Category: Desserts

Chocolate Pomegranate Cakelets

Chocolate Pomegranate Cakelets

Valentine’s Day happens to be one of my favorite days of the year. Contrary to popular belief, it’s not because it’s supposed to be a day for celebrating romance. As a matter of fact, while romance in the movies is adorable, it freaks me out in real life. Do people really want giant bears, and to be drowning in roses?! Sure it looks great in a styled Instagram photo.  But let’s be practical here.  I don’t know about you, but I’d rather not be crammed in an overpriced restaurant with 50 other couples sitting one foot away from each other like ducks in a row listening to each other’s conversations. That’s not to say Valentine’s Day shouldn’t be acknowledged. I won’t say no to flowers on Valentine’s Day, or cheesily asking if I’d be your Valentine. However, I’d much rather have someone show love by randomly picking up my favorite snacks, or sending me relatable memes, or if you’re crafty or artsy, I’ll seriously appreciate something you made by hand. It’s the millennial in me, I guess. That’s me — but don’t think for a second that when friends ask me what they should be doing for their significant other, I don’t come up with cheesy elaborate schemes (something along the lines of romantic movie level showing affection).

Chocolate Pomegranate Cakelets

I, however, love Valentine’s Day for an entirely different reason. Aside from the fact that  it’s a themed holiday and I love themes, and that everything comes in my favorite color — Pink– it also happens to be someone very special’s birthday. This person is the inspiration behind Measuring Cups Optional, the core of our family, and the glue that holds all the aunts, uncles and cousins together, despite how spread out we are across the globe. Valentine’s Day is my favorite day because it’s my Tayta’s birthday!

We’re celebrating with Chocolate Pomegranate Cakelets. I used a combination of my favorite “Hob” cake molds (which can be found in The Shop), and heart-shaped cake molds I picked up at Michael’s. No cake molds? No problem. You can also use a muffin pan.

Chocolate Pomegranate Cakelets

I’m absolutely blessed to live close enough to my Tayta that I can stop by any day of the week to drink Turkish coffee and watch whatever the latest Turkish Soap opera she’s following. It’s these little moments that mean the world to me. I may or may not also collect recipes while I’m there, by jotting them down in my notes, or recording video of her giving me all the steps and measurements to even the most complicated dishes.

It’s fitting that Tayta’s birthday falls on Valentine’s Day. She has so much love for each of her children and grandchildren. I’m telling you, we all think we’re the favorite. Although, I’m starting to think she strategically makes everyone feel like they’re the favorite, and we’ll never quite know who the real favorite is.

Chocolate Pomegranate Cakelets

NOTE: The Hob cake molds only require 15 minute bake time, while the larger heart shaped molds, and cupcakes require 25-30 minutes.

Happy Valentine’s Day!

Chocolate Pomegranate Cakelets

 

Chocolate Pomegranate Cakelets

Ingredients

    For the Cake
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup pomegranate juice
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Cooking spray for cake molds
  • For the Frosting
  • 1/2 cup unsalted butter
  • 1 8oz package cream cheese
  • 1 teaspoon vanilla extract
  • 1 tablespoon pomegranate juice
  • 3 cups powdered sugar

Instructions

    For the Cake
  1. Preheat oven to 350 F
  2. Spray cake molds generously with cooking spray
  3. In the bowl of a stand mixer, add flour, sugars, cocoa powder, baking soda, baking powder and salt.
  4. Stir until combines
  5. Add in eggs, milk, vegetable oil, vanilla extract and pomegranate juice and beat until smooth, scraping down the sides as needed.
  6. Bake “Hob” molds for 15 minutes
  7. Bake cupcake-sized molds for 25-30 minutes
  8. Cool completely before frosting
  9. For the Frosting
  10. Beat together butter and cream cheese until smooth a creamy, about 2-3 minutes
  11. Add vanilla extract and pomegranate juice and beat until combined
  12. Add in the sugar 1/2 cup at a time and beat until smooth
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Date Filled Cinnamon Rolls

Date Filled Cinnamon Rolls

Happy New Year! And Happy Date Filled Cinnamon Rolls! (we can hit the gym next week)

2017 was one heck of a year. I celebrated a major milestone birthday. Then had a magical summer and fall to follow. I did a ton of international travel. 2017 was my year. I felt energetic, brave and empowered; like I could take on the world. I didn’t let life beat me down. Chocolate Cake, may or may not have had the power to pull me out of a pretty brutal disappointment. As I look back, 2017 was good to me, for the most part. I guess there’s no such thing as perfect.

