https://buttereggs.wordpress.com/2019/01/29/leek-feta-bourek/

* Leek and Feta Bourek

Yeah. I know. I’m reviving a four-years-latent blog. Shut up.

Leek & Feta Bourek

Yields one 12-inch bourek, enough for a modest dinner/healthy lunch for 4

8 ounces phyllo pastry sheets, defrosted overnight in the refrigerator & brought to room temperature

2 T unsalted butter

2 T olive oink

1 pound leeks, washed & sliced thinly

1/2 t salt

1 T dried oregano

2 t smoked paprika

2 cloves garlic, crushed

4 c baby spinach leaves, chopped roughly

Ground pepper to taste

8 ounces feta, crumbled (use full fat if you can, it’s absolutely worth it)

For assembly:

3 T unsalted butter, melted

3 T olive oil

 

Preheat oven to 375F, & oil a 12-inch round pan – I used a cake pan, but you can use anything oven-safe with a solid bottom (no springforms/tart pans) at least 1 inch deep.

Heat the butter & oil in a large skillet over medium high heat, & add the leeks & salt. Saute, stirring frequently, until the leeks are very soft & starting to gently brown, about 10 minutes. Add the seasonings & spinach, lower the heat a little, & stir & cook until the spinach is wilted. The mixture should be moist, but not wet – if there’s a lot of moisture in the pan, raise the heat again & cook off some of it for a minute or two. Transfer leek mixture to a bowl & let cool 10 minutes before adding the feta & stirring gently just to combine. Add pepper to taste.

Unwrap & unroll the defrosted phyllo & cover it immediately with a layer of moist paper towels or a damp tea towel – keep it covered at all times or it will dry out & split & be a complete pain in the butt. Combine the melted butter & oil & have ready a large soft pastry brush. Arrange the prepared baking pan in easy reach, with the phyllo, oil/butter, & filling at the ready.

Place one sheet of phyllo horizontally on your work surface & quickly brush with oil & butter – it doesn’t have to be sopping, just a few generous swipes with the brush. Spread about 3 T of filling in a rough line along the bottom of the phyllo – it doesn’t have to be perfect. Add another sheet of phyllo to cover the first, & brush this one with oil & butter as well.

Working gently & quickly, start at the bottom edge & roll the phyllo into a cylinder, enclosing the filling. Coil it into a spiral & place it in the center of your prepared pan. Continue with more phyllo & filling, continuing the spiral to fill the pan – you should use all the phyllo & filling, so pack things in firmly.

When you’ve filled the pan & run out of phyllo & filling, gently brush the remaining oil over the top of your bourek & slide it in the oven. Bake for 30-45 minutes, until very golden brown with no pale doughy spots left in the phyllo. Cool on a rack for ten minutes or so before serving, cut into wedges. Bourek is super good with a fresh crunchy salad & some olives

crescent roll mini quiche

 

Makes 8

preheat to 365 (375)

For the egg custard: 

4 eggs 

½ cup half-and-half (or heavy cream) 

¼ cup grated parmesan 

¼ tsp salt (or little more) 

Freshly ground pepper 

For the filling: 

1 cup frozen spinach (½ cup when thawed) 

Cooked bacon, sautéed onion or feta cheese are recommended add-ins for more savory flavor

For assembly:

open a can of crescent roll dough and arrange 1 triangle to fill each of 8 muffin pan cups

