Tag Archives: dessert

Coconut flour Coffee Cake aka I can’t believe I made gluten free cheesecake and I loved it!

So, my last adventure with coconut flour was a disaster. 
I made pancakes and they were actually awful.

So the rest of the flour there was left had been sitting in my kitchen for months now, until last week my husband went to the store and bought 3 dozen eggs. Yes, this is what happens when you send a guy to the store and write “eggs” on the shopping list – you get 3 dozen of them. Too bad it doesn’t work like that when I write “ice cream” or “chocolate”.

Anyway, in order to use up those eggs I remembered about the coconut flour which always requires a lot of eggs.

I found a perfect recipe to try. Gluten free cream cheese coffee cake

I did made a few changes. I didn’t have pecans or maple syrup. And I used greek yogurt in place of the regular one (I think that what they meant in the original recipe). 

I think I found my new favorite cake and I do not feel guilty feeding it to the kids, also. 

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INGREDIENTS:

Filling:

  • 4 ounces queso fresco whole milk cheese ( I used it not because I wanted but because I didn’t have enough cream cheese)
  • 4 ounces cream cheese (room temperature) – 8 oz (or more) if you don’t use queso fresco! 
  • 4 TBSP raw honey (more if needed)
  • 1 egg
  • 2 TBSP dutch cocoa 

Cake:

  • 6 eggs
  • 3 tablespoons butter, melted
  • 1/2 cup greek yogurt
  • 1/4 cup raw honey
  • 1 teaspoon almond extract
  • 1/2 cup + 1 tablespoon coconut flour, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup mix dried cranberries and raisins
  • 1 teaspoon cinnamon 

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DIRECTIONS:

1. Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.

2. Beat together all ingredients for cream cheese filling. Set aside.

3. Combine the first five ingredients for cake then add the dry ingredients through the salt. Mix well.

4. Pour cake batter into pan and drop cranberries and raisins on top of the batter.

6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.

7. Bake for 25 minutes and let cool before slicing.

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After one bite hubby described it: “well, it tastes different“, and he didn’t eat any more. The thing is that if we all ate by his taste buds we would be eating cheeseburgers, BBQ pulled chicken, chilli and apple pie for 7 days a week, 365 days a year. 

That meant that the whole cake is for me and the kids only, and I shouldn’t be so happy about it, as my pants are getting surprisingly smaller on me lately.  

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Have a great weekend my friends.

3 ingredient homemade chocolate pudding

I had planned to share this recipe for a long, long time. 
I made it for the first time about a year ago and I am hooked since. 

Never was a big fan of chocolate puddings but I never had it made from scratch either. 

To make it takes about 15 minutes, no eggs, butter, and no sugar. 

This recipe is for one serving only but to make more just double/tripe the ingredients.

home-made-chocolate-pudding-mom-photographer-collage

INGREDIENTS:

1/2 (60 g or 2.15 oz) bar dark (or milk) chocolate 

1 cup whole milk

1 1/2 Tbsp corn starch

DIRECTION:

Over low heat melt the chocolate in 3/4 cup milk. 

Do not allow it to boil. 

Stir the corn starch in 1/4 cup milk until dissolved. 

When the chocolate is melted and the mixture is starting to simmer add the dissolved corn starch and stir constantly until thickens. 

The next step is to enjoy it. 

It tastes the best HOT! 

home-made-chocolate-pudding-mom-photographer

Enjoy your week, my friends!

Marbled Chocolate Cream Cheese Cake (slow cooker recipe)

About 6 months ago my husband got me a slow cooker. This is a new thing to me. For a while it was just sitting on our counter as I had no idea what to do with it. I know that there is many recipes out there for slow cooker but whenever I check them with my husband he does not approve it or says: “YEAH, we could try it” what essentially means: “It doesn’t sound like something I’m gonna really like, but if you insist lets make it”. It is not what I am looking for.

