Guava Croissant Cheesecake

If you live in South Florida, you must have tried the fabulous Cream Cheese Guava pastelitos that are a staple in the Cuban bakeries but can be found all over the place.

So with that said, I decided to give those pastelitos a little twist and turn them into a delectable easy to make Croissant Cheesecake.

Here is what you will need:

Place the cream cheese in a bowl and leave it there until its soft enough to whip (if you are impatient as I am, you can microwave it for 30 seconds). Add the 1 cup of sugar and using an electric beater, beat away until its nice and creamy.

Heat the oven to 350 Deg F

Grab a baking tray and place a sheet of parchment paper, roll out the first can of crescent dinner tolls and join the seams and  you will end up with a nice rectangle.

Evenly spread 3/4 of the jar of guava jelly on the pastryIMG_2263

Gently place the whipped cream cheese on top and and spread evenly

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Then open the other can, spread it out on a flat surface, join all the seams and place on top to seal the deal 🙂

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Melt the 1/2 stick of butter and pour on top and then sprinkle the 1/4 cup of sugar

Place in preheated oven for 30 minutes

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You can serve it warm with a nice dollop of vanilla ice cream, or you can place it in the fridge overnight, cut into squares or strips of desired size and serve it cold as a lovely afternoon tea snack.

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Enjoy 🙂

George Chang’s Cannoli Dip…

A good friend, Mr. George Chang, gave my a tub of his fabulous Cannoli Dip to see how I could incorporate it into my baking.

After a few days of pondering I settled on the following:

Sugar Cookie Bowls filled with cannoli dip, fresh strawberries and a drizzle of chocolate to finish them off! Don’t tell me that doesn’t sound good?

I have to confess I did not make my own cookies this time round, just used a pack of Betty Crocker Sugar cookies. Only change I made was I added 2/3 of a cup of flour to ensure that the dough was more manageable.

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I grabbed one of my muffin/cupcake pans, turned it upside down and sprayed all the bottoms with non stick cooking spray.

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I divided the dough into 12 kind of equal sized balls, flattened them with my hands and then lightly pressed them around each cupcake holder.

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Instructions say to bake for 9-10 minutes, I left them in for about 15-18 minutes as I needed them to hold their shape. I removed them from the oven and let them cool down before I popped them off the pan.

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And there we have them, some lovely sugar cookie bowls ready to be filled with this light, fluffy, tasty cannoli dip!

I piped some dip into each cookie bowl, topped them off with some chopped strawberries, a little drizzle of chocolate and they are now ready to be tested….. 🙂

Mr George Chang, hope you approve of the use of your fabulous cannoli dip ❤

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Thanksgiving @Andy’s Kandy

To all of my blog followers, check out my baking page if you haven’t yet done so 🙂

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Andy’s Kandy on Facebook

Wishing all of my faithful customers and followers a very Happy Thanksgiving 2015 ❤

 

 

A little piece of Ice-Cream History, Aurora, Illinois

During a short visit to the state of Illinois, one of my co-workers stated that we had to go to “this” ice-cream place that was walking distance from the location where we were dining in Schaumburg, Illinois.

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So after a fabulous dinner at Bonefish Grill of some good ‘ole Bang Bang Shrimp , Coconut Shrimp, etc, which of course had to be accompanied by a lovely Fresh Watermelon Icicle Aphrodisiac™ Martini, the time finally arrived to go and visit “The” ice-cream place which is actually called Oberweis Ice Cream and Dairy Store.

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As you walk up to it, the store front has this lovely candy stripe red and white decor that already makes you feel kind of mushy but in a good way if you know what I mean.

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In we walked and for some reason it make me think of an old ice-cream parlor, all we needed were some roller blades and appropriate music and we were all set!

I settled for a Double Scoop, Dulce de Leche and their seasonal Pumpkin Ice Cream which turned out to be delish! There were a lot of other tempting options and if “fall” had been the season, the Apple Crisp Sundae might have been the one to go for ❤

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I wouldn’t say its the best ice cream I ever had, but what I really liked is the family history behind a place like this.

