Chocolate Apple Squares / Čokoladne kocke sa jabukama

This cake easily became a favorite of mine. It’s rich and delicious, reminding me very much of brownies. However, it’s definitely not as decadent. Plus, it’s not too sweet and is actually packed with a few things that are good for your body as well. So, I’d say that it generally hits that sweet spot between indulgent and relatively guilt-free.

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INGREDIENTS:

(Yields 30 squares / 0.14 EUR per each / 4.32 EUR for all)

For the batter:

2 eggs (0.40 EUR)

4 tbsp brown sugar (0.13 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 tsp ground cinnamon (0.07 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

1 cup milk (0.20 EUR)

3 tbsp butter, melted (0.40 EUR)

2 apples, peeled and shredded (0.40 EUR)

Good pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

2 cups finely ground sunflower seeds (0.80 EUR)

1 cup all-purpose flour (0.07 EUR)

1 cup of raisins (0.40 EUR)

For the chocolate ganache:

100 grams dark chocolate (0.67 EUR)

100 grams heavy cream (0.40 EUR)

1 tbsp butter (0.13 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Lightly grease a square baking pan and line it with parchment paper. In a bowl, whisk together eggs, sugar, vanilla, cinnamon and cocoa powder. Add in milk and give a good stir before whisking in melted butter. Stir in shredded apples before adding in salt, baking powder, sunflower seeds and flour. Mix until well combined and no clumps remain, then gently fold in the raisins.

Transfer the batter to a prepared pan and gently shake to even everything out. Bake for 30-35 minutes, until a test skewer comes out clean. Allow the cake to cool completely before covering it with ganache.

To make the ganache, add all of the ingredients together to a small saucepan and warm up on gentle heat while stirring constantly, until the chocolate is fully melted. You can also do this step in a microwave. Pour the ganache over the cake and even out with a spatula. Refrigerate for a few hours to fully set before slicing and serving.

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Ovaj mi je kolač odmah postao jedan od najdražih jer je baš bogat i ukusan, a dosta podsjeća i na brownije. Međutim, definitivno nije toliko dekadentan. Osim toga, nije presladak, a ujedno se u njemu nalazi i pokoji zdraviji sastojak. Tako da se po meni nekako dobro pozicionirao da zadovolji želju za slatkim bez neke pretjerane krivnje.

SASTOJCI:

(Za 30 kocaka / 1,07 kn po komadu / 32,31 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

4 žlice smeđeg šećera (1,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 žličica cimeta u prahu (0,50 kn)

1 žlica sirovog kakao praha (1,00 kn)

1 šalica mlijeka (1,50 kn)

3 žlice maslaca, rastopljene (3,00 kn)

2 jabuke, oguljene i naribane (3,00 kn)

Dobar prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

2 šalice fino mljevenih suncokretovih sjemenki (6,00 kn)

1 šalica glatkog brašna (0,50 kn)

1 šalica grožđica (3,00 kn)

Za čokoladni ganache:

100 g tamne čokolade (5,00 kn)

100 g slatkog vrhnja (3,00 kn)

1 žlica maslaca (1,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Lagano namastite četvrtasti protvan, obložite ga papirom za pečenje te stavite na stranu. U zdjeli pomiješajte jaja, šećer, vaniliju, cimet i kakao. Umiješajte mlijeko, pa onda i rastopljeni maslac. Dodajte jabuke, pa na kraju i sol, prašak za pecivo, suncokretove sjemenke i brašno. Miješajte da se sve sjedini i smjesa bude bez grudica, pa na kraju još nježno umiješajte i grožđice.

Smjesu preselite u pripremljeni protvan i nježno protresite da se poravna. Pecite oko 30-35 minuta, dok testni štapić ne bude skroz čist. Pustite da se biskvit do kraja ohladi prije nego ga prelijete ganacheom.

Ganache pripremite tako da sve sastojke dodate u mali lončić i zagrijete na laganoj vatri uz konstantno miješanje dok se čokolada skroz ne rastopi. To također možete napraviti i u mikrovalnoj. Prelijte ganache preko biskvita i poravnajte sa špatulom. Stavite u hladnjak na par sati da se ganache do kraja stisne prije nego kolač narežete i poslužite.

