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Ranger Rice CHEX cookies
It's been a while since I've posted a cookie recipe so here it is: Ranger Rice CHEX cookies! Why Ranger cookies? Well I've no idea why they are named this way but they are like traditional chocolate chip cookies but better, because they are also filled with coconut and Rice CHEX cereal!!
They are chewy and buttery and super delicious 😋
I've made them last week and they were approved by most of my friends so, give it a try, the recipe is below this picture! INGREDIENTS: 1 large egg (room temperature) 145g all purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 115g unsalted butter, softened 100g brown sugar 100g granulated sugar 1 teaspoon vanilla extract 50g shredded coconut* 100g dark chocolate chips 65g chopped Rice CHEX * DIRECTIONS: In a bowl whisk together all the dry ingredients: all purpose flour, coconut, baking powder, baking soda and salt. Set aside. Combine the add ins in a small bowl: chocolate chips and chopped Rice CHEX. Set aside. In a mixing bowl cream the butter, brown sugar and granulated sugar until fluffy, 1 minute. Add in the egg and vanilla, beat again. Slowly add the flour mixture and the add ins (reserve a 1/4 of the add-ins to cover the outside of the balls) to the wet mixture, mix with a spatula (or on low with a mixer) just until everything is combined. Use a cookie scoop to form dough balls (I made 21 cookies with 35g of dough each), place them on the baking sheet and put it in the fridge to chill for at least 1 hour. Preheat the oven to 350°F (180°C) and bake 6 cookies at the time in the upper rack for about 12 minutes. After 12 minutes they are still very soft in the middle so you can press on the surface the reserved add-ins and if some cookies lost their shape during the cooking process you can now reshape them with a rounded cookie cutter! Let them cool on the baking sheet before moving them on a serving plate. Enjoy :) RECIPE NOTES: I've put coconut chips in a food processor to make shredded coconut but you can definitely use the store-bought one. If you don't have Rice CHEX you can also use crushed cornflakes or crispy rice cereal! The baking time can vary if you make smaller cookies and depending on your oven. I suggest baking 1 cookie at the beginning to check the right setting of your oven. If you don't chill the dough the cookies will spread a lot. If you want to make them in advance you can refrigerate the dough for a day or freeze the cookie balls for a later use. I've adapted the recipe from here. RECIPE CARD: If you make it let me know! :)
Ricotta coconut & chocolate Galaxy cake
This weekend I'm going to a punk rock festival in Italy, Punk Rock Raduno!!
It's the first big event I'm going to in a long time and this is pretty exciting.
Plus, on Saturday they are going to send the first record of the Ramones into space 😱😱 I don't really know how this is going to work but it made me think about this cake that I baked a while ago: doesn't it look like a Galaxy? 🧐 In my opinion, it does!
It is composed of 2 thin layers of sponge cake enclosing a creamy layer of ricotta, coconut and dark chocolate chips 🤩 Then I made a spiral on the surface with cocoa star cereal (Stelline di cereali al cacao) and coconut flour.
It's a super fresh and creamy cake that will literally bring you to space!
Try it, you can find the recipe in the section below this picture!! INGREDIENTS: 65g all purpose flour 1 egg (room temperature) 75g granulated sugar 25g vegetable oil 30g milk 8g baking powder Stelline di cereali al cacao --- FILLING --- 1 small egg 200g ricotta cheese* 20g coconut flour* 40g granulated sugar 50g dark chocolate chips* --- TOPPING --- Agave syrup or honey Coconut flour DIRECTIONS: Preheat oven to 350°F (180°C) and cover with parchment paper a springform pan with a diameter of 18cm. In a small bowl mix together ricotta cheese (remove all the water from it!) and sugar and place in the fridge for later use. In another bowl sift and mix together all purpose flour and baking powder. Set aside. In a big bowl whisk sugar and egg with an electric beater until pale and fluffy (3-4 minutes). Pour milk, vegetable oil and the sifted dry ingredients. Mix to combine on slow speed. Transfer half of this mixture (about 125g of batter) into the prepared pan and bake for about 12-15 minutes (the bases should look golden and firm like in the second picture below). Remove the ricotta cheese from the fridge, add the egg and coconut flour and whisk with the electric beater for 30 seconds just to combine all the ingredients. Stir in chocolate chips and mix with a spoon. Spread the filling on top of the half-baked sponge base, pour the rest of the batter on top and garnish with chocolate cereal (Stelline di cereali al cacao). Bake for about 35-40 minutes or until the surface is