Shortbread Cookies

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Super Bowl is one of my favorite times of year. It’s always so much fun and full of energy…well, that was debatable this year. Anyway, I got to try a new recipe to take with me to my friend’s annual party. I decided on sweet since I figured there would be lots of savory. Here’s what you’ll need:

2 sticks of unsalted butter at room temperature
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1 tsp salt

Optional:
Sprinkles
Dark chocolate chips

Combine the butter and sugar with a handheld mixer.

Add in the egg and vanilla- I used vanilla sugar, worked the same.

Then mix in the flour and salt. Add in the flour, little by little, and keep mixing.

Once mixed together, use your hands to create 2 logs of dough- about 2 inches round. The dough is VERY dry; it is suppose to be like this so that the shortbread consistency is there.

In foil or saran wrap, cover the logs of cookie dough tight!

Stick in your fridge for about 1.5 hours. At least an hour!

When the time in the fridge is up, preheat your oven to 350 degrees.

Spray 2 cookie sheet with nonstick spray.

Unwrap the logs and cut up into cookie sized pieces, about ¼ of a inch.

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Then, roll each cookie piece in your hands so that it is round and flat. I rolled the sides of half of them in sprinkles and just rolled the other half into round balls and put a few dark chocolate chips in the center of each.

I put in both cookie sheets in the oven at the same time and baked for about 18-20 minutes; rotating them about half way through.

When done, let them cool before you take them off the cookie sheets.

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These were really yummy. They were delicious as a dessert and as a treat with my morning coffee. Everyone who tried them seemed to like them! Which, of course, makes me a happy girl. I definitely suggest these for a good treat, but fair warning, the dough isn’t the easiest to work with. It will definitely be worth it in the end though! Next time, I think they would be really good to try with dried cherries or some nuts. Play!

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Enjoy!

-Ena

Chocolate Chip & Almond Cookie Bars

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Hello and welcome back from my holiday hiatus. The holidays were a time of incredible amounts of food and I was mostly in a coma from eating. Now that I am back, it’s time for some yummy goodness. Here is a delish and easy cookie bar recipe. Here’s what you’ll need:

2 ¼ cups of flour
1 teaspoon baking powder
1 teaspoon salt
2 sticks of softened unsalted butter
½ cup of brown sugar
½ cut of regular sugar
1 teaspoon vanilla sugar (or extract, I used sugar)
2 eggs
½ cup of dark chocolate chips
½ cup of crushed almonds

Preheat your oven to 375 degrees.

Get out 2 bowls.

Mix the flour, baking powder, and salt in one bowl.

In another bowl, mix the butter, both sugars, and vanilla. I used my hands but you can use a mixer if you have a low setting, otherwise it’ll make a mess. Once these ingredients are well combined, mix in one egg at a time.

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Then, add in half of the flour mixture, mix again with your hands or mixer. Then the other half. Make sure it is all combined well.

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Grease a cookie sheet – I used a smaller casserole like dish because I didn’t want very thin cookie bars. Evenly place the dough onto the sheet using your hands to smooth it out. Word of caution, this dough is VERY sticky. I used one hand to pour it in and do the initial smoothing then my clean hand to really smooth it out. The dough will stick to any surface that has dough on it.

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Then, I sprinkled the chocolate chips and almonds on top. You can do whatever you like on top. Once you have the dough down, you can add in white chocolate chips and cranberries or raising and walnuts. The possibilities are up to you!

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Bake in the oven for 25 minutes. You’ll know it’s done when the edges start to brown a bit.

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Let it cool entirely before cutting it up.

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This recipe is fairly easy and versatile and it turned out DELISH. I will definitely be making it again soon because it was just too yummy to pass up.

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Enjoy!

-Ena

Bosanske šape (Bosnian Bear Claws)

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This is a Bosnian favorite! My mom and I have been taking this recipe for YEARS and people love it. My dad has been hinting that he’s really been craving these so I decided to surprise him this past week. These are involved but SO worth it, I’m very serious when I say…you will not regret the decision to make these. You’ll need metal cookie molds to bake it so if you don’t have them, go invest! Here’s what you’ll need:

2 sticks of butter
1.5 cups of sugar
3 cups of flour
1.5 cups of ground walnuts
1 teaspoon of baking powder
2 eggs
~1/2 cup of powdered sugar

Preheat your oven to 375 degrees.

