Confection Perfection
Madeby Ce l i n e Samarneh
TableOf Contents
5 Apple Crumble 7 Fudge Brownies 9 SnowBall Cookies Spring Sweets 11 Lemon Ricotta Cake 13 Strawberry Cake 15 NewYork Cheesecake Summer Bites 17 Pina Colada Lush 19 Ice Cream Sandwich Cake 21 Rainbow Sorbet Fall Treats 23 Pumpkin Pie Banana Bread Chocolate Chip Cookies 3
Winter Delights
Winter Delights
Apple Crumble
From the Kitchen of: Celine’s mother, Rana S.
Ingredients
4-6 medium-sized apples, peeled, cored, and sliced
1 cup all-purpose flour
½ cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, cold and cut into small cubes
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
A pinch of salt
Directions
1. Preheat your oven to 375F (190C).
2. In a mixing bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg, and a pinch of salt. Toss until the apples are well coated.
3. In a separate bowl, mix together the flour and brown sugar. Add the cold cubed butter and use your fingers or a pastry cutter to cut it into the flour mixture until it resembles coarse crumbs.
4. Pour the apple mixture into a baking dish and evenly sprinkle the crumble topping over the apples.
5. Bake in the preheated oven for about 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Remove from the oven and let it cool for a few minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Bon Appetit!
5
Fudge Brownies
Made From the Kitchen of: Celine Samarneh
Ingredients
1 cup of unsalted butter
2 cups of granulated sugar
4 large eggs
1 teaspoon of vanilla extract
1 cup of all-purpose flour
½ cup of cocoa powder
½ cup of nutella chocolate or any choice of chocolate sauce
1/4 teaspoon of salt
(Optional) 1 cup of chopped nuts or chocolate chips for toppings
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a microwave-safe bowl, melt the butter. Be careful not to overheat it.
3. In a separate large bowl, combine the melted butter and sugar. Mix well.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Then add in your chocolate sauce little by little while beating the batter.
6. In another bowl, whisk together the flour, cocoa powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
8. If you’re adding nuts or chocolate chips, fold them into the batter now.
9. Pour the batter into the greased baking pan and spread it evenly.
10. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
11. Remove the pan from the oven and let the brownies cool in the pan before cutting into squares. Serve on a plate and enjoy with a scoop of ice cream drizzled with warm chocolate syrup, or more chocolate sauce of choice!
Bon Appetit!
7
Snowball Cookies
From the Kitchen of: Celine’s cousin, Saly A.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts (like walnuts or pecans)
Extra powdered sugar for rolling
Directions
1. Preheat your oven to 350°F (175°C).
2. Cream together the butter and 1/2 cup powdered sugar until smooth. Mix in the vanilla.
3. Whisk together the flour and salt, then gradually add to the butter mixture. Stir in the chopped nuts.
4. Roll the dough into 1-inch balls and place them on a baking sheet.
5. Bake for about 10-12 minutes, until just starting to brown.
6. Let them cool, then while still warm, roll them in the extra powdered sugar.
7. Once completely cooled, roll in powdered sugar again. Serve on a platter.
Bon Appetit!
9
Spring Delights
Lemon Ricotta Cake
From the Kitchen of: Celine’s cousin, Saly A.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3/4 cup (1 ½ sticks) unsalted butter, softened
1 ½ cups ricotta cheese
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
2 tablespoons lemon juice
Powdered sugar for dusting
Directions
1. Preheat your oven to 350°F (180°C).
2. In a bowl, combine flour, baking powder, and salt.
3. In a bowl, beat butter, ricotta, and granulated sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
5. Gradually mix in dry ingredients until just combined.
6. Pour batter into a greased 9-inch springform pan.
7. Bake for 45-50 minutes or until a toothpick comes out clean.
8. Cool on a wire rack, dust with powdered sugar before serving.
Bon Appetit!
11
Strawberry Shortcake
From the Kitchen of: Celine’s father, Nabil S.
Ingredients
1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar (adjust to taste)
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cut into small cubes
2/3 cup milk
Whipped cream, for serving
Directions
1. In a bowl, combine the sliced strawberries and granulated sugar. Toss gently to coat the strawberries in the sugar. Let them sit for about 15-20 minutes to release their juices.
2. Preheat your oven to 425°F (220°C).
3. In a bowl, whisk the flour, granulated sugar, baking powder, and salt.
4. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture is coarse crumbs.
5. Pour in the milk and stir until just combined. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together.
7. Roll out dough to about 1/2-inch thick. Use a round biscuit cutter to cut out shortcakes and place them on a baking sheet lined with parchment paper.
8. Bake the shortcakes in the preheated oven for about 12-15 minutes, or until they are golden brown.
9. Remove the shortcakes from the oven and let them cool slightly.
10. To assemble, split the shortcakes in half horizontally. Spoon some of the macerated strawberries onto the bottom half of each shortcake. Top with a dollop of whipped cream and then place the top half of the shortcake on top.
11. Best served immediately!
Bon Appetit!
13
New York Cheesecake
Made from the Kitchen of: Celine’s aunt, Zein A.
Ingredients
2 cups graham cracker crumbs
½ cup unsalted butter, melted
4 (8-9 oz) packages cream cheese, softened
1 ½ cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream Zest of 1 lemon
Directions
1. Preheat your oven to 325°F (165°C).
2. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the sour cream and lemon zest until well combined.
6. Pour the cream cheese mixture over the crust in the springform pan.
7. Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
8. Bake for about 1 hour, or until the center is set and the top is lightly golden.
9. Remove the cheesecake from the oven to let it cool in the pan for 10 minutes.
10. Carefully run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
11. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight before serving.
Bon Appetit!
15
Summer Delights
Pina Colada Lush
From the kitchen of: Celine’s mother, Rana S.
Ingredients
2 ½ cups crushed graham crackers
½ cup unsalted butter, melted
1 cup cream of coconut
1 cup crushed pineapple, drained
1 package instant vanilla pudding mix
1 ½ cups cold coconut milk (or preferred milk)
2 cups whipped topping (Optional) 1/3 cup shredded coconut and maraschino cherries for garnish
Directions
1. In a bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are coated evenly.
2. Press the crumb mixture into the bottom of a 9x13-inch baking dish to form the crust. Place in the refrigerator to chill while you prepare the filling.
3. In another bowl, mix together the cream of coconut and crushed pineapple. Spread this mixture evenly over the graham cracker crust.
4. In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens. Let it sit for a few minutes to set.
5. Gently fold in the whipped topping into the pudding until well combined.
6. Spread the pudding mixture over the cream of coconut and pineapple layer in the baking dish.
7. Sprinkle shredded coconut on top for extra tropical flair, if desired.
8. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the dessert is set.
9. Just before serving, garnish with maraschino cherries for a pop of color! Bon Appetit!
17
Ice Cream Sandwich Cake
From the Kitchen of: Celine’s aunt, Saly A.
Ingredients
10 to 15 ice cream sandwiches (depending on the size of your dish)
1 tub (8 oz.) whipped topping, like Cool Whip, thawed
1 jar (12 oz.) hot fudge sauce, slightly warmed 1 cup crushed chocolate cookies (like Oreo cookies) (Optional) sprinkles, chopped nuts, maraschino cherries, or m&ms
Directions
1. In a 9x13 inch baking dish, lay down a layer of ice cream sandwiches to cover the bottom. You might need to cut some of the sandwiches to fit the dish properly.
2. Spread half of the hot fudge sauce over the ice cream sandwiches. Warm the sauce slightly to make it easier to spread, but make sure it’s not hot.
3. Add a layer of whipped topping over the hot fudge sauce.
4. Sprinkle half of the crushed cookies over the whipped topping.
5. Place another layer of ice cream sandwiches on top of the cookie crumbs.
6. Spread the other half of the hot fudge sauce over the second layer of icecream sandwiches.
7. Add another layer of whipped topping and sprinkle the remaining crushed cookies on top.
8. Garnish with any optional toppings like sprinkles, nuts, or cherries.
9. Cover with foil or plastic wrap and freeze the cake for at least 4 hours
10. When ready to serve, let the cake sit out for a few minutes to soften slightly for an easier slice.
Bon Appetit!
19
Rainbow Sorbet
From the Kitchen of: Celine’s aunt, Zein A.
Ingredients
2 cups sugar
2 cups water
2 cups pureed strawberries (for the red layer)
2 cups pureed mango (for the orange layer)
2 cups pureed kiwi (for the green layer)
2 cups pureed blueberries (for the blue layer)
2 cups pureed blackberries (for the purple layer)
Directions
1. Make a simple syrup by combining the sugar and water in a saucepan. Heat until the sugar dissolves, then let it cool.
2. Divide the syrup equally into five bowls.
3. Mix each fruit puree with a portion of the syrup.
4. Pour each fruit mixture into separate shallow containers or ice cube trays and freeze until set, about 2-3 hours.
5. Once frozen, break the sorbet into chunks and blend each color separately in a food processor until smooth.
6. Layer the pureed sorbets in a loaf pan, starting with purple at the bottom, then blue, green, yellow, and red on top.
7. Cover with plastic wrap and freeze until firm, about 4 hours or overnight.
8. When you’re ready to serve, let the sorbet sit at room temperature for a few minutes, then scoop and enjoy the rainbow of flavors!
Bon Appetit!
21
Fall Delights
Pumpkin Pie
From the Kitchen of: Celine’s Grandmother, Daad A.
Ingredients
1 1/4 cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter chilled and cubed
1/4 cup ice water
1 can (15 oz.) pumpkin puree
1 can (14 oz.) sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
Whipped cream for serving (optional)
Directions
1. Mix flour and salt in a bowl. Add butter and blend until mixture looks like coarse crumbs.
2. Add ice water slowly until dough forms. Make into a disk, wrap and chill for about 1 hour.
3. Heat oven to 425°F (220°C).
4. Roll dough on a floured surface for a pie dish. Put dough in the dish.
5. Whisk pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
6. Pour filling into the crust.
7. Bake for about 15 minutes at 425°F. Reduce heat to 350°F and bake for about 40-50 minutes.
8. Cool pie on rack.
9. Serve with whipped cream if you like!
Bon Appetit!
23
Banana Bread
From the Kitchen of: Celine’s aunt, Nancy Q
Ingredients
2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 ½ cups mashed)
1/3 cup melted butter, unsalted or salted
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar (½ cup if you prefer it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour
Directions
1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2. In a bowl, mash the ripe bananas with a fork until completely smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the baking soda and salt.
5. Stir in the sugar, beaten egg, and vanilla extract.
6. Mix in the flour.
7. Pour the batter into your prepared loaf pan.
8. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for a few minutes.
10. Take the banana bread out of pan and let it cool completely on a wire rack.
11. Slice, and serve
Bon Appetit!
25
Chocolate Chip Cookies
From the Kitchen of: Celine Samarneh Ingredients
1 cup unsalted butter, melted
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix melted butter with white and brown sugars until smooth.
3. Add the eggs one at a time, then the vanilla extract. Mix well.
4. Sift together flour, baking soda, baking powder, and salt. Gradually blend into the sugar mixture.
5. Carefully, stir in chocolate chips.
6. Using a cookie scoop or a tablespoon, drop rounded balls of cookie dough onto ungreased baking sheets, leaving enough space between each cookie for them to spread as they bake.
7. Bake for about 8-10 minutes or until edges are lightly browned.
8. Let them cool on baking sheets, then transfer to wire racks.
Bon Appetit!
27
Confection Perfection
“Adorn your table with the grace of gourmet and the charm of home with each turn of the page. This cookbook is a treasure trove of recipes that blend the finesse of fine desserts with the warmth of a heartfelt meal prepared with love.” - Celine Samarneh