Maple bran pear cake with banana frosting

If you seek an idea for easy, quick and tasty cake for autumnal tea time this one is just perfect. It is very moist cake with nice texture (thanks to bran addition) with sweet pear pieces. I decided for banana frosting after discovered that banana and pear share the same fruit ester called isoamyl acetale and because of that they have similar taste drop. And I can say this is really good combination. Enjoy!


rectangular pan 13 x 9 inch



  • ¾ cup butter
  • 2 large pears, peeled, cored and chopped finely
  • 1 cup brown sugar
  • ½ cup maple syrup
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups flour
  • ½ cup wheat bran
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda

 Banana frosting:

  • 150 g cream cheese, softened
  • 1/3 cup butter, softened
  • 7 tablespoons icing sugar
  • 2 tablespoons powdered freeze-dried bananas
  • 1 tablespoon milk


  • autumn leaves sprinkles




Preheat oven to 350°F. Line baking pan with paper parchment.

In a small sauce pan melt 1 tablespoon butter. Add chopped pears and cook on the medium heat about 12-15 minutes until tender. Remove from the saucepan and set aside. In the same sauce pan melt the remaining butter. Pour to the large bowl and add sugar and maple syrup. Stir until sugar has dissolved. Add eggs and vanilla extract, stir together. Stir in flour, bran, baking powder, salt and soda. Stir in pears. Spread batter In the prepared pan. Bake for 30 minutes until light brown and puffed. Cool on a wire rack.

Make frosting: beat cream cheese and butter until fluffy. Add icing sugar, banana powder and milk. Beat until incorporated.

Spread frosting over the cooled cake. Sprinkle with sprinkles.




Category: Fruit cakes.

Tags: banana, bran, maple syrup, pear.

Grapefruit rosemary shortbread cookies

There are aromatic and rich in flavour shortbread cookies which could surprise your friends. The taste of both main ingredients is intensive – grapefruit gives tangy part and rosemary some herbal. A little sweetness also happen as they are cookies eventually. For sure they are interesting and worth trying. I liked them very much but I recommend these cookies rather for adults than children. Enjoy!


10 pieces – rectangular tart pan 12 x 4 inch



  • ½  cup softened butter
  • ½ cup icing sugar minus 2 tablespoons
  • 1 teaspoon grapefruit zest
  • ¼ teaspoon vanilla extract
  • pinch of salt
  • 1 cup flour
  • 1 teaspoon fresh rosemary leaves, chopped finely
  • 1 tablespoon granulated sugar


  • ¼ cup icing sugar
  • 1 tablespoon freshly pressed grapefruit juice



In the bowl of a stand mixer place the softened butter icing sugar, grapefruit zest, vanilla and salt and beat until light and fluffy. Stir in flour and rosemary, mix together until the dough comes together. Transfer dough to a tart pan and press to evenly fill up bottom and sides. Cover and let cool in the fridge for 1hours.

Preheat oven to 350°F. Using a knife score dough into 1-inch wide straps, prick all over with a fork or wooden skewer and sprinkle with granulated sugar. Bake for 30 minutes until light brown and set in the center. Remove from oven and recut into straps. Let cool on a wire rack.

Icing: beat together icing sugar and grapefruit juice until smooth, thick but still liquid. Pour icing over cookies and sprinkle with fresh rosemary leaves.


Category: Cookies.

Tags: grapefruit, rosemary.

Mini cranberry cheesecakes with orange pannacotta - glutenfree

Six dark pink cheesecakes with pretty swirl on the top. You can see on pictures how nice they look. But until you make them you cannot know how they taste. I spoil the surprise – it is the best cheesecake I have recently eaten. Slightly sour cheesecake perfectly harmonize with slightly sweet velvety pannacotta. The base made of granola crunch nicely. The whole dessert is subtle but clear in taste. You may serve it as small treat for everyone or bake as one big cheesecake and slice. Enjoy!


You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

6 x ramekins 4 inch or one round springform 8 inch



  • 170 g granola (I used mix of: oats, puffed rice, quinoa seeds, flaked coconut and dark chocolate)
  • ¼ cup butter, melted


  • 300 g fresh or frozen cranberries
  • 2 tablespoons sugar
  • 1 tablespoon freshly pressed lemon juice
  • 250 g cream cheese
  • ¾ cup sugar
  • 2 eggs
  • 150 ml whipping cream


  • 2 tablespoons freshly pressed orange juice
  • 1 tablespoon gelatine
  • ¾ cup whipping cream
  • zest of ½ orange
  • 125 ml Greek yogurt, plain


Make the base: mix together the granola and melted butter. The bottom and sides of ramekins (or only a bottom of a spring form) line with baking parchment. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: place cranberries with sugar (2 tablespoons) and lemon juice in a small saucepan. Stir and cook (about 10-15 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree.

In a medium bowl place cream cheese, cream, sugar and eggs and beat with a spoon until smooth. Pour the cranberry puree and beat together.  Pour the cheesecake mixture over granola base in the form. Cheesecake will be baked in water bath (bain-marie). Place ramekins in a brownie pan and fill the tray with hot water to the half-way of ramekins side (or: wrap the spring form in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of springform side). Place together in hot oven (325°F) and bake for 40 minutes (one big cheesecake for 1 hour). The cheesecake have to be set on its surface if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place in forms to the fridge for overnight.

When the cheesecake bakes make pannacotta: place gelatine in a small bowl and cover with orange juice. Set aside for 5 minut to bloom. After this time heat gently in a double boiler or microwave until dissolves. The whipping cream cook with orange zest until hot. Place the sugar in a heatproof bowl and pour over the hot cream. Stir until sugar dissolves. Add liquid gelatine, stir together. Pour Greek yogurt over the cream mixture and mix together until smooth. Silicon moulds (shaped as desired) fill with pannacotta and place in the freezer for overnight.  

Next day remove cheesecake/s from the pan and place on a cake stand. Remove the pannacotta from moulds and place one on the top of each small cheesecake (or more on the big cheesecake). Decorate with chopped freeze-dried cranberry.



 Category: Cheesecakes.

Tags: cranberry, glutenfree, orange.

Pumpkin roll cookies with nut filling

These are shortbread cookies with interesting look interesting composition with pumpkin puree. Pumpkin and yeast change the structure of dough and cookies are not so crunchy like classic but it is still shortbread. The nut filling diversifies the taste and texsture. It is lovely and yummy dessert for autumn afternoon. Enjoy!


30 cookies



  • ½ cup + 2 tablespoons butter, softened
  • 4 oz pumpkin puree
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups + 2 tablespoons all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon active dry yeast
  • ¼ teaspoon salt


  • 3 tablespoons finely chopped walnuts or pecans
  • 3 tablespoons turbinado sugar



In a small bowl mix together filling ingredients and set aside.

In the bowl of a stand mixer place butter, pumpkin puree and sugar and beat until light and fluffy. Mix in egg and vanilla extract. In a separated bowl mix together flour, baking powder, yeast and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and divide in two equal parts. Roll each piece onto a floured surface into an 8 x 6 inch rectangle. Sprinkle each rectangle with filling and roll up tightly, jelly roll style, starting with a long side. Wrap in plastic (each separately) and place in the fridge for 1-2 hours.

Preheat oven to 350°F and line a large cookie tray with parchment paper.

Once the rolls are cooled becomes to be stiff and easy to cut. Slice each into 3/8-inch wide slices. Place cookies onto the prepared tray. Bake for 10 minutes until light brown on bottoms. Just after baking they will be still soft and start to be hard when cooling. Cool on a wire rack.


Category: Cookies.

Tags: pecans, pumpkin, walnuts.

Glutenfree oat cookies with pistachio and cranberry

Let me introduce very easy and scrumptious cookies. You do not need to roll, to chill, to rise, to press them. All ingredients just beat together, divide into small portions and ready to bake. These cookies are crunchy on the outside and chewy in the inside. They are totally glutenfree so could be the perfect dessert for any child, any adult. And, one more.. they are super tasty. Enjoy!


24 cookies



  • ½ cup (minus 1 tablespoon) butter, softened
  • ¾  cup turbinado sugar
  • 1 tablespoons agave syrup (or other plant based syrup)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons buckwheat flour
  • 7 tablespoons rice flour
  • 125 g rolled oats
  • pinch of salt
  • 1 teaspoon baking powder
  • 100 g finely chopped unsalted pistachios
  • 100 g dried cranberries, chopped



In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, baking powder, salt and oats, mix until combined. Add pistachios and cranberry, mix just until incorporated.

Preheat oven to 375°F and line a large cookie tray with parchment paper.

Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 15 minutes until cookies are golden brown. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


Category: Cookies.

Tags: cranberry, glutenfree, oats, pistachio.