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.

Easy French Macaron

   

Servings: 30 macarons

Ingredients
** 2 large egg whites
** 1 c, sugar plus 5 Tbsp (separated)
** 1/2 c, almond flour plus 3 Tbsp
** favorite jam buttercream, or ganache (for filling)
** food coloring ''optional''

Instructions

** Place egg whites in a stand mixer and mix on medium speed for 10 minutes; gradually add 5 Tbsp       sugar. 

** Add food coloring, if using.

** While the mixer is going, blend almond flour and 1 c. sugar in a food processor. 

** Add dry mixture to meringue once the 10 minutes is over.

** Carefully fold drying ingredients into the meringue, about 50-55 folds. Batter should be oozing           slightly but not too runny or stiff.

** Place batter into the Decomax fixed with smaller round tip. Pipe batter onto each circle, tracing           the smaller circle and filling in. Batter will ooze to fill out the larger circle.

** Tap pan on the countertop to get rid of any bubbles and even out batter.

     Bake 15 minutes at 285°. 

** Allow to cool before adding jam, buttercream, or ganache.

Sourdough Cinnamon Sugar Donuts

Recipe Type\ Dessert

Serves\ 12 donuts

Prep Time\ 30 mins

Cook Time\ 30 mins

Total Time\1 hour

Ingredients

''  2 cups flour  (I usually need ⅓-1/2 cup more to make the dough managable )
''  2 Tablespoons oil
''  1 egg
''  1 teaspoon baking powder
''  ½ cup sourdough (you can make your own using this technique)
''  ½ teaspoon salt
''  ½ cup sugar
''  ½ teaspoon baking soda
''  ⅓ cup buttermilk
''  ¼ teaspoon cinnamon

Instructions

'' Prepare a pot or deep fryer for frying.

'' Line a tray with paper towels and set aside, you will use this for draining doughnuts.
  Heat oil to 360 degrees.

'' Sift the flour, baking powder and baking soda

'' In a bowl mix the sourdough starter, oil, buttermilk and egg.

'' Add the sugar, cinnamon and salt to the dry ingredients and then add them to the wet ingredients.

'' Bring dough together gently with you hands. Sprinkle some flour onto a work surface and turn             dough on to it. Knead it gently about 3 times to help bring the dough together.

'' Roll out to a thickness of 2 centimeters and cut with a doughnut cutter or if you are like me, you         can  use a round cutter (I used my ½ and ¼ cups) and a bottle cap

'' Fry until golden brown. Test the first one for doneness by breaking it in two and checking if the          middle is doughy.

'' Drain on paper town. Toss with vanilla sugar or cinnamon sugar to coat or top with your favorite t       opping.

Caramellige Snickers Cupcakes

This recipe is rich, sweet, decadent and every candy bar lover’s dream!

INGREDIENTS
-175 grams plain flour
-175 grams unsalted butter, softened.
-175 milliliters milk.
-225 grams caster sugar.
-200 grams white marshmallows.
-100 grams crushed peanuts.
Dark shaved chocolate.
-50 grams cocoa powder.
-3 tablespoons malt extract.
-2 large eggs, at room temperature.
-2 tablespoons smooth peanut butte.
-1 batch fluffy vanilla butter cream frosting.
-1 teaspoon vanilla extract.
-1/2 cup softened butter.
-1/2 teaspoon salt.
-1/2 teaspoon bicarbonate of soda.
-Salted caramel sauce.
Nougat Cream.
- Frosting.


method

-Place marshmallows in a large heat proof bowl and microwave for 1 minute. The marshmallows
should be soft and melted. Mix them to help break them apart. Add the butter, malt extract and vanilla. Mix until well combined. At first the butter will melt and cause the mixture to split, but keep mixing (a whisk or hand mixer will get the job done better) and it will all come together. Just trust me, it freaked me out the first time I made it too! Cover with cling wrap and set aside to cool completely. Place into a zip lock bag or piping bag when ready to use.

-Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

-In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

-Next, add milk and eggs in a jug and whisk well.

-Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

-Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

-Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

-While your cupcakes are baking and cooling prepare your frosting by adding peanut butter to it and mix it all up until well combined.

-Fit the end of your piping bag with a round tip and frost your cupcakes in a swirl motion .

-Finish off with a drizzle of salted caramel Sauce and a sprinkle of crushed peanuts and dark choc shavings.

EASY PEANUT BUTTER BALLS

Ingredients for Peanut Butter Balls:

** Creamy Peanut Butter
** Marshmallow Cream
** Powdered Sugar
** Vanilla
** Butter
** Salt
** Chocolate Wafers ----white and dark chocolate

How To Make Peanut Butter Balls:

Step 1:Beat the softened butter, peanut butter, vanilla, salt, and marshmallow cream until nice and creamy.

Step 2: add the powdered sugar and mix until a soft dough forms.

 Step 3:the mixture into 36 small balls and place on a pan lined with parchment paper. Refrigerate for at least 30 minutes.

Step 4: the chocolate wafers according to the package directions. Use a toothpick to dip each candy into the chocolate. 

Step 5: the excess chocolate off and place back on the parchment paper.

