Dec 17, 2016

Chocolate & plum jam gingerbread cake

The best and the easiest chocolate gingerbread cake you could find. You're welcome. 

Ingredients for 24x30cm pan:

- 125g butter
- 230g caster sugar
- 2 tbsp honey
- 2 tbsp plum jam
- 3 tsp gingerbread spice mix
- 1 tsp cinnamon
- 2 tbsp cocoa powder
- 2 tsp baking soda
- 250ml milk
- 2 free-range eggs
- 300g all-purpose flour

+ 300-400g plum jam 
+ 200g dark chocolate, for ganache 

1. Preheat the oven to 175C/347F.

2. In a saucepan, melt the butter, sugar, honey, spices and plum jam until smooth. 

3.Transfer the mixture to the large bowl, then add the cocoa powder, baking soda, milk and eggs. Mix to combine. Finally, stir in the flour.  

4. Fill the prepared pan with batter and bake for about 35-40 minutes (or until the cake tester insertet in the centre of the cake comes out clean). Leave to cool completely. 

5. Cut the cake in two layers and spread the plum jam on the bottom one. Place another layer on top. 

6. Melt the chocolate in a water bath and frost the top and the sides of the cake. Serve when the chocolate is set. 


Nov 23, 2016

Healthy banana & chocolate muffins (v+gf)

I'm finally back with another recipe - yes, I am alive but university can really eat your time away! These sweet little muffins are filled with great flavor and nutrients, plus they are totally free of sugar, wheat, milk products and eggs so everyone can enjoy the famous banana-choc combination. 

Makes about 9 medium-size muffins:
*adapted from Zoe Nathan's "Huckleberry"

- 70g gluten-free blend (I'm using this one)
- 2 tbsp walnuts, roasted and ground
- 3 tbsp almond flour
- 1,5 tbsp flax seed meal
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1/2 tsp cinnamon
- 3 tbsp canola oil
- 50ml honey
- 3 tbsp non-dairy milk of choice (I used almond milk)
- 3 medium-sized, ripe bananas, mashed
- 60g dark chocolate, chopped

1. Preheat the oven to 350F/180C.

2. In  a large bowl, mix gluten-free flour, nuts, flax seed, baking powde, baking soda, salt and cinnamon. Add the rest of the ingredients and stir to combine. 

3. Fill the prepared muffin cups with batter and bake for about 20-25 minutes, until golden-brown on top and set on the inside. Cool slightly before serving.


Nov 2, 2016

Apple, halva & hazelnut buns

Makes about 8-10 buns:


- 350g all-purpose flour
- 180ml warm milk
- 14g fresh yeast
- 1 egg + 1 egg yolk
- 60g butter, melted
- pinch of salt
- 2 tbsp sugar


- 1/2 cup unsweetened apple sauce
- 40g natural halva
- 2 medium-sized apples
- tsp of cinnamon


- 60g butter
- 120g hazelnuts, chopped
- 3 tbsp brown sugar

1. Mix the yeast with warm milk until completely dissolved. In a large bowl combine the flour, eggs, butter, salt, sugar and milk mixture. Knead the dough for couple minutes, form into a ball, cover and let sit for about an hour in warm place.

2. Peel and chop the apples. Mix with cinnamon and set aside.

3. Prepare the topping. In a small saucepan melt the butter and simmer for about 3 minutes until slightly browned and aromatic. When cooled, stir in the hazelnuts and brown sugar. Set aside.

4. Divide the dough into 8-10 balls. Place them on a lined baking tray and flatten with your hands to make a hollow in the middle.

5. Fill the centre with applesauce (about a tbsp each), pieces of halva and chopped apples. Cover and leave to rise. Meanwhile preheat the oven to 190 C/ 374F.

6. When your oven is ready, sprinkle each bun with prepared hazelnut topping and bake for about 25-30 minutes or until golden-brown. Serve while still warm with a glass of milk or coffee.


