This is a great recipe for all those coffee lovers out there. Even better if they also love classic chocolate chip cookies as this is the best of both worlds. These coffee chocolate chip cookies (or call them espresso chocolate chip cookies for a stronger result!) have the best of both worlds.
Delicious coffee taste within a delicious cookie. What more could you want?
It’s still the case that I rarely drink coffee at home and regularly opt for cappuccino when I go out. So while I don’t drink a lot of coffee, I still absolutely love incorporating coffee into baked goods.
My latest in cookie recipes are these chocolate chip coffee cookies. I took my favorite recipe for chocolate chip cookies and made a version with coffee. Super easy, but SO delicious and even better served with a cup of coffee. Will you make them this weekend?
BAKING TIP: This recipe is also very nice to give as a gift in a glass mason jar for a birthday or another celebration.
Making these espresso cookies you will need the following ingredients at room temperature:
In addition you will need a stand mixer or electric mixer, parchment paper, cookie scoop (optional) and for best results I always recommend using a kitchen scale.
You start by creaming the butter and the sugar together. Add the egg in and the vanilla extract and mix it well. You add the dry ingredients together and add the flour mixture to the butter mixture.
Knead this into a firm dough. Taste to check if you like more coffee flavor and keep it mind that the flavor will mellow down once the cookies are baked. For extra coffee flavor you can add a bit more of the instant coffee powder.
The final step is to add the chocolate chips and knead them through the dough. Let it chill in the fridge for at least an hour for the best cookies (Find out why that is important here).
Once the dough is chilled enough form it into cookie dough balls. I like to use a cookie scoop or ice cream scoop for doing this so I get evenly sized cookies. But a spoon will also do the trick! Place them on a cookie sheet and flatten them slightly if necessary.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and let them cool down on a cooling rack.
The cookies will keep in an airtight container for 1-2 weeks.
One of my all time favorite cheesecake recipes is this blueberry crumble cheesecake. It’s a golden oldie but I make it quite often and I’ve been known to eat three slices in one day. It is just that good! I’m not the only one who likes it either as my visitors tend to rave over this blueberry cheesecake all the time too!
It’s also a great cheesecake to freeze any leftovers but I’ll get to that later. Let me first tell you what you need to make this blueberry crumble cheesecake: (always check the recipe card for full details)
And of course, you’ll need the ingredients for the crumble as well: butter, sugar, flour, oatmeal and a pinch of salt.
Making the cheesecake starts with making the buttery crumble for the base layer. You first crumble all the cookies. This is easiest to do in a food processor. Mix it with the melted butter and press it firmly into your springform pan or cheesecake pan. Of course the baking pan is first prepared with a lining of parchment paper and make sure to also butter the sides of the pan. Nothing worse than a cheesecake that sticks to the pan after you’ve baked it.
Once that is done you move on to the creamy cheesecake filling. You can do this in a large bowl but it helps to make this in the bowl of a stand mixer with the paddle attachment or whisk attachment. First mix the cream and sugar together until smooth. Add the eggs one by one until fully incorporated.
Mix vanilla extract and sour cream in and finish with the flour. It’s just a little bit but it helps to stabilize the filling. The remaining flour you mix in with the juicy blueberries. This will help them stay in the batter without all sinking to the bottom. It also helps to pick blueberries that are not too big. Small ones tend to ‘float’ better. Mix the blueberries with the rest of the batter and fold it through.
Pour the mixture on top of your buttery crust and smooth the top with a spatula.
The only thing you need for making the crumble are your hands. You add butter, sugar, flour, oatmeal and a little pinch of salt into a medium bowl and use your fingers to make a crumble with this. Sprinkle this over the top of the cheesecake batter and place in the oven for about an hour or until golden brown.
I generally don’t use a hot water bath for this recipe as I find it works fine without. Check all my tips for baking the perfect cheesecake here. It’s all about controlling the temperature of the oven for the best result. Once the hour has past turn the oven off and set the oven door open slightly so the heat can escape.
Once cooled down this is really the perfect dessert for all and any special occasion.
If it is not blueberry season you can also make this with frozen blueberries. But do make sure to defrost the berries first and drain any excess moisture as that will have an effect on the texture of the filling.
