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Biscuits with cream and cinnamon and chocolate sauce

Biscuits with cream and cinnamon and chocolate sauce


The biscuits made for the first time last weekend had a great time and were appreciated, so my love asked me to repeat the figure just to make simple and with cinnamon what I did… but I still didn't leave them that simple. as if they did not look good The ingredients used were the same, namely:

  • Ingredient:
  • 1 or
  • 200 gr butter at room temperature
  • 300 gr flour
  • 150-200 gr sugar
  • vanilla essence,
  • cinnamon

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Cream and cinnamon biscuits and chocolate sauce:

I mixed the butter with the sugar until they were homogenous, I added the egg, the flour gradually and I mixed, then I turned the dough over on the table where I kneaded it a little. I formed a ball that I put in a food foil… obviously from FINO and then I put the dough in the fridge for 30 minutes to harden.

After the dough hardened, I spread a coin-sized crust on the work table and cut disks with a glass. I baked the biscuits and then I made a ricotta cream with butter and I combined 2 of them, to make everything even more spectacular, I also made a chocolate sauce from powdered sugar, water, melted dark chocolate and a little cocoa. they were delicious… .as proof that we don't even have any more.

Great appetite!


How do we prepare the recipe for biscuits with garlic and beer?

The oven is preheated to 180 degrees Celsius.

Melt the butter and mix it with the crushed garlic. We grate the cheese on the small grater.

In a large bowl, mix the dry ingredients, namely: flour, baking powder, grated cheese and spices.

Mix them well with a whisk so that they are evenly distributed, and then the wet ingredients are evenly incorporated.

Add the beer and melted butter and mix quickly until smooth.

For this type of dough it is advisable to work quickly and not mix much.

There is no problem if lumps appear to have formed, you will see in the final result.

You can use both beer with alcohol and beer without alcohol.

Wallpaper an oven tray with baking paper and put the dough with a spoon, forming circles as round as possible and equal to each other. It is enough to catch on a spoon for each circle. The biscuits should be at a distance of about 2 cm from each other.

Keep the biscuits in the preheated oven for 18 minutes until lightly browned on the surface.

After removing them from the oven, we immediately take them out of the tray and place the biscuits as an appetizer on a plate in a single layer or on a wire rack to cool a little.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof that a young woman can not only be beautiful and smart, but also cook very well.


Vanilla and cinnamon biscuits at the waffle maker

Because I received, from someone dear to my soul, a waffle maker, today I did not hesitate and put it into operation. I chose to make a cookie recipe and not a waffle recipe, because I recently ate it at someone and I really liked it. Some crumbly and very fragrant biscuits come out.

  • 100 gr butter (65% fat)
  • 100 mlulei
  • 100 ml of milk
  • 1 or
  • 100 gr sugar
  • 1 teaspoon tip
  • 1 teaspoon fennel essence
  • 1 teaspoon cinnamon
  • 2 sachets of vanilla sugar
  • 1 sachet of baking powder
  • 700 gr flour

[preparation title = & # 8221Preparation & # 8221]

Add the cold milk, then incorporate the flour mixed with baking powder.

Knead a hard dough and leave it to rest for 30 minutes, then divide it into 6 parts that we spread in a round shape according to the size of the machine and bake them for 5-6 minutes each.


CAPPUCCINO CAKE WITH MASCARPONE AND CHOCOLATE

Cappuccino cake with mascarpone and chocolate is the perfect delight with the taste and aroma of coffee, which is easy to make without complicated techniques. Cappuccino cake it has a fluffy top with cocoa and a delicious cream that I colored with chocolate and whipped cream, and for decoration I used grated chocolate.

The aroma of coffee gives you goodness from the first hour, but you can also enjoy its taste in a sensational cake, with coffee taste and a presentation that makes you think of the layers of cappuccino cup.

Coffee was still drunk during the Ottoman Empire, but around 1700 the British and French began to make filtered coffee, a drink that quickly became very popular. The term & # 8220cappuccino & # 8221 has its origins in those times, and the name derives from the chromatic resemblance of the drink to the robes of the Capuchin monks.

The real cappuccino appeared in Italy in the 1900s, and after the Second World War the appearance of a new function of espresso machines that allowed the foaming of milk made this drink very popular and consumed worldwide.

Cappuccino is a simple blend of espresso coffee, boiled milk and milk foam. Depending on the tastes, you can increase the amount of milk foam, and over the foam you can sprinkle cocoa, grated chocolate or cinnamon.

It is important not to confuse cappuccino with caffe latte, which is much more diluted and is generally drunk from glasses or tall cups.

A good cappuccino can be prepared whenever you feel like a good coffee with the help of the espresso machine Prima Latte II Breville which you can buy taking advantage of Black Friday offer between November 13-15, 2020 at a promotional price.

Now is a great time to buy the Prima Latte II espresso machine. It will be quite difficult to get a better offer, so you should not miss this opportunity.

Taking advantage of this you will buy a device that can prepare your favorite type of coffee. You can start your day with an espresso, a cappuccino or a caffe latte. Or you can prepare them all in one day, depending on your condition and cravings.

