Date Sweetened Oatmeal Cookies

"It's been a long day without you, my friend
And I'll tell you all about it when I see you again
We've come a long way from where we began
Oh, I'll tell you all about it when I see you again
When I see you again

Damn, who knew?
All the planes we flew
Good things we've been through
That I'll be standing right here talking to you
'Bout another path
I know we loved to hit the road and laugh
But something told me that it wouldn't last
Had to switch up
Look at things different see the bigger picture
Those were the days
Hard work forever pays
Now I see you in a better place"

"See You Again" - Wiz Khalifa

Apple Cinnamon French Toast

I wasn't going to publish this recipe, because there is no actual recipe. The first time I made french toast I didn't follow any recipe, I just measured everything with my accurate eye. But, gosh! I didn't expect it to be so damn good! And this is the best part of it! It is ridiculously simple and quick in the making. You don't have to be a great cook to fry a slice of bread, after all! But you can and even have to experiment here. Replace cinnamon and sugar with shredded coconut or almond flakes. Use pears or peaches instead of apples. Serve your french toast with fresh berries or bananas and chocolate sauce. I gave you in this "recipe" just the approximate measurements and directions. But it lets you interpret and improvise. So, go ahead and make your perfect french toast for brunch.

Apple Meringue Pie

Usually it takes me a while to make up a post. First, I think what kind of pastry exactly I want. Whether it is gonna be a pie, a cake, cupcakes or just muffins and maybe some dessert?  Then I go further with flavors. Depending on time of the year and on components I have at the moment. Is it gonna be chocolaty or fruity, luscious or with a hint of tart flavor? When I am done here, I start creating the recipe. Make the crust sweet or neutral? Add cinnamon or leave it out. Finally, when I have the recipe written down, the most difficult part begins. Shooting. Though I have my instagram account for a year now and this blog is almost 8 month old I still have a lot of difficulties with food styling. It may seem that everything is done with such a great ease. But I want to disabuse you. I can say even more! The more I learn the more difficult it becomes every time! I remember my first posts, when I didn't stuff my head with such details as composition, styling, light, photo editing. I mean, I did, of course. But not as over scrupulous as I do now! Not to mention all the tableware thing (food bloggers, you know what I mean)! 

Honey Cake

I can talk about cakes a lot. When it comes to baking, cakes are my favourite topic.  Cakes will always be on the top of the baking world (because they are simply  much higher than cookies, pies, scones and whatever else :). I love cakes in the winter, spring, summer and autumn. All the year round. And this cake (I mean this recipe) has seen all times of the year!.

As you know, I post only those recipes that have been approved by my family, especially by my father, who is the main critic to everything that is being made on the kitchen. So, only after his approval I can share the recipe here with a light heart.  If my memory doesn't fail me, Honey Cake was approved for the first time about 5 years ago. I have been making it for the most holidays ever since. It's a safe bet. It works all the time.

Mlyntsi (Ukrainian thin pancakes) with Citrus Curd

No doubt that you have eaten a lot of fancy desserts in your life, but when I will ask you to name your favourite, I am almost sure it will be something from your childhood.  I have checked this theory not once,  and it works.

So, you must have guessed by now that my childhood wouldn't have been fully happy without mlyntsi. Kidding of course, but to be honest, mlyntsi were (and still are) the most respected dessert in our family. Mlyntsi are well known traditional food in Ukraine, which are similar to French-style crepes.  Our cuisine is pretty simple, it involves anything our ancestors had near at hand. Milk, eggs, butter and flour are exactly the foodstuffs that could be found in any home.

Star Anise, Cardamom & Cinnamon Buns

These buns were an experiment that turned out to be a revolution of flavours! I was planing for a long time to bake classic cinnamon rolls. But then one morning has changed my plans. We went to the Christmas fair and by pure accident (don't believe it!))) found ourselves by the desk with spices. There were all spices I know and even more of those that are still unfamiliar. Do I have to tell you what happened next? ;) I tried to keep myself in hand (and I did pretty well!), however I left the fair very cheered up . And the reason for that wasn't just the best mulled wine I have ever had that day (shh.... it might)).

Later that day when I got home, I was beyond excited to have a package of spices in my hands and the idea of using them in my head. This is how the recipe was born. For clarity, all of the buns were eaten during 1,5 days!  I think the fact speaks for itself . I wish I could put the smell of anise into photos! The technology hasn't gotten that far, so you have an excuse to make the buns and fill with this incredible smell your kitchen.

Christmas Fruit Cake

Tomorrow we celebrate Christmas! To be honest, I am totally confused with the fact how fast the week after New Year has flown by. Holidays make me lazy, especially after such a difficult term. But one of the pleasures of being on holiday is a freedom to loaf around without feeling guilty. And I do! I do nothing but watching How I met Your Mother day and night. At the moment I am in the middle of the 8th season! I just can not give up, it is only 1 and 1/2 season left (780 minutes, that are equal to 13 more hours of watching))). Hah, crazy, right? Tell me I am not the one crazy like that here!? But I really liked the series - jesting about situations that can happen to each of us in real life. So, for all of you who haven't yet watched this series (or if you just don't know with what to amuse yourself during the holidays), I highly recommend it.

Back to our Fruit Cake. I can't imagine Christmas without this cake. Usually we cook a lot of dishes and they can vary from year to year, but this cake is sort of a tradition. Three weeks before Christmas I bake a fruit cake and let it rest in the fridge, soaking it from time to time with alcohol. Actually I should have written the recipe much earlier, I know. I hope that you will keep it in mind and will be armed with the recipe the next year. 

And also you wouldn't have to worry about what to bake for Christmas, because the cake would be waiting for you in the fridge and you with a safe conscience would loaf away your time. Win/win!

Merry Christmas!!