Oct 22, 2016

Fall fruit crumble with blueberries and white chocolate

Ingredients for about 8 servings:


- 2 medium-size pears, peeled and cubed
- 300g plums, cubed
- 3-4 tbsp frozen blueberries
- 1 tbsp potato starch
- 2 tbsp sugar
- vanilla


- 75g cold butter, chopped
- 100g light brown sugar
- 100g plain flour
- 50g rolled oats
- 100g white chocolate chips

1. Preheat the oven to 190C/374F.

2. In a large bowl, combine the fruit, potato starch, sugar and vanilla.

3. In another bowl, mix the brown sugar, oats, flour and chopped butter. Rub everything with your fingers until you reach an even, crumbly consistency.

4. Grease the ovenproof dish with butter and spread the fruits on the bottom. Cover with the crumb and bake for 25-30 minutes or until golden brown on top. Serve while still warm.


Oct 12, 2016

Roasted almond brownies

I must warn you - this will not be the healthiest and most nutritious dessert on my blog, in fact the amount of butter and chocolate used to make these beauties may be surprising for some of you. But let's face it - there is never too much chocolate, at least not in my family ; )

Ingredients for 21cm (8inch) square pan:
*adapted from Gourmet Traveller magazine

- 100g whole almonds (skin on) 
- 250g unsalted butter, cubed 
- 350g semisweet chocolate, chopped
- 270g sugar
- 4 free-range eggs
- 170g all purpose flour
- 1/4 tsp baking powder
- 60g powdered milk
- 40g cocoa powder

1. Preheat the oven to 180C/356F. 

2. Place the almonds on a lined baking tray and roast in the oven for about 10 minutes, until lightly browned. Cool and roughly chop.

3. Melt the butter and 250g (!) of chocolate in a water bath, cool slightly, then add sugar and eggs. Mix until smooth. 

4. In another bowl, sift the flour, cocoa, milk powder and baking powder. Add the chocolate mixture and mix to combine. Stir in the rest of your chocolate. 

5. Transfer the batter to prepared square pan and sprinkle roasted almonds on top. Bake for 45 minutes (or until the cake tester inserted in the center comes out just slightly unclean, not entirely wet). Leave to cool completely before serving. 


Oct 5, 2016

Pumpkin bread chocolate chip cookies with maple syrup

I especially like to bake in fall/winter season. It's this time of year again when the kitchen smells like warm, yeast dough and we don't mind adding cinnamon to literally everything. I've decided to celebrate the beginning of autumn with these little pumpkin bread cookies which will easily warm up your heart and mind even during the coolest and darkest days. 

Makes about 25 cookies:

- 250g (1 cup) pumpkin puree
- 60ml (1/4 cup) maple syrup
- 190g (1 cup) sugar
- 125ml (1/2 cup) canola oil
- 1 large free-range egg
- 300g (2½ cup) flour
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 150g (1 cup) dark chocolate chips

1. Place the maple syrup in a saucepan and cook for about 5 minutes until aromatic and slightly thickened. 

2. In a large bowl, mix the pumpkin puree, maple syrup, sygar, oil and egg until combined. Mix in the flour, spices, baking powder, baking soda and salt. Stir in the chocolate chips. 

3. Cover the bowl with plastic wrap and refrigerate for 20 minutes. Meanwhile, preheat the oven to 180C/356F.

4. Line the trays with parchment paper. Measure 1 tablespoon of dough for each cookie and place them on a tray leaving a wide spaces between (cookies will rise a lot). Bake for 8-10 minutes or until golden-brown on edges. Serve while still warm with a glass of milk and softened butter.  


Sep 21, 2016

Ferrero Rocher energy bites (v + gf)

Super tasty and healthy snack, perfect for school, work or just whenever you feel like getting something sweet and nutritious in your mouth. 

Ingredients for about 20 chocolate truffles:

- 2 cups dates, soaked in hot water for 5 minutes
- 1 cup roasted hazelnuts, skins off (plus more to decorate)
- 1/2 cup unsweetened cocoa powder
- 50g dark chocolate, chopped

1. Melt the chocolate in a water bath until smooth.

2. Blend the dates, hazelnuts and cocoa powder in a food processor until you have a nice, smooth mixture. 

3. Form the dough into walnut-size balls. Cover half of each one in melted chocolate and dip in crushed hazelnuts. Refrigerate until set. 


