Flourless Peanut Butter Chocolate Chips Cookies

These flourless cookies are a dream if you're going gluten-free, especially with the perfect pairing of peanut butter and chocolate.

Easy to make, and healthy as well. 

Flourless Peanut Butter Chocolate Chips Cookies 

Ingredients:

1 cup creamy peanut butter, unsalted 
1/4 cup honey 
1 whole egg, beaten

1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup chocolate chips

Method:

Preheat your oven to 350F / 176C.

In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms, then fold in the chocolate chips. Using a tablespoon, drop batter portions onto a baking sheet lined with parchment paper.

Bake for 8-10 minutes at to 350F / 176C, turning the pan half-way through the baking time so that the cookies brown evenly.

Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes.  They will firm-up as they rest.

Serve at room temperature.

ENJOY!!

Brigadeirão (Brazilian Chocolate dessert)

Brazil carries a lot of good recipes! First we met the Brigadeiros and now we meet Brigadeirão.  Brigadeirão has a similar taste as Brigadeiros but I have to confess it is less sweet.  This dessert is served cold.. I made it 24 hours prior cutting it, and it is the best because it hardens and its shape gets to be better.  Do not miss this, you have to do it, and all you need to do is blend, and bake!

Ingredients

     6 egg yolks
     2 cans of condensed milk
     2 cans of whole milk (use the condensed milk can to measure)
     6 tablespoons (soup) of cocoa powder or chocolate
     1 tbsp (tablespoons) butter

Method of Preparation

In a bowl, place egg yolks, condensed milk, whole milk, chocolate powder or chocolate and margarine.

Mix well until smooth.

Grease the pan (20 cm in diamete with hole in middle) with margarine.

Pour the mixture and bring to bake in water bath in oven high (250 ° C) for about 50 minutes.

Remove from oven and let cool.

Unmold and garnish with chocolate sprinkles.

ENJOY!

Banana Chocolate Chip Muffin

These muffins are so easy and delicious to make. I decided to make these for my son to take it to his nursery. They freeze so well too! Just wrap each one with transparent paper (this is what I do). This recipe is one of the good ones to use when we find ripe bananas around the kitchen and we don't know what to do with them! :)

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 Tbsp espresso or strong coffee (optional)
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cup of flour
• Chocolate chips (I used around half cup)
  
• Walnut to decorate (optional)
  

Method

No need for a mixer with this recipe.

Preheat the oven to 180 C. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

Mix in the sugar, egg, espresso and vanilla.

Sprinkle the baking soda and salt over the mixture and mix in.

Add the flour, mix until it is just incorporated. Fold in the chocolate chips and put a walnut on top of the muffin.

Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Makes 12 muffins.

ENJOY!!

Crème Caramel with Cake

Crème caramel, flan, custard, you can call it as you want it, it is this delicious cold jelly like sweet that is full of sweetness and milk. Delicious! My son loves it, and when he wants one he says 'I want patene' since he doesnt know how to spell it, LOL!

Now take a second and imagine having 2 delicious things in 1! Let's say, crème caramel and chocolate cake.. Wait! what?! yep, you can have them both in 1 plate... I will show you how..

Crème Caramel with Cake

Ingredients

For the cake:
1 Betty Crocker Chocolate Cake Mix (I used the Devil's Food Cake Mix)

For the crème caramel:
1 can of condensed milk
1 can of milk (put 1 measurement of milk using the same can as the condensed milk)
4 eggs
1 tsp of vanilla


Method

Heat oven at 200 celsius.

Prepare two bowls next to each other. In each bowl pour the ingredients needed for each. Beat the cake with the cake mixer, and the crème caramel with a blender - I used for this the Braun hand mixer which easier.

Get a Round cake form with whole in the middle topped with caramer. Pour on it around 1.5 cups of sugar and put it on heat to melt. Once melted pour around 1/4 water and mix - then spread the mix all around the form, even use a spoon to pass the sugar mix in the middle of the pan. After spreading it all around, pour the cake mixture slowly, and then even slower, you can use creme caramel mixture on it. You might think that 'OMG the creme caramel mixture is mixing with the cake mixture' but dont worry, dont think about it, its worthless! coz nothing has happened!

Note: you have to check how much cake mix you need to pour in the cake form - I didnt use all because my form wasnt going to fit in it.

Cover the form firmly with foil paper, and bake it at 200 degrees celsius on bain-marie.

Best Chocolate Cake Ever

Moist Chocolate Cake

Adapted from foodess.com

Ingredients

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa (I used unsweetened)
  
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk (1 cup of water mixed in 1tbsp of white vinegar or 1tbsp lemon juice; let sit for 2 minutes)
  
• 1/2 cup butter, melted
• 1 tbsp vanilla extract
• 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water, or simply 1 cup boiling water)

1. Preheat oven to 177 °C. Grease two 9-inch baking pans and set aside. In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee. Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in center comes out clean. Cool completely on wire racks before frosting.

ENJOY!

Lemon and Chocolate Tart

This recipe is super easy, fast, and delicious. Its nice to have in this hot weather and lovely to share with family!


Ingredients
For the crust:
200gr of Marie biscuit
4 tbsp of butter

Chocolate filling:
300 gr of bittersweet chocolate (melt in bain-marie)
1/2 cup of heavy cream
1 tsp of butter without salt
2 tbsp of nutella
1/2 packet of gelatin without flavor (see instruction and do all the packet since the other 1/2 will be used for the lemon filling)

Lemon filling:
1 can of condensed milk
1/2 the same can lemon juice
1/2 packet of gelatin without flavor (use the remaining 1/2 for this)


Method

Crust
Blend to powder the biscuit and add the butter. Press on a removable form the bottom and side ways. Bake for 10 minutes.

Chocolate filling
Mix the melted chocolate with the heavy cream, butter, and nutella, and at the end add the gelatin. Let it cool and pour over the crust and take to the fridge to cool. Meanwhile do the lemon filling.

Lemon filling
Add ingredients together in a blender and blend.

Add the lemon filling on the chocolate on and take to fridge to cool for minimum 4 hours.

Enjoy!