Traditional recipes

Dessert muffins with coconut and chocolate heart

Dessert muffins with coconut and chocolate heart

Mix the egg with the sugar, add the vanilla, milk and oil. At the end we add the coconut and the sifted flour together with the baking powder and the baking soda.

Let the oven heat to 180 degrees C. Prepare a muffin tray with paper towels or grease it with oil and sprinkle with flour.

In each form we put a spoonful of dough. Then a small teaspoon of nutella, then cover with another half a tablespoon of dough on each.

Bake for 20 minutes at 180 degrees C and do the toothpick test.

After they have cooled, we can powder them with sugar.


Today we present you an original recipe for cake with chocolate and mascarpone cream Ceva Fin from Delaco. A delight!

Melt the chocolate on a steam bath, taking care that its temperature is not too high. We try putting melted chocolate on our hand. We take a paper basket and brush it with chocolate on the inside, then leave it to cool for about 15 minutes, after which we add another layer of chocolate with the brush and put it back in the cold. We repeat the brushing with chocolate at least three times, but we can also apply a layer of chocolate several times, only then we will get a stronger basket. After applying the chocolate on all the paper baskets, let them cool for a few good hours (or even overnight), then gently peel off the paper, taking care not to break the edge of the baskets.

Put in a deeper bowl the mascarpone cream, powdered sugar, vanilla sugar and mix with the mixer for a few minutes. Add 50 ml of liqueur and continue to mix, gradually adding the coconut. Mix until the cream is homogenized with coconut then leave it to cool for 15 minutes.

We fill chocolate baskets with mascarpone and coconut cream before serving and decorate them with fruit to everyone's liking.


Dessert muffins with coconut and chocolate heart - Recipes

CHOCOLATE TABLETS WITH CONDENSED MILK AND COCONUT FLAKES

When it's hot outside, it's hot
And you don't feel like baking at all
The dessert idea comes right away:
Chocolate bars.

INGREDIENTS for condensed milk chocolate bars and coconut flakes

  • 1/2 box condensed milk (200 gr, I used from DeLatte)
  • 100 gr dark chocolate (I used it from Nestle)
  • 50 gr coconut flakes

WORK PLAN chocolate bars with condensed milk and coconut flakes

  1. This super mega ultra hyper s.a.m.d. quickly is delicious and recommended for chocolate lovers. It is harder to wait until it hardens (because it has to stay in the fridge for a few hours). Otherwise, it's the perfect recipe if we don't want to waste a lot of time in the kitchen.
  2. Lately due to the heat, I preferred simple recipes, as much as possible without baking. That being said, let's focus on our recipe.
  3. We break the chocolate into smaller pieces. We put the condensed milk on the fire, let it heat well - a few seconds, then remove from the heat and add the chocolate pieces. Stir vigorously with a silicone spatula until the chocolate is completely dissolved. Add the coconut flakes and incorporate with a spatula.
  4. In a relatively small bowl (I used 15 & # 21525 cm), well greased with butter or lined with food (I used the second option) pour the chocolate. Then cover with a layer of coconut. Let cool for at least 2 hours. We check that the chocolate has hardened. I left it in the fridge overnight and served the next day, next to the invigorating morning coffee! The tastes combined perfectly!
  5. It is absolutely delicious. You lick your fingers. I found only one defect in this recipe. Too small amount. Next time I will double the quantities!
  6. Good appetite!

Dessert muffins with coconut and chocolate heart - Recipes

HOMEMADE CHOCOLATE HEART WITH OREO BISCUITS

After you, you already know
My heart is melting
The statement is true
His heart is chocolate

INGREDIENTS for the heart

  • 400 gr milk powder
  • 200 gr butter
  • 200 gr sugar
  • 150 ml water
  • 50 gr cocoa
  • a packet of oreo biscuits (6 pieces)

Ingredients for the glaze

WORK PLAN homemade chocolate heart

Mix the oreo biscuits in a blender.

then mix it with the mixed biscuits. From this mixture we make the top for the heart. We press well

In a tray with dimensions 25x20cm we put baking paper or food foil (it is not absolutely necessary, but we want to easily remove the chocolate when it hardens).
To prepare the chocolate, it is done as follows: put the sugar with water on the fire.

When it starts to boil, add the cocoa and leave for another 5 minutes, then remove from the heat and add the butter.

Let the butter melt completely, then gradually add the powdered milk, stirring with a whisk.

Pour the heart-shaped chocolate into a fairly generous layer, and add the rest to the bowl that I covered with cling film. We try to make this layer as uniform as possible

Let it cool, then melt the chocolate in liquid cream that we heat without reaching the boiling point. Pour this icing over the heart-shaped chocolate


Dessert muffins with coconut and chocolate heart - Recipes

MUFFINS WITH BANANAS AND COCONUT OIL

Tell me: what do you drink in the morning?
Coffee? Fresh? Linden tea?
They all combine harmoniously
With banana muffins and coconut oil.

INGREDIENTS muffins with bananas and coconut oil

  • 3 well ripened bananas
  • 200 gr of flour
  • 125 ml coconut oil
  • 2 eggs
  • 2 tablespoons sugar
  • 1 sachet of baking powder

WORK PLAN muffins with bananas and coconut oil

  1. melt the coconut oil on the water bath (if it is solid). We set it aside.
  2. the next step: in a bowl, turn the bananas into puree, passing them with a fork.
  3. Add the two tablespoons of sugar and whole eggs. Homogenize without haste.
  4. We obtained a mixture that we poured into a larger bowl, in which we added flour mixed with baking powder. Mix until completely homogenous.
  5. Pour the coconut oil and continue to mix until you get a homogeneous dough. The composition obtained must have a denser texture than that of pancakes.
  6. We pour this composition into a silicone tray with 12 muffin tins.
  7. Leave in the oven heated to 180 degrees for about 20 minutes until nicely browned on top. We can check with the toothpick test.
  8. Good appetite for muffins with bananas and coconut oil.

