5 recipes to try if you have at least a small sweet tooth

Which ones will you tackle first? 😉

The Advent season is approaching, which can be used, among other things, to bake various cookies and other sweet treats, and we can also learn a new recipe. If you want to bake something but have no ideas, we have selected five recipes worth trying because the results are just great.

You can find even more great recipes and good ideas in the cookbook dessert desserts. Successful creation and good run!

1Three ingredient cake in one pot

Ingredients (for two people):

• 250 g chocolate hazelnut spread (a little more for the glaze)
• 2 large eggs
• 35 grams of flour

Procedure:

• In a medium bowl, beat the hazelnut spread and eggs until smooth. Add more flour to combine the mixture.
• Divide the batter between two microwave-safe pans. Each should have a volume of about 200 ml. In two minutes
• 74 is placed in the microwave on high to inflate and fully toast the dough.
• Take both pots out of the microwave and let them cool for a minute.
• Spread each cake with a tablespoon of chocolate hazelnut spread. Serve warm.

2Churos ice bucket

Ingredients (for 8 bowls):

• 60 grams of butter
• 2 tablespoons brown sugar
• half a teaspoon of salt
• 120 grams of flour
• 1 teaspoon vanilla extract
• 4 large eggs
• Grease spray or other fat for greasing the baking sheet
• vegetable oil for frying
• 200 grams of sugar
• 2 tablespoons ground cinnamon
• vanilla ice cream (when served)
• Chocolate or caramel topping (when serving)

Procedure:

• Combine butter, brown sugar, salt, and 8 ounces water in a medium saucepan and bring to a boil over high heat. Stir occasionally to melt the sugar. Reduce the heat and add all the flour at once, stirring constantly with a food processor so the batter sticks to the clump and separates easily from the shrimp (about a minute). Set the shrimp aside and allow the batter to cool slightly (about five minutes)
• Add vanilla extract and an egg. Mix until the egg is completely mixed into the batter. Add the remaining three eggs one at a time, mixing each one well into the batter before adding the next. The dough is ready when it forms a V shape when we lift the cooker out of the dough. Place the batter in a dressing bag fitted with a star top.
• Turn the muffin tin over and set it on a regular baking sheet. Let’s grease it. Take a bag of batter and pipe the batter along the bottom edge of each bulge, continuing up to make eight bowls. Place the pan in the freezer where it will sit for at least three hours or overnight.
• Pour oil (5 to 6 cm) into a large skillet and place the pan on the stove. The oil is heated to a temperature of 175 degrees Celsius. We put a baking sheet next to it, which we cover with kitchen paper. In a medium-sized bowl, mix together the sugar and cinnamon.
• Remove the muffin pan from the freezer. Immediately place 6 cups back in the freezer and carefully place two in hot oil. Flip with tongs while roasting and roast until golden (about 3 minutes). Place the “dishes” on paper towels that will absorb excess oil. While still hot, sprinkle with a mixture of sugar and cinnamon. Then place on a metal grid and let cool completely. Repeat the process with the remaining “containers”.
• When cool, add scoops of vanilla ice cream and top with topping, if desired.

3Spanish breezes made of chocolate

Ingredients (for six windmills):

• 3 large egg whites
• 150 grams of sugar
• 1 tablespoon vanilla extract
• half a teaspoon of vinegar
• 100g dark chocolate chunks, melted and chilled

Procedure:

• Preheat the oven to 100 degrees Celsius. Line a baking sheet with parchment paper.
• Put the egg white in a large bowl. Beat them with a whisk on medium speed. Do not switch off the mixer, but add the sugar to the egg whites and beat until stiff, stirring constantly. Add the vinegar and vanilla extract and beat until smooth.
• Add melted and cooled chocolate to the egg whites and mix gently with a rubber spatula. We don’t confuse it completely as we want Spanish windmills to be two tone.
• Use a large spoon to place six large mounds on the parchment paper. Bake them for about 2 hours or until dry to the touch. Turn off the oven and leave the Spanish breezes in the oven for another two hours to cool completely. In the meantime, do not open the oven.
• Using your hands or a metal spatula, lift the Spanish fans off the baking sheet and place on a serving platter.

4orange frozen

Ingredients (for eight people):

• 6 oranges (preferably organic)
• 220g mascarpone
• 200 grams of powdered sugar
• 2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
• 2 teaspoons vanilla extract
• 3 large egg yolks
• 160 ml sweet cream

Procedure:

• Cut the four oranges in half, squeeze them, and then scoop out the remaining flesh and zest from the center without damaging the peel. Place the halves in a muffin tin, each in its own hole. Use orange juice on another occasion.
• In a large bowl, grate the zest of the remaining two oranges with a grater (save the oranges for a second chance). Add mascarpone, sugar, orange liqueur, vanilla extract and egg yolk. Beat all the ingredients with a whisk (about three minutes) to obtain a light and fluffy cream.
• Pour the sweet cream into a medium bowl. On medium speed, beat with a whisk until stiff. Gently stir the whipped cream into the orange and mascarpone cream.
• Fill the halves with the cream and freeze for at least an hour or a whole day for the cream to harden. Serve frozen.

516-layer no-bake biscuit cake

Ingredients (for eight to ten people):

• 375 g dark chocolate, in pieces
• 500 ml sweet cream
• 350 g Penic (marshmallows)
• 3 tablespoons of milk
• 18-22 whole wheat biscuits
• 55 g dark chocolate, thinly sliced ​​or grated

Procedure:

• Place the chocolate in a large heatproof container. In a small saucepan over medium-high heat, bring the sweet cream to the boil and pour over the chocolate and leave to stand for a minute. Then mix cream and chocolate with a whisk until thick and smooth.
• In a small heatproof container, place 120g of pennies and add 1 tablespoon of milk. In another bowl, mix together the remaining 8 ounces of pennies and 2 tablespoons of milk. Microwave each dish separately for 30 seconds to melt the foam, then mix with the milk. Cover a small bowl with foil and place in the refrigerator until needed to serve the cake.
• Line a 24 x 12cm loaf tin with parchment paper and place biscuits in the bottom of the tin (break to cover the bottom if necessary). Pour them with a thin layer of melted penny cream, about two tablespoons, evenly spread over the cookies with a spoon or rubber spatula. Place the cookies back on and pour a thin layer of chocolate cream on top, about two tablespoons, and flatten the cookies evenly. Repeat this layering three more times. The cake is now covered with cling film and placed in the fridge overnight.
• Take the cake and a small bowl of whipping cream out of the fridge. While the baking paper looks out of the casserole dish, we help ourselves to take the folder out of the casserole dish and place it on a serving plate. Put the remaining cream from the foam in the microwave again for 15 minutes so that it liquefies. Pour it over the cake and let it drip down the sides. If we feel like it, we can brown the cream on top with a kitchen torch. Crumble the remaining biscuits and sprinkle on top of the cake, then sprinkle with grated or chopped chocolate. We serve.