It has been almost a month since my last post, since then so much has happened.  I had begun writing this post in hopes of posting, but let me recap and share with all my fun filled days with Aleyna.

I turned 29. OMG like next year I will be 30 – no way, seriously.  I still can’t believe I’m 29 – I still feel like that 16 year old high school girl!  To be honest I’m still that girl at heart and in soul.  This years birthday was especially delightful, it really was.  Saturday in New York City was just breathtakingly beautiful and warm.  The sun was shinning, the sky was blue, the birds were chirping and we were out and about in New York City, first time as a family.  I could not have asked for nothing more, it was the perfect day to have a birthday.  + Gap had that extra 30% off sale that day!  Yes, we love to shop.  

Since it was my day we did all the things I wanted to do.  First stop was Doughnut Plant, seriously like seriously and I am really mean this, like seriously, this is one place that is very very dangerous to visit.  We died and went to heaven, as Homer Simpson says it best “MmMmMmM! Donuts!” I’m not saying anything more.   If you are ever in New York City stop by.  So with the Doughnuts in hand, we stopped at Abraco Espresso for some major caffeine fix, New York Times declared this coffee shop as #1 in their  New York’s Best Coffee article.  See the complete list here.  We totally agreed!!  For those skim milk coffee drinkers, bring your own skim milk, as Abraco serves only whole milk.  Yes, I take my coffee with skim milk, I’m weird like that.

Now with our bellies full and caffeinated energy, we set out to Central Park.  We strolled through Time Square and found our selves in the play grounds of Central Park.  We put Aleyna on the swings and swung her far far away into a land filled with laughs and smiles. Oh my little angel IS 6 months! **Sigh

We rested our tired feet, then to pick up again stroll along the busy sidewalks of Fifth Ave.  We shopped till we dropped and even tried on some shoes.  The End!

Back to cooking & baking & making.   Came across this simple pomegranate recipe in a New York Times article in the Dining & Wine Section.  As I use pomegrante molasses often in cooking and dressings, but never once thought to use in baking.  Why not right, I’ve tried in everything else right.  The recipe is quite simple and quick.  It bakes quite well and has this nice texture and taste to it. 

Note:  @ My first time baking the cake, I used PAM to oil the pan, it did not work very well. my end result.  I was to lazy to butter and flour the pan.  Do follow the instructions, butter and flour your pan for an easy release.

Pomegranate Molasses Butter Cake
                  as adapted from New York Times 
Yields: 6-8 Servings

Ingredients:

• 1 stick unsalted butter, softened, plus more for greasing pan
• 1 1/2 cups flour, plus more for dusting pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 4 tablespoons pomegranate molasses, plus 1 teaspoon *
• 3/4 cup granulated sugar, plus 4 teaspoons
• 3 large eggs
• 1 cup confectioners’ sugar
• 6 tablespoons light cream
• 3/4 cup roughly chopped walnuts or pecans

* Used 3 tablespoons of molasses with the milk, it gives the cake more pungent tasteful flavor.

Preparation:

1. Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
2. Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 3 tablespoons pomegranate molasses.
3. In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
4. Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
5. Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
6. Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
7. In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake. ** I opted to toasting the walnuts and just sprinkled it over the top.

THE GIVE AWAY
            Al-Wadi Brand Pomegranate Molasses

Leave a comment recommending a Turkish/Middle Eastern recipe you would like me to make and post or what kind of recipe you would like to make with the Pomegranate Molasses.  I will close the comments on Sunday morning and use Random.org to choose the winner.  

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Tags: 29 candles, Birthday, Central Park, Fifth Avenue, Gap, give away, Molasses, New York Times, pomegranate