Baletki, maczki, these gorgeous little things have lots of names. I had a craving for them when in Poland last spring. Sometimes they can be bought super nice, sometimes decent.  Thanks to mojewypieki.com I found out they’re super easy and quick to make, they taste great and no need to go to Poland at all.  So this afternoon I have won a title of The Mother of The Year and got busy with my cravings, while Izzie played around in the kitchen with various kitchen utensils. She did vacuum clean 3 of them in the end, so I guess I succeeded.

3 egg whites got whipped in the kitchen aid with slowly added 80 g of sugar, bit by bit. Then in went 75 g of plain flour, incorporated super carefully in order to keep all that air. Into the piping bag, then sprinkled with poppy seeds and then baked in 180 degrees for about 10 minutes. They cool quickly and in no time are ready to sandwich with a good jam or conserve- I used strawberry.  Delightful, I don’t think they’ll last until tomorrow.

Once again from mojewypieki. com. Dorota called it “the best strawberry cake” and she wasn’t entirely wrong. It was quick to make, turned out light, fluffy and delicious.

As usual, I made half a portion and I ended up with a nice size Sunday afternoon cake for us and something will be left for tomorrow easily.

For the cake I used 100 g of plain flour, a packet of budyn waniliowy, half a tsp of baking powder all weighed and waiting its turn while 100 g of soft butter got creamed with 80 g of sugar. To that went 2 whole eggs, then all the dry ingredients.

All this was placed in a round buttered tin and baking paper. Then lots of strawberries, halved, quartered, depending on the size, a few blueberries for the colour. Then on top kruszonka, this time made with 75 g of plain flour, 50 of butter and 25 g of icing sugar. I find kruszonka made with hot melted butter much nicer, kitchen aid makes it within seconds.

The cake baked in 180 degrees for about 40 minutes. It really is lovely! 🙂

Found it a few days ago while browsing mojewypieki.com. It looked out of this world, plus I often have blueberries at home these days, as Izzie is a big fan. Dorota from mojewypieki was right though, the blueberries in the UK are a joke, if I could get hold of some of the great wild ones, that we pick in the woods in Poland, that would be quite another story, not only in terms of the colour of the cake, but the flavour.

One does what one can I suppose, so I blitzed about 190 g of bb’s, then strained them through fine sieve to get nice, smooth puree.  I made the base out of 75 g of digestive biscuits and 25 g of melted butter, all blitzed and pressed into the small round tin. That cooled in the fridge while in the kitchen aid I threw 375 g of soft cream cheese, 2 eggs, 110 g of sugar, a tsp of vanilla paste, 2 tbsps of plain flour, some lemon juice and the said bb’s puree. I also played around with the food colourants, as the colour of the cake was not too appealing, a bit of purple and a touch of pink did help. I followed Dorota’s tip not to overwhip the cheesecake mix, as too much air would cause it to rise in the oven and then collapse, so only mixed until all the ingredients were nicely mixed, then onto the base and into the oven.

It baked for an hour in 150 degrees.

125 g of creme fraiche, a tbps of icing sugar and some vanilla paste all mixed made a nice topping, which went onto the cake for the last 10 minutes of baking.

It chilled in the fridge overnight. Tastes refreshing and fruity. 🙂

I’ve been feeling like sticky toffee for a while, but decided to make a batch rather than 2 small puds, found a recipe and got cracking. I decided to reduce the sugar a bit, as the toffee sauce on top has some too, plus Izzie tasted the cake as well. No need to pack her full of sugar at the tender age of 14 months.

For the cake I first soaked 225 g of chopped and pitted dates in boiling water, just enough to cover the dates, plus 5 g of baking soda.

75 g of soft butter and 100 g of sugar creamed together in kitchen aid, 2 beaten eggs added, followed by 150 g of self raising flour and 2 tsps of cinnamon- cause I like it. Then the dates with all the water they soaked in, maybe a bit too much as I found the batter too runny and added a bit of flour.

The cake baked for 30 minutes in 180 degrees.

I decided to use Greg Wallace’s toffee sauce recipe instead of the original recipe’s one. I had no evaporated milk, so made the sauce of 150 g of double cream, 75 g of brown sugar and 25 g of butter.

It is sweet, but not sickly, indulgent and mooreish. 🙂

From the latest GF. Zatrybki are sitting on the plane from Wroclaw on their way over to spend a week with us, there had to be something sweet waiting for them. I already concocted an Oreo cheesecake for Kacper, a big Oreo fan I’m told, but I liked the idea and the maple glaze a lot, so I made these too.

For 12 muffins I used 250 g of plain flour, 1 1/2 tsp baking powder, 1 tsp bicarb of soda, 140 g sugar, 100 g of melted butter, 50 ml of buttermilk, 2 eggs, 50 g of maple syrup and some vanilla paste. All the dry ingredients mixed together, the wet ones followed, took care not to overmix, as per the instructions. 200 g of bluberries went in at the end.

They baked in 160 degrees for about 25 minutes. While still warm I deglazed them with a thick mixture of love- 2 tbsps of maple syrup, 3 tbsps of icing sugar and a pinch of salt.

We now have 5 left. Robert came to pick up his car from our drive way, so I gave him one and he said- “Oh, I didn’t have my pudding yet”. Neither did I, said Florek, having had 2 before dinner. 🙂

Robert, former landlord and neighbour has kindly brought me a few pieces of lovely, home grown rhubarb from his garden. I searched GF website for another nice way to use it, I wanted something different than the usual tart with kruszonka. I found this one, with lemon curd frosting, very nice indeed, best eaten on the same day though.

For my small round 6″ tin I used 110 g of softened butter, creamed with same amount of sugar, a zest of 1 lemon, 2 whole eggs, 35 g of almonds and 100 g of self raising flour.

The rhubarb just cleaned and chopped in small pieces, tossed in sugar, half of it folded through the cake , the remainder went on top, plus some brown sugar. It baked in 180 degrees for about 45 minutes.

Moist, light, pleasant. Simple icing made of whipped cream and some lemon curd, that easy.  🙂