{Vegan Chocolate Muffins} – Muffins de post cu ciocolata

vegan chocolate muffins

It’s been a very slow week in the Pastry Workshop kitchen and the only thing I managed to bake.. twice… is these vegan chocolate muffins. They’re incredibly easy to make, perfect for the amount of time I had at my disposal for baking and well, they’re egg free and dairy free because I’m trying to cut down the animal products I’m eating for a few weeks (not very good at it, I have to admit though).

vegan chocolate muffins

I like this recipe because it’s simple, it uses cheap ingredients and can easily be customized by adding coconut, various nuts, citrus zest, vanilla, chocolate chips or various dried fruits. And these vegan chocolate muffins turn out so fluffy and moist that you will be making them again and again!

I’m a cream and butter type of girl, but from time to time I get to make something vegan and when this happens, I like to keep it simple and rely on basic ingredients with an amazing outcome. That was the case with my vegan chocolate mousse cake which was divine and I had to keep making it various times for my family. It was the cake that made me really look at vegan desserts differently and opened my eyes towards eggless and dairy free dessert as a great alternative to the my regular desserts when the time asks for it.

5.0 from 2 reviews
{Vegan Chocolate Muffins}
Serves:: 12 muffins
  • 210g all-purpose flour
  • 30g cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 150g white sugar
  • 100ml vegetable oil
  • 250ml water
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  1. Preheat your oven to 350F and prepare a muffin tin by lining it with muffin papers.
  2. Combine the dry ingredients in a bowl and mix well. In a different bowl, mix the wet ingredients then pour them over the dry ingredients.
  3. Give it a quick mix just until combined then spoon the batter in your prepared muffin tin.
  4. Bake for 15-20 minutes or until the muffins pass the toothpick test. Ideally, they still need to be slightly moist in the center so try not to bake them more than 20 minutes.
  5. Allow the muffins to cool in the pan before serving.

vegan chocolate muffinsROMANIAN

Intrucat trecem printr-o perioada de post (culinar si sufletesc), vin in intampinarea voastra cu o reteta de muffins de post. E o reteta extrem de simpla, cu ingrediente ieftine si putine, insa delicioasa. Rezultatul, desi nu la fel de fin ca cele facute cu lapte ori unt, face fata cu brio testelor de gust ori textura, fiind intens aromate si foarte umede.

V-as mai recomanda pentru perioada de post acest tort cu mousse de ciocolata , tortul care mi-a intrecut orice asteptari si mi-a deschis usor ochii spre aceasta latura a deserturilor fara unt, oua, frisca ori lapte.


  • 210g faina alba
  • 30g cacao
  • 1 lingurita bicarbonat de sodiu
  • 1/4 lingurita sare
  • 150g zahar alb
  • 100ml ulei vegetal
  • 250ml apa
  • 1 lingurita extract de vanilie
  • 1/2 lingurita otet de mere

Mod de preparare:

  1. Preincalziti cuptorul la 180C si tapetati o tava de muffins (12 bucati) cu hartiile de muffins preferate.
  2. Combinati ingredientele uscate intr-un bol si amestecati bine.
  3. In alt bol, mixati ingredientele umede impreuna apoi turnati-le peste cele uscate si amestecati cu un tel doar pana la incorporare. Nu insistati cu mixatul ori nu veti mai obtine muffins bine crescute, aerate.
  4. Turnati aluatul in tava pregatita si coaceti pentru 15-20 minute.
  5. Lasati sa se raceasca in tava inainte de servire.

vegan chocolate muffins

{Momofuku Apple Pie Cake} – Tort cu mere si cidru

momofuku apple pie cake

I believe Momofuku Milk Bar needs no introduction! Supported and run by Christina Tosi, the new Masterchef judge, the Milk Bar has known a burst of success over the last couple of years and its recipes have been labeled as complex and difficult to master. But I took this as a challenge and commited myself to making various Momofuku recipes, starting with this Raspberry Lemonade Cake and these Cornflake Cookies. There’s more coming for sure!