Sep 18, 2016

Oregano & rosemary pumkin bread (v + gf)

Ingredients for 25x12cm pan:
*adapted from:

- 140g (1 cup) quinoa flour or buckwheat flour
- 100g (1 cup) ground almonds
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 2 tsp salt
- 200g (2 cups) raw pumpkin, finely grated
- 1 garlic clove, crushed
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 120ml (1/2 cup) warm water
- 80ml (1/3 cup) canola oil
- 1 tsp apple cider vinegar
- sunflower seeds, for topping

1. Preheat the oven to 200C/400F.

2. Combine all of the dry ingredients in a large bowl. Mix in the pumpkin, garlic, water, oil and vinegar. The batter will be quite thick.

3. Transfer the batter to the prepared pan and sprinkle the sunflower seeds on top. Bake for 45-50 minutes, or until the cake tester comes out clean. Remove from the oven and leave to cool until serving.


Sep 10, 2016

Nut cake with apricots and lavender

Ingredients for 23cm cake pan:
*adapted frm Plenty More by Yotam Ottolenghi

- 180g butter, softened and cubed
- 2 tbsp walnut oil
- 200g caster sugar
- 120g ground almonds
- 1/2 tsp vanilla extract
- 4 free-range eggs
- 100g coarsely ground walnuts
- 100g all-purpose flour
- zest from 1 lemon
- 1,5 tsp dried lavender
- 500g fresh apricots, halved

+ 50g powdered sugar and 1-2 tbsp lemon juice for icing

1. Preheat the oven to 190C/374F.

2. In a large bowl, beat the butter with sugar, oil, almonds and vanilla. Add the eggs, one after another, mixing well after each one. Mix in the flour, walnuts, lemon zest and 1 tsp of lavender.

3. Transfer the batter to your lined pan and arrange the apricot halves on top. Bake for 70-75 minutes, covering the top with foil if it starts to brown too much.

4. Mix the powdered sugar with lemon juice until you reach a smooth, bit runny icing. Decorate the cooled cake and sprinkle with the rest of dried lavender.


Aug 30, 2016

Sweet cream & butter brioche

I came across this recipe while checking my Facebook board and I instantly thought they would be an amazing breakfast stars (my love for yeast dough is always and forever). The cream and butter make them so delicate and flavorful you most likely won't stop at one bite. 

Ingredients for about 4 large ramekins: 
*adapted from food52

- 360g (3 cups) all-purpose flour
- 1/2 cup water
- 1/2 cup heavy cream
- 3 tbsp honey
- 1,5 tbsp milk powder
- 30g fresh yeast or 1 tbsp dry
- 1 large free-range egg + 1 small for brushing
- 30g (2 tbsp) softened butter
- pinch of salt

1. In small saucepan, cook 3 tbsp of flour with 1/2 cup of water until thickened. Turn off the heat and whisk in the cream and honey. Stir until honey is completely dissolved.

2. If using fresh yeast, dissolve them in 1/4 cup of warm milk (be careful not to use too hot milk or the yeast won't rise).

3. Transfer the flour and cream paste to a large bowl, then add the yeast mixture along with milk powder, salt, egg and the remaining flour. Knead the dough with a stand mixer, adding butter in portions, until you have a smooth and elastic dough. Form it into a ball, cover with plastic wrap and let sit for 30-60 minutes or until doubled in size.

4. Grease the ramekins with butter. Divide the dough into 4 pieces and then each piece into another 4. Place 4 pieces of dough in each form. Leave the dough to rise for another 20-30 minutes.

5. Preheat the oven to 375F/180C. Beat the small egg and brush the top of each bun. Bake for 30-35 minutes or until they turn golden-brown. Cool slightly and serve when still warm.


Aug 24, 2016

Curd cheese flat cake with forest fruit and pine nuts (egg-free)

As a Polish kid, I used to eat a lot of curd cheese. Sweet or savoury, everything tasted great with a little bit of this white, fluffy thing. I can tell it is quite hard to get a good curd cheese outside of Poland, so you can easily use ricotta as a substitute.  

