Saturday, July 27, 2013

Intense Chocolate Brownie Pie

Intense Chocolate Brownie Pie 

 I'm proud of my little brownie pie, especially since I am only a beginner when it comes to baking desserts. I originally wanted to make chunky brownie cubes, however, I did not prepare my baking pan and I wasn't able to find it! I had no idea what to do then, but I saw my cake pan and decided to fill it with the chocolate batter. I was worried in the beginning, my batter was so thick and sticky it almost ruined my mixer! I thought this would be a kitchen disaster, like I said earlier, I have little experience with baking sweets. This has to change, and I realized there is nothing to be afraid of, just mix ingredients and flavor the batter, bake it and there you go! A nice piece of intense chocolate brownie pie! 

*I do have to warn you, this pie did not come out very SWEET. I used a decent amount of cocoa powder, and the first thing you can taste is the rich chocolate. If you do not like bitter chocolate, be sure to add at least 2 cups of sugar (see recipe below). I am not a huge fan of very sweet cakes, therefore I do not overly sweeten my food. 
Happy baking! :)


1. 2 Cups All-Purpose Flour
2. 2 Egg Yolks
3. 2 Egg Whites
4. 2 Sticks of Unsalted Butter
5. 2/3 Cup HERSHEY'S Cocoa Powder
6. 1 Teaspoon Baking Powder
7. 1 Teaspoon Vanilla Sugar
8. 1 Teaspoon Vanilla Extract
9. 1 Cup White Sugar (add 1/2 cup - 1 cup more for sweeter taste)
10. 1 Cup Chopped Almonds (optional, feel free to substitute with walnuts, dried fruit, etc.)
11. 1 Cup Kefir/Milk (optional, used to thin batter)
12. Powdered Sugar


1. Add flour, baking powder, and a pinch of salt to a large bowl. Mix gently.
2. Melt 2 sticks of unsalted butter on non-stick pan and add sugar, vanilla sugar, and cocoa powder. 
3. Mix on very low heat, do NOT burn butter or sugar. Mix until sugar has completely melted. 
4. Set pan aside to cool, and add 2 egg yolks to the flour mixture. Add kefir/milk and mix with mixer.
5. When chocolate has slightly cooled, add the liquid ingredients to the dry ingredients and mix on high.
6. If batter is too thick, add kefir/milk/water mixture. Remember, the batter should NOT be runny. 
7. Whip 2 egg whites with 1/2 cup of sugar until foam has set. 
8. Add foam to the batter and stir it in gently.
9. Preheat oven to about 185C (370F).
10. Add batter to cake pan and spread evenly. Bake for about 30 minutes. Check batter after 25 minutes.
11. Sprinkle powdered sugar on cooled pie. Serve!


Thursday, July 25, 2013

Baked Chicken Thighs with Vegetables

Baked Chicken Thighs with Vegetables

Prepare all the ingredients and just place them into a baking dish! 
A simple and perfect meal even during the weekday :)
I usually marinate the chicken overnight, but a few hours before baking is fine.


1. ~5-6 Chicken Thighs (with bone)
2. 1 Large Onion
3. Celery (add to taste, 3-4 stalks)
4. 1/2 Cauliflower
5. 1 Small Package of Baby Carrots 
6. 1 Red Bell Pepper
7. ~6 Large Potatoes
8. Olive Oil (Spray)
9. Salt (Vegeta, optional)
10. Pepper
11. Seasoning (Use favorite spices, I like to use Italian herbs)
12. Italian Salad Dressing (marinade)
13. Fresh Dill
14. Fresh Parsley


1. Wash and clean chicken. Place in large baking dish and cover with salt/Vegeta and pepper.
2. Pour Italian salad dressing onto the chicken just enough for every piece to be covered by the sauce.
3. Before baking, prepare vegetables. Slice onions, celery, red bell peppers, cauliflower, and baby carrots.
4. Place sliced onions over marinated chicken. Next, add the remaining vegetables. Mix to spread evenly.
5. Sprinkle vegetables with salt, pepper, and herbs/spices of choice. I used classic Italian herb mixes.
6. Preheat oven to about 190C (375F) and bake for about 50 minutes. Cover the dish for baking.*
7. In the meantime, peel potatoes and cut into halves. Cook potatoes until they are still somewhat hard.
8. Cool the potatoes, they should be firm. Cut potatoes into medium slices.
9. Remove baking dish from oven and uncover it. Add potatoes and spray them with olive oil.
10. Add lid and continue to bake for another 25 minutes.
11. Check to see if vegetables are soft. Uncover lid and bake everything uncovered for about 20 minutes.
12. The potatoes should become crispy and golden.
13. Add fresh parsley and dill and mix vegetables.
14. Serve when hot and delicious!

