This is kids’ favorite cake. The adults love it as much 😀
When my friend shared this recipe with me, she gave me doubled amounts. I was like, 12 eggs?! They love the cake sooo much she always makes a double batch. After I tried it, I understood why. The cake is so moist and creamy you gotta try it to believe it.
For the cake
6 tbsp granulated sugar
6 tbsp all purpose flour
3 tbsp Nesquick
100 ml (7 tbsp) milk
100 ml (7 tbsp) oil
10 g (1 tbsp) baking powder
50 g (1/2 cup) white chocolate for decoration
For the cream
500 ml (2 cup) heavy cream
300 g (2 3/4 cup) dark chocolate
Preheat oven to 180 °C (355 °F).
Separate egg yolks and egg whites in two large bowls.
With electric mixer mix egg yolks with sugar until foamy.
Add oil and milk in egg yolk mixture and mix until combined.
Combine all dry ingredients in a separate bowl (flour, baking powder and Nesquick).
Add dry ingredients in the egg yolk mixture.
Separately mix egg whites until stiff and mix in lightly with spatula to the batter.
Pour the batter in a baking pan.
Bake for 20-25 min.
Meanwhile, prepare the cream.
Cook the cream to the boiling point (but don’t let it boil), remove from the heat and add broken chocolate pieces. Mix until combined.
When the cake is done, make holes all over it with a fork. They allow the cream to settle into the cake.
Pour the hot cream on the still warm cake.
Chill in the refrigerator over night before serving.
Santa’s favorite cookies (Don’t forget the milk!) 😀
I know it’s not Christmas, but that just means you don’t have to share with big guy with sleigh and flying reindeer 😀 These classic beauties are a must-have in all North American households so we had to try them as well. We were not disappointed. They were soft and chewy, just like Santa likes them!
270 g (2 cup) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
170 g (3/4 cup) butter, melted
130 g (1 cup) brown sugar
60 g (1/2 cup) granulated sugar
1 tbsp vanilla extract
1 egg yolk
360 g (2 cup) chocolate chips
Warm up the oven to 160 °C (320 °F).
Cover the baking sheet with parchment paper.
In a large bowl sift the flour, add salt and baking soda.
In a separate bowl, with electric mixer, mix both sugars, melted butter, egg, yolk, and vanilla extract. Stir until creamy.
Add flour mixture and all mix well until combined.
Finally add chocolate chips.
With a spoon or an ice cream scoop if you have one, make balls and place them on a baking sheet. Bake for about 15 minutes. Don’t over baked them, they will be too hard.
One of my favorite childhood comfort foods, and although you can add lots of different flavors, I like mine simple just made with milk and sugar!
I remembered what my grandmother made me when I use to sleep over at her place without my parents. It made me feel safe and warm and occasionally I still make this for myself when I get nostalgic about my childhood.
125 ml (1/2 cup) milk
4 tbsp semolina
1 tbsp granulated sugar
1 tbsp cocoa or chocolate powder
grated chocolate for decoration
Pour the milk in the small saucepan and heat it on medium to high temperature until it boils.
Lower the temperature to medium low and add semolina and sugar. Whisk it intensively until it thickens. Remove from the heat.
Divide it in two equal parts. In one part mix in the cocoa powder.
You can add so many different flavors according to your desires: cinnamon, honey, nuts, dried fruits.
Zvonimir’s note: I made this so many times that I developed a variation that combines step one and two. Not only is it quicker to make, it’s also smoother, perfect thickness, with lower chance of lumps. Downside: it takes some practice, so it might take a few tries to get the results you came here for. If you’re up for the challenge (and for the rewards), here’s how it goes. Add sugar before the milk boils (it raises the boiling temperature). As the milk comes close to boil but not yet boiling, lower the heat, (not too low, you still want it to boil eventually). Start slowly adding semolina and stir with a spatula (not a whisk). Keep going at a pace where semolina doesn’t get a chance to form lumps before you stir it away. Keep going until the milk surface starts resisting semolina grains and they start taking longer to sink (you’ll know it when you see it) as the milk comes even closer to boil. At that point stop adding semolina, optionally lower the heat a bit more, depending on your stove, and keep stirring diligently, keeping the semolina from getting stuck on the bottom.
