Our Poppy Seed Babka starts with soft dough that’s carefully mixed and rolled out. Then, we generously spread a tasty filling of ground poppy seeds, meringue and sugar. After rolling it all up, we bake it until it turns a golden brown color and smells amazing.

When you take a bite of our Poppy Seed Babka, you’ll experience the softness of the dough and the satisfying flavor and texture of the poppy seeds. It’s a delicious treat that’s sure to please any time of the day!

How to make poppy seed babka

The recipe for this poppy seed babka is easy and with great results each time. Begin by preparing the dough and let it rest until doubled in size. Continue with preparing the poppy seed meringue filling and then start to assemble the babka. Let it rest again in the pan, brush with beaten egg and bake until golden brown. Optional, brush the babka with sugar syrup.

How to prepare the dough

In a medium bowl, combine yeast, 1/2 tsp (3g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.

In a large bowl, whisk together the flour, sugar, and salt. Add the remaining milk, activated yeast mixture, egg yolks, vanilla extract, sour cream, and melted butter. Knead the dough until it pulls away from the sides of the bowl, either by hand or using a hand mixer or stand mixer.

Shape the dough into a ball, transfer it to an oiled bowl, and cover it with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.

How to prepare the poppy seed meringue filling

For this recipe it is essential to use ground poppy seeds. If you can not find ground poppy seeds in stores you may need to grind your poppy seeds before going further with the recipe.

Whip the egg whites with a pinch of salt until foamy. Gradually add sugar and continue mixing until stiff peaks form. Add the ground poppy seeds and vanilla extract, and mix gently to combine. Set aside until ready to use.

How to assemble the babka

Roll the dough on a floured surface into a rectangle of about 18×10 inches (45x25cm).

Spread the poppy seed mixture evenly over the dough, leaving about a 1/2-inch (1cm) border around the edges.

Roll up the dough and cut the log in half lengthwise using a sharp knife. Braid the two pieces together, keeping the open layers exposed so the cut ends remain on top.

Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper. Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.

How to bake the poppy seed babka

While the babka is resting, preheat the oven to 350F (180C). Brush the bread with beaten egg and then reduce the oven temperature to 320F (160C).

Transfer the babka to the oven and bake for about 50-55 minutes, covering with aluminum foil after about 30 minutes if it browns too fast. Remove from the oven and let it rest in the pan for 10 minutes.

Meanwhile, prepare the sugar syrup. In a small saucepan, add water and sugar and boil for 2-3 minutes. Brush the babka while still warm with the sugar syrup.

Let the poppy seed babka cool completely before cutting it into slices.

Treat your loved ones to the simple pleasure of our Poppy Seed Babka, a delightful pastry that’s guaranteed to bring joy with every slice.

Hope you will try this amazing treat and don’t forget to tag me on Instagram if you do. Enjoy as much as we did.

More bread recipes you may also like

If you like sweet bread recipes you may also like this Orange Nutella Walnut Babka. Even though it might need more time to prepare, this babka has an amazing crumb and irresistible flavor.

If you like cinnamon treats you may like to try this Cinnamon Braided Bread or this Cinnamon Wool Roll Bread.

 These Chocolate Swirl Milk Bread and Nutella Pull Apart Bread are another amazing bread recipes that bring joy to kids and adult alike.

For a fruity babka you may like to consider this Cranberry Orange Babka. It is very flavorful and a great choice for fall and winter holiday tables.

YOU MAY ALSO LIKE:
Poppy Seed Rolls
Strawberry Poppy Seed Layer Cake
Poppy Seed Macarons
Cheesecake with Poppy Seeds
Orange Poppy Seed Cake
Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
Poppy Seed Blueberry Cake
Lemon Poppy Seed Crumble Muffins

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Poppy Seed Babka

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

Course Dessert, Snack

Cuisine European

Keyword babka, holiday poppy seed rolls, poppy seeds

Prep Time 30 minutes minutes

Cook Time 52 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 10 servings

Calories 388kcal

Ingredients

For the dough

• 2 ⅔ cups (330g) all-purpose flour
• 1/4 cup (50g) sugar
• 1/2 tsp (2g) salt
• 1 ¼ tsp (4g) active dry yeast
• 3/4 cup (180ml) lukewarm milk
• 1 tbsp (15g) sour cream
• 1 tsp (5g) vanilla extract
• 2 egg yolks
• 3 tbsp (40g) melted butter

Poppy Seed Meringue Filling

• 2 ¼ cups (300g) ground poppy seeds
• 2 egg whites
• pinch of salt
• 1/2 cup (100g) sugar

For Brushing

• 1 egg , beaten

Sugar Syrup, optional

• 2 tbsp (30g) sugar
• 3 tbsp (45ml) water

Instructions

Prepare the dough.

• In a medium bowl add yeast, 1/2 tsp (3g) sugar and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
  
• In a large bowl whisk together the flour, sugar and salt. Add the remaining milk, activated yeast, egg yolks, vanilla extract, sour cream and melted butter. Start kneading it until it pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
  
• Give the dough the shape of a ball. Transfer the dough into an oiled bowl and cover it with plastic wrap.
  
• Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
  

Prepare the poppy seed meringue filling.

• Add the egg whites to a mixing bowl with a pinch of salt.
  
• Whip until foamy. Gradually add sugar and continue mixing until stiff peaks form.
  
• Add the ground poppy seeds and vanilla extract.
  
• Mix gently to combine. Set aside until ready to use.
  

Assemble the babka.

• On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×10 inches (45x25cm).
  
• Spread poppy seed mixture evenly.
  
• Leave about a 1/2-inch (1cm) border around the edges.
  
• Roll up the dough.
  
