brownies aux noix sans farine

Here is an easy to make flourless nut brownie recipe:

Ingredients :

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Easy Chocolate Pots de Crème

20 min\ Prep Time

25 min\ Cook Time

Ingredients

• 1 strip of lemon zest
• 1 strip of orange zest
• 1 teaspoon loose earl grey tea leaves or 1 tea bag
• 1 cup/240ml coconut milk (full fat)
• 1/8 teaspoon sea salt
• 2 large egg yolks
• 3 Tablespoons/36g coconut sugar
• 4 ounces/120g bittersweet chocolate (at least 70%), finely chopped Plus extra shaved bittersweet chocolate for topping

Preparation

1. Preheat to 325ºF. 
2. Place small ramekins , oven proof jars or small coffee cups in a shallow baking pan .
3. In a small saucepan , bring the coconut milk just to a simmer over medium-low heat.
4. Add the tea leaves or tea bag if using and the strips of citrus zest; cover and let steep at least 10 minutes or up to an hour.
5.  Remove tea bag pressing firmly to release liquid or strain tea leaves and return the coconut milk to the pan.
6. Bring the infused milk back to a simmer and turn off heat.
7. Add in the salt and chopped bittersweet chocolate whisking until smooth.
8. In a medium bowl, whisk together the egg yolks and coconut sugar until slightly thickened.
9. Slowly whisk the warm chocolate mixture into the egg mixture until smooth.
10. Divide the chocolate mixture evenly among the ramekins Pour hot water (from the tap is fine) into the pan so it reaches halfway up the sides of cups.
11. Bake until almost set (about 25 minutes).
12. Remove pan from oven and let cool slightly. 
13. Carefully remove cups from hot water and let cool on wire rack.
14. Cover and chill in the fridge until set (about 2 hours) or up to 3 days.
15. Remove the chocolate pots from the fridge at least 10 minutes before serving for best texture. Top the pots de crème with shaved chocolate and serve.

Easy Lemon blueberry cookies

INGREDIENTS

FOR THE COOKIES

• 4 oz. cream cheese, softened
• 2 c. blueberries
• 2 tsp. cornstarch
• 1 large egg
• 1 c. granulated sugar
• 1 tbsp. lemon juice
• 1 tsp. baking soda
• 1 tbsp. lemon zest
• 1/2 c. (1 stick) butter, softened
• 2 1/2 c. all-purpose flour
• 1/4 tsp. kosher salt

FOR THE LEMON GLAZE

• 1 tbsp. lemon juice
• 1 tbsp. cream 
• 1 c. powdered sugar
• Zest of 1 lemon

METHOD
Make cookies:

1. Preheat oven to 350°.
2.  Line two baking sheets with parchment paper. In a large bowl, cream together sugar, butter, and cream cheese until fluffy. Scrape down sides, then add egg, lemon juice and zest. Beat until combined.
3. In a medium bowl, combine flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in blueberries.
4. Using a large cookie scoop, scoop dough (about 3 tbsp) onto prepared baking sheets. Bake until cookies are set and edges turn lightly golden, 10 to 15 minutes. Let cool.
5. Meanwhile, make glaze: Whisk together powdered sugar, cream, lemon juice and zest.
6.  Drizzle on top of cookies.

Easy Homemade Dinner Rolls

Homemade bread is one of my favorite parts of the holiday meal. 

INGREDIENTS DINNER ROLLS

• 4 cups bread flour
• 4 ounces melted butter
• 2 1/2 tsp dry active yeast
• 1 cup hot milk 115 degrees F
• 1 egg
• 1 tsp salt
• 1/3 cup sugar
• 1/4 cup warm water 105 degrees F
• EGG WASH
• 1 egg
• 1 tbsp water

INSTRUCTIONS

1. In the bowl of a standing mixer, stir the yeast into the warm water ( about 120 degreeand let it sit for about 5-6 minutes.
2. Once the yeast is nice and foamy go ahead and beat in the hot milk, sugar, melted butter, salt, and egg.
3. Add the bread flour to the yeast mixture, and knead with the dough hook. Mix for 8-10 minutes until the dough is slightly tacky.
4. Flour your work surface and knead the dough with your hands for a couple extra seconds
5. Place the dough in a greased bowl, cover and let it sit in a warm place for about an hour or until it doubles in size.
6. Place the risen dough on your floured work surface and divide the dough into 12 pieces.
7. Shape the dough pieces into dinner rolls by tucking the edges underneath.
8. Butter a 9 x 13 baking pan and place the balls of dough spaced a little apart. Cover and let it rise in a warm place for an additional 40 minutes or until doubled in size
9. Brush the risen balls of dough with the egg wash and place in a preheated oven at 375 degrees F for 20 minutes or until fully cooked through.
10. Brush with melted butter and enjoy

MINI STUFFED DONUTS

Ingredients :

• 450g strong white flour/all purpose flour, plus extra for dusting
• 125ml Whole milk
• 50g Butter, cubed
• 50g caster sugar, plus extra to coat
• 10g salt
• 7g fast-action yeast
• 2 Eggs, lightly beaten
• 1 tsp Vanilla extract
• Zest of 1 Lemon
• Vegetable oil, to fry
• Nutella/Jam/Cream Pasticcera to fill Bomboloni

 Instructions:

• Combine the flour, yeast, salt and sugar in a large bowl, or in the bowl of a mixer fitted with a dough hook. Add the flour, yeast, salt, sugar and lemon zest to a large bowl and mix well. In a separate bowl whisk the eggs together with the milk and add the butter and vanilla extract, mix well. Pour the liquid into the mixing bowl with the dry ingredients. Knead the dough in the mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it’s smooth and elastic but still quite sticky.

• Transfer it to a large, lightly oiled bowl. cover with cling film and leave to rise in a warm place for 1 hour or until doubled in size. Roll out the dough with a rolling pin until about 3/4-inch thick. Using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking tray lined with parchment paper and cover with plastic wrap. Proof the dough for another hour.

• Heat the oil in a large, deep pan to around 180C. Fry the donuts, in batches, for around 4-5 minutes, turning halfway until golden brown. Remove with a slotted spoon and drain on some kitchen paper. Then roll the doughnuts in caster sugar until completely covered. Spoon the filling of your choice, Nutella/Jam/Crema Pasticcera into a piping bag with a medium nozzle. Make a small hole in each donut, then push in the nozzle and squeeze to fill the bomboloni, Serve warm.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Buon Appetito….

Healthy Strawberry Banana Smoothie

Prep time: 5 MINUTES  

Total time: 5 MINUTEs

INGREDIENTS

• 1 fresh banana, peeled
• 2 cups frozen strawberries
• 1 cup ice
• 1 cup milk 
• 1 tablespoon honey, if needed to sweeten

INSTRUCTIONS

• Add all ingredients to a blender, and pulse until combined. 
• Serve immediately.
• (If the smoothie is too thick, add more milk. If it is too thin, add more fruit and/or ice.)

Simple Crepes

Prep Time \1 hour 10 minutes

 Cook Time \15 minutes

 Total Time \1 hour 25 minutes

Ingredients

• 3 tbsp. vegetable oil, any neutral-flavored oil suitable for baking, such 
• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1 1/2 cups unflavored soy or almond milk as canola, plus extra for the pan
• up to 1/3 cup water
• 1 tsp. vanilla extract, optional
• 1 tbsp. maple syrup, optional

Instructions

• Place all ingredients except water into a medium mixing bowl and whisk together until completely smooth.
• Cover and refrigerate for 1 hour.
• Start with a test crepe. Very lightly oil the surface of a nonstick frying pan and place over medium heat. 
• When the pan is hot, add about 1/4 cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape. 
• Cook just until the edges start to pull away from the bottom of the pan, about a minute. Very carefully flip and cook 10-15 seconds more on other side. Slide the crepe out of the pan and onto a plate.

• Adjust the batter as needed. 
• If it seemed too thick and was difficult to swirl, whisk in a few splashes of water.
•  Repeat until all batter is used up, adjusting by adding more water as needed. 
• Lightly reoil the pan as needed between crepes.
• Serve with your favorite sweet or savory fillings.