Cookies

I love cookies made in this way ... melt in your mouth, leaving an unforgettable taste of simple, old-fashioned cakes. You can make these cookies in half an hour and you always have the ingredients at home. Juicy, soft, melt in your mouth!

Ingredients:

Dough:

• 2 eggs

• 2 small cups of vegetable oil

• 2 teaspoons of melted putter

• 2 small cups of sugar

• 400-500 g of all-purpose flour

• 1 tablespoon of baking powder

• 200 grams of nuts

• 2 tablespoons of sweet apple jam

Syrup:

• 7 cups of water

• 5 cups of sugar

• 1 lemon

Preparation:

To Make Syrup:

First, prepare the syrup to cool down slightly before pouring over cookies. Mix sugar with water. Bring to boil and let cook for 15 minutes. Cool to lukewarm and add the juice of one lemon.

Prepare the dough:

Whisk the eggs with the sugar. Add the oil and putter, apple jam. Stir together flour, , and nuts. Add flour with baking powder 1/2 cup at a time. Add flour until you get a soft dough that does not stick to your hands. Divide dough into 20 pieces, form into balls and press them to make an oval shape. Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto a cookie sheet.

Bake at 180 degrees for 20-30 minutes or until they are golden.
Remove cookies from the oven and pour over cookies and leave it to soak syrup completely.

Enjoy !

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Chocolate Coconut Brownies

If you love chocolate brownies, this is going to be your new favorite recipe! Chocolate Coconut Brownies are rich chocolate brownies with light, dense and sweet coconut layer.

Whilst these brownies look utterly gourmet, they are surprisingly easy to assemble. You’ll need to allow a bit of extra time for chilling before you serve, so be sure to plan ahead.


Ingredients :
 

• 100g semisweet chocolate

• 150g butter

• 1 teaspoon instant coffee powder

• 200g sugar

• 3 eggs

• 1 teaspoon vanilla extract

• 1 tablespoon dark cocoa powder

• 1/2 teaspoon salt

• 100g flour

Coconut Filling Ingredients :
 

• 340g sweetened condensed milk

• 200g unsweetened shredded coconut

Chocolate Top Ingredients:
 

• 100g whipping cream

• 120g semisweet chocolate

Preparation :

Preheat oven to 180°C. Butter the sides and bottom of an 20 x 20 cm (8 x 8 inch) baking pan. Line the pan with parchment paper.

Melt the chocolate and butter in a medium bowl, stirring occasionally, until smooth. Remove the pan from heat. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.

Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder, and stir well.

Pour half of the brownie batter in the bottom of the prepared pan.

To prepare your filling, in a large bowl stir together the coconut and sweetened condensed milk until combined.
Spread the coconut mixture evenly on top of the brownie batter. Top the coconut mixture with the remaining brownie batter.

Bake for 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

Prepare the Chocolate Top

Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly.

Allow the brownies to cool completely before slicing into squares.

Enjoy.

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