S'mores mini cups

You know this easy and simple American dessert s’mores: two crackers and chocolate and marshmallows between them melted together. My recipe is something like but in a little changed form. Shortbread cups (baked in mini muffin pan) are filled with the mix of crashed crackers, chopped chocolate and tiny marshmallows. That mix is covered with chocolate and topped with standard marshmallows slightly melted by confectionery burner. Dessert is small and cute and loved by children. Enjoy!


27 small cups


Ingredients for base:

  • ½ cup softened butter
  • 4 tablespoon icing sugar
  • 1 egg
  • 1¼ cup + 1 tablespoon all purpose flour


  • 5 tea biscuits
  • 2 x 50 g dark chocolate
  • 3 tablespoons mini marshmallows (or standard marshamallows chopped into small pieces )
  • 100 standard marshmallows



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 cling film 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  circles 2½ inch at diameter and place each circle in each hole of a mini cupcakes pan. 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 for further 10 minutes until become golden brown in colour. Remove cups from the pan and cool on a wire rack.

Make filling: chop finely tea biscuits and 50 g dark chocolate and mix them with 3 tablespoons of mini marshmallows. Fill baked shortbread cups with prepared mixture. Melt the second 50 g dark chocolate in double boiler or microwave. Pour the melted chocolate into cups over the filling. Chocolate should cover the filling. Place into the fridge for 10 minutes until chocolate has set. Before serving place on the top of each cup 3-4 standard marshmallows and heat them with confectionery burner until slightly melted.


Category: Pastries/tarts.

Tags: chocolate, marshmallow.

Homemade 'Bounty' bars

Coconut bars in chocolate made at home. And quick and easy. And sugarfree, glutenfree, dairyfree, vegan. This is the perfect dessert for all those who keep some diet and/or prefer to eat healthy. I hope you like coconut and chocolate. Enjoy!


9 pieces (depend on mould size)



  • 2 cups desiccated coconut
  • 1 cup coconut milk (thick part)
  • 3 tablespoons maple syrup*
  • 2 tablespoons coconut syrup
  • 3 tablespoons coconut oil
  • pinch of salt


  • 100 g dark chocolate (or milk if you like)
  • 2 teaspoons plant oil

 *you can use other plant syrups if desired



All ingredients (except the glaze) place In a saucepan and heat on the low heat until the mixture will be homogenous and you can see small bubbles made of syrups ingredients (about 10 minutes). When the mixture is ready pour it into oblong rectangular silicon moulds. Let chill in the fridge for 2-3 hours or overnight.

Chop the chocolate and melt it in double boiler or microwave. Stir in the plant oil. Remove bars from moulds. Dip each in chocolate and place on the tray lined with parchment paper to drain. Place into freezer for 5 minutes to set.


Category: Desserts/icecreams.

Tags: chocolate, coconut, glutenfree, vegan.

Cherry custard mini heart tarts

Very yummy small tarts filled with homemade cherry custard. Pyszne małe kruche ciastka nadziewane wiśniowym domowym budyniem. The shell is made of ‘sweet crust pastry’ – classic patisserie pastry with almond flour. Almonds give delicateness and more possibilities of shaping. After baking the cherry custard is still soft and gentle. The hearts are subtle, sofisticated and tasty. Enjoy!


heart shaped mini tart pans (10 pieces)



  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • Pinch of salt
  • 1 teaspoon vanilla paste
  • 1 ½ cups + 2 tablespoons all purpose flour
  • 4 tablespoons almond flour


  • 300 ml milk
  • 3 egg yolks
  • 60 g granulated sugar
  • 5 tablespoons cherry puree
  • 50 g corn starch
  • 2 tablespoons (30 g) butter, softened



Shortcrust base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour with salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make custard: you can use store-bought cherry puree from the tin or make homemade. Place in a saucepan 150 g frozen cherries with 1 tablespoon sugar. Heat until fruits are very soft and sugar has dissolved. Place in a food blender and blend until smooth. Pour the milk in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Add cherry puree and mix until incorporated. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for few minutes until starts to thicken and bubble. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out heart shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the next batch of hearts. Pour the cherry custard over pastry bases and smooth evenly. Cover each with the second heart.

Bake at 350°F for 20-22 minutes (until the pastry is golden beige). Cool after baking on a wire rack.


Category: Tarts/pastries.

Tags: cherries, almonds.

Strawberry anise shortbread cookies

These cookies are baked as a one large shortbread cake and divide into triangle pieces. The cake structure is quite flaky and cookies have to be pretty thick. Strawberries are added twice: as freeze-dried fruit powder and fresh fruits chopped finely. The addition of anise increase the strawberry flavour and give some intriguing herbal tone. Enjoy!


12 pieces



  • ½ cup softened butter
  • ¼ cup + 1 tablespoon sugar
  • 1 teaspoon pure anise extract
  • ¾  cup all purpose flour
  • 1/3 cup corn starch
  • 3 tablespoons freeze-dried strawberries (powder)
  • 7-8 fresh strawberries chopped finely



In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in anise extract, mix together. Add flour with cornstarch and fruit powder and mix on low speed until the dough comes together. Add fresh strawberries and mix gently until incorporated. Transfer dough to a 9 inch tart pan and press to evenly fill up  bottom and sides. Cover and let cool in the fridge for 1-2 hours.

Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 35 minutes until light brown and set in the center. Remove from oven and immediately re-cut into wedges. Let cool on a wire rack.


Category: Cookies.

Tags: anise, strawberry.

Hazelnut meringue cake with Nutella style frosting

I call it meringue because the main ingredients are egg whites and sugar. In fact, the addition of ground hazelnut change the taste and structure as well. Soft and crunchy cake is layered with homemade ‘Nutella’ frosting made of hazelnuts and chocolate. The whole cake is light in structure and in taste and clearly but subtle nutty. It is a kind of Ferrero Rocher ball flavour and because of that is decorated with. By the way: fresh for couple of days. Enjoy!


springpan ø 8 inch



  • 200 g hazelnuts
  • 1 ¼ cups (200 g) icing sugar
  • 6 egg whites
  • pinch of salt
  • 2 tablespoons corn starch


  • 100 g hazelnuts
  • 100 g dark chocolate
  • ¼ cup (40 g) icing sugar
  • 1 cup (250 ml) whipping cream


  • 50 g dark chocolate
  • 1 teaspoon canola oil
  • Ferrero Rocher balls
  • chocolate rosettes



Preheat oven to 400°F (200°C) and line a baking tray.

Spread all (for meringue and frosting) nuts on the baking tray. Roast for 10-12 minutes until starts to smell pretty. Remove nuts from the oven and place them in a sheet of paper towel. Peel their skin off by scratching one by another throw the towel.

Lower the oven temperature to 325°F and line the bottom of spring pan with parchment paper.

Process hazelnuts for meringue in food processor until finely ground. Add half of the sugar and corn starch and mix together. Beat egg whites with salt until stiff peaks form. Gradually add remaining sugar still beating on lower speed. Turn off the mixer and bring together the egg foam and nuts-cornstarch mixture stirring carefully with rubber spatula. Pour the cake mixture into prepared pan and bake for 30 minutes until golden beige in colour. After baking separate the cake of pan sides with a knife. Cool in pan.

Frosting: melt chocolate in double boiler or microwave. Place remaining hazelnuts and icing sugar in a food processor and process until thick paste. Add chocolate and process until well incorporated. In a separated bowl beat whipping cream until stiff. Mix in the chocolate-nuts paste with rubber spatula.

Cut the meringue horizontally into three layers. Spread the half of frosting on the first layer and cover with the second. Spread the rest of frosting and cover with third layer.

Decoration: melt chocolate in double boiler or microwave. Add oil and mix. Spread on the top of the top and let it drip on sides. Decorate with half cut Ferrero balls and chocolate rosettes.


Category: Meringues and macarons.

Tags: chocolate, glutenfree, hazelnut.