Date Filled Cinnamon Rolls

 

2018 will be the year of me – Me, Zayna, and Me, Measuring Cups Optional. 2018 will be my selfish year. Why? Because it just so happens that if you’re not just a little bit selfish, the world will eat you up alive. Sounds horrible, but also true. See, in 2017 I learned a very valuable lesson: I am the most important person to me. I’m the only person who can bring myself happiness and help myself reach my goals. Yes, family and friends are the best. They provide invaluable moral support. I couldn’t live a day without them. But I was missing something really important—looking out for myself. I was too busy bending over backwards for other people last year that I lost sight of myself. As December came to a close, I realized that for the last year, everyone else was looking out for their own best interests. They made choices. They made decisions. They did things to make themselves happy, to get ahead, to get what they want, despite others, and sometimes, at the expense of others. I don’t condone being selfish at the expense of other people. That kind of selfishness ends up doing more harm than good, hurting the people who matter the most to you — oh yea, and karma has as a way of coming back around.

Date Filled Cinnamon Rolls

This year, my small change is to put me first, and MCO, of course! I have so many exciting things coming to the blog this year, I really can’t contain my excitement! I was hoping to launch some of those things today, but they just aren’t ready yet. Womp womp. That’s alright … stay tuned. So many exciting things to come in 2018.

Date Filled Cinnamon Rolls

Date Filled Cinnamon Rolls

Date Filled Cinnamon Rolls

Yield: 12 Rolls

Ingredients

    For the Dough
  • 1 cup milk, warmed
  • 1 tablespoon dry active yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons salted butter, divided
  • 1 egg
  • 3 cups all-purpose flour
  • For the Filling
  • 1 12oz package medjool dates
  • 2 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon brown sugar
  • For the Frosting
  • 1 cup powdered sugar
  • 1/4 cup heavy whipping cream
  • 1/8 teaspoon orange blossom water

Instructions

    For the Dough
  1. Place milk in the bowl of a stand mixer and sprinkle yeast on top
  2. Wait 5 minutes, then add 3 tablespoons butter, salt, sugar, egg and flour
  3. Use a dough hook, and turn the mixer on low speed, slowly increasing the speed as the dough holds together
  4. Add flour to the bowl as needed to keep it from sticking
  5. Transfer the dough to a lightly greased bowl, cover and put in a draft-free place (like a cool oven) for 1.5 hours
  6. For the Filling
  7. Pit the dates, then soak in boiling water for 15 minutes, then drain
  8. Use a stand mixer with the paddle attachment to mash the dates
  9. Add cinnamon, nutmeg and sugar
  10. Continue to mix until well-combined
  11. Prepare the Rolls
  12. Preheat oven to 350
  13. Between two sheets of parchment paper, roll out the dough to about 12in x18in
  14. Melt 3 tablespoons butter, use some of it to brush the dough, set aside
  15. Between two new sheets of parchment paper, roll out the date mixture
  16. Remove the top sheet and flip into on the dough, peel away the remaining parchment paper
  17. Starting on the long side, roll the dough and date mixture together, keeping a round shape
  18. Use unscented/unflavored dental floss to cut rolls about 1 inch apart
  19. Place in a parchment-lined baking dish
  20. Bake for 20-25 minutes
  21. Make the frosting by whisking together the powdered sugar, whipping cream and orange blossom water
  22. Frost the rolls as soon as they're out of the oven
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No Such Thing as Too Much Chocolate Cake

No Such Thing as Too Much Chocolate Cak

This week is a chocolate cake kind of a week. One of those weeks, post vacation, where I feel like I just need another vacation. I just need to wrap my head around everything happening in my life. Tell me I’m not the only one who when you have no idea what to do, you do something completely unrelated to anything that needs resolution … you know, like baking an extravagant chocolate cake for no reason, and for no one. I’m not worried though, my brothers will happily inhale it.  

