No butter, cream or food coloring. Just 3 natural ingredients for a simple but surprising result.
– 500g of mixed cereals/müsli (rolled oats, dried fruits, almonds, hazelnuts, raisins, chocolate chips…)
– 3 tbsp of honey
– 200g of dark chocolate
Preheat the oven to 175° C (347° F). Put the chocolate in a bowl, place it over a sucepan of simmering water and wait until it’s melted. Let the chocolate cool slightly.
In the meanwhile mix together the cereals and the honey. Pour the chocolate into the mixture.
Put the mixture in a baking pan (around 25cm x 30cm) lined with parchment paper. Use a spatula to press the cereals and to compact the mixture. Bake for around 15 minutes.
Press and compact the mixture again with a spatula. Let the müsli cool. With a sharp knife cut the cereals in bars or little cubes. If you want you can decorate your bars with white chocolate, paper stripes or ribbons.
When I started making my chocolate chip cookies my digital scale stopped working so I decided to proceed in a 100% American way: for the first time I used the “cups” system! To be honest I never loved it that much but after today I changed my mind! Try these soft and chewy chocolate chip cookies perfect also as ice cream cookies sandwiches.
– 1 cup of butter (220g)
– 3/4 cup of granulated sugar (150g)
– 3/4 cup of brown sugar (165g)
– 2 cup of flour (256g)
– 1/4 cup of potato starch (35g)
– 1 cup of chocolate chips (180g)
– 1/2 cup of ground hazelnuts (70g)
– 2 big eggs
– 1 1/2 teaspoon of baking soda
– 1 teaspoon of salt
In a bowl, whisk together the butter, the brown sugar and the granulated sugar until light and fluffy. Add the eggs one at time, each one mixed in completely before adding the next.
Pass through a sieve the flour, the potato starch, the salt, the baking soda. Add them to the butter dough and mix slowly. Stir in the chocolate chips and the hazelnuts.
Put the dough in a plastic wrap and leave it in the fridge for 30 minutes.
Preheat the oven to 175° C (347° F).
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges (20 minutes).
The best way to savour your cookies in summer is to fill them with a delicious ice cream!!!
Almond and cinnamon cake pops
– 80g of butter
– 110g of granulated sugar
– 1 egg
– 135g of flour
– 1 teaspoon of baking powder
– 80ml of milk
– 60g of almond meal
– 1/2 teaspoon of cinnamon
– Cake pops silicone mould (for 18 pieces)
For the chocolate coat:
– 100g of dark chocolate
– 100g of white chocolate
– Gel food coloring
Preheat the oven at 160°.
Beat the softened butter with the sugar until the mixture is creamy.
Add the egg and continue whisking. Add the flour with the baking powder, the cinnamon and the milk. Continue mixing until you have a creamy texture. Add the almond meal and mix. Fill the buttered cake pops mould and bake for 20 minutes at 160°.
Remove from the oven and leave to cool, remove form the mould and insert the stick into each cake pop.
Melt the dark chocolate in a bain marie. Melt also the white chocolate. Coat half of the cake pops with the dark chocolate and the other half with the white chocolate, decorate with gel food coloring and little branches.
Have a sweet Christmas time,
Ingredients (for 8 whoopies):
– 75g of dark chocolate
– 50g of butter
– 1 egg
– 90g of granulated sugar
– 110g of flour
– 2 tablespoons of cocoa powder
– 1/2 teaspoon of baking soda
– a pinch of salt
For the filling:
-50g of dark chocolate
– 125 ml of cream
– 2 tablespoon of chocolate chips
– 1/2 teaspoon of cinnamon
For the decoration:
– Royal icing and gel food coloring
Preheat the oven to 175° and line two baking pans with parchment paper.
Put the chocolate and the butter in a bowl and place them over a saucepan of simmering water. Remove from heat when melted. With an electric whisk, mix the egg and the sugar and add the melted butter and chocolate. Pass through a sieve the cocoa powder, the baking soda, the flour, the salt and add them into the egg mixture. Stir well and slowly.
Put the dough into a pastry bag with a large tip and form the whoopie pies on the prepared baking sheets. Bake for about 9 minutes.
For the filling put the chocolate in a bowl and place it over a saucepan of simmering water. Remove from heat when melted.
Whip the cream on medium speed. Add half of it in the melted chocolate, mix well but slowly and stir in the rest of the cream. Add chocolate chips and cinnamon to the mixture.
Put the cream into a pastry bag and cover the flat side of the whoopie. Top with another whoopie to assemble them.
Decorate with royal icing and gel food coloring.
I WISH YOU ALL A SWEET CHRISTMAS TIME!!!
Chocolate cake pops
-75g of dark chocolate
-55g of butter
-90g of granulated white sugar
-10g of cocoa powder
-45g of flour
-60g of chocolate chips or nuts
-1/2 teaspoon of salt
-Cake pops silicone mould (for 18 pieces)
-1 egg white
-200 g of powdered sugar
Preheat oven to 180°.
Put the chocolate and the butter in a bowl and place it over a saucepan of simmering water. Remove from heat when they are melted. Stir in the cocoa powder and the white granulated sugar. Next whisk in the eggs, one at time, beating well after each addiction. Finally, stir in the flour, the salt and the chocolate chips (or nuts).
Pour into the buttered cake pops mould and bake for about 25-30 minutes at 180°.
For the frosting: whisk the egg white, add the powdered sugar and the coloring while continuing to whisk.
Dip each cake pop in the frosting and decorate them as you whish. Let the icing dry.
New recipes coming soon…..