Bakery: Breakfast Rolls

To make these breakfast rolls you only need some yeast, flour, milk, sugar, one egg, some butter and salt. These many ingredients make the best 12 - or more delicious breakfast buns that do not require too much time to grow. If you wake up early enough, it might be a great base for a perfect late breakfast!
Recipe in Polish
Recipe in English
Below a quick introductory in pictures.

Bakery: Cracker? What Cracker?

Although "Bakery" usually suggests new kinds of cakes and pastries for all the "sweet teeth" in the world, this is the time to recommend a savoury snack, very easy to make, and so delicious, you might never again think of buying them again. Crackers. There is cheese inside, but it is not very easy to recognize the taste, especially if you add spices (unless you used some very particular kind of cheese). My crackers are topped with chilli, garlic salt, and some are made with poppy seed (added to the dough). Some are left natural and they are equally delicious. Out of this recipe, around as much as a hundred little crackers can be made!
A lovely recipe in English can be found here. Enjoy!

Bakery: Cheesecake with Peaches

This time something relatively sweet and delicate. Perfect for a party or casual family meeting. Easy and relatively quick to make, delicious and soft. Out of the proportions from the recipe I used (available in Polish here, in English it might be something like this, but one has to bear in mind that the cheese I use is curd cheese, which is different from cream cheese. Also the recipe in English is without the upper topping, which I made). The preparation of cheesecake layers in short goes like this: crust, cheese, peaches (sliced), soft meringue (made with egg whites and sugar), and upper crust. Baked for 1 hour, it is a delicious all-time favorite dessert. Enjoy!

Bakery: Christmas Poppy Cake

Creme-de-la creme of all typical Polish Christmas cakes that includes yeast cake and ground poppy seed. It takes time and patience to wait for it to grow in a warm kitchen, under a linen cloth. It is not easy to make, but the flavor of success makes up for it. Try to follow the recipe, especially with the times that the cake has to be left aside and grow, and breathe. After baking, decorate it with a topping of your choice, mine are always with orange peel and icing. The cake stays fresh for a long time, as the poppy seed filling is moist and delicious, but frankly, it's so tasty that it wouldn't last more than three days, I grant that. And there are three medium-sized separate cakes out of this first recipe in Polish, available here and in English (for two rolls) here.

Bakery: Shortbread-Gingerbread Stars

A very quick recipe for the rushed. Shortbread stars with gingerbread spice, that can easily be replaced with cinnamon and tastes equally well. I'm sure it's a type of cookies you can make with any resources and almost any ingredients (the base must remain untouched though), not really being very skilled at baking. And it's fun decorating! Mine are decorated with milk chocolate, but the choice is only limited by imagination. Same with patterns. Last minute Christmas baking - that's for sure!
The recipe in Polish -  here, and in English either here or there.

Bakery: Gingerbread Brownie

Really really chocolatey, this brownie is just perfect for the Christmas time, due to the secret ingredient, which is a mix of gingerbread spices: ginger and pumpkin-pie spice. Originally the recipe comes from Martha Stewart. One of the best brownies, also because the amount of ingredients is suitable to fit a small baking pan, 20cm x 20 cm. Obviously, as it usually is with brownies, it is express to make, you just need to melt butter and chocolate, and later add it to the rest of the ingredients already in the mixing bowl. Remember one thing though - it is supposed to be gooey, hard to mix and it cannot be dry after baking. Just like in the pictures below. The recipe in Polish is to be found here and Martha Stewart's original here.

Bakery: Poppy-and-Cream Christmas Cake

It is a perfect cake for birthdays, but with the main ingredient being poppy seed, it is often called a Christmas cake. One things is for sure though - it's a unique, one of a kind, delicious cake that everyone likes. The addition of whipped cream makes it delicate and soft. Between the layers there is also cherry jam for the poppy seed layers to stay fresh and moist. For the recipe in Polish go here: Tort makowy.
The recipe is for the poppy layers only. Whipped cream is made with 30% or 36% sweet cream with the addition of three spoons of powdered sugar, blended or mixed together until it is not liquid anymore.
For the recipe in English go here, but take notice only of the ingredients for the poppy seed layers. This particular cake I made for the wedding anniversay of my parents, hence the heart in the middle, but here it marks the 100th post on the blog!

