Greek Easter Cookies (Pashalina Koulourakia)

I am in Greece for Easter :) ! In Greece, we have a lot of traditions in Easter as it is maybe the most important holiday here. One of those traditions is making Easter cookies. This recipe is a mixture of my grandma's cookies and another recipe and we made it with my little sister, who is studying to become a pastry chef and a little help from grandma. It was very fun and they turned out very tasty, but my advice is to use baker's ammonia as they become huge and fluffy like grandma's always are. To the link of the recipe I used you can also see the video.So, here is the recipe:

Anders Birthday Trilogy: #1 No-Bake Strawberry Cheesecake

On Sunday it was Anders birthday, so, we had a party on Saturday to celebrate among friends and family. I made strawberry cheesecake, cupcakes and nutella-chocolate balls. This cheesecake is my boyfriend’s favorite and it is also very easy to make. I have made it a few times and experimented with the ingredients, until I managed to achieve the proportions we prefer. So, here is the recipe:

Caramel Cookies (kolakakor)

Christmas is almost here and I am in a holiday baking fever. So, today let’s start with something very quick and easy to make but also delicious. It is a Swedish recipe or I think so, because I have only eaten them here in Sweden. I like the buttery taste of these cookies with the hint of caramel from the golden syrup and their texture. They are perfect with a nice hot cup of coffee and you only need about 15 minutes to make them, baking time included.

Chewy Chocolate Gingerbread Cookies

Christmas is not yet here but it feels a little Christmassy to me when I look outside my window and everything is covered with snow. Also, some people have already put on Christmas decorations to their houses and stores. So, to complete my Christmas is coming feeling I baked these cookies. They have an amazing smell and the chocolate with gingerbread is a delicious combination.

The original recipe is from Martha Stewart, but I followed Patricia’s adaptation from here, firstly because I didn’t have any fresh ginger and secondly because I speak metric better and it was easier to me. So, here’s the recipe: