Mini Dessert Recipes - Home Cooking Adventure

Banana Zucchini Chocolate Chip Muffins

Ella - Home Cooking Adventure — Sat, 10 Aug 2024 13:12:45 +0000

These Banana Zucchini Chocolate Chip Muffins are a delightful and healthy treat, perfect for any time of the day. These muffins blend the natural sweetness of ripe bananas and honey with the moisture of grated zucchini, creating a soft and tender texture.

The mashed bananas are providing a base of flavor and moisture, complemented by finely shredded zucchini, which adds a subtle earthiness and keeps the muffins incredibly tender. Instead of using refined sugar, the muffins are sweetened with honey, which enhances the flavors and adds a touch of warmth. A hint of cinnamon add a touch of spice. Dark chocolate chips are mixed into the batter, melting into delicious pockets of sweetness with every bite.

Baked to golden perfection, these muffins have a fluffy interior and a slightly crisp top. They are a great way to enjoy a tasty treat while sneaking in some vegetables. Enjoy these Banana Zucchini Chocolate Chip Muffins warm from the oven or as a snack on the go.

How to make Banana Zucchini Chocolate Chip Muffins

Begin by preheating the oven to 375°F (190°C) and lining a 12-cavity muffin pan with paper liners. Grate the zucchini using the small holes of a grater, sprinkle salt over the grated zucchini, and let them sit for 3-5 minutes. Transfer the zucchini to a kitchen towel and squeeze out as much liquid as possible, then set aside.

In a large bowl, mash the bananas with a fork. Add the eggs, honey, and vanilla extract, mixing well to combine. Stir in the oil until fully incorporated. Next, add the flour, baking soda, baking powder and cinnamon, and mix until just combined.

Gently fold in the squeezed zucchini and chocolate chips, being careful not to overmix the batter. Divide the batter equally among the muffin cups and sprinkle additional chocolate chips on top.

Bake the muffins for 20-25 minutes until they turn golden brown. Let them cool slightly before enjoying these delicious and moist treats! If you try them out, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other zucchini recipes you may like to try

Enjoy these amazing Zucchini Cheese Muffins made with fresh zucchini and sharp cheddar cheese. They are perfect for breakfast, snacks, or any time you crave a tasty treat.

Try this moist and rich Chocolate Zucchini Bread, This delicious treat combines fresh zucchini with rich cocoa and chocolate for a perfectly balanced, decadent dessert or snack.

Enjoy a healthy and delicious snack with these Crispy Baked Zucchini Chips. These thinly sliced zucchini rounds are lightly seasoned and baked to perfection for a crunchy, guilt-free treat.

Banana Zucchini Chocolate Chip Muffins

These Banana Zucchini Chocolate Chip Muffins are a delightful and healthy treat, perfect for any time of the day. These muffins blend the natural sweetness of ripe bananas and honey with the moisture of grated zucchini, creating a soft and tender texture.

Course Dessert, Snack

Cuisine American

Keyword banana, easy muffins, sugar-free, zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 255kcal

Ingredients

2 cups (250g) all-purpose flour
1/2 tsp (3g) baking soda
1 ½ tsp (6g) baking powder
1 tsp (3g) cinnamon
1 pound (450g) zucchini , about 2 medium zucchini
1/2 tsp (2g) salt
7 oz (200g) ripe bananas , about 2 medium bananas
2 large eggs
1/4 cup (90g) honey
1/3 cup (75ml) vegetable oil
1 tsp (5g) vanilla extract
1 cup (180g) semisweet chocolate chips

Instructions

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
Grate the zucchini using small holes of the grater. Sprinkle salt over the grated zucchini and let them sit for 3-5 minutes.
Transfer to a kitchen towel and squeeze as much liquid as possible. Let the squeezed zucchini aside.
In a large bowl mash the bananas using a fork.
Add eggs, honey and vanilla extract and mix to combine.
Add the oil and mix to combine.
Add the flour baking soda, baking powder and cinnamon. Mix to combine.
Gently fold in the zucchini and chocolate chips. Don’t overmix the batter.
Divide the batter equally into muffin cups.
Add more chocolate chips on top of the muffins.
Bake for 20-25 minutes until golden brown.
Let the muffins cool slightly before serving.

Video

Nutrition

The post Banana Zucchini Chocolate Chip Muffins appeared first on Home Cooking Adventure.

Caramel Panna Cotta

Ella - Home Cooking Adventure — Fri, 19 Jul 2024 10:04:34 +0000

This Caramel Panna Cotta is a sophisticated and delicate Italian dessert that combines the creamy elegance of panna cotta with the rich, deep flavor of caramel. It is a delectable finish to any meal, whether it’s a casual dinner or a special occasion.

This eggless and gluten-free treat begins with a simple caramel made from sugar and water, which is carefully cooked until it reaches a golden amber hue. The caramel coats the bottom and sides of the ramekins, creating a beautiful, glossy layer that will crown the dessert when inverted.

The vanilla panna cotta mixture is poured over the set caramel in the ramekins. After chilling for several hours, the panna cotta firms up to a perfectly silky texture.

When ready to serve, invert the ramekins onto plates, revealing the delightful caramel layer now sitting atop the panna cotta. This dessert is not only delicious but also looks beautiful, especially when garnished with fresh berries and sprigs of rosemary or mint. The freshness of the berries and herbs adds a vibrant contrast to the rich, creamy caramel panna cotta.

How to make Caramel Panna Cotta

Begin by preparing the caramel. Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and takes on a caramel color. Immediately divide the caramel among 4 ramekins, each with a capacity of 4-5 oz (120-150ml). Rotate the ramekins to coat the bottoms and sides with the caramel, then set them aside.

Next, prepare the panna cotta. Dissolve the gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. In a medium saucepan, bring the cream, milk, sugar, salt, and vanilla to a simmer over medium-low heat, ensuring it does not boil. Once the sugar has dissolved, remove the mixture from the heat and let it cool for 5 minutes before adding the bloomed gelatin. Stir until the gelatin has completely dissolved.

