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Chocolate & coconut kitty cake

Two days ago my cat may or may not have thrown my MacBook Pro on the floor. First reaction: shock. Second reaction: let's bake a cereal cake on her honor xD It might sound crazy and it probably is, but somehow I needed to process the accident so here it is my Chocolate & coconut kitty cake! It's black and white like my cat and it tastes like chocolate and coconut of course :) The chocolate cake is a very easy tender cake made with kefir milk (but you can also use buttermilk) filled with a coconut yogurt pastry cream and garnished with Kellogg's Coco Pops. It's super easy and surprisingly light. You can check out the recipe below :) INGREDIENTS: --- CHOCOLATE KEFIR CAKE --- 100g all-purpose flour 25g cocoa powder 90g caster sugar 25g vegetable oil 240g kefir milk or buttermilk* 7g baking powder --- COCONUT YOGURT PASTRY CREAM --- 375g milk* 125g coconut yogurt 75g granulated sugar 30g cornstarch* 10g coconut flour 1 egg yolk --- TOPPING --- Kellogg's Coco Pops DIRECTIONS: Preheat oven to 320°F (160°C) and cover with parchment paper 2 small (16 cm) springform pans (I used this one). In a bowl sift together flour, cocoa powder, baking powder and sugar and mix with a spatula. Add kefir milk (or buttermilk) and oil and mix to combine. Divide the batter into the prepared pans and bake for about 20-25 minutes (the center needs to stay a bit fudgy so don't overcook them). Let them cool in the pan then transfer to a cooling rack. Make the pastry cream: in a small saucepan add cornstarch, sugar, coconut flour and a egg yolk. Pour the milk very slowly and mix with a hand whisk very carefully. When all the milk has been added and there are no lumps in the mixture turn on the heat and bring to a simmer whisking continuously (don't let your cream burn at the bottom of your pan, it's incredible how quickly that can happen! Or maybe not, but it did happen to me once xD). Stir in the coconut yogurt and keep cooking for a couple of minutes; when it starts to thicken turn off the heat, transfer to another bowl and cover it with plastic wrap (it will thicken even more when cooled). Assemble the cake: place one disc of chocolate cake onto the serving plate, then add a layer of pastry cream on top. Cut out a kitty shape with a cookie cutter (I used this one) on the second disc of chocolate cake and place it on top. Spread a second layer of pastry cream and garnish the surface with Kellogg's Coco Pops. (Don't forget the chocolate cereal whiskers!) Place in the fridge to set for a couple of hours before slicing it. Enjoy :) RECIPE NOTES: If you decide to use buttermilk you can make it combining milk and 1 tablespoon of fresh lemon juice in a bowl and let it rest covered at room temperature for about 15 minutes or until you see the milk that starts to slightly curdle. In the pastry cream I used lactose free milk but I think you can use any kind of milk you want/have on hand. You can substitute cornstarch with all-purpose flour or other kinds of starch. The pastry cream is enough to fill this cake and probably another of the same size but you can even eat it plain, it's so good! RECIPE CARD: If you make it let me know! :)

Cinnamon Rolls cereal!!

