Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.
Creamy Vanilla And Chocolate Jelly
You can also make it in one big baking pan and cut it into small squares.
Ingredients
Vanilla layer
- 1/2 cup water cold
- 3 packs Knox original gelatin unflavored
- 500 ml heavy whipping cream
- 500 ml whole milk
- 8 Tbsp sugar
- 1 Tbsp vanilla extract
Chocolate layer
- 60 ml whole milk
- 3 Tbsp water cold
- 1/2 pack Knox original gelatin unflavored
- 1 Tbsp sugar
- 1 Tbsp cacao powder
Instructions
Vanilla layer
- In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
- In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
- Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
- Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).
Chocolate layer
- In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
- Place over medium heat and heat until barely boiling, stirring constantly.
- Remove from the heat and strain through a fine sieve. Let the mix cool down.
- Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
- Refrigerate for 2 more hours.
Tried this recipe?Let us know how it was!
This post was posted in Desserts, Gluten-Free
Berry Charlotte Cake
This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.
Berry Charlotte Cake
Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round.
If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Ingredients
- 500 g berries raspberries, strawberries or blackberries…
- 50-70 g sugar
- 500 ml heavy whipping cream ( 35%) very cold
- 8 g gelatin
- 24 Ladyfingers
For decoration
- 1 Tbsp cocoa powder
- Fresh berries
- Fresh mint optional
- whipped cream optional
Instructions
- Rinse and drain berries, add sugar and puree until smooth.
- Pass the puree through a fine sieve, to remove all tiny seeds.
- You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
- Add 4-5 Tbsp of cold water to gelatin, and set it aside.
- Place the saucepan with berry mixture over medium heat on the stove (don’t boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. …
- Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
- Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
- Line the inside and walls of a springform pan with parchment paper or plastic wrap. …
- Measure the length you need.
- You can trim off one end of each ladyfinger.
- Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
- If you having trouble fitting the last ladyfinger in, you can cut it in half.
- Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
- Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
- Dust with cocoa powder.
- Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
- You can decorate with ribbon, but don’t forget to remove the ribbon before cutting the cake. 🙂
Tried this recipe?Let us know how it was!
This post was posted in Desserts
Chocolate Chip and Nut Cookies
Excellent Chocolate Chip Walnut Cookies. I’ve tried a lot of different chocolate chip cookie recipes, and this one is the best one by far. They have the right balance of flavor and texture. My kids remove them from the oven as soon as the edges turn gold. They don’t look done when they are, so be carefully not to burn the bottoms.
Chocolate Chip and Nut Cookies
Dough balls may be frozen, which is very convenient when you have someone coming over. Don’t forget to add some extra time to the baking.
Ingredients
- 225 g butter softened
- 100 g brown sugar
- 1 tsp vanilla sugar (optional)
- 100 g sugar
- 330 g all purpose flour sifted
- 1/4 tsp salt
- 1 tsp baking soda
- 2 eggs
- 350 g chocolate chips
- 50 g walnuts
- 50 g hazelnuts
- 50 g almonds
- 50 g pumpkin seeds
Instructions
- Preheat oven to 380 degrees F. Cover 2 baking sheets with parchment paper. Beat together butter, brown sugar, granulated sugar and vanilla sugar.
- Add eggs.
- Little by little add sifted flour ,mixed with salt and baking soda.
- Add chocolate chips and mix well.
- Spoon out the cookie dough using a cookie scoop(use your hand if you don’t have cookie spoon) and place on the parchment lined baking sheet. Divide the nuts and seeds on top of the each cookie and gently press down on the dough ball to flatten slightly.
- Bake for 8-10 minutes, until the edges are set but the middle is still soft.
- Let cool cookies for few minutes then transfer them with a spatula to a rack to cool completely.
- Enjoy it with glass of milk or your favorite tea.
Tried this recipe?Let us know how it was!
This post was posted in Desserts
French Chocolate Macarons
French Chocolate Мacarons (Macarons au chocolat) – elegant french cookie made with almond flour. There are hundreds of different fillings, but the chocolate ganache is the most popular. This recipe is simple enough to make, but they sometimes crack or have imperfect “feet”. Don’t worry they’re still delicious, and don’t give up, only practice will make them flawless.
Perfect for a cafe gourmand!
French Chocolate Macarons
Please don’t eat your macarons right away, wait until they reach ambient temperature. Macarons can be stored in the refrigerator for 5 days. Remove from the refrigerator 30 minutes before serving.
Ingredients
Almond cookies
- 75 g almond flour
- 110 g powdered sugar
- 1 Tbsp cacao powder
- 2 large egg whites (about 70 g)
- 1 pinch of salt
- 50 g sugar
Chocolate ganache
- 100 ml heavy whipping cream ( 35%)
- 90 g chocolate chips (60%)
- 1 tsp sour cream
Instructions
Almond cookies
- Mix almond flour and powdered sugar in food processor (20-30 seconds).
- Add cacao powder to almond mixture and pass through a fine sieve.
- Add a pinch of salt to egg whites and beat until foamy.