• Cut the log in half lengthwise using a sharp knife.
  
• Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
  
• Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper.
  
• Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.
  

How to bake the babka.

• Preheat the oven to 350F (180C).
• Brush the bread with beaten egg.
  
• Reduce oven temperature to 320F (160C).
• Transfer babka to the oven and bake for about 50-55 minutes. Check with a skewer if the babka is baked through.
  
• During baking, cover with aluminum foil after the first 30 minutes if browns too fast.

Prepare the sugar syrup.

• In a saucepan add the water and sugar and boil for 2-3 minutes.
• Brush the babka while still warm with the sugar syrup.
  
• Let the poppy seed babka cool completely before cutting it into slices.

Nutrition

Serving: 1 serving out of 12 | Calories: 388kcal | Carbohydrates: 48.6g | Protein: 10.7g | Fat: 17.9g | Saturated Fat: 3.2g | Cholesterol: 35mg | Sodium: 169mg | Potassium: 279mg | Fiber: 4g | Sugar: 20.2g | Calcium: 468mg | Iron: 5mg

The post Poppy Seed Babka appeared first on Home Cooking Adventure.

Picture succulent meatballs, made from your choice of meat, either chicken, turkey, pork, or beef, gently simmered in a rich, aromatic broth alongside tender chunks of potatoes and an array of vibrant vegetables.

Each spoonful is a blend of savory flavors, enhanced by hints of herbs and spices. We love to use fresh lovage for this soup for its incredible flavor, although fresh parsley or celery leaves can serve as suitable alternatives. 

What truly sets our meatball soup apart is its creamy richness, achieved by adding sour cream mixed with egg yolk just before finishing the soup, making every bite extra satisfying. Served hot with crusty bread, it’s a meal that fills you up and feels like a warm hug.

Whether it’s a cozy night in or a quick lunch, our meatball soup is a tasty choice that everyone will love. So, grab a bowl and enjoy the comforting taste of homemade goodness.

How to make meatball soup

Begin by heating oil in a large stockpot over medium-high heat. Add the onion and cook for about 5 minutes until it becomes softened. Stir in the carrots and cook for an additional 5 minutes. Then, add the celery root, garlic, and red pepper, and cook for another minute.

Pour in the vegetable stock or water, adding chili pepper if desired, along with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the vegetables to cook for roughly 20 minutes until they reach a tender consistency.

While the soup is simmering, prepare the meatballs. In a medium bowl, combine the ground meat, semolina flour, egg, uncooked rice, salt, pepper, and chopped fresh parsley. Shape the mixture into 1-inch (2.5 cm) balls using a cookie scoop and wet hands, then place them on a plate.

Carefully transfer the meatballs to the simmering soup along with the potatoes. Allow the soup to return to a boil, then reduce the heat and simmer for an additional 15-20 minutes until the potatoes are tender and the meatballs are fully cooked.

In a separate medium bowl, mix together the sour cream, egg yolk, and minced garlic. Add 2 ladles of hot soup to the mixture, stirring well, then return it to the pot. Let it boil for 1 minute before finishing with fresh herbs such as lovage or parsley, as well as salt and pepper to taste.

Remove the soup from heat and serve it hot alongside crusty bread.

Hope you will give this soup a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram. Enjoy your comforting meal!

Other soups you may like to try

Experience warmth and flavor with our hearty Turnip Soup. This soup is a cozy blend of tender turnips, aromatic spices, and rich broth perfect for chilly evenings.

This Minestrone Soup packed with hearty vegetables, beans, pasta, and savory broth is a wholesome delight for any mealtime.

This Zuppa Toscana is a comforting, hearty, spicy, and flavorful soup, ideal for chilly days made with spicy or mild Italian sausage, tender potatoes, crisp bacon, and vibrant kale, all swimming in a rich and creamy broth. 

YOU MAY ALSO LIKE:
Cauliflower Cream Soup
Roasted Carrot and Ginger Soup
Spicy Pumpkin Soup
Cabbage Soup
Fish Fillet Soup
Roasted Tomato and Red Pepper Soup
Creamy Sweet Potato Soup
Bean Soup
Homemade Meatballs
Spaghetti with Baked Meatballs
Chicken Tortilla Soup
Tortellini Soup with Italian Sausage and Spinach

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Easy Meatball Soup

Savor the hearty goodness of our flavorful Meatball Soup. Made with tender meatballs and fresh vegetables, it's a comforting dish perfect for chilly days or whenever you crave a comforting meal.

Course Soup

Cuisine European

Keyword comforting soup, meatball soup, meatballs

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 293kcal

Ingredients

• 2 tbsp (30g) olive oil
• 1 large onion, about 7 oz (200g) , diced
• 2 medium carrots, about 5 oz (150g) , diced
• 1 garlic clove , minced
• 1 red pepper, about 4 oz (120g) , diced
• 1 small celery root, about 9 oz (250g) , diced
• 1 small red chili pepper , diced, optional
• 2 quarts (2 liters) vegetable stock or water
• 2 medium potatoes, about 9 oz (250g) , cut into small cubes
• 1/2 cup fresh lovage or parsley , chopped
• salt and freshly ground pepper

For the meatballs

• 1 pound (450g) ground meat (chicken, turkey, pork or beef)
• 1 egg
• 1 tbsp (15g) semolina flour
• 1/4 cup (50g) long-grain rice , uncooked, rinsed and drained

For the sour cream mixture

• 3/4 cup (200g) sour cream
• 1 egg yolk
• 1 garlic clove , minced
• 1 tbsp fresh parsley

Instructions

• Heat oil in a large stock pot over medium-high heat and cook onion for about 5 minutes until softened. Stir in carrot and cook for another 5 minutes. Stir in celery root, garlic and red pepper and cook for another minute.
• Pour in the vegetable stock or water, adding chili pepper if desired, salt and pepper and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook for roughly 20 minutes until the vegetables reach a tender consistency.