Put all of the ingredients into a kitchen aide mixer (or mix with your hands/a hand held mixer). No special order, I literally just put it all in and mixed.

You will know this is ready when the dough is almost like a scone dough…it will break apart and not be the slightest bit wet.

Here’s where it gets involved. Spread of your metal cookie molds onto a cookie sheet so you know how many can fit. Then take nonstick cooking spray (DO NOT USE OLIVE OIL BASED….they will stick) and spray each metal mold in the middle and on the sides inside the mold, be sure to spray thoroughly.

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Then fill each cookie mold with the dough about ¾ of the way.

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Bake for about 15-18 minutes.

You’ll know they are done when the sides are nice golden brown.

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Let them cook for about 15 minutes and put your powdered sugar into a big bowl.

When they are cool enough to be handled, carefully turn them upside down into the powdered sugar. Nine times out of ten, they will come right out of the mold. If they don’t, just take a knife and gently separate the edges of the cookie then we use a wooden spoon to knock on the bottom of the cookie mold and they pop right out. Roll them in the powdered sugar so that they get covered and place them in a bowl or whatever serving dish you are using.

This recipe made 33 cookies…and what delicious cookies they are! These never get old. And they’re amazing for a dessert and my favorite treat with coffee. FYI, my dad was very happy with this surprise! 🙂

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Enjoy!

Ena

Upside Down Cranberry Cake

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Happy Holidays to all! Holiday season is upon us, friends! And we could all use a quick and easy recipe to bring to our family and friends. This is relatively easy and decadent at the same time. Plus it has cranberries so it’s perfect for this time of year. Here’s what you’ll need:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspooon ground cinnamon
1/4 teaspoon salt
6 Tablespoon butter and 1 stick butter (room temperature)
6 Tablespoons sugar and a separate 1/2 cup sugar
1/3 cup chopped walnuts or pecans- I used walnuts
3 cups cranberries, fresh or frozen (I used fresh)
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup milk (I used 2%)

First, preheat your oven to 350 degrees.

Grease a round cake pan and place it upside down on a cookie sheet (picture below). This cake will be hard to make if you don’t have one of the round cake pans that opens up on the sides- just a side note.

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Then combine the flour, baking powder, ground cinnamon, and salt in a bowl or in your mixer.

In a pot, on medium heat plan the 6 tablespoons of butter and 6 tablespoons of sugar. Mix thoroughly until it comes to a boil. Pour into the bottom on the cake pan.

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Evenly put down the cranberries on top of the butter/sugar mixture, making sure that they are as even as possible.

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Then, do the same with the walnuts.

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In the bowl where you combined the flour mixture, add in the stick of butter and mix (if using an electric mixer put it on low/medium for a few minutes). Then add in the eggs one at a time, letting them mix for about a minute in between each egg. Then add in the milk. Mix this for about 5 minutes.

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Pour the dough on top and using a spoon flatten it out.

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Put in the oven for 40 minutes (use a toothpick to make sure it’s ready).

When done, let it sit and cool for about half an hour. Then flip it over onto a plate. Some cranberries may stick to the pan just use a spatula to restick them to the cake.

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I’m going to put some powdered sugar on top when I serve! Our entire house smelled like delicious cranberries…how scrumptious and perfect for the holidays!!

Enjoy!

-Ena

 

Homemade Indulgent Dark Double Chocolate Cake

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CALLING ALL CHOCOLATE LOVERS! Holy cake deliciousness overload!! I made this cake for my mom’s birthday and it’s seriously incredible. I still crave it and it’s been 8 months since I made it last! We even have a ganache/icing recipe for ya  Here’s what you’ll need:

Cake Batter:
3 cups of white flour
1 cup of dark cocoa (I use Hershey’s)
3 table spoons of baking soda
1 teaspoon salt
2.5 cups of sugar (I use white)
2 cups of milk
4 eggs
2 teaspoons of vanilla extract
2.5 sticks of butter at room temperature

Filling:
1 cup of sugar
1 cup of water

Dark Chocolate Ganache
1 cup of heavy cream
1 cup of dark chocolate chips
1-2 tablespoons of dark rum

First preheat your oven to 350 degrees.

Now, grease/spray non-stick spray on 2 round cake tins equal in size and set aside.

