Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Chocolate Soufflé

Ola Rokita01 February 2021Comments (0)

Chocolate Souffle


Chocolate soufflé is one of my favorite chocolate desserts. I remember tasting my first chocolate soufflé in a fancy French restaurant. At first bite I was in love. It felt like eating a chocolate cloud with a gooey and warm center.

This special dessert is also airy, moist, and extremely decadent. So when I crave for something chocolaty, this soufflé hits the spot.

Baking a chocolate soufflé is easier
than you think

Although baking a chocolate soufflé may sound intimidating, it’s not as complicated as it may appear. It only requires a few basic ingredients, such as chocolate and eggs, and a few easy steps.

A flourless wonder

Those who are gluten intolerant will also appreciate this delectable dessert because it’s made without flour. Some soufflé recipes include a small amount of wheat flour to help preserve the shape, and avoid the crust to crack or deflate too much after baking.

However, instead of wheat flour, I use a couple of tablespoons of almond flour, and that usually helps preserve a beautifully shaped dome of the soufflé.

Take your chocolate soufflé up
a notch with extra flavor

Almond flour also complements the chocolate nicely and adds a subtle nutty flavor, making the taste slightly complex.

To further enhance the flavor you can also add a tablespoon of orange liquor. Orange flavor nicely complements the slight bitterness of the chocolate. But, if you don’t have orange liquor handy, you can either use some orange zest or vanilla instead. I’m a fan of adding vanilla flavor because my kids prefer it too.

If you love soufflés, invest in
a set of ramekins

For best results, it’s important to have a set of the right baking dishes called “ramekins” to bake individual desserts. Ideally 5 oz – 6 oz (150-180 ml) ramekins are the most suitable size. With my recipe, I use about 9-10 5.5 oz (155 ml) ramekins.


soufflé with raspberries


When preparing a soufflé, it’s important to serve it right after baking. You can set aside the extra unbaked ones on the kitchen counter for a few hours and bake them later.

But, once baked, they need to be consumed right away. And, preferably with a scoop of vanilla ice-cream, whipped cream, and a few raspberries or strawberries on the side.

You’ll be in heaven!


Chocolate Souffle


  • 1 cup semi-sweet chocolate chips
  • 6 egg whites
  • 4 egg yolks
  • 6 tbsp powdered sugar
  • 2 tbsp almond flour (optional)
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • 4 tbsp unsalted butter


  1. Preheat the oven to 375° Fahrenheit or 190° Celsius.

  2. In a medium heatproof glass bowl add the chocolate chips, chopped butter, and milk.

    melting chocolate with milk
  3. Heat up about two cups of water in a medium size pot, and once it boils reduce the heat so the water simmers. Set the bowl with the chocolate, chopped butter, and milk on top of the pot with the simmering water.

  4. As the bowl contents begin to melt, stir them gently together using a spatula until the mixture becomes uniform and smooth.

    melting chocolate
  5. Remove the bowl from the top of the pot and allow the chocolate mixture to cool off for at least 10 minutes.

  6. In the meantime, separate the egg yolks from the egg whites.

    egg yolks and egg whites
  7. Add four tablespoons of sugar and vanilla to the egg yolks, and using a hand mixer, beat them together until you obtain a pale yellow mixture.

    egg yolks and sugar
  8. Combine the beaten egg yolks with the melted and cooled off chocolate mixture, and using a spatula stir them together.

    combine egg yolks with melted chocolate
  9. Beat the egg whites using a hand mixer until they start to become firm. Add two tablespoons of powdered sugar and continue mixing until their consistency becomes stiff.

    beating egg whites
  10. Add the beaten egg whites to the chocolate mixture and gently stir them together so as not to burst too many air bubbles.

    adding egg whites
  11. (Optional) Add the alomond flour and gently combine with the wet ingredients.

    adding almond flour
  12. Once combined, fill each ramekin half way with the soufflé mixture. You'll need about 10 ramekins for the amount of batter made in this recipe.

    ramekins with batter
  13. Add 6-7 chocolate chips to each one and then top it off with the chocolate soufflé batter to the rim.

  14. Place the ramekins filled with the soufflé batter onto a large cookie sheet and put them in the oven.

  15. Bake for about 18-20 minutes, depending on your oven. Sprinkle some powdered sugar on top and serve right after baking.

    baked soufflé

Super Fiber Muffins

Ola Rokita17 January 2021Comments (0)

Super Fiber Muffins

These super fiber muffins are packed with fiber and wholesome goodness. They are super easy to make and taste delicious. Furthermore, the extra fiber helps you feel fuller and keep you regular.