I’ve always wanted to make an apple cake that would strike me with its spiced, apple flavor and I finally did it. This Momofuku Apple Pie Cake does taste like an upgraded apple pie – the layers of brown butter sponge cake, liquid cheesecake, apple pie filling and pie crust frosting come together into a moist, rich, fragrant, buttery, delicious cake that we simply devoured!

This cake was so much fun to make, even though I was nervous about the sponge cake. Having some experience with Momofuku sponge cakes before, I knew what to expect, but this particular batter was no where near the fluffy, airy texture I was expecting. For a second I thought I should throw away the batch and try again, but then I just decided to bake it and see what happens. And it turned out great, just as moist, fluffy and soft as I knew Momofuku cakes were. Plus, the taste was amazing – brown butter aka beurre noisette is a great touch and it adds a lovely, delicate flavor to it. Beside the use of apples, brown butter was the second main reason I chose to make this cake. I’m a butter person so to speak, but beurre noisette is my weakness, that stuff is delicious!

According to Momofuku Milk Bar official page, this cake takes inspiration from a deep fried apple pie which proved to be a huge success after the bar’s opening. So they took its taste and combined it with the idea of a cake and voila – Momofuku Apple Pie Cake. There’s no need to travel to New York to eat Tosi’s signature cakes, you can make your own versions at home.

momofuku apple pie cakeThe layers of the cake are:

  1. Brown butter sponge cake
  2. Apple cider syrup
  3. Liquid cheesecake
  4. Apple pie filling
  5. Pie crust crumbs
  6. Pie crust frosting

I recommend making the elements before hand and then just layer them together. Time management is easy in this case as the layers last well in the fridge even separated.

