BAHAHA Baklava

You people. You people are TOO FRICKIN funny!  I may start a side blog solely dedicated to the phrases you type in to find my blog.  It should be called, 

“what the flip?”

“You said wha????”

Seriously, I know I am an acquired taste so there have got to be some funnies out there who find me, but if you had asked me 3 months ago what I would find to be the most entertaining part of my blog, my answer wouldn’t have been “the random weird ass shit people google which then leads them to my blog.”

Dominick’s just for u.  That is the newest and greatest search phrase that led people to Amuse Bouche.  You all are amazeballs.  A tip of the hat to you, sir or madam.  I hope you find a Dominick just for yourself.. he ain’t here, I can tell you that much.  BUT since you stopped by, read about some pumpkin pie! BHAHAHAHA

Some of you may have noticed in my 2^nd round post for Project Food Blog I posted a picture of Baklava but I didn’t share the recipe. (WHICH YOU CAN VOTE FOR ME RIGHT HERESKIES! Shank you!)  Whelp that’s because they were limiting my words. (I HATE that by the way! The only posts I have UNDER 1000 words are the project food blog posts. UGH! Stifling my rants!)

So allow me to teach you about Bahaha Baklava. (yes. I did.) It’s pretty easy to make guys, I gotta be honest!  A lot of recipes call for you to make your own syrup, which I did, but I decided to use honey instead of it because honey smells better and I am judgemental.  I was judging my syrup the entire time it was cooking.  Looking at it and saying “There is no way you are ever going to be good enough.  Your coloring is all wrong, and you smell bad.”  My poor children. One day they are obviously going to hate me.  Anyway, seriously guys this takes no time to make and it is a piece of cake. Or baklava.

BAKLAVA

1 (16 ounce) package phyllo dough

6.5 ounces of chopped pistachios

6.5 ounces of chopped pecans

6.5 ounces of chopped almonds (you can use walnuts or hazelnuts or any other flippin nut you want…)

1 cup butter

2 teaspoon ground cinnamon

2 tablespoons of sugar

1/2 cup honey

Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9x13 inch pan.
 
Chop nuts and toss with cinnamon and sugar. Set aside.
Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. 

Place one sheet of dough in pan, butter thoroughly. Repeat until you have 10 sheets layered. Sprinkle half the nut mixture on top. Top with 5 sheets of dough, butter, nuts, layering as you go. Put the rest of the nut mixture on and firmly press down. Then finish by layering the rest of the sheets for the top.  Use all of the butter.  Just do it.
 

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

 
Top that son with Honey.

 

And that, is some bahahabaklava.

Any suggestions on what I should offer the phantom funny searchers to come forward and tell us who they are? A 4 course dinner didn’t work… Should I offer them my first born? Too much?

Guys, I am so excited for our dinner party that we are having this coming Friday for round 3 of project food blog (yes its that plan ahead think positive thing again) but I want to keep as much of it as a secret as I can.  Let’s just say the invitations have been sent, and the menu is planned, and it’s going to be, by far, the best meal I have ever made in my lifetime.

SO GO VOTE ALREADY AND MAKE SURE WE EVEN MAKE IT TO THE THIRD ROUND!!!!!

Love,

Whit