Chocolate Apple Squares / Čokoladne kocke sa jabukama

Black Tea Chai Cake / Kolač sa crnim čajem i chai začinima

Quarantine time is the best time to use up any odds and ends that you might be keeping around your house and get creative with those somewhat forgotten ingredients. I’ve had a bunch of some fancy, but altogether too strong black tea hanging around for a while now. I stumbled upon a black tea cake recipe on the internet and the rest is really history. I’m also a huge fan of chai flavors and spices, so I decided to take my cake along such route. Unfortunately, I didn’t have star anise and cardamom, but my cake turned out delicious either way. I’m definitely baking this again and soon.

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INGREDIENTS:

(Yields 1 cake / 3.74 EUR)

For the tea infusion:

1 and ½ cups milk (0.30 EUR)

2 tbsp black tea leaves (0.80 EUR)

Thumb sized piece of ginger, peeled and thinly sliced (0.20 EUR)

1 tsp whole black peppercorns (0.07 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

For the batter:

4 tbsp butter, softened at room temperature (0.53 EUR)

½ cup brown sugar (0.20 EUR)

½ cup date syrup or honey (0.40 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ tsp salt (0.01 EUR)

Tea and spice infused milk – see above

2 and ½ cups all-purpose flour (0.17 EUR)

1 and ½ tsp baking powder (0.03 EUR)

1 cup of raisins (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Prepare the tea infusion in advance by mixing together milk, black tea leaves, ginger, peppercorns, cinnamon, nutmeg and cloves (also add cardamom and star anise if you have any) in a small saucepan. Bring to a simmer, turn off heat and allow to sit for about an hour at room temperature to cool down and infuse. After one hour, strain and discard the tea and the spices and set the infused milk aside.

Preheat the oven to 180°C. Lightly grease a bread pan, line with parchment paper then set aside. In a bowl, whisk together butter, sugar and date syrup (or honey). Add in the eggs, vanilla and salt, then whisk until everything is well incorporated and creamy. Gradually add in the infused milk and keep on whisking before adding in flour and baking powder. Stir well to evenly combine, until no big lumps remain. Finally, gently fold in the raisins.

Transfer the batter to the prepared pan and gently shake to even out. Bake for about 50 minutes, until a test skewer inserted into the center comes out clean. Immediately transfer the cake to a cooling rack and allow it to cool down completely before slicing and serving.

You can also lightly toast the cake slices and smear them with a bit of butter for some extra deliciousness. Having some good hot tea with this cake is mandatory.

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Karantensko doba je definitivno najbolje vrijeme da iskoristimo sve neke ostatke koje su nam nakupili po doma te da smislimo nove kreativne načine kako upotrijebiti te zaboravljene sastojke. Mi doma već neko vrijeme imamo zalihu nekog fensi, ali definitivno prejakog crnog čaja. Na internetu sam bila nabasala na recept za kolač sa čajem i stvari su se onda jednostavno dogodile same od sebe. Također, veliki sam fan chai začina, pa sam svoj kolač odlučila sprovesti tim putem. Na žalost, nismo imali doma zvjezdastog anisa i kardamoma, međutim, i bez njih je kolač ispao jako ukusan. U svakom slučaju, definitivno ga pečem opet i to ubrzo.

SASTOJCI:

(Za 1 kolač / 27.86 kn)

Za infuziju čaja:

1 i ½ šalica mlijeka (2,25 kn)

2 žlice crnog čaja u listićima (6,00 kn)

Komad đumbira veličine palca, oguljen i narezan na ploške (1,50 kn)

1 žličica crnog papra u zrnu (0,50 kn)

1 žličica cimeta u prahu (0,50 kn)

½ žličice muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

Za smjesu:

4 žlice maslaca, omekšanog na sobnoj temperaturi (4,00 kn)

½ šalice smeđeg šećera (1,50 kn)

½ šalice sirupa od datulja ili meda (3,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ žličice soli (0,01 kn)

Mlijeko sa infuzijom čaja i začina – vidi gore

2 i ½ šalice glatkog brašna (1,25 kn)

1 i ½ žličica praška za pecivo (0,15 kn)

1 šalica grožđica (3,00 kn)

Dodatno:

Maslac za namastiti kalup za kruh (0,50 kn)

PRIPREMA:

Unaprijed pripremite infuziju čaja tako da u lončiću pomiješate skupa mlijeko, crni čaj, đumbir, papar, cimet, muškatni oraščić i klinčiće (dodajte i zvjezdasti anis i kardamom ako ih imate). Pustite da zavrije, maknite s vatre te ostavite da odmara na sobnoj temperaturi oko sat vremena. Nakon sat vremena procijedite mlijeko i stavite ga na stranu, a čaj i začine bacite.

