Chewy double chocolate cookies -Suklaacookiet

ImageYesterday I asked from my dear Aussie husband what he fancies as I felt like baking. He responded straight away by saying chocolate cookies but chewy not crunchy ones. Well that was an interesting request. I am not a big fan of cookies myself and definitely not chewy ones, I like crunchy ones so I had to start hunting the recipe from the internet. I ended up trying Nigella’s recipe and it turned out to be really good. I hope you enjoy these tasty cookies too 🙂

12 cookies:

125g dark chocolate

2dl (1cup) white flour

1/2dl (1/4cup) coco powder

1 tsp baking soda

1/2 tsp salt

125g butter

1dl (1/2 cup) soft brown sugar

1/2dl (1/4 cup) white sugar

1 tsp vanilla extract

1 egg

50-100g dark chocolate chunks

1. Preheat the oven to 170 celsius degrees.  Mix flour, baking soda, salt and coco powder together.

2. Melt 125g chocolate.

3. Whisk butter and sugars until creamy. Add the melted chocolate.

4. Beat in the egg and vanilla extract.

5. Mix with the flour mix.

6. Add chocolate chunks and mix well.

7. Form approximately 12 cookies on the tray.

8. Bake for 18 minutes.

ENJOY!

Kysyin eilen ihanaiselta Aussimieheltäni mitä hänen tekisi mieli, sillä olin leipomistuulella. Hän tuumasi hetken ja totesi, suklaacookieita, mutta sellaisia sitkeitä ei rapsakoita. En itse ole mikään suuri cookieiden ystävä, joten minulla ei reseptiarkistossa ollut sopivaa ohjetta. Lähdin siis metsästämään internetistä sellaista. Päädyin Nigellan reseptiin ja sitä hieman mukaillen leivoin seuraavalla ohjeella suklaacookieita. Olivat super hyviä!

12 keksiä:

125g tummaa suklaata

2dl jauhoja

1/2dl kaakajauhetta

1 tl ruokasoodaa

1/2 tl suolaa

125g butter

1dl ruskeaa sokeria ( intiaanisokeria)

1/2dl valkoista sokeria

1 tl vaniljatiivistettä

1 muna

50-100g suklaapaloja

1. Lämmitä uuni 170 asteeseen. Sekoita keskenään jauhot, sooda, suola ja kaakaojauhe.

2. Sulata 125g suklaata.

3. Vatkaa sokerit ja voi vaahdoksi. Lisää sulatettu suklaa.

4.Vatkaa sekaan muna ja vaniljatiiviste.

5. Sekoita jauhoseos sekaan.

6. Lisää suklaapalat seokseen.

7. Muotoile n. 12 cookieta uunilevylle.

8. Paista 18 minuuttia.

Mainokset

Päivi’s Brilliant Whisky Cheesecake

I could name my dear friend Päivi as the cheesecake chef of all. Like one of my chocolate cheesecake recipes, I also owe this whisky cheesecake recipe to Päivi. Last August Päivi and her husband invited me and my Aussieman for an amazing three course dinner. As a dessert she served this breathtaking cheesecake. I asked the recipe immediately, but for some reason I forgot to add it on my site.

My Aussieman loved this cake. He adores all the cheesecakes, but what could be better from man’s point of view than a cheesecake combined with some tasty whisky. I baked this cake for our party last autumn and guests ate it all..nothing was left (even though I secretly hoped I could have eaten some for brekkie).

I know that in Finland there have been wondering cheesecake recipes made of Bailey’s liqueur. By chance, a few days later after I tasted this delicous whisky cake for the first time my mum called and said that their family friends served them heavenly Bailey’s cheesecake the other day. I told her to wait a moment and I promised to bake the whisky cheesecake she wouldn’t ever forget. I baked it next time I visited Finland. My mum absolutely loved this cake and so did my dad (who is not that big fan of sweet desserts). The secret and weapon of this whisky cheesecake is that it is not actually very sweet. The taste of the cake is so unbelievably smooth and balanced. This cake suits also for people who do not like whisky as the flavour of whisky is very nicely combined with some cream cheese.

Base:

150 g crushed cookies (Digestive,McVitie’s)

50 g melted butter

Filling:

2 egg yolk
¾ dl whisky
1 tl vanilla sugar
100 g caster sugar
250 g cream cheese
5 leaves gelatine
1 dl hot coffee
2,5 dl whipped cream
2 egg whites
50 g sugar

Crush the biscuits and mix with the melted butter. Shape the base for the cake by using the cake tin with the removable edges. Soak the leaves of gelatin in the cold water (according to the packet’s instructions) and dissolve them into the coffee. Mix the egg yolks, cream cheese, whisky and sugars together. Add the gelatin-coffee mixture and whipped cream into the cream cheese mixture. Whisk the  two egg whites and 50g of sugar together until the mixture is foamy. Add the foam into the cream cheese mixture.  Pour the filling on the top of the base. Leave it to sit in the fridge for 4-5 hours or overnight. (I found 5 hours enough). If the guests come in the evening the cake is good to make in the morning.

Enjoy with a cup of coffee or by itself!

Original American Cookies

My sister is in New York at the moment. Yes, in the Big Apple New York. Everything is evidently big in there -skyscrapers, meals, even muffins…I also heard that the freezers bear so many different Ben and Jerry ice creams that one has problems to decide which one to choose every time. On the top of the fact that I am missing my sister I also feel jealous not to be able to enjoy world famous Magnolia Bakery’s cup cakes with her in Manhattan. I can only imagine how woderful it must be to finish your working day with a colourful cup cake in one hand and a huge cup of Starbuck coffee in the other.