Zvonimir’s extra tips: now if you mastered that and want more, there’s a way to make it even softer while keeping the consistency. Yes, really. I discovered this by accident, like a lot of great things sometimes are, but then played with it and practiced to get the technique right. Do everything the same up to a point when you’re adding semolina, but stop before you put the right amount of semolina into the milk. This would normally make a runnier semolina, so we need to do something to get the thickness back. Add extra fine breadcrumbs that taste as bland as possible, while constantly stirring (the same way you would semolina). The breadcrumbs need to soften and combine with the semolina so you need to cook it on lower heat than usual, for longer. The breadcrumbs you use will make a big difference so experiment with the type/brand (some may affect the aroma), amount, when you add them and the heat. You don’t want them to overtake the semolina. Use a lot less breadcrumbs than semolina. Breadcrumbs are a lot less sticky than semolina and they will make the semolina fluffier and lighter. When you get the technique down, no one will be able to tell what the secret ingredient is 😉 Now wait until you hear about my pancake tips…
This is one of those recipes I got from a friend’s grandmother written in an old notebook. It didn’t even have baking temperature nor time written! Well, in the old days they had wooden stoves and weren’t able to regulate it anyway, so this does make sense 🙂
Combination of chocolate and walnuts with a zesty jam will win you over forever 😀
For the dough
100 g (7 tbsp) butter
100 g (1/2 cup) sugar
1 egg yolk
100 g (1 cup) pastry flour
100 g (1 cup) ground walnuts
For the cream
150 g (10 tbsp) softened butter
150 g (3/4 cup) sugar
4 egg yolks
150 g (10 tbsp) melted dark chocolate
5 egg whites
For the chocolate glaze
100 g (6 1/2 tbsp) dark chocolate
50 g (1/4 cup) butter
2 tbsp oil
1 beaten egg
jam of your choice (I used black current jam)
Knead the dough from all the dough ingredients, wrap in cling wrap and let it rest for half an hour in the refrigerator.
Roll the dough and place it in a round 26 cm (10 in) diameter pie pan.
Bake in a preheated oven on 170 °C (340 °F) until baked only half way! (10-12 min).
Meanwhile make the cream. Melt the chocolate either on steam or in the microwave.
In a separate bowl beat egg whites until firm peak.
In a large bowl, mix sugar with egg yolks until foamy, add the butter and the melted chocolate.
With spatula gently mix in previously firmly beaten egg whites.
Take the halfway baked cake out of the oven and spread the jam thinly on the dough.
Pour the cream on the jam. Bake until done, for another 10-15 minutes.
Cool the cake before you put the glaze on.
For the glaze melt the chocolate with butter and oil. Remove from heat and add the beaten egg. This is grandma’s secret touch 🙂
Serving: Sprinkle with some finely chopped walnuts for decoration!
We all have some old recipes passed done from generations before. What’s yours?
Croatians love all types of stews… with all types of sausages and breads 😀 Leek stew is one of my favorites, love the smell as much as the taste.
Did you know that leek is one of the national emblems of Wales?! According to one legend, King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field.
You’re eating history…
2 large leeks
3 small potatoes
3 slices of bacon
2 medium onions
salt to taste
black pepper to taste
sweet paprika to taste
Vegeta to taste (Croatian must have spice mix)
Wash the leek well and slice them 5-10 mm (1/4 inch) thin.
Slice the bacon to half inch pieces and chop the onions finely.
In a large saucepan simmer the onions with the bacon until onions get soft.
Add the spices. Stir well.
Cut potatoes in bite size pieces and add to the pot. Simmer for 5 min.
Add sliced leek and cover with water or chicken broth.
