd like! My favorite crumb topping comes from Pioneer Woman from her Dreamy Apple Pie recipe, so feel free to swap out the top crust for a crumble. 

    So however you celebrate Pi(e) day or any other day of the week, I hope you enjoy this recipe! 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Pie filling

     

    Apple pie, Pi Day

     

    Apple pie, Pi Day

     

    Apple pie, Pi Day

     

    Apple pie, Pi Day

     

    Apple pie, Pi Day

     

    Shop Essentials for your pie:

     

     

     

    Print Recipe
    Pi(e) Day ~ Apple Pie
    Apple pie, Pi Day
    Course Dessert
    Cuisine Dessert
    Prep Time 1 hour
    Cook Time 1 hour
    Passive Time 30 minutes
    Servings
    servings
    Ingredients
    • 8 medium sized apples, peeled and sliced Granny Smith are most common, but any variety will do
    • ⅓ cup brown sugar
    • ⅓ cup granulated sugar
    • 1 tablespoon flour
    • 1 tablespoon corn startch
    • 1 tablespoon lemon juice
    • 1 teaspoon cinnamon
    • 1 dash nutmeg
    • ¼ teaspoon kosher salt
    • 2 tablespoon unsalted butter
    • brush of milk
    • sprinkle of coarse sugar
    Course Dessert
    Cuisine Dessert
    Prep Time 1 hour
    Cook Time 1 hour
    Passive Time 30 minutes
    Servings
    servings
    Ingredients
    • 8 medium sized apples, peeled and sliced Granny Smith are most common, but any variety will do
    • ⅓ cup brown sugar
    • ⅓ cup granulated sugar
    • 1 tablespoon flour
    • 1 tablespoon corn startch
    • 1 tablespoon lemon juice
    • 1 teaspoon cinnamon
    • 1 dash nutmeg
    • ¼ teaspoon kosher salt
    • 2 tablespoon unsalted butter
    • brush of milk
    • sprinkle of coarse sugar
    Apple pie, Pi Day
    Instructions
    Pie Dough
    1. Use your favorite pie dough recipe or store bought. Keep cold until ready to use.
    2. See my notes below for tips and favorites. You will need 2 pie dough pieces for this recipe. **
    Apple Pie Assembly
    1. Preheat oven to 450 degrees Fahrenheit.
    2. In a large bowl, combine all your filling ingredients except for the butter, milk and coarse sugar.
    3. On a well floured surface, roll your 1st pie dough out in a large round, large enough to cover a 9" pie plate.
    4. Drape over a 9" pie plate allowing the excess to drape over. Pour your apple mixture into pie plate and dot with the 2 tablespoons of butter, broken up into pieces. Place in fridge.
    5. Roll your 2nd pie dough out and cut into even strips to create a lattice effect. Check out the tips and link below for other ideas on covering a pie. You can also simply roll into a round, drape over pie and cut slits to allow for venting. **
    6. Whichever style you choose, trim excess dough then crimp together to seal edges.
    7. Brush the top of your pie (not crust) with milk then sprinkle with coarse sugar.
    8. Place pie on a sheet pan to allow any drips to fall on there instead of your oven.
    9. Cover edges of your pie with either a pie shield or tear small sheets of foil and gently fold around edges.
    10. Place pie on sheet pan in oven and bake for 15 minutes at 450 degrees.
    11. Drop temperature to 375 degrees and bake for another 30 minutes, leave foil on edges.
    12. After 30 minutes, remove foil from edges and check top of pie for browning. If the top of pie is becoming too brown, you can drape a loose piece of foil over the whole thing.
    13. Bake for another 30 minutes at 375 degrees.
    14. Check for a browned bottom crust, a nice golden color on top and caramel-like filling through your holes. Remove from oven, let cool on wire rack then enjoy with ice cream or whipped cream.
    Recipe Notes

    I like using Cocina Marie's all butter pie dough recipe:
    http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/
    I did sub ¼ cup spelt flour for this particular recipe and had great success. 