gold and a toothpick inserted into the center of the cake comes out clean (if the surface starts to darken too much cover it with aluminum foil). Let it cool completely before removing from the pan. Brush the surface with a bit of honey or agave syrup and sprinkle with coconut flour. Enjoy :) RECIPE NOTES: Make sure your ricotta cheese is not watery otherwise the filling won't bake properly. You can strain it for a few hours before using it. If you don't like coconut you can just use cornstarch or potato starch instead of coconut flour in the filling and it will be super delicious anyway. You can use chopped dark chocolate instead of chocolate chips here. Just make sure not to make the chocolate pieces too big. The baking process here is the most difficult thing but check with a toothpick to make sure that the top layer is cooked through and everything is gonna be fine. Store in the fridge for 4-5 days. Bring to room temperature before serving. I adapted the recipe from Chiarapassion. RECIPE CARD: If you make it let me know! :)
Peanut Butter & Jam breakfast bars
Happy Sunday! Here a very fresh and kinda healthy breakfast idea for next week: PB&J breakfast bars! They are easy to make, vegan and gluten-free friendly and super delicious. If you are a PB & J sandwich lover like me (I used to have it even for dinner sometimes 😅😅) you need to make this recipe ASAP. I've adapted the recipe from here but you can also read my version in the section below this picture! INGREDIENTS: 135g quick oats* 65g honey* 25g all-purpose flour or gluten-free flour 50g peanut butter 50g milk (any milk) 1/4 teaspoon vanilla extract 1/4 teaspoon baking powder 120g raspberry or strawberry jam 1/4 teaspoon cinnamon (optional) DIRECTIONS: Preheat oven to 350°F (180°C) and cover a 18x18cm (7x7-inch) square pan with parchment paper. In a bowl add honey and peanut butter (if they are too cold warm them up in the microwave or on the stove before using) and mix them together with a spoon. Add all the remaining ingredients (flour, quick oats, baking powder, milk, vanilla and cinnamon) and stir all together until you get a thick and dough-like consistency. Transfer half of the mixture into the prepared baking dish pressing down with your finger until you create an even layer. Spread the jam on top. Crumble the remaining dough over the jam and press down slightly. Bake for about 20 minutes or until it starts to brown on the edges. Remove from the oven and let it cool completely in the pan. Lift the bars out using the parchment paper and slice into 9 squares. Enjoy :) RECIPE NOTES: If you don't have quick oats you can put rolled oats in the blender and pulse a few times to get some coarse oat flakes. You can use certified gluten free oats if necessary. You can use maple syrup to make it vegan. Store them in the fridge in an airtight container for a few days. You can also freeze them for up to 3 months. RECIPE CARD: If you make it let me know! :)
Double chocolate baked cheesecake
Today is World Chocolate Day! 🍫🍫🍫 I take this opportunity to share the most chocolaty cake I've done lately: Double chocolate baked cheesecake with cocoa cereal balls (Palline Al Cacao). If you are a chocolate lover you should definitely give it a try: it has a cocoa cereal crust, a dark chocolate cheesecake filling and some more cocoa cereal on top! It's served with some strawberries here because it's all I had on hand but some whipped cream would perhaps be more appealing 😅 In any case, it was delicious, and I'm not even a chocolate lover. I adapted the recipe from King Arthur Baking but you can find my version in the section below the picture! INGREDIENTS: --- COCOA CEREAL CRUST --- 150g cocoa cereal balls (Palline Al Cacao) 80g melted butter --- FILLING --- 175g cream cheese 200g ricotta cheese* 100g granulated sugar 2 eggs 55g milk 170g dark chocolate 1/2 teaspoon instant coffee* 1/2 teaspoon vanilla extract 7g all purpose flour Cocoa cereal balls (Palline Al Cacao) DIRECTIONS: Preheat oven to 350°F (180°C) and cover a 22cm spring form pan with parchment paper. Crumble cocoa cereal balls (Palline Al Cacao) with a food processor and put them in a bowl. Melt the butter in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand. Press this mixture into the bottom of the pan to create the cheesecake crust. Bake the crust for 10 minutes and set aside to cool while making the filling. Combine the milk and the dark chocolate (cut in small pieces) in a small saucepan or microwave-safe bowl. Heat up in the microwave or on the stove until the chocolate is melted and the mixture is smooth. Remove from the heat, stir in the instant coffee powder, and set the mixture aside. In a bowl beat together cream cheese, ricotta cheese and sugar with an electric mixer until creamy (about 1 minute). Add one egg at the time, beating well after each