Wednesday, July 30, 2008

Chocolate and Raspberries Pie

What I'm about to confess is a little bit embarrassing. I know I shoudn't do it anymore and I'm really tryng to stop it: I teared off this recipe from a magazine in the doctor's waiting room. Sorry! (but I can't say I truly repent, this pie is delicious!). The richness of the chocolate marries incredible well with the acidity and freshness of the raspberries...

Chocolate and Raspberries Pie
For a 24 cm cake pan

  • 100 gr. butter
  • 200 gr. crushed digestive biscuits
  • 400 gr. dark chocolate
  • 30 gr. sugar
  • 50 gr. de almond powder
  • 300 gr. raspberries (frozen)
  • 500 ml. whipping cream
  • 2 egg yolks
  1. Line with baking paper bottom and walls of your cake pan. Turn your oven on, 180ºC.
  2. Melt butter (I do it in the microwave). Pour it over the crushed biscuits, mix toroughly and dump the mixture in the pan. Level it out. Cook it in the oven for 12 minutes aproximately and let cool.
  3. Let's make the filling. In a microwaveble (does this word exist?) bowl, melt chocolate with 150 ml whipping cream.
  4. Beat egg yolks with sugar and add it to the rest of the whipping cream, gently stirring.
  5. Now pour this mixture on the chocolate mixture (cooled), and then almong powder. Last but not least, add defrosted raspberries.
  6. Pour the filling on the biscuit crust and let it cool in the fridge for at least four hours.
  7. Enjoy in moderate doses (or you'll be sorry).
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Chocolate and peanut chunks Cookies

I give you todays cookie. Well, I really baked them yesterday...

The recipe comes out a book my dear friend Sue gave me. She loved chocolate and I love using it in the kitchen.

I didn't like chocolate when I was a child. I would choose any other flavor for dessert. Then, I discovered dark chocolate. This discovery happened simultaneously with the birth of my children. Funny coincidence! Chocolate has been my faithful companion ever since, during hard times. One once dark chocolate after lunch and everythings looks better. Now you can find high quality chocolate with 70% cacao, it's fantastic...
Chocolate and peanut chunks Cookies
Adapted from: Chocolate de Kitchen Library St. Michael from Marks & Spencer

  • 125 gr. room temperature butter
  • 125 gr. light brown sugar
  • 1 egg, beaten
  • 150 gr. flour
  • 1/2 teaspoon baking powder
  • 5 gr. oatmeal
  • 200 gr. dark chocolate, chopped
  • 50 gr. peanuts

  1. Preheat your oven to 180º C. Line two baking sheets with parchment paper.
  2. Beat butter and sugar until creamy.
  3. Add the egg, flour, baking powder and oatmeal. Mix well.
  4. Add chopped chocolate and peanuts to the mixture.
  5. Let cool in the fridge at least one hour.
  6. Drop the dough by teaspoonfuls onto the prepared baking sheets.
  7. Cook for 15 minutes, more or less.
  8. Let set on the baking sheet before you transfer them on to the rack.
Salen unas 25 galletas.
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Friday, July 25, 2008

Rote Grütze

This is one of the most german desserts I know. I love it. It's acid and sweet and refreshing. Perfect for warm summer nights and days, of course...I hope you like it.

Rote Grütze

Adapted from: Deutsche Küche de Rotraud Degnet, Mosaik Verlag

- 375 gr. redcurrant
- 250 gr. raspberries
- 750 ml. water
- 250 gr. pitted cherries
- 1/4 vanilla bean
- 250 gr. sugar
- 60- 80 gr. cornstarch


  1. Wash redcurrant and berries, if they are fresh, defrost them if frozen. It's difficult to find them fresh here, so I used frozen.
  2. Cook them in 500 ml. water for 5 minutes, with the lid on.
  3. Strain everything to make a fruit purée.
  4. Boil this berry compot with sugar and vanilla bean. Put cherries in.
  5. Dissolve cornstarch in the rest of the water and add to the compot removing constantly. bring to the boiling point again for some seconds.
  6. Set aside and pour into a serving plate. Dust with sugar to prevent the forming of a skin.
  7. Serve slightly warm with vanilla pudding or vanilla ice cream.
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Tuesday, July 22, 2008

Chocoholic's Cookies

Baking is one of my passions.
I love desserts (eating them as well as making them) and cookies. All kinds. Also I like the american measurement system, with cups and spoons. I find the recipe strangely exact.

You can find this recipe here . This is one of my favorite blogs, which I look up almost everyday. They have an excellent tutorial system, with pictures, and their recipes are very mouthwatering. I have a large list of bread recipes on my to-do list.

Anyway, yesterday I baked these cookies. My pantry needed urgently a brush up, so I did that while I was in the kitchen. It's funny, I don't seem to be able to concentrate if I don't do at least two task at a time. As a resutl I forgot to add an ingredient, coffee. These cookies are delicious, they literally melt in your mouth. I still have some dough to bake today, so I'll be adding the coffee and we'll decide which version we like best.

Update, Thursday 24 July. I added the coffe. The cookies' consistency has changed, they have a firmer body and don't brake when you lift them (to put one in your mouth...) They smell a little bit like coffee. What about the taste? Coffee emphasizes the chocolate's creamy texture and cuts back on the sweetness. Definitely, it is better not to forget this ingredient. I like them better like this.
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