For this recipe I use two cups of oat bran instead of one. However, one cup will do just fine. Simply add an extra cup of flour if you prefer chewier muffins.

Super fiber muffins are all about oat bran and seeds

Adding extra oat bran will make the muffins crumblier, especially if you use whole wheat flour. But with all the nutritional benefits of oat bran, I don’t mind the extra crumb. Oat bran is rich in vitamin B, magnesium, zinc, and potassium, and it’s also a fantastic source of soluble fiber, important for a healthy digestive system.

Have fun with all kinds of seeds

I also like adding different types of seeds. I’m a big fan of chia seeds because they add a pleasant crunch, but you can also use flax seeds. If you have some pumpkin seeds on hand, throw a handful of those into the mix as well.

To balance the taste of seeds and oat bran, I sometimes add some dry fruit, grated apples, oranges, or grated carrots. For this recipe I chose carrots, but you can also add raisins or cranberries if you prefer a sweeter taste.

If you’re adding whole oranges, to save time, you can use a blender and mix all the wet ingredients together.

Best flour super fiber muffins

As for the flour, in this recipe I used wheat flour from Poland, bread flour type 750 [click here to buy].

You can also use wholewheat or all-purpose wheat flour if you prefer.


Super Fiber Muffins


  • 2 cups oat bran
  • cups wheat flour (Polish type 750, or wholewheat)
  • 2 whole eggs
  • 1 cup brown sugar
  • 1 cup coconut milk
  • ½ cup sunflower seed oil
  • 1 cup chia or flax seeds (you can do half and half)
  • 2-3 carrots (1 cup finely shaved)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp ground cinnamon
  • ½ cup raisins or cranberries (optional)


  1. Preheat the oven to 350° Fahrenheit or 180° Celsius.

  2. Prepare a muffin pan with perchment paper liners.

  3. In a medium mixing bowl, add oat bran, flour, chia or flax seeds, baking powder, baking soda, and cinnamon.

    oat bran and flour
  4. Mix them thoroughly together using a spoon and set the dry ingredients mix aside.

    mixing, oat bran, flour and chia seeds
  5. In a separate medium mixing bowl, using a whisk or hand mixer, mix together the sugar, coconut milk, eggs, and sunflower seed oil.

    eggs, sugar, oil, and coconut milk
  6. Once mixed, add the finely grated carrots, and if you like, raisins or cranberries, and combine them together.

    adding carrot
  7. Next, add the earlier prepared dry ingredients and using a spoon gently combine with the wet ingredients.

    mixing dry and wet ingredients together
  8. Fill each cup with about two table spoons of the muffin batter or close to the brim of each cup.

    filling muffin cups
  9. Bake for about 25-30 minutes.

  10. Cool off for about 10 minutes before enjoying with your coffee or tea.

    Baked muffins


Ola Rokita26 December 2020Comments (0)

Biscotti (Cantucci)

Biscotti or better known as “Cantucci” are classic Italian cookies.

The region of Tuscany is famous for making the best “Cantucci” and if you’re ever traveling through Tuscany, you must stop at one of the local bakeries and try some. There are many excellent varieties to sample.

Some are dipped in chocolate, others are sugar glazed or dipped in caramel. Many bakers also stuff them with raisins, cranberries, or pistachios. However, the traditional kind are made with almonds.

There are two ingredients that make Biscotti special

Almonds and Anise, a uniquely flavorful spice grown in the mediterranean area. The almonds add a wonderfully nutty flavor and make each bite finish with a crunch.

Anise complements the almonds perfectly, and the two flavors create a unique biscuit that goes perfectly with a cappuccino or an afternoon tea. To add the Anise flavor, I add a few tablespoons of Sambuca, a popular Italian liquor made with Anise.

Dunk the biscotti in your coffee to soak up the flavor and to allow them to lightly soften around the edges so that when you take your bite, they’ll melt in your mouth and crunch at the same time.


Many reasons why Cantucci are the popular cookies of Italy

I make these frequently at home because they are quick and easy to make and have a long shelf life too. Even after a week, biscotti still hold up their freshness.

