Tag Archives: sweets

Oatmeal Cookies with dates

 There are thousands recipes of oatmeal cookies, I guess. Needless to say, I prefer homemade cookies to store-bought. Homemade is homemade, right? Plus I can vary the amount of sugar, thus you can feel that you’re eating oat cookies, not sugary cookies with oats! And of course, you can add your fav nuts or chocolate chips as much as you like. 😀 Personally, I don’t like chocolate chips in cookies. I add it sometimes too, but almost never do it; choco chips contain more sugar than pure chocolate; so if I deliberately reduce the sugar in a recipe why should I add more sugar but in another form.. I prefer roughly chopped dark chocolate, it’s healthier and adds much more flavour and taste! Add a small handful of dried berries or fruits for extra deliciousness! 🙂Oatmeal cookies with dates-1

 So, it’s my fav oatmeal cookies recipe. What’s yours? 🙂

Oatmeal Cookies with dates

  • Servings: 20-22 cookies
  • Difficulty: easy
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Instead of dates you can add some black raisins or dried cherries.
Addition of chopped dark chocolate make cookies only better. 
IngredientsOatmeal cookies
170g butter, soft at room temperature
35g brown sugar
35g golden caster sugar (or more brown sugar)
1 large egg, at room temperature
1 tsp vanilla extract
50g plain flour
50g fine oats
1/2 tsp fine salt
1/2 tsp baking powder
1/2-1  tsp cinnamon
a pinch of freshly grated nutmeg
200-220g oats
80-100g roasted walnuts, roughly chopped
6-8 large dates, stoned and chopped
Method
  1. In a bowl, whisk flour with fine oats, salt, baking powder and spices.
  2. In a large mixing bowl, beat butter with sugars until creamy about 2 minutes. Beat in egg and vanilla.
  3. Add flour mixture into cookie batter and whisk/beat until combined.
  4. Stir in oats, walnuts and dates.
  5. Line 2 baking trays with parchment. Scoop in cookies, leaving the space between cookies about 4-5cm. With wet hand flatten the cookies slightly.
  6. Bake in preheated 180C oven for 15 minutes or until light golden.
Enjoy with a glass of cold milk!
Oatmeal cookies with dates and walnuts

The duo cake

Cheesecake or chocolate cake? This cake is perfect for those who can not choose! I called it ‘the duo cake’ because it combines both the chocolate cake and cheesecake. It turned out great from the first attempt, moreover this cake is so delicious, smooth chocolate part shades nicely into the cheesy-one. The cake has amazing aroma of dark chocolate, sweet vanilla and sunny orange. I hope you will give it a try! 🙂Chocolate orange squares

The duo cake

  • Servings: 8-10
  • Difficulty: easy
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All ingredients should be at room temperature.
For the recipe I used 20cm square cake tin, but round tin is also can be used.
Ingredients
Cheesecake part
500g cream cheese (Philadelphia)
70g white sugar
1 tbsp cornflour
1 egg
50ml double cream (30%), optional
1 tsp vanilla exctract
zest of one orange
Chocolate part
160g flour
40g cacao powder (unsweetened)
1/2 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
100g brown sugar (or white sugar)
2 eggs
70g butter, melted
200g sour cream
Top
1-2 tbsp chopped dark chocolate (70-75% cacao)
orange zest
Preparation method
  • In a large mixing bowl, beat cream cheese with sugar and cornflour, mix in egg until just combine, then fold in cream if using. Add vanilla and orange zest.
  • In another bowl, sift flour and cocoa powder, add salt, baking powder and soda.
  • In a bowl, beat eggs with brown sugar. Mix in melted butter and sour cream.
  • Pour egg mixture into flour, combine but don’t overmix.
  • Line 20cm square baking tin. Pour in chocolate mixture. Then pour cheesecake mixture onto the top of chocolate one. Sprinckle with chopped chocolate and orange zest.
  • Bake in preheated 180C oven for 45-50 minutes.
  • Let the cake cool complitely, then cut into squres.
  • I served mine with cranberries, their sourness suits well with the cake.

Enjoy!

Adapted from Godiva.com

The duo cake

Pumpkin Cheesecake

 It’s my very first pumpkin cheesecake! 🙂 I do love both cheesecake and pumpkin, but never tried to combine them together until I baked too many pumpkin slices and already couldn’t eat them.
Cheesecake is enjoyed by millions around the world, and each person has its own take on the best way of making it. Truly a scrumptious dessert! I guess that the pumpkin cheesecake is the America’s favorite dessert. Moreover, I’ve heard about National Pumpkin Cheesecake Day, is that true? In Russia we eat pumpkin, too, but usually it’s sliced and simply baked with sugar, or whole pumpkin stuffed with grains (have a look at my recipe here).
I knew how to make a basic cheesecake, so I just added pumpkin puree and some spices. Oh, I’m so happy with the result! The only thing I was worried that it can be too wobbly, finally it set good, just cracked a little. The texture is perfect – creamy, deliciously smooth and not-very-sweet, everything how I like. Unfortunately, the cheesecake has some unwanted calories, thus for weight watchers I recommend to substitute cream cheese with low-fat cottage cheese or quark.Pumpkin cheesecake

Pumpkin Cheesecake

  • Servings: 8-10
  • Difficulty: easy
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You need 18cm baking tin for this recipeSlice of pumpkin cheesecake
Ingredients should be at room temperature
Crust
150g graham crackers, finely crushed
80g butter, melted
Filling
350g cooked pumpkin, then pureed
220-250g cream cheese
30g brown sugar + 40g white caster sugar
2 tbsp double cream (35% fat)
2 whole eggs + 1 egg yolk
2 tbsp cornstarch (cornflour)
1 tbsp plain flour
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger powder
small pinch of ground cloves, allspice and salt
Method
  1. To make crust. In a medium bowl, blend butter with graham crumbs. Press the mixture into the base of baking tin to create an even layer. Chill for 10 minutes in the fridge, then bake in preheated 160C oven for 5-7 minutes. Take the tin out and let it cool for 10 minutes.
  2. To make filling. Meanwhile, in a large bowl, beat the cream cheese with sugar until smooth consistency. Add pumpkin and combine. Break one at a time, add egg yolk, mix to combine. Add double cream, cornstarch, flour and all spices. Beat until well combined. Pour the filling into crust, spread evenly and bake in preheated 180C oven for 45-50 minutes.
  3. Take the tin out of the oven, let it cool at room temperature. Cover the baking tin and refrigerate overnight.
  4. Remove cheesecake from the tin and slide onto a plate, slice and serve.
Enjoy!
[Click the photos for a closer look]

Spiced Plum Cake with streusel

 What could be better than a moist and sweet cake that takes minutes to put together? I always like to explore different butter cake recipes; I’ve tried to use different types of flour, with milk or yogurt.. Actually, most of the recipes turned out good. But for the seasonal autumn recipe, I decided to add spices and crunchy streusel to make it more rich. Spiced plum cake with streusel toppingThe cake is warmly spiced, plus ripe plums make it more soft. It is so delicious and yet so easy. Perfect as a midday treat! It’s also good and tasty on the next day, in case if you got any leftovers, though it never lasts long. 🙂 It goes really well with a dollop of mascarpone. You can sprinkle the cake with icing sugar, or pour over a maple syrup, but for me the cake has enough sweetness.Aromatic Plum cake

Spiced Plum Cake with streusel

  • Servings: 6-8
  • Difficulty: easy
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* In stead of store-bought almond powder, I suggest to buy whole almonds, dry-roast them and then blend into powder. Walnuts are also nice and can be used instead of almonds.
IngredientsSpiced cake with plums
7-8 plums, firm but ripe, pitted and cut into fourths or sixths (I used dark and yellow plums)
110g butter, at room temperature
70g brown sugar
2 eggs, at room temperature
1/2 tsp vanilla extract
100g plain flour
20g cornflour
50g almond powder*
1/2 tsp baking powder
a pinch of salt
1/2-1/3 tsp cardamom, finely ground
1/2 tsp cinnamon
1/4 tsp nutmeg, finely ground
1/6 tsp cloves, finely ground
60g yogurt (I used lowfat, but full fat is ok too)
Streusel
40g wholewheat flour or fine oats
15g butter, soft
20-30g demerara or white sugar
1-2 Tbsp walnuts or pistachios, roughly chopped
For serving
mascarpone or whipped cream
maple syrup, if desired
Method
  1. Preheat oven to 180C. Grease a 18cm cake tin (you can use 10-15cm cake tin also, the cake will be higher; or 20cm round tin is ok too).
  2. Cream butter and brown sugar until pale and fluffy. Mix in eggs one at a time (don’t over-beat, just stir to combine).
  3. Mix together flours, almond powder, salt and all spices. Add to the egg mixture a little bit at a time. Finally add yogurt.
  4. Spoon mixture into the cake tin. Individually place plums at an angle to make rings, using gentle pressure to push them slightly into batter. Leave about 2cm between each plum.
  5. For the streusel, mix the butter into flour. Add sugar, nuts and combine until it resembles coarse crumbs. Sprinkle over the cake.
  6. Bake for 45-50 minutes. Once baked remover from the oven and allow to cool 10 minutes before serving.
  7. Slice and serve with a dollop of mascarpone or whipped cream. If it’s not enough sweet, pour over the cake maple syrup.
Enjoy the cake with a nice cup of hot tea!

Cake with plums and spices

Khvorost

Khvorost-5  Khvorost is a traditional Russian crispy sweet which made out of dough, shaped into twisted ribbons and deep-fried. The name means ‘brushwood’, it was given because of similar look to a real brushwood and  a sound ‘crack-crack’ when you bite the crunchy sweet khvorost. 🙂
 Khvorost was very popular in the 18-19th centuries and commonly eaten among petty bourgeois, shopkeepers, clerks and students, who could gather and spend a little amount of money on this crunchy treat.
  When pastry and confectionery industry progressed after 1930-50th, bringing more sweet products such as caramel candies and variety of cookies the khvorost itself became less popular.
Ingredients
3 egg yolks
1 Tbsp sour cream
100 ml full-fat milk
2 Tbsp cognac (or vodka)
pinch of salt
500g flour (white, all-purpose)
icing sugar for dusting
sunflower oil for deep-drying
Method
 Whisk well egg yolks with sour cream, milk, cognac and salt. Adding the flour gradually to the egg mixture, knead a dough until soft, cohesive and no longer sticky (thus don’t add all the flour at once, or even add some if needed).
 Place the dough in a bowl, cover with a towel or plastic wrap, let it rest for 20-30 minutes.
Roll the dough out on a floured surface to 1cm/0.4″ thick. Cut strips (2-3cm/1″ width and 8-10cm/3-4″ length), make a small cut in each strip and fold one edge into it.
 Heat the oil in a large pan and cook khvorost on both sides until golden (1-2 minutes). Ready ones set on a paper towel to get rid of fat excess.
 Sprinkle with a good quantity of icing sugar.
Sugar is not added into genuine classic khvorost dough , that helps to make it more fluffy; thus sprinkle lots of icing sugar or pour some honey over ready ‘ribbons’ .
Khvorost-3 Enjoy with a cup of black tea or milk, or leave some for the morning coffee! 😉Khvorost-4Follow my blog with Bloglovin