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oatmeal muffins
Oatmeal muffins

English Български

Age: 1 year +

Oatmeal muffins are a healthy and delicious choice for a snack, there`s no doubt about it. I`ve experimented with oats in cookies before. Some of mine experiments were very successful (like the oat biscuits with ricotta), others not so much. This recipe, which I share now, is extremely basic, but the result is pure perfection. The oatmeal cookies turned out soft and crunchy thanks to the oats. If you wish, you could use rice flour and coconut sugar as I did or replace them with all-purpose flour and brown or white sugar (in this case reduce the number of eggs from 2 to 1). You can also put crushed chocolate. As I`ve prepared the oatmeal muffins for my little daughter, I missed that step. No matter, the end result was magnificent. See for yourself!

Oatmeal muffins

oatmeal muffins

What you`ll need:

150 oatmeal, pre-soaked and dried *

50 g finely ground walnuts, pre-soaked and dried **

50 g flour (I used rice flour but can be replaced with all-purpose flour)

100 g sugar (I used coconut but can be replaced with brown or white)

100 g sour cream

60 g soft butter ***

2 eggs, at room temperature

1 tsp baking powder

pinch of salt

vanilla powder

How to cook it:

Preheat the oven to 180°C and prepare your muffin cups, I used 12 silicone muffin cups.

In a medium bowl sift flour together the flour with the salt, baking powder and vanilla. Mix with the oats and walnuts and stir. Set aside.

In another, larger bowl, beat the butter and sugar and add the eggs one at a time. Finally add the sour cream and mix well. Pour the dry ingredients into the bowl with the wet ingredients and stir.

Divide the dough into the cups by filling them almost to the top. Bake for 20-25 minutes. Check if they are ready with a toothpick (if the stick comes out clean after you puncture them, they are ready). Let them rest for 5-10 minutes in the cups, then remove from the cups, and transfer to a grid to fully cool.

The oatmeal muffins can be stored in the fridge for 2-3 days or up to 2-3 months in the freezer. To freeze them, wrap well and store. To defrost them, remove from freezer and wrap each muffin in aluminum foil. Put in a preheated to 180°C oven and bake for 20 minutes. Remove from oven, remove from foil and serve.

* Soaking the oatmeal  is optional, but highly recommended. This eliminates phytic acid which is found in the bran of all grains. Why should we worry about this acid? It’s simple – it prevents the body from absorbing important minerals such as calcium, magnesium and iron. You can read more about it here.

For this recipe: Soak the oatmeal in a bowl with warm water from the previous night. The grain water ratio should be 1:2. It is good to add 1 tablespoon of yogurt in the water and leave at room temperature. The next day, rinse the oats well and spread evenly over a baking tray lined with backing paper. Dry in the oven at 70° for 1-2 hours.

** The same goes for nuts. The walnuts need between 4 and 6 hours of soaking to neutralize phytic acid, no need to add yogurt. But you can add pinch of salt in the water to accelerate the process.

Rinse the nuts and dry them in the oven with the oatmeal before using in the recipe.

*** The butter should be kept at room temperature for about 1-2 hours before being used in the recipe for optimum results. It should not be liquid so it is better not to soften it directly in the microwave.

If you don’t have the time, try the following trick. Put a glass of water in the microwave and leave to boil. Remove and immediately put the butter in its place without starting the oven. Leave inside for about 5-10 minutes and you`ll be all set to use butter in the recipe.

chestnut muffins
Chestnut muffins

English Български

Age: 1 year +

Muffins are a favorite breakfast at home, and if you’ve been browsing the blog more closely you may have noticed that there are quite a few recipes with them. Easy and quick to cook, they can be prepared with just about anything. I love chestnuts and as I wondered what to offer as a Sunday breakfast to my daughter, I taught why not make chestnut muffins! I`ve made chestnut biscuits before and they turned out to be quite successful. I looked for a recipe online that doesn`t contain chocolate or cocoa. In the end, I liked three ideas from which I borrowed for my chestnut muffins recipe. They turned out fantastic – soft and fragile, fragrant and quite delicious. Try them at home, too – you`ll love them.

Chestnut muffins

chestnut muffins

What you`ll need:

200 g flour

120 g sugar (I used coconut sugar)

250 g yogurt

2 eggs

60 g butter, soft

100 g chestnuts, pre-baked and peeled

20 g walnuts soaked in water for 2-4 hours and dried

1 tsp backing powder

1 tsp backing soda

pinch of salt

cinnamon, cloves, vanilla

How to cook it:

Preheat the oven to 200° and prepare your muffin cups, I used 12 silicone muffin cups.

Sift flour together with salt, baking powder, baking soda and spices. Mix with sugar and stir. Set aside.

In another, larger bowl, beat the butter and add the eggs one at a time. Finally add the yogurt and mix well.

Pour the dry ingredients into the bowl with the wet ingredients and stir. Put the chestnuts and walnuts in a kitchen robot and grind. Add to the muffin mixture and stir.

Divide the dough into the cups by filling them almost to the top. Bake for 20-25 minutes. Check if they are ready with a toothpick (if the stick comes out clean after you puncture them, they are ready). Let them rest for 5-10 minutes in the cups, then remove from the cups, and transfer to a grid to fully cool.

The chestnut muffins can be stored in the fridge for 2-3 days or up to 2-3 months in the freezer. To freeze them, wrap well and store. To defrost them, remove from freezer and wrap each muffin in aluminum foil. Put in a preheated to 180 ° oven and bake for 20 minutes. Remove from oven, remove from foil and serve.

pumpkin cheesecake
Pumpkin cheesecake

English Български

Age: 2 +

What can you cook with pumpkin this autumn? One save option you can try is the delicious pumpkin cream soup. But why not experiment with something different like pumpkin cheesecake?  This is what I did and it came out surprisingly tasty. I made the crust with homemade butter biscuits which you can replace with store-bought if you like. The cream turned out extremely rich in flavors and will surely appeal to the whole family. Try it – this fantastic pumpkin cheesecake can easily become your next favorite cake!

Pumpkin cheesecake

pumpkin cheesecake

What you`ll need:
For the crust

250 g butter biscuits

50 g almonds, crushed

100 g butter, melted and chilled

1 tsp cinnamon

pinch of salt

For the cream

400 g of ricotta cheese

200 g cream cheese

200 g sour cream

150 g coconut sugar

3 eggs

3 tbsp flour

cinnamon, ginger, nutmeg, cloves

For the pumpkin puree

400 g  pumpkin

2 tbsp coconut sugar

For the garnish

pumpkin seeds, roasted and peeled

maple syrup

How to cook it:

For the pumpkin puree: wash, remove the seeds and cut the pumpkin into pieces. Put it in a saucepan, sprinkle with sugar and cover with water. Boil until soft (for about 20-25 minutes). Remove and drain the pumpkin pieces, and crush them with a fork or put in a kitchen robot. Set aside to cool.

For the crust: put the biscuits in a kitchen robot and grind into crumbs. Add the other products gradually and grind until well mixed. Cover the cake tin with baking paper, spread  the mixture evenly and smooth with a spoon. Put in the fridge while preparing the cream.

For the cream: remove all products in advance from the fridge and leave for at least half an hour at room temperature. Whisk the cottage cheese, cream cheese and sugar on medium speed for 2-3 minutes. Add the sour cream and pumpkin puree and whisk again. Add the eggs one at a time. Finally, add the flour and spices and mix until well mixed.

Pour the cream over the crust and bake at 90-100°C for 4 to 6 hours. My cheesecake was ready after 4 hours in the oven (it got a nice caramel hue due to the coconut sugar, and the edges turned reddish), I turned off the oven and left it inside for another hour. Then I opened slightly the oven door and waited for another 30 minutes. No matter how long it takes you to bake, it`s best to let the cheesecake rest in the oven for at least 30 minutes after turning it off.

Afterwards, put the pumpkin cheesecake in the fridge for the night. You can drizzle it with maple syrup and garnish with roasted and peeled pumpkin seeds before serving. Enjoy!

торта Медовик
Medovik cake

English Български

Age: 1 years  +

Until recently, my favorite cakes were with chocolate and cocoa. Otherwise I somehow couldn’t fully appreciate them. Then my daughter was born. When I started to introduce solid foods to her, I had to come up with ideas for desserts mostly with fruit and without white sugar, or with a suitable substitute: first dates, then coconut sugar, maple syrup, etc. So I discovered a whole new universe of wonderful flavors to combine and unexpectedly good recipes for gorgeous desserts. At the beginning of July my daughter turned 2 years old. For this special occasion, I indulged in another culinary experiment: the preparation of the classic Medovik cake (or Russian honey cake with improvements) . This cake was meant for the celebration with my daughter friends, and for the one with the grandparents I made another one:  summer cake with elderflower syrup (you can check the recipe for this one here). Both cakes turned out to be fantastic in taste, extremely light and spectacular, but I may be more proud with the Medovik cake. First: because it is more complicated, and second: because it disappeared in seconds and I barely managed to take a picture.

I won`t mislead you – the preparation of the Medovik cake is really time consuming, but you can help yourself, as I did. I baked the cake layers a week or two earlier and froze them. One day before the birthday, I removed them from the fridge and allowed them to thaw at room temperature for 2-3 hours. Meanwhile, I prepared the cream.

I made the cake layers by following the classic recipe (somewhat), but with the cream and the decoration I followed my imagination. The only change in the recipe I made regarding the cake layers is that I replaced the honey with maple syrup and the white sugar with coconut sugar – simply because when I cook desserts for my daughter, I always use coconut sugar, and lately I avoid cooking with honey (when processed at high temperature it loses its nutritional benefits). The cake layers tasted just as good, but you can follow the classic white sugar and honey recipe if you wish.

And don`t be alarmed: the Medovik cake may be more tricky to prepare, but with a little more effort  and some time management you can prepare it easily at home, too. Try it – you won`t regret it!

Medovik cake

торта Медовик

What you`ll need (for a 26-28 cm cake):
For the cake layers

400 g flour

150 g coconut sugar (or white or brown)

200 ml milk

1 egg

2 tbsp maple syrup (or honey)

50 g butter, melted and cooled

2 tsp soda

pinch of salt

For between the cake layers

200 g walnuts, grounded

fresh blueberries

For the cream

800 g strained yogurt

250 g mascarpone

100 g honey

2 tbsp elderflower syrup (or lemon juice)

For decoration

raspberries, blackberries, blueberries

How to cook it:

For the cake layers: in a deep saucepan, whisk the egg, add the sugar and whisk again. Start slowly to add the milk, maple syrup (or honey), baking soda and butter. Put the pan on the stove on low heat and cook for about 20 minutes while constantly stirring. The sugar has to dissolve and the mixture should get a deep caramel color, but it depends on your stove how long it will take (it took me about 15 minutes). Keep in mind that thanks to the baking soda the mixture will increase its volume and be careful not to boil it – therefore you will need a deeper saucepan. When done, remove from the stove and allow to cool slightly for 2-3 minutes. Then add the flour and mix with a spoon until a soft dough is obtained.

Flour your workspace and transfer the dough on it. Knead with your hands and divide it into 7 equal-sized balls. Use a kitchen scale to measure with accuracy – one ball should weigh about 100-110 g.

Roll a round and thin crust of 26-28 cm in diameter from each ball. Use a cake ring to outline to the desired diameter, even above it, because the cake layers will shrink a little from the backing. Don`t worry if they become uneven – you will cut them using the ring after baking. Transfer to a baking tray covered with baking paper and cook for about 4 minutes in a preheated to 170°C oven each. Be careful not to overcook them: the cake layers must be soft and brittle in order not to break and the cream to soak in them nicely. Remove and transfer to a grill to cool. While baking one cake layer, prepare the other.

Once the cake layers are baked and cooled, cut the excess edges with the help of a cake ring fixed at 26 or 28 cm: place the ring on one cake layer, press lightly with your hands and form an exact circle with a knife. Repeat with the remaining cake layers.

For the cream: in a large bowl mix the strained yogurt, mascarpone, honey and elderflower syrup (or lemon juice) and mix until the mixture is thick and fluffy.

Assembling the cake: put just a little of the cream on the cake pad, which you will use, and spread with a few movements. Set the first cake layer on top and gently press with your hands so it stays firmly on place. Put a layer of cream and spread evenly using a long pallet knife. If you have a rotating cake stand, it will be much easier for you. Sprinkle nuts and blueberries on top. Cover with a second cake layer and apply again with cream, walnuts and blueberries. Repeat with the remaining cake layers. Plaster the last cake layer only with cream – on top and slightly on the cake sides. Keep some cream and walnuts and store the cake in the fridge for half an hour.

Remove the cake from the fridge and apply the remaining cream on top and on the sides, smoothing out the bumps with a long pallet knife or other suitable tool. Use your hands to spread theremaining walnuts on the cake sides so they stick well. Decorate with fresh fruits on top – I used raspberries, blackberries and blueberries. Store the Medovik cake in the fridge for at least one night before serving. Enjoy!

Coconut muffins with almond filling
Coconut muffins with almond filling

English Български

Age: 2 years +

This recipe for coconut  muffins with almond filling is slightly more different than the others. Usually when you cook muffins the wet and dry ingredients are mixed in separate bowls and finally together. But here we have the delicious core with almonds, sugar, butter and milk. And don`t get me wrong – the preparation of these tasty cakes doesn`t take too long, nor does it require any special culinary skills. Just follow the guidelines below and soon you will be able to enjoy the soft, and tender  coconut muffins with almond filling!

Coconut muffins with almond filling

Coconut muffins with almond filling

What you`ll need (for about 12 muffins):

150 g flour

100 g coconut sugar (can be replaced with white or brown sugar)

100 g butter, melted and cooled

50 g coconut sawdust

50 ml milk

2 eggs

1 tsp. backing powder

pinch of salt

For the filling

50 g almonds, finely grounded

50 g coconut sugar (can be replaced with powdered sugar or white sugar)

2 tablespoons butter, melted

2 tablespoons milk

almonds (finely grounded) for rolling

How to cook it:

Preheat the oven to 180° and prepare your muffin cups, I used 12 silicone muffin cups.

Whisk the eggs and add the sugar. Whisk until you get a fluffy creamy mixture.

Sift the flour together with the baking powder and salt.

Start adding some flour, milk and butter to the egg mixture. Start and finish with the flour. Finally, add the coconut sawdust to the mixture and mix with a wooden spoon or a silicone spatula until the ingredients are well mixed.

For the filling: mix all ingredients in a small bowl until a soft dough is obtained. Shape 12 balls from the dough and roll in almonds.

To assemble the muffins, scoop half a spoon of the main mixture and put it in a muffin cup. Place an almond ball on top. Finish with another half a spoon of the main mixture. Repeat with the other muffin cups. Bake for about 20 minutes. Check if the muffins are ready with a toothpick (if the stick comes out clean after you puncture them, they are ready). Let them rest for 5-10 minutes in the cups, then remove from the cups, and transfer to a grid to fully cool.

The coconut muffins with almond filling can be stored in the fridge for 2-3 days or up to 2-3 months in the freezer. To freeze them, wrap well and store. To defrost them, remove from freezer and wrap each muffin in aluminum foil. Put in a preheated to 180 ° oven and bake for 20 minutes. Remove from oven, remove from foil and serve.

лятна торта със сироп от бъз
Summer cake with elderflower syrup

English Български

Age: 2 years +

My experiments with this recipe began in late spring when I prepared my first homemade elderflower syrup. I decided that I want to use the syrup for my daughter’s second birthday cake in July. So I started combining different recipes for bater and cream for the perfect summer cake with elderflower syrup. My family, friends, and neighbors ate a lot of cakes (without much complaining) until I finally came to right one. I prepared the cake for our family celebration with the grandparents, and for the party with my daughter’s friends I created another cake – Medovik. I will share this recipe as well soon. And now, let me show you how you can also prepare this lovely, delicious and light cake with elderflower syrup at home…

Summer cake with elderflower syrup

summer cake

What you`ll need (for a 16-18 cm cake):
For the batter

150 g flour

50 g grounded almonds (or walnuts)

100 g soft butter

160 g yoghurt

100 g maple syrup (or honey)

50 g coconut sugar (or white or brown sugar)

2 eggs

1 tsp. baking powder

pinch of salt

For the cream

350 g strained yogurt

350 g sour cream

250 g mascarpone

50 g honey (you can add more if you like)

2 tablespoons elderflower syrup

For brushing the cake

elderflower syrup

For decoration

fresh fruits

How to cook it:

For the batter: preheat the oven to 180° and prepare a cake tin with backing paper. Brush the walls of the tin with butter.

Sift the flour and mix with the baking powder, salt and almonds.

In a large bowl, whisk the butter and then add the sugar and maple syrup. Stir with a mixer until the texture becomes thick and creamy. Add the eggs one by one, then the yoghurt while stirring. Finally, start gradually pouring the dry ingredients into the bowl with the wet ingredients, stirring gently until they are well absorbed.

Pour the batter into the cake tin and bake for about 40 minutes. Turn off the oven and leave for another 10 minutes inside. Remove the cake from the oven and leave in the tin for 5 minutes before carefully removing the ring and transferring to a grid. Once the cake has cooled completely store in the fridge for about half an hour before cutting it in half (in order to be successful with this endeavor). If you think you won`t be able to handle the cutting, you can divide the batter in two and bake it in succession for about 20-25 minutes each cake.

For the cream: mix all ingredients in a large bowl and stir until you get a fluffy and thick cream.

Assembling the cake: cut the cake in two using a serrated knife (skip this step if you have split the batter in advance and you`ve cooked two cake layers in succession). Remove unevenness (if any) carefully with the knife.

Put just a little of the cream on the serving plate, which you will use, and spread with a few movements. Set the first cake layer on top and gently press with your hands so it stays firmly on place. Brush the cake with a little elderflower syrup using a pastry brush. Spoon about half of the cream on top and spread evenly with a long pallet knife. Place the second cake layer on top and brush with a little elderflower syrup. Put half the remaining cream and spread evenly, including slightly on the cake sides. Store the cake for half an hour in the fridge.

Remove the cake from the fridge and spread the remaining cream on top and sides, smoothing the bumps with the pallet knife or other suitable tool. Decorate with fresh fruits of choice – apricots or blackberries and raspberries. Store the summer cake with elderflower syrup in the fridge for at least one night before serving. Serve with a glass of chilled elderflower syrup. Enjoy!

мъфи
Cherry and almond muffins

English Български

Age: 2 years +

Summer is my favorite season not only because of the long days and warm nights, but also because of the abundance of fresh fruits. It`s the perfect time to experiment with different delicious fruit cakes. Even though I`ve been not so fond of them in the past, lately I`m cooking a lot of fruit cakes and I really enjoy it – both the process and the taste. I prepared these cherry and almond muffins for my daughter’s second birthday in the beginning of July along with several other muffins: with ricotta and banana and with almond filling. The muffins with cherries were with a very delicate and fresh taste – go ahead and try them, too!

Cherry and almond muffins

мъфи

What you`ll need (for about 12-14 muffins):

250 g flour

100 g yoghurt

100 g coconut sugar (you can add more if you want, and you can also use white or brown sugar)

1 egg

80 g butter, melted and cooled

1 tsp. backing powder

1 tsp. backing soda

pinch of salt

200 g cherries, pitted and halved

2 tablespoons lemon juice

50 g almonds, finely grounded

How to cook it:

Preheat the oven to 200° and prepare your muffin cups, I used 14 silicone muffin cups.

Remove the yogurt from the fridge in advance, it have to be at room temperature before you start with the recipe. Then put the baking soda in the yoghurt and stir until it starts to rise.

In a large bowl, sift the flour, baking powder and salt. Add the sugar and stir well with a spoon.

In another bowl, whisk the egg and mix with the yogurt and butter. Pour the wet mixture into the bowl with the dry ingredients and stir with a wooden spoon or a silicone spatula until well mixed. Don`t overdo it, it`s enough to just combine the ingredients. Add the cherries and almonds and mix gently, making sure the dough doesn`t get stained from the cherry juice.

Divide the dough into the cups by filling them almost to the top. Bake for 3 minutes at 200 °, lower the temperature to 180 ° and bake for another 20 minutes. Check if they are ready with a toothpick (if the stick comes out clean after you puncture them, they are ready). Let them rest for 5-10 minutes in the cups, then remove from the cups, and transfer to a grid to fully cool.

The cherry and almond muffins can be stored in the fridge for 2-3 days or up to 2-3 months in the freezer. To freeze them, wrap well and store. To defrost them, remove from freezer and wrap each muffin in aluminum foil. Put in a preheated to 180 ° oven and bake for 20 minutes. Remove from oven, remove from foil and serve.

 

мъфини с банан и рикота
Banana ricotta muffins

English Български

Age: 1 year +

I`ve stumbled upon this delicious recipe for banana ricotta muffins while looking for inspiration for my daughter’s second birthday party menu. I replaced some products and refined the recipe a little bit. The result: these perfect fluffy cakes with a soft core. I prepared them in advance and froze *, along with several other types of muffins – with cherries and with almond filling, as well as sesame biscuits, carrot grissini and mini pancakes with honey (I prepared them following this recipe, flavored with honey, rolled and cut in two).

Unfortunately, we didn`t have the chance to enjoy them all the way, because our dog stole and ate two of the four plates with sweets. So our ever-starving beagle stuffed itself with about 15 muffins and an unknown number of sesame sweets and mini pancakes. Understandably, it was on a strict diet in the next few days. Despite this incident, the birthday party was a success, and I’m happy to share with you this very tasty recipe for banana ricotta muffins. And you’ve been already warned: keep your dog (especially if you have a beagle) away from them!

Banana ricotta muffins

banana ricotta muffins

What you`ll need (for about 12-14 muffins):
For the banana bread

150 g flour

1 egg

100 g coconut sugar (can be replaced with white or brown sugar)

100 g soft butter (left at room temperature or softened for 5-10 seconds in microwave)

60 g yoghurt

1 large ripe banana, well crushed (or 2 smaller bananas)

1/2 tsp. backing soda

1/2 tsp. backing powder

pinch of salt

For the ricotta filling

1 egg

110 g ricotta

50 g coconut sugar

50 g flour

How to cook it:

Preheat the oven to 180° and prepare your muffin cups, I used 14 silicone muffin cups.

For the banana bread: remove the yogurt from the fridge in advance, it have to be at room temperature before you start with the recipe. Then put the baking soda in the yoghurt and stir until it starts to rise.

Whisk the egg and mix with the sugar, butter and yoghurt. Stir good. Add the crushed banana and mix again.

Sift the flour together with the backing powder and salt and stir until combined. Add the dry mixture to the wet and stir with a wooden spoon or a silicone spatula until mixed. Don`t overdo it, it`s enough to combine the ingredients. Leave aside.

For the ricotta filling: whisk the egg and mix with the ricotta, sugar and flour in a small bowl. Stir until they are well combined.

To assemble the muffins, scoop a spoon of the banana bread mixture and put it in a muffin cup. Place on top a spoon of the ricotta filling. Finish with a second spoon of the banana bread mixture. Repeat with the other muffin cups.

Bake for about 20-25 minutes, checking if they are ready with a toothpick (if the stick comes out clean after you puncture them, they are ready). Let them rest for 5-10 minutes in the cups, then remove from the cups, and transfer to a grid to fully cool. Enjoy!

* Muffins can be stored in the fridge for 2-3 days or up to 2-3 months in the freezer. To freeze them, wrap well and store. To defrost them, remove from freezer and wrap each muffin in aluminum foil. Put in a preheated to 180 ° oven and bake for 20 minutes. Remove from oven, remove from foil and serve.

elderflower syrup
Elderflower syrup

English Български

My all-time favorite summer drink is the elderflower syrup. I find the combination of the thick sweet syrup, soda, lemon slice and two or three ice cubes simply irresistible in the summer heat. This year, for the first time, I decided to prepare the syrup at home, following my mother’s recipe. It`s very quick and easy. We picked the elderflowers from the courtyard of our villa in Batuliya. Instead of white sugar, I used a combination of white and brown sugar, and the syrup gained a nice caramel hue and taste. For my little daughter, I made half a dose and I`ve put coconut sugar in it – it also tastes great. I’m going to use her elderflower syrup in the cake cream for her upcoming second birthday in July. And now let’s see how the homemade elderflower syrup is prepared …

Elderflower syrup

elderflower drink

What you`ll need (for one dose):

25 big elderflower heads

1 kg sugar (white, brown or coconut)

1 l water

1 pack food-grade citric acid

How to cook it:

Clean the elderflower heads from dust and insects. Put them in a saucepan and pour the water on top. Press with a plate to keep the elderflowers under water. Leave for 24 hours.

Discard the elderflower heads and strain the water in a large bowl. Add the sugar gradually and stir with a wooden spoon or spatula until the sugar is completely dissolved. Finally, add the citric acid and stir again.

Pour the syrup into a suitable bottle and store in the fridge. Keep in mind that the syrup hasn`t undergone thermal treatment or conservation so you can`t leave it for much time. But it`s so delicious that you`ll probably won`t have this problem.

As I`ve already mentioned, my favorite combination is elderflower syrup with soda. In a water cup, pour two fingers of the syrup (or more or less – depending on how sweet you prefer the drink) and add soda. Arrange with a lemon slice and ice cubes. The soda can be replaced with plain water if you don` like the flavor. Enjoy!

sirniki
Sirniki with cottage cheese and coconut sawdust

English Български

Age: 1 year +

Some time ago I came across the recipe for sirniki: a classic Russian breakfast for donuts with cottage cheese. I had in mind to check the recipe someday but there was always something else to prepare and cook. Until today, when I had to figure out a quick and easy afternoon snack for my daughter. I experimented with the recipe and added coconut sugar and coconut sawdust, and instead of frying the sirniki, I cooked them in the oven. The result is a sweet-salty magic, especially irresistible when served with honey and fresh strawberries.

I got 8 pieces sirniki from the following products, so you can safely double or triple the proportions if you want a larger dose. The recipe is really very quick and easy to prepare – try it yourself. And don`t forget the honey!

Sirniki with cottage cheese and coconut sawdust

sirniki

What you`ll need:

250 g cottage cheese (or ricotta or cream cheese)

1 egg

50 g flour

1 tablespoon coconut sugar

1 tablespoon coconut sawdust

How to cook it:

Preheat the oven to 180° and prepare the backing tray with baking paper.

Crumble the cheese and grind it with a fork. Add the sugar and mix.

Sift the flour and add to the mixture. Finally put the egg and coconut sawdust and stir well. A homogeneous and sticky mixture should be obtained.

Using a spoon, scoop some of the dough and shape the sirnki on the tray, leaving a gap between them – they rise slightly while backing.

Bake for about 15-20 minutes or until golden. Leave on a wire rack to cool. Serve with honey or jam.

For more culinary inspiration check also our recipe for coconut flour and cheese biscuits.

sesame biscuits
Sesame biscuits

English Български

Age: 1 year +

Easy, very quick to prepare, healthy and delicious – these are the sesame biscuits. I came across a variety of recipes and tried a few until finally I got the perfect one for my taste. I prepared the sesame biscuits with flour, but there are variations with oatmeal, which are surely also very tasty. I put maple syrup instead of honey, and honestly, that’s how they got tastier (I tried them with honey as well, but I just did not like them that much). Crushed nuts, such as almonds, walnuts and hazelnuts, could be added too, but the amount of flour should be reduced accordingly. I wanted to offer the biscuits to my little daughter, so I skipped the nuts. And now, check my interpretation of the recipe for sesame biscuits …

sesame biscuits

Sesame biscuits
What you`ll need:

200 g flour

150 g sesame tahini

150 g maple syrup (or honey)

1 tsp. backing soda

1 pack of vanilla powder

sesame seeds

How to cook it:

Preheat the oven to 180 ° and prepare a backing tray with baking paper.

Sift the flour and soda and leave aside. In a bowl, mix the sesame tahini, maple syrup and vanilla and stir until they are well mixed. Add the flour to the sticky mixture and mix, first with a spoon and then with hands. A mild and elastic dough should be obtained.

Wet your hands and shape walnut-sized balls from the dough, roll in the sesame seeds and flatten on the palm of your hand – the biscuits should be relatively thin (they rise slightly afterwards). Arrange in the tray by leaving a distance of about 3 cm between them. Bake for about 12 minutes. Be careful not to overdo the backing, because the sesame biscuits will become hard to crack.

Remove them from the oven and let them cool down a little in the tray, then transfer to a wire rack. Enjoy!

Looking for more easy biscuits recipes? Check also our recipe for toddler butter biscuits!

Easter muffins

English Български

Age: 1 +

Easter is my favorite time of the year. Days become longer, the sun shines more brightly, the spring has brought new hope, and summer is just around the corner. How not to love it? In addition to new beginnings and the dyed eggs, the kozunak is another element that I associate with Easter. It`s a traditional sweet bread made in Bulgaria especially for the occasion. This year I decided to try to prepare it myself. My task was to find a recipe that would please our little daughter, and also include appropriate products. I experimented with several recipes, and finally I`ve made these super delicious Easter muffins a.k.a. kozunak muffins. I prepared the dough in a bread machine, and then I baked it in the oven in muffin cups. The best part about this recipe is that you can add chocolate pieces in the muffin cups for the grown ups. That’s what I did. I prepared a few muffins for my daughter, and I added chocolate pieces and walnuts to the others. Try the recipe yourself – it`s relatively easy and the Easter muffins are really tasty!

Easter muffins

Easter muffins 1

What you`ll need:

350 g flour

70 g coconut sugar

80 g soft butter, cut into small pieces

120 g milk

1 egg

2 tsp. dry yeast

1 tsp. salt

1 vanilla powder

How to cook it:

Divide the yolk from the egg white. Leave the egg white aside, you`ll need it later. Whisk the yolk with the sugar. Add the milk and vanilla and stir well.

Pour the mixture into the bread machine. Sift the flour and salt and add on top. Finally, put the dry yeast. Turn on the dough kneading program on the machine. Then start adding the butter. When you are finished, close the lid.

Wait for the kneeling program to finish and run again. Remove the dough on your working space and divide into small balls. Grease your hands with oil and grab one of the balls. Divide in two, stretch on strips and wind up on a braid. Twist and put in a muffin cup. Keep in mind that the dough should increase its volume twice. Repeat with the remaining balls of the dough. I came out with 16 muffin cups.

Put the muffin cups in a preheated to 50° oven.  When the dough increases its volume twice, remove the muffin cups and put them on your working space. Heat the oven to 180 °.

Whisk the egg white and smear the Easter muffins with it. Sprinkle with sugar on top. Return to the oven and bake for about 10 minutes or until golden. Check if they are ready with a toothpick.

Transfer to a wire rack to cool and then store in a box. Enjoy!

Homemade tiramisu

English Български

This is not a classic recipe for tiramisu, but it`s just as tasty as the original. Instead of eggs and sugar I used sour cream and Nutella chocolate for this delicious interpretation of homemade tiramisu. The result is pure perfection. And it`s extremely easy and quick to make.

With the listed products I managed to prepare a homemade tiramisu with a decent size, rich of flavors (and calories) and simply irresistible. Try it yourself … if you are not on a diet.

Homemade tiramisu

Tiramisu

What you`ll need:

200 g biscotti Savoiardi

250 g mascarpone

100 g sour cream

100 g Nutella chocolate

1-2 tablespoons powdered sugar

200 ml instant coffee

50 ml Baileys

Decoration

200 ml heavy cream

2 tablespoons powdered sugar

cocoa for sprinkling

fresh fruit

How to cook it:

Prepare a cake tray.

In a bowl, mix the mascarpone, sour cream, Nutella chocolate and powdered sugar. Stir well to obtain a thick and homogenous cream.

Put the cold coffee into a deep dish and mix with the Baileys.

Start arranging your homemade tiramisu. First put some of the cream on the cake tray. Dip the biscotti in the coffee with Baileys, arrange a row of them on the tray and spread generously with cream on top. Repeat with a new row of biscotti and finish with the remaining cream. Sprinkle with cocoa.

Whisk the heavy cream with powdered sugar. Use a pastry syringe and your fantasy to decorate. Lastly, put fresh fruits on top of the tiramisu, I used strawberries.

Your home tiramisu is ready! Store it in the fridge for a few hours, serve and enjoy!

Quick and easy cake with carob, sour cream and maple syrup
Quick and easy carob cake with sour cream and maple syrup

English Български

Age: 1 +

Desserts with carob powder are popular at our home since I have to cook for the three of us. I was thinking of celebrating the astronomical spring with an appropriate cake to make our day even more sunny. So I came across the recipe for the quick and easy carob cake with sour cream and maple syrup that was met with great enthusiasm from our whole family. I adapted it from here, replacing cocoa and regular sugar with carob powder and coconut sugar, I also increased the amount of sour cream (carob needs more liquid) and added maple syrup. The result was a soft, tender and fluffy cake that disappeared in no time. If you wish, you can cook it with cocoa and add chocolate pieces – we are confident that it will turn also fantastic.  And now, let’s see how this quick and easy carob cake with sour cream and maple syrup is done …

Quick and easy carob cake with sour cream and maple syrup

Quick and easy carob cake with sour cream and maple syrup

What you`ll need:

100 g flour

100 g sour cream

80 g butter, soft

50 g coconut sugar (add more if you prefer your cakes sweeter)

2 tablespoons maple syrup

1 egg

20 g carob powder

½ tsp. backing powder

½ tsp. baking soda

How to cook it:

Preheat the oven to 180°. Prepare a baking tin with baking paper.

Sift the flour with the baking soda, baking powder and carob powder. In a bowl whisk the butter and coconut sugar. Add the egg and whisk again. Then add the maple syrup and sour cream. Mix and start adding the dry mixture without stopping the mixer.

Pour the mixture into the tin and smooth with a spatula or a spoon. Bake for about 35 minutes – check if it`s ready with a toothpick. Leave for about 10 minutes in the tin and then transfer to a grid to cool.

If you like recipes with carob powder check also the toddler biscuits with carob powder and the toddler kinder penguin.

Lemon and raspberry muffins
Lemon and raspberry muffins

English Български


Age: 1 year +

Muffins are among my daughter’s favorite desserts, and I often experiment with new flavors. Today’s recipe for lemon and raspberry muffins was an instant hit. I adapted it from here by reducing the proportions and replacing white sugar with coconut sugar and coconut butter with cow butter. The muffins turned out fluffy, with an irresistible crust and slightly moist on the inside because of the raspberries, but definitely perfectly delicious. Try them if you have fans of this type of dessert at home, too.

Lemon and raspberry muffins

Lemon and raspberry muffins

What you`ll need:

250 g flour

1 egg

100 g coconut sugar (you can add more if you wish)

60 g butter, melted

100 g yogurt

1 tsp. backing powder

1 tsp. baking soda

pinch of salt

vanilla powder

2 tablespoons lemon juice

200 g fresh or frozen raspberries

How to cook it:

Preheat the oven to 180° and prepare your muffin cups, I used 14 silicone muffin cups.

Remove the egg and yogurt from the fridge in advance, they have to be at room temperature before you start with recipe.

In a large bowl swift the flour and add the backing powder, salt and vanilla powder. Mix well and leave aside.

Put the baking soda in the yoghurt and stir until it starts to rise. In a bowl, whisk the egg and sugar, add the butter, yoghurt and lemon juice, and stir.

Add the wet mixture to the dry mixture and stir but don`t overdo it – just enough so the ingredients are well mixed. Finally, put the raspberries and mix again.

Pour the mixture into the muffin cups (fill up to ¾ of the cups) and bake for 20-25 minutes or until they are ready – check with a toothpick. Transfer to a grid to cool and then enjoy your perfect Lemon and raspberry muffins.

You want more recipes for muffins with fruity flavors? Check the quince muffins or the honey pear muffins.

Maple syrup cookies
Maple syrup cookies

English Български

Age: 1 year +

These super tasty maple syrup cookies are among those recipes that quickly turn into favorites. Crispy, sweet and very delicious, I came across the recipe, purposefully looking for ideas with maple syrup. The reason is that I wanted to experiment with recipes different than pancakes with maple syrup. And believe me, the result is superb – at least as far as the irresistible maple syrup cookies are concerned. You want to try the recipe but you don`t have maple syrup? You can easily replace it with honey. And now, let’s check the recipe…

Maple syrup cookies

Maple syrup cookies

What you`ll need:

200 g flour

1 egg

50 g coconut sugar

80 g butter, soft

2 tablespoons maple syrup

1 tsp. backing powder

pinch of salt

vanilla powder

How to cook it:

Sift the flour and mix with the backing powder, salt and vanilla. In a large bowl, whisk the butter and then add the coconut sugar and whisk again. Add the egg and maple syrup and mix.  Gradually add the flour until you finally get a dough mixture. Store in the fridge for about 1-2 hours.

Preheat the oven to 180 °. Remove the dough from the fridge and roll out on your working space into a thin crust. Use cookie cutters or a glass to cut the cookies and transfer to a tray lined with backing paper. Bake for 10 minutes, remove the maple syrup cookies from the oven and transfer to a grid to cool.

Serve for an afternoon snack with yogurt or a glass of milk.

Want to check other recipes like this one? Check the recipe for chestnut biscuits or the toddler butter biscuits.

Valentines Day chocolate cake e1550438922368
Valentine’s Day chocolate cake

English Български

A lovely chocolate taste – that’s how we can describe this Valentine’s Day chocolate cake. It`s the perfect dessert for Valentine’s Day and any other occasion, especially if you are a fan of chocolate. The preparation is quick and easy, and its taste is indescribably good and above all – very chocolate. Double the amount of products if you want to cook it for more people – with the ones from the recipe below you`ll get a fairly decent sized-dessert but it`s so yummy that you`ll wish to have made a bigger cake. You will not regret it – we are sure that this irresistible Valentine’s Day chocolate cake will become your new favorite.

Valentine’s Day chocolate cake

Valentines Day chocolate cake e1550438922368

What you`ll need:

For the crust

100 g flour

100 g brown sugar

80 g butter

1 egg

50 g dark chocolate (I used 77%)

1 tablespoon cocoa powder

1 tsp. baking powder

a pack of vanilla powder

For the glaze:

150 g whipping cream

2 tablespoons brown sugar

20 g butter

50 g dark chocolate

For sprinkling

cocoa powder

How to cook it:

Preheat the oven to 160°. Prepare a cake tin with baking paper (I used a 16 cm one).

Melt the chocolate pieces and butter either on the stove or in the microwave oven. Mix well.

In a bowl, whisk the egg with the sugar. Add the chocolate mixture and stir. In a another bowl mix the flour with baking powder and vanilla and gradually add to the chocolate mixture. Finally put the cocoa and stir.

Pour the mixture into the cake tin and bake for about 40 minutes. Remove from oven and leave to cool.

Meanwhile, prepare the glaze. Put the cream, sugar and butter in a small saucepan on medium heat. Stir periodically so the products are combined well. When bubbles start to appear on the surface, remove from the stove and add the chocolate pieces. Stir until a smooth chocolate mixture is obtained. Allow to cool for 15-20 minutes.

Pour the glaze over the chocolate crust. Store in the fridge for a couple of hours. Sprinkle with cocoa powder before serving and enjoy!

Need more chocolate? Check the recipe for Italian chocolate cake.

no bake ricotta cheesecake
No bake ricotta cheesecake

English Български

Age: 1 +

Among my favorite desserts is the cheesecake, I`ve already shared on multiple occasions. The following recipe for no bake ricotta cheesecake is a little bit unconventional – with ricotta cheese instead of cream cheese, so that it can be enjoyed by little kids as well (another variation of the same theme is the toddler no bake mini cheesecake muffins). But let’s go back to the current recipe for no bake ricotta cheesecake. I`ve prepared it with honey but you could replace it with dates or coconut sugar. In any case, the result will be very tasty and healthy. So give it a try and you won`t regret it.

No bake ricotta cheesecake

no bake ricotta cheesecake

What you`ll need:

For the crust

220 g homemade butter biscuits (you can also use store-bought butter biscuits)

50 g butter, soft

For the cream

500 g ricotta

120 g honey

1 teaspoon lemon juice

70 g butter, melted

pinch of salt

How to cook it:

Prepare a cake tin with baking paper.

Put the biscuits and soft butter in a kitchen robot and grind until well mixed. Spread the crust evenly into the cake tin and smooth with a spoon. Store in the fridge to firm up while making the filling.

In a bowl mix all the products for the filling and stir. Spread the cream on top of the crust and smooth with a spoon. Put the cake in the fridge for a few hours or best for one night. Enjoy!

Homemade butter biscuits
Homemade butter biscuits

English Български

We all have favorite recipes from childhood. In my personal ranking, the homemade butter biscuits take one of the top spots, along with my all time favorite fudge and the lovely petit fours. Crispy and delightfully sweet, I never manage to get enough of the homemade butter biscuits and I’m often responsible for the disappearance of at least half a tray. Today I`m sharing with you a classic recipe for this really easy, but very tasty dessert. I hope you like it too!

Homemade butter biscuits

Homemade butter biscuits

What you`ll need:

2 cups flour, sifted

1 cup powdered sugar, sifted

125 g butter

1 egg

2 tablespoons milk

1 tsp. backing powder

1 pack vanilla powder

pinch of salt

chocolate chips

How to cook it:

Gently warm the butter and whisk it with a wooden spoon. Gradually add the sugar, egg, milk, vanilla and flour. Mix the dough. Store it in the fridge for 30 minutes.

Remove the dough and start shaping balls with the size of a walnut and then flattening them over your palms. Arrange the biscuits on a tray covered with baking paper.

Bake in a preheated to 180 ° oven until ready – for about 10 minutes. Keep in mind that they should remain almost white. Enjoy the butter biscuits with a nice coffee or hot tea.

If you like this recipe, check also the one for the heart-shaped butter biscuits or the toddler butter biscuits suitable for the youngest family members.

Raw cake with avocado
Raw cake with avocado, bananas, raspberries and carob powder

English Български

Age: 1 year +

Yes, December is not exactly the season for a raw cake with avocado, bananas, raspberries and carob powder. But  I wanted to prepare this type of dessert for a long time, and I thought it was high time to try out a recipe. And also, recently I remembered that our freezer is full with frozen raspberries from the summer.

My main goal was not to get rid of the raspberries, but the final result to appeal to the most important taster – my little daughter. That’s why I knew from the beginning that the cream should contain two of her favorite ingredients – avocados and bananas. I added honey for more sweetness so me and her father could enjoy the cake as well. The base was made from almonds, dates and coconut, but the nice thing about raw cakes is that you can try out all sorts of nuts and dried fruit for the crust – walnuts, hazelnuts, dried apricots and whatever else you can think of. I decided to experiment and make a fake chocolate topping with carob powder – it turned out very tasty. This is how the raw cake with avocado, bananas, raspberries and carob powder was born – a truly beautiful and extremely rich in taste delicious dessert. The crust is crunchy, the cream delicate and the topping magical. We all fell in love with this cake.

Do you know what else is so wonderful about the raw cake with avocado and raspberries? It`s very healthy and is so easy to prepare – the ingredients for the crust, cream and glaze are simply mixed and blended. In order to keep its form, the cake should be stored in the freezer, and before serving it should be left half an hour at room temperature.

And another comment. I have indicated that the cake is suitable for children aged one year and over. Some parents, however, are worried about giving nuts to children under 3 years because nuts  are allergenic. But if the child has no allergies, is over a year, and the nuts are well crushed, there should not be a problem to шищ the cake. But ultimately everyone decides on their own.

Now, let’s turn our attention to the…

Raw cake with avocado, bananas, raspberries and carob powder
Raw cake with avocado

Raw cake with avocado

What you`ll need:

For the crust

150 g almonds

100 g dates

50 g coconut sawdust

40 g coconut oil, melted

pinch of salt

For the cream

2 medium-sized avocados

2 bananas

80 g honey

40 g coconut oil, melted

2 tablespoons coconut sawdust

the juice of half a small lemon

For the topping*

40 g coconut oil, melted

20 g honey

the juice of half a small lemon

1 tsp. carob

* Increase the proportions if you think that the mixture is not enough.

How to cook it:

Prepare a cake tin with baking paper. I used a 16 cm cake tin.

Soak the almonds and dates in advance in water for at least one hour.

Throw away the water from the almonds and dates and put them in a blender or a kitchen robot with the other products for the crust. Blend until you get sticky crumbs.

Pour the mixture into the cake tin, spread evenly and press with your hands. Store in the freezer while preparing the filling.

Wash and dry the blender. Put all the ingredients for the cream and blend until you get a smooth, creamy mixture. Spread the cream on top of the crust using a spatula. Put back in the freezer for at least half an hour.

Meanwhile, prepare the topping. Mix all products – you can use the blender again or mix in a bowl with a spoon or spatula. Wait for the cream to tighten a little and spread on top of it. Decorate with raspberries – frozen or fresh.

Put the cake in the freezer for 3-4 hours. You can then store it in the freezer or in the fridge (but if you keep it in the fridge, its shape will not be as tight). Before serving, leave at room temperature for half an hour.

Quince muffins
Quince muffins

English Български

Age:  1 year +

Let’s start with a confession – I love muffins. I like that they are easy and quick to prepare and can be of any flavor. I had several quinces left behind, and I decided to see what will happen if I make quince muffins. The answer is surprisingly very delicious. Their taste is slightly unusual, and one can think that you have to try just another muffin to find out if they are likeble or perfect. Until half a dozen of quince muffins disappears. I should note that my little daughter also managed to try them and she approved them very much.

Keep in mind that this type of muffins requires a little more preparation.  You have to cook the quinces in advance in order to get the small cakes perfect. The aroma of ginger and nutmeg, which goes so well with them, makes them suitable for the Christmas holidays. And also, I haven’t used sugar but dates in this recipe, but if you wish you could replace the dates with coconut or brown sugar. And now, let’s check the quince muffins recipe.

Quince muffins

Quince muffins

What you`ll need:

200 g flour

2 eggs

50 g butter, melted

10 dates with 50 g hot water

100 g sour cream

2 tsp. baking powder

vanilla powder

½ tsp. nutmeg

pinch of salt

For the filling

500 g quinces

2 tablespoons lemon juice

½ cup copper

½ tsp. fresh ginger, grated

2 cups water

How to cook it:

Preheat the oven to 200° and prepare your muffin cups – I used silicone muffin cups.

First make the quince mixture. Wash, peel and cut the quinces into cubes, put them in a saucepan and pour in the water. Add the lemon juice, honey and ginger and cook for about 20 minutes on moderate fire. Drain.

Blend the dates with the quince, and keep the water from the dates for later. Mix the blended dates and quinces with the sour cream and leave aside.

In a bowl, whisk the eggs. Little by little, add the water from the dates and the melted butter (Add vanilla and nutmeg and stir.

In another bowl, sift the flour with baking powder and salt.

Add half of the flour to the egg mixture and stir with a spatula. Then mix with the sour cream with quince and dates. Add the remaining flour and stir again.

Transfer the batter in the muffin cups (fill up to ¾ of the cups) and bake for about 20 minutes. Enjoy!

Christmas muffins
Christmas muffins

English Български

Age:  1 year +

Christmas cookies are among those little details that contribute to the atmosphere of the holiday with a unique aroma and sweet taste. The gingerbread cookies are the absolute classic, but you need to cook them in advance – they get better with time. Meanwhile, you must exercise great will to save them until Christmas. So why not make Christmas muffins?

This year I decided to do just that. I`ve already made gingerbread cookies twice and they kept disappearing without a trace after a day or two. To keep the third portion until the holiday, I decided to try the Christmas muffins. I took the gingerbread cookies recipe and perfected it to suit the muffin consistency. I also chose the products so my little daughter could try the muffins as well. I decided to decorate some of them with icing – I didn`t offer these to the little one, but we grown-ups are people as well.

The experiments didn`t stop here. The silicone muffin cups weren`t good enough for my taste so I baked some of the dough in my daughter`s  silicone smiling face mat. I will certainly use it for other muffins and cookies, as the result was quite spectacular.

How did the Christmas muffins eventually turn out, you would probably ask? Let’s start by saying that a few hours after I took them out of the oven, they were gone. They were soft and fabulously delicious, and the unique Christmas flavor was just what we needed to start with the Christmas decoration. But this is a story for another post. Now let’s see how you can prepare the muffins…

Christmas muffins

Christmas muffins

What you`ll need:

250 g flour

1 egg

1 cup milk

50 g honey

50 g coconut sugar

50 g butter

1 tsp. baking powder

½ tsp. baking soda

pinch of salt

mix of spices – ginger, nutmeg, cardamom, cinnamon, cloves

50 g finely grounded walnuts (optional)

For the icing

1 egg white

200-300 g powdered sugar

1tsp. lemon juice

How to cook it:

Preheat the oven to 180° and prepare your muffin cups – I used 9 silicone muffin cups and the smiling face baby silicone mat.

In a bowl sift the flour and add the baking powder, baking soda, salt and spices.

Mix the honey, butter and the sugar in a fireproof pot and heat slightly. Stir with a wooden spoon or spatula until everything is mixed well. Remove from the stove.

In another bowl, whisk the egg and add the milk. Pour the honey mixture into the egg mixture and stir with a spoon.

Add the liquid mixture to the dry ingredients and stir with a spoon.

Transfer the batter in the muffin cups (fill up to ¾ of the cups) and bake for about 25 minutes.

Icing

Whisk the egg white and lemon juice. Spoon by spoon add the powdered sugar until the mixture gains the consistency of a thick and smooth cream. Use a pastry syringe and your fantasy to decorate.

Enjoy!

Italian chocolate cake
Italian chocolate cake

English Български

[:en]Lately I’ve been publishing mostly child-friendly desserts, as you’ve probably noticed. The main reason is that I’m trying to cook cakes that my little daughter will also be able to eat. My great passion, however, are the chocolate desserts with a lot of chocolate. Like this exquisite Italian chocolate cake, which my sister prepares quite often. She has really perfected the recipe – the cake is delicious, juicy and especially chocolaty. And the best part is that it doesn`t take much time or requires any special skills. Try it too – you will not regret it, especially if you are a big chocolate fan like me.

Italian chocolate cake

Italian chocolate cake

What you`ll need:

For the batter

1 egg

50 grams unsalted butter

50 grams shaved chocolate (preferably cooking chocolate, dark)

1 cup milk

125 grams yogurt

vanilla powder

one cup sugar (i used white)

1 tablespoon cocoa

1 teaspoon soda bicarbonate

110 grams flour

a teaspoon or less of cooking rum

For the topping

100 grams dark chocolate (sometimes i put more, about 20-30 grams more)

30 grams butter

You don’t have to but sometimes I add a splash of milk

apricot jam

How to cook it:

The batter

Mix the butter, sugar and egg until it becomes fluffy, then add the shaved chocolate and mix  again. In another bowl mix the yogurt and milk and then add it to the chocolate mixture. The flour, vanilla, cocoa and soda you mix in a different bowl and add them little by little to the rest of the batter.

Preheat your oven to 180°, I used a circle tin but you can use a rectangle or square one too, the cake doesn’t really rise a lot so it’s up to you what tin you use. Line with baking paper.

When you put the batter in the tin make sure you lift it up and drop it so if there are any bubbles they rise to the top. It takes about 45-50 minutes to bake (sometimes more, sometimes up to an hour, you have to be vigilant and use a toothpick).

The topping

After the cake has cooled down on a wire rack, spread some apricot jam on it and let it sit a bit. The chocolate you need either a double boiler or the microwave.

For microwave 30 second bursts for 2-3 minutes and while its out you mix it well.

If you’re using double boiler put a pan of water on the stove and a smaller pan in it with the chocolate which is either chopped finely or big blocks, doesn’t matter, and the butter and a splash of milk (you can skip the milk if you want). I usually put the 100 grams now, mix well, (make sure no water gets in the chocolate) after its all mixed add another 20 grams of chocolate if you want and mix that in well and spread over the cake with a spatula. Serve with some ice cream.

Honey pear muffins

English Български

Age: 1 year +

The small cakes known as muffins are easy and quick to cook, and a great choice when you want to make something tasty but you don`t have much time. I often experiment with the filling I add to the muffins, and among my most successful experiments are the honey pear muffins. They are fluffy and delicious, suitable for the youngest as well as for the grown ups. The dose indicated in the recipe below is for 12 muffins – check how they are cooked.

Honey pear muffins
Honey pear muffins

Honey pear muffins

What you`ll need:

200 g flour

2 eggs

100 g yogurt

1 tsp. soda

50 g butter, melted

50 g honey

2 pears, cut into small cubes

1 tsp. ginger

vanilla

How to cook it:

Preheat the oven to 200 °. Take out the eggs and yogurt from the refrigerator in advance and leave for a while at room temperature.

Put the soda in the yogurt, stir well and leave aside for 5 minutes..

In a bowl, mix the dry ingredients – flour, ginger and vanilla. In another bowl, whisk the eggs, yoghurt with baking soda, butter and honey. Pour the liquid mixture in the bowl with the dry mixture and stir with a spoon. Then add the pear and stir again.

Spoon the mixture into prepared muffin cups, I use silicone. If you have paper cups, grease them beforehand to avoid sticking. Bake for about half an hour. Check if they are ready with a toothpick and cool. Enjoy!

Homemade bread
Homemade bread

English Български

Some time ago we made one of the most appropriate purchases for our home – a bread machine. You may know, nothing compares with the taste of a homemade bread. The best part is that the preparation doesn`t take much time, because the machine does all the work. Meanwhile, we`ve found that it`s better to transfer the bread to the regular oven for baking – that way one can experiment with its shape, and it turns better.

I trusted the bread machine when I had to cook a bread for my daughter’s proshtapulnik (a traditional Bulgarian ritual that celebrates the baby first steps). I had to make it myself, but the traditions are not what they were, and the bread turned out perfect. You can cook it for any occasion because it`s really delicious. I took the recipe from here if you want to prepare it the traditional way. And below, you’ll learn how to make it with a bread machine.

Homemade bread
Homemade bread

Homemade bread

What you`ll need:

500 g flour

250 ml milk, at room temperature

2 eggs and 1 egg white

50 g butter, melted

1 tablespoon sugar

½ tablespoon lemon juice

7 g dry yeast

1 tablespoon salt

For coating

1 yolk

some olive oil

sesame seeds, sunflower seeds

How to cook it:

Prepare your bread machine as well as a round baking tray for the bread.

Beat the eggs and egg white. Sift the flour. Start to add the products to the bread machine – first the liquid ingredients and then the dry ingredients. Put the yeast last. Turn on the kneading program.

Once the program is over, transfer the dough to the tray. Beat the egg yolk with a little olive oil and if you wish add sesame and sunflower seeds and spread evenly on top of the bread. Put the bread in a warm oven (50°-70°) until rising. Then heat to 180° and bake until golden. Remove from the oven and transfer to a wire rack to cool.

Pumpkin and apples cake
Pumpkin and apple cake

English Български

Age: 1 year +

Recently, we celebrated our little daughter first steps with a traditional Bulgarian ritual called proshtapulnik (I wrote more about that in another post). I`ve prepared a special menu for the occasion and I wanted to make an interesting cake. I wanted it to be both light and tasty and to appeal to the grown-ups, as well as to my daughter. I found everything I wanted in the recipe for pumpkin and apple cake. The cake doesn`t require baking, but it’s best to leave in the fridge for a few hours or overnight.

I came across the recipe in the blog Vkusnoteka and I slightly adapted it to meet all my requirements. I replaced the cream cheese with yogurt, and I used homemade biscuits instead of store-bought and coconut sugar and honey instead of plain sugar. The result exceeded my expectations. The cake was light, spectacular, rich in flavors and aromas and very, very delicious. I recommend it to everybody who enjoys fruity and not to sugary cakes, and I myself will definitely prepare it for next festive occasions.

Pumpkin and apple cake

Pumpkin and apples cake

What you`ll need:

200 g homemade butter biscuits (or store-bought butter biscuits)

milk

For the filling

400 g pumpkin, grated

2 apples, grated

50 g butter

½ cup coconut sugar

1 cup water

rind of one orange

½ tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

100 g walnuts, grounded

For the cream

400 g sour cream

200 g strained yogurt

2 tablespoons honey

vanilla

For sprinkling

1-2 butter biscuits, crushed

100 g walnuts, grounded

How to cook it:

Prepare a cake tin, I used a 20 cm cake tin.

Make the filling. In a saucepan put the grated pumpkin and apples, butter and sugar. Add the water and boil. The water should evaporate completely. Remove from the stove and add the orange rind, spices, vanilla and walnuts and mix. Leave the mixture aside to cool.

Make the cream. In a bowl, mix the sour cream, yogurt, honey and vanilla and stir well.

Assemble the cake. Start by smearing a small portion of the cream on the bottom. Then arrange a row of dipped in milk butter biscuits by placing them as close as possible to each other. Put ½ of the pumpkin filling and smear with a second layer of cream.

Repeat with a new row of biscuits, spread the other part of the filling and finish with the cream. Sprinkle with crushed biscuits and grounded walnuts. Put the cake in the fridge for several hours or best overnight. Run a knife along the edge of the cake ring and then remove it.

Crescent rolls with apples and cinnamon

English Български

Age:  1 year  +

I prefer quick and easy ideas for desserts and snacks being a new mom with lots to do. This recipe for crescent rolls with apples and cinnamon is perfect when you want to cook something tasty but don`t have much time to waste. The crescent rolls are not difficult to prepare, and at the same time they are tasty not to mentioned seasonal. More coconut sugar can be added or even none if the apples themselves are sweet enough – it all depends on your taste and preference. And now, let’s see how to prepare them.

Crescent rolls with apples and cinnamon

Crescent rolls with apples and cinnamon

What you`ll need:

For the dough

200 g flour

80 ml milk

1 egg

30 g butter, melted

For the filling

2 apples, grated

1 tablespoon coconut sugar

½ tsp. cinnamon

50 g walnuts, grounded

How to cook it:

Preheat the oven to  180° and prepare a baking tray with baking paper.

In a large bowl, whisk the egg and then add the milk and butter. Stir well and add the flour. The dough should be soft and elastic. Cut it into 4 small balls and put them  in the fridge while preparing the filling.

In a small bowl, mix the grated apples, coconut sugar, cinnamon and walnuts. Stir and leave aside while you roll the dough.

Grab a rolling pin, sprinkle some flour on your working space and take 1 one of the dough balls from the fridge. Flatten the ball into a nice symmetrical circle. Cut the circle into 8 little triangles, put some of the filling on the widest part of the triangle and roll it inwards. Coat with some melted butter. Repeat with the other dough balls.

Transfer the crescent rolls to the baking tray and bake for about  25-30 minutes.

Homemade biscuit cake
Homemade biscuit cake

English Български

Age: 1 year +

As you may have noticed from my recent posts, I`ve been on a cake wave lately. This particular homemade biscuit cake is extremely light, easy and healthy. And it won`t only appeal to the kids. I prepared the cake with homemade biscuits, but if you wish, you can replace them with store-bought. And now, let`s see how the cake is prepared.

Homemade biscuit cake

Homemade biscuit cake

What you`ll need:

300 g homemade plain biscuits (or store-bought plain biscuits)

400 g strained yogurt

200 g sour cream

2 bananas, cut into thin pieces

1 tablespoon coconut sugar

1 tablespoon honey

1 tsp. lemon juice

How to cook it:

Prepare a cake tin with baking paper. I used a 16 cm cake tin.

Make the cream by mixing the strained yoghurt with sour cream, coconut sugar and lemon juice and stir well.

Take the cake tin and make one row of the biscuits, placing them close to each other. Coat the biscuits with a little honey and top with half of the banana pieces. Spread half of the cream. Repeat with a row of biscuits, honey, banana and finish with the cream.

Cover the cake with foil and put it in the fridge overnight. Serve for an afternoon snack or for some special occasion.

Simple recipe for plain biscuits
Simple recipe for plain biscuits

English Български

Age: 1 year +

I adapted this simple recipe for plain biscuits so I can make a biscuit cake for my little daughter. The first tray, however, disappeared quickly and I had to cook a second dose. The biscuits turned crunchy and quite pleasant, their sweetness comes from the added dates. If you wish, you can substitute with another suitable sweetener – honey or coconut sugar, for example.

Simple recipe for plain biscuits

Simple recipe for plain biscuits

What you`ll need:

250 g flour

100 g butter

10 dates

60 ml hot water

1 tsp. backing powder

vanilla

How to cook it:

Preheat the oven to 180° and prepare a baking tray with baking paper.

Pour the hot water over the butter so you can melt it. Then pour some of the liquid into the chopper, the kitchen robot, or the blender where you will blend the dates. Blend. Return the blended dates to the butter mixture and stir well.

Mix the dry ingredients and add the cooled butter mixture gradually. Mix the dough, wrap in foil and store for 2-3 hours in the fridge.

Remove the dough from the fridge and roll off a thin crust. Cut the biscuits with cookie cutters or a small glass. Transfer to the tray and make little holes with a fork. Bake for about 15 minutes until they become golden.

quince and apple cake
Quince and apple cake

English Български

Age: 1 уear +

This quince and apple cake is the exception that confirms the rule for me. As I`ve already mentioned, I do not like the taste of fruits in cakes, but for this beauty and the homemade yogurt cake I am willing to make a compromise. It`s incredibly tasty and aromatic and is suitable not only for children, but is also a great companion for morning coffee or afternoon tea for the grown ups. In the season of quince, we recommend you prepare it too. You won`t regret it.

Quince and apple cake

quince and apple cake

What you`ll need:

2 cups flour

3 eggs

1 cup coconut sugar

6 tablespoons yoghurt

6 tablespoons butter, melted

1 quince, grated

1 apple, grated

1 baking powder

½ cup walnuts, crushed

How to cook it:

Preheat the oven to 190°. Prepare a baking tin with baking paper.

Whisk the eggs and sugar till frothy . Add the melted butter and yoghurt and stir. Sift the flour with the baking powder and add to the egg mixture. Stir until smooth.

Grate the quince and apple and drain from the liquid. Add to the cake mix and stir. Finally put the walnuts and mix again.

Bake in the oven for about 25-30 minutes and check if it`s ready with a toothpick. Remove from the oven and smear with butter. Sprinkle with powder sugar if you`d like and serve.

Toddler no bake mini cheesecake muffins 1
Toddler no bake mini cheesecake muffins

English Български

Age: 1 year +

I love cheesecake in all its varieties. After the homemade yogurt cake, I decided to continue with this topic and prepare my favorite dessert for my little daughter in a new variation. I don`t want to offer her cream cheese yet, and that’s why I was looking for a healthy recipe that could easily be transformed to fit our taste as well. I found  the solution in these extremely enjoyable toddler no bake mini cheesecake muffins. They are made quick and easy, with strained yoghurt and honey, in a muffin tray (I used a standard 12 cup tin).

And also, the mini cheesecake muffins can be made with two different fillings – one to match the age of the child, and one with added cream cheese to match the taste of the grown-ups. If you decide to do so, see the proportions in the recipe below. They are given for the entire amount of cream you will need for 12 cheesecake muffs, respectively for children and adults. Just cut the amount of the two creams in half, prepare them according to the recipe, add to the muffin cups and you are ready. And now, let`s check the recipe.

Toddler no bake mini cheesecake muffins

Toddler no bake mini cheesecake muffins 1

What you`ll need:

For the crust

150 g homemade butter biscuits (you can also use store-bought butter biscuits)

3 tablespoons coconut butter (or ghee or butter), soft

For the filling

400 g strained  yogurt (or 250 g strained  yogurt and 150 g cream cheese if you prepare the mini cheesecake muffins for adults)

2  tablespoons honey

1 teaspoon lemon juice

pinch of salt

Topping

fruits of your choosing

How to cook it:

Prepare a muffin tin (I used a standard 12 cup tin) with silicone or paper muffin cups.

Mix the biscuits and melted butter in a kitchen robot and grind until well mixed.

Spoon 2-3 tablespoons of the biscuit mixture into each muffin cup. Press down using the spoon or a small shot glass. Put the tin in the freezer to firm up the crust while making the filling.

In a large bowl whisk all the ingredients for the filling until the mixture becomes creamy and smooth. Take the tin out of the freezer and add about one tablespoon of the filling to each muffin cup.

Decorate the cheesecake muffins with fruits of your choosing, I used raspberries. Return the tin to the freezer for 15-20 minutes. Pop out the cheesecake muffins from the tin using a spoon or knife. Leave at room temperature for at least 10 minutes before serving.

Coconut flour and cheese biscuits
Coconut flour and cheese biscuits

English Български

Age: 1 уеar  +

I’ve wanted to make something with coconut flour for some time now and I was really lucky to find a great  recipe on my first attempt. The coconut flour and cheese biscuits recipe has been adapted from here, and the result was simply fantastic. The biscuits turned out soft, fluffy and really irresistible. Half of the tray disappeared while they were still warm in which I myself had a big part. Their taste is slightly unusual, due to the combination of coconut and cheese which turned out to be unexpectedly good.

Another big plus of the recipe is that it`s extremely easy and fast. The ingredients are mixed, stirred and baked – I love such easy recipes, especially when they are so successful.

Note that the coconut flour dough requires more eggs and fluids so it sticks together and doesn`t turn out too dry. The original recipe uses 2 eggs and 3 egg whites, but I decided not to overdo it – after all the biscuits were for my daughter. Therefore I reduced the number of eggs, added water and slightly increased the amount of the sour cream. So if you choose to cook the biscuits with some other type of flour, you can reduce the number of eggs to 1. The taste, however, will  not be the same.

Feel free to continue with the experiments on this recipe – the sour cream can be replaced with yogurt, you can add different types of cheese and spices. Furthermore, these exquisite coconut flour and cheese biscuits can be offered not only as a snack to your toddler, but are also a delicious addition to a main course for lunch or dinner for you. Now let’s see how they are prepared.

Coconut flour and cheese biscuits

What you`ll need:

50 g coconut flour

50 g white flour

1 teaspoons baking powder

1/2 teaspoon salt

3 eggs

20 g butter

50 g hot water

100 g sour cream

70-80 g shredded cheese

How to cook it:

Preheat your oven to 180°С and prepare a baking tray with baking paper.

In a large bowl, whisk together the coconut and white flour, baking powder and salt. Melt the butter by pouring the hot water on top of it in a small bowl. Mix half of the shredded cheese, eggs, sour cream and melted butter with water with the flour mixture and stir until well combined.

Using a spoon shape the biscuits on the prepared tray. Leave a little space between them as the biscuits spread during baking. Sprinkle the remaining cheese on top of them.

Bake for about 20-25 minutes until golden. Let them cool on a wire rack for 10 minutes before serving.

Chestnut biscuits
Chestnut biscuits

English Български

Age: 1 year +

The autumn brings my two favorite things to eat – pumpkin soup and roasted chestnuts. Just as in summer and on the seaside I can only eat fish soup and mussels, in the autumn pumpkin and chestnuts are always in my menu. This year I decided to devote myself to experiments with chestnuts. I wanted to include them in my daughter’s menu and I was well aware that chestnuts are often used in desserts, especially in the French cuisine. My task was to find a recipe that I could transform into one suitable for my toddler. I was very lucky to find this recipe for chestnut biscuits. They turned out crispy and heavenly sweet, even though I replaced the sugar from the original recipe with some honey. The reason is that the chestnuts themselves give enough sweetness, so the biscuits will appeal to the whole family. The combination with chocolate ice cream (for adults only 🙂 ) is simply divine. I will prepare them again and I will certainly continue with other sweet recipes with chestnuts.

Chestnut biscuits

What you`ll need:

150 g chestnuts, roasted and peeled*

150 g flour

120 g butter

1 tablespoon honey

1 teaspoon baking powder

vanilla

cold milk

How to cook it:

Preheat the oven to 180°. Prepare a baking tin with baking paper.

Sift the flour with the baking powder.

Put the roasted and peeled chestnuts into a food processor, add the flour and baking powder and process until they are finely mixed. Then add the butter, honey and vanilla and process again until completely mixed. The texture should be looking like fine crumbs.

Add a couple of teaspoons of milk and process again for a few seconds. Remove the lid of the food processor or blender, and check if the crumbs stick together. If not, add another very small amount of milk and repeat.

Once you have a dough-like mixture transfer it to a floured working area, and roll it out with a rolling pin. Try to keep a thickness of about 3-4 millimeters. Cut the biscuits using cookie cutters or a simple glass.

Transfer the biscuits to the tin and bake for about 10 minutes. Remove from the oven and wait at least 10 minutes before transfering them to a wire rack to cool. When hot, they are too fragile. Store in a tin or box with lid.

 

* In order to get this quantity of peeled chestnuts, I baked around 500 g chestnuts in a preheated to 180° oven. Before you proceed to the baking, keep in mind that you have to make a small cut in the top of each chestnut (so the peeling won`t be so hard afterwards). Bake the chestnuts for about 20 minutes. Remove from the tin while still hot and wrap in a cotton cloth. Leave for 10 minutes. All this will ease the peeling process.

Homemade yogurt cake
Homemade yogurt cake

English Български

Age: 1 year +

Before I present this lush recipe I have a confession to make. I definitely dislike fruits in cakes and I`m usually drawn to desserts with chocolate, cocoa and lately with carob powder ever since I began cooking for my daughter. This homemade yogurt cake, however, became my favorite when my mother prepared it for the first time years ago. The crust made of fruits, biscuits and walnuts is both juicy and crunchy, and the yogurt cream gives a pleasant freshness. It does not take much time to prepare and is relatively easy. The result is light, low on calories and fabulously delicious cake.

I slightly changed the original recipe so I can offer it to my daughter. I used homemade butter biscuits instead of store-bought and I replaced the powdered sugar with coconut sugar and added some dates. However, if you wish, you can make it with store-bought butter biscuits and powdered sugar – all the quantities are in the recipe below.

And be warned – this homemade yoghurt cake is simply addictive.

Homemade yogurt cake

Homemade yogurt cake

What you`ll need:

For the crust:

220 g homemade butter biscuits (you can also use store-bought butter biscuits)

1 medium sized quince, grated and squeezed

1 banana, crushed

2 medium sized apples, grated and squeezed

200 g walnuts, ground*

120 g butter, soft

3 tablespoons coconut sugar (or 200 g powdered sugar if you prepare the cake for adults)

vanilla

For the cream:

500 g strained yogurt

5 tablespoons coconut sugar and 5-6 dates (or 100 g powdered sugar if you prepare the cake for adults)

vanilla

How to cook it:

Prepare a cake tin with baking paper. I used a 26 cm cake tin.

Grind the biscuits and the walnuts. Transfer to a bowl and add the soft butter, sugar and vanilla. Stir well with a spoon.

Grate the apples and the quince and leave them in a strainer so the liquid can leak out. Add the crushed banana to them and mix. Transfer the fruit mixture to the biscuit mixture and stir with a spoon until everything is mixed well. Spread the fruity crust evenly into the cake tin and smooth with a spoon.

Next, make the cream. If you use coconut sugar and dates, chop the dates with one tablespoon of the strained yogurt. Skip this step if you are going to use powdered sugar.

In a bowl, mix the strained yogurt, vanilla, coconut sugar and ground dates or powdered sugar. Stir well. Spread the cream on top of the crust and smooth with a spoon. Put the cake in the fridge for one night. Enjoy!

*It`s advisable to soak the walnuts in water for at least half an hour, best for about 4 to 6 hours. The reason is that like the grains, the nuts contain phytic acid in their bran which prevents the body from absorbing the beneficial substances in them. You can read more about this topic here.

baby butter biscuits
Toddler butter biscuits

English Български

Age: 9 month +

I perfected this recipe while searching for homemade toddler butter biscuits for the crust of a cake with yoghurt. I`ve reduced the proportion and replaced the sugar with dates so that I could offer them to my daughter with a clear conscience. The result surpassed my expectations and I will certainly prepare them again. They are great for an afternoon snack, and also the dates give enough sweetness so the biscuits will appeal to adults as well.

Toddler butter biscuits

baby butter biscuits

What you`ll need:

200 grams flour

125 grams butter, melted

2 egg yolks (or 1 whole egg if your child is 1 year and older)

10 dates

1 tsp. baking powder

1 pack of vanilla sugar

a pinch of salt

How to cook it:

Preheat the oven to 190°. Prepare a baking tin with baking paper.

Stir the dry ingredients and then add the melted butter. Blend the dates with the yolks or egg and add to the butter mixture.

Mix everything up into smooth dough, then wrap in foil and leave it in the fridge for about 20 minutes.

After 20 minutes, take the dough out and make little balls as big as a walnut and flatten them on your palms. Transfer to the tin and bake in the oven for about 10 minutes. Check if they are ready with a toothpick. Cool them down on a wire rack.

Buhtichki
Buhtichki

English Български

Age: 1 уеаr +

These sweet treats were among my favorite snacks as a child. Yes, they are not particularly healthy, given that they are prepared with frying. But they are really delicious. I also belive that one should not get too lost in the depths of dieting and healthy eating, and occasionally we can afford some delicious treats. You can offer them with fruits to relive your conscience a little bit – my daughter favorite combination is banana with honey. Now let’s see how the buhtichki are cooked…

Buhtichki

Buhtichki

What you’ll need:

2 eggs

1 cup yoghurt

½ tsp. baking soda

flour – this you’ll need to eyeball, keep adding until it becomes like a cake mix consistency

butter

How to cook it:

Mix all products well with a mixer or a whisk and when the dough starts looking cake mix-like you can start the cooking process.

You’ll need a frying pan that’s big enough to hold a good amount of dough bits. Put the pan on medium heat with a generous amount of oil (enough to coat the bottom fully). Use a tablespoon to scoop out a bit of your dough mix and put it in the pan. Repeat until you have about 4-6 pieces with space between them so they don’t stick to each other. Cook each side a few minutes, until they start turning a nice golden brown. You can stab a toothpick in the middle to see if it’s cooked in the middle or just cut a tiny piece to taste.

I recommend you put them on a plate with kitchen paper so that the extra grease can get soaked up. You can serve with powdered sugar, honey or jam.

Baby biscuits with carob powder
Toddler biscuits with carob powder

English Български

Age: 1 year +

Remember our recipe for baby kinder penguin? We are still experimenting with recipes with carob powder but now we decided to go to biscuits. We found a nice recipe and changed it completely. The result? Extremely delicious and aromatic homemade baby biscuits with carob powder. They are not easily crushed and are perfect for soothing the growing teeth. Try them and you (and your toddler) won`t be disappointed!

Baby biscuits with carob powder

Baby biscuits with carob powder

What you`ll need:

300 g flour

100 g butter, melted

60 g milk

3 tablespoons coconut sugar

1 tablespoon carob powder

1 teaspoon backing powder

How to cook it:

Preheat the oven to 180° and prepare a baking tin with baking paper.

In a bowl, mix the dry ingredients. Add the liquid ingredients and mix everything into a smooth dough, then wrap in foil and leave in the fridge for about 20 minutes.

Sift some flour on your working area, take the dough out and roll it out with a rolling pin. Use cookie cutters to cut out shapes.

Bake in the oven for about 10-15 minutes. You can offer them as an afternoon snack with a bowl of yogurt. Enjoy!

Carrot grissini
Carrot grissini

English Български

Age: 1 years +

If your child is in a period of teething, she or he will definitely love these carrot grissini. I found the recipe in a Facebook page some time ago and since then I have prepared them a million times. They quickly became my daughter’s favorite and obviously the grissini are really helping with the teeth. Your child is younger than 1 year and you haven`t introduced egg whites? In this case you can prepare the grissini with two egg yolks instead of a whole egg.

Carrot grissini

Carrot grissini

What you`ll need:

1 carrot, grated

1 egg (and 1 egg yolk)

2 tablespoons butter, melted

flour – enough to get elastic dough

100 ml of water

salt, spices of your choosing

How to cook it:

Preheat the oven to 200 ° and prepare a baking tin with baking paper.

Mix all products and roll the dough on a thin crust. Cut into strips, smear with the yolk and sprinkle the spices on top. Twist the strips and transfer them to the tin. Bake until gold.

baby kinder penguin
Toddler kinder penguin

English Български

Age: 1 year +

I`ve wanted to prepare a dessert with carob powder for my daughter for some time and I finally stumbled upon a nice recipe – toddler kinder penguin. I found the recipe in a facebook group dedicated to toddler feeding and it`s suitable for children aged 1 year and above. This yummy dessert turned really perfect and my little one liked it very much. You could use 6 egg yolks instead of 3 eggs and replace the coconut sugar with another sweetener (2 bananas or 7-8 dates) to offer it to smaller babies. The taste will shift, but why not experiment. And now, let`s see how to cook it…

Toddler kinder penguin

baby kinder penguin

You`ll need:

For the crust

3 eggs

3 tablespoons coconut sugar

3 tablespoons flour

1 teaspoon baking powder

1 1/2 tablespoon carob powder

3 tablespoons hot water

For the filling

150-200 g ricotta

1 tablespoon coconut oil

1 tablespoon coconut filings

How to cook it:

Preheat the oven to 180° and prepare a baking tin with parchment paper.

Remove the egg yolks from the egg whites. Whisk the egg whites in a large bowl. In another bowl, mix the yolks with the sugar and water and whisk until it becomes thick and fluffy. Pour the yolk mixture into the bowl with the egg whites using a silicone spatula. Stir carefully and gradually add the flour mixed with the baking powder and carob powder. The mixture should remain fluffy.

Pour the mixture in your tin and bake for about 20 minutes. Use a toothpick or a fork to determine if it’s cooked. If there are no bits of mixture on the pick or fork, it’s ready. Take out and cool it.

Meanwhile, mix the ricotta with the coconut oil and coconut filings and stir well. Cut the crust in two equal parts. Apply the ricotta mixture on one of the crusts and top with the other crust. Cut the dessert in little cubes and serve for an afternoon snack.

baby and toddler breakfast ideas
Baby and toddler breakfast ideas

English Български

Can you please share some baby and toddler breakfast ideas? This is the most common question that I`ve been stumbling upon while browsing facebook groups dedicated to baby nutrition. This is also the question I was feverishly researching when I started feeding my daughter with solid foods. I`m a big adversary of instant porridges, biscuits or purees that are available in stores. So I knew that I would cook for my baby from the very beginning. A great help to me was Maggie Pashova’s book Healthy Babies, you can check out her site here. The grain porridge ideas are based on information from her book. I`ve also checked other nutrition books, different blogs and facebook groups, changed and developed recipes to suit my daughter’s age and the food she was fed at the time.

Keep in mind that I’m not a nutritionist and the suggestions below are based on the information that I`ve read, the experience with my daughter and her food preferences. When you start feeding your baby with solid foods always offer only 1-2 teaspoons of the new food at a time and watch for reactions. Only then you can act more boldly and combine different tastes.

The baby and toddler breakfast ideas below are suitable for children of 9 months and above. The exception is the home cereal porridge ideas that can be given from the 6th month onward. Everything depends, of course, on your child, his or her personal preferences and his or her general health. See the details below.

Baby and toddler breakfast ideas

Baby pancakes

Age: 9 months +
baby and toddler breakfast ideas

Oat biscuits with cottage cheese

Age: 9 months +
baby and toddler breakfast ideas

Toasts with eggs and cheese

Age: 9 months +
baby and toddler breakfast ideas

Muffins with vegetables

Age: from 9 months +
baby and toddler breakfast ideas

Homemade grain porridge

Age:   Gluten-free grains 6 months +

       grains with gluten 7 months +

       porridge from whole grain flour 6 months +

       porridge from whole  grains 9 months +
baby and toddler breakfast ideas
Toasts with eggs and cheese
Toasts with eggs and cheese

English Български

Age: 9 months +

The toasts with eggs and cheese are absolute breakfast classic and would appeal to almost all children. They are perfect as finger food for your baby or toddler. For smaller children use yolks insted of a whole egg. And here’s how you can cook the toasts at home:

Toasts with eggs and cheese

Toasts with eggs and cheese

You`ll need:

2 egg yolks (or 1 egg if the child is 1 year or over)

a small lump of cheese, desalted

1-2 slices of bread

How to cook it:

Whisk the yolks \ egg and add the crushed cheese. Mix well and smear on slices of bread. Bake in a preheated to 180 ° oven until gold. Cool, cut into pieces and serve with a bowl of yogurt.

Oat biscuits with cottage cheese
Oat biscuits with ricotta

English Български

Age: 9 months +

The oat biscuits with ricotta are my daughter’s favorites, and I offer them for both morning and afternoon breakfast. The idea was borrowed from the blog Vkusnoteka and I developed it further. In the original recipe, sweetness came from the honey but I used to cook them with two crushed bananas. Also, instead of a whole egg I`ve just put yolk.

Oat biscuits with ricotta

Oat biscuits with cottage cheese

You`ll need:

10 tablespoons fine oatmeal

250 g ricotta

2 yolks (or 1 whole egg if the child is 1 year or older)

2 bananas (or 3 tablespoons of honey if the child is 1 year or older)

How to cook it:

Prepare the oatmeal from the previous evening, following the recommendations for soaking grains.

Preheat the oven to 180 °. Mix all products. Store in the fridge for half an hour. Using a spoon shape the biscuits on a tray covered with baking paper. Bake for about an hour. Remove and put it on a grid. Store in a box with lid. Enjoy!

How to cook grain porridge
How to cook grain porridge

English Български

So you want to know how to cook grain porridge for your baby? You came to the right place.  Grains should be:

  • first  soaked in water with a spoonful of yogurt,
  • then rinsed well,
  • and only after that cooked.

Let`s see how it`s done…

How to cook grain porridge

Soaking the grains at least from the previous evening is very advisable. This way the phytic acid, which is found in the bran of all cereal grains, is neutralized. Why you should worry about the phytic acid? It`s simple – this acid prevents the body from absorbing minerals such as calcium, magnesium, and zinc.

So back to the soaking process. The grain water ratio should be 1:2. It is good to add 1 tablespoon of yogurt in the water and leave at room temperature.

If you are particularly interested in the soaking time of different grains, it`s as follows:

  • Millet, ,quinoa, amaranth: 12-24 hours
  • Buckwheat: 8-12 hours
  • Wheat, rye, rice: 8-24 hours
  • Oats: 18-24 hours
  • Corn meal: 3-4 hours

After soaking, the grains should be rinsed well. And then you can prepare whole grain porridge or porridge from whole grain flour if your baby is younger than 9 months.

Porridge from homemade whole grain flour
Suitable for babies as soon as you start introducing solids

In order to prepare it, you must first dry the grains after you have soaked them as described above. This can be done in a dehumidifier (if available) or in a fan oven. Spread the grains on a baking tray covered with baking paper, turn on the oven to the lowest degree and leave until the oven has them completely dried. It took me 4-5 hours.

Prepare the flour from the dried grains by grinding them in a coffee grinder or a blender. You will need 2 tablespoons flour for one serving of porridge. Again, soak the flour in water from the previous evening, this time in about 150 ml of water. In the morning stir and cook on medium heat until the porridge thickens.

The whole procedure of soaking, drying and cooking may seem tedious, but it’s worth it. We all want to offer our babies the best, isn’t that right? And it’s not that bad. I used to do the following – I drained large amounts of grains at once, and then I stored them in jars in the fridge. That’s how I always had different option for breakfast. I ground the selected grains for a porridge from the previous evening and soaked them.

Whole grain porridge
Start offering it when the baby has reached 9 months

This is the quickest and easiest way to prepare grain porridge. But it`s advisable to offer it when the baby can chew and there is no danger of choking with a grain.

To prepare this type of porridge, after soaking discard the water, rinse the grains well and pour new water in a 1:2 grain-water ratio. The exception is amaranth, rice and corn meal, which require more water. For amaranth and rice the ratio is 1:3, and for corn meal 1:5. Regardless of what type of grains you have chosen, cook until the grain has softened and the water has evaporated.

As you progress with the baby’s feeding, you can offer the oat and rye kernels raw, just soaked. Organic shops also offer rice kernels and you can add diversity to your child’s menu.

Check also our other post about homemade grain porridge and flavouring

Homemade grain porridge
Homemade grain porridge

English Български

Age:   Gluten-free grains 6 months +

       grains with gluten 7 months +

       porridge from whole grain flour 6 months +

       porridge from whole  grains 9 months +

Grains are among the first foods that you can offer your baby. You can start with gluten-free homemade grain porridge, and after the age of 7 months you can also offer grains with gluten if there are no other preconditions to postpone its introduction.

Gluten-free grains are: buckwheat, millet, rice, corn, quinoa, and amaranth.

Grains with gluten are: wheat, barley, oats, and rye.

Homemade grain porridge

There are some peculiarities in the preparation of the porridge, which you should consider. Grains should be:

  • first soaked in water with a spoonful of yogurt,
  • then rinsed well,
  • and only after that cooked.

Keep this in mind when preparing baby food as well as when cooking grains for you. And also, if your baby is younger than 9 month you should prepare the porridge from homemade whole grain flour. Read more about how to properly cook homemade grain porridge here.

How to flavor it

The ready porridge can be combined with a variety of seasonal fruits or vegetables and whatever else suits your baby taste well. If you`ve just  started with the solid food introduction, add the fruits boiled in steam or in a little water (5 minutes of cooking is enough). The exception is made for bananas and avocado, which are offered raw from the beginning. When preparing fruit porridge, you can add a tiny amount of coconut oil; add ghee or butter to the porridge with vegetables. This will contribute to the full absorption of the nutrients.

Now, here are my daughter’s favorite combinations:

  • Amaranth with banana and figs
  • Millet with banana and apricots
  • Buckwheat with banana and apple
  • Quinoa with avocado and banana
  • Oatmeal with banana, peach and plums
  • Rye nuts with yogurt, banana and pear
  • Rice nuts with bananas and plums
  • Corn meal with carrots and banana

As you can see, the banana is always present, simply because my daughter refuses to eat fruit snacks if it`s absent as a taste. But you can safely experiment with the tastes by trusting your imagination and being guided by the preferences of your child.

muffins with vegetables
Muffins with vegetables

English Български

Age: 9 months +

There was a time when my daughter refused to eat vegetables and meat in puree, soups, and any other type of meal. In search of inspiration how to get her to eat these important nutrition groups again, I came across this awesome recipe for muffins with vegetables in the blog Vkusnoteka. In the original recipe they are made with grated zucchini and cheese, but I experimented with adding peas, carrots, pepper and chicken and they were just as good. 12 muffins are made from this dose so you can also check how good the muffins are.

Muffins with vegetables

You`ll need:

200 g flour

100 g yogurt

50 g water

2 egg yolks (or 1 whole egg if the child is 1 year or older)

5 tablespoons ghee, butter or olive oil

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt if the child is 1 year or older

For the filling: a handful of peas and 100 g yellow cheese \ grated zucchini and 100 g cheese \ 1 carrot and 1 red pepper \ 100 g chicken fillet

How to cook it:

Preheat the oven to 200 °. In a bowl, mix the dry ingredients – flour, baking powder, baking soda and salt. In another bowl, whisk the egg yolks\ egg, the yoghurt and the ghee\butter\olive oil. Pour the liquid mixture in with the dry mixture and stir with a spoon. Then add a filling of your choosing. Peas, carrots and peppers should be dipped in hot water beforehand, and the zucchini should be squeezed and drained from the water. Boil the chicken fillet for 15 minutes and chop into a blender. Stir well.

Spoon the mixture into prepared muffin cups, I use silicone. If you have paper cups, grease them beforehand to avoid sticking. Bake for about half an hour. Check if they are ready with a toothpick and cool. Enjoy!

Baby pancakes
Baby pancakes

English Български

Age: 9 months +

These baby pancakes will appeal not only to the youngest members of the family but also everyone else. They are made with yogurt and are irresistibly fluffy. Approximately 5 pancakes are obtained from this dose, so you can increase the proportions if you want to make more.

Baby pancakes

You`ll need:

100 g flour

4 egg yolks (or 2 eggs if your child is 1 year and older)

200 g yoghurt

1 tsp. soda

pinch of salt

ghee or butter

How to cook it:

Take out the eggs and yogurt from the refrigerator in advance and leave for a while at room temperature. Put the soda in the yogurt and stir well.

Whisk the yolks\whole eggs and then add the yogurt. Finally add the flour and salt and mix well. Heat a little ghee or butter in a pan on medium heat (to avoid burning the pancakes). Measure almost a full ladle of the mixture and pour into the pan, bake on each side for about 2 minutes.

Serve with filling based on your taste. My daughter likes them very much with a combination of crushed bananas and peaches.

grape jam 2
Grape jam

English Български

Have you ever tried grape jam? It’s surprisingly delicious and perfect for pancakes. So if you want to make homemade grape jam try this quick and easy recipe…

Grape jam

What you’ll need

1 kg grapes – a mixture of white and black or only black

500 grams sugar

toasted walnuts

rum

How to cook it

Prepare the grapes – wash and remove the stems. Put the grapes in a deep baking tray and add the sugar. Bake in a preheated to 200°C oven and stir from time to time. When the syrup gets thick the jam is ready. Pour in dry jars and put some toasted walnuts on top. Wait a little and then add 1 tablespoon rum in each jar. Seal the jars while they are still hot and put them with the lids down. And that’s all – the grape jam is ready! Enjoy it with French toasts, pancakes and whatever else you wish.

TIP

Prepare the jars by sterilizing them in boiling water for 10 minutes. Leave them in the hot water until you need them.

Crescent rolls 1
Crescent rolls

English Български

There are different ways to make crescent rolls. All of them are delicious. So we might as well give you options.

You can use Turkish delight, jam, marmalade, or make them salty with cottage cheese. You can sprinkle them with powdered sugar or you can coat them with scrambled eggs and make them shiny. It entirely depends on your mood.

So here’s how to make them.

Crescent rolls

You’ll need:

150 grams margarine or a not full cup of sunflower oil

250 grams yogurt (Bulgarian yogurt is best for this) which you mix with half a teaspoon of baking soda

2 tablespoons sugar

1 teaspoon salt

1 egg

a bit more than 500 grams flour

jam/marmalade/Turkish delight (~250 grams)/cottage cheese (~250 grams)

How to cook it:

Mix the margarine/oil with the sugar, egg, salt and yogurt. Grab a deep-dish tin and pour the flour in it. Make a sort of well in the flour and pour in the oily mix and with a wooden spoon or your hands start mixing it well. When it has a nice sheen put it in the fridge for about an hour.

After an hour take it out and cut it into about 6-8 balls and take 1 and put the others back in the fridge.  Usually this much dough is enough for 2 baking tins.

Grab a rolling pin, sprinkle some flour on your working space and flatten the ball into a nice symmetrical circle. Cut the circle into 8 little triangles, put whatever you’ve chosen to use on the widest part of the triangle and roll it inwards.

Crescent rolls

After you’ve done this several times, if you want to give them a nice shine, scramble 1 full egg and 1 egg without yolk together and coat the rolls before putting them in the tin. If you wish to powder them with sugar skip this step.

Bake for about 25 minutes in a preheated oven at 180°.

If you haven’t applied the egg coating, you can sprinkle powdered sugar.

pasta carbonara
Pasta Carbonara

English Български

We love pasta and Carbonara is one of our favorite sauces, yet we couldn’t get the sauce right when following recipes. By pure coincidence we found a nice mix between a few recipes. So here it`s the perfect recipe for pasta Carbonara…

Pasta Carbonara

pasta carbonara

What you’ll need (for about 4 servings):

any type of pasta (we used fusilli)

300 grams cooking cream

2-3 tablespoons sour cream

1 onion (or 2 if they’re small)

2 garlic cloves

1 mushroom

2 yolks

100 grams ham or bacon

salt, white pepper

olive oil

about a handful of grated cheese

How to cook it:

First off chop the onion, garlic, mushroom and ham/bacon into small cubes.  In a small bowl  pour the cooking and sour cream and stir well.

Heat up some olive oil in a saucepan and add the onion. When the onion turns slightly bronze add the mushroom and fry for a few minutes. Then add the ham/bacon and fry for about 5 minutes. Stir well and on a slightly lower temperature so they don’t burn. Sprinkle a teaspoon of salt and some white pepper. Add the garlic and fry for a minute or two. After that add the cream mixture and put the stove on medium heat. Leave for about 5 to 10 minutes, stir from time to time.

While you’re waiting for that time to pass, heat up water for the pasta, so that the sauce and pasta are finished at the same time.

Then add the cheese to the sauce and stir well then lower the heat some more and leave for another 5-10 minutes. Turn off the stove and take the saucepan off the stove. Add in the 2 yolks and stir, make sure the yolks mix well. After that pour the sauce into the pan with the pasta and mix them well together. After that serve with parmesan and enjoy~ ★!

Fudge 2
Fudge

English Български

This chewy chocolate dessert is a must-have for all chocolate addicts. So here is our recipe for a perfect fudge…

Fudge

Fudge 2

What you’ll need:

2-3 eggs

125 grams butter

1 cup of sugar

1 cup of flour

3 teaspoons of cocoa

1 cup of grounded or small-cut walnuts

around 100 grams of chocolate chips

How to cook it:

Preheat the oven to 180°. Prepare a medium sized baking dish. I used a rectangle one.

Mix the butter and sugar. When it’s mixed well, start adding the eggs, flour, cocoa and walnuts/chocolate chips. Mix well.

Take the baking dish and smear it with oil and sprinkle some flour. Make sure it’s evenly distributed. Start pouring in the mixture and put in the oven for about 20 minutes.

It’s ready when there’s no mixture sticking to the pick. Enjoy!

fried noodles
Fried noodles

English Български

Fried noodles are great. They are easy and fast, and they taste amazing. So let`s see how you can cook them.

Fried noodles

fried noodles

You only need:

A pack of noodles or just any type of pasta you have lying around

1 big onion

2 gloves of garlic

1-2 mushrooms

1 big or 2 small carrots

ham (optional)

oil or olive oil

soy sauce

wine

lemon juice

How to cook it:

Put the noodles to boil for however long it says on the pack.

Meanwhile cut all the vegetables into cubes, including the ham if you decided to use it.

Put the stove on high and heat up the oil. Once the oil’s heated up, put in the chopped onion, mushrooms and carrots in and fry for about 10 -15 minutes until the carrots soften up. If you have the option, put a lid on the frying pan and leave for 10 minutes. You may also pour a glass of water before you put the lid on. After they’ve fried for a while, add the ham, fry for a bit then add the garlic.

Grab your noodles and start putting them in the frying pan. Add a bit of wine, soy sauce and squeeze a bit of lemon juice on top and start mixing. Fry for about 5-10 minutes on medium heat and keep mixing to make sure your noodles don’t burn.

And that’s it! A yummy meal done in less than an hour.

If you`re a pasta fan check our recipe for pasta Carbonara.

butter biscuits
Butter biscuits

English Български

It’s far from Valentine’s day, but these cute butter biscuits are perfect for any occasion.

Butter biscuits

butter biscuits

What you’ll need:

500 grams flour

250 grams butter

~200 grams jam (I used apricot and blueberry jam for this)

1 egg

2 teaspoons baking powder

120 grams sugar

1 pack of vanilla sugar

lemon zest from 1 lemon

a pinch of salt

heart-shaped cutting forms

heart-shaped seal

 

Preheat the oven to 190°. Prepare a baking tin with baking paper.

Sift the flour and baking powder on your working space. Make a small well in the middle of the flour mix and pour the sugar, vanilla sugar, lemon zest, salt and egg in it and mix those ingredients with about half of the flour. Put the butter (in cut pieces) on top and cover with the rest of the flour.

Make sure you have cool hands for this. Mix everything up into smooth dough,  then wrap in foil and leave it in the fridge for about 20 minutes.

After 20 minutes, sift some flour on your working area, take the dough out and roll out it with a rolling pin. Try to keep a thickness of about 5 millimeters.  Take your heart-shaped forms and start cutting out those hearts.

Once you’ve used up all the dough, take your jam and with the help of a heart-shaped seal, or your fingers if you don’t have one, press in the dough and pour jam in the middle of the holes you made. Bake in the oven for about 10 minutes.

And that’s it! Enjoy these biscuits with a cup of tea or coffee.

Cupcake frosting 3
Cupcake frosting

English Български

Remember our muffin recipe a while back?  Well we’re back with a nice recipe for cupcake frosting to go with them or any topless cupcakes you have lying around.

Cupcake frosting

Cupcake frosting 3

What you’ll need:

250 grams powder sugar

200 grams cream cheese

125 grams butter

cocoa (optional)

sprinkles of your choosing

Just mix the sugar, cream cheese and butter (and cocoa if you’d like a more chocolate-y flavor) for a few minutes and put away in fridge for an hour or two. When it’s hardened, take a piping bag with a wide tip and put the frosting inside. Decorate as you wish. You can sprinkle some cocoa and candy sprinkles on top. And voila~!

chocolate muffins
Chocolate muffins

English Български

We’re back with another yummy recipe. This time we decided to prepare chocolate muffins, because who doesn’t like chocolate?

Chocolate muffins

chocolate muffins

What you’ll need:

1 cup of flour (filled to the top)

1/2 cup of sugar

1/2 cup cooking oil or margarine

1/2 cup of yogurt (unsweetened)

1 egg

2  baking powder

3 tablespoon cocoa

1/2 teaspoon salt

30 grams chocolate (or more if you’d like)

How to cook it:

Preheat your oven to 180° degrees. In a bowl, mix the dry ingredients: flour, sugar, salt, baking powder and cocoa. In a different bowl mix the egg, yogurt and margarine/oil. Combine the dry ingredients with the oily concoction, add the chocolate chips and whisk. (Don’t use a mixer, use a whisk for this) Bake for about 20~25 minutes. We hope you enjoy these delightful muffins

Petit fours 1
Petit fours

English Български

If you’re looking for a simple and easy to make dessert recipe, you’ve come to the right place. Petit fours are delectable to look at and eat. There are many ways to decorate them, but I’ll tell you the easiest way.

Petit fours

Petit fours 1

What you`ll need:

125 grams butter

125 grams powder sugar

125 grams flour (I used white flour,  though any will do)

3 eggs

For the garnish

whipping cream

a fruit of your choosing (strawberries are best)

How to cook it:

You’ll want to preheat the oven to 180° Celsius. Take a medium sized rectangle baking tin (our measurements are 30 cm length, 20 cm wide, 4 cm deep) and either oil it or butter it up, and then dust some flour on it.

In a bowl, mix the powdered sugar and slightly softened butter into a creamy texture. Next, whilst still mixing, start putting in the eggs one by one, shortly followed by the flour in small increments.  Keep mixing until it’s homogenous.

Pour the mixture in your tin and put it in the oven for 20 to 30 minutes. Use a toothpick to determine if it’s cooked. If there are no bits of mixture on the pick, it’s ready. Take out and cool it.

Meanwhile you can buy whipped cream in a can or make some yourself with whipping cream powder and milk, or cooking cream and powder sugar.

Cut the pastry in little cubes and decorate each one with the cream you made, followed by a strawberry on top.

And voila! You’ve got your gorgeous petit fours.

Gingerbread cookies
Gingerbread cookies

English Български

`Tis the season for hot drinks and flavoured desserts so the homemade gingerbread cookies are a thing. A perfect time to suprise your family and friends with these delicious treats. Be sure to prepare them in advance – the gingerbread cookies get better with time. And here is our favourite recipes…

Gingerbread cookies

Gingerbread cookies

What you`ll need:

500 grams flour

250 grams honey

130 grams sugar (white or brown)

1 egg

2 tablespoons rum

100 grams butter

baking powder

1/2 teaspoon baking soda

pinch of salt

mix of spices – ginger, nutmeg, cardamom, cinnamon, cloves

For the icing

1 egg white

200-300 g powdered sugar

1tsp. lemon juice

How to cook it:

Mix the honey and the sugar in a fireproof pot and heat slightly. Then pour the mixture in a bowl and add the egg, rum and butter. Beat with a mixer until foaming. In another bowl sift the flour with the baking powder, baking soda, salt and spices. Add them with stirring to the honey mixture. Put the dough in the fridge for at least 2 hours.

Take the dough out of the fridge in portions. Place it on a floured work surface and roll out until about 1 cm thick. Use cookie cutters to cut out shapes. Place them on a baking tray lined with baking paper and bake for about 8-10 minutes in a preheated 180 C / Gas 4 oven. Remove from oven and transfer to a wire rack to cool.

Meanwhile, prepare the icing. Whisk the egg white and lemon juice. Spoon by spoon add the powdered sugar until the mixture gains the consistency of a thick and smooth cream. Use a pastry syringe and your fantasy to decorate.

And now the drinks…

Glühwein

Or Mulled wine – traditional Christmas beverage in German-speaking countries. Preferably you should use red wine that’s on the sweet side like Cabernet Sauvignon or Merlot.

What you`ll need:

1 litre red wine

2 tablespoons honey

1 orange

1 lemon

mix of spices – ginger, nutmeg, cardamom, cinnamon, cloves

How to cook it:

Mix the honey, peeled fruits and spices in a saucepan. Pour the wine into the mixture and heat over low to medium heat. Make sure it doesn’t come to a boil and stir occasionally, so the honey dissolves. When the wine is steaming it`s ready to serve. Pour into mugs and serve warm. Cheers!