Their long shelf life is one of the reasons why they became such a popular treat in Italy. Soldiers could take them on long journeys and snack on them for days. While farmers could easily take a few of them while they toiled long hours in the fields.

Initially Cantucci were not a sweet treat, but rather considered to be a bread, or more like a cracker. As they became more popular, almonds and sugar were added to appeal to the general population.

There are hundreds of biscotti recipes. Some require as many as five or six eggs, while others only call for one or two.    Certain recipes contain vanilla, while others require only lemon or lemon zest.

Many recipes call for whole almonds, but I prefer shaved or sliced ones, without the skin. It makes them more manageable to cut and integrate into the dough. Plus, the smaller pieces of almonds are easier to much on.

Ideal flour to make biscotti

Given that biscotti are an Italian treat, the tradition is to use the Italian wheat flour type 00. For my recipe I use wheat flour from Poland “Tortowa” type 450. It’s a very delicate and fine flour, comparable to pastry flour.




  • 3 cups wheat flour (Type 450 or Italian 00)
  • ¾ cups cane sugar
  • 5 tbsp unsalted butter
  • 2 whole eggs
  • 1 egg yolk
  • ½ tsp salt
  • 1 tsp vanilla extract (optional)
  • 2-3 tbsp Sambuca
  • 1 tsp baking powder
  • tsp lemon zest
  • 1 tbsp warm water
  • 1 cup pealed and sliced almonds


  1. Preheat the oven to 350° Fahrenheit or 180° Celsius.

  2. In a small saucepan, melt the butter over a low heat. Make sure not to burn it. Let it cool for a few minutes while you prepare the other ingredients.

    melted butter
  3. In a medium mixing bowl, mix flour, salt and baking powder together.

    flour with salt and baking powder
  4. In a separate mixing bowl, using a whisk or hand mixer, mix together the egg yolks, whole egg, sugar, lemon zest, Sambuca, vanilla, and warm water.

    eggs with sugar and lemon zest
  5. Add the melted butter and continue mixing the wet ingredients together.

    add melted butter
  6. Combine all the ingredients together, the dry ones with the wet ones.

    mix dry and wet ingredients
  7. Work the dough with your hands until all the ingredients are combined.

    biscotti dough
  8. Add the sliced almonds and using your hands, work them into the dough.

    sliced almonds
  9. Knead the dough some more to incorporate the almonds.

    knead the dough
  10. Take the mixed dough and separate into two equal parts.

    separated dough
  11. Roll each part into a long roll and place each roll side by side on a perchmant lined cookie sheet.

    rolled dough
  12. Bake for 30-35 minutes.

    baked biscotti
  13. Remove from the oven and using a very sharp knife cut diagonally 1 inch (2.5 cm) thick pieces.

    cut biscotti rolls
  14. Place them face up on the cookie sheet and bake them for another 15 minutes.

    turn the cookies face up
  15. Remove from the oven and let the freshly baked biscotti cool off for at least 20 minutes before serving.

    cool off biscotti



Ola Rokita16 December 2020Comments (0)


Donuts or “pączki” as they’re know in Poland are a traditional dessert going back hundredths of years. They are typically associated with “Tlusty Czwartek” or “Fat Thursday” which usually occurs in February after the Carnaval.

Lucky Donuts

In some parts of Poland people believe that in order to have a lucky and prosperous year you must eat at least one donut on Fat Thursday. For someone like me who loves donuts, I have no trouble eating two or three, especially the ones freshly made at home.

Yeast is the magic ingredient

From the many varieties of donuts I have eaten, the ones made with yeast are the best. And, if they’re made with the right ingredients, they are light as air and melt in your mouth.

Go easy on the sugar

In many ways preparing the yeast dough for donuts resembles that of challah. The only difference is that you add a lot more eggs and a couple of extra tablespoons of sugar, but not too much. Too much sugar will cause the donuts to burn quicker during frying and will cause them to go stale faster.

If you prefer your donuts to be extra sweet, add a sweet filling or cover them with sugar glaze. If you’re adding a filling, you can either do it before the frying or afterwards.

I prefer adding the filling after my donuts are fried. If you’re doing the filling before the frying, make sure the filling is the same temperature as the dough and you enclose the dough properly so the filling doesn’t spill during frying.

When it comes to the filling, my favorite is plum butter or custard. But you can also try chocolate or strawberry jam.

