Almond Snowball Cookies

These delicate almond butter cookies are a true melt-in-your-mouth treat. Made with simple ingredients and no eggs, they have a tender, crumbly texture and a gentle nutty flavor from almond powder. Once baked, the cookies are rolled twice in powdered sugar, creating a soft, snowy coating that makes them look as beautiful as they taste.

They’re perfect for holidays, afternoon coffee, or whenever you crave something sweet but not overly rich. The dough is easy to prepare, can be made ahead of time, and freezes well—making these cookies just as practical as they are elegant. One batch yields about 36 small cookies, ideal for sharing (or keeping a few hidden for yourself).

Ingredients (Yield: about 36 cookies)

- 225g butter, unsalted

- 90g sugar

- 240g cake flour

- 50g almond powder

For Coating

- 150g sugar powder

Instructions

1. Preparing the Dough:

- In a large bowl, beat the butter on medium speed for about 1 minute, until smooth and creamy.

- Add the confectioners’ sugar and beat on medium-high speed until light and well combined. Scrape down the bowl as needed.

- Reduce the mixer speed to low and gradually add the flour and almond powder. Once all the flour is added, increase to high speed and beat until the dough comes together.

- Cover the dough and refrigerate for at least 30 minutes (up to 3 days).

2. Baking

- Preheat the oven to 180°C. Line baking trays with parchment paper.

- Scoop or roll 20 g of dough per cookie and roll into balls. Place them on the tray with space between each cookie.

- Bake for 15 minutes, until the bottoms are lightly golden and the tops are just barely colored.

3. Coating

- Let the cookies cool on the baking tray for 5 minutes.

- Gently roll the warm cookies in confectioners’ sugar and transfer to a wire rack.

- Once completely cooled, roll the cookies in confectioners’ sugar again for a full snowball finish.

4. Storage

- Store covered at room temperature for up to 7 days.

- Baked cookies or unbaked dough balls can be frozen for up to 3 months 

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Piernik - Polish Gingerbread Cake Filled with Jam

This Polish piernik is a soft, fragrant gingerbread cake that fills the whole kitchen with the aroma of honey, warm spices, and cocoa. It’s incredibly easy to make and doesn’t require the long resting time of traditional aged piernik, yet it still delivers that classic deep flavor we all love.

The batter starts with melted butter, honey, spices, and cocoa—creating a rich, aromatic base. Milk and sugar are gently warmed until dissolved, then everything is whisked together with flour and a single egg to form a smooth, pourable batter. After baking, the cake becomes tender, moist, and wonderfully spiced.

Once cooled, the piernik is sliced and generously filled with plum or blackcurrant jam, adding a fruity tartness that contrasts beautifully with the sweet, spiced cake. A glossy chocolate glaze poured over the top gives it the perfect finishing touch—simple, traditional, and irresistible.

This quick piernik stays moist for days, and like all good gingerbread, its flavor deepens as it sits. It’s perfect for the holidays, winter evenings, or anytime you’re craving a cozy, old-fashioned Polish treat.

Ingredients

For the Cake:

- 60 g unsalted butter

- 100 ml milk

- 70 g sugar (white or light brown)

- 50 g honey 

- 80 g applesauce

- 1 egg

- 190 g cake flour

- 10g baking powder

- 15 g gingerbread spice mix (about 1 ¼ tbsp)

- 15 g cocoa powder (about ¾ tbsp)

For Filling and Topping:

- 100 g plum jam or blackcurrant jam (for spreading)

- melted chocolate

Instructions

1. Heat Honey, Butter & Spices

- In a small saucepan, combine butter, honey, jam, cocoa powder, and gingerbread spice mix.

- Warm gently over low heat, stirring until the butter melts and everything combines into a smooth mixture.

- Don’t boil. Once smooth, set aside to cool slightly.

2. Dissolve Sugar in Milk

- In another small saucepan, heat 150 ml milk and 90 g sugar on low heat until the sugar dissolves completely.