    Some ideas, tips and tricks for your 2nd layer of pie dough: 
    https://www.bbcgoodfood.com/howto/guide/11-super-easy-ways-decorate-pie

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    Chocolate Cupcakes ~ Orr's Box

    December 22, 2017

    chocolate cupcakes

    Home for the Holidays

    Currently sitting at my parent's house, back in my childhood home that is oddly the same but also different. The holidays are DEFINITELY my favorite time of year, my whole family flies back east to visit our extended family. Now some folks may think we are completely nuts, absurd and out of our mind to want to spend 3 weeks with our families, but we truly LOVE IT! Our kids love every second of it and it is all they have known since they have been little babies. We spend Christmas in Pennsylvania, DONE DEAL! It's 3 weeks of uninterrupted time with my parents, my in-laws, my siblings and their kids, it's pretty perfect. Now, don't get me wrong, we have surely had our Griswold family drama over the years: fights, drama, tears...you name it! But in the end, those are the moments we remember. Those are the moments that make us stronger and closer to one another, I wouldn't trade them for the world. 

    My Crazy Family

    Some of my favorite holiday moments from growing up are with my parents, brother, sister and our surrogate extended family. My godmother, my sister's godmother and her daughter. They are the ones that we grew up with, we saw them as our aunts/grandparents. They gave us a glimmer of shine each holiday season. When they walked through the door on Christmas morning, THEY were the Santas, THEY did all the work, THEY made our days a little brighter. My parents worked extremely hard, but times were tough growing up and they did EVERYTHING for us, everything they could including putting food on the table. When the holidays came around, Lottie, Rosa and Marie took care of us while my parents took care of them. I think it was something that was just done and figured out, no one talked about it, no one asked, it just was the way it was. They were our Fairy Godmothers, literally! It was what family did. I treasure the memories with them, growing up by our sides.

    The Orr's Box

    My godmother, Marie, passed away about 15 years ago. It was the first time someone close to me died. Each Christmas, in her honor, we have a secret Orr's box that is passed to a new family member. See, Orr's was a department store that she shopped at regularly over the years when we were kids. One day Orr's closed the doors. But Marie was frugal, she saved lots of things: wrapping paper, stamps, tissue paper, ketchup packets, straws, you name it and she had it! So one Christmas (or Birthday), someone opened a gift and it happened to be in an Orr's box (Orr's by this point had been closed for many, many years). Of course we all found it amusing. Honestly, I'm not sure how it all began but now this Orr's box is our precious passed family heirloom, yes, a box is our family heirloom because we are that crazy! These are things that make the holidays special and fun, sharing old memories, building new ones and bringing in new family members to celebrate all that is wonderful. 

    A photo of my brother, the 2016 recipient of the Orr's Box. Note, this photo also is evidence of who has the box this year, AND this photo was taken on New Year's Day because we had a box scare...but all is well and I have full hope that my brother will gift the box along. 

    Chocolate Cupcakes

    Cupcakes and such...

    So now that you know a little about my crazy family, how about some holiday cupcakes??? You might need some after my story or if you're spending time with YOUR family! I am hoping to make these with my nieces this coming weekend or at least have some made to decorate! I LOVE this recipe for cupcakes or a chocolate cake (that doesn't need to be layered). It is so fluffy, moist and a perfect balance of chocolate. I hope you enjoy them as much as me! As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    Warmly,
    Cosette

    Print Recipe
    Chocolate Cupcakes
    Cake recipe adapted from: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii
    Course Dessert
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    • 2 cups white sugar
    • 1 ¾ cups all purpose flour
    • ¾ cup unsweetened cocoa powder I prefer a dark cocoa powder, blended dutch and natural, sift
    • 1 ½ teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon kosher salt
    • 2 large eggs
    • ½ cup canola or vegetable oil
    • 1 cup milk whole or 2% is best
    • 1 cup hot strong coffee can sub with boiling water
    • 2 tsp vanilla extract
    Course Dessert
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    • 2 cups white sugar
    • 1 ¾ cups all purpose flour
    • ¾ cup unsweetened cocoa powder I prefer a dark cocoa powder, blended dutch and natural, sift
    • 1 ½ teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon kosher salt
    • 2 large eggs
    • ½ cup canola or vegetable oil
    • 1 cup milk whole or 2% is best
    • 1 cup hot strong coffee can sub with boiling water
    • 2 tsp vanilla extract
    Instructions
    1. Preheat oven to 350 degrees Fahrenheit and line cupcake tins with cupcake liners.
    2. In bowl of stand mixer, combine sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
    3. With paddle attachment, blend ingredients until combined.
    4. Slowly add in eggs and oil and mix for 2 minutes.
    5. Next, add in your milk and mix for another minute. Be sure to scrape down the sides of your mixer bowl.
    6. Finally, add in your hot coffee and vanilla until combined. Batter will be thin.
    7. Begin filling your cupcake tin with batter about ¾ of the way full.
    8. Bake on the same rack, upper ⅓ of oven and bake for 18-22 minutes or until a tester comes out clean.
    9. Frost with your favorite icing!
    Recipe Notes

    *Cupcakes above were frosted using a swiss meringue buttercream, I like using this one from Pioneer Woman
    *You can certainly use a whipped cream frosting or whatever you like.
    *For a 9x13 cake, grease and flour cake pan. Pour batter and bake for 30-35 minutes. Makes a delicious cake! 
    *The snowflakes are made of chocolate. I printed a pattern I liked, melted candy melts, filled a piping bag and piped onto a wax paper with pattern underneath. Topped cupcakes when they hardened. 

     

     

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    Lebanese BakLAWA

    December 6, 2017

    I remember so fondly my parents making all the Lebanese desserts over the holidays. Our holiday cookies looked a little different than our friends' cookies. Ingredients like semolina, farina, phyllo dough were common. The standard chocolate chip cookie wasn't the norm at my house. Our desserts were special morsels of flavor from the Mediterranean.  Flavors that my parents grew up with and began passing on to us! 

    Both my parents are amazing in the kitchen as many of you already know and holiday time is no exception. They make everything shine. Perfect trays of desserts, every favorite dish you can think of, mezze (or appetizers) to munch on for days, from savory fatayer (savory pies: meat, spinach), hummus, grape leaves and so much more! I am SO thankful I get to go home to spend the holidays with the family! Wouldn't you??

    BatLAWA vs BakLAVA

    But dessert, the famous and most delicious desserts: mammoul, numoora, shyreehe and the coveted baklawa. Hands down one of my favorite Lebanese desserts. BakLAWA, similar to the more frequently referred to, bakLAVA is slightly different. Baklawa is also made with thin sheets of phyllo dough + nuts + butter, lots of butter! But some of the differences are in the syrup. The traditional Greek bakLAVA uses a honey based syrup with some additional spices, generally quite sweet. Lebanese baklawa on the otherhand uses a simple syrup mixture scented with orange blossom and rose waters. Batlawa filling is also a little bit lighter than baklava, not as much filling overall and less ingredients. Batlawa is made simply with phyllo dough + butter + walnuts + sugar + orange blossom and rose waters. You can smell a Lebanese dessert miles away, they will generally always contain the lovely orange blossom and rose waters, our signature scents. 

    While our lovely Lebanese batlawa gets lost in the shuffle, I personally think it is more delicate and frankly, more consumable (that is if you want to eat large copious amounts of it). Just like a chocolate chip cookie with many variations, this is just one of many versions of batlawa or baklava. While these aren't a traditional cookie, they are definitely bite-sized and even more delicious than any cookie I have tasted. I hope you find yourself this holiday season making memories with your family, baking your favorite desserts with your mom, dad, aunt, uncle or children. And if you find the time, try a new holiday cookie (or dessert) of batlawa, the Lebanese morsel of goodness. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    Happiest of Holidays to you and your loved ones!