With two small children and a puppy, after a day of cooking, the last thing I want to hear from my husband is his lack of approval of the food that’s on the table.

Lately, I cook ONLY dishes I have asked my husband about and got his 100% approval, or when I know that if he won’t eat it I WILL FOR SURE.

It was a little  bit different in this case. He had read the recipe and said his verse: “YEAH, we could try it”, but I knew that no matter what I WANT TO TRY THIS CAKE. I knew that if he doesn’t like it I probably will.

I wasn’t wrong. He ate one piece and said: “Hm… it is different”. After a few days he asked for a piece of this cake but it was too late. I ate it all with a small help from my daughter.

It is not a brownie, that’s for sure. It is more like a lava cake.

Cream cheese swirl:

8 oz cream cheese, softened
1 egg, beaten
1/4 cup sugar
pinch salt
1/2 cup milk chocolate (semi-sweet or milk chocolate chocolate chips are fine, too)

For the chocolate cake:

1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 Tbsp. vinegar
1 1/2 tsp. pure vanilla extract

Directions:
In a bowl, beat cream cheese, egg, 1/4 cup sugar and salt together until smooth. Stir in chocolate chips.

In a separate bowl combine flour, soda, salt,  1 cup sugar and cocoa powder. Beat in water, oil, vinegar and vanilla until just blended.

For easy removal, line slow cooker with aluminum foil and pour chocolate mixture into foil liner. Place tablespoonfuls of cream cheese mixture on the chocolate mixture and with a knife, gently swirl mixtures together to create a marbled design.

Set cooker on high heat and cook for about 2.5 hours.

————-

To prevent the water from the lid of slow cooker to drip onto the cake, before you cover  it with a lid put a towel over the slow cooker and than put the lid on top of the towel.

Print the recipe:

This cake came out very moist.

It has the right balance between sweetness and bitterness. I loved it.

Will be making it again.

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Nectarine Raspberry Rye Galette

I think I have just discovered the whole world of galette. For a month or so I’ve been delaying the inevitable. I knew I want to make it but I got lost among all those recipes that circle around the web.

I look through all kinds of recipes for the dough and finally decided to go with one that calls for rye flour. Lately I experiment more with all kinds of different flours, for example today I baked delicious, perfect for sandwiches, wheat germ semolina bread. Wonderful crust with a soft and fluffy inside. I’m getting hungry just thinking about it 🙂

recipe coming soon!!!

As for the gelatte: from this dough recipe I made two middle size galette. One sweet and one savory.

The rye flour gave it and amazing nutty flavor. The crust just melts in your mouth!

Recipe adapted from Linda from The Tart Tart:

Ingredients:

For crust:
1 cup (2 sticks) unsalted butter, very cold, cut into small cubes
6 Tbsp. cup very cold water
1/2 tsp salt
1 cup rye flour
1-1/2 cups all-purpose flour

For filling:
3 big nectarines, pitted, cut in half, sliced 1/3 inch thick
1/2 to 3/4 cup fresh raspberries
4 Tbsp turbinado sugar (regular brown sugar will do)

– for this recipe I used only 2 Tbsp. of sugar and the fruits were definitely TOO TART FOR MY HUSBAND but pretty tasty for me.

Egg wash:
1 egg yolk
1 Tbsp heavy cream

Directions:

In a big bowl combine both flours and salt. Add cold butter cubes. Work it with your hand(s) until all the butter is combined and the dough resembles wet crumbs. Do not overdo it. Make a well in a center and pour 3 Tbsp of water. Knead it until the water is combine, make another well and add the remaining 3 Tbsp of water. Knead it again until the dough is smooth and easy to work with. The original recipe calls for 1/2 cup of water but after I added the first 6 Tbsp. is seemed to me that the additional 2 Tbsp. would have made the dough way too sticky and too wet.  