Prepare the meatballs.

• While the soup simmers, prepare the meatballs. Combine the ground meat, semolina flour, egg, uncooked rice, salt, pepper, and chopped fresh parsley in a medium bowl. Shape the mixture into 1-inch (2.5 cm) balls using a cookie scoop and wet hands, then place them on a plate.
• Carefully transfer the meatballs to the simmering soup along with the potatoes. Allow it to return to a boil, then reduce the heat and simmer for an additional 20 minutes until the potatoes are tender and the meatballs are fully cooked.
• In a medium bowl mix sour cream with the egg yolk and minced garlic. Add 2 ladles of hot soup, stir well and add to the pot.
• Let it boil for 1 minute before finishing with fresh herbs such as lovage or parsley, as well as salt and pepper to taste.
• Remove from heat and serve hot alongside crusty bread. Enjoy!

Nutrition

Serving: 1 serving out of 6 | Calories: 293kcal | Carbohydrates: 19.6g | Protein: 12.6g | Fat: 18.5g | Saturated Fat: 7.3g | Cholesterol: 295mg | Sodium: 127mg | Potassium: 494mg | Fiber: 2.8g | Sugar: 4.4g | Calcium: 102mg | Iron: 2mg

The post Easy Meatball Soup appeared first on Home Cooking Adventure.

Pasca is a beloved Easter tradition in Romania, and it is often shared with family and friends during Easter celebrations. It is a symbol of the resurrection of Christ and the joy of new beginnings.

Pasca is actually a cheesecake made with a sweet yeast dough crust. For the cheese filling, Pasca is usually made with local fresh cheese similar to farmer’s cheese or cottage cheese. You can also use ricotta cheese or cream cheese instead.

How to make Pasca – Romanian Easter Bread

To make Pasca, first, make the dough by activating yeast in milk, then adding flour, sugar, salt, lemon zest, milk, egg, butter, and vanilla extract. Knead the dough for 5-10 minutes and let it rest for an hour or until doubled in size. On a lightly floured surface, cut ⅓ of the dough for the base. From the remaining dough cut another 1/3 for the cross. The remaining dough, the larger part is for the braid. 

How to assemble Pasca

Take the dough for the base, and roll in until 10 inches (26cm) in diameter. Place it on the bottom of a greased pan. 

Take the dough for the braid and divide it in two equal pieces. Roll each piece into a long rope, until about 31 inches (80cm) long. Start braiding the two ropes, starting from the middle. Place the braid around the inside edge of the pan.

Roll and braid the remaining dough for the cross, shape the cross and set it aside. 

Prepare the cheese filling by mixing the cheese with sour cream, sugar, salt, lemon zest, and vanilla extract. Incorporate eggs, one at a time, and add semolina/flour, and raisins/cranberries (if using). Pour the cheese filling into the center. 

Place the cross on top of the cheese filling and brush the cross and brush with beaten egg. Preheat the oven to 320F (160C) and bake the pasca for 40-50 minutes until golden brown and fragrant. Let it cool completely before serving, for at least 4-6 hours. 

This traditional sweet bread, with its soft and fluffy texture and unique taste, is a delight to the senses and is perfect for sharing with family and friends during this important holiday. By making Pasca at home, you can experience the joy of creating something special and meaningful for yourself and your loved ones. So why not try making Pasca this Easter and discover a new tradition that you can enjoy for years to come? If you do, make sure to share the photos with me on Instagram as I love seeing how it turns out for you. Happy Easter everyone! 

Other Easter recipes you may like to try.

These Chocolate Hot Cross Buns are delicious spicy sweet buns with a cross on top, traditionally eaten on Good Friday. They are made with chocolate and raisins and are flavored with cinnamon and nutmeg. This Strawberry Easter Cake is a delicious and colorful cake consisting of layers of strawberry sponge cake, fresh strawberries, and white chocolate strawberry frosting. With a chocolate nest decoration, it is a perfect dessert for Easter celebrations. This Easter Bunny Coconut Cream Tart is a cute and delightful dessert made with two layers of shortbread dough, filled with a creamy coconut filling, and decorated in Easter spirit. 

YOU MAY ALSO LIKE:
Poppy Seed and Walnut Rolls
Lemon Custard Rose Sweet Rolls
Estonian Kringle- Cinnamon Braid Bread
Dinner Rolls

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Pasca – Romanian Easter Bread

Pasca is a traditional Romanian Easter bread that is typically made during Holy Week and served on Easter Sunday. It is a rich, sweet bread with a mixture of cheese, eggs, and raisin filling. The bread is usually round and is often decorated with a cross. 

Course Bread

Cuisine Romanian

Keyword baked cheesecake, Easter, pasca, sweet bread

Prep Time 40 minutes minutes

Cook Time 50 minutes minutes

Resting time 1 hour hour 20 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 14 servings

Calories 264kcal

Ingredients

For the dough

• 1 ¼ tsp (5g) active dry yeast (or 15g fresh yeast)
• 1 tsp (5g) sugar , for activating yeast
• 1/3 cup (80ml) lukewarm milk , for dissolving yeast
• 2 ¾ cups (340g) all-purpose flour
• 1/3 cup (70g) sugar
• 1/2 tsp (3g) salt
• Lemon zest of a lemon
• 1/2 cup (120ml) lukewarm milk
• 1 egg , beaten
• 1 tsp (5g) vanilla extract
• 1/4 cup (56g) butter , melted

For the cheese filling

• 12 oz (350g) farmer’s cheese, ricotta cheese or cream cheese
• 1/4 cup (60g) sour cream
• 1/2 cup (100g) sugar
• 3 eggs
• 1/4 tsp (1g) salt
• 1 tsp (5g) vanilla extract
• Lemon zest of a lemon
• 2 oz (60g) raisins or cranberries
• 2 tbsp (20g) semolina or flour

For brushing

• 1 egg , beaten

Instructions

Prepare the dough.

• In a medium bowl add yeast, 1 tsp (5g) sugar, and 1/3 cup (80ml) lukewarm milk. Let it rest for 5 minutes to activate the yeast.
• In a large bowl, whisk together the flour, sugar, salt, and lemon zest. Add the remaining milk, dissolved yeast, beaten egg, butter, and vanilla extract. Start kneading for about 5-10 minutes, until smooth and pulls away from the sides of the bowl.
• Transfer the dough to an oiled bowl and cover it with plastic wrap.
• Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.
• Grease a 10-inch (26cm) springform pan and line it with parchment paper.

Prepare the braid.

• Turn the dough on a lightly floured surface. Cut ⅓ of the dough for the base, about 9 oz (260g). From the remaining dough cut another 1/3, about 3.5 oz (100g), for the cross. The remaining dough, about 12 oz (350g) is for the braid.
• Take the dough for the base and roll until 10 inches (26cm) in diameter. Transfer to the prepared pan and arrange the dough on the bottom of the pan.
• Take the dough for the braid and divide it into two equal pieces.
• Roll each piece into a long rope, until about 31 inches (80cm) long.
• Start braiding the two ropes, starting from the middle.
• Place the braid around the inside edge of the pan.

Prepare the cross.

• Take the dough for the cross. Cut ⅓ of the dough.
• Divide the remaining dough in half and roll each piece until about 8 inches (20cm) long.
• Braid the two ropes to form the longest part of the cross.
• Take the ⅓ dough and divide it in half. Roll each piece until about 4 inches (10cm) long.
• Braid the two ropes to form the top part of the cross. Bind the two ropes together to shape the cross and set it aside.

Prepare the cheese filling.

• In a large bowl, mix the cheese with sour cream, sugar, salt, lemon zest, and vanilla extract. Add eggs one at a time and mix until incorporated.
• Incorporate the semolina or flour and add the raisins or cranberries if using.
• Pour the cheese mixture into the center.
• Brush the cross and braid it with a beaten egg.
• Preheat the oven to 320F (160C).
• Bake the bread for about 40-50 minutes until golden brown. If it seems to brown too fast, cover it with aluminum foil and continue baking.
• It is essential to let it cool completely before serving, for at least 4-6 hours.

Video

Nutrition

Serving: 1 serving out of 14 | Calories: 264kcal | Carbohydrates: 36.8g | Protein: 9.7g | Fat: 8.2g | Saturated Fat: 4.6g | Cholesterol: 67mg | Sodium: 271mg | Potassium: 102mg | Fiber: 1g | Sugar: 16g | Calcium: 37mg | Iron: 2mg

The post Pasca – Romanian Easter Bread appeared first on Home Cooking Adventure.

The recipe is so easy, and requires no special equipment, all you need is a whisk and basic ingredients you already have in your pantry. Kids especially love this bread, and is a great recipe to prepare together with them.

How to make sweet cornbread

Begin by preheating your oven to 350°F (180°C). Then, grease and line either an 8-inch or 9-inch (20cm or 23cm) pan with parchment paper.

In a large bowl, whisk together the whole eggs and sugar until well combined. Gradually add the oil while continuing to whisk, ensuring it is fully incorporated. Next, mix in the plain yogurt and vanilla extract until smooth.

Once the wet ingredients are well combined, stir in the cornmeal, all-purpose flour, baking powder, and semolina flour until a uniform batter forms.

Pour the batter into the prepared pan, spreading it out evenly. Sprinkle the two tablespoons of sugar evenly over the top of the batter.

Place the pan in the preheated oven and bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. During baking, the sugar on top will caramelize, creating a crispy layer.

Once baked, allow the cake to cool slightly before serving. It can be enjoyed warm or cold, and pairs wonderfully with a comforting cup of milk.

Hope you will try this Easy Sweet Cornbread and indulge in the delicious flavors and delightful texture of this simple yet satisfying treat.  If you do don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

For more easy sweet treats check our full collection of Easy Desserts.

YOU MAY ALSO LIKE:
Skillet Cornbread
Cornmeal Pancakes
Lemon Poppy Seed Pound Cake

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Easy Sweet Cornbread

This Easy Sweet Cornbread is a rich and sweet bread, moist and flavorful, with a crispy crust and caramelized sugar.

Course Dessert

Cuisine Romanian

Keyword cornbread, easy cornbread, moist cornbread, sweet conbread

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 369kcal

Ingredients

• 3 eggs
• 2/3 cup (135g) sugar
• 1/2 cup (100g) oil
• 2 cups (500g) plain yogurt
• 2 tsp (10g) vanilla extract
• 1 ¼ cup (180g) cornmeal
• 2 ¼ tsp (10g) baking powder
• 1/4 cup (40g) all-purpose flour
• 2 tbsp (20g) semolina flour

Topping

• 2 tbsp (30g) sugar

Instructions

• Preheat the oven to 350F (180C). Grease and line a 8 or 9 inch (20 or 23 cm) pan with parchment paper.
• In a large bowl whisk whole eggs with sugar. Gradually add oil and whisk to combine. Incorporate plain yogurt and vanilla extract.
• Stir in cornmeal, all purpose flour, baking powder and semolina flour.
• Pour the batter into the prepared pan. Sprinkle the two tablespoons of sugar on top.
• Bake for 35-40 minutes until golden brown and a toothpick inserted into the center comes out clean. The sugar on top gets caramelized and crispy.
• Serve warm or cold alongside a cup of milk. Enjoy!

