Tag Archives: Holidays

Bûche De Noël/ Mocha Chocolate Roulade

25 Dec

Merry Christmas.Joyeux Noël. Buon Natale.

Hope this christmas brings to everyone, peace, joy, love, good health, prosperity. Hope Christmas Eve was a blissful night to everyone, and that you enjoyed it to the maximum, I know I did. Our night was full of great company, great relatives, great talks, great laughs, great food. And I was full from the begining of the evening. The table was full, of every kind of food, cheeses, hams, stuffed doughs, home-made pizzas, hummus and baba ghanouj dipping, fried meat(kebbe)… and the desserts, there was the ones I prepared, cookies, chocolate clusters and two bûches de noël.

As I mentioned before, I prepared different kinds of desserts, and I wanted to end the baking this week with the prestigious dessert, a Bûche De Noël. I made two bûches. In this post I will write about the one I chose from a magazine, Olive, the Mocha Chocolate Roulade.

The bûche was a success, everyone loved it and it was abit different, not buttery, strong chocolate and coffee flavors, soft and moist than the store-bought bûches. It was so delicious. I was very happy baking this roulade.

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Spiced & Iced Christmas Cookies

24 Dec

Happy Holidays. Enjoy your Christmas Eve.

I love baking, and specially when there’s a special occasion. My favourite occasion, Christmas. I already prepared different kinds of chocolate clusters and some cookies . I found this recipe of cinnamon and spices cookies, in a magazine, GoodFood, and since I love cinnamon, I wanted to give it a try.

I enjoyed alot icing the cookies and decorating them with some colored candies. The kids will love them, I know I did.

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Christmas Cookies

21 Dec

Happy Holidays.

I have started my Christmas baking. It is a busy week, the kitchen full of chocolate, sugar, butter, recipes and books. Yesterday I made a batch of sugar cookies with orange zest. It’s a simple recipe and delicious. I love to have different kind of sweets displayed on the table, on Christmas eve, after we have ate our dinner. Everyone will chose whatever he or she likes even though our stomachs are full of appetizers, wine, meat and salads, and I like my eyes to enjoy the beautiful desserts’ shapes and colors .

This cookies recipe is my mom’s. Simple ingredients, simple flavors. I decided this time to make some thumbprints shapes and I added a little orange jam. For others, I added some pine nuts to the cookie dough.

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Butternut Squash Conserves

1 Dec

It is the begining of December. I love this month. I love the holiday spirit. It’s a magical month to me. It’s the month of holidays where we enjoy family and friends gatherings, where we feel and express love, joy and gratitude. I love it because it includes Christmas( ohh, how I love this Holiday), few birthdays ( one of them is mine), end of a good year and the hope of a better new year, begining of my prefered season, winter (although, and unfortunately all the signs and facts refer to a premature spring ) and last but not least, I enjoy lots of baking and cooking and decorating the christmas tree.

So let the festivities begin.

I wanna start this merry month by this sweet, butternut squash conserves. We love this sweet as we never skip a season of cooking. I love it because it is crunchy from the outside and soft from the inside. And it can be conserved in jars of glass for a month, if there were any left. In our case, it’s never.

The butternut is limewashed by soaking the fruit in a mixture of water and lime. It is not the fruit lime that we know but a chemical white powder called calcium oxide. I know it sounds a bit weird but it’s a known and doable thing.

The preparation starts with taking a handful or two of lime, dissolve it in a bowl full of water for few minutes, then the water is changed three times, as we wash it. Of course we don’t throw the lime away with the water when changed. Then the limewater is poured over the chunks of butternut and are left soaking for a day. Then we wash them and rinse them with clean water.

The use of lime hardens the outside layer of the chunks, it gives them a crunchy crust.

Now comes the cooking part. For making the syrup. We put in a large saucepan 1 liter of water with 3 cups of caster sugar on low heat until the sugar is completely dissolved. Then we add the fruits with a squeeze of lemon and few cloves. Stiring. And we leave it to boil uncovered for an hour or a little more until all the water is evaporated. Stiring from time to time.

Leave it for a while to cool down then fill in the jars or serve warm.