Divide the dough into 2 the same size balls. Wrap in plastic foil and chill for about 20 minutes in the freezer. After that take out one ball and on lightly floured surface, with a rolling pin, roll the dough into a circle about 9 inch in diameter. It doesn’t have to be a perfect circle.

You might want to do in in between two sheets of parchment paper. I tried it but the paper was sliding back and forth as I was trying to roll the dough. Finally I ended up rolling it on lightly floured counter top and gently removing it to the baking sheet lined with parchment paper after all. In a few places the dough cracked but I sealed it working the dough gently with my fingers.

Add fruits. Arrange them as you want. I put the raspberries in the middle but it caused that, while eating it, the first bite was really tart. Next time I would arrange it in between nectarines.

While arranging the filling leave out at least 1 inch edge (2 inches would be perfect).

At this point sprinkle the fruit with sugar.

Fold the edges over the fruit.

Make sure to seal all the holes and cracks in the dough where juices can leak out while baking.

Repeat with the second ball of dough OR keep it till next use.

To use the frozen dough the next day or a few days later, take it out from the freezer 30 minutes to an hour before rolling.

Transfer baking sheet to the freezer and chill it for 10 to 15 minutes.

Preheat oven to 375 F.

After the dough is chilled, remove it from freezer and brush the edges with egg yolk and whipped cream mixture.

Bake for 45 to 50 minutes, until the edges are golden brown and the filling is bubbling. 

Wait a few minutes before slicing. Enjoy warm or cold. It is delicious either way!

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Whipped Cream and Beet juice Sponge Roll

So here we are.

It is 4th of July and we are not going anywhere to watch fireworks tonight. My husband is not very happy about that but with our two little munchkins and him still recovering from his surgery it is what it is and being honest with you, I am happy about that. Although he really tried to convinced me into going out but as stubborn as I am and as hurting as he is, I won. We are not going and I have more time to blog as it’s my second post today 🙂

To make the 4th of July a bit special, though (just for him), for the first time in my life I made a roll cake.

Since I discovered this recipe I had looked at it several times thinking that it actually does not look like a very hard work to make a roll cake, and the recipe for a sponge cake is incredibly easy and fast to fix. I’ve changed the recipe a little by whipping the egg whites separately, adding a beet juice as a natural food coloring to the filling and using blueberries as a garnish.

Ingredients for the cake:

5 egg whites

5 egg yolks,

5 Tbsp. powdered sugar

4 Tbsp. all-purpose flour

2 Tbsp. corn starch

Ingredients for the filling:

(2 cups) half and half whipped cream

4 Tbsp. powdered sugar

1 tsp. vanilla extract

1 cup fresh strawberries, cut into pieces

1 Tbsp. fresh beet juice (for coloring)

Directions:

1. Whip egg whites to stiff peaks. Add sugar and egg yolks and whip for additional minute.

2. Meantime sieve both flour and corn starch to a separate bowl.

3. With a hand whisk gently mix the flour with the egg and sugar mixture.

4. Heat the oven to 320 F. Line a 17×11 baking sheet (the deep kind) with parchment paper. 

5. Gently spread the batter over the baking sheet.

6. Bake for 25 to 3o minute.Do  not overbake as it will be crumbling and breaking as rolled into a log. It should be slightly brown and soft to the touch. Mine was done after 25 minutes.

It looks like the original recipe was made in smaller dish so it was thicker. I used 17 x 11 baking sheet and my cake was very thin and delicate but still easy to handle.

7. As soon as it’s baked move it from the baking sheet, keeping the parchment paper on the bottom.

8. Using new piece of parchment paper, very lightly greased, cover warm cake (the greased part touching the cake).

9. With the two layers of parchment paper and the cake in the middle roll the cake. The log should be rolled pretty tight and even.