{Momofuku Apple Pie Cake}
Serves:: 6-8 servings
Brown butter sponge cake:
  • 55g butter
  • 40g brown butter
  • 200g white sugar
  • 60g light brown sugar
  • 3 eggs
  • 110ml buttermilk
  • 65ml vegetable oil (grapeseed or canola)
  • 1 teaspoon vanilla extract
  • 185g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Apple cider syrup:
  • 60ml apple cider
  • 1 teaspoon light brown sugar
  • 1 pinch cinnamon powder
Liquid cheesecake:
  • 225g cream cheese
  • 150g white sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • 1 egg
  • ½ teaspoon vanilla extract
Pie crust crumbs:
  • 240g all-purpose flour
  • 20g white sugar
  • ½ teaspoon salt
  • 115g butter, melted
  • 20ml water
Apple pie filling:
  • 1 lemon, juiced
  • 2 Granny Smith apples, peeled, cored and diced
  • 1 tablespoon butter
  • 150g light brown sugar
  • ¼ teaspoon cinnamon powder
  • 1 pinch salt
Pie crumb frosting:
  • ½ recipe pie crumb (see above)
  • 110ml milk
  • 1 pinch salt
  • 40g butter, softened
  • 40g powdered sugar
  • ½ teaspoon vanilla extract
Brown butter sponge cake:
  1. Preheat your oven to 350F and line a 35x25cm pan with baking paper.
  2. Combine the two types of butter and sugars in a bowl and mix on high speed for 2 minutes.
  3. Add the eggs and continue mixing for another 2 minutes until creamy and pale.
  4. Gradually stir in the buttermilk, oil and vanilla and mix on high speed for 5-6 minutes until the mixture is white, double in volume. If it doesn’t look double in volume after 5-6 minutes, continue mixing a few more minutes until it’s ready.
  5. Fold in the flour, baking powder and salt and mix on low speed for a few seconds.
  6. Spoon the batter in the prepared pan and bake in the oven for 30 minutes or until the top of the cake looks set and it springs back when lightly touched.
  7. Allow the cake to cool down then cut 2 16-cm discs of sponge cake.
  8. Line a 16cm cake ring with acetate sheets. Take the sponge cake leftovers and place them at the bottom of the cake ring to forma third layer of sponge cake. Place aside both the cake ring and the 2 discs of sponge.
Apple cider syrup:
  1. Combine the ingredients in a bowl and mix well until the sugar is dissolved.
Liquid cheesecake:
  1. Mix the cream cheese in a bowl for 2 minutes until fluffy. Add the sugar and mix well for another 2 minutes.
  2. In a small bowl, mix the egg, milk, vanilla, salt and cornstarch. Gradually pour this mixture over the cream cheese and mix well.
  3. Spoon the mixture in a deep dish baking pan lined with baking paper.
  4. Bake in the preheated oven at 350F for 15 minutes or until the cheesecake looks set, but not golden brown on the edges.
  5. Allow to cool down in the fridge before using. Mix with a whisk when ready to use.
Pie crust crumbs:
  1. Mix the flour, sugar and salt in a bowl.
  2. Add the butter and water and mix well until the mixture form small clusters.
  3. Spread the pie crumbs in a baking tray lined with baking paper and bake in the oven at 350F for 15-20 minutes or until golden brown.
  4. Allow to cool in the pan then split the crumbs in half. Reserve one half for layering the cake and the other to use in the frosting.
Apple pie filling:
  1. Pour 1-2 cups of water in a bowl. Add the lemon juice.
  2. Cut the apples in small cubes and place them in the lemon juice water to prevent them from browning.
  3. Drain the apples and combine them in a saucepan with the butter, sugar, cinnamon and salt.
  4. Place over low to medium heat and cook for 10-12 minutes until thickened and soft. Don’t cook too much as the apples tend to turn too soft as they cook longer. They need to be cooked, but still slightly firm.
  5. Allow to cool down completely.
Pie crumb frosting:
  1. Mix the pie crumbs, milk, salt and vanilla in a bowl. Allow to soak up then mix with a spatula to form a paste.
  2. In a bowl, mix the butter and sugar for 3-4 minutes until fluffy and light. Add the pie crumb paste and mix just until combined.
  3. Place aside until needed.
To assemble the cake:
  1. Cut two 16-cm discs of brown butter sponge cake.
  2. Line a 16cm cake ring with acetate sheets. Take the sponge cake leftovers and place them at the bottom of the cake ring to form a third layer of sponge cake.
  3. Brush the first layer of sponge cake with apple cider syrup. Top with ½ of the liquid cheesecake, followed by half of the pie crust crumbs and half of the apple pie filling.
  4. Arrange another disc of sponge cake on top then repeat the same steps: apple cider syrup, liquid cheesecake, pie crust crumbs, apple pie filling.
  5. Cover with the remaining disc of brown butter sponge and brush it with apple cider syrup.
  6. Top the cake with the pie crust frosting and refrigerate for a few hours until set.
  7. Decorate the cake with a few pie crust clusters and walnuts.

momofuku apple pie cakeROMANIAN

Momofuku Milk Bar nu necesita introducere. Numele in sine e o garantie a calitatii! Retetele create de Christina Tosi, noua membra a juriului Masterchef SUA, au un succes teribil, cu toate ca li s-a dus vorba ca sunt complexe si foarte greu de realizat. Pentru mine insa au fost  o provocare pe care mi-am asumat-o si am tot facut retete Momofuku de cand le-am descoperit. Tortul cu zmeura si lamaie si Fursecurile cu fulgi de porumb sunt retetele care mi-au deschis apetitul spre lumea Momofuku.

Imi place sa incorporez fructe de sezon in deserturile mele, insa toamna/iarna nu sunt pre ofertante din punctul asta de vedere. Cel putin nu la fel de ofertante ca vara. Merele, perele, dovleacul au arome care sunt mai greu de combinat in deserturi si necesita de obicei si alte adaosuri, precum scortisoara, ghimbir, anason stelat sau cardamom, condimente pe care nu multa lume le agreeaza. Insa solutii se gasesc, iar acest tort e un exemplu perfect. Combinand merele cu gustul delicat al untului usor caramelizat, tortul e o adevarata delicatesa cu arome pamantii, un fel de tribut adus anotimpului care e pe cale sa ne paraseasca.