You can store the cheesecake in an airtight container in the fridge for 3-4 days or freeze in slices. For slicing make sure to use a sharp knife and it also helps to warm the knife under hot water before slicing.
You can use just about any kind of cookie you prefer. It helps to use a cookie that doesn’t have additional ingredients like chocolate chip cookies. Plain cookies like digestive biscuits, ginger cookies or something similar are ideal.
I don’t do it often enough, but I love baking bread! Especially this whole wheat no knead bread! I make the dough in the evening and let it rest all night. A perfect recipe to have a freshly baked loaf of bread in the morning!
The very first bread I made without having to do any kneading was years ago. At the time I picked regular all purpose flour but this time I wanted to see if I could make the same but as a whole wheat bread recipe. Check out the no knead buns as well!
And the result is this delicious whole grain bread. It’s very easy to make but does require a lot of time as the dough needs to rest for 12 hours for the best result.
But using whole grains definitely works. The bread is a bit firmer and it’s a more dense bread compared to white flour but still absolutely delicious!
The first thing that is important when you want to make this easy bread recipe is the timing. If you want to eat it make sure to start the proces 15 hours before that time. I prepared my bread in the evening so I could bake this crusty bread the next morning.
You need the following ingredients:
And that’s all! So only four ingredients needed to make this whole wheat loaf. The process of making the dough is even easier. You simply mix all the dry ingredients in a large bowl and add the water. You can use water at room temperature or luke warm water.
Mix it all together with a spatula and let it rise for 12-18 hours. If the weather is hot this might be a bit quicker but on colder days it might take a bit longer.
The next day (assuming you started in the evening) the dough will have had a good rise and you can now take the dough out of the bowl. Sprinkle some whole grain flour on your kitchen counter and place the dough on it.
Using two spatulas fold the dough in half a couple of times. Dust your hands with a bit of flour and shape the dough into a ball with your hands. Place the dough on a piece of parchment paper (seam side down) and sprinkle with a bit of flour on top.
You could also sprinkle with some sesame seeds or sunflower seeds on top of the bread. Cover with a clean tea towel and let it rise again for 2 hours.
Preheat the oven and place an oven-safe dutch oven pot inside (with the lid on!) while the oven is heating up.
Finally time to bake!
Remove the pan from the oven being careful as it will be very hot! Using the parchment paper slide the dough into the Dutch oven and place the lid on the pan. Return the pan to the oven and bake with the lid on for 25-30 minutes.
Remove the lid and bake for another 10 minutes until the bread is golden brown. And your fresh homemade bread is done! Without too much trouble.
I love making this no knead whole wheat bread as it is super easy to make and only requires a bit of patience for the dough to develop.
Let the bread cool down on a wire rack and slice with a sharp knife on a cutting board when your ready to have a first taste! You’re gonna love the tender crumb of this no knead recipe.
If you’re into bread baking you might also like this braided bread
As soon as the lid comes of the pan it might be quite quick so keep an eye on things to prevent your bread baking too fast. It might need less than those 10 minutes.
The crispiest result will be when you eat the bread right away, but you can store it in a plastic bag or airtight container for 3-4 days. Or freeze it in slices and it will keep for up to three months. I like to slice the bread and freeze it in slices so I always have fresh bread to enjoy.
It’s tartlet time lately. I have already given you a base recipe for making your own tartlet shell and today I am sharing one of my all time favorites (I do have many favorites!) and that is these lemon meringue tartlets. The combination of the tangy lemon curd with the whipped egg white…. So good! And these mini lemon meringue tarts were long overdue to make an appearance here.
BAKING TIP: For these tarts, it is very handy if you have a sugar thermometer at home to make the Italian meringue. You can then finish the lemon tart with a kitchen torch to add golden brown details to the meringue.
Now I haven’t written down the entire recipe for the shells below as you can already find that in the post on how to make a basic tart shell. So you start by making the tart shells or go for store-bought tartlet shells. That’s another option although making your own is so worth it!
Next step is to make the lemon curd and the last step is making the fluffy meringue. I am making Italian meringue here but you can use Swiss meringue or French meringue if you prefer. I outline how to make the meringue below in the recipe card and I have some handy tips in this article as well. You whip the meringue to stiff peaks and generously add it on top of the lemon curd filling. And the last step is to use the kitchen torch on the meringue topping for the finished result. Tart heaven!
