Like I always say although I really like sweet things I don’t like when they are too sweet.  I like to enjoy the flavors in a dessert without my teeth hurting from the sugar overload.

I have always admired how beautifully versatile cupcakes are, but was often disappointed with the sugary almost crusty icing that would give me  a sugar head ache half way through the cake.

To be honest I could probably count all the times I have eaten a shop bought cupcake – I have never finished the whole thing unless it was served with super black coffee.
I love to bake and I dream about making icing that would be delicate and full of flavor but not overly sweet,.
After few attempts on different types of butter cream I have decided that the swiss meringue buttercream is just the one for me. I reduced the amount of sugar and butter even more, added vanilla pod and it came out as the best creamy mousse ever that wasn’t too sweet at all! I was amazed and so happy!

Mainly as I did that experiment when making a birthday cake for my friend and didn’t have much time for many try outs, and wanted it to be perfect.
Since I’ve had a little box of blackberries in the fridge leftover I decided to use that opportunity to make a few cupcakes with that same icing and see if I would enjoy it as much.
I decided on chocolate cupcakes filled with blackberry mousse topped with my vanilla swiss icing and blackberry puree. YUM!

These cupcakes are really yummy I call them the Nesquick cupcakes. if any of you ever had the Nesquick cereal you will know what I mean:D
I’m not sure if it’s because of my cocoa powder but it just totally tastes like them:)

Chocolate cupcakes

9 cupcakes
200g flour
15g cocoa powder
3g baking soda
150 g sugar
50 g butter, at room temperature
1 large egg
1 tsp vanilla extract
50 ml ground nut oil
50ml buttermilk

1. Preheat oven to 150 ‘C or 135 ‘C fan.
2. Cream sugar and butter with a mixer. When bright and fluffy add egg then slowly add oil while its mixing and beat for another 30 sec till well combined.
3. Mix all dry ingredients in a bowl.
4. Switch your stand  mixer to low speed and add flour mix in 3 batches, alternating with 2 batches of buttermilk; mix until just combined and switch off.

Swiss Buttercream ( remember I reduced the sugar) :
160g egg whites (defrosted, frozen egg whites are better for meringues they whip to a larger volume).
160 g sugar
190g butter at room temp
1/2 Tbsp vanilla extract.
1/2 Tsp lemon juice
pinch of salt

For me this type of meringue is best just because it’s more accurate when it comes to control of amounts of egg white and sugar as we don’t loose any sugar the way we do in Italian meringue. And the temperature control is not as challenging.

1. Place the sugar and egg white in a heat proof bowl (best if it is the mixer bowl) place over double boiler and warm up while constantly mixing until all sugar is dissolved. You can check that by putting some egg whites betweeen your fingers to feel for sugar grains.
2. When Sugar has dissolved start whisking the egg whites first on low speed to get some big bubbles then after about a minute change to high and whisk until it multiplies in volume a few times, it may take up to 5-6 minutes. Don’t worry it wont get over whipped very quickly so you can keep it going for a bit.
3. When it’s shiny fluffy and white you can change to medium speed and start adding the butter in small pieces, make sure butter is at room temp – super soft but not liquid melted.
4. When all the butter is incorporated add your vanilla extract, pinch of salt and lemon juice and it’s ready!

Blackberry mousse (This is part of another recipe I have used it as I had frozen leftovers so if you do make this you will have leftovers too)

90g heavy cream
90g blackberry puree
4g gelatin leaves
30g italian meringue (recipe below)
18g eau-de-vie de framboise or other berry  fruit or even cherry liqueur.

1. Soak the gelatin in cold water.
2. Whip the cream to soft peaks and leave on the side.
3.  Heat the blackberry puree until it starts to boil, take off heat. Immidiately squeeze out all excess water from gelatin add it to puree and mix untill dissolved set aside to cool and mix from time to time so it doesn’t set, you can place it over ice bath to speed it up.
4. When puree is cooled add alcohol and mix.
5. Fold it with the meringue.
6. fold in with the cream.

If you are planning to pipe it put in a piping bag and refrigerate if you plan to cut it place in a tub cover with cling film then put in a freezer.

Italian meringue (you need a candy thermometer)

120g sugar
30g water
60g egg whites

1. Add water and sugar to a small metal pot and place the candy thermometer in it (don’t use a non stick pot as caramel will probably crystallize). Do not stir it or change the temperature just let it sit there the only thing you can do is swirl or shake the pot a little to mix the sugar, or else it might crystallize.
2. Place egg whites in a stand mixer bowl and switch it on on low speed for about 30 sec to break them up and switch off.
3. When your caramel reaches 115′C start beating your egg whites on high speed When caramel reaches 121′c take it of the heat and start pouring in slow steady stream into egg whites.
4. Keep them beating until the bowl is cool to the touch, and It’s ready.

Enjoy!

Don’t you just love the recipes that let you use up those things that seem to be only good for the bin?

To be honest I do have another way to use dry baguettes – I simply grind them for bread crumbs, but this is so much more fun and so yummy.
It’s a very simple recipe it’s perfect for a late weekend breakfast.
All you need is stale  baguette, milk, eggs, sugar maybe some vanilla and orange if you like, and you have a lovely sweet and satisfying meal made from things that are usually in your house anyway. And you get to use up your old bread! I love adding orange zest to anything. I have been adding it to carrot cake, blueberry muffins or even banana bread. It just gives something really special to anything  sweet.

I only had half of baguette but it was just perfect amount I think it could easily serve 3 people.

French toast
Stale baguette (about 35cm)
butter (just enough to spread tops of bread)
2 eggs
350 ml milk
1/2 vanilla pod
Zest of one orange plus juice from one half
4 tablespoons of sugar
1/4 tsp salt

Blueberry syrup
1 cup of blueberries
50 ml of water
3tbsp of sugar

1. Preheat your oven to 170′C
2. Cut your baguette into about 10 cm pieces then in half lengthwise. Spread butter on top of the flat surface and place in a baking dish.
3. Mix eggs, milk, 2 tablespoons of sugar, salt, orange zest and juice in a bowl. Cut vanilla pod in half lengthwise and scrape seeds out (I mix it with tiny bit of butter and microwave to extract the aroma, as vanilla best releases flavor in fatty things, then I add it to the mix) and add to the mix.
4. pour the mix onto you baking dish but do nt cover the bread with it it should only almost reach the top of the baguette. Leave to soak for about 10 minutes then turn them up side down after another 10 turn it again and leave for few more minutes. the sprinkle the other 2 tablespoons of sugar on top (baguette butter side up) and pop into the oven for about 30 minutes or until golden. While it’s in the oven pop blueberries sugar and water into a pot and cook until it becomes glossy and slightly jammy.

You can obviously eat it with anything else like maple syrup or yogurt. I’m just totally obsessed with blueberries (also have a ton in the freezer).

Enjoy! <3

Everyone had been there. It is not only ”a woman thing” to have a craving for something sweet… something  chocolate.
I don’t have a sweet tooth but I do enjoy a nice dessert. I don’t like things that are very sweet, for example couldn’t eat too much chocolate unless I’m really craving it. But that happens maybe once every other month.
I like things that are creamy and soft, I love anything vanilla! Love fresh fruit with chocolate.I can eat an apple or a banana while dipping a spoon in a jar of nutella Anything with whipped cream would be on top of my list.

Although my real love is savory food! Italian, French, Thai you name it… pasta pizza cheese seafood herbs….oooh I just love good food. I’m not really into junk food but I do have chips or a take away burger from time to time (usually only because my bf loves them  The true love is as I call it the real food, home made, prepared awaited and enjoyed in your own kitchen, from scratch.

I always dreamed of a big family home with big table where I can gather everyone around and enjoy everything I have prepared with them and for them. My ultimate goal in life is to have kids who will say ”My mom is the best cook!!”. That would make me happy.

Anyways going back to cravings ( I got a little carried away there), yesterday I have been crazy for chocolate. It must be just the common lack of magnesium or whatever there is in chocolate that makes women crave it once a month.
I came back home and couldn’t stop thinking about wanting something sweet. Ended up opening one of the chocolates (I have like a million choc bars at home waiting to be used in cooking) and thee it was the aroma my brain had been asking me for this whole time! So simple! when I got to the 4th piece i realized that it didn’t make sense to just sit the and eat God knows how many pieces. I often have a problem of deciding when to make a dessert. What to make, who will eat it. normally i have to have ppl over to help me finish it etc..

And I decided there is no better time than the time when I’m gonna eat the chocolate anyway! I better use it to make something even better!
And so I did. I decided to do something quick (of course) so shortcrust pastry, strawberries and chocolate ganache! How simple!
and here it was my lovely fruity chocolaty cravesatisfyinglicious tart.

Recipe:
Base
175g plain flour
100g cold butter cut into small 1×1 cm pieces
25g icing sugar
egg yolk
1 tablespoon super cold water
1/4 tsp salt

1. Add flour sugar salt and butter to a food processor or use pastry cutter. Mix on high speed till consistency of bread crumbs or simply color will change to slightly yellow then stop it, its better to blend it for shorter time than too much. Add the egg yolk  and water mix only till it all comes together then take out and knead 3 times. Wrap in cling film and rest it in a fridge for 30 minutes.