Zagrijte pećnicu na 180°C. Lagano namastite kalup za kruh, obložite ga papirom za pečenje te stavite na stranu. U zdjeli pomiješajte maslac, šećer i sirup od datulja (ili med). Dodajte jaja, vaniliju i sol, pa miješajte da se sve sjedini i bude kremasto. Postepeno uz miješanje dodajte procijeđeno mlijeko, pa na kraju ubacite i brašno i prašak za pecivo. Miješajte tako da se sve sjedini i ne bude velikih grudica, a za kraj još nježno umiješajte i grožđice.

Smjesu preselite u pripremljeni kalup i lagano protresite da se sve poravna. Pecite oko 50 minuta, sve dok testna čačkalica koju upiknete u sredinu kolača ne izađe čista. Kolač odmah preselite na rešetku i pustite ga da se do kraja ohladi prije nego ga razrežete i poslužite.

Također, kriške kolača možete i lagano tostirati i premazati sa malo maslaca da budu još ekstra fine. Naravno, šalica dobrog vrućeg čaja uz ovaj kolač je obavezna.

Black Tea Chai Cake / Kolač sa crnim čajem i chai začinima

Upside-down Yogurt and Fruit Cake / Naopaki kolač sa jogurtom i voćem

This is a perfect quick lockdown cake which you can really whip up with just about anything. Any jar of canned fruit will do here. We happened to have some frozen apricots that were an excellent fit for the cake. Admittedly, I went a bit overboard with the amount of fruit so the cake kinda started to fall apart once I flipped it over. Me being impatient and not waiting for the cake to cool completely had a lot to do with that as well. However, if you use a more reasonable amount of fruit and are not as greedy as I am, this will all work out wonderfully.

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INGREDIENTS:

(Yields 1 cake / 3.33 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups yogurt (0.80 EUR)

3 tbsp butter, melted (0.40 EUR)

5 tbsp plain white sugar (0.03 EUR)

2 and ½ cups all-purpose flour (0.17 EUR)

Pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Additional:

1 cup of canned fruit of choice (1.33 EUR)

2 tbsp brown sugar (0.07 EUR)

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a baking pan with butter and line it with parchment paper. Sprinkle the lined pan with brown sugar and set aside. Drain the canned fruit from all juices. If using frozen fruit, thaw it first and then drain.

In a bowl, whisk together eggs, vanilla and yogurt. Add in melted butter and stir to combine. Add in sugar, flour, salt, baking powder and baking soda. Stir until everything is well combined and no clumps remain. Arrange the drained fruit in your baking pan, on top of brown sugar sprinkle, then carefully pour over the batter. Even out with a spatula, then bake for 30-35 minutes until a test skewer comes out clean.

Leave the cake to cool completely in its baking tray, then flip over onto another tray. Slice and serve at room temperature.

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Evo vam recept za jedan savršeni karantenski kolač koji uistinu možete pripremiti sa bilo kakvim konzerviranim voćem. Ja sam iz naše škrinje iskopala neke smrznute marelice koje su se pokazale idealnima za baš ovako neki jednostavni recept. Priznajem, malo sam pretjerala sa količinom voća pa se sve malo krenuo raspadati kada sam kolač preokrenula. Također, nije tu pomogla ni činjenica da sam bila nestrpljivo i pohlepno prase, pa mi se nije dalo čekati da se sve do kraja ohladi. Međutim, ako stavite neku razumnu količinu voća i niste nestrpljivi kao ja, baš sve bi vam u vezi ovog kolača trebalo ispasti super.

