Tuesday, June 4, 2013

Father's Day Special

Sweeeeet Bakery in San Ramon - Father's Day Special!

Only through www.EasyCakeOrders.com
20% off an 8 inch round cake. Choose from any of the three listed below:

  • Red Velvet Cake
  • German Chocolate Cake
  • Chocolate PB Mousse Cake

*Cake orders must be placed 2 full days in advance and cake must be picked up at Sweeeeet Bakery: 217 Weymouth Ct, San Ramon CA 94583

Tuesday, February 19, 2013

Purim Hamantashen

Hamantashen (or hamentaschen) is a filled-pocket cookie that's traditionally eaten during the Jewish holiday of Purim. As described in the Biblical Book of Esther, Haman, the royal minister to King Ahasuerus in the ancient Persian Empire, planned to kill all the Jews in the empire but his plans were foiled, and an annual commemoration of the delivery of the Jewish people from annihilation was instituted. This year, Purim is celebrated on Sunday, February 24th, 2013.

The shape of the pastries resemble the ears of Haman. In Hebrew, they are called Oznei Haman - Haman's ears. Traditionally, Hamantashen cookies are filled with poppy seeds or jam. My Hamantashen pastries are flaky, delicate and bursting with three different delicious fillings: Nutella chocolate, apricot orange and the traditional poppyseeds. My favorite is Nutella.

Whether you celebrate Purim or not, I'm going to include here my Hamantashen recipe so that you can try it for yourself.


230g butter room temp
350g flour
100g-1/2 cup  sugar
1/2 cup heavy cream
1tsp baking powder
1/2 tsp salt
1tsp vanilla or vanilla sugar
1tbs orange zest

1. In a bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until smooth
2. Lower the mixer to low and add heavy cream
3. Add the flour, baking powder and salt and mix on low just until combined
4. Wrap the dough and refrigerate over night
5. Roll out the dough on a floured work surface to a 1/4-inch thick. Cut out 7-8cm (2.5-3-inch) circles
6. Put 1 tsp filling in the center of each circle and pinch the circle in 3 places to form a triangular shape with the filling still showing in the center
7. Place 2 inches apart on baking sheets and bake at 350 degrees F for 12-14 minutes

My Hamantashen cookies are also available for sale online HERE and I deliver too. Delivery in San Ramon is FREE.

And to end this post with an appropriate celebratory note, here is a nice Purim acapella tale:


Wednesday, October 17, 2012

Pumpkin Cream Cheese Muffin

I like creating new desserts. This time, it's a Pumpkin Cream Cheese Muffin: a seasoned soft moist pumpkin muffin with cinnamon vanilla cream cheese filling. It melts together while baking and tastes like a bite of cheese cake once it cools! The nuts Streusel topping is crunchy and sweet, giving these muffins a little extra taste of heaven :-)

Tuesday, October 2, 2012

Absolutely Perfect Chocolate Cake

This chocolate cake is my absolute go-to chocolate cake. It is perfect! I have been making it for years without a single fail. It's a one-bowl, no-special equipment chocolate cake which makes it a snap to make, easy for cleanup and best of all, cheaper than any box cake. It is very versatile too: replace the milk with buttermilk, water or coffee - whatever you have on hand. It is perfectly chocolatey, incredibly moist, and it stays fresh for days. It is perfect as a cake or as cupcakes. There is not a single thing I would change about it; it's that good.

Absolutely perfect Chocolate cake (makes: 24 cupcakes or 8"/9" four-layer cake)

2.5 c Flour
1/3 c Chocolate flavor Nesquik/Ovaltine
2/3 c Coco Powder (Dutch process)
1.5 tsp Baking powder
1.5 tsp Baking Soda
1 tsp Salt
2 c Sugar

1 cup oil
3 large eggs
1 tbs Vanilla
1 cup milk + 1 tsp instant coffee powder (buttermilk/ water)
1 cup hot water

* Warm oven to 350 degrees. Butter and line 2, 9 inch baking pans with parchment paper. set aside.
* Sift all the dry ingredients in a big bowl.
* Add oil, eggs, vanilla, milk and water and mix well just until well combined.
* Pour the batter into the prepared pan, spreading it evenly. Bake for about 35 minutes or until a tester in the middle comes out clean. For cupcakes, scoop batter into baking cups, filling about 3/4 full. Bake for about 18-20 min.

