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Coconut and chocolate muffins

Coconut and chocolate muffins

We can use a glass of any size to measure the ingredients, it is important to be the same. The composition will have the same consistency, only the total amount will vary. For an oven tray full of muffins we can use as a measure a glass for water.

  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 cup coconut nut
  • 1 old glass
  • 1.5 glasses of flour
  • 1 sachet of baking powder
  • a pinch of salt
  • 1 chocolate as desired

Servings: 13

Preparation time: less than 60 minutes

RECIPE PREPARATION Coconut and chocolate muffins:

Mix the eggs with the sugar, add the oil, milk, coconut, salt powder, and finally the flour mixed with the baking powder sachet. Cut the chocolate into pieces, or use chocolate chips. We incorporate well and with a spoon we put the composition obtained in the muffin tins. We put it in the preheated oven, at 180 degrees, for about 45 minutes. We can make cake in the same version, doubling the doses, the recipe here.


Chocolate muffins with orange flavor

How not to try Chocolate muffins with orange flavor when do you know how good the combination is? Be sure to have the pieces of dark chocolate and be sure to share them with your loved ones.

Chocolate muffin recipe with orange flavor it will be to the liking of the little ones, but also of the big ones.


Separately mix the flour with the cocoa and the baking soda, sift them and add them to the wet ingredients. At the end, add the chopped chocolate. Do not mix excessively, only until it is completely incorporated.

We put papers in a muffin tray and distribute the composition as evenly as possible.

Bake for 15-20 minutes at 190-200 ° C.

Let them cool completely on a grill and we can serve. Enjoy!

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Cupcakes, muffins, muffins

What are the differences between them? Muffins they are simple cakes with thicker dough. May contain cereal flakes, nuts, hazelnuts, dried or candied fruit. They do not have cream but can have a thin glaze. Cupcakes they are more noble and their composition includes many eggs, melted butter, chocolate, hazelnuts, marzipan and they have a word of cream (topping). The real muffins are French pastry products made of leavened dough that contains a lot of butter and many eggs (similar savarinelor). The name & # 8222briosa & # 8221 is improperly used in our country, referring to any cake baked in special crepe paper & # 8211 be it muffin or cupcake.

Coconut milk gave them a special flavor! It is creamy, contains fat and is slightly sweet. I used a small 165 ml can from Shanshi. If you have large cans of 400 ml you will have to weigh about 1/3.

Canned coconut milk separates naturally so don't be scared if you open the can and find a hard layer (like lard) on its surface and an aqueous layer on its bottom. Mix well with a spoon and you will get a homogeneous and creamy coconut milk.

If you do not have coconut milk at hand you can replace it with unsweetened condensed milk & # 8211 for coffee. If you use sweetened condensed milkt (canned) should be reduced by half the amount of sugar in the recipe.


"Intercontinental" cake with coconut, cranberries and chocolate

Preparation time 1 hour 45 minutes

Cooking time 50 minutes

Total time 1 hour 35 minutes

Ingredients

COUNTERS / SHEETS

  • 8 egg whites
  • a knife tip salt
  • 8 tablespoons sugar
  • 8 tablespoons walnuts
  • 1/2 teaspoon baking powder
  • 3 tablespoons flour

CREAM

  • 250 gr butter at room temperature
  • 8 tablespoons sugar
  • 8 yolks
  • 5 tablespoons milk
  • 2 sachets of vanilla sugar
  • 50 gr coconuts
  • 50 gr raisins and cranberries soaked in rum
  • 50 gr chopped chocolate

DECOR / ORNAMENT

Recipe Notes

For the dimensions of a tray: 20/30 cm

PREPARATION

Remove the butter in time to take the room temperature.
Soak cranberries or raisins in a few tablespoons of rum. You don't have to cover them but just stir from time to time to turn them into rum.

