CINXE.COM

<!DOCTYPE html> <html class='v2' dir='ltr' xmlns='http://www.w3.org/1999/xhtml' xmlns:b='http://www.google.com/2005/gml/b' xmlns:data='http://www.google.com/2005/gml/data' xmlns:expr='http://www.google.com/2005/gml/expr'> <head> <link href='https://www.blogger.com/static/v1/widgets/3566091532-css_bundle_v2.css' rel='stylesheet' type='text/css'/> <meta content='IE=EmulateIE7' http-equiv='X-UA-Compatible'/> <meta content='width=1100' name='viewport'/> <meta content='text/html; charset=UTF-8' http-equiv='Content-Type'/> <meta content='blogger' name='generator'/> <link href='https://www.tinavesic.com/favicon.ico' rel='icon' type='image/x-icon'/> <link href='https://www.tinavesic.com/search/label/cookies' rel='canonical'/> <link rel="alternate" type="application/atom+xml" title="Tina Vesi膰 - Atom" href="https://www.tinavesic.com/feeds/posts/default" /> <link rel="alternate" type="application/rss+xml" title="Tina Vesi膰 - RSS" href="https://www.tinavesic.com/feeds/posts/default?alt=rss" /> <link rel="service.post" type="application/atom+xml" title="Tina Vesi膰 - Atom" href="https://www.blogger.com/feeds/6703534581203449408/posts/default" />  <meta content='https://www.tinavesic.com/search/label/cookies' property='og:url'/> <meta content='Tina Vesi膰' property='og:title'/> <meta content='' property='og:description'/> <meta content='Tina Vesi膰' name='title'/> <meta content='Food writing from the heart; from my pen to your kitchen. A creative diary by self-taught pastry chef and food writer Tina Vesi膰. A collection of original recipes and food photography, with guidance and encouragement to find your own baking confidence.' name='description'/> <meta content='cooking, baking, recipes, food, photography, cake, cookies, pie, chocolate, food blog, dessert, pastry development chef, food writer, food writing, tinascookings, vegan, vegetarian, posno, posni recepti, plant-based, dairy-free, egg-free, tinavesic, posne torte, tina vesic, poslasti膷ar po srcu, poslasticarposrcu' name='keywords'/> <meta content='Tina Vesi膰' name='author'/> <meta content='Tina Vesi膰' name='owner'/> <meta content='(c) 2010' name='copyright'/> <title>Tina Vesi膰: cookies</title> <style type='text/css'>@font-face{font-family:'Lora';font-style:normal;font-weight:400;font-display:swap;src:url(//fonts.gstatic.com/s/lora/v35/0QI6MX1D_JOuGQbT0gvTJPa787weuxJBkqk.eot);}@font-face{font-family:'Lora';font-style:normal;font-weight:700;font-display:swap;src:url(//fonts.gstatic.com/s/lora/v35/0QI6MX1D_JOuGQbT0gvTJPa787z5vBJBkqk.eot);}</style> <style id='page-skin-1' type='text/css'></style> <style id='template-skin-1' type='text/css'></style> <meta content='4b277609e0d36e61c85add109d4a184e' name='p:domain_verify'/> <link href='https://www.blogger.com/dyn-css/authorization.css?targetBlogID=6703534581203449408&zx=8f6961ed-8b1a-48e2-ae47-a6091012d374' media='none' onload='if(media!='all')media='all'' rel='stylesheet'/><noscript><link href='https://www.blogger.com/dyn-css/authorization.css?targetBlogID=6703534581203449408&zx=8f6961ed-8b1a-48e2-ae47-a6091012d374' rel='stylesheet'/></noscript> <meta name='google-adsense-platform-account' content='ca-host-pub-1556223355139109'/> <meta name='google-adsense-platform-domain' content='blogspot.com'/> </head> <body class='loading'> <div class='navbar no-items section' id='navbar'> </div> <div class='body-fauxcolumns'> <div class='fauxcolumn-outer body-fauxcolumn-outer'> <div class='cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left'> <div class='fauxborder-right'></div> <div class='fauxcolumn-inner'> </div> </div> <div class='cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div> </div> <div class='content'> <div class='content-fauxcolumns'> <div class='fauxcolumn-outer content-fauxcolumn-outer'> <div class='cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left'> <div class='fauxborder-right'></div> <div class='fauxcolumn-inner'> </div> </div> <div class='cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div> </div> <div class='content-outer'> <div class='content-cap-top cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left content-fauxborder-left'> <div class='fauxborder-right content-fauxborder-right'></div> <div class='content-inner'> <header> <div class='header-outer'> <div class='header-cap-top cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left header-fauxborder-left'> <div class='fauxborder-right header-fauxborder-right'></div> <div class='region-inner header-inner'> <div class='header section' id='header'><div class='widget Header' data-version='1' id='Header1'> <div id='header-inner'> <a href='https://www.tinavesic.com/' style='display: block'> <img alt='Tina Vesi膰' height='240px; ' id='Header1_headerimg' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7P55q4nronVVpk6VGMRzAZCQsy36oH6S3hJG1Vde8HEnMTRvMnjTKmufcwIInENwR8xiVdAsnk8N0qCYci2FvZLBWfWInDIhfQixJyQAmNQO0QRDmB9_o-ACoQsD15B9Nm2v1oJ8CpTGlqZnorV6j2FVWngVEtY9kueoGPVweY5F6w-XHPElAIrCgxGc/s1180/pastry%20development%20food%20writer%20chef%20tina%20vesic%20food%20writing%20from%20the%20heart.jpg' style='display: block' width='1180px; '/> </a> </div> </div></div> </div> </div> <div class='header-cap-bottom cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div> </header> <div class='tabs-outer'> <div class='tabs-cap-top cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left tabs-fauxborder-left'> <div class='fauxborder-right tabs-fauxborder-right'></div> <div class='region-inner tabs-inner'> <div class='tabs section' id='crosscol'><div class='widget PageList' data-version='1' id='PageList1'> <div class='widget-content'> <ul> <li> <a href='https://www.tinavesic.com/'>Home</a> </li> <li> <a href='https://www.tinavesic.com/search/label/breakfast'>Breakfast</a> </li> <li> <a href='https://www.tinavesic.com/search/label/dessert'>Desserts</a> </li> <li> <a href='https://www.tinavesic.com/search/label/main%20course'>Main Courses</a> </li> <li> <a href='https://www.tinavesic.com/p/recipe-index.html'>Recipe Index</a> </li> <li> <a href='https://www.tinavesic.com/p/about-me.html'>Author</a> </li> <li> <a href='https://www.tinavesic.com/p/privacy-policy.html'>Privacy policy</a> </li> </ul> <div class='clear'></div> </div> </div></div> <div class='tabs no-items section' id='crosscol-overflow'></div> </div> </div> <div class='tabs-cap-bottom cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div> <div class='main-outer'> <div class='main-cap-top cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left main-fauxborder-left'> <div class='fauxborder-right main-fauxborder-right'></div> <div class='region-inner main-inner'> <div class='columns fauxcolumns'> <div class='fauxcolumn-outer fauxcolumn-center-outer'> <div class='cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left'> <div class='fauxborder-right'></div> <div class='fauxcolumn-inner'> </div> </div> <div class='cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div> <div class='fauxcolumn-outer fauxcolumn-left-outer'> <div class='cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left'> <div class='fauxborder-right'></div> <div class='fauxcolumn-inner'> </div> </div> <div class='cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div> <div class='fauxcolumn-outer fauxcolumn-right-outer'> <div class='cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left'> <div class='fauxborder-right'></div> <div class='fauxcolumn-inner'> </div> </div> <div class='cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div>  <div class='columns-inner'> <div class='column-center-outer'> <div class='column-center-inner'> <div class='main section' id='main'><div class='widget Blog' data-version='1' id='Blog1'> <div class='blog-posts hfeed'> <div class='status-msg-wrap'> <div class='status-msg-body'> Showing posts with label <b>cookies</b>. <a href="https://www.tinavesic.com/">Show all posts</a> </div> <div class='status-msg-border'> <div class='status-msg-bg'> <div class='status-msg-hidden'>Showing posts with label <b>cookies</b>. <a href="https://www.tinavesic.com/">Show all posts</a></div> </div> </div> </div> <div style='clear: both;'></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, September 27, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='2331050791702737604'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/09/vegan-walnut-cookies.html'>VEGAN WALNUT COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">I don't really bake that many cookies these days, but they are always welcome as a quick little treat, especially on chilly days, with a cup of coffee. Not to mention the power they have to brighten up any dessert platter at any gathering or celebration. </div> <div style="text-align: justify; text-indent: 30pt;">Full of walnuts and almonds, with just a touch of vegan milk chocolate, they are a fantastic sweet snack done fairly quickly, making them perfect for weekdays. They are truly the best the same day they are baked, but if you have some leftovers, store them in a tightly sealed container, and they will be good for a couple of more days. </div> <div style="text-align: justify; text-indent: 30pt;"><b>My tips for success. </b></div> <div style="text-align: justify; text-indent: 30pt;">Even though many of my cookies do not require chilling, these do, so please chill them in the freezer or refrigerator, depending on how much time you have, until firm. They will spread out regardless, but this will make for a more controlled spread. </div> <div style="text-align: justify; text-indent: 30pt;">I usually decorate half of the cookies generously, and leave the other half plain, so everyone can pick the cookie they like, but if you want, you can use the whole chocolate bar and decorate all of the cookies, of course. </div> <div style="text-align: justify; text-indent: 30pt;">My cookies are usually done after barely 8 minutes, but my oven does run a bit hot, so pay really close attention to them, and take them out as soon as they get some colour. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="Soft vegan walnut cookies recipe by food writer pastry development chef Tina Vesi膰." border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsWxm8SWTFhG5mqBoSE7E7mqLv0Su0JRI_aCRATtoqDlygCFd2VygwnyY9zeCzNWOv8Qzqy885wn7REX_Ti95kYG8l_JlSKY2bPjSCYLiLa-M_P3favREP00_xY_kVj-YT6CX3_0Jex7exA3DWQQKcE07lNZcJ8Cl1pX_cmx4XEL2-oKp0XlUMdKvOj8/s1600/vegan%20walnut%20cookies%20recipe%20by%20tina%20vesic%20food%20writer%20pastry%20development%20chef.jpg" /></div><br /> <i>Ingredients</i><br /> 100 grams vegan block butter, softened<br /> 60 grams icing sugar, sifted<br /> 1 teaspoon vanilla bean paste<br /> 1/8 teaspoon baking powder<br /> 100 grams plain flour<br /> 50 grams toasted walnuts, ground<br /> 30 grams toasted almonds, ground<br /> 25 grams cornflour<br /> 50 grams vegan milk chocolate, for the decoration<br /><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Take a large bowl, add in the softened butter, icing sugar, and vanilla, and beat with an electric mixer on high until blended. Add in the walnuts, almonds, and cornflour, and blend well. Finally, add in the flour and baking powder, switch to a wooden spoon and mix them through, forming a dough. </div> <div style="text-align: justify; text-indent: 30pt;">Roll the dough out immediately between two sheets of baking paper, to about 5mm thickness, and place them in the freezer for about 15-20 minutes. Let the oven preheat to 180°C, and line two large baking sheets with baking paper. </div> <div style="text-align: justify; text-indent: 30pt;">Place the chilled dough onto a lightly floured surface, and use a 5 cm round cookie cutter to get as many cookies as possible, and then arrange them on the baking sheets. Bring together the scraps of the dough, knead briefly, roll it out, and cut out cookies in the same fashion until all of the dough is used up. If it starts to get warm and sticky, place it back into the freezer for about 10 minutes. </div> <div style="text-align: justify; text-indent: 30pt;">Bake them in a nicely preheated oven, at 180°C, for about 8-10 minutes. Keep a close eye on them, as they will spread out, and can burn easily. As soon as they get some colour, they are done. Remove them from the oven, and let them cool down and firm up on the baking sheets. </div> <div style="text-align: justify; text-indent: 30pt;">Meanwhile, melt the vegan milk chocolate in a double boiler or in the microwave and decorate the cooled cookies to your liking. There is enough chocolate for a moderate decoration, so do adjust the quantity to your preference. As soon as the chocolate sets, they are ready to serve. Yields 24 cookies. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=2331050791702737604&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, May 17, 2024</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='4150173120424376239'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2024/05/vegan-chocolate-apricot-cookies.html'>VEGAN CHOCOLATE APRICOT THUMBPRINT COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">When I compare my dessert preferences now to those of my childhood, I realise that not much has changed. As a child, I absolutely loved spice cookies called Medenjaci, which were made with honey and cinnamon. Quite similar to Pfeffern眉sse, only made larger and without any glaze. </div> <div style="text-align: justify; text-indent: 30pt;">But what I really loved was the actual spice combination, as I enjoy it to this day. And that combination is the essence of these cookies, as well. The timeless blend of cinnamon, cloves, and ginger, beautifully enhanced by apricot jam and dark chocolate, they are simply divine with a cup of tea. </div> <div style="text-align: justify; text-indent: 30pt;">Incredibly easy to make, completely dairy-free and egg-free, of course, they take no longer than an hour from start to finish. Personally, I like to enjoy them slightly warm with a dash of icy cold jam, without any glaze, but I do recommend glazing them, for a wonderful balance of flavours. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RjYW6Ewlb_jA6PHjpODCutFbm7THDso_HhJLYwnoKBs1v8EWQJM27x8TCKQAeS8iPIA69_vFAqUoGQe5wt5FA7kZvr7JuaxqIxGvESXQkeL6tHLhqPd0a8UKMEiKIJcUNdVeFTPv_89lZRQTEtBhWRKGB083ElXoeV9fYlLLCUrkUWP2qjztMPEo/s1600/vegan%20cinnamon%20apricot%20chocolate%20thumbprint%20cookies%20recipe%20by%20food%20writer%20tina%20vesic.jpg"/></div><br /> <i>Ingredients</i><br /> <b>For the vegan cookies</b><br /> 200 grams plain flour <br /> 50 grams whole-wheat flour<br /> 1 teaspoon ground cinnamon<br /> ¼ teaspoon ground cloves<br /> ¼ teaspoon ground ginger<br /> ½ teaspoon baking soda<br /> 90 grams granulated sugar<br /> 50 millilitres water<br /> 50 millilitres vegetable oil<br /> 60 grams vegan honey<br /> 1 teaspoon vanilla bean paste<br /> <b>For the filling and glazing</b><br /> 75-100 grams thick apricot jam<br /> 150 grams dark chocolate (75% cocoa solids) <br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgPPw0Ej03BLDUJpThTS53nNr-OKAX12N1I34Wmp7DlvRIvjW7OfFNJ2cueYOD05RqRtjBSpMvo4RX-n25AplCDT0QtFcwed0vVlESSrc4RBjWi1uOrjag51CCFtLO-pn3dkZcjdC-ELycqsG8N6Siu5cRFbAdU9O5qwipLkOh0e_-qg5te2l8AAt/s1600/vegan%20cinnamon%20apricot%20chocolate%20thumbprint%20cookies%20recipe%20by%20tina%20vesic%20food%20writer.jpg"/></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Set the oven to preheat to 180°C. Take a large bowl and sift in both types of flour, spices, and baking soda, and whisk them together well. Add in the sugar and whisk to combine. In a medium saucepan, combine water, oil, honey, and vanilla, and bring to a rolling boil. Once boiling, pour it over the dry ingredients, and mix with a wooden spoon until a soft dough comes together. Briefly and lightly knead with your hands to make it into a proper dough, divide it into 16 equal pieces, roll them into balls, and arrange them on a large baking sheet lined with baking parchment. They do not spread much while baking. </div> <div style="text-align: justify; text-indent: 30pt;">Using the tip of your finger or the end of a wooden spoon, make an indentation in the centre of each little dough ball, and bake them immediately, in a nicely preheated oven, at 180°C for about 10-12 minutes. They should not change their colour a lot; only perhaps get lightly golden on the bottom. Remove them from the oven and let them cool down on the baking sheet. If desired, gently press on the indentations with either a tiny measuring spoon or the end of a wooden spoon, to make them more prominent. </div> <div style="text-align: justify; text-indent: 30pt;">When they are barely lukewarm, place the apricot jam into a piping bag and generously fill each cookie. Place them into a sealed container so they don’t dry out and melt the chocolate, either on low heat or in the microwave. Glaze each cookie to your liking, either by dipping it into the chocolate or pouring the chocolate over it, and let the glaze set. Yields 16 medium cookies. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=4150173120424376239&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, November 03, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='1428693907083693599'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/11/vegan-chocolate-chip-cookies.html'>VEGAN CHOCOLATE CHIP COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Cookies have always been my go-to dessert choice for unexpected guests or just a simple afternoon sweet snack. They usually come together quickly, everyone loves them, and because they use cupboard essentials, they are almost always readily available. </div> <div style="text-align: justify; text-indent: 30pt;">And this is, by far, my most favourite cookie recipe. Soft, chewy, deliciously full of dark chocolate, and perfect served with strong coffee. What more could one want from a cookie? </div> <div style="text-align: justify; text-indent: 30pt;">No special equipment, no chilling, no creaming; only one fork and a bit of patience. Which is why I wholeheartedly recommend them to all cookie-lovers. They are ready in less than 30 minutes, and simply gorgeous for picnics and gatherings. </div> <div style="text-align: justify; text-indent: 30pt;">Do keep in mind that they use flax eggs, so the tiny little flax specs will show up in the baked cookie. If desired, use golden flax meal to minimise it showing up in cookies. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZkAtxjoVA_fQiJbmUp55R91TeWvil2YePKKqcy3OFoCelUvNIFCtd2cTCYj3ZZf2I-zMrWR2mQXsNdNiffa0ACBzI8XI4wwVmO1r1G2NXtiS81fO3cU9pjxFXBWYRILgCqYy29GH462f6G2onsu8i8mZO3GOvaSTFq_8Nhh_DjnqffUccA7GkdU2lDw/s1600/simple%20vegan%20chocolate%20chip%20cookies%20recipe%20by%20food%20writer%20tina%20vesic.jpg" /></div><br /> <i>Ingredients</i><br /> 1 tablespoon flax meal (12 grams) <br /> 2 ½ tablespoons cold water (30 millilitres) <br /> 40 grams vegan block butter, cold<br /> 80 grams light brown sugar <br /> 1 teaspoon vanilla bean paste <br /> 100 grams plain flour <br /> 3 teaspoons cornflour <br /> ¼ teaspoon baking soda <br /> generous pinch of salt <br /> 100 grams dark chocolate chips or dark chocolate bar<br /><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1L559M927r8Jmy4UhDNc4wEt78hgMornE6gLY3uht1T-4n5xgSIBtSUOV0y0orbuZrNUbhBGlGu9UhU9W8E1f_d94VxSP0ANHrElKt38aq7nqEUWsanbNq-UeatTtuHV-D9ck2AyjSRuGcTztOaaI6sCXUxtBOJM_i11pXw9iUOfYwuio-IPvkXkr_0/s1600/simple%20vegan%20chocolate%20chip%20cookies%20recipe%20by%20tina%20vesic%20food%20writer.jpg" /></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the flax egg. Put the flax meal into a small bowl, add the cold water and place it into the refrigerator for at least 5 minutes, so it starts to gel. Turn on the oven to 180°C, so it preheats. </div> <div style="text-align: justify; text-indent: 30pt;">Take a medium bowl, add in the cold vegan block butter and mash it with a fork until a thick paste forms. Add in the brown sugar and vanilla, and continue mashing until they come together as best as possible. </div> <div style="text-align: justify; text-indent: 30pt;">Check to see if the flax egg is ready to use, and if it is, add it to the bowl, along with the salt. Continue mashing and mixing with a fork until it all comes together. The liquid from the flax egg will help bind things very nicely. Finally, sift in the plain flour, cornflour, and the baking soda, and mix until a soft cookie dough forms. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPd9gzanDOiDsViw5gpNBNWCyb_lx0YSmMGNafgzNG3drs8pTNuCiTLKkB0T_f1tlvZTcVPkAdFPVZSeqkksmtB-pGyJNPN_xnSaq6EITW_rq4l58r6-OfE2NvXMTfALYGHOiDF6sj14K1X2RJHwmAR4Y6jl6mPOiW-YPkJdi6b2Va9QQtfmTcsos6r8/s1600/simple%20vegan%20chocolate%20chip%20cookies%20recipe%20food%20writer%20tina%20vesic.jpg" /></div><br /> <div style="text-align: justify; text-indent: 30pt;">If using dark chocolate chips, stir the majority of them into the dough, leaving some behind to sprinkle onto each cookie before baking. If using a chocolate bar, roughly chop it and stir the larger portion into the dough, leaving bigger pieces to be pressed into the cookie before baking. </div> <div style="text-align: justify; text-indent: 30pt;">Divide the cookie dough into six portions and arrange them on a large baking sheet lined with baking parchment, making sure there is plenty of room between them. Sprinkle on the chocolate chips or pieces, and bake immediately in a nicely preheated oven, at 180°C, for about 8-10 minutes. The centres will be incredibly soft right out of the oven, but after cooling for a few minutes on the baking sheet, they will firm up and be ready for serving. </div> <div style="text-align: justify; text-indent: 30pt;">Serve them pleasantly warm, with a cup of strong coffee or a glass of milk of your choice. Yields 6 large cookies or about 3 servings. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=1428693907083693599&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, July 14, 2023</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='557822797936002487'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2023/07/soft-vegan-peanut-butter-cookies.html'>SOFT VEGAN PEANUT BUTTER COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">As I grow older, I love picnics more and more. There is such softness and effortlessness in a picnic; the luxury of enjoying good food, good company, and nature, all in one experience. </div> <div style="text-align: justify; text-indent: 30pt;">By far, my most favourite picnic items are cookies. Incredibly easy to prepare, quick to bake, and don't mind being in a picnic basket for an hour or two. </div> <div style="text-align: justify; text-indent: 30pt;">Now, I admit I am a fan of soft cookies, and these little gems are completely to my liking. Big and soft, with a delectably chewy centres, just perfect for enjoying on their own, or as a part of an ice cream sandwich. Especially with homemade peanut butter ice cream. </div> <div style="text-align: justify; text-indent: 30pt;">Feel free to use shop-bought or homemade peanut butter, as both will work very well. The only thing I would not recommend is the natural peanut butter, as they will spread far too thinly. </div> <div style="text-align: justify; text-indent: 30pt;">Serve them however you like, either right off the baking sheet or lukewarm. Personally, I like them lukewarm or even completely cooled, as I feel the peanut butter flavour is more prominent that way. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXPKGkbgVuGHcKeQFmOoY1EjNWj0qy1H7P_uO1p3DPZVnWEAdxuzJCuC5waEPohWfc91ahcvQWvVcEPc2GwnATnK7bzmbymrueHRRCRFhrBXC1UrQaJ7spxrP3XOopqzEYW9O2lJc1_r02myrjb8sBpyC1TxmM-bCdsGxHzvPGCg7Gjvxt3ZG6drd30Y/s1600/soft%20vegan%20peanut%20butter%20cookies%20recipe%20by%20food%20writer%20tina%20vesic.jpg"/></div><br /> <i>Ingredients</i> <br /> 80 grams plain flour <br /> ¼ teaspoon baking soda <br /> ¼ teaspoon baking powder <br /> 1 tablespoon cornflour <br /> big pinch of salt <br /> 100 grams creamy peanut butter, at room temperature <br /> 60 grams vegan block butter, softened <br /> 50 grams granulated sugar <br /> 50 grams light brown sugar <br /> 1 tablespoon soy milk <br /> 1 teaspoon vanilla bean paste <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKJHAtbSuX7tSMkLhPznyG8IadCaNjd1C9k_sQbx1SWGbTLX1I0JA9HfmJpycA_MqA0u27ncOgqq-slMrEtiztCcx71C5NFJn6yKBiibyz5F0JNLXOgjptfVv8KNhtvlE7N4TQEoL0RTC_qusRzd2urG09uic0hG7_TXm0nYMwjfl144bfUf5XH33lsM/s1600/homemade%20vegan%20peanut%20butter%20ice%20cream%20sandwich%20food%20writer%20tina%20vesic.jpg"/></div><br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Take a large bowl, add in the peanut butter and the vegan block butter, and whip them for a minute or so, on the highest setting, just to combine them. Add in both types of sugar, soy milk, and the vanilla, and blend everything well. </div> <div style="text-align: justify; text-indent: 30pt;">Add in the sifted flour, cornflour, baking powder, baking soda, and salt, and blend on the lowest setting of the mixer. This can also be done with a wooden spoon, if you prefer. Depending on the flour, the dough may be a bit too dry at this point, so feel free to add a teaspoon or two of additional soy milk. </div> <div style="text-align: justify; text-indent: 30pt;">Divide the cookie dough into nine large dough balls, and arrange them on a large cookie sheet lined with baking parchment. Gently press them with your fingertips or the back of a spoon to flatten them, but not too much. </div> <div style="text-align: justify; text-indent: 30pt;">Bake immediately, in a nicely preheated oven, at 180°C, for about 8-10 minutes. The tops may look pale and perhaps underbaked, but the bottoms should look nicely golden, and the edges should be crispy. </div> <div style="text-align: justify; text-indent: 30pt;">Leave them on the baking sheet until they firm up so they can be held, and serve. Yields 9 large cookies. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=557822797936002487&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, March 25, 2022</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='2702639198389006812'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2022/03/double-chocolate-brownie-cookies.html'>DOUBLE CHOCOLATE BROWNIE COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">As many know, my confectionary journey began with cookies. Although I have turned to other types of sweets, I still love making those little mounds of joy. </div> <div style="text-align: justify; text-indent: 30pt;">However, I must admit, in the beginning, I was not as confident when baking them. After a few batches that did not go as planned, I just convinced myself that it was down to my own lack of experience, and I quit for quite a bit of time. The road from the very first batch of cookies to the perfect, shiny, round cookie can be a straightforward one, but it does not have to be. </div> <div style="text-align: justify; text-indent: 30pt;">I believe in honesty, and I am grateful to those batches that did not bake through, that were burnt, batches that spread out excessively, and batches that melted and filled the whole tray. Even though I greatly dislike wasting food, that is a road many of us have to take, especially as self-taught bakers. </div> <div style="text-align: justify; text-indent: 30pt;">I have written before about this, and my seasoned advice would be to forgo perfectionism, and strive for progress, always. Strive for learning and improving, because there is no greater happiness than looking back and seeing how much you have learnt and grown, both in skill and in confidence. </div> <div style="text-align: justify; text-indent: 30pt;">As for these lovely, shiny brownie cookies, they are one of my favourites. Incredibly versatile, very simple to prepare, and loved dearly by so many. </div> <div style="text-align: justify; text-indent: 30pt;">They are fantastically fudgy and delicious served on their own, as sandwich cookies with a scoop of ice cream, or broken up and stirred into chocolate fudge ice cream. The possibilities are endless, bound only by your creativity. Serve them with hot, freshly brewed coffee, or a glass of milk, and enjoy. </div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvObOuwsaHe29l0exQkiWYheQ7H0UXo2TWhVtMEoMdzw-KWfE9kgMvWMqekLZwGb_I1zfmkpneugRb1QKDVmSzE_AmrNXClJVLIOto3ysqj3ToWUHgpjOVC1_jOjVdfU0hDBqPc44qvNk/s0/double+chocolate+brownie+cookies+recipe_1+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i> <br /> 60 grams extra dark chocolate (90%) <br /> 60 grams dark chocolate (75%) <br /> 40 grams butter <br /> 1 large egg (55 grams) <br /> 60 grams brown sugar <br /> 1 teaspoon vanilla bean paste <br /> 20 grams plain flour <br /> 10 grams cornflour <br /> 10 grams unsweetened cocoa powder <br /> pinch of baking soda <br /> pinch of salt <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlomjKL4XaM1xlb_jcUOqBBmslVQ8s3M7GNgGA9PnYzfpc5qcyE4kJrnNTWJPMC5m9mQIP1Cft0R33uCfbGZZ-3_6oKOtlxI1Ovsdo7s9wEI41rAoa5G4Nj7nizHtVtaTHK7YW1Kn197g/s0/double+chocolate+brownie+cookies+recipe_2+tina+vesic+food+writer.jpg" /></div><br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;">Chop up both types of chocolate finely, add them to a bowl or a pan, add in the butter, and melt them together, either in a microwave or over very low heat. Set it aside to cool down slightly. Take a medium bowl, and sift in the flour, cornflour, cocoa powder, baking soda, and salt. Once sifted, whisk them together, to help them blend nicely. </div> <div style="text-align: justify; text-indent: 30pt;">Add the room temperature egg to a large bowl, sprinkle in the sugar, and whisk with an electric mixer on the highest speed, for about 4-5 minutes, until the batter thickens and becomes pale in colour. </div> <div style="text-align: justify; text-indent: 30pt;">Switch to a wire whisk, pour in the melted chocolate, and blend it in very briefly. Sift in the dry ingredients and whisk until incorporated. If needed, scrape the sides of the bowl, and whisk lightly. </div> <div style="text-align: justify; text-indent: 30pt;">At this point, the batter will be too soft to work with, so place the bowl in the refrigerator for about 20-25 minutes. This will allow you to scoop the batter into cookies. </div> <div style="text-align: justify; text-indent: 30pt;">Take a very large cookie sheet, or two smaller baking sheets, and line with baking parchment. Using a cookie or an ice cream scoop, scoop 8 mounds of batter, and place them on the lined baking sheet, making sure you leave plenty of room for the cookies to spread. </div> <div style="text-align: justify; text-indent: 30pt;">Bake them immediately, in a well-preheated oven, at 180C, for about 6-8 minutes, or until the surface is crackly and they are baked through, but still soft. Let them cool down on the baking sheet for at least 10 minutes, or even longer, if needed, so they firm up. Once ready, move them to a wire rack to cool completely, or serve them warm, depending on your preference. Yields 8 large brownie cookies. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=2702639198389006812&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, February 18, 2022</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='488868348376680737'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2022/02/vegan-brownies-biscoff-cheesecake-frosting.html'>VEGAN FUDGE BROWNIES WITH BISCOFF CHEESECAKE FROSTING</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> From those <a href="https://www.tinavesic.com/2010/03/cherry-brownies.html">very first brownies</a> until this very day, if there is a treat I need to prepare quickly or a good, trusty cake base I need, brownies are my absolutely go-to choice. </div> <div style="text-align: justify; text-indent: 30pt;"> I like them fudgy, and that is how I always make them; with as few as possible ingredients that are hard to obtain, and with a recipe that is as quick to make. </div> <div style="text-align: justify; text-indent: 30pt;"> There is great beauty in a dessert that is so delightfully soft and smooth, and this recipe combines my two favourites; brownies and cheesecake. The frosting is actually a wonderful cookie crumb cheesecake, which I adore. </div> <div style="text-align: justify; text-indent: 30pt;"> I like to make the crumbs fine, sometimes blending the cookies two of three times, and that allows them to completely melt into the frosting, giving it an absolutely brilliant texture. </div> <div style="text-align: justify; text-indent: 30pt;"> However, as I love creating my recipes to be helpful to everyone, I have to say that some cookie crumbs can be left slightly larger. That way, they will not fully meld with the vegan cream cheese, but will instead have a tiny crunch surprise. </div> <div style="text-align: justify; text-indent: 30pt;">Even through I serve many desserts with espresso, as it is my favourite, I have to say that a hazelnut cinnamon latte pairs perfectly with these little beauties. Serve them well chilled and enjoy.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpSg_b7yNm8xz-LLFeQUx2LfIASIwG3DlAbkCW_zOlJsYaqyEV5LYVq4lMPZUvjcPQGMcJCk7bmTVQv9cs_Jc_vsXpkKhdI1xs1p2uqOY9YDi_pm-ig0Wfi7wp0QX-OBcjO2N4freuGw/s0/vegan+chocolate+fudge+brownies+with+cookie+cheesecake+frosting+recipe+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the fudge vegan brownies</b> <br /> 100 grams plain flour <br /> 20 grams unsweetened cocoa powder <br /> ½ teaspoon baking soda <br /> small pinch of salt <br /> 100 grams light brown sugar <br /> 100 grams dark chocolate (70%) <br /> 150 grams vegan vanilla yoghurt <br /> 100 millilitres cold water <br /> 40 millilitres vegetable oil <br /> 1 teaspoon vanilla bean paste <br /> 100 grams dark chocolate chips <br /> <b>For the Biscoff cheesecake frosting</b> <br /> 150 grams vegan cream cheese, slightly softened <br /> 50 grams icing sugar <br /> ½ teaspoon vanilla bean paste <br /> 75 grams ground Lotus Biscoff biscuits <br /> <b>For the decoration</b> <br /> 100 grams dark chocolate (70%) <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> For the brownie base, melt the dark chocolate over a very low hear or in the microwave, and set it aside to cool. Take a large bowl, add in the vegan yoghurt, water, oil, sugar, and the vanilla bean paste, and whisk very well. Sift in the flour, cocoa powder, baking soda, and salt, and briefly mix. Finally, add in the melted and cooled chocolate and the chocolate chips, and stir until only combined.</div> <div style="text-align: justify; text-indent: 30pt;"> Line the bottom and the sides of a small rectangular baking pan (18x18 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 10-12 minutes. Make sure you check them with a toothpick to make sure they are not overbaked. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the brownies are cool to the touch, make the cheesecake frosting. Place the softened vegan cream cheese into a medium bowl, add in the icing sugar and the vanilla, and blend gently. Add in the ground biscuits, and fold them through. If you think the frosting is a bit too soft, which will depend on the brand of the cream cheese you use, add a bit more of the biscuit crumbs and fold through. Spread the cheesecake frosting over the brownies and place the pan in the refrigerator for at least two hours, preferably four. </div> <div style="text-align: justify; text-indent: 30pt;"> Melt the dark chocolate either over low heat or in the microwave, and set it aside to cool down slightly. Once ready, remove the brownies from the refrigerator, slice into servings, and top each one with a drizzle of melted chocolate. Serve immediately. Yields 9 rich servings. <span style="color: white;">© TINA VESI膯 2022</span></div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=488868348376680737&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, August 20, 2021</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='4584643944661529704'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2021/08/chocolate-pistachio-brownie-cookies.html'>WHITE CHOCOLATE PISTACHIO BROWNIE SANDWICH COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> If I had to choose one cookie that I have made the most since the start of my baking journey, it would be this one. Tried and true, it creates a small batch of perfectly soft and squidgy cookies that melt on every bite. I have served them iced and uniced, sandwiched with a dollop of ice cream, and like this, with a generous filling. </div> <div style="text-align: justify; text-indent: 30pt;"> The filling is very straightforward; a lovely whipped white chocolate ganache, enriched with flavourful pistachio paste. I do have to say, depending on how much you love the pistachio flavour, you can safely increase the amount by a few tablespoons. Adapt the filling to suit your preferences perfectly, as that is where the beauty of baking lies. </div> <div style="text-align: justify; text-indent: 30pt;"> Do keep the filling relatively modest between the cookies, as they are already quite rich themselves. And if you like, you can dip one half of each cookie into white or dark chocolate, for an additional decoration and chocolate flavour. </div> <br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDBeCzhYP2ChUUXJqyTiKMwv7ZXjT_71c4Q0USQZb2fn9d8AKAkhx5broXgrorhwJ3AI4qqIH3ufgDgR8wYS7-_hCI8E2UZLrigrLvF39I7M8FWoKI3YSWDEYqILobjLNqxRNe6plZsQ/s0/white+chocolate+pistachio+brownie+sandwich+cookies+recipe+tina+vesic+food+writer.jpg"/></div><br /> <i>Ingredients</i> <br /> <b>For the fudge brownie cookies</b> <br /> 120 grams dark chocolate (70% cocoa solids) <br /> 40 grams butter <br /> 1 large egg <br /> 60 grams brown sugar <br /> 1 teaspoon vanilla bean paste <br /> 30 grams plain flour <br /> 10 grams cornflour <br /> 10 grams unsweetened cocoa powder <br /> ⅛ teaspoon baking soda <br /> small pinch of salt <br /> <b>For the whipped white chocolate pistachio ganache</b> <br /> 80 grams white chocolate <br /> 80 ml double cream <br /> 20 grams pistachio paste <br /> ½ teaspoon vanilla bean paste <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> To start, make the whipped white chocolate pistachio ganache, as it needs a bit of time to set up. Heat up the double cream until it almost comes to a boil, and then pour it over the chopped up white chocolate. Mix until the ganache is smooth and blended, and let it cool down to room temperature, stirring as it cools. Cover the top of the bowl with cling film, and let it cool completely in the refrigerator, for at least 2 hours. </div> <div style="text-align: justify; text-indent: 30pt;"> To make the brownie cookies, place the chocolate and the butter into a heavy-bottomed saucepan, and melt them together over medium-low heat or in the microwave. Once melted and smooth, set it aside to cool down slightly. In a separate large bowl, beat together the large egg with the sugar and the vanilla. Whip with an electric mixer on high until the batter becomes smooth and thick, about 5 minutes or so. Pour in the melted and cooled chocolate, and blend it in on the lowest setting of the mixer. Sift in the flour, cornflour, cocoa powder, baking soda, and the salt, and fold everything through with a spatula, until just combined. </div> <div style="text-align: justify; text-indent: 30pt;"> The batter will resemble a soft brownie batter, and that is fine. Place the bowl into the refrigerator for about 30 minutes. Using a small cookie scoop, divide the batter into 12 portions and place it onto two large baking sheets, lined with baking parchment. Space the cookies well, as they will spread as they bake, and this will keep them nice and round. Bake them immediately, in a preheated oven, at 180°C, for about 8-10 minutes. Remove from the oven, and let them stay on the baking sheets until they firm up, then remove them to a wire rack to cool completely. </div> <div style="text-align: justify; text-indent: 30pt;"> By this time, the white chocolate ganache should be ready and firm. Add in the pistachio paste and the vanilla, and whip it up with an electric mixer on high until firm peaks form. If it seems like it is too thick to pipe onto the cookies, add a tablespoon or two of double cream, and whip again. Pipe the filling generously on half of the cookies, then top with the other half. Be gentle when sandwiching the cookies, as they are tender and can break if pressed too hard. Serve the cookies immediately. Yields 6 large sandwich cookies. </div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=4584643944661529704&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, January 08, 2021</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='5626431521541588374'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2021/01/caramel-speculaas-truffles.html'>CARAMEL SPECULAAS TRUFFLES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Every season has its own charm and brings its own signature flavours, and nothing says winter like the aroma of sugar slowly cooking, becoming caramel. Whether to be lovingly melded with milk, tea, or even brandy, the fragrant caramel is a magnificent flavour base for many desserts and snacks alike.</div> <div style="text-align: justify; text-indent: 30pt;">To me, making caramel is one of life's simple pleasures. The delight of watching all of the little sugar crystals gently melt and turn amber and sticky truly is what making desserts is all about. Comfort and joy in one.</div> <div style="text-align: justify; text-indent: 30pt;">There are a couple of methods of making caramel; however, my preferred one is the dry method. One pan, a bit of sugar, and patience.</div> <div style="text-align: justify; text-indent: 30pt;">Once the caramel is done, the preparation goes rather quickly. Cooking the custard, adding all of the lovely flavourings, chocolate, and Speculaas cookies, and finally, rolling into perfect little truffles.</div> <div style="text-align: justify; text-indent: 30pt;">Speculaas are wonderful little cookies, ever so slightly browned, and abundantly flavoured by cinnamon, ginger, and cloves. Such a marvellous little winter cookie that perfectly complements rich caramel custard.</div> <div style="text-align: justify; text-indent: 30pt;">I like truffles soft and tender, and these are just like that; they stay soft at room temperature, but they keep their shape nicely. If you like, you can place them in the freezer for 30 minutes or so, just before serving, and they will be fantastic that way, too.</div><br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDj5u2xOgA71CLKt1wCvQeCUUwxKJcuEteXBRR4vRBhtguQEm1zMofK9wk37vGw1uqbQQag_Fi-wj-ir-vEvhYosWlHwnYmJPfflTD8gjFHPUfcZIpxl0wAXSgI7xBdp0alW-nHmEQA_o/s1600/caramel+speculaas+truffles+recipe_1+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the truffles</b><br /> 120 grams granulated sugar<br /> 100 millilitres cold water<br /> 200 millilitres soy milk<br /> 40 grams cornflour<br /> 25 grams dark chocolate (minimum 60% cocoa solids)<br /> ½ teaspoon vanilla bean paste<br /> small pinch of salt<br /> 60 grams vegan block butter<br /> 450 grams <u>vegan</u> Speculaas-type biscuit crumbs, Biscoff or Lotus<br /> <b>For the decoration</b><br /> 50 grams dark chocolate (minimum 50% cocoa solids)<br /> edible glitter<br /><br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wXca40Y5wVfp4OwLQjrjXQApxbqhgZmV_XQNI2dKxjQuhrPeZZ9OLmXTMLVv5OA_PxTrVY7PZ5lY_cmoQv-7TuXO1R_0VRifYPolu5GTNZaxw8Mxt5SQj_7j0SiAToW0Sw0py2ZUlL4/s1600/caramel+speculaas+truffles+recipe_2+tina+vesic+food+writer.jpg" /></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;"> Start by making the caramel. Take a heavy-bottomed saucepan, add in the sugar, and gently shake the pan to distribute it evenly. In a medium bowl, whisk together the soy milk and the cornflour, and set it aside. Place the saucepan on medium high heat, and let the sugar melt slowly. Once it starts to brown around the edges, slowly and gently move the melted parts towards the centre. Keep cooking until it starts to turn darker in colour and become very fragrant. Once it becomes a deep amber colour, remove it from the heat, and very carefully, in a slow stream, pour in the cold water, and let it come to a boil. At that point, the caramel will harden, but it will completely melt by the time it starts to boil. As soon as it starts boiling, carefully pour in the cornflour mixture. Mix well, and cook for a minute or two, until it starts resembling a thick custard.</div> <div style="text-align: justify; text-indent: 30pt;"> Remove it from the heat and let it cool down for about 30 seconds, and then add in the dark chocolate, vanilla, and the salt. Mix vigorously, and add in the butter. Stir until it completely melds into the custard, and then start adding in the cookie crumbs. Switch to a wooden spoon or a sturdy spatula, and turn and fold the mixture until the cookies absorb the liquid, and a thick batter forms. Cover the top with cling film and let the batter cool down to room temperature, and then place it in the refrigerator for about 30 minutes. Take out the chilled batter and, using a small cookie scoop, form neat little truffles. Return them to the refrigerator for at least 4 more hours, and then decorate with melted dark chocolate and edible glitter flakes. They are equally delicious served both chilled and at room temperature. Yields 30 truffles.</div><br /> <div style="text-align: justify;"> Author's note: Depending on how much the caramel is cooked, you might need a bit more or a bit less of cookie crumbs to make the batter keep its shape, yet not be sticky, so do adjust accordingly, please.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=5626431521541588374&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, June 19, 2020</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='197251723933475000'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2020/06/vegan-fudge-cookies.html'>VEGAN FUDGE CHOCOLATE COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> It is a very fine line between fudge truffles and these cookies. Soft and squidgy, completely vegan, full of bananas, chocolate, and dark rum, these little beauties are one of the best choices for any occasion. Either as a holiday cookie, or as a mid-week sweet treat, they are like little chocolate gems. Their deep chocolate flavour comes from dark chocolate and unsweetened cocoa in the batter, as well as the extra dark chocolate pieces folded through.</div> <div style="text-align: justify; text-indent: 30pt;"> When it comes to chocolate, my preference and recommendation is to buy a good, high quality chocolate bar, and chop it up into chunks of various sizes, and then fold them through the batter. Not only will it add more texture to the baked cookie, but it also gives a lot of additional flavour.</div> <div style="text-align: justify; text-indent: 30pt;"> This is a modest batch of cookies. It only yields nine soft, brownie-like cookies, and they are dense and do not spread much, so you can bake all of them in one batch on a large cookie sheet. If you prefer your cookies flatter, do make sure you shape them to your liking before baking, as they keep their shape fairly well.</div> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjSCaPmF39J0Vgjp-W_zEET9uMxj0piou4pkldyDKGMWlgpUZPPfZKBiO4tDm2n2cxODnzE57dPq9sJNoG6JNikgeOV-xZ36IySG6OEQk_hdxcj5KxOxryRsfQuTYeFhAvI-1Bso9DcM/s1600/vegan+fudge+chocolate+cookies+recipe+tina+vesic+food+writer.jpg" /></div> <br /> <i>Ingredients</i><br /> 120 grams bananas, mashed well<br /> 2 teaspoons vanilla<br /> 1 teaspoon dark rum<br /> 50 grams plain flour<br /> 15 grams unsweetened cocoa powder<br /> 25 grams icing sugar<br /> 1 teaspoon baking powder<br /> 50 grams dark chocolate, 50% cocoa solids<br /> 25 grams butter<br /> 50 grams extra dark chocolate, at least 70% of cocoa solids, finely chopped<br /> <br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;"> Melt together the dark chocolate with the butter in a double boiler or in the microwave on low. Remove from heat, stir until completely smooth and glossy, and set aside to cool. While the chocolate is cooling, sift together the flour with the cocoa powder, icing sugar, and the baking powder. Add the mashed bananas to a large bowl, add in the vanilla and rum, and whisk well. This will break up any remaining larger banana pieces. Add in the cooled chocolate, and whisk well once again. Tip in the dry ingredients, add in the chopped extra dark chocolate, and stir with a wooden spoon until combined.</div> <div style="text-align: justify; text-indent: 30pt;"> Cover the top of the bowl with cling film, and place the batter in the refrigerator for about 15 minutes. It will firm up just enough so it can be easily shaped. Scoop the chilled batter into 9 cookies, either using a cookie scoop, or by a spoon, and arrange them on a large cookie sheet lined with baking parchment. They will not spread a lot during baking. Bake them immediately at 180°C, for 8-10 minutes, or until set. The centres will look soft, but the edges of the cookies will be baked. Let them cool down and firm up for about 5 minutes on the cookie sheet, then remove to a wire rack to cool completely. Yields 9 cookies.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=197251723933475000&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, February 28, 2020</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='949082705145693873'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2020/02/tea-strudel.html'>VEGAN CAMOMILE TEA STRUDEL</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Tea strudels are the epitome of afternoon coffee treats. Slightly crumbly, slightly tangy, and full of walnuts and vanilla, with just the right amount of sweetness. I love the pairing of the crumbly tea dough with the creamy filling; it is such a delightful contrast.</div><div style="text-align: justify; text-indent: 30pt;">Although very humble, all of the ingredients pair perfectly to create a delectable treat. Camomile is a very traditional, yet still quite welcome addition to any sweet dough, as it makes it almost florally fragrant. Tangy and flavourful, the cherry jam mixes perfectly with the warm, earthy walnuts, and vanilla. And walnuts not only help absorb some of the moisture from the jam, making the filling wonderfully rich, they also add lots of flavour, and even a slight crunch, if you decide to grind them coarsely.</div><div style="text-align: justify; text-indent: 30pt;">This is the type of dessert that is best when cooled completely. Usually best made in the evening, then carefully wrapped in a clean kitchen towel, and left until the next day. That way, all of the flavours meld wonderfully, and by the afternoon, it is ready to be served sliced thinly, with a cup of coffee, and a nice chat.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVLuqSmxMHZAQxv_aLtg2nSGT3u032sGysKYqYthurQFc51fSrrLzkBrUq_2ijzvuoe9FZtHuWXmywebXBduKdZ8aJ2hDizHvI9N-nm4EAZ2qtB2hC3kdub8Sxa91Pmj04_KlFL7Ruwo/s1600/vegan+walnut+chocolate+tea+strudel+recipe+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the dough</b><br /> 100 ml water<br /> 2 tablespoons loose-leaf tea camomile tea<br /> 15 grams fresh yeast<br /> 50 grams granulated sugar<br /> 1 teaspoon vanilla bean paste<br /> 40 ml vegetable oil<br /> 275 grams plain flour<br /> ⅛ teaspoon salt<br /> <b>For the filling</b><br /> 200 grams sour cherry jam<br /> 90 grams ground walnuts<br /> 50 grams baking chocolate (50% cocoa solids)<br /> ¼ teaspoon vanilla bean paste<br /> <br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">To make the dough, start by pouring the water in a medium pot and placing it over high heat. Let it come heat up the same way you would when brewing tea, then remove it from the heat, sprinkle in the tea, and cover the top. Let it steep for about 20 minutes, and then strain and discard the tealeaves. When the tea has cooled enough for the yeast, crumble it in, sprinkle in the sugar, and let the yeast activate. Once ready, pour the yeast into a large bowl, add in the vanilla and oil, and whisk well. Sift in half of the flour and the salt, and whisk well. Sift in the remaining flour, mixing with your wooden spoon as you add it in. Once the dough forms around the spoon, transfer it to a floured surface, and knead it for a few minutes, until soft, supple, and not sticky. If the dough is still sticky, add another tablespoon of flour, and knead a bit longer.</div><div style="text-align: justify; text-indent: 30pt;">Let the dough rest in a large bowl, covered with a clean kitchen towel, for about an hour or so, until doubled in size. When the dough is ready, transfer it to a floured surface, press to release all of the air, and roll it out to a rectangle of about 5 millimetres thickness. For the filling, mix together the jam, vanilla, and walnuts, and spread it evenly all over the dough, leaving one of the edges clean, to be able to seal it after rolling. Grate the chocolate all over the filling, fold the longer edges about a centimetre towards the centre of the roll, and roll the dough by its shorter edge into a somewhat tight roll, being careful to pinch and seal it well, so the filling does not leak out during baking. Let the strudel rest and rise for about 30 more minutes in a warm place, then generously mist it with room temperature water, and bake, in a preheated oven, at 200°C, for about 20 minutes, or until golden. Let the cool down completely, and then slice it up, and serve. Yields 8 servings.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=949082705145693873&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, January 31, 2020</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='90905360084093402'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2020/01/no-bake-chocolate-orange-bars.html'>NO-BAKE CHOCOLATE ORANGE BARS</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> No-bake bars, especially ones that can be stashed away into the freezer and enjoyed with a cup of coffee, will always be one of my favourite things to make. Ever since I was a child, desserts like this one were irreplaceable at birthdays and other celebrations. Lovely orange layers paired with a rich chocolate cream, they practically melt on every bite.</div> <div style="text-align: justify; text-indent: 30pt;"> Vanilla biscuit crumbs mixed with warm cinnamon and a sprinkle of fragrant orange zest, embellished with more orange flavour from Cointreau, then adorned with rich, glossy chocolate custard. Layer upon layer of goodness, balanced perfectly between sweet and tangy. Chill the bars well, lightly dust them with unsweetened cocoa powder, and serve with strong coffee.</div> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BTeoi9RtqJ8-YBJ4XlZnpCJxyepX_1NJDMjyX12QQs0-X3TAqabPHUGqNhl0Je0fn0-PPX9NwcU3HOw9osPJIKtgvxHc95mmNfzBow6ESIttgVbe64LrumzVzv7PxEUv3x9hJ2BgHVE/s1600/no+bake+chocolate+orange+bars+recipe+tina+vesic+food+writer.jpg" /></div> <br /> <i>Ingredients</i><br /> <b>For the vanilla orange layers</b><br /> 400 grams fine vanilla vegan biscuit crumbs<br /> 100 grams icing sugar, sifted<br /> ¼ teaspoon cinnamon<br /> 1 teaspoon orange zest<br /> 125 grams unsalted vegan butter, room temperature<br /> 100 ml fresh orange juice<br /> 20 ml Cointreau<br /> 1 teaspoon vanilla bean paste<br /> <b>For the chocolate filling</b><br /> 250 ml soy milk<br /> 40 grams cornflour<br /> 15 grams unsweetened cocoa powder<br /> 100 grams icing sugar, sifted<br /> 50 grams dark chocolate (60% cocoa solids)<br /> 1 teaspoon vanilla bean paste<br /> 75 grams unsalted vegan butter, room temperature<br /> 50 grams finely chopped walnuts, optional<br /> 2 teaspoons unsweetened cocoa powder, for dusting<br /> <br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;"> To make the base layers, start by tipping the biscuit crumbs into a large bowl. Sift the icing sugar over them, add in the orange zest and cinnamon, and whisk everything well, so it distributes evenly. Add in the soft vegan butter, and beat with an electric mixer on high until it becomes crumbly. Add in the orange juice, Cointreau, and the vanilla, and knead by hand until it resembles a very soft dough. It will be slightly sticky, but it will be able to be rolled out. Divide it into four parts by weight, and roll each part out to a 20x20 square. Cover them with cling film so they do not dry out, and place them in the refrigerator for at least an hour, so they firm up enough to be handled.</div> <div style="text-align: justify; text-indent: 30pt;"> To make the chocolate layer, pour the plant milk into a heavy-bottomed saucepan, sift in the cornflour and the icing sugar, and blend well. Place the saucepan over medium high heat, and slowly bring it to a boil. Once it starts boiling, whisk vigorously so it does not burn, and cook for about two minutes, until it thickens up to a consistency of a custard. Remove from the heat, add in the chocolate and the vegan butter, and whisk until incorporated. Cover the top with cling film and let it cool down to room temperature before assembling the bars.</div> <div style="text-align: justify; text-indent: 30pt;"> If you notice that the base layers are still soft even after chilling, place them in the freezer for about 15 minutes, to firm up. Once the filling has cooled down to room temperature, whisk it well once again, to make it smooth, and add in the walnut pieces, if you are using them. To assemble, place a small sheet of baking parchment on the platter, place one of the chilled orange layers, and close a square cake form around it. Spread one third of the chocolate filling evenly, then top with another orange layer.</div> <div style="text-align: justify; text-indent: 30pt;"> Repeat the layers until all of the filling is used, and top with one remaining orange layer. Place the whole platter in the refrigerator for at least 8 hours, preferably longer. Just before serving, place the platter for about 15 minutes in the freezer, to facilitate the slicing and arranging of the bars. Using a thin knife, separate the cake form from the dessert, and cut the block into 24 pieces, using a thin knife. Dust with unsweetened cocoa powder if desired, and serve. Yields 24 servings.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=90905360084093402&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, January 10, 2020</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='7597462132535789937'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2020/01/chocolate-peanut-butter-tiffin.html'>CHOCOLATE PEANUT BUTTER TIFFIN</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> Quick no-bake sweet treats, such as this lovely tiffin, have always been a welcome addition to any dessert platter or simply as sweet treat after a week day meal. Dark chocolate melted in a pool of double cream, flavoured with vanilla, and enriched with lots of biscuits.</div> <div style="text-align: justify; text-indent: 30pt;"> Opt for differently sized biscuit pieces; those will give a better texture to the tiffin. The smaller ones will melt into hot, melted chocolate, while the larger ones will give a bit of crunch. And speaking of crunchiness, honey roasted peanuts are such a lovely little surprise, especially if left whole.</div> <div style="text-align: justify; text-indent: 30pt;"> There is no need to add any additional sugar, as the chocolate provides more than enough sweetness, and pairs wonderfully with the peanut butter. Feel free to use any smooth peanut butter you like, be it homemade or from a store, even including a chocolate-flavoured one.</div> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfObSjszMq24AOoEj8_fQ_fLzgk4tn_iacvXVMfahTbj6KQDFvKWwfsPaOw2nMXnslp3vYJd2ZBGfNRP8gwb9u1L8sRQXMVvy1HGGz2tieePk6Qn7E7p0lA7kezyIMY3l7kOt80IWeDmA/s1600/peanut+butter+chocolate+tiffin+recipe+tina+vesic+food+writer.jpg" /></div> <br /> <i>Ingredients</i><br /> 250 ml double cream<br /> 150 grams baking chocolate (at least 60% cocoa solids)<br /> 75 grams unsalted butter<br /> 1 teaspoon vanilla bean paste<br /> 250 grams vanilla biscuits<br /> 75 grams honey roasted peanuts<br /> 100 grams smooth peanut butter<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEkxv09BMGlEU1PCm4ATF_aDpSL0lkw-2a3SiemPxSa-ibE_MaoONlrEp2q8RqQ46juhWSQ6JiajsczKphAhyTTe_oyq08fFwsCVfz0dGrjzGBGZnjGXV2ekcUmd35-ODvYPwku0_JtT4/s1600/peanut+butter+chocolate+tiffin+slice+tina+vesic+food+writer.jpg" /></div> <br /> <div style="text-align: justify; text-indent: 30pt;"> Place the biscuit crumbs in a large bowl, add in the peanuts, either chopped or whole, and mix them around. Take a heavy-bottomed pot, place it over medium heat, and pour in the double cream. Let it start heating up, then add in the chopped up chocolate and diced butter, and gently mix until everything is melted. Crush the biscuits into pieces, leaving some slightly larger pieces for texture. Once the chocolate batter is ready, remove it from the heat, mix in the vanilla, pour everything over the biscuits, and mix until combined.</div> <div style="text-align: justify; text-indent: 30pt;"> Take a small square cake tin (18x18 cm) with a removable bottom, line it with baking parchment, and transfer in the batter. Level it as much as possible, and set it aside briefly. Melt the peanut butter until it is still thick, but pourable, and drizzle it all over the surface of the tiffin. Using a skewer or a butter knife, make swirls through the batter until you are happy with the pattern. Tap the tin gently on the surface for the biscuits to settle nicely, and then place it in the refrigerator for at least 8 hours. Slice into squares and serve. Yields 16 servings.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=7597462132535789937&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, January 03, 2020</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='3669710566770357465'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2020/01/chocolate-chip-cookies.html'>CHOCOLATE CHIP COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> Baking egg-free sweets can be fiddly, especially when it comes to texture-sensitive treats, such as cookies. Cakes can be more forgiving, but cookies are delicate.</div> <div style="text-align: justify; text-indent: 30pt;"> These have been my favourites for years now, because they are very easy to make, do not require many ingredients, and yield a relatively small batch, which is perfect for us. Especially with large dark chocolate callets or pieces of a good milk chocolate bar.</div> <div style="text-align: justify; text-indent: 30pt;"> These do require a bit of chilling, though. Chilled dough has a deeper flavour, a stronger aroma, and a better, chewier texture, which is what we like. I usually make them right after breakfast, so they are nice and ready to bake after lunch, for a nice sweet treat. You can refrigerate them for up to eight hours, so they suit your baking needs.</div> <div style="text-align: justify; text-indent: 30pt;"> Even though many enjoy them with a glass of cold milk, my preferred way of enjoying them is with a cup of espresso. The strong, almost bitter coffee flavour is a perfect match with a sweet, fragrant chocolate chip cookie.</div> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OeILDAF-9IrniUVnL_Dg7b0dLx_2Y8o_VQDAfvcC0o8c8vSUueos2KSwW5yUM7uCbq_UmTGzPL4w7ZLvCKwhw6REl6ODjMHFs6FxAlk9GBx0lz8AFdFp7vLOv9iRSIMpOw-bIV9WoJs/s1600/vegan+chocolate+chip+cookies+recipe+tina+vesic+food+writer_1.jpg" /></div> <br /> <i>Ingredients</i><br /> 120 grams plain flour<br /> ¾ teaspoon baking soda<br /> ¼ teaspoon salt<br /> 60 grams dark brown sugar<br /> 45 grams granulated sugar<br /> 50 ml vegetable oil<br /> 30 grams vanilla yoghurt<br /> 1 heaped teaspoon vanilla bean paste<br /> 50 grams chocolate callets or milk chocolate pieces<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2T47StHSJ0zLG98WD4GV0A4ZHNZ_4y6P4-I-220qF4AOfsE0tZTH9HMpW6-in_hXKdy-Oh7Iluv1KghW9N6X6SCKg1sQewmieVrN3Nr32C4MfU-tozV1lH36q-t55NCwqTD2Go6ESOI/s1600/vegan+chocolate+chip+cookies+recipe+tina+vesic+food+writer_2.jpg" /></div> <br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;"> Take a large bowl and add in the vegetable oil, yoghurt, and vanilla, and whisk vigorously until blended. Add in the sugars, and whisk again until it is all mixed in, and the sugar starts to melt slowly. Sift in the flour, baking soda, and salt, and mix until the dough just comes together. Add in the chocolate callets, and mix into the dough. Using a cookie scoop, place eight mounts of the dough on a large baking sheet lined with baking parchment, at least five centimetres apart, since they will spread during baking.</div> <div style="text-align: justify; text-indent: 30pt;"> Snugly cover them in cling film, but be careful not to press them down, and place them in the refrigerator for at least an hour, and up to eight hours. When you are ready to bake, uncover them, and bake in a preheated oven, at 180°C, for 8-10 minutes. Watch them carefully, as they are small and can overbake easily. If you like your cookies soft, take them out of the oven after the edges have started browning lightly. Let them cool on the baking sheet for 15 minutes or so, and then serve with milk or coffee. Yields 8 cookies.</div> <div style="text-align: justify;"> <u>Baker's note</u>: These can be made fully vegan, by using beet sugar, soya yoghurt, and vegan chocolate callets.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=3669710566770357465&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, December 27, 2019</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='6883145287061314908'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2019/12/milk-and-cookies-chocolate-cake.html'>MILK AND COOKIES CHOCOLATE CAKE</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">With the end of the year being so very close now, I think it is time for chocolate cake. Nine layers of dark chocolate cake, white chocolate filling, and a gorgeous cookies and ganache topping.</div><div style="text-align: justify; text-indent: 30pt;">Milk and cookies are a classic dessert combination, for many the first they experience, and pairing it with chocolate felt like the right decision for this lavish holiday cake. It does not have to be a holiday cake; it can very well accompany a hearty Sunday lunch or compliment a brunch, with a glass of fine dessert wine.</div><div style="text-align: justify; text-indent: 30pt;">Beauty in simplicity and plenty of chocolate. And if you are anything like me, and love ice cream cakes, place it in the freezer about 15 minutes before serving, and it will have a marvellous, frozen texture.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4CkDknANtljEmbn3VYj3GsjkOJ5mLpG1PEp2wba7yS787hXG3DAgzB2bD-NiBBqWaaiEvt-M5XPh1_iT9wnCribfwVjR_C0qeOKx927D8zW7A9THoqBiHFE7nHmj1D3tDVnngSRHoiA/s1600/milk+and+cookies+chocolate+cake+recipe_1+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the cake layers</b><br /> 400 ml tepid water<br /> 45 ml vegetable oil<br /> 100 grams jam<br /> 100 grams ground walnuts<br /> 150 grams granulated sugar<br /> 250 grams plain flour<br /> 15 grams unsweetened cocoa powder<br /> 2 teaspoons baking soda<br /> <b>For the filling</b><br /> 500 ml whole milk<br /> 60 grams plain flour<br /> 40 grams cornflour<br /> 50 grams granulated sugar<br /> 2 teaspoons vanilla bean paste<br /> 100 grams white chocolate<br /> 200 grams unsalted butter, softened<br /> 50 grams icing sugar, sifted<br /> 50 ml cold milk, for brushing<br /> <b>For the topping</b><br /> 150 ml double cream<br /> 100 grams dark chocolate (60% cocoa solids)<br /> 200 grams <a href="https://tinascookings.blogspot.com/2020/01/chocolate-chip-cookies.html">chocolate chip cookies</a><br /> <b>For the decoration</b><br /> 100 ml double cream<br /> 30 grams icing sugar<br /> 1 teaspoon vanilla bean paste<br /> assorted cookies<br /> <br /> <div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPg4Vqr_eI7pQkQbXVla5hTdOi8Dk4Fzmfofy9FnZjdmbrjuLScam8zJDSnpBTygcN76d03Go7HbDfEnh102FxUmsRDpwfly-IHRN3OdPUyngH2QnLy191O55_XucMJGvBe59XJtxo0g/s1600/milk+and+cookies+chocolate+cake+recipe_2+tina+vesic+food+writer.jpg" /></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Start by making the filling, as it takes a bit of time for it to cool down completely. Take out about 100 ml of the cold milk and pour it into a medium bowl. Sift in the cornflour and the plain flour, and whisk until smooth. Pour the rest of the milk into a heavy-bottomed pot, tip in the sugar, and bring it to a boil over medium heat. Once it starts to boil, pour in the cornflour mixture in a thin stream, whisking constantly with a wire whisk. Cook for about 2-3 minutes, still whisking constantly, or until thickened. Remove from the heat, and add in the vanilla bean paste and the white chocolate. Whisk vigorously until the chocolate is melted, and then cover the surface with cling film, and let it cool down to room temperature.</div><div style="text-align: justify; text-indent: 30pt;">To make the cake layers, pour the water into a large bowl, add in the oil and the jam, and whisk until the jam is dispersed. Add in the ground walnuts and the sugar, and mix again. Finally, sift in the flour, cocoa powder, and baking soda. Whisk until combined. Line four small round cake tins (15 cm), and divide the batter evenly between them. Bake, in a preheated oven, at 180°C, for about 12-15 minutes, or until it springs back when lightly touched. These will bake very quickly, so watch them carefully. Once they are baked, let them cool slightly in the tins, and then transfer them to a wire rack to cool down completely.</div><div style="text-align: justify; text-indent: 30pt;">When the filling has cooled to room temperature, beat the softened butter with the icing sugar on the highest speed until light and fluffy, and then, beating constantly, add the cooked custard, a tablespoon at a time, to the butter. The filling should be completely smooth and creamy when completely blended. If you wish, level the cake layers if needed, brush them lightly with cold milk, and then gently place the first layer on the cake platter. Wrap a tall layer of acetate around it, and then place a cake ring to hold it in place. Spread one fourth of the filling on the cake layer, top it with another cake layer, and repeat until all of the cake layers are used up, and the last layer is covered in filling. Place the cake in the refrigerator for at least an hour, to firm up.</div><div style="text-align: justify; text-indent: 30pt;">For the topping, chop up the chocolate and place it into a large bowl. Heat up the cream until very hot, but not boiling, and pour it over the chocolate. Gently mix until the chocolate is melted, and set it aside. If the cookies you are using are particularly soft and chewy, place them in a hot oven, at 180°C, for about 5-6 minutes, until crisp, and let them cool down. If they are already thin and crunchy, just place them in a food processor, and pulse until coarse crumbs are formed. Add the cookie crumbs to the ganache, fold them through, and pour everything over the chilled cake. Return the cake to the refrigerator, for at least 4 hours. For the final decoration, whip up the double cream with the icing sugar and the vanilla, decorate as desired, and arrange some more cookies on top. Serve well chilled, in thin slices. Yields 16 servings.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=6883145287061314908&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, December 06, 2019</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='5164261057569345639'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2019/12/espresso-hazelnut-truffles.html'>ESPRESSO HAZELNUT TRUFFLES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> The holiday season is almost upon us, and it is the right time to start planning the dessert platters and gift baskets. And among rows of cookies and miniature pies, there is always room for truffles, pralines, and other desserts alike.</div> <div style="text-align: justify; text-indent: 30pt;"> Truffles are among the perfect homemade gifts and party treats. Usually uncomplicated to make, convenient to transport, and almost everyone loves them, because everyone loves bite-sized desserts, especially if they are homemade and flavourful.</div> <div style="text-align: justify; text-indent: 30pt;"> These little beauties are full of roasted hazelnuts, vanilla, and orange blossom water; and some strong espresso, for good measure. And if you like, you can add a splash of coffee liqueur, such as Kahl煤a or Tia Maria.</div> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_CU-VxBJULvEFTKvQKqAZJIvZTWggp69JHSmzkWThNuTZXAG512gUBe5bPCYhy3e7U3sG5Se2WcbeRSI9GXD2pckRcvS2WW6xwfUqdqzILVDOZHERiiwtzG6dy93cEHj2jMcLJIXwuQ/s1600/espresso+hazelnut+truffles+recipe+tina+vesic+food+writer.jpg" /></div> <br /> <i>Ingredients</i><br /> 200 grams vanilla biscuits (such as Petit-Beurre), divided<br /> 120 grams butter, softened<br /> 120 grams icing sugar<br /> 200 grams roasted hazelnuts, ground<br /> 30 ml strong espresso<br /> 1 teaspoon vanilla bean paste<br /> ½ teaspoon orange blossom water<br /> 15 ml coffee liqueur, optional<br /> <br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;"> Crush the biscuits in a food processor into fine crumbs, then add 150 grams of the crumbs to a large bowl, and add in the softened butter. Mix, either by a wooden spoon or a sturdy spatula, until the mixture starts to come together. It does not have to be fully blended at this point. Sift in the icing sugar and add the ground hazelnuts; and mix everything together until a soft but crumbly batter forms.