Where is this recipe from..? Who knows ;D
I got it from Mum. Mum got it most probably from her friend and this friend got it from a friend’s friend ;P And so it goes :) But I hope you’ll agree that this kind of wandering recipes are simply the best! It’s like with Chinese whispers – you start with talking about a sponge cake and end up with triple cream birthday layer cake ;D Well, if everyone adds this and that to their recipes, the results may be surprising :)
To be honest, I’m not really a big fan of poppyseeds used in cakes.
But if I were to make a poppyseed cake, this one would be my choice. Why? It is checked, it is trusted, it is from Mum :)
One of the cakes I decide my mum to make… with no regrets :)
Cake resembling childhood (alcohol lover for quite some time, huh? ;P)
Cake I’ve always liked a lot.
Cake you should make at least once in your life :)
Let’s face it – this cake is not dedicated for everyone. The main thing here is soaking soaking soaking ;D There can be no Drunkard Cake without really decent soaking. And please, for God’s sake, don’t be too careful with using alcohol :) It has to be wet, it has to be alcoholic, it has to be sharp in taste :) The worst thing you can do about this cake is making it bland.
Sponge cakes can be prepared even two days before serving. The next day you can put the cake together so that during the night the flavours can mix altogether in the fridge.
Oh, and if someone tells me that the cream is “a bit ready-made – noooo good”, then I recommend to try it first. There is a huge chance you’ll change your mind :)
Risky statement but… I adore Drunkard ;D
Obviously, everyone knows this recipe… and you’ve been baking this gingerbread for years… Yes, it’s only me being that late ;P
That’s my next first time on Sarenka :)
First gingerbread in my life! Last year I remember making some last minute gingerbread cookies but… it wasn’t anything special :) I decided not to give up on them and prepare something more classic ;D What’s more, dough that has to wait more than 5 weeks to be made? Hell, it sounded so unbelievable! :)
So the only thing I could do was to… bake it :)
It waited patiently in the fridge for weeks, then decided to be troublesome while rolling it, then finally baking… And… Masterpiece! Melting in the mouth! De-li-cious :)
Next time I’ll add some more plum jam or make my own version of it. Gingerbread will be even better… if it’s possible :)
Finally some Christmas post, you may say :)
Directly from Moje Wypieki… Gingerbread :)
All the best!
Once it turned out that making your own bread at home is sooo easy and, what’s more, soooo tasty – I promised to myself I would bake it from time to time. Really worth doing so. As I mentioned some time ago, this feeling when you take out warm bread straight from the oven is simply… priceless :)
Those who check on Sarenka more often know that I’m mostly in favour of wholemeal bread :) Well, can’t do much about it – no one will convince me that wheat breadstuff is superior to the wholemeal one :) Nope, sorry ;)
They say that first times are highly overrated… Well, that’s my second bread ever so according to what they say, it should be way better than the first one. To be honest, both are equally good! :)) No favouring ;)
And by the way… I’ve got a new baking form! Be ready for new experiments ;D
The relationship of mint and chocolate is something I’m totally NOT fond of… To cut the story short, I usually try to avoid that kind of combination. But. Ha, there is always a but :)
Seems that it’s all about time we need to understand some things ;)
I made this cake just of out curiosity because it was so hard for me to imagine that some mint leaves can make such a difference in the taste of the cake… I just couldn’t believe in all these oohs and achs over “the mintness” of the cheesecake. I thought it was a clear exaggeration and… Oh my, I was soooo wrong!
To my surprise, it is refreshing and cooling. These two words describe the cake in the best possible way.
Mint chimes with the milk-chocolate glazing as well as with the chocolate bottom.
Additionally, when it comes to this cheesecake, apart from the taste, you can also appreciate the beauty of it :) It’s so greeeeeeeeeenish :) Well, my version is more pastelmint but it’s only because I used less mint that the original recipe suggests :) And still, you can see some greenish shadows ;)
So, for those who are in love with mint… and for those who are not, too ;)
Cranberry – yummy, dates – yummy, honey – yummy and… my beloved pistachios!
That kind of snacks should be recommended worldwide
just because they’re
and they will satisfy your tummy ;P
(Apart from baking attempts, I took up a rhyming course ;P)
The balls are honeyish with a bit of saltiness thanks to pistachios. They’re also sticky-sticky because of dates being used.
As the original recipe gives, they’re called Energy Bites, which is sooo understandable since both nuts and dried fruit are a real dose of energetic kick for you ;D Even though the balls are so tiny :)
I assume my adventure with these has just started and I’ll go on with experimenting with them changing and mixing the ingredients as much as I like :)
Tasty tasty :)
Oh, and I would have forgotten, I dedicate this recipe to my dear blender which decided to pass away ;P
Amazing, simply amazing! I adore (and will adore) that kind of biscuits and if someone tells me to stop, they’ll get a kick ;)
The moment I noticed them on Kuchnia w wersji light, I knew I would make them! That’s a perfect alternative to the first version of Fitness-kies which won my heart (or stomach, for this matter ;P) straightaway.
Making them is much faster than making Fitness-kies I mentioned. The most important thing is that you don’t have to wait so long to eat them :) Mixing, sticking and baking, that’s all :)
For me – perfect :)
Oh, and you won’t feel bad about eating them – they’re pure health :)