If you’re going to indulge, do it smart

Donuts are packed with calories, but it’s worth it to occasionally indulge in the ones that are homemade. This is also why I make mine smaller than the typical size, so if I eat two or three it’s not the end of the world. Also, by adding a little bit of vinegar or very potent spiritus alcohol to the dough, the donuts will not absorb as much grease while frying.

Egg yolks add that fluffy effect

To make the donuts extra fluffy and delicate use a bigger ratio of egg yolks to egg whites. You’ll need at least 5 egg yolks for a basic recipe, but some recipes call for as much as 8 to 12 egg yolks. I find that too many egg yolks make the taste a little “eggy” so I like using about 5-6 egg yolks at most.

Best flour for donuts

To make the perfect dough, use wheat flour from Poland type 550 or “Luksusowa”. It’s an ideal flour for yeast-based dough. [click here to buy].

You can also use All-Purpose flour.

If you want your donuts to be extra fluffy you can also try using Italian flour type 00, a very fine flour similar to pastry flour.




  • 3¾ - 4 cups wheat flour (Type 550 or All-Purpose)
  • 3 egg yolks
  • 2 whole eggs
  • 1 cup whole milk
  • ½ cup cane sugar
  • 3 tbsp butter
  • tsp dry active yeast (20 grams or 0.7 oz of fresh bakers yeast)
  • ¼ tsp orange zest
  • 1 tsp vanilla
  • 1 tbsp grain alcohol or apple cider vinegar (optional)
  • ½ tsp salt

For frying the donuts

  • 2-3 cups sunflower seed oil (for frying the donuts)


  1. In a medium saucepan, combine the milk, eggs, and sugar, and whisk them swiftly together.

    eggs, milk and sugar
  2. Turn the heat on to medium level and warm up the ingredients until they are lukewarm to touch or they reach 100° Fahrenheit or 38° Celsius.

  3. Turn the heat off and add the yeast. Quickly whisk the ingredients together and let the mixture rest for about 5-10 minutes to let the yeast activate. You should see bubbles forming at the top.

  4. In the meantime, using a small saucepan, melt the butter over a low heat just until it starts liquifying. Don't overheat the butter nor burn it.

    melting butter
  5. Let the butter cool for at least 10 minutes.

    melted butter
  6. In a separate stand mixer bowl or a regular large mixing bowl, combine the flour and the salt. Mix the flour and the salt together and then add the vanilla and orange zest.

    flour with vanilla and orange zest
  7. Pour in the mixture of yeast, eggs, milk, and sugar to the flour, and mix all the ingredients together with a spoon. Add the vodka or apple cider vinegar and mix some more. Once combined, use the dough hook on your stand mixer to begin kneading the dough. You can also knead the dough with your hands by pulling and folding the dough as you knead.

    add liquids with solids
  8. Keep kneading the dough until it starts pealing off the walls of your bowl and your hands.

  9. Slowly start adding the melted butter as you continue kneading. If you're using a stand mixer, reduce the speed to low as you pour in the melted butter.

  10. Continue kneading for another 5-10 minutes, or until your dough becomes smooth and elastic.

    kneading the dough
  11. Once you achive a uniform consistency in your dough, cover it with a clean dish towel and let it rest in a warm place on the kitchen counter for at least 30 minutes or until it doubles in size. Don't over-rest your dough, maximum an hour is all you need.

  12. Once your dough has rested, start shaping your donuts.

  13. For smaller donuts like mine, tear about 30 grams or 1 oz of dough (for regular size tear about 50 to 60 grams or about 2 oz per donut) and shape a small ball to form your donut. Repeat until you use up your dough. You can also refrigerate half a portion of the dough covered in plastic food wrap for the next day if you want more fresh donuts later.

    Shaping donuts
  14. Place your shaped donuts on a cookie sheet lined with parchment paper so they don't stick to the surface.

  15. Cover your formed donuts with a clean kitchen towel and let them rest for 30 minutes.

    cover the donuts
  16. In a medium pot heat up the sunflower seed oil until it reaches about 340° Fahrenheit or 170° Celsius.

  17. Reduce the heat to low and gently place 3-4 donuts at a time (depending on their size) in the pot and fry them until they start to turn golden at the bottom (about 1 minute on each side) and then flip them to the other side to fry until both sides are golden.

    Frying donuts
  18. Make sure to check the temperature of your frying oil from time to time so it does not exceed 180° Celsius or 350° Fahrenheit. Temperature is very important when frying your donuts. If you notice little bubbles forming on the surface of your donuts while frying, your temperature is too high.

