Oreo cake


Every time you see an Oreo cake, you know there's gonna be a cream cheese, right?
and lots of it.
I found an Oreo cake recipe of Emuna  Braverman and it sounded really good.
I really wanted to make it and i tried to make it, but i did a terrible mistake, instead of adding
2 lbs. of cream cheese (= 907 grams) , i accidentally added only 56 grams (0.123 lbs).
I thought the amount mentioned in the recipe is in OZ, oops :-)
Luckily the cake still came out really great, not an Oreo cheesecake, but definitely a good cake.

2 cups Oreo cookie crumbs (about 20 cookies)
Non stick spray
¼ cup brown sugar
0.123 pound (56 gram) cream cheese
1 1/4 cups sugar
1/3 cup whipping cream
2 Tbsp. flour
1 tsp. vanilla extract
4 eggs
2 cups coarsely crumbled Oreo (20 cookies)
0.500 OZ (226 gram) sour cream
1/4 cup sugar
1 tsp. vanilla extract
1/3 cup whipping cream
1 1/4 cups semisweet chocolate chips
Before the oh so good chocolate sauce
:-) And after

Preheat oven to 325F / 162C. Combine the brown sugar with the 20 cookie crumbs, press in a bottom and sides of greased pan and spray with the non stick spray on top of the mixture.
Bake for 10 minutes and set aside.
Beat the cream cheese to a cream and gradually add the 1 1/4 cups of sugar.
Add the 1/3 cup whipping cream, flour and 1 tsp. of vanilla extract and mix well.
Add eggs one at a time, beating well after every addition.
Pour a bit of the cheese mixture on top of the crust and then spread the remaining 20 cookie crumbs.Top it all with what's left of the cheese mixture and bake for 1 hour and 15 minutes.
Mix together the sour cream, remaining 1//4 cup of sugar and 1 tsp. vanilla extract.
Spread over the cheesecake and bake for 7 minutes.
Let the cake cool outside of the oven and then refrigerate for at least 8 hours.
Remove the cake from the pan and make a sauce by melting together in the microwave the  1/3 cup whipping cream and chocolate.
Pour on top of the cake and wait till it cools to start dig in :-) 

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Xmasdolly - recipes, blast from the past 

Rahkapiirakka or Finnish cheese pie


Rahkapiirakka or Finnish cheese pie is a cheese pie made with Rahka cheese, which is a yogurt cheese from Finland used for desserts.
If you don't have this cheese in your area, like me, it is recommended to use ricotta cheese or a drained cottage cheese.
After a non successful recipe I've tried with cottage cheese, I've decided that this time I'm not taking any chances and making it with ricotta cheese.
The recipe is from "The great Scandinavian baking book".
The original recipe calls for raisins which I've decided to leave out and also, I've changed
a bit the preparation.
The pie came out very tasty and sweet and I served it with spicy peas, that was so good.

150 gram butter / 5.29 OZ
1/3 cup sugar
1 egg
2 Tbsp. water
1 1/2 cup flour
1/2 tsp. baking powder

500 gram ricotta cheese / 17.637 OZ
50 gram butter, melted / 1.763 OZ
4 Tbsp. whipping cream
4 Tbsp. sugar
1 tsp. vanilla extract
2 eggs

Heat oven to 190C / 374 F.
Prepare the crust:
In a food processor, mix the flour and butter a bit.
Add the rest of the crust ingredients and continue mixing til forming a dough.
Take the dough out of the food processor, and in case the sough is too sticky, work with floured hands and surface.
Grease a pan with butter and flour, roll the dough so it will cover the entire bottom and sides of the pan and transfer to the pan.
Fasten the dough to the sides and bottom of the pan and make the filling.
Mix all the filling ingredients and transfer to the pan.
Bake for 20 - 25 minutes, until the crust golden and the pie is steady.

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sweet potato and cheese ravioli with creamy sauce


I love various kinds of pasta and most of the store bought ones are very tasty, but
there is one type that i just prefer making at home, or at least eating on a fine dine restaurant. 
Ravioli is a type of a dumpling made out of two pasta layers sealing some type of filling.
The preparation of the dough is quite a work, especially when i don't have a pasta machine, but it is so worth it.
I love serving my Ravioli filled with sweet potato and cheese and with a cream sauce.

