Showing posts from June, 2015

Nutella-filled Cookies

Nutella-filled Cookies
Yields: 20 large cookies Note: this recipe requires some preparations. It would be best to prepare it ahead of time then store the ready-to-bake dough in the refrigerator or freezer so that you could bake them at any time you desire. 
Ingredients 200 grams Nutella for filling 270 grams flour 1 tsp baking soda 1/2 tsp salt 150 grams butter, room temperature 150 grams white sugar 50 grams palm sugar 2 eggs 100 grams yogurt some chocolate-chips for topping (optional)

Place the Nutella in a piping bag. Carefully drop 20 equal size dollops (about 10 grams each) on a small baking sheet or a small plate with a considerably flat surface. Place in the freezer until hardened.
In a medium bowl, sift together flour, baking soda, and salt, set aside.
In another bowl, cream butter and the two sugars until fluffy. Add eggs one by one, beating well after each additions. Add yogurt, mix until incorporated.
Gradually stir in flour mixture until combined. Divide the dough into…

#BakingWithKids: Toffee Coffee Cupcakes

Toffee Coffee Cupcakes

240 grams flour
1 tsp baking soda
1 tsp salt
240 grams margarine/butter
200 grams palm sugar
2 tbsp instant coffee powder
3 eggs
230 grams plain yogurt

300-400 grams non dairy cream
confectioners' sugar
optional: mocha paste

Preheat oven to 180 Celsius.
In a medium bowl sift together flour, baking soda, and salt. Set aside.
In a large bowl cream margarine/butter, palm sugar, and coffee powder until light and fluffy.
Add eggs one by one, mix well after each addition.
Gradually stir in yogurt and flour mixture alternately until just combined.
Spoon or pipe the batter into cupcake tins lined with cupcake papers, about 2/3 full.
Bake in the preheated oven until well risen and a toothpick inserted into the middle of the cake comes out clean. Baking time can vary according to your cupcake size and oven.
Let cool completely before frosting.

For the frosting, we used non dairy whipping cream so it could stand better at room temperature.…

Homemade Strawberry Jam

Despite their attractive color, strawberries are never sweet. I wonder why.
This is the simplest way to make strawberry sauce or jam:  - First, sterilize your jars. This is how to do it.  - Wash 1 kilogram strawberries, remove the stems. Divide the strawberries into two. - Crush the first half using a hand blender or food processor. It will help releasing the natural pectin so it can thicken. - Coarsely chop the second half into chunks. Not finely though, we want some large chunks to be visible in our jam.  - Put all of it in a pan, add half kilogram sugar. Bring it to the boil on medium heat, then let it simmer for about 5 minutes. Carefully skim any foam off the surface.

- At this point, it is considerably done. Let it cool for about 15 minutes before dividing it into jars. Leave to cool completely before putting the lids, then store them in the refrigerator. The consistency is more like sauce than jam. If you'd like it thicker, let it simmer longer until it reduced, or add some…

No-bake Oreo Cheesecake

Note: Yes, I used ice cream for this cheesecake, just because. The ice cream adds yumminess to the cheesecake. Feel free to use whipped cream instead (you may add a little more confectioners' sugar), but why not using ice cream when you can, right?
Ingredients: 100 grams Oreos without cream for the base, finely crushed
40 grams butter, melted
250 grams cream cheese, room temperature
20 grams confectioners' sugar
1 tbsp powdered gelatin
3 tbsp water
250 grams vanilla ice cream
100 grams whole Oreos for filling

To finely crush the Oreos, place them in a large plastic bag. Using a rolling pin, beat the living daylights out of it until it crumbles. Finish it by rolling it out until becomes fine crumbs. Mix with melted butter well, then press this dough at the base of 20-22 cm round pan. Let it sit in the freezer while you prepare the rest.
Soften the ice cream using a spoon or spatula, let it sit in the room temperature for a while.
In a small saucepan, mix gelatin with wat…