There’s something special about baking with children. How can one not melt at the sight of their little hands stirring and sneaking chocolate when they think no one is looking? This, as well as the warm kitchen filled with laughter, creates the kind of memories that stay with us. And what better way to make memories than with the ever-classic digestive biscuits? So how do we make these chocolate digestive biscuits)

How to Make Digestive Cookies

Tip the rolled oats, flour, sugar, salt, and baking soda into a bowl and stir to combine

Add the cold butter to the dry ingredients and mix to form a crumb, drizzle a tablespoon of milk to it to bring it together.

Mold the mixture into a round mound, then roll it to about 1cm thickness. Leave it in the fridge for 30 minutes.

Preheat the oven to 160°C /320°F

Cut out the biscuits and place them on a baking tray lined with parchment paper. Bake for about 10- 11 minutes (rotating the baking tray halfway through).

Leave the biscuits to cool completely before dipping them in chocolate.

If you liked the homemade chocolate digestive biscuits. Please give it a thumbs up below.

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Another Cookie Recipe You Might Love

Chewy Oat Cookies with Coconut

Chewy oat cookies with desiccated coconut that aren’t overly sweet. Make them laced with demerara sugar or chocolate chips. ready in 30 minutes. Bake sale anyone!

Print Recipe

Homemade Chocolate Digestive Biscuits

(+6 rating, 2 votes)

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Dessert – English

By Angela

Prep Time: 1 hour 20 minutes – Cooking Time: 10 minutes – Total Time: 1 hour 30 minutes

Classic digestive biscuits dipped in milk chocolate

Ingredients

• 150g/ 1 cup wholemeal flour
• 110g/ 1 cup rolled oats
• 80g/ 1/3 cup granulated sugar
• 1-2 tablespoons milk
• 125g unsalted butter
• 5g / 1/2 tsp baking soda
• 150g milk chocolate (you can use dark chocolate if you prefer)

Instructions

1

Tip the rolled oats, flour, sugar, salt, and baking soda into a bowl and stir to combine

2

Add the cold butter to the dry ingredients and mix to form a crumb, drizzle a tablespoon of milk to it to bring it together.

3

Mold the mixture into a round mound, then roll it to about 1cm thickness. Leave it in the fridge for 30 minutes.

4

Preheat the oven to 160°C /320°F

5

Cut out the biscuits and place them on a baking tray lined with parchment paper. Bake for about 10- 11 minutes (rotating the baking tray halfway through).

6

Leave the biscuits to cool completely before dipping them in chocolate.

Spring in Malta is synonymous with Festa Frawli, an annual event to indulge in all strawberry-related delicacies that also aims to support local farmers and chefs. If you’re ever here during the season, it would be a shame not to attend. Now back to strawberry syrup. After scooping up your local strawberries, save a few to make this gem of a strawberry syrup recipe. Whether you are making strawberry syrup for pancakes or strawberry tiramisu, it’s sure to be a hit.

How to Make Strawberry Syrup

First off, wash the strawberries. Let them soak in baking soda for 10 minutes. Make sure to rinse them at least 2 times to wash off any residues.

Hull and cut the strawberries into halves or quarters. It doesn’t matter which, because they will be dunked in hot water to release and infuse their fragrant scent and sweet strawberry flavor.

Carefully tip the cut strawberries into hot water, and bring it to a boil. Then reduce the heat and let them simmer for 15 minutes. 

Set a strainer over a bowl and pour the simmered strawberries over it.

Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.

Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.

Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes.

Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it will thicken some more as it cools.

Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks

It’s also a strawberry syrup for drinks which can be drizzled on pancakes, and cocktails or even used for strawberry milk. I hope you try it and like it.

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Use Your Homemade Strawberry Syrup on This…

Strawberry Tiramisu – No-bake Dessert

Easy no-bake strawberry tiramisu made with savoiardi biscuits, layered with a sweet and light mascarpone filling, diced strawberries stirred in strawberry syrup topped with sweet but firm and fresh strawberries drizzled with… you guessed it… strawberry syrup.

Print Recipe

Homemade Strawberry Syrup Recipe

(+5 rating, 1 votes)

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Sauce/Syrup – International

By Angela – Serves: 315ml

Prep Time: 15 minutes – Cooking Time: 33 – Total Time: 48 minutes

A simple homemade strawberry syrup with 3 ingredients

Ingredients

• 300g strawberries
• 265ml (1 and 1/4 cup) water
• 250g (1 and 1/4 cup) granulated sugar

Instructions

1

Wash the strawberries. I leave them to soak for a few minutes in baking soda for 10 minutes. Make sure to rinse them at least 2 times.

2

Sort the strawberries into those that are ripe but firm, to be used for the layering and topping. And those that are ripe and bruised which will be used for the syrup

3

Hull and cut the strawberries into halves or quarters.

4

Carefully tip the cut strawberries into hot water (265ml), bring it to a boil then reduce the heat and let them simmer for 15 minutes.

5

Set a strainer over a bowl and pour the strawberries over it. Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.

6

Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.

7

Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes

8

Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it thickens some more as it cools.

9

Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks

If you would like an easy, no-bake, child-friendly dessert then this indulgent strawberry tiramisu recipe might just be what you are looking for. It is also a great option for when you are hosting friends or family but don’t want too much to do on the day, you can make this ahead and just finish it with the topping right before serving.

So savor the taste of spring with this no-bake strawberry tiramisu made with with savoiardi biscuits, layered with a sweet and light mascarpone filling, diced strawberries stirred in strawberry syrup topped with sweet but firm and fresh strawberries drizzled with… you guessed it… strawberry syrup. And that is what we refer to as a delicious mouthful!

Would I say this is the best strawberry tiramisu recipe? Well, I’m not one to gloat but I wouldn’t be surprised if you thought so. Now let’s make it.

