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Cookie Potatoes

This dessert is very popular in Lithuania, you can get it in many department stores. Usually bakeries make it from leftovers of various cake biscuits, but you can use your favorite biscuit cookies. I had plenty of time on that day so I baked biscuits and it was super delicious, though it took so much time.


125 g butter or margarine

125 g sugar

3 eggs

75 g flour

50g starch

1/2 tbsp. cocoa powder

3/4 tsp. baking soda

Beat softened butter with sugar until it gets white and fluffy (for 5 min) . Add eggs one by one while stirring each egg very well. Combine it with a mixture of flour, starch, cocoa powder and baking soda. Stir batter gently. Spread a thin layer of batter on a cooking sheet and bake in 180° C for 5-7 min. Repeat it until you use all the batter.

Too bad I don’t remember how many grams of biscuit you will get:( The following is the recipe of cream to be mixed with 350 g of broken cookies or biscuits.

150 g butter

200 g condensed milk

3-4 tbsp. cocoa powder

4 tbsp. any kind of syrup

3-4 tbsp. rum or any other kind of liqueur

Mix softened butter with the rest of ingredients. Add broken biscuits and mix it. The mixture shouldn’t bee too watery so that you could easily shape “potatoes”.  Roll it in remaining biscuit leftovers or cocoa powder. Decorate with whipped cream and a small drop of your favorite berry jam.

You can eat it as soon as you make, but I highly recommend to store it in the fridge overnight. Cookies would absorb the cream and it would become very moist and soft.






Halloween ghosts

Have you noticed they already sell Halloween goodies (at least here in Japan)? So I decided to give you some ideas on your Halloween party table. It is simple and I am sure it’s gonna be loved by both children and adults!

2 egg whites, room temperature

125 g superfine sugar

1/2 tsp. vanilla essence

Beat egg whites with hand mixer until it gets fluffy. Add 1-2 tbsp. of sugar and do not stop mixing. Sugar has to blend in completely ( check it while rubbing whites between your fingers, you wouldn’t feel sugar crystals if it melt completely) before you put the same amount of sugar again. Keep on doing this until you add all sugar and whites would become shiny. Add vanilla essence.  Shape “ghosts” with decorating bag. Bake 1 hour in 120º C oven. Add dark chocolate to plastic bag (like Ziploc) and warm it up in a bowl with hot water. Cut a bit of an edge of plastic bag and start decorating  your “ghosts” after they cool down. Place in the fridge that the chocolate would harden.

Have fun decorating meringue, use your imagination creating various smiles and moods. You can also use chocolate pencil.


Strawberry Panna Cotta

Yogurt Panna Cotta:

200 g fresh cream

45 g sugar

1 tsp. vanilla

3/4 tsp. gelatin

100 g plain yogurt

Bring fresh cream, sugar and vanilla to boil. Meanwhile mix gelatin with 1,5 tbsp. of cold water. Add it to hot fresh cream and stir it well. Combine with yogurt after cream cools down to body temperature.  Pour panna cotta into cups and store in the fridge until it hardens.

Strawberry mousse:

200 g mashed strawberries

20 g sugar

1 tsp. gelatin

150 g fresh cream

Mix gelatin with 2 tbsp. of cold water. Warm up half of strawberry puree and combine it with gelatin. Mix in the rest of puree. Let it cool down. Stir in not fully whipped cream. Pour it on the top of panna cotta and store in the fridge again until it hardens.

Strawberry jelly:

150 g mashed strawberries

30 g sugar

1/2 tsp. gelatin

Mix gelatin with 1 tbsp. of cold water. Warm up half of strawberry puree and combine it with gelatin. Mix in the rest of puree. Let it cool down and pour on the top of strawberry mousse.

Very refreshing Italian dessert. You can use other berries or fruits  instead of strawberries. I had lots of strawberries so I prepared more strawberry jelly than it says in the recipe but it was even more refreshing!


Cookie puffs

I was thinking a lot how to name this dessert. The batter is similar to the one you make when you prepare cream puffs and these cookies are really puffy and light too. I make it when I want something fast and delicious because preparing batter takes maybe around 10 min.

