Saturday, June 04, 2016

Soft and Chewy Dark Brown Sugar Cookies




I just love using dark brown sugar in cookies. It doesn't let them spread as much as if you used only white sugar, meaning they turn out nice and thick. It makes cookies soft and chewy, and adds moisture that doesn't dry out within a few days. Yeah, you can keep those for a week or so and the texture will remain as moist & soft as the first day. In fact, I prefer to eat them after they stand at room temperature for a couple of days as I find them chewier.
This recipe is an adaptation of my coconut oil cookies (link below in pink). In fact, these came out pretty similar. They were slightly thinner as I used half white half dark brown sugar as well as butter instead of coconut oil. 
Just a quick reminder - don't overbake! It's way better to underbake a little, trust me! That way they will turn out soft and chewy. However, if you prefer crispy cookies, an additional minute in the oven will help.


Soft and Chewy Dark Brown Sugar Cookies

113g / 1/2 cup butter, softened
100g / 1/2 cup soft dark brown sugar
100g / 1/2 cup white sugar
1 egg
1 tsp vanilla extract
220g / 1 3/4 cup flour
1/4 tsp salt
2 tsp cornstarch
1 tsp baking soda
1/2 tsp baking powder

1) In a large bowl, beat together butter, sugars, egg, and vanilla extract until light and fluffy. 

2) Add flour, cornstarch, soda, baking powder and salt. Mix just until combined. 


3) Roll the dough into balls and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).


4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.


Recipe adapted from my favorite Soft Dark Brown Sugar Coconut Oil Cookies.


Wednesday, May 11, 2016

Coconut Oil Rice Krispie Treats




These rice krispie treats are made healthier with only two tablespoons of coconut oil instead of butter. Nevertheless, they taste just as good as the classic rice krispie treats, if not better. You only need 3 ingredients and five minutes to mix them up (okay, okay, plus one hour is needed for them to set). This recipe makes a small batch so if you want to feed a crowd feel free to double the amount of the ingredients. 

Coconut Oil Rice Krispie Treats

80g / 3 cups rice krispies
pinch salt
30g / 2 tbsp coconut oil
200g / 7 ounces marshmallows

1) Place rice krispies in a medium bowl.

2) In a small saucepan, melt coconut oil. Add salt and marshmallows and stir, over low heat, until marshmallows are melted and the mixture is smooth.

3) Turn off the heat and add rice krispies. Mix to coat evenly. Spread the mixture in a silicone loaf pan or a 20 x 20 cm / 8 x 8 inch pan for thinner bars. Press down using parchment paper so it doesn't stick that much. Once it cools, it becomes less sticky so press down after a few minutes once again. Let sit for 1-2 hours and cut into squares.

Recipe by collectng memories

Saturday, April 23, 2016

3 Ingredient Healthy Peanut Butter Rice Krispie Treats




Rice Krispie Treats made healthy without marshmallows. With only 3 ingredients you can mix these up in a few minutes. You may substitute agave for honey or any other liquid sweetener but the taste may differ slightly. Also, I used homemade peanut butter so make sure you use unsalted PB or simply omit additional salt. To be honest, these bars are heavenly. It's one of the easiest and the most delicious treats I've made, and the best thing about them is that they're not that bad for you. Of course, moderation is always a good thing!

3 Ingredient Healthy Peanut Butter Rice Krispie Treats

125g / 1/2 cup  homemade peanut butter
100g / 1/3 cup  light agave syrup
60g / 2 cups rice krispies 
pinch salt

1) In a bowl, combine together all the ingredients and press down to a silicone loaf pan. Refrigerate for a few hours before cutting into squares. For the best results, freeze them. I like storing them in the freezer because they tend to become very soft and slightly sticky at room temperature or fridge. 

Makes 1 loaf pan.

Recipe by collecting memories


Sunday, April 10, 2016

Garlic Hummus





A healthy, filling, low calorie dip that is not only good for you but also super delicious. There are plenty of ways to spice up your hummus, but garlic flavor is my all-time favorite. It's also super easy to make. You can use canned chickpeas instead of cooking them and use a store-bought tahini paste. Then all you have to do is throw everything in a food processor and mix. However, with a few extra steps you'll have a homemade tahini paste, and cooking chickpeas is definitely not that time-consuming. 

Garlic Hummus

100g dried chickpeas*
4-5 cloves garlic, minced
juice of 1 small lemon
1 tsp sunflower oil
1 tbsp tahini paste**
1/2 tsp salt
water, as needed
sunflower oil, to serve
smoked paprika, to serve

*Soak chickpeas overnight and cook in a pot for 1 hour. 

