Strawberry Chocolate Cheesecake Bars | A Spoonful Of Photography
Hello! I’m not a faekin or pixiekin, but do play a faerie persona often and a food I love is the greek food Baklava. Its a pastry with nuts and honey so I imagine beekin or squirrelkin might also like it!
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
MY TIME HAS COME
Omg I’m spamming, but I suppose you can just save this stuff up in your inbox for later. Anyway when my faerie half is dominant, I get more mischievous in the fact I like to go and sneak food. As you can imagine eating up all the donuts in a day isn’t good on the wallet or my health. But I did snag the recipes for 2 treats that are good to eat in small portions. I’ll put the next one in another submit. This one is for Buckeyes, which is based off of the Buckeye nut (heard squirrels and such love it, poison to humans). This one is candy so safe for human meat bags
3/4 cup (1 1/2 sticks) margarine (softened)
1 1/3 cups peanut butter (crunchy or smooth)
3 cups powdered sugar
1 package chocolate bark (melted) (doesn’t have to be bark, can be chips or bars but make sure you have enough)
Beat butter and peanut butter in large bowl until blended. Gradually add powdered sugar, beating until well-blended. Cover. Refrigerate until firm enough to shape (About 30 minutes). Shape into 1 1/2 inch balls. Melt chocolate bark according to package directions. Best results are when peanut butter balls have had time to come to room temperature and dry a little on the outside. If they are straight out of the refrigerator, the peanut butter gets condensation on it, and the chocolate doesn’t stick. Using a tooth pick or wooden skewer, dip each ball into chocolate—coating 3/4 of the ball. Place on wax paper, uncoated side up. Let stand until chocolate sets up. Store in airtight container at room temperature.
Makes about five dozen candies
Serves 4; Vegetarian; appetizer/light meal
- 1 head iceberg lettuce, leaves washed & dried
- 1 medium jicama (yambean), peeled & julienned
- 2 medium carrots, peeled & shredded
- neutral cooking oil of choice
- 1 pack extra firm tofu, julienned
- 1/4 cup soy sauce
- 2 tbs honey/sweetener of choice
- 1 tbs sriracha or more to taste
- mint or sweet basil, leaves picked & washed
Lay out the lettuce leaves
In a large skillet or wok, heat oil on medium heat. Add jicama, carrot, pinch salt and pepper, and stir fry until translucent, stirring occasionally. Set aside.
Add more oil to pan if needed on medium heat. Add julienned tofu, careful not to break the strips. Stir fry until golden brown, about 10 minutes. Set aside.
In a bowl, add honey, then stir in soy sauce and sriracha. Adjust to taste.
Assemble lettuce wraps by layering: lettuce, tofu, jicama & carrot, basil or mint. Serve with dipping sauce.
Hi, I’m Gina, new blogger over at maradol.tumblr.com. This recipe is a pretty decent example of my style of cooking. I’m half Vietnamese, and heavily influenced by my mom’s style of cooking. While I don’t follow the protocol for traditional Vietnamese cuisine 100%, the country’s unique flavor profile is still very prevalent in my cooking. For example, fresh herbs (mint, basil, cilantro, etc.) are a signature garnish and finish for many southeast asian recipes.
These types of dishes are also the kind that take time to eat. Unlike a burrito or other fast food, where it’s already prepared and you just shove it into your mouth, this food is for sitting around the table with the people whom you love and enjoying a meal. As the late Judy Rodgers, owner of SF’s Zuni Café aptly described, “Recipes do not make food taste good; people do”.
This recipe is also endlessly customizable. Don’t like herbs? Leave ‘em out. Want a different dipping sauce? I would suggest the traditional nuoc mam, or even a peanut sauce.
Yes, this doesn’t meet the requirement for “paleo”, “gluten-free”, “vegan”, or “raw”, but you can easily adapt this to the diet of your choice.
Invite some people over, sit outside, have some drinks. It’s casual and a little messy, so have some fun.