340 g flour

150 g butter

260 g sugar

6–7 eggs

700 ml milk

Bring milk and butter to boil. Add flour immediately and stir it fast. Mix in sugar. The batter must not stick to the sides of  pot. After batter cools down a bit, add one egg and stir well. Do the same with the remaining eggs. Use decorating bag for shaping cookies. Bake in 200-210°C oven for 15-20 min.

I usually make batter just from half of the ingredients and it is enough for 3 persons. Sometimes I add chocolate or simple whipped cream inside of cookies because these cookies are almost empty so it is easy to fill it with you favorite cream.


Best Ever Banana Cake With Cream Cheese Frosting

180 ml bananas, mashed, ripe

1 tsp. lemon juice

190 g flour

3/4 tsp. baking soda

1/8 tsp. salt

90 g butter, softened

210 g sugar

2 eggs

1 tsp. vanilla

17o ml buttermilk


60 g butter, softened

120 g cream cheese, softened

1/2 tsp. vanilla

220 g  icing sugar

Preheat oven to 135°C. Grease and flour 18 cm cake pan . In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream  butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake.

I didn’t put lemon juice. As well I used plain yogurt instead of buttermilk. American sweets are usually too sweet for me so I put maybe a bit more than half of  the written sugar for batter and half of icing sugar for frosting (though next time I would put just 50 g:D, it was soooo sweet. I baked it in 140°C oven because there is no such thing like 135°C  for my oven. It took an hour to be baked. For decorating I used basket-weave technique. There is plenty  of information how to make it online, don’t be scared that it looks difficult, it is much easier than you think. Give it a try! You can also cut cake in half and spread frosting inside too, just prepare more frosting. As well if you count for calories you can skip frosting part but be sure to try the cake both ways:)


Strawberry Kiss Cake


6 eggs

6 tbsp. sugar

6 tbsp.  all-purpose flour

80 g ground poppy seeds

Strawberry jelly:

500 g strawberries

4 tbsp. sugar

15 g gelatin


400 ml milk

1 tsp. vanilla sugar

2 egg yolks

1 tbsp. all-purpose flower

1 tbsp. starch

100 g icing sugar

250 g butter

Sponge: beat egg whites until stiff while gradually adding sugar. One by one add yolks and keep whisking. Mix in sifted flour powder. Add poppy seeds to 2/3 of the batter. Draw three 24cm circles on a cooking sheet and spread batter on them. You will get two sponges with poppy seeds and one sponge from white batter. Bake in 175º C  for 15-20min. Let it cool.

Jelly: mix gelatin with a small amount of cold water and let gelatin absorb it. Blend strawberries with sugar in a food processor. Warm up half of puree and mix in gelatin. Stir in the rest of puree. Lay plastic wrap on the bottom of cake pan. Pour half of puree and let it cool in the fridge. Do the same with the remaining strawberries. You will get two layers of jelly.

Cream: bring milk to boil. Beat yolks with icing sugar and vanilla sugar. Stir in flour and starch. Pour in hot milk little by little while stirring all the time. Pour cream back to the pot where you boiled milk and heat in on a slow fire, constantly stirring until it gets thicker. Transfer it to another bowl and let it cool while stirring from time to time. Beat butter until it gets fluffy (for around 5 min). Add cream little by little ( 1 tbsp. each time).

Spread some cream on one of the poppy seed sponges, place a layer of jelly on the top, add more cream, place white sponge, spread more cream, place another layer of jelly, add cream and place poppy seed sponge on the top. Finally coat all the cake with the remaining cream. Decorate in the way you want. Keep cake in the fridge for a few hours, for the better taste store it overnight. Bon appetit!

If you want sponge to be more moist, spread some syrup made from water, sugar and your favorite liquor. I had a mixture of white and black poppy seeds but the cake would look much nicer if you use just black seeds. Also I used vanilla essence instead of vanilla sugar. Use whichever you have at home.

P.S. It is hard for me to translate recipes to English (hope I will get used to it) so if there is something not clear please ask me in the comments below.