10. Leave it for about 45 minutes to cool.

11. Meanwhile whip the half and half with powdered sugar adding only one tablespoon at a time and tasting it after each time. I used 4 Tbsp. of powdered sugar as in the original recipe and it came out too sweet as for my taste. Add vanilla extract and beet juice (you can use canned but I prefer using fresh). Beat until well incorporated. You can use more juice for deeper color but be careful not to add to much!

12. Unroll the cake, removing the top layer of the parchment paper. Spread the whipped cream and strawberries over the top. Leave some of the whipped cream for later. 

13. Roll the cake removing the bottom layer of the parchment paper as you roll.

14. Spread the remaining whipped cream over the top of the roll.

15. Garnish with fruits.

16. ENJOY:

My plan for this cake was a little bit different. I wanted to make it more “patriotic” by adding the beet juice to half of the batter and blueberry juice to the remaining batter. By doing so I would have blue and red roll with white filling. If I had done it, I think it would have looked pretty cool, but I remembered to do that when the cake was already in the oven. I totally, totally forgot about it even after my previous, 20 minutes fight with my blender to get the beet juice!!! ugh…

After that I’d decided to add the beet juice into the whipped cream and use the blueberries for a garnish. After all I think it came out great even without the colors I had planned.

The roll tasted great served immediately but chilling it in the fridge for a few hours made it WAY BETTER; moist and so soft. Next time though, I will use more strawberries. Biting into a piece of a strawberry gives it such a great kick of freshness! I really recommend this cake. Easy to make. Tastes great. Looks cool! and it has beets in it which you don’t taste at all!!!! you can go wrong with that 😉

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Chewy Chocolate Peanut Butter Cookies

I found this recipe on the package of Reese’s Peanut Butter Chips. I didn’t buy those chips for the recipe. It just happened that trying to come up with some ideas how to use the chips I looked at the package and read the recipe. I normally would use them for “Thick, Chewy Oatmeal Raisin Cookies from Smitten Kitchen – our family’s all time favorite. Sometimes I like to add an extra sweetness to this original recipe using different kinds of chocolate chips. This time I thought about peanut butter and that’s why I bought them but when I read the recipe on the box I’ve decided to make them.

And by an accident I’ve discovered the new family favorite cookies!!! 

Ingredients:

2 cups all-purpose flour

3/4 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

1 1/4 cups (2 1/2 sticks) butter, softened

1 cup white sugar (original recipe calls for 2 cups of white sugar)

1 cup brown sugar

2 eggs

2 tsp. vanilla extract

1 cup peanut butter chips (or more)

Directions:

1. Heat oven to 350 F.

2. stir together flour, cocoa, baking soda and salt. Beat buttter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.

3. Using a rounded teaspoon drop the dough onto ungreased cookie sheet (I used aluminum foil). Bake for 8 to 10 minutes. Do not overbake; cookies will be very soft. They will puff while baking and flatten while cooling. (the original recipe says to bake them 8 to 9 minutes but in my case 8 minutes was too short and the cookies weren’t baked inside)

4. Cool slightly leaving on the baking sheet; remove from cookie sheet to wire rack. Cool completely.

those cookies are almost like a tiny, thin brownies; crunchy on the outside and so moist and chewy inside. they are delicate to handle because they are really thin. I tried to make an ice cream cookie sandwiches but those cookies seemed to be too thin and delicate. They were falling apart too easily but I really, really enjoyed the flavor:

From this recipe I got about 45 cookies!!! And today, two days after I made them, they are all gone already… .

btw, Happy Birthday America!

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Homemade Marzipan (Marcepan domowe roboty)

First of all today is my turn for a post to World Moms Blog. Please stop by the blog and join the discussion about breast-feeding in public.

As for my blog I’m talking about MARZIPAN!!!!!!!!

Who doesn’t know what marzipan is or who has never tired it… gosh… you don’t know what you’re missing, people 😉

If you like almonds and sugar you will love marzipan because basically it’s an almond paste with some sugar and extra almond flavor from  almond extract (some people don’t add it, though).