put spinach and filling inside cups

Pour the egg custard over

Bake 25 min until set

Crescent roll dough is a versatile ingredient that can be used for more than just baking crescent rolls. One creative way to use it is to make egg cups! These easy and delicious breakfast bites are made by baking crescent roll dough in a muffin tin with your favorite fillings. The crescent rolls will be soft and slightly chewy, unlike the flaky pie crust used for quiche, giving your egg cups a unique texture and flavor. Experiment with different fillings to create your own delicious breakfast masterpiece! ingredients (8 cups): For the egg custard: 4 eggs ½ cup half-and-half (or heavy cream) ¼ cup grated parmesan ¼ tsp salt (or little more) Freshly ground pepper For the filling: 1 cup frozen spinach (½ cup when thawed) Cooked bacon, sautéed onion or feta cheese (recommended add-ins for more savory flavor) For assembly: 1 canned crescent roll dough Unsalted butter --------------- quiche muffins, quiche cups, quiche crescent cups, spinach mini quiche, crescent roll quiche, quiche in a muffin tin, crescent roll breakfast, crescent roll recipes, canned crescent dough recipes, crescent roll ideas 계란머핀, 에그머핀, 달걀머핀

Bake at 365 for 25 min

https://www.msn.com/en-us/foodanddrink/cookingschool/easy-mini-quiche-with-crescent-roll-crust/vi-AA1YBA5i?ocid=socialshare

Chai Ice Cream

 https://barefeetinthekitchen.com/chai-ice-cream/#wprm-recipe-container-44036

Ammonium Bicarbonate recipes

 Decided I wanted to try using Ammonium Bicarbonate and here are some recipes that sound interesting:

https://polishhousewife.com/ammonia-cookies/

Chocolate cake

 https://addapinch.com/best-chocolate-cake-recipe-9x13-recipe/

Best Chocolate Cake Recipe (9×13 Recipe)

Robyn Stone

4.97 from 125 votes

My Best Chocolate Cake that everyone absolutely loves, made even easier and sized for a 9×13 sheet cake! It's so easy, delicious and perfect to make anytime!

Cook ModePrevent your screen from going dark

Prep Time:10minutes minutes

Cook Time:30minutes minutes

Total Time:40minutes minutes

Servings:24 servings

Ingredients

Chocolate Cake Recipe (9×13 Recipe)

• ▢2 cups (240 g) all-purpose flour
• ▢2 cups (396 g) granulated sugar
• ▢3/4 cup (63 g) unsweetened cocoa powder
• ▢2 teaspoons (8 g) baking powder
• ▢1 1/2 teaspoons (9 g) baking soda
• ▢1 teaspoon (2.8 g) kosher salt
• ▢1 teaspoon (2.3 g) espresso powder
• ▢1 cup (227 g) buttermilk, whole milk, or coconut milk
• ▢1/2 cup (99 g) vegetable oil
• ▢2 large (100 g) eggs
• ▢2 teaspoons (9.4 g) vanilla extract
• ▢1 cup (227 g) boiling water

Chocolate Buttercream Frosting (9×13 Recipe)

• ▢1/2 cup (42 g) unsweetened cocoa powder
• ▢3/4 cup (169.5 g) butter, softened
• ▢2 1/2 cups (283.7 g) confectioner’s sugar
• ▢1/4 cup (56.7 g) milk
• ▢1 teaspoon (4.7 g) vanilla extract
• ▢1/4 teaspoon (0.57 g) espresso powder

Instructions 

• Preheat oven to 350º F. Prepare one 9×13 baking dish by brushing with homemade chocolate cake pan release (chocolate cake goop), spraying with baking spray or buttering and lightly flouring.
• Whisk together flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large mixing bowl.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Carefully stir the boiling water into the cake batter and pour into the prepared 9×13 dish.
• Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done.
• Remove from the oven and allow to cool completely.

Chocolate Buttercream Frosting (9×13 Recipe)

• Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
• Add the butter and cream together butter and cocoa powder until well-combined.
• Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
• Add vanilla extract and espresso powder and combine well.
• If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
• Spread the frosting on top of the cooled cake. Cover and keep on the counter for up to 3 days for best taste.

Notes

Updated 11/2023 to include metric measurements. 

Several people have asked for the original 9×13 recipe:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon espresso powder
1/2 cup whole milk, buttermilk, or coconut milk
1/4 cup vegetable oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup boiling water

Nutrition

Calories: 267kcal

Carbohydrates: 41g

Protein: 3g

Fat: 12g

Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation