A light Summer dessert with ton of flavor – honey poached apricots. This soft and tender desserts melts in your mouth.
Summer is perfect for light refreshing desserts, don’ you agree?
This year Summer came extremely late, we were already anxiously waiting for it. And it came with a ton of beautiful local apricots. It would be a shame not to make something sweet with them.
So for today I have a very simple recipe. It doesn’t require many ingredients, but when the flavors combine, the most delicious treat comes to life.
If you never tried poaching anything, then you are in luck because these are seriously amazing!
In order to poach these apricots, you need to find a quality dry wine. I like to cook the wine for 15 minutes to remove some of the alcohol before poaching the apricots. And after the apricots are done, I cook the sauce a little more to make it a bit more syrupy and sweet.
Once everything is nice and cooled down, you can serve it with some Greek-style yogurt or I sometimes add crème fraîche instead. And you can top everything with some chopped nuts, like pistachios.
And that’s it! Super easy, right? Not to mention how beautiful these poached apricots look!
Combine wine, honey and thyme in a large pot and bring to simmer. Let simmer for 15 minutes (longer if you want more alcohol to evaporate).
Add halved and depitted apricots and cook for about 5 minutes or until just tender. The apricots shouldn't be too soft, so remove them when they are still holding their shape. Once they get tender remove them from the pot immediately onto a cool plate and let cool.
Cook the sauce for another 10-15 minutes until it slightly thickens.
Let cool to room temperature.
Serve the cooled apricots with some cooled sauce, a dollop of Greek-style yogurt and some chopped pistachios.
Brining Spring vibes with these delicious creamy peanut butter and strawberry ice pops. Super easy and super flavourful!
Are you just as excited about warmer weather as I am? Although I’m a big Winter person, I’m already dreaming about green meadows and walks across blooming fields. Being able to walk barefoot and eat a ton of strawberries!
With my mind already heading towards these warm days, I’m bringing this very simple strawberry ice pops recipe. I can’t wait for fresh homegrown strawberries. And I start craving them every March.
This ice pops are completely vegan and extremely easy to make. Plus, who doesn’t love ice pops. My son thinks they are the most fun form of ice cream there is.
What do you need for these peanut butter and strawberry ice pops?
All you need is some fresh strawberries, although frozen ones work too. I just prefer to use fresh ones if I can get them to be sweet and flavorful enough. Right now, they’re not in season so not all of them will be good. If you can’t get good fresh ones, then frozen are a better option. Frozen strawberries are frozen in their ripe state so they have plenty of flavor!
Next you need some quality peanut butter. I always make sure I get a 100% peanut butter and avoid using peanut butters with added palm oil, sugar or atrificial ingredients.
You will also need some form of a plant-based milk. I like my creamy oat milk, but you can use any that you like. Just keep in mind that if you use any milk that has very strong flavor, such as coconut milk, you will probably end up tasting it in the final ice pops.
You also need some Medjool dates to sweeten the ice pops and make them nice and creamy. I like to soak them in hot water before I blend them together with milk and peanut butter, because I find it a bit easier for a blender (especially a not-so-powerful one) to make a smooth purée.
If you feel like decorating your ice pops, you can add some melted vegan chocolate and a sprinkle of freeze-dried strawberries once they firm up in the freezer.
Clean the strawberries and remove the greens. Cut into small chunks and place in a saucepan. add sugar and cook on medium heat for 15-20 minutes. Remove from the stove and leave to cool to room temperature.
Meanwhile, soak de-pitted Medjool dates in hot water for 10-15 minutes, then drain and place in a blender. Add plant-based milk of choice and peanut butter and blend into a fine paste. Leave in the blender until the strawberries are cooled.
Add cooled strawberries to the blender and blend until smooth.
Divide into ice pop molds and pop a stick into each.
Place in the freezer until solid.
Once they are firm, take them out of the molds and sprinkle with melted chocolate and freeze-dried strawberries.
This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It’s the most delicious Christmas bundt cake!
I tried not to bake too much this year, since we’re in a lockdown and we have no one to share the sweets with. But I couldn’t resist baking another Christmas bundt cake. Do you remember the chocolate hazelnut bundt cake from last year?
I had the idea of making a bundt cake and then my son insisted on us baking a cake. He’s not very friendly with bundt cakes, since they don’t usually include any cream filling. So I tried to find a way to make him love it. And found the perfect solution.
Adding lots of chocolate and dried fruits did the job. He’s a big fan of both! And I love how they made the cake a bit juicier and creamier. We also added some orange zest, because it’s almost Christmas and you can’t have Christmas without some orange zest, right? For me, it’s one of the most distinct flavors of Christmas.
It’s super easy to make this dried fruits and chocolate chip bundt cake!
One of the reasons I love bundt cakes is how easy they are to make and how well they usually last in terms of freshness. Definitely not in terms of not-eating them, because we finished it in a day!
All you need to do to make a perfect bundt cake is beat sugar and butter together. There’s not so much butter in this recipe, so don’t get scared if the mixture is not as fluffy as for example a buttercream. It still needs to get airy and brighter, though. You add the eggs one at a time and finish with flour and milk. At the very end, you add chocolate chips and dried fruits and pour it all in a bundt pan.
It’s a very simple cake and you can eat it as is or make a simple glaze with icing sugar and milk.
Preheat the oven to 175°C (350°F) and grease a 6-cup bundt cake pan with butter.
In a bowl of an electric mixer, cream the butter and sugar for 3-4 minutes, until fluffy.
Add eggs one at a time, and make sure to incorporate the first fully, before adding the second.
Add vanilla and orange zest and mix quickly.
In a separate bowl combine flour, baking powder, salt, and cinnamon.
Add 1/3 of the flour mixture and mix on low speed until combined. Then add 1/2 of the milk and mix on low speed. Continue with 1/3 of the flour mixture, followed by 1/2 of the milk, and finishing with the remaining 1/3 of the flour mixture.
Add chocolate chips and dried fruits and use a spatula to gently incorporate them in the batter.
Pour the batter into a greased bundt cake pan and bake in the preheated oven for 35-40 minutes. If you're doubling the recipe add 10-15 minutes to the bake.
The bundt cake is done when the toothpick comes out clean.
Wait for 10-15 minutes before removing the bundt cake from the pan.
For the glaze mix together icing sugar and milk to get a smooth paste. First, start with 1 TBSP of milk and add more, little by little, until you get the consistency you like.
If you’re craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
We’ve got our first snowfall of the season. And it’s already more than the previous season all-together. So I’m feeling happy.
Me and snow are big buddies, I turn into a kid when I see it. What about you?
My dream is to have a big closed terrace in my home one day and observe snow falling outside while I sip on a warm drink under a blankie. All calm and peaceful.
If I had a piece of this gingerbread spiced tiramisu, I definitely wouldn’t mind. Or the whole tray, while I’m at it 🙂
So I thought since Christmas is approaching I’d try and make tiramisu and add some spices to make it more seasonal. And it turned out to be such a good idea. We ate it a snap and I had to make another one again immediately the next day.
And that’s why I’m sharing it with you today.
What do you need to make this gingerbread spiced tiramisu?
You need some ladyfinger cookies. I know some people make sponges for tiramisu, but I’ve never eaten one without the ladyfingers. Ladyfingers are the original cookies used in tiramisu and for a good reason. They turn into such delicious almost sponge-like goodness when you soak them. I used store-bought cookies since I’ve never tried making them at home (my mission for next time I make tiramisu!).
You also need some coffee. Typically you’d use espresso. I used Turkish-style coffee and strained the coffee afterward. I also tried cold brewing, but I felt like the taste was a bit too mild and sour for my liking. If you like that, then that’s also an option.
I can’t have caffeine and if you have the same issues, decaf is perfectly fine.
You also need gingerbread spices. I have a recipe for the mix down below, but if you have your own, go for it.
Italians traditionally make the cream with raw eggs and mascarpone.
I’ve made this cream many many times and it’s amazing. However, since we have a kid and in the midst of a pandemic I certainly don’t want anyone, let alone a kid, to get food poisoning, I decided to do a pasteurized version.
For my cream, you need egg yolks, mascarpone, and whipping cream. The cream is going to substitute the egg whites from the traditional recipe. I included the recipe for pasteurizing the egg yolks in the recipe below.
Traditionally that’s cocoa. But I mixed it with some gingerbread spices to add more of the Christmasy feel.
Mix all spice mix ingredients together. Set aside.
Place eggyolks in a heat-proof (non-metal) bowl and place it over a sausepan with simmering water.
Use a whisk to constantly stir the eggs. They should heat very slowly, so they don't get cooked. They are done when they reach 60°C (138°F). If you don't have a termometer, you can either use raw eggs and skip this step or see how you can troubleshoot in the notes.
Place the pasteurized eggs into a mixing bowl, add sugar and whip for 5 minutes, until slightly lighter (the pasteurized eggs don't get as fluffy as the raw eggs).
Add mascarpone and mix on medium speed.
In a separate bowl whip the whipping cream and fold it gently into the egg mixture.
Pour room temperature coffee onto a soup plate. Add rum and 3/4 of the spice mix.
Soak ladyfinger cookies on both sides in the coffee and rum mix. Less if you want less soaked tiramisu and more if you want a more soaked tiramisu.
Place ladyfinger cookies in a serving dish in one layer, covering the entire dish.
Spread half of the cream over.
Add a second layer of ladyfinger cookies on top and then spread the remaining cream over the cookies.
In a small bowl mix the remaining 1/4 of the spice mix with cocoa and sprinkle it on top of the tiramisu.
Place in the fridge to set for a few hours.
You can substitute the egg yolks with a chocolate spread like Nutella. You can add 2-3 TBSP, but omit the sugar.
This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It’s super simple to make!
I just love the season of mandarins! They take me back to my childhood when we spent afternoons with my family eating them and having a good time. They come at the perfect time when the autumn is getting moodier and cooler. So we get to hang out together, talking and playing games over healthy snacks, and also add have some extra vitamins.
I feel like this is even more important this year than any other. An extra dose of vitamins is super important. I hope you’re doing well! Please take care of yourself and the people around you. One way to do that is also by baking this delicious mandarin upside-down cake.
This mandarin upside-down cake is super simple!
I know I say this with most of my recipes, but this is probably the simplest cake ever. You can make it in only one mixing bowl. This means less cleaning, and this is a big win for me already 🙂
It’s a little denser and moister than a regular sponge cake, which I find perfect for colder days. Together with some warm tea or mulled mandarin juice, it makes for a perfect afternoon dessert.
I used some yogurt, which I use a lot when I want to make a sponge a bit juicier and when I want to add that milky flavor. Because yogurt already makes it a bit denser and heavier, I used oil instead of butter. And the end result was amazing.
Imagine baked caramelized mandarins on top of a delightful cake. I can’t imagine anything better to have right now. I hope you try the recipe and enjoy it just as much as we did.
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
Okay, so I’m this crazy pie lady and I know it. I just love them so much, and late Summer/Autumn is for sure my favorite pie season. All because I get to make a ton of plum pies. Probably much more than I should, if there even is such a thing.
Plum pie is my absolute favorite. It has that perfect amount of sweetness, acidity, and creaminess. So it’s surprising to me that I’ve never posted a baked plum pie here, yet. I have a no-bake recipe and an apple pie with plum jam (YUM!) but no cozy baked pie. Until now!
So here it is!
I’ve tried a new kind of pastry that includes some baking powder and I love it. It’s a bit different from the pastry I normally use. The baking powder makes it a bit softer and just a bit cake-like. It’s amazing straight from the oven (because warm pie is YUMMY) but it gets even better the second day. So if can manage to keep your hands off for a few hours, then you’re in for a treat. I know it’s hard, but trust me, you’ll thank me later.
The filling is really simple, no fancy stuff, just simple plums, and a tiny bit of sugar. But if you have very tasty and sweet plums, you don’t even need that! Just plum with nothing on is amazing. I love simple pies!
So if you are ready to ride into Autumn with this delicious plum pie, here’s the recipe.
½cupfine sugar(110g) You can use any kind (white, cane, coconut…) but make sure it's fine, not too coarse
pinch of nutmeg
1stick ofbutter(115g) cubed and chilled
1tspvanila extractor vanilla seeds
4-6TBSPcold milk or water(alternatively you can add two egg yolks and reduce the liquid)
some sugar for dusting
Add flour, sugar, baking powder, cinnamon, nutmeg, and salt to a food processor and mix shortly to combine all ingredients.
Add butter and pulse until the mixture resembles wet sand.
Add the liquid (water, milk, and/or egg yolks) one tablespoon at a time and vanilla extract (or seeds). Pulse until the pastry comes together.
Wrap the pastry in a plastic foil and place it in the fridge for 30 minutes.
In the meantime, cut plums in half (or into quarters for larger plums).
After 30 minutes divide the dough into 1/3 and 2/3. Use the bigger piece to roll out the bottom of the pie. I only cover the bottom, but you can cover the sides as well, only the crust will be a bit thinner.
Place plums on top so they cover the entire surface.
Use the remaining 1/3 of the pastry to decorate the top.
Sprinkle with a tablespoon or two of sugar.
Bake in a preheated oven at 180°C (355°F) for 55-60 minutes.
https://www.useyournoodles.eu/wp-content/uploads/rustic_plum_pie-9.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-09-14 14:30:242020-09-14 14:35:58Simple Rustic Plum Pie
The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.
We’re super excited here because of all the Summer berries. We only grow strawberries, blueberries, and red currants at home, but our family, friends, and neighbors have others as well, so we go pick them up almost on a daily basis. This year is a very good year for all kinds of berries. There are so so many of them everywhere and I’m not complaining 🙂
So last week I had this huge amount of all the colorful berries so I made pavlova. Because there’s no dessert that screams summer like a pavlova. Don’t you agree?
Although I really love a chocolate pavlova, Summer screams for a more refreshing version like this berry pavlova. Just a little bit of cream, fresh summer berries, and quick homemade berry syrup. I mean, aren’t berries and cream the best flavors of Summer?
This recipe makes more syrup than is necessary, because it’ very hard to make syrup from a very small amount of berries. But you can store it in the fridge and use on ice creams, fruit salads, coctails or simly make a refreshing drink by diluting it in some cold water 🙂
So is this berry pavlova hard to make?
The good thing about Pavlova is that it’s actually pretty easy to make, once you know a few basics:
Know your oven. I was baking it in my mom’s oven (since my oven is dying and the temps are all over the place). I almost never bake in her oven so I’m not used to it and the first pavlova came out too baked on the outside (brown). Nothing wrong with that actually, it still tastes good, but I wanted a nice snow-white pavlova (we ate the brown one too, of course)
Humidity. Very humid weather can mess with your pavlova. If your pavlova fails, this could be the reason.
Timing. Timing really depends on how thick your pavlova is and also the temperature you’re baking at. Since you shouldn’t open the oven while baking, you should do some research on timing or follow the recipe 🙂
Really beat in the sugar. The sugar needs to completely dissolve otherwise the eggwhites will turn liquid and you’ll end up with a weeping pavlova.
1cupwhipping cream(250ml), use coconut cream for a non-dairy version
2cupsfresh Summer berries
Preheat the oven to 130°C. If you're using a fan oven, shut off the fan. Draw a 18cm circle on a baking paper and place it on a baking tray.
Beat eggwhites and a pinch of salt until stiff but not dry. Then add caster sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy. You can make a test if the meringue is done: place a bit of the meringue between two fingers and see if you can feel the sugar. If you can still feel some sugar, then you need to beat them a little longer until you can't feel the sugar no more.
Spread the meringue evenly into a circle, making the edge a little higher that the center. Alternatively, you can pipe the meringue onto the paper for a different look.
Move into the oven and reduce the temperature to 100°C. Bake for about 90 minutes. It should look crisp on top and feel dry, but when you press it you should feel soft in the centre.
Turn the oven off, open the door slightly and leave in the oven to cool overnight.
Place all ingredients in a saucepan and cook for 15-20 minutes until the syrup starts to thinken. Leave to cool completely, befor pouring it over pavlova. The syrup will thicken more as it cools down.
Assembling the cake
In the bowl of a stand mixer fitted with the whisk attachment add the heavy whipping cream and whip until soft or stiff peaks form (depending on your taste).
Top the cooled meringue with cream right before serving. Top with berries and pour over a little berry syrup.
If you're not eating the entire pavlova at once, it's better to pour syrup on cut pieces separately, otherwise the pavlova will get soggy. If you store an assebled pavlova, take into consideration that it will get softer.
Store a non-assembled pavlove covered on the counter (not air-tight) for 1-2 days before assembilng.
Soft and fluffy pistachio pound cake with a sweet cherry glaze. Just what you need for the afternoon tea!
Hello sweet cherries!
While I still mourn our cherry tree that we had to cut last year, I got some very delicious ones from the farmers market and even though we ate almost the entire bunch in a day, I managed to save some to make a delicious pistachio pound cake with a cherry glaze and some fresh cherries on top.
Since most pound cakes I’ve made so far were buttery and a bit denser, I decided to try a fluffier and more delicate one. I switched a part of the butter for oil which creates a different texture since the oil doesn’t firm as it cools, while the butter provides a nice milky taste.
I don’t have pistachios on hand, can I use something else?
In this recipe, I’ve used ground pistachios, since I’m a huge fan of pistachios in sweets. You can replace them with some other nuts like almonds or hazelnuts with no problem.
I prefer grinding nuts myself, since the only storebought I can find, usually contain some larger particles and are not really very fine. These work great too, but I prefer no particles for this cake in particular. But if you can’t find a well ground nuts or you don’t have a grinder at home, that’s fine too 🙂
How to make cherry glaze?
The cherry glaze is very simple to make. Like any icing glaze, you need icing sugar and a tiny amount of liquid. With glaze, you really need just a teeny-tiny amount, less than you’d think.
For this recipe you need 2/3 cup icing sugar and only about 2 TBSP cherry juice.
You can make the juice two ways:
with a blender: Just pop deseeded cherries in and mix until you get a very fine purée and then run it through a mesh strainer to remove the particles.
with a juicer: pop cherries with seeds in the juicer and let it work its magic.
I have to sneak in the third option: You can use a store bought juice as well, but I prefer the taste of freshly squeezed juice 🙂
A simple and easy Valentine’s day dessert – a rich pomegranate coconut pie that doesn’t require any baking.
In a blink of an eye, we’ve arrived in the second month of the year. Omg, time flies!
This month we have a bunch of celebrations in Slovenia. First, we have a national holiday, when we celebrate the life and work of our biggest poet. It’s this Saturday, so we’ll be heading to the city for the celebration.
Then there’s Valentine’s day. It’s not really a traditional Slovenian holiday, but it’s quite popular anyway 😀 We have our own ‘Valentine’s day’ in March.
And at the end of the month, there’s the carnival. I can’t wait for it and I also can’t wait to try making sourdough doughnuts. Oh yeah, I’ve made my first (non-failed) sourdough starter last week and baked one bread already. It didn’t turn out perfect but it was delicious anyway.
So yeah, my mission is to bake more things with sourdough. And hopefully also share some recipes here as well.
Enough of me blabbing about holidays 😀
Let’s talk about this amazing recipe for this lovely pomegranate coconut pie. I made it with Valentine’s day in mind. You know the reds, whites, and pink. They remind me of Valentine’s day. And it’s a dessert. Can there really be Valentine’s day without a dessert?
Let’s talk about failure first. I had this idea about taking some beautiful photos of a white pie on a blue backdrop. Then suddenly my recipe changes and the pie no longer was only white. It also had red aka pomegranate. So when I took the photos of this pie I was unhappy with the results. It was so blah. I can’t even explain.
So I took it on another backdrop – this beige one. And I loved those so much.
But this wasn’t the only failure with this pie. At first, I wanted to make the coconut layer with coconut milk and cashews and I hated the texture and the taste. Too much cashew taste and not enough coconut. So I decided to add some white chocolate and use coconut paste instead of milk, just to make it even thicker than the creamy white stuff that forms when you’ve placed a can of coconut milk in the fridge.
And OMG this cream turned out better than I imagined!
I need to try making a cake with this cream. I’m pretty sure it would be just as amazing as this pomegranate coconut pie.
So how do you make this pomegranate coconut pie?
It’s fairly easy and straightforward.
First, you make the pie base with rolled oats, coconut flakes and ground almonds (or almond meal), coconut oil and dates. I just love the coconut and almond combination!
Then you make a pomegranate jelly using only pomegranate juice (bought or freshly squeezed) and agar-agar. You can use gelatine if you’re not vegan.
In the end, you make a coconut paste using creamed coconut and mix it with melted chocolate. Done! As simple as that.
The only thing you need to be aware of is that you’ll need to wait between each layer for it to set. So first you make the base and let it harden in the fridge. Then you make the jelly and wait again for it to set. In the end, make the coconut filling and wait again.
So not a lot of work, but a bit more waiting! You can watch your favorite series in the meantime or read a book 😀
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It’s so cozy and homey. A perfect Christmas treat that everyone will love.
With just a few days left until Christmas, we’re still deciding who’s going to host this year’s Christmas dinner. It’s usually us or my parents, but we haven’t decided yet this year. In any case, I’m making my favorite holiday dessert.
When it comes to Christmas desserts I’m all about sweet bread. My favorites include Italian panettone, walnut chocolate star bread, our traditional walnut roll called ‘potica’ and this year I found a new one – almond butter chocolate babka. Do you see a pattern here? Sweet dough, nuts, and chocolate.
And I’m sharing the recipe with you today.
This almond butter chocolate bread is a product of another amazing collab with my friend Tereza from Tereza’s Choice. We had so much fun during our day together creating this babka and taking photos. Although I erased all of the images in the middle of the shoot, I managed to get them all back with the help of my brother. Cheers to him! I think I need to bake him a babka just to say thanks 😀
Back to the recipe!
We used the same dough recipe as in my walnut chocolate star bread recipe. I honestly think this is the best egg-free sweet dough I have ever made.
For the filling, we used Tereza’s almond butter with cinnamon and vanilla. Yes, she has her own line of products and I love them. But don’t worry, you can use regular almond butter and add spices yourself in case you don’t have access to her spiced almond butter. It’s all in the recipe.
The filling is actually pretty simple. Melted chocolate (mix of semi-sweet and milk), almond butter and spices. That’s all. And I can honestly say, using nut butters as a filling for sweet breads is one of the best things there is.
We made a version with chopped almonds on top and dried cranberries inside and a plain one without the almonds and cranberries and they both turned out super delicious!
OPTIONAL: dried cranberries(soaked in water for 15 minutes and drained)
chopped almonds for topping
1 TBSP milk or butteror 1 egg whisked with 1 teaspoon water (for egg wash)
In a small bowl mix 2 TBSP sugar, half of the milk and yeast. Cover and wait for it to activate and start foaming.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, vanilla seeds (or extract), ground cardamom and sugar at low speed to combine all the ingredients. Add the rest of the milk and melted butter and mix until the dough comes together. Lastly, add activated yeast. Continue mixing until a soft smooth dough forms. You can do this by hand, as well. Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 60 minutes or until double the size.
Almond Butter Chocolate filling
Melt both milk and semi-sweet chocolate in a bowl over a pot of simmering water.
Add almond butter, vanilla, and cinnamon and mix well.
Preheat the oven to 180°C (350°F).
Roll out the dough to about 20x50cm (4x10inch) or 2-3 mm thick.
Spread over the filling. Sprinkle cranberries on top if you wish. Roll along the ling edge and cut in half to get two rolls of the same length.
Cut each roll in half lengthwise and swirl one half over the other (see photos above).
Place the two babkas into two bread tins lined with baking paper and lightly brush with milk (or butter or egg wash). Bake in the preheated oven until deeply golden and puffy, about 20 to 25 minutes.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
Omg guys, I can’t believe Christmas is less than two weeks away! I’ve already made a ton of cookies. Most of them are already gone, so there’s more baking ahead. One more thing I love to do at Christmas is a bundt cake. This year I’m making this chocolate hazelnut bundt cake again for sure.
It’s a super-rich dark chocolate cake as you can see from the dark almost black color 🙂 And I also added one of my favorite nuts – hazelnuts. You can use any other nuts, but let’s face it. Chocolate and hazelnuts are a classic for a reason.
This cake is very easy to prepare. I feel like I say this for every recipe I post, but I really love sharing easy recipes, what can I say. This bundt cake is guaranteed to impress. I especially love it with a cup of tea now that it’s so cold.
Yesterday, it was snowing for the first time this season. Yay for that! It’s been a strange year and I was almost sure we wouldn’t get to see the snow for a while. So today we go sleigh-riding! I’m keeping my son at home all throughout December and while I still work a bit, I decided to take it easy and make more time for my family, enjoying the stress-free time. I feel like holidays often put us in a lot of stress even though it should be the most wonderful time of the year.
So like I promised last week, I made some edible Christmas gifts yesterday and still have more to make. I made some flavored sugars inspired by the recipe from Linda Lomelino.
And right now it’s snowing again so I’m going to put my winter gear on and go out with the kiddo. And I’ll leave you with the recipe…
Grease and dust a bundt cake pan with cocoa powder or flour.
Combine melted butter, milk and cocoa powder until smooth.
Beat eggs and sugar together until light and fluffy. About 2-3 minutes.
Add the cocoa mixture to eggs and beat until thoroughly combined.
In a separate bowl combine all dry ingredients. Add them to the chocolate mixture in thirds combining well before adding more. Use a low speed or mix by hand.
Pour the batter into the bundt cake mold and bake in a preheated oven for 50-60 minutes or until a toothpick comes out clean. If the bundt cake starts to get too black at the top, cover with some aluminum foil, to prevent burning the top.
Wait until the cake cools down completely before removing from the pan.
An easy but really fancy dessert like this hibiscus poached pears is guaranteed to amaze at any party!
Hey you! Do you know what’s today?
It’s our anniversary! YEP, Me and my blog celebrate our 4th anniversary 🎉 Even though we spend a year and a half apart we got together last year and now we’re besties again!
I’ve got some cool stuff to share for this special occasion. First, we have this amazing fancy-schmancy recipe, but we’ll get to that in a minute.
And now to the news, I couldn’t wait to share it with you!!! I’ve been asked so many times lately if I teach 1-on-1? So no I officially opened 1-on-1 online coaching sessions for everyone who wants to learn food photography and food styling with me. Besides online coaching, I also offer in-person workshops for everyone close to Slovenia or willing to travel. So if you’re interested in any of these topics hop on to my workshops page.
Okay, now that we’ve got this out of the way let’s focus on these hibiscus poached pears. Who’s with me? 🙋
You know me, I love simple desserts. Okay, I love the complicated ones too, but I’m over the moon when a dessert (or any dish for that matter) is AMAZING but it takes like no effort at all. Well, this is this dessert. Sounds real posh, but trust me no skills are needed at all!
Lots of poached pears recipes require poaching in wine and that’s delicious too, but hey, nothing wrong with choosing a different path every once in a while. Especially if you’ve got kids!
What you’ll need for these hibiscus poached pears is:
dried hibiscus (loose or in a teabag)
a vanilla pod
some pink peppercorns, and
I served them on vanilla yogurt (you can have vegan too), but if you feel like making some homemade vanilla custard, that’s awesome too.
I’m not going to keep you from the recipes much longer, just a few quick tips and we’re on.
Tips to cook amazing poached pears
If possible use pears that are firm and not too ripe. If they are too ripe, they might fall apart and not look as pretty. They’ll still be good, though.
Turn the pear halves around every once in a while so they have an even color and they cook more evenly.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
Ever since I was a child, I remember loving to pick chestnuts and boy, I loved eating them even more. I still do!
I remember the whole family sitting in our dining room peeling a whole bunch of cooked chestnuts. It was a time of gathering when the whole family bonded over this amazing nuts. Actually, my preferred method of eating them is squeezing out the flesh with my teeth. I’m not very skilled with getting them out of their skins with a knife…
Although I love chestnuts, I never really liked chestnut desserts. They always seemed so heavy and not at all light and fluffy. But then I went hiking with my husband and they had the most delicious and fluffy homemade chestnut cake in the cabin on top of the mountain. So it left me inspired to try and make a light and creamy chestnut dessert. Somehow I ended up making a no-bake chestnut pie and it turned out better than I expected. Like seriously mouthwatering.
And from now on, I’m a fan of chestnut desserts. PERIOD!
How to make this creamy no-bake chocolate chestnut pie?
Easy peasy. Cuz it doesn’t involve any baking.
First, you wanna make the cookie crust. I used a mixture of Oreos and plain butter cookies, but you can go with whatever kind of cookies you prefer. Grind them finely and add melted butter and chocolate. Yes, I added chocolate in the cookie crust. Yum! After you press the cookie base in the pie tin, you need to let it cool in the fridge or the freezer.
What about the filling?
You start with cooking chestnuts as you would normally. Cooking them for about an hour after the water has boiled.
This is the hardest part – peeling. I’m not a fan, so I asked my mom to do it for me. I feel so spoiled right now 🙂 Did I mention I hate peeling chestnuts?
Okay, so you peel the chestnuts, but then you need to cook them again in heavy cream with some sugar. Just to thicken the whole thing and to cook those nuts some more. Done! Blend and pour over the cookie base and wait to set.
You can leave it here, or you can add chocolate icing on top. In that case, make it a day in advance, because it needs to chill in the fridge overnight. Recipe included below!
If you decide to make this no-bake chocolate chestnut pie, be sure to leave a comment and/or give this recipe a rating! If you do make this recipe, don’t forget to tag me on Instagram! I love hearing from you and seeing how you make my recipes!
This recipe makes one 20cm (8 inch) pie. Double the recipe to make a 28cm (11 inch).
chestnut pie, chocolate pie, no-bake pie
180mlheavy cream or whipping cream(¾ cup)
150gcooked and peeled chestnuts
Cut chocolate into small cubes.
Add cream to a small pot and add chocolate. Over medium heat cook until chocolate has completely melted, about 5 minutes. Use a whisk to mix constantly.
Remove from heat and let cool to room temperature. Move to the fridge and leave to rest overnight.
After the mixture has chilled whip it using an electric mixer like you would whip cream. Transfer to a piping bag with the desired nozzle. If you whipped the chocolate cream before making the pie, leave it in the fridge to wait for decoration.
Use a food processor to finely grind the cookies.
Meld butter and chocolate in a small bowl over a pot with simmering water. Add to the ground cookies and mix well.
Transfer the cookie mixture to the pie tin and press to the bottom and the sides to form a firm pie crust.
Leave to set for at least two hours in the fridge or 30 minutes in the freezer.
Add cooked chestnuts, sugar and cream to a small pot and bring to a boil. Then immediately lower the heat and let simmer for 15 minutes.
Transfer to a blender and mix until smooth.
Pour onto the chilled cookie base and let cool for at least 3 hours.
Pipe the chocolate cream around the edge of the pie.
Store the pie in the fridge. Leave it at room temperature for 30 minutes before serving.
https://www.useyournoodles.eu/wp-content/uploads/chestnut_pie-14a.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2019-10-17 13:08:052019-10-18 12:24:10No-bake Chocolate Chestnut Pie
Two variations of one delicious Blackberry-Plum Pie that doesn’t require any baking and had the most delicious no-bake oreo cookie crust.
Happy Sunday everyone! It’s very unusual for me to post on Sundays but today’s a special occasion. I’m sharing a recipe that was made in collaboration with my two fellow bloggers Kristina and Mateja from Story On A Plate blog. The recipe is by the talented Mateja, Kristina took care of this amazing styling and I was happily hiding behind the camera.
We shot the whole thing at Kristina’s house. She’s got a beautiful garden and the most amazing little studio in the basement. Check the photo below. Isn’t it cute 🙂 And the light is absolutely stunning. I’m secretly jealous of that place.
We started our day with coffee (tea for me) and delicious breakfast that Kristina prepared one her tiny balcony. And then we spent hours in the studio. It’s so much fun working with other creative people, especially since I don’t do it often. Kristina and Mateja are the nicest, so creative and talented. We’re planning on making more collaborations in the future and I’m super excited about that!
We’re enjoying our last days of Summer…
The heat is supposed to end tomorrow and then we’ll be ready for Autumn. I can’t wait for long Autumn forest walks and all the colors of that season. I probably said it too many times, but early Autumn is the favorite time of year. Still, I’m enjoying the last day of Summery heat and I can’t think of a better way to celebrate that than with this delicious blackberry-plum pie.
Two ways to make this blackberry-plum pie
The procedure of making it is basically the same. The only difference is how you make the purée. The two ways are:
Making purée with fresh fruits
Cooking the fruits and then making the purée
So what’s the difference?
Cooked purée has a deeper flavor while the non-cooked one is more light and fresh. There’s also a difference in color. Cooked purée gives a more reddish color while the non-cooked gives a more purple color.
juice of ½ lemon(only use if you're making the cooked version of the purée)
Melt the butter.
Use a food processor to very finely grind the oreo cookies. Add butter and pulse a few times. Transfer the crust to a pie tin with removable bottom. Press the crust evenly to cover the bottom and the sides. A glass with a straight bottom is very helpful for forming even and straight bottom of the crust. Chill before filling.
Pie Filling (First Option)
Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.
Prepare the gelatine as per instructions.
Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.
Pour onto the chilled crust and leave in the fridge to set overnight.
Pie Filling (Second Option)
Purée blackberries, plums, and icing sugar in a blender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.
Prepare the gelatine as per instructions.
Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.
Pour onto the chilled crust and leave in the fridge to set overnight.
When the pie is chilled top with some more blackberries and plums.
Why do we add gelatine while mixing? It is to avoid chunks of gelatine in the mixture. If we added galetine in cold puree without mixing we would get chunks that would look and taste unappetizing.
For a more purple color use a higher blackberry to plum ratio and the non-cooke version of the purée.
You can use amaretto instead of rose water. Amaretto and plums are a very classical combination
https://www.useyournoodles.eu/wp-content/uploads/no_bake_blackberry_plum_pie-68.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2019-09-01 08:29:352019-10-10 11:35:52No-bake Blackberry-Plum Pie (Two Ways)
This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!
Are you enjoying the Summer berries? It feels like each week a new sort of berries is ripe and ready to be eaten or turned into delicious dishes and desserts. Right now, we’re drowning in blackberries.
The forests are full of those tiny sweet and tart berries. I love using blackberries in desserts because they add some tartness and therefore make the dessert taste fresh and not too sweet.
I realize I’ve never posted a berry sponge cake like this here yet, but I actually make this kind of cake all the time, probably more than any other. Why? Mostly because they are so easy and quick. If there are friends coming over and I have to bake in the last minute it’s either something like this or some brownies. And the simple desserts usually end up being the ones that people like the most.
So don’t get scared because there’s cake in the name of this recipe. It’s foolproof, I promise!
I just remembered I haven’t talked about what’s happening in my life for a while. Lots of photography work and some vacations in between 🙂 I had my first wedding photography gig this past Saturday and I really enjoyed it, especially because everyone was amazing and so nice. I found myself forgetting that I’m actually working sometimes.
And now I have 3000 photos to go through and find the best of the best. The worst part of being a photographer, in my opinion, is culling… omg, I hate it, but it needs to be done.
If you have any berries growing right now, not only blackberries, you can use them in this sponge cake. Please let me know if you do!
My name is Anja. I come from a very small country named Slovenia. There are only about two millions of us living over here in a very picturesque piece of land. The idea behind this blog is to share a mixture of everything because this is how I eat. The recipes here are versatile, there’s meat, but there’s also a lot of veggies and fruit. You can find a lot of vegetarian and vegan recipes here as well, so there’s something for everyone.
I believe great dishes can be made with basic pantry staples and some fresh seasonal produce.