These crêpes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with pr...

Gnocchi is reimagined as mochi in this sweet and salty snack made with a soy sauce and sugar glaze.

These super easy Milo Balls are sure to be a hit with the littlest people in your home! Just 4 ingredients and 10 minutes prep time... they're just so simple!

Today’s Christmas treats are brought by Lora of Cake Duchess. I’ve been known Lora since I start blogging and she never cease to amaze me with her creativity. She’s very creative in her baking, but our love for homemade bread is what made us close friends. With recipes like “No knead dinner rolls” , “Marbled chocolate...Read More →

A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream.

Try Champorado for breakfast. A Filipino sweet porridge made from cocoa and glutinous rice top and served with condensed milk.

This Turkish yogurt cake is a lightened up dessert that tastes like a luxurious treat. It has a creamy, smooth texture similar to a cheesecake, yet it also has a light, airy quality thanks to the egg whites that are whipped into the batter. The combination of Greek yogurt and the raspberry sauce give it a sweet, tart flavor.

Nothing beats hot and fresh cinnamon donuts, and this is an easy and delicious recipe using yeast to produce light and fluffy donuts rolled in cinnamon sugar.

Biko Sticky Rice Cake with purple yam is a tasty snack or dessert the whole family will love. It's soft, chewy, and loaded with purple yam and coconut flavor.

A sweet, crunchy biscuit that's always popular.

Satisfying, customizable, and easy to pack, steamed buns are the perfect answer to, "What's for lunch?"

Yesterday I wrote about my paternal grandmother and her amazing baking skills, her strudel, kifli, and so many other wonderful things. Her soup, noodles and machanka were sufficient to keep me happy, also, for sure. Grandma Pramik Today I would like to talk a bit more about my maternal grandmother. Firstly, she was deaf, since early womanhood, due to an illness, so it made it difficult to ever just sit and chat with her. That just didn't happen without shouting. Most of my memories of Grandma, outside of cooking, were of watching her crochet, as in this picture here, taken in our back yard, circa 1955. She crocheted long, dripping lacy edges on pillowcases, multitudes of doilies, some of which I still have, and lovely edges on handkerchiefs. I do not have a lot of food memories from Grandma Pramik, but the things I do remember are things I love to this day. Her Apple Cake, which I tried to approximate, as I have no recipe, left indelible memories. Her bread, the same recipe that my Mom made, one I have altered over time, with equally great results, was phenomenal. And her Slovak Rolls. For some reason, my recollection was that her rolls were called Kolach. Then later on, it seemed I must have made a mistake on that word. But by whichever name one calls those amazing rolls, made only at Christmas time, they were something I looked forward to with just as much anticipation as to my paternal grandmother's strudel! Grandma's Crocheted Handkerchiefs I have dedicated significant time over the years to trying to find out what these rolls might have actually been called in Slovak, to see if the word sounded familiar to me. While Grandma and Grandpa Pramik came over from Slovakia, also in the early 1900s, they spoke Slovak less often than English, though I do recall them speaking Slovak, and having little magazines in Slovak around their house. Well, I finally found the names for the nut and poppy seed rolls in Slovak, but there are no bells resounding in my head, so who knows at this late date? Just for informational purposes, in Slovak, the poppy seed rolls are called Makovnich and the nut rolls are called Orechovnik. Slovak Rolls - Poppy Seed and Nut I know that my Mom's Holupki (Cabbage Rolls) came from her mother, though I cannot get my memory to recall sitting at her table to eat them (I didn't like them at all as a child, so likely I blocked that memory!). I do love them today, and make them at least once a year. Chicken Paprikash also came from Grandma Pramik, though when I read recipes that are from Europe, the recipe is made differently. I suspect that during the Depression, as Grandma and Grandpa Pramik lived in the city as opposed to on a farm, they would have had less access to richer foods like sour cream and other things. I believe this may have influenced the way she made her foods, such as her Chicken Paprikash, which I still make her way, today. Another memory is of Grandma's cookies. She made these little cookies that were like a wafer on the bottom, with a puffed up top, always sprinkled with those multicolored hard nonpareils. I have actually made these before, but long before I started taking photos of everything I make, so I do not yet have photos. One day soon, I will make them and set the recipe out here in my blog for posterity. Poppy Seed Rolls The recipe for Poppy Seed and Nut Rolls that follows, was given me by my Aunt Mary, and is not actually Grandma's recipe, though from this remove, I cannot distinguish any difference. They are amazingly good! One caveat is that the poppy seed must be ground for this recipe for the correct consistency. It would be impossible to get the poppy seed to stay in place, otherwise. I have a little poppy seed grinder that I use, and it takes a fair amount of muscle. It is not easy to grind poppy seeds, and I know no better way to do this. For the nut rolls, simply use a fine grinder or grater. If using a food processor, the important thing is not to over-process. You do not want nut butter for this. Slovak Rolls Poppy Seed and Nut Rolls Makes 6 rolls DOUGH: 1 cup milk 2 packets dry yeast 1 cup unsalted butter 7 cups all-purpose flour 1 cup sugar 1 teaspoon salt 3 eggs, beaten ½ pint sour cream (1 cup) FILLINGS: (1 - 2 Cups Per Roll) Nut Filling: 6 cups walnuts, ground (about 1½ lbs) Spread filling evenly over surface of dough before rolling Grinding Poppy Seeds ⅓ cup melted butter 1½ cups sugar 2 teaspoons vanilla milk, just enough to dampen Poppy seed Filling: 1 pound poppy seed, ground fine ¼ cup unsalted butter, melted 1 cup sugar 1 teaspoon vanilla (up to 2 tsp) milk, enough to moisten raisins (optional) Make Dough: Scald milk; cool to lukewarm (90 to 110 degrees). Sprinkle in the packets of yeast and let stand until bubbly. Cut the butter into the flour, as for pie dough. Add the sugar, salt, eggs, sour cream and the yeast mixture. Knead till smooth and elastic. Wrap in plastic wrap and put into a plastic bag and REFRIGERATE OVERNIGHT. Next day, cut the dough into 6 equal parts. Roll each to about ⅛-inch thick on a floured surface (about 12 x 12 inch square). Brush dough with melted butter. Spread with filling of choice. Roll up, place on greased baking sheet, seam side down. Cover and let rise for 1 hour. Brush with milk. Bake at 350 degrees for 30 to 35 minutes. MAKE FILLINGS: For Nut Filling, combine all ingredients and use just enough milk to moisten the filling to dampness. Makes enough for 3 rolls. For Poppy Seed Filling do the same. If using raisins in the poppy seed filling, rinse them in hot water, drain, and sprinkle over the filling once spread on the dough. Makes enough for 3 rolls. My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A few weeks ago, Sonia at the Healthy Foodie posted a recipe for her peanut butter and chocolate energy squares. These little squares looked and sounded so appealing, I had them on my mind until I …