If you love carrot cake, you’re going to adore these delicious carrot cake truffles. The idea of these truffles was more or less spontaneous as during carrot cake testing a couple failed (yes that happens sometimes!) and we were left with lots of carrot cakes in pieces. And so we turned them into truffles!
I am a big fan of homemade carrot cake. I bake it quite often (and I cannot believe it is not even on the site yet! Will rectify this soon!) and so there are always a few slices that I can use to make these delicious truffles. It’s super easy to do and you can turn them into cake pops as well, if you prefer.
When you want to make these carrot cake truffles you will need the following simple ingredients and tools. Also make sure to check the full details in the recipe card below:
In terms of tools you don’t need much but a food processor always comes in handy. A baking sheet and parchment paper for placing the truffles on once coated. A cookie scoop to make evenly sized truffles. A large bowl for the melted chocolate.
Making the truffles starts by making the carrot cake. Now if you happen to have carrot cake left overs you can obviously use that. If not, bake the carrot cake first and let it cool down completely before moving on to the next step. Crumble the cake into a bowl and add the cream cheese (at room temperature). A tip: adding cream cheese frosting instead of plain cream cheese is absolutely delicious!
Mix it through so it becomes a sticky mixture. Form into balls using a small cookie dough scoop and place in the fridge so they can firm up and cool down. You don’t need much carrot cake for making the carrot cake truffles, so the recipe below is not for a full carrot cake.
Place the chocolate in a heat safe bowl and melt it using the double boiler method. Dip the cold carrot cake balls into the melted white chocolate and place them on a sheet of parchment paper to set. If you would want to make these into a cake pop, now is the time to place the stick in the balls but if not just let the white chocolate coating set.
Once made you can keep them in an airtight container for 3-4 days (in the fridge).
Now if you don’t feel like making your own carrot cake (as that is most of the work) you can go for a carrot cake mix or buy ready made carrot cake. That would make your truffles as easy as mixing the crumbs and then dipping them into chocolate. Mission accomplished in less time!
Irresistibly delicious: a thin slice of Indonesian Thousand Layer cake (lapis legit) that melts on the tongue. This spicy and vanilla version is my favorite.
Thousand layer cake (‘Spekkoek’ in Dutch) is a typical Indonesian cake made up of many thin layers. There are two varieties, the classic thousand layer cake (shown in the photos accompanying this recipe) and the pandan layer cake. The classic recipe has alternating layers of light and dark dough.
The light cake/yellow layer is flavored with vanilla and the dark cake layer with a mixture of spices. The pandan thousand layer cake also has green layers of pandan batter in addition to the layers of vanilla batter. This cake tends to have a softer taste, although you can still taste a subtle pandan flavor.
This thinly layered Indonesian cake originated in the Dutch East Indies during the colonial era. You can find this delicacy in almost all Asian markets or Asian grocery store.
Originally, spekkoek seems to have been made only occasionally, for festive occasions, like Chinese new year. Not something you would find in every Asian supermarket. Making a lapis legit is so much work, that the cake is cut into thin slices. This is a token of respect to the baker, who put in all the work.
Now one funny story as the name in Dutch is spekkoek, which – literally translated – means bacon cake. I always thought the name had something to do with the amount of butter in the cake and creamy texture maybe, but nothing could be further from the truth.
Bacon cake owes its name to the beautiful layers of cake that resemble marbled bacon. It is also called spekuk or kueh lapis legit in Indonesian and kek lapis in Malay. But the most common name in other parts of the world would be thousand layer cake.
I have not been able to find specific information on this in authentic recipes, but the thinner the layers, the better. Also, the more layers, the longer you bake it. You will usually see a cake with between 15 and 25 layers. And no, that is obviously not a thousand layers!
For this recipe, I used a 20 cm springform tin, but if you want to make a larger cake with more layers, I recommend using an 18 cm springform tin or cake pan.
Making your own thousand layer cake is not difficult, but it is a laborious process. The cake is characterized by its many layers and these layers are baked one by one under the grill of the oven. As a result, it takes a pretty long time to finish.