- Do not boil. Set aside to cool slightly.

3. Combine All Ingredients

- In a large bowl, sift together flour and baking soda.

- Add the warm milk mixture and the cooled honey–spice mixture.

- Add an egg and mix well using a hand mixer on low speed until smooth.

- The batter should be moderately thick and pourable.

4. Bake

- Line the glass pan with parchment paper (or grease and flour it lightly).

- Pour in the batter and smooth the top.

- Bake in a preheated oven at 170 °C (top–bottom heat) for about 40–45 minutes.

- Check doneness with a wooden skewer — if it comes out dry, the cake is ready.

- Cool for 10 minutes with the oven door slightly open, then remove the cake and let it cool completely on a rack.

5. Fill and Decorate

- When cooled, slice the cake horizontally into 2-3 layers.

- Spread the jam on the bottom layer and place the top back on.

6. To make the glaze:

- Heat the cream (don’t boil), then remove from heat and add chopped dark chocolate.

- Stir until smooth and glossy.

- Pour over the cake and sprinkle with nuts before it sets.

7. Storage Tips

- Store covered in a cool place or refrigerator for up to 4–5 days.

- The flavour deepens beautifully after a day.

- You can also freeze the unglazed cake for up to 2 months.

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Carrot Gingerbread Cake

This Carrot Gingerbread Cake is a perfect combination of warmth, moisture, and rich flavors, making it an ideal treat for cozy afternoons or festive gatherings. Infused with a fragrant gingerbread spice mix, the cake has a deep, aromatic profile featuring cinnamon, ginger, nutmeg, and cloves, which pair beautifully with the natural sweetness of grated carrots and the subtle crunch of walnuts.

Unlike a traditional gingerbread cake, this version introduces the earthy sweetness of carrots, adding moisture and a soft, tender crumb. The cocoa powder enhances the depth of flavor, complementing the warm spices without overpowering them. Instead of butter, the recipe uses oil, ensuring the cake stays moist for days while making it easy to mix by hand—no need for an electric mixer!

Perfect for fall and winter, this cake pairs beautifully with a cup of coffee, tea, or even a glass of warm spiced milk. Whether served as a snack, dessert, or part of a holiday feast, this Carrot Gingerbread Cake is bound to become a seasonal favorite! 🍂🍰✨

Ingredients (for a 12×22 cm pan)

- 3 eggs

- 120 g brown sugar

- 30 g honey

- 100 g oil (neutral oil like canola or sunflower)  

- 320 g all-purpose flour

- 15 g cocoa powder  

- 10 g baking powder

- 1.5 tbsp (20 g) gingerbread spice mix  

- 200 g grated carrot (finely grated for better texture)  

- 50 g walnuts (chopped)  

Instructions

1. Prepare the wet ingredients:

- In a large mixing bowl, whisk together the eggs, brown sugar, honey, and oil until well combined.

2. Mix the dry ingredients: 

- Sift the flour, cocoa powder, and baking powder into the bowl. 

- Add the gingerbread spice mix and stir gently until all ingredients are incorporated.

3. Combine the ingredients:

- Gradually fold the dry mixture into the wet ingredients, stirring gently until a smooth batter forms. 

- Avoid overmixing to keep the cake light.  

4. Add the carrot and walnuts:  

- Gently fold in the grated carrot and chopped walnuts, ensuring they are evenly distributed throughout the batter.  

5. Prepare the baking pan:

- Line a 12×22 cm baking pan with parchment paper or grease it for easy removal. 

- Pour the batter into the pan and spread the top evenly.  

6. Bake the cake:

- Preheat the oven to 180°C (350°F). 

- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.  

7. Cool and serve:

- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 

- Once cooled, dust with powdered sugar or cover with melted chocolate for extra indulgence.  