Cook on medium heat until potatoes are nearly done, add sliced sausages and cook for 10 more minutes.
#1 Croatian comfort dish! We cannot imagine starting the New Year without sarma. It originated in Turkey, and Croatians adopted it during Ottoman Empire in the 16th century.
I believe this is the most popular dish in Croatia. It is so popular that one of the biggest Croatian rock bands Hladno Pivo (engl: Cold Beer!) dedicated a whole song to it, a song called Sarma 😀
1 large sour cabbage head
20 g of smoked bacon or speck, chopped
1 large onion, chopped
2 tbsp tomato paste
2 tsp salt
1 tsp ground black pepper
2 tsp sweet paprika
500 g ground beef
500 g ground pork
170 g (2/3 cup) white rice
5-6 bay leaves
smoked ribs or meat (optional and recommended)
Remove bruised leaves from cabbage and cut out center core. Separate cabbage leaves and rinse them briefly to reduce sourness.
Saute bacon and onion until golden. Add half the tomato paste. Set aside.
In a large bowl beat the eggs with salt, pepper and paprika. Add ground beef and pork along with bacon mixture and rice. Mix thoroughly until combined.
Place heaped tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends.
Place rolls in layers in Dutch oven or large pot. First layer at the bottom: chopped unused leaves. Second layer: the rolls. Final layer: smoked ribs or meat. Repeat the process until you run out of the ingredients (usually twice).
On top add remaining tomato paste with bay leaves and add enough water to cover the rolls.
Cover and simmer on the stove for 2 to 2-1/2 hours on low to medium heat.
It is usually served with mashed potatoes. You know the drill 😀 Cook potatoes, mash with some butter and sour cream. Season with salt!
Since I recently became a Mum, being busy with the baby doesn’t give me much time to eat 😂 That’s why I like to make smoothies and shakes to get my vitamins and minerals faster 😉 Having a healthy drink helps a lot!
half of pineapple
450 g (2 3/4 cups) fresh strawberries
250 ml (1 cup) of milk of your choice (I use almond milk)
1 tbsp chia seeds
1 tsp grated ginger
Mix all ingredients in the blender. This quantity makes two 300 ml glasses.
Tip: Freeze pineapple ahead for smoother texture and the colder punch!
When Zvonimir and I arrived to Canada, it was just before Christmas season, and eggnog was one of our first “must try” discoveries. Inspired by the ongoing competition between hot chocolate and eggnog, we decided to make a fusion and end this story in an everlasting love affair 🙂
With Christmas on its way, we thought you might like to try this as a decadent, creamy, winter dessert 😀
2-3 ginger cookies (optional) for a crunchy twist!
2 small vanilla instant pudding (3.4 ounces each)
375 ml (1½ cup) milk
500 ml (2 cups) of eggnog
230 ml (8 oz or 1 cup) Cool whip or whipped cream
200 g (3/4 cup) melted chocolate of your choice
Mix the pudding, eggnog and milk in a bowl for about 2 minutes, then mix in the cool whip or whipped cream (without actually whipping it, confusing, I know).
Put half of the mixture in a glass, add some crushed ginger cookies, and pour the rest of the mixture over the cookies. Serve the mousse in bowls or any way you like.
Melt the chocolate on steam or in the microwave.
Place the melted chocolate on top, cool overnight in the fridge and enjoy eating it the next day.
This week is all about Christmas cookies 🙂 This is one of many variations of classic Linzer cookies that are very popular in Croatia. Traditionally they come with a hole on one side, allowing jam some breathing room and an audience 😉
They originally came to our Christmas tables from Linz, Austria, which is where they got the name from. Interestingly, they originated as a small version of world’s oldest torte recipe: Linzer Torte. Torte was created in the 17th and the cookies took two more centuries to develop, seeing the first light of day in the 19th century.