I think it is also a good opportunity to buy a gift in advance for the upcoming holidays. With the money saved through the Black Friday offer, you can buy other gifts, which would make Santa's bag bigger, thus bringing more joy to your loved ones.

This is not the first time I have shown you coffee desserts prepared using the Prima Latte II Breville manual milk espresso machine. If you want to inspire and try the recipes, I invite you to click on the title of the recipe you like and you will be directed to it:

Starting from the presentation of the coffee and milk foam layers, I prepared cappuccino cake with mascarpone and chocolate. With the help of Prima Latte II Breville I was able to choose the amount of milk foam just by a simple push of a button.

The coffee-colored top and the two layers of cream make you think of the layer of coffee and the layer of milk foam over which I sprinkled grated chocolate.

Before I go on to explain the stages of preparation for cappuccino cake with mascarpone and chocolate I leave some tips that will help you get a good cake:

  • 1. The countertop does not need baking powder. If you beat the egg whites very well, they will become a growth agent
  • 2. Do not use excess gelatin
  • 3. Prepare the countertop and let it cool before you start making the cream, as it must be placed immediately on the countertop.
  • 4. The cream is not very sweet because coffee lovers especially appreciate the taste and aroma of coffee, so if you want to sweeten it a little add a maximum of 30 g of sugar.

Here is the list of ingredients and how to prepare it cappuccino cake with mascarpone and chocolate:

INGREDIENT:

For the countertop:

(tray 23 * 28 cm & # 8211 comes out 12 -16 servings)

4 eggs (egg white separated from the yolk)

For cappuccino cream:

12 g hydrated gelatin with 30 ml cappuccino

150 ml cream for whipped cream 30% fat

For starters I made a cappuccino and let it cool. I preheated the oven to 180 ° C and proceeded to prepare the worktop.

I mixed the yolks with 40 g of sugar, then I added the oil. Separately, in another bowl, I mixed the egg whites with a pinch of salt, then I added the sugar and I mixed until it became a hard foam. I gradually added the yolks, mixing gently, from bottom to top, with a spatula.

I sifted the flour and cocoa powder, mixed them, then incorporated them by mixing them from the bottom up with a spatula.

I poured the dough into the tray lined with baking paper and baked the top for 15 minutes & # 8211 or until it passes the toothpick test.

I let the countertop cool. I put the gelatin in a bowl and poured over it 30 ml of cappuccino prepared earlier.

In a large bowl I put mascarpone, added powdered sugar and mixed for about 1 minute, then incorporated in 3-4 tranches the rest of the cappuccino, mixing well after each tranche.

I put the chocolate and butter in a bain-marie. Until they melted, I mixed the whipping cream until it hardened. When the chocolate and butter melted I put 2 generous tablespoons of cappuccino cream over the chocolate and added hydrated gelatin.

I mixed for about 2 minutes, until the composition became homogeneous and the gelatin melted. The composition must have a liquid consistency.

I kept 2 tablespoons of the bain-marie chocolate composition (and I still left it on the fire), I poured the rest over the mascarpone cream with cappuccino and I mixed well. To obtain two layers of cream I took out 200 g of the prepared cream (cream containing mascrapone, cappuccino, chocolate and gelatin), I mixed it with the rest of the chocolate left in the bain-marie, then with whipped cream. I put the two layers of cream over the cooled countertop, I leveled each layer separately, then I put the cake in the fridge for 6 hours. I must mention that I covered the tray with a food foil so that the cake would not borrow food odors from the refrigerator. I made sure that the foil did not touch the cake, that it was spread on the edges of the tray.

After the refrigeration time passed, I sprinkled the grated chocolate, then I cut the cake into 12 cubes.

I also prepared a cappuccino and I had a double portion of pampering.

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.


Cinnamon and ginger cookies

Cookies that should not be missing from the list holiday cakes are cinnamon and ginger cookies. It is stored for a long time in metal boxes or in cookie jars. Do not mix them with other biscuits, they have a strong flavor and will lend it to other dishes.
If the dough is not hard enough, you can put it in the fridge to harden. This dough can be left in the fridge for a few days.


1. Combine sugar with egg yolks and starch, adding 2-3 tablespoons of milk.

2. Boil the rest of the milk in a saucepan over medium heat. When the milk boils, gradually bring it over the yolks rubbed with milk, sugar and starch.

3. Mix the composition quickly to prevent the yolks from clotting. Bring the composition back to the pan and simmer. Stir constantly until the cream thickens.

4. Add the finely chopped chocolate to the knife and mix until you get a perfectly homogeneous chocolate cream.

5. Place food foil over the chocolate cake cream, in contact with the composition, then let it cool before using it in cakes.


Similar recipes:

Egyptian cake with walnut cream, hazelnuts and.

Egyptian cake recipe with two types of cream (walnut and hazelnut cream and vanilla cream)

Walnut and rum cream cake

Cake recipe with two types of cream (the first cream, from rum and ground walnuts and the second from butter, eggs and cocoa)


Biscuits with carrots and cream cheese

These carrot and cream cheese cookies are soft, fluffy, creamy and incredibly good.