Step 6:Twist out the toothpick and cover the hole with a little bit more melted chocolate.

Step 7:Top with sprinkles and let set.

Panna Cotta

Skill : Easy

Cost: Cheap
Serves :4
Cooking : 3 Min
Prep : 5 Min

Ingredients : 

• 250ml whole milk
• 250ml double cream
• 50g caster sugar
• 3 leaves gelatine
• 1 vanilla pod
• Icing sugar
• 300g fresh raspberries

Preparation :

• To make panna cotta soak the gelatine leaves in cold water until soft. Pour the cream and double cream into a saucepan. Split the vanilla pod in half and scrape out the seeds and add to the pan. Add the sugar.

• Heat the mixture slowly, stirring all the time until the sugar has dissolved. Bring just to a simmer.

• Remove the cream from the heat. Remove the gelatine from the water and squeeze well. Add to the saucepan and stir well until dissolved.

• Pour the mixture into four ramekins, small cups or cleaned plastic yogurt pots. Chill for at least 4 hours.

• To turn out dip each dish briefly in boiling water and invert onto plates. Scatter the fresh raspberries over and around and then sprinkle lightly with icing sugar.

Ladyfinger Biscuit

PREP TIME
20 minutes

                                                           COOK TIME
                                        15 minutes

                                                                                                                  TOTAL TIME

                                                                           35minutes

INGREDIENTS

• ¼ cup plus 3 tablespoons all purpose flour

• ½ teaspoon vanilla

• 4 tablespoons sugar, divided

• 2 large eggs, separated

• icing sugar for dusting

Preparation

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Create a template on the parchment paper to use as a guide. Draw horizontal lines across the width of the paper making each cookie 3½ inches long spaced 1 inch apart. Turn the paper over to the other side.
• Bring eggs to room temperature. 
• You can quickly do this by placing them in a bowl of hot tap water for 5 minutes.
• Using an electric mixer, whisk egg whites on high speed until soft peaks are formed. Add 2 tablespoons of sugar and continue whisking until stiff, smooth and glossy. Transfer meringue from mixing bowl to another bowl.
• Add egg yolks and 2 tablespoons sugar to mixing bowl and beat until smooth, creamy and pale yellow in colour, approximately 7-8 minutes on high speed.
• Mix in vanilla.
• Sift flour over egg mixture but do not fold in.
• Add the meringue in three additions and gently fold in together with the flour. Mix only until incorporated.
• Scoop batter into a piping bag. If you don’t have one then use a plastic freezer bag. Cut a hole approximately ½ inch wide.
• Pipe lady fingers using the lines as a guide.
• Using a fine sieve, dust with icing sugar then dust again.
• Bake 15-18 minutes.
• Transfer cookies to wire rack and let cool.

INGREDIENTS:

* 1/4 c water

* 1/4 c granulated sugar

* 8 c fresh berries ; a mix of strawberries, blueberries, and raspberries

* 1/2 tsp. vanilla extract OR 1/2 of a vanilla bean, split open & seeds scraped

INSTRUCTIONS:

* IF USING VANILLA BEAN FOR THE SYRUP:

Place sugar, water, and vanilla bean seeds in a small saucepan over medium heat. Bring just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Reduce heat to low and simmer for 7 minutes. Remove from heat a let cool slightly; then chill completely in the refrigerator.

* IF USING VANILLA EXTRACT FOR THE SYRUP:

Place sugar and water in a small saucepan over medium heat. Bring mixture just to the simmer point {there will be small bubbles beginning to form}; stir until sugar is dissolved. Reduce heat to low and simmer for 7 minutes. Remove from heat a let cool slightly; then chill completely in the refrigerator.

* Rinse berries. Hull strawberries and cut larger ones into 2 or 3 slices. Place berries in a bowl.

* Just before serving, drizzle berries with vanilla simple syrup and toss gently to coat. You may not need to use all of the syrup

Easy Gluten-Free Waffles

Course: Breakfast 

Prep Time: 20 minutes

Cook Time: 5 minutes

Ingredients

• cooking spray                      
• 3/4 cups Gluten-Free All Purpose Flour Blend
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1teaspoon salt
• teaspoon vanilla extract
• 2 eggs beaten
• 1/4 cup vegetable oil
• 1/8 teaspoon cinnamon optional
• 1/2 cups buttermilk
• butter fruit ...optional...            

method

Whisk the ingredients together in a large mixing bowl and let the batter rest for 15 minutes.
Heat waffle iron and coat with cooking spray.
Pour about 3/4 to 1 cup of the batter into the plate of the waffle maker and close it. Cook for approximately 5 minutes or until steam no longer escapes. Most waffle makers come with a light that let's you know when they are done. Waffle makers come in different shapes and sizes so the amount of batter will vary.
Remove the waffle using a fork or tongs, top with your favorite fruit, butter and/or syrup and enjoy 

easy pancakes

Prep : 5 mins
Cook : 25 mins
Serves : 8

Ingrédients:

• 2 eggs
• 100g plain flour
• pinch salt
• 300ml semi-skimmed milk
• 1 tbsp sunflower oil or vegetable, plus extra for frying

instructions:

1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.