Straturile acestui tort sunt:

  1. Blat cu unt caramelizat
  2. Sirop de cidru de mere
  3. Cheesecake lichid
  4. Firimituri crocante
  5. Umplutura de mere
  6. Glazura de unt si firimituri crocante

Partea buna e ca fiecare dintre aceste elemente pot fi facute in avans, ceea ce usureaza munca enorm.


Blat cu beurre noisette:

  • 55g unt
  • 40g beurre noisette
  • 200g zahar alb
  • 60g zahar brun
  • 3 oua
  • 110ml lapte batut
  • 65ml ulei vegetal
  • 1 lingurita extract de vanilie
  • 185g faina alba
  • 1 lingurita praf de copt
  • ½ lingurita sare

Sirop de cidru:

  • 60ml cidru de mere
  • 1 lingurita zahar brun
  • 1 praf de sare

Cheesecake lichid:

  • 225g crema de branza
  • 150g zahar alb
  • 1 lingurita amidon
  • ¼ lingurita sare
  • 2 linguri lapte
  • 1 ou
  • ½ lingurita extract de vanilie

Firimituri crocante:

  • 240g faina alba
  • 20g zahar alb
  • ½ lingurita sare
  • 115g unt, topit
  • 20ml apa

Umplutura de mere:

  • Sucul de la 1 lamaie
  • 2 mere Granny Smith, curatate si taiate cuburi
  • 1 lingura unt
  • 150g zahar brun
  • ¼ lingurita scortisoara
  • 1 praf de sare

Glazura de unt si firimituri crocante:

  • ½ din reteta de firimituri crocante de mai sus
  • 110ml lapte
  • 1 praf de sare
  • ½ lingurita extract de vanilie
  • 40g unt, temperatura camerei
  • 40g zahar pudra

Mod de preparare:

Blat cu beurre noisette:

  1. Praincalziti cuptorul la 180C si tapetati o tava de 35x25cm cu hartie de copt.
  2. Combinati cele doua tipuri de unt si zaharul intr-un bol si mixati 2 minute pana obtineti o compozitie cremoasa.
  3. Adaugati ouale si continuati sa mixati alte 2 minute.
  4. Adaugati in fir subtire laptele batut, uleiul si vanilia si mixati la viteza mare 5-6 minute pana compozitia isi dubleaza volumul si devine pufoasa, aerate.
  5. Adaugati faina, praful de copt sis area si mixati la viteza mica doar pana la incorporare.
  6. Transferati blatul in tava pregatita si coaceti pentru 30 minute pana blatul creste uniform si trece testul scobitorii.
  7. Lasati sa se raceasca in tava.

Sirop de cidru:

  1. Combinati ingredientele intr-un bol si amestecati pana la topirea zaharului.

Cheesecake lichid:

  1. Mixati crema de branza intr-un bol pentru 2 minute pana devine cremoasa.
  2. Adaugati zaharul si mixati alte 2 minute.
  3. Amestecati oul, laptele, vanilia, sarea si amidonul intr-un bol. Turnati amestecul peste crema de branza si mixati 2-3 minute.
  4. Transferati amestecul final intr-un vas adanc tapetat cu hartie de copt si coaceti la 180C pentru 15 minute doar pana centrul arata inchegat usor, avand grija ca cheesecake-ul sa nu devina auriu maroniu pe margini.
  5. Lasati sa se raceasca apoi transferati intr-un bol si amestecati cu un tel pana devine cremos.

Firimituri crocante:

  1. Combinati faina, zaharul sis area intr-un bol.
  2. Adaugati untul si apa si amestecati bine.
  3. Intindeti firimiturile intr-o tava mare tapetata cu hartie de copt si coaceti la 180C pentru 15-20 minute pana devin aurii si crocante.
  4. Lasati sa se raceasca apoi impartiti firimiturile in doua. O jumatate va fi folosita in interiorul tortului, cealalata jumatate va devein parte a glazurii de deasupra.