How to Make Strawberry Tiramisu

First off, wash the strawberries. I leave them to soak in baking soda for 10 minutes. Make sure to rinse them at least 2 times.

Sort the strawberries into those that are ripe but firm – to be used for the layering and topping. And those that are ripe and bruised which will be used to make the syrup 

Hull and cut the strawberries into halves or quarters.

How to Make Strawberry Syrup

Carefully tip the cut strawberries into hot water, bring it to a boil then reduce the heat and let them simmer for 15 minutes. 

Set a strainer over a bowl and pour the strawberries over it. Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.

Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.

Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes.

Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it thickens some more as it cools.

Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks

Dice some ripe and firm strawberries into small pieces and set those on the side  

How to Make Strawberry Mascarpone Filling for Tiramisu

Use eggs at room temperature, (they form faster) separate the egg whites from the yolks.

Whip the egg whites and once they start to froth up, tip the sugar into the bowl and whip until they form still peaks, this should take about 5 minutes or so.

Whisk them until they are thickened and leave a ribbon trail when you lift the whisk

Add the mascarpone to the yolks and whisk until they are well incorporated with as few bits of mascarpone globules as possible. The mixture should be thick.

Drizzle about 2 tablespoons of the strawberry syrup into the egg yolk mascarpone mixture and whisk it in before adding 1/4 of the egg whites to the yolk mixture and folding it in using a spatula.

Then add the rest of the egg whites and quickly but gently fold, do not overmix, a few streaks of egg whites are okay, we need the mixture to retain some structure including the whipped air for lightness.

Drizzle about 1 tablespoon of strawberry syrup over the diced strawberries, and mix to coat. We just want them coated in the sweet syrup and not drenched so avoid using too much syrup at this point.

How to Layer Strawberry Tiramisu

Lay the savoiardi biscuits sugar side down. Then lightly drizzle some syrup over them.

Thereafter, scoop half of the mascarpone mixture over the ladyfingers and using the spatula, try to evenly spread it to every crevice of the dish.

Then dollop the diced strawberry over it in a way that somewhat ensures every bite has some and add a drizzle of the syrup (optional).

Top that with a layer of the biscuits, followed by the syrup, then the mascarpone mixture

Cover the tiramisu with cling film and keep it in the fridge to set for no less than 4 hours if you are in a hurry otherwise leave it in the fridge overnight.

When you are ready to serve, slice the strawberries and top your tiramisu with them right before serving with a drizzle of the syrup.

And that’s it, the best strawberry tiramisu recipe completed!

I hope you liked the recipe for strawberry tiramisu. If so please give it a thumbs up below.

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Tiramisu

Tiramisu made with savoiardi biscuits dipped in just enough coffee to deliver a soft exterior and slight bite from the still dry core. Topped with a generous spread of mildly sweet, light, and airy cream cheese frosting. Sealed with a drizzle of cocoa powder and chocolate shavings. Now tell me, what better way is there to end a meal than with tiramisu?

Print Recipe

Strawberry Tiramisu

(+15 rating, 3 votes)

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Dessert – International

By Angela – Serves: 4-6

Prep Time: 40 minutes – Cooking Time: 35 minutes – Total Time: 1 hour 15 minutes

Easy no-bake strawberry tiramisu made with savoiardi biscuits, layered with a sweet and light mascarpone filling, diced strawberries stirred in strawberry syrup topped with sweet but firm and fresh strawberries drizzled with… you guessed it... strawberry syrup.

Ingredients

• Strawberry syrup
• 300g strawberries
• 265ml (1 and 1/4 cup) water
• 250g (1 and 1/4 cup) granulated sugar
• Mascarpone filling
• 2 large eggs plus 1 egg white
• 3 tablespoons of granulated sugar
• 125g Mascarpone
• Layers
• Savoiardi biscuits (i used 14 but this will vary depending on the size of your dish)
• Strawberry syrup
• 70g diced strawberries plus extra for the final topping

Instructions

Strawberries

1

Wash the strawberries. I leave them to soak for a few minutes in baking soda for 10 minutes. Make sure to rinse them at least 2 times.

2

Sort the strawberries into those that are ripe but firm, to be used for the layering and topping. And those that are ripe and bruised which will be used for the syrup 

3

Hull and cut the strawberries into halves or quarters.

Make the strawberry syrup

4

Carefully tip the cut strawberries into hot water (265ml), bring it to a boil then reduce the heat and let them simmer for 15 minutes. 

5

Set a strainer over a bowl and pour the strawberries over it. Lift up the strainer and give it a little wiggle, do not try to mash the strawberries to squeeze out the water.

6

Carefully pour the strawberry water back into the pot. There will most likely be some residue at the bottom of the bowl that you should avoid adding to the pot.

7

Set the stove over high heat and pour the sugar into the strawberry water. Stir and let it come to a boil then reduce the heat to medium and let it simmer for 18 minutes

8

Give it a few minutes to cool down before pouring it into a sterilized glass bottle. Do this before it completely cools as it thickens some more as it cools.

9

Store the leftover syrup that you may not use in this recipe in the fridge and try to use it within 2 weeks

Prepare the layering ingredients

10

Dice some ripe and firm strawberries into small pieces and set those on the side  

11

Use eggs at room temperature, (they form faster) separate the egg whites from the yolks.

12

Whip the egg whites and once they start to froth up, tip the sugar into the bowl and whip until they form still peaks, this should take about 5 minutes or so.

13

Whisk them until they are thickened and leave a ribbon trail when you lift the whisk

14

Add the mascarpone to the yolks and whisk until they are well incorporated with as few bits of mascarpone globules as possible. The mixture should be thick.