Begin making the cake batter, combine the flour, cocoa, sugar, baking soda, and salt.

In a separate bowl, mix the eggs, vanilla, milk, and melted butter.

Add the two mixtures together and mix well, until there is no lumps and it is entirely smooth.

Pour both cakes equally into the 2 pans. Bake for about an hour or until you can stick a toothpick in the middle and it comes out clean.

When there is about 5 minutes left to bake, put the sugar and water you set aside for the filling into a pan. Mix it and place it on medium heat until it simmers.

When you pull the 2 cake pans out of the oven, pour the water/sugar mixture on top slowly.

Let the two cakes sit until they are TOTALLY cool, this may take up to an hour or 2.

When the cakes are cool, you are ready to make the ganache.

In a pan, combine the heavy cream, chocolate, and rum. Put it on medium heat stirring continuously. When this is almost done, you need to put the first cake tier on whatever you are plating it on.

Use a spoon to put the ganache on top (so what will be the middle of the cake), then place the second tier on the cake on.

Use a spoon/knife to ice/ganache the rest of the cake. There will be enough left over to cover the entire cake.

Once done, place in the fridge for about an hour.

This cake is decadent! Your family will honestly be asking you where you bought the cake…and you can say I MADE it! It was a great feat for me  I hope you try to make this for you next gathering. It’s not nearly as involved as most homemade chocolate cakes and it’s so worth the effort.

Enjoy!

-Ena

Blueberry Vanilla Bundt Cake

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My family is a huge fan of desserts, especially ones that include berries! This is a recipe my mom and I found in an old cook book and we customized it to our liking. We have made it for TONS of events for years and there has never been a complaint, in fact people still ask for it by name. Here’s what you’ll need:

2.5 cups of flour
1 teaspoon of baking powder
½ teaspoon of salt
1 cup (2 sticks of butter) at room temperature
1 ¾ cup of sugar
1/8 cup of powdered sugar (set aside for the top of the cake)
5 eggs
1 tablespoon of vanilla extract
¼ cup of milk
2 cups of berries (you can do frozen or fresh, and any kind of berry. We usually use frozen mixed or blue berries)

Preheat your oven to 325 degrees.

Combine the flour, baking powder, and salt in one bowl.

In another bowl, beat the butter until it is fluffy then add in the sugar. Keep beating the sugar and butter mixture. Then, add in the eggs one at a time and continue to beat or mix. Once done, add in the vanilla extract and mix a little more.

Once all of this is added together and mixed well, take turns mixing in a little bit of the flour mixture then a little bit of milk. Alternate this until everything is nice and mixed up.

Finally, add in the berries. Do not over mix the berries. Mix them in until they are evenly through the cake batter.

Grease a bundt pan with nonstick spray and evenly pour the batter into the pan. Use the back of a spoon to smooth out the top.

Bake for about 60 minutes, could be up to 15 minutes more depending on your oven. When you can stick a knife in the middle and it comes out clean, your cake is done!

When you take it out of the oven, wait until it is TOTALLY cooled to flip it over onto a plate. Not waiting will result in half the top of the cake to stick to the pan. And you’ll have to try to put it back together like a very delicious puzzle! (Check out my picture below- that is what happened). This will not affect the deliciousness of this cake but just the appearance.
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Once you have flipped it over, sprinkle some of the powdered sugar on top. This cake is so moist, delicious, and relatively easy for as complicated as it looks. People will love it and ask you to make it for every event you have! And, there are berries in it so it’s a portion of fruit, right?

Enjoy!

-Ena

Fun Twists on my Banana Pound Cake!

A couple weeks ago I posted my own original recipe of Banana Pound cake recipe. Here’s the link:
http://wellthatwasgood.com/2013/10/23/enas-original-dark-chocolate-almond-banana-pound-cake/

I decided to have some fun with this cake for a Halloween Party I went to and a baby shower!

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The top picture is for the Halloween Party and bottom is for the baby shower! I decorated the top (while it was in the pan, before putting it in the oven) with orange food dye 🙂
For the baby shower, I decorated the top with pink and purple food dye (baby is a girl!) I took the baby shower cake out of the oven at 40 minutes (instead of 50-55) and it turned out the sweetest and most moist.

What a versatile cake!! Delicious ❤

Enjoy!

-Ena