Chocolate cookies mini cakes

Very easy to make, delicious chocolate cookies mini cakes. I takes a while to set them but they wort to wait. Especially that cookies are more tender after a while. 

Ingredients for 6 big muffins:

• 225g dark chocolate (I used rum and raisin one)
• tin of condensed milk about 397 g
• 110g butter
•  about 300g cookies

Prepare big muffin tin, the best one in this case is silicone one.

Brake the chocolate and place it in a pot. Add condensed milk and butter.  Heat it up stirring all the time until chocolate melts. When the mixture is smooth set it aside. Add broken into small pieces cookies and mix them well. 

Divide the mixture among all muffin tin holes. 

Place in the fridge to set for a few hours preferably overnight.

When ready, cut around with hot knife. Remove from tin and place on the plate. I have decorated mine in Easter motives. 

  Enjoy !

Recipe in Polish

Gluten free, delicious desert made of tapioca, coconut, condensed milk...

Delicious, gluten free packed with fibre desert. Although it takes time to prepare it,  this dessert is really easy to make. You just have to soak the tapioca in mixture of coconut and cow's milk. Later stir in remaining ingredients and bake  it in double boiler.  That's it.

When baked you can eat the dessert straight form the ramekin or transfer it to the plate. The tapioca - thickening agent gives the dessert cake consistency. So it holds together as a cake.  Tapioca is easy to digest and is gluten free.  

The idea for this dessert comes form this website.

Ingredients for 6 ramekins:

• 100g tapioca
• 180 ml coconut milk
• 400 ml milk
• 200g condensed milk
• 2 eggs
• 150g dessicated coconut
• 1/2 tbsp soft butter

 Put the tapioca in a big bowl pour in the coconut and and regular milk. Mix them well and set aside to soak for at least 3 hours. Later stir in the condensed milk, whisked eggs, dessicated coconut and soft butter.

Spoon the mixture into ramekins, leaving 1 cm space form the top. Cover each ramekin with kitchen foil.  Place them in a deep baking tray and pour in the water. Put into an oven set for 180C. Bake 1 hour 45 minutes to 2 hours. 

Enjoy warm or cooled down.

 Recipe in Polish

Mini pumpkin pie

Flaky pastry, made of wholewheat flour  with spicy, creamy pumpkin filling. 

Ingredients for pastry:

• 125 ml unsalted, cold butter
• 290 ml whole wheat flour
• 2 tbsp sugar
• 1/2 tsp salt
• 1 egg
• 1 tbsp cold water
• 1 tbsp lemon juice or white vinegar

Cold butter cut into small chunks and set aside for 30 minutes.

Put the flour, sugar, salt into a  bowl and mix all ingredients. Add the butter and  mix it with your fingers until the dough is a rough, crumbly texture.

In a separate bowl whisk the egg, water and lemon juice or vinegar. Then add it to the dough all at once, mixing until the dough comes together. Shape the dough into a disc, wrap into a foil and put into a fridge to chill for at least one hour. I kept mine in fridge overnight.

Remove the dough from the fridge about half an hour before rolling.

Preheat the oven to 190C.

Dust a working surface with a flour. Remove the dough from the cling film. Break the dough with your fingers to make it workable then roll it until 3 milimiters thin. Cut 12 circles from the dough. The circles should be big enough to cover the bottom and sides of mini tart molds or ramekins. I used silicone mini tart mold. Place the dough circles into a molds and chill them in the fridge while preparing the filling.

Filling:

• 250 ml pumpkin pure
• 150 ml sweet condensed milk
• 1/2 tsp cinnamon
• 1/4 tsp ginger powder
• 1/8 tsp allspice
• 1/8 tsp ground cloves
• pinch of ground nutmeg
• 60 ml whipping cream
• 2 small eggs

To make the filling put the pumpkin pure, milk, spices, eggs and whipping cream in the electric mixer bowl and mix until smooth. Remove the dough form the fridge and pour the filling into each pastry shell. Bake into preheated oven for 20 - 30 minutes. Bake until the crust is nicely browned and the filling is set. Cool the pies down and enjoy !

 

Condensed milk cupcakes

This recipe comes from Nestle condensed milk bottle. I was curious if it would work, so I decided to give it a try. I have to say these cupcakes were very easy to make. I simply put all ingredients into electric mixer bowl and whisk the for a few minutes. The frosting was easy to make as well, although the amount of ingredients should be doubled, as there was not enough frosting to cover all 12 cupcakes. The cupcakes were nice, very sweet and spongy, simply vanilla cupcakes. These are not the first vanilla cupcakes I made, and to be honest, I prefer the other ones I baked earlier (vanilla cup cakes) 

Ingredients for 12 cupcakes:

• 125g plain flour
• 250g condensed milk
• 1 egg
• 1/2 tsp vanilla bean paste
• 85g margarine
• 1 1/2 tsp baking powder

Preheat the oven to 190C. Line muffin tin with paper cases.

Place the flour, milk, egg, vanilla, margarine and baking powder into electric mixer bowl and whisk for 2-3 minutes until pale and fluffy. Divide the batter evenly between the paper cases. Bake for 15-20 min until spongy. Cool slightly then transfer to wire rack to cool completly.
While the cupcakes are cooling down prepare the frosting.

Ingredients for frosting*:

• 200g icing sugar
• 55g butter
• few drops vanilla extract
• 1-2 tbsp condensed milk
• sugar sprinkles or cake decorations to decorate

 * as I mentioned earlier you might not get enough to decorate all cupcakes, I would suggest to double the amount of ingredients
   
Place all ingredients into electric mixer bowl and beat until soft and fluffy. When the cupcakes are cooled down and frosting is ready, spread the frosting over each cupcake top, then sprinkle with sprinkles. You also might pipe the frosting onto the cakes then decorate with some waffle daisies. Enjoy !