15

Drizzle about 2 tablespoons of the strawberry syrup into the egg yolk mixture and whisk it in before adding 1/4 of the egg whites to the yolk mixture and folding it in using a spatula

16

Then add the rest of the egg whites and quickly but gently fold, do not overmix, a few streaks of egg whites is okay, we need the mixture to retain some structure including the whipped air for lightness.

17

Drizzle about 1 tablespoon of strawberry syrup over the diced strawberries, and mix to coat. We just want them coated in the sweet syrup and not drenched so avoid using too much syrup at this point.

Layering the strawberry tiramisu

18

Lay the savoiardi biscuits sugar side down. Then lightly drizzle some syrup over them.

19

Thereafter, scoop half of the mascarpone mixture over the ladyfingers and using the spatula, try to evenly spread it to every crevice of the dish.

20

Then dollop the diced strawberry over it in a way that somewhat ensures every bite has some and add a drizzle of the syrup (is optional).

21

Top that with a layer of the biscuits, followed by the syrup, then the mascarpone mixture

22

Cover the tiramisu with cling film and set it in the fridge to set for no less than 4 hours if you are in a hurry otherwise leave it in the fridge overnight.

23

When you are ready to serve, slice the strawberries and top your tiramisu with them right before serving with a drizzle of the syrup.

Hands up if you grew up on ginger snap cookies! Here here!!! If anything, I was obsessed with them. Ginger snap cookies have always (for me) made the perfect pairing with a cup of masala tea. Goodness, I am getting nostalgic! They have a delicious, warm, and spicy flavor that is easy to achieve at home in no time. And the result is a festive treat that is perfect for the holiday season or just storing in the pantry for when you have unexpected guests.

watch the video on youtube

easy

child-friendly

Hahaha yes, I am one of those that loves to give you food when you visit. Because it’s just a given you know? You come over, and I whip out my kettle and try to wow you with my old school teapot and a slice of my ‘no one can pass this up carrot cake with orange marmalade‘. But if you are watching your weight I would tempt you with just one gingersnap cookie and can’t wait to see your face light up as you ask to indulge in another.

And while these are ginger snap cookies with molasses and brown sugar, they still have a noteworthy crunchy texture. And if you wish, bake them a few minutes less to achieve the perfect combination of chewy and crispy, and sadly, your other popular choices for Christmas treats just got knocked off the shelf by these crunchy treats!

But let’s keep it real, ginger snap cookies are a must-have during the holiday season, and they make a great gift for family and friends. Oh and let’s not forget for bakesale and office parties when we ‘low key’ try to outbake each other.

The warm and spicy flavor of ginger snap cookies comes from the use of ginger, cinnamon, nutmeg, and cloves. These spices give the cookies a festive taste that is perfect for the holiday season. Ginger snap cookies are so delicious that they can be enjoyed on their own or paired with a cup of tea (or coffee of course )for the perfect snack.

History of Ginger Snap Cookies

Ginger snap cookies have been around since the 1800s. The first ginger snaps were baked in Germany and were known as “lebkuchen.” They were made with honey and spices and were considered a special treat during the Christmas season. Ginger snap cookies then became popular in the United States during the Civil War, as they could easily be transported and stored for long periods.

Ingredients of Ginger Snap Cookies

Ginger snap cookies are made with a combination of ingredients that give them their distinctive flavor and texture. The primary ingredients include flour, brown sugar, butter, molasses, and of course, ginger.

Spices such as cinnamon, nutmeg, and cloves are also added to enhance the flavor. The combination of these ingredients creates a cookie with a crunchy texture and a warm, spicy flavor.

How to make ginger snap cookies at home

Step 1: Whip the butter and sugar to a fluffy consistency then add in the vanilla, eggs, and molasses. Whisking well before each addition.

Step 2: Sift the rest of the dry ingredients into the whipped butter mixture. Let the cookie dough chill in the fridge for 30 minutes.

Step 3: Shape into a ball, roll them onto the cinnamon and sugar mixture, gently press for an even defined shape and bake.

So will you be making these comforting and festive ginger snap cookies that are easy to make at home? Whip up a batch of homemade ginger snap cookies and indulge in the deliciousness! Let me know how they turned out and if you made any alterations.

Please give these ginger snap cookies a thumbs up below.

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Crunchy Gingerbread Cookies

A simple classic recipe of gingerbread cookies that keep fresh for days!

Print Recipe

Ginger snap cookies

(+10 rating, 2 votes)

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Dessert – International

By Angela – Serves: 20 cookies

Prep Time: 1 hour – Cooking Time: 14 minutes – Total Time: 1 hour 14 minutes

Ginger snap cookies with a delicious, warm, and spicy flavor that is easy to achieve at home in no time.

Ingredients

• 325g plain flour
• 1 teaspoon baking soda
• 2 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 120g unsalted butter, at room temperature
• 140g cup granulated sugar
• 30g light muscovado sugar
• 64g (2 tablespoons) molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar, plus 1 teaspoon of cinnamon for rolling

Instructions

1

In a large mixing bowl, beat the butter and both sugar together until light and fluffy

2

Add the vanilla extract, egg, then the molasses to the butter mixture and beat until well combined.

3

Sift the flour, baking soda, ginger, cinnamon, cloves, and salt over the butter mixture and mix until a dough forms. Cover the dough with cling film and leave to rest in the fridge for 30 minutes

4

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

5

Mix the 1/4 cup of sugar with 1 teaspoon of cinnamon

6

Shape the dough into 1-inch balls and then roll them in the cinnamon & sugar mixture (not too much).

7

Place the sugar-coated dough balls on the lined baking sheet, leaving about 2 inches between each cookie.

8

Use the bottom of a glass to gently press on each cookie dough ball

9

Bake the cookies for 14 minutes or until they are set.

