White chocolate & caramel oat cookies

Crispy and aromatic cookies with beautifully caramelised bottom. They are everything you need in this cold and dark winter season.

Makes about 18 cookies:
*inspired by the recipe from food52

- 150g all-purpose flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/4 tsp nutmeg
- vanilla
- 170g softened butter
- 100g brown sugar
- 1 free-range egg
- 150g rolled oats
- 100g white chocolate, chopped
- 50g caramel fudge, chopped


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

2. In a large bowl, beat the butter and sugar until fluffy, add the egg and mix well.

3. Combine the flour with salt, baking soda, nutmeg and vanilla and add to the rest of the ingredients in a bowl. Mix with a stand mixer until you reach an even, smooth dough. Finally, mix in the oats, chocolate and chopped fudge.

4. Form the dough into walnut-size balls and place them on a lined baking tray. Bake for about 10-12 minutes or until golden brown. Let them cool before serving.

BON APPÉTIT ! 

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. 

BON APPÉTIT ! 

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.

 BON APPÉTIT ! 

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. 

BON APPÉTIT ! 

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.  

 BON APPÉTIT ! 

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. 

BON APPÉTIT !

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:

CAKE

- 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

FROSTING

- 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.

BON APPÉTIT !

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.

BON APPÉTIT !

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:

COOKIES

- 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

CHOCOLATE GANACHE

- 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. 

BON APPÉTIT !

Peanut butter & chocolate cookies II ( df / v )

My first ever post on this blog featured a recipe for chocolate & peanut butter cookies, which are - no doubt - my favourite combination of flavors. Today I had a special job to find a way of making these beauties dairy-free (for someone allergic to milk products) and still tasting as alike as possible. All in all, I guess they turned out pretty nice!

Makes about 20 small cookies:

- 200g (7 oz) semi-sweet chocolate chips
- 180g (6.3 oz) crunchy peanut butter
- 80g (1/3 cup) sugar
- 1 free-range egg*
- 100g (3/4 cup) flour
- 1/2 tsp baking powder
- 1/3 tsp baking soda
- vanilla

*for vegan option: combine 1 tbsp flaxseed meal + 2 tbsp warm water and leave for 3-4 minutes to thicken. 


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

2. Using a water bath, melt 100g of chocolate chips and leave to cool slightly.

3. Mix the sugar, peanut butter, egg, vanilla and melted chocolate until smooth. Add the flour, baking powder and baking soda. Mix again to combine.

4. Stir in the remaining chocolate chips. If the dough seems dry and it is hard to incorporate the chocolate, try adding a tablespoon of water.

5. Form a walnut-size balls, tranfer to a baking tray and press gently with your hand. Bake for 10-12 minutes.

BON APPÉTIT !

Yogurt and mascarpone chocolate ice cream with red currant sauce (gf, no-churn)

I am back with another summer recipe! This time I have something special - chocolate ice cream made with yogurt and mascarpone cheese. Creamy, delicate and wonderfully easy! : )

Serves 5-6:

ICE CREAM

- 250g (9 oz) mascarpone cheese

- 200g (7 oz) plain greek yogurt

- 125 ml (1/2 cup) honey

- 6 tbsp good quality cocoa powder 

- 2 tsp chocolate liquor

- 1/2 tsp vanilla

SAUCE

- 200g red currants (fresh or frozen) 

- 2-3 tbsp xylitol 

- 1 tbsp water + 2 tsp potato starch 

1. In a large bowl, combine all of the ice cream ingredients and mix until fluffy. Transfer to a container and freeze for at least 6 hours. 

2. To make the sauce, heat the currants and xylitol. In a small glass, mix 1 tbsp of water with potato starch Wait until your fruits start to simmer and then add the starch mixture, stirring vigorously until thick. Remove from the heat and leave to cool completely. 

3. When your ice cream is ready, scoop into prepared bowls and top with the currant sauce. 

BON APPÉTIT !

Wholewheat chocolate chip cookies

Yes, I did it again. I made cookies! But these are not your usual chocolate chip cookies - they are 100% wholewheat, extremely soft and melt-in-your-mouth ones. Believe me, you would never guess there is not even a pinch of white flour in them!