Evenly divide the panna cotta mixture into the caramel-coated ramekins. Refrigerate for at least 4 hours or overnight to allow the panna cotta to set.

When ready to serve, dip each ramekin into a bowl of hot water for about 30 seconds to loosen the caramel. Run a sharp knife around the edges of the panna cotta, then invert each ramekin onto a plate. Garnish with fresh berries and sprigs of fresh rosemary or mint.

Hope you will try this amazing Caramel Panna Cotta and enjoy this elegant and delightful dessert! If you do, make sure to share the photos with me on Instagram. Would love to see how this recipe turns out for you.

Other similar desserts you may like to try

If you love chocolate you may like to try this delightful Chocolate Panna Cotta made with silky smooth chocolate-infused cream. It is perfectly set and garnished with chocolate sauce and berries.

Try the delicate flavors of this Vanilla and Raspberry Panna Cotta, an elegant dessert featuring a vibrant raspberry panna cotta layer topped with a silky vanilla panna cotta.

This Strawberry Panna Cotta is an amazing dessert with a creamy vanilla panna cotta topped with a fresh, sweet strawberry sauce. It is a refreshing treat perfect for any occasion.

Caramel Panna Cotta

This Caramel Panna Cotta is a sophisticated and delicate , eggless and gluten-free Italian dessert that combines the creamy elegance of panna cotta with the rich, deep flavor of caramel. It is a delectable finish to any meal, whether it’s a casual dinner or a special occasion.

Course Dessert

Cuisine European, Italian

Keyword caramel, eggless, gluten-free, panna cotta

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 319kcal

Ingredients

For the caramel

1/2 cup (100g) sugar
2 tbsp (30ml) water

For the panna cotta

7 fl oz (200ml) milk
7 oz (200g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water , for soaking the gelatin
1/4 tsp (1g) salt
1/4 cup (50g) sugar
1 tsp (5g) vanilla extract

Instructions

Prepare the caramel.

Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
Immediately, divide the caramel into 4 ramekins, each ramekin with a capacity of 4-5 oz (120-150ml).
Rotate the ramekins to coat the bottom and sides with the caramel.

Prepare the panna cotta.

Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
In a medium saucepan bring the cream, milk, sugar, salt and vanilla to a simmer over medium-low heat (Do not boil). When the sugar has dissolved remove from heat. Let cool for 5 minutes before adding the bloomed gelatin.
Add gelatin to the milk mixture and stir until the gelatin has completely dissolved.
Divide the panna cotta mixture evenly into the ramekins.
Refrigerate for at least 4 hours or overnight to set.
When ready to serve, Dip each ramekin into a bowl of hot water for about 30 seconds, run a sharp knife around the edges and invert onto a plate.
Garnish with fresh berries and fresh rosemary or mint. Enjoy!

Video

Nutrition

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Lemon Basil Yogurt Popsicles

Ella - Home Cooking Adventure — Mon, 24 Jun 2024 12:57:09 +0000

These refreshing Lemon Basil Yogurt Popsicles are a healthy treat perfect for hot summer days. Made with ripe bananas, creamy Greek yogurt, and a touch of honey, these popsicles offers a guilt-free pleasure without compromising on flavor.

The zest of fresh lemons adds a bright, zesty citrus flavor, balanced by the aromatic hint of fresh basil. It is a unique flavor combination that stands out from traditional popsicles.

Unlike conventional ice creams, our Basil Lemon Yogurt Popsicles are made with nutritious ingredients. Bananas provide a smooth, velvety texture and natural sweetness, while Greek yogurt adds rich creaminess, probiotics, and protein. A drizzle of honey enhances the overall sweetness, perfectly complementing the tart lemon and fragrant basil.

Perfect for summer refreshment these Basil Lemon Yogurt Popsicles are a delightful way to enjoy a treat that is both delicious and nourishing.

How to make lemon basil yogurt popsicles

Begin by placing a large banana in the bowl of a blender. Add lemon zest, lemon juice, Greek yogurt, honey, and fresh basil. Blend the mixture until it becomes a smooth puree.

Next, pour the puree into popsicle molds. Insert sticks into each mold, then place them in the freezer for 4-6 hours or until completely frozen.

Once the popsicles are frozen, unmold them and enjoy your refreshing treat!

Hope you will give these Lemon Basil Yogurt Popsicles a try as I am sure you will love them as much as we did! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Frozen Desserts.

Other frozen treats you may like to try

Refresh with homemade Nectarine Popsicles, a healthy and delicious treat made with fresh nectarines and Greek yogurt. These popsicles are perfect for a cool, fruity frozen treat.

This Raw Vegan Zebra Cake is a delightful guilt-free frozen dessert that appeals not only to those following a raw vegan diet but also to anyone seeking a delicious healthy treat.

This delightful Ice Cream Terrine features layers of ice cream, molded in a loaf pan, and served in stunning slices, showcasing its beautiful, eye-catching layers. My version is a delightful blend of pineapple, blueberries, raspberries, and mango.

Lemon Basil Yogurt Popsicles

These refreshing Lemon Basil Yogurt Popsicles are a healthy treat perfect for hot summer days. Made with ripe bananas, creamy Greek yogurt, and a touch of honey, these popsicles offer a guilt-free pleasure without compromising on flavor.

Course Dessert, Snack

Cuisine American

Keyword banana, basil, frozen yogurt, lemon, popsicles

Prep Time 10

Freezing time 4

Total Time 4 10

Servings popsicles

Calories 66kcal

Ingredients

5 oz (150g) banana , about 1 large banana
1 ½ cup (360g) Greek Yogurt , 10% fat
3 tbsp (60g) honey
1/4 cup (60ml) fresh lemon juice , from 1 large lemon
Lemon zest of 2 lemons
1 cup (20g) fresh basil leaves

Instructions

Place the banana in the bowl of the blender.
Add the lemon zest, lemon juice and Greek yogurt.
Add honey.
Add fresh basil.
Blend the mixture until smooth.
Pour the puree into popsicle molds.
Add sticks and freeze for 4-6 hours or until frozen.
Unmold when frozen and enjoy!