Good morning friends, how about a bowl of cinnamon rolls cereal to start off yet another lockdown? 🤷‍♀😔 To make this homemade cereal I used the same easy method that I used for my Croissant cereal: I simply sprinkled some puff pastry dough with cinnamon and sugar, cut it into tiny stripes and rolled them up into mini cinnamon rolls; then I made a light maple syrup wash and baked them. They turned out crunchy, super flavourful, cinnamon-y and perfect to be enjoyed the cereal way: soaked in a bowl of milk. I'll explain every detail of this super easy recipe below so check it out and make it today!! :) INGREDIENTS: Puff pastry dough 1/2 teaspoon cinnamon 1 tablespoon brown sugar 1 teaspoon maple syrup 1 teaspoon water (milk) * DIRECTIONS: Roll out the puff pastry dough on your counter (on top of parchment paper! My dough was store-bought so it's included). Sprinkle sugar and cinnamon on the surface and press down with a spoon or your finger to make it stick. Cut the dough into tiny stripes (7 x 1.5 cm). I used a pizza wheel to do this. Now if the dough is too warm put it back in the fridge to rest for 15 minutes (you need the dough to be chill to handle it!). Roll up the strips and to seal the roll dip the edge of the stripe into water and press down with your finger. Put them back in the fridge to rest for 15 minutes before glazing them. Preheat oven to 400°F (200°C) and prepare a simple glaze mixing maple syrup and water (or milk). Glaze your tiny cinnamon rolls with a brush and place them well spaced on a baking tray covered with parchment paper. Bake them for about 8-10 minutes or until they look crisp and golden brown. Let them cool at room temperature. Place the croissants in a bowl, top them with fresh fruit or chocolate or you can even leave it plain because they taste sweet and spiced on their own!! Add cold milk. Enjoy :) RECIPE NOTES: I tested these cinnamon rolls with milk glaze and with water glaze and honestly they tasted the same so go ahead and use whatever you have on hand. This recipe is easily vegan since you can use a vegan puff pastry dough (like I did) and water or non-dairy milk for the glaze! You can store them in an airtight container for a few days at room temperature. RECIPE CARD: If you make it let me know! :)

Breakfast Panettone cups

Do you guys still have some leftover Panettone lying around your pantry? 🤔 If you live in Italy, I bet you do! If you don't, I hope you can find it somewhere and give it a try! Panettone is a traditional yeast-leavened bread stuffed with candied fruit and raisins and it's a Christmas staple in almost every Italian home so after the holidays it's almost impossible not having some leftovers. Here a super easy and delicious idea to give this dessert a new life: Breakfast Panettone cups! 💁‍♀️ How? Cut out some round slices and bake them inside a muffin tin. Then, when ready to serve, fill them with yogurt and whatever cereal you have on hand (I used Fruity Pebbles, LIFE Cinnamon, Coco Pops and Honey Loops!). I adapted this recipe from Chiarapassion but you can also read my version below. INGREDIENTS: Panettone* --- TOPPINGS --- coconut yogurt Fruity Pebbles Honey Hoops LIFE Cinnamon Coco Pops DIRECTIONS: Preheat oven to 350°F (180°C) and prepare your muffin tin (no oil or butter is necessary for the pan). Slice the panettone horizontally into 1 cm slices (I made 2 slices). Cut out some round pieces with an 8 cm cookie cutter and place them inside the muffin tin. Press down the panettone to shape the cups and bake them for about 10-12 minutes, until they are golden and crisp on the edges. Let them cool before removing from the pan. Fill them up with yogurt and cereal. Enjoy :) RECIPE NOTES: You can also use Pandoro or Colomba for this recipe. You can fill up these cups with whatever you want. Here are some suggestions: greek yogurt, pastry cream, mascarpone cream, chocolate cream... or, as suggested by Chiarapassion, you can even try a savory combination adding gorgonzola and ham. RECIPE CARD: If you make it let me know! :)

Churros surprise muffins

It has been a while since I have posted a muffin recipe so here it is: Churros Surprise Muffins! My friend gave me Cinnamon Toast Crunch CHURROS for my birthday and I loved it, I made a few recipes with it and they always turned out amazing!! 🤩 These are cinnamon muffins stuffed and garnished with Nutella and Churros cereal, what do you guys think? I think they were delicious so you should definitely bake them now! Check out the recipe below ( I adapted it from the amazing Sally's Baking Addiction ). INGREDIENTS: 75g butter (room temperature) 100g granulated sugar 1 large egg 1 teaspoon vanilla extract* 120ml milk 190g all purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 9 teaspoons Nutella --- TOPPINGS --- Nutella Cinnamon Toast Crunch CHURROS DIRECTIONS: Preheat oven to 425°F (218°C) and prepare your muffin tin: grease 9 cups with butter and cover them with powdered Cinnamon Toast Crunch CHURROS. In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed; then mix in the egg, vanilla extract, and milk. Stir in the dry ingredients (flour, baking powder, cinnamon, nutmeg, and salt) and mix until just combined ( do not over-mix the batter). Pour 1 tablespoon of batter in each muffin cup, layer 1 teaspoon of Nutella and finally spoon the remaining batter on top of that.* Bake at 425°F (218°C) for 5 minutes then reduce temperature to 350°F (177°C) and bake for an additional 13-17 minutes. Allow muffins to cool for about 5 minutes before removing from the pan. Garnish the surface with a dollop of Nutella and Cinnamon Toast Crunch CHURROS. Enjoy :) RECIPE NOTES: If you can't find vanilla extract you can also use powdered vanilla or omits it at all. As suggested by Sally you can also bake 8 bigger muffins with this batter (in this case you can fill the cups completely). The muffins are best eaten the day of because then the cereal tends to lose their freshness. RECIPE CARD: If you make it let me know! :)

