Cake with Creme Caramel

I finally did it. I momoftwins came back after 1 year and +6 months later to my dormant blog. Even though I was away from my blog did not neglect my favorite blogs. I kept reading, admiring those beautiful pictures, trying some of that admirable food, cooking more and more. But no time for pictures.

I am one of those people who like to serve food straight out of the oven while the food is sizzling. And at the same time my family would be sitting at the dining table waiting to be served. I just can’t find myself telling them” wait a minute this is the Kodak moment, let me take some pictures” Well I guess I should work on this sizzled food issue a little 🙂

While I was away, I cooked many Asian recipes, explored the Middle Eastern and Mediterranean Food. Especially My holy month Ramadan was a challenging month. I was none stop exploring cuisines..

I just have to make time for my Kodak moments 🙂

Cake with Crème Caramel is the one I was lucky to capture it. I adopted this recipe from


* ¾ cup sugar or 150 g
* 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
* 2½ cups boiling water or 600 ml
* 5 eggs
* 2 teaspoons vanilla powder
For the cake:
* 1 cup plain flour or 140 g, sifted
* 3 eggs
* ½ cup butter or 100 g, softened
* 1 teaspoon baking powder
* ¼ teaspoon baking soda
* Lemon zest, one small lemon only

The original recipe doesn’t include sugar. But I added 5 Tbsp sugar to cake batter.

Place the sugar in a 25cm round baking pan, place the pan on low heat until sugar melts and becomes caramel. Remove from heat and turn the pan around to coat the base and the sides. Set aside.

Combine NESTLÉ® Sweetened Condensed Milk , water, eggs and vanilla in a bowl. Stir until well-combined. Then pour the mixture over the caramel in the pan.

Combine the flour, eggs, butter, baking powder, baking soda and lemon zest in a large bowl. Beat the mixture with an electric whisk, beat on medium speed for 4 minutes.

Pour the cake mixture in the middle over the cream mixture, bake in a pan filled with water in 160°C preheated oven for 45-50 minutes or until the cake is baked.

Remove from oven and allow cooling. Then place in fridge for 2-3 hours until totally cooled.
Flip over serving dish and serve.


Melomakarona(Greek) /Kalburabasti(Turkish)

These honey deep spice cookies belong to Mediterranean region. I know that  melomakorano/kalburabasti  cookies are traditional to Greeks and Turks. Melomakaronas are Christmas treats for Greeks and Kalburabasti is also served for weddings/holidays  among Turks.

They are one of my favorite cookies and  my daughter’s, as well. I have to give her credit for this delicious dessert. For once, I was the one being pampered while I watched her make her first melomakarona/kalburabasti.

kalbura basti



  • 1 cup olive oil
  • 6 tbsp sugar
  • 6 tbsp orange juice
  • 2 tbsp brandy
  • 3 3/4 cups pastry flour
  • 1 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/2 tsp baking soda


  • 2 cups Greek amber honey
  • 2 cups sugar
  • 2 cups water
  • 1 tsp ground cinnamon
  • 2 cups chopped walnuts for garnish


  1. Preheat oven to 350 degrees F.
  2. Beat together first 4 ingredients. Sift flour, baking powder, cloves, and baking soda 3 times.
  3. Add the sifted dry ingredients to the oil mixture and knead gently.
  4. Pinch off 2 1/2 tbsp. portions of dough and form into little flat oblongs (football shapes). Place on a parchment-lined baking sheet 2-inches apart.
  5. Bake in oven at 350 degrees F for 30 minutes.


  1. Boil honey, sugar, water, and cinnamon for 5 minutes.
  2. Pour syrup over hot melomakarona cookies.
  3. Allow to soak for 15 minutes, take them out of the syrup and place on large plate.
  4. Sprinkle with finely chopped walnuts

Cranberry-Apple Custard Strudel

It was 4 o’clock in the morning in Jordan, and I was very sleepy. I’d had a very busy day and unfortunately there was no time for me to sit in front of the computer.