BLAT / FOI

1. Cut 3 pieces of baking paper and shape the tray. The 3 countertop sheets will be baked on them. Divide the final composition into 3.
2. Preheat the oven to 180 degrees (about 4.5 degrees classic gas stove).
3. The walnut kernels, chosen by the shells lost among them, grind them in a robot, small granulation, but not very finely ground.
4. Mix the egg whites with 1 pinch of salt until hardened, add a tablespoon of sugar and continue to mix at full speed. Forms standing peaks.
5. Mix flour, baking powder and walnuts. Pour this mixture over the beaten egg whites and mix manually with movements from the bottom up until it becomes homogeneous.
6. Spread one of the cut baking sheets in the tray, mark the dough in 3 sectors and distribute a part on the baking paper. Level with a wide surface tool (I use the cake slicer, it goes faster).
7. Bake each sheet for about 15 minutes, until lightly browned. It remains quite elastic. Turn it over on a tray, peel off the paper and turn it over with a tray on a grill on which it will cool. Proceed exactly with the other two sheets.

CREAM

1. Heat the water for the steam bath in a suitable large bowl. In a large kettle or saucepan, mix the yolks with the sugar and vanilla sugar on the steam bath.
2. Add the milk until the sugar melts and the composite thickens. Allow to cool well.
3. Soft butter, at room temperature, mix the foam. When the yolk mixture is cold, add spoon by spoon over the butter, mixing at the lowest speed of the mixer.
4. I scraped on the edge 2/3 of a chocolate taken out of time at room temperature (it's better if you combine white with black, I just put black).
5. The cream obtained is divided into three parts in different bowls. In the first chicken, in the second cranberries or raisins soaked in rum and in the third, chopped chocolate. Homogenize in each bowl.

ASSEMBLY

1. Place a countertop sheet, spread the coconut cream evenly, and the sheet, then the cream with the cranberries (I put them on top) and the third sheet, the finish being the layer of cream with chopped chocolate. I reversed with the cranberries on top.
2. Sprinkle with chocolate flakes and then place the cake in the refrigerator for a few hours or overnight. Slice small cubes like me, or into larger diamonds.
Liv (e) it!


How to prepare muffins with cherries and chocolate

Preheat the oven.
In a bowl put sifted flour, sugar, baking powder, cocoa and salt.
In another bowl put the milk, egg and oil and mix.
We put the contents from the bowl of liquids to the one with flour.
Add the chocolate pieces and the cherries (but not all of them, leave a few on top) and mix lightly.
Put the muffin sheets in the form and add composition. Put the rest of the chocolate and cherries on top.
Put the tray in the oven and bake the muffins for 20-25 minutes.
When they are ready, take out the tray and let it cool.


Vanilla butter cream for muffins

Vanilla butter cream for muffins, muffins or cupcakes is a perfect cream! My children have declared it & # 8220 the best & # 8221 of what they have tasted so far and I can tell you that they have tasted quite a few.
For the recipe of vanilla butter cream for muffins you must use butter with a fat content of 82%, do not replace it with anything else. In addition to muffins, you can use it in other dishes, such as cakes or pies. You can also add other flavors or essences.
Besides the fact that it is very easy to make, it also has a very pleasant taste. They are very successful at children's parties, because they also look very beautiful. I recommend making them in the form of mini muffins, to make it easier for children to hold them in their hands.
Vanilla butter cream for muffins it is decorated with a posh and decorated with different ornaments, such as: candies, hearts, pieces of chocolate or grated chocolate. They can also be decorated with pieces of fruit, such as: strawberries, raspberries, blackberries, blueberries, cherries or cherries. The possibilities are endless, you just have to use your imagination.

The basic muffin recipe can be found here.

Butter cream with dulce de leche for cakes


Ingredients Muffins with chocolate

  • 220 grams of chocolate with 70% cocoa (or which you like, that's what I used, for a taste as intense as possible)
  • 120 grams of butter with 80% fat
  • 80 grams of flour
  • 100 grams of sugar
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • 4 whole eggs

Preparation of chocolate muffins

1. Turn on the oven and set it at 180 degrees Celsius.

2 . To prepare these delicious muffins, the chopped chocolate and butter are placed in a saucepan in a bain-marie (in another slightly larger pan with boiling water) to melt together (picture 1). If you choose a larger bowl in which to melt the butter and chocolate, you will be able to prepare the whole recipe in it, you will not have to transfer the contents to something else, as I did in step 2.