I have a lot of work to do on the blog, and I’m hoping to launch a very special addition to MCO in 2018. More to come on that closer to launch date. Additionally, I am juggling my day job, some side projects and kinda-sorta–obviously not with this chocolate cake– trying to go to the gym. Just to make it really fun, in true “welcome to being an adult” fashion, Life went ahead and threw me for a loop (see #1)

No Such Thing as Too Much Chocolate Cak

Chocolate cake is never a bad idea. Neither is bread, but let’s not get off track here. This chocolate cake is my absolute favorite, and it’s a fan favorite as well. I’ve used the cake portion of the recipe for cupcakes, Oreo Cakes, and chocolate caramel cakes and it’s always a winner. Although it’s based on boxed devil’s food cake, I also add in a box of chocolate pudding mix and semi-sweet chocolate chips. It’s really for the chocolate lover, because aside from three kinds of chocolate in the cake batter (yes, I licked the paddle. It’s THAT good), there’s also cocoa powder in the frosting, and you can top it off with chocolate ganache (optional).

No Such Thing as Too Much Chocolate Cak

So when life’s got you down, I hope this chocolate cake makes you smile again, and realize that at least when everything else is out of your control… there’s certainty in chocolate cake! 

No Such Thing as too much Chocolate Cake

Inspired by this recipe

No Such Thing as Too Much Chocolate Cake

Ingredients

    For the Cake
  • 1 package Devils Food Cake
  • 1 chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups Dark or Milk chocolate chips
  • For the Frosting
  • 3 Sticks Unsalted Butter
  • 1 tablespoon Vanilla Extract
  • 4-5 Cups Powdered Sugar
  • 4 tablespoons Cocoa Powder
  • 2-3 tablespoons milk (if needed for loosening up the frosting)
  • For the Chocolate Ganache (optional)
  • 1 lb semi sweet chocolate chips
  • 1 cup heavy whipping cream

Instructions

    For the Cake
  1. Preheat the oven to 350 F
  2. In the bowl of your stand mixer, mix together the cake and pudding mixes, sour cream, oil, eggs and water.
  3. Stir in the chocolate chips and pour batter into 2 well-greased cake pans
  4. Bake for 30-45 minutes, until wooden toothpick inserted comes out clean
  5. Cool the cake completely in the pan, then remove and place on a cooling rack. If you plan to frost the next day, wrap the cakes in plastic wrap and refrigerate
  6. For the Frosting
  7. In the bowl of your stand mixer, with the paddle attachment, beat together the butter and vanilla extract until light and fluffy
  8. Add sugar one cup at a time, beating for eat least 1 minute between adding the next cup
  9. Add cocoa powder and beat the frosting for another 3-4 minutes. Add milk, by the tablespoon if you feel it needs to be loosened up.
  10. For the Chocolate Ganache (optional)
  11. Place chocolate chips in a medium bowl
  12. In a small saucepan, heat heavy whipping cream until just before boiling
  13. Pour whipping cream onto chocolate chips and whisk until smooth and creamy
  14. Pour the ganache over the top of the frosted cake, and use a frosting knife to spread evenly and slightly spill over the edges for a dripping effect
  15. Refrigerate for 30 minutes before serving
  16. NOTE: Be sure cakes have cooled completely before frosting.
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Caramel Apple Upside Down Cake

Caramel Apple Upside Down Cake

This month, I’m super excited to announce that I’m collaborating with some fabulous food bloggers and food-stagramers to bring you recipes inspired by our favorite fall fruit, Apples!

Can I just say, I love caramel apples. Seriously love them. Not when they’re hard and borderline pull your teeth out. Not those caramel apples. No, I’m talking about the ones where with the perfect caramel to apple ratio, where the caramel only slightly sticks to your teeth and the apples are perfectly crisp. I did share one of my favorite caramel apple recipes in the past. 

Caramel Apple Upside Down Cake

My friend Lulu has three adorable children, who I’ve watched grow over the last few years. We make it out to Cox’s Farm once a year for the Fall festival, where the kiddos enjoy the games, slides, hay ride and warm apple donuts. Lulu and I, on the other hand, we’re in it for the giant caramel apples. I guess the slides are fun too. Priorities, people. 

Based on our love for all things caramel apples, I’m sharing this Caramel Apple Upside Down Cake. It’s got all the basics, apples, caramel, sugar — and a few other ingredients needed to turn caramel apples into caramel apple cake. Add a scoop on vanilla ice cream and your life is complete. 

Caramel Apple Upside Down Cake

Caramel Apple Upside Down Cake

Don’t forget to look at other apple recipes from these fabulous food bloggers below, and check #AisforAlltheApples on Instagram.

