May 30, 2016

Ricotta cheesecake brownies

Gooey, chocolatey, rich and full of delicate, smooth ricotta filling - there is no other thing that could so successfully soothe souls and bring smile on other people's faces. It is absolutely the best when still slightly warm and melting in the mouth. 

 Ingredients for 25x30cm cake pan:


- 200g dark chocolate
- 200g butter, softened
- 250g granulated sugar
- 3 free-range eggs
- 110g flour


- 400g ricotta cheese
- 150g powdered sugar
- 1 free-range egg
- 1 tbsp flour

+ fresh strawberries, halved

1. Preheat the oven to 170C/340F.

2. Brownie batter: Melt the chocolate in water bath. In a large bow;, beat the sugar and butter until pale and smooth. Gradually add the eggs, mixing the batter after each one. Stir in the melted chocolate and flour.

3. Evenly spread 3/4 of brownie batter on the bottom of the lined cake pan.

4. In another bowl, mix the ricotta, sugar, egg and flour. Pour the cheese mixture on the brownie base and then cover with the remaining brownie batter. Use a spatula or fork to make the swirls. Top with the halved strawberries.

5. Bake in the preheated oven for 50 minutes.


May 29, 2016

My brother's favourite pancakes

This Saturday was definitely one of the laziest in our house. Nobody even tried to make a proper meal so we came up with best idea ever - breakfast for dinner.

This pancakes are one of those things I could easily prepare blindfolded. I usually make these in enormous quantities cause my younger brother is crazy about them and you know, almost 2 meters tall teenagers eat a lot. And when I say 'a lot' I mean really A LOT. 


Makes 2 servings:


- 130g (1 cup) flour
- 2 tbsp sugar
- 1 tsp baking powder
- pinch of salt
- 180ml (3/4 cup) milk
- 1 free-range egg
- 100g dark chocolate, chopped


- 250g strawberries, quartered
- 30g butter
- 2 tbsp sugar
- 1 tbsp potato starch mixed in 60ml (1/4 cup) of water

1. Start with the compote. In a small saucepan, combine the strawberries, butter and sugar and heat the mixture until butter is completely melted. Increase the heat and let is simmer for couple minutes. When strawberries are soft, roughly mash them up and add the starchy water, stiring all the time. Cook for couple minutes more and leave to cool slightly.

2. In a large bowl, mix the flour, sugar, baking powder and salt. Add milk and egg and mix until smooth. Stir in the chocolate pieces.

3. Scoop the batter using a large spoon and cook the pancakes until nicely brown. Don't forget to add your fruits ; )


May 27, 2016

Christina Tosi's oatmeal cookies

I've never had any special idols that I could follow in my life, but if I were forced to name one person close to that, it would definitely be Christina Tosi. Her Milk Bar is one of a kind and the sweet stuff which she brings to life there is simply amazing (cereal milk ice cream? YES PLEASE). Christina herself is truly a woman of passion, great imagination and love for everything full of sugar and butter. Testing her recipes is my favourite thing to do so I just wanted to share one with you. 

Makes 18 cookies:

- 200g (14 tbsp) butter, softened
- 80g (1/2 cup) brown sugar
- 80g (1/2 cup) granulated sugar
- 2 free-range eggs
- vanilla
- 150g (1+1/4 cup)
- 200g (2 cups) old-fashioned oats
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt

+ powdered sugar for coating

1. Preheat the oven to 190C/375F.

2. Beat the butter with sugars until pale and fluffy. Add the eggs and vanilla and mix again to combine. Then mix in the flour, oats, cinnamon, baking soda and salt. 

3. Using an ice cream scoop, measure the dough and form it into a golf-sized ball. Coat evenly with powdered sugar and place on a baking tray, 5cm apart. 

4. Bake for 9-10 minutes, or until golden brown. Leave to cool completely.


May 26, 2016

Rustic strawberry and mascarpone tart

When I think of my mom, I think of strawberries. Probably because it is her favourite fruit and early June, in which she was born, is full it. When I was younger, we used to go together for an ice cream to the local cafe and strawberry flavor always ended up in her cone, even though there was plenty of other fancy ones to choose from. So my Mother's Day dessert has to be all about strawberries. It also happens to be pretty quick, easy and disarmingly delicious. 

The crust must sit in the fridge for some time but overall, this tart takes really no effort to make. If you're planning to make it for today's afternoon, you can start now and it will be ready on time. 

