My Desserts


Pecan Stuffed Prunes with Whipped Cream

February 28th, 2015 in Desserts by Julia Volhina

For some weird reason this dessert is called “Snow White and Seven Dwarfs” in Ukraine. But it doesn’t make its taste any less than awesome: sourish prunes, stuffed with nuts on a bed of fluffy whipped cream.

Prunes can be stuffed in advance, in fact nuts will taste even better after few hours in prunes. And then whip cream and assemble dessert right before serving it.

By the way, you can use other nuts instead of pecans, for example walnuts or almonds, whatever you like more.

Stuffed Baked Apples

October 24th, 2014 in Desserts by Julia Volhina

I love plain baked apples. Stuffing apples with mix of dried apricots, raisins, apple pieces, seasoned with sugar and lemon juice and then baking them is a step up to plain baked apples.

Depending on apples, baking time will differ, you want to get apples soft but not too soft to lose their form.

Serve stuffed baked apples warm from the oven, reheated in microwave or cooled down as a dessert or snack. They also work nicely as a breakfast.

Fruit Salad with Yogurt

August 2nd, 2014 in Desserts, Salads 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.