In Russia, we like to bake pirogi (pies) or piroshki (mini-pies). They are usually made from yeast dough with various fillings. One of the very tasty sweet-n-sour fillings is sorrel (or sour grass) with sugar. I bought it at DePiero’s farms. I made my pie in the form of roll, because I like it best.
Great soft and nutty-flavor cookies. Gluten free, eggs free. Traditionally served on All Saints Day every November 1st. Made from sweet potato puree and almond meal, rolled in nuts and baked for perfection. My first, but not last panellets with walnuts and almonds. Really good things. Adapted from Sopa de letras (Russian)
I found recipe of these cookies with cake mix at Tidy Mom Blog. I don’t really like ready mixes, so I made my own yellow cake mix, add lemon zest and juice and some yellow color drops and made whose good-looking cookies. They’are soft, lemon-scent and funny-yellow things.
Bloody good bake for breakfast or evening cup of tea. Sweet and savory muffins with raspberry flavor. Looks a little Halloween-y without sugar dust, right? But it was so good… Recipe inspired by Joy of baking site.
This cake is (almost) fat-free and gluten-free. Cake recipe adapted from The Italian Dish Blog. For mousse you can use your favorite yogurt and Jell-O in same taste.