For the dough - recipe of the Cordon Bleu-
300 gram flour
3 eggs, slightly beaten
1 Tbsp. salt
1 Tbsp. olive oil

250 - 300 gram mozzarella and kashkaval cheeses
1 medium sweet potato

500 ml cooking cream (I've used 10%) 
2 minced garlic cloves
a bit basil and thyme
about 100 gram Mozzarella and kashkaval

Start by preparing the dough:
Sift the flour to a bowl and make a hole in the middle.
Pour the eggs, the salt and the olive oil to the hole and start mixing with the tip of your fingers. When a lump is formed, start kneading - With one hand, hold one edge of the dough
and with the other hand, push the dough away from your body, with your wrist.
Knead until the dough is smooth and elastic, about 10 - 15 minutes.
Let the dough rest for an hour, and then divide it to two, setting one half in the bowl for later use.
Flatten the dough into a circle and start rolling it with a rolling pin, to a very thin, paper like, sheet. When done rolling, place the sheet on a floured broomstick or a chair's backrest (like i did). Repeat last steps with the other half and let dry for 15 minutes.

For the filling:
Peel the sweet potato and cut into rings. Cook in water until softened.
Drain from water, mash the sweet potato and mix with the cheeses. Taste and if needed, add salt and pepper.

Prepare the Ravioli:
Take one of the pasta sheets and with a cutter, cut circles.
Place a bit of filling in the middle of the circle, wet the edges of the circle with a bit of water
and seal it with another circle, pressing on the edges to fully sealing it.
Dust 2 towels with flours and place the Raviolis between them, leaving them for an hour
to dry.
After an hour, cook the Ravioli in hot water for 3 - 4 minutes.

Prepare the sauce:
Bring the cream to a boil, add the garlic, basil and thyme and mix.
Add the cheeses and mix again.
Let the sauce cook for couple of minutes and finally that's it :-)
Serve and enjoy, you worked hard for this :-)



Italian filling stuffed bread


I love making doughs at home, however it can be pretty hard to knead when you don't have any stand mixer, if you wish to donate i would be more than happy to take it :-) .
I love making all those yeast breads, but no more than about a pound at a time, 'cause else
i'll spend in the kitchen way longer than anticipated.
What's unique about this recipe is the filling and the shape of the bread.
The bread is filled with Italian tastes and it is so good.
For the bread, you can use each bread recipe you love, i used the Cordon Bleu recipe with just a basil spice for extra Italian taste.
The filling recipe was taken from the book: "The prepared pantry" by Dennis R Weaver.


For the bread:
1/2 Tbsp. dry yeast
225 ml lukewarm water 
1/2 tsp. sugar
375 gram flour
1 tsp. salt
1 Tbsp. basil

Mix together a bit of the water, the 1/2 Tbsp. of yeast and the 1/2 tsp, of sugar 
and cover. Let sit till the yeast start to foam.
Mix the entire ingredients with the yeast mixture and knead until an elastic and smooth
dough is formed.
Place for 1-2 hours to double the volume and meanwhile prepare the filling:

For the filling:
1/2 cup dried tomatoes
85 gram dark olives , sliced
1/4 medium onion, diced
1/4 Tbsp. oregano
1/8 tsp. black pepper
1 cup grated mozzarella
1 Tbsp. grated mozzarella

Place the dried tomatoes in a microwave safe bowl, cover with water and a lid and cook
in the microwave for a minute. Let sit for couple of minutes in the covered bowl and
then strain and pat dry with a paper towel.
Mix all of the filling ingredients together, except from the 1 Tbsp. of mozzarella.

After the dough has doubled its volume, pound it and let it rest for 5 minutes covered.
Roll the dough into a 38X30cm rectangle, cut unwanted leftovers to get a straight rectangle. You can prepare buns from the leftover.
Cut strips of 2.5cm from each side, leaving the middle third whole.
You need to get equal amount of strips on each side, i accidentally had 14 on one end and
15 on another, but it still came out alright.
Place the filling on the center and start folding:
Fold one of the middle edges inside and start folding the strips on the filling by folding one time from one side and then folding over that strip from the other side.
Keep folding like this till just about the end.
When you're almost done, fold the middle edge inside and finish braiding.
Place the bread on a baking pan, cover with a towel and let rise for an hour.
Heat oven to 175C, brush the bread with egg mixed with 1 Tbsp. of water and bake
for about 30 minutes.
When done, sprinkle the 1 Tbsp. of mozzarella and if necessary bake for one more minute
till the cheese has melted.