Nutrition

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Blueberry Cream Cheese Buns

Ella - Home Cooking Adventure — Thu, 30 May 2024 11:55:38 +0000

These Blueberry Cream Cheese Buns are a delightful treat that combines soft, fluffy dough with sweet blueberries and creamy cheese filling. Inside each bun, you’ll find a rich filling with a smooth cream cheese topped with juicy blueberries. The blueberries add a burst of color, flavor and sweetness with a slight tang.

These Cream Cheese Buns are beloved worldwide and are known under various names. One of the most well-known names for these delightful buns is Vatrushka. Vatrushka is enjoyed throughout Russia and other Eastern European countries. Today, you can find variations of these Cream Cheese Buns/Vatrushka in bakeries and cafes across the globe, each offering its unique twist on this classic delight.

Making these buns is easy and fun. First, you shape the dough into buns and let them rise until they are light and airy. Then you need to create a well in the center of each and divide the cream cheese filling evenly. Then, you sprinkle the blueberries over the top. Finally, you bake them until they are golden.

The result is a warm, fragrant bun with a deliciously sweet and creamy center. These Blueberry Cream Cheese Buns are perfect for breakfast, a snack, or even dessert. They pair wonderfully with a cup of coffee or tea, making them a great choice for a cozy morning or a special afternoon treat.

How to make the blueberry cream cheese buns

To create a batch of delightful cream cheese and blueberry buns, start by preparing the dough. In a large bowl, combine yeast with 1 teaspoon of sugar and 1/4 cup of lukewarm milk. Let this mixture rest for 5 minutes to activate the yeast.

Next, add the remaining ingredients to the bowl: flour, sugar, salt, the rest of the milk, an egg, vanilla extract, and softened butter. Knead the mixture for about 5 to 7 minutes until the dough is smooth and slightly pulls away from the sides of the bowl. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rest in a warm space for about 1 hour until it has doubled in size.

Once the dough has risen, divide it into 12 equal pieces. Shape each piece into a bun and place them on a parchment paper-lined baking sheet. Cover the buns with a kitchen towel and let them rest for another 15 to 20 minutes. Meanwhile, preheat your oven to 350°F (180°C).

Prepare the cream cheese filling, by whisking together cream cheese, powdered sugar, an egg, and vanilla extract in a medium bowl until smooth. Transfer this mixture to a piping bag fitted with a plain tip.

How to shape the final buns

To shape the buns, press each one with a glass dipped in flour to create a well in the center. Fill the wells with the cream cheese mixture and top each bun with fresh blueberries. Brush the edges of the buns with beaten egg.

Bake the buns in the preheated oven for about 20 minutes or until they are nicely golden. Once baked, transfer the buns to a wire rack to cool slightly. For the finishing touch, dust the buns with powdered sugar before serving.

Hope you will try these these delicious blueberry cream cheese buns and enjoy them either for breakfast or as a sweet treat. If you do, don’t forget to tag me in your Instagram stories or posts.

How to make the buns in advance

By preparing the dough in advance and refrigerating it, you can enjoy freshly baked cream cheese buns with minimal effort on the day you plan to serve them.

To make these buns in advance you will need to prepare the dough and let it rise until doubles in size. After shaping the buns and placing them on the baking tray, cover them loosely with plastic wrap. Place the baking sheet in the refrigerator and let the dough rise slowly overnight. The cold temperature will slow the yeast activity, allowing the dough to develop more flavor.

When you’re ready to bake, remove the buns from the refrigerator and let them sit at room temperature for about 30 minutes before filling them.

Other pastries you may like to try

If you like sweet yeast recipes you may like to try these Twisted Cinnamon Rolls. These delightful treats are twisted into beautiful, small knots and baked in a muffin tin, adding an extra touch of elegance and charm.

These Chocolate Brioches, with their crispy exterior and buttery, soft, chocolatey interior, make a fantastic treat. Enjoy them for breakfast with a cup of coffee or milk, or as a delicious snack any time of the day.

Try this delightful Austrian Germknödel, a fluffy steamed dumpling filled with spiced plum jam, topped with creamy vanilla sauce, and a sprinkle of poppy seeds and sugar.

For more similar recipes check our full collection of Pastries.

Blueberry Cream Cheese Buns

These Blueberry Cream Cheese Buns are a delightful treat that combines soft, fluffy dough with sweet blueberries and creamy cheese filling. They are perfect for breakfast, a snack, or even dessert. They pair wonderfully with a cup of coffee or tea, making them an ideal choice for a cozy morning or a special afternoon treat.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberries, buns, cream cheese, sweet buns

Prep Time 20

Cook Time 20

Resting time 1 20

Total Time 2

Servings buns

Calories 292kcal

Ingredients

3 ¼ cups (400g) all-purpose flour
1/4 cup (50g) sugar
1/2 tsp (3g) salt
2 ¼ tsp (7g) active dry yeast , or 25 g fresh yeast
1 cup (240ml) lukewarm milk , divided
1 egg
1 tsp (5g) vanilla extract
1/4 cup (56g) butter , softened

Cream Cheese Filling

10 oz (300g) cream cheese
1 egg
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract

For topping

fresh blueberries
1 egg , for brushing
powdered sugar , for dusting

Instructions

Prepare the dough.

In a large bowl add yeast, 1 tsp (5g) sugar and 1/4 cup (60ml) lukewarm milk. Let it rest for 5 minutes to activate the yeast.
Add the rest of the ingredients, flour, sugar and salt, the remaining milk, egg, vanilla extract and softened butter.
Start kneading for about 5-7 minutes, until smooth and slightly pulls away from the sides of the bowl.
Transfer the dough into an oiled bowl and cover with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.
Divide the dough into 12 equal pieces.
Shape each into a bun and place on a parchment paper-lined baking sheet.
Cover with a kitchen towel and let the buns rest for 15-20 minutes.
Meanwhile, preheat the oven to 350°F (180°C).