Cereally Galette Des Rois

Happy New Year friends! Let's start this 2021 with a recipe that means a lot to me: la Galette Des Rois! A few years ago I moved to Paris for a while and that was an experience that I will cherish forever. During my stay in France I met beautiful people that I still consider my close friends and I ate so much butter and cheese that I think some of it is still running in my bloodstream 😅 But among all the delicious buttery things that I've tried there, la Galette Des Rois is definitely one of my favourite 🤩 There are several versions of this cake but this is the one that I know and I used to find in every bakery in Paris this time of the year: two discs of puff pastry dough filled with an almond cream called Frangipane. Traditionally, a small toy (called fève) is hidden inside the filling so that the lucky guest who finds it becomes the"king" or "queen" of the evening and wears a paper crown. Well, in my Cereally Galette des Rois there is one Honey Hoops hidden inside the Frangipane filling and since I'm the only one eating it this year I'm sure I'm gonna find it and I'll be the queen of my day! 😅 I know it sounds a bit sad but while we are here waiting for the things to go back to normal and have parties and meet friends again let's at least treat ourselves and bake a tiny Galette Des Rois to make sure we are always the queen/king of our days 👸 You can find the recipe below. It's super easy, I swear! INGREDIENTS: Puff pastry dough* --- FRANGIPANE CREAM --- 1 egg 50g soft butter 50g powdered sugar 1/2 teaspoon vanilla extract or rum 62g almond flour* --- TOPPINGS --- 1 egg yolk Honey Hoops maple syrup* water DIRECTIONS: Make the frangipane cream: in a bowl work together soft butter, powdered sugar and vanilla extract with an electric mixer. Then add the egg and keep beating until the mixture is light and fluffy. Leave the mixer and fold in almond flour with a rubber spatula. The cream is ready: thick but easily spreadable. Leave it aside. Roll out the puff pastry dough on your counter (on top of parchment paper! My dough was store-bought so it's included) and cut out 2 discs with a diameter of about 16cm. Brush the borders (about 1-2 cm) of one of the disc with the egg yolk. Spread the frangipane cream in the center of the dough and add 1 Honey Hoops on top of the cream wherever you want (this will be the "fève"/surprise of the galette). Position the second circle of dough over the filling and press around the border with your fingertips to seal well. Then, make some cuts on the edges with a sharp knife (see picture below). Brush the surface with the remaining yolk and make some holes with a toothpick to prevent puffing out too much during the baking process. Garnish with a Honey Hoops crown and place it in the fridge to rest for about 40 minutes. Preheat oven to 400°F (200°C) and bake it on the middle rack of your oven for about 20 minutes or until the galette is puffed and golden brown (cover with foil if it starts to darken too much on top). As soon as the galette is out of the oven prepare a simple glaze mixing maple syrup and water and brush the surface to make it look shiny. Enjoy :) RECIPE NOTES: I bought a rectangular puff pastry dough and then I cut out 2 discs with a diameter of about 16cm. You can also buy 2 rounded puff pastry dough but then you need to double the amount of frangipane cream since those discs are way bigger than the ones I made. If you don't have almond flour you can also reduce into powder the same quantity of peeled almonds using a food processor. I brushed the surface with maple syrup and water to make it look shiny but you can also bring to a boil water and sugar together for a couple of minutes and use that syrup. You can store this galette at room temperature for 2-3 days. RECIPE CARD: If you make it let me know! :)