300 g (2 1/4 cup) all purpose flour
60 g (1/3 cup) starch
90 g (1/2 cup + 2 1/2 tbsp) of powdered sugar
20 g (2 tbsp) vanilla sugar or vanilla extract
210 g (3/4 cup + 2 tbsp) cold butter, cut into slices
4 egg yolks
Knead the dough from all the ingredients.
Let it rest in the refrigerator for about 1 hour.
Preheat the oven to 200 °C (395 °F).
Roll out thinly and make cookies in shapes of your choice with a variety of molds. I used Christmas tree mold because Christmas 😀
Place on a baking sheet covered with parchment paper.
Bake for 10 minutes.
When cooled, spread them with the jam of your choice ( I used apricot), connect two by two and decorate according to your own inspiration.
For decoration mix egg whites with powered sugar to make the icing and sprinkle them with colorful decorations.
Tell us what’s your favorite Christmas cookie in the comments bellow!
Every Christmas, a platter of cookies is something I always look forward to. I have a TO BAKE Christmas list with a new addition every year. A few years back I made these delicious crinkles, and they keep reappearing on the list 😀 These are simple to make and fun to eat, great way to include your kids in spending quality family time baking 🙂
Makes about 40 cookies
225 g (1 cup) good quality dark chocolate (at least 78% cocoa)
60 g (1/4 cup) butter
100 g (1/2 cup) granulated sugar
2 large eggs
225 g (1 3/4 cup) all purpose flour
1 tbsp vanilla extract
1/2 tsp baking powder
pinch of salt
1 tsp of cinnamon
icing sugar for dusting
Brake chocolate roughly into pieces and stir together with the butter.
Melt the chocolate and the butter in a double boiler on steam. Stir constantly until the ingredients dissolve. When done remove from the heat and cool off.
Mix the eggs with sugar on high speed until the mixture is light and thick, add the vanilla extract and slowly add melted chocolate.
In a separate bowl, mix dry ingredients, flour, baking powder, salt and cinnamon to taste. Stir them into the egg and chocolate mixture, cover, and then store in the refrigerator for at least 3-4 hours. Dough should be sufficiently chilled and firm so it can be nicely shaped.
Preheat the oven to 170 °C (340 °F).
Cover the baking sheet with parchment paper.
Shape the cookies with hands into balls, size a bit less than the size of a walnut.
Roll them in powdered sugar until they are completely covered.
Place them on a baking sheet and bake them for 10-12 minutes until they get crust on the outside. They should still remain soft inside.
Cool them on the rack before serving.
What will you bake for the first time this Christmas?
Tasty cocoa cookies dipped into chocolate and filled with delicious cream that resembles the cream used for cream puffs. This type of cookie is typical for northern and eastern Croatia. These are traditional cookies prepared for many occasions, especially Christmas and weddings. They can also be yellow with cocoa cream.
makes 20 combined cookies
200 g (1 1/2 cup) all purpose flour
140 g (1/2 cup) butter
70 g (6 tbsp) granulated sugar
1 egg yolk
3 tbsp cocoa
150 g (3/4 cup) sugar
100 g (1/3 cup) butter
10 g (1 tbsp) vanilla sugar
60 g (1/3 cup) dark chocolate (70% cocoa)
2 tbsp vegetable or sunflower oil
Of the ingredients knead the dough, roll out thinly between two sheets of parchment paper and cut into circles. I used shot glass 😀
Bake them between 5-10 minutes in a preheated oven at 180 °C (355 °F). They just need to get a little color. You need to take them out even if they are a bit soft, leave them on the cooling rack, they will later harden. Let them cool completely.
In the meanwhile, prepare the glaze. Melt the chocolate with oil and dip half of the cookies. Let them cool on the rack before connecting them with cream.
For the cream, mix eggs, sugar and vanilla sugar until combined.
Cook the cream in double boiler or on low heat. Steer with spatula. That way the cream doesn’t stick to the bottom of the pan. Cook the cream until it’s thick. Let it cool off completely. In the cooled cream mix in well-made butter.
Combine chocolate covered cookie with the uncovered one with cream.