addition. Stir in all purpose flour and vanilla extract. Finally add the chocolate mixture beating slowly until thoroughly combined. Pour the cream on the cocoa cereal crust, even with a spatula and garnish the surface with cocoa cereal balls (Palline Al Cacao). Bake the cheesecake for about 30 minutes until the edges start to brown and detach from the pan (the center won't be completely set but that's fine). Leave the cheesecake in the oven with the door slightly open for 1 hour (if you don't do this the surface will crack open) When at room temperature, remove from the pan and place it in the fridge to chill for at least 4 hours or overnight. Top with fresh fruit and/or whipped cream right before serving. Enjoy :) RECIPE NOTES: You can use all cream cheese instead of cream cheese and ricotta cheese but I like to combine these two cheese because I think they give a more delicate flavour. You can use espresso powder instead of instant coffee powder. Try to incorporate the less air possible in the batter and avoid sudden changes in temperature in the baking process otherwise the cheesecake will crack on the surface. RECIPE CARD: If you make it let me know! :)
Zucchini honey snack cake with Honey Hoops
Good morning guys! Last weekend some friends that I haven't seen for 2 years came to visit me from abroad and it felt amazing 🤩🤩🤩 Of course I made some desserts to share with them and this is one of them: Zucchini honey snack cake with Honey Hoops! 😍🍯 It might sound weird but zucchini is one of my favorite vegetable and it's definitely one of the veggie queen of the summer so I had to make a zucchini inspired dessert! This cake is light, fluffy, naturally sweetened with honey, flavoured with cinnamon and cardamom and oh well, in my opinion very beautiful with all those yummy cereal on the surface 🤩 If you want to give it a try you can find the recipe right below this picture! INGREDIENTS: 185g all purpose flour 150g honey 1 large egg 133g vegetable oil 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons vanilla extract 2 teaspoons cinnamon 1/2 teaspoon cardamom 120-150g shredded zucchini (1 large zucchini)* --- FROSTING --- 100g whipped cream cinnamon Honey Hoops DIRECTIONS: Preheat oven to 350°F (180°C) and cover a 20x20cm square pan with parchment paper. In a small bowl add the dry ingredients (flour, baking powder, salt, baking soda, cinnamon and cardamom) and mix with a fork to remove the lumps. In a large bowl whisk together with an electric beater the honey and oil, add in the egg and vanilla and mix until well combined. Add the dry ingredients and mix with a rubber spatula just until combined. Stir in the shredded zucchini. Pour the batter in the prepared pan and bake for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Let it cool completely before removing from the pan. Frost with cinnamon whipped cream and garnish with Honey Hoops. Enjoy :) RECIPE NOTES: Remove the water from the zucchini. This is an important step otherwise the batter will be too wet. I left the shredded zucchini on a strainer and pressed down with a plate for an hour or so before making the cake. Store the cake in the fridge for 4-5 days. Let it come to room temperature before serving. I adapted the recipe from here. RECIPE CARD: If you make it let me know! :)
Banana & Nutella mini cheesecakes
Good morning guys! Summer keeps getting hotter and hotter and fresh treats are probably the only way to go. Here one very tasty and fun idea: Banana & Nutella mini cheesecakes with Nilla Banana Pudding Cereal! The cheesecake layer is made with cream cheese and greek yogurt, the crust with super crunchy banana flavoured cereal and they are topped with creamy Nutella: doesn't it sound delicious? Well, it was 😂 Check out the recipe in the section below and give it a try!! INGREDIENTS: --- NILLA BANANA PUDDING CEREAL CRUST --- 100g Nilla Banana Pudding Cereal 50g melted butter --- FILLING --- 100g mashed banana 60g brown sugar 1 egg 175g cream cheese 1/4 teaspoon vanilla extract * 75g greek yogurt 18g cornstarch lemon juice * --- TOPPINGS --- Nilla Banana Pudding Cereal Nutella DIRECTIONS: Put Nilla Banana Pudding Cereal (without marshmallows) in a food processor and pulse a few times until the cereal turn into powder. Melt butter in the microwave or in a double boiler on the stove. Preheat oven to 350°F (180°C) and prepare your muffin tin with 8 paper (or silicone) cups. In a bowl mix together melted butter and Nilla Banana Pudding Cereal powder until you get the consistency of wet sand; press this mixture into the bottom of the muffin cups to create the cheesecake crusts. Bake for about 5 minutes and let it cool at room temperature while preparing the filling. In a bowl add smashed banana and lemon juice and start working with a hand blender until smooth. Add all the remaining ingredients (sugar, egg, cream