    Xoxo
    Cosette


    Print Recipe
    Lebanese BakLAWA
    Course Dessert
    Cuisine Lebanese
    Prep Time 1 hour (divided)
    Cook Time 1 hour
    Servings
    half sheet
    Ingredients
    Syrup (Attar)
    • 4 cups sugar
    • 2 cups water
    • 1 squeeze half a lemon
    • 2 teaspoon rose water
    • 2 teaspoon orange blossom water
    Baklawa
    • 2 sticks unsalted butter **see recipe to clarify butter first
    • 1 lb walnuts
    • 1 cup granulated sugar
    • 1 package phyllo dough sheets thawed
    • rose water see notes
    • orange blossom water see notes
    Course Dessert
    Cuisine Lebanese
    Prep Time 1 hour (divided)
    Cook Time 1 hour
    Servings
    half sheet
    Ingredients
    Syrup (Attar)
    • 4 cups sugar
    • 2 cups water
    • 1 squeeze half a lemon
    • 2 teaspoon rose water
    • 2 teaspoon orange blossom water
    Baklawa
    • 2 sticks unsalted butter **see recipe to clarify butter first
    • 1 lb walnuts
    • 1 cup granulated sugar
    • 1 package phyllo dough sheets thawed
    • rose water see notes
    • orange blossom water see notes
    Instructions
    Syrup (Attar)
    1. Combine your water and sugar in a medium heavy-bottomed pot. Heat on medium-high heat until sugar dissolves, stir occasionally.
    2. Bring to a boil, allow the syrup to boil for about 5-7 minutes.
    3. Remove from heat after syrup thickens slightly and add your lemon juice and waters.
    4. Pour into a glass container add a small sliver of lemon to store in the syrup. Once cooled to room temperature, store in refrigerator.
    5. Syrup lasts many months in the fridge and can be used on many desserts.
    Clarified Butter
    1. Begin my preparing your butter. You'll need to make sure you clarify your butter before using. Details below from Serious Eats.**
    2. In a small saucepan, melt butter over medium-high heat.
    3. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.
    4. Bring to a boil; the milk proteins will become foamy.
    5. Lower heat to medium and continue to gently boil; the milk proteins will break apart.
    6. As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease.
    7. Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.
    Baklawa
    1. Thaw your phyllo dough according to the package instructions.
    2. Preheat oven to 350 degrees Fahrenheit.
    3. In the bowl of a food processor, combine your walnuts + sugar and pulse until the nuts and sugar are combine and the nuts are small fine crumbles. Add a splash of rose and orange blossom waters (about ½ teaspoon of each).
    4. Begin assembling your baklawa by coating the bottom of a half sheet pan with your clarified butter. Be sure to also coat the sides.
    5. Take about 10 sheets of your phyllo dough and lay flat on the buttered sheet pan.
    6. Spread your walnut mixture evenly across the phyllo.
    7. Drizzle about 2 tablespoons of butter on top of your walnuts.
    8. Place the remaining phyllo dough on top of your walnut mixture.
    9. Begin cutting your dessert. With a sharp knife, begin making diagonal lines across evenly. Make sure to press down to cut through to the bottom.
    10. Next, go across the opposite way to create a diamond. Continue until the tray is completely cut. (choose whatever size works for you)
    11. Next, drizzle your remaining clarified butter over the top ensuring it falls into all the cracks. Tilt your tray back and forth to coat evenly.
    12. Place in preheated oven and bake for 30 minutes in center of your oven.
    13. After 30 minutes, reduce oven temperature to 300 degrees Fahrenheit and bake for an additional 20-30 minutes. Be sure to check so it doesn't brown too much. Ovens vary in temperature.
    14. Once top is golden and flaky, remove from oven. Check bottom to ensure it's golden brown as well.
    15. While batlawa is still HOT, pour your attar syrup on top. You'll use about 1-1.5 cups. Drizzle starting from one end and work down to the other end until the batlawa is coated and absorbs the syrup.
    16. Let cool, remove pieces and enjoy!
    Recipe Notes

    **Recipe for clarifying butter from: http://www.seriouseats.com/recipes/2015/08/clarified-butter-recipe.html **You can make the attar syrup and clarified butter ahead and store in fridge until ready to use. Melt butter before using. 