Gingerbread cereal treats

Who said that you cannot make gingerbread men with cereal? I most certainly didn't since I made these gingerbread cereal treats that totally taste like gingerbread cookies! 🤩🤩🤩 They are made of LIFE Cinnamon, Rice Krispies, tahini, molasses, honey and of course a lot of ginger! They are chewy but crunchy and super delicious at the same time. I loved it. Check out the recipe below if you want to make them too! (I adapted this recipe from here) INGREDIENTS: --- CEREAL TREATS --- 70g mixed cereal ( Rice Krispies + LIFE Cinnamon) * 150g Tahini or almond butter * 100g honey or maple syrup 30g molasses 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon mixed spice 1/2 teaspoon vanilla extract --- TOPPINGS --- cocoa powder DIRECTIONS: Cover with parchment paper a small rectangular pan (16cm x 12cm or bigger) and set aside. In a big bowl add your cereal mixture, mix with a spoon and set aside. In a tiny bowl combine your spices, mix with a spoon and set aside. In a small pot, add tahini, honey, and molasses, and stir till well combined. While stirring, bring the mixture to a low simmer and then immediately take off the heat and stir your vanilla and small bowl of spices into your wet ingredients. Pour the warm mixture into the cereal mixture and mix very well making sure all cereal is coated. While the crispy cereal mix is still warm transfer inside the prepared pan and gently press down using a greased spatula or your hands. Allow treats to set at room temperature for at least 1 hour before slicing/shaping. Remove from the pan and cut into 8 squares. Top with a gingerbread man made with cocoa powder or dark chocolate*. Enjoy :) RECIPE NOTES: You can use also other kinds of cereal like Cheerios or Cinnamon Toast Crunch. I wouldn't suggest using chocolate cereal or corn flakes though. You can also use cashew butter or even peanut butter but with this last one I think the flavour would be effected too much. For the decoration I cut out a man shape into parchment paper but you can definitely use a cookie cutter instead if it fits your squares. You can store these treats at room temperature inside an airtight container for a few days. RECIPE CARD: If you make it let me know! :)

Christmas chocolate pudding crispies

Merry Christmas! Today I'm sharing a treat that I made a while ago that turned out way more delicious than I expected: Christmas chocolate pudding crispies. These crispy puddings are made of Kellogg's Coco Pops, mixed spices and orange extract and they are topped with white chocolate, mint leaves and red Fruity Pebbles. They are somehow crunchy and moist at the same time, spicy, festive and super easy to make. This is definitely my favourite festive recipe (which I have adapted from here) and I hope you guys will give it a try someday. You can check it out below! INGREDIENTS: 150g dark chocolate 50g butter 65g maple syrup* 100g digestive biscuits (crumbled into small pieces) 65g Kellogg's Coco Pops 1/2 teaspoon mixed spice 2ml orange extract --- TOPPINGS --- 100g white chocolate Fruity Pebbles (red)* mint leaves DIRECTIONS: Line 6 muffin tins with cling film. Break up the dark chocolate in small pieces and place it in a saucepan; add the butter and syrup, place over a low heat and stir gently until melted. Set aside and cool for about 10 minutes. Stir in Kellogg's Coco Pops, crumbled Digestive biscuits and orange extract, and mix well to make sure everything is well coated. Transfer to a bowl and leave to cool. Divide the mixture between the muffin tins, piling it up and then pressing down well with the back of a spoon to make sure the tins are well packed with mixture. Chill for at least an hour until firm and set. Using the cling film to help, carefully pull out the mixture from the muffin tins, unwrap and place upside down on a wire rack. Melt white chocolate in the microwave or on a double boiler and let it cool for about 10 minutes.Garnish the surface of each cake with white chocolate making it drip on the sides with the help of a teaspoon. Decorate with mint leaves and red Fruity Pebbles and let it set for about 30 minutes before serving. Enjoy :) RECIPE NOTES: The original recipe calls for golden syrup instead of maple syrup so you can definitely substitute it with that or maybe agave syrup (but I haven't tested it.) I used red Fruity Pebbles as a garnish but you can also use pomegranate seeds. You can let the cakes set in the fridge or at room temperature. In any case I highly suggest serving them at room temperature otherwise they will harden too much. RECIPE CARD: If you make it let me know! :)

