Makes 12 cinnamon rolls:
1 recipe homemade brioche dough
4 ounces butter, softened at room temperature
1 and 1/2 cup brown sugar
1/2 cup granulated white sugar
2 tablespoons ground cinnamon
a pinch of salt
raisins, walnuts or pecans are an optional addition
4 ounces cream cheese, softened at room temperature
2 ounces unsalted butter, softened
2 cup confectioner's sugar, sifted
1 teaspoon pure vanilla extract
2-4 tablespoons milk or cream
On a floured surface, roll out the dough to a 15x9 inch rectangle.
Combine all of the filling ingredients well.
Spread the filling all over the surface of dough with your fingers or with an offset spatula.
Roll up the dough beginning at the long side. Pinch the edges to seal.
Cut into 12 equal slices.
Place the slices in a 9x13 inch baking pan and cover with plastic wrap. Set aside for 45 minutes till 1 hour until doubled in size.
Preheat oven to 375 degrees.
Remove plastic wrap and place in oven. Reduce temperature immediately to 350 degrees and bake for30 minutes.
To make the icing, combine the butter with cream cheese and beat with a mixer or by hand with a fork.
Add the vanilla extract and the sugar a little bit at a time until well combined. Add the milk a tablespoon at a time until the icing is smooth and at a spreadable consistency.
As soon as the cinnamon rolls come out of the oven spread the icing all over them. Make sure to get the icing in the edges too.
Let them rest at least 45 minutes to set.
Serve with a nice hot cup of tea or coffee.
I had the best time making these with my youngest son and his friends! Have fun making and sharing them with your special family and friends.
Makes 14-15 cupcakes
1 and 1/4 cups all purpose flour
1 and 1/2 tablespoons corn starch
1 and 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 pound softened unsalted butter
1 cup sugar
3 large eggs
1/2 cup yogurt
1 tablespoon pure vanilla extract
1 recipe Vanilla Buttercream
Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a table top mixer with the paddle attachment, cream together butter and sugar until light and fluffy.
Add salt and vanilla extract and beat until combined.
Reduce the speed to low and add the egg one at a time, beating well after each addition, then add the yogurt and beat well.
Sift the flour, cornstarch and baking powder together over a bowl. Add this flour mixture in three additions, beating until just combined. Do not overmix or the cupcakes will not be light and airy!!
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full.
Bake for 18 to 20 minutes or until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean.
Transfer cupcakes onto a wire rack and allow them to cool completely.
Frost the cupcakes with vanilla buttercream and decorate with your favorite toppings.
This classic, All American vanilla buttercream can be transformed into so many colors and variations. Perfect for icing cakes and cupcakes.
Makes 2.5 cups:
1/2 pound unsalted butter, softened
4-5 cups confectioner's sugar
2 teaspoons pure vanilla extract
pinch of salt
2-4 tablespoons milk
Beat butter and salt in a tabletop mixer with the whisk attachment until it is fluffy. 1-2 minutes.
Add vanilla extract along with 2-3 cups of the sugar. Begin beating on very low speed (so that you don't end up wearing the sugar) and increase the speed as the sugar gets absorbed then add 1 more cup of sugar. Once the sugar is combined, beat on high speed about 3-5 minutes.
Add about 2 tablespoons of milk and beat another few minutes until it is absorbed.
At this point taste the buttercream. If you like a sweeter, stiffer buttercream add more sugar. You may thin it out more by adding more milk.
Use immediately. If not using right away, cover with plastic wrap or place in an airtight container or until ready to use.
Add 1/2 teaspoon almond extract for almond buttercream.
Add 1/2 cup of your favorite jam (raspberry, strawberry, apricot...) for a fruit flavored buttercream.
Add 1/2 cup lemon curd for a lemon buttercream.
Have fun experimenting with your favorite flavors!
A refreshing summer drink. Feel free to substitute cantaloupe for the watermelon. Mint is also a great substitute for the basil. Citrus goes great in this drink too! Use your imagination and create your favorite combinations.
4 cups seeded and cubed watermelon
2 cups water
1/4 cup sugar
handful fresh basil leaves
Combine sugar, water and basil leaves in a small saucepan and bring to a boil. Stir so that the sugar dissolves. Remove from heat and let steep for 10 minutes.
Discard basil leaves and cool completely. Now you have basil flavored simple syrup.
Place the cubed watermelon in a blender and process until smooth. Add the basil syrup and blend until smooth.
Pour over ice and enjoy!
A classic and very well know Greek dish. Another delicious vegetarian meal option. I use this same filling to make my small appetizer sized spinach pies. It is also the same filling in my spinach quiche. It's juicy, fresh tasting and a definite crowd pleaser. It freezes perfectly so make an extra batch for those busy days. I love to eat this with tzatziki on the side or with a nice salad. However you make it, just give it a try.
1 pack phyllo dough, at room temperature
1 pound baby spinach, chopped
2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
about 6 scallions, thinly sliced
15 ounces ricotta cheese, full fat and at room temperature
1 pound feta cheese, crumbled
3 eggs, beaten and at room temperature
about 2 cups olive oil, separated
1/2 teaspoon salt
1 teaspoon ground black pepper, or to taste
Here are some very important tips before we go on:
1) I can't stress enough how important it is that the phyllo stays in it's packaging until it is at room temperature!!!!! Very important. The best way to do this is by defrosting it overnight in your refrigerator (since it's usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in it's packaging to come to room temperature. Do not take it out of the air tight plastic packaging that comes in!!! It will be completely useless if it sits out for a long time, it will crumble and nothing will save it :(
2) Please do not use low fat, fat free or any other form of cheese (ricotta or feta). That stuff should be illegal if you ask me. It tastes horrible and it doesn't help to shed pounds.
3)If you cannot find fresh dill, you may use the dried form, but less. So for this recipe, if using dried dill, use about 2 tablespoons or enough to suit your taste.
4) Add the eggs to your mixture last so that you can adjust the seasoning if you're worried about consuming raw egg.
5) Baby spinach is very easy to find over here where I live. It comes in all different amounts. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find.
Preheat oven to 450 degrees.
Combine the chopped spinach, dill, scallions, ricotta and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.
Taste the mixture and add as much salt and pepper as you like.
Add the beaten eggs and about 1 cup of olive oil and mix well.
Rub some oil with your hands all over a half sheet baking pan.
Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of pan. See video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.
Using a very sharp knife cut the pie into 12 equal slices.
Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown.
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!