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    Lebanese Shortbread Cookies

    December 5, 2017

     

    Tis' the season, deck the halls and be merry!!! It's that time of year again and with the holidays comes time to bake ALL THE COOKIES! Right about now my kitchen is a royal disaster 90% of the day...cooking + baking + chasing the little light our day sheds on us. Anyone else with me??? I'm currently staring at my disaster as I type this. I know, I should clean up before I write this, but then you wouldn't have this spectacular recipe!!! And don't you want to bake? Like right now? So, here I am, writing this to you, ignoring my kitchen but it's worth it. And yes, I kicked my kids outside in the cold because they need it, so peace and quite for about 20 more minutes. 

    Anywho, cookies. Yes, I love them, you love them, we all love them! I'm coming up to my ears in cookies and baking endlessly these next few weeks. A few more weeks here in Portland then I'll be home with the family back east and don't worry, the baking continues there! Every year my mom and I find as many amazing cookie recipes as we possibly can and make loads and loads of cookies. Some to eat, some to sell at their business and some to share with friends and family. This being the first year with the blog, I wanted to start logging some of the great cookie recipes as well as add our family favorites. So stay tuned as the blog is filled with even more desserts (I know, I know, I need more real food on here...recipe coming at your tomorrow for something yummy and NOT dessert!)

    Most Lebanese desserts are very time consuming and labor intensive, so I wanted to create a cookie that not only tasted good but was easy and filled with some of the Lebanese flavor we all love. Enter these amazing shortbread cookies! The base recipe is my go-to recipe from the incredible Ina Garten. Simple ingredients of butter + flour + sugar and salt make these delicious treats. I added some dried rose petals to the dough as well as orange blossom and rose waters in lieu of vanilla extract. Just hints of these waters really give the cookies an subtle distinctive flavor, nothing too overpowering and are the essence of any Lebanese dessert. 

    Keeping this short and sweet while I head off to clean the disaster and wait for some child to torture the other child and start yelling (I'm an awesome mom aren't I?) Now go bake and enjoy! As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     

    Print Recipe
    Rose + Halawa + Pistachio Shortbread Cookies
    Course Dessert
    Cuisine Lebanese
    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes
    Servings
    cookies
    Ingredients
    • 3 sticks unsalted butter softened (¾ pound)
    • 1 cup granulated sugar
    • 1 teaspoon orange blossom water
    • 1 teaspoon rose water
    • 3 ½ cups all purpose flour
    • 2 tablespoon dried rose petals divided
    • 1 teaspoon kosher salt
    • 1 tablespoon raw sugar for sprinkling tops
    • ¼ cup dark chocolate
    • ¼ cup pistachio chopped
    • ¼ cup halawa crumbled
    Course Dessert
    Cuisine Lebanese
    Prep Time 20 minutes
    Cook Time 25 minutes
    Passive Time 30 minutes
    Servings
    cookies
    Ingredients
    • 3 sticks unsalted butter softened (¾ pound)
    • 1 cup granulated sugar
    • 1 teaspoon orange blossom water
    • 1 teaspoon rose water
    • 3 ½ cups all purpose flour
    • 2 tablespoon dried rose petals divided
    • 1 teaspoon kosher salt
    • 1 tablespoon raw sugar for sprinkling tops
    • ¼ cup dark chocolate
    • ¼ cup pistachio chopped
    • ¼ cup halawa crumbled
    Instructions
    1. Preheat oven to 350 degrees F.
    2. In the bowl of a mixer fitted with paddle attachment, mix together butter and sugar.
    3. Add in your orange blossom and rose waters.
    4. Slowly add in your flour, salt and 1 tablespoon chopped dried rose petals.
    5. Mix on low until combined and dough comes together.
    6. Dump dough on surface with a bit of flour and shape into a disc.
    7. Wrap in plastic wrap and chill for 30 minutes while your oven preheats.
    8. Remove dough from fridge and roll about ½ inch thick.
    9. Using a cookie cutter, begin cutting as many as you can.
    10. **Reroll dough and cut again until you are finished with your dough, be sure to work quickly.
    11. Place cookies on ungreased cookie sheet (you may use parchment if you'd like but not necessary).
    12. Sprinkle tops of cookies with coarse raw sugar.
    13. Bake for 20-25 minutes on upper ⅓ of oven until edges begin to brown slightly. Swap trays halfway through.
    14. Remove from oven, let cool.
    15. Heat your chocolate in a microwave safe bowl in 30 second spurts. Check and stir until chocolate is just melted.
    16. Using a small baggie with a tiny hole cut in corner or a piping bag with small hole, fill chocolate and drizzle one side with chocolate.
    17. Quickly sprinkle some halawa, chopped pistachio and rose petals.
    18. Let dry and enjoy!
    Recipe Notes