Christmas monster cookie cake

Happy Monday! Everybody is baking cookies for the holidays but what about a cookie cake instead? It's definitely easier, faster but delicious nevertheless. This is my Christmas monster cookie cake that is made with the same dough as my sourdough discard monster cookies but spread and cooked inside a 18cm spring form pan instead of dividing it into balls. Then I topped it with huge chocolate coins and green, red and white royal icing. Check out the recipe below if you want to make it too (I used sourdough discards adapting the recipe from here)! INGREDIENTS: 230g cold butter 220g dark brown sugar 100g granulated sugar 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon salt 1 large egg 125 g sourdough starter discard* 280g all-purpose flour 170g rolled oats 200g add-ons* (chocolate, M&M's, nuts..) --- TOPPINGS --- chocolate coins royal icing food colouring (red and green) DIRECTIONS: In a bowl cream together cold butter (cut into chunks), granulated sugar, brown sugar, vanilla extract and salt with the electric mixer or a stand mixer until you get a creamy batter. Add the egg and mix to incorporate. Scrape down the sides of the bowl and add the sourdough starter discard. Add gradually the flour and mix until it is absorbed. Then scrape down the sides and the bottom of the bowl and add rolled oats. Mix until combined. Finally leave the mixer and add all your favourite add-ons (I added chocolate chips, chocolate chunks and crushed peanut M&M's); mix with a rubber spatula until incorporated. At this point the dough will be very sticky so place it on a large piece of plastic wrap on your counter and wrap it around it. Place in the fridge and store for 2 days (this helps the oats absorb the excess liquid from the discard so the dough will be less sticky and easier to handle). Preheat oven to 350°F (180°C) and cover a 18cm springform pan with parchment paper. Press the dough inside the pan until a consistent thickness (about 1.5 cm) and add 3 chocolate coins on the surface. Bake for about 15-20 minutes or until lightly browned around the edges. Let the cookie cake cool inside the pan for about 5 minutes before moving it on a serving plate. Make royal icing mixing powdered sugar with a small amount of milk and divide it into 3 bowls; colour two of them with green and red food colouring and then garnish the surface of the cookie cake with red and white stripes and green dots. Enjoy :) RECIPE NOTES: My sourdough starter discard was a few days old and cold from the fridge. You can freeze the dough for 2 months or so. I used less add-ons compared to the original recipe because I thought 200g was enough but feel free to add more! With this dough you can also bake regular monster cookies of course!! RECIPE CARD: If you make it let me know! :)

The Grinch crispy cakes

Christmas is cancelled,The Grinch is super happy about it! So..Merry Grinchmas to all of us and enjoy some very green crispy cakes to celebrate it 💁‍♀️ I just had fun putting together some berry Rice Krispies Treats, green vanilla cake and dark chocolate. You can check out the very easy recipe below if you are curious 😊 INGREDIENTS: --- RED RICE KRISPIES TREATS --- 65g Rice Krispies 18g butter 120g berry marshmallows red food colouring pinch of salt --- GREEN CAKE --- 42g soft butter * 63g self-rising flour 17g potato starch * 67g granulated sugar 67g milk * 1 large egg white green food colouring 1 teaspoon vanilla extract --- TOPPING --- Dark Chocolate DIRECTIONS: Make the Rice Krispies Treats: Cover with parchment paper a 18cm spring form tin and oil a heart-shaped silicone mould. In a large saucepan melt the butter over medium heat. Then add the marshmallows and stir until melted. Remove from the heat and quickly add salt and a few drops of red colouring; mix until you get the desired colour (the red is difficult to reach somehow so you might need a lot of colouring, don't give up!) Stir in Rice Krispies and mix very well making sure all cereal is coated (ACT QUICKLY because it's gonna be a sticky mess!!! ahahah) While the crispy rice cereal mix is still warm transfer the mixture inside the prepared pans and gently press down using a greased spatula or your hands. Allow treats to set at room temperature for at least 1 hour before removing from the pan. Make the green cake: Preheat oven to 320°F (160°C); cover a 18cm spring form tin with parchment paper and prepare a muffin tin with 2 paper cups. In a small bowl whisk together the dry ingredients (flour and potato starch) until combined. In a bigger bowl beat butter and sugar together with an electric mixer until creamy. Pour the egg white and keep beating. Add, alternately, milk and flour mixture continuing to mix until combined. Add a few drops of green food colouring and stir with a rubber spatula. Pour the batter into the prepared pans and bake for about 20 minutes. Let it cool completely before removing from the pans. Assemble the mini cakes: insert a skewer inside the heart-shaped Rice Krispies Treats and top the muffins with the crispy pops. Assemble the cake: layer the crispy Rice Krispies Treats base with the green cake. Melt the dark chocolate and type"Merry Grinchmas" on the surface. Enjoy! RECIPE NOTES: You can use any kind of starch you have on hand (potato, corn, wheat..) I haven't tried but I think you can also use any kind of milk and butter you have on hand for this recipe. You can add a layer of chocolate ganache or buttercream between the crispy base and the green cake to make it look prettier but I didn't do it for 2 reasons: I think it might be too rich and/or sweet and you don't need it to make the layers stick to each other since the Rice Krispies Treats are very sticky on their own. RECIPE CARD: If you make it let me know! :)

