Russian Sirniki

August 4th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

These scrumptious cheese patties are a Russian staple for breakfast. They have a thin crisp exterior with a soft and chewy texture on the inside. It’s a sure palette pleaser if you’re a fan of anything cheese related. They’re great with some sour cream and raspberry preserve, which is typically how they eat them in Russia, but by all means they’re quite delicious on their own. Try this recipe today that was given to me by the amazing Samantha From @Sammisweets ! Check out her account on Instagram for the most delicious and creative baked confections.

Yields: about 15-17 patties depending on the size.


2 (7 oz. ) package Friendship Farmers Cheese.

2 Large Eggs

3 Tbsp Evaporated Cane Sugar

1-1/2 tsp vanilla extract

3/4 cup white whole wheat flour

2 Tbsp of avocado oil or ghee


Mix all ingredients in a medium bowl. Dough should come together easily. I use a 2oz. Cookie scoop and level off the dough to ensure each patty is the same size and they all cook evenly in the frying pan. I shape each one in my hand like a cookie after scooping the dough out.

Heat pan with oil. Add your patties to the oil and fry them on medium low heat for about 2-3 min on each side. Enjoy with some sour cream and preserve of choice or simply enjoy these cheese patties on their own. They’re quite delicious!

Nutrition Facts:

Calories: 82 per 1 piece

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Rating: 5.0/5 (1 vote cast)

Challah French Toast

June 10th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (1 Comments)

Makes about 12 slices (6 servings)


1 large 6-braid loaf of challah (I like to use Trader Joe’s)

4 large eggs

3/4 milk (I use unsweetened Ripple milk)

2 Tbsp 100% pure Maple Syrup

1/2 tsp sea salt

3/4 tsp vanilla extract

2 Tbsp Avocado oil or Ghee


If using store bought challah, leave the challah out of the package for 24 hours. Otherwise, use stale challah. Slice about 1/2-3/4″ thick. In a large bowl, whisk eggs, syrup, milk, salt and vanilla very well until fully incorporated.

Heat your oil or ghee in a 12″ skillet. Dip the challah in the custard, flip and dip again. Fry 2-3 min on each side. Enjoy with some berries and some powdered sugar or maple syrup.

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Rating: 5.0/5 (2 votes cast)

Lemon Ricotta Gems

May 28th, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

Makes about 45 cookies


2.5 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar (I use organic evaporated cane sugar)

2 large eggs, at room temperature

1 (15-ounce) container whole milk ricotta cheese, room temperature

3 tablespoons lemon juice

1 lemon, zested

 For the glaze:

1 cup powdered sugar

3 tablespoons lemon juice

1 lemon, zested


In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Heat the oven to 350° F.

Line 2 Extra large baking sheets with parchment paper. Scoop the dough (about 1.5 tablespoons for each cookie) onto the baking sheets. Bake for 10-15minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 5minutes. Then transfer to a cooling rack. If you don’t have large baking sheets. Chill the dough in between batches. The fastest way to cool down your baking sheets in between is to rinse with cold water and dry them with a paper towel for the next batch. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Dip the cookie upside down just until coated. Let the glaze harden for about 2 hours. 

*original recipe was adapted from Giada De Laurentiis.
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Rating: 5.0/5 (2 votes cast)

Cherry Cheesecake Bars

May 28th, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

Makes 20 squares



2 sleeves graham crackers (I use the ones from Trader Joe’s)

3 Tbsp Unsalted Butter, melted

2 Tbsp sugar (I use organic Evaporated Cane Sugar)


3 packages 8oz. Cream Cheese Blocks, room temperature

1 cup sugar

3/4 cup sour cream, room temperature

1.5 tsp vanilla extract

1/4 tsp salt

3 large eggs, room temperature

1 can cherry pie filling, I use Omena Organics Organic Cherry Pie Filling


Heat oven to 325°F. Line a 9×13″ pan with parchment paper, leaving a 2″ overhang on both sides.


Place graham crackers, melted butter and sugar in a food processor and process on medium until its finely ground and incorporated with all the butter.

Pour on to the parchment paper and using the back of a dry measuring cup, press down and even put the layer. Bake for 15 min. Put on the cooling rack (leave the oven on) while you make the filling.


