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: 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!

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.