Makes about 20 cookies:
adapted from Food52: Genius Recipes

- 230g (1 cup) butter, softened
- 260g (1⅓ cup) sugar
- 2 free-range eggs
- 1 tsp vanilla
- 350g (3 cups) wholewheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 160g (6 ounces) semi-sweet chocolate, chopped


1. Preheat the oven to 175C (347F) with a fan.

2. In a large bowl, beat the butter and sugar until creamy. Add the eggs, one at a time, mixing well after adding. Mix in the vanilla.

3. Sift in the flour, baking powder, soda and salt and mix well until your dough is smooth. Stir in the chocolate and place the bowl in the fridge for 2-3 minutes.

4. When the dough is ready, take it out of the fridge and using an ice cream spoon, scoop the dough on a lined trays, leaving at least 5 cm space between them.

5. Bake the cookies for 15-18 minutes or until golden-brown.

BON APPÉTIT !

Chocolate-hazelnut tart with bourbon and honey

My dad loves chocolate like nothing else. Especially when it comes to these huge semi-sweet bars filled with whole and crunchy hazelnuts - he could eat it probably day and night. If  you are a fan of nutty chocolate bars or you know someone who is, this recipe is for you. It also has an amazing gooey, caramel-ish layer and a splash of bourbon to make the flavor even more interesting. 

Ingredients for one 25cm (9inch) round pan:

CRUST

- 200g (1¼ cup) flour

- 1 tbsp granulated sugar

- 140g (1,5 stick) cold butter, cubed

- 1 tbsp apple cider vinegar

- pinch of salt

FILLING

- 3 large free-range eggs

- 180ml (3/4 cup) honey

- 150g light brown sugar

- 40g (4 tbsp) melted butter

- 1,5 tbsp bourbon

- 1 tsp vanilla 

- 1 tbsp flour

- pinch of salt

- 200g (1½ cup) chopped hazelnuts

- 120g (1/2 cup) semi-sweet chocolate chips

1. To make the crust, combine the flour, sugar, vinegar and salt in a large bowl. Add the butter and rub everything with your fingers until it reaches a crumbly consistency. Knead the dough until smooth, shape into a disk, wrap and refrigerate for about 1,5 hour.

2. Roll out the dough and evenly line your dish. Refrigerate for 30 minutes. Meanwhile, place a baking tray on the middle oven shelf and preheat the oven to 220C (425F).

3. In a bowl, combine the eggs, honey, sugar, butter, bourbon, vanilla, flour and salt. Whisk until smooth. Stir in the chocolate chips and hazelnuts and pour everything on the chilled crust. Place a pan on a hot tray and immediately reduce the temperature to 180C (350F). Bake for 45-50 minutes. 

BON APPÉTIT !

Lemony white chocolate and rhubarb bars

As a child I was not a rhubarb fan. I couldn't think of it as a fruit, vegetable or anything nice to eat. I was stubborn enough not to take a bite of any rhubarb pie or cake my mum made. 

It is amazing how taste can change through the years. Since baking started to be an important part of my life, I don't really know a dessert I do not like. I love to discover new flavors and experiment with unusual combinations and rhubarb is now definitely worth a try.

Ingredients for 20cm x 20cm (8x8 inch) cake form:
*inspiration: hummingbird high

CAKE BASE:

- 100g (1 stick) butter

- 150g (1 cup) brown sugar

- 2 free-range eggs

- zest from one lemon 

- pinch of salt

- 1/2 tsp baking powder

- 190g (1½ cup) flour

TOPPING:

- 200g chopped rhubarb

- 1 tbsp lemon juice

- 1 tbsp sugar

- 1 tbsp flour

- 70g white chocolate chips

1. In a small saucepan, heat the butter and sugar until melted. Leave to cool.

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

3. In a large bowl, mix the eggs with melted butter until smooth. Add the flour, baking powder, salt and lemon zest. Mix again until combined. 

4. In a separate bowl combine chopped rhubarb with sugar, lemon juice and flour. 

5. Tranfer the batter into prepared form and evenly spread the rhubarb and white chocolate chips on top. Bake for 30-35 minutes or until your cake tester comes out dry. 

BON APPÉTIT !

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:

BROWNIE

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

CHEESE LAYER:

- 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.

 BON APPÉTIT ! 

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:

PANCAKES

- 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

FRUIT COMPOTE

- 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 ; )

BON APPÉTIT !

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. 

BON APPÉTIT ! 

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.

BON APPÉTIT !