cheese, greek yogurt, vanilla extract, cornstarch) once at the time and keep blending until you get a creamy consistency. Pour the cream on the cereal crust and bake for 20-25 minutes until they look quite set in the middle. DO NOT REMOVE the cheesecakes from the oven immediately otherwise they will crack on the surface. Just leave them inside for 15 minutes with the door open. Remove from the oven and bring them to room temperature. Place in the fridge for at least 3-4 hours. Garnish the surface with Nutella and Nilla Banana Pudding Cereal. Enjoy :) RECIPE NOTES: If you don't have vanilla extract you can use vanillina (vanilla powder). I used the juice from less than a half lemon. Don't add a lot of juice since you just need it to prevent your banana to get brown but you don't want to actually taste the lemon in the final product! I suggest storing them in the fridge for a few days. RECIPE CARD: If you make it let me know! :)
Sugar cookie heart cereal
It's the Pride weekend here in Milan! There's not gonna be a parade of course but just small events throughout the city. In any case this is my way to celebrate: Sugar cookie heart cereal! ❤️🧡💛💚💙💜 How did I make them? Well, it's the same dough that I've used for Flower cereal and LEGO cereal: it's a batch of Nigella's rainbow sugar cookie dough 🌈 baked inside a tiny hearts silicone mould. It looks lovely and tastes delicious, I swear 😍 If you want to enjoy a bowl of homemade rainbow cereal read the recipe below and make it too, it's super fun and easy!!! INGREDIENTS: 87g soft butter 100g super-fine sugar 1 large egg 1/2 teaspoon vanilla extract* 200g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt food colouring DIRECTIONS: In a bowl cream butter and sugar together with an electric mixer (or in the stand mixer). Then beat in the egg and the vanilla extract. Keep working until creamy. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to your creamed ingredients, a little at a time, until it is well incorporated and you can roll the dough into a ball. Divide the dough into 6 balls of the same weight (mine around 70g each). Pour a few drops of food colouring on each one of them and knead to get an evenly coloured dough. Then wrap them in plastic wrap, and place in the fridge for at least 1 hour. Once chilled, sprinkle the silicone mould with cornstarch and fill it with the dough pressing down with your fingers (do not fill the moulds all the way through because the cookies will spread a bit so I suggest to fill them up to 3/4). Then place it in the fridge for about 15 minutes before baking. Meanwhile preheat oven to 350°F (180°C). Bake for about 10 minutes or until the surface starts do darken. Let them cool in the mould before removing them. Place the heart cereal in a bowl and add cold milk. Enjoy :) RECIPE NOTES: You can use vanillina (powdered vanilla) if you cannot find any vanilla extract. You can freeze the dough for a month or so. The consistency of this cookies is different from the usual sugar cookies: they are thick and soft since they are baked in the mould so they won't dry out. I used this dough to make Flower cereal and LEGO cereal. RECIPE CARD: If you make it let me know! :)
No bake yogurt cake with Fruity Lucky Charms
Happy Monday! Summer is officially here so today I'm sharing this super fresh No bake yogurt cake made with Fruity Lucky Charms! The cereal crust is sweet and crunchy, the filling is light and creamy and the marshmallows topping is super fun, isn't it? I even almost learned how to pipe whipped cream without making a mess here 😂😂 Well, if you want to give it a try too you can read the recipe in the section below! INGREDIENTS: --- FRUITY LUCKY CHARMS CRUST --- 100g Fruity Lucky Charms (no marshmallows) 60g melted butter --- FILLING --- 375g strawberry yogurt 125-175g whipped cream* 6g gelatine leaf --- TOPPINGS --- whipped cream Fruity Lucky Charms (cereal + marshmallow bites) DIRECTIONS: Put Fruity Lucky Charms in a food processor and pulse a few times until the cereal turn into powder. Place the gelatine leaves in a small amount of cold water and let it soak for about 15 minutes. Cover the bottom of a 18cm spring form pan with parchment paper. In a bowl mix together melted butter and Fruity Lucky Charms powder until you get the consistency of wet sand; press this mixture into the bottom of the pan to create the cheesecake crust. Let it cool in the freezer while preparing the filling. Add strawberry yogurt into a bowl. Fold in whipped cream with the help of a spatula making sure not to remove the air created by the whipped cream. Put 3 tablespoons of this cream to a small saucepan, add the gelatine leaves (after squeezing out its water) and turn on the stove. On low heat mix with a spoon until the gelatine is completely dissolved. Add the gelatine to the rest of the filling and mix to