2. Heat your oven to 190′C .Grease your baking dish with butter and sprinkle with flour. Roll your dough for about 3-4 mm thick. Wrap it around you rolling pin and place over your dish. Tuck it in with your fingers the  roll r. pin over top to cut off excess. Make holes with a fork or tip of a knife on the bottom to prevent rising, you can also use baking paper and baking beans inside to weigh it down.
3. Place the dish in middle of the oven (if your oven tends to burn the top of you cakes place it lower. bake for 10 minutes remove the baking beans and bake for another 10-15 minutes or until golden.

4. Take out and cool it down on the side.

Filling:

a box of starwberries – maybe about 150g I didn’t actually weigh them it was about 7 very big strawberries.
2 tbspn of cream cheese and 2 tbsp of strawberry jam (you can skip this if you dont fancy it)
150 g of chocolate   (I used half dark chocolate half sweet milk chocolate but remember you are going to be eating this you
can choose whatever chocolate you prefer and it will work)
120 ml of cream        ( you can add little less or little more depneding on how thick you like the ganache I wante it to be thick
because of the fruit that would seep juices out)
30g butter
2 tbspn pomegranate seeds
1 tbspn ground almonds

The classic way to make ganache is to bring the cream to a simmer then pour over chocolate and wait and that’s ok. I actually melted the chocolate over bain marie then added cream to it. but either way is fine.
2. When chocolate and cream are nicely mixed add butter and mix until all melted and ganache is shiny.
3. spread cream cheese on the bottom then the jam (its suposed to be just very thin layers.
4. Slice some of your strawberries into thin slices and place on bottom of tart then pour ganache on top evenly and place in the fridge.
5 When ganache is set you can place more strawberries on top I also sprinkled it with ground almonds.
Remember if you are washing your strawberries dry them before slicing as you want to keep the least moisture around ganache. If your tart is stored for few hours  the moisture out of strawberries will seep and make ganache go wet and kinda white on top. Best to serve soon after making it or just decorate just before serving!

I hope you enjoy! <3

Everyone has one of those. The foods that used to give you a little tingling of excitement when you knew it was coming or maybe just a happy memory connected to it.
It is funny how tastes change with age and things you know you used to be obsessed with when you were younger, now just don’t interest you anymore. I used to love watching MASH, The A-team or MacGyver  and never used to get bored with it. Now if someone would try to make me sit through one episode of those shows you’d see Me shaped hole in the door. It’s the same with certain colors you use in your make up or clothes you’d just never wear again unless at gun point.

When it comes to food I feel that  story is quite the opposite. I notice that any meal that even remotely reminds me of anything I ate (and liked) when little takes me back to lovely moments and brings that warm feeling inside. I know it has a lot to do with the fact that I miss home. I have been living here for 7 years now and many Polish foods make a little sentimental.
But the childhood foods sit somewhere deeper, they are embedded in my heart by the people who have cooked for me and ate with  me or just simply reminding me of that one good moment I had..

I’ve not had this dessert in so many years that I don’t even know how long it has been might as well have been 18 years. For some reason I have completely forgotten about it.
The other day I bought some strawberries and cream just because they were cheap and decided that I will figure out something on the days my friends were coming over for dinner. Who knew I’d have to stay at work longer and have only one hour to prepare soup, hand made tortellini and a dessert! And I had no idea what to make. Of course I ended up being very late serving the food but friends are always so forgiving especially when there is food worth the wait.
To figure out dessert I simply types in strawberry and blueberry (as had both) into couple of my favorite blogs and there it was a cream roulade! As soon as I saw it I knew I had to make it even though I didn’t even know how long it would take:) Thank fully it is such an easy recipe and it came out just so perfect, I couldn’t be happier.

It was fluffy and creamy with strawberries in and out. And just cutting it with a fork has taken me back to those Sundays when my mom used to say ” Why won’t you run out a get a piece of that cream roulade? Remember to bring change!”
Those were the bright happy moments as I remember. I used to be able to savor it very slowly to enjoy the taste. I never knew when was going to be the next time…

Recipe (this is for a 26×36 cm pan I had to adjust the recipe for this size that’s why the amounts may seem funny)

Sponge
- 14 g plain flour

 - 14 g potato starch
- 2 large eggs separate yolks from whites
- 32 g white sugar

- 1/2 tsp baking powder
- 1/4 tsp salt

Filling

200 ml double or whipping cream
1 tsp vanilla extract
3 tbsp strawberry conserve ot jam
few strawberries
powdered sugar

