• english recipes
  • Coconut cookies with dark chocolate cubes

    Coconut cookies with dark chocolate cubes

    This is a family recipe. My mom used to prepare the coconut cookies when I was a child.
    As all the good recipes it never gets old.
    I took this recipe from one of her old crinkled agendas. To flip through those pages is like to do a big jump in the past. Cut outs from 70/80ies cooking magazines, recipes written by hand, footnotes printed in the same agenda about home economics, and how-to-dos: how to keep the house clean, make the laundry, wash the dishes correctly, take away tenacious stains, etc.
    I had much fun reading all this weird stuff, I must admit.
    The original recipe didn’t have chocolate in it. My mom added chocolate drops, while I put an entire chocolate bar inside these cookies, cutted into pieces.
    The result was amazing! The coconut cookies have a crunchy and golden surface, they are soft and fragrant thanks to coconut and butter, and have a creamy inside, thanks to the big quantity of chocolate, which melts during the baking and looks like black lava who tries to come out from the cracks on their surface.
    I really loved them, and so did everyone who ate them!

  • english recipes
  • Mini nutella cheesecake in a jar

    Mini nutella cheesecake in a jar

    I am an Italian who loves cakes, this is a matter of fact!
    Given that, when I prepare a cheesecake, which better ingredient than Nutella should I use? No one else! This is the right answer 😛
    If you have read the intro of the English section of this blog you probably know what I’m speaking about.
    I’m in love with both Italian and Anglosaxon cakes (American AND English), especially muffin, cupcakes, brownies, pies and cheesecakes. When I’m baking a cake I always take a look to the original recipe but I try to rearrange it using Italian ingredients, for three main reasons: 1. availability, 2. tradition 3. sometimes just because they are damn good, like nutella, mascarpone, almonds, fruit, etc.
    For example we use to flavour nearly all our cakes with lemon zest instead of vanilla seeds, because you know…we have plenty of lemon trees, while vanilla it’s very expensive here!
    When I have prepared these mini nutella cheesecakes i wanted to use one of the most famous italian products, Nutella, for creating a classic English cake, the no-bake cheesecake.
    I have choosen the no-bake cheesecake because i think that cooked Nutella isn’t good. After undergoing a high temperature its flavour will be terribly ruined…
    I also used a typical American way to serve mini cheesecakes, which i find really lovely, into little mason jars, those jars used to store home-made marmalades and conserves.
    This way you can easily offer to your guests/friends a single-serving cheesecake in a tiny and cute jar without getting worried about slices and portions.