Rye cookies with dark and white chocolate

Simple and easy cookies made of rye flour just for fun. I baked two batches: one with dark chocolate and second with white chocolate. The dough is shaped as a ball and by baking flattens and changes into cookie. I used cookie stamps to get patterns but do not waste your time by white chocolate ones – they totally flattened in the oven and pattern disappeared. The taste is mostly chocolate-y – different flour does not change the game but now I know. Enjoy!


2 x 15 cookies


 Ingredients for dark cookies:

  • ½ cup (110 g) butter, softened
  • ½ cup (100 g) dark brown sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 2 oz (60 g) dark chocolate (55% semi-sweet), melted
  • 2 tablespoons cooca powder
  • 1 cup (160 g) rye flour
  • pinch of salt

Ingredients for white cookies:

  • ½ cup (110 g) butter, softened
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 2 oz (60 g) white chocolate, melted
  • 2 tablespoons corn starch/flour or 1 tablespoon powdered milk
  • 1 cup (160 g) rye flour
  • pinch of salt




Dark dough: in the bowl of a stand mixer beat butter and su gar until light and fluffy. Add egg, golden syrup and melted chocolate still mixing. Add flour, cocoa powder and salt, mix until incorporated. Place the dough (in the bowl) to the fridge for 15 minutes. Meanwhile you may prepare white dough.

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Once the dough is cooled tear off the walnut size portion, shape as a regular ball and place on the baking tray. Prepare the rest of balls keeping distance of 2 inches (5 cm) between them. Bake for 8-10 minutes until edges become slightly darker. The cookies are still soft after baking and harden when cool.

Repeat the procedure with white dough.



Category: Cookies.

Tags: chocolate.

Coconut loaf with whipped coconut cream and blackberries

Easy to prepare coconut loaf perfect for everyday coffee rest or for meetings with friends. Preparing is not time consuming and the effect is excellent. Coconut taste is clearly detectable thanks to multiple coconut ingredients. Here we have: shredded coconut, coconut liqueur, coconut milk and on the top – coconut cream. The cake is not very sweet so the sugar does not distract the main flavour. The cake structure is slightly crunchy and perfectly moist – the cake is neither too heavy nor too dry. Alcohol evaporates in temperature 170°F so after baking remains the taste only and we may easily serve this cake to children. I added to the cake a pinch of lime which is only slightly detectable in taste but perfectly emphasises the flavour and add more freshness. The layer of whipped coconut cream on the top gives lovely look and also increases the level of delight. The combo of coconut and blackberries is one of my favourite - really great. Enjoy!


standard loaf pan



  • 1 cup (225 g) butter, melted
  • 1 cup (200 g) sugar
  • zest of one lime
  • 2 teaspoons lie juice
  • 2 teaspoons coconut extract
  • ½ cup (125 ml) coconut milk
  • 3 eggs
  • ½  cup (125 ml) coconut liqueur (I used Malibu 21% alc.)
  • 2 cups (320 g) all purpose flour
  • 1 cup (90 g) shredded unsweetened medium coconut
  • 2 teaspoons baking powder
  • ¼  teaspoon salt


  • 1 cup (250 ml) coconut cream (I used 23% fat)
  • 2-3 tablespoons icing sugar
  • 150 g fresh blackberries
  • 2 tablespoons sweetened coconut flakes



Preheat oven to 350°F. Grease the pan and line with parchment paper.

In a bowl of a stand mixer stir together melted butter, lime zest, lime juice, sugar and coconut extract (with the amount of sugar called here you will get the medium sweet cake – if you like very sweet cakes increase the amount by 25%). In a separated small bowl slightly beat eggs with a fork. Add eggs, coconut milk and coconut liqueur to the butter mixture and stir (or mix) until combined. Add flour, shredded coconut, baking powder and salt and mix until incorporated. Spoon the cake mixture to the pan and  bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.

Make topping: toast coconut flakes on the dry frying pan until light brown. Whip coconut cream with icing sugar until stiff. Spread the whipped cream over the cake, add layer of blackberries, sprinkle with toasted coconut flakes.


Category: Tea- and bundtcakes.

Tags: blackberry, coconut, coconut milk, lime.

Bundtcake babka with blackberry jam

Usually babkas are flat or loaf shaped. Usually bundtcakes are not yeast cakes. But well… I like surprises in the kitchen so baked this babka as a bundtcake. The filled log of dough had been cut into slices and arranged in the pan. During baking all pieces came together again and created beautiful pattern of jam. The filling is homemade easy blackberry jam but you may use berries of your choice. The dough is soft and fluffy but still moist. Even the next day stayed fresh. Enjoy! P.S. The cake came out really easy from the pan.


10 cups bundtcake pan



  • 4 teaspoons dried yeast
  • ¾ cup (180 ml) lukewarm milk
  • ½ cup minus (100 g) sugar
  • 3 cups (480 g) bread flour
  • pinch of salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼  cup (120 g) butter, melted


  • 400 g blackberries (I used frozen)
  • 3-4 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons corn starch / corn flour


  • ½ cup (100 g) icing sugar
  • 2-3 tablespoons blackberry juice



Grease the pan.

Make filling: place blackberries and sugar in a sauce pan and heat until they release juice. Remove half of the juice (and safe). Dissolve corn starch in lemon juice and add to blackberries when they are disintegrated. Mix and Cook for further 2-3 minutes until mixture thickens. Cool. Try it to be sure is sweet enough.

Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla extract. Gradually add butter and mix on medium speed until dough is smooth (8-10 minutes) 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. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

Place dough on a floured surface and roll out one into a 24 x 16 inch (60 x 40 cm) rectangular. Spread the jam evenly over the dough. Roll it into a log starting with longer side. Cut into slices about 0.5 inch (1.5 cm). Arrange slices in the pan starting at outer sides. Slices arranged with different angles to each other will create more interesting pattern after baking. Let stand the dough in a warm place for 20 minutes to rest and puff while preheating oven to 400°F.

Bake for 40 minutes (depending on the oven type) until the skewer inserted into the center comes out clean. Let stand the cake for 10 minutes in the pan then invert the pan and let cake jump out from the pan. Cool on a wire rack.

Icing: mix icing sugar and 2-3 tablespoons of saved blackberry juice until smooth, thick but still liquid. Pour over the cake.


Category: Yeast cakes.

Tags: blackberry, yeast.

Hand pies with apples

Very easy however a little time consuming treat. Two pieces of pastry and apple filling in between. If you want to make them quicker shape the upper pastry as a square as well and make a small hole in the middle. I cut it into strips and arranged in lattice pattern. It please the eye and that’s it. But does not the look really mean a lot? And the taste is absolutely trusted – thanks to apples. Enjoy!


12-14 pieces


Ingredients for the base:

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


  • 2-3 apples peeled and sliced
  • 5 tablespoons dark brown sugar
  • 1-2 teaspoons cinnamon


  • 1 egg yolk
  • 1 tablespoon milk
  • 1 tablespoons granulated sugar


Shortbread 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 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 the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Divide into half. Cut the first part of pastry into squares 3 x 3 inch (8 x 8 cm) each. Place apple slices onto and sprinkle with sugar mixed with cinnamon. Cut the remaining pastry into strips 3 inch (8 cm) long and 1/3 inch (0.8 cm) wide. Arrange the strips on the apples making lattice pattern. Press the ends with a fork to seal the top and bottom together. You may also damp them with cold water or egg white to stick better.

Beat the egg yolk with milk in a small bowl and brush the top of the pastry (strips) with. Sprinkle with granulated sugar. Place the sheet in the fridge until the oven is heated.

Bake for about 20 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.


Category: Pastries/tarts.

Tags: apple, cinnamon.

Bicoloured cruffins with chocolate

Recently appeared on this blog classic cruffins – buns shaped as muffins made of croissants dough. Today recipe is for bicoloured cruffins – vanilla and cocoa with chocolate. It is a yeast dough enriched with butter which creates many layers after baking enjoying our visual sense. The addition of butter affects the taste as well – the dough is very delicate and pleasantly velvety. Preparing of cruffins is time consuming but the effect is worth the effort. Enjoy!


8 big cruffins


Light dough:

  • 2 cups (320 g) bread flour
  • 2.5 teaspoons dried yeast
  • 3 oz (90 ml) lukewarm milk
  • ¼  cup (50 g) sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter, melted
  • 3 tablespoons (45 ml) lukewarm water

Dark dough:

  • 1 ¾  cups (270 g) bread flour
  • 5 tablespoons (50 g) cocoa powder
  • 2.5 teaspoons dried yeast
  • 3 oz (90 ml) lukewarm milk
  • ¼  cup (50 g) sugar
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • 3 tablespoons (45 ml) lukewarm water


  • 2-3 tablespoons (40 g) dark chocolate (grated)
  • about 1 cup (220 g) butter, softened



Make light dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and melted butter, slightly cooled.  Add water and mix on medium speed until dough is smooth (5-6 minutes). Remove from the bowl, place on lightly floured surface and knead by hands for further 3-4 minutes until dough shapes a smooth and elastic ball. Once the dough is ready place it to the oiled bowl, cover and let stand in a warm place for 1-1.5 hours to rest and rise.

Repeat the procedure with ingredients for dark dough.

When the dough is well risen place the remaining 1 cup butter in a bowl of a stand mixer and beat few minutes until light and fluffy.

Grease the pan with butter. Divide each dough into eight equal pieces (eight light pieces and eight dark pieces). Working with one light and one dark piece at the time roll out dough very thinly in a shape of long rectangular with slightly rounded corners. Spread first piece (it does not matter light or dark) with butter evenly over the whole surface and cover with the second piece of dough. Spread butter again over the whole surface and sprinkle with grated chocolate. Roll it tightly into a log starting on the shorter side. Cut out almost the whole log into half lengthwise keeping one end not cut. Place both pieces cut side up and shape each into a snail. Two snails are connected together – put one over the second high up.  Repeat the procedure with all remaining seven light-dark pairs of dough. Place each double snail into one hole of the pan. Important! This way prepared cruffins are supposed to be baked in a popover pan or empty vegetable cans. If you own only classic muffin pan cut each log to the end shaping two separated snails and place in each pan hole one single snail. Let stand the pan in a warm place for 20 minutes. Preheat oven to 375°F (190°C).

Bake cruffins to the ‘clean skewer’ for 20-22 minutes (in pans) or for 25-30 minutes in vegetable cans. Cool on a wire rack.

Dust with icing sugar before serving.


Category: Yeast cakes.

Tags: chocolate, cocoa, vanilla, yeast.