SASTOJCI:

(Za 1 kolač / 24,82 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice jogurta (6,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

5 žlica običnog bijelog šećera (0,25 kn)

2 i ½ šalice glatkog brašna (1,25 kn)

Prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dodatno:

1 šalica konzerviranog voća po vašem izboru (10,00 kn)

2 žlice smeđeg šećera (0,50 kn)

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano namastite protvan i obložite ga papirom za pečenje. Sada po papiru još posipajte ravnomjerni tanki sloj smeđeg šećera, pa sve skupa stavite na stranu. Konzervirano voće ocijedite od svih sokova, a ako koristite smrznuto voće, prvo ga odmrznite pa onda i ocijedite.

U zdjeli pomiješajte jaja, vaniliju i jogurt. Dodajte rastopljeni maslac pa promiješajte da se sve sjedini. Sada dodajte i šećer, brašno, sol, prašak za pecivo i sodu bikarbonu. Miješajte dok ne dobijete jednoličnu smjesu bez grudica. Ocijeđeno voće rasporedite po dnu protvana posipanog šećerom kojega ste si pripremili. Pažljivo preko svega prelijte smjesu, pa poravnajte špatulom. Pecite 30-35 minuta, dok vam testni štapić ne bude čist.

Pustite kolač da se skroz ohladi prije nego ga iskrenete na drugi protvan. Režite i poslužite na sobnoj temperaturi.

Upside-down Yogurt and Fruit Cake / Naopaki kolač sa jogurtom i voćem

Sour Cherry Muffins / Mafini sa višnjama

We’re still living in a lockdown and I still had plenty of this easy sour cherry jam left of from a bit ago, so I decided to muffinize it. The jam was initially a bit on the runnier side, which made for a super easy muffin assembly. If you are using a thick jam as your filling, I suggest diluting it with a bit of water if needed.

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INGREDIENTS:

(Yields 12 muffins / 0.15 EUR per muffin / 1.86 EUR for all)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup sour cream (0.27 EUR)

½ cup milk (0.10 EUR)

3 tbsp butter, melted (0.40 EUR)

5 tbsp plain white sugar (0.03 EUR)

1 and ½ cup all-purpose flour (0.13 EUR)

Pinch of salt (0.01 EUR)

½ tsp baking powder (0.01 EUR)

¼ tsp baking soda (0.01 EUR)

Additional:

½ cup sour cherry jam (0.40 EUR)

2 tbsp brown sugar (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease your muffin tins with a bit of oil or butter, but skip this step if using silicone muffin molds. In a bowl, whisk together the eggs, vanilla, sour cream and milk. Add in melted butter and stir to combine before dumping in sugar, flour, salt, baking powder and baking soda. Stir until the batter is smooth and no large lumps remain.

Add about two tablespoons of batter to each muffin mold, top with about a heaping teaspoon of sour cherry jam and finish up by adding another tablespoon of batter. Sprinkle the muffins with brown sugar then bake for about 25 minutes, until crispy and golden-brown on top. Allow them to cool for about 10 minutes before removing from their molds and serving.

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Još smo uvijek u karanteni, a i imala sam preostalog onog pekmeza od višanja iz ovog ranijeg posta, pa sam ga odlučila mafinizirati. Pekmez mi je već inicijalno bio ispao nešto rjeđi, što je skroz super funkcioniralo za laganu konstrukciju mafina. Ako pak za nadjev koristite neki gušći pekmez, olakšajte si život tako da ga prethodno po potrebi razrijedite sa malo vode.

SASTOJCI:

(Za 12 mafina / 1,13 kn po mafinu / 13,52 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice kiselog vrhnja (2,00 kn)

½ šalice mlijeka (0,75 kn)

3 žlice maslaca, rastopljene (3,00 kn)

5 žlica običnog bijelog šećera (0,25 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

Prstohvat soli (0,01 kn)

½ žličice praška za pecivo (0,05 kn)

¼ žličice sode bikarbone (0,01 kn)

Dodatno:

½ šalice pekmeza od višanja (3,00 kn)

2 žlice smeđeg šećera (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnati kalup za mafine, lagano ga namastite sa malo ulja ili maslaca. Za silikonske kalupe ovaj korak preskočite. U zdjeli razmutite jaja sa vanilijom, kiselim vrhnjem i mlijekom. Dodajte rastopljeni maslac, pa promiješajte da se sve sjedini prije nego u smjesu ubacite i šećer, brašno, sol, prašak za pecivo i sodu bikarbonu. Promiješajte dok tijesto ne bude glatko i bez grudica.

Oko dvije žlice smjese stavite u svaku košaricu za mafine, dodajte na to krcatu žličicu pekmeza, pa za kraj po svemu još poraspodijelite po oko žlicu smjese. Mafine posipajte smeđim šećerom te ih pecite oko 25 minuta, dok im vrhovi ne postanu hrskavi i zlatno-smeđi. Ostavite mafine da se 10-tak minuta hlade u kalupima, te ih onda izvadite iz kalupa i poslužite.

Sour Cherry Muffins / Mafini sa višnjama

Persimmon Walnut Muffins / Mafini od japanske jabuke – kaki sa orasima

If you remember my story about having some persimmons lying around, here is what I did with the other one. This batch of muffins is a bit on the smaller side, but definitely bigger than being a half-batch. I ended up with 10 muffins, so I don’t really suggest doubling up the recipe for bigger yield, unless you of course have an extra set of muffin tins lying around.

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INGREDIENTS:

(Yields 10 muffins / 0,19 EUR per muffin / 1,97 EUR for all)

1 ripe persimmon (0.40 EUR)

1 egg (0.20 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp sour cream (0.13 EUR)

½ cup milk (0.10 EUR)

3 tbsp butter, melted (0.40 EUR)

3 tbsp sugar (0.02 EUR)

1 and ½ cup all-purpose flour (0.13 EUR)

Pinch of salt (0.01 EUR)

½ tsp baking powder (0.01 EUR)

¼ tsp baking soda (0.01 EUR)

½ cup chopped walnuts (0.33 EUR)

½ cup raisins (0.20 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease your muffin tins with a bit of oil or butter, but skip this step if using silicone muffin molds. Peel and dice the persimmon, then puree until smooth. Whisk in the egg, vanilla, cream and milk then stir the melted butter into the mixture. Add in sugar, flour, salt, baking powder and baking soda and stir until just combined and no lumps remain. Finally, fold in chopped walnuts and raisins.

Divide the batter between prepared muffin tins and bake for 25-30 minutes, until the tops are nice and golden brown. Leave the muffins to cool for about 5 minutes in their molds before transferring to a rack to cool off completely.

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Ako se sjećate moje pričice o dvije japanske jabuke – kaki, evo gdje sam upotrijebila onu drugu koja mi je bila preostala. Ova runda mafina je nešto manja, ali definitivno ju ne bih zvala polovicom smjese. Meni je ispalo sve skupa 10 mafina, pa nemojte duplati recept, osim ako naravno nemate i dupli set kalupa za mafine.

SASTOJCI:

(Za 10 mafina / 1,44 kn po mafinu / 14,42 kn za sve)

1 zrela japanska jabuka kaki (3,00 kn)

1 jaje (1,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice kiselog vrhnja (1,00 kn)

½ šalice mlijeka (0,75 kn)

3 žlice maslaca, rastopljene (3,00 kn)

3 žlice šećera (0,15 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

Prstohvat soli (0,01 kn)

½ žličice praška za pecivo (0,05 kn)

¼ žličice sode bikarbone (0,01 kn)

½ šalice sjeckanih oraha (2,50 kn)

½ šalice grožđica (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnati kalup za mafine, lagano ga namastite sa malo ulja ili maslaca. Za silikonske kalupe ovaj korak preskočite. Ogulite i nasjeckajte kaki, pa ga onda izgnječite u pire. Umutite u to jaje, vaniliju, kiselo vrhnje i mlijeko, pa na kraju umiješajte i rastopljeni maslac. Dodajte šećer, brašno, sol, prašak za pecivo i sodu bikarbonu, te miješajte da se sve sjedini i nema grudica. Konačno, umiješajte i sjeckane orahe i grožđice.

Smjesu podijelite po pripremljenim kalupima i pecite 25-30 minuta, dok mafini ne dobiju lijepu zlatno-smeđu boju. Ostavite ih da se 5 minuta hlade u svojim kalupima prije nego ih preselite na rešetku da se ohlade do kraja.

Persimmon Walnut Muffins / Mafini od japanske jabuke – kaki sa orasima

Black Forrest Cheesecake Cups / Schwarzwald čizkejk u šalici

Since V-day is right around the corner, of course I had to jump on the wagon with some theme desserts. Werther you are celebrating by yourself or with a partner or a friend, go ahead and make these little scrumptious bytes of pure joy and deliciousness. And while it might look like there is a whole lot going on in there, these are actually fairly easy to whip up.

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INGREDIENTS:

(Yields 4 cheesecake cups / 1.14 EUR per cup / 4.54 EUR for all)

For the crust:

8 Petit-Beurre cookies (0.53 EUR)

2 tbsp brown sugar (0.07 EUR)

1 tbsp raw cacao powder (0.07 EUR)

2 tbsp butter, melted (0.27 EUR)

For the cheesecake filling:

1 cup cream cheese (1.00 EUR)

½ cup crème fraische (0.33 EUR)

2 eggs (0.40 EUR)

3 tbsp vanilla sugar (0.20 EUR)

1 tbsp lemon juice (0.07 EUR)

For sour cherry layer:

1 cup sour cherry jam (1.33 EUR)

Additional:

2 tbsp dark chocolate chunks (0.27 EUR)

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METHOD:

Preheat the oven to 170°C. Crush the cookies and mix with brown sugar, cacao powder and butter. Divide the mix between four jars and press it into the bottom.

Make the cheesecake filling by mixing cream cheese for a few minutes until soft and creamy. Add in crème fraische, eggs, sugar and lemon juice, then mix until everything is smooth and well incorporated. Divide half of the sour cherry jam between your jars, then top with cream cheese mix. Reserve the rest of the jam for later.

Bake the cheesecakes for 20-25 minutes, until slightly set in the middle. They are still gonna be a bit wobbly once they come out of the oven, but will firm up as they cool. Allow the cheesecakes to come to room temperature, then refrigerate for a couple of hours to completely cool down. Right before serving top with remaining jam and scatter dark chocolate chunks on top.

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Pošto nam je Valentinovo već tu iza ugla, naravno da si nisam mogla pomoći te sam morala iskemijati nešto prigodno i slatko. Bez obzira na to da li slavite sami sa sobom, sa partnerom ili sa prijateljima, počastite se sa ovim bogatim zalogajima sreće i finoće. I iako vam se možda čini da se tu svašta zbiva u ovim posudicama, ovi kolačići su skroz jednostavni za pripremiti.

SASTOJCI:

(Za oko 4 čizkejka u šalici / 8,50 kn po čizkejku / 34,00 kn za sve)

Za biskvit:

8 Petit-Beurre keksa (4,00 kn)

2 žlice smeđeg šećera (0,50 kn)

1 žlica sirovog kakao praha (0,50 kn)

2 žlice maslaca, rastopljene (2,00 kn)

Za čizkejk kremu:

1 šalica svježeg sira (7,50 kn)

½ šalice milerama (2,50 kn)

2 jaja (3,00 kn)

3 žlice vanili šećera (1,50 kn)

1 žlica limunovog soka (0,50 kn)

Za sloj višanja:

1 šalica pekmeza od višanja (10,00 kn)

Dodatno:

2 šlice komadića tamne čokolade (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 170°C. Zdrobite kekse u prah te ih pomiješaje sa smeđim šećerom, kakaom i maslacem. Raspodijelite između četiri staklenke, pa utisnite smjesu u dno.

Čizkejk kremu pripremite tako da prvo koju minutu izmiksate sir da postane kremast. Onda unutra dodajte mileram, jaja, šećer i sok od limuna, pa miksajte još koju minutu da sve bude skroz glatko. Podijelite oko polovicu pekmeza po staklenkama, pa po tome rasporedite čizkejk kremu. Preostalu polovicu pekmeza sačuvajte za kasnije.

Čizkejke pecite oko 20-25 minuta dok se ne stisnu u sredini. Još uvijek će biti voblasti kada ih izvadite iz pećnice, ali će se stisnuti do kraja kako se budu hladili. Pustite čizkejke da se ohlade na sobnu temperaturu, pa ih preselite u hladnjak na koji sat da se skorz ohlade. Netom prije posluživanja rasporedite po čizkejkima preostali pekmez i još po svemu tome raštrkajte komadiće čokse.

