Rosemary Buns

 
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Are you thinking about the menu for the upcoming BBQ? Here is a recipe for you: rosemary buns, perfect to set on an appetizer tray with cheese & dips; or to make buns for sandwiches. You can replace the rosemary with any other herbs such as: basil or oregano. You can also, make them in sun-dried tomatoes, olives, or caramelized onions. Which flavor will you make?

 
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Rosemary Buns



 
 
 
 
 
 

 
 
 

 
 
 

 
 
 
 
 
 
 


Makes: 25 buns, of 40 grams 
         Prep time:         Cook time:

Ingredients:
  • 7 gr Yeast
  • 300 gr Water
  • 500 gr All-purpose flour
  • 50 gr Butter, plus extra brushing
  • 10 gr Salt
  • 20 gr Rosemary, fresh herbs

Instructions:
  1. Preheat oven to 375°F, grease or place parchment paper on tray.
  2. Place the yeast and water on small bowl and gently mix.
  3. Combine the flour, salt, sugar butter, eggs, and water. Knead for 10-15 minutes. Add the rosemary, cover the dough and let it rest for 30 minutes. Cut the dough in 40 gr pieces for mini buns, 100 gr for big buns. Shape the buns, place them on the pan and let them double in size, 30 mins approximately.
  4. Brush the buns with the melted butter and bake for 15-20 minutes. Remove from the oven and brush with remaining butter.

**Storage: You can slice the buns once they cool down and freeze them on a ziploc bag for up to 2 months.

 
 
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Carrot Cake

 
 Picture taken by:  Gaby Ojeda

Picture taken by: Gaby Ojeda

 

I have never ever tried or even heard of the Carrot Cake until I moved to the US. I have to confess that it took me several years to take the courage to try the carrot cake. I don't remember when it was or with you. I have a blurry memory that it was in San Francisco. However, I do remember that when I tried it I simply loved it! 

I loved the texture, how moist it was. I loved the perfect match it makes with a fluffy cream cheese frosting. I would not pair it with anything else. I would not add chocolate, I would simply eat it as it is meant to be. Simple; but with lots of flavor and texture. 

If you have never tried it, I challenge you to do so. No excuses needed, no need for brunch, simply bake it and you will see. Once you try it, please please please leave me your comments. I would love to hear your thoughts.

 
 Picture taken by:  Gaby Ojeda

Picture taken by: Gaby Ojeda

 

Carrot Cake



 
 
 
 
 
 

 
 
 

 
 
 

 
 
 
 
 
 
 


Makes: 3 9-inch cakes 
         Prep time:         Cook time:

Ingredients:

    Cake:
    • 280 gr All-purpose flour
    • 2 tsp Baking powder
    • 2 tsp Baking soda
    • ¾ tsp Salt
    • 2 tsp Cinnamon, ground
    • 3 cups Carrots, grated
    • 75 gr Pecans, chopped
    • 400 gr Sugar
    • 4 u Eggs
    • 220 gr Grapeseed oil

    Cream Cheese Frosting
    • 452 gr Philadelphia cream cheese
    • 110 gr Butter
    • 10 gr Vanilla extract
    • 440 gr Powder sugar
    • Instructions:
      1. CAKE: Preheat the oven to 325F. Grease and flour three 9-inch cake pans and set aside.
      2. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed. With the mixer on, add the eggs. Stop the mixer and scrape down the bowl.
      3. Turn the mixer to low and add the flour mixture in three batches, add the carrots and pecans. Evenly divide the batter among the prepared pans.
      4. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
      5. FROSTING:Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.

      **Make Ahead: The cakes can be refrigerated for up to 3 days before adding the frosting. Make the frosting while cake is in the oven. Store the frosting in an air tight container in the refrigerator for up to 10 days.

 
 Picture taken by:  Gaby Ojeda

Picture taken by: Gaby Ojeda

Brownies

 
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There is two type of people when it comes to brownies, the ones who like fudge with a crust, and the one who like them gooey. I am all for the crust and fudge on the inside. 

Making the brownie out of the box of course it is so so easy, but you know whats even easier. Make a large baking pan of brownies, cut them and freeze them. The brownies will remain fresh and tasteful if storage in an air tight container for up to 4 months. 

I make mine on a large baking pan, I have an adjustable frame (buy it from amazon here) which I create a base with foil paper, brush it with butter, and tadaaa, you get 48 brownies out of it. 

I like to have them in my freezer, which is a life savior for any last minute dinner plans, I always have something fresh and homemade to bring. If you pull them out of the freezer as soon as you know about the dinner, and keep them at room temperature, by the time you get to the dinner they will be perfect. On the way there stop at the grocery store and buy vanilla ice cream for a perfect combo :)

Brownies



 
 
 
 
 
 

 
 
 

 
 
 

 
 
 
 
 
 
 


Makes: 48 2"x2" 
         Prep time:         Cook time:

Ingredients:
  • 563 gr Dark Chocolate (preferebly 60% or higher)
  • 375 gr Butter
  • 925 gr Sugar
  • 8 Eggs
  • 150 gr All-purposed flour
  • 10 gr Salt
  • 100 gr walnuts, optional, I do not use them

Instructions:
  1. Pre-heat the oven to 350F, butter your prepare baking pan.
  2. On a medium bowl, heat resistant, combine the butter and chocolate. Place it in the microwave and using 30 seconds intervals melt them. Make sure to stir it in between the intervals. The first time you could time it for a minute and a half, and then continue in 30 seconds intervals.
  3. On the bowl of the standmixer, or a large bowl, combine the sugar and eggs. Mix it on medium speed, the mixture is going to get foamy and a pale yellow color.
  4. On a small bowl prepare the flour and salt.
  5. Pour the chocolate mixture into the eggs mixture and continue mixing until all included. Add the flour, start on slow speed, make sure to stop and scrape the sides and bottom of bowl. Mix for 30 seconds, and pour into desire pan.
  6. Cook for 30 minutes.
  7. Let it cool down at room temperature on a cooling rack, wrap with plastic paper and storage in the refrigerator for at least 8 hours. Remove from refrigerator and cut. You could serve them right away, or storage them in the freezer. If you would like to serve them in a few hours, let them sit at room temperature.

**Make Ahead: The brownie could be stored on the freezer for up to four months. Separate each layer with parchment paper.

Passover Recipes/ Gluten Free recipes

Passover is less than a week away. In the search for better desserts I tried, changed, updated, the following 4 recipes. There are few dessert cakes and some breakfast options. 

All recipes can be used through out the year as a healthier gluten free option. 

You will find each recipe bellow. 


 

This Banana Bread is moist, full of taste and adaptable. You can replace the almond flour by coconut flour or simply combine both of them. You can add chocolate chips in exchange for the pecans or as an addition. 


 

Not your classic pecan pie. This cake is fluffy and light. You can replace the pecans by almonds or cashews. Want to make it Parve? No problem, just drizzle parve chocolate and cover with some berries, or vice versa.


Say no more to the purchase macaroons. There is a before and after you try to make them. And the best part, you can always add chocolate chips, dry fruits. It is a great recipe to involve your kids in the process. Once they have cool down you can dipped the macaroons in chocolate: partially or fully.


Fresh and tasteful. For breakfast, dessert or coffee. Perfect to make right before passover and (hopefully not) to last till the end. Serve with berries or berries jam.