combine. Pour the cream on the Fruity Lucky Charms crust, even with a spatula and place in the fridge to set for at least 6 hours. Remove from the pan running a sharp knife on the border of the cake* and garnish with more whipped cream, Fruity Lucky Charms crumbs and marshmallows. Enjoy :) RECIPE NOTES: I've used 175g of sweetened whipped cream but I think this part is highly customisable. Keep in mind that both the crust and the yogurt are sweetened so if you want to use unsweetened whipped cream I think it would be totally fine. It will taste sweet and delicious anyway! As for the amount of whipped cream if you add less of it the cake would be less creamy but more flavourful. It's totally up to you! I've used baking paper also on the border of the pan and that was a mistake. I don't suggest doing it because when you need to remove the cake from the pan it will stick to the batter and it will create a pattern on the border. You can store this cake in the fridge for 4-5 days. I don't suggest freezing it. RECIPE CARD: If you make it let me know! :)
Cookie dough bars with Cookie Cereal
I know it's hot outside and you don't want to turn on the oven. Well, that's ok. You can always make these no bake Cookie dough bars with Cookie Cereal, am I right?? These treats are exactly as good as they look: a layer of cookie dough made with almond butter, oat flour and chocolate chips, a layer of dark chocolate and some crunchy Cookie Cereal on top! It takes literally 10 minutes to make, you can store them in the freezer and have a super fresh snack always on hand. Check out the recipe in the section below!! INGREDIENTS: --- COOKIE LAYER --- 50g almond butter* 10g coconut oil 110g oat flour* 75g brown sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 50g dark chocolate chips 40g milk* --- CHOCOLATE LAYER --- 90g dark chocolate 40g milk* Cereal Cookie DIRECTIONS: Cover with parchment paper a small rectangular pan (16cm x 12cm) and set aside. In a bowl add coconut oil, almond butter and brown sugar. Beat them together with an electric beater until creamy. Pour in the vanilla extract, milk, salt and oat flour and keep beating at low speed until combined. Finally stir in the chocolate chips and mix with a rubber spatula. Spread the mixture into the prepared pan and smooth out the surface with the back of the spoon. Melt dark chocolate with milk on a double boiler and mix until you reach a dense and creamy consistency. Stack the chocolate layer on top of the cookie and garnish with Cereal Cookie. Place in the freezer to set for at least 1 hour. Remove from the pan and slice into 5 bars. Enjoy :) RECIPE NOTES: You can use any nut butter you want in this recipe but keep in mind that if you use peanut butter the taste will be very different. Almond and cashew butter have a more mild flavour instead. I made oat flour in the food processor so the texture of the cookie layer is not super smooth. I suggest using store bought oat flour for better results (it will taste good either way). You can use any milk you want. If you want to make more bars you can double the recipe and use a 20x20 square pan. I suggest storing these bars in the freezer otherwise they will get too soft and sticky. RECIPE CARD: If you make it let me know! :)
Banana & Raspberry Oat cake (Vegan and gluten free)
It's almost summer guys and I feel so good 😍 I know a lot of people hate hot weather but to me this is the only time of the year when I feel good and comfortable with my body so there's a lot to celebrate 😄😄 Here a super fresh and summery cake that i really loved: Banana and Raspberry Oat cake with coconut yogurt "glaze". I adapted this recipe from Cucina Botanica and to me this was just the perfect healthy breakfast treat. Did I mention that this cake is also gluten free, vegan, without any oil or butter and still so freaking delicious? 😱 You guys should give it a try, trust me. You can find the recipe in the section below!! Have a nice sunny weekend 🌞🌞 INGREDIENTS: 50g quick oats* 60g milk (any milk) 250g overripe bananas* 75g brown sugar 60g rice flour 8g baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 100g raspberries* --- TOPPING --- 150g Coconut Yogurt* Raspberries DIRECTIONS: Preheat oven to 350°F (180°C) and cover with parchment paper a springform pan with a diameter of 18cm. In a large bowl add bananas, quick oats, cinnamon, salt, milk and brown sugar. Start creaming all together with an immersion blender until you get a smooth mixture. Then add rice flour and baking powder and mix with a spatula until combined. Finally stir in fresh raspberries and transfer the mixture into the prepared pan. Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out a bit wet but without crumbles attached to the toothpick. Let it cool completely before removing from the pan. Frost the surface with coconut yogurt and garnish with more raspberries. Enjoy :) RECIPE NOTES: Quick oat is oat that has been cut a bit smaller than usual. It's pretty easy to find it in the supermarket and I highly suggest using this kind instead of oat flour or rolled oats for this cake. The main reason is that for my experience working with oats is not super easy since every kind of oats absorbs liquid in a different way so it's better not changing this ingredient otherwise the texture might not be the same. If your bananas are not overripe you should add a bit more sugar (90g instead of 75g). The original recipe calls for blueberries instead of raspberries so you can definitely use them if you prefer. My coconut yogurt is non-dairy and unsweetened but it tastes delicious. You can also use unsweetened soy yogurt if you like the taste of that (I don't 😅). I suggest storing the cake in the fridge for 3-4 days. RECIPE CARD: If you make it let me know! :)
Rainbow cereal cake pops
It's Pride month guys so there's gonna be a lot of rainbows around here. Let's start with these super cute Rainbow cereal cake pops! They are easy and fun to make, highly customisable and super yummy. To make the balls I used some leftover Fruity Pebbles cake and then I covered them with chocolate and more rainbow cereal: I loved them. Check out the recipe below and give it a try!! INGREDIENTS: 200g leftover cake 10 Tablespoons milk * --- TOPPINGS --- 50g White chocolate 50g Dark chocolate Rainbow cereal (Fruity Pebbles + Sour Patch Kids cereal) DIRECTIONS: Crumble your leftover cake (I used my Fruity Pebbles cake from End of Summer muffins) and place it in a bowl. Add enough milk to get a wet consistency but not too moist. Make 12-14 balls with a small ice cream scoop, make a hole with a wooden stick and place them in the freezer for at least 3 hours (overnight is better). Melt dark chocolate in the microwave or in a double boiler (in this case I highly recommend the double boiling situation since the chocolate is going to harden very quickly and it will be difficult to work with it). Dip the stick in chocolate and then insert it inside the frozen balls to make it stick. Dip the cake balls in the melted chocolate and then roll them in rainbow cereal crumble. Repeat from 4 for white chocolate cake pops. Place them in the fridge to set for at least 30 minutes. Enjoy :) RECIPE NOTES: Cake pops are not usually made with milk but they are made with frosting since it's difficult to make them stick; with my kind of leftover cake I managed to create the balls only with milk but if you can't make it work I'll suggest to use frosting or jam or chocolate spread or even whipped cream, be creative! The smallest you make the balls the easiest will be covering them with chocolate. If they are too heavy they might fall down the stick. RECIPE CARD: If you make it let me know! :)
Triple chocolate muffins with cocoa cereal balls
Today I finally got my first shot of COVID-19 vaccine! 🥳 To celebrate this event I'm gonna share the recipe of these triple chocolate muffins that, with their weird shape, totally remind me of viruses 😂😂 They are delicious though, they are just covered with cocoa cereal balls (I used Palline di cereali al cacao), for some extra crunch! These treats were born with the idea of getting rid of leftover egg whites but they turned out so fluffy that I think I would buy a brick of egg whites just to make them again! Well anyway, you can find the recipe in the section below: give it a try! INGREDIENTS: 105g egg whites (about 3 eggs) 225g all purpose flour 30g cocoa powder* 75g vegetable oil 150g granulated sugar 188g milk 12g baking powder 1/2 bag vanilla powder* Dark chocolate chips --- TOPPINGS --- Palline di cereali al cacao DIRECTIONS: Preheat oven to 350°F (180°C) and prepare your muffin tin with 12 paper cups. In a bowl beat the egg whites until stiff. Set aside. In another bowl whisk together with a hand whisker the liquid ingredients: sugar, vegetable oil and milk. Sift in the dry ingredients: all purpose flour, cocoa powder, baking powder and vanilla powder. Mix until combined. Stir in the chocolate chips. Fold in the egg whites very slowly and very carefully with a spatula. Transfer this mixture into the prepared muffin cups and top with cocoa cereal balls. Bake for about 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let them cool completely before removing from the cups. Enjoy :) RECIPE NOTES: You can use vanilla extract instead of vanilla powder and put it together with the liquid ingredients instead of the dry ones. If you want to make vanilla muffins you can just replace 30g cocoa powder with 30g all purpose flour. Store the muffins in an airtight container for a few days but they are best eaten the day of otherwise the cereal become soft and chewy. I adapted the recipe from here. RECIPE CARD: If you make it let me know! :)