Raspberry Jam-Filled Thumbprint Cookies

I just love this little crunchy cookies! They are easy to make by your kids :).

You can substitute raspberry jam with any other jam or Nutella.

Post with step by step photos.

I published this recipe on my Polish site Przepisy Aleksandry on 04.06.2014.

Lemon Cookies with Pistachios, Cranberries and Raisins

Crunchy lemon cookies are great for kids and adults. I like taste of cranberries and pistachios together. 

The recipe is very easy and you can bake with your children.

I published this recipe on my Polish site Przepisy Aleksandry on 02.06.2014.

Pancakes with ricotta, poppy seeds, and lemon

(Po polsku)

Last week we celebrated Pancakes Day in UK. I made my favourite ricotta pancakes and added to batter classic combination of lemon and poppy seeds. :) 

"Sunny Summer" cheesecake

(Przepis po polsku)

I truly love to make no bake cheesecakes. They are so easy to make and delicious. 

I hope you will like my "Sunny Summer" Cake :). 

Ingredients for cookie base:

• around 10 ginger cookies
• around 3 heaped tablespoons unsalted butter

Method:

1. Grind the cookies in a food processor. 

2. Add the melted butter and process until moist crumbs form. 

3. Press the mixture into 20cm spring form.

4. Bake in a pre-heated oven to 180 C (350 F) for around 10 minutes. 

5. Let it cool.

Ingredients for orange jelly:

• half a litre orange juice
• 5 leaves gelatine
• around 20 fresh raspberries
• sugar (to taste), I didn't use it

Method: 

1. Soak the gelatine in a cold water for about 5 minutes or until soften.

2. Heat up the juice (don't boil it). 

3. Line the bottom and sides of the 20 cm cake pan with cling film. 

4. Put raspberries into cake form. 

5. Squeeze out the excess of water from the gelatine. Melt the gelatine with warm juice.

6. Pour the juice into cake pan. 

7. Place cake pan into fridge until set.  

Ingredients for mascarpone mixture:

• 1 vanilla pod
• 500 grams mascarpone
• 300 ml double cream, cold
• 8 gelatine leaves
• 8 tablespoons icing sugar
• lemon zest from 2 lemons

Method:

1. Start to make mascarpone cheesecake when orange jelly is completely set. 

2. Soak the gelatine in a cold water for about 5 minutes or until soften.

3. Warm up half a cup of water.  

4. Squeeze out the excess of water from the gelatine. Melt the gelatine with warm water.

5. Mix the mascarpone with the icing sugar, vanilla seeds, and lemon zest. 

6. Whip up double cream with 3 tablespoons icing sugar. 

7. Combine the gelatine (should be in room temperature but not set yet) with two tablespoons whipped cream. 

8. Mix the gelatine with mascarpone and then mix mascarpone mixture with whipped cream. 

9. Pour half of mascarpone mixture over ginger cookies crust.

10. Then place orange jelly. 

11. Pour rest of mascarpone mixture over orange jelly. 

12. Place cake into fridge and keep it there for a few hours. 

13. Decorate cake with fresh fruits and crushed meringues. 

Smacznego :)

Jagodzianki: Polish Sweet Buns with Blueberries

(Przepis po polsku)

Jagodzianki* are traditional Polish sweet buns. Usually they are baked during Summer. You can buy them in every cake shop/bakery in Poland. 

*"Jagoda" means blueberry in Polish :)

Lemon Tiramisu with Limoncello and Strawberries (step-by-step photos)

(Przepis po polsku)

I am in love with these little desserts! They tastes fresh and sweet. Perfect for hot summer :).

RASPBERRY & COCONUT MASCARPONE CAKE

I truly love raspberries...I could eat them all the time. I think this cake is a real beauty. It is really easy so try to bake it :). 

LAVENDER & HONEY TEACAKES

This was my first bake with lavender and I must say that I really liked it :). friends from my work also. 

Thyme gnocchi with peas and ricotta

Very easy and delicious vegetarian gnocchi. A must try :)

Summer fruits in Earl-Grey-Lemon syrup

Serve syrup with ice creams, pancakes or cheesecake. 

Lemon Drizzle Cake with Lemon Icing and candied cherries

The Daring Baker's February 2012 host was - Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.