Chocolate petits fours with passion fruit

I cannot clearly say what kind of sweets this dessert is. You can describe it as a huge chocolate candy, frozen fruit mousse or no bake cheesecake. There is mascarpone passion fruit filling placed on milk chocolate praline covered with dark chocolate. This sweet treat is not complicated to prepare but you need a little time to work on it. The result is worth the effort – you will rave about its taste, I promise.


6 pieces a 3.5 inch x 1.5 inch


Passion fruit mousse:

  • 5 tablespoons passion fruit puree (aprox. 5 fruits)
  • 1 cup whipping cream
  • 250 g mascarpone cheese
  • 6 tablespoons icing sugar
  • 2 tablespoons gelatine

Milk chocolate praline (+ decoration):

  • 100 g milk chocolate
  • ¼ cup whipping cream
  • 2 tablespoons crushed breakfast cereals (wheat, oat, corn or other)


  • 150 g dark chocolate
  • 1 tablespoon plant oil



Passion fruit mousse: remove the pulp of passion fruit, discard shells. Rub through the sieve to separate the pulp and seeds. Discard seeds. Place the puree in a small sauce pan and heat gently until warm (do not boil). Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Add gelatine to the warm passion fruit puree and mix together. Cool slightly. Place mascarpone cheese, icing sugar and whipping cream in a bowl of a stand mixer and beat together until smooth and fluffy. Stir in passion fruit puree. You can mix it shortly if some lumps occur. Place the mousse in to silicon moulds leaving empty space (about 3-4 mm) on the top. Chill in freezer for 1-2 hours.

Chocolate praline: heat the whipping cream until hot (do not boil). Remove from the heat and stir in chopped milk chocolate. Stir until smooth. Set aside to cool and thicken. Take out 3-4 tablespoons of the mass for decorating and the remaining mixture combine with crushed cereals. Remove from the freezer moulds with passion fruit mousse and put the praline on the top of each portion filling moulds to the top. Place again to the freezer.  

Glaze: melt chocolate in a double boiler or microwave. Add oil and mix together. Remove from the freezer moulds with prepared desserts and remove them from moulds. Dip each in chocolate and place on a wire rack placed above the baking tray to drain. Chill in the freezer for 5 minutes. Store in fridge. Before serving decorate desserts with remaining milk chocolate praline – place it in a piping bag and pipe small rosettes on the top.


Category: Desserts/icecreams.

Tags: chocolate, glutenfree, oat, passion fruit.

Gingerbread cookies

My daughter wanted to bake gingerbread cookies so I developed this recipe which works well and does not require much effort. The pastry must spend only one night in the fridge and after baking cookies become soft during a week in a tin. They taste like classic gingerbread cookies, not too soft, not too hard. I know, Christmas is gone but maybe you will want to eat them for any other Winter teatime. Enjoy!


about 100 pieces



  • 300 g fluid honey
  • 75 g icing sugar
  • 60 ml water
  • 350 g all purpose flour
  • 75 g wholemeal flour
  • 1 teaspoon baking soda
  • 1 teaspoon mixed gingerbread spices (or pumpkin pie spices)
  • 1 teaspoon cinnamon
  • ½ cup butter, softened

Sugar icing:

  • ½ cup icing sugar
  • 1 tablespoon warm water



Place honey, sugar and water in a small saucepan and bring to the boil. Remove from the heat and cool to the room temperature. In a bowl of a stand mixer place both flours, soda, cinnamon  and spices. Pour over the honey mixture. Beat everything on medium speed until well combined. Add butter, one tablespoon at a time, still mixing. When all butter is incorporated and the dough is smooth shape it in a ball and wrap in a cling film. Refrigerate overnight.  

Next day preheat oven to the 350°F. Line a cookie tray/s with parchment paper.

Roll out the pastry on a floured surface. The thickness should be about 1/6 inch. Cut out desired shapes with cookie cutters. Place cookies onto prepared tray/s. Bake in batches, one tray at a time, for 10-12 minutes (depending on the oven – cookies should be only light browned). Just after baking cookies will be soft and become hard by cooling. Place them in an airtight tin with apple peels. After about one week they become soft and ready to eat and decorate.

Decorate cookies with sugar icing or chocolate. I decorated mines with sugar icing made of icing sugar beaten  with warm water but you may also use royal icing made of icing sugar beaten with egg white. They are also good glazed with melted chocolate.


Category: Cookies.

Tags: cinnamon, honey, spices.

Giant spiral with poppy seed filling

This is traditional Polish Christmas cake called ‘makowiec’. Made of yeast dough (sweet bread – brioche like) filled with poppy seeds mixture. In a classic version (usually made) is baked as a Swiss roll shape. I tried some new shape – giant spiral and it works fantastic. The filling is more connected to the dough and for me it causes more taste in every bit. The filling is packed with poppy seeds, raisins, almonds and honey. You may also add nuts and candied orange zest if desired. Try some new cake on your festive table. Enjoy!


springpan ø 9 inch



  • 180 ml lukewarm milk
  • 4 teaspoons dried yeast
  • ½ cup sugar
  • 2 eggs
  • 1 egg yolk
  • 3 cups bread flour
  • 1 teaspoon salt
  • 2/3 cup butter, softened


  • 350 g poppy seeds
  • 200 ml milk
  • 7 tablespoons honey
  • 30 g almonds, chopped finely
  • 30 g raisins
  • 30 g golden raisins
  • 1 teaspoon pure almond extract
  • 1 tablespoon butter, softened

Sugar icing:

  • ½ cup icing sugar
  • 1-2 tablespoons warm water



Place the poppy seeds in a bowl and pour over the milk. Stir with a spoon to sink all poppy seeds. Set aside for 3-4 hours.

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add eggs and egg yolk and stir until smooth. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Make a hole in the center and pour the yeast mixture in.  Mix on medium speed until dough is smooth. Stop mixer, scrap the bowl sides. On the low mixer speed add butter – 1 tablespoon at a time. Add the next tablespoon butter only when the previous is fully incorporated. When you use all butter and the dough is ready (smooth and glossy) shape it in a ball and place in an oiled bowl. Let stand in a warm place for 1 hour until doubled in size.

Make the filling: drain poppy seeds, discard milk. Process seeds in a food processor for 3-4 minutes until become soft and velvety. Add remaining filling ingredients and mix until well incorporated. Try and add more honey or other nuts if you wish.

Grease springpan and line the bottom with parchment paper.

Place the dough on a floured surface and roll out into a 18 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Cut into five straps (each 3 3/5 inch wide and 12 inch high). Spread the filling even on all straps. Roll the first strap into a roll. Place the roll on the beginning of the second strap and roll together with filling. Place this roll on the beginning of the third strap and roll together. Continue with remaining straps. The last strap do not encompass the whole big roll you got. Carefully lift the giant spiral (help yourself with a spatula), rotate 90° and place it in the sprinpan (the cut surface up). The center of the cake should be in the center of the pan. On sides stays empty space for rising. Let stand in a warm place for 1 hour to rise and reach the sides of the pan. Bake in preheated oven in 400°F for 45-55 minutes. After 25 minutes cover the cake with aluminium foil to avoid scorching. After baking cool in the pan then transfer to a wire rack.

Make icing: beat together icing sugar and water until smooth. If the icing is too solid add more water. Pour the icing over the top of the cake.


Category: Yeast cakes.

Tags: almonds, Christmas, poppyseed, raisins, yeast.

Cinnamon apple caramel winter truffles

Homemade chocolate truffles in winter tastes. Cinnamon and freeze-dried apples covered with caramel glaze are fully in Christmas mood. There are few simple ingredients and not complicated preparing so maybe you make them as a holiday gift for someone? But I understand if you want to save them for yourselves – they are just delicious. And nothing could better match the December treats. Enjoy!


about 20 pieces



  • 150 ml whipping cream
  • 200 g dark chocolate (I used Belgian 72%)
  • 1 teaspoon cinnamon
  • 2 tablespoons finely chopped freeze-dried apples

Caramel glaze:

  • 5 tablespoons dark brown sugar (muscovado)
  • 2 tablespoons butter
  • 5 tablespoons whipping cream



Place the cream and cinnamon in a small saucepan and bring to the boil. Remove from the heat and stir in dark chocolate cut roughly. Set aside for 5 minutes. Mix together until the mixture is smooth. Mix in the chopped apples. Set aside to cool for 30 minutes. Line a baking tray with baking parchment. Take the small portion (walnut size) with a teaspoon and place onto the baking tray. Chill in the fridge for 30 minutes. Remove from the fridge and shape each portion into regular ball. Chill in the fridge for next 30 minutes.

Glaze: in a small sauce pan place the butter and brown sugar. Heat slowly until they melt. Add whipping cream, mix together. Bring to the boil. Boil few minutes until slightly thickens. Remove from the heat. Take truffles out the fridge. Deep each in caramel glaze. You may sprinkle with some sprinkles. Chill for few minutes in the fridge. Store in fridge.


Category: Desserts/icecreams.

Tags: apple, caramel, Christmas, cinnamon, chocolate, glutenfree.

Glutenfree oat cookies with cocoa, hazelnuts and prunes

Different taste of oat cookies again because they became favourite cookies for my children. Are so easy to prepare so we try new flavour composition. These are with cocoa for the ‘chocolate’ effect and hazelnuts and prunes. Cookies are crunchy on the outside and gooey on the inside, and delicious. Prunes give some softness and hazelnuts some crunch. The taste combo – faultless. 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
  • 3 tablespoons cocoa powder
  • 5 tablespoons sorghum flour (or other flour made of glutenfree cereal)
  • 5 tablespoons rice flour
  • 125 g rolled oats
  • pinch of salt
  • 1 teaspoon baking powder
  • 100 g finely chopped hazelnuts
  • 100 g prunes, 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, cocoa powder, baking powder, salt and oats, mix until combined. Add hazelnuts and prunes, 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 12-15 minutes. 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: cocoa, glutenfree, hazelnut, oats, prune.