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Sesame Cheese Filled ''Christmas Trees''

Well, Christmas is coming, but poppy seeds - one of the common ingredients in Poland - are illegal in Taiwan, so I swapped them for black sesame powder, which worked just great! I made the filling with cream cheese and shaped the buns / bread as Christmas trees. 

But oops, I forgot to make the tree trunk, which my husband pointed out afterward. Never mind - use your imagination to think it's a tree! But yes, if you make the tree trunk, they will look much closer to an actual tree. The cakes were super soft and fluffy. This dough recipe has to be my favorite, and I may come up with many more ideas using this recipe in the future.

Ingredients

For the Dough:

- 230g all-purpose flour  

- 5g instant yeast  

- 60ml warm milk  

- 1 egg  

- 40g sugar  

- 35ml oil  

For the Cream Cheese Filling:

- 150g cream cheese  

- 60g sesame seeds  

- 1 egg  

- 30g honey  

Instructions

1. Make the Dough:

   - In a mixing bowl, combine the flour, instant yeast, warm milk, egg, sugar, and oil.  

   - Knead using a mixer for about 10 minutes until smooth and elastic.  

   - Cover the dough with a cloth and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.  

2. Prepare the Filling:

   - While the dough rises, mix the cream cheese, egg, and honey thoroughly until smooth.  

   - Add the sesame seeds and blend until well combined.  

3. Shape the Dough: 

   - Once the dough has risen, punch it down to remove excess air.  

   - Roll out the dough into a large round shape and cut it into 4 equal pieces. 

   - Spread the cream cheese filling evenly over 2 of the pieces.  

   - Cover with the remaining 2 pieces of dough.  

4. Form the Tree Design:

   - Transfer the layered dough onto a baking pan.  

   - Make several cuts on each side of the triangles.  

   - Twist each strip to form a tree-like pattern.  

   - You can use a small piece of dough to create a tree trunk at the base.  

5. Bake:

   - Preheat the oven to 180°C (350°F).  

   - Brush the dough with milk or egg wash.  

   - Bake for about 25-30 minutes or until golden brown and cooked through.  

6. Finish:

   - Allow the bread to cool.  

   - Drizzle with icing or dust with icing sugar before serving.  

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Polish ''Little Ears'' Dumplings - Uszka

Uszka are small, traditional Polish dumplings, often served in a rich broth, especially during Christmas Eve dinners. The name "uszka" translates to "little ears" reflecting their small, ear-like shape.

Uszka are typically filled with a mixture of mushrooms and onions, though some versions may also include sauerkraut. 

These dumplings are often served in beetroot soup, known as "barszcz," but can also accompany other soups or be served on their own, often with a drizzle of melted butter or sautéed onions. Uszka are a beloved comfort food and a staple in Polish holiday meals, particularly at Christmas.

Ingredients (Makes about 55 dumplings)

Dumpling Wrappers:  

- 250g high-gluten flour  

- 150ml hot water  

- Pinch of salt  

- Cornstarch for dusting  

Dumpling Filling:  

- 260g ground pork  

- 20g dried mushrooms, chopped  

- Salt and pepper, to taste  

Instructions

Make the Wrappers

1. Mix the Dough:

   - In a medium bowl, combine the flour (optionally mixed with beetroot powder for color) and a pinch of salt.  

   - Slowly add hot water while stirring with a spatula until a shaggy dough forms.  

   - Knead the dough by hand for 4-5 minutes until smooth.  

   - Place the dough in a bowl, cover with plastic wrap, and let it rest for 30 minutes to 2 hours at room temperature.  

2. Roll the Dough:

   - After resting, divide the dough into 4 equal parts. Dust each piece with cornstarch.  

   - Roll each part out to 1-2 mm thick on a floured surface.  

   - Lightly dust with cornstarch if the dough sticks.  

3. Make the Wrappers:

   - Use a cookie cutter or a cup to cut out 6-7 cm rounds.  

   - Stack the wrappers with cornstarch dusted between them to prevent sticking.  