With delicate, cheese bottom and tangy, moist fruits on top, this cake is a tribute to my childhood.

Ingredients for 25x30cm (9x12inch) pan:


- 75g (1/3 cup) butter, melted and cooled
- 80g (1/4 cup + 2 tbsp) xylitol or caster sugar
- 150g (5oz) curd cheese or ricotta
- 3 tbsp sour cream
- 1 tsp vanilla extract
- 250g flour
- 2 tsp baking powder
- pinch of salt


- 3 tbsp naturally sweetened peach jam
- 400g (13oz) fresh raspberries
- handful of fresh blackberries
- 3 tbsp pine nuts, slightly roasted

1. Preheat the oven to 170C/338F.

2. In a large bowl, mix the melted butter, xylitol, curd cheese, cream and vanilla. Sift in the flour, baking powder and salt. Mix until smooth and dense batter forms.

3. Line the pan with parchment paper. Spread the batter evenly on the bottom of the pan and brush it with jam. Arrange the fruit on top and sprinkle everything with nuts.

4. Bake for 40 minutes or until the edges turn golden brown. Leave to cool completely before serving. The cake is not overly sweet so feel free to dust some powdered sugar on top.


Aug 18, 2016

Chocolate zucchini cake with mascarpone & goat cheese frosting

I don't know why but sometimes, combinig sweet with savoury really makes wonders. In this case there are two of them - rich chocolate centre and creamy, light topping. So please, do not be afraid of these uncommon ingredients and just bake this cake. Finish it with some fresh stone fruits and you will have the ultimate rustic summer dessert!

Ingredients for 15cm cake pan:


- 160g (1¼ cup) flour
- 60g (1/2 cup) cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 200g (1 cup) sugar
- 1 egg + 1 egg yolk
- 100ml canola oil
- 1 tsp vanilla extract
- 350g (2 cups) grated zucchini
- 65g (1/2 cup) grated semi-sweet chocolate


- 100g (4 tbsp) mascarpone cheese
- 50g (2 tbsp) soft goat cheese
- 1 tbsp honey
- fresh fruits for topping

1. Preheat the oven to 180C/350F.

2. In a small bowl, combine the flour, cocoa powder, baking soda, cinnamon and salt. Set aside.

3. In another bowl mix the egg, egg yolk and sugar until smooth. Add canola oil and vanilla extract. Gently squeeze the zucchini to remove the excess water and then add to the rest of ingredients along with grated chocolate. Stir in the dry mixture.

4. Grease and flour the pan (or line with parchment paper) and transfer the batter to your prepared dish. Bake for 1 hour or until the cake tester comes out clean. Set aside until completely cooled.

5. Prepare the frosting. Combine all of the ingredients in a bowl and stir vigorously until smooth.  Frost the top of your cooled cake and finish with some fresh summer fruits.


Aug 11, 2016

Lemon mascarpone tart with raspberries

I can assure you, you will completely fall in love with this light summer dessert filled with sweet mascarpone cream and fresh rasberries. It has everything you need for the perfect outdoor party in the hottest time of the year. 

Ingredients for 25cm tart pan: 


- 180g flour
- pinch of salt
- 130g cold, cubed butter
- 1 egg yolk
- 2 tbsp powdered sugar


- 4 egg yolks
- 50g sugar
- zest and juice from 1/2 lemon
- 100g white chocolate
- 500g mascarpone 
- fresh raspberries for topping

1. In a large bowl, mix the flour, salt and cold butter until crumbly. Stir in the yolk and sugar, knead the dough until smooth and form into a flat disk. Cover with a plastic wrap and refrigerate for at least 60 minutes.

2. Roll out the dough thinly and press into prepared pan (remember to grease and flour the dish first). Refrigerate for another 30 minutes. 

3. Preheat the oven to 200C/400F. Take out the dough, dust it with flour, cover with parchment paper and scatter baking beans on top. Bake for 15 minutes, then remove the weights and paper and bake for another 6-10 minutes or until golden brown. Leave to cool completely. 