Picnik collage2

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

I know my recipe doesn’t look like a traditional strudel, but a baker needs a change of pace every now and then. I was searching the internet to get an idea of  something unconventional that I could bake, so I end up stumbling upon a page that had beautiful pictures of ‘Vol Au Vent’  pastries stuffed with savory meat and topped with a sauce. At that moment, I pictured a stuffed cranberry pudding strudel with chocolate sauce drizzled on top. My next move was how to go about making this pastry. I had two thoughts, one, to grab a frozen packet of ready made ‘Vol Au Vent’ pastry  and take the easier way out, and two, to be a daring baker and create the pastry manually. I decided to go with option 2, and ended up making the puff pastry myself. The recipe was adopted from

The recipe for the stuffing was adopted from

P.S:- I added a little twist of my own to the recipe , rather than having vanilla cream as the topping, I chose to drizzle chocolate sauce instead.  Bon a petit! Enjoy.

French Yule Log


This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.

The French Yule Log was truly challenging for me because it was my first try. But the challenge was worth-while, I must say.  My family and I loved it so much,we have become true French dessert fans : ).On any given day, I would never even contemplate making such a dessert,but because I am a daring baker :), I MUST live up to my title.

I have to admit that I was a little  intimidated  by this recipe,  I must have read the recipe close to,  well, close to 500 times 🙂

Day 1 – I prepared the almond dacquoise, crisp insert and the creme brulee.

Day 2 – I continued the process. I prepare the mousse, ganache insert.

Day 3-  I prepared the icing.

French Yule log Recipe:

Element #1 Dacquoise Biscuit (Almond Cake)

2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

1.    Finely mix the almond meal and the confectioner’s sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2.    Sift the flour into the mix.
3.    Beat the eggs whites, gradually adding the granulated sugar until stiff.
4.    Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5.    Grease a piece of parchment paper and line your baking pan with it.
6.    Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc…) and to a height of 1/3 inches (8mm).
7.    Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8.    Let cool and cut to the desired shape.

Vanilla Mousse
2/3 cup (160g) heavy cream (35% fat content)
2/3 cup (160g) whole milk
1 vanilla bean
4 medium-sized egg yolks
3 oz (6 Tbsp / 80g) granulated sugar
3 Tbsp (25g) cornstarch, sifted
4g / 2 tsp powdered gelatin or 2 sheets gelatin
1 cup (240g) whipping cream (35% fat content)

Make a pastry cream:
1.    Pour the milk and 2/3 cup cream into a saucepan. Split the vanilla bean in half, scrape the seeds from the vanilla bean halves into milk and put the vanilla bean in as well.
2.    Heat to boiling, then turn the heat off, cover and let infuse for at least 30 minutes. Then remove the vanilla bean.
3.    Beat the egg yolks with the sugar until white, thick and fluffy.
4.    Add the cornstarch, beating carefully to ensure that there are no lumps. While whisking vigorously, pour some of the milk into the yolk mixture to temper it.
5.    Put infused milk back on the stove on medium heat. Pour yolk mixture back into the milk while whisking vigorously. Keep whisking vigorously until mixture thickens considerably.
6.    As soon as the mixture starts to boil, leave on for only 2 more minutes. (The recipe says you should remove the vanilla bean at this time but in the interest of no one getting burned, that can be done after you take the pastry cream off the stove.)
7.    Once removed from the heat, cover the pastry cream by putting plastic film directly on the surface of the cream (this prevents it from forming a thick and unappetizing skin as it cools). Let cool at room temperature.
8.    Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil). Whisking vigorously, pour the cooled pastry cream over it.
9.    Whip the 1 cup whipping cream until stiff and add gradually to the pastry cream (DO NOT WHISK). Blend delicately with a spatula (DO NOT WHISK).

Element #3 Dark Chocolate Ganache Insert

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream    (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

1.    Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2.    While the sugar is melting, heat the cream until boiling.  Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3.    Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4.    Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

To make 2.1oz / 60g of gavottes (lace crepes – recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
1.    Heat the milk and butter together until butter is completely melted. Remove from the heat.
2.    Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3.    Grease a baking sheet and spread batter thinly over it.
4.    Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Coconut Crisp Insert

3.5 oz (100g) white chocolate
1 oz (1/3 cup/25g) shredded coconut
1 2/3 Tbsp (25g) unsalted butter
2.1 oz (60g) lace crepes or rice krispies or corn flakes or Special K

1.  Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven).
2.  Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut.
3.  Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

1.    Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2.    Whisk together the sugar and egg yolks (but do not beat until white).
3.    Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4.    Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.