In a 9-cup food processor with a dough blade or regular blade, process 3 blocks of cream cheese with sugar, scraping down the sides and some of the bottom with a silicone spatula in between (about 3 min.) until uniform in consistency . Add sour cream, vanilla and salt and process for another 2 minutes until incorporated and creamy. Add one egg at a time processing until glossy in between (about 60 sec. ). Scrape down the sides and the bottom and process again. Pour over the crust, making sure the top is even and gently hit the pan against the table to let out any air bubbles.

Bake for 40 min. Until the filling is set around the edges but still slightly wobbly when you give a gentle shake to the pan. Move the pan over the cooling rack and let cool for an hour to room temperature. Cover with foil and refrigerate for at least 3 hours or overnight. (I chilled mine overnight)

To cut, use a sharp chefs knife to cut into bars. Wash with hot water in between and dry completely before making each cut. Scoop a table spoon of cherry pie filling over each square. Keep refrigerated until ready to serve. Enjoy!

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Rating: 5.0/5 (2 votes cast)

Creamy Tuna Pasta Casserole

November 29th, 2018 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)


12-14oz. Package of Pasta, cooked to al dente (any shape will do)

For the Béchamel sauce:

4 Tbsp Unsalted butter

1/4 cup unbleached flour

3 -1/2 cups Milk (I used 1%)

3/4 tsp dried oregano

3/4 tsp dried basil

dash of thyme

Salt to taste

1/2 cup grated Parmesan

1 cup shredded part skim mozzarella

2 cups sliced Bella mushrooms

2 shallots, diced finely

1 Tbsp avocado oil

1 (7oz.) can of tuna in water, drained well, flaked

1/3 cup whole wheat Panko bread crumbs

Olive oil cooking spray

2 Tbsp Dried Parsley for Topping


Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray.

In a 10″ frying pan. Add oil and sautéed the shallots until softened, add mushrooms and 1/4 tsp salt and sautéed until softened. Set aside.

In a medium saucepan, melt the butter and whisk in the flour until completely incorporated. Whisk in the milk very slowly. Bring to a boil and whisk consistently for 5-10 min until thickened. Add the Parmesan cheese, mushrooms mixture, mozzarella cheese and flaked tuna. Pour into baking pan. Sprinkle with panko crumbs and spray with olive oil. Bake for 25 min uncovered. Enjoy.

*Original recipe adapted from An Italian in the Kitchen
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Rating: 5.0/5 (3 votes cast)

Mixed Berry Fool

November 29th, 2018 | Posted by Milana in Dessert | Recipes - (0 Comments)


1 container So Delicious Whipped Topping, thawed in the fridge

1/4 bag of frozen strawberries, thawed

1/4 bag of frozen raspberries, thawed

1/4 bag of frozen blueberries, thawed

Fresh mint leave for garnish

Fine mesh sieve

Food processor


In a food processor, purée all the berries and pour the mixture into a fine mesh sieve and press with a spatula until you are left with just seeds. Discard the seeds. Fold the whipped topping into the berry purée. Distribute between serving cups and garnish with mint. Enjoy chilled.

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Rating: 5.0/5 (1 vote cast)

Vegan Buttermilk Biscuits

November 29th, 2018 | Posted by Milana in Breads | Thanksgiving - (0 Comments)


  • 3 cups unbleached flour
    1 tablespoon baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup vegan butter or shortening, cold
    1-3/4 cups vegan Buttermilk, cold (see note*)
    4 Tbsp vegan butter, melted


Heat oven to 425 degrees F.  In a large mixing bowl, combine flour, baking powder, baking, soda and salt.

Using a pastry blender or fingertips, cut shortening into dry ingredients until mixture looks like crumbs.Working fast as not to melt the shortening too much.

Make a well in the center and pour in the buttermilk. Stir with your hands just until the dough comes together. The dough will be very sticky.

Using your hands turn out the dough onto floured surface, dust top with flour and with your hands gently fold dough over on itself 5 or 6 times.  The top will be smooth with flour and the center will still be sticky so only add a little more flour if the outside of the dough is sticky.