From the nation with the sweetest tooth: English desserts are fit for a king (or queen).

A really good traditional Mennonite dish. Eat with watermelon. Could be eaten as a snack or dessert.

Is a Hanukkah menu complete without latkes? Be sure to cook up a batch of russet potato latkes, with pink applesauce, for a complete meal.

Pour préparer ce magnifique gâteau renversé, on dépose des demi-pêches au fond d’un moule avant d’y répartir la pâte. Chaque part de gâteau est donc bien garnie d’un gros morceau de pêche pour une allure qui en met plein la vue et un intense goût d’été.

The two contrasting layers in Eric Lanlard’s recipe – one gooey and rich and the other crunchy with a marshmallow centre – makes one incredible dessert.

Even if you have never baked anything in your life, you will be able to make these with untroubled ease. And I hate to say this — as someone with a once-serious Bahlsen habit — but they are so much better than anything out of a packet. For US cup measures, use the toggle at the top of the ingredients list.

A Puerto Rican specialty, these fluffy, eggy breakfast buns are traditionally finished with a generous dusting of powdered sugar.

Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.

There’s nothing quite like waking up to fresh hot homemade caramel rolls. When I was little, my grandma (on my mom’s side) used to make caramel rolls. Most everything else…

Sfoof - Lebanese Turmeric Buns

End your meal on a sweeter note with this incredible selection of unique desserts packed with that enchanting flavor of lavender!

Soft and fluffy milk bread cinnamon rolls filled with coffee and topped with a mascarpone frosting.

So werden die Punschkrapfen gemacht

Galettes à la mélasse

This tart has a creamy, almost puddinglike center. We used bittersweet chocolate so the ganache filling wouldn't be too sweet. Choosing a quality brand results in more well-rounded flavor and even silkier texture.

This cookie is present at special occasions in Poland, particularly Christmas and Easter. It's a near twin to Norway's beloved fattigmann.

Hi my friends. How are things going in your neck of the woods? It's been a lovely beginning to Spring here in Florida, and not terribly hot yet, so we are enjoying the weather here very much. I hope you are all doing well and getting out a bit more now that most of us are vaccinated!!! I'm super

Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.

These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.

As the late, great Douglas Adams once said, "I love deadlines. I like the whooshing sound they make as they fly by." These past couple weeks have been all about meeting deadlines for me. In the next few days, all of my little side projects and work deadlines converge. I've done little

A forgotten Southern classic, Amalgamation cake is filled with raisins and coconut, iced with homemade frosting and garnished with more coconut and raisins.

Fresh jammy plums and a crunchy oat topping

If you love Nutella you will love this cake!

Stir-fried mushrooms and green onions come together in this quick and easy vegetarian side dish.

Sticky Filipino rice cake

These Middle Eastern style pancakes filled with a light cream cheese filling, and air fried until crispy. Drizzled with simple syrup!