When baking cookies and cakes I like the aroma the most. I like the fruity aroma when I make plum cake or apple pie, the caramel aroma when I have cookies in the oven, but most of all I like the chocolatey aroma of brownies. Such an intoxicating aroma filled my home when I recently baked chocolate cookies. The delightful smell even lured my book-loving daughter from her room.

Small and light cookies were the ingredients of home-made cookie sandwiches with chocolate-nut cream and pistachios. I didn't manage to fill all the cookies with cream. Some of them were eaten just after baking. To tell the truth I wasn't surprised – they were really excellent.

60g of butter
1 tin of aquafaba
150g of dark chocolate
100g of caster sugar
120g of flour
½ teaspoon of baking powder
50g of chocolate dots
100g of white chocolate
120g of peanut butter
a pinch of salt


I have made rustic tarts with pears, apples and plums. Every time they were excellent. The combination of the crunchy, vanilla-almond tart with fruit is always a good idea. You have to remember to use hard fruit, or you will have an unappetizing sad layer instead of an attractive cake.

This time instead of Polish fruit I used pineapple slices to make mini rustic tarts. The hot cake with vanilla ice cream was delicious and everybody had their own cake. It prevented an argument about who got the biggest part of the cake.

1 pineapple
8 tablespoons of brown sugar
2 teaspoons of cinnamon
2 tablespoons of milk
vanilla ice cream
130g of wheat flour
3 tablespoons of wheat meal
4 tablespoons of minced almonds
2 tablespoons of caster sugar
2 tablespoons of cream
120g of butter


I recently came across a cookery book from 1903. There are a lot of interesting recipes with unusual ingredients. I have the impression that many ingredients which now seem to be new have once again come back into fashion. They were used many years ago.

A few recipes intrigued me. I will try to use them and bring them up to date. Today I used the first one – cream kissel. It is such a simple dessert that it is strange that I haven't made it already. I served the dessert with orange and tangerine mousse. Light and slightly sour, it was excellent with sweet vanilla kissel.

500ml of 30% sweet cream
2 tablespoons of sugar
1 teaspoon of vanilla essence
100ml of milk
3 teaspoons of potato flour
3 oranges
6 tangerines
½ teaspoon of gelatine
2 tablespoons of maple syrup


My mum prepared chocolate brick when in Poland there was no chocolate in the shops and we needed something sweet. In my brother's home chocolate brick is a traditional Christmas dessert. My children were jealous of their cousins so they asked me to prepare this dessert. I rarely prepare it because it is so sweet and when I tried to add a bit less sugar it wasn't so yummy. I stick with my mum's old recipe, and from time to time I make this sweet dessert. The chocolate brick has, as well as the taste, another asset. It really is difficult to eat too much and you have to drink hot, strong tea with it or coffee without sugar.

200g of butter
160g of brown sugar
60ml of water
3 tablespoons of cocoa
250g of powdered milk
120g of crushed biscuits
3 fistfuls of dried fruit and nuts


A long time ago, I made a promise that I would prepare upside down cake with pineapple. The beautiful pineapple I bought reminded me of this. I almost didn't make the cake, because the pineapple was so sweet and yummy that I could barely restrain myself from eating it raw.

Upside down cake is amazing. Just after baking it smells strongly of caramel and pineapple, and it has a wonderful crunchy caramel layer on top. If you don't eat everything the first day, you will have a chance to taste the second version of this cake. It is very moist, with a strong pineapple taste and a hint of caramel, but the layer on top isn't so crunchy. On the second day we like this cake much more.

Ingredients (24-cm cake tin):
30g of butter
100g of brown sugar
1 pineapple
100g of brown sugar
240g of flour
1 teaspoon of baking powder
½ teaspoon of baking soda
100g of butter
2 eggs
125ml of milk
1 teaspoon of vanilla essence
½ teaspoon of almond essence
a pinch of salt
3 tablespoons of almond flakes

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