Although making a thousand layer cake is a big job, you don’t need any fancy ingredients. The basic ingredients are eggs, butter, sugar and flour. From these, you make a batter according to the exact recipe and flavour it with vanilla and spices. Here are all the ingredients you need to make this classic Indian bacon cake.
This Indonesian cake takes a while to make, but then you can get a lot of servings out of it if you cut it into nice thin slices. It will keep for a long time if you keep it well wrapped in cling wrap.
Always wrap your cake well, preferably first in plastic wrap and then in aluminium foil or a plastic bag. This will ensure that the cake is well wrapped and airtight and will not dry out. You can store the cake for 3-4 days at room temperature or up to 5 weeks in the refrigerator.
Freezing lapis legit is not a problem. Wrap each slice well and airtight: first in cling film and then in aluminium foil. This will keep the slices in the freezer for up to three months.
I would love to try more Indonesian recipes, so if you have any suggestions, please let me know in the comments below the recipe. For example, the pandan version of this Indonesian layer cake sounds incredibly delicious.
At the moment, I have been trying out some Indonesian recipes that I am very excited about and will be sharing here shortly!:
Make sure that the first thing you do is get all your ingredients at room temperature. This applies to all my recipes (unless otherwise stated), but it is really important for this one. If the unsalted butter is at room temperature, you can mix it until it is nice and creamy and then spread the batter evenly in the cake tin.
Try to make the layers as thin as possible and make sure you bake them well before moving on to the second layer. This takes a little more patience and precision, but it is the most delicious. Would you like your thousand layer cake taller than in my photos? If so, use an 18cm springform pan and the cake will automatically be taller (and you will have to bake more layers!).
The layers of this Indonesian cake are baked under the oven grill. This is often set at the maximum temperature and cannot always be adjusted. In my case, I was able to set the grill to 200°C, where a baking time of 5 minutes per layer worked perfectly. Remember that this time is only a guide and be careful not to burn your layer. It is sometimes necessary to test the ideal baking time for each layer before moving on to the next. Make sure to start with a preheated oven.
Spekkoek tastes even better the day after it is baked. The flavor of the spices is richer and comes out better. But don’t get me wrong, there is nothing wrong with eating it straight away 😉
Cut the cake into thin slices. As far as I know, 1 – 2 cm thick slices are common and it also allows you to enjoy your cake for a longer period of time.
Serve your freshly baked thousand layer cake at room temperature. A large part of the cake is butter and this will set in the fridge or at cooler temperatures. The flavors of the layers really come into their own at room temperature.
I love to bake little muffins as a treat for myself. These whole wheat chocolate chip muffins are one of my favorites! They do have some sugar with the added honey (and chocolate of course), but overall are pretty healthy.
At first glance, chocolate chip muffins sound like a recipe that can’t possibly be healthy. I’m not saying that these whole wheat chocolate chip muffins are the most healthy muffins out there, but using a whole grain batter as the base makes them much more nutritious.
Whole wheat flour fills you up quicker and keeps you fuller for longer. As a result, you are less likely to reach for a second muffin after the first. In terms of taste they are still absolutely delicious so using whole wheat flour is simply a way to make them a little better for you.
To make them even more healthy, you could switch the milk chocolate chips to (sugar free) dark chocolate. And the honey could be substituted with another sweetener.
Do you prefer to make muffins without whole grain flour? Try these vanilla muffins or these delicious apple cinnamon muffins.
Have you ever made whole grain muffins? I’ve got the hang of them now and can’t get enough. Maybe I should also try to make a recipe for whole wheat cupcakes, but for now you can start with these whole wheat chocolate chip muffins.
There is much less sugar in these muffins and the only sweetness comes from the chocolate and the honey. No refined sugar is added to the muffin batter.
Not sure what the difference is between muffins and cupcakes?
Other than those ingredients you will need a muffin tin to make these healthy chocolate muffins. You don’t really need a food processor for this recipe as the mixing of the wet ingredients and the dry ingredients is super easy and doesn’t require long mixing.
You first mix the dry ingredients in a large bowl and mix the wet ones in another bowl. Combine the two together and you’re done.
Divide the batter over the muffin pan (lined with paper liners) and bake in the oven in around 15-18 minutes or until golden brown. Place them on a wire rack to cool completely
Now if you want to make some variations or go for a dairy free muffin you can replace the whole milk with a plant based alternative.
If you want you can replace the honey for coconut sugar or brown sugar as the amount is not that big and it should be possible without too much trouble with the batter. Keep in mind that I have not tested the recipe with the coconut sugar. But maple syrup should be an easy swap.
I find that these delicious healthy chocolate chip muffins make for easy healthy snacks. Perfect for a lunch break or snack in between meals.
I like to freeze them in single pieces in a ziplock bag so I always have a perfect snack ready to go.
Ready to bake some chocolate chip madeleines? I love these little French cakes and love to make them in different kind of flavors. And since it is the month of Valentine’s I figured I share one of my all time favorites.
you guessed it, that is a recipe for perfect madeleines. This time it is a twist on chocolate chip cookies; chocolate chip madeleines! Perfect with a cup of tea and a great gift for Valentine’s!
I’ve already shared a recipe for chocolate dipped madeleines and red velvet madeleines but this one is very different as it has chocolate in the batter before baking. Although you could make chocolate-dipped chocolate chip madeleines too if you wanted to go all out!
I’ll soon be sharing a recipe for a classic madeleine as well but for now this delicious chocolate chip version.
First thing you need to have is a madeleine pan for baking them. If you’ve never made madeleines before it’s good to know that they require a special pan. Something like this although there are various models available.
Other than that you need the following ingredients at room temperature:
Now the first step is to whisk the eggs and the sugar together. The easiest way to do this is with a stand mixer but you can also use a large bowl and a hand mixer. You want the mixture to triplicate in volume. And then keep whisking for another 5 minutes.
Now carefully fold in the melted butter and the flour. Do this in batches and try and keep the air in as much as possible. Once everything is mixed you add the chocolate chips as the last step. Fill one large piping bag or two if it doesn’t fit.
If you don’t have a piping bag you can do this with two teaspoons. Now before you finish the chocolate madeleines you need to chill the dough in the fridge for at least two hours before moving on to the next step. That will enhance the flavor of the madeleines.
Now the last step is baking the madeleines and giving them that classic bump on top. You start by greasing the madeleine pan and dusting it with flour to ensure that they will release from the pan easily.
You bake the madeleines at 400˚F for just 8-10 minutes. You want them to be lightly golden brown but still quite pale in the middle.
Once baked the chocolate chip madeleines will keep in an airtight container for 3-4 days.
I’ve got the perfect Valentine’s day recipe for you today! Delicious and beautifully red velvet madeleines. The biggest difference with classic madeleines is of course the bright red color. Which makes these the perfect gift for Valentine.
Making these red velvet madeleines is not very different from making a traditional madeleine. You need a madeleine pan (something like this one) and it is easiest to make them with a stand mixer or electric mixer.
For making these pretty madeleines you will need the following ingredients:
You start the proces by adding the eggs and the sugar together in a large bowl and whipping them until they are very light. In the meantime melt the butter in a small saucepan.
Add the dry ingredients to the wet ingredients and mix them together until smooth. At that point it is time to add the food coloring. If you’re unsure of how much you need add a little bit at a time until the batter has the desired color.
Chill the batter in the fridge for at least two hours.
Once the batter is chilled properly divide it over the prepared madeleine pan. This is easiest if you use a piping bag for easy distribution but two teaspoons or a small cookie scoop also work.
Once the edges of the red velvet madeleines are golden brown but not too brown (you still want to be able to see the beautiful red color) you take them out of the oven and place them on a cooling rack.
Melt the white chocolate in a double boiler and pipe some of the melted chocolate over the madeleines for a pretty effect and so the sprinkles will stick.
I have a nice little baking tip for you! When I need a small amount of chocolate for piping details or a drizzle, I like to melt the chocolate in a piping bag!
Put the chocolate in a disposable icing bag and hang it in a glass of warm water. Make sure water can’t get into the bag. Wait until the chocolate has completely melted. Then cut off the tip of the piping bag and use as you like.
In this case: drizzle the chocolate over the madeleines.
