Keik me Tahini kai Banana–Tahini and Banana Cake with Chocolate Chip Streusel

There’s something about a streusel topping that makes people feel all warm and fuzzy inside. It must be all that brown sugar and cinnamon. Add some walnuts and a handful of chocolate chips … now you’ve got a little piece of heaven in every bite. I made this cake last week and I couldn’t stop eating it. Not to toot my own horn or anything … but neither could my husband; or our children; not to mention my mom enjoyed it too; oh, and a friend who’d stopped by for a quick cup of coffee said it should be selling in a bakery. And do

Ravani tis Mamas — Mom’s Ravani

My mom’s most sought after desserts by our family and friends are her Ravani and Baklava. My personal favorite, by far, has always been her Ravani. This moist semolina cake sweetened by just the right amount of cinnamon-scented syrup is sublime. This Ravani was one of the first desserts I made for my husband and it quickly became one of his favorites as well. Some time ago, he even treated his co-workers to some and as such I bake a large pan every couple of months for him to bring to the office. This special Ravani makes an appearance at pretty much every one of

Troufes (Frozen Chocolate Truffles) for BloggerAid

Troufes are a Greek version of frozen chocolate truffles. They are a simple, sweet treat that can easily be made ahead and stored in the freezer to have on hand for any unexpected guests dropping by for an afternoon coffee/tea.I remember devouring these little chocolate confections as a kid when a friend of the family would make them for every birthday or holiday gathering she hosted. So, I recently decided to try my hand at Troufes and came up with this quick recipe, a tad different from those I ate as a child, but no less scrumptious. Want this recipe? You’ll have

Tsoureki Bread Pudding

Happy New Year everyone! I hope this year brings peace, joy, love, health and happiness to all. I ended 2008 with a festive dessert and decided to to start this new year off with a subtly sweet one that brings together some of my favorite things–tsoureki and pudding. My own Vassilopita (the traditional New Year’s cake made by Greek families) follows the tradition of my Giagia’s orange and cognac scented cake but many Greeks make a sweet bread-like version in the form of, what’s known in Greek as, tsoureki. One of my aunts gifted us with one


I grew up in a three family home (Giagia and one of my aunts lived downstairs; my parents, three sisters and I in the middle; and my aunt, uncle and two cousins upstairs) where doors were never closed and privacy was never an option. We did everything together and we loved it … well, some of us did anyway. My fondest childhood memories are of baking various family recipes for Christmas and Easter with my Giagia, mom, sisters and aunts. We’d gather in one of the three apartments and make three batches of whatever it was we’d set out to bake and

Seker Pare

For days now I had been trying to get myself into the spirit of the holidays. The house had been decorated for about two weeks but I still hadn’t gotten into that Christmas-y swing of things. But nothing says Christmas for me like the smell of cookies and sweets baking away in the oven. So what better way to get into the Christmas mood than to start baking? By the end of the week, I should have ready our traditional family recipes for koulourakia and kourambiedes but to start things off today I decided to try my hand at a new recipe. This weekend I found myself

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