Royal Pie

This is one of those recipes I got from a friend’s grandmother written in an old notebook. It didn’t even have baking temperature nor time written! Well, in the old days they had wooden stoves and weren’t able to regulate it anyway, so this does make sense 🙂

Combination of chocolate and walnuts with a zesty jam will win you over forever 😀

Royal Pie


For the dough

  • 100 g (7 tbsp) butter
  • 100 g (1/2 cup) sugar
  • 1 egg yolk
  • 100 g (1 cup) pastry flour
  • 100 g (1 cup) ground walnuts

For the cream

  • 150 g (10 tbsp) softened butter
  • 150 g (3/4 cup) sugar
  • 4 egg yolks
  • 150 g (10 tbsp) melted dark chocolate
  • 5 egg whites

For the chocolate glaze

  • 100 g (6 1/2 tbsp) dark chocolate
  • 50 g (1/4 cup) butter
  • 2 tbsp oil
  • 1 beaten egg
  • jam of your choice (I used black current jam)


  1. Knead the dough from all the dough ingredients, wrap in cling wrap and let it rest for half an hour in the refrigerator.
  2. Roll the dough and place it in a round 26 cm (10 in) diameter pie pan.
  3. Bake in a preheated oven on 170 °C (340 °F) until baked only half way! (10-12 min).
  4. Meanwhile make the cream. Melt the chocolate either on steam or in the microwave.
  5. In a separate bowl beat egg whites until firm peak.
  6. In a large bowl, mix sugar with egg yolks until foamy, add the butter and the melted chocolate.
  7. With spatula gently mix in previously firmly beaten egg whites.
  8. Take the halfway baked cake out of the oven and spread the jam thinly on the dough.
  9. Pour the cream on the jam. Bake until done, for another 10-15 minutes.
  10. Cool the cake before you put the glaze on.
  11. For the glaze melt the chocolate with butter and oil. Remove from heat and add the beaten egg. This is grandma’s secret touch 🙂

Serving: Sprinkle with some finely chopped walnuts for decoration!

We all have some old recipes passed done from generations before. What’s yours?

Eggnog Chocolate Mousse

When Zvonimir and I arrived to Canada, it was just before Christmas season, and eggnog was one of our first “must try” discoveries. Inspired by the ongoing competition between hot chocolate and eggnog, we decided to make a fusion and end this story in an everlasting love affair 🙂

With Christmas on its way, we thought you might like to try this as a decadent, creamy, winter dessert 😀

Eggnog Chocolate Mousse


  • 2-3 ginger cookies (optional) for a crunchy twist!
  • 2 small vanilla instant pudding (3.4 ounces each)
  • 375 ml (1½ cup) milk
  • 500 ml (2 cups) of eggnog
  • 230 ml (8 oz or 1 cup) Cool whip or whipped cream
  • 200 g (3/4 cup) melted chocolate of your choice


  1. Mix the pudding, eggnog and milk in a bowl for about 2 minutes, then mix in the cool whip or whipped cream (without actually whipping it, confusing, I know).
  2. Put half of the mixture in a glass, add some crushed ginger cookies, and pour the rest of the mixture over the cookies. Serve the mousse in bowls or any way you like.
  3. Melt the chocolate on steam or in the microwave.
  4. Place the melted chocolate on top, cool overnight in the fridge and enjoy eating it the next day.
  5. You can add some cookies on top for decoration.

Are you eggnog or hot chocolate team? 😀

Chocolate Crinkles

Every Christmas, a platter of cookies is something I always look forward to. I have a TO BAKE Christmas list with a new addition every year. A few years back I made these delicious crinkles, and they keep reappearing on the list 😀
These are simple to make and fun to eat, great way to include your kids in spending quality family time baking 🙂

Chocolate Crinkles


Makes about 40 cookies

  • 225 g (1 cup) good quality dark chocolate (at least 78% cocoa)
  • 60 g (1/4 cup) butter
  • 100 g (1/2 cup) granulated sugar
  • 2 large eggs
  • 225 g (1 3/4 cup) all purpose flour
  • 1 tbsp vanilla extract
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp of cinnamon
  • icing sugar for dusting


  1. Brake chocolate roughly into pieces and stir together with the butter.
  2. Melt the chocolate and the butter in a double boiler on steam. Stir constantly until the ingredients dissolve. When done remove from the heat and cool off.
  3. Mix the eggs with sugar on high speed until the mixture is light and thick, add the vanilla extract and slowly add melted chocolate.
  4. In a separate bowl, mix dry ingredients, flour, baking powder, salt and cinnamon to taste. Stir them into the egg and chocolate mixture, cover, and then store in the refrigerator for at least 3-4 hours. Dough should be sufficiently chilled and firm so it can be nicely shaped.
  5. Preheat the oven to 170 °C (340 °F).
  6. Cover the baking sheet with parchment paper.
  7. Shape the cookies with hands into balls, size a bit less than the size of a walnut.
  8. Roll them in powdered sugar until they are completely covered.
  9. Place them on a baking sheet and bake them for 10-12 minutes until they get crust on the outside. They should still remain soft inside.
  10. Cool them on the rack before serving.