Prepare the cream cheese filling.

In a medium bowl, whisk together the cream cheese with powdered sugar, egg and vanilla extract.
Transfer to a piping bag fitted with a plain tip.

How to final shape the buns

Press each bun using a glass dipped in flour to create a well for the filling.
Divide the cream cheese filling between the buns.
Top with fresh blueberries.
Brush the edges with beaten egg.
Bake the cream cheese buns for about 20 minutes or until nicely golden.
Transfer to a wire rack to cool slightly.
Dust with powdered sugar and enjoy!

Video

Nutrition

The post Blueberry Cream Cheese Buns appeared first on Home Cooking Adventure.

Strawberry Souffle

Ella - Home Cooking Adventure — Fri, 19 Apr 2024 15:33:05 +0000

This Strawberry Souffle is a heavenly dessert with a delicate texture, that’s as light as a cloud and bursting with strawberry flavor. Made from fresh strawberries, eggs, sugar, and a touch of magic, this sweet sensation is a symphony of flavors and textures.

Picture ripe strawberries that are gently simmered and turned into a smooth puree. Mix this strawberry sauce with a custard mixture made from egg yolks, milk, sugar, and flour. Then, fluffy egg whites are whipped into clouds of airy perfection, creating a light and airy base. The two are delicately folded together and baked to golden perfection. The soufflé rises in the oven filling the air with its heavenly aroma.

As you take your first spoonful, the delicate crust gives way to reveal a creamy interior, that simply melts in your mouth.

Enjoy the soufflés right away, sprinkled with powdered sugar. Remember that soufflés will start to deflate once taken out of the oven.

Why making custard base souffle

A souffle made with custard incorporates a cooked custard base, usually made with egg yolks, milk, sugar, and flavorings. The custard base gives the souffle a richer and creamier texture compared to the version made only with egg whites. It also provides a more pronounced flavor base.

When baking, the souffle made with custard tends to have a denser and more velvety texture compared to the lighter and airier texture of the egg white-only souffle.

How to make strawberry souffle

Start with preparing the strawberry sauce. Put strawberries, sugar, and lemon juice in a small saucepan over medium heat. Let them boil and cook for about 5 minutes until they thicken slightly. Remove from heat, then strain to remove seeds. Allow it to cool.

Preheat your oven to 375 F (190C) and place a baking sheet in the middle rack.

Grease 4 ramekins (each 8 oz or 230ml) with butter, brushing in upward strokes. Coat the bottom and sides with sugar, shaking off excess.

Separate egg whites from yolks, setting aside until needed. In a saucepan, bring milk to a simmer.

In another saucepan, mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Gradually pour about a third of the hot milk over the egg yolk mixture to temper them. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.

Remove from heat, stir in vanilla extract, and transfer mixture to a larger bowl. Let it cool slightly.

Once cooled, mix with the strawberry sauce. Optionally, add red food coloring.

In a separate bowl, whip whites with a pinch of salt until foamy. Gradually add remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold whipped whites into the yolk mixture.

Divide mixture evenly into prepared ramekins. Run your finger around the inside edge of the ramekin.

Place ramekins onto preheated baking sheet and bake for 15-20 minutes until golden and puffed.

Dust with powdered sugar and serve immediately.

Hope you will try it out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Custards and Puddings. For more strawberry treats check our full collection of Strawberry Recipes.

Other souffle recipes you may like to try

If you like sweet souffles try this delicate Vanilla Soufflé, Raspberry Soufflé, or this intense Chocolate Soufflé. You can also try savory ones like this Cheese Soufflé, Potato Soufflé or Sweet Potato Soufflé. Hope you will try each of them.

Strawberry Souffle

This Strawberry Souffle is a heavenly dessert with a delicate texture, that's as light as a cloud and bursting with strawberry flavor. Made from fresh strawberries, eggs, sugar, and a touch of magic, this sweet sensation is a symphony of flavors and textures.

Course Dessert

Cuisine French

Keyword easy souffle recipe, how to make a souffle, strawberry

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 284kcal

Ingredients

Strawberry Sauce

5.5 oz (150g) fresh or frozen strawberries
2 tbsp (30g) sugar
2 tsp (10g) lemon juice

For Souffle Batter

4 eggs separated
1 ¼ cup (300ml) milk
5 tbsp (50g) flour
1/4 cup (50g) sugar for egg yolks
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
1/4 cup (50g) sugar for egg whites

For coating the ramekins

softened butter and sugar

Instructions

Prepare the strawberry sauce.

Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Let cool.

Prepare the souffle batter

Preheat the oven to 375 F (190C). Place a baking sheet on the middle rack in the oven.
Grease with butter 4 ramekins of 8 oz (230ml) capacity using a brush and making upward strokes (seems this step helps the souffle rise evenly). Coat the bottom and sides with sugar. Discard excess sugar.
Separate whites from yolks and set aside until ready to use.
In a medium saucepan bring milk to a simmer.
In another saucepan mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.
Remove from heat and stir in vanilla extract. Transfer the mixture to a larger bowl and let cool slightly.
When cooled, mix with strawberry sauce. Add red food coloring if desired, that is optional.
In a separate bowl whip whites with a pinch of salt until foamy. Gradually add the remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
Divide the mixture evenly into the prepared ramekins. Run your finger around the inside edge of the ramekin.
Place the ramekins onto the preheated baking sheet and bake for 15-20 minutes until golden and puffed.
Dust with powdered sugar and serve immediately. Enjoy!

Video

Nutrition

The post Strawberry Souffle appeared first on Home Cooking Adventure.

Flower Tarts with White Chocolate Lemon Filling

Ella - Home Cooking Adventure — Sat, 16 Mar 2024 16:50:44 +0000

Savor the taste of spring with our Flower Tarts, filled with creamy white chocolate and zesty lemon ganache. These sweet treats are perfect for Easter gatherings or any springtime celebration.