Video

Nutrition

Serving: 1 serving out of 8 | Calories: 369kcal | Carbohydrates: 48.9g | Protein: 8.3g | Fat: 15.8g | Saturated Fat: 2.9g | Cholesterol: 65mg | Sugar: 25.5g

The post Easy Sweet Cornbread appeared first on Home Cooking Adventure.

This dish is truly delicious and ideal for plum season, but its appeal extends far beyond that. Whether you opt for dried plums or indulge in the sugar-free richness of Powidl plum jam filling, these plum dumplings are a delightful treat that can be enjoyed all year round.

Potato Fresh Plum Dumplings can be served as dessert or simply as a sweet main dish as they are very rich and satisfying.

How to make potato fresh plum dumplings

Start by boiling the potatoes with their skins on until they’re tender. Allow them to cool a bit before peeling them.

In the meantime, prepare the breadcrumb coating. Melt the butter in a medium frying pan, then add the breadcrumbs and mix them well. Cook over low to medium heat until they turn golden brown, stirring constantly to prevent burning. Once done, remove from heat and let them cool. When they’ve cooled down, stir in the sugar and cinnamon.

How to make the potato dough

Place the peeled potatoes in a large bowl and mash them using a potato masher or grate them. Add salt, egg, melted butter, and flour to the mashed potatoes and mix everything together until you get a smooth, slightly sticky dough.

How to shape plum dumplings

Carefully split each plum open just enough to remove the pit, and set them aside for later.

Bring a large pot of water to a boil, then reduce the heat to a gentle simmer. On a floured surface, take a spoonful of the potato dough, flatten it slightly, place a plum in the center, and wrap the dough around it, forming it into a ball.

Drop 4 or 5 dumplings at a time into the hot water. Let them cook until they rise to the surface, then boil for an additional 5 minutes. Use a perforated spoon to remove the dumplings from the water, then roll them in the breadcrumb mixture.

Serve the dumplings warm or cold.

Hope you will try these amazing potato fresh plum dumplings. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!

For more fall treats check out full collection of Fall Recipes.

YOU MAY ALSO LIKE:
Apple Dumplings
Austrian Germknodel – Yeast Dumplings
Cherry Sweet Cheese Dumplings

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Potato Fresh Plum Dumplings

Potato Plum Dumplings are a delicious comforting dish known in many European countries. Potato dough is wrapped around fresh prune plums, formed into balls, and then boiled until the plum is tender. The dumplings are then immediately coated with sweetened cinnamon-toasted buttery breadcrumbs.

Course Dessert, Snack

Cuisine Romanian

Keyword European dish, fresh plum dumplings, potato fresh plum dumplings, potato plum dumpling, toasted breadcrumbs

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 17 servings

Calories 143kcal

Ingredients

Potato Dough

• 1 pound (500g) starchy potatoes
• 1 egg
• 1 tbsp (15g) butter , melted
• 1/4 tsp (1g) salt
• 1 cup (125g) all-purpose flour

Filling

• 15-17 fresh prune plums

Breadcrumb Coating

• 1 cup (150g) fine breadcrumbs
• 2 tbsp (30g) butter
• 2/3 cup (135g) sugar
• 1/2 tsp (1g) cinnamon

Instructions

• Boil the potatoes with their skin on, until tender. Let the potato cool slightly before peeling.

Prepare the breadcrumb coating.

• In a medium frying pan melt the butter, add breadcrumbs and mix to combine. Cook on low-medium heat until golden brown. Stir constantly to prevent burning. Remove from heat and set aside to cool. When cool enough stir in sugar and cinnamon.

Prepare the potato dough.

• Place the peeled potatoes into a large bowl and mash using a potato masher or simply use a grater.
• Add salt, egg, melted butter and flour and mix to combine. Knead until a smooth, sticky dough is formed.

How to prepare the plum dumplings.

• Split each plum slightly just to remove the pit and set aside until ready to use.
• Bring a large pot of water to boil then reduce the heat to a low simmer. On a floured surface, take about a spoon of potato dough, flatten slightly, add a plum into the center and wrap the dough around it. Form into balls.
• Put 4 or 5 dumplings at once into the hot water. Let the dumplings boil until they come to the surface of the water. Let them boil on the surface another 5 more minutes. Remove the dumplings with a perforated spoon and roll them in breadcrumbs mixture.
• Serve warm or cold. Enjoy!

Video

Nutrition

Serving: 1 serving out of 17 | Calories: 143kcal | Carbohydrates: 28.7g | Protein: 2.3g | Fat: 3g | Saturated Fat: 1.7g | Cholesterol: 17mg | Sugar: 16.4g

The post Potato Fresh Plum Dumplings appeared first on Home Cooking Adventure.

The recipe I share with you is from my mother, she has been doing the best cabbage rolls ever :). Though the recipe is not difficult it does take some time to prepare but worth all the effort. To make things easier cabbage leaves can be prepared in advance and refrigerated until ready to use. Cabbage rolls keep well refrigerated for up to a week and can be frozen as well. They are healthy, delicious and simply addictive. Hope you will try these Romanian Cabbage Rolls, I am sure you will love them.

Related Posts:
Walnut Cabbage Rolls
Cabbage Soup
Layered Mushroom & Cabbage Casserole

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Romanian Cabbage Rolls

The Romanian Cabbage Rolls - Sarmale - are one of the most delicious dishes that Romanian people prepare for family gatherings and especially for holidays. During the summer they are made with green cabbages and during the winter they can be made with sour cream as well.

