Truffle Cake covered with Roasted Almonds

Melomakarona

Soft almond cookies soaked in syrup and topped with crushed walnuts.

Kourabiedes

• 2 cups butter softened (400g)
• 2 cups icing sugar (and some extra for topping)
• 2 cups chopped almonds
• 4 cups flour (800g)
• 50 ml rose water (for aroma)
• 20 ml cognac or brandy

Beat the butter and icing sugar until becomes fluffy.Add almonds, cognac and rose water and mix until well combined.Now start to mix with hands and slowly add the flour till the mixture becomes a soft dough.
The cookies can make by hands, just take with spoon the dough and roll out a ball form cookie then make it a little bit oval like a small egg, or press it to be like a small disk.
Arrange them on a cooking pan with baking paper on it and cook them at 340 F degrees for about 20 minutes or until golden brown.
After the ready cookies, when they are still warm, roll in icing sugar and collect in one bowl. At the end sift some more icing sugar on the top.

My Gingerbread House!

Apple Crumble

Apple Strudel

Banana Oatmeal Cookies

Chocolate Caramel Brownies

Four cheese pie with loukaniko,lountza and bacon

Chocolate Cake with Chocolate Ganache & Cream Cheese filling

Fruit Tart with Lemon butter cream and Summer fruit filling at the bottom

Bacon Pie & Feta Cheese Pie

Homemade Cereal Bars

Chocolate Rolls

Make your own Peanut Butter

200 g salted and toasted peanuts
1 - 1,5 tablespoons of olive oil
2 tablespoons powder sugar

Pour the peanuts in a blender and mix till smooth, add olive oil and powder sugar (use more if needed).

And here's your own peanut butter!!!

Apple Caramel Sauce

1 apple
20 ml water
2 tablespoons sugar
2 tablespoons brown sugar
40 g unsalted butter
1 tablespoon plain flour
50 ml fresh cream

Clean the apple, cut in small cubes and place them in a sauce pan, on top of the apples pour he water and add the butter. On small heat leave them to simmer till the apples have turned in soft texture.Now add flour, sugars and the cream, mix till fully combined.

Sweet fingers from puff pastry

Biscuit Cake with Marshmallow Frosting

Cinabons

Mini Cheese Pies with Pesto souce

Profiterol

Strawberry Pie

Chocolate Cookies with Chocolate Chips

Meringue Cookies with Peanuts

Chocolate Cake with Nuts and Nutella topping

Coffee Cake with Coffee cream

Cherrie Pie

Coconut Cake

Lemon Meringue Pie

Napoleon Cake

Chocolate Fudge Cake

Creamy Honey Cake (traditional in Latvia)

This is a very delicious honey cake filled with cream witch is made from sour cream.

All you will need is:

• 1 cup of honey
• 3 eggs
• 2-3 cups wheat flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
•  pinch of salt
• 800 g sour cream
• 500 ml fresh cream
• 1 package vanilla sugar

In a large mixing bowl, beat in the eggs with 1/2 cup of sugar, honey, salt and baking soda. By mixing with a spoon, slowly add the flours. The batter has to be in creamy consistence. Divide the batter into 4 parts. Each part pour into 4 same sized pans witch are lined up with greaseproof paper.
Bake in 200 C for 3-5 minutes ( yes, they're baking fast).

While the cake sheets are cooling, prepare the cream. Place the sour cream into a large mixing bowl add 1/2 from the sugar and vanilla sugar, mix it till it combines.In a other bowl whip the fresh cream. After that  combine the creams together. I suggest to refrigerate the creams for couple of hours to become thicker, so it will be easier to spread on the cake.

Now put the cake together. Take one cake sheet, generously spread on top the sour cream mixture and continue till last sheet. If there's more cream left cover the sides as well. And if there are some cake cut off's (leftovers) crush them and carefully place them around the cake.

Place the cake in the refrigerator and serve it only in the next day!

I am looking forward to read your reviews .

Lemon Cupcakes with Lemon Creamcheese

Lemon Cupcakes:

• 125 g butter (room temp.)
• 125 g sugar
• 1 lemon (finely grated,zest only)
• 2 eggs beaten
• 150 g plain flour
• 1/2 teaspoon baking powder

     Preheat the oven to 180 C.Line a 12 cake tin with paper cases.Cream the butter in a large bowl until soft.Add the sugar and grated lemon zest and beat until the mixture is light and fluffy.Gradually add the beaten eggs,then sift in the flour mixed with baking powder and fold into the mixture.
Divide the mixture between the paper cases and bake in the preheated oven for 10 minutes until rises and golden.

Lemon frosting:

• 1 package cream cheese (softened)
• 60 g unsalted butter (softened)
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 lemon finely grated and juiced

     Using a mixer, blend in the butter and cram cheese together until well combined. Gradually add in the confectionars sugar until fully incorporated. Finaly mix in vanilla,lemon zest and juice.

Apple Cupcakes with Dulce De Lece cream

Apple cupcakes:

• 290 g  all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 120 g unsalted butter, softened
• 270 g sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 coarsely shredded apples

     Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

     Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes.

 Dulce De Lece cream:

•  ½ cup unsalted butter (softened)
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• 1 cup powdered sugar
• Pinch of salt
• 1 can sweetened condensed milk

     Preparing the dulce de leche. Pour sweetened-condensed milk into a pie pan. Cover tightly with foil. Place into a larger pan filled with water. Place in oven and bake for 1 hour in 200 C. When the mixture appears to have turned into a nice,thick caramel, remove from the oven. Cool it down and beat with an electric mixer until smooth. Cream the butter and sugar. Add cream and vanilla and beat on medium speed until smooth. Gradually add the prepared Dulce De Leche and beat to incorporate.