Have you been looking for a quick holiday dessert? Then here I am to help you…
How about No Bake Oatmeal Cookie Balls?
These cookie balls are a little healthier take on your traditional no bake cookies. They are full of oatmeal, chocolate, energy and amazing yumminess. They make an easy snack on the go and are great as a holiday dessert.
Definitely worth it!
No Bake Oatmeal Cookie Balls
4 cups (360 grams) rolled oats 1½ cups (170 grams) confectioners' sugar 6 tbsp (35 grams) cocoa powder 10 tbsp water 1 tsp vanilla extract 1 tsp rum extract ½ cup (110 grams) butter, softened 4 tbsp (130 grams) Nutella 1½ cups (170 gram) confectioners' sugar
In a large bowl, combine the oats, 1½ cups sugar and cocoa. With clean hands, mix in the water, vanilla extract, rum extract, butter and Nutella to form a dough. Wash hands, then roll the dough into balls about 1½ inches (4 cm) in diameter. Roll balls in confectioners’ sugar until thickly coated. Chill overnight before serving.
(This recipes was inspired by
I have nothing else but sweet words to say about this recipe.
Tiramisu Brownies. Every chocolate and coffee lover’s dream.
If you’ve been wondering about what to make for the upcoming Valentine’s Day, then this is it.
These brownie squares and beautifully fudgy, packed with coffee flavor, decadent and all-in-all amazing and unforgettable. I am definitely making them again soon.
(This recipe was inspired by
1 hour 20 mins
12 oz (340 grams) chocolate 1 cup (230 grams) unsalted butter, softened 1 cup (200 grams) granulated white sugar 4 whole eggs 4 egg whites ¼ cup instant coffee granules (I used decaf) 1 cup (130 grams) cake flour 16 oz (450 grams) Mascarpone cheese, room temperature ½ cup (100 grams) granulated white sugar 2 eggs 2 tsp vanilla extract
Place a heatproof bowl over a saucepan of simmering water. Place the chocolate in the bowl and stir until melted and smooth. Let cool completely. Preheat the oven to 350 °F (175 °C) and line a 13 x 9-inch (33 x 23 cm) baking pan with parchment paper. Pour the melted chocolate into the bowl of your electric mixer. Beat in the butter. Then add 1 cup sugar, 4 eggs (one at a time) and the egg whites. Beat until just incorporated. Add the instant coffee granules, then 1 cup flour. Mix on low speed until just combined. Reserve 1 cup of the brownie batter in a separate bowl. Pour the remaining batter in the prepared baking pan. In a separate bowl, combine the Mascarpone cheese with ½ cup sugar, 2 eggs and vanilla extract. Spread the cheese mixture on top of the brownie batter. Working in spoonfuls, place the remaining brownie batter on top of the Mascarpone cheese layer and swirl it lightly with a fork. Bake at 350 °F (175 °C) for about 45-50 minutes. Cool completely in the pan before slicing it. Enjoy!
These days, for some strange reason, I have been craving chocolate like never before. Maybe I am just trying to find energy in all the possible places. Maybe January does this to me. Maybe it’s just hormones that are playing games with me these days (8 months preggers, have I mentioned? Oh, yes… Sorry for being so quiet about it for so long.).
Well, who knows… Maybe it’s all combined.
So, given the fact stated above, I knew my fate was sealed the moment I saw a recipe for Double Chocolate Banana Bread.
Double Chocolate Banana Bread?
Can a recipe possibly sound any more tempting and delicious?
Without any hesitation I gave this thing a try and what I realized was that I have never ever tasted a banana bread so good and my place has never been filled with a better scent than the one that was coming out of the oven while this chocolatey miracle was baking. Absolutely heartwarmingly amazing!
This recipe is really gorgeous and if you are into chocolate, you must, must, must give it a try…
With lots of love,
(This recipe was adapted from
Double Chocolate Banana Bread
1 hour 20 mins
3 bananas (very ripe) ½ cup (115 grams) unsalted butter, melted ¾ cup (145 grams) brown sugar 1 egg 1 tsp vanilla extract 1 tsp baking soda ¼ tsp salt ½ tsp ground cinnamon 1 cup (125 grams) all-purpose flour ½ cup (45 grams) cocoa powder, sifted 1 cup (170 grams) semisweet or bittersweet chocolate chunks or chips
Preheat the oven to 350 °F (175 °C). Butter a 9×5-inch (1.9 l) loaf pan or spray it with a nonstick baking spray. In a larger bowl, mash the bananas. Whisk in the melted butter, then whisk in the sugar, egg and the vanilla extract. Place the baking soda, salt, cinnamon, flour and cocoa powder in a sifter or fine-mesh strainer and sift over the wet ingredients. Stir the dry and wet ingredients until just combined. Stir in the chocolate chunks or chips. Pour into the prepared loaf pan. Bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature. Enjoy!
I was craving chocolate donuts for a pretty long time. Yesterday I decided to end my painful suffering and and I made these lovely babies.
Let me explain to you really quickly what they are like – these are fingerlicking good… moist… chocolatey… rich… aaaaa-mazing!
One is definitely not enough. So worth all the effort.
(This lovely recipe was inspired by
www.food-4tots.com and www.onceuponarecipeblog.com.)
Baked Chocolate Donuts With Chocolate Glaze
24 2¾-inch (7 cm) donuts
for donut batter: 2½ cups (350 grams) all-purpose flour ⅔ cup (55 grams) unsweetened cocoa powder, sifted 2 tsp baking powder ½ tsp salt 4 eggs (room temperature) 1 cup (200 grams) granulated white sugar 1 tsp vanilla extract 6 tbsp (150 grams) plain white yogurt ½ cup (120 ml) milk 6 tbsp vegetable oil for glaze: 6 tbsp (85 grams) unsalted butter 3 tbsp (45 ml) milk 1½ tsp vanilla extract 3 oz (85 grams) dark chocolate, broken into chunks 1¼ cups (145 grams) icing sugar, sifted sprinkles
Preheat the oven to 350 °F (175 °C). Grease the donut pan with cooking spray or brush with oil. To make the DONUT BATTER, first, in a small bowl, combine the plain white yogurt, milk and the vegetable oil. Mix well. In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Set aside. In a larger bowl, beat the eggs lightly. Add the sugar and continue to beat until foamy. Add the vanilla extract and mix well. Add the milk/yogurt/oil mixture and the cocoa mixture to the egg mixture alternately. Mix until the batter is smooth. If you find the batter a bit too dense to pipe, add a little more milk. Pour the batter into a piping bag. Fill each donut cavity until about 80% full. Bake for 12 minutes or until a toothpick inserted in the donut comes out clean. Let cool completely. To prepare the GLAZE, combine the butter, milk and vanilla in a small saucepan over medium heat. Once the butter has melted, add in the chocolate and whisk until smooth. Remove from heat and add the icing sugar, stirring until combined. Dip the cooled doughnuts into the glaze and cover with chocolate sprinkles. Enjoy!