Course Main Course

Cuisine Romanian

Keyword cabbage dish, cabbage rolls, holiday dishes, meat cabbage rolls, romanian cabbage rolls, sarmale, stuffed cabbage rolls

Prep Time 1 hour hour

Cook Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 70 servings

Calories 331kcal

Ingredients

For preparing the cabbage leaves

• 2 medium cabbages
• 1 tbsp (15g) salt
• 4-5 thyme sprigs
• 2 fresh dill sprigs
• hot boiling water

Meat Filling

• 4 medium onions (500g) , chopped
• 5 tbsp (70g) vegetable oil
• 1/4 cup (65g) tomato paste
• 2 tsp (4g) paprika
• 1 1/4 (250g) long grain rice , rinsed and drained
• 1 pound (450g) ground pork
• 1/4 pound (110g) ground beef
• 1/2 cup (25g) fresh dill , chopped
• 1 ½ tsp (7g) salt
• 1 ½ tsp (5g) ground black pepper

• 1/2 tsp (3g) salt
• 2 tbsp fresh dill , chopped
• freshly ground black pepper

For adding on top of the rolls

• 14 oz (400g) can diced tomatoes
• 1/2 pound (230g) smoked pork ribs , cut in smaller pieces
• Hot salted water

Instructions

• Remove core from cabbages. In a large pot bring water to a boil, enough to almost cover the cabbage. Add salt, few thyme and dill sprigs. Immerse cabbage in boiling water with core side down. Cook over medium-high heat 5 to 10 minutes. Turn and gently remove leaves. When the leaves are tender and flexible remove and let them cool. 
• Prepare the filling. In a frying pan heat oil over medium high heat. Cook onion until soft and glossy. Stir in paprika and tomato paste and remove from heat. Let cool slightly. Add rice, ground pork and beef, dill, salt and pepper. Stir until well combined.
• Trim the thick veins from cabbage leaves for easier rolling and set aside. Cut leaves in smaller pieces if too large. Chop any leftover cabbage (middle part) and the veins and place in a bowl. Mix chopped cabbage with dill, salt and pepper. Place few thyme sprigs on the bottom of a large pot, place half of the chopped cabbage and few dill sprigs on top.
• Start making the cabbage rolls. Place 1/2 to 1 tablespoon of mixture on the center of the bottom of each leaf. Fold in the sides and start rolling the cabbage leaf to create a roll.Place on the prepared pot and continue until all the filling is done. Place the other half of chopped cabbage over the top of the rolls.
• Add diced tomatoes on top, arrange the pork ribs and pour hot salted water until the cabbage rolls are almost covered with liquid.
• Cover the pot and cook at medium heat until they start to boil. Reduce heat to low and simmer for 1 hour.
• Serve cabbage rolls warm with sour cream and polenta.

Video

Nutrition

Serving: 1g | Calories: 331kcal | Carbohydrates: 27.2g | Protein: 24.7g | Fat: 13.6g | Saturated Fat: 3.6g | Cholesterol: 67mg | Sugar: 3.8g

The post Romanian Cabbage Rolls appeared first on Home Cooking Adventure.

The recipe is really easy to prepare, there is no way you can wrong with it. I’ve used my mother’s recipe she had for years and just added chocolate ganache on top. Even kids can be involved in the process as they love crushing biscuits and pressing the mixture into the pan. You can always make variations to this chocolate biscuit recipe, add different flavors like orange zest, rum, almond extract, and dried fruits. I usually like to keep it simple and enjoy the rich chocolate flavor.

I am pretty excited by my new no-bake Delicake cake ware, and I highly recommend it. It behaves absolutely great, it’s non-stick, the sleeve removes easily and loves the fact it can be either refrigerated or frozen. This No-Bake Chocolate Biscuit Cake recipe fits perfectly for my new cake ware.

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No-Bake Chocolate Biscuit Cake

No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hard not to fall in love with it.

Course Dessert

Cuisine Romanian

Keyword chocalate biscuit salami, chocolate biscuit cake, chocolate cake, no bake chocolate biscuit cake, no bake chocolate dessert

Prep Time 25 minutes minutes

Cook Time 7 minutes minutes

Total Time 32 minutes minutes

Servings 10 servings

Calories 725kcal

Ingredients

• 28 oz (800g) digestive biscuits, tea biscuits
• 1 cup (100g) nuts (walnuts, hazelnuts)

Chocolate Syrup

• 1 cup (200g) sugar
• 1/2 cup (60g) unsweetened cocoa powder
• 1 cup (240 ml) water
• 2/3 cup (150g) butter
• 1 tsp vanilla extract

Chocolate Ganache

• 1/2 cup (120 g) whipping cream (35% fat)
• 4 oz (120g) bittersweet chocolate , chopped

Instructions

• Break the biscuits (cookies) into small pieces into a large bowl.
• Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly.  Add toasted nuts over the biscuits.
• Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
• Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
• Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
• Press well using the back of the spoon or an offset spatula.
• Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
• Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
• Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
• Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
• Decorate with toasted nuts if desired, cut into slices and serve.

Video

Nutrition

Serving: 1g | Calories: 725kcal | Carbohydrates: 78.2g | Protein: 9.7g | Fat: 44g | Saturated Fat: 15.8g | Cholesterol: 62mg | Sugar: 45.9g

The post No-Bake Chocolate Biscuit Cake appeared first on Home Cooking Adventure.

I have decided to can some of them for the winter days. We love canned sweet or sour cherries, we serve them as a drink, or dessert, the taste is quite strong and refreshing. Actually the juice from canned cherries was the first juice my little daughter accepted to drink after milk. So this is one of the reasons I still keep doing canned cherries, as kids simply adore it.