*loosely adapted from Izy Hossack's recipe


- 120g plain flour
- 40g whole wheat flour
- 2 tsp granulated sugar
- pinch of salt
- 125g very cold butter, cubed
- 3 tbsp cold water + 1/2 tsp apple cider vinegar
- 1 egg, beaten (for brushing the crust)


- 225g mascarpone cheese
- 2 tbsp powdered sugar
- 450g fresh strawberries
- 1/2 tsp cinnamon
- 2 tbsp raspberry jam (or your favourite) 

1. Crust: In a large bowl, mix the flours with sugar and salt. Add butter and rub everything with your fingers until it has a consistency of coarse sand. Add 1 tbsp of vinegar water and start to knead the dough. If it is still too dry, add a little bit more liquid. 

2. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 200C/400F. Roll the dough out on a parchment paper. It should be about 0,5cm thick. Brush with an egg and bake for 20-25 minutes or until golden brown. Leave to cool completely.

4. In a small bowl, mix the mascarpone cheese with 1 tablespoon of sugar. Take the strawberries and slice them quite thin. Toss them with cinnamon and the remaining sugar. 

5. When the crust is ready, evenly frost the top with mascarpone cheese. Then spread the jam and decorate with strawberries. You can serve the cake topped with some fresh mint.


May 25, 2016

Fresh strawberries with sheep milk yogurt, granola & buckwheat honey ( gf )

It may be quite ridiculous to make a recipe for something that simply doesn't need one but it is stronger than me. This bowl full of beautiful mess is my summer comfort food which disappears along with the end of strawberry season in Poland. This makes it really special and absolutely worth an individual post. 

It does perfectly as a breakfast meal but you can honestly eat it anytime (like me), adding some chocolate cookies and sipping lemonade. 

Makes 1 serving:

-150g sheep milk yogurt*
- 8 fresh medium-size strawberries, chopped
- handful of homemade granola (for example from here)
- 2 tbsp unsweetened corn flakes 
- 2 tbsp buckwheat honey

*sheep milk yogurt is my definite favourite because of its creamy consistency and rich flavor. You can freely substitute it with any other but I encourage you to try this one if possible. 

Mix all ingredients in your favourite bowl and eat immediately - you've now created a true taste of polish summer. 


May 24, 2016

World's best chocolate chip cookies

I should probably change the name of my blog to something cookie-related. I think there is no such thing I love to bake more than them (you can obviously see it in my posts). Cookies are just adaptable - they are perfect on the go, as a gift or to simply nibble at in the middle of the night. 

My jar of Nutella is still half-full so I turned to it once again during my recipe hunting. Thereby, we have ANOTHER recipe involving the famous chocolate and hazelnut spread. And I am not even slightly ashamed, especially when cookies like these are being born. They can melt every heart and there is never too much of them. Never. 

Makes 15 large cookies:

- 1/3 cup Nutella (about 3 heaping tablespoons) 
- 110g butter, softened
- 1 free-range egg
- 1/2 cup brown sugar
- pinch of salt
- 200g all-purpose flour
- 2 tsp (20g) corn flour
- 1 tsp baking soda
- 80g white chocolate, chopped
- 80g dark chocolate, chopped

1. In a large bowl, beat the sugar with nutella, butter and egg until creamy. 

2. Add flours, soda and salt and mix again to combine. Stir in the chocolate. 

3. Using a large ice cream scoop, portion the dough into mounds and place them on a tray. Refrigerate for at least 2 hours (you can also leave them overnight). 

4. Preheat the oven to 175C/350F. Lay the chilled cookies on a baking tray - remember to make large spaces between. Bake for 8-9 minutes or until the edges are quite firm and centre is still soft. Leave to cool completely. 


May 23, 2016

Nutella cookies

Okay, let's be serious. You are now able to experience one of the most addictive things in the world. 

These little guys may look innocent but I advise you to treat them with no joke. If you like nutella (I honestly do not believe there is someone who doesn't ), you will probably fall head-over-heels in love with them. I'm writing here a small serving just to be sure you won't accuse me of causing an obsession.

Ingredients for 12 cookies:

- 1 cup Nutella
- 1 free-range egg
- 2 tbsp brown sugar
- 60g flour

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

2. Mix all ingredients in a bowl until combined. Let it sit in the fridge for 30 minutes or in the freezer for 10 minutes.

3. Roll the dough into walnut-size balls and place on a lined baking tray, widely spaced. Bake for 8-9 minutes or until you can see little cracks on top.