Each tart is like a tiny flower, bursting with flavor. The pastry shell is buttery and delicious, while the filling is a blend of smooth white chocolate and tangy lemon, creating a delightful combination that’s sure to please.

Whether you enjoy them as a dessert or a sweet snack, our Flower Tarts are a delightful addition to any springtime table. Their fresh flavors and charming appearance will brighten up your day and leave you wanting more.

How to make flower tarts

To start, prepare the crust, cut it into flowers with a cookie cutter, and bake until golden. Prepare the white chocolate lemon filling, fill the tarts and enjoy

How to prepare the crust

For the crust mix butter, powdered sugar, and salt in a large bowl until the mixture is light and fluffy. Add the egg and continue mixing until well combined and creamy.

Gradually incorporate the flour into the butter mixture, ensuring it is well combined but being careful not to overwork the dough. Wrap the dough with plastic wrap, shaping it into a disc, and refrigerate it for at least 30 minutes to chill.

Preheat your oven to 350°F (180°C). Flour your working surface and roll out the chilled dough between two pieces of parchment paper or plastic wrap until it’s approximately ⅛ – ¼ inch (3-6 mm) thick.

Using a flower-shaped cookie cutter measuring 3 ½ inches (9 cm) in diameter, cut out 12 flower shapes from the dough, re-rolling any scraps as needed. Carefully press each flower-shaped piece of dough into the cups of a mini muffin tin, leaving space between them and alternating cups to ensure even baking.

Place the muffin tin in the freezer for 15 minutes before baking. Prick the bottom of each tart with a fork to prevent air bubbles from forming during baking.

Bake the tarts in the preheated oven for approximately 10-13 minutes, or until they are slightly golden at the edges. Once baked, allow the tarts to cool completely in the pan.

How to prepare the chocolate filling

While the tarts are cooling, prepare the white chocolate lemon ganache. Melt the white chocolate with cream and salt using a bain-marie over low heat. Once melted, add lemon zest to the mixture and stir until well combined.

Once the tarts are cooled, fill each flower-shaped tart with the chocolate lemon ganache. Sprinkle powdered sugar over the tarts and garnish with additional lemon zest for added flavor and decoration.

Hope you will try these amazing Flower Tarts. If you do, make sure to share the photos with me on Instagram. Enjoy these delightful treats!

Other tarts you may like to try

If you like fruity tarts you may also like to try this delightful Lemon Meringue Tart, a tart bursting with zesty citrus flavor, with a buttery crust, lemon filling, and fluffy, toasted meringue topping.

This Strawberry Basil Panna Cotta Tart is made with a layer of strawberry jelly, a silky smooth basil-infused panna cotta, and a crisp almond tart shell.

This Key Lime Pie is made with a buttery graham cracker crust and a zesty filling of fresh lime juice and sweetened condensed milk, a dessert that is sure to please.

Flower Tarts with White Chocolate Lemon Filling

Savor the taste of spring with our Flower Tarts, filled with creamy white chocolate and zesty lemon ganache. These sweet treats are perfect for gatherings or any springtime celebration.

Course Dessert

Cuisine American

Keyword flower tart, fruit tart, lemon, lemon tart

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 207kcal

Ingredients

For the crust

1/2 cup (110g) unsalted butter , room temperature
1/4 cup (30g) powdered sugar
1 egg
1 ½ cups (190g) all-purpose flour
1/4 tsp (1g) salt

White Chocolate Lemon Filling

4 oz (120g) white chocolate
1/4 tsp (1g) salt
3 tbsp (45g) whipping cream
Zest of a large lemon

For Decoration

Instructions

Prepare the crust.

In a large bowl mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
Preheat the oven to 350F (180C).

Shape and bake the flower shells.

Flour the working surface, and roll the dough between two pieces of parchment paper or plastic wrap until it's about l ⅛ – ¼ inch (3-6 mm) thick.
Use a 3 1/2 inch (9cm) flower-shaped cookie cutter and cut out 12 flowers, re-rolling scraps as needed.
Carefully press dough into a mini muffin tin, leaving space between them, alternating cups.
Freeze for 15 minutes before baking.
Meanwhile, preheat the oven to 350F (180C).
Prick the bottom of the tarts with a fork.
Bake for about 10-13 minutes or until slightly golden at the edges.
Let them cool completely in the pan.

Prepare the white chocolate lemon ganache.

Melt chocolate with cream and salt over a bain-marie over low heat.
Add lemon zest and stir to combine.
Fill the flower tarts with chocolate lemon ganache.
Sprinkle the tarts with powdered sugar and top with more lemon zest.

Video

Nutrition

The post Flower Tarts with White Chocolate Lemon Filling appeared first on Home Cooking Adventure.

Double Chocolate Cream Puffs

Ella - Home Cooking Adventure — Sat, 02 Mar 2024 09:34:34 +0000

These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you’ll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream, creating a velvety-smooth texture that melts in your mouth.

I’ve kept the recipe simple and hassle-free—no need for chilling or fancy pastry cream. Just pure, straightforward chocolatey goodness that’s perfect for satisfying your sweet cravings. A light dusting of powdered sugar adds a touch of elegance to the finished cream puffs, making them as beautiful as they are delicious.

Whether you’re hosting a gathering or simply treating yourself, these easy Double Chocolate Cream Puffs are sure to be a hit. With their irresistible flavor and effortless preparation, they’re the perfect dessert for any occasion. So why wait? Whip up a batch today and experience the joy of indulging in these decadent delights!

How to make double chocolate cream puffs

The recipe is easy and if you stick to the instructions provided, you’ll achieve great results every time. Begin by making the chocolate choux pastry batter, baking the cream puffs, and then proceed with preparing the chocolate cream cheese frosting. Once filled, dust the cream puffs with powdered sugar and they’re ready to serve.

How to make chocolate choux pastry

Begin by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper.

Sift together the flour and cocoa powder in a bowl. In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Once boiling, remove from heat and quickly add the flour mixture, stirring vigorously with a wooden spoon until fully incorporated.

Return the saucepan to low heat and cook the mixture for 1-2 minutes, stirring constantly until it forms a cohesive dough that pulls away from the sides of the pan. Some dough may stick to the bottom of the pan.

Transfer the dough to a large bowl and allow it to cool slightly. Gradually add the eggs, one at a time, mixing well after each addition until you have a smooth, homogeneous batter that still holds its shape.

Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip. Pipe the dough onto the prepared baking sheet in 1-1 ½ inch (3-4 cm) circles.

Bake the choux pastry for 25-30 minutes until they are browned and puffed. Once baked, use a skewer to prick each puff to release steam, then allow them to cool on a wire rack.

How to prepare the chocolate cream cheese frosting

Meanwhile, prepare the chocolate cream cheese frosting by melting the chocolate with cream in a heatproof bowl over simmering water. Let it cool to room temperature.

In a separate large bowl, mix the cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until combined. Stir in the melted chocolate mixture, then add the remaining cream and mix until stiff peaks form.

How to fill the chocolate cream puffs

Transfer the frosting to a piping bag fitted with a 1M tip. Pipe the frosting into each cooled cream puff, then top with the choux pastry caps. Dust with powdered sugar before serving.

Hope you will try these amazing Double Chocolate Cream Puffs. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

How to store cream puffs

Cream puffs are best served fresh, but if you need to store them, it’s generally recommended to refrigerate them. However, keep in mind that refrigeration can cause the pastry to become slightly soggy as it absorbs moisture from the cream filling. To minimize this, store cream puffs in an airtight container in the refrigerator and consume them within a day or two for the best quality.

Before serving, you can allow them to come to room temperature for a bit to regain some of their crispness. If you have a large batch, you can also freeze them, but again, be aware that the texture may change slightly upon thawing.

Other choux pastry recipes you may like to try

If you like chocolate desserts you may also like to try this Chocolate Eclair Cake. This cake consists of two layers of chocolate choux pastry, filled with a generous silky smooth chocolate custard cream filling.

These Pistachio Raspberry Mini Eclairs are bite-sized delights featuring the perfect blend of nutty pistachio flavor and vibrant raspberry sweetness, in delicate choux-pastry shells.

These Choux au Craquelin are crispy cream puffs topped with a sweet crispy topping, that are simply divine.

Double Chocolate Cream Puffs

These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you'll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream.

Course Dessert

Cuisine French

Keyword chocolate, chocolate frosting, choux pastry, cream puffs

Prep Time 30

Cook Time 30

Total Time 1

Servings cream puffs

Calories 161kcal

Ingredients

Chocolate Choux Pastry

2/3 cup (80g) all-purpose flour
1/3 cup (40g) cocoa powder
3.5 oz (100ml) milk
3.5 oz (100ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
5 ½ tbsp (80g) unsalted butter
4 eggs

Chocolate Cream Cheese Frosting

7 oz (200g) semisweet chocolate
1/2 cup (120g) whipping cream
9 oz (250g) cream cheese , room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
1 ¼ cup (300g) whipping cream (35% fat) , chilled

Instructions

Prepare the chocolate choux pastry.

Preheat the oven to 350F (180C).
Sift the flour and cocoa powder. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour mixture all at once and incorporate mixing energetically with a wooden spoon until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer the batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter that still holds its shape.
Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper-lined baking sheet.
Bake for 25-30 minutes until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.
Cut the top of the cream puffs.

Prepare the chocolate cream cheese frosting.

Place chocolate and 1/2 cup (120g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
Add whipping cream and mix until stiff peaks form.
Transfer the frosting to a piping bag fitted with a 1M tip and pipe the frosting to fill the cream puffs. Top with the choux pastry caps.
Dust with powdered sugar and enjoy!

Video

Notes

Cream puffs are best enjoyed fresh, but if needed to store, refrigerate them in an airtight container. Keep in mind that refrigeration may cause slight sogginess, so consume within a day or two for the best texture. These cream puffs also freeze well, but, if freezing, be aware that the texture may change slightly upon thawing.

Nutrition

The post Double Chocolate Cream Puffs appeared first on Home Cooking Adventure.

Mini Chocolate Cheesecakes

Ella - Home Cooking Adventure — Wed, 14 Feb 2024 14:06:52 +0000

These Mini Chocolate Cheesecakes are delicious treats packed with a lot of flavor. These cheesecakes feature a delectable Oreo cookie crust paired with a creamy blend of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine’s Day or for any moment worth celebrating.

Whether you’re sharing them with loved ones or enjoying them alone, these irresistible treats promise a burst of rich, velvety goodness in every mouthful.

Treat yourself and your loved ones to these mini chocolate cheesecakes and let their decadent charm captivate your senses completely.

How to make mini chocolate cheesecakes

Begin by preheating the oven to 320F (160C). Now, let’s prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush them until crumbs form. Add melted butter and process until evenly moistened. Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon. Bake for 5 minutes, then remove and let cool slightly.

Next, prepare the cream cheese filling. Melt chocolate over a bain-marie and let it cool slightly before going further. In a large bowl, mix cream cheese with sugar, salt, cocoa powder, and vanilla extract until smooth. Add eggs one at a time until well incorporated. Add the sour cream and mix to combine. Then, add the melted chocolate and mix again to combine, being careful not to overmix and incorporate as little air as possible. Divide the filling evenly over the prepared 12 cups. Bake for about 17-20 minutes. Let cool in the pan at room temperature, then refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Now, prepare the chocolate ganache. Melt chocolate and cream over a bain-marie. Spoon the ganache on top of the cheesecakes. Refrigerate for 10-15 minutes to set. Decorate with cocoa whipped cream and fresh raspberries.

Hope you will try these delicious mini cheesecakes. If you do, don’t forget to tag me on your Instagram posts or stories. Enjoy!

Tips on making the best chocolate cheesecakes

Prepare your ingredients ahead of time. Make sure your cream cheese, eggs, and any other ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake batter.

Use good quality chocolate. The flavor of your mini chocolate cheesecakes will greatly depend on the quality of chocolate you use. Opt for high-quality chocolate with a rich cocoa content for the best results.

Don’t overmix the batter. Mix the batter until just combined to avoid incorporating too much air, which can cause cracks in your cheesecakes while baking.

Use a muffin tin. Mini cheesecakes are typically baked in muffin tin lined with paper liners. This helps them maintain their shape and makes for easy removal after baking.

Bake at a low temperature. To prevent your mini cheesecakes from cracking, consider baking them at low temperature and keep an eye on them to avoid overbaking. Aim for a slightly jiggly center when done.

Allow them to cool completely. Once baked, let your mini cheesecakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set.

Chill before serving. For the best texture and flavor, refrigerate your mini chocolate cheesecakes for at least a few hours or overnight before serving. This allows them to firm up and develop a creamy, luscious texture.

Other chocolate desserts you may like to try

This creamy decadent Chocolate Panna Cotta is a luxurious Italian dessert that combines rich cocoa flavors with silky smooth texture.

These Chocolate Raspberry Cups are delightful no-bake treats, perfectly portioned for a sweet indulgence. Each bite offers a burst of flavor that will satisfy your sweet cravings.

Try our delightful Chocolate Pots de Crème, a creamy, heavenly dessert that’s pure chocolate bliss. They’re made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard.

Mini Chocolate Cheesecakes

These mini chocolate cheesecakes are delicious treats packed with a lot of flavor. These cheesecakes are featuring a delectable Oreo cookie crust paired with a creamy blend of cream cheese, cocoa, and rich chocolate filling. These bite-sized treats are perfect for Valentine's Day or for any moment worth celebrating.

Course Dessert

Cuisine American

Keyword baked cheesecake, chocolate, mini cheesecakes, Valentines Day desserts

Prep Time 20

Cook Time 20

Total Time 40

Servings mini cheesecakes

Calories 374kcal

Ingredients

For the crust

5 oz (150g) Oreo cookies
3 tbsp (45g) unsalted butter , melted

For the chocolate cream cheese filling

14 oz (400g) cream cheese , at room temperature
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 tbsp (7g) cocoa powder
2 large eggs , at room temperature
3.5 oz (100g) sour cream , at room temperature
3.5 oz (100g) semisweet chocolate

For chocolate ganache topping

2 oz (60g) semisweet chocolate
1/4 cup (60g) whipping cream

For decoration, optional

1/2 cup (120g) whipping cream
1 tsp (3g) cocoa powder
Fresh raspberries

Instructions

Preheat the oven to 320F (160C).

Prepare the crust.

Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon.
Bake for 5 minutes. Remove and let cool slightly.

Prepare the cream cheese filling.

Melt chocolate over a bain-marie. Let it cool slightly.
In a large bowl mix cream cheese with sugar, salt, cocoa powder and vanilla extract until smooth.
Add eggs one at a time, until well incorporated. Add the sour cream and mix to combine. Add the melted chocolate and mix again to combine. Don’t overmix the mixture, incorporate as little air as possible.
Divide the filling evenly over the prepared 12 cups.
Bake for about 17-20 minutes.
Let cool in the pan at room temperature.
Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Prepare the chocolate ganache.

Melt chocolate and cream over a bain-marie.
Spoon the ganache on top of the cheesecakes.
Refrigerate for 10-15 minutes to set.

Prepare the cocoa whipped cream

Add the whipping cream and cocoa powder into a medium bowl and whip until stiff peaks form. Transfer to a piping bag fitted with a 1M tip.
Decorate the mini cheesecakes with cocoa whipped cream and fresh raspberries. Enjoy!

Video

Nutrition

The post Mini Chocolate Cheesecakes appeared first on Home Cooking Adventure.

Christmas Butter Swirl Cookies

Ella - Home Cooking Adventure — Sat, 23 Dec 2023 06:55:32 +0000

These Christmas Butter Swirl Cookies are a delightful buttery treat perfect for the holiday season. These cookies offer a delicious melt-in-your-mouth experience, combining the creaminess of butter with the richness of chocolate and the classic goodness of vanilla.

What makes these cookies special is their cool twist. Each cookie swirls together white and chocolate dough, forming a pretty spiral. The flavors and the fun spiral make these cookies a hit for any holiday gathering.

You can get creative and switch up the flavors and colors to suit your taste and style. You can also play around with three colors for the swirl cookies instead of sticking to just two.

They’re not just delicious, they’re a tasty and pretty way to make your holidays even sweeter. They can also make a great gift idea and everybody will be impressed by their look and taste.

How to make butter swirl cookies

Begin with blending creamy butter and powdered sugar in a large bowl for 3-5 minutes until it’s nice and smooth. Then, toss in egg yolks, a pinch of salt, and your favorite extract – be it vanilla, almond, peppermint, or rum. Mix it up until everything is combined.

Now, split the buttery mix into two equal parts. For the white dough, stir in flour with a spatula or wooden spoon. For the chocolate dough, mix in flour and cocoa powder. Get your hands working by rolling ¼ teaspoons of white dough and chocolate dough into tiny balls.

Here’s where the magic begins. Take three balls of each color, alternate the balls to form a cute flower shape. Gently press them together without squishing too hard. Now, roll the flower shape between your palms, letting the colors dance together in a swirl – no need to be forceful!

After you achieve the perfect swirl, press a bit to flatten, then place the cookies on a parchment paper-lined baking sheet. Give them a cool-down in the fridge for 15-30 minutes.

While the cookies chill preheat the oven to 325F (160C) and bake these beauties for 13-15 minutes until they’re golden at the edges. Let them cool, and voila, your delightful Christmas Butter Swirl Cookies are ready to spread joy!

