Category Archives: Miscellaneous

Coffee bomb

Recipe#45: coffee cheesecake 

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“The people who give you their food, give you their heart”

Ingredients

Crust:

300 gr (3 cups) graham crackers

90 gr (¾ cup) butter

1 tsp coffee powder

Cream:

200 gr (¾ cup) condensed milk

200 gr (1 cup) cream cheese

200 gr (1 cup) mascarpone cheese

200 gr (1 cup) whipped cream

80 ml coffee (adjust according to taste)

10 gr gelatin

Directions

For the crust, crush the graham crackers, add the melted butter and the coffee powder. Press tightly on the base of a 24 cm pan and put in the fridge for half an hour.

Put the gelatin in cold water for ten minutes.

Make the coffee and add in the gelatin to make it melt.

For the cream, whisk together the cream cheese, the mascarpone cheese and the condensed milk. Add the coffee. Separately, whip the cream and then add it to the mixture.

Spread the cream on the crust and leave in the fridge for at least 3-4 hours.

Before serving, cover with cocoa powder.

 

Cheers,

A&J

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Unwrap me

Recipe#41chocolate & almond pie

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“I wish I was full of chocolate cake instead of feelings” (Jim Bugg)

Ingredients

Crust

500 gr (4 cups) flour

250 gr (1 cup) butter

300 gr (1 ½ cups) sugar

1 tsp vanilla

1 ½ tbsp baking powder

5 egg yolks

Filling

300 gr (2 cups) almonds – not pealed

250/300 gr amaretti – powdered

250 gr (2 cups) sugared cocoa powder

1 tsp vanilla

5 egg whites (beaten)

Milk or rum, as needed 

Directions

Preheat the oven to 180° C (350 F).

On your work surface area, combine flour, sugar, butter (softened), vanilla, baking powder and egg yolks. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge for half an hour.

Grind the almonds and the amaretti; combine with the sugar, the cocoa powder and the vanilla. In the end, add the beaten egg whites. As needed, use some milk or rum to combine all the ingredients and make the filling smooth.

Spread the dough in the pan with sides, leaving some dough to cover the top.

Fill the pie with filling and then cover with the remaining spread out dough.

Bake for around 45′ or until the top turns slightly brown.

Cheers,

A&J

Wake up call

Recipe#40: nutella tiramisù

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“Whatever is good for the soul – do that.”

Ingredients

5 eggs

7 tbsps granulated white sugar

500 gr mascarpone

200 gr savoiardi (lady fingers)

coffee (q.s.)

cocoa (q.s.)

nutella (q.s)

Directions

Separate the yolks from the whites. In a bowl whisk together the yolks and the sugar. Add the mascarpone and mix until smooth. In another bowl, whip the whites and fold them in the cream.

Pour a layer of cream and nutella in a rectangular pan. Make a layer of savoiardi soaked with coffee. Alternate a layer of cream and a layer of savoiardi making sure that the top layer is done with cream and nutella. Sprinkle cocoa to decorate.

Keep in the fridge for 4-5 hours before serving.

Cheers,

A&J

Brux

Recipe#39: walnuts, honey and cocoa nibs sweet bread

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“Good cooks never lack friends”

Ingredients

450 gr (3 ½ cups) all-purpose flour

2 eggs

50 gr (¼ cup) brown sugar

250 ml plain yogurt

90 gr (1/5 cup) honey

120 gr (1 stick) unsalted butter

180 gr walnuts

50 gr cocoa nibs

1 tbsp baking powder

Directions

Preheat the oven to 180° (350 F) and butter a 4×8-inch loaf pan. Alternatively, you can use baking paper.

Place the nuts on a cutting board and chop them finely with a knife. In a bowl whisk together the eggs and the sugar. Add the yogurt, the melted butter and the melted honey. Fold in the flour and the baking powder. Finally add the chopped walnuts and the cocoa nibs.

Pour the mixture in the pan and bake for about 1 hour.

Cheers,

A&J

Nutellog

Recipe#33: nutella roll

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“I won’t be impressed with technology until I can download chocolate”

Ingredients

Roll:

3 eggs

150 gr (¾ cup) granulated white sugar

150 gr (1 cup) all-purpose flour

7 gr (1 tbsp) baking powder

Cream:

250 gr nutella

250 gr mascarpone

Topping:

30 gr (¼ cup) chopped hazelnuts

Directions

Roll: Preheat the oven to  180° (350 F). Cover a cookie sheet with oiled baking paper. Beat the eggs with the sugar. Add the flour and the baking powder. Mix until smooth. Spread the mixture on the baking paper. Bake at 180° (350 F) for about 12 minutes. Remove the sponge cake from the oven and roll it when still warm. Let the roll cool.

Cream: Mix together nutella and mascarpone until smooth.

Spread the cream inside the roll. Cut it in halves and put them on a tray making a log-shape. Spread the cream outside the roll and decorate with the hazelnuts.

Cheers,

A&J

 

Crumblerry

Recipe#29 : strawberry chocolate sbriciolata

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“People who love to eat are always the best people.” (J.Child)

Ingredients

Crumbles:

300 gr (2 ½ cups) all-purpose flour

150 gr (¾ cup) granulated white sugar

1 large egg

100 gr (1 stick) unsalted butter

1 tbsp baking powder

Filling:

250 gr (2 cups) strawberry jam

150 gr milk chocolate

Directions

Preheat the oven to 180° (350 F) and butter a 22 cm (9 inches) round baking pan.

For the crumbles, in a bowl combine all the ingredients using your fingertips to make a light breadcrumb texture.

Pour half of the crumble mixture in the baking pan. Spread the strawberry jam on the top of the crumbles and sprinkle half of the milk chocolate (chopped). Pour the remaining crumbles. Sprinkle the remaining chocolate on the top.

Bake for 30-35 minutes.

Cheers,

A&J

 

Dark sweet escapes

Recipe#24brownies

“All I really need is love, but a little chocolate now and then doesn’t hurt!” (Charles Schulz)

Ingredients

150 gr dark chocolate

100 gr. (1 stick) butter

200 gr. (1 cup) sugar

3 eggs

95 gr. (¾ cup) all-purpose flour

1 tsp vanilla extract

1 pinch of salt

Directions

Preheat the oven to 180° (350 F) and butter a 23 cm (9 inches) square cake pan.

Melt the dark chocolate and the butter in a bowl placed over a pan of simmering water. Remove from heat and stir in the sugar. Add the eggs (one at a time) and beat. Add the flour, the vanilla extract and the salt.

Pour the batter in the cake pan and bake for 20-25 minutes. Make about 12-16 brownies.

Cheers,

A&J