Soft cranberry cookies

Nice and soft, eggless, very berry cookies are good for evening tea time, morning coffee time, mulled wine time, and anytime.

Ingredients:
370g all-purpose flour
2 tbsp baking powder
120g sugar
120g unsalted butter, softened (room temperature)
200g crème fraîche (I used full-fat, but can replace it with low-fat, or sour cream)
2 tsp of vanilla extract or 1 tsp of vanilla sugar
150-200g cranberries (fresh or frozen. I used frozen this time)
pinch of salt
cinnamon (optional)
2tbsp chocolate milk (optional, but highly recommended)

Instructions:

Pre-heat the over to 190C. Prepare baking trays.

Mix all dry ingredients. Stir well. Add crème fraîche, butter, and vanilla extract. Mix well until smooth. Add berries and stir, so they spread equally.

Use two spoons (table spoon and tea spoon) to put balls of dough on a tray, leaving 4-5cm between them.

Bake for 25-30 minutes.

Let them cool a bit before eating.

Enjoy!

Recipe adopted from Passion 4 Baking

Crumble gingerbread Christmas pie with dates and walnuts

For the first recipe in the blog, I choose a very special Christmas-y treat. It will fill home with incredible smell and make everyone crave for one more bite. Also, it is quite easy to make. So if you haven't decided on how to treat your guests and family, that is a safe bet.

This cake contains quite a bit of spices, and I won't give exact measurements – add as much as you feel like, so the result will be the most suitable for your own taste.
Can skip on crumbles, but they add extra twist.


Ingredients:
3 eggs
1.5 cups of flour (all-purpose flour; or 0.5cups of rice flour and 1 cup of all-purpose)
1 cup of brown sugar
200g of unsalted butter, melted
2 tsp of baking powder
100g of dates (if very dry, soak them in water for couple h)
70g of walnuts
cinnamon
cardamon
ginger powder
nutmeg

For crumble:
8-10 gingerbread cookies
20g unsalted butter
cinnamon (optional)

Instruction: 
Preheat an oven to 190C. Melt the butter in a saucepan or in a microwave oven.

Meanwhile, stir eggs with sugar, until light and fluffy. Add four, baking powder, spices and butter. Stir until well mixed. Don't be afraid to use spices – can't go wrong with them.

Slice dates in a medium-sized pieces, put them in a food processor, add walnuts, and grind until they make one nice mass.

Prepare a pan for baking. Put 1/3 of a dough, add date-walnut mix (if the layer is too thick, can stir leftovers of the mix with the remaining dough), and cover with remaining dough.

Crumble:
Break gingerbread cookies into fine pieces (can use your hands or a food processor), add butter (room temperature), and cinnamon. Mix together using your hands, until well mixed into nice crumbles. Put it on a top of a pie.

Bake for 30-40 min, until stick comes out clean. 

Can store in a vacuum container up to 5 days (if your will power is strong enough to resist having the whole thing at once).

Enjoy!