   - Repeat with the remaining dough. You should get around 54-58 wrappers.  

Make the Dumplings

1. Prepare the Filling: 

   - Soak the mushrooms in hot water for about 1 hour.

   - In a medium bowl, combine the ground pork, chopped rehydrated mushrooms, salt, and pepper.  

   - Mix well, cover, and let the filling marinate for 30 minutes.  

2. Assemble the Dumplings: 

   - Place a tablespoon of filling in the center of each wrapper.  

   - Fold the wrapper in half and press the edges to seal.  

   - For an ear shape, fold the dumpling once again in half and seal the edges.  

   - Place the formed dumplings on a plate lined with parchment paper.  

   - Repeat until all wrappers and filling are used.  

Cook the Dumplings

1. Boil the Dumplings:

   - Bring a pot of water to a boil.  

   - Place the dumplings in the boiling water and cook for about 5 minutes after they float to the surface.  

2. Serve:

   - Carefully strain the cooked dumplings.  

   - Serve with beetroot soup (barszcz) or enjoy on their own.  

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Christmas Walnut Roll

A nut roll is a sweet pastry made from yeast dough, typically enriched with milk, that is rolled thin and filled with a nut paste sweetened with ingredients like honey. The dough is rolled into a log shape, which can be baked straight, bent into a horseshoe, or shaped in various ways. After baking, the nut roll is sliced to reveal a spiral of filling. 

Nut rolls resemble jelly rolls or strudels but usually feature more layers of dough and filling. Common fillings include ground walnuts or poppy seeds. The pastry is popular in the United States and Central Europe, with regional names like orechovník (Slovak), makowiec (Polish), potica (Slovenian), and bejgli (Hungarian). These pastries are often prepared for celebrations, weddings, and holidays such as Easter and Christmas.

The original recipe called for butter, but I replaced it with oil and adjusted the milk amount accordingly. The dough turned out fine. However, I encountered another issue: the original recipe instructed brushing the roll with egg yolk and egg white separately, which I followed. Unfortunately, I didn’t like the appearance after baking, as it looked uneven and not as beautifully browned as the walnut rolls I’ve seen in pictures. 

The uneven browning didn’t affect the taste, though, so apart from the appearance, everything was fine. To hide the unevenness, I dusted the roll with icing sugar. The result was super tasty in my opinion, and both my husband and son loved it. So, despite the minor flaw, I’d call it a success!

Ingredients:

Dough

- 100g milk, warm

- 5g instant yeast  

- 330g cake flour  

- 90ml oil

- 60g sugar  

- 3g salt  

Egg Wash

- 1 large egg (separated into white and yolk)  

Filling

- 320g walnuts (two-thirds finely chopped, one-third roughly chopped)  (220 ground, 100chopped)

- 80g breadcrumbs  

- 1g cinnamon 

- 100g honey  

- 60g sugar

- 90g vegetable oil  

- 75g water  

- 50g raisins  

Instructions:

1. Prepare the dough:

- Mix the dough ingredients and knead until a smooth dough forms, about 10 minutes.

- Cover the dough with plastic wrap and refrigerate for an hour.

2. Prepare the filling:

- In a bowl, mix the chopped walnuts with the bread crumbs.

- In a cooking pot, combine honey, sugar water, oil, cinnamon, and raisins.

- Bring the mixture to a boil.

- Pour the hot syrup over the walnut and breadcrumb mixture and stir well.

- Let the filling cool completely.

3. Assemble the rolls:

- Once the dough is chilled, divide it into two portions.

- Roll each portion into a rectangle, approximately 25 cm x 30 cm.

- Spread the cooled filling evenly over the dough, leaving about a 2-3 cm gap on one long side.

- Starting from the short edge nearest you, roll the dough tightly into a cylinder.

- Place each roll seam-side down on a parchment-lined baking sheet.