Method
1.Preheat oven to 170 ºC . Lay you baking pan with baking paper or baking silicone. Prepare clean slightly damp cloth for wrapping the sponge.
2. Beat egg whites to soft peaks with salt, then keep beating on medium speed while slowly adding sugar like you would when making a meringue.
3. Add one then the other yolk mix till combined and turn off.
4. Sift the flours and baking powder right on top the eggs then fold gently with a spatula keep as much air in as possible.
5. Spread the mix gently on top of your sheet keeping it in a nice rectangular shape, I used pallet knife to make it nice and even but you can do it with a spoon or anything else that works for you. Bake for about 10-12 minutes take out when slightly golden.
6. Immediately place on the towel and wrap along the longer side into a log shape and leave to cool.
7. Whip the cream with a tablespoon of powder sugar and vanilla extract on medium speed until just stiff peaks form.
8. Unwrap sponge and spread the jam on it the if you like you can add thinly sliced fruits (I did) the spread 3/4 of cream leaving a 1.5 cm gap on the edge you want to wrap it along (I did it along longer edge). And roll. Place in the fridge for 15 minutes to set a little.
9. Take it out and spread the rest of the cream on the outside the sprinkle the powdered sugar on top and place some strawberries as a yummy garnish wherever you like ^_^

I hope you enjoy it as much as I did <3

Don’t you just love when you wake up and you can feel straight away that, it’s that day when you can smell the season change in the air?

The sun is just a little bit higher and you enjoy it’s warmth on your face. The long missed birds are back making lots of lovely noise everywhere you go. Maybe you can leave your gloves at home that day too:D I love that time of the year! I get that same feeling when winter is coming and you can smell the snow in the air.

It’s amazing how much I get done on days like this! I’m always full of energy motivation and new ideas. Yes it’s true very often I end up not doing many of the things I come up with, but it’s just so much fun being inspired and think you can do anything ;p

For a while now I have been simply terrified of making cake pops I just felt like it was a lot of work and so many things could go wrong like it ending up as a pile of overly sweet shmoosh.

I’m not a fan of very sweet desserts. They just make my mouth all sticky, often give me a headache and I end up drinking lots of coffee or water just to wash it all down.
Making cake pops that I could enjoy was a challenge, and I couldn’t have chosen a better day to do it. I needed a lot of motivation.
All I can say is that in the end I didn’t even care if they were tasty, all I wanted was for them stay on their goddamn sticks without me having to use some kind of heavy duty glue.

I had some lemon cake left from making Meyer lemon mousse cakes and some chocolate cake from Chinese New Year cake. There was also some chocolate frosting left which was perfect. I wasn’t really expecting anyone to be eating it. I just really wanted to see how hard it is and you know just in case I should have some kind of knowledge about how to make them. (In case of emergency ;p).

I wish I could tell you the recipe (if there is anyone out there interested) but basically It was all done by feel, including coloring the white chocolate with food die, which made it weird and grainy, then adding oil to it to loosen it up… it was the longest 3 hours ever,  and all just for 10 cake pops!!!
But the best thing about it was that in the end after they sat in the fridge for few hours they were actually really yummy
Yes  they were on the sweet side but since you just take two bites its a perfect little sweet treat with you tea or coffee.
I can tell you it’s probably best way to use up your cake trimmings.

Basically you blend the cake in a food processor nd add a little but frosting at the time then squeeze it with your hands until it becomes sticky (mine didn’t need much as it was a moist cake). Then roll that into balls and refrigerate or even poop in freezer.
While they are chilling prep your sprinkles and melted chocolate (I know there are other things people use to coat them , like candy melt or marshmallow frosting but I have never used them so can’t really recommend).
Then dip your sticks in chocolate and push into cakes (not too far) refrigerate for 5 minutes then they are ready to dip and decorate.

I loved cooking since I can remember. When I was little my mom used to leave me at home while she went to work for the day, and that’s when my experimentation started. I remember my first cookbook too.
It was a Winnie the Pooh cook book. It had many lovely recipes for cakes and jelly and some simple hot savory recipes too, all in lovely ‘kiddy’ style. I still remember the feeling of excitement in my tummy when I looked through the colorful pictures and imagined making and eating them myself. (I’ve actually managed to find photos of that book online!! even though I had it in the late 80′s).

I had a lot of ideas, a lot of energy and a lot of dirty dishes to wash at the end of the day. My mom was always mad at me, as the state of the kitchen resembled the path of a giant tornado – not something you want to see after 12 hours at work.
My specialty was 3 colors of jelly layered with whipped cream and chocolate ^_^, yes I said I liked cooking, I didn’t say I was good at it.
I never really got a chance to really practice my cooking even though i loved it I kinda forgot about it for a long time.
Until recently I finally decided I wanted to start learning new things, new recipes try new foods and I am.
I am cooking baking burning spilling dropping on the floor remaking again feeding it to my boyfriend always hoping he will eat, not even hoping for too many compliments.
And from now on i will try to share my food experiments with others right here.