What will you bake for the first time this Christmas?

Minty Thaw – Hot chocolate with a Christmas twist

Hot chocolate is wonderful way to warm yourself on a cold winter day. It’s smooth, creamy and decadent. A dessert you can drink! With a touch of a holiday spirit, it can be a great addition to your festive table.

This recipe makes about 1 1/3 cups (325 ml).

This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round. All proceeds are going to Action Against Hunger.


  • 250 ml (1 cup) milk
  • 100 g (½ cup) milk chocolate
  • ¼ tsp vanilla extract
  • 60 ml (¼ cup) mint flavored liqueur
  • 60 ml (¼ cup) whipped cream
  • Christmas candy for decoration


  1. Heat and stir milk in a small saucepan on medium heat until bubbles form around edge.
  2. Chop the chocolate.
  3. Remove from heat. Add chopped chocolate and vanilla.
  4. Stir until chocolate is melted and mixture is smooth.
  5. Add liqueur and stir well.
  6. Separately beat whipped cream to soft peak.
  7. Pour into tall glass or Christmas mug of your choice.
  8. Top with whipped cream.
  9. Sprinkle crushed mint candies over whipped cream and add a candy cane or peppermint stick for stirring.

Replace mint liqueur with different liqueurs for more variety, like Bailey’s or coffee liqueur.

What is your favorite Christmas drink?

Avocado Chocolate Mousse

When I want to make a dessert from the ingredients I have at home I love to experiment. I find my inspiration online, but I always add a pinch of me in the recipe 🙂 In this recipe I added maple syrup, almond flakes and coconut shavings!

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Avocado Chocolate Mousse

Tools you need

  • Measuring spoons to, you know, measure things with them
  • Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
  • Measuring cups to, as well, measure things with them
  • Good food processor will make this dessert creamier and more delicious
  • Serving wine glasses are perfect for desserts in a glass, look very professional 😀
  • Melting chocolate is a quick and easy job for a microwave
  • Microwave bowls because we don’t want to melt the bowl, just the chocolate 😉

I was a bit skeptical about making a dessert with avocados, but it turned out to be very moist and creamy and the taste of chocolate was dominating. Raspberries give it a bit of freshness and almond flakes a bit of crunchiness. The whole deal is a perfect combination. Any berry and nut combination should be good.

Zvonimir really liked it the first time, so I decided to make it again for our friends when they came to dinner.

I hope you enjoy it as much as we did 😀


Servings: 4 people

  • 200 g semisweet chocolate or chocolate chips (at least 60% dark)
  • 4 large, ripe avocados
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup almond milk
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 5 teaspoons maple syrup

For serving: fresh raspberries, almond flakes and coconut shavings.


  1. Melt the chocolate in microwave in 15-second bursts, stirring between each until the chocolate is completely melted. Stir until smooth. Set aside and let cool until just barely warm.
  2. Halve and pit the avocados, place them in a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, almond milk, vanilla extract, salt and maple syrup.
  3. Blend until very smooth and creamy

Serve in glasses along with raspberries, almond flakes and coconut shavings.
You can eat them immediately or keep them in refrigerator for a couple of hours to get thicker consistency.

Which other fruit-nut combination would you try with this?

4 Shades of Chocolate Cake

Ever since the book about a rich man with singular tastes and unconventional desires, we started representing things in the number of shades they take. Usually 50. Some things are worth shading and layering more than others. In 4 layers. Which is another even number.

Like this gorgeous chocolate cake that glorifies chocolate as the queen of all sweets.

I got this recipe from my former colleague’s aunt. She baked fabulous cakes for many traditional Croatian events, such as christenings, weddings, Christmas, Easter, anniversaries and birthdays. I was lucky enough to get some of her recipes to share with you 😀

Which makes you lucky also!

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4 Shades od Chocolate Cake

Now that you know what you’re in for, we can get our hands shaded. This recipe comes in two parts, so make sure you read both when getting the ingredients. You wouldn’t want to miss 3 of the 4 shades, would you? 😉

Tools you need

  • Double boiler is a perfect tool for melting chocolate without burning it, unless you decide to use…
  • Mixing bowls to melt the chocolate in the microwave
  • Measuring spoons because it’s baking, and measuring is the name of the game 😉
  • Measuring cup. See previous point.
  • Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
  • Kitchen mittens. Things get hot in the oven. Burns hurt and take time to heal. You don’t want to take time off from baking, do you?
  • Spatula is a baking essential tool for stirring all kinds of goodies
  • Round baking pan because round cake needs round pan 😉
  • Electric mixer mixes everything faster and smoother (unless you have some kind of mixing superpower, in which case, ignore this point)

Ingredients (cake, cream is bellow)

  • 3 eggs divided
  • 150 g (1 cup) chocolate (around 70% cocoa)
  • 70 g (5 tbsp) unsalted butter
  • 4 tbsp granulated sugar
  • 1 tbsp all purpose flour

Preparation (cake)

Melt chocolate with butter with a double-boiler on steam.
With electric mixer beat egg whites until stiff.
Beat egg yolks with sugar until foamy, add melted chocolate and mix until combined.
Add flour and stiff egg whites with spatula and mix by hand until combined.

Pour the batter in a round baking pan 26 cm (10 inch) wide.

Bake in a preheated oven on 160 °C (320 °F).

Ingredients (cream)

  • 500 g (2 cups) mascarpone cheese
  • 2 tablespoons of confectioner’s sugar
  • 500 ml (2 cups) whipped cream
  • 100 g (1/2 cup) white chocolate
  • 100 g (1/2 cup) milk chocolate
  • 100 g (1/2 cup) dark chocolate (I used 45% cocoa)

Preparation (cream)

Melt each chocolate with a double-boiler on steam or in microwave.
Beat whipped cream with electric mixer until whipped.
Mix mascarpone cheese with sugar and mix in whipped cream.
Divide the mascarpone batter in three equal parts.
In each part mix in different melted chocolate. Mix each batter by hand with spatula until combined.

On a cooled cake first spread dark chocolate cream, then milk chocolate cream and on top, white chocolate cream.

Chill well, preferably over night.

This dessert tastes extra good after beef stew with polenta so consider making that tomorrow while your shades are chilling 😉

Pro tip: don’t make it hungry 😀

Enjoy 🙂

Chocolate Chip Cake

Are you a fan of chocolate chip cookies? Well, this cake is going to knock your socks off!

It’s moist and spongy, with a touch of cinnamon and crunchy chocolate chips! Simple to make and it doesn’t take much time, which makes it a perfect treat for unexpected guests. I made it for a colleague for her birthday couple of weeks ago and everybody in my office loved it! Now I have to make another batch 😀

Chocolate Chip Cake 2


Chocolate Chip Cake

  • 3 eggs – refrigerated
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 2/3 cup melted butter
  • 1 1/3 cups sour cream
  • 1 tsp vanilla extract or 10 g vanilla sugar
  • 1 bag dark chocolate chips – around 250 g divided in two


Mix the eggs with the electric mixer on high speed with sugar and vanilla extract until foamy.
Add melted butter and sour cream and keep mixing until combined.
In a separate bowl, combine flour, salt, baking powder and baking soda. Add flour mixture and mix until combined.

Spray the baking sheet with cooking spray and pour in half the batter. Sprinkle with one portion of chocolate chips and 1 tsp of cinnamon.
Pour the remaining batter and sprinkler with the rest of the chocolate chips and cinnamon.

Bake in preheated oven for 30 min on 350 °F.

Enjoy 🙂

Chocolate Cake with Raspberry Sauce

Zvonimir likes chocolate fruit cakes, so for his birthday I try to combine his love for chocolate with different fruit each year. We already tried orange, strawberries and dried fruit. This year raspberries were amazing and full of flavor, which made my choice pretty easy.

This gluten free, easy to make cake is a great choice for any occasion and you can try it out with different fruit!

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Chocolate Cake with Raspberry Sauce


  • Double boiler for melting chocolate. It makes all the difference between melted and burned.
  • Round baking pan. Perfect shape for your cake in the making.
  • Liquid measure cup, useful tool for liquid ingredients, like water and oil 😉
  • Saucepan comes very handy when preparing raspberry sauce.a
  • Before you can put the ingredients into the pan, you need to mix them somewhere, mixing bowls to the rescue! Make sure bowls you use are adequately sized. There are few things worse than overflowing bowls.
  • Measuring spoons to, you know, measure things with them.
  • Measuring cups to measure larger quantities of things than with measuring spoons. (Who comes up with these descriptions?)
  • Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things.
  • Spatula to mix ingredients softly with your hand 😀
  • Electric mixer. Mixing is great and all, but doing it by hand can get exhausting. Sometimes you can outsource that work to a family member. Other times you need a bit more power.
  • Kitchen mittens. Things get hot in the oven. ‘Nuff said.

Cake ingredients

  • 125 g (2/3 cup) semi sweet chocolate ( I do not recommend dark chocolate, it will give you a bitter taste)
  • 125 ml (1/2 cup) oil
  • 4 eggs divided
  • 50 g (4 tbsp) sugar
  • 1 tbsp vanilla extract

Raspberry sauce ingredients

  • 300 g fresh raspberries
  • 10 tbsp (120 g) sugar
  • 125 ml (1/2 cup) water


Melt chocolate with oil in double boiler until chocolate melts. Cool aside. Divide the eggs. Mix the egg yolks with sugar and vanilla extract until foamy. Beat the egg whites until stiff.

Add melted chocolate to egg yolks mixture and stir with spatula.
Again, using spatula, mix in the egg white mixture gradually into the chocolate egg yolk mixture until combined.

Pour the batter into previously greased 8×2 inch round cake pan. Bake for 20 minutes on 180 °C (355 °F).

Cool the cake on the rack.

Put all the ingredients for the sauce in a small sauce pan (leave few raspberries for decoration) and cook on low heat until raspberries dissolve and the sauce becomes thick. Cool it off.

For serving, pour some sauce over the cake slice. Decorate with fresh raspberries and, if you like, put some vanilla ice cream on the side.

Which fruit would you like to try with this cake?

Chocolate Peanut Butter Truffles

When in Rome, ups, Canada, do as Canadians do 😀

Peanut butter is one of the “must eat” ingredients when you come on this side of the world. You fall in love with it over a period of time, but when you eventually do, you make the best of it!

This is one of those ways 🙂

Chocolate Peanut Butter Truffles


  • 130 g (1 cup) confectioners’ sugar
  • 70 g (⅓ cup + 1 tablespoon) creamy peanut butter
  • 60 g (2 ounces) cream cheese, softened
  • 2 1/2 ml (½ teaspoon) vanilla extract
  • 360 g (2 cups semisweet/bittersweet) chocolate chips or dark chocolate
  • 40 g (¼ cup) roasted peanuts, coarsely chopped


In the bowl with an electric mixer mix the sugar, peanut butter, cream cheese and vanilla together on medium speed until combined.

Shape mixture into balls. Place on baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 30 minutes.

When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the dough balls become too soft, return to the freezer to chill for 15 minutes.) Transfer to a wax-paper lined surface. Sprinkle peanuts on top of each truffle quickly after dipping each truffle before the chocolate sets.

Once all the truffles have been dipped, store them in the refrigerator until ready to serve.


Chocolate Coconut Squares

This birthday I was in a coconut mood. I didn’t even make a round cake 😀
But, I wasn’t sorry. These squares are moist and creamy, full of coconut flavor.

I enjoyed every bite :))

Chocolate Coconut Squares



  • 6 eggs
  • 70 g (6 tablespoons) sugar
  • 45 ml (3 tablespoons) oil
  • 20 g (3 tablespoons) cocoa
  • 30 g (5 tablespoons) flour
  • 10 g (2 1/2 teaspoons) baking powder


  • 1 litre (4 1/2 cups) of milk
  • 100 g (8 tablespoons) sugar
  • 200 g (2 1/2 cups) shredded coconut
  • 30 g (15 teaspoons) flour
  • 50 g (10 teaspoons) butter


  • 100 g (1/2 cup) dark chocolate
  • 50 g (10 teaspoons) butter


Beat eggs and sugar until the mixture is foamy, stir in 3 tablespoons of oil, cocoa, flour and baking powder.
The resulting mixture pour into a pre-greased and floured pan and bake at 170 °C for 20 min.

While the cake is baking, cook coconut with milk and sugar. When the milk boils add flour and cook over low heat stirring constantly until the flour thickens. In the warm cream mix add butter and stir until dissolved. Still warm cream pour over the cake. Cool off.

Melt chocolate over steam, add butter and stir until dissolved. Pour over cake and let it cool off. The cooled cake cut into squares.

Enjoy 🙂