I grew up eating Ritter Sport Dark Chocolate Covered Marzipan and to these days, when I see this chocolate in a grocery store, I can’t stop drooling. It’s really expensive, though, and only the price keeps me from buying it each time I see it. Finally about a month ago I decided to try to make it at home. Yeah… you see how long it takes for me to finally make something.

It took me 5 months to make a cheesecake from the day I had decided to make it. I have an excuse, though. I was researching for the best recipe and this kind of research takes time 😉 

The same was with the marzipan. This time, though, I haven’t found any recipe that would suit me, I just got the idea of how to make it. If you google for “marzipan recipe” you will find many of them starting from very simple ones with only two ingredients to very fancy ones. Some call for rose-water, corn syrup or egg whites. Mine recipe doesn’t have any of those, although it has sugar syrup which I made myself.

It takes quite a bit effort to make it at home but IT’S SO REWARDING when you eat it homemade and it tastes just like the store-bought or even better.

From what I read the quantity of used almonds and sugar should be 2:1 (2 cups almonds, 1 cup sugar), and a few extra ingredients like egg whites or corn syrup to help the paste to stick together.

The thing is that after the paste is made you can actually adjust the amount of sugar to your personal likes. Just like I did.

INGREDIENTS:

2 1/2 cup blanched almonds, whole

1 cup powdered sugar, plus more for shaping the paste (I made my own by blending regular white sugar until the sugar turned to powder)

2 Tbsp sugar syrup, (I made my own sugar syrup as a substitute for corn syrup), honey can be used instead 

1 Tbsp almond extract

DIRECTIONS:

In a high-speed blender or food processor grind the almonds until they turn into almond meal. In my case I used high-speed blender and those almonds didn’t turn powdery/floury. They created a sticky paste that my blender couldn’t work with anymore or I would’ve burned its engine if I continued to work with it. That’s why you can see small pieces of almonds on the picture above. That doesn’t bother me at all. It gives an extra texture and doesn’t change the flavor at all.

After the almonds are all blended move the paste/almond meal into a sauce pan and add powdered sugar. Turn the heat to medium, and stirring constantly with wooden spoon, cook the paste until all the sugar melts. Mix in sugar/corn syrup and stirring constantly cook it over medium high until the mixture starts sticking together into a ball around your spoon. It might take 15 to 20 minutes. Close to the end add almond extract.

You can always taste it and adjust the amount of sugar and almond extract to your likes.

Here I will quote one comment I have found under a marzipan recipe at Smitten Kitchen:

I mix everything first in the sauce pan, then apply moderate heat while continuing to stir until the mass sticks in one ball. The trick is to heat the mixture enough to draw the oil out of the almonds while stirring. Too much heat will evaporate too much moisture causing the paste to get crumbly. Try to rescue by adding more water again after turning off the heat and then let it sit in a cool place (‘fridge) for a day or two.

I did not wait a day or two. I waited until the mixture turned cool and then I portioned into 5 parts. Using an aluminum foil sprinkled with a small amount of powdered sugar I rolled each part into a long log, one inch wide.

Shaping is your personal preference as well. The paste could be shaped into small balls, rectangles, squares, what ever you like. I roll it into a log as it was easy to store.

My recipe doesn’t have eggs in it so the marzipan could be stored in a room temperature. I keep mine in a fridge so it doesn’t get too soft. Whenever I want to eat it I just cut a small piece off of the log and put it back to the fridge.

For the purpose of this post I cut one log into a small pieces

and ate them one by one while taking pictures

the remaining two logs I cut into pieces and covered into dark chocolate

and they tasted like heaven! just like the Ritter Sport brand that I used to eat in Poland.

It wasn’t any fancy special chocolate. I simply melted over water bath 3 oz of regular dark chocolate and pour the it over the cut pieces of marzipan. I didn’t care much about the look. It was all about the flavor and it was PERFECT.

