Cheshire Bakery

07/25/2025

These cookies are incredible! Soft, not too sweet, and always gone so fast! After one tea time only 3 cookies left for the photo (and I baked about 20 of them) 😅
I found this recipe at youtube channel (which is a jem!). Thank you so much for this beautiful recipe! ❤️

Ingredients:
250g of dry cottage cheese
80g of butter
180g of flour
3 tbsp of sugar
2 tbsp of coconut flakes
1 tsp of baking powder
a pinch of salt

Method:
1) With a fork combine cottage cheese and butter. They should be room temperature. You can also add 1 tsp of vanilla extract.
2) Combine flour and baking powder. Sift them and add to cottage cheese mixture. Add salt and kneed a dough.
3) Divide the dough into 2 pieces. Roll each of them about 5 mm thick and 10 cm wide. Sprinkle with sugar and coconut flakes and roll
4) Cut each roll into small cookies approximately 5 cm long and bake at 365 F for 20 minutes

07/19/2025

“Zebra” cake is one of the most popular home made cakes from my childhood. It has a very distinctive pattern of the slice that resembles zebra 🦓. I attempted many times to make it, but was always disappointed with the result - it was either too dry or too chewy.
And finally I found a perfect recipe and already made 5 Zebra cakes in less than a month :)
BTW, you don’t even need a mixer to make this cake, a regular whisk works just fine.

Ingredients:
3 eggs
1 cup of sugar
1 cup of buttermilk (room temperature)
1 tsp of baking soda
100 ml of oil
250 g of flour
1 tbsp of cocoa
1 tsp of vanilla extract

Method:
1) Beat slightly sugar, vanilla extract, and eggs
2) In a separate bowl mix buttermilk and baking soda
3) Add buttermilk with baking soda to egg mixture. Mix them until combined
4) Add oil. Mix well.
5) Add sifted flour and mix
6) Divide the batter in half and add cocoa powder into one half.
7) Use 8” cake pan for this recipe. Pour 3 tbsp of cocoa batter in the center of the pan. Then pour 3 tbsp of vanilla batter in the middle of cocoa batter. After that pour 3 tbsp of vanilla batter, and repeat the process again
8) Bake at 350F for 45 - 50 minutes.

06/29/2025

Let me share with you a very nice recipe of light and not very sweet summer cake. I made it with raspberries, but any berries or fruit will work beautifully! I can imagine how delicious this cake will be with blueberries, strawberries, or apricots! Long story short, save this recipe and enjoy :) it’s good for an 8” cake:
Ingredients:
CAKE LAYERS:
3 eggs
a pinch of salt
16 grams of vanilla extract
150 grams of sugar
75 ml of milk (room temperature)
75 g of vegetable oil
190 g of flour
9 g of baking powder
Method:
1) With a mixer beat eggs with salt and vanilla for approximately 3-5 minutes, while gradually adding sugar.
2) Add milk and oil. Mix well.
3) Gradually add sifted flour and baking powder. Mix well
4) Bake at 350F for approximately 35 minutes until ready (check with a wooden stick so that it comes out of the biscuit dry and clean)

RASPBERRY SYRUP:
50 g raspberry puree
100 g of water
20 grams of sugar
Method:
1) bring to a boil and cool down to room temperature

MOUSSE:
10 g of gelatin
150 ml of cold water
100 g raspberry puree (I have frozen berries)
juice of 1/2 lemon
100 g of sugar
250 ml of heavy whipping cream (room temperature)
8 g vanilla extract
250 g of yogurt or sour cream (I used sour cream) - room temperature

Method:
1) Combine 100 g of water and gelatin
2) Mix fruit puree, 50 ml of water, and lemon juice. Bring to boil
3) Remove from heat, add sugar, and mix with a whisk
4) When the mixture is approximately 60C, add gelatin mixture and mix
5) Let it cool down to room temperature before making the mousse
6) With a mixer beat heavy whipping cream and vanilla until SOFT peaks are formed. Add sour cream and beat a little just until combined
7) While continuing beating gradually add cooled raspberry mixture and start assembling a cake in a spring form. Refrigerate for a few hours before covering the cake with cream

09/02/2024

Since the time I started my baking journey I’ve tried a lot of different cookie recipes, and can say for sure that this one is one of the best! I bake these Sour Cream cookies for over 10 years now, and they always turn out so good, soft, and fluffy! And as a cool bonus - they are very easy to make :)

Ingredients:
1.5 cups of sour cream
2 cups of flour
200 g of butter
1 egg
1 cup of sugar