Hope you will try these amazing cookies for the holiday gatherings. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other cookies you my like to try

These festive Christmas Swirl Cookies feature a magical blend of flavors and a visually stunning swirl that adds a touch of seasonal charm. Perfect for sharing with loved ones or gifting, these cookies are a delightful addition to your Christmas festivities.

If you are searching for some easy Christmas cookie recipe but with an impressive look these Marbled Icing Sugar Cookies might be a great choice.

Savor the magic of the holidays with our delicious Gingerbread Cookies, soft, spiced, and perfect for festive moments.

Christmas Butter Swirl Cookies

Course Dessert

Cuisine American

Keyword butter cookies, chocolate, Christmas, vanilla

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 104kcal

Ingredients

1 cup (226g) unsalted butter , room temperature
1 cup (120g) powdered sugar
2 egg yolks
1 tsp (5g) vanilla extract
1/2 tsp (2g) salt

For the White Dough

1 ¼ cup all-purpose flour

For the Chocolate Dough

1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder

Instructions

In a large bowl, cream together the butter and powdered sugar for about 3-5 minutes until creamy. Add egg yolks, salt and vanilla extract or choose any flavor extract you prefer (almond, peppermint, rum) and mix until well combined.
Divide the butter mixture into two equal parts.
For the white dough, incorporate flour using a spatula or wooden spoon.
For the chocolate dough, incorporate flour and cocoa powder using a spatula or wooden spoon.
Take about ¼ teaspoons of white dough and roll them into small balls.
Repeat with the chocolate dough.
Take 3 balls of each color, alternate the colors and form them into a flower shape.
Press them slightly to close the gap in the middle.
Very gently, start rolling the flower shape between your palms until they swirl together. Avoid applying pressure during the rolling process.
Once you get the desired swirl effect press slightly to flatten.
Transfer the cookies onto a parchment paper-lined baking sheet.
Refrigerate for 15-30 minutes before baking.
Meanwhile, preheat the oven to 325F (160C).
Bake the cookies for 13-15 minutes until golden at the edges.
Let them cool slightly and transfer them to a cooling rack to cool completely.

Video

Nutrition

The post Christmas Butter Swirl Cookies appeared first on Home Cooking Adventure.

Chocolate Gingerbread Cookies

Ella - Home Cooking Adventure — Wed, 06 Dec 2023 16:00:08 +0000

These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, gingerbread spices, making them perfect for Christmas and New Year’s Eve.

These cookies are made with semisweet chocolate, molasses and Dutch cocoa and rolled in sugar before baking. They have a chewy texture that gives way to a melt-in-your-mouth experience while the sugar coating adds a pleasing crunchy texture to every bite. The deep cocoa flavor blends with the gingerbread spices creating an unforgettable experience.

Whether enjoyed with a glass of cold milk or shared with family and friends during holiday gatherings, these Chocolate Gingerbread Cookies are sure to be a crowd-pleaser.

How to make chocolate gingerbread cookies

Start by mixing flour, cocoa powder, baking soda, gingerbread spices, and salt in a bowl. Set it aside.

In a big bowl, mix butter and sugar until it’s light and creamy. Add an egg, mix it in. Put vanilla extract and molasses, mix again.

Slowly incorporate the flour mixture and chocolate chips or chunks. Don’t overmix the batter. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes.

Heat the oven to 325°F (160°C). Put parchment paper on two baking sheets.

Use an ice cream scoop to make small balls of dough, about 1 inch (3cm). Roll each ball in sugar and put them on the baking sheets, leaving space between them.

Bake one sheet at a time for 8-10 minutes. They should be a bit undercooked inside for a chewy texture.

Let them cool on the sheets for 5-10 minutes, then move them to a cooling rack. Enjoy your cookies!

Hope you will try these amazing cookies this holiday season. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other Christmas cookies you may like to try

If you love chocolate you are going to love these Chocolate Crinkle Cookies. Soft and chewy and with a beautiful crinkle look, these cookies are simply addictive and perfect for holidays.

These Double Chocolate Rum Cookies are one of the best chocolate cookies you can prepare for Christmas. With their soft and chewy texture, with bits of chocolate, rum flavored and sprinkled with flaky sea salt, it’s hard not to fall in love with them from the first bite.

Candy Cane Double Chocolate Cookies are some of the best cookies you can prepare for the winter holiday season. They are rich, soft, and chocolatey and have an amazing flavor. The crushed candy canes on top not only bring extra flavor and texture but also add a festive look.

Chocolate Gingerbread Cookies

These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, spicy notes of gingerbread, making them perfect for Christmas and New Year’s Eve.

Course Dessert, Snack

Cuisine American

Keyword chocolate, chocolate cookies, Christmas, gingerbread

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 125kcal

Ingredients

1 ⅓ cup (170g) all-purpose flour
1/3 cup (40g) Dutch cocoa powder
1 tsp (6g) baking soda
1/2 tsp (3g) salt
1 tsp (3g) ground cinnamon
2 tsp (4g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1/2 cup (113g) butter , room temperature
1/3 cup (70g) light brown sugar
1 egg
1/3 cup (100g) molasses
1 tsp (5g) vanilla extract
3 oz (90g) semisweet chocolate chips or chunks (55-70% cocoa)

For rolling the cookies

1/4 cup (50 grams) sugar

Instructions

In a medium bowl combine the flour, cocoa powder, baking soda, gingerbread spices and salt. Set aside.
In a large bowl, mix the butter with sugar until light and creamy. Add the egg and mix to combine. Add vanilla extract and molasses and mix to combine.
Gradually incorporate the flour mixture. Don’t overmix. Add the chocolate chips/chunks and mix to combine.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 325F (160C). Line two baking sheets with parchment paper.
Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls.
Roll each cookie ball into sugar and place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Bake the cookies one baking sheet at a time for 8-10 minutes. hey should be slightly underbaked so the interior stays chewy and soft.
Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely. Enjoy!

Video

Nutrition

The post Chocolate Gingerbread Cookies appeared first on Home Cooking Adventure.