10

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

11

Serve and store any leftover cookies in an airtight container.

Are you a fan of citrus flavors? Have you ever tried candied orange peel? This sweet and tangy treat is a great addition to various desserts including an all-time favorite carrot cake with orange marmalade which you could whisk some candied orange zest into. Making your own candied orange peel is easy and fun, and the results are delicious. Allow me to show you how easy it is to make candied orange peel and share some recipes that use this decadent treat!

What is Candied Orange Peel?

Candied orange peel is made by simmering strips of orange peel in a sugar syrup until they are translucent and the syrup has been absorbed. The result is a sweet and chewy treat that can be eaten on its own or used as an ingredient in other recipes.

Ingredients to Make Candied Orange Peel

Oranges: opt for those with a thick peel. Use fresh, high-quality oranges for the best flavor. Organic oranges are ideal, as they don’t have any chemical coatings on their skin.

Sugar: I use granulated sugar but you can also use caster sugar.

Water: will be used to blanch the orange peels in the first phase. This will help to release some of the bitterness from the peel as well as make it easier to scrape off some of the orange pith. You could alternatively leave it on for its benefits.

Orange juice: Add the freshly squeezed orange juice from the peeled orange when simmering the peel with the sugar for a deeper orange flavor.

Here’s How to Make Candied Orange Peel

Cut the oranges (only go as deep as the skin and not all the way through the orange) into quarters and remove the peel.

Cut the peel into thin strips.

Blanch the peel in boiling water for 5 minutes, then drain. Boil them in a fresh batch of boiling water and drain, then repeat once more. So this process should be done a total of 3 times.

In a saucepan, combine the granulated sugar, water, and orange juice, then bring to a boil as you stir to dissolve the sugar. Add the blanched orange peel to the syrup, stir, and reduce the heat.

Simmer the peel in the syrup for 45 minutes to an hour, or until the mixture has reduced significantly, stir occasionally.

Remove the peel from the syrup and toss them in 1 cup of sugar to coat. Put them in a sieve to shake off excess sugar, and transfer them to cool on a wire rack.

Recipe ideas Using Candied Orange Peel

Candied Orange Peel Chocolate Bark

Melt some dark chocolate and spread it out on a parchment-lined baking sheet. Sprinkle candied orange peel and chopped nuts on top, then let it cool and break it into pieces.

Candied Orange Peel Muffins

Add chopped candied orange peel while baking your favorite muffin recipe for a burst of citrus flavor.

Candied Orange Peel Old Fashioned

Muddle a few strips of candied orange peel with sugar and bitters in a rocks glass. Add ice and whiskey, then stir and garnish with more candied orange peel.

Candied Orange Peel Cookies

The recipe is coming soon, so stick around for that.

How to Make Candied Orange Peel Tea

Ingredients

1/4 cup candied orange peel

2 cups water

Honey or sugar, to taste

Instructions: How to make candied orange slices

Begin by slicing the oranges then blanch them in boiling water for 5 minutes. Drain and boil water again and boil the orange slices a second time, drain and repeat one more time.

In a saucepan, combine the granulated sugar, water, and orange juice, and bring to a boil as you stir to dissolve the sugar. Add the blanched orange slices to the syrup, stir, and reduce the heat.

Simmer the peel in the syrup for 45 minutes to an hour (flip them at least once halfway through), or until the mixture has reduced significantly, stir occasionally. Then lay them on parchment paper sprinkled with some sugar.

An option for serving the slices as a snack is to put them in the freezer before serving. This makes them cold (of course ;)) and super chewy.

Once you have made the candied orange peel, you can move on to make the tea.

How to Brew Candied Orange Slice Tea

Add the water to a small pot and bring it to a boil. Then add the candied orange slices to the pot.

Reduce the heat to low and let the tea simmer for about 5-7 minutes. This will allow the flavor of the candied orange slices to infuse into the water.

Turn off the heat and strain the tea into a cup.

Add honey or sugar to taste, if desired.

Enjoy your delicious brew of candied orange peel tea!

For citrus fruit lovers, making candied citrus peel is a seasonal event that brings joy just like preparing homemade jam to preserve seasonal fruits. Making candied orange peel is easy and fun, and the results are delicious. Whether you eat it on its own or use it in other recipes, candied orange peel is sure to add a bright burst of citrus flavor to your day. I hope you give this recipe a try and let me know what you think!

Please give the candied orange peel recipe a thumbs up below.

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Carrot Cake With Orange Marmalade

Moist, easy-to-make carrot cake with orange zest and marmalade. The perfect recipe for summer, garden parties, and sure to be a hit with the kids too.

Print Recipe

Easy Homemade Candied Orange Peel

(+6 rating, 2 votes)

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Dessert, Snack – International

By Angela – Serves: 1 batch

Prep Time: 10 minutes – Cooking Time: 1 hour – Total Time: 1 hour 10 minutes

Sweet and zesty candied orange peels simmered in syrup until chewy and delicious!

Ingredients

• 3 oranges
• 200 ml water
• 200g granulated sugar (plus 100g for tossing the orange peel)
• 80ml fresh orange juice

Instructions

1

Cut the oranges (only go as deep as the skin and not all the way through the orange) into quarters and remove the peel.

2

Cut the peel into thin strips.

3

Blanch the peel in boiling water for 5 minutes, then drain. Boil them in a fresh batch of boiling water and drain, then repeat once more. So this process should be done a total of 3 times.

4

In a saucepan, combine the granulated sugar, water, and orange juice, bring to a boil as you stir to dissolve the sugar. Add the blanched orange peel to the syrup, stir and reduce the heat.

5

Simmer the peel in the syrup for 45 minutes to an hour, or until the mixture has reduced significantly, stir occasionally.