Element #6 Dark Chocolate Icing

Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1.    Soften the gelatin in cold water for 15 minutes.
2.    Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3.    Add gelatin to the chocolate mixture. Mix well.
4.    Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

(Decorate the cake as you wish)

Thank you, Hilda and Marion and Happy New Year to everyone!

Carrot Cake


This delicious carrot recipe is from The Good Housekeeping Baking Book. I rely on this book so much, sometimes I just ignore the fact that I have other cookbooks waiting to be used… My decoration on the other hand, is coming from another source. I was watching Martha Stewart’s show, and one of her guests baked a carrot cake and decorated it the same way I did. I thought it was an interesting way of completing the cake, and it looked so picture perfect. I’m not so sure about my pictures, but I’ll get there soon enough: )



2 1/2 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

4 large eggs

1 cup granulated sugar

3/4 cup packed light brown sugar

1 cup vegetable oil

1/4 cup milk

1 tbsp vanilla extract

3 cups lightly packed shredded carrots (about 6 medium carrots)

1 cup walnuts, chopped

3/4 dark seedless raisins

Cream cheese frosting

  • Preheat oven to 350F. Grease metal pan.Line bottom with waxed paper; grease paper. Dust with flour.
  • In medium bowl, stir together flour, baking soda, cinnamon, baking powder, salt and nutmeg.
  • In a large bowl, with mixer at medium -high speed, beat eggs and granulated and brown  sugars 2 minutes, scraping bowl frequently with rubber spatula.Beat in oil, milk, and vanilla. Reduce speed to low, add flour mixture and beat until smooth, about 1 minute, scraping bowl frequently. Fold in carrots, walnuts, and raisins.
  • Pour batter into prepared pan. Bake 55 to 60 minutes until toothpick inserted in center of cake comes out almost clean, with a few moist crumbs attached. Cool in pan on wire rack 10 minutes. With small knife, loosen cake from sides of pan; invert onto rack. remove waxed paper, cool completely.
  • Meanwhile, prepare cream cheese Frosting. Place cake on large platter; spread frosting over top and sides of cake and decorate with candied carrot peels as seen as above.

Cream Cheese frosting:3 cups confectioners’ sugar

2 packages cream cheese(3 ounces each), slightly softened

6 tbsp butter or margarine, softened

1 1/2 tsp vanilla extract

In large bowl, with mixer at low speed, beat confectioners  sugar, cream cheese, softened butter, and vanilla just blended. Increase speed to medium; beat 1 minute or until smooth and fluffy, scraping bowl often with rubber spatula. Makes about 2 1/2 cups.

Note: I’m very fond of  cakes with fillings, that’s why I baked my cake with 2 layers.

Tarte Tatin

I was watching a cooking show on TV a couple of  months ago, and the chef was baking Tarte Tatin. It looked delicious and easy…(Well I guess everything looks easy when you watch it on TV.)  I found this recipe in one of my baking books called 500 Fabulous Cakes And More and  wanted to give it a try and I baked my first Tarte Tatin. It wasn’t bad at all.