Umplutura de mere:

  1. Puneti 1-2 cani de apa intr-un vas si adaugati sucul de lamaie.
  2. Taiati merele in cuburi mici si puneti-le in apa cu lamaie pentru a preveni oxidarea.
  3. Scurgeti merele si combinati-le cu restul ingredientelor intr-un vas.
  4. Puneti pe foc mic spre mediu si fierbeti 10-12 minute doar pana merele se inmoaie usor. Nu exagerati cu gatitul merelor intrucat au tendinta sa devina prea moi pe masura ce le gatiti mai mult. Ideea e ca ele sa ramana usor crocante.
  5. Lasati sa se raceasca.

Glazura de unt si firimituri crocante:

  1. Amestecati firimiturile crocante, laptele, sarea si vanilia intr-un bol. Lasati sa absoarba laptele apoi amestecati bine cu o spatula pana obtineti o pasta.
  2. Mixati untul cu zaharul intr-un bol pentru 3-4 minute pana devine cremos si se deschide la culoare.
  3. Adaugati pasta facuta mai devreme si amestecati doar pana la incorporare. Dati deoparte.

Pentru a asambla tortul:

  1. Taiati 2 discuri de blat de 16 cm. Pastrati resturile de blat.
  2. Tapetati un inel de tort de 16cm cu folie de acetat.
  3. Luati resturile de blat si formati un al treilea disc de blat la baza inelului de tort.
  4. Insiropati usor blatu cu sirop de cidru (folositi o pensula pentru a doza siropul cat mai corect).
  5. Puneti ½ din compozitia de cheesecake peste blat, urmata de ½ din compozitia de firimituri crocante si ½ din umplutura de mere.
  6. Continuati cu un disc de blat, sirop de cidru, cheesecake, firimituri, umplutura de mere si ultimul disc de blat.
  7. Insiropati blatul cu siropul de cidru ramas apoi acoperiti cu glazura de unt si firimituri crocante.
  8. Dati la rece cateva ore bune apoi scoateti tortul din inelul de tort si decorati cu firimituri crocante si miez de nuca.

momofuku apple pie cakemomofuku apple pie cake

{Momofuku Cornflake Cookies} – Fursecuri cu fulgi de porumb

momofuku cornflake cookies-1-5bc

I don’t know why and how it happened, but I’m in love with Momofuku Milk Bar recipes. Ah wait, actually I do know. Christina Tosi’s recipes are interesing, complex, slightly quirky and they turn out perfect every single time, what’s not to love?! And the outcome is delicious, looks amazing and taste just like I imagined they would be like. Ever since I made the Raspberry Lemonade Cake, inspired by the Momofuku cakes, I kept longing after a proper Momofuku dessert. I have pages and pages of tiny notes and recipes written in my recipe notebook and I couldn’t wait for an occasion to bake something nice and gooey. And here it is – Momofuku Cornflake Cookies (followed shortly by an Apple Pie cake from the same recipe book 😉 )

momofuku cornflake cookies-1-3bc

These Momofuku cornflake cookies are everything I ever wanted from a cookie – thin, crisp, buttery, slightly chewy, candy-like, packed with goodies and melt-in-you-mouth, while still textured. The recipe calls for cornflakes, chocolate chips and mini marshmallows so you can imagine that they taste amazing. They’re a real treat for your sweet tooth, that’s for sure! I skipped adding mini marshmallows though, because a certain tiny human has eaten them all. They were delicious anyway! Oh did I mention that they are giant?! Yes, they are huge, one is enough for one person and all it needs is a glass of milk to become the perfect little treat when you need comfort food or just an energy boost.