**To make tahini paste, place sesame seeds in a small saucepan and roast, stirring constantly, until golden and fragrant. Don't let them brown too much. Grind them in a coffee grinder or a small food processor until turns into paste. It will take time to get a smooth paste so add a splash of water or oil to add some moisture.

1) In a small saucepan, heat a teaspoon of oil. Add minced garlic and cook, stirring occasionally,  until golden brown and fragrant.

2) Add cooked chickpeas, garlic, lemon juice, sunflower oil, tahini paste and salt into your food processor and pulse to make a smooth paste. Add as much water as you want to achieve a preferred consistency (start with 1 tablespoon).

3) Transfer to a bowl, sprinkle some smoked paprika on top and drizzle with sunflower oil. Serve with pita, flatbread or veggies.

Recipe by collecting memories

Friday, April 01, 2016

Chocolate Peanut Butter Mousse cake with Salted Caramel Sauce





Creamy chocolate mousse, melt in your mouth salted peanut butter mousse and salted caramel sauce. All these amazingly amazing things are combined together to create a wonderful cake that everyone will love. There's a bit of work involved but you can make the crust and caramel sauce the day before and the mousse doesn't take much time to prepare. Also, it's almost fool-proof because there's no baking involved (except for the crust but there's no way you can screw it up). It's very rich but has almost no flour so it won't make you feel heavy. It's best served cold so make sure you keep it in the fridge. I also froze two slices and served them almost completely frozen - it tasted like an ice cream pie! Anyway, don't count the calories, a real good cake is made of calories.

Chocolate Peanut Butter Mousse cake with Salted Caramel Sauce

Crust
200g / 7oz chocolate sandwich cookies, crushed
45g / 3tbsp butter, melted

Chocolate mousse filling
225g / 8oz semisweet chocolate, chopped
240ml / 1 cup heavy cream, cold, divided
1 tsp vanilla extract

Peanut butter mousse filling
125g / 1/2 cup peanut butter
1/2 tsp salt
35g powdered sugar
1/2 tsp vanilla extract
120ml / 1/2 cup heavy cream, cold

Caramel sauce
100g / 1/2 cup white sugar
1/2 tbsp honey or corn syrup
1/4 tsp salt
30ml / 2tbsp water
60ml / 1/4 cup heavy cream
8g / 1/2 tbsp butter

Chocolate sauce
30g / 1oz semisweet chocolate
30ml / 2tbsp heavy cream

1) Preheat oven to 180C/350F. Line a 20cm / 8inch pan with a removable bottom with parchment paper. 

2) To make the crust, mix together finely crushed cookies with melted butter and press down to he bottom of the pan. Bake for 8-10 minutes. Remove from the oven and let cool.

3) To make chocolate mousse filling, place copped chocolate in a small bowl. Heat 120ml (1/2 cup) of heavy cream until hot enough but not boiling! Pour over chocolate and let sit for 1 minute. After 1 minute, stir to make a smooth ganache. Mix in the vanilla extract. Let cool slightly while you beat the cream. In a cold bowl, add the remaining 120ml of heavy cream and beat until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture. Mix carefully until incorporated. Spread onto the prepared crust. Refrigerate for a couple of hours.

4) To make the peanut butter mousse filling, mix together peanut butter, salt, powdered sugar and vanilla extract in a small bowl. In another bowl, beat the heavy cream until stiff peaks form. Gently mix the heavy cream into the peanut butter mixture. Spread over the chocolate mousse filling. Refrigerate for a couple of hours or until firm.

5) To make the caramel sauce: in a medium saucepan, combine together sugar, honey or corn syrup, salt and water. Bring to boil while stirring. When it starts bubbling, stop stirring and let it turn to a light/medium amber color. At this point it will NOT look like caramel. Especially if your saucepan has a black bottom, you won't be able to see the real color so turn off the heat when it looks just slightly golden, otherwise, it will be dark and bitter. The whole browning process should take no more than 10 minutes. When you reach the desired color, remove from heat and slowly start pouring in the heavy cream. Stir with a wooden spoon until smooth. Stir in the butter. Let cool. Once it has cooled, drizzle over the peanut butter mousse. Refrigerate.

6) To make the chocolate glaze, heat heavy cream until hot but not boiling. Pour over chocolate, let sit for a minute, and stir to make a smooth ganache. Let cool slightly and drizzle over the caramel.

7) Let the cake sit in the fridge overnight or at least for a few hours before slicing and serving.

Recipe by collecting memories

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