May 21, 2016

Raspberry rosewater chia pudding (v + gf)

Mornings are definitely my favourite thing. I cannot image starting the day without a moment to enjoy good food and give my body some nourishing boost. I also truly believe that breakfasts are one of the most important things for maintaining a healthy life and weight. Even when you like to snack on a piece of homemade cake from time to time ; )

Makes 2-3 servings:

- 400ml coconut milk
- 200g raspberries
- 3 tbsp honey (agave nectar for vegan option)
- 60g chia seeds
- 1 tbsp rose water
- fresh fruits and pistachio nuts for topping

1. In a large bowl, put together the milk, raspberries, honey and rose water and blend until smooth. Stir in the chia seeds.

2. Divide the mixture between your prepared bowls or jars and refrigerate overnight.

3. Top with fresh fruits and pistachios just before serving.


May 20, 2016

The easiest, classic brownies

My mind is all over the culinary research and at the same time, Friday afternoon calls for a sweet treat. These kind of moments are made for simple, foolproof recipes which can be done without any special preparations. Therefore, you will probably always find all of the ingredients for this brownies in your kitchen. 

Ingredients for a square 20cm can pan:
* loosely adapted from here

- 220g butter
- 220g good quality dark chocolate, chopped
- 4 free-range eggs
- 1 cup brown sugar
- vanilla
- pinch of salt
- 120g flour

Preheat the oven to 180C/350F.

In a water bath, melt together the chocolate pieces and butter until smooth. Leave to cool slightly. 

Mix the eggs in a large bowl. Add the sugar, vanilla, salt and melted chocolate and mix again evenly. Fold in the flour.

Pour the batted into prepared cake pan and bake for 20-25 minutes.


May 17, 2016

Flourless chocolate chip & peanut butter cookies

There are only a few posts on this blog and yet there's no way to hide my love for peanut butter. I make it every month just to be sure I always have a jar on hand. You never know when you will be in need ; )

These cookies are amazing. Just like almost every sweet thing created by Nigella, it takes only a couple minutes to make and still they surprise you with great, original flavors. When the cookies are hot, they can be a little bit crumbly but they tend to soften when left in a container for a day or two. 

Ingredients for about 16 cookies:
*recipe adapted from Nigella Lawson's new cookbook "Simply Nigella"

- 230g smooth peanut butter (preferably homemade or as natural as possible)
- 100g light brown sugar
- 1 free-range egg
- 1/2 tsp baking soda
- vanilla
- pinch of salt
- 50g good quality dark chocolate, chopped

Preheat the oven to 180C/356F.

In a large bowl, beat the peanut butter with sugar, baking soda and salt. Stir in the egg and vanilla.

Combine chopped chocolate with the cookie batter, take a large spoon and start placing a walnut-size balls on a lined baking tray.

Press lightly with your hand and then bake for 10-12 minutes, until the edges turn golden.


May 14, 2016

Cinnamon rolls with rum peaches and maple mascarpone frosting

I was planning on making something light and refreshing. Then came the rain. Dullness and cold wind outside forced me to turn to my favourite and unfailing yeast dough. However, I was able to retain the cooling element - fresh peaches are today's boss.

Ingredients for about 24 rolls:


- 650g flour
- 20g fresh yeast
- 250ml milk
- 75g unsalted butter
- 65g caster sugar
- pinch of salt
- 3 free-range eggs


- 2 medium peaches
- 60ml rum
- 50g sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/3 tsp nutmeg
- 3 tsp potato starch

- 2 tbsp melted butter + 60g sugar (to sprinkle the rolled dough)


- 40g powdered sugar
- 100g mascarpone
- 1 tsp rum
- 60ml maple syrup

Dough: In a small pot heat the milk, sugar and salt, add butter and continue to heat until melted. Cool slightly and stir in the yeast. Put the flour and yeast mixture in the bowl of a stand mixer. Turn on and start adding the eggs one after another. Knead the dough for 3 more minutes. Cover the bowl and let it rise in warm place for 1-1,5 hour.

Filling: Wash the peaches, rinse under boiling water and peel. Cut into really small cube and put in a small saucepan along with rum, sugar and spices. Simmer for about 10 minutes, then add the potato starch and boil for another 5 minutes. Cool down completely.

Preheat the oven to 190C/374F.

Roll the dough into rectangle (about 1,5cm thick). Brush with melted butter and sprinkle the sugar on top. Spread the peaches evenly and roll tightly. Cut into 3cm thick slices and place in two buttered 20x20cm pans. Bake for 25-30 minutes. Leave to coool down.

Frosting: Combine all of the ingredients to create a smooth mixture and drizzle over the buns.


