Double Chocolate Chunk Muffins

Sometimes I need a dose of chocolate. Really. If  I crave it, I must get some. A similar situation occured yesterday. I couldn't stop dreaming about large dark rich chocolate muffins full of chocolate chunks. Without thinking too much, I mixed up the batter and enjoyed these in less than one hour. I didn't even cool them and ate warm straight from the oven. And, oh, what a shame to confess, ate six of them. Yes, it's not a mistake. And yes, they're large. I guess I really needed that dose of chocolate... If you sometimes find yourself in situations like this - make these muffins and problem solved! This is a chocolate lover's dream.

Double Chocolate Chunk Muffins

250g flour
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
60g cocoa powder
180g sugar
250g full fat milk
90ml oil
1 large egg
vanilla extract (optional)
300g semisweet chocolate chunks

1) In a large bowl, mix together the first 6 ingredients. Mix in the chocolate chunks and set aside.

2) In another bowl, beat the egg and add in the milk, oil and vanilla extract, if using. Pour the wet ingredients into the dry ones. Mix just until combined.

3) Preheat oven to 190 degrees C. Divide the muffins among 10 - 12 muffin cups lined with paper liners or parchment paper and bake for 5 minutes, than lower the temperature to 175 C and continue to bake for another 15 minutes.

4) Cool on a wire rack and serve. Or eat warm when the chocolate is melted...

Recipe by collecting memories

Raspberry Mousse Pie

Raspberry Mousse Pie

For the sponge
2 egg yolks
2 egg whites
33g flour
33g cornstarch
1/3 tsp baking powder
70g sugar

For the mousse
320ml raspberry puree*
500g plain yogurt
4 tbsp powdered sugar 
8 tsp gelatin + 9 tsp water
200ml heavy cream + 2 tbsp powdered sugar

*You can make this by simply blending raspberries in a food processor and  pouring through a fine-mesh sieve to discard the seeds.

Make the sponge:
1) Beat egg yolks with sugar until light and fluffy.

2) In another bowl, beat egg whites until stiff.

3) In a third bowl, mix together the flour, cornstarch and baking powder.

4) Carefully fold in the egg whites into the egg yolk mixture, mixing with a metal spoon. Sift over the flours and mix until incorporated.

5) Bake in a preheated oven (180C) for about 10 minutes or until springs back when pressed.

Make the mousse:
1) Beat the raspberry puree with yogurt and 4 tablespoons of powdered sugar.

2) Sprinkle the gelatin powder on top of water and let sit for couple minutes. Place in a heat-proof bowl and heat over the stove or in a microwave just until dissolved. With a mixer on low speed, gradually add the gelatin mixture to the raspberry puree mixture and mix until combined.

3) Beat the whipping cream with 2 tablespoons of powdered sugar until stiff.

4) Gradually fold the whipping cream into the raspberry puree mixture. Stir carefully so there are no lumps and the mixture is smooth. Pour onto the sponge and place in the refrigerator overnight.

Recipe by collecting memories

Healthy Chocolate Oat Fudge Bars

I always believed that raw food could never be as delicious as ordinary baked goods which are packed with butter and refined sugars. But now I think that it's just very difficult to compare it. The taste between raw and baked desserts is very different. Raw desserts usually don't have that chewy glutinuous texture and butter flavour. But there are other ingredients like nuts, dried fruits, oats or coconut oil which create a fantastic taste when combined together. Another good thing is that you don't have to feel bad about eating it.

Recently I have been trying to use honey instead of sugar as much as I can. I also bacame quite obsessed with coconut oil. It's perfect for making desserts like these. However, only unrefined coconut oil guarantees that amazing taste. 
The Idea of these bars came up to my mind when I terribly wanted something sweet (nothing surprising) and there was nothing around me. So I decided to create something healthy out of the ingredients I had that moment. Honestly, I didn't think these will turn out THAT good. I mean, so chewy, sweet and brownie-like. In fact, I ate a third of it when I was making it. It's like eating a cookie dough. Couldn't it be any better?? So I finished these bars at once (but it really makes more than 1 serving. Only I can eat so much). And I was making them the next day also. And then the next day again. Etc. 

Feel free to add some chopped nuts, dried fruits or anything you like. But first try them plain. Enjoy and feel good about what you eat!

Healthy Chocolate Oat Fudge Bars

30g unrefined coconut oil

5 tbsp honey
2-3 tbsp cocoa powder*
50g unsweetened dried coconut
1 ½ cup quick cooking oats
Few drops of almond extract (optional)

*The amounts of the ingredients do not have to be strictly accurate here - you may add more or less according to your taste. If adding more cocoa, you might have to add more honey too. Just taste it during the process of making and decide wheather you need to make any changes.

1)  Grind the oats to a fine flour.

2) In a medium bowl, combine together the cocoa powder, dried coconut and ground oats.

3) In a small saucepan, combine together the coconut oil and honey. Set over low heat and stir to combine. Remove from heat when melted.

4) Pour the melted honey/coconut oil mixture into the oat mixture and stir to combine. Add almond extract, if using. Use your hands to knead if needed. Press down into a small square baking pan and refrigerate several hours. Cut into squares and enjoy.

**This recipe makes quite a small batch - I used a 10x20cm square pan. So feel free to double the ingredients!

Recipe by collecting memories

Potato and Dill Fritters with Cheese

Potato and Dill Fritters with Cheese

25g whole wheat flour
25g all purpose flour
1/2 tsp baking powder
3/4 tsp salt
1 tsp oregano
1/2 tsp cumin
pinch chilli powder
1/2 tbsp dill, chopped
1 potato, grated
1 egg, ligtly beaten
2 garlic cloves, minced
1 onion, chopped
25g cheese, grated
sour cream, to serve

1) In a medium bowl, mix together the first 8 ingredients.

2) In another bowl, mix together the egg, potato, garlic and onion.

3) Add flour mixture into wed ingredients and mix until combined.

4) Preheat olive oil in a pan over medium heat. Sprinkle half of the cheese into a pan and place the batter on top. Sprinkle with remaining cheese. Cover and let cook.

5) Flip the pancakes over and let cook for some more minutes. Serve with sour cream.

Serves 1.

New York Style Cheesecake

Recipe adapted from here.

Crust:
I omitted graham cracker crust and simply made this.

Filling:

1kg cream cheese, room temperature

200g sugar

35g all purpose flour

5 large eggs, room temperature

80ml heavy whipping cream

1 tbsp lemon zest

1 tsp vanilla extract

Preheat oven to 180 degrees C with rack in center of oven.

For the crust:
1) Make the crust according to the directions.

For the filling:
1) With a mixer on low speed, beat together the cream cheese, sugar, and flour. Beat until smooth (about 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. 

2) Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

3) Bake for 15 minutes and then lower the oven temperature to 120 degrees C and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (I baked my cheesecake for 60 minutes). Remove from oven and place on a wire rack.

4) Let cool completely and refrigerate overnight.