- Slowly add sugar and beat until firm peaks form.
- Fold the dry mixture into the meringue, keep folding the batter until it reaches a honey-like consistency.
- Transfer the batter to the pastry bag.
- Line two baking sheets with parchment paper. To make all macarons look the same size, print out a 2.5 cm macaron template, place under parchment paper and trace the outlines. You can also use a silicone mat.
- Holding the bag vertically and close to the baking sheet, pipe circles. Tap the baking sheet a few times on the counter to release any air bubbles, and to make them look round. Let them sit at room temperature for 30-45 minutes, until skin forms on the shells.
- Preheat the oven to 320 degrees F. Bake for 15 minutes (one sheet at a time). Each oven temperature is different so keep an eye on them. Allow the cookies to cool completely on the baking sheet before removing them. Pair the cookies up according to size.
Chocolate ganache
- Add heavy cream to a small saucepan and heat on high heat. Pour the cream over the chocolate chips. Allow to stand for 1 minute to soften the chocolate.
- Stir briskly until smooth.
- Add the sour cream and stir again.
- Transfer ganache to the pastry bag or small ziplock bag. Allow to cool for about 2 hours at room temperature or 30 minutes in the refrigerator.
- Pipe the ganache filling in the middle of one shell (about 1 tsp).
- Sandwich it with empty shell. Store them in the refrigerator for at least 6 hours before serving. They’ll taste even better next day. 😉
Tried this recipe?Let us know how it was!
Beets and beef borscht
Borscht is a traditional Russian and Ukrainian hot soup that is made with beef, beets and cabbage. It is popular in many Eastern European countries, and each country has its own recipe. This recipe is how my grandma used to cook.
Check my other soups on this website!
Beets and beef borscht
Traditionally, Russian borscht is prepared with beef, but you can make it with any meat you like.
Ingredients
- 1 1/2 pound slice of bone-in beef shank (with a lot of meat)
- 1 bay leaf
- salt and pepper to taste
- 15 cups water cold
- 3 medium potatoes peeled, cut into 1/2-inch cubes
- 2 medium carrots peeled and shredded
- 3 medium beets peeled and shredded
- 1/2 onion chopped
- 300 gr cabbage (about 1/2 small cabbage) shredded
- 2 Tbsp olive oil
- 3 Tbsp tomato paste
- 1 Tbsp sugar
- 1/4 cup fresh parsley chopped
Instructions
- In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
- Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
- While your meat is cooking, get your veggies ready.
- Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
- Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
- Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
- Add sliced cabbage into the stock and cook for 5 minutes.
- Stir in the sautéed vegetables and cook for 5 more minutes.
- Stir in parsley and sugar.
- Taste the borscht for flavor. Feel free to add more salt and pepper.
- Serve hot, with sour cream and bread.
Tried this recipe?Let us know how it was!
This post was posted in Soups
Coconut Cookies with Hazelnuts
Very light, melting in your mouth, make these coconut cookies with shredded coconut and crushed hazelnuts. Works perfectly for gluten free diet. You may want to double the recipe as one batch never seems to be enough. You can freeze the leftovers in a plastic container.
Coconut cookies with hazelnuts
You can use walnuts or pecans.
Ingredients
- 2 egg whites
- 1 pinch of salt
- 120 g sugar
- 150 g shredded coconut, unsweetened
- 50 g crushed hazelnuts
Instructions
- Preheat oven to 340 degrees F.
- Combine egg whites and salt in a large bowl. Beat with a mixer at medium speed until soft peaks form. Add sugar, one tablespoon at a time, beating at high speed until stiff peaks form.
- Gently fold in coconut and hazelnut.
- Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper. Garnish each cookie with half hazelnut. I bake one baking sheet at a time, for 15-20 minutes.
- Remove from the oven and try if the cookie is ready. Cool for about 3 minutes and transfer them onto the serving plate.
Tried this recipe?Let us know how it was!
French Chocolate Cake
French chocolate cake with dark chocolate. Very elegant and light, incredibly simple to make. It became our family signature cake. I make it for breakfast, for unexpected guests, and even as a birthday cake.
If you are looking for gluten-free recipe, try our Flourless Chocolate Cake.
French Chocolate Cake
Ingredients
- 200 g dark chocolate chips
- 150 g unsalted butter
- 6 eggs
- 200 g sugar
- 2 Tbsp all purpose flour sifted
- 1/4 tsp powdered sugar
Instructions
- Preheat oven to 375 degrees F. Generously butter a baking pan, then dust with little flour and tap out the excess.
- Meanwhile melt the chocolate and butter in the microwave. Mix well.
- Whisk eggs with sugar until frothy and blended.
- Add eggs to the chocolate batter and whisk.
- Add sifted flour and whisk again.
- Pour into prepared cake pan and bake for 25- 30 minutes.
- Run the knife along to check if it is ready. Cake should be moist and not dry.
- Let it completely cool, remove the cake from the pan. Dust with confectioner’s sugar and serve.
Tried this recipe?Let us know how it was!
This post was posted in Desserts