  19. When your donuts are done frying, place them on a cooling rack lined with paper towels to absorb the excess oil.

    place donuts on a rack
  20. Once cooled, sprinkle them with powdered or confectionary sugar, or glaze them.

    dip donuts in confectionary sugar
  21. If you want to add a filling to your donut, you can use a large metal straw to pierce a hole.

    using a straw
  22. Then use a pastry piping bag or a dispenser to fill your donut with your favorite filling.

    filling with cream
  23. Enjoy!!!

Apple Pie

Ola Rokita05 December 2020Comments (0)

apple pie

This simple apple pie recipe reminds me of the fall season and Thanksgiving.

When I came to America and celebrated my first Thanksgiving meal, it’s the apple pie that I was most excited about. My American friend shared this recipe with me, but I made a few small modifications to enhance the flavor.

I hope you enjoy making this classic apple dessert as much as I do. For this recipe I used wheat flour from Poland called “Poznanska” type 500, but given that this an American classic, all-purpose is probably most suitable.

Still, try it out with the flour from Poland and see if you like the flavor as much as I do. I found that the crust turns out a little lighter than the one made from the all-purpose flour.

Apple Pie Crust


  • 2 cups wheat flour (all-purpose or Polish type 500)
  • 1 tbsp powdered sugar
  • 1 cup cold unsalted butter
  • 1 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • tbsp ice water
  • ½ tsp salt


  1. In a medium bowl, sift the flour, add the sugar, chop the butter into smaller chunks and combine all together using your hands.

    sifted flour
  2. Add the salt, apple cider vinegar, lemon juice, and ice water, and using your hands knead the dough just until combined into a solid ball.

    knead the dough
  3. Wrap it in foil and refrigerate the dough for at least 30 minutes. While the dough rests in the fridge, prepare the apple filling (see instructions below).

    dough ball
  4. Preheat the oven to 180° Celsius or 350° Fahrenheit.

  5. Remove the dough from the fridge, divide it in half and roll one portion flat (about ½ cm or ⅕ inch thick) using a rolling pin. Use plastic wrap to prevent the dough from sticking to your working surface and the rolling pin.

    flat dough
  6. Place the rolled out dough into a pie-baking dish.

    pie crust
  7. Cover it with a parchment paper and weigh it down with some rice or other lose grains.

  8. Bake the pie crust for 20-25 minutes.

    baking pie crust
  9. While the pie crust is baking, roll out the other portion of the pie crust dough in the same way as above.

  10. Once the crust is pre-baked (blind-baked), add the apples (see instructions below on how to prepare the apple filling).

    adding apples to the crust
  11. Cover the filling with the rolled out pie crust dough and remove the excess edges.

    cover the pie
  12. Press the edges tightly together using a fork to make a nice pattern.

    press the crust edges
  13. Make 6-8 cuts in the top pie crust to allow for the steam to release during baking. You can use any extra dough to decorate the top crust of your pie.

    pie crust cuts
  14. Bake for additional 30-35 minutes until the the pie starts to become golden in color.

  15. Remove from the oven and let it cool on your kitchen counter for about 15-20 minutes. Then enjoy with a scoop of vanilla ice-cream.

    baked pie


Apple Pie Filling


  • 8-10 medium apples
  • 2 tbsp brown sugar
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 tsp cinnamon


  1. Fill a medium mixing bowl half way with water and add the lemon juice.

  2. Peal the apples, remove the core, slice them into small pieces and place them in the bowl filled with water.

  3. As you fill the bowl with the sliced apples, stir them to make sure they're covered by the water, this will prevent them from browning.

  4. Once you peal and slice all the apples, drain them using a colander and then leave the apples in the colander for at least 10 minutes so that the excess water drains.

    draining apples
  5. In a large skillett, over a low heat, melt the butter. Make sure not to burn the butter.

    melt butter in a skillet
  6. Add the brown sugar and mix it with the melted butter.

    butter with sugar
  7. Add the apples, and using a wooden spoon, stir them so that they are mixed in with the butter and brown sugar. Increase the heat to medium and stir the apples for about 5 minutes or until they start to soften.

    add apples to skillet
  8. Place them once more in a colander for a few more minutes so that any excess liquid drains.

  9. Your apples are ready to be added to your pre-baked crust (see instructions above) and you can finish baking your delicious apple pie.