Wednesday, August 29, 2012

cheesecake recipe

During the Fall, I always think of Pumpkins, Apples and all those spices that fill the house with warmth.

To celebrate the beginning of the season, I'm going to share with you how to cheese cake for the Fall, with my "Pumpkin White Chocolate Cheesecake" recipe: a spiral of spiced light sour cream pumpkin cheesecake with white chocolate and cheese on top of a ginger cookie crust. Not only will your guests not stop talking about this stunning dessert, you will ravish them with its Autumn’s flavors: pumpkin, cinnamon, cloves, nutmeg  and ginger.

I welcome you to follow my directions below and bake it yourself - my gift to you. Or, if you prefer, you can order it online too, from Sweeeeet.com Desserts.
Lastly, if you require a gluten free diet (what is gluten free?), please contact me since a gluten-free version of this cheesecake is available too.

All right, here we go:

Ingredients: sour cream, Graham crackers, butter, sugar, eggs, corn starch, white chocolate, heavy cream, pumpkin, spices.

(Bake 24 hours before serving. A 10” cake serves 16.)

Crumb Crust:
150g ground Graham crackers
1 tsp ground ginger (optional)
1/4 cup powder sugar
100g melted butter

Pumpkin Cheese Filling:
1kg sour cream
3/4 cup sugar
6 eggs

White Chocolate Mix:
200g white chocolate
1/3 cup heavy cream
1 tbs corn starch

Pumpkin Mix:
100g white chocolate
1/3 cup heavy cream
1 cup pumpkin puree
1/2 tsp cinnamon
1/3 tsp nutmeg
1/8 tsp cloves
1 tsp vanilla

Make the Crust:
1. All the crust ingredients in a food processor. Press it with a spoon into a 10” spring form pan.
2. Keep it in the freezer until the cheese filling is ready.

Make Cheese Filling:
3. Warm oven to 270f (140c). At the bottom of the oven, place a deep pan with boiling water (to make a moist environment).
4. In a bowl, mix (gently, don’t whisk) sour cream and sugar until the sugar dissolves and the mixture is smooth. Add the eggs and mix it until the mixture is smooth. Divide the mixture evenly into 2 bowls.

White Chocolate Mix:
5. Melt the white chocolate with the heavy cream.
6. Add it to half of the cheese mixture and whisk until smooth.
7 Add corn starch and whisk until no lumps.

Pumpkin Mix:
8. Melt white chocolate with heavy cream.
9. Add it to the second cheese bowl mixture and whisk until smooth.
10. Add the pumpkin puree, cinnamon, cloves, nutmeg and vanilla, and whisk until smooth.

Assemble the Cake:
11. Transfer each mixture to a pourable container.
12. Pour approximately 1 cup of the *pumpkin mixture* into the center of the prepared cake pan - the batter will spread out and cover the crumb crust. Now pour the *white* batter, 1 cup, into the center. Continue rotating between the two for the rest of the batter. Important: to get the rings design, it's very important that both the white and the pumpkin batters will be at the same consistency and to pour it very slowly.
13. Place (very carefully) in the oven and bake 1 1/2 hours. The cake will be ready when set around the edges yet still wiggly in the center. (The center will set up later when it cools off.)
14. take out of the oven. Let it cool completely and then move to the refrigerator for 24 hours before serving.

What are whoopie pies

Sometimes called "Big Fat Oreo", a Whoopie Pie is considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of cake with a creamy filling or frosting sandwiched between them.
Check out our Whoopie Pies HERE.

ideas for birthday cakes

Any one of our Celebration Cakes will work for your birthday party.
But the one that people like the most is the "Princes Birthday Cake".
Another idea would be our "Custom Birthday-Cake", where you can choose your own flavor, frosting and decoration.