*To avoid burning-
 Mix about 1 cup of  water with remaining juices from marinade and add to dish before baking.


Wednesday, July 24, 2013

Recipe Index


Egg Tomato Spinach Sandwiches
Ham and Cheese Omelet
Oatmeal with Walnuts and Dried Cranberry
Poached Eggs with Salmon and Avocado
Pizza Omelet
Scrambled Eggs with Salmon


Broccoli Cream Soup
Cauliflower Vegetable Soup
Chicken Noodle Soup
Dill Pickle Soup
Mushroom Soup
Pork Sausage Red Bean Soup
Tomato Soup / Chicken Base

Salads & Lunch Wraps

Camembert Walnut Salad
Chicken Tortellini Salad with Leek and Corn
Olive Salad with Tomatoes and Red Bell Peppers
Salmon Vegetable Salad
Salmon Wraps with Cream Cheese and Chives
Tuna Spread
Vegetable Salad with Mozzarella


Bolognese Inspired Pasta
Breaded Cod with Baby Potatoes
Breaded Pork Cutlet with Sauteed String Beans in Garlic and Mashed Potatoes
Chicken Drumstricks - Ginger, Cumin, and Garlic Marinade
Chicken Gravy Sauce and Potatoes
Chicken in Spicy Red Sauce with Couscous Salad
Chicken and Vegetable Spaghetti in Cream Sauce
Chicken and Vegetable Stir-Fry Parboiled Rice
Chicken and Vegetable Wraps
Chicken and Steamed Vegetables
Chicken Thighs Baked with Vegetables
Chili Con Carne
Meatballs in Creamy Tomato Sauce with Rice
Penne with Chicken in Creamy White Wine Sauce
Pizza Homemade Style
Rotini with Marinated Chicken and Mushrooms
Sushi - Maki/Uramaki/Hoso-maki/Sashimi
Salmon Steak with Brown Rice and Minced Spinach
Salmon - Pan-Fried with Garlic-Dill Sauce
Traditional Spaghetti Bolognese
Turkey Ragu with Penne

Meatless Meals/Vegetarian

Garlic Sauce
Rotini with Mushroom and Spinach Puree Sauce
Sauerkraut and Carrot Side Dish
Spaghetti with Mixed Vegetables in Tomato Sauce
Spinach Pasta with Broccoli Cream Sauce
Sushi - Cucumber and Avocado Roll / Hoso-maki
Yellow Rice with Peas and Carrots


Apple Pancakes
Dark Chocolate Brownie Pie
Mini Puff Pastries with Forest Fruit
Sweet Cheese Crepes with Strawberry Puree

-Thank you for visiting my blog, please do not copy any recipes or photos. This is my personal work.

Wednesday, July 17, 2013

"Racuchy" Traditional Polish Apple Pancakes

Polish Apple Pancakes - Racuchy

Hey everyone,
 it's good to be back home for the summer after nearly two years of studying abroad. 
I hope everyone is enjoying their vacation!
My summer is busy, but I will still try to manage my blog regularly. 
I decided to make traditional Polish apple pancakes, so soft and fluffy.


1. 5 Apples
2. 2 teaspoons of White Sugar
3. 2 teaspoons of Vanilla Sugar
4. 1/2 teaspoon of Cinnamon
5. 300g All-Purpose Flour
6. 2 Egg Yolks
7. 2 Egg Whites
8. ~3 Cups Kefir or Soured Milk
9. 1 teaspoon of Baking Powder
10. Powdered Sugar
11. Oil


1. Clean and wash apples. Peel and slice into thin wedges.
2. Whisk 2 egg whites with 2 teaspoons of vanilla sugar until fluffed. Set in the fridge.
3. Add 2 teaspoons of white sugar and 1/2 teaspoon of cinnamon to the apples.
4. Prepare dry ingredients. Add sieved flour and baking powder into a mixing bowl.
5. Mix and gradually add kefir or soured milk. Continue mixing batter, add more liquid if necessary.
6. Add 2 egg yolks and mix. The batter should have a thick consistency, much thicker than for crepes.
7. When batter is smooth, add fluffed egg whites gradually and mix in very slowly and carefully.
8. Add apples to batter and mix with a large spoon.
9. Preheat large non-stick pan with vegetable oil. There should be a thick layer of oil on the pan.
10. When oil is hot, add batter to pan. Feel free to make any size, I usually make 2-3 small ones at once.
11. Fry until golden-brown on both sides.
12. Serve with sprinkled powdered sugar!


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