Method:
1) In a large bowl mix flour, sour cream and butter. No mixer is needed to make the dough
2) Refrigerate the dough for 1 hour
3) Roll the dough approximately 5-7 mm thick and cut the cookies using cookie cutter or a knife
4) Brush each cookie with egg yolk and sprinkle with sugar
5) Bake at 400F for 10-15 minutes until the cookies increase in volume and become gold in color
#печенье #печеньерецепт #сметанноепеченье #сметанноепеченьерецепт #любимоепеченье #домашнеепеченье #печемдома

09/01/2024

08/29/2024

When I was a kid, oatmeal cookies were my favorites, especially with a glass of milk. It’s a cliché, classic, but ironically I liked oatmeal cookies particularly this way :)
Recently I bought oatmeal cookies at the store, and threw the entire bag into garbage: neither me, nor my husband liked them. So, I found the recipe at page, and they are fantastic! Btw, you can find lots of cool recipes and life hacks on how to save time spent on cooking at that page :)
Thank you for sharing this beautiful recipe! ❤️

Ingredients:
200 g of instant oatmeal
200 g of butter
2 eggs (room temperature)
60 g of sugar
80 g of brown sugar
140 g of flour
2 tsp of baking powder
2 tsp of cinnamon
Dash of salt
100 g of walnuts

Method:
1) In a pan melt 60 g of butter and sauté 200 g of oatmeal until is start to smell nice and become light in color (approximately 8-10 minutes).
2) In a blender cut 100 g of nuts into small chunks (you can use knife as well).
3) Melt remaining 140g of butter using a microwave
4) In a large bowl mix all dry ingredients (60 g of sugar, 80 g of brown sugar, 140 g of flour, 2 tsp of baking powder, 2 tsp of cinnamon, dash of salt).
5) In a separate bowl mix 2 eggs, 60 g of sugar and 80 g of brown sugar. You can substitute brown sugar for regular white sugar as well. Beat well with a mixer until the mixture becomes pale and increases in volume (beat about 2 minutes). Add melted butter and mix.
6) Combine dry and wet ingredients using a spatula. Then, add oatmeal and nuts. Mix well with a spatula. Cover with plastic wrap and refrigerate overnight.
7) This amount of dough is good for approximately 28-30 cookies. Roll 30 spheres and place them on baking sheet leaving some space between them.
8) Bake the cookies at 365F for 15-20 minutes.

#печенье #печеньерецепт #овсяноепеченье #домашнеепеченье #печемдома #рецепт

08/14/2024

For a long time I liked to experiment with cake flavors, but in the last couple of years my preferences switched towards classic. And honey cake is unbeatable - for sure, one of my favorites and my first choice for kids’ birthday party :)

CAKE LAYERS:
Ingredients: 2 eggs 160 g sugar 80 g of honey Pinch of salt 100 g butter 1 tsp soda 380-400 g flour
Method:
1) In a pan roughly combine eggs, sugar, honey, salt, and butter.
2) Heat the mixture until very hot, but not boiling. Remove the pan from the heat
3) Add baking soda. The mixture will increase in volume. Mix it a little bit with a whisk and set aside. Let the mixture cool to room temperature.
4) Add flour and make a dough. It will be a bit sticky, but it is fine. Don’t add too much flour because the cake layers will become tough.
5) Cover the dough in plastic wrap and refrigerate for a few hours or overnight.
6) Roll the dough about 3 mm thick, cut the circle and bake at 365F for approximately 5 minutes (until golden brown, but still soft and pliable). Cool cake layers completely before assembling.

Filling:
Ingredients:
300 ml milk
1 egg
40 g of corn starch
230 g of sugar
80 g of butter
100 g of sour cream
250 g of heavy whipping cream
Method:
1) With a whisk combine an egg, corn starch, sugar, and a few tbsp of cold milk. Set aside.
2) Bring the remaining milk to boil.
3) Gradually, very slowly add hot milk to the egg mixture and whisk well.
4) Pour the mixture into a pan, add sour cream, and heat until the filling becomes thick (boil it for a few minutes). Mix it constantly with a whisk.
5) Add chunks of butter and mix until the butter melts and the filling becomes smooth. Cover with plastic wrap and refrigerate for a couple of hours or overnight.
6) Beat cold heavy whipping cream until hard peaks are formed. Beat the custard slightly. Combine the two mixtures using a spatula.

