Loacker ice cream sandwich


Even though it's pretty cold right now, I love me some ice cream no matter what.
I love taking shortcuts every now and then, and this recipe is so easy and yet
incredibly tasty.

 You can change the recipe as you desire. You get an ice cream with the extra tasty
loacker spread and a marshmallow texture.

2 cups vanilla ice cream
1 Tbsp. Loacker spread

Whip together the ice cream and loacker spread.
Place some biscuits on a pan, cover with the whipped ice cream and
finish with another layer of biscuits.
Place in the fridge until set or eat as it is.



Cheese and pesto Brioche


The very first time I ate Brioche was In France.
The brioche was filled with chocolate chips and was sublime.
Ever since I tried making Brioche at home and found out, that if you want to make Brioche at home, you should always try a recipe of a french person.
The Brioche I've made is from this blog, and it is so rich and good.
I always have trouble making doughs at home, because I don't have a stand mixer, but 
every dough recipe I tried so far from that blog works well.
No stand mixer, no hand mixer, just your very own hands, okay and a spoon :-)
I've decided to fill the dough with an olives and tomato pesto spread and 
grated cheese.
This Brioche is so rich and so tasty and you should definitely give it a try.

550 gram (19.4 OZ) flour
70 gram (2.469 OZ) powdered sugar
10 gram (0.352 OZ) dry yeast
2 eggs
100 gram (3.527 OZ) butter, melted
200ml (6.762 fluid ounce) milk
1/2 tsp. salt

Egg wash* :
1 egg yolk
20ml milk 

*I recommend using about 1/4 cup of milk to the egg wash.

Shneider's Olives and tomato pesto spread or a pizza sauce
Any favored grated cheese

Mix together the sugar, flour and salt. 
Add the yeast and mix well.
Mix the melted butter, eggs and milk.
Make a well in the center of the dry ingredients and pour the liquid mixture to the center.
Start combining the dry ingredients to the liquid mixture with a spoon.
And when it's hard to mix with a spoon. start kneading by hand for 10 minutes.
Let the dough rise until it doubles its volume.
Then divide the dough to couple of batches, in order to make it easier to roll it.
Roll out the dough and cut it into 7cm circles.
Spread with the pesto and grate cheese and then fold into two and then again into two and 
place it in a round greased pan, with the opened side up.
Brush the dough with the egg wash mixture and cover with a towel and let rise for 30 minutes.
Preheat oven to 170C
Brush again with the egg wash and bake for 25-30 minutes. 

*I've filled a 26cm round pan, but it didn't fill the entire pan, so I've later moved some of
the ones in the circumference to the middle (as you can see in the picture above).




Lahoh is a spongy Yemeni  flatbread with many holes in it.
It is usually made out of plain flour, however i've decided to make it a bit healthier 
and prepare it with spelt flour.
The outcome turned out really delicious, especially if you dip it in a sauce or fill it with
whatever you feel like.

186 gram (6.56 oz) spelt flour
About a flattened teaspoon dry yeast
1/2 flattened tsp. salt
240ml (8.11 fluide ounce) water
A little bit of oil for frying

Mix together the yeast and flour.
Add about a cup of the water and mix well, so there won't be any lumps.
Add the salt and the rest of the water and mix well.
Leave outside for an hour in the bowl with a lid or a cover on.
After an hour, you'll see some bubbles in the mixture.
Take a pan, pour in just a tiny bit of oil, spread on the entire bottom and then wipe with paper towel the excess. 
Place the pan on a high heat and immediately pour about a cup from the mixture.
Wait until the mixture will change color and bubbles will appear on the entire surface.
Cover with a lid for 2 minutes, until the bottom browns a bit and remove from the heat.
Before each Lahoh, the pan needs to be cooled or else no bubbles will form.


Fudgy (-licious) brownies


I love brownies a lot and I really enjoy experimenting with different brownie recipes.
I've started baking and cooking at home about 7 and a half years ago and ever since
many brownies went under my belt (double meaning :-) ).
This brownie recipe is so so good! 
I've found this recipe on Taste Of Home website, but changed it a bit.

1/2 cup sugar
75 gram (=2.645OZ) butter
2 Tbsp. water
150 gram (=5.291OZ) bittersweet chocolate
1 tsp. vanilla extract
2 eggs
3/4 cup flour
1/2 tsp. salt
1/4 tsp. baking soda

*Measurements were made with 180CC(=6.08 fluid ounces) disposable cup.

100 gram (=3.527OZ) bittersweet chocolate
2 tsp. Mazola butter flavored spread or margarine/butter
whipping cream (optional)

grated milk chocolate  (optional)

Preheat oven to 160C/320F.
Melt together in pulses in a microwave safe bowl the chocolate and butter.
Add the sugar, water, vanilla extract and mix well.
Add the eggs and mix.
Combine the flour, salt and baking soda and add to the chocolate mixture.
Pour to a small greased pan and bake for about 20 minutes, or until a toothpick inserted to the middle of the cake, comes out with some moist crumbs.
Take out of the oven and set aside to cool.
Cut the brownies into small rectangles/fingers and set aside.
Prepare the topping:
Melt together the butter and chocolate in a microwave, in pulses of 20 seconds so the chocolate won't burn.
You can coat the brownies with this sopping, however it's a bit hard, so what i recommend is to mix in 2 Tbsp. of whipping cream and then coat the brownies.
Sprinkle with grated milk chocolate and enjoy :-) .

And here are some Brownies I've shared in the past: