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Strawberry Dumplings served with a scoop of vanilla ice cream will be perfect spring and summer treat. Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.

Strawberry Dumplings

Strawberry Dumplings served with a scoop of vanilla ice cream will be perfect spring and summer treat. Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.

Strawberry Dumplings served with a scoop of vanilla ice cream will be perfect spring and summer treat. Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.

Do you like apple dumplings? If your answer is yes, then you must take some time and look at my presentation of this interesting and a very tasty remake of a classic treat which is a favorite for all of us.

When I made my first Apple Dumplings last year, not only did they become a staple diet in our household, they are one of the most popular recipes on my blog. Quickly, they had competition – Perfect peach dumplings! And really, whichever fruit you use, you simply must love dumplings! Crescent rolls are baked in a sauce made with a lot of butter and brown sugar spiced up with vanilla and cinnamon, they really get an interesting and tasty texture. The downside of the roll stays soft and juicy and the top becomes crispy and irresistible.

Strawberry Dumplings served with a scoop of vanilla ice cream will be perfect spring and summer treat. Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.

Since after apples, my experiment with peaches went better than good, it was only a question of what was the next fruit to use. Since the season of juicy strawberries is at it’s peak, it was only logical that I chose them. In reality, in the beginnig, I did have some doubts of how it would all come out, will I be disappointed by the combination with strawberries after the fantastic Peach and Apple dumplings.

Strawberry Dumplings served with a scoop of vanilla ice cream will be perfect spring and summer treat. Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.

But, I only came to peace when I began to work. When my Strawberry Dumplings were done, and when I tried them, I saw that it was no mistake!!! The only mistake was that they were so good that it was impossible to eat only one.They were better then all the previous dumplings! And, when you begin  eating them, it is very hard to stop. I hardly managed to save a few pieces for taking photos.So, I must warn you, if you decide to try this recipe, do it at your own risk. Think about it long and hard.

Strawberry Dumplings served with a scoop of vanilla ice cream will be perfect spring and summer treat. Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.


4.8 from 4 reviews
Strawberry Dumplings
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Crescent rolls filled with strawberries, baked in butter and brown sugar sauce, gets delightfully crisp tops while the bottoms stay soft and gooey.
Ingredients
  • 1 (8 ounce) can crescent rolls
  • 1 sticks butter
  • ¾ cups brown sugar
  • 1 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • ½ cup lemon soda
  • ⅔ cup fresh srawberries-diced
Instructions
  1. Preheat the oven at 350 F ; butter 8x8 inch baking dish and set aside.
  2. Roll diced strawberries in a crescent roll and place in a buttered dish.
  3. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, remove from heat and pour over the dumplings.
  4. Pour the soda in the middle and along the edges of a pan (not over the rolls)
  5. Bake for 30-35 minutes, or until they become golden brown.
  6. Serve warm.

Penguine Cupcakes

Penguin Cupcakes

Have you ever met penguin cupcakes family? No? Then let me introduce you young penguin couple with their cute son 🙂 They decided to jump on our kitchen table directly from South Pole.

Have you ever met penguin cupcakes family? No? Then let me introduce you young penguin couple with their cute son :) They decided to jump on our kitchen table directly from South Pole.  Delicious chocolate cupcakes with fondant decoration.

A few days ago, looking through some files on my hard disk, I found a folder with my first „attempts“ of food photography. It was soooo fun watching the bad attempts maid by my old compact camera in a badly lit kitchen. I have really gone a long way in these three years.

Yes, maybe you didn’t know that my first blogging attempt was with a blog on which I wanted only to give out cupcakes recipes almost three years ago. In those days, I loved cupcakes and was delighted by the fantastic posts on the Your Cup of Cakes blog. But, after some 10-15 recipes,  figured out that my photos are not on the level of that great blog and a few others that I loved reading at that time. I wanted to give up on blogging.

But, my husband gave me a push, he gave me wings and so here I am in a new blogging story which you are reading at this very moment. But this time, with a new camera, and a much better lens along with a ton of articles on photography, blogging and similar things that I have read.

Looking at my old photos, I still found one really beautiful. Maybe the quality was not too great, but the idea looked to me as it looks now – very interesting. It were beautiful chocolate cupcakes which I made in honour of the coming winter and new year festivities. They were made of fondant and I garnished them so they would look like a family of penguins. My sweet little family was made of mom, dad, and a little „son“ Penguin Cupcakes . Really sweet. I remember that these cupcakes stood for a long time as a decoration in the kitchen and were simply never eaten.

Have you ever met penguin cupcakes family? No? Then let me introduce you young penguin couple with their cute son :) They decided to jump on our kitchen table directly from South Pole. Delicious chocolate cupcakes with fondant decoration.

Since this post is not on the internet for a long time, I decided to revive my sweet little family of Penguin Cupcakes and post this ancient photo in honour of the coming winter holidays as well as in honour of my whole blogging story.

Of course, for all of you that like this, the instructions are here and I hope that my little family of penguins will decorate many kitchens this winter. Enjoy!!!



Penguine Cupcakes
Author: 
Recipe type: Desserts
 
Have you ever met penguin cupcakes family? No? Then let me introduce you young penguin couple with their cute son 🙂 They decided to jump on our kitchen table directly from South Pole.
Ingredients
For the Chocolate Stuffed Cupcakes:
  • 2½ cups all-purpose flour
  • 1½ cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 3 tablespoon of cocoa
  • 1½ cups vegetable oil
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • the finest white chocolate bar

For the Chocolate Buttercream:
  • ¼ cup butter
  • 1 cup icing sugar
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla
For Decoration:
  • fondant
  • food colors
  • sanding sugar
Instructions
For the Chocolate Stuffed Cupcakes:
  1. Preheat the oven to 350 degrees F, and line your cupcake pans with your liners. Use regular sized cupcake pans and mini sized if you want to make some mini sized Penguins Cupcakes
  2. In a large bowl, mixed together flour, sugar, cocoa, baking powder and salt.
  3. With electric mixer beat together egg, oil, milk, vinegar and vanilla.
  4. Add the dry ingredients into the wet ingredients and mix well just until evenly combine.
  5. Cut the white chocolate bar into pieces; place a square into each cup (and ½ of the square for mini sized cupcakes)
  6. Fill cupcake liners about ⅔ full.
  7. Bake until a toothpick inserted in the center of a cupcake comes out clean (it takes about 20 minutes)
  8. Wait the cupcakes cool completely before icing.
For the Chocolate Buttercream:
  1. Mix the butter in a bowl, gradually add icing sugar and cocoa until desired consistency is reached, add the vanilla and mix well.
  2. Spread the thin layer of the buttercream over each cooled cupcake to get the smooth surface in order to be able to place the fondant on it.
Assembled the Penguins:
  1. Color some fondant in black, rolled it out and cut out the circles large enough to cover the cupcakes, then placed it onto the buttercream covered cupcake and press it gently to lie down nice over the cupcake.
  2. Rolled out white fondant and cut out hearts. Using the brush wet a little bit the white fondant over the bottom side and stick it on the black fondant, press gently, then cut the excess of white fondant
  3. Roll tinny black balls of black fondant, press them into the circle and using wet brush stick them to be the eyes of the penguin
  4. Color a little fondant in orange and shape the beaks, stick them with wet bush on the penguins face
  5. Make rosy cheeks with paint brush and pink food color
  6. Make the hat of the colored fondant (use any colors you like: blue, green, red…). Cut the circle than chopped the tops and stick above the penguin’s face.
  7. Wet the hats and sprinkle some crystal sugar to get the snowy effect. Pick the small part of toothpick on top of the hat and put the small balls of fondant to make the pompon, or add any other fashion details to decorate the hats.


Cannoli Cream Puffs

This year we wanted to have a quiet, family new years’ eve. Really, in the last few weeks there was so much work and so much stress for my husband and me that we came to the conclusion that a quiet evening is just what we need.

But, as is always the case, the telephone rang and I heard the expected question: “Vera, where are you going for New Years’ eve? Are you in for some time together?” My good friend wanted to bring together a few families in her home and the idea was for the little kids to enjoy themselves. How to say no? Why take away a few hours of fun to my son Marco and the rest of the kids who can’t wait for the night when everything is allowed. And then came the second expected question: “You make such beautiful treats, why don’t you make some for the kids?”. Of course, it was already clear that the idea of a quiet family night was gone, and that instead of that, I will spend the day in the kitchen and the night chasing after kids.

Cannoli Cream Puffs

Then I had a new dilemma. What kind of treat to make? How to make everyone happy and not spend the whole day in the kitchen? Since I knew one desert wasn’t going to be enough I needed to find something that is made fast and easy. And something that will be appealing to kids. Searching through Pinterest I found an interesting photo: Cream Puffs. Hmmm, not a bad idea. Not so complicated and there is hardly a person that doesn’t like this tasty treat. And since there will be so many kids, I thought I could put a little chocolate filling instead of classic filling. There was not much thinking, because I had something like this on my mind for a long time: Cannoli filling with chocolate which I saw on the Cooking Classy blog. My final decision for the first desert was: Cannoli Cream Puffs and that is it! What ever will be, will be

And so, everything in my head was ready and very quickly the kitchen was smelling of Puff crusts. There were no difficulties with the filling either, so very quickly, I was at the final phase: filling the Cannoli Cream Puffs. Of course, with years of experience, all of my doses are bigger than the usual ones because the two termites (my husband and my son) came for their doses while I was still in the process of preparing.

Cannoli Cream Puffs

And here, this is the end result of the first part of the “new years’ rush”.I took dome photos, did dish washing and very quickly, I had to move to round two of this story. But enough for now, I hope you will like this desert just as my husband, who has already had more than his fair share 🙂 .

4.7 from 3 reviews
Cannoli Cream Puffs
Author: 
Recipe type: Desserts
 
What to make when you are called for New Year’s eve with a few families with little kids? Maybe the solution is a pile of tasty Cannoli Cream Puffs. We will see!
Ingredients
Pastry Puffs:
  • 1 cup hot water
  • ½ cup unsalted butter
  • 1 Tbsp. white sugar
  • ½ tsp. salt
  • 1 cup all-purpose flour
  • 4 large eggs
Chocolate cannoli Filling:
  • 1¾ cup whole milk ricotta (drained if needed)
  • 1¾ cup mascarpone cheese
  • ¾ cup icing (confectioners) sugar
  • ½ tsp. cinnamon
  • 1 tsp. vanilla
  • 3 Tbsp cocoa powder
Garnish:
  • Icing (confectioners) sugar
Instructions
  1. Preheat oven to 425° F,place the wire rack in center of the oven, and line a pan with parchment paper .
  2. Over medium heat in a medium saucepan, combine hot water, butter, sugar and salt and bring to a boil, stirring occasionally with a wooden spoon.
  3. Add flour all at once and stirring constantly and vigourously cook until mixture clears the sides of the pan and forms a ball around a spoon in the middle (2-3 minutes).
  4. Remove from heat and add eggs, one at a time and stir quickly and vigourously, until the each egg is combined before you add next egg. When you add all eggs stir more until the batter become smooth and shiny.
  5. Transfes batter to piping bag with a large star tip and pipe batter onto prepared pan, leaving about 2 inches between each one.
  6. Bake for 15 minutes at 425°, then reduce heat to 350° F. and cook for about another 10 minutes, or until golden
  7. Do not open oven while they’re cooking!!!
  8. Remove to a cooling rack to cool completely.
  9. Filling:
  10. In a large bowl or the bowl of a stand mixer, combine ricotta, mascarpone and sugar and beat well until light and fluffy. Add cinnamon, vanilla and cocoa and mix.
  11. Place filling to piping bag fitted with a large star tip. With a sharp knife cut pastries in half and pipe the filling outside of the bottom half . Put the tops back, dust with powdered sugar.

 

Coconut Snowball Cookies

Christmas Coconut Snowball Cookies

If you are thinking about which desert to make these days, I believe you will not be in much of a dilemma after this! Of course, Christmas is around the corner and the first thing on everyone’s mind is Christmas cookies. Now, the problem could be which kind of cookie to go for. Of course, when I hit this kind of problem, the first thing I look for a solution for is the internet. My favorite food blogs, Pinterest or Facebook are all full of recipes for Christmas cookies, so after a two hour search, I was right where I started. Snickerdoodle Cookies, Chocolate Chip Cookies, gorgeous Cinnamon Cookies, Almond Gingerbread Cookies , Snowball Cookies… OMG! Just when I thought I have found the solution, I find a more beautiful photo and everything is in tatters again.

Christmas Coconut Snowball

In the end, I solved the whole mess in a very simple way. Since it’s winter time and I just love snow, I decided, for a start, that my cookies must be white. That left only two recipes on my list. It was something like Lemon Tea Cookies from the My Madison Bistro blog, or the beautiful Snowball Cookies from my favorite Cooking Classy blog. After giving it a thought, the decision was to make the beautiful Snowball cookies, which really looked like snowballs and winter magic.

And so, when the decision was finally made, the rest was “a piece of cake”. If you ever baked cookies, you probably know that it is not such a big philosophy. In a very short time and with very little effort, your kitchen has the beautiful smell of sweet cookie dough. Well, the same in my case, but there was just one catch! Except the smell of dough in my kitchen, there was also the divine smell of coconuts! Yes, coconuts are one of my favorite and since the cookie dough for my Snowball cakes was divine white, I decided that a little coconuts can only make the situation better. And it did.

Christmas Coconut Snowball Cookies

In the end, only one step was left, to roll the beautiful cookies into sugar powder so they would look like real snowballs. Really beautiful. And delicious too. They were not yet cooled, and half of my cakes were already non-existent. And the suspects were walking around the house munching and with mouths full of sugar powder. Hmmmm, everything points to the fact that this is not the end of the Christmas cookies story. It looks like we will have to try again 🙂



Christmas Coconut Snowball Cookies
Author: 
Recipe type: Desserts
Serves: 25
 
Christmas Coconut Snowball Cookies
Ingredients
  • 1 cup butter, softened
  • ⅔ cup powdered sugar
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 3 Tbsp cornstarch
  • 2 cups all-purpose flour
  • 1 cup finely shredded coconut
  • 2 cups powdered sugar for coating
Instructions
  1. Preheat oven to 350 degrees; lined a pan with baking paper and set aside
  2. Mix butter on medium speed until creamy in the bowl of an electric mixer fitted with the paddle attachment
  3. Add ⅔ cup powdered sugar and salt, mix well.
  4. Add in vanilla, cornstarch and finely shredded coconut.
  5. Continue mixing on low speed gradually adding flour and mix until evenly combine.
  6. Scoop 1 Tbsp dough at a time and roll into a ball, place balls on lined baking paper.
  7. Bake about 16 - 18 minutes (until bottoms get light golden color )
  8. Remove from the oven, cool a few minutes and while cookies are still warm roll them in powdered and let them on a wire rack to cool completely and then roll them in powdered sugar once again, to coat them generously.


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Chocolate Pound Cake

Chocolate Pound Cake with Chocolate Ganache

Today, the world became one Chocolate pound cake fan richer! Yes, our own grandpa! And here is how it happened. Believe it or not, in my short kitchen career, I never tried to make this beautiful chocolate cake. Whenever it was time for desert, everyone was asking for something creamy, with delicious filling or a cheesecake. Nobody wanted good old chocolate cakes anymore! But, looking through various recipes on the Internet, I was always attracted by photos of these plentiful cakes like Tracey’s chocolate cake or the delicious cake from Tutti-Dolci. But, for any eventuality, I kept some of these recipes in my bookmarks.

Chocolate Pound Cake

And yesterday was the perfect day for the chocolate pound cake to spread it’s aroma in my kitchen. My husband was on a business trip, while my son Marco was at my husband’s parents place. Perfect! I was certain that I would not hear something like “Vera, why don’t you, nevertheless, make those chocolate cupcakes?” I found some wonderful recipes and decided to take what I like from every one of them. And so, in a very short time, I was taking out a beautiful chocolate cake from a hot oven, and decided to top it all with moist chocolate ganache. When everything cooled off, I cut off a piece. MMMM, just as I thought! A beautiful taste of chocolate cake, which was very moist in places and reminded me of brownies, which I adore!

But, things quickly started changing. My husband, who came back in the late afternoon, was not really overwhelmed with my new chocolate treat. “There’s no filling here”, he cried and ate a few bites just not to offend me. My son Marco, after coming back from granny and grandpa, also showed no enthusiasm, took a spoon and opened a “Nutella”. Hmmm, I was left alone with a huge chunk of chocolate pound cake which I still thought was wonderful!  And then a moment of enlightenment! I remembered another chocolate lover, who enjoyed good old chocolate cakes, our grandpa!

And just as I thought, grandpa was delighted with my new chocolate cake! Cutting it with a fork, he said “Well, this is a real cake, not those stupid creamy scams! Vera, you are a real maestro!

Of course, by saying this, grandpa deserved a big reward, half of the cake that was left, while with the other part, I simply tried to convince the others that they are wrong!

Chocolate Pound Cake



4.4 from 14 reviews
Chocolate Pound Cake with Chocolate Ganache
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Ingredients for the cake
  • 1 cup flour
  • 1 teaspoon salt
  • ¾ cup cocoa
  • 2 oz chocolate (chopped)
  • ⅓ cup boiling water
  • 1 cup butter (softened)
  • 1¼ cup sugar
  • 5 egg
Ingredients for chocolate ganache
  • 3 oz chocolate (chopped)
  • ½ cup heavy whipping cream
Instructions
  1. Grease the 9x5 inch loaf pan and line it with the baking paper
  2. Preheat the oven at 325 degrees F.
  3. In a bowl mix together flour and salt
  4. Place the chopped chocolate in the heatproof bowl and pour boiling water over to melt the chocolate, then stir in the cocoa and set aside to cool for a few minutes
  5. Mix the butter and sugar until it’s fluffy, add chocolate and cocoa mixture and mix it well
  6. Eggs add one at a time, and mix well after each addition.
  7. Gradually add the mixture of flour and salt, stir it well.
  8. Spread the batter in the prepared pan, and tap gently the pan a few times on your work surface to eliminate air bubbles.
  9. Bake for 6o-70 minutes, or until a toothpick inserted in the center of the cake comes out clean (be careful not to overdo it, it will become dry)
  10. Let it cool a few minutes in the pan, than turn it out of the pan and allow to cool completely.
  11. Make the chocolate ganache while the cake is cooling. Melt the chocolate and whisk in the heavy whipping cream until become silky. Spread it over the cake