It all began in 1915 when a dairy farmer called Peter J. Oberweis began selling is extra milk to friends and neighbors. Check out the entire story by clicking on “How it Began”.

In 1951 the first Oberweis Dairy store opened in Aurora, Illinois and they have been in business every since…:-)

So next time you find yourself in the state of Illinois, swing by and have a little refreshing taste of Ice-Cream History!

Here are some fun facts that I found interesting about James D. “Jim” Oberweis, an American businessman, investment manager and politician from the state of Illinois. The owner of Oberweis Dairy, in North Aurora near Chicago, he is currently a member of the Illinois Senate, representing the 25th district since January 2013….

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Baklava…..need I say more

Just completed an order of Baklava for a customer and decided that I should make another batch just to satisfy the families sweet tooth.

Depending on who you speak to, Baklava seems to come from various countries, the greeks say its greek, the Turkish people say its Turkish, the Lebense say its theirs, all I can say is that its totally divine and who ever invented was a sweet genius 🙂

Here is the recipe I use to make it and to date it has never failed me:

  • 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

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan. I actually like lining my pan with parchment paper.
Chop nuts and toss with cinnamon and set aside.

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Unroll phyllo dough. Place two sheets of dough in pan, butter thoroughly.

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Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top.

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Top with two sheets of dough, butter, add nuts, and repeat this over and over. The top layer should be about 6 – 8 sheets deep.

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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.

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Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake wrappers.  Do not cover as it gets soggy if it is wrapped up ❤

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Nutella crazy moment

For the past couple of weeks I keep coming across a posting on Facebook about a Nutella 3 ingredient Brownies, so seeing that its Sunday, I decided it was the perfect day to try it out.

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Talk about simple, I guess that is why the recipe is called 3 Ingredient Brownies right?

All you will need is:

  • 2 1/2 cups of Nutella
  • 3 eggs
  • 1 cup of flour

Mix them all together till you are left with a very thick gooey mixture :-).

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Place in a pan sprayed with non stick cooking spray, I like lining my pan with foil to make it easier to get out as well as making the cleaning process a little bit easier.

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Bake in a 350 Deg F oven for 25 minutes and there you have it! 3 ingredient Brownie in less than 30 minutes!

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They taste OK, I still think I prefer proper chocolate Brownies but for those Nutella Lovers out there, there are not too bad.

Rustic Churro Cake for the Birthday Girl by Andy’s Kandy

It’s my daughters 18th birthday tomorrow and of course she has a special request for her birthday cake.

In my country “Uruguay” we have this wonderful treat called “Churros“! They can be made hollow inside as well as regular with a dusting of confectioners sugar, dipped in chocolate, etc… I want to say its our version of the American Funnel Cake!

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Anyway, on this occasion I will be making churros at home for the first time, and I am making the hollow ones as the birthday girl wants them filled with Dulce de Leche.

So I started of by making the dough which is very simple.

  • 1 cup of flour
  • 1 cup of water
  • 2 1/2 tbs sugar
  • 1/2 tsp salt
  • 2 tbs vegetable oil

Measure the flour, I made this recipe X 3 to have enough as I wasn’t sure how many I would get out of the above recipe.

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Bring the water, sugar, salt and oil to a boil and then just add to the flour. Mix together, dough will be sticky and not very nice to handle.

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Of course I happened to know way in advance that I was going to make this cake, so I had ordered this wonderful handy dandy gadget called a Churrera which worked like a charm 🙂

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Fill a deep casserole with about 1 1/2 inches of oil and make sure its piping hot before you start frying the churros.

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Into the oil they went until they were nice and golden and then onto a paper towel to drain off. As you can see from the below picture, they are nicely hollow inside, perfect to fill with a filling of your choice.

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Once they had cooled off a bit I piped Dulce de Leche into them.

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Then used the outside ring of one of my cake pans to keep them in place, wrapped a lovely ribbon around it and all done.

A little dusting of confectioners sugar and some gold leaves finished off this birthday treat ❤

Happy Birthday my princess…