They are made very easily and quickly, do not require time to cool the dough and come out perfectly every time. Enjoy it with a good cup of coffee or your favorite tea.

Ingredients for cookies with carrots and cream cheese:

-226 gr of unsalted butter, melted

-200 g of white sugar, granulated

-2 teaspoons vanilla extract

-2 teaspoons of baking powder

& # 8211 1 ½ teaspoons of cinnamon

-125 gr of ripe walnuts, unsalted.

For cream cheese:

-115 gr of unsalted butter, at room temperature

-170 gr of cream cheese

-120 g of powdered sugar, sifted

-1 teaspoon of vanilla extract.

Method of preparation:

Preheat the oven to 175 degrees Celsius. Take 2-3 trays, line them with baking paper and set aside. Melt the butter until it melts ½-2/3, then mix until completely liquid. Put in the bowl of the food processor together with the 2 amounts of sugar and mix for 1 minute, until combined. Add eggs and vanilla extract and mix for another 30 seconds.

Add flour, baking powder, cinnamon and salt and mix well until a homogeneous mixture is obtained, then add the grated carrot and walnuts. Divide the dough obtained into 24 equal parts, using a spoon. These are placed in baking trays, leaving 4-6 cm between them. Put them in the oven one by one, for 12-14 minutes and take them out of the oven when they start to look fluffy, dry and with a slightly yellow tint.

Allow to cool for 10-15 minutes, until hardened enough to be handled. Transfer to a kitchen grill and allow to cool completely.

Take a large bowl in which you mix the butter with a hand mixer, until it becomes soft and creamy. Add the cream cheese and repeat the mixing operation for 1-2 minutes.

Add the sifted powdered sugar and vanilla extract and mix until incorporated. Take 2 biscuits each, apply a layer of cream and combine them. Store in the refrigerator in a closed container for up to 2 days.


The killer chocolate cake

Learn how to make a chocolate cake yourself that looks so killer. See the simple and quick recipe for the killer chocolate cake.

For chocolate mousse:

Mix the cream cheese with the sugar and milk until smooth. Add cocoa and finally incorporate the whipped cream.

For chocolate ganache:

Put the liquid cream for the ganache on the bain marie and when it boils, add the household chocolate or chocolate flakes. Leave the bowl covered for 5-7 minutes, then beat until smooth.

For the chocolate cream:

Mix the liquid cream in a bowl placed in the freezer and beat for 15 minutes, so that the mixture thickens.

Mix with the mixer on medium speed and gradually add the cocoa powder and powdered sugar. Beat until the chocolate cream is glassy.

Wallpaper a cake tray with baking paper. Put a layer of graham crackers on the bottom of the tray. On top, pour half of the chocolate mousse composition and smooth. Pour half of the chocolate ganache cream over the mousse and then another layer of biscuits.

On top put the rest of the chocolate mousse and chocolate ganache and another layer of biscuits.

Pour the chocolate cream over the last layer and sprinkle with chocolate flakes or grate the chocolate.


Chocolate tart and walnut biscuit top

Chocolate tart and walnut biscuit top is a very good dessert for many chocolate lovers.

And it is easy to prepare, without baking!

  • For the cookie sheet:
  • 300 gr biscuits
  • 300 gr chopped walnuts
  • 200 gr butter
  • 200 ml of milk
  • 1 tablespoon sugar
  • salt
  • For chocolate cream:
  • 400 gr household chocolate
  • 500 ml liquid cream
  • 2 tablespoons cocoa
  • coffee essence
  • 5 gr gelatin
  • 50 ml water
  • salt
  • For decoration:
  • raisins
  • walnuts

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

Prepare the cookie sheet

I put the biscuits and walnuts on a wooden bottom and pressed them with the help of the rolling pin, but I didn't crush them at all.
I used some sweeter biscuits that were immediately crushed, they were crushed by hand.
I put everything in a bowl.
I put the milk on the fire together with the butter and a teaspoonful of sugar and a spoonful of sugar, no more because they are sweet biscuits.
When the butter melted, I added the hot milk over the biscuits and walnuts and mixed well.
I wallpapered with this composition a tart tray with a diameter of 26 cm, greased with a little butter and I immediately cooled.

We prepare the cream for the Chocolate Tart and the top of the walnut biscuits

The liquid cream together with the chocolate, cocoa and a little salt, I put them in a bowl on the fire and I stirred continuously until the chocolate melted, then I let the bowl cool.
I hydrated the gelatin in 50 ml of water.
When the chocolate composition cooled, I introduced the mixer and rubbed it until it became frothy.
I melted the gelatin over low heat and mixed it with the chocolate cream as soon as I removed it from the heat.
I poured the chocolate cream over the cookie sheet, leveled it and garnished it with some hydrated raisins in water and walnut kernels, then let it cool for an hour.

As my household chocolate was a bit sweet, it didn't need the addition of sugar, but as we are lovers of darker chocolate, we added the two tablespoons of cocoa.
It turned out to be a delight!