6

Remove the peel from the syrup and toss them in 1 cup of sugar to coat, transfer them to cool on a wire rack overnight or until dry.

7

Once the peel is cool, toss it in granulated or caster sugar to coat.

Coconut chocolate sticks are an easy decadent treat to keep at home for when your cravings are all over the place. You want cookies, or maybe something crunchy, coconutty (if there is ever such a word) but wish you could have that slightly bitter dark chocolate aftertaste to marry the sweet coconut stick flavors. Then these coconut chocolate sticks will scratch that itch, hahaha did I just say that?

Okay, I know, that paragraph was a mouthful. But make these, because I believe that if you like coconut desserts; then these easy coconut chocolate sticks will be something you make more than once.

Do you ever have moments where it feels like all the desserts in your pantry just won’t cut it? Well, that was me right before I dashed into the kitchen to empty out my last bag of desiccated coconut.

In all honesty, I was craving some childhood dessert. It was a block of crunchy food-colored desiccated coconut that was highly addictive, boy does that bring back memories. But enough about me!

Here’s How to Make Coconut Chocolate Sticks

Step 1: Separate your egg whites and egg yolks. Put the egg whites into a clean bowl that should be big enough to fit over a smaller pot (for the bain-marie). Add the granulated sugar to the egg whites.

Step 2: Pour about a cup of water into a pot and bring it to a simmer (not boil). Then set the bowl with the egg whites over the pot (the bowl should not touch the water). Whisk the egg whites and sugar until it all dissolves.

You can test by scooping some between your thumb and index finger, the liquid should not be grainy as that means the sugar has not yet dissolved.

Step 3: Add in the desiccated coconut and stir until well-mixed. While the mixture is still warm, pour it into a piping bag and pipe sticks onto parchment paper that should already be on the baking tray you intend to use.

Leave ample space between each because they will expand as they bake.

Step 4: Bake for 35 minutes. Once they are out, let them cool completely before gently peeling them off the parchment paper (be careful as they will be slightly sticky on the bottom). Then stick 2 pieces together to form a ‘small log’. Gently press on the sides to evenly shape it before putting it on a baking tray lined with parchment paper.

If you prefer to have the sticks soft and chewy, you can already dip them in chocolate at this point. Otherwise, bake them for a further 15 minutes which would result in them being crunchier.

Step 5: Melt the chocolate and only dip the coconut sticks into the chocolate once they have completely cooled. Then lay the coconut chocolate sticks on parchment paper to set before you serve.

Please give the coconut chocolate sticks a thumbs up below.

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4 Ingredients Coconut Macaroons

An intimidating French recipe made simple. 4 ingredients to a coconut macaroon that’s beautifully golden on the outside and soft on the inside dipped in chocolate.

Print Recipe

Coconut Chocolate Sticks

(+10 rating, 2 votes)

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Dessert – International

By Angela – Serves: 6

Prep Time: 45 minutes – Cooking Time: 50 minutes – Total Time: 1 hour 35 minutes

Ingredients

• 2 egg whites
• 120g granulated sugar
• 100g desiccated coconut
• 150g dark/milk chocolate

Instructions

1

Preheat the oven to 120°C / 248°F

2

Separate your egg whites and egg yolks. Put the egg whites into a clean bowl that should be big enough to fit over a smaller pot (for the bain-marie). Add the granulated sugar to the egg whites.

3

Pour about a cup of water into a pot and bring it to a simmer (not boil). Then set the bowl with the egg whites over the pot (the bowl should not touch the water). Whisk the egg whites and sugar until it all dissolves.

4

Add in the desiccated coconut and stir until well-mixed. While the mixture is still warm, pour it into a piping bag and pipe sticks onto parchment paper that should already be on the baking tray you intend to use.

5

Leave ample space between each because they will expand as they bake.

6

Bake them for 35 minutes carefully rotating the baking tray halfway through. Once they are out, let them cool completely before gently peeling them off the parchment paper (be careful as they will be slightly sticky on the bottom).

7

Once the coconut sticks have cooled, start preheat the oven again to 130°C / 266°F while you work on the coconut sticks

8

Then stick 2 pieces together to form a 'small log' and repeat with the rest. Gently press on the sides to evenly shape it before putting it on a baking tray lined with parchment paper. Bake them for 10 minutes, rotating the baking tray and flipping the coconut sticks halfway through for even browning.

9

Melt the chocolate and only dip the coconut sticks into the chocolate once they have completely cooled. Then lay the coconut chocolate sticks on parchment paper to set.

10

Serve & enjoy!

Growing up, my siblings and I had a more spiritual approach to Christmas. But we also knew that in other parts of the world, it was a time when those who didn’t, took time to enjoy the company of family and friends as well as exchange gifts.

Over time, this as well as other traditions have been blended into our Christmas holidays. One of which is my daughters and I making these almond Christmas cookies with chocolate.

What started as a desire to make Christmas cookies, turned into an experiment to give them an almond flavor which then bore a curiosity of what they might taste like dipped in chocolate.

But what I came to realize is that hidden behind that chocolate curiosity, there may have been a wish to make decorated Christmas cookies that didn’t include royal icing.

Ouch yes, I know I am breaking tradition here. But I wanted to make Christmas cookies that weren’t overly sweet which is what sadly, royal icing is all about. But other than that, I am not the best at decorating cookies but wanted them to be just as festive. And knowing that I wasn’t alone in this royal icing non-decorating pool of home bakers– I figure why not dunk the Almond Christmas cookies in chocolate and use that to decorate instead? So here goes…

How to Make Almond Christmas Cookies With Chocolate

Step 1: Cream the softened (not melted) and caster sugar until the butter turns pale and is of a creamy consistency.

Step 2: Add in the eggs, vanilla, and almond extract then whisk only until incorporated.