Christmas panna cotta bites

Happy Sunday! Today I'm sharing another festive treat: panna cotta bites! They are veeery easy to make but also super tasty 😋 The crunchy crust is made with Corn Flakes and they are topped with Nutella, crushed Corn Flakes and Christmas stars 🤩 You don't even need a oven for this, I loved it. If you want to make it too you can check out the recipe below! INGREDIENTS: --- CORN FLAKES CRUST --- 80g Corn flakes 40g melted butter --- PANNA COTTA --- 200g heavy cream 2g gelatine leaves (1 leaf) * 32g granulated sugar vanillina (vanilla powder)* --- TOPPINGS --- crushed Corn flakes Nutella Christmas stars DIRECTIONS: Put Corn flakes in a food processor and pulse a few times until the cereal turns into powder; melt butter in the microwave or on the stove. Prepare your muffin tin with 8 paper (or silicone) cups and place the gelatine leaf in a bowl with a small amount of cold water. In a bowl mix together melted butter and Corn flakes powder until you get the consistency of wet sand; press this mixture into the bottom of the muffin cups. Let it rest in the freezer for 10 minutes while making the filling. In a small saucepan add heavy cream, sugar, vanillina and whisk to combine. Turn on the stove and let it heat stirring occasionally (it doesn't need to boil!); then remove from the stove and dissolve the gelatine leaf in the warm mixture. Stir gently and check that the gelatine is completely dissolved. Let it cool for 5 minutes then transfer in the muffin cups over the Corn flakes crust. Place in the fridge to set overnight (or for at least 4-5 hours). Remove the panna cotta bites from the mould and garnish the surface with Nutella, crushed Corn flakes and Christmas stars. Enjoy :) RECIPE NOTES: You can also use vanilla extract here but it might change the colour of the panna cotta a little bit since it's not white; also if you do, I would add it later when you remove it from the stove. I only used 1 leaf of gelatine because I wanted a more creamy panna cotta so this means that it will take more time to set. If you are also using only 1 leaf I highly suggest leaving the panna cotta overnight in the fridge to set, but if you are in a rush you can use more gelatine (but not too much or you will taste it!!) or eat them inside the mould. I used Corn Flakes but I think that for this recipe you can definitely use almost whatever cereal you have on hand. RECIPE CARD: If you make it let me know! :)