If you don’t want to have so much juice, you can fill the jars with cherries up to 2/3 of it’s capacity. This depends on each person preference and the way is going to be served.

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Canned Sweet Cherries

Canned cherries are a great way to preserve cherries over the winter. We serve them as a drink, or dessert, their flavor is quite strong and refreshing.

Course Dessert, Drinks

Cuisine Romanian

Keyword canned, canned cherries, canning, cherries, cherry, sweet

Prep Time 1 hour hour

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12 servings

Calories 483kcal

Ingredients

• 6 pounds (3kg) sweet or sour firm cherries
• lemon juice of 2 or 3 lemons
• 4 tbsp (60g) sugar for each jar
• 10 or 12 (27 fl oz-800ml) jars

Instructions

• Wash the jars and lids thoroughly in hot soapy water or use your dishwasher machine. Let them drain well. Put the lids into a bowl of hot water and leave them for 5 minutes.
• Wash the cherries in cold water. Remove the pits if desired, I preferred not to this time.
• Fill each jar with cherries, up to 1/2 of its capacity. Add 4 tbsp of sugar on each jar.
• Cover cherries in jar with boiled water leaving 1/2 inch head space. Squeeze the lemons and split the juice to the jars.
• Preheat the oven to 350 F (180C).
• Put the lids, and place the jars into a baking tray. Place the baking tray into the oven and add hot water into the tray. Leave for about 1 hour until the water in jars starts to boil, and some bubbles start to rise onto the top. Reduce the heat to 300F (150 C) and let them boil another 30 minutes. 
• Remove from the oven and set aside to cool down. Keep them in a cool place or in your pantry until ready to be served. I like   to serve them chilled so  I refrigerate them a day before serving. 

Nutrition

Serving: 1g | Calories: 483kcal | Carbohydrates: 120.4g | Protein: 0.9g | Fat: 0.2g | Sugar: 50.4g

The post Canned Sweet Cherries appeared first on Home Cooking Adventure.

Bean soup is also a great option for those who are looking for a budget-friendly meal. Beans are relatively inexpensive and a great choice for making delicious and satisfying dishes that can be enjoyed by the whole family. 

How to make Bean Soup

First, soak the beans in cold water overnight. Drain the beans and rinse them in cold water. Place the beans in a large pot with smoked pork, water and bay leaves and bring to a boil. Reduce heat and simmer for about 30 minutes.

In the meanwhile chop up the onion, carrot, bell pepper and celery root. Heat oil in a medium stock pot over medium-high heat and cook onion for about 5 minutes until soft. Stir in carrot, and celery root and cook for another 5 minutes. Add red pepper and cook for 1 minute more.  Transfer to the bean pot and simmer for another 30 minutes. Add salt and pepper to taste.

Add the tomato paste and paprika to the pot and cook for another 30 minutes. When all the vegetables and beans are tender mix the sour cream with the egg yolk and parsley in a large bowl, add 2 ladles of hot soup, stir well and add to the pot. Let boil for 1 minute and remove from heat. 

Serve with fresh red onion and freshly baked bread. You can also serve this soup in freshly baked bread bowls by cutting the top off and spooning the interior out leaving only 2 inches of bread crumbs on the edges.

At restaurants, this soup is often served in bread bowls which makes an amazing presentation, So I wanted to share with you how you can make bread bowls at home. I hope you will try this Bean Soup in Bread Bowls as it’s a comforting dish and a great culinary experience. Tag me on Instagram if you do and enjoy as we sure did.

OTHER SOUPS YOU MAY LIKE:

Minestrone Soup

Cauliflower Cream Soup

Turnip Soup

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Bean Soup

This Bean Soup is one of my family's favorite soups. It is rich and delicious and is perfect for any season. When served with fresh red onion, sour cream and freshly baked bread this soup is a real treat.

Course Bread, Soup

Cuisine Romanian

Keyword bean, bread bowl, soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 servings

Calories 310kcal

Ingredients

• 500 g pinto bean
• 2 tbsp olive oil
• 1 onion
• 1 large carrot
• 1 red bell pepper
• 3/4 cup celery root
• 350 g smoked pork meat (smoked ham, bacon or smoked ham hocks)- optional
• 1/2 tsp paprika
• 2.5 liters water
• 2 bay leaves
• 150 g tomato paste
• 3/4 cup fresh parsley , chopped
• salt and freshly ground pepper
• 200 ml sour cream
• 1 egg yolk

Bread Bowls (Makes 2 bread bowls)

• 4 cups flour
• 350 ml water
• 1 tsp salt
• 25 g fresh yeast (or 2 1/4 tsp active dry yeast)

Sesame topping (optional)

