Tag Archives: chocolate

Oatmeal cookies with “Lacasitos” (Smarties)

Easter… Chocolate… Spring…

The sun rays are at last, entering the gloomy room from where I am writing these lines. The weather has been as British as it can get during the past days, and an instant of light is the best remedy for the lethargy in which I was slowly sinking. So I forced myself to be constructive, and direct my energy towards something positive: cookies! And it was the perfect excuse to get rid of the pack of Lacasitos sitting on my shelf, filling the room with a thick and oppressive atmosphere in which I would have ultimately succumbed (and devoured them).

I adapted the recipe from the BBC Good Food website, and I made it less oatie (I like cookies to taste of cookies, not of cereal bars). They turned out to be very, very sweet, but still delicious! It is a great recipe to do with children (since they can stick their hands anywhere). So quick and worth the time!

Ingredients (20 cookies aprox.)

– 200 g of Moscovado sugar

– 150 g of rolled oats

– 1 big egg

– 170 g of soft butter (salted or unsalted)

– 1 tsp of Vainila essence

– 105 g of all-purpose flour

– 1 tsp dry yeast

– 1/2 ground cinnamon

– 1/2 tsp of salt (if using unsalted butter)

– A handful of Smarties (or whatever you feel like: nuts, berries, chocolate chips…)

Step by step

1. Preheat the oven at 180ºC, and cover two big trays with baking parchment.

2. Beat the butter with the sugar until getting a soft mixture (3 minutes at least, if using an electrical whisk). Add the egg, the vanilla, the yeast, the cinnamon and finally the salt.

3. Incorporate the flour to the previous mixture, mixing it until well integrated.

4. Eventually, add the oats and whatever you feel like, in my case, Lacasitos.

5. With a scoop spoon, take balls of dough (2 inches – 4cm of diameter aprox.) and place them on the baking tray, with a 5 cm gap between each ball.

6. With slightly wet fingers, flatten the dough balls (thus, you’ll avoid getting the sticky dough everywhere).

7. Cook for 12-15 minutes, until the edges look slightly gold and the middle is still soft and moist.

8. Let them stand for a couple of minutes before transfering them onto a cooling rag. Delicious!


PS: you can always froze some dough to have a quick fix for a Sunday morning breakfast or a friends visit. It lasts up to a month in the freezer.

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Tiramisù au chocolat

Navigating in the many websites that present tempting recipes of tiramisu accompanied by tempting pictures, I finally decided to give a go to this traditional Italian cake last Christmas (that is the extent to which I was fed up of Christmas sweets!).

I followed every step meticulously, without adding or taking a gram from the original recipe. The result? A good tiramisu, but not excellent, at all. Just a mediocre cake, enough to calm a sweet craving but not at all at patisserie level. So as soon as I had another chance (and why not, a suitable mould), I gave it a second go, and believe me, this time, not even the crumbs stuck on the mould walls were left.

Soft, velvet-like, sweet but at the same time with enough coffee taste to avoid cloying. Simply delicious! After this second experience, tiramisu has scaled to the top positions of my “easy-quick-tasty” recipes that leave people wondering how you made it. You’ll certainly be asked for the recipe.

Ingredients (4 servings, 10×20 cm mould)

–       250 g of mascarpone

–       2 medium eggs

–       100 g caster sugar

–       50 g of dark chocolate chips

–       100 g of sponge fingers (or just as many as you need to cover the base of your mould twice)

–       Cocoa powder

–       ½ cup of strong black coffee (“expresso lungo”)/exchangeable for liqueur (Amaretto, Tia María).

Step by step

–       Separate the whites from the yolk. Beat the yolks with the caster sugar until white in a big bowl. In another recipient, beat the whites until consistent.

–       Melt the chocolate chips in the microwave (40 sec at 800W). Stir well after taking them out, they tend to “preserve” their shape despite of being actually melted.

–       Mix the mascarpone with the yolks and finally add the chocolate. Eventually, add the whites to the mixture in several stages, moving the spatula or spoon from the bottom of the bowl to the top, thus, “incorporating” them.

–       Place a layer of sponge fingers at the bottom of the bowl and sprinkle them with coffee (I would personally avoid soaking them in it, since the moisture of the mixture will already soften them enough, coffee should only steep them so that they get the flavour).

–       Cover the sponge finger layer with half of the mixture and scatter some cocoa powder on it.

–       Place a second layer of sponge

fingers, moisten them with the remaining coffee, and cover with the remaining mixture. Finally sprinkle with cocoa powder.

–       Let it set for at least 4 hours in the fridge. I would personally make it the day before, so that it has plenty of time to gain consistency.


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