{Momofuku Cornflake Cookies}
Serves:: 20-25 cookies
Cornflake Crunch:
  • 120g cornflakes
  • 25g milk powder
  • 25g white sugar
  • ¼ teaspoon salt
  • 80g butter, melted
Cornflake Cookies:
  • 225g butter, softened
  • 200g white sugar
  • 150g light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 240g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 portion cornflake crunch
  • 100g mini chocolate chips
  • 50g mini marshmallows
Cornflake crunch:
  1. Crush the cornflakes slightly.
  2. Mix the dry ingredients in a bowl. Drizzle in the melted butter and mix well.
  3. Spread the mixture in a baking tray lined with parchment paper and bake in the preheated oven at 350F for 15-20 minutes or until fragrant, slightly golden brown and crunchy. Allow to cool completely.
Cornflake cookies:
  1. Combine the butter and sugars in a bowl and mix with an electric mixer for 2 mintues until pale and creamy.
  2. Add the egg and vanilla and mix well for 7-8 minutes on high speed until fluffy and pale.
  3. Add the flour, baking powder, baking soda and salt and mix just until combined then, using a spatula, fold in the cornflake crunch, chocolate chips and marshmallows.
  4. Using an ice cream scoop, drop spoonfuls of batter on a baking tray lined with baking paper. Allow enough space between the cookies as they will spread quite a lot. Wrap the baking pan in plastic wrap and place in the freezer for 1 hour, up to 1 week.
  5. Remove from the freezer when ready and bake in the preheated oven at 350F for 10-15 minutes or until they're thin, golden brown on the edges and center and the edges are crisp.
  6. Allow them to cool in the pan before serving. While hot, they are soft and might not hold their shape, but once cooled, they can easily be handled.
  7. Store them in an airtight container for up to 5 days or freeze them for up to 1 month.

momofuku cornflake cookies-1-4bc


Noua mea dragoste se numeste Momofuku Milk Bar – e un mic butic (de fapt intre timp a devenit o intreaga industrie) din New York a carui inspiratie este, sa spunem asa, gustul laptelui, cel mai bine vandut produs al lor fiind laptele cu cereale (e o tehnica interesanta pe care poate o voi incerca cat de curand). Retetele Momofuku sunt create de Christina Tosi, cea mai noua membra a juriului Masterchef SUA, cunoscut pastry chef si creierul din spatele a ceea ce a pornit nebunia Momofuku Milk Bar, parte a grupului de restaurante Momofuku apartinand lui David Chang. Christina declara ca papilele ei gustative sunt usor iesite din comun, motiv pentru care nici retetele create de ea nu se incadreaza in niciun standard intalnit pana acum.

Prima mea intalnire cu retetele Momofuku a fost cu ocazia Tortului cu zmeura si lamaie, un adevarat regal de gust si prospetime, un tort pe care nu ai cum sa nu-l tii minte, impresionant atat prin design cat si prin gust. Mi-am promis atunci ca voi reveni la retetele Christinei si le voi incerca, una cate una, in masura in care gasesc ingredientele de care am nevoie la noi. Asa ca astazi va propun aceste fursecuri cu fulgi de porumb – crocante, caramelizate, usor gumate, aproape ca o bomboana, destul de dulci (nu sunt pentru cei slabi de inger ori cei aflati la dieta), incredibil de interesante ca textura si gust.


Crocant de fulgi de porumb:

  • 120g fulgi de porumb
  • 25g lapte praf
  • 25g zahar alb
  • 1/4 lingurita sare
  • 80g unt, topit

Fursecuri cu fulgi de porumb:

  • 225g unt, temperatura camerei
  • 200g zahar alb
  • 150g zahar brun
  • 1 ou
  • 1 lingurita extract de vanilie
  • 240g faina alba
  • 1/2 lingurita praf de copt
  • 1/2 lingurita bicarbonat de sodiu
  • 1/2 lingurita sare
  • 1 portie crocant de fulgi de porumb
  • 100g fulgi de ciocolata neagra
  • 50g marshmallows in miniatura

Mod de preparare:

Crocant de fulgi de porumb:

  1. Sfaramitati fulgii de porumb in bucati mai mici, dar aveti grija sa nu devina pudra.
  2. Combinati ingredientele uscate intr-un bol. Adaugati untul si amestecati bine.
  3. Intindeti amestecul intr-o tava tapetata cu hartie de copt si coaceti la 180C pentru 15-20 minute sau pana devin aurii, aromate, usor crocante.
  4. Lasati sa se raceasca in tava.

