Happy Valentine’s Day!
This is my favorite chocolate dessert. Always quick and delicious with added tangy rhubarb-strawberry jam and almonds for some nutty flavor.
You can whip up this dessert any time of day or night, it’s super easy to make and will always satisfy your sweet cravings.
To make it extra special and sweet I made cute teddy bears from fondant and chocolate dipped strawberries. If you like bears and sweet decorations, please check out my shop. Thanks!
To make dessert even more cuter I cut out brownies using heart cutter:)
6 oz semi sweet chocolate
1/2 stick sweet cream butter
1 cup light brown sugar
1 tablespoon vanilla
1-1/2 cups whole wheat pastry flour
1 cup almonds, grind
2 tablespoon rhubarb strawberry jam
Preheat oven to 350 F. Grease 9 x 9 pan.
Melt chocolate and butter in a saucepan over low heat and set aside. In a mixer, beat eggs, sugar and vanilla at high speed. Blend in chocolate mixture and flour until just mixed. Stir in the nuts and jam. If you like you can add extra chocolate chips too. Pour into prepared pan.
Bake Brownies for 20 minutes. Cool, cut, serve and enjoy with glass of cold milk.
Brownies are perfect dessert for any day in a year but chocolate and strawberries makes it ultra special combination for this occasion.
Happy Valentine’s Day!
Souffle is amazing dessert. Cheese and chocolate are my favorite varieties. This time I decided to spice up a recipe. Since I had chili dark chocolate in my pantry I decided to use different chocolate combination as usual.
Taste is absolutely amazing. Sweet, spicy, creamy and wonderful.
3 ounces bittersweet chocolate
2 ounces chilli chocolate
2 tablespoons sweet cream butter
1 teaspoon vanilla sugar
1 large egg yolk
1 tablespoon warm water
1/4 cup sugar
4 large egg whites
powdered sugar for garnish
Brush 4 ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer.
Preheat oven to 400F.
Put the chocolate and butter in a medium pan. Bring a saucepan filled with an inch or so of water to a very slow simmer, set the bowl over, but without touching the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla sugar. Set aside.
Combine the egg yolk and warm water in the bowl of a standing mixer with paddle attachment and beat until frothy. Add sugar and continue beating. Fold the yolk into the chocolate mixture.
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer with whisk attachment. Beat on medium until frothy, then add the remaining sugar and increase speed to high.
Fold slowly egg whites into the chocolate until blended. Gently ladle or spoon the souffle mixture into the ramekins and place on a prepared baking sheet.
Immediately bake until the souffle rises about 1 inch from the ramekins, about 20 minutes.
Remove from oven, dust with powdered sugar and serve immediately.
Result is souffle with beautiful crunchy top and velvety cream inside.
This is also reduced fat and gluten free recipe.
I wanted to make something sweet for a long time but wasn’t sure exactly what. Today I found and bought dry blueberries and idea was born.
I already had in my pantry almonds, which I toasted for extra aroma, petit beurre cookies, organic clementines, honey and a little bit of melted sweet butter. For the coating I used powder sugar/ sliced almonds….little variety.
Using food processor, ground almonds and cookies. Add all the ingredients from the list, clementine can be used for the zest and the juice. Pulse few times just to combine.
Let dough sit in the fridge for 20 minutes and then form little bite size bon-bons. You can use any coating that you like. Melted chocolate will work too but I wanted more natural, healthy, earthy & fruity flavor. Beautiful dessert for Holidays, Christmas or any other celebration. These Blueberry Almond Bon-Bons are gluten free.
Hope everybody will like them…Thanks for looking:)
I wanted to make this recipe for the long time. It reminds me of Hawaii. Butter Mochi is amazing experience with wonderful sweetness, taste of coconut and lovely texture.
My kids love this dessert. Few days ago my hubby surprised me and bought Mochiko rice flour and Coconut milk.
What a combo. I did made some changes to original recipe to decrease amount of sugar and fat. Original Coconut milk has 17% fat, light has only 4% and you can’t tell the difference.
So here we go, recipe for the Light Butter Mochi:
1 box Mochiko sweet rice flour
1 cup light brown sugar
1 butter stick, melted
4 eggs, beaten
2 tsp. vanilla sugar
1 can light coconut milk
Preheat oven to 350°F.
Using electric mixer beat the egg whites first, then add the yolks. Add sugar, vanilla sugar, butter and coconut milk to the batter.
Slowly add rice flour and combine till frothy.
Pour batter into the lightly greased ramekins or larger baking dish.
Bake for 50 minutes.
Let it cool and serve.
Mochi has the best texture at the room temperature.
Now we need tunes & Hawaiian music and sound of the waves.