Step 3: Sift the flour, almond flour, baking powder, cream of tartar, and salt over the butter mixture.

Use a spatula to combine, then whisk using a hand/stand mixer on low speed, then once most of the flour is incorporated, mix on medium speed just until there are no flour pockets on the bottom of the bowl.

Step 4: Divide the cookie dough into 2. You need to roll out each portion into 1/2 inch thick, so prepare 2 sheets of parchment paper and put the dough in the middle. Use your hands to shape it into a ball then cover it with the other parchment paper, and roll it out. When done, put it in the fridge for 30 minutes.

Step 5: Lightly dust your working surface with some flour then very gently peel off the parchment paper from the cookie dough.

Brush some flour onto the dough and flip it onto your working surface as you peel the other side of the parchment paper off and lightly dust it with flour then roll it to a thickness of 1/4 inch before cutting out the shapes and placing them on a baking tray lined with parchment paper.

Let the cutout cookies rest in the fridge for 15 minutes. Roll the leftover bits of cut-out pieces of dough into a ball and store it in between parchment paper as you did before to be used for more cookies.

Step 6: preheat the oven to 175°C /347°F for at least 5 minutes before taking the cookies out of the fridge. Bake for 13-14 minutes making sure to rotate the baking tray halfway through for even baking and browning.

Step 7: Melt the dark chocolate in the microwave or over a bain-marie while the cookies cool. Then dip the completely cooled cookies into the dark chocolate and leave them over a wire rack. While they set, start melting the white/milk chocolate if using then proceed to decorate your cookies.

Store your Almond Christmas cookies with chocolate in an airtight container preferably in the fridge.

Please give the Almond Christmas cookies a thumbs up below.

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Almond Christmas cookies with chocolate

(+11 rating, 3 votes)

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dessert – International

By Angela – Serves: 10

Prep Time: 55 minutes – Cooking Time: 14 minutes – Total Time: 1 hour 9 minutes

These Almond Christmas cookies with chocolate are snappy, not overly sweet with a slight tang from the cream of tartar and the chocolate just wraps it up to another level. The perfect addition to your homemade Christmas gift bag.

Ingredients

• FOR THE COOKIES
• 227g unsalted softened butter
• 236g granulated sugar
• 1 medium egg plus 1 egg yolk
• 3/4 teaspoon vanilla extract
• 1 teaspoon almond extract
• 90g almond flour
• 277g plain flour / all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cream of tartar
• FOR THE DECORATION
• 250g chocolate of your choice (milk, dark or dark chocolate)
• 150 chocolate to be used for decoration

Instructions

1

Cream the softened butter and caster sugar until the butter turns pale and is of a creamy consistency.

2

Add in the eggs, vanilla, and almond extract then whisk only until incorporated.

3

Sift the flour, almond flour, baking powder, cream of tartar, and salt over the butter mixture. Whisk with the stand mixer on low speed, then once most of the flour is incorporated, mix on medium speed just until there are no flour pockets on the bottom of the bowl.

4

Divide the cookie dough into 2. You need to roll out each portion into 1/2 inch thick, so prepare 2 sheets of parchment paper and put the dough in the middle. Use your hands to shape it into a ball then cover it with the other parchment paper, and roll it out. When done, put it in the fridge for 30 minutes.

5

Lightly dust your working surface with some flour then very gently peel off the parchment paper from the cookie dough.

6

Brush some flour onto the dough and flip it onto your working surface as you peel off the other side of the parchment paper and lightly dust it with flour before cutting out the shapes and placing them on a baking tray lined with parchment paper. Let the cutout cookies rest in the fridge for 15 minutes.

7

Preheat the oven to 175°C/347°F for at least 5 minutes before taking the cookies out of the fridge. Bake for 13-14 minutes making sure to rotate the baking tray halfway through for even baking and browning.

8

Melt the dark chocolate in the microwave or over a bain-marie while the cookies cool. Then dip the completely cooled cookies into the dark chocolate and leave them over a wire rack. While they set, start melting the white/milk chocolate is using then proceed to decorate your cookies.

9

Store them in an airtight container preferably in the fridge.

watch the video on youtube & subscribe

very easy to make

bake sale worthy

There are cookies that most of us grew up with and think back on with fond memories. My obsession with ginger takes me back to afternoon tea with ginger cookies and black tea dosed with tea masala which is a spice that I have yet to overcome.

As the years go by I find myself opting more and more for homemade desserts (of course there are occasions where I go out for certain treats). And that’s where these delicious, crunchy homemade gingerbread cookies come in.

How to Make Gingerbread Cookies Without Molasses in 4 Simple Steps

Step 1: Whip the butter until fluffy then add the sugar. Whisk then follow with the egg.

Step 2: Add the dry ingredients and mix until there are no dry patches. Split the cookie dough in half and wrap each one in cling film. Leave to chill for at least 3 hours.

Step 3: Unwrap the chilled cookie dough, roll it into 1/8-inch thickness, and cut it out into preferred shapes. Place them on a baking tray lined with parchment paper and bake!

How to Make Gingerbread Cookies WITH MOLASSES

How to Store Gingerbread Cookies

If the cookies have already been baked, then it would be best to store them in an airtight container to retain the crunch.

Can Gingerbread Cookie Dough Be Frozen?

Yes, wrap the cookie dough in cling film and store it in a labeled ziplock bag. When you want to bake the gingerbread cookies, move the cookie dough to the fridge to thaw overnight.

Can Gingerbread Cookie Dough Be Refrigerated Overnight?

Yes, the cookie dough can still be used after being refrigerated overnight. In case it is a little too firm to roll, just give it a few extra minutes at room temperature to soften and roll out as usual.