Fursecuri cu fulgi de porumb:

  1. Mixati untul si cele doua tipuri de zahar intr-un bol pentru 2 minute pana devine cremos.
  2. Adaugati oul si vanilia si mixati 7-8 minute pana obtineti un amestec deschis la culoare.
  3. Incorporati faina, praful de copt, bicarbonatul si sarea, avand grija sa nu amestecati prea mult.
  4. Adaugati fulgii de porumb, fulgii de ciocolata si marshmallows.
  5. Folosind o lingura de inghetata pentru a le portiona, asezati bile de aluat intr-o tava tapetata cu hartie de copt. Lasati destul de mult loc intre fursecuri intrucat se intind la copt.
  6. Infasurati tava in folie alimentara si dati la congelator pentru minim 1 ora, maxim 5 zile.
  7. Coaceti in cuptorul preincalzit la 180C pentru 10-15 minute sau pana marginile sunt aurii si crocante.
  8. Lasati fursecurile sa se raceasca in tava – cat sunt fierbinti vor fi moi, dar odata racite, vor fi mult mai usor de manuit.
  9. Sa aveti pofta!

momofuku cornflake cookies-1b


Food Bloggers Conference 2015 – editia de iarna

food blog

Food Bloggers Conference 2015 – Winter edition

Prima data a fost un email teaser care nu spunea decat: Winter is coming. Mi-a starnit curiozitatea, e drept, insa avand experienta primei editii de Food Bloggers Conference si posibilitatea unei a doua editii de iarna, ma asteptam sa urmeze un anunt oficial. Si a venit!

Retineti data: 4 decembrie 2015 si locul: Radisson Blu Hotel, Bucuresti. Ce se intampla?!? Editia de iarna a Food Bloggers Conference, cea mai mare concentratie de bloggeri culinari pe metru patrat, cele mai interesante discutii despre mancare si fotografie, blogging si networking si cei mai frumosi oameni.

“Meniul” acestei editii suna extrem de interesant, abia astept!

Ne vedem acolo, da?!

{Coconut Biscotti} – Biscotti cu nuca de cocos

coconut biscotti

Coconut Biscotti – coffee’s best friends

A cup of coffee or glass of warm milk may not be enough sometimes. Sometimes it just needs a biscotti! A biscotti to dip it in the hot liquid but not become soggy. A perfect biscotti absorbs the flavor of coffee, but remains crunchy, it has texture and taste and snaps with every bite. Being baked twice, biscotti are dry, crunchy and firm, perfect to be dunk in your favorite warm liquid, being coffee, tea or milk.

The word biscotti derives from the latin biscoctus which means twice baked or cooked. The buttery dough is formed into logs, baked until golden then sliced and baked once more until dried out and crisp. They come in many variations: almonds, hazelnuts, chocolate, dried fruits or candied citrus peel are just a few of the options.

coconut biscotti

The very first biscotti, known under the name of Biscotti di Prato, were created in Tuscany over 6 centuries ago in the city of Prato and were made mainly from almonds. Because the double baking time dried the biscotti out, they were considered sturdy snacks, resistant to mold and able to be preserved for a longer period of time. Due to their characteristics, biscotti soon became a favorite of sailors. Christopher Columbus himself stored this kind of cookies on his ship.

It’s not my first time trying these cookies, but the first time they were made with a special gluten-free flour  mix which works differently than all-purpose flour and the cookies have a different texture as well. So I was curious, extremely curious on how they would turn out. I decided to go with coconut as main flavor because I had a fresh coconut (I do eat coconut flesh whenever I can, it’s healthy and delicious so no wonder I had one in my fruit basket), but I boosted the flavor with a pinch of lime zest (which by the way, I absolutely adore).