Cloudy Kitchen’s Salted Caramel and Apple Babka

Square Meal Round Table’s Chai Spiced Tarte Tatin

The Wood and Spoon’s Maple Apple Cake

The Cooking of Joy’s Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce

Pensive Foodie’s Mini Bacon Crusted Apple Pies

My Kitchen Love’s Bird’s Nest Caramel Apple Cake  

More Icing Than Cake’s Apple Butter Pretzels with Rosemary Cheddar Dip

Casey Joy Lister’s Waldorf Salad’s Twisted Sister

The Kitchen Sink’s Apple Cheddar Loaf

What Should I Make For’s Apple Puff Pastry Tarts

Jessie Sheehan Bakes’ Apple Fritters

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

This Healthy Table’s Cardamom Apple Tart

Figs & Flour’s Apple Purple Potato Pizza

Something New for Dinner’s Savory Bread Pudding with Apples, Sausage, and Pecan

Always Eat Dessert’s Apple Spice Scones with Maple Bourbon Glaze

Rezel Kealoha’s Rose Poached Apples with Rosewater Reduction

The Soup Solution’s Fennel Sausage and and Apple Dressing (Stuffing)

Lemon Thyme and Ginger’s Smoky Maple Apple Dutch Baby

Gobble the Cook’s One Pan Pork Chops and Sausages with Apples

Hola Jalapeno’s Fluffy Apple Chili Biscuits

Salt and Wind’s Pomegranate Ginger Apple Cider Punch

What Annie’s Eating’s Butternut Squash/Apple Soup with Asiago and Sage Croutons

Flours in Your Hair’s Brown Butter Bourbon Apple Pie

Confetti Kitchen’s Kale Salad with Chicken and Apple

Salted Plains’ Gluten-Free Apple Crumb Cake

Easy and Delish’s Fun Candy Corn Apple Pops

This Mess is Ours’ Easy Baked Apple Custard

Butter Loves Company’s Gingerbread with Brandied Apples

Zestful Kitchen’s Puffed Apple Pancake

Sweet Pillar Food’s Apple Honey Brie

A Farmgirl’s Dabbles Peanut Butter Apple Cookies

Amee’s Savory Dish’s Peanut Butter Protein Dip

Especially Southern Dishes’ Apple Pie Egg Rolls

Pie Girl Bakes’ Salted Caramel Apple Pie

Cocoa and Salt’s Vegan Apple Stuffin’ Muffins

Saltnpepperhere’s Honey Apple Muffins

Worthy Pause’s Thanksgiving-in-Your-Mouth Paleo Stuffing

Baking The Goods’ Apple Cheddar and Thyme Scones

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

Inspired by the Seasons’ Brussels Sprout & Apple Slaw

Sprouting Radiance’s White Bean and Apple Soup

Feed the Swimmer’s Apple Buckwheat Galette with Halva and Maple Tahini

It’s a Veg World After All’s Individual Microwave Apple Crisp

Farm and Coast Cookery’s Apple Cider Donut “French Toast”

Champagne and Cookies’ Apple Cheddar Galette

What’s Karen Cooking’s Country Apple Cake with Cardamom Apple Compote

The Foodie and the Fit’s Venetian Bread Pudding with Apples

Ful-filled’s Milopita – Greek Apple Cake

 

Caramel Apple Upside Down Cake

Ingredients

    For the Apple Layer
  • 4-5 Apples peeled, and cut into slices
  • 1/2 cup light brown sugar
  • 1/2 teaspoon nutmeg
  • 1 tablespoon cinnamon
  • 3 tablespoons butter
  • For the Caramel Cake
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 eggs
  • 2 sticks unsalted butter
  • 1 cup light brown sugar
  • 1 to 1 1/4 cups milk (depending on the consistency of your batter)
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce, I used store-bought + Caramel for drizzling

