Chocolate Chips Muffins

Hiii! Today we’re making chocolate chips muffins. They’re so simple and easy to make, you don’t even need to use an electric mixer, and yet so delicious. They’re great for breakfast or as snack anytime during the day. So let’s get cooking!

You’ll need: (for about 12 muffins)

• 400g Flour
• 10g Baking Powder
• A pinch Of Salt
• 2 Eggs
• 150g Sugar
• 1 tsp Vanilla Extract
• 80g Butter
• 150ml Milk
• Dark Chocolate Chips

Let’s start:

1. Preheat your oven to 180°C and line your baking tray/ muffins tin with paper cases.
2. In a bowl, sift together the dry ingredients: flour, baking powder and salt, and whisk to combine.
3. With a whisk beat the eggs, sugar and vanilla extract until well combined, then add the dry ingredients and mix well with a spatula, after that add the milk and melted butter and mix well until no lumps remain ((be careful not to over-mix the batter)) and finally stir in as much as you want chocolate chips: the more the better.
4. Pour the batter in the muffin cases (about 2/3 full) and bake them for about 15-20 min until golden, firm and when a toothpick is inserted into the centre of the muffins, it comes out dry.
5. Let them sit for a while and then transfer to a cooling rack and let them cool completely.   

Thank you for stopping by and I really hope you'll give this recipe a try!

Bon Appétit

Basic Cheesecake

Heey… What’s up guys!
Today we’re making a Basic Cheesecake. Cheesecake is one of my favorite desserts ever! I just love its smooth and rich texture and its endless flavors’ possibilities. I topped this cheesecake with Salted Caramel Sauce but I have to apologize because I couldn’t include its recipe this time, but I promise you that I’ll make an entire post about it. Anyway, what are we waiting for? Let’s get cooking!

You'll need:

• 200g Biscuits
• 80g Butter
• 4 Eggs (separate the yolks from the whites)
• 500g Ricotta Cheese (the smooth kind)
• 100g Powdered Sugar
• 25cl Sour Cream
• 1tsp Vanilla Extract
• A Pinch Of Salt

Let’s Start:

1. Preheat your oven to 150°C and cover the bottom of a spring-form pan with parchment paper.
2. In a food processor pulse the biscuits until they turn into fine crumbs then melt the butter and add it to the crumbs and mix them well. Press the mixture into the pan, make sure it’s evenly distributed (( I use the back of a spoon at first and at the end I press it more with the bottom of a glass)) and then put it in the freezer until you prepare the filling.
3. In a bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the salt on high speed; half way through, add half of the sugar and keep mixing until soft peaks form and then transfer the mixture into a different bowl gently ((it’s better to start with the egg whites mixture because if you mixed the other part of the filling first you’d have to wash and dry the bowl and the whisk before beating the egg whites and honestly it’s annoying that way)).
4. Now, pour the ricotta in the mixer’s bowl and whip it until creamy, then gradually add the sour cream, egg yolks, vanilla extract and the other half of the sugar and combine until smooth and creamy.
5. Gently fold the whipped whites into the ricotta mixture, and then pour it on the crust and shake the pan a little bit.
6. Bake the cheesecake for 45min to an hour until firm and golden ((It will rise and crack a bit then fall when you get it out and that’s completely normal)).
7. Take your cheesecake out of the oven and let it sit for a while then run a knife around the edges and release the spring-form ring, let it cool for about 30min and then refrigerate at least 8 hours or overnight 

You can eat your cheesecake just like that, or you could top it with caramel sauce and nuts like I did in the pictures shown here, some berries sauce, chocolate ganache, … be creative! 

Thank you for stopping by and I really hope you'll give this recipe a try!

Bon Appétit

Oreo Chocolate Cupcakes

Heeeey!
Today we’re making Cupcakes. They’re not any regular cupcakes, they’re Oreo Cupcakes! Well, basically, they’re chocolate cupcakes topped with Oreo flavored cream cheese. Anyway, they’re so delicious and chocolaty yet simple to make. So let’s get cooking!

You’ll need:

  - For the cupcakes:
(It would make about 24 cupcakes)

• 180ml Milk
• 150g Chocolate
• 150g Butter
• 200g Sugar
• 3 Eggs
• 350g Flour
• 50g Cocoa Powder
• 10g Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Salt
• Some cookies crushed into chunks (optional) 

  - For the cream cheese frosting:

• 2 packs of Chantilly cream (dream whip kind)
• 180ml cold milk (I reduced the amount of milk mentioned on the pack) 
• 240g cream cheese
• 1 tbsp powdered sugar
• 8 cookies finely crushed 

Let’s start:

 The Cupcakes:

1. Preheat your oven on 180°C and put the cupcake liners on a baking tray.
2. Chop the chocolate and put it in a bowl, heat the milk and bring it almost to a boil, then pour it on the chocolate. Let it sit for about a minute and then stir it until all the chocolate is melted.
3. In a bowl, sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine.
4. In a bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar on until it gets light and creamy and then add the eggs one at a time mixing well in between each.
5. Gradually add the dry ingredients alternating with the chocolate and don’t forget to scrap the sides of the bowl so everything is nicely incorporated.
6. Fill the cupcake liners with batter to the half and you can put some cookies chunks inside if you want. Then bake them for about 15min until when a toothpick is inserted into the centre of the cupcake, it comes out dry.
7. Let them cool completely before frosting them.

The frosting:

1. Whip the Chantilly cream on high speed until it gets firm and fluffy.
2. In another bowl, add the sugar to the cream cheese, and beat it until smooth.
3. Gently mix both of the creams together, then stir in the cookies crumbs and mix until it’s nicely incorporated (you can add a bit more sugar if you think it’s not sweet enough).

((Let your frosting chill in the fridge until you’re ready to use it))

    

The decoration:

• Fill a pastry bag, fitted with a star nozzle, with the cream cheese and pipe it on the cupcakes. You can add some cookies crumbs on the top or put a cookie on the top of each cupcake or even both. 

Thank you for stopping by and I really hope you'll give this recipe a try!

Bon Appétit