07/27/2024

I love tulips! They are so colorful, beautiful, and always bring sense of spring warmth and nature awaking from long and cold winter.
I made this wafer paper tulip in the beginning of spring, but only half a year later got time to get to the photos :)
I like how it turned out - and I’ll leave this photo here even though it’s already the end of summer :))
#вафельныйцветок #тюльпанизбумаги #вафельнаяфлористика #вафельнаябумага #цветыизвафельнойбумаги #тюльпаны #желтыйтюльпан

07/25/2024

My favorite Semolina Cupcakes. They are very easy to make and taste great! I like to use homemade jam - during summer we have so many ripe delicious sweet fruits and berries on farmers markets that are perfect for this dessert!

Ingredients:
200 g of semolina flour
100 g of flour
1 tsp of baking powder
120 g of powdered sugar
2 eggs
70 g of vegetable oil
200 g of milk
Jam

Method:
1) Combine all dry ingredients using a whisk
2) Combine all wet ingredients
3) Add dry ingredients to liquid ingredients and mix well
4) Place about 1-1.5 Tbsp of batter in cupcake form, add 1 tsp of your favorite jam. Then, place a little bit of batter on top.
5) Bake at 360F for approximately 25-30 minutes.

#манник #манникрецепт #кексы #кексырецепт

04/02/2024

A slice of vanilla cake with Halva & Condensed Milk buttercream 😍

03/26/2024

Today I would like to post a recipe of cookies that became my favorites - Armenian cookies Mutaki.
First time I tried them at Armenian festival last year, and was captured by the idea of making these cookies for my family. During last month I’ve made them three times already, and want to save this recipe here among my favorites :)

COOKIE DOUGH
Ingredients:
1.5 cups of flour
100 g of cold butter
100 g of sour cream
1 egg yolk
Dash of salt
1/2 tsp of baking powder

Method:
1) Sift flour and baking powder. In a mixer bowl put small cubes of cold butter and flour. Using paddle attachment mix well until the consistency of crumbs achieved.
2) Add egg yolk, sour cream, salt and mix very well using dough hook attachment.
3) Make a ball from the dough, wrap it with a plastic wrap, and refrigerate for an hour.

FILLING:
Ingredients:
100 g of walnuts
1/2 cup of sugar
1 egg white

Method:
1) Using blander crush walnuts very well.
2) Add sugar and egg white. Mix well with a spatula

To make cookies divide the dough in two equal parts. Roll the dough into a 10” circle (use 10” baking pan to cut out the shape). Divide into 8 segments. Place about 1 tsp of filling to the outer edge of each segment and roll.
Make the third 10” circle from cut outs. This amount of dough and filling is good for 24 cookies.
Bake at preheated to 390F oven for approximately 18 minutes.

#мутаки #рогаликипеченьекчаю #рогаликисорехами #печеньерецепт #мутакирецепт

10/07/2023

Write a caption... To be honest, I don’t know what to call this type of dessert: cake? pie? bun? bread? :)
Whatever the name of this dessert is, it is perfect and absolutely delicious! I baked it for many years, and many people who tried it claimed it to be the best poppy seed bread ever! Try it and you won’t regret it! It will be your favorite dessert too! :)

YEAST STARTER:
60 ml of water
2.5 tsp of instant yeast
1 tbsp of sugar

CAKE:
450 g of flour
50 g of semolina
0.5 tsp of salt
240 g of whole milk
2 eggs (room temperature)
60 g of butter (room temperature)
50 g of sugar

FILLING:
240 g of cream cheese (I use Philadelphia cream cheese)
150 g of sugar
2 tbsp of flour
4-6 tbsp of poppy seed
1 egg
1 tsp of vanilla extract

METHOD:
1) Prepare the starter. Microwave water in a small bowl or a cup until its temperature becomes 100-110 F. Add sugar and yeast. Mix with a spoon and place in a warm place for 10 minutes to proof. I have a “proof” setting in my oven. If you don’t have this setting, just turn on the light in the oven and put the bowl there. The bulb generates enough heat for the bread to proof. After 10 minutes you should see some bubbles and yeast should increase in volume a lot. If not - it means that the yeast died and you should redo this step.

2) In a mixer bowl put sifted flour, semolina, salt, warm milk (up to 110F), eggs (room temperature), sugar, and yeast mixture. Mix very well using a hook attachment. At the end add chunks of butter (room temperature), and mix very well. Scrape the bowl occasionally. The dough will still be sticky, and pretty runny, but uniform. I don’t recommend adding more flour, because the bread won’t be as fluffy and soft.

3) Take another big bowl and oil it with olive oil. With your hands covered in olive oil, place the dough in the oiled bowl and cover the bowl with a towel (that doesn’t touch the dough). Place it to proof for 1 - 1.5 hours. In my oven the dough reaches perfect condition in 1 hour. Don’t overproof the dough because yeast will eat all the sugar and will start to produce alcohol and alcoholic smell.

*the rest of the recipe in comments