• These blackcurrants tartlets are very tasty and easy to prepare. Cocoa shortbread pastry on the base and simple purple filling will make your day. The flavour of fruits is very distinct, not very sweet, a little bit sour, matches perfectly the cocoa bottom. On the top I made stripes of peanut butter but if you do not like this flavour it could be easily replaced by whipped cream. Enjoy!


    8 small (ø 4 inch) or 1 big (ø 10 inch)



    • ½ cup softened butter
    • 4 tablespoon icing sugar
    • 1 egg
    • 1 ¼  cup flour
    • 2 tablespoon cocoa powder


    • 220 g condensed milk
    • 200 g blackcurrant, washed and blended into puree
    • 1 egg
    • 1 egg yolk
    • 4 tablespoon freshly pressed lemon juice


    • 3-4 tablespoon peanut butter or whipped cream

    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 and cocoa powder still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil 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 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. 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 next 5 minutes until become golden brown in colour.

    Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 17 minutes (one big tart for 28 minutes). The filling needs to be set on its whole surface and looked like baked. Remove tartlets from tins and  place on the wire rack to cool completely.

    Peanut butter (or whipped cream) place in a pastry bag and pipe desired amount and shape over each tartlet.




    Category: Pastries/tarts.

    Tags: Currants, peanut butter.

  • If you have some leftovers of coca-cola (or pepsi) soft drink in open bottle or can you have perfect possibility to use it baking this cake. The cake is soft, subtle, moist and tastes chocolate-y. Cola drink gives the moistness and fluffy texture. The peanut butter frosting with its clearly taste completes the whole composition. This is actually one of these ordinary, daily teacakes but simultaneously something new to try. Enjoy!


    brownie pan 11 x 7 inch



    • ½ cup coca-cola or pepsi soft drink
    • ¼ cup buttermilk
    • ½ cup butter
    • 1 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour
    • 3 tablespoons cocoa powder
    • ½ teaspoon soda


    • 3 tablespoons butter
    • 1/3 cup milk
    • ½ cup peanut butter
    • 1 ¼ cup icing sugar
    • ½ teaspoon vanilla extract



    Preheat oven to 350°F and grease and line baking pan.

    In a cup mix together cola drink and buttermilk and set aside. In the bowl of a stand mixer place butter and sugar and beat until light and fluffy. Mix in egg and vanilla extract. In a separated bowl mix together flour, cocoa powder and soda. Add flour mixture to the butter mixture in three batches alternating with cola-buttermilk mixture beginning and ending with flour. Beat shortly after each addition. Spoon the batter into prepared pan and even the surface. Bake for 30-35 minutes (until a toothpick inserted into the center comes out clean). Remove from the pan, cool on a wire rack.

    Frosting: melt the butter in a saucepan. Pour the milk and bring to the boil. Reduce the heat, add peanut butter (smooth or crunchy) and mix together. Gradually add icing sugar, beating until smooth. Remove from the heat, mix in the vanilla extract. Spread the frosting immediately on the cake.


    Category: Tea- and bundtcakes.

    Tags:Coca-cola, cocoa, peanutbutter.

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