Thursday, November 26, 2015

Healthy Peanut Butter Cookie Dough

Healthy desserts don't always taste like the ones we're used to. You can usually tell when sugar or butter is missing. Usually. But not this time. 
I've made chickpea cookie dough before and I was surprised how delicious it was, but now when I mixed in some peanut butter I'm never going to try any other version. This one's perfect. It's smooth, creamy, sweet and healthy. A handful of chocolate chips won't hurt you. And I'll repeat what I've said many times - no, you can't taste chickpeas! I love them because they have this amazing nutty taste and when using them in healthified desserts you never have to worry about any unwanted "beany" taste.
And yes, this cookie dough contains peanut butter which makes it that good. Use homemade peanut butter. Avoid hydrogenated oils and preservatives, it's so easy to make. Just click the pink link and follow the steps. One step actually. Enjoy!

Healthy Peanut Butter Cookie Dough

62g / 1/4 cup unsweetened homemade peanut butter
50g / 2 1/2 tbsp agave nectar
400g / 1 can chickpeas, drained
1 tsp vanilla extract
A handful of chocolate chips

1) Add peanut butter, agave nectar, chickpeas and vanilla extract into your food processor and blend until smooth and creamy. Mix in the chocolate chips.

Makes 1 1/2 cup.

Recipe by collecting memories

Friday, November 20, 2015

Carrot Cake Oatmeal

Oatmeal is one of my favorite choices for a healthy and delicious breakfast. Instead of carrot cake you can have oatmeal with carrots which is much healthier and no less tasty. It has everything you like about carrot cake (okay, except for the cream cheese frosting), but hey, you can survive without it. Moreover, you can mix in your favorite nuts if you like them in a cake. Use your imagination and feel good about what you eat!

Carrot Cake Oatmeal

1 cup liquid (preferably 1/2 cup water + 1/2 cup milk)
60g old-fashioned oats
1 tbsp ground flax seeds
1 tbsp cinnamon
1 tbsp light brown sugar
1/2 carrot, grated
A handful of raisins
Honey or agave nectar, to serve

1) In a medium pot, bring liquid to boil. Once it starts boiling, reduce the heat to medium-low. 

2) Add oats, flax seeds, cinnamon, brown sugar, and carrot. Cook for about 5 minutes, stirring occasionally, or until most of the liquid has been absorbed. Add raisins and cook for another 2 minutes. Drizzle with honey or agave nectar and serve immediately.

Recipe by collecting memories

Friday, November 13, 2015

Cookie Dough Cheesecake

Yes, cookie dough. Cookies may not exist, but cookie dough must exist. If I could choose, every dessert would have its "cookie dough version". Like, you know Edy's cookie dough ice cream. So I finish the whole 1.5 quart box in one sitting, how horrible it is, right? But sometimes, if nothing else works, you have to find happiness in a box of ice cream. 
So here I combined two of my favorite things: cheesecake and cookie dough. Next time I should make something like peanut butter cheesecake with cookie dough and coffee flavored graham cracker crust. Hah, that sounds like a killer dessert. But this one is also a killer, it is as good as it sounds, trust me. If you are a cookie dough fan, you know what to do. No one else will make this cake for you, and that's why I'm sharing this recipe with you.

Cookie Dough Cheesecake

190g / 1 1/2 cups graham crackers crumbs
95g / 7 tbsp butter, melted

Cookie Dough:
113g / 8 tbsp unsalted butter, softened
100g / 1/2 cup soft light brown sugar
50g / 1/4 cup white sugar 
1/4 tsp salt
1 tsp vanilla
125g / 1 cup flour
2 tbsp milk
90g / 1/2 cup chocolate chips

750g / 26 oz cream cheese, room temperature
150g / 3/4 cup white sugar
2 large eggs, lightly beaten
1 tsp vanilla

1) To make the crust, mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C / 325F preheated oven for 5 minutes. Remove from oven and let cool. Do not turn off the oven.

2) Make the cookie dough: In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until incorporated. Finally, stir in the flour and mix just until combined. Add chocolate chips. Place the cookie dough in the fridge while you prepare the filling. (You could also make this ahead of time and leave in the fridge for a few hours or overnight.) When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside.

3) To make the filling, beat together cream cheese, white sugar, eggs and vanilla until smooth.

4) Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight.

Recipe by collecting memories

Friday, October 30, 2015

Mud Pie Coffee Cake

A cake shouldn't be dry. Even if it's a coffee cake. There must be a decent amount of butter/oil in a cake. Sounds gross, but not when we speak about a dense, moist and melt-in-your-mouth cake. If there's a crumb topping, it CAN'T be dry too. I hate dry crumbs. There must be enough butter to help the sugar melt completely (and you want to use really fine and soft sugar for the same reason). If a cake meets all these conditions, the cake has it all. And yup, this cake has it all. This it the cake you want for breakfast. But let's be honest - neither butter, nor oil alone would do that. The secret? Sour cream. It makes magic in cakes, trust me. That's why this cake is called "mud pie coffee cake". This is the muddiest coffee cake you've tried, promise.