The recipe for these coconut biscotti is incredibly simple and straight forward, you can’t go wrong with it. In fact, everything is right with it and the final biscotti are perfect to build upon them. My point is you can either add almonds, hazelnuts, chocolate chips or dried fruits in the dough or you can decorate them with chocolate after baking then dip them in shredded coconut or sprinkles.

{Coconut Biscotti}
  • 85g butter, softened
  • 150g white sugar
  • 2 eggs
  • 1 teaspoon lime zest
  • 300g all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 50g shredded coconut
  1. Preheat your oven to 350F and line a baking sheet with baking paper.
  2. Mix the butter and sugar in a bowl for at least 5 minutes until creamy and pale.
  3. Add the eggs, one by one, then stir in the lime zest.
  4. Add the flour, salt, baking powder, baking soda and coconut and mix with a spatula to form a dough.
  5. Transfer the dough on your prepared baking sheet and shape it into a log.
  6. Bake the log for 15-20 minutes until golden brown then remove from the oven and allow to cool down for 10 minutes.
  7. Slice the baked log into 1cm thick slices and arrange them back on the baking sheet with the cut facing up.
  8. Bake again in the oven at 330F for another 15 minutes or until golden brown and dry.
  9. Allow to cool and store in an airtight container.

coconut biscottiROMANIAN

De provenienta italiana, biscotti sunt fursecuri uscate, ferme, numai bune de inmuiat in cafea, ceai ori lapte. Se pare ca reteta originala ar avea mai bine de 6 secole vechime si ar fi fost creata in Toscana, in orasul Prato. Particularitatea acestor fursecuri este faptul ca sunt copti de doua ori – prima data li se da o forma de sul, se coc, apoi se feliaza si se coc din nou pana devin uscati si aurii. Pentru ca sunt atat de uscati, acesti biscuiti rezista bine foarte mult timp, motiv pentru care in vechime erau preferatii marinarilor. Se spune ca insusi Cristofor Columb avea un stoc de biscotii pe nava lui ori de cate ori pleca pe mare.

Dincolo de calitatile lor, biscotii sunt si extrem de versatili. Exista variante care contin migdale, alune de padure, ciocolata, fructe uscate, nuci, coaja de citrice confiata si lista poate continua. Mai mult decat atat, biscotii permit si decorarea dupa ce au fost copti. Inmuiati in ciocolata e o varianta destul de des intalnita, insa nu va limitati doar la atat!


  • 85g unt, temperatura camerei
  • 150g zahar alb
  • 2 oua
  • 1 lingurita coaja de lime
  • 300g faina alba
  • 1/4 lingurita sare
  • 1/2 lingurita praf de copt
  • 1/2 lingurita bicarbonat de sodiu
  • 50g nuca de cocos maruntita (eu am folosit nuca de cocos proaspat rasa)

Mod de preparare:

  1. Preincalziti cuptorul la 180C si tapetati o forma mare de copt cu hartie de copt.
  2. Mixati untul cu zaharul cel putin 5 minute pana obtineti un amestec cremos, deschis la culoare.
  3. Adaugati ouale, unul cate unul, apoi incorporati coaja de lime.
  4. Adaugati restul ingredientelor si amestecati cu o spatula ori lingura de lemn pana obtineti un aluat omogen.
  5. Transferati aluatul in tava pregatita si dati-i forma de sul.
  6. Coaceti la 180C pentru 15-20 minute pana devine auriu. Lasati sa se raceasca 10 minute apoi taiati sulul in felii de aproximativ 1cm latime.
  7. Asezati feliile taiate inapoi in tava cu taietura in sus si continuati sa coaceti pentru alte 15 minute sau pana biscotii devin aurii si crocante.
  8. Lasati sa se raceasca apoi puneti-i intr-un vas etans pentru a-i pastra cat mai mult timp.

coconut biscotti