1/2 pound puff or pie crust pastry

10-12 large Golden Delicious apples

1/2 cup butter, cut into pieces

1/2 cup superfine sugar

1/2 teaspoon ground cinnamon

Creme fraiche or whipped cream, to serve

  • On a lightly floured surface, roll out the pastry to a an 11 inch round less than 1/4 inch thick. Transfer to a lightly floured baking sheet and chill.
  • Peel, halve and core the apples, sprinkle with lemon juice.
  • In a 10 inch tarte tatin pan or ovenproof frying pan, cook the butter, sugar and cinnamon until the butter has melted and the sugar has dissolved. Cook for 6-8 minutes until the mixture is a medium caramel color. Remove from the heat and arrange the apple halves, standing on edge, in pan.
  • Return the pan to the heat and simmer for 20 min until the apples are tender and colored. Remove from the heat and cool slightly.
  • Preheat the oven 450F. Place the pastry over the apples and tuck the edges inside the pan around the apples. Pierce the pastry in two or three places, then bake for 25 minutes until the pastry is golden and filling is bubbling. Cool in the pan for 10-15 minutes.
  • To serve, run a sharp knife around the edge of the pan to loosen the pastry. Cover with a serving plate and carefully invert the pan and plate together. It is best to do this over a sink in case any caramel drips. Lift off the pan and loosen any apples that stick with spatula. Serve the tart warm with creme fraiche or whipped cream.


Ribbon-Of-Fruit Teacake

Delicious recipe from New baking book. This cake was a hit on my  Ramadan dinner invitations. I tried blueberry and blackberry filling and both cake came out delicious. It wont disappoint you with its taste. Definitely  it was a five star hit.




2 1/4 cups all purpose flour

3/4 cup granulated sugar

3/4 cup butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 beaten eggs

2/3 cup buttermilk or sour cream

1 teaspoon vanilla

1 1/4 cups canned fruit pie filling, such as cherry, apricot, blueberry or strawberry

1 recipe vanilla icing

Grease and flour an 11 inch fluted tart pan with removable bottom or a 2 quart rectangular baking dish, set aside.

In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup mixture for topping.

For batter stir baking powder, soda, nutmeg and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine eggs, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy.) Set aside 1 cup batter.

Spread remaining batter onto bottom and 1 inch up sides of prepared pan or dish. Carefully spread the desired pie filling on top. spoon reserved batter into small mounds on top of filling. Sprinkle with topping.

Bake in 350° oven about 45 minutes for tart pan or about 40 minutes for baking dish or until golden.

Cool in  pan on a wire rack for 15 minutes. Drizzle with Vanilla Icing. serve or cool.

Vanilla Icing: Stir together 1/2 cup sifted powdered sugar, 1/2 teaspoon vanilla, and enough milk(1 to2 teaspoons)to make drizzling consistency.


Surprisingly Delicious Peanut Butter & Chocolate Chips Oatmeal Cookies

When I searched for the PB chips oatmeal cookies recipe on the internet ( I like to go on the internet and search for the recipes and read the comments.) I landed on and found this easy recipe. Recipe was very short and easy that made me nervous this cookies would not come out tasty. But I was wrong. It was a hit. They were delicious. So I try not to assume by shortness of the recipe in the future reference:)))

1 1/2 c. brown sugar, packed
1 c. butter, softened
1/4 c. shortening
1 tbsp. milk
2 tsp. vanilla
1 egg
2 c. self-rising flour
1 1/2 c. quick cooking oats
1/2 c. walnuts, chopped
1 (12 oz.) pkg. peanut butter chips

6 oz. chocolate chips

Heat oven to 375 degrees. Mix brown sugar, butter, shortening, milk, vanilla and egg until well blended. Mix in remaining ingredients. (I added chocolate chips also.)Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.Bake until lightly brown, 10 to 12 minutes for soft cookies.

Irmik Helvasi(Semolina Dessert)


My daughter’s and my friend’s late night request…Well first I said: Can you wait until tomorrow?They said: No We’ve got to eat some dessert tonight,we are craving for irmik helvasi(semolina dessert). I decided to make it .I had no choice, but it is always pleasure to make my baby happy:0)

Ingredients :

1/4 cup medium size semolina,
115 gr unsalted butter,
4 tbsp pine nuts,
4 tbsp shredded unsalted goat cheese( Can be find in middle eastern grocery stores)

2+1/3 cup sugar,
2+2/3 cup water

  • Prepare the syrup cooking water and sugar in a pot and put aside.
  • Melt the butter in a large pot.
  • Add semolina and pine nuts.
  • Stirring constantly, cook on medium-low heat until the color turns to a medium golden shade.
  • Add the warm syrup.
  • Stir until the mixture becomes doughy and leaves the edges of the pot.
  • Turn the heat off.
  • Add the shredded cheese and cover the lid wait for the  cheese to melt.
  • Serve hot or warm.