Brownie with Drunk Prunes

POLISH VERSION

And yet another idea for a very good and heavy portion of a chocolate cake.
You know what I think about Brownies… I’ve said it so many times… Baking this cake only confirmed what I thought before – Brownies The King of Chocolate Cakes :)
And let me underline (subjectively so) that this cake is way better than the oatmeal one :)
Adding prunes made the cake more creamy and wet, which is really really good :)
You know me, I tend to panic for no reason. At first I thought the cake was not ready yet… as if it were still raw… And then it occured to me that these are prunes which give this creamy feeling… Gosh, one day I’ll be totally lost in this world ;P

I’ve got my own bakelist and I’m trying to keep it up-to-date… This time I also decided to check to exact date of adding this recipe to my list… and it turned out it was a year ago… Time flies ;)

Maja made a richer version of this cake. Me, the lazy one, tried to make it simple ;)

French Dimpled Rolls

POLISH VERSION

Last week was the kneading week.
I made Graham Rolls twice, these rolls also twice and… pizza dough also twice?
Oh my. And I needed a bit more than a week to make it all?
Well… that’s my workout :)

I decided to try this recipe out because these rolls resemble our Polish (Poznań, to be specific) Rolls so much… and what is more, my Dad loves them :)
They are really yummy… just not my favourite… I think I’ll stick to my beloved wholemeal bread, rolls etc :)

Treacle Caramelised Nuts :)

POLISH VERSION

By accident.
Totally.
One of the most delicious accidents ever ;)

There are several recipes waiting patiently to be posted but… I’ve chosen this one. The one I discovered today. The one I got to know accidentally. The one that came to my mind while preparing something else :)

Such a delicious dessert accompaniment.
Pure deliciousness.

My love for treacle is a neverending story :)

Chocolate Oatmeal Cake

POLISH VERSION

The express one.
You don’t even need a mixer to make it. A spoon should be enough.
By the way, don’t you think it’s time for “No Mixer” category? It would be useful, me thinks ;)

I found this recipe on Rustykalna Kuchnia and I immediately fell in love with the pictures. Yes, these are the eyes that eat first :)
The only thing I changed in the original recipe was the time of baking. I shortened it a bit since my cake was ready after an hour or so :) It is also connected with my personal weakness for heavy and wet cakes ;)

So especially for you, emergency cake which goes perfectly with a cup of coffee ;)

Pączki – Polish Doughnuts (part II)

POLISH VERSION

And that’s the second version of Pączki :)
It turned out that when no one was looking at me while working in the kitchen, doughnuts got twice as big as the previous ones ;P Oh, what can I do that I like xxl baking ;) Let it be cookies, bars of chocolate or mentioned doughnuts… They have to be big! :)

This time I tried this recipe out. It’s a nice one, too.
Just do forgive me that this post is so twin to the yesterday’s one. The thing is, the procedures while making doughnuts are so alike that I decided to be a bit lazy posting this time :)

I’m a teacher so grading time :)

4+ for the dough
5+ for the taste (outstanding!)

So now it’s your choice ;)

Pączki – Polish Doughnuts

POLISH VERSION

Shrove Tuesday… in Poland Shrove too, but Thursday… Maybe a bit complicated but the most important thing about this time is that you can eat as many doughnuts as you want without any remorse ;)

I made my first doughnuts last year and all I remember is that they were VERY good and… VERY formless. I decided to stick to my “VERY standards” and this year both the taste and the form were the same ;P

I checked on two recipes from Moje Wypieki. In the search of the best, I can say :)
This one comes from my evening doughnut production (yes yes, I love baking at nights :))
If I were to evaluate it, I’d give:

5+ for the dough and how nicely it cooperated with me ;)
5 for the final taste of doughnuts

The original recipe you may find here.

And keep in my mind, the best doughnuts are those made at home… still warm, straight from the oven ;)

3 BIT

POLISH VERSION

Like this popular candy bar. At least the author of the recipe says so :) Personally, I’m not so sure because… I’ve never eaten 3 BIT! :) But if the bar is as good as this cake, no wonder people all over the world like it so much :)

3 BIT cake… Hmmm, what can I say..? It is SWEET! But you know, dulce de leche – sweet, vanilla pudding – sweet and whipped cream… well, it’s not a secret, it’s sweet too :) So the cake is total sweetness :)
And I think I have noticed an interesting thing…I’ve got a complete weakness for cube cakes. All of them I had a chance to make and eat were really really tasty :)

Still in two minds whether to make it or not? Let me tell you another thing – you don’t have to use your oven to make 3 BIT! Now, that is convincing, right? :)

The original recipe you can find here but don’t ask me how long it waited to be made… Because it was too long ;)

Passion Fruit Crème Brûlée

POLISH VERSION

Oh my, I was really in two minds whether to post this recipe or not…
This Brûlée is really really interesting. I mean, the recipe is, the taste is… just my final effect was not ;) It was not a complete failure but if you have a look at real Grand Master doing it, you’ll understand my own imperfections :)
Yet, as I said before, the recipe itself is interesting enough to share it with you. Who knows, maybe you’ll be more lucky while making it? I hope so :) If you decide to make this Brûlée, I’ll be more than glad to hear about your experiences and impressions :)

Another thing worth mentioning is that once again I realised how important and useful it is… not to know :) What do I mean? Well, I decided to make it, I did make it and only then did I start reading all comments, pieces of advice, voices of disappointment and declarations of failure. I even encountered an opinion that Crème Brûlée is one the most difficult and “moody” desserts ever! Gosh, you can imagine how lucky I was not to read it all before making the cream. A bit discouraging it may be, don’t you think? :)
My Brûlée is far away from ideal, true. But isn’t it about the taste, after all?

The whole trick about Crème Brûlée is… way of baking it, I suppose. Right temperature and appropriate time of baking. Actually, it may mean different things for different people and… their ovens :) In my case, I was baking it till I said to myself “yes, that’s the moment to take it out”. Really, it’s about observing.

When it comes to pictures… I know, I know, nothing amazing. It’s because of baking in the evenings mostly. I’ll try to make up for it one day :)

Alright, enough of this chit-chat.
Time to bake “the most difficult of all desserts” :)