Can Gingerbread Cookies Go Bad?

They can go stale if left out in the open, they will soften and may not be as pleasant to eat.

Are Gingerbread Cookies Spicy?

They could be considered slightly spicy due to the amount of ginger in the dough which for some can cause a mild tingle on the tongue and throat.

Are Gingerbread Cookies Soft?

The softness of gingerbread cookies will depend on a few factors like the recipe ingredients and the amount of time used to bake them. The longer they are baked, the firmer and crunchier they will be.

When to Decorate Gingerbread Cookies

Decorate the cookies ONLY after the cookies have COMPLETELY cooled.

Can You Make Gingerbread Cookies Without Molasses?

Absolutely, you can make gingerbread cookies without molasses using this recipe

If you enjoyed the crunchy gingerbread cookies, I’d appreciate it if you could give it a thumbs up below. If you didn’t like it as much, please tell me why  and what you believe we could change. 

To stay up to date on what’s fresh off the stove/oven, let’s connect on Instagram, Pinterest, TikTok, Youtube, or subscribe below to be notified of new posts by email.

Other Cookie Recipes To Try

Crunchy Ginger Snap Cookies

Ginger snap cookies with a delicious, warm, and spicy flavor that is easy to achieve at home in no time.

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Gingerbread cookies without molasses

(+16 rating, 4 votes)

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Dessert – International

By Angela

Prep Time: 20 minutes – Cooking Time: 25 minutes – Total Time: 45 minutes plus 3 hours rest time

A simple classic recipe of gingerbread cookies that keep fresh for days!

Ingredients

• COOKIE DOUGH
• 100g unsalted softened butter
• 130g light brown muscovado sugar
• 1 egg
• 300g plain flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 3/4 tablespoon cinnamon
• DECORATING ICING SUGAR
• 260g icing sugar
• 3 tbsps milk
• 2 tbsps golden syrup

Instructions

1

Sift the flour, baking soda, salt, and spices into a bowl

2

In a stand mixer or separate bowl, whip the softened butter until light in color and fluffy. Then add in the sugar, and whisk until well incorporated - ensuring to check the sides and bottom of the bowl.

3

Next, add the egg and whisk well before tipping the dry ingredients into the wet ingredients. Split the cookie dough into 2; wrapping each one in cling film to refrigerate for no less than 3 hours

4

Preheat the oven to 347°F / 175°C

5

Line a baking tray with parchment paper. After which, unwrap one of the chilled cookie dough blocks onto a lightly floured surface. Roll it to a thickness of 1/4 inch. Should it break as you roll, just 'pinch' it back together and keep rolling

6

Cut out the shapes and put them on the parchment-lined baking tray. Bake the cookies for 15-17 minutes (if you want them more crunchy, bake them for 17 minutes) ensuring you rotate the baking tray halfway through

7

Let the cookies cool completely before storing them in an airtight container to keep them crunchy.

There are many things I discovered and loved about Switzerland apart from my endless pursuit of cheese fondue and palmiers for breakfast. I also had a seeming constant craving for coconut macaroons. I enjoyed them so much that they overtook my love for chocolate. And whilst I could go on and on reminiscing about my bountiful younger years, I am sure that’s not what you are here for. Here’s why you should make these coconut maracoons with chocolate for dessert or for afternoon tea.

watch & follow on TikTok thank you

In spite of their intimidating name, coconut macaroons are shockingly easy to make. In fact how to make them can fit in one sentence. Just whisk the sugar and egg whites, then pour in the shredded coconut; stir until homogeneously incorporated, shape, and bake.

Homemade gift set or Bake sale anyone! Well here’s an idea, wow them with coconut macaroons which have a flair of elegance yet require zero effort to make.

Got kids? Well, making coconut macaroons is a great idea to keep them preoccupied whilst scoring some ‘bonding time’.

How to Make These Easy Coconut Macaroons for Dessert

Preheat the oven to 120°C / 248°F and line a baking tray with parchment paper

Whisk the egg whites and sugar, then pour in the shredded coconuts and mix.

Scoop about a heaping tablespoon worth of the coconut mixture and tightly squeeze (otherwise they risk falling apart) it in your palm then shape it into a cone, do the same for the rest.

Bake for 45 minutes or until lightly golden brown. Let them cool completely, then if using chocolate, melt it and dip the coconut macaroons in it. Then drip some chocolate over the macaroons.

Weren’t the coconut macaroons easy and delicious? If so, I would immensely appreciate it if you could rate it below. If you didn’t enjoy it, please tell me why  . To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, TikTok, or subscribe on Youtube or below to be notified of new posts by email.

Another Easy Coconut Dessert To Try

Coconut Chocolate Bars

Homemade chocolate bars with a desiccated coconut filling.

Print Recipe

Coconut Macaroons with Chocolate

(+11 rating, 3 votes)

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Dessert – French

By Angela – Serves: Makes 11

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

An intimidating French recipe made simple. 4 ingredients to a coconut macaroon that's beautifully golden on the outside and soft on the inside dipped in chocolate.

Ingredients

• 71g Egg whites (from 2 eggs)
• 155g Shredded coconut
• 120g Granulated sugar
• 130g Dark/Milk chocolate

Instructions

1

Preheat the oven to 120°C / 248°F and line a baking tray with parchment paper

2

Whisk the egg whites and sugar, then pour in the shredded coconuts and mix.

3

Scoop about a heaping tablespoon worth of the coconut mixture and tightly squeeze (otherwise they risk falling apart) it in your palm then shape it into a cone, do the same for the rest.

4

Bake for 45 minutes or until lightly golden brown.

5

Leave to cool completely on a wire rack, and line another tray with parchment paper.