INGREDIENTS for cookies

  • 2 eggs
  • 300 gr chocolate (200 gr dark, 100 gr with milk)
  • 4 leagues of cocoa
  • 150 gr. butter at room temperature
  • 250 gr. flour
  • 150 gr. sugar
  • 1 sachet of baking powder

for the glaze

WORK PLAN chocolate cookies with icing

  1. melt the chocolate together with the butter in a bain-marie. pictures with all the steps can be found in the recipe for chocolate cookies.
  2. Separately, mix whole eggs with sugar until they double in volume.
  3. Add melted chocolate over this foam and lightly incorporate with a silicone spatula.
  4. Lightly incorporate flour mixed with baking powder and cocoa.
  5. From the crust, we form cookies in the shape of balls. Not too big, not too small. Right. We place them in a tray covered with baking sheet, leaving the distance between them. Put in the oven at 170 degrees for 15 & # 8211 20 minutes (until golden brown).
  6. Let the biscuits cool. We know it's hard to resist the temptation to eat them like that, but patience is a virtue. With coconut icing and white chocolate will be good good good! For topping, melt the white chocolate on a bain-marie. We pass each biscuit (with the top) through the melted chocolate, then we "roll" it through the coconut flakes. If you want more coconut, roll it well. If not & # 8230 no. We leave aside this icing to harden, then we serve it with great appetite. I can reveal a secret to you. We ate these biscuits until the icing hardened. They have a great flaw, they are perfect. It is worth trying the recipe, you will definitely redo it.
  7. good appetite for chocolate cookies with coconut icing and white chocolate. If you are planning a party, it should not be missing from the menu.

Vegan chocolate filled with cashews and raspberries

When we think of chocolate, it seems like my heart is pounding in my chest, at least that's how I am, and if it's something else, something different, then let it be a vegan chocolate with cashews and raspberries.

As the gastronomic events do not escape me, on New Year's Eve, I arrived at a fair with vegan products and I could not bear to take a look. Since then, this wonderful dessert, which I managed to reproduce, has remained imprinted on my retina, I say successfully today.

Given that chocolate goes great with raspberries, there could be nothing wrong with this combination.

So, I bring to your attention a dessert as tasty as it is healthy, which you can enjoy at any time.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

In another bowl we will put all the ingredients for the cashew filling and we will mix them until we get a fairly thick paste.

To line the muffin tins, in a saucepan we will put the chocolate and coconut oil that we will melt on the steam.

Grease the muffin tins (20 pieces) with a brush and set aside to cool. If they are not greased well, grease them once more so that there are no uncoated edges of the paper.

With the help of a spray bag we divide the composition into chocolate-covered shapes,

We put raspberry jam with Chia,

And on top we pour the remaining chocolate to cover the raspberry composition.

Leave to cool for an hour after which we can serve. Simple, isn't it ?! But I don't hold you back, now I wish you good work and good appetite!


Fluffy chocolate muffins

Ingredient:

  • 2 eggs
  • 110 gr of soft butter
  • 110 grams of sugar
  • 140 gr flour
  • 70 grams of chocolate pieces
  • 1 sachet of vanilla sugar
  • 2 teaspoons baking powder
  • 2 tablespoons milk

Method of preparation:

Put all the ingredients (except chocolate) in the mixer and mix well. Then add the chocolate pieces and mix lightly with a spoon.

I greased the muffin tins with oil and lined them with flour, and on the bottom I put a circle of baking paper so I could take them out easier.

If you do not have muffin tins, put the composition in a cake tray (or two) or in a cake tray.
Be careful to estimate well the tray in which the resulting quantity must be placed.

I put the composition in each one with a spoon, then I leveled them with a teaspoon and I put the chocolate pieces on top.


Dessert muffins with coconut and chocolate heart - Recipes

MUFFINS WITH BANANAS AND COCONUT OIL

Tell me: what do you drink in the morning?
Coffee? Fresh? Linden tea?
They all combine harmoniously
With banana muffins and coconut oil.

INGREDIENTS muffins with bananas and coconut oil

  • 3 well ripened bananas
  • 200 gr of flour
  • 125 ml coconut oil
  • 2 eggs
  • 2 tablespoons sugar
  • 1 sachet of baking powder

WORK PLAN muffins with bananas and coconut oil

  1. melt the coconut oil on the water bath (if it is solid). We set it aside.
  2. the next step: in a bowl, turn the bananas into puree, passing them with a fork.
  3. Add the two tablespoons of sugar and whole eggs. Homogenize without haste.
  4. We obtained a mixture that we poured into a larger bowl, in which we add flour mixed with baking powder. Mix until completely homogenous.
  5. Pour the coconut oil and continue to mix until you get a homogeneous dough. The composition obtained must have a denser texture than that of pancakes.
  6. We pour this composition into a silicone tray with 12 muffin tins.
  7. Leave in the oven heated to 180 degrees for about 20 minutes until nicely browned on top. We can check with the toothpick test.
  8. Good appetite for muffins with bananas and coconut oil.