4. Prepare the filling. In a large bowl, mix the egg yolks with sugar and lemon. Put the bowl on top of the large pot filled with boiling water and stir vigorously until thick and creamy. Then place the dish in cold water and stir until completely cooled. 

5. In the meantime, melt the chocolate in a water bath and set aside. 

6. In another bowl, mix the mascarpone with egg yolk mixture and cooled chocolate until smooth. Transfer to the pan and decorate with fresh rasberries. Refrigerate for at least 30 minutes before serving. 


Aug 3, 2016

Gluten-free raspberry & chocolate muffins (gf)

These little ones are perfect for all those light summer feasts where dense and sugary bakes just seem too much. They are tender, full of healthy ingredients and totally guilt-free.

Makes about 15 muffins:
recipe adapted from australian Delicious magazine

- 110g (1 cup) coconut flour
- 200g (2 cups) almond meal
- 3 tsp gluten-free baking powder
- pinch of salt
- 3 free-range eggs
- 185ml (3/4 cup) canola oil
- 120ml (1/2 cup) honey
- 210g (3/4 cup) Greek yogurt
- 1 tsp vanilla extract
- 180g (about 4 handfuls) fresh raspberries
- 130g (3/4 cup) dark chocolate chips

1. Preheat the oven to 170C/338F. Line the muffin tray with paper cups and set aside.

2.In a large bowl, sift the coconut flour, baking powder and salt. Mix in the almond meal.

3. In another bowl mix the eggs with oil, honey, yogurt and vanilla until smooth. Add the wet ingredients to the dry ones and mix well.

4. Stir in the choccolate chips and raspberries leaving some of the fruits for topping. Fill the paper cups with batter and decorate the tops with halved fruits.

5. Bake for 35-40 minutes or until the cake tester comes out clean. If muffins start to brown too much, cover them with aluminium foil.

6. Place the baked muffins on a rack and leave to cool completely.


Jul 28, 2016

Wholewheat peach & basil oatmeal cookies (sugar-free)

Incredibly healthy, soft and delicious cookies filled with sweet peaches and fresh basil, which - I must say - is my favorite flavor combination of all times. 

Makes about 12 cookies:

- 100g (1 cup) rolled oats
- 90g (3/4 cup) wholewheat flour
- 1,5 tsp baking powder
- 1/4 tsp salt
- 1 free-range egg
- 2 tbsp butter, melted and cooled
- 1/2 cup honey
- 1 medium-size peach (about 150g), chopped
- 1/4 cup chopped basil leaves 

1. In a large bowl stir the oats, flour, baking powder and salt. Add the egg, butter, honey and mix until combined. Stir in chopped pach and basil. Refrigerate for 40 minutes.

2. Preheat the oven to 180C/356F.

3. Scoop the batter (about 1 heaping tablespoon for each cookie) onto the prepared baking tray. Bake for 10-12 minutes or until the edges turn golden brown. 


Jul 25, 2016

Pineapple, kale & peach morning smoothie

Although my love for baking goods is absolute, I would never have a piece of cake for breakfast. Every morning something in my head keeps telling me to nourish instead of going for a guilty pleasure so I often decide to make myself a smoothie. Green one, with lots of fruit. 

Ingredients for 1 serving:

- 1 cup cold water
- 2 cups kale
- 1/4 chopped pineapple
- 1 peach, cubed
- 1 tbsp chia seeds
- lemon juice (for taste)
- ice (optional)

1. Put all of the ingredients in your mixer and mix well. So simple.


Jul 22, 2016

Almond crumb apricot muffins

Soft, delicate and not too sweet - these beauties are perfect for summer snack (or breakfast). They are this kind of express bakes which can save your life whenever you have less than 30 minutes for preparations. 

Makes about 15 muffins:

- 260g (2 cups) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 150g (3/4 cup) sugar
- 1 tsp vanilla extract
- pinch of salt
- 2 free-range eggs
- 125ml (1/2 cup) canola oil
- 150ml (3/4 cup) milk
- 8 apricots, chopped


- 50g (1/2 cup) flour
- 50g (1/2 cup) almond flour
- 25g (2 tbsp) cold butter
- 3 tbsp sugar

1. Preheat the oven to 190C/374F.

2. Sift all of the dry ingredients into a large bowl, than add the eggs, oil and milk. Mix well to combine.

3. Make the crumb: in another bowl mix the flours, sugar and butter. Rub the mixture between your fingertips to get a crumbly consistency. 

