Category: Xiaomi

Oreo Cookie Chocolate Mousse

Ingredients : 

100g dark chocolate
250ml of milk
1 teaspoon vanilla extract
50g unsalted butter
250ml of whole liquid cream
50g sugar
150g dark Oreo cookies
Chocolate rice for decoration (optional)

Preparation :

Prepare the chocolate :

Cut the dark chocolate into small pieces.

Heat the milk :

In a saucepan, heat the milk over low heat and add the vanilla extract.

Melt the chocolate :

Add the chocolate pieces to the hot milk and stir until completely melted. Then add the unsalted butter and mix until combined.
Let cool :

Remove from heat and let the mixture cool.
Whip the cream :

Meanwhile, beat the liquid cream with the sugar until stiff peaks form.
Incorporate the cream :

Once the chocolate-milk mixture has cooled, gently incorporate the whipped cream.
Prepare the Oreos :

Finely grind the Oreo cookies in a blender.
Assembly :

In glasses or verrines, alternate layers of chocolate mousse and crushed Oreo cookies.
Decoration :

Decorate with chocolate rice if desired.
Refrigeration :

Let sit in the refrigerator for at least 10 minutes before serving.

One can never have enough easy dip recipes in their collection and the one we have for you today is a real treat! If you’re looking for a tasty snack that comes together quickly you’ve come to the right place. This Strawberry Cheesecake Dip is made with just five ingredients and doesn’t even require turning on the oven. That’s our kind of cheesecake! Serve it with wafers, graham crackers, or your favorite fruit and it’s bound to be a hit. Whether you set it out as an appetizer or dessert is a call we’ll leave up to you!

Ingredients:

For Finger Biscuits:

1 egg white
30g sugar
1 egg yolk
30g cake flour
Powdered sugar for dusting
For Tiramisu Cream:
250g mascarpone cheese, at room temperature
25g sweetened condensed milk
1 tsp vanilla extract
200ml heavy cream
20g sugar
For Coffee Syrup:
120g brewed coffee, warm
15g sugar

Instructions:

Make Finger Biscuits:

Preheat your oven to 180°C (356°F).
In a bowl, beat 1 egg white and gradually add 30g of sugar in 3 portions to make a meringue.
Add 1 egg yolk to the meringue and mix thoroughly.
Sift 30g of cake flour into the mixture and mix thoroughly.
Transfer the batter into a piping bag with a large nozzle and pipe out the dough onto a baking sheet lined with parchment paper.
Dust powdered sugar twice over the surface of the piped dough.
Bake in the preheated oven for 8-10 minutes. Remove from the baking sheet and cool.

Make Coffee Syrup:

In a bowl, mix 120g of warm coffee with 15g of sugar until the sugar is dissolved.
Make Tiramisu Cream:
In a large bowl, mix 250g of mascarpone cheese with 25g of sweetened condensed milk and 1 teaspoon of vanilla extract.
In another bowl, whisk 200ml of heavy cream with 20g of sugar until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture.

Assemble the Tiramisu:
Dip the finger biscuits into the coffee syrup and place them in your desired serving dish.
Layer with the tiramisu cream and smooth out the surface.
Refrigerate for about 3 hours to set.

Chocolate Rice Krispie Balls

Chocolate Rice Krispie Balls

Ingredients:

½ cup peanut butter
3 tablespoons soft butter
1 teaspoon vanilla extract
1 cup Rice Krispies
½ cup chopped pecans
1 cup shredded coconut
1 package chocolate chips
1 square sweet chocolate

Directions:

Prepare the Mixture: In a large bowl, combine the peanut butter, soft butter, and vanilla extract. Mix until smooth. Add the Rice Krispies, chopped pecans, and shredded coconut. Stir until all ingredients are well incorporated.
Chill the Mixture: Refrigerate the mixture for at least 30 minutes to firm it up.
Form the Balls: Once the mixture is firm, form it into small balls. Place the balls on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour to ensure they hold their shape.
Melt the Chocolate: In a double boiler, melt the chocolate chips and the square of sweet chocolate together. Keep the heat on low to maintain a smooth, melted consistency.
Coat the Balls: Using a fork, dip each ball into the melted chocolate, rolling it to ensure it is fully coated. Place the chocolate-covered balls back on the parchment paper.
Set the Coating: Refrigerate the balls until the chocolate coating is set. They can also be frozen for longer storage.
Enjoy your delicious Chocolate Rice Krispie Balls!

Table of Contents

Chocolate Dipped Nut and Seed Cookies Recipe

Ingredients

• 100 g (3.5 oz) walnuts, finely chopped
• 60 g (2.1 oz) toasted hazelnuts, finely chopped
• 25 g (0.9 oz) dried cranberries, soaked and drained
• 25 g (0.9 oz) raisins, soaked and drained
• 30 g (1 oz) cashews, finely chopped
• 2 tbsp pumpkin seeds
• 1 tbsp sesame seeds
• 1 tsp anise seeds
• 3 tbsp honey
• 120 g (4.2 oz) sugar-free chocolate, melted
• 30 g (1 oz) almonds, toasted and finely chopped

Instructions

1. Prepare the Nuts and Seeds

Start by finely chopping 100 g of walnuts and 60 g of toasted hazelnuts. The fine chop allows these nuts to mix well into the dough, providing a consistent texture throughout the cookies. Next, toast 30 g of almonds in a non-stick pan over high heat for about 1 minute. This enhances their flavor, making them more aromatic and crunchy.

2. Soak the Dried Fruits

While the nuts are being prepared, soak 25 g of dried cranberries and 25 g of raisins in separate bowls filled with cold water. Soaking helps to rehydrate the fruits slightly, making them juicier and also helps to remove any traces of preservatives. Drain the fruits well after soaking and pat them dry with a paper towel to remove excess moisture.

3. Mix the Ingredients

In a large mixing bowl, combine the chopped walnuts, hazelnuts, 30 g of chopped cashews, toasted almonds, 2 tablespoons of pumpkin seeds, 1 tablespoon of sesame seeds, and 1 teaspoon of anise seeds. Mix these ingredients thoroughly to ensure even distribution of flavors.

Next, add the drained cranberries and raisins to the bowl, followed by 3 tablespoons of honey. The honey acts as a natural sweetener and binder, helping to hold the mixture together. Mix everything well until you have a cohesive mixture that can be easily shaped into cookies.

4. Shape and Bake the Cookies

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Use a pastry cutter to shape the cookies, ensuring each cookie has the same amount of the mixture for even baking. Alternatively, you can shape the cookies by hand, pressing the mixture firmly to form compact discs.

Place the shaped cookies on the prepared baking tray, leaving a little space between each one. Bake the cookies in the preheated oven for about 15 minutes or until they are golden brown. The baking process will enhance the flavors of the nuts and seeds, while also giving the cookies a delightful crunch.

5. Dip in Chocolate

While the cookies are baking, melt 120 g of sugar-free chocolate using a bain-marie (double boiler). Once the chocolate is smooth and fully melted, remove it from the heat.

After the cookies have baked and cooled slightly, dip half of each cookie into the melted chocolate. The contrast between the crunchy, nutty cookie and the smooth, rich chocolate creates a delicious balance of textures and flavors.

6. Set and Serve

Place the chocolate-dipped cookies on a sheet of parchment paper and let them rest in the fridge for about 15 minutes. This allows the chocolate to set, giving the cookies a glossy, professional finish.

Once the chocolate has hardened, your Chocolate Dipped Nut and Seed  Cookies are ready to be enjoyed. These cookies make for a perfect breakfast treat or a healthy snack any time of the day.

Nutritional Information (per cookie)

Calories: 180 kcal
Carbohydrates: 15 g
Protein: 4 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 10 mg
Fiber: 3 g
Sugars: 7 g

Yield: 12-15 cookies

These Chocolate Dipped Nut and Seed Cookies are not only delicious but also packed with nutrients, making them a guilt-free indulgence. Enjoy them with a cup of coffee or tea, or pack them for a nutritious snack on the go!

Triple chocolate mousse cake

Ingredients:

For cake:

eggs: 5 pieces
powdered sugar: 150 g
Wheat flour: a hundred thirty five g
Uns-weetened powder cocoa: 15 g

For ganache:

liquid cream: 20 cl
Daark chocolate: 200 grams

For glaze:

Peanut oil: 8 cl
Dark chocolate: 150 grams

Order forms:

Soft butter: 10 grams
Wheat flour: 10 g
Enough for 6 people

Instructions:

For cookie:

First preheat the oven to 200°C (67), then add butter and flour to the pot.2 Next, mix the flour and cocoa powder.Boil 3 eggs and sugar in a blender until the mixture is very foamy and triples. four. Please blend the flour and cocoa combination into the powder with the assist of Marie, pour the cake into the pan immediately. five. After it’s far cooked, bake it at 200 ° C for 20 minutes. Leave it absolutely cool.

