Russian Rose Bread | Cinnamon Wreath from Russia

Russian Rose Bread ended up being my bread for R when I had originally baked it for K as in Kringle. It was only when I was working on the pictures and trying to write the intro, I realized that the Kringle is more famously referred as Estonian Kringle. So I decided I could keep […]

Continue Reading

Qurabiya from Iran

Qurabiya or Ghorabiye is an Iranian shortbread type of biscuits made with ground almond. These cookies are supposed to have originated from Persia and made with almond flour, sugar, egg white, fat and nuts. The recipe is very simple and straight forward, though I came across a couple of different versions, claiming to be the […]

Continue Reading

Peanut Cookies | Hua Sheng Bing from China

These Peanut Cookies are from China and are called as Hua Sheng Bing. I know these would have made a great choice for H, however, I was happy I made those hot cross buns. For P I had the Pulla sweet bread bookmarked. However, as I had said, this week is sort of hectic and […]

Continue Reading

Oatmeal Raisin Cookies from Scotland

Oatmeal Raisin Cookies is my choice for O and the history of these cookies dates back to Scotland, where it was fist made. Though I am not a big fan of Oats and have tried my share of oats for breakfast, I always stock it and especially when Athamma is with us, I make sure […]

Continue Reading

Nutella Chocolate Chip Cookies from Italy

Nutella Chocolate Chip Cookies from Italy is my chosen dish for N. My initial choice was Neujahrspretzel which is a baked huge pretzel. I didn’t want to be so predictable by picking something with Nutella, however, after so many bakes both as cakes and bread, I realized that my boys were not touching it even […]

Continue Reading

Mupotohayi | Chimodho from Zimbabwe

Mupotohayi also known as chimodho, is a cornmeal bread from Zimbabwe. This was supposed to have been popular in the 80’s and 90’s and used to be served with butter or jam. It used to be prepared traditionally on a stove top or in a potjie (caldron) over a fire. Well, the baking method seems […]

Continue Reading

Lekach | Honig Lekach from Germany

Lekach or Honig Lekach is a German spongy cake made with honey, apple along with many other spice powders. This sponge cake or tea cake has an interesting story behind it, which also sort of becomes appropriate for today. This cake is made for Jewish New Year or natively referred as Rosh Hashanah. I came […]

Continue Reading

Kugelhopf | Savory Kugelhopf Bread

I made a Savory Kugelhopf Bread for today! A Kugelhopf is a yeasted cake, traditionally baked in a Bundt mold. It is popular in a wide region of Europe, including southern Germany, Austria, Switzerland, Slovakia, Czech Republic, Poland, and Alsace. I could have taken this under any of the countries, just choose Germany. Kugelhopf is […]

Continue Reading

Johnny Cake from Belize

Johnny Cakes are quick bread from Belize, a country in Central America. These are breakfast bread roll and called Journey Cake, which was renamed to Johnny Cake. Johnny cake is to Belize what croissant is in France, a typical part of the traditional breakfast. It is supposed to be prepared and served hot every morning. These […]

Continue Reading

Ischler Cookies are from Austria

Ischler Cookies are from Austria that originally consisted of two Linzer cookies stuffed with an apricot glaze and chocolate ganache. The Hungarian version has the same but fully covered with melted chocolate. Since these cookies have chocolate ganache and covered with it, they have a sourish jam added. These are also referred as The Emperor […]

Continue Reading