almonds

Heart shaped brownies <3

Pubblicato il by undolcealgiorno
Heart shaped brownies

I love chocolate. I love brownies.
Be suspicious of people that don’t love chocolate and nutella. They are lying.
They are on a diet or they just don’t want to put on weight.
(just kidding, don’t take me too seriously :P)
I love brownies, i think they are the best chocolate cakes in the world. Inside them chocolate’s flavour is intensified and somehow “glorified”, while in some cakes chocolate is just “one ingredient” among other ingredients.
I have tried to give them a nice heart-shape, which is perfect for a romantic dinner (for example Valentine’s day or an anniversary) and also for kids.
Usually brownies are cooked in a single baking tray and cutted into little squares, but they look more rustic. This way you will have perfect and flawless treats.
They still have all the brownies features: cracked and crunchy surface, soft and buttery half cooked inside.
The cooking time is really important, because they should not stay in the oven too much (to preserve the mellow heart). When the surface starts to crack and become paler they are done.

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Sweet baked ricottas with chocolate and almonds

Pubblicato il by undolcealgiorno
Sweet baked ricottas with chocolate and almonds

The sweet baked ricottas are an anti-panic recipe. That recipe you will need when uninvited or unexpected guests will land at your home and you have nothing to prepare a cake, no flour, no butter, no milk, nothing!!!
To prepare the sweet baked ricottas you just need three common ingredients: ricotta, eggs and sugar.
Then you can add everything you want, or that your pantry offers, I had almonds and milk chocolate, but you can easily add other flavours: nuts, hazelnuts, pine nuts, pistachios, dark chocolate, white chocolate, lemon zest, mixed berries, vanilla, cinnamon, or everything you want….just don’t add…broccoli for example 😛
Or if you don’t have anything else, they will be damn good also using the three basic ingredients.
They are ready in 3 minutes, they cook for 30 minutes, in 35 minutes you will have a dessert ready to be eaten. They are good served warm, with the chocolate still melted.
Prepare them in a nice small casserole so you can serve them to you guests inside the baking dish.
The ricottas will rise a lot in the oven, and the chocolate will probably run long the side of the casserole, don’t worry! They will look country, rustic and home-made (of course they don’t look so much elengant and chic :P), and that’s a warranty of freshness and good quality.
The sweet baked ricottas are a gluten free recipe, so they are perfect for celiacs.
When you will plunge your spoon inside those ricottas you will find a creamy cake with melted chocolate inlays and a crunchy almondy surface.
Simply amazing.

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Spiced muffins with almonds and cream

Pubblicato il by undolcealgiorno
Spiced muffins with almonds and cream

This recipe mixes the italian taste with the american/anglosaxon one!
The italian taste is of course represented by almonds and cream, while the anglosaxon by spices and muscovado sugar which is inside the muffins.
I prepared this muffins for some friends of mine who are really “picky” 😛
One is allergic to nickel, so when I have to prepare a cake for him I’m always in panic. I cannot use chocolate, cocoa, wholewheat flour, shell fruit (nuts, pine nuts, hazelnuts).
the only ones I can use are almonds, which are tolerated by allergic people…
The other one (my boyfriend :P) doesn’t like dried fruit and fresh fruit….so as you can understand I was in real troubles.
I built this recipe specifically for them, trying to create something good with the few elements I had, and I have to admit it worked!!!
Those muffins were soft and spongy thanks to the cream, had a crunchy surface thanks to the almonds, and an intense flavour, because I put ginger and cinnamon to spice them.
The brown colour is given by the muscovado sugar, no wholemeat flour was killed for the making of this muffins.

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