4. Prepare for baking:

- Beat the egg yolk and brush it over each roll.

- Cover the rolls loosely with greased plastic wrap and let them rest for 40 minutes.

- Brush the rolls with egg white and chill uncovered for an additional 30 minutes for a crackled finish.

5. Bake:

- Preheat the oven to 175°C (350°F).

- Pierce each roll deeply with a fork (about 15 holes per roll) to release steam.

- Bake for 20 minutes, then reduce the heat to 165°C (330°F) and bake for another 35-40 minutes, or until the rolls are mahogany brown.

6. Cool and store:

- Let the rolls cool completely before slicing.

- Store at room temperature for a few days or freeze for longer storage.

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Christmas Wreath Bagels

These festive bagels are shaped like Christmas wreaths, braided with colorful dough to bring holiday cheer to your table. Soft and chewy], they’re perfect for breakfast, snacks, or as a creative edible gift.

Best eaten freshly baked.

Ingredients:

- 300g Bread flour

- 4g Instant yeast 

- 185g Milk

- 3g Salt 

- 10g sugar

Coloring Powders:

- 10g Matcha powder

- 5g Purple Sweet Potato Powder

Instructions:

1. Prepare the Dough:

- Knead the dough until smooth.

- Cover with kitchen towel and let it rest for 1 hour.

- Deflate the dough and divide it into two portions: one larger and one smaller (approximately 50g).

- Mix matcha powder into the larger portion and purple sweet potato powder into the smaller one, kneading each until the colors are fully blended.

2. Shape the Wreaths:

- Divide the green dough into 15 equal pieces and the purple dough into 5 smaller pieces.

- Roll each green dough piece into a strand about 25cm long. 

- Braid three strands together to form a traditional braid.

- Shape each braided strand into a wreath by flattening one end to create a fishtail, then joining it with the other end to form a ring.

3. Make the Bows:

   - Shape the purple dough pieces into small bows.

4. Boil the Bagels:

- Bring a pot of water to a boil, then reduce to a simmer. 

- Blanch each wreath bagel for 15 seconds on each side. 

- Drain well and place on a baking sheet.

- Attach the bows to the wreaths before baking.

5. Bake:

- Preheat the oven to 200°C (392°F).

- Bake on the middle-lower rack. Once the tops are set, cover with foil to prevent over-browning.

- Bake for a total of 16-18 minutes, or until the bagels are golden brown.

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Barszcz Czerwony - Polish Red Borscht

Barszcz Czerwony is a traditional Polish beetroot soup, known for its deep red color and slightly sweet, tangy flavor. It’s commonly served during Christmas Eve (Wigilia) with uszka (small dumplings), but it can also be enjoyed year-round, often served clear or with boiled potatoes or other vegetables.

Ingredients

- 3 medium-sized beetroots

- 1 small carrot

- 5-6 cloves of garlic

- 1-2 tbsp vinegar

- Salt, to taste

- Pepper, to taste

- Sugar, to taste

- 1-2 bay leaves

- 2-3 allspice berries

- Marjoram, to taste

Instructions

1. Prepare Vegetables:

   - Peel the beetroots and cut them into smaller pieces.

   - Peel and dice the carrot.

   - Peel the cloves of garlic.

2. Cooking:

   - Place the prepared vegetables and garlic in a large pot.

   - Add the vinegar, salt, pepper, sugar, bay leaves, and allspice to taste.

   - Pour enough water into the pot to cover the vegetables.

3. Boiling:

   - Bring the water to a boil over medium-high heat.

   - Once boiling, reduce the heat to medium-low and simmer until the beetroots are soft, typically around 30-40 minutes.

4. Finishing Touch:

   - Towards the end of cooking, add the marjoram to the soup and stir to incorporate.

5. Serving:

   - Serve the soup as a clear broth to drink, or with dumplings (uszka).

   - If desired, you can add cream to the soup before serving, which will turn it pink and add a creamy texture.

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