    **2" cookie cutter was used to yield about 36 cookies. You may choose to use a large cutter for larger traditional shortbread size and shaped cookies. 

    **Undecorated cookies can easily be frozen for several months as well as raw cookie dough. 

     

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    Swoonworthy Apple Cake

    November 9, 2017

    Apple cake with walnuts and browned butter

    Our Day.

    We're already inching through November, kids are off of school 3 days this week and another 3 days week after next (they were also off last Friday). We're fully into "No School November" an official term here in Portland! Don't get me wrong, I love my kids but since all 3 have been at school full-time, I've kind of learned to love my time away from them (does that make me a bad mom??). Anywho, we spent today at home, I did some cooking and baking and also managed to make some playdough (you can find the recipe on my Instagram). There was also the ridiculously long Uno game, no lie...never-ending. But I wanted to be sure to spend time with them, even though I have about 6 million things to do (and the list keeps growing). They are growing up so fast and every day I see changes in each of them. So here I am at 10:45pm after finally cleaning up the kitchen from dinner, changed sheets and kiddos all in bed. 

    The Cake.

    This cake. What can I say about this cake besides, it's a SPECTACULAR. It's simple to put together, fail-proof, sweet enough for dessert but also perfectly perfect for morning coffee. I remember my mom making this cake when we were growing up, she called it the 1, 2, 3, 4 cake, something about the number of each item (I still don't get it) but she always made it and it always made the house smell amazing. Sometimes it was made with apples in the center (as I'm writing it today) and other times with walnuts. 

    With Thanksgiving less than 2 weeks away I want to give you some dessert inspiration. I mean, Thanksgiving is officially the PIE holiday but if pie isn't your thing or you aren't ready to make and roll out pie dough, this cake will be the perfect addition to your holiday gathering. I've jazzed up the original recipe to include: apples + cinnamon + brown butter + walnuts = all the things we crave on epic Thanksgiving or Friendsgiving holidays. 

    Brown Butter. 

    Brown butter, besides cheese and bread this may be my other secret love child. I mean, butter on its own is pretty dynamite but take that butter, melt it down and get all those little brown bits and you have something even more superior. So I thought, hey, why not drizzle this amazing cake with a brown butter glaze, it can certainly do no wrong. So I baked the epic, classic cake, drizzled it with brown butter glaze and topped it with walnuts. I truly believe most desserts should have nuts, don't you? I won't digress or lead you on an even longer journey of my ramblings. You can find the recipe for this delicious cake below. Whether you decide to make it for Thanksgiving, Friendsgiving or just a Sunday morning, I promise you won't be disappointed. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


    Print Recipe
    Apple Cake
    Apple cake with walnuts and browned butter
    Course Baked Good, Dessert
    Cuisine Dessert
    Prep Time 15 minutes
    Cook Time 65 minutes
    Servings
    slices
    Ingredients
    Cake