October is here and apples are in season and a little bit cheaper, which means that it is time to bake an apple pie, Romanian style. I have to confess that writing this recipe, as easy as it looks like, it kind of kicked my butt. With my recipes, I always try to do the best work I can when it comes bringing my own culture into the American one. American apple pie is not the same as the Romanian version,…
I love this recipe. While plums are still in season, this recipe should be on the list of everyone who loves baking bars and using seasonal ingredients. The recipe comes from Transylvania and it is specific to the Saxon(German) cuisine. Easy to make and incredible delicious, the German Plum Kuchen is a little treasure, great for a lazy Sunday afternoon snack, or dessert. Click here to PIN this tasty recipe so you can make it later! Tip: The dough can…
This is a very popular recipe in the Saxon cuisine of Transylvania, peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year around with canned peaches, but try the fresh ones in the summer first. Served hot with ice cream or alone cold, the recipe is so popular that I even found a version of it in a Saxon Cook Book published in 1955 by the Transylvanian Saxons immigrated to United…
I always loved these delicious crescent pastries, popular in many Eastern European countries. I already have on my blog another version of them, made with a different type of dough. There are many recipes out there and I have to say that most of them are great. The dough on the first version of these cookies on my blog is made with farmer cheese(or ricotta). It is a very old recipe that goes well for a lot of pastries. It uses…
I adore Transylvanian desserts and this recipe comes from there. It does not claim to be a fancy one but it is an old treasure that I thought deserves some attention due to the simplicity of the ingredients. This recipe of walnuts and cinnamon coffee cake is inherited from my grandmother who was German and lived in Transylvania. The cake is made from a simple batter with butter, sugar, eggs, flour and spices. Before it goes in the oven, the…
This is one easy, fluffy, delicious and simple cake to make in the summer. It is a versatile cake as you can use the same recipe but replace the peaches with different fruits in season. Cherries, plums, apricots or berries are perfect for this beauty. You will want to invite your friends to tea and serve them this cake. This recipe comes from the old world and it was passed from generation to generation in my family. Flour, eggs, sugar…
Chocolate ganache meringue torte is one of my favorite tortes out there. Easy to make, delicate and elegant, this cake is definitely a good choice for any romantic dinner, birthday or other celebrations. I used the term "torte", but I do understand that not everyone knows what a torte is. Well, a torte is a multilayered cake that can be filled with different things, like buttercream, jam, whipped cream, mousse etc. The term comes from Europe, where most cakes are…
This is a very old family recipe. Very popular in Transylvania and other parts of Eastern Europe, this cake is known as the " recipe of walnut cake with egg yolk glaze". I love easy desserts and easy baking. This recipe fits exactly my passion for real ingredients that most of us should have in the pantry. The cake is made with flour and ground walnuts, butter, sugar and egg whites. The egg whites will give the cake an airy, fluffy…
When the Farmer Market is open during the summer in Minnesota, I buy lots of fresh herbs that I freeze or dry for the winter. My freezer is always full of parsley, dill, celery, rosemary, thyme and other wonderful herbs. I also buy mint. I can use it in a lot of things, salads, meats, this delicious peas side dish, or even jams. I love mint, so I decided to use it in this cake recipe I will share with you…
This is an old family recipe of an easy cocoa liqueur you can make before holidays. It makes a great, cheap gift for your family and friends. If you never made liqueur before, the process is a very non complicated one. It is like canning but much more easier. If you are thinking that you will be able to drink the liqueur right away, you are here for a big disappointment. The liqueur needs to sit in a dark, cool place…