Btw, the recipe is at some point approved by husband… and that is AMAZING 🙂 he ate half of the chocolate covered piece and the next day he gobbled up 5 whole wheat pancakes with marzipan pieces in them.

Have a great evening, my friends.

You might also like:

Whole wheat blueberry marzipan pancakes

Strawberry Dark Chocolate Chunks Scone

A few days back I woke up way too early.

My baby having a full belly went back to sleep very shortly but I didn’t.

Sitting in front of the computer and browsing through the Internet I stumbled upon post with a recipe for Berry White Chocolate Chunks Scones.

I actually had never baked scones before and after going through the recipe, which is crazy easy, I decided to make it for breakfast.

I took me about 20 minutes to make to dough. I didn’t bake it right away because I didn’t want them to be cold when my husband and two-year old get up.

I used only half of the ingredients from the original recipe and I ended up with 6 huge scones packed with strawberries and chocolate. 

I didn’t have white chocolate so I used dark instead and it worked perfect.

Ingredients:

1 1/2 cups all-purpose flour
1/8 (2 oz) cup sugar
2 tsp. baking powder
1/8 tsp. salt
3/4 cup strawberries, coarsely chopped
1/2 cup dark chocolate, cut into chunks

3/4 – 1 cup heavy (whipping) cream*

extra cream or milk, for brushing (optional)
coarse sugar, for sprinkling (optional)**

* I used only 3/4 cup and it worked just fine

**I used turbinado sugar and it tasted delicious!!!

Directions:

Preheat the oven to 425F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the chopped strawberries and chocolate and toss to coat. Add the cream and stir just until the dough comes together. On a lightly floured surface, knead the dough a few times, then pat out about an inch thick.

Cut into wedges, squares or rounds using a knife, biscuit cutter or glass rim. Transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse (or turbinado) sugar. Bake for 15-20 minutes, or until golden. Serve warm.

The funny part in this story is that all of those scones ended up in my belly and nobody’s else. My daughter after a few bites decided that she doesn’t want them because they make her “dirty”. When hot the chocolate inside those scones is nicely melted in parts and… ohhh so gooey 🙂

My daughter, though, doesn’t like this kind of texture. She wanted me to feed her those parts where there wasn’t any chocolate or strawberry (which was hard to find in these scones) and she didn’t want to touch them. Husband ate half of one scone and decided it’s too sweet with what I don’t agree. I think they are perfect when it comes to sweetness.

Have a great day, my friends.

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Delicious creaminess: avocado-spinach-cucumber smoothie

Fast and easy with not a lot to prepare before and to clean after… . That is my motto these days if it comes to food. If it tastes delicious it’s even better 😉

Having this motto in my mind I came up with a super delicious and creamy avocado-spinach-cucumber smoothie. I had no idea how good cucumberis for us and how much freshness it brings when blended into a smoothie.

Yesterday I fixed myself this smoothie for dinner.

I’m trying to lose my extra pounds that are seem to hold on to me for dear life. No wonder… if you look at those pictures below you’ll see not only the smoothie but a fresh-baked apple pie. I say, if it’s made with brown sugar and whole wheat flour it means it’s good for me and I feel less guilty eating it, untill I look at the mirror… .

btw, it’s a kid friendly dish with no questions asked.

Anyway,

I ate a whole jar of that smoothie and after I finished it I was THAT close to make another one but then I thought: “pie or another jar of smoothie”. Pie won.

This morning I couldn’t wait to fix myself the same smoothie with a few changes. 

Ingredients:

3/4 cup vanilla yogurt, (plain will do just fine, but using it you may want to add more honey or dates) *

1 big orange

1 avocado

1/2 medium english cucumber,

BIG handful spinach

2 Tbsp honey (or more, if you like) **

* if it’s too thick add a smal amount of pineapple juice (or whatever juice you like)

** the second time (today) I made it using dates (about 12) instead of the honey. Liked it better with the honey.


Blend it all together until creamy and smooth. It will take more time to get that consistency if you’re using dates. That’s why I didn’t like it that much as with honey because I ended up with very small, not blended very well pieces of dates in my smoothie.