6

Melt the chocolate and separate 1/4 of it for decoration (if you intend to drizzle some on top of the macaroons) then dip the macaroons in it and let the excess drip before setting it on the parchment-lined tray.

7

Drizzle chocolate on the macaroons and leave to set.

8

Store in an airtight container.

How does a slice of zesty, slightly sweet lemon pound cake, served with tea/coffee on a lazy afternoon sound? Do you have a “go-to lemon pound cake recipe?” If not, you ought to, and I highly recommend you try this one. Why? Well, it’s easy to make with simple ingredients, plus it smells and taste’s amazing without being too zesty. but if you want it to be, we can make it so

If you already have a go-to recipe, it doesn’t hurt to have another, yes I know I’m being rather cheeky now. You could also try this lemon cake for Easter.

This lemon pound cake doesn’t stray too much from what is considered to be the original ‘formula’. However, it is less dense but just delicious enough that you will want to serve it to your guests.

Sometimes thoughts of the pandemic can be overwhelming, I can’t hide that. And like others who just don’t want to think about it at all, I try to grasp onto something that will even if for just an hour, make me feel like all that stuff going on out there is out there and this is my ‘quiet space’.

That is how I came to bake this lemon pound cake on a weekend when one would suggest I just sit back and do nothing after what has been a hectic week at work. I guess this was my calming version of ‘sit back and do nothing’.

What You Will Like About THIS Lemon Pound Cake

It doesn’t require a lot of fuss: Just whip the butter, lemon zest, and sugar together. Then add in the oil, eggs, lemon juice, and dry ingredients. And that’s it!

Breakfast: It makes for a delicious breakfast alternative? Wait, what? Lemon pound cake for breakfast? Yes, why not- even if just this once, why not?

Lunch box me: Sometimes we just want a slice of cake in our lunch boxes. However, quite often those delicious delicate slices of joy crumble into a sad mess. The joy of this lemon pound cake is that it stays put, crumbs and all until it unravels in your mouth.

How to Make the Lemon Pound Cake

Whip whip whip: Yes, whip the sugar, lemon zest, and butter until it turns pale in color and doubles in volume. Then add in the oil and continue whipping.

Add the eggs (room temperature) one at a time. And finally, onto the ‘soon to be’ controversial ingredient- pour in the lemon juice and whip for a few seconds. It will start to coagulate, don’t freak out! It’ll all be fine

Now add in the dry ingredients in 2 batches, gently whisking each time (do not overdo it here). Then change to a spatula and make sure the lemon cake batter is well incorporated by scooping the bottom and sides of the bowl to make sure there are no dry pockets.

Transfer your lemon pound cake batter into an already lined 9 x 5 cake pan and that’s it! Bake at 356°F /180°C for 40-45 minutes, making sure to rotate the pan halfway through baking for even browning and testing using a toothpick (it should come out dry when poked into the centre of the cake). Simple right?

When the cake is done, brush it with the lemon syrup then let it cool completely before topping with the lemon icing.

So how was it? Did you love each slice of the lemon pound cake? If so, I would immensely appreciate it if you could rate it below. If you didn’t enjoy it, please tell me why  . To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, or subscribe on Youtube or below to be notified of new posts by email.

Other Cake You Might Love!

Carrot Cake With Orange Marmalade

Moist, easy to make carrot cake with orange zest and marmalade. The perfect recipe for summer, garden parties, and sure to be a hit with the kids too.

Print Recipe

Lemon pound cake

(+7 rating, 3 votes)

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Dessert – International

By Angela

Prep Time: 10 minutes – Cooking Time: 40 minutes – Total Time: 50 minutes

An easy lemon pound cake that's delicious with or without the lemon icing!

Ingredients

• FOR THE CAKE
• 150g unsalted butter
• 200g granulated sugar
• 1 tbsp lemon zest
• 2 tbsp vegetable oil
• 3 eggs
• 3 tablespoons lemon juice
• 260g all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• FOR THE LEMON ICING
• 200g icing sugar
• 3 tbsp lemon juice (if using freshly squeezed, make sure you sieve it)
• FOR THE LEMON SYRUP
• 1 tsp lemon juice (if using freshly squeezed, make sure you sieve it)
• 1 tbsp granulated sugar
• 1 tablespoon water

Instructions

1

Preheat the oven to 356°F /180°C

2

Sift the flour, baking powder & baking soda into a bowl and set aside.

3

In a separate bowl, whip the butter and sugar for 7 minutes or until it doubles in volume and turns pale yellow in color. Then add in the oil and whip until incorporated.

4

Add the eggs (room temperature) one at a time. whisking well in between each addition. Pour in the lemon and whisk, it will coagulate but don't worry- just move on to the dry ingredients once the lemon is mixed into the wet ingredients.

5

Now add in the dry ingredients in 2 batches, gently whisking each time (do not overdo it here). Then change to a spatula and make sure the batter is well incorporated by scooping the bottom and sides of the bowl to make sure there are no dry pockets.

6

Transfer your lemon pound cake batter into an already lined 9 x 5 cake pan and bake for 40-45 minutes, making sure to rotate the pan halfway through baking for even browning and testing using a toothpick after 40 minutes (it should come out dry when poked into the center of the cake).

LEMON ICING

7

While the cake bakes, prepare the lemon icing by sifting the icing sugar and pouring the lemon juice into it, whisk until smooth.

LEMON SYRUP

8

Make the syrup by dissolving 1 tablespoon of granulated sugar into a bowl with 1 tablespoon of water and 1 teaspoon of lemon juice. Microwave it for 1 minute.

BRING IT TOGETHER

9

Once the lemon cake is ready, poke the cake with a skewer, and using a pastry brush, brush it with the lemon syrup and let the cake cool completely.

10

Then pour the lemon icing over the cake and leave to set for about 20-30 minutes before serving.