Caramel pecan brownies

If you are a fan of brownies this is absolutely your ‘must have’. This cake is a classic brownies – very chocolately, moist, a little bit gooey. Pecans and chocolate pieces inside give a bit of crunch sank in a tender cake. And if you are a fan of caramel as well I am sure you will bake it. Enjoy!


round pan 8 inch or 8x8 square



  • ½  cup butter
  • 3 oz dark chocolate, chopped
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all purpose flour
  • ¼ teaspoon baking soda
  • 1 cup chopped pecans
  • ½ cup semisweet chocolate pieces

 Caramel ganache:

  • 20 vanilla caramels, unwrapped
  • 1 tablespoon milk



Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Set aside to cool slightly. Stir sugar, vanilla extract and the eggs, one at time, beating well after each addition. In a separated bowl stir together flour and baking soda. Add flour mixture to the chocolate mixture, stirring just until combined. Stir in ½ cup of the pecans and chocolate pieces. Spread batter evenly into the prepared pan. Bake for 30 minutes. Cool in pan.

Ganache: in a small sauce pan heat and stir caramels and milk over medium-low heat until melted and smooth. Spread over cooled brownies and sprinkle with remaining ½ cup pecans.




The recipe comes from the 'Better homes and gardens - baking' book

Category: Brownies.

Tags: caramel, chocolate, pecans.

Yeast babka with pistachio filling

Yeast babka is more like a sweet bread than regular cake. Freshly baked brings wonderful smell in the whole house and the taste will spoil you. The dough is prepared brioche-like style and you need to be patient by taking enough time to make it. The pistachio filling is a nice addition to yummy dough and the whole loaf is definitely worth your effort. Bake and enjoy!


8x4 inch 1 loaf pan



  • 3 cups + 2 tablespoon (400 grams) all-purpose flour
  • 1/3 cup (75 grams) sugar
  • 1 package (7 grams) active dry yeast
  • ½  tablespoon orange zest
  • 2 large eggs
  • 1/3 cup milk
  • ½  teaspoon vanilla extract
  • 8 tablespoons unsalted butter, softened
  • ½ tablespoon (9 grams) kosher salt


  • 1 egg
  • 1 tablespoon water

 Pistachio filling:

  • ½  cup unsalted butter
  • ½  cup (100 grams) sugar
  • 2 large eggs
  • 2 ½ tablespoons (25 grams) all-purpose flour
  • 2 tablespoon (15 grams) almond flour
  • ½  teaspoon kosher salt
  • ¼  cup pistachio paste (store bought or homemade)
  • ¼  cup pistachios, finely chopped

 Homemade pistachio paste:

  • 3 tablespoon (30 grams) sugar
  • 3 tablespoon water
  • ½  cup toasted pistachios
  • 2 tablespoon (15 grams) almond flour
  • 1 ½ tablespoons vegetable oil



In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast, and orange zest. With mixer on low speed, add eggs, milk, and vanilla. Beat until mixture comes together, 2 to 3 minutes. (If the mixture remains too dry and crumbly, add more milk, 1 tablespoon at a time.)

With mixer on low speed, add butter, 1 tablespoon at a time. Add salt, beating just until combined, about 3 minutes. Increase speed to medium, and beat until a smooth and elastic dough forms and pulls away from the sides of the bowl. (If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time.)

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover, and let stand in a warm, draft-free place (75°) for 1 ½ to 2 hours or until doubled in size. After dough has risen, refrigerate for 30 minutes. Alternatively, the dough can be made one day in advance and the entire rise may take place in the refrigerator overnight.

Make pistachio paste: line a sheet pan with parchment paper and set aside. In a small saucepan, heat sugar and water until a candy thermometer registers 240°. In a small bowl, place pistachios. Pour hot syrup over pistachios, stirring to coat. Transfer pistachios to prepared pan, and let cool slightly, about 10 minutes.

In the work bowl of a food processor, combine pistachios and almond flour. Process until finely ground, about 2 minutes. With motor running, add oil, one tablespoon at a time. Process until mixture forms a smooth, thick paste, about 8 to 10 minutes.

Pistachio filling: in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, about 4 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together flours and salt. With mixer running on low speed, gradually add flour mixture to butter mixture, beating until combined. Add pistachio paste and finely chopped pistachios. Beat until just combined.

Grease and line a baking pan. On a heavily floured surface, roll dough to a 12-inch square. Brush edges with egg beaten with water. Spread with pistachio filling, leaving a 1-inch border on long sides of dough. Starting at one side, roll up dough, jelly-roll style, and press edge to seal. Using a sharp knife, cut roll in half lengthwise. Carefully twist dough pieces around each other and place in prepared pan, cut sides up. Cover, and let stand in a warm, draft-free place (75°) until doubled in size, 1 to 1 ½ hours.

Preheat oven to 350°. Bake loaf for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 30 minutes.




The recipe comes from the 'Bake from scratch' magazine.

Category: Yeast cakes.

Tags: pistachio, yeast.

Potato buns

These buns are perfect for any meal. Made of yeast dough but not typical because of potatoes’ addition which give subtle taste. The skin outside is dainty, the dough inside light like air. Buns are not very sweet (you can add more sugar) but soft and fluffy. Enjoy!


16 buns



  • 3 ¼ cup (500 g) flour
  • 1 package (7 g) active dry yeast
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • ¾ cup + 2 tablespoon milk
  • ¼ cup butter melted
  • ½ pound (1-2 pieces ) cooked and mashed potatoes
  • 1 tablespoon oil


  • 1 egg yolk
  • 1 tablespoon water
  • flour to dust



In a small bowl combine cooked, mashed potatoes with oil. In a large mixing bowl combine flour, sugar, salt and yeast. Add egg, warmed milk and melted butter. Mix until combined. Stir in potato puree.  Beat with an electric mixer fitted with dough hook to make smooth and elastic dough. Place in a lightly greased large bowl and cover. Let rise in a warm place until double in size (about 1-1,5 hours).  

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Divide each portion of dough into eight pieces. Shape each portion into a round ball. Grease and line a 13x9x2 inch pan. Place balls tightly in prepared pan (each ball should touch the next one). Let balls rest in a warm place for 20 minutes. Preheat oven to 400 °F (200°C).In a small bowl whisk together egg yolk and water. Brush buns with this mixture and carefully dust with flour. Bake for 15 minutes or until sound hollow when lightly tapped.




Category: Breads.

Tag: potato, yeast.

Shortbread tartlets with coconut filling and lime curd

Classic 3-layer tart is one of my favourite sweet treat. There is so many options to compose this little bake-off, every layer could change. Shortbread base in butter- cocoa- or vanilla flavour. Baked filling has infinite taste variants. And the top – with frosting, whipped cream, icing, any nut butter… So I think, create and play with and that is the result – butter shortbread, very coco nut filling and the lime curd upper. Perfect combination. Enjoy!


8 small (ø 4 inch) or 1 big (ø 10 inch)


 Ingredients for base:

  • ½ cup softened butter
  • 4 tablespoon icing sugar
  • 1 egg
  • 1 ¼  cup flour


  • 1 ¼ cup coocnut milk or cocoonut cream
  • ¾ cup granulated sugar
  • 3 eggs
  • ½ cup desicated coconut

 Lime curd

  • 2 egg yolks
  • 2 tablespoon corn starch
  • ½ cup milk
  • 8 tablespoon granulatem sugar
  • freshly pressed juice from 2 limes
  • ¼ cup softened butter



The curd might be made a day ahead. In a small bowl beat together egg yolks and corn starch. In small saucepan heat milk and sugar. Hot sugared milk pour over egg yolks and start to stir quickly to avoid curdling and lumps. Stir in lime juice. Put the mixture back to the saucepan and heat over the medium heat few minutes until starts to bubble. Remove from the heat, place in a bowl and cover with clear foil in way that the foil touches the curd on the whole surface. Once the curd is cooled add butter and beat until the mixture is smooth.

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake next 5 minutes until become golden brown in colour.

Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 25-30 minutes (one big tart for 40-45 minutes). The filling needs to be set on its whole surface and looked like very thick smooth custard. Remove tartlets from tins and  place on the wire rack to cool completely.

Lime curd place in a pastry bag and pipe desired amount and shape over each tartlet. You can also just spread it over the coconut custard.





Category: Pastries/tarts.

Tags: coconut, lime.

Coconut caramel blondies

Blondies is actually a brownies but with white instead of dark chocolate. Here enriched by desicated coconut so we have brand new quality. Likeness is in the shape and preparing way. It is not so moist like classic brownies, rather more cakey but definitely more lightly. Caramel appears both in the cake and the sauce and goes perfectly with coconut. A must have for every fan of these flavors!


round pan 8 inch



  • 150 g (5 oz) white chocolate
  • 150 g (5 oz) butter
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup desicated coconut
  • 1 ¼ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

 Fluffy frosting:

  • ½ cup water
  • ¾ cup firmy packed light brown sugar
  • ½ cup corn syrup

 Caramel sauce:

  • ¼ cup butter
  • ½ cup packed dark brown sugar
  • 4 tablespoon whipped cream
  • 2 tablespoon corn syrup



Preheat oven to 300 °F (160°C).

In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Set aside to cool slightly. Stir sugar, vanilla extract and the eggs, one at time, beating well after each addition. In a separated bowl stir together flour, baking powder, salt and coconut. Add chocolate mixture to the flour mixture, stirring just until combined. Line pan with parchment and spread batter evenly into. Bake for 35 minutes. Cool in pan.

Fluffy frosting: in a large saucepan combine water, sugar and corn syrup. Cook until sugar is dissolved and a candy thermometer registers 240°F (135°C). Remove from heat and place the mixture In a bowl of a stand mixer fitted with a whisk attachment and beat at low speed for 1 minute. Increase mixer speed to medium and to high when mixture starts to thicken. Beat about 10 minutes until light and fluffy and the bowl turn back to the room temperature.

Caramel sauce: In a medium saucepan heat and stir all ingredients. Cook over low heat until thicked slightly.

Remove cake from the pan and spread frosting evenly on top. Drizzle with warm caramel sauce. Work quickly because the sauce will  set rapidly.




Category: Brownies.

Tag: caramel, chcolate, coconut.