For ganache:

You take a salad bowl and put it in chocolate chips. 2- Put the cream in a saucepan and permit it boil, ensuring to pour 1/2 of of it over the chocolate pieces. Now that the chocolate is melted, lightly stir, beginning withinside the middle of the bowl and working in the direction of the edges.
Add the last cream and continually remember to calm down.

Ice cream:

Butter and chocolate should be soaked in a double pot.

To decorate:

After it cools absolutely, reduce it into three slices, ensure to position a layer of ganache among every slice of cake, then practice a layer of ganache last, now you may pour the hot facet dish on pinnacle and use it to cowl the entire cake. 2- Leave the cream in a fab place and continually provide spare parts.

In Wisconsin, our staples are very simple- beer and cheese. When you think beer cheese, you may think of that warm and sharp beer cheese dip that goes great with a soft pretzel or maybe in its liquidy soup form. But this beer dip is a little different. This dip is served cold with, you guessed it, cream cheese!Ingredients

2 (8 oz.) packages of cream cheese, softened

2 cups of shredded cheddar cheese, extra for garnish

¼ cup of sour cream

1 package of ranch salad dressing mix

1 tablespoon of paprika

2 tablespoons of dried minced onion

½ cup of light beer or non-alcholoic beer

Green onion, for garnish

 

Preparation

Add the softened cream cheese, shredded cheese, sour cream, ranch packet, seasonings and beer to a large bowl.

Mix ingredients until fully combined and transfer into smaller serving dish.

Garnish with shredded cheese and green onion.

Serve with pretzels or fresh vegetables.

Cheesy Broccoli Bites with Garlic Yogurt Dressing

Table of Contents

Ingredients:

For the Broccoli Bites:500 g broccoli (1 lb 1¾ oz), chopped

3 cloves of garlic, minced

2 eggs

100 g rolled oats (1 cup)

100 g grated mozzarella (3½ oz)

Salt, to taste

Black pepper, to taste

Olive oil, for greasing

For the Garlic Yogurt Dressing:

 

125 g yogurt (½ cup)

2 cloves of garlic, minced

Some parsley, chopped

Lemon juice, to taste

Salt, to taste

Black pepper, to taste

 

Directions:

Prepare the Broccoli Bites:

Preheat your oven to 200°C (392°F).

Steam or boil the broccoli until tender, then finely chop it.

In a large bowl, combine the chopped broccoli, minced garlic, eggs, rolled oats, grated mozzarella, salt, and black pepper. Mix well.

Grease a baking sheet with olive oil.

Scoop out spoonfuls of the mixture and shape them into small patties. Place them on the prepared baking sheet.

Bake in the preheated oven for 20 minutes, or until golden brown and firm to the touch.

Prepare the Garlic Yogurt Dressing:

In a small bowl, combine the yogurt, minced garlic, chopped parsley, lemon juice, salt, and black pepper. Mix well.

Adjust the seasoning to taste.

Serve:

Serve the warm broccoli bites with the garlic yogurt dressing on the side for dipping.

Serving Suggestions:

Serve as an appetizer or snack with the garlic yogurt dressing.

Pair with a fresh green salad for a light lunch.

Enjoy as a side dish with grilled chicken or fish.

Cooking Tips:

Ensure the broccoli is finely chopped to help the patties hold together better.

You can add other herbs like dill or chives to the dressing for extra flavor.

Make sure to grease the baking sheet well to prevent the patties from sticking.

Nutritional Benefits:

Broccoli is rich in vitamins C and K, fiber, and antioxidants.

Oats provide a good source of whole grains and fiber.

Yogurt adds probiotics, which are beneficial for gut health.

Dietary Information:

This recipe is vegetarian.

To make it gluten-free, use gluten-free oats.

Why You’ll Love This Recipe:

It’s a tasty and healthy way to enjoy broccoli.

The combination of cheese and oats gives the bites a delightful texture.

The garlic yogurt dressing adds a refreshing and tangy flavor.

It’s easy to prepare and perfect for meal prepping.

Conclusion:

These Cheesy Broccoli Bites with Garlic Yogurt Dressing are a must-try for anyone looking for a nutritious and flavorful dish. Perfect for snacks, appetizers, or side dishes, they are sure to be a hit with everyone. Bon appétit and enjoy your cooking! 😊🍴