My Desserts



Fruit Salad with Yogurt

August 2nd, 2014 in Desserts, Salad Recipes by Julia Volhina

Here is your step away from something usually called a dessert: fresh fruit salad dressed with plain yogurt.

No flour, no sugar, almost no fat (if you use low-fat yogurt); only fresh raw fruits loaded with vitamins and tons of good nutrients.

Besides being a dessert, this salad can be great choice for breakfast or lunch or just a snack when you need it.

You can mix and match fruits to your liking for this one. I used pineapples, banana, orange, apple, kiwi and pear. Mint is also optional and can be skipped it if you don’t like it.

Sweet “Potato” Dessert

May 10th, 2014 in Desserts by Julia Volhina

This is a no bake dessert from my childhood: one of the easiest to do (you can do it with you child together) with ingredients which were easily available at that time. I think I grew up with condensed milk, cookies and butter.

We called these “sweet potatoes”, I guess mostly because of the color and form. I think the closest equivalent to this recipe in English would be “rum balls” if you make them with rum and form balls instead of “potato” shapes.

Of course, if you make this dessert for kids, skip alcohol.

Elephant Ear Cookies

March 1st, 2014 in Desserts by Julia Volhina

This is pretty easy recipe for sugar sprinkled puff pastry cookies which can be made from either ready-to-use puff pastry dough, or homemade one. Either way the recipe isn’t too complicated to follow.

I used whole sheet of puff pastry dough prepared for last week recipe (that was made from 2 cups of flour, 8 oz of margarine and 2/3 cups of water). That yielded me 2 full cookie sheets (2 batches) of 36 cookies each.

You can adjust size of the cookies by playing with the dough: thinner dough rolled into smaller rolls will produce smaller cookies, thicker dough or/and bigger rolls will produce bigger ones.

If you like cookies to be more sweet, roll dough slices in sugar before putting them to the cookie sheet (but for me it is a bit too sweet, so I usually skip this part).

Baked Apple Dumplings

October 12th, 2013 in Desserts by Julia Volhina

Fall is season not only for pumpkins but apples too. And I love baked apples.

Sticking apple into an oven is probably an easiest way to cook them. Baking apples in a dough as dumplings is a bit more sophisticated, but not whole a lot more complicated.

You can play a bit with taste: add cinnamon, or stuff apple with some raisins or nuts to your taste.

Baked apple dumplings taste the best when served warm.

Sour Cherry Dessert with Whipped Cream

December 22nd, 2012 in Desserts by Julia Volhina

This is easy to make and tasty sour cherry dessert recipe. However I must warn you: because of alcohol content it isn’t suitable for children.

Either pitted sour cherry will work for this recipe whatever they are fresh, frozen or canned; of course, fresh ones will taste the best, but they are hard to come by, so I used canned ones from the local European store.

You can beat cream yourself or use some N2O charged cream whipper: just add cooled cream, confectioner’s sugar and liqueur to whipper and mix before pulling in the charger.

White Wine Jelly with Bananas

July 7th, 2012 in Desserts by Julia Volhina

Tipsy wine-based banana jelly isn’t the kind which comes to the mind first when talking about jelly desserts. It has unusual taste and as you can guess includes some alcohol, which makes it not suitable for children.

Any white wine will work for this recipe. Taste of the dessert will vary based on the taste of the used wine, adjust amount of sugar to your liking to get the best results.

Using silicone molds will give you more festive shaped jelly portions, however be aware that getting jelly out of the molds in one piece isn’t that easy (especially if the molds you use are such small ones like mine).

Eclairs with Vanilla Custard

March 17th, 2012 in Desserts by Julia Volhina

While preparing for this post I got some difficulties translating name as well as figuring origin of the recipe.

I guess the general decision was that the recipe is french, however I never ate eclairs prepared by french cook, so I can’t prove that this is exactly the same recipe.

This is recipe as eclairs are cooked in Russia, russian name of that pastry is “zavarnye pirozhennye” and it relates to the way the dough is cooked by boiling.

The common name in english speaking worlds seems to be eclairs, however this only related to long shaped pastry. Round ones are often called cream puffs, even though they are only different in shape.

I do fill these with vanilla custard, but other fillings can be used as well: whipped cream (these would need to be served as soon as made or cream needs to be stabilized), butter and condensed milk filling, and so on.