Tag Archive for: baking

Fudge Brownie Cake with Chocolate Ganache

I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all, make a simple and most delicious chocolate ganache.

I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.

Anyone else here dreaming about chocolate desserts now that it’s become moodier and cooler?

I’m not normally the one dreaming about anything chocolate (many desserts come before chocolate!) but this year I can’t help myself 🙂

So the other day I made a chocolate fudge brownie cake and it was utterly drool-worthy. It would be a shame not to share the recipe with you guys. And I actually added a simple chocolate ganache recipe to use on the cake. Because more chocolate is just better (again, I can’t believe I’m saying this, but I guess times are changing!).

Here I used a bunch of fruits from the garden (I shot these a while ago when we still had some blueberries and raspberries in the garden). You can add any fruit you like such as banana, figs, pears and similar or just keep it a simple chocolate cake. Be creative!

I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.
I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.
I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.
I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.

Like I’ve said here probably a million times, the best recipes are simple ones that don’t require a bunch of ingredients and equipment. This is a recipe just like that. And that’s why I’m such a huge fan of brownies. So simple and everyone always likes them. Win-win!

If you’re not into fudgy brownies and prefer a cakier one, I have another amazing recipe here.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.
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Fudge Brownie Cake with Chocolate Ganache

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 2 hours
Total Time 3 hours
Author Anja Burgar

Ingredients

Fudge Brownie Cake

  • 200 g bitter-sweet chocolate finely chopped
  • 1/2 cup butter cubed
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Chocolate ganache

  • 1/2 cup heavy cream (110 ml)
  • 150 g bitter-sweet chocolate very finely chopped

Instructions

Fudge Brownie Cake

  1. Preheat the oven to 180°C (350°F) and butter the sides and bottom of a 6-inch cake pan.

  2. Place chocolate and butter in a heat-proof bowl and place it over a pan of simmering water. Stir often until chocolate and butter have melted completely.

  3. Remove from the stove and add sugar and salt. Mix well.

  4. Once the mixture is not anymore, add eggs one at a time and use a whisk to mix them in well. The mixture should not be too slimy.

  5. Finally, add flour and mix it in to get a uniform batter.

  6. Pour the batter into the cake pan and bake for 40-45 minutes. You can do a toothpick test, however you will see it be brown and sticky even when the cake is done. Just make sure the toothpick shows the sticky inside and not a runny inside.

  7. Once the cake is baked, remove it from the oven and leave to rest for 10 minutes before removing it from the pan.

  8. Cool it to room temperature or keep in the fridge before decorating with chocolate ganache.

Chocolate ganache

  1. While the cake is cooling, prepare the chocolate ganache.

  2. Pour heavy cream into a pot and heat until steaming but DO NOT LET IT BOIL!

  3. Pour the steaming hot heavy cream over the finely chopped chocolate and let it sit for 5-10 minutes or until the chocolate has completely melted. Stir with a spatula to create a smooth cream.

  4. The cream will be pretty runny and it's okay to use it like this if you prefer.

  5. To create a cream like in the photos, wait until the cream cools down to room temperature to become thicker and spreadable. If it still feels too runny, place it in the fridge until it gets the right consistency.

  6. You can prepare the cream in advance and store it in the fridge, then take it out an hour before using it.

I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.
I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.

Macerated Strawberry Chocolate Cake

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

So, guys, it’s my birthday!

I only have one more year before I enter a new decade.

My wishes for me:

  • Cook more delicious foods and try lots of new combination.
  • Be the best mum to my precious baby, that’s still hiding in my belly.
  • Love every moment with my husband and our little one.
  • Take time for my friends and also for myself.
  • Continue being happy and positive.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Enough about me, let’s talk CAKE!!!

I couldn’t resist but making something chocolaty with strawberries and cream. Anyone else anxiously waiting for fresh straberries from the garden? We have a few strawberry plants and I can’t wait for them to grow fresh little fruits.

I’m not a big fan of heavy cakes, with heavy buttery fillings. That’s why I love using whipping cream in cakes. Remember the chocolate hazelnut pavlova? I think it makes cakes light and fresh, especially if you add some fresh fruits. I used plain whipping cream without sugar or anything, but you can add a little icing sugar or some vanilla.

This sponge is rich and decadent on its own and doesn’t need a heavy filling anyway!

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

The sponge I used in this strawberry chocolate cake is one of the best if not the best chocolate sponge I’ve ever tried. The amazing recipe is by Add A Pinch. I changed it just a little, so I’m posting my version of her delicious recipe. The recipe contains a little less sugar and the layers are thinner so they can hold the light whipped cream filling. Seriously you need to try either my or her version, both are yummy!!

Now, about strawberries. Have you tried macerated strawberries, yet? They are simply the most delicious thing. Adding a little honey makes them obviously a little sweeter, but brings the juices and creates a lovely sauce. Imagine that over icecream.

Um, de-li-cious!!!

I was feeling a little playful with this cake, so I made some chocolate rhubarb truffles. Super simple, but so good! They are made of sponge and rhubarb jam only 😀 Last year we had loads of rhubarb so I tried making my own rhubarb jam and I’m telling you I’m making it again this year.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

I made this cake a day ahead, but it’s already half gone and it’s not even noon on my birthday 😛 Luckily I have my mum making me more sweets today!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.
5 from 1 vote
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Macerated Strawberry Chocolate Cake

Total time includes cooling time.

Sponge recipe adapted from The Best Chocolate Cake Recipe Ever recipe by Add A Pinch. Link in the text!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours

Ingredients

Chocolate Sponge

  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3/4 cups cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 tsp vanilla seeds or vanilla extract
  • 1 cup boiling water

Honey Macerated Strawberries

  • 200 g fresh strawberries
  • 2 1/2 TBSP honey

Chocolate Rhubarb Truffles

  • chocolate sponge from one of the 7 inch tins
  • rhubarb jam (or strawberry jam) (40g jam per 100g sponge)

Other

  • 300 ml cold whipping cream

Instructions

Chocolate Sponge

  1. Preheat the oven to 180 °C. Butter four 7 inch baking tins.

  2. Add flour, sugar, baking powder, baking soda and salt to a stand mixer bowl and whisk through to combine.

  3. Add milk, eggs, vegetable oil and vanilla seeds and mix on medium speed until well combined.

  4. Change mixer speed to low and slowly add boiling water to the mixture. It will get quite liquid, but that's what makes it moist and rich in the end.

  5. Pour the mixture into four baking tins and bake for about 25 minutes or until the toothpick comes out clean.

  6. Leave to cool in the baking tin for 10 minutes then remove form the tin and leave in a cool place to cool completely. Once it is room temperature, you can place it in the fridge to continue cooling.

Honey Macerated Strawberries

  1. Thinly cut strawberries and place them in a bowl. Add honey and mix well, so the honey coats all strawberries.

  2. Leave to macerate in the fridge until you are ready to assemble the cake, but at least an hour.

Chocolate Rhubarb Truffles

  1. Take one cooled chocolate sponge and use your fingers to turn it into crumbs. Add 40g rhubarb jam per 100g of sponge and incorporate it in the crumbs. Shape 1 cm balls using the palms of your hands. The mixture shouldn't be too sticky, but moist enough to hold the shape of a ball. 

  2. Place in the fridge until you are ready to assemble the cake.

Assembling The Strawberry Chocolate Cake

  1. Whip whipping cream until it forms stiff peaks. Place it in a piping bag with a round or a star nozzle.

  2. Place one sponge on a serving tray and pipe one layer of whipped cream in the middle, leaving one centimeter of uncovered sponge at the edge. Pipe small balls of cream one centimeters away from each other on the edge. Place chocolate rhubarb truffles between the cream balls.

  3. Top with one third of honey macerated strawberries.

  4. Continue in the same way for the remaining two layers.

  5. Refridgerate for at least an hour before serving.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Dried Fig Blood Orange Tart

One of the best flavor pairings – dried figs and orange in a perfect Valentine’s day dessert – a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

It’s almost Valentine’s day. 

Me and my husband don’t really celebrate it, but this year we made plans to have dinner with two our friends, so we’re having a double date. They are cooking the main dish, we are making dessert. And I think this pie is perfect for the occasion. Only change I’ll have to make is the crust, because my friend is gluten free. I’ve never made a gluten free chocolate tart crust before, so any suggestions are welcome 🙂 If I manage to do a nice one, maybe I’ll even add the recipe here.

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!
One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

First of all, I’m in love with the dried fig and orange combo. Blood orange or regular orange, both is super delish! I tried it for the first time in a smoothie. I was combinig these two just because I had nothing else to put in and it sounded like a great combination. Yes, yes, you’re missing a lot if you’re never tried those two together. I mean it! Go ahead, make this blood orange tart or simply take an orange and eat it next to a fig. How is it? Are you loving me right now? 😉

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!
One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

Okay, so I was thinking about what to make for Valentine’s day. I’ve shared a brownie recipe last year, this year I wanted something more fruity. Yesterday we celebrated the death of our greatest poet, which is also the biggest cultural holiday in Slovenia. We had a big celebration in the town where he lived, just a couple of kilometres from my village. Wow, way too many people, I had to hug my belly to protect it from the accidental bumps.

This poet liked to give out dried figs to the children. One of his nicknames was also Dr. Fig, for that reason. So I used figs as an insiration and added the oranges, because AGAIN they are perfect for each other 🙂 Of course I couldn’t go without just a tinsy bit of chocolate, so I not-so-secretly added some cocoa powder to the crust.

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!
One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

I’m absolutely in love with the color of the curd. I know, you’d expect a red color, especially if you look at the red juice from the orange, but the eggs and butter make it a more pale yellow to orange color. So it might look like an orange, not blood orange tart. The oranges I got were not red all the way through, if you try with oranges that have a completely red flesh you might get a slightly different result. But the eggs and butter will still make it pale. I think it’s such a romantic color, but I’m probably under pregnancy hormones influence 😛

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

Now let’s make a blood orange tart with dried fig jam and have the best Valentine’s day ever!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!
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Dried Fig & Blood Orange Tart

Makes one 22 or 25 cm (9 or 10 inch) tart.

Course Dessert
Keyword blackberry pie, blood orange tart, fig tart, puff pastry tart
Author Anja Burgar

Ingredients

Chocolate Crust

  • 1⅓ cup all-purpose or wholegrain wheat flour (190g)
  • ½ cup icing sugar (55g)
  • ¼ cup cocoa powder (25g)
  • ¼ tsp salt
  • 140 g cold butter cubed

Dried Fig Jam

  • ⅔ cup dried figs hard stem removed and quartered
  • 1 cup 100% apple juice

Blood Ornage Curd

  • 3 large eggs
  • 2 egg yolks
  • ¾ cup blood orange juice freshly squeezed
  • ½ cup granulated sugar (100g)
  • zest of one big orange
  • 150 g room temperature butter cubed

Instructions

Chocolate Crust:

  1. Preheat the oven to 190°C

  2. In a food processor, mix toghether dry ingredients. Add butter and pulse about 10-15 times to get dry crumbs. Add the egg and pulse just unil the dough starts to come together, but does not form a ball. Gently form a ball with your hands, no kneading is needed. Wrap into plastic foil and leave to rest in the fridge for 30 minutes.

  3. After 30 minutes roll the dough into a circle of the diameter of your tart tin + two times the height of the sides. (My tin is 25 cm + 2,5 cm height, so I rolled it out to 30 cm). For easier rolling place a slightly wet teatowel on the counter, then baking paper over it, then the dough and another piece of baking paper. This way the dough doesn't stick to the rolling pin and the teatowel prevents the baking paper to slip. If you notice the dough is starting to stick to the baking paper, flour it lightly.

  4. Transfer the crust to a buttered tart tin, cut away the excess dough. Make a few holes in the bottom with a fork, cover with tin foil and place baking weights (I use old coins) over the foil.

  5. Bake for 20 minutes, then uncover and bake for 10 more minutes.

  6. Leave to cool in the tin, before taking out or you might break the crust.

Dried Fig Jam

  1. In a small sauce pan, soak dried figgs in apple juice for 15 minutes: After that bring to a boil, then simmer for 20 minutes. Transfer the mixture to a food processor or a blender and mix. I prefer the jam to still have small pieces of figs, but you can mix it all the way to a smooth jam. At first, the jam will look a little too runny, but will thicken while it cools.

Blood Orange Curd

  1. Place eggs, egg yolks, orange juice, orange zest and granulated sugar in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. Leave water so simmer on medium while whisking the egg mixture for 15-20 minutes or until it starts to thicken and it reaches 75°C (170°F).

  2. Remove the bowl from the sauce pan and whisk in butter, a few cubes at a time.

  3. Cover the bowl and leave to cool.

Assembly

  1. Spread fig jam over the cooled crust and pour over cooled blood orange curd.

  2. Leave to set in the fridge for at least 6 hours or better overnight.

Notes

The fig jam recipe is sightly adjusted from the Fig Butter recipe by Stephanie Cooks.

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!
One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! Click to find the whole recipe or pin and save for later!

Black Sesame Covered Chewy Turmeric Bagels

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

Hey, guys!

Guess what, it’s the first time we’re making bread together. A shocker!! Ok, we’ve made some flatbread, but not bread like this.

Bread making is definitely one of my biggest cooking/baking passion. Digging in the dough and getting your hands all sticky and messy is the best part of making bread at home. And if you think it’s hard, it’s actually not. Sometimes it requires a little time, but it’s mostly just waiting and admiring your beautiful work. How’s that for a change of perspective.

If you’re kneading the dough by hand it’s also a great exercise. Win-win 😀

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

I’ve just recently discovered the art of cooking the bread before it goes to the oven and that’s so lame, right? How could I be ignorant for so long! Cooking the dough before putting it in the oven makes for a nicely browned crust and a chewy middle. Like all bread, I like bagels best when they’re hot. I was always told that eating warm bread would hurt my stomach, but I’ve been doing that for all my life and my stomach is just fine. For now 😀 What can I do, it simply tastes better and its so soft. Who’s with me?

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.
The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

The awesomest chewy turmeric bagels

Okay, enough of my babbling…

We’re making bagels today. Not the typical New York style bagels, but similar – chewy turmeric bagels with some amazing black sesame seeds on top. I’ve added a bunch of turmeric in the dough, which gives it such a beautiful vivid golden color and a nice aroma along with a hint of bitterness. And the black sesame is just awesome. It has a stronger taste than the lightly colored sesame and it contains a whole bunch of necessary minerals.

I was eager to try it for a while, but it’s not that easy get in Slovenia. And if you do get it it’s very expensive. Finnaly I got my hand on a big bag of it and tried it in this recipe. A-M-A-Z-I-N-G! Besides the obvious, that they look great, they are now even tastier and healthier 🙂

One thing that makes bagels different from normal bread is that we’re using less yeast, which gives it some extra flavor and dense texure inside. We don’t want the bagels to be bready, but rather chewy and moist. Cooking them in water infused with baking soda will make the crust seal and prevent it from rising more in the oven, which will also help create the dense middle and will give the crust a nice darker color. Actually in this case, because we’ve added turmeric to the dough it will become sort of orange or red in some places, so don’t get scared, nothing’s wrong 😛 It’s just more fun!

I like to serve bagels with cream cheese or some creamy beet dip with smoked salmon and some leafy greens like spinach or arugula.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

Yum, yum…let’s go bake!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.
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BLACK SESAME COVERED CHEWY TURMERIC BAGELS

Course Appetizer, Breakfast, Side Dish
Keyword bagels, bread
Total Time 4 hours
Servings 14 bagels

Ingredients

CHEWY TURMERIC BAGELS

  • 6 cups all-purpose flour (900g)
  • 1 TBSP active dry yeast
  • 2 1/2 cups lukewarm water
  • 1 TBSP turmeric
  • 1 TBSP salt

COOKING

  • 1/2 TBSP baking soda per 2 litres of water

TOPPINGS

  • black sesame seeds
  • cornmeal Optional. I like to use it, because it prevents the dough to stick on the paper and it gives the bagel a nice crunch

Instructions

  1. In a bowl of your stand mixer combine 3 cups of flour, all the water and yeast using a whisk. Cover with a cloth and let rise for 30 minutes.
  2. After 30 minutes you will see bubbles on the surface of the dough mixture. Add the remaining flour, turmeric and salt and using a kneading attachment start kneading the dough. Knead for about 10 minutes, then cover the dough with plastic foil and leave to rise in a warm place for about 1 hour and 30 minutes or until it has doubled in size.
  3. Punch the dough and give it a couple of kneads. Divide the dough into 90-110 g chunks. Flatten each piece with hands fold in the sides and roll so you get a cylinder (like a spring roll). Using the palms of your hands roll out the cylinder to about 20 cm long, then overlap one end over the other, pinch hard and use your palm to roll these two ends together.
  4. Let rise covered with a cloth for an hour.
  5. Bring water with baking soda to a boil in a wide skillet. Let it gently simmer while you cook the bagels 60-90 seconds each side. Drain and dip one side of the bagel while still a little wet in black sesame seeds and the other in cornmeal.

  6. Place on a tray lined with baking paper and bake for 20-25 minutes at 220°C until you get a nice golden and red color.

Notes

NOTES
Don’t overcrowd the bagels in water, because they will rise a bit and they may change the shape if they touch other bagels.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.
The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich. Click to find the whole recipe or pin and save for later!

Kiwi Yogurt with Mini Simit Grissini

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

It’s official, you guys!

My favorite flavor combo of this winter is kiwi, yoghurt and honey. As simple as that.

Seems like these three foods have been on my breakfast menu almost every day for weeks now. We’ve still got some lovely homegrown kiwi, because they keep so well during winter and they get better with time, sweeter and richer in flavor. I don’t wanna loose words on yogurt and honey, ‘cuz we all know they’re awesome!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

I like my breakfasts simple and fresh. Okay, I don’t always make the effort to prepare a super healthy breakfast, but I try 🙂 This recipe for sweet kiwi yogurt is definitely one of them.

What makes it so great are the little cute simit grissini that I’m serving with the sweet kiwi yogurt. They were inspired by my all time favorite Turkish street food – the simit bagels. You can get them on literally every corner of Turkey. I ate tons of them during my stay in Turkey and I never got bored of them. 

They look very similar to bagels, but are prepared like regular bread, with lots of sesame on top. And who doesn’t like sesame?!

So why not make a tiny version of them that can keep for weeks, so we can have it on hand whenever we feel like a snack 😀

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

Turkish people just like me are crazy about yogurt. The style of yogurt they eat is very similar to Greek style yogurt with a nice crust on top. Yep, that’s how I’d describe it. It sort of looks like mold, but it’s actually the most delicious part of yogurt. I had four other girls living in the appartment, so we had to carefully divide the crust in five. That’s how important it was to get the crust.

Oh yeah, you’re probably wondering why five girls shared one yogurt. It’s because they are so crazy about it, that the normal packaging is way bigger than I’ve ever seen in any other place 🙂 Like, waaaay bigger!

The recipe calls for Greek style yogurt, but if you can get hold of turkish style yogurt, even better! I can’t get it in Slovenia, therefore I’m using Greek style, which is also delicious 🙂

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

You know what, the best part of this breakfast/dessert is licking the decorated rim of the glass. I decorated it with honey and sesame, but then realised that it’s such a nice finish to lick that at the end. Not when you’re in company, obviously 😀

Finally, if you wanna check another recipe inspired by my stay in Turkey, check the Turkish Chicken Feast.

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!
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KIWI YOGURT WITH MINI SIMIT GRISSINI

Course Appetizer, Breakfast, Snack
Keyword grissini, kiwi, simit, yogurt cake
Prep Time 30 minutes
Cook Time 12 minutes
Resting time 1 hour
Total Time 1 hour 42 minutes
Servings 4

Ingredients

MINI SIMIT GRISSINI

  • 1 cup all-purpose flour (130 g)
  • 1 tsp dry active yeast
  • 1/3 cup warm water
  • 2 TBSP olive oil
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp ground carraway seeds
  • 1/2 tsp salt
  • 1 egg + 1 TBSP water for eggwash
  • sesame for sprinkling

KIWI YOGURT

  • 8 small or 6 big kiwis
  • 3 cups Greek style yogurt
  • 4 TBSP honey

Instructions

Mini Simit Grissini:

  1. Sift flour in a bowl and make a well in the middle. Add warm water and yeast to the well and mix together with a spoon along with a small amount of flour taken from the sides. Leave to rest for a couple of minutes, then add olive oil, ground coriander seeds, ground carraway seeds and salt.

  2. Using a spoon start mixing everthing together from the center, adding flour little by little. Once it gets hard to use a spoon, start incorporating the rest of the flour with your hands, then knead for a few more minutes to get a smooth, soft, but non-sticky dough.
  3. Lightly oil an airtight container (or a regular bowl, that you are going to cover with plastic foil), place the dough in and make sure all the sides of the dough are lightly oiled as well. Cover and leave in a warm place to rest for an hour.
  4. Preheat the oven to 200°C.
  5. After the dough has rested, gently knead it a couple of times, then roll it out to about 7mm thick. Cut 7mm wide and 8 cm long strips then fold the ends together to form a ring, pinching hard so it doesn’t open while baking.
  6. In a small cup whisk together an egg and 1 TBSP of water and use the mixture to lightly cover the tops of the rings.
  7. Sprinkle with sesame seeds and bake for about 12 minutes or until they get golden at the top and the crust is hard.
  8. Place on a wire rack to cool.

Kiwi Yogurt

  1. Purée the kiwis in a blender. In another bowl whisk together Greek style yogurt and honey for a minute, until the honey is evenly spread and the mixture is light and fluffy.

  2. For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame so it sticks to honey.
  3. Place kiwi purée on bottom of the serving glasses, add the yogurt mixture on top and serve with cooled mini simit grissini.
  4. For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame.

[yumprint-recipe id=’57’]

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! Click to find the whole recipe or pin and save for later!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! Click to find the whole recipe or pin and save for later!

Decorated Honey Gingerbread Cookies

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Hey, hey, we’re baking again!

The way we like it, is to include our family. I can’t wait for my little one to come out and grow enough to help me with Christmas baking. I remember baking with my mum when I was little (actually we still bake together sometimes). We’d turn on the radio, sing and make some delicious cookies. I was probably slowing the whole process and annoy my mum with that. She’s a cook and is used to do everything very quickly, but she let me work at my own pace and we had a blast together. 

I mostly use my husband to help me with Christmas baking these days. Aren’t I lucky to have found a man who likes to cook and bake with me?! Oh yes!

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Anyway these year we’re trying new recipes and probaby some old ones that we’ve done a thousand times. One of the new ones are these lovely honey gingerbread cookies decorated with homemade royal icing. I’m not supposed to have raw royal icing, since I’m pregnant, but apparently the eggs were good and survived. We alwalys buy eggs at the same farm and store them in the fridge, so we’re reducing the risk of anything bad happening.

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Okay, so I said it’s the first time I’ve made honey gingerbread cookies. Yup, I know, stupid!

Honey gingerbread cookies are actually quite traditional in Slovenia, but they are made a bit differently. They are called ‘medenjaki’, which means honey cookies in Slovene. They are spiced with similar spices, but are usually thicker and softer with a lemon and sugar glaze. I love those, they are amazing, but I’m kind of more into hard crunchy cookies right now.

I wanted to keep the honey theme though, so there’s honey in and I replaced white sugar with unrefined cane sugar, which is my absoulte favourite sweetener right after honey.

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Why I love this recipe? Because it’s so easy and can be done in a food processor and if you’re not a fan of royal icing you can just skip it. They are totally delicious without is too. You can put some food coloring in and let the kids make their own colorful cookies, or make the most delicious vanilla sauce form my Hot Baked Apples with Vanilla Sauce recipe and dip them in. So many possibilities 🙂 

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Let’s get bakin’.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Print

DECORATED HONEY GINGERBREAD COOKIES

Course Dessert
Keyword christmas baking, Christmas cookies, gingerbread cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 3 hours
Servings 60 cookies

Ingredients

HONEY GINGERBREAD COOKIES

  • 3 cups all-purpose flour
  • 1/2 cup unrefined cane sugar
  • 1/3 cup + 2 TBSP honey
  • 1 egg
  • 3/4 tsp baking soda
  • 120 g melted butter
  • 1 TBSP ground ginger
  • 1 TBSP cinnamon
  • 1 tsp vanilla
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • big pinch of black pepper

ROYAL ICING

  • 1 fresh egg white
  • 1 cup icing sugar
  • pinch of salt

Instructions

Honey Gingerbread Cookies

  1. Place all ingredients into a bowl and mix well with a spoon. Use your hands to knead at the end. Alternatively, you can use a food processor to make the dough come together. In that case, kneading won’t be necessary.
  2. Refrigerate the dough for at least one hour.
  3. Preheat the oven to 180 °C.
  4. Leave the dough at room temperature for 10 minutes before making cookies.
  5. On a lightly floured surface roll the dough to about 3-4mm thick and cut out the cookies.
  6. Move them to a lined baking tray and bake for about 8 minutes (for smaller cookies. Mine were about 7,5 cm long). Adjust the time for bigger cookies.
  7. Move them to a wire rack to cool.
  8. Royal Icing: Beat egg white with a pinch of salt until stiff but not dry. Add icing sugar one tablespoon at a time and beat until it forms stiff peaks and you can’t feel sugar grains when rubbing it between your fingers.
  9. It can be stored in the fridge for up to 3 days.

Decorating

  1. When the cookies have cooled down completely put royal icing into a piping bag with a thin tip or a very small hole and decorate the way you like it. It might take a little to get the grip of it, if you've never done that, but you can do it!

  2. Leave the icing to dry completely.

Notes

Try to use eggs that are fresh and kept in the refrigerator to minimize the risk of bacterial infection.
Keep in mind that royal icing contains uncooked eggs, so be careful not to serve them to pregnant ladies, babies, small children, or other high-risk people.

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.
What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor. Click to find the whole recipe or pin and save for later!