May 13, 2016

Butterry hazelnut granola ( gf )

Compared to the regular granola recipes you can find all over the Internet, this combination of a few simple ingredients may not be the "slimmest" but it is without doubt the yummiest one. Besides, it totally wins with all  of the popular store-bought cereal. So if you're not on a diet right now, this jar of crunchy goodness should be your pantry's must-have. 

As Julia Child used to say: "With enough butter, anything is good."

Ingredients to fill two large jars:

- 500g rolled oats (use certified ones to make the granola gluten-free)
- 250g roughly chopped hazelnuts
- 3/4 - 1 cup honey
- 3 tbsp melted butter
- 1 tbsp dark cocoa powder
- pinch of salt

Preheat the oven to 175C/347F.

In a large bowl, combine the oats, hazelnuts, cocoa and salt. Mix in the honey and butter to evenly coat all of the dry ingredients. Spread the granola on a lined baking tray.

Bake for 15 minutes or until slightly golden, remove from the oven and stir the granola with a wooden spoon. Bake for another 10 minutes. When ready, let it cool completely before transfering to an air-tight container.


May 11, 2016


Another Italian recipe. I can't really help it as the mediterranean flavours are the closest to my heart. When we were younger, these crusty Tuscan cookies used to sit on our kitchen counter all the time but one day they were gone not to be back for a long time. Few days ago, the younger part of my family started to mumble about them quite a lot and I've set myself a challenge to recreate the exact taste of the store-bought cantucci that were once our favourite snack. 

Rumours has it that somebody somewhere tried to soak them in coffee or sweet wine but we prefer to eat them plain, at the same time trying not to break our teeth.   

Ingredients for about 40 cookies:

- 500g flour 
- 1 tsp baking powder
- 200g caster sugar
- 2 free-range eggs + 2 egg yolks + 1 egg white 
- 1/4 cup of water
- 1 tbsp amaretto
- 200g roasted almonds, whole
- zest from one orange
- pinch of salt

Preheat the oven to 180C/356F.

In a large bowl, combine the orange zest with sifted flour and baking powder. Make a hole in the middle and add two whole eggs, 2 egg yolks, water, amaretto, sugar and salt. Mix roughly and knead the dough with your hands while gradually adding the almonds. The dough should be pliable, if too dry or wet, try adding some more water or flour. 

Form two long rolls (3cm in diameter) and place them on alined baking tray before flatting them slightly with your hands. Coat each one with egg white. Bake for 15-20 minutes, remove from the oven and cut in 2,5cm diagonal slices. 

Bake the cookies for another 15 minutes or until golden brown.  


May 9, 2016

Lemon ricotta tart with almonds

Sometimes I feel a serious desire to go back to Italy. When it is not possible, I simply take out some old family albums and turn on the Roman Holiday with Audrey Hepburn and Gregory Peck. While listening to main character's squabbles, I start to develop an appetite for southern food.

This recipe is my adaptation of the tart made by Mimi Thorisson from Manger. I am not sure if this cake is more Italian or French but it sure makes waiting for summer more bearable.

Ingredients for 23cm tart pan:


- 240g flour
- 1 free-range egg
- 120g unsalted butter, cubed 
- 30g sugar
- 60g powdered sugar
-30g almond flour
- zest from 1/2 lemon
- pinch of salt


- 100ml honey
- 100g sugar
- 50g unsalted butter, softened
- 100ml heavy cream
- 150g ricotta cheese
- zest from 1 lemon
- 2 tbsp lemon juice
- 1 free-range egg
- 100g almonds, skinned and chopped

In a large bowl, mix all of the crust ingredients and then knead the pastry with your hands until you have a smooth ball. Cover it with plastic wrap and place in the fridge for an hour.
When cooled, roll the dough and line the tart pan. Prick the bottom with a fork and place in the fridge for another 30 minutes.

Preheat the oven to 170C/325F. In another bowl, mix well the honey, butter and sugar. Add ricotta, heavy cream, egg, lemon zest and juice and stir to combine.
Take the dough from the fridge, sprinkle a handful of almonds at the bottom of the crust and then pour the filling on top. Dot with remaining almonds and bake in preheated oven for 50 minutes. or until golden brown.


May 7, 2016

Soft whole wheat buns

Blooming lilac trees are the sweetest scent of all. When our home overflows with bouquets full of these tiny, violet flowers, there is no doubt that summer is close. 

The sun is shining wonderfully today so there is no better thing than sitting on the terrace with a good book and glass of cold, minty lemon water. For the dinner, I chose something even more satisfying - delicate butter buns, leftover vegetarian burgers and homemade quacamole. Saturday afternoon at its best. 

Ingredients for about 12 buns:

- 1 cup of water
- 3 tbsp of milk
- 2 tbsp of sugar
- 40g fresh yeast
- 2 free-range eggs
- 450g flour (300g white spelt flour + 150g whole wheat flour)
- 1,5 tsp salt
- 40g butter, softened
- sesame seeds

1. In a small saucepan, warm up the water with milk and sugar. Make sure it is lukewarm not hot before you add the yeast. Let it sit for couple minutes and mix from time to time to dissolve the yeast. Meantwhile, beat 1 egg with a fork.
2. Mix the flour and butter inn the bowl of a food processor until the butter forms a small crumbs. Then add the water with yeast and beaten egg. Mix on a medium speed to form a smooth dough (about 10 minutes).
3. Put the dough in a flour-coated bowl and cover with a tea towel. Let it rise in a warm place until double in size. (I personally like to preheat the oven to 40C/104F, turn it off and place the bowl inside to rise quicker)  
4. When the dough is ready, form 12 identical balls and put on a lined baking tray. Cover again and set aside for another 20 minutes. Preheat the oven to 190C/375F. 
5. Beat the remaining egg with a fork and brush the top of each bun, then sprinkle some sesame seeds on it. Bake for 25 minutes or until golden.


May 3, 2016

Date & rosewater bread

Ever since I first had a chance to learn their taste, I simply can’t live without dates. I have them with me wherever I go, as a healthy snack and perfect candy alternative.                                 

This cake is just like them- with a deep, caramel flavor, crusty skin and soft, moist centre .I adapted the recipe from a wonderful Samar Khanafer’s polish cookbook Hummus, Za'atar and Pomegranates, which is filled with amazing Middle Eastern food and mouthwatering photos.

Ingredients for a small loaf:

- 300g Medjool dates, pitted
- 1/2 cup water
- 230g flour
- 100 g cane sugar
- 2 tbsp baking powder 
- 1 tsp cinnamon
- 2 free-range eggs
- 125g butter
- 2 tbsp rose water (optional)

1. Preheat the oven to 180C/360F.
2. Cut the dates into little chunks and place in a saucepan along with 1/2 cup water. Simmer for 10 minutes until the dates are tender. Leave to cool. 
3. In another bowl, mix the flour with baking powder and cinnamon. In a separate bowl, beat the butter with sugar, then add the eggs and beat again. 
4. Use a hand blender to mash the dates and water into a smooth paste, then pour the rose water and stir well.
5. Combine the dry ingredients with the wet ones, add the paste and blend thoroughly. The batter should be thick so don’t worry.
6. Put the batter in a lined loaf pan and bake in preheated oven for about an hour. Remove when toothpick inserted in the center comes out completely dry. 


May 2, 2016

Raspberry jam muffins with peanut butter crumble

As a Polish girl, I had the opportunity to get my first homemade pb&j few years ago, when my older brother (who then couldn’t even make a scrambled egg) made me one. He stood there, proudly waiting for my positive review and all in all, he wasn’t disappointed because a moment later, this sweet-and-salty delicacy conquered the whole house.

This recipe is another modification of one of my favorite foreign goodies. Delicate cake topped with raspberry jam and peanut butter crumble will be a great spring dessert to which you can always add some fresh fruit when only in season.

Ingredients for about 12 muffins:
Adaptation: food52

- 250g light spelt flour
- 1 tbsp baking powder
- 100g cane sugar
- 1/2 cup yogurt
- 80ml milk
- 80ml oil
- 1 tsp vanilla
- 1 free-range egg
- pinch of salt
- naturally sweetened raspberry jam

- 40g light spelt flour
- 30g rolled oats
- 1.5 tbsp cane sugar
- 80g peanut butter
- 1/2 tbsp unsalted butter, softened

1. Preheat the oven to 200C/400F.
2. In a large bowl, combine sifted flour, baking powder, baking soda and sugar. In a separate bowl mix the oil, egg, yogurt and vanilla and whisk gently to combine. Then gradually add the dry ingredients to the wet ones, alternately pouring milk. If the batter seems too thick, add a bit more milk.
3. In a small bowl, place all the crumble ingredients and blend or - if the butter is too hard - use your hands to mash up the streusel.
4. Put the butter into greased muffin tin or paper liners filling about 3/4 of the height and place a heaping teaspoon of jam on top of each one. Sprinkle evenly with the peanut crumble.
5. Bake for 20-25 minutes.