The following light and airy cookies contain few ingredients, but lots of flavor and different textures. They are dairy free and gluten free, which makes them ideal for entertaining.
The following tasty cakes are a version of THIS recipe, for banana yeast dough cakes. Continue reading “Banana Yeast Dough Cakes with Chocolate-Almonds Filling”
These “all in one bowl” cookies, are quick and easy to assemble, and can be made in less than 30 minutes from start to finish. The combination of buttery coffee flavored dough, with both dark and white chocolate chips, is just perfect when served with coffee or with strong tea. The cookies are chewy and soft, and burst with flavors, and are a great snack any time of the day. Try them and enjoy. Continue reading “Coffee Cookies with Dark and White Chocolate Chips”
Hazelnuts and chocolate is one of my favorite combinations, so it’s no wonder I’ve decided to use both in the form of cookies. To this, I added some cardamom powder, which enhanced the cookies with its wonderful, warm aroma. Continue reading “Hazelnut, Cocoa Nibs and Cardamom Cookies”
This tasty and easy to make chocolate cake has some interesting added flavors, other than the dominant chocolate. Continue reading “Chocolate Date Cake with Chocolate Sesame Halva Glaze”
It’s not quite clear who was the first to add zucchini to chocolate cakes, but no doubt it was a wonderful idea, as the zucchini give the cake very moist texture and enhances the chocolaty flavor. Continue reading “Zucchini Chocolate Cake”
Chile con carne is one of my favorite cold weather dishes. Over the years, I came up with the following recipe, that became my go-to recipe, but even this one keeps evolving. Continue reading “Chili con Carne”
Chocolate and cream cheese combination is one of my favorites, so when I was planning to bake a batch of brownies, I’ve decided to add a cream cheese swirl to it. Continue reading “Spiced Brownies with Walnuts, Dried Cranberries and Cream Cheese Swirl”
As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.
I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.
I hope that whoever invented Chocolate Crackles cookies (also known as Chocolate Crinkles) received some kind of reward or recognition, for creating these beautiful and tasty cookies. There are many variations for these great tasting cookies, but I especially like the one here, for its’ fairly short list of ingredients and ease of preparation.
The result is chewy and chocolaty cookies on the inside, while the outer snowy-white cracked layer is crunchy and sweet. No wonder they are always a hit with guests of any age.
Makes: about 40 medium size cookies
Prep time: 20 minutes
Chilling time: 2 hours
Baking time: 10 minutes
For the cookies:
10.5 oz (300 grams) semi-sweet chocolate chips
4 Tbs oil
¾ cup sugar
4 eggs, lightly beaten
1 tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt
For rolling the cookies:
About 2 cups powdered sugar
1. Melt the…
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The combination of chocolate and orange is one of my favorites. I love to add a bit of orange zest to chocolate mousse or chocolate truffles, to dip candied orange peel in melted chocolate and more.
When I made the cookies here, I’ve decided to do the opposite: this time the orange is the main flavor and the chocolate is the addition. Continue reading “Orange Chocolate Cookies”
When I was about to prepare a chocolate cake, I realized I didn’t have the amount of butter the recipe required. Noticing I have three ripe bananas in the kitchen, I thought the bananas could act as a butter substitute, while also add their unique flavor to the cake. The “trick” worked beautifully, and the result was the following decadently rich and moist cake. Adding a luscious chocolate glaze on top, made it even richer and tastier. Try it and enjoy.