3. As soon as the butter and chocolate have melted (they must be liquid, they must not get hot and in no case boil), mix with the mixer at medium speed to cool a little (2-3 minutes).

4. Dry muffin ingredients mix separately flour, salt and sugar. Add all at once over the melted chocolate composition (picture 2). Mix until well blended.

5. Add 1 egg at a time, mixing after each one (picture 3).

6. Add the vanilla extract and beat on high speed for 10-20 seconds, until you get a lighter, creamy composition. The muffin dough is ready!

7. In the muffin tray prepared with individual paper baskets (or greased with butter and lined with cocoa powder) divide the composition evenly (picture 4).

Cooking

8. Place in the preheated oven at 180 ° C, the baking time varying depending on preferences:

  • if you want muffins with a creamy-liquid inside, bake for 9-10 minutes
  • if you want muffins with a creamy but stable inside, which no longer flows, bake for 11-12 minutes
  • in 12 minutes it's already a sacrilege: P, everything that is more special about the texture of these muffins will be lost, so keep an eye on them! The inside should be like a cake, the middle as creamy as possible (picture 5).

Take our baked muffins out of the pan and let them cool sideways. They can be tasted from warm to completely cold, powdered with a little powdered sugar, with different toppings, with ice cream, etc.

I don't know how they are the next day, they never lasted that long :)). Good appetite!


  • Coconut ball
  • 200 g cream cheese (Philadelphia type)
  • 100 g coconut
  • 80 g old powder
  • 1 yolk
  • 1 tablespoon starch (or flour)
  • vanilla
  • Chocolate countertop
  • 4 eggs + 1 egg white (bile branches)
  • 150 g sugar
  • a teaspoon of salt
  • 100 g chocolate (55% cocoa)
  • 100 g butter
  • 1 tablespoon of ness
  • 120 g flour
  • 1 tablespoon cocoa tip
  • 1 tablespoon baking powder
  • Glaze
  • 100 g chocolate (55% cocoa)
  • 100 ml water
  • 60 g sugar
  • 50 g butter
  • 1 rum essence
  • coconut flakes for decoration

First prepare the coconut balls. In a bowl put the cream cheese, coconut flakes, powdered sugar, egg yolk, starch, vanilla and mix well until smooth.

We wet our hands with water and form balls the size of a walnut. I got 17 pieces.

Cover a round shape with a diameter of 24 cm with baking paper (if necessary and you know it sticks, put it on the walls of the form) and place the balls.

It's time to make the top. First melt the chocolate together with the butter in a steam bath or in the microwave, homogenize, then incorporate the ness.

In a deep bowl put whole eggs, egg whites, sugar, salt and mix well with a hand mixer until the composition doubles.

We also incorporate melted chocolate together with butter and instant coffee, mixing with a whisk and at the end the sifted flour together with cocoa and baking powder.

Pour the dough over the balls in the pan.

Preheat the oven to 180 ° C and bake the cake for 35-40 minutes. Do not bake it too long because the top will be dry and not wet and creamy.

While the cake cools on a grill, prepare the icing.

Boil water and sugar for 5 minutes over medium heat, remove from the heat, add the chocolate and butter and mix vigorously until smooth. Do not be afraid if it looks cut, it will become creamy after mixing. After it has cooled, add the essence. of rom.

After the cake has cooled completely, glaze the cake (the icing must also be cold, possibly put it in the fridge).

Decorate it with coconut flakes and keep it cold for a few hours or even overnight. The icing will harden and the inside of the cake will be moist and creamy. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Rum cake and chocolate icing

Cake recipe with rum and chocolate icing it's an old one, which I've always liked. In my recipe book it is simply called: Cake with icing. Here I chose to describe it a bit in the title, to know what to expect. It is a fine cake, easy to make and, if you like the aroma of rum, you will surely love it. Read more & rarr


Cocoa and coconut muffins

Cocoa and coconut muffins is a simple muffin recipe, tasty and not at all difficult to prepare. The combination is delicious!
I used the cup unit. A cup is the equivalent of a 200 ml cup, but each ingredient weighs differently. A cup of sugar will be much heavier than a cup of coconut.
If you need a quick dessert, either for the little ones or for the big ones, try it cocoa and coconut muffins.