Want to give your Valentine more delicious Valentine treats? I have some cute and yummy options:
I love tartlets. Both to eat them and to make them. I’ve got lots of delicious recipes for making tartlets but it seemed a good idea to start with how to make a tartlet shell recipe from scratch. It’s my favorite base recipe which I use all the time. Now, for baking tartlets you can use tart pans or – as I did here – you can use tart rings or baking rings. Something similar like the ones here.
Important to note is that you need to remove the rings right away after baking for the best result. Since there is no bottom, place them on a baking sheet lined with parchment paper to prevent sticking. You can also use a metal cookie cutter or something similar. Of course also depending wether you’re making mini tarts or a big tart.
There are multiple ways to bake tartlets. You can bake them first and fill with a cold filling afterwards, like for instance pastry cream or this delicious cherry pie filling. But you can also bake the tartlets with the filling inside. Think about something like frangipane for instance. Now this is the first of many tart recipes to come and as I said it’s always a good idea to start with the basics!
Keep in mind that I will always give you any special instructions (if there are any) in the recipe card for each separate recipe.
The rings I linked to above are pretty regularly used but if you don’t want to buy something extra you can use a cupcake liner or muffin tin to do the same. Do make sure to carefully line them with parchment paper. It won’t be as pretty as straight baking rings but it will do if you don’t have those.
For making this basic recipe for tartlet shells you will need the following:
In addition to that and the aforementioned tart tins you also need a food processor, plastic wrap and a rolling pin.
Now in order to make the tart shells you first mix everything except the egg. Once the other ingredients form a crumbly mix you add the egg and make sure that you end up with a smooth dough. Wrap in plastic wrap and place in the fridge for at least half an hour.
Once the dough is chilled dust your working surface with a bit of flour and roll out the dough to about 4-5mm (0.15 inch) thickness. Now use a cutter that is a few sizes larger than your tart molds or tartlet rings. Line the molds with the circles of dough and cut of the excess dough. Use a fork to make some holes in the dough or use a sharp knife to do the same. You won’t need pie weights for this particular recipe.
Bake your shells for about 12-15 minutes or until light golden brown.
They make for the perfect base for so many delicious things! I love to make them into mini fruit tarts or my favorite lemon tart. So delicious!
A tartlet base is the pie crust for almost all kinds of tartlets. You can fill them with ganache (mini chocolate tarts!), fruit, jam or whatever else strikes your fancy. It’s an easy recipe for the perfect tartlet shells and will beat pre-made tart shells you might be able to buy in the grocery store for sure. What is your favorite tart filling?
Yes you can make them in advance and store the baked tart shells in an airtight container for up to a week.
If your tartlets are shrinking while they bake that can have a couple of reasons. The first one is that you might have overworked the dough. It’s not necessary to endlessly knead the dough. Another – more common – reason is that the dough is not chilled enough. You can also chill the dough again after placing it in the rings to make sure they are cold enough. Another reason could be that you overstretched the dough when placing it into the tart rings. It could also help to use cold butter for mixing. This is essentially a sweet shortcrust pastry and should be handled as such.
But keep in mind: it is normal that they shrink a little bit in the oven.
That depends on the filling. In general the cooking time will be shorter ensuring they do not get too brown when baked again. Always follow the steps in the appropriate recipe for the details on that.
There is something so very satisfying about a marble cake. It looks so pretty and is a perfect treat. Since it is getting close to Valentine’s day I figured I share my favorite red velvet marble cake recipe. Isn’t it funny how everything pink or red is associated with Valentine’s at this time of year?
The first ever marble cake I made was a vanilla and chocolate flavored one and I shared it in my very first baking book. Can’t believe how long that has been already! And with my 8th book coming out in just a few months it seems like a lifetime ago.
But that first cake is still hugely popular and is shared by my readers almost daily on their instagram posts. I love seeing what you all make with my recipes so if you do please make sure to tag me with @inlaurasbakery on instagram.
As always it helps to have all the ingredients ready at room temperature.
Red velvet has a very slight cocoa flavor which is enhanced by adding the cocoa powder. It is basically a vanilla cake batter but 1/3 of the batter is transformed into a red color. Except the ingredients you will need a loaf pan, a food processor or electric mixer and two mixing bowls.
