Amazing, Delicious, Heavenly, Impressive are just a few words to describe this mouthwatering dessert! I had the pleasure of learning to make this creamy custard dessert at THE GREEK KITCHEN while in Athens. If working with phyllo was ever intimidating to you then this is the specialty dessert you will love to make to impress your family and friends...the phyllo is shredded and you cannot make a mistake. Imagine mistake proof and impressive! 😋😋😋
500g Phyllo Sheets (18-20 sheets)
4 large eggs
200g sugar (1 cup)
Zest of 2 oranges
300g fresh Greek Yogurt-full fat (1.057 cups or 10.7 ounces)
2 tsp Vanilla extract
1 tsp Baking Powder
200 ml Sunflower oil (7 ounces)
sunflower oil for greasing
200g Sugar (1 cup)
1.5 cups room temperature water
Juice of 2 oranges
1 Cinnamon stick
Preheat oven to 360 F.
Remove the phyllo dough sheets from packaging and shred into small tears using a knife or your hands.
Grease an 8″ or 9″ baking dish or cake pan with sunflower oil.
In a large mixing bowl combine the eggs and sugar with a whisk. Beat until the mixture is pale and frothy.
Add the orange zest, Greek yogurt, vanilla extract, and baking powder and continue to beat until well combined.
While beating, slowly add the sunflower oil.
Gradually put the shredded phyllo into the bowl and combine with a spatula until everything is fully incorporated.
Pour the mixture into the prepared baking pan and place in the oven for 45 minutes-1 hour or until the cake has risen and is golden brown.
When the cake is ready, remove from the oven and leave to cool in the pan. You will need to let the cake cool completely before adding the syrup.
To make the syrup: bring the water, sugar, orange juice, and cinnamon stick to a boil in a saucepan over medium heat for 2 minutes.
Pour the hot syrup over the cold portokalopita and set aside for approximately 1 hour until the syrup has been completely absorbed by the cake.
Slice and serve. It’s amazing on its own but adding a scoop of vanilla ice cream is Divine!
These delicious and decadent cupcakes are a combination of our best version of cannoli cream filling along with an orange zest & vanilla gluten-free cupcake, topped with chocolate ganache, cannoli cream, sliced almonds & citron. Anyone saying gluten-free is flat & tasteless hasn't tasted these. The taste is amazing...and they are easy to make. If you're a cannoli fan, you will love these cupcakes.😋 😋
Anyone who knows Barbara knows she's a cannoli snob! She compares every cannoli she tastes to her favorite Italian Bakery in Lindenhurst, New York (including the cannoli we had in Italy). There are so many versions of cannolis throughout Italy and every Italian neighborhood throughout the United States that it would be impossible to choose which one is best... So, we set out to incorporate the best of all the cannolis we've ever tried and are so happy to share our best version with you. ❤️❤️
4½ lbs whole milk ricotta (drained overnight to remove all excess liquid)
1½ lbs granulated sugar
1 Tablespoon vanilla extract
2-3 drops cinnamon oil (or 1 tsp ground cinnamon)
1/4 cup citron, diced
1/4 cup candied orange peel, diced
4 oz semi-sweet Mini chocolate chips (may substitute with bittersweet chips, depending on your preference.)
Using a stand mixer with the paddle attachment, place the drained ricotta cheese into the mixing bowl, mix the cheese on lowest speed to combine and smooth.
Add granulated sugar and allow to mix in until dissolved completely. The texture should be smooth, not grainy.
Add the vanilla & cinnamon oil.
Mix until incorporated. Do not overmix.
Gently fold in the citron, candied orange and mini chocolate chips.
Place in a pastry bag and refrigerate until ready to pipe into cannolis & serve.
Before piping, cut the tip of the pastry bag large enough to allow the chips to pass through.
Notes: If using ground cinnamon, your cannoli filling will not be white.
Do not fill cannoli’s until ready to serve or your shells will be soggy.
Cannoli Cream Filling can also be used for cakes, cupcakes, and as a pastry filling.
Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️
2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt, pink Himalayan
3/4 cup unsalted butter, room temperature
2 cups granulated sugar
2 tsp vanilla extract
2 Tablespoons orange zest
1/3 cup fresh orange juice
1 cup sour cream (we use Daisy)
4 large eggs
1/4 cup canola oil
2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
Powdered sugar for topping
Preheat oven to 350ºF.
In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
Add 1 egg at a time then mix in vanilla.
On low speed, mix in orange zest then slowly add orange juice and the oil until well blended.
Slowly mix in 1/2 cup at a time, the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
Add the flour-coated cranberries and gently fold them into the batter.
Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
Pour batter into bundt pan and bake 50-65 minutes depending on your oven. Test with a toothpick. Toothpick should come out clean.
Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
Sprinkle with sifted powdered sugar when completely cooled.
Serve and enjoy!
Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.
Panna Cotta is one of those special desserts we have been serving at dinner parties for several years. It tastes heavenly, is refreshing, incredibly smooth and creamy, not too sweet, naturally gluten-free, and loved by everyone who has ever eaten it. Preparing it the day before makes this recipe so easy. Your family and guests will love it.