Mud Pie Coffee Cake

225g / 1 cup butter, room temperature

200g / 1 cup white sugar 
200g / 1 cup soft light brown sugar
250g / 2 cups all-purpose flour

1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
230g / 1 cup sour cream
2 large eggs
1 tsp vanilla extract

1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or generously butter a metal baking dish.

2) In a large bowl with a mixer, beat butter and sugars until light and fluffy.

3) In another bowl, sift together flour, baking powder, cinnamon and salt. Add this to the butter/sugar mixture and beat until combined. Set aside 1 cup of this mixture for the topping.

4) In a separate bowl, lightly beat together sour cream and eggs. Add to the sugar/butter mixture and stir to combine.

5) Pour the mixture into the prepared baking dish. Top with the 1 cup of crumb topping mixture, slightly pressing it down.

6) Bake 50-60 minutes. Let cool completely before cutting.

Recipe adapted from here.

Monday, October 19, 2015

Dulce de Leche Blondies

A simple and easy recipe for gooey and soft dulce de leche blondies. You need no more than 5 minutes and a few basic ingredients to mix up a batch of these.

Dulce de Leche Blondies

115g / 1/2 cup butter, softened
100g / 1/2 cup soft light brown sugar
1 egg
1 tsp salt
1 can dulce de leche
185g / 1 1/2 cup flour
1 tsp baking powder

1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish.

2) In a large bowl, beat together butter and sugar until light and fluffy. Beat in the egg and salt. Beat in dulce de leche.

3) In another bowl, stir together flour and baking powder. Add the flour mixture into the dulce de leche mixture and beat just until incorporated.

4) Spread evenly into the pan and bake for 20-25 minutes. Let cool completely before cutting into squares.

Recipe by collecting memories

Thursday, July 02, 2015

Soft Dark Brown Sugar Chocolate Chip Cookies

The search for a perfect chocolate chip cookie recipe is endless, but I think I have finally found the perfect one. It's not all about the ingredients though. Technique is the key to get those perfectly chewy and soft cookies. But all the secrets have been revealed already: chilling time, underbaking, adding cornstarch, etc. This recipe uses soft dark brown sugar which makes them rich and extra soft. This is actually a basic recipe spread all over the internet but with a few modificatios. Whichever recipe you follow, feel free to experiment and adjust the ingredients/baking time according to your preference. But if you like the soft and chewy kind of cookie, simply follow the directions below.

Soft Dark Brown Sugar Chocolate Chip Cookies

170g / 3/4 cup unsalted butter, room temperature
150g / 3/4 cup soft dark brown sugar
50g / 1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
250g / 2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

1) In a large bowl, beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, cornstarch, baking soda and salt. Stir just until combined. Add chocolate chips. Chill the dough overnight

2) Preheat oven to 180C / 350F and line 2 baking trays with parchment paper. Scoop about 2 tablespoons of cookie dough and roll into balls. Place on a baking tray, leaving about 5 cm / 2 inch space between each cookie so they can spread. Bake for 9 minutes or until slightly underbaked in the middle. Allow to cool completely before transferring to a plate.

Recipe adapted from here.

Tuesday, May 26, 2015

Millionaire's Bars

I haven't updated my blog for days. I am so busy with everything and it's hard to believe but I haven't baked anything for about 2 weeks. I made those Millionaire's Bars probably one month ago and since then the recipe has been saved as draft. But it's too good not to be shared so luckily today I found a spare minute to post it. There's nothing much to tell. If you like condensed milk and have a very sweet tooth, this recipe is going to be a keeper. I warn you - these bars are very rich. But good. So good with unsweetened morning coffee.

Millionaire’s Bars


125g (1 cup) flour 
1 tsp baking powder
1/4 tsp salt
113g (1/2 cup) unsalted butter, room temperature
50g (1/4 cup) sugar

1/2 cup unsalted butter, cut into pieces 
1/2 cup sugar
2 tbsp light corn syrup
1 (14 oz) can sweetened condensed milk

3.5 oz / 100g milk or semisweet chocolate, finely chopped 
1/2 tsp light corn syrup
30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces 

1) Preheat oven to 160C / 325F. Line a 20 x 20 / 8 x 8 inch baking pan with parchment paper. In a small bowl, combine together flour, baking powder and salt. Set aside. In a large bowl, combine together butter and sugar and beat with a mixer until light and fluffy. Stir in the flour mixture and mix just until incorporated. Spread into the pan and bake for 15-18 minutes or until lightly golden brown. Let cool completely.

2) To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight. 

2) To make the chocolate glaze, combine together butter and corn syrup in a small saucepan and heat until the butter is melted. Remove from heat, add chocolate and stir until melted. Pour over the condensed milk layer immediately. Cool completely before cutting into squares. For the best results, slice only after chilling for a few hours.

Recipe adapted from here.

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