Bakery: Vanilla Cheesecake

This delicious cheesecake is also one of the easiest ones. Most of the ingredients only require mechanical activities, like blending or mixing. You don't need to separate egg whites from yolk, or beat the whites to make the cheese puffy. The cheese layer is rather liquid, due to the addition of double cream. But even if it is really liquid, after the baking process, it is as solid as any other cheesecake. One more remark, in the original recipe from Moje Wypieki there is just 450 g of curd cheese. That is far too little for my taste, and so I doubled the amount of all ingredients (remembering to double the baking time as well, it was about 1 hour 20 minutes). Also, because I don't have the required vanilla extract, I used sugar with real vanilla in it instead. It was perfect. English version of the recipe here by Jennie Shapter, who took it from Gordon Ramsay apparently - yay! Gordon's here!

Bakery: Bounty Cake

This was a very special birthday cake for a dear friend. It was supposed to be just like in the recipe, but I thought it might be too sweet for the occassion, so I modified it a little. The recipe in Polish you have here and the same, in English, here (it's Nigella's!). The modification is this: I just used whipped cream. Simply, to me, the cream proposed in the recipe was a little too difficult to make, it required raw egg whites which I didn't necessarily find particularly tasty. I guess I was right there. But, without the pineapple-coconut cream on top it isn't really a "bounty" cake. Of the pineapple-coconut cream proposed I only made like 1/3, and put it on top of the first layer so that the whole cake wasn't too dry. The result was nevertheless gorgeous.

Bakery: Buns with Marmalade Filling

A few weeks ago I made walnut buns according to the same recipe for the yeast-dough, as I use now (see here and here). But time however instead of crushed walnuts I used old-fashioned hard fruit marmalade, not jam. It's tricky business with jams sometimes, as it tends to leak from the ready-to-bake buns. And so, if you'd like to keep the lovely form of buns, it's safer to use marmalade, as I did. The way to make two types of shapes is really easy, once you try for yourself. One way, to make hearts, was already presented in the walnut buns recipe. The other, the round shape, can be found here (scroll a little bit down).

Bakery: Nutty Twists

Very buttery nutty twists with the extra ingredient of cottage cheese. Easy to make, the list of things to buy is not so long, pretty quick to bake too. Just perfect for the nutty season that has already begun. I baked the twists with walnuts, but I suppose they would taste perfectly well with hazelnuts as well as peanuts, altough each time the flavour would obviously vary. There is a lot of butter in the twists, and I suppose next time I would add a little less of it. The Polish recipe can be found here, and in English here. When using the English recipe, notice the slight differences, namely the addition of butter is significantly smaller, and in the Polish recipe there is a sign of well ground cottage cheese (like for a cheesecake) - around 1,5 glass of it (250 g). Take it into consideration while baking, although those small differences do not have a grave importance when it comes to the taste. Below, a quick manual with pictures.

Bakery: Poppyseed Cheesecake

Two in one, it is! Poppy yeast cake is one of the symbols of Polish Christmas season. Cheesecakes as well, although traditionally they were baked more often in the time of Easter. This time a noble delicious mix. Not very easy to make, I must admit, especially if you attempt to grind the poppy yourself, that might prove to be a rather tiresome and time-consuming task. But believe me - home-ground poppy makes all the difference. The lower layer of the cake is shortcake, then the poppy layer (poppy, raisins, nuts, honey, powdered sugar, eggs - separately, perhaps some orange peel, some butter) and then the cheese layer (cheese, eggs - separately, powdered sugar, butter) and you're good to go. The effect - extremely tasty if you're in for that sort of thing. If you've got some experience, that's a cake for you to bake! Satisfaction guaranteed. And so is the effect. Delicious!
For the recipe, in Polish go here, in English it would have to be something like this.

Bakery: Walnut Buns

And here it is, another recipe with walnuts and yeast dough. My family loves such a combination and I don't mind making it, so let it be. The form of buns can be different, depends on your creativity and mood, same goes with the filling. Walnuts can be replaced with any type of nuts, or  sweet cottage cheese, jams, popy-seed, anything, pretty much. The filling is easy to make, the most time-consuming thing to do is crushing the nuts, but with a good nutcracker and blender, it takes no more than 20 minutes. Also, as usually with yeast dough - it takes some time for it to double its size. But that's also manageable. So, with the step-by-step photos it should also be a little easier. The recipe, from a most-beloved Polish website mojewypieki.com (Dorota advises to make hearts, although it's also quite easy, the buns are rather big after baking, and I thought of something smaller, hence twirls). The recipe for the yeast dough in English here and for the nut filling here. Enjoy!

Italian Biscotti

Very popular in chainstore coffeeshops, this traditional Italian biscotti is a great treat for afternoon tea or coffee. It can be easily stored for a long time in a cookie jar. Be careful eating it - the best way is to just put it in a hot liquid for a moment and enjoy along with a sip of a favorite hot beverage. Lovely! My cookie jar for once is filled for a little longer time.
The recipe in Polish here, and in English here.

Walnut Cheesecake

The first cheesecake this fall season, and a full success! This is not my first attempt with the walnut cheesecake though. Actually it already is one of my all-time favorites! Tastes delicious, the nutty flavor and crushed cookie bottom make a perfect addition to the cottage cheese layer. The cheese has a caramel color due to the use of brown sugar. Lovely! The original recipe from my favorite baking blog, in Polish here, and in English here.

Bakery: Crispy crescent rolls with poppy seeds

Fresh fruit is now slowly replaced by cottage cheese, jams and poppy-seed as filling for pastry and cakes. Well, autumn is currently in full bloom. Thank goodness we still have apples, but before they are also gone completely, brace yourselves for winter, and prepare one of the best croissants (or crescent rolls) with poppy-seed filling. The procedure to make them is not very easy, I would rather call it toilsome, but if you do everything exactly as described, there is no way to make a mistake. And they're delicious!
For the recipe in Polish go here, and in English go here but remember to add the filling!

Bakery: Plum yeast-cake

If you cannot imagine autumn without apples and plums, this recipe will suit you just fine. This time without any apples though. The main course includes just plums. One of my favourite cakes, relatively easy to make, although again, includes yeast. But as said before, even if it's your first attempt to make something out of yeast, it might mark a good start.
For the recipe in Polish go here and in English here.

Autumn Apple Pie

Experiments with baking apples continued. It is a perfect season to do so, with so many different types of apples that are grown in Poland. Although I don't have any favorites, I would never go indifferently next to golden delicious. Check out a splendid recipe for a quick and extremely tasty apple pie, in Polish here, and in English (although the measurements of ingredients slightly vary) here.
(there is just one photo left, before I knew it, the pie was already gone)

Bakery: Butter - Hazelnut Cookies

Easiest possible recipe for something sweet instantly, but with a twist. From this and that (English) recipe you can make easiest butter cookies in just 20 minutes with the baking time. I only added 100g of blended hazelnuts for the taste, because it's autumn, so you know. Here's the yummy effect:

Bakery: Skoleboller (Norwegian Cardamon and Custard Buns)

I figured since I like custard and dough, I could try something new and Scandinavian. Here goes the perfect recipe for these buns that apparently are what Norwegian mothers put in their children's lunch boxes. Anyway, my other attempt to tame yeast. And I think it was a success.

To make Skoleboller yourself, check out the recipe in Polish: here and in English here.