• 100 ml water
• 1 ½ tsp salt
• 1 ½ tsp sugar
• sesame seeds

Instructions

• Soak the beans in cold water overnight. Drain the beans and rinse them in cold water. Place the beans in a large pot with smoked pork, water and bay leaves and bring to boil. Reduce heat and simmer for about 30 minutes.
• In the meanwhile chop up the onion, carrot, bell pepper and the celery root. Heat oil in a medium stock pot over medium-high heat and cook onion for about 5 minutes until soft. Stir in  carrot, celery root and cook another 5 minutes. Add red pepper and cook 1 minute more. Add them to the bean pot and simmer for another 30 minutes. Add salt and pepper to taste.
• Add the tomato paste and paprika to the pot and cook for another 30 minutes. When all the vegetables and beans are tender mix the sour cream with the egg yolk and parsley in a large bowl, add 2 ladles of hot soup, stir well and add to the pot. Let boil for 1 minute and remove from heat. 
• Serve with fresh red onion and freshly baked bread. You can also serve this soup in freshly baked bread bowls by cutting the top off and spooning the interior out leaving only 2 inches of bread inside.
• To prepare the bread bowls. In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything together and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it rest for about 1 hour at room temperature, to let the dough rise until doubled in size.
• Divide the dough in two pieces and shape them into balls. Take two high small round pots (mine were 13 cm in diameter and 8 cm high), grease them with a little oil and add the dough balls. 
• Preheat the oven to 180 (350F).
• If you want to add sesame seeds on top of the bread bowls, you need to make a sort of syrup so the sesame seeds won't fall. So bring the water with sugar and salt to a boil, and let it boil until almost all the water has evaporated, and remains only a white syrup.
• Brush the bread bowls with syrup (you will probably won't need all the syrup) and sprinkle sesame seeds. If you want you can press the seeds gently with your hand to make sure they stick.
• Bake for about 50-60 minutes until golden brown and have a thick crust to be able to keep the soup until served. 

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 39.6g | Protein: 19g | Fat: 8.7g | Saturated Fat: 3.2g | Cholesterol: 49mg | Sugar: 5.3g

The post Bean Soup in Homemade Bread Bowls appeared first on Home Cooking Adventure.

Potato Plum Dumplings are a traditional Eastern European dish that reminds me a lot of childhood as both my grandmother and my mother used to make them pretty often every fall.

These potato plum dumplings are usually made with fresh dark plums like in this recipe but work as well with the dried ones, this way you can make them all year round. It is best to serve these Potato Dry Plum Dumplings while still warm sprinkled with cinnamon and sugar. Enjoy!

How to make dry plum potato dumplings

To make these delightful plum-filled potato dumplings, start by boiling the potatoes with their skins on until they are soft. Once they are cooked, peel them and mash them thoroughly, or grate them if you prefer a finer texture. Allow the mashed potatoes to cool completely.

While the potatoes are cooling, prepare the breadcrumb coating. In a medium frying pan, mix breadcrumbs with oil and cook over low-medium heat until the breadcrumbs are golden brown. Stir constantly to prevent burning. Once the breadcrumbs are ready, remove them from the heat and set them aside to cool. When the breadcrumbs are cool enough, stir in sugar, a pinch of salt and cinnamon to taste.

In a large bowl, combine the cooled mashed potatoes with an egg, butter, and flour. Mix until the ingredients bind together, forming a smooth and slightly sticky dough. Knead the dough briefly to ensure it is well combined.

How to cook the potato dumplings

Bring a large pot of water to a boil, then reduce the heat to a low simmer. Take a walnut-sized portion of the potato dough and flatten it slightly. Place one dried plum in the center and carefully wrap the dough around it, forming a small ball. Repeat this process until all the dough and plums are used.

Gently place the dumplings into the simmering water. Let them cook until they float to the surface, then continue to simmer for an additional 2 minutes to ensure they are cooked through. Using a slotted spoon, remove the dumplings from the water and roll them in the prepared breadcrumb mixture until they are well coated.

Serve the dumplings hot or cold, sprinkled with any remaining breadcrumb mixture or additional sugar if desired. Enjoy these delicious plum-filled potato dumplings as a sweet treat or a comforting dessert.

Hope you will try this easy recipe for Potato Dry Plum Dumplings and enjoy! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more similar treats check our full collection of Pastry Recipes.

YOU MAY ALSO LIKE:
Apple Dumplings
Austrian Germknodel – Yeast Dumplings
Cherry Sweet Cheese Dumplings

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Potato Plum Dumplings

These Potato Plum Dumplings are an Eastern European recipe for a delightful dessert. It consists of potato dough stuffed with sweet plums and rolled in toasted cinnamon-sugar breadcrumbs.

Course Dessert, Snack

Cuisine Romanian

Keyword dumplings, gomboti, plum, potato, potato plum dumplings

Prep Time 50 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 70 servings

Calories 46kcal

Ingredients

• 2 pounds (1kg) yellow potatoes
• 1 egg
• 2 tbsp (30g) butter
• pinch of salt
• 2 cups (250g) flour

Filling

• dry plums

Garnish

• 1 ½ cup breadcrumbs
• 2 tbsp (30g) oil
• 1 cup (200g) sugar

Instructions

• Boil the potatoes with their skin on, until soft. Peel them and mash them well, you can also use a grater. Let cool completely.

Prepare the toasted breadcrumb mixture.

• Meanwhile, in a medium frying pan mix well breadcrumbs with oil and cook on low-medium heat until golden brown.
• Stir constantly to prevent burning. Remove from heat and set aside to cool.
• When cool enough stir in sugar, a pinch of salt and cinnamon. 

How to make the potato dough and shape the dumplings.

• In a large bowl mix the mashed potatoes with egg, butter and flour until they bind together. knead until a smooth, sticky dough is formed. 
• Bring a large pot of water to boil then reduce the heat to a low simmer.
• Take a walnut size of the potato dough and form small balls after inserting one dry plum in the middle of each.
• Put the dumplings into the hot water. Let the dumplings boil until they come to the surface of the water. Let them boil on the surface another 2 more minutes and they are done. Remove the dumplings with a perforated spoon and roll them in the breadcrumb mixture. 
• Sprinkle the rest of breadcrumbs mixture or sugar over the dumplings and serve hot or cold.  

Nutrition

Serving: 1 dumpling | Calories: 46kcal | Carbohydrates: 8.4g | Protein: 1g | Fat: 1g | Cholesterol: 4mg | Sugar: 2.2g

The post Potato Dry Plum Dumplings appeared first on Home Cooking Adventure.