4. Fill the prepared muffin cups with batter (about 3/4 of each) and spoon some chopped apricots on it. Top with a generous amount of crumb. 

5. Bake the muffins for about 25-30 minutes or until the crumb turns golden-brown. 


Jul 19, 2016

Rosewater madeleines with maple syrup, chocolate & pistachios

Last week, I finally got myself a madeleine form and these little French cookies just had to be on my to-do list. They are incredibly soft, almost like a spong cake and also so easy to make. You can try on them as many flavor combinations you like and people will love you for serving them on tea parties. 

Makes about 30 mini madeleines:


- 70g (1/3 cup) granulated sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- pinch of salt
- 100g (2/3 cup) all-purpose flour
- 1 tsp baking powder
- 115g (1 stick) butter, melted and cooled
- 70ml (1/3 cup) maple syrup 
- 2 tbsp rose water


- 100g semi-sweet chocolate 
- 100ml double cream
- handful crushed pistachios (optional)

1. Beat the sugar, eggs and vanilla until pale and fluffy. Mix in the flour, baking powder, salt, melted butter, maple syrup and rose water. Cover with a plastic wrap and refrigerate for at least 1 hour. 

2. Grease the madeleine forms and dust them evenly with flour. Using a teaspoon fill the molds with chilled batter. Set in the fridge for 1 hour. 

3. Preheat the oven to 200C/400F. Bake the cookies for about 10 minutes or until the edges turn golden-brown. Immediately remove from the molds and leave to cool completely. 

4. In a small saucepan, heat the cream and chocolate, stiring frequently until smooth. Take off the heat and let sit for couple minutes. 

5. Dip half of every cookie in chocolate and top with some crushed pistachios. Wait for about 30 minutes or refrigerate to help the ganache set faster. 


Jul 14, 2016

Whole-wheat crumb & pear cake

It is the middle of July, high summer season, and here we are in Poland with possibly the worst weather you could imagine. It really feels like fall so I decided to turn the oven on and bake a hearty, old-fashioned cake to warm up the whole family. It has some juicy pears inside and lots of sweet crumb on top which means you can't stop with one bite. 

Ingredients for one 25cm (10-inch) cake pan:
adapted from Huckleberry by Zoe Nathan


- 70g (5 tbsp) cold, cubed butter
- 70g (1/4 cup + 2 tbsp) granulated sugar
- 50g (1/2 cup) almond flour
- 3 tbsp rolled oats
- 3 tbsp whole-wheat flour
- 3 tbsp all-purpose flour
- 2 tbsp buckwheat flakes, toasted
- pinch of salt


- 160g (3/4 cup) butter, softened
- 200g (1 cup) granulated sugar
- 2 free-range eggs
- 1 tbsp vanilla extract
- 160g (1¼ cup) all-purpose flour
- 50g (3/4 cup) buckwheat flakes, toasted
- 3 tbsp almond flour
- 3 tbsp rye flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 250ml (1 cup) plain yogurt
- 3 medium-size pears 
- 2-3 tbsp dark muscovado sugar (for sprinkling)

1. Preheat the oven to 180C/356F.

2. In a small bowl, combine all of the topping ingredients and rub everything with your fingertips until it reaches a crumbly consistency. Leave in the fridge for the time you make the rest of the cake.

3. In another bowl, beat the butter with granulated sugar and vanilla until creamy. Add the eggs, one after another, mixing well after each one. Mix in the flours, baking powder, baking soda and yogurt. Tranfer to the lined cake pan. 

4. Wash, peel and slice the pears. Evenly cover the surface of the batter with fruits and sprinkle with muscovado sugar. Add the crumb topping you prepared earlier. 

5. Bake for an hour and 10 minutes or until a cake tester comes out clean. Leave to cool completely.