Instructions

    For the Apple Layer
  1. Place apples, cinnamon, nutmeg and butter in a medium sauce pan and stir until combines
  2. Cook on medium heat, stirring occasionally until the apples begin to soften
  3. transfer the apples into the bottom of a butter-greased bunt pan, arranging them one layer at a time
  4. Discard the syrup
  5. For the Caramel Cake
  6. Preheat oven to 350 F
  7. Beat together butter and brown sugar until creamed
  8. Add eggs, vanilla extract and milk, beat on low speed until combined
  9. Slowly add in the four, increasing the speed
  10. If your batter is too thick, add more milk
  11. Pour in your caramel sauce and beat until smooth
  12. Pour the batter over the apples in an even layer, smoothing out with a spoon
  13. Bake at 350 for 45-50 minutes
  14. Remove from oven and place onto a cooling rack and allow to cool completely before flipping onto your serving plate
  15. Drizzle with caramel sauce
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Spiced Cardamom Cake

Cardamom Cake

I just can’t believe summer has come to an end already! It seems like it just wasn’t long enough this year. I mean, really … where did summer go? We’ve just crossed the Labor Day Weekend threshold (the Official End of Summer, at least that’s when all the swimming pools close), and my tan game slowly degraded as summer went on. In my defense, that’s because I was busing filling my weekends up with adventures of the non-culinary type. I had my fair share of BBQs, laying by the pool, and sitting outdoors basking the summer evenings, shisha in hand.

So for summer to end so abruptly (and yes, I will say abruptly since even Labor Day Weekend was rainy and cooled off so much it was almost too cold to swim) was such a disappointment.

To transition, albeit with difficulty, to pre-fall I baked up mini Spiced Cardamom cakes in my With a Spin cake molds. I learned some valuable lessons about silicone cake molds, most importantly that you have to wait until the cakes completely cool before taking them out of the molds, otherwise you’ll end up with a crumbled mess. Not to worry! I used those Spiced Cardamom Cake scraps to make Spiced Cardamom Cake pops covered in pink, white and semi-sweet chocolate. So in reality, they didn’t go to complete waste.

Spiced Cardamom Cake is best enjoyed with a steaming cup of coffee (or tea).

Cardamom Cake

Incase you were interested in my fun-packed summer, here’s a recap of some of the summer adventures:

Strawberry Picking
I kicked off the summer strawberry picking with my close friend, lulu and her kiddos. We picked enough strawberries to feed a small town. The best part? Using some of the strawberries for my Strawberry Eshta Cream Tarts.
Biking Sunset
I signed up for a new gym… that I went to for like 3 weeks, and then that kind of fell off, as most of my attempts to go to the gym do. But I went on this gorgeous bike ride up the Woodrow Wilson Bridge into National Harbor where I stopped just in time to catch a few photos at sunset. These photos just don’t do it justice.
Harpers Ferry Tubing
One weekend, we made the trek up to Harper’s Ferry, where we packed a cooler with ice cold diet coke (I’m not much a beer drinker) and all sorts of snacks, and strapped it into a tube for white water tubing down the Potomac river. It was a gorgeous day, and aside from missing our get-off point and having to be towed by a kayak back on the first run, and then tumbling into the water on the second run, it was a fabulous experience.

 

Artechouse
While we had plenty of sunny days, D.C. does not disappoint when it comes to summer rain. We were forced to do indoor activities. So we decided to check out the latest ArTecHouse. We also hit up the National Building Museum which houses different exhibits throughout the year.
Beach Day
My favorite part of summer is spending the day on the beach. Soaking up the sun, getting beaten down by Atlantic waves and leaving sufficiently burnt with traces of sand everywhere and completely wiped out. I added a little adventure by doing end-of-day parasailing at 800 ft! It was awesome!
Painting
You know when you try to take on a new activity, something creative meant to be fun and relaxing? You know, like painting? Yea … me either. Painting had to be one of the most stressful experiences of my life. I probably should have gone with the sip option, but I was already stuffed from a bachelorette brunch (not mine, obviously). The 2 hour session resulted in a gorgeous painting. How? I have no idea.
Eclipse 2017
I got to experience one of the coolest scientific phenomenons, and partial solar eclipse. Unfortunately, since the eclipse took place on a Monday, I wasn’t able to plan a weekend getaway to one of the areas with a total eclipse. But it was pretty cool nonetheless. Yes, I pulled an elementary school science fair project stunt and made a little peep hole through which to see the eclipse. I met with a couple friends and some really nice people let us use their eclipse glasses to sneak a peak of the real deal.
Zip Lining
I didn’t think I was that outdoorsy, until I started doing outdoor activities. You’ll still never find me willingly sleeping outside. That’s just way too outdoorsy for me. But The Adventure Park at Sandy Spring was one of the most fun experiences of the summer. It really tests your ability to problem solve (how am I going to get across this to the other side despite these obstacles?) and your ability to balance, be flexible and catch yourself from falling. The cool thing is that you feel like a monkey climbing and zip lining through trees.
Roller Coaster
I finally wrapped up the summer with a day at Kings Dominion where, despite it being a little chilly, I rode almost every ride in the water park .. and I rode some rollercoasters too!

 

Cardamom Cake

Spiced Cardamom Cake

Yield: About 24 cupcake-sized cakes

Ingredients

  • 3 cups All Purpose Flour
  • 1 cup White Granulated Sugar
  • 1 cup Light Brown Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 tablespoon Cinnamon powder
  • 2 tablespoons Cardamom powder
  • Pinch of Salt
  • 1 cup Unsalted Butter, softened
  • 4 large Eggs
  • 1 cup Buttermilk

Instructions

  1. In a large bowl mix together flour, sugars, baking soda, baking powder, salt, cinnamon and cardamom until combined
  2. Add in the eggs, butter and buttermilk
  3. Whisk using a hand mixer on medium speed for 2-3 minutes, until the lumps in the mixture dissolve
  4. Grease 2 cupcake pans and pour the batter about 3/4 full
  5. Bake for 20-25 minutes, to check use the toothpick test (insert a toothpick into the middle and remove. If batter doesn't stick to the cupcakes, the cakes are done).
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Grilled Peaches and Cream with Orange Blossom Syrup

Grilled Peaches and Cream with Orange Blossom Syrup

Guys! It’s summer time, which means lots of free time, friends, family, BBQs and tons of summer fruit. This month, I’m super excited to announce that I’m collaborating with some fabulous food bloggers and food-stagramers to bring you recipes inspired by our favorite summer fruit, Peaches!

If you haven’t tried grilled peaches, you’re in for a real treat! They’re perfectly warm and sweet. Add a touch of sweet eshta cream and top with orange blossom syrup for sweet Middle Eastern inspired goodness. You can swap out the sweet eshta cream for your favorite ice cream (I recommend vanilla) and top with cinnamon and walnuts. I’ve used eshta before in a strawberry eshta cream tart. The trick to the thicker consistency, is heating it up with some corn starch, whisking and then refrigerating to harden a bit. If you don’t follow these steps, you’ll be left with a thinner liquid … which isn’t necessarily bad, depending on what you’re using eshta for. 

So fire up the grill this summer, and add Grilled Peaches and Cream with Orange Blossom Syrup to your cookout menu. I promise this dessert will not disappoint. 

Grilled Peaches and Cream with Orange Blossom Syrup

Don’t forget to look at other peach recipes from these fabulous food bloggers, and check #summerlovespeaches on instagram.

Grilled Peaches and Cream with Orange Blossom Syrup

Grilled Peaches and Cream with Orange Blossom Syrup

Yield: 4 servings

Ingredients

  • 4 peaches, sliced in half and pitted
  • 4 tablespoons butter
  • 2 tablespoons cinnamon
  • 1/4 cup chopped walnuts (optional)
  • 1 can Eshta cream
  • 1 teaspoon Corn Starch
  • 2 teaspoons Orange Blossom Water
  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice

Instructions

    For the Peaches
  1. Half the peaches, and remove the pit
  2. Brush the peaches with butter and place on the grill, cut side down
  3. Cook until charred and softened (about 4 to 5 minutes), flip the peaches over and grill on indirect heat for another 5 minutes
  4. Remove from heat and set aside
  5. For the Cream
  6. In a small saucepan, mix together the eshta, orange blossom water and cornstarch until combined.
  7. Heat over low-medium heat and stir constantly until the eshta thickens, about 5-7 minutes.
  8. Remove from heat and refrigerate for at least 30 minutes
  9. For the Syrup
  10. In a small heavy saucepan, combine sugar, water and lemon juice
  11. Bring to a boil over medium high heat
  12. Reduce heat to low, add 1 teaspoons orange blossom water and simmer for 10 minutes (until the syrup thickens. You can test this by dipping the end of a spoon. If it coats the end of the spoon, it's ready)
  13. Assembly
  14. Scoop the chilled cream into each half of the peaches. Sprinkle with cinnamon, and chopped walnuts (optional), then drizzle with orange blossom syrup
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