Black Forrest Cheesecake Cups / Schwarzwald čizkejk u šalici

Cacao and Vanilla Crinkle Cookies / Keksići raspucanci sa kakaom i vanilijom

Yes, I understand that you are all probably sick of cookies for the time being and that cookie season is pretty much behind us. But it’s never too late for a good cookie and these really are freaking good. In the future I should keep in mind to post these kinds of recipes before Christmas season and not after, while we are still recuperating from all the eating. And yeah, I’ll try, but I can’t really give you any firm promises. 🙂

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INGREDIENTS:

(Yields about 20 cookies / 0.13 EUR per cookie / 2.56 EUR for all)

For the cookie dough:

¼ cup butter, softened at room temperature (0.53 EUR)

2 tbsp vanilla sugar (0.27 EUR)

½ cup granulated sugar (0.07 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 sachet of vanilla pudding (0.53 EUR)

¾ cup all-purpose flour (0.05 EUR)

½ cup raw cacao powder (0.53 EUR)

¼ tsp salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

Additional:

Caster sugar (0.13 EUR)

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METHOD:

Prepare the cookie dough by mixing together butter, vanilla sugar and granulated sugar until light and fluffy. Mix in the eggs and vanilla then add in the pudding, flour, cacao powder, salt and baking powder. Stir until everything is well combine, cover the bowl with a plastic wrap and refrigerate for several hours or overnight.

When ready to bake preheat the oven to 170°C and line a baking tray with parchment paper. Using a small ice-cream scoop, scoop the chilled cookie dough and shape it into balls. Roll each cookie ball into caster sugar then spread them out on a prepared baking tray. Bake for 10 minutes, until crinkled and fragrant. Allow the cookies to cool for about 20 minutes on their baking tray before serving. To store, keep in an airtight container at room temperature.

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Da, jasno mi je da vam je svima vjerojatno više zlo i od same pomisli na kekse i da je sezona tih slastica odavno prošla. Ali nikad nije kasno za dobar keksić, a ovi su stvarno odlični. Ubuduće bih trebala voditi računa o tome da recepte za ovakve stvari objavljujem prije blagdana, a ne poslije kada svi još uvijek dolazimo k sebi. I da, dati ću stvarno sve od sebe, ali uistinu vam ne mogu ništa obećati. 🙂

SASTOJCI:

(Za oko 20 keksića / 0,96 kn po keksu / 19,21 kn za sve)

Za tijesto:

¼ šalice maslaca, omekšanog na sobnoj temperaturi (4,00 kn)

2 žlice vanili šećera (2,00 kn)

½ šalice običnog šećera (0,50 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 vrećica pudinga od vanilije (4,00 kn)

¾ šalice glatkog brašna (0,40 kn)

½ šalice sirovog kakao praha (4,00 kn)

¼ žličice soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

Dodatno:

Šećer u prahu (1,00 kn)

PRIPREMA:

Tijesto za kekse pripremite tako da izmiksate skupa maslac, vanili šećer i običan šećer dok ne postanu svijetli i pjenasti. Umiksajte jaja i vaniliju, pa onda dodajte puding, brašno, kakao, sol i prašak za pecivo. Dobro sve promiješajte da se sjedini, zdjelu pokrijte plastičnom folijom i stavite u hladnjak na nekoliko sati ili preko noći.

Kada ste spremni za pečenje zagrijte pećnicu na 170°C i protvan obložite papirom za pečenje. Malom žlicom za sladoled grabite ohlađeno tijesto te ga oblikujte u kuglice. Svaku kuglicu uvaljajte u šećer u prahu, pa ih raširite po pripremljenom protvanu. Pecite 10 minuta, dok se keksići ne raspucaju i ne zamiriše. Ostavite kekse da se hlade 20-tak minuta na protvanu prije nego ih poslužite. Čuvajte ih u hermetički zatvorenoj posudi na sobnoj temperaturi.

Cacao and Vanilla Crinkle Cookies / Keksići raspucanci sa kakaom i vanilijom