• 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.

  • It is a simple but sophisticated cake perfect for teatime. Shortbread like base, coffee filling and nutty topping. Tart like but not exactly. The base do not need to be cooled or rolled, the filling is just whisked with a fork and top’s decoration simple but spectacular. Strong coffee taste, could not be perfect for children (mine did not like) but adults, especially coffee fans will be pleased. Enjoy!


    8 inch x12 inch rectangular pan



    • ½  cup +1 tablespoon butter, softened
    • ¼  cup sugar
    • 1 ¼ cup all-purpose flour
    • ½  teaspoon baking powder
    • 2 cups pecans

     Coffee topping:

    • 2 teaspoon instant coffee granules
    • 3 teaspoon boiling water
    • 2 eggs
    • ½ cup golden syrup or treacle
    • 1/3 cup light brown sugar
    • ¼ cup butter, melted
    • 2 tablespoon all-purpose flour



    Preheat oven to 400 °F (200°C) and grease and line pan (base and long sides).

    Beat butter and sugar with an electric mixer until light and fluffy. Stir in flour with baking powder, in two batches. Press dough over base of pan. Bake for 10 minutes. Cool in pan 10 minutes, then pour the topping. Reduce oven to 350°F.

    Make coffee topping: dissolve coffee in the boiling water in a medium heatproof bowl. Whisk in eggs, syrup (treacle), sugar, butter and flour until combined. Pour topping over slightly cooled base. Scatter pecans over topping in a single layer. Bake slice for about 25 minutes or until set. Cool in pan before cutting.





    The recipe comes from AWW 'The baking collection' book.

    Category: Tea and bundt cakes.

    Tags: coffee, pecans.

  • They are perfect Autumn mini tarts which colour, taste and smell is exactly like this season. Maple trees change beautifully colour of their leaves and give tasty syrup. The filling is a kind of maple custard. Pecan nuts perfectly complement the maple flavour and nothing could be better topping here. These tarts are super tasty – enjoy!


    8 mini tarts ø 4 inch



    • 2/3  cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 2 cups all purpose flour


    • 4 eggs
    • 2/3 cup dark brown sugar
    • 2/3 cup maple syrup
    • 2/3 cup butter, melted
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 150 g pecan nuts



    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 (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. 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.

    Preheat oven to 375°F.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick. Cut off circles slightly bigger than your pans. Place the tart in fridge until oven is heated. Make filling: in a bowl mix together all ingredients except pecans. Remove tart shells from the fridge and fill them with prepared mixture. Arrange pecan halves on the top.

    Bake for 30-35 minutes (until filling is set). Cool after baking on a wire rack.


    Category: Tarts/pastries.

    Tags: autumn, maple syrup, pecans.

  • Simple and quick in preparing but very tasty. That is the decribing of carrot cake. Today shaped as mini loaves, slightly bigger rectangular muffins. The top is covered with a dollop of mascarpone cheese what is always a good idea and gives a bit of delight. Enjoy!


    8 small loaves or 1 large



    • 125 ml canola oil
    • ¾ cup sugar
    • 2 large eggs
    • 1 ½ cups all purpose flour
    • 2 teaspoons baking powder
    • ¼  teaspoon soda
    • ¼  teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon pumpkin spice mix
    • 50 g raisins
    • 50 g pecans (chopped finely)
    • 1 ½ cups fresh carrot, shredded


    • 125 g mascarpone cheese
    • 2 tablespoons icing sugar
    • few pieces whole pecans



    Preheat oven to 350°F. Line pans with parchment paper.

    Mix in a bowl oil, eggs and sugar. Add raisins and pecans. In another bowl mix together flour, baking powder, soda, salt, cinnamon and spices. Add wet ingredients to dry ingredients and mix until well combined. Add shredded carrot and mix until incorporated. Spoon the cake mixture into pans up to ¾ capacity. Bake for 30 minutes (until the skewer inserted into the center comes out clean). Leave in pans for 1 hour then remove the loaves and cool completely on a wire rack.

    Make frosting: mix together mascarpone cheese and icing sugar until smooth mixture. Cover the top of each loaf with a spoon of frosting. Decorate with whole pecans.






    Category: Tea- and bundtcakes.

    Tags: autumn, carrot, cinnamon, pecans, raisins.

    Tags: chocolate, orange, strawberry.

  • 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.

  • Oat cookies are very easy to prepare and can have endless flavour variants depending on added ingredients. You find few recipes on my blog. Today I baked further ones because we all love them and moreover they contain ingredients rich in microelements like: oat, nuts and dried fruits. Furthermore this recipe is vegan so it eliminates lots of allergens and is friendly for various diets. Cookies are crunchy outside and chewy inside. They are incredible yummy and we can eat them without compunction as it is a healthy snack. Enjoy!


    about 30 cookies



    • ¾ cup all purpose flour or glutenfree flour
    • 1 cup rolled oats
    • 60 g pecan nuts
    • 8 dried apricots
    • 75 g coconut oil
    • ¼ cup maple syrup
    • ¾ cup caster coconut sugar
    • ½ cup coconut cream
    • 1 teaspoon vanilla extract
    • 1 small ripe banana, mashed into puree



    Chop nuts finely. Cut apricots with kitchen scissors into small pieces. In a large bowl mix together flour, oats and half of the coconut sugar. Add pecans and apricots.

    Place oil, maple syrup, cream and remaining sugar in a saucepan and heat until boiling. Cook for further 5 minutes until thicken slightly. Pour over the flour mixture, add vanilla and banana puree and mix until combined.

    Preheat oven to 325°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 before baking and bake each batch for 18 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: apricots, banana, pecans, vegan.