Brownie Tart


This Brownie Tart recipe is very unique and interesting because it changes casual brownies into an elegant dessert.

The trick is done by exchanging the usual square baking pan for the more formal tart pan.

And that is not all!

There are polka dots of delicious ganache that cover the surface of the tart.

Trust me, eating this dense, moist and fudgy chocolate wonder is pure bliss!


To make the Brownie Tart you need:

1 cup (110 grams) walnuts, toasted and chopped

14 tablespoons (200 grams) unsalted butter, cut into pieces

3 ounces (85 grams) semi-sweet or bittersweet chocolate, chopped into small pieces

1/2 cup (45 grams) unsweetened cocoa


1 cup (200 grams) granulated white sugar

3 large eggs



2 teaspoons vanilla extract

3 ounces (85 grams) cream cheese

1/2 cup (70 grams) all-purpose flour

1/4 teaspoon salt

To make the Ganache you need:

2 ounces (55 grams) semisweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream


1. Preheat an oven to 350 F (176 C).


2. Toast nuts for 8-10 minutes until lightly browned and fragrant.

Let cool and chop into pieces.

Set aside.

3. Reduce the oven temperature to 325 F (165 C).

4. Grease or spray you fluted tart pan with a nonstick vegetable oil and then line the bottom of the pan with parchment paper.


5. In a metal bowl, placed over a saucepan of simmering water, melt the butter.


6. Add the chopped chocolate and stir until smooth.

Then remove from the heat.


7. Add the cocoa, …


8. …  and the sugar.


9. Then add the eggs (one at a time) beating well after each addition.


10. Beat in the vanilla and then stir in the cream cheese.


11. Add the flour and salt and mix until incorporated.


12. Stir in the nuts.


13. Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.

Bake for about 30-35 minutes.


14. While the tart is baking you can make the ganache.

Place the chopped chocolate into a small bowl.

Heat the cream in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate.


15. Stir until smooth.


16. Remove the tart from the oven and let cool for about 20 minutes.

Then remove the tart from the pan.

With the end of a wooden spoon that is well greased (I dipped it in vegetable oil) make holes into the top of the tart.

It is good to twist the wooden spoon while inserting it. Thus you prevent the tart from tearing.


17. Using a small spoon (or a pastry bag, or a small plastic bag) fill the holes with the ganache.

Let the tart cool completely and then cover and refrigerate.


18. Well, only one half happened to get refrigerated in our household.


This recipe was adapted from here.

Fall, Sweet Fall


So this is what I’ve been waiting for!

This flamboyant fall parade.

As if nature was giving away these huge doses of energy to prepare us for the not so bright days of winter.

So I am feeding on it, breathing in as much of this exceptional atmosphere as I can.


Look, somebody has thrown glitter on the ground for us to enjoy!


And this cute little daisy is having the time of her life too!


Halloween Amigurumi Ghost – Boo!


(Update: To see more of my patterns, please visit my ONLINE SHOP!)


This has been this ghost’s first photo shoot ever.

That pretty much explains the expression on his face.

He is trying to be scary, he really is, but he ended up looking shy and stressed out.

Poor little guy!

“Scientifically” we could call him amigurumi crochet ghost.

Have you ever heard of amigurumi?

I hadn’t up until last week when I was searching for some hand-made dolls or creatures on the internet and I came across this art.

And I instantly fell in love with it.

Amigurumi (according to Wiki) is the Japanese art of knitting or crocheting small stuffed animals and anthropomorphic creatures. The word is derived from a combination of the Japanese words ami, meaning crocheted or knitted, and nuigurumi, meaning stuffed doll.

And in case you would like to make a little ghost by yourself I have put together this easy pattern!


ch      chain

sc      single crochet

sl st   slip stich

st       stich

Ghost Pattern

Row 1: Chain 5. Join with sl st into first ch. Work 7 sc into center ring. Join with sl st.

Row 2: 2 sc in each sc around, 14 st. Join with sl st.

Row 3 – Row 10: 1 sc in each sc. Join with sl st.

Row 11: *1 sc in next sc, 1 sc in next sc, 2 sc in next sc*, repeat from * to  *. Join with sl st.

Row 12: 1 sc in each sc. Join with sl st.

Row 13: *1 sc in next sc, 1 sc in next sc, 2 sc in next sc*, repeat from * to  *. Join with sl st.

Row 14: 1 sc in each sc. Join with sl st.

Row 15: *1 sc in next sc, 1 sc in next sc, 2 sc in next sc*, repeat from * to  *. Join with sl st.

Row 16: 1 sc in each sc. Join with sl st.

Row 17: 1 sc in each sc. Join with sl st.

To make eyes and mouth make chain of 4 stiches and work 1 sc in each chain stich …

… and that’s it!

Really easy!

I didn’t stuff this ghost because he didn’t need it.

But I have already bought lots of poly-fill for my future friends.

(Update: To see more of my patterns, please visit my ONLINE SHOP!)


Halloween Jack-O’-Lantern Sugar Cookies


Sugar cookies – they are so lovely.

Very yummy indeed.

I love how perfectly sweet and tender they are.

And they are great for decorating!

This time I grabbed my pumpkin cutter and made a whole army of these cute little faces.


For the cookies you need:

3 1/2 cups (460 grams) all purpose flour

1/4 teaspoon salt

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 larger eggs

2 teaspoons vanilla extract

For the royal icing you need:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioner’s (powdered or icing) sugar, sifted

red, yellow and green food coloring (they can be found at cake decorating and party stores or else on-line)

cocoa powder


1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.


3. Place the butter and sugar in the bowl of your electric mixer.

Beat until light and fluffy (about 3 to 4 minutes).


4. Add the eggs and vanilla extract and beat until combined.

Then add the flour and salt and mix again until you have smooth dough.


5. Place the dough on a floured surface and form a ball.


6. Wrap the dough in plastic wrap and refrigerate for about one hour or until firm enough to roll.


7. While you are waiting for the dough to chill, you can prepare the royal icing.

Beat the egg whites with lemon juice.

Add the sifted powdered sugar and beat until combined and smooth (soft peaks should form).


8. And since we need four colors for decorating the pumpkins (orange, darker orange, green and brown) we need to divide the mixture now.

So divide the mixture into 4 parts. One half for the lighter orange color and the other half into three even parts – darker orange, green and brown (I used cocoa powder to create brown and mixed red and yellow to create orange).


9. It’s fine to follow the instruction on working with the food coloring because some are strong and some are not.


10. Keep the royal icing in airtight containers as it hardens when exposed to air.


11. Remove the dough from the fridge.

On a floured surface roll it out to the thickness of about 1/4 inch (0,6 cm).

Keep turning the dough as you roll, making sure it does not stick to the counter.

Using a lightly floured pumpkin cookie cutter cut out the shapes and transfer them to the prepared baking sheet.

Bake for about 10 minutes.

12. Remove from the oven and let cool.


13. Fill your pastry bag with the lighter orange icing and draw a border on your cookie.

Then draw a few lines within the border.


14. Spread the icing with a spoon.


15. And now draw a few lines with the darker orange color to make it look like a real pumpkin.

Let dry for about one hour now.


16. Use the green coloring to draw stalks…


17. … and a scary face.

And this is it!

Let the cookies dry overnight (for at least 12 hours).


This recipe makes about 24 cookies.

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