My sister is a big fan of American chocolate cookies. The following recipe  is the recipe she once gave to me and ask me to make. I tested these crunchy cookies and they are magical. How could they not be..buttery chocolate cookies are hard to spoil! Make big cookies, it is my tip. The bigger the cookie is the better it is!

5 1/2 dl white flour

1 tsp bicarbonate/baking soda

1 tsp salt

2 1/2 dl white flour

1 1/2 sugar

1 1/2 brown sugar

2 eggs

1 tsp vanilla extract/vanilla sugar

1. Mix the flour, salt and soda. Cut the chocolate into small cubes.

2. Melt the butter and add the sugar in it. Add the eggs into this mixture and vanilla extract too.

3. Combine the flour mixture sith the butter mixture. In the end add all the chocolate cubes.

4. Make round big cookies. Bake them in the oven of 180-190 degrees for 10 minutes. If the cookies are extremely  big American like, it will take a bit longer to bake them.

Crispy Oatbiscuits

All around the world people are using oat in cooking and baking. It is an exceptionally healthy grain even though it is the fattiest grain of all. It contains considerably bigger amount of good vegetable oil than any other type of grain. Oat is also suitable for people who suffer form gluten allergy (celiac disease) common in Northern Europe.

In Finland almost every grandmother knows how to make crunchy oatbiscuits for their grandchildren and those biscuits are considered very Finnish and also a significant part of ”wartime kitchen”. Unfortunately I have to shoot down this former claim although the latter one is quite true. It seems like in every country they have their own version of oatbiscuits that are part of so called ”traditional kitchen”. I realized this with my dear Aussie man when ANZAC day arrived.  It is celebrated every year on the 25th of April. It is a national day of remembrance in Australia and New Zeland. The name ANZAC comes from the Australian and New Zeland Army Corps. On the ANZAC day people are remembering this army that fought in Gallipoli in Turkey during the World War I. Both Australia and NZ lost massive amount of soldiers albeit UK and France lost even more.

How oatbiscuits and ANZAC day belong together then? On ANZAC day in addition that Aussies want to dress themselves in green and gold they also bake oatbiscuits -funny tradition, but it has a story behind it. Traditionally it is thought that the wives sent oatbiscuits to soldiers abroad back in Gallipoli times. Why oatbiscuits? Because the oaty ingredients do not spoil easily and the biscuits kept well during naval transportation. Smart women and tasty biscuits! Finally those certain kind of oatbiscuits were called ANZAC biscuits and served every year on ANZAC day in April!

Here I want to share my Finnish modified recipe of oatbiscuits. It is my favourite one and you can also make the biscuits even tastier by adding  some chewy date mousse topping on them. With all respect to Australian version of oatbiscuits, below you can also find a recipe for ANZAC biscuits. One of the most important ingredient for them is golden syrup.

FINNISH CRISPY OATBISCUITS

9 big biscuits

1 1/2 dl rolled oats

1 1/2 dl white flour

2 tl baking powder

100g melted butter

3 tbs honey

1 dl cream (milk goes as well)

1. Mix all the dry ingredients. Add the melted butter, honey and cream.

2. Form biscuits on the baking tray.

3. Bake them for 10-15 minutes in 225 degrees.

DATE TOPPING

1 dl dates (seedless)

1/2 dl almonds

water

1. Soak the dates and almons together in a small amount of water for a few hours and smooth them in the end. Add the topping for biscuits and cook them in the oven. This date topping tastes like caramel sauce.

ANZAC BISCUITS

125 g flour

150g caster sugar

1 dl coconut flakes

1 dl rolled oats

100g butter

1 tbs golden syrup

1/2 baking soda

2 tbs boiling water

1. Mix the flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the butter-syrup mixture and add it with the flour mixture in a bowl. Mix well. Form biscuits on a baking tray.

2. Bake them in the oven of 180 degrees for 15-20 minutes.

ENJOY!

Creamy Chocolate Ripple Cake for a Lazy Cook

This dessert is easy, but heavenly tasty.  It is also very handy if you happen to hear in the morning about the coming guests. Chocolate ripple cake takes only half an hour to make and then it can sit in the fringe until the guests arrive.

When my dear aussie man asked me to make some Chocolate ripple cake and showed me a picture on the internet how it should be formed, I have to admit that it made me smile at first. This recipe, I think, is one of the most striking example of the fast-food culture we are living in. Luckily that culture hasn’t spread its wings to Finland, not yet! Or should I say unfortunately not yet…poor Finns have no idea what they have missed by not experiencing the tremendous taste of this cake…

As a Finn, I am used to do everything from the beginning to the end by myself and I try to avoid all the premade products…however I would say this is a dream recipe for a lazy cook! Perfect for busy people who don’t want to give up treats or taste!

2 cans of cream, 2 x 2dl

20-25 chocolate cookies

50 g chocolate

Whip the cream. Then follows the building of this delicious cake. The point is to buil a log of those cookies, actually to logs that are next to each other on a plate. You start by spreadin some cream on the other side of on cookie with a knife. Stand the biscuits on a serving plate one after another. Press them together so that  they form a log. Build another log right next to the other one. Cover the log with cream. Flake some crushed chocolate on top. Let it rest in a fridge for few hours or even overnight. The point is that cookies get softer and a bit soggy. So easy but soooo delicious!

WARNING AND A TIP : This is NOT for the people who are ON DIET!!! I don’t recommend to use light cream because it doesn’t get thicker in the frridge but in fact it usually gets watery when sitting in a fridge for many hours. There is a high risk for an unsuccesful result!