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Anise-Scented Fig and Date Swirls

04 Monday Mar 2013

Posted by Good Cooks in Cookies, Dessert, Recipes

≈ 3 Comments

Tags

anise, Anise cookies, cookie dough, cookies, cream cheese, dried dates, Dried fig, Fruit cookis, Spice cookies, swirl cookies, turbinado sugar

Soft, delectable, sweet cookies touched by the sweet flavor of anise wraped wonderfully of healthful filling of fig and date.

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If you want a rating for these cookies, I’ll give 10/10. Yes, can’t believe how delicious these cookies are, all together from the filling to the dough layers.

Another successful recipe from The Gourmet Cookie Book. I made before Biscotti di Regina.

When my son’s 3rd grade class was planning to make bake sale week to collect money for the zoo trip. They were divided into two groups; one to design and sell cards of some zoo animals, and the other making cookies and goods for the bake sale. My son was so excited to be with the bake sale group so he will join me to make some cookies. I searched for a good and healthy cookie recipe to make for the kids, when I found it, I knew this is the one.

You can’t go wrong with the date and fig when it comes to nutrition, which are within the most food rich in fibers and nutrients. To make the filling, it’s better to use a food processor to purée the figs and dates and don’t forget to trim the stems from the figs before pureeing.

The cookie dough is so rich, I used cream cheese to give more extra flavors and yield to soft crunch that will melt in your mouth. The anise will add a pleasant sweet taste to the dough, and usually the taste complement better with fig and date. When making the dough, if it becomes too soft while rolling, chill it in the fridge until it is firm. This also will make it easy when you spread the filling, also make sure to Leave 1/4 inch border when spreading the filling.

Another good advantage, before baking and slicing, you could keep the logs chilled up to a week in the fridge, or freeze for a month, if you see that the amount of the cookies is too much. After baking ke ep the cookies in airtight container to keep up soft and fresh up to a week.

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Anise-Scented Fig and Date Swirls

1 cup packed soft dried figs stemmed and coarsely chopped
1 cup packed pitted dates  trimmed and coarsely chopped
1/3 cup milk
1/2 cup plus 2 tablespoons granulated sugar
1 3/4 cups all-purpose flour
2 teaspoons anise seeds, ground in an electric coffee/spice grinder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
4 oz cream cheese at room temperature
1 teaspoon vanilla
1 large egg yolk
1/4 cup granulated raw sugar such as turbinado or Demerara

Purée figs and dates with milk and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.

p1

Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.

p2

Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.

Roll out 1 piece of dough between 2 sheets of wax paper into a 9 by 7 inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.

Preheat oven to 350°F.

p3

Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.

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Fruits and Cream Layer Cake

18 Wednesday May 2011

Posted by Good Cooks in Cake, Cupcake, & Muffins, Dessert

≈ 4 Comments

Tags

Berry, blueberry, Cake, Cupcake, & Muffins, cream cheese, Dessert, jello, raspberry, strawberry

 Who don’t like Berry fruits?

                                                                     jello ? 

                                                                                                 or cake?

                                                                                                                                                                                                                                                                                                                                         

Can you resist feeling starving for something sweet?

How about something cool like a jello or creamy like a cream cheese frosting or delicious like strawberries?

 

 I always make sure my freezer stocked with frozen berries even if we are in the season of fresh ones. Do you?

You know, Sometimes you feel lazy to go  get some from the store or even you don’t have the time to go if you want something quick and easy.

 They are very handy, I like to put some purée of these berries with the homemade lemonade it makes a very delicious combination. 

In this recipe I used a frozen berry mix with the jello to top the layers of cake and cream cheese frosting, its cool dessert, refreshing, sweet and delicious.

Fruits and Cream Layer Cake

for the cake layer :

1 3\4 cups cake flour

1 1\2 teaspoon baking powder

1\4  teaspoon salt

1\2 teaspoon baking soda

1 stick of butter (1\2 cup) softened

2 eggs at room temperature

3\4 cups sugar

1 teaspoon vanilla

1\4 cup yogurt

1\4 cup milk

apricot jam (to brush the finished cake)

for the cream cheese frosting:

4 oz cream cheese at room temperature

1 bag dream whip (the powder)

1\2 can nestle table cream

2 tablespoon milk

2 tablespoon powdered suger

for the top layer:

jello berry flavor

frozen berry fruits

Heat the oven 350° f. Beat the butter and sugar on medium speed with stand mixer until light and fluffy, add the eggs one at a time and the vanilla,  beating just until blended after each addition.

Sift together the flour salt baking powder baking soda, add to the egg batter alternately with the milk and yogurt, fold it gently after each addition, beat at low-speed for seconds.

Line  13 x 9 pan with parchment paper,brush with oil and dust with flour, You need two thin layers of cake so pour half the batter into the pan, bake it until a tooth pick comes clean (around 15 minutes), continue the same with second half.

Let the cake cool down while you prepare the cream filling, beat the dream whip and table cream with the milk and powdered sugar, add the cream cheese beat until fluffy and smooth.

Prepare the jello as directed, since I used a frozen fruits so let it thaw at room temperature.

Spread 1 tablespoon of the jam on each layer of cake, set the first layer in the pan spread the filling of cream over it then the second layer of cake, then the fruits and pour the jello over the top.

Let the cake cool in the fridge for a couple of hours untill the jello set and harden.

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