Pat the dough with your hands into a large 1-inch thick round.

Cut out biscuits with a 2-inch cutter that has been dipped in flour, being sure to push straight down through the dough and come straight up. (Do not twist the cutter in the dough)

Place biscuits on baking sheet lined with parchment just so that they barely touch.

Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and lightly golden on top, 15 to 20 minutes.

Brush with melted vegan butter immediately when they come out of the oven. Serve warm.
*How to make vegan Buttermilk:
1 Tbsp white vinegar
Unsweetened original Ripple milk
In a volume measuring cup, pour the vinegar, then pour the ripple milk until it reaches to 1 cup. Stir. It should be thick like dairy cultured buttermilk. Now it’s ready to use for the biscuits.
*original recipe adapted from Cooking with K.
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Rating: 5.0/5 (3 votes cast)

Apple Turnovers

November 29th, 2018 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)


  • 1 (17.3 oz) pkg frozen puffed pastry, thawed according to pkg directions
  • 4 medium apples – peeled, cored, and thinly sliced (I used 2 Granny Smith and 2 gala)
  • 2 tsp lemon juice
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 2 dashes of pumpkin pie spice (use nutmeg if you don’t have PPS)
  • 1 Tbsp Vegan butter, divided
  • 1 egg, beaten
  • 1 Tbsp powdered sugar for decoration


  1. In a saucepan, cook the apple slices with the lemon juice until they start to soften.
  2. Add the sugar, cinnamon, and pumpkin pie spice. Cook for 8 minutes.
  3. Remove from heat and mix in 1 Tbsp butter until melted. Allow mixture to cool.
  4. Once mixture is cooled preheat oven to 425 F degrees.
  5. Open puff pastry and cut each sheet into 4 squares.
  6. Place a spoonful of the cooled apple mixture on half of each square.
  7. Fold over each half of the square sealing edges, creating a rectangle.
  8. Place pastries on a baking sheet lined with parchment paper. Crimp edges with fork. Cut 3 slits on the top of each pastry. Brush with egg wash. Bake for 10-15 minutes or until golden brown. Remove from oven and allow to cool completely before the sprinkling with powdered sugar.
**Original Recipe adapted from Real Mom Kitchen.
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Rating: 5.0/5 (3 votes cast)

Easy Homemade Cranberry Sauce

November 15th, 2018 | Posted by Milana in Thanksgiving - (0 Comments)


  • 1 cup cane sugar
  • 1/2 cup water
  • 1/2 cup fresh orange juice
  • 12-ounces fresh cranberries (frozen may be substituted)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt


  1. Bring to sugar, water and orange juice to a boil in a medium saucepan.
  2. Add cranberries and cinnamon. Bring to a simmer and cook stirring occasionally for about 10-15 minutes, until sauce thickens.
  3. Remove from heat, add salt, stir and allow to cool completely. Cover and refrigerate until ready to serve.

*Original recipe adapted from She wears many hats.

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Rating: 4.5/5 (4 votes cast)


3 cups shredded zucchini (on the smallest side of the box grater), do not drain

2 cups flour (I used half white Whole wheat and half unbleached all purpose)

1/2 cup sugar ( I use organic evaporated cane sugar or coconut sugar) (if you like brownies a little sweeter you may add an additional 1/2 cup but it will alter the nutritional content)

1-1/2 tsp baking soda

1/2 cup avocado oil (or any neutral oil)

1/2 cup unsweetened cocoa powder (I used special dark cocoa

1/2 tsp salt

1 Tbsp vanilla extract

1-1/4 cups vegan chocolate chips (save some for topping)


Heat oven to 350F. Prepare a 9×13 baking pan line with parchment paper greased with cooking spray.

In a large bowl shred your zucchini. Add the rest of the ingredients and stir with a spatula until well combined.

Pour into pan evenly and top with remaining chocolate chips. Bake for 25-35 min until tester comes out clean and not wet. Some crumbs is fine on the tester as long as it’s not wet with batter.

Let stand for 20 min. Serve warm or room temperature. Enjoy.

*original recipe adapted from I am baker.

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Rating: 5.0/5 (2 votes cast)