… and that’s how we were working today in order to take those delicious pictures 😉

The weather is just gorgeous here, perfect for a green and refreshing treat like this smoothie!

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Polish “Babka” with almonds and white chocolate

I suppose to be on bed rest but it’s not that easy when you’re pregnant and when you crave so many different homemade goods. Last week, for example I had homemade chocolate milk pudding for dinner. Four times. What means that for four days I didn’t eat anything else for dinner just my pudding. Oh wait… I did have something else. A few slices of fresh strawberry and a banana on top of my pudding 😉 That counts, right?!

I want to share that recipe here on my blog, but every time I make it there is almost no time between when it’s made and when it’s in our bellies.

Last Saturday when it was raining and dark outside I finally decide to make Babka. Finally, because that cake was stuck in my head for a long time. “Babka” is Polish name for a sweet yeast cake but actually it can be made without the yeast and then it resembles pound cake. That’s how my mom and my sister used to make it – without the yeast. It’s not very babka-like but many people do that and call that cake babka and when they use the original recipe with yeast then they call it “yeast babka”.

My mom wasn’t a baker and she even didn’t tried to become one. Whenever she baked something (and it happened really rare), she would always make something VERY easy and fast to fix. Babka and a simple chocolate cake were our most often eaten desserts (and pudding or kisiel, of course). She almost never made a glaze. It was too much work with something that she actually didn’t enjoy – baking. Instead of glaze she would spread a homemade jam (raspberry or black currants) on top of each slice of those cakes and that was it. Just like you would do with open-faced sandwich. It actually was pretty delicious.

These days those simple dishes are my comfort food and whenever I feel under the weather I always come back to it.

Following my family steps I made my babka without the yeast. Although, I do want to try to make it the original way someday. But not when I am on bed rest 😉

This cake is really moist and not sweet at all, at least not too sweet like you would think after reading the recipe.

I do not have the right pan for baking babka but I used 9inch loaf pan and it worked great.

Ingredients for cake: 

1/2 cup white chocolate cut into really small pieces (or white chocolate baking chips),

5 1/2 Tbsp. butter, softened and cut into small pieces,

8 tsp. sugar,

1 tsp. baking powder,

1 tsp. baking soda, (if you don’t have it, don’t worry, this cake will be fine without it)

3 eggs, yolks separated from whites,

1/3 cup all-purpose flour,

1 cup ground almonds, blanched

2 tsp. orange zest,

Ingredients for glaze:

3/4 cup milk chocolate, cut into pieces (milk chocolate chips will do), or if you want to make white chocolate glaze use white chocolate (or chocolate chips),

1/3 cup whipped cream,

1 tsp. fresh squeezed orange juice (or orange liquor),

1 tsp. orange zest.

Directions:

Preheat the oven to 350 F.

Into a glass bowl put chocolate and butter. Put that bowl over a pot with small amount of boiling water. Stirr until ingredients melt together. Now you can take it off the heat and add egg yolk, but still over the double bath. Add one yolk at a time stirring really fast. Add sugar and mix well.

Remove the bowl from the pot and add sieved flour with baking soda, baking powder and ground almonds. Stirr with a spoon.

Beat the egg whites until stiff and add to the almond-chocolate batter. Mix well with a spoon. Add orange zest.

Transfer the batter to a greased pan and bake for about 40-45 minutes. After about 40 minutes you can check with a toothpick if it’s done.

Cool on cooling wrack.

While the cake is baking prepare the glaze:

Again, over double bath melt together chocolate and whipped cream. At the end add orange juice and orange zest.

Wait until cake and the glaze are cool then spread the glaze over the cake.

Enjoy!