#TBT I made this Cerealmisù probably 2 months ago for a dinner with my friends, but it looked so "Christmassy" that I've decided to share it now 😅 I know, I know I'm Italian and this is not a traditional Tiramisù. I know. In fact, it's even better because it's a Cerealmisù 😂😊 This dessert has all the usual components of a Tiramisù (Savoiardi/ladyfingers, coffee, mascarpone, eggs and cocoa powder) plus a crunchy bottom made with Kellogg's Coco Pops, Nutella and milk. Well, what else can I say ? It was delicious. And I miss dinners with my friends 😔 If you want to make it too you can check out the recipe below!! INGREDIENTS: --- CHOCOLATE CRISPY CRUST --- 50g Kellogg's Coco Pops 40ml milk 100g Nutella --- FILLING --- 250g mascarpone cheese 2 eggs 50g granulated sugar 2 gelatine leaves (4g) Ladyfingers espresso coffee --- TOPPINGS --- Cocoa powder Kellogg's Coco Pops DIRECTIONS: Cover a 18cm springform pan with parchment paper. Make espresso (about 2 tiny cups) coffee and leave it aside to chill. Place the gelatine leaves in a small amount of cold water and let it soak for about 15 minutes. In a bowl mix together Nutella, milk and Kellogg's Coco Pops until uniform; press it into the bottom of the pan to create the cheesecake crust. Let it rest in the freezer while making the filling. Separate the egg whites from the yolks. In a bowl beat the egg whites with half of the sugar until stiff. Leave it aside. In an another bowl beat the egg yolks with the remaining sugar with an electric mixer until light and foamy; add mascarpone cheese and keep beating until creamy. Leave the beater and add the egg whites with a spatula. Heat up a few spoons of this cream on the stove and dissolve the gelatine (after squeezing out its water) in it. Allow to cool to room temperature before mixing it with a few spoons of the mascarpone cream; then pour it inside the prepared filling and mix. Assemble the cheesecake: remove the crust from the freezer and pour half of the cream on top of it; soak a few ladyfingers in the coffee and place them on the cream in a radial pattern (see the pictures below); cover them with the rest of the cream. Even with a spatula, garnish the center with a star made of ladyfingers and Kellogg's Coco Pops and place in the fridge to set for at least 5 hours. Cover the surface with cocoa powder and serve. Enjoy :) RECIPE NOTES: Do not soak the ladyfingers for too long in the coffee otherwise they are going to be too soft when serving. I suggest to use a piece of parchment paper to cover the star before covering the surface with cocoa powder. RECIPE CARD: If you make it let me know! :)

Bottom-of-the-box Christmas cereal cookies

How many Christmas sprinkles are too many Christmas sprinkles? Probably this amount of sprinkles 😅 since I had to vacuum twice after taking this picture and I think there are still some leftovers somewhere in the kitchen. In any case here they are some super festive Bottom-of-the-box cereal cookies 💁‍♀️ Why bottom-of-the-box? Because they are the cookies that you can make with the nearly finished cereal boxes that you don't want to eat for some reason but you also don't want to throw it away (and my family and friends know how much I care about not wasting any kind of food..) Anyway this is a super simple recipe that I found online but it requires a bit of patience in my opinion and above all, a super professional blender. I used 3 kinds of cereal for these cookies: Corn Flakes, Cinnamon Toast Crunch Churros and Life Cinnamon Cereal. They turned out amazing: a bit spicy, sweet and salty and very very crunchy! Love it. Check out the recipe below and make them too! INGREDIENTS: 150g mixed cereal (Corn Flakes, Cinnamon Toast Crunch Churros and Life Cinnamon Cereal) 150g flour 150g sugar 150g cold butter 1 large egg 2 tablespoon cocoa powder 1 teaspoon baking powder --- TOPPINGS --- 50g dark chocolate Christmas sprinkles DIRECTIONS: Add the mixed cereal into a food processor and pulse a few times until you reduce them into powder. Add the rest of the ingredients and blend until all the ingredients are combined (this might require a bit of time and patience depending on the blender you are using). If the dough is too warm roll it into a ball and let it rest in the fridge for 10-15 minutes. Preheat the oven to 350°F (180°C) and cover a baking tray with parchment paper. Divide the dough into small balls of the same weight (25g each) and flatten the surface to make them thin. Transfer the cookies on the tray and bake for about 9-10 minutes or until they look dry but not coloured. Let them cool on the baking sheet. Melt dark chocolate in the microwave or on a double boiler and dip the surface of the cookies. Garnish with Christmas sprinkles. Enjoy :) RECIPE NOTES: If the dough looks a bit crumbly don't give up and try to create the cookie balls the best you can. It's very important that you flatten the surface of the cookies before baking otherwise they are going to burn after 5 minutes and the inside will stay raw :( Store the cookies in an airtight container for a few days. RECIPE CARD: If you make it let me know! :)


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