Category Archives: Cakes

Dessert for Monday


Happy Easter my blogger friends!!! I haven’t publish long time and decided to start doing that again.

I want to share with you my favorite recipe for Eclairs, or Choux Pastry. It is very yummy pastry which you can made with different fillings (vanilla custard, buttercream, whipped cream etc). For many of you it seems complicated but if you give a try (ok, maybe several tries) you will be rewarded with very yummy result. And most important – you will do it yourself and you will make it with fresh and natural ingredients!

What you will need:

90 gram (3 ounces) unsalted butter
3/4 cup water
1 cup all purpose flour
1/8 teaspoon salt
1 teaspoon sugar
4 eggs

Preheat oven to 450 degrees. On a parchment paper sift your flour. In a small pot combine together water, butter, salt and sugar.Bring to a boil on a medium-high heat. When butter is completely melted take from the heat and dump sifted flour at once. Start stirring with wooden spoon until everything is incorporated.

Return pot on the stove and continue stirring on a medium heat about 1-2 minutes. Dough will start looking like a ball and walls of the pot will be covered with thin film. It is time to take from the heat.

Next step can be made with a stand mixer or with manual one. Either way, first you have to start mixing on low speed for 2-3 minutes to cool down a dough little bit. Otherwise eggs will be cooked in a very hot dough, right? Then start adding eggs, one on a time. After each addition you have to mix properly until each egg is totally incorporated in a dough. After the last one the dough should start making ribbons and look shiny.

Now it is time to put on a baking sheet. Cover heavy duty baking sheet with parchment paper and secure edges with a dab of dough to keep paper on place. Fill pastry bag with still warm dough with #5 tip. Pipe mounds in your prefered size (1 1/2 inch or smaller ones for a bite size eclairs) about 2 inch apart from each other. Bake for 10-15 minutes (with conventional oven it is usually 12 minutes) until they puffed and start looking gold. Then reduce heat to 350 degree and bake for another 10-12 minutes. You have to keep eye on them all the time especially if you trying first time. After that turn your oven off but keep eclairs in the oven for additional 8-10 minutes to let them dry completely.

Remove and let them cool on the cooling rack. You can start filling them after they are completely cool.

I hope the recipe and encouragement will help somebody to try. And what about you? What is your favorite recipe?eclair2


Healthy Eating is a Matter of Personal Choice

Today in the store I noticed a cake stand and decided to look at the labels of some of the cakes there. List of ingredients took up almost the entire side of the package. It means that instead of real cake you are eating just chemical components… In that case it is no surprise that sooner or later in life we end up with so many health issues. In order to offer to the consumer cake for that low price the big chain stores are offering, they have to use those ingredients.

In my case I only use whole products that you can actually pronounce – eggs, sugar, butter, real cocoa (best quality), chocolate, cream, real vanilla, flour etc.

Because I believe that people should have access to cakes free of chemicals.

Feel free to also visit my Facebook page.

Thanks for reading,


Small Sweet Indulgence – Puff Pastry Cream Horns

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I love working with puff pastry dough. Nowadays it’s easily available in every supermarket’s frozen food section, ready to use.

In this post I want to share with you how to make cream horns. In our family it was a tradition to make them around the holidays. Sweet times…

The molds I am using are very old and almost antique. My grandma was using them and I think she got them from her mother-in-law. So imagine how old they must be now!

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OK, enough of history, here we go:

  • Preheat oven to 410 F. Prepare your baking sheets by putting parchment paper or silicone sheets. You don’t have to grease them.
  • If you are using ready-to-bake puff pastry dough, read the instructions on the label. Usually, you have to keep it in the refrigerator overnight to thaw, or in room temperature for couple of hours. Dough should still be cold when you touch it. Roll the dough into a rectangle form and ¼ of an inch thick.
  • Cut the dough into 1 inch stripes. I normally use a pizza cutter.

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  • Gently wrap the dough stripes around the molds, overlapping the edges.

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  • Put on the baking sheet, leaving enough distance between them. It is puff pastry, remember?

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  • Bake in the preheated oven (very important for puff pastry!) for about 15 -17 min. You can decrease the temperature after 10 min to 400 F.
  • The shells are ready, when they turn golden.

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  • Remove them from the oven, let cool for a little bit, then move to the cooling rack. When completely cool, remove the shells from the molds by gently (!) twisting them off.

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  • Now you can fill them with whipped cream or your favorite icing.
  • Final touch – dust your pastries with icing sugar.

Now it’s time for a coffee!!!



P.S. About the molds, if you don’t have any available, you can find them online, just Google cream horn molds.

Easy-breezy coffee cake

Not every day is a special occasion, but sometimes you just want to eat something sweet, but not so heavy – without any icing on it. And in that case usually you have everything in your fridge, without any special shopping.

I have a very easy recipe for you to try.

All you need is:

-3 eggs

-3/4 cup of sugar

-1 cup of plain yogurt, or sour cream (or even just cream, whatever you have in the fridge)

-50gr (or less than ½ stick) of butter

-1 ½ cup of any flour (all purpose or cake flour)

-1/2 tsp of baking soda

-pinch of salt

-1/2 tsp of vanilla

Preheat oven to 350 F (180 C), and grease your spring form (9 inch diameter). You can bake in any form you want, it doesn’t have to be a spring form.

Beat together butter and sugar on a low speed, add eggs, one at the time, add the dairy ingredient (yogurt, sour cream or cream), mix until the batter looks smooth (doesn’t have any lumps in it).

In a separate bowl mix together flour, soda and salt. Add flour to your batter in two parts mixing with a spoon until smooth. Here comes the fun part! To give a special flavour to your cake you can add lemon zest (plus little bit of juice), orange zest, chocolate chips, even raisins, any dried fruit and vanilla to the batter. It is totally your imagination or preference.

Bake for 20-25 min in the oven until it’s golden brown. You can check by inserting a toothpick in the cake if it’s cooked through. If toothpick comes out clear, it’s done.

Leave on a cooling rack for 10 min, after which you can remove your cake from the form.


Enjoy with tea, milk or coffee!

The perfect ganache


Sometimes, when you see a cake, decorated with chocolate ganache, you think it might be very difficult to make. But in reality it’s not that difficult.

I want to share a recipe with you, my friends, and maybe one day you can use it.


¾ cup 35% whipping cream
6 ounces (180 gram) bittersweet chocolate (I’m using chocolate chips, but only a good quality)
1 teaspoon pure vanilla extract

In a heavy saucepan combine together cream and chocolate and stir together over medium-low heat, until the chocolate melts and bubbles start appearing around the side.


Quickly whisk the mixture until smooth and add vanilla extract.


Pour the ganache into a heatproof glass container that can go in the freezer. Keep in the freezer just 10-15 min, until ganache thickens.


Remove from freezer and use immediately to ice the cake fast, while the ganache spreads easily.


Any leftovers you can keep in the refrigerator for several days, and use again later. In that case you need to put your container in a double bath, to melt the ganache.




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