Making the cake batter is the same as with any other cake, but you separate the batter into 2/3 of the vanilla batter and 1/3 which will be transformed into the red velvet batter. Or you can change that and make more red velvet batter and less vanilla flavor (in that case, multiply milk, cocoa and food coloring by two).
Place each batter in separate bowls. For making the red velvet cake batter you first mix the milk with the cocoa powder and mix this into a paste. This way you won’t get any lumps and it will smoothly mix with the batter.
Once the chocolate batter is complete you add the red food coloring until you have the desired result. Each red colour brand is slightly different so how much you need depends on your personal preference and how strong the color is.
That can be quite a huge difference and it also matters if you use liquid food coloring (I prefer gel coloring) or powder. In upcoming articles I will explore the difference between the various natural and regular food coloring.
Once both the cake batters are made you pour half of the vanilla batter into the prepared loaf pan. Smooth the top with a spatula and add the red velvet layer on top. Finish with the other half of the white batter.
Once both are in, run through the batter with a butter knife or use a large wooden skewer. There are several ways to make red velvet swirls but whatever marbling technique you use, it will still have a great effect. And more importantly; the resulting marble cake will be delicious!
Do keep in mind to not stir it too much or it will be a even colored pink cake. Which is not the effect you’re looking for. You want a red velvet marble cake.
You bake the cake like you would bake any other cake (check my tips for baking a perfect cake here) and let it cool down completely on a wire rack before slicing the cake. Once completely cooled you can store the cake properly wrapped in plastic wrap or an airtight container for about 5 days (not in the fridge!).
It is delicious served with whipped cream and strawberries but it is already quite delicious served as it is!
Now at the moment there is only one red velvet recipe online which is the red velvet crinkle cookies. But I will soon be sharing many more (starting with red velvet madeleines this week!)
If you love Oreo cookies you’re going to absolutely love these heart shaped Oreo truffles. It’s a pretty easy truffle recipe (no bake dessert!) and you’re using mostly things you can buy in any grocery store.
These Valentines day Oreo cookies will make you very popular with your valentine for sure! It’s perfect for Valentine’s day but can easily serve as a special treat for Mother’s Day or another festive occasion.
The fun part with these valentine truffles is that you can basically make them into any shape you like. But let’s start with what you need to make them (as always you will find the exact amounts in the recipe card below)
You will also need a heart shaped cookie cutter. Something like this one.
A while ago I showed you how to make chocolate covered oreo cookies which is basically the simple way of making these valentines hearts. The biggest difference is that you start the process by adding all the Oreo’s into the food processor and blitz them into fine crumbs. You can also make crushed Oreos by using a rolling pin and your hands but the easiest way is with a machine.
You add the cream cheese to the Oreo cookie crumbs and you mix this into some kind of cookie dough. Now roll the cookie mixture out into a flat disc, place this on a baking sheet and using a heart shaped cookie cutter cut out hearts. Depending on the size of your cookie cutter you will be able to make roughly 20 Valentine’s day Oreo truffles with this recipe.
Once you’ve cut out all the hearts let it cool in the fridge for at least an hour. Once they are cool enough you melt the chocolate by using either a double boiler or melt it in the microwave in a microwave-safe bowl in 5 second intervals.
Now it is time to add the chocolate coating. Dip the truffle hearts into the melted chocolate and let the excess chocolate drip of before you place it on a piece of parchment paper or wax paper. Sprinkle the festive sprinkles on while the chocolate is still wet so they will stick to the hearts once the chocolate sets.
It’s one of my favorite Valentine’s day recipes as it uses pretty simple ingredients and is a very easy recipe which will give you the perfect treat for Valentines!
Baking tip: Heart shaped sprinkles are the perfect finishing touch for these cookies. Or for even more fun, make your own sprinkle mix by combining different kinds together.
You can keep the Valentines day Oreo truffles for 4-5 days in an airtight container stored in the fridge.
The fun thing with this perfect sweet treat is that you can easily convert it into any cookie shape you like. Make it into Oreo Easter Bunnies for instance or whatever other cookie cutter you have available. The recipe is pretty flexible and fun to create your own shapes.
And if you are looking for a total different flavor for truffles, you might like these carrot cake truffles with white chocolate.