2 tsp (1 packet) unflavored gelatin powder
3 Tablespoons cold water
3 cups heavy cream
2 cups plain whole-milk yogurt
1½ tsp pure vanilla extract
1 vanilla bean
3/4 cup sugar
8 cups sliced fresh strawberries or raspberries
5 Tablespoons balsamic vinegar glaze
2 Tablespoons sugar
1/2 tsp ground black pepper
freshly grated lemon zest, for garnish
In a small bowl sprinkle the gelatin over 3 Tablespoons of cold water.
Stir and set aside for 10 minutes to allow gelatin to dissolve.
In the meantime, in a medium bowl whisk together 1½ cups of heavy cream, yogurt & vanilla extract.
Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.
Heat the remaining 1½cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from heat & add the softened gelatin to the hot cream and stir to dissolve.
Pour the hot cream/gelatin mixture into the cold cream/yogurt mixture and stir to combine.
Place the empty ramekins on a baking sheet. Pour into 8 (6-8 oz) ramekins or custard cups. Refrigerate uncovered until cold, about 1 hour. When the Panna Cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
30 minutes to 1 hr before serving, combine the fresh strawberries or raspberries, balsamic vinegar glaze, sugar & pepper. Set aside at room temperature.
When ready to serve, surround the Panna Cotta with the fruit/balsamic mixture then dust with freshly grated lemon zest on top & serve.
Note: This recipe has been adapted from Ina Garten.
Many years ago while hosting a large Thanksgiving dinner I was looking for something different to serve in place of the traditional cranberry sauce. I don't remember if I found this recipe in the food section of a local newspaper or a magazine but it quickly became a family favorite. I took oranges and cut them in half, scooped out the insides, cut a zig zag pattern around the rims then put the relish recipe below into each orange cup. I then placed them all around the turkey on a large platter. It makes a beautiful presentation for special dinners.
2 apples, chopped (put in lemon juice to preserve color then drain)
I have been making this date nut bread every Christmas morning for what seems like forever! Originally I got this recipe from my longtime friend, Linda O'Donnell. We were next door neighbors and best friends since 1970. A lot of baking went on between us during our children's youth. Every Christmas morning Gary & I would spread some cream cheese on a slice, grab a cup of coffee and watch the kids open presents. We absolutely love it.
1 ½ cups chopped dates ( I use Sun Maid or Dole)
1 ½ cups boiling water
2 Tbsp butter
1 cup dark brown sugar
1 egg, well beaten
2 ½ cups all-purpose flour
1 tsp baking soda
1 cup chopped nuts (pecans or walnuts – nuts may be omitted)
1 tsp cream of tartar
1 tsp vanilla extract
dash of cinnamon
Preheat oven to 350ºF.
Grease a 9¼ x 5¼ x 2¾ loaf pan with butter or cooking spray.
In a large mixing bowl, mix the butter & brown sugar with dates.
Pour the boiling water over the date mixture and cool.
When cool, add beaten egg & dry ingredients. Beat well.
Add nuts & vanilla. Stir well.
Bake in loaf pan for 1 hour & 10 minutes or until knife comes out clean from center.
When slightly cool, remove from loaf pan and continue cooling on rack.
After completely cooled, cover in plastic wrap to keep moist.
Note: No need to wait for Christmas! Enjoy this anytime with cream cheese or butter spread on top.
Teresa baked this delicious gluten-free cake to celebrate her bridge club’s October birthdays. Everyone loved it so much that Teresa never got a piece! Fortunately, her friend Judy was kind enough to give her a fork full. No one could believe it was gluten free!
Update: Barbara’s neighborhood had a Chili & Chocolate Cook Off on 2/22/19 and this delicious cake was the winner for 2019!
Whisk egg whites until soft peaks form (don’t over-beat or they will dry out).
In a large bowl beat the egg yolks with sugar until pale yellow, then mix in remaining dry ingredients until just combined.
Fold in egg whites being careful not to deflate them by over-mixing.
Pour batter into a greased, parchment-lined 17x12x1″ jelly-roll pan.
Tap filled pan on counter several times to bring air bubbles to surface.
Bake at 425° on the middle shelf for approximately 9 minutes, until set. Keep checking to make sure edges don’t burn.
Allow the cake to cool in pan for 5-7 minutes and GENTLY roll the cake into a roll while still on the parchment and in the pan. (This should prevent the cake from cracking later when you reroll with the filling).
Allow the roll to cool completely on a cake rack
Make the whipped cream filling below.
Unroll the cake carefully & spread filling across it. Reroll the cake once the filling is inside & place back on cooling rack.
Prepare the ganache per instructions below.
Pour the slightly cooled chocolate ganache over the cake roll & let stand to harden, then refrigerate
Whipped Cream Filling:
2 cups heavy whipping cream
1/4 cup sugar
1/2 tsp vanilla extract
Deep mixing bowl & whisk attachment should be refrigerated before mixing.
Instructions for Whipped Cream Filling
Beat the heavy cream, sugar, & vanilla in a cold bowl at high speed, scraping bowl often until high peaks form. Store in refrigerator until ready to fill cake roll.