</div> <div style="text-align: justify; text-indent: 30pt;"> Add in the vanilla and the orange blossom water, and half of the espresso. Mix until incorporated, and then slowly add the remainder of the coffee. If using, add the coffee liqueur, and gently form the batter into a ball. Place it into the refrigerator for about 15 minutes, so it can cool down and firm up slightly. Take out pieces of chilled batter with a small cookie scoop, and form them into truffles, then roll each one into biscuit crumbs. Refrigerate until serving. Yields 25 truffles.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=5164261057569345639&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Thursday, October 31, 2019</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='3988657777890152898'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2019/10/sandwich-cookies.html'>BLUEBERRY WINE CHOCOLATE SANDWICH COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Sandwich cookies are all-time favourites for many, especially with a tall glass of cold milk, or a cup of piping hot coffee. And shortbread cookies are incredibly easy to make, ever-popular, yet so very delicious. Moreover, they are even better when sandwiched with a flavourful filling. </div><div style="text-align: justify; text-indent: 30pt;">Blueberry wine is an incredibly aromatic, intense wine, perfect for desserts. It is slowly cooked down into a wonderful syrup, and mixed with butter and icing sugar into a delightful filling of such a striking colour. </div><div style="text-align: justify; text-indent: 30pt;">One important thing to keep in mind is the quality of the cocoa powder. The higher the cocoa quality, the better the cookies. It gives them a deep, almost bitter chocolate flavour.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjgT_0JQypAFvIPm8n4iYP7gNVhlFHwkhL-68N8SdYsBdnaTpQwDArPSlpBFadDePYv7NegGnkoZ6tjZklEBiFLWThJ8BuXpesJHbeXg2eS0RZ3lasAOwWYUe8Ok_zLEWiC2mulqmWDY/s1600/blueberry+wine+chocolate+sandwich+cookies+recipe+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the chocolate cookies</b><br /> 125 grams unsalted vegan block butter, cold<br /> 100 grams plain flour<br /> 50 grams vegan icing sugar<br /> 15 grams unsweetened cocoa powder<br /> 10 grams cornflour<br /> ½ teaspoon vanilla bean paste<br /> <b>For the blueberry wine filling</b><br /> 125 grams unsalted vegan block butter, soft<br /> 100 grams vegan icing sugar, sifted<br /> 200 ml blueberry wine<br /> 30 ml plant double cream, if needed<br /> 1 teaspoon vanilla bean paste<br /> gel food colouring, as desired<br /> <br /> <div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuD_vdZ1qmMHaIByQ8WVnyZbEzm24tcs064jPd7Q_P-29ZQT6IrLdkFMt-fnFr_nA9Zsi-iwpRHqqsD338S9Ooq-W_fkdPoGn3CPd4DwU7SLalfgLt5KZhp1hzYvmTOPRnPar1tyr8JI/s1600/blueberry+wine+chocolate+sandwich+cookies+tina+vesic+food+writer.jpg" /></div><br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Dice the butter into cubes, and place it in the freezer for 10-15 minutes. While the butter is being chilled, sift together the flour, icing sugar, cornflour, and the cocoa powder twice, and tip them in into a large bowl. Add in the butter cubes and cut them into the dry ingredients. Once all of the butter is cut into the tiniest of pieces, add in the vanilla, and knead the dough with your hands until it comes together. It will be a tad sticky, but that is fine. Once it is formed, cover it in cling film, shape it into a disk, and place it in the refrigerator for about an hour.</div><div style="text-align: justify; text-indent: 30pt;">While the dough is being chilled, prepare the reduction for the filling. Take a heavy-bottomed saucepan, and pour in the blueberry wine. Place the saucepan over medium heat, and let it cook and reduce to a quarter of its original volume. Cook, stirring occasionally, checking that it does not burn, until you have a somewhat runny syrup. Remove the saucepan from the heat, and pour the syrup into a new bowl, so it chills down quickly. Once cool, it will thicken up significantly.</div><div style="text-align: justify; text-indent: 30pt;">By then, the dough will be chilled and ready. Lightly flour a surface, roll it out to about 5 millimetres, and cut out round little cookies, about 3 centimetres in diameter. Gently transfer them to a large baking sheet lined with baking parchment, and bake them immediately, in a preheated oven, at 180°C, for about 8-10 minutes. They will be fragrant and slightly soft when baked. Be careful so they do not burn, because they are thin. Let them cool down on the baking sheet.</div><div style="text-align: justify; text-indent: 30pt;">While the cookies are cooling, make the buttercream filling. Place the soft butter into a large bowl, and whip it with an electric mixer on high, for 3-5 minutes, until light in colour. Add in half of the sifted icing sugar, beat for another minute or so, and then pour in the wine reduction. Blend really well, then add the vanilla and the rest of the icing sugar, and whip on the highest speed for about 5 minutes. If needed, add a splash of cream, and the food colouring as desired. Arrange half of the cookies on a serving tray; pipe a generous swirl of the filling on each of them, then top with the remaining cookies. Best served the next day. Yields 16 sandwich cookies.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=3988657777890152898&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, May 31, 2019</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='7317190753333666398'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2019/05/rum-truffles.html'>RUM TRUFFLES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Chocolate truffles are such an easy dessert to make. Delightfully creamy, with a deep chocolate flavour; they are humble enough to be an everyday dessert, yet classy enough to be a centrepiece for a special occasion. Whether you choose to decorate them by haphazardly drizzling melted chocolate over them, or by dipping each one into a pool of molten chocolate and sprinkling them with crushed toasted walnuts, they will be delicious either way.</div><div style="text-align: justify; text-indent: 30pt;">Apart from being incredibly easy to make, they are a good way to creatively use up leftovers, and create a wonderfully smooth, rich, and fragrant chocolate treat. Now, because they are so smooth and creamy, they do require a bit of chilling before rolling into truffles. And depending on the type of biscuits you use, on how much they absorb, you might have to add a tablespoon or two more, so keep on hand, in case the batter is overly soft even after chilling.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2Ph-qP7QdCV8GJXss1I9yo7k2TycAr8xqTE2LJVccbj9DTSbOe7kYufW4QJ_59cLxR4WIrjknyVICU3JAk8Ejb0cExROSNmlWDKLACCs2jiL-ChYCr69C0mDkRjLYCDP2OWDmHqkGjY/s1600/chocolate+rum+truffles+recipe+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i><br /> 180 grams mashed potatoes, plain <br /> 180 grams finely ground vegan vanilla biscuits<br /> 100 grams icing sugar, sifted<br /> 20 ml dark rum<br /> ½ teaspoon vanilla bean paste<br /> 100 grams dark chocolate (60%)<br /> 100 grams vegan block butter<br /> 50 grams semi-sweet vegan chocolate (40%), for decorating <br /> <br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">To make the mashed potatoes, you can slightly heat up leftover unseasoned mashed potatoes, or chop a peeled large potato into small cubes, place it in a saucepan and cover with water. Let it come to a boil, and cook for about 15 minutes, or until soft, then drain thoroughly, mash, and let it cool down to room temperature. Once the potatoes are ready, place the diced butter in a saucepan, along with the chopped up dark chocolate, and melt it slowly over low heat. When completely melted and glistening, remove it from the heat, and reserve until cooled down.</div> <div style="text-align: justify; text-indent: 30pt;">Place the mashed potatoes into a blender or a food processor, and blend on the highest setting you have, for about a minute or two, until completely smooth. Add in the icing sugar, and blend again. Add in the melted and cooled chocolate and butter, as well as the rum and vanilla, pulse the batter a few times, to combine, then blend. Finally, tip in the vanilla biscuit crumbs, and blend for a whole minute. The batter should be smooth, almost like icing, too soft to be formed into truffles at that point. Place it into the refrigerator for at least 30 minutes, or until firmed up from the butter and the biscuits absorbing the liquid, and able to be formed.</div> <div style="text-align: justify; text-indent: 30pt;">Take out small scoops of the batter, and gently roll them between your palms into little spheres. Arrange them on a cookie sheet lined with baking parchment, and return to the refrigerator for 30 more minutes. This will firm them up even more, and make the glazing much easier. While they are setting up, melt the cooking chocolate over low heat, cool it slightly, and pour it into a small decorating bag. Take the truffles out of the refrigerator, drizzle the melted chocolate all over them, and serve. Yields 25 truffles.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=7317190753333666398&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, February 08, 2019</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='2667551869041131082'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2019/02/sugar-cookies.html'>SUGAR COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;">Very modest in ingredients, the humble sugar cookie has flour, butter, eggs, and sugar as its main components. Usually found on every cookie platter, in pretty much all occasions. Rich, buttery, ever so slightly crispy on the edges, perfect for the afternoon tea, or with a cup of strong espresso.</div><div style="text-align: justify; text-indent: 30pt;">After many batches of cookies, I have found that my personal favourite is the chilled cookie dough. Chilled for 30 minutes, to be precise. Even though there is a debate whether cookie dough does require chilling or not, I found that chilling the dough before baking does make a difference in the finished cookie. If the dough is not chilled enough, it will spread more while baked; if the dough is chilled for too long, it will brown more during baking. Hence my middle ground is 30 minutes. After chilling, the dough should seem just ever so slightly tacky, but should not stick to your hands.</div><div style="text-align: justify; text-indent: 30pt;">And on a final note, if you wish to make them in different colours, feel free to add any food colouring to the dough itself. And speaking of the colours and the icing, the strawberry liqueur in the icing will give them a faint strawberry flavour, but feel free to replace it with any liqueur of your choice. Or, if serving these to the little ones, replace the liqueur with strawberry cordial (squash).</div><br /> <div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmQz6HgFY_L4FS4VvQmo6UrImgC_1SrUjOTgO6duS0BoC4rOGnIrXvbUyBXHENswQ3BK6YeaGJb14Li-2mola078cRJsrUsQYsusJL0HJk3e4tCE7b6ANZu7_jZOZbfZaMGr7ZxdvPms/s1600/perfect+valentines+day+sugar+cookies+recipe+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i><br /> <b>For the cookies</b><br /> 250 grams plain flour, sifted<br /> ⅛ teaspoon baking powder<br /> 120 grams butter, softened<br /> 100 grams caster sugar<br /> 1 small egg, room temperature<br /> 1 ½ teaspoon vanilla bean paste<br /> ½ teaspoon dark rum<br /> <b>For the icing</b><br /> 200 grams icing sugar, sifted twice<br /> 2 tablespoons strawberry liqueur<br /> ½ teaspoon vanilla bean paste<br /> assorted food colouring and lustre dust, optional<br /> <br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;">Place the softened butter into a large bowl, and beat it for a minute or two with an electric mixer on high, or until it becomes lighter in colour. Add in the caster sugar, and continue whisking on high until very light, fluffy, and creamy in texture; about 2-3 minutes should be enough. Add the room temperature egg, vanilla, and the dark rum, and blend very well. Sift the flour with the baking powder and add it to the butter batter in two additions, beating constantly on the lowest setting. The dough should be lovely and soft, but ever so slightly sticky. Wrap it tightly in cling film, and place it in the refrigerator for 30 minutes.</div><div style="text-align: justify; text-indent: 30pt;">When ready to bake, transfer the chilled dough to a lightly floured surface, roll it out to 5 millimetres thickness and cut out the desired shapes. Gently transfer the cookies onto a large baking sheet lined with baking parchment. Gather the dough scraps, reroll them, and continue cutting out shapes until all the dough is used up. Bake the cookies in a preheated oven, at 180˚C (350˚F) for about 10 minutes, or until very lightly coloured around the edges. They will be very fragile once removed from the oven, so allow them to cool on the baking sheets for about 5 minutes, and then transfer them to a wire rack to cool completely.</div><div style="text-align: justify; text-indent: 30pt;">To make the icing, add the icing sugar into a medium bowl, and pour over the strawberry liqueur mixed well with the vanilla bean paste. Whisk this with a small wire whisk until well-combined. The icing should be quite thick, but still relatively pourable. Depending how fine your icing sugar is, you may need to add another teaspoon of strawberry liqueur (or water). But make sure you add any additional liquid slowly, to make it easy to decorate. Add in any food colouring, if you wish, along with the lustre dust, and decorate cooled cookies as desired. Yields 20 heart-shaped (7 cm) cookies.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=2667551869041131082&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, October 26, 2018</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='8749366098748068718'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2018/10/speculaas-pumpkin-truffles.html'>SPECULAAS PUMPKIN TRUFFLES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> I consider truffles to be a perfect party treat - quick and effortless to make, and almost everyone loves them. And, since it's October, it is only natural to make them pumpkin-flavoured. Pumpkin pur茅e is used as a flavour base which is then enriched with warm and inviting Speculaas cookies, cinnamon, and coconut. Warm autumn spices tie everything together, and vanilla makes them taste almost candy-like. They will stay soft at room temperature, but they do not lose their shape, although I recommend keeping them refrigerated until serving time.</div> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqvrm5MaSvlfcvQVSEN6OHauL-8Q2fF1NJRnwWvUZ3GrsfFz0vJ_Qt6yGz67_Y5rHWmVQDy2OBMNRmmwvMfzs-NJ4zbXZH4ZrwcOfT1UX51JT4GOkYxF1_JeI-_OVqEYReFebokZZf40/s1600/speculaas+pumpkin+truffles+recipe+tina+vesic+food+blog_b.jpg" /></div> <br /> <i>Ingredients</i><br /> 250 grams pumpkin pur茅e <br /> 1 teaspoon dark rum<br /> 1 teaspoon vanilla<br /> ¼ teaspoon ground cinnamon, optional<br /> 100 grams Speculaas cookie crumbs<br /> 75 grams icing sugar<br /> 75 grams desiccated coconut<br /> 50 grams desiccated coconut or Speculaas cookie crumbs, for decorating<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksvRzX2IpgYQ_x2v3h__6DPUzVeuB28ryatr0_KskI4gJh962HtNxTTDarNy1TPsImA9GT7EbS5nydrSY6zCrEN_lDTR1NRkn8KdPt3p1d_m06TL2xKZZvlxsG3g4bjH6XBnw9kN87H4/s1600/speculaas+pumpkin+truffles+recipe+tina+vesic+food+blog_a.jpg" /></div> <br /> <i>Preparation</i><br /> <div style="text-align: justify; text-indent: 30pt;"> Add the pumpkin pur茅e into a large bowl, add in the rum and vanilla, as well as cinnamon (if using), and then whisk everything until combined. Sprinkle in the desiccated coconut, and blend it completely into the pumpkin puree. The batter will become somewhat solid at this point, which is. Sift in the icing sugar, and whisk again.</div> <div style="text-align: justify; text-indent: 30pt;"> The batter will become stickier, so start adding the cookie crumbs, while whisking. Finished batter needs to be ever so slightly tacky, but not so it sticks to your hands. Using a small cookie scoop, take out portions of the batter, roll them into neat little truffles, and then roll them in some additional coconut or cookie crumbs. Store them in the refrigerator until serving, I recommend at least 4 hours, best overnight, for the flavours to develop. Yields 20 truffles.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=8749366098748068718&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> <div class="date-outer"> <h2 class='date-header'><span>Friday, October 05, 2018</span></h2> <div class="date-posts"> <div class='post-outer'> <div class='post hentry'> <a name='7738757311969915049'></a> <h3 class='post-title entry-title'> <a href='https://www.tinavesic.com/2018/10/chocolate-pumpkin-cookies.html'>CHOCOLATE PUMPKIN COOKIES</a> </h3> <div class='post-header'> <div class='post-header-line-1'></div> </div> <div class='post-body entry-content'> <div style="text-align: justify; text-indent: 30pt;"> I have always loved old-fashioned, rustic cookies, especially with a crumbly texture. Even as a very young child, my preferred cookies were the Pfeffern眉sse-type cookies, uniced, with a cup of tea. As I grew older, I replaced tea with very strong coffee, but my love for that type of slightly crumbly, yet delectably chewy cookie has remained.</div> <div style="text-align: justify; text-indent: 30pt;"> These aromatic chocolate and pumpkin cookies have a texture that reminds me of my dear <a href="https://tinascookings.blogspot.com/2013/12/medenjaci.html">Honey cookies</a>, and they are lovely immersed into a mug of hot coffee, with or without cream. Pumpkin provides moisture, and the gorgeous earthy flavour, while giving the cookies their soft, cakey texture. Along with warm autumn spices, and some coffee for good measure, they are perfectly spiced, and wonderfully fragrant.</div> <br /> <div class="separator" style="clear: both; text-align: center;"> <img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEBTAiTEKX99O_Q5zNJJ-Ooibioh8-Tpr4M7hxa6oNP6Xn-65PktcCvhWfZj6uvcNAJrkr899NGolSKSy5OdeKd_oYVqvPEH95oCw795QLgMa13cn1smjJye88OiwB4OcBf0HGGMwnjk/s1600/chocolate+coffee+pumpkin+cookies+recipe+tina+vesic+food+blog.jpg" /></div> <br /> <i>Ingredients</i><br /> 125 grams plain flour<br /> 2 tablespoons unsweetened cocoa powder<br /> 1 teaspoon ground cinnamon<br /> ¼ teaspoon ground cloves<br /> 1 teaspoon espresso powder<br /> 1 ½ teaspoon baking powder<br /> 200 grams pumpkin pur茅e<br /> 100 grams granulated sugar<br /> ½ tablespoon dark rum<br /> 60 grams vegan block butter<br /> <br /> Preparation<br /> <div style="text-align: justify; text-indent: 30pt;"> The preparation for these lovely cookies is quite simple. Start by sifting together the flour, cocoa powder, baking powder, and all the spices. Sift them twice onto a large sheet of baking parchment, then transfer all the dry ingredients into a large bowl, and set it aside. Take a medium bowl, add in the pumpkin pur茅e, granulated sugar, and the dark rum, and then whisk everything thoroughly. Melt the vegan block butter over medium heat, and let it cool down just a bit. Pour the pumpkin pur茅e over the dry ingredients, then add the butter, and mix everything with a rubber spatula, until just combined.</div> <div style="text-align: justify; text-indent: 30pt;"> Let the batter stand at room temperature for only a few minutes, and it will firm up significantly, so you will be able to take out perfect scoops for the cookie sheet. Line a large cookie sheet with baking parchment, and using a large cookie scoop, take out mounds of the batter, and space them apart, because they will spread and rise as they bake. Bake them immediately in a preheated oven, at 180°C (350°F), for 8-10 minutes. They will be very soft and fragile when taken straight out of the oven, but will firm up after about 10-15 minutes on the cookie sheet. Serve them slightly warm or cooled completely, with a large mug of coffee. Yields 10 large, soft cookies.</div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, "_blank", "height=430,width=640"); return false;' target='_blank' title='Share to Facebook'><span class='share-button-link-text'>Share to Facebook</span></a><a class='goog-inline-block share-button sb-pinterest' href='&target=pinterest' target='_blank' title='Share to Pinterest'><span class='share-button-link-text'>Share to Pinterest</span></a> </div> </div> <div class='post-footer-line post-footer-line-2'><span class='post-comment-link'> </span> <span class='post-icons'> <span class='item-control blog-admin pid-1826946537'> <a href='https://www.blogger.com/post-edit.g?blogID=6703534581203449408&postID=7738757311969915049&from=pencil' title='Edit Post'> <img alt='' class='icon-action' height='18' src='https://resources.blogblog.com/img/icon18_edit_allbkg.gif' width='18'/> </a> </span> </span> </div> <div class='post-footer-line post-footer-line-3'></div> </div> </div> </div> </div></div> </div> <div class='blog-pager' id='blog-pager'> <span id='blog-pager-older-link'> <a class='blog-pager-older-link' href='https://www.tinavesic.com/search/label/cookies?updated-max=2018-10-05T00:08:00%2B02:00&max-results=20&start=20&by-date=false' id='Blog1_blog-pager-older-link' title='Older Posts'>Older Posts</a> </span> <a class='home-link' href='https://www.tinavesic.com/'>Home</a> </div> <div class='clear'></div> <div class='blog-feeds'> <div class='feed-links'> Subscribe to: <a class='feed-link' href='https://www.tinavesic.com/feeds/posts/default' target='_blank' type='application/atom+xml'>Posts (Atom)</a> </div> </div> </div></div> </div> </div> <div class='column-left-outer'> <div class='column-left-inner'> <aside> </aside> </div> </div> <div class='column-right-outer'> <div class='column-right-inner'> <aside> <div class='sidebar section' id='sidebar-right-1'><div class='widget HTML' data-version='1' id='HTML2'> <div class='widget-content'> <a href="https://www.poslasticar.com/"><div class="separator" style="clear: both; text-align: center;"><img alt="Tina Vesi膰, Poslasti膷ar po srcu." border="0" data-original-height="160" data-original-width="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBdF9ZOv5Cdh9HUvppqUxwZBZj50vVVAYXtkAbgiMLpi8Get_vFkF8uMmnukjsrNpDPlUwnJarTTca8lTw6WI3bhrzVYqLHVaUTZXWQOsovdxyHFESsAGU2iS0B0AAUdc8z3BCYsmCXICAal58klEnwm3S6ZkxGADW9BcrKnRIisg_JMBna9PKUbe_TzA/s1600/tina%20vesic%20poslasticar%20po%20srcu.jpg"/></div></a><br /> </div> <div class='clear'></div> </div><div class='widget BlogSearch' data-version='1' id='BlogSearch1'> <div class='widget-content'> <div id='BlogSearch1_form'> <form action='https://www.tinavesic.com/search' class='gsc-search-box' target='_top'> <table cellpadding='0' cellspacing='0' class='gsc-search-box'> <tbody> <tr> <td class='gsc-input'> <input autocomplete='off' class='gsc-input' name='q' size='10' title='search' type='text' value=''/> </td> <td class='gsc-search-button'> <input class='gsc-search-button' title='search' type='submit' value='Search'/> </td> </tr> </tbody> </table> </form> </div> </div> <div class='clear'></div> </div><div class='widget HTML' data-version='1' id='HTML4'> <div class='widget-content'> <div class="separator" style="clear: both; text-align: center;"><a href="https://twitter.com/tinavesic" target="_blank"; text-align: center; "><img alt="Follow Tina Vesi膰 on Twitter" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktwgjF2vFtuMOiivl0-ELZ5uwGoeXqZ1ut3Ers2KoaDFZbKwBAy-weL1jP-u2MxjsuuEXj1Q85hNo5ZpQjTsJM5bSw_lg4zjfw1EtlA6hWJy2UUqr6F2eLReU-WA8ebei7Rsf5QCfGqA/s1600/tina+vesic+twitter.png"/></a><a href="http://instagram.com/tinavesic" target="_blank"; text-align: center; "><img alt="Follow Tina Vesi膰 pastry development chef on Instagram" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOtmUI0UjEcEOzNM19v9xsoshDKV5mkqLTNWzSErmisg6OS2ijvha9nzT3HG259XqgKAqL7yJ7j2SnJXtWHHgTh0KMBrZxqqD5z9I1vamN6sAmkMiq68xYylSZJ2wWtD5X0HnjGZCAz4/s1600/tina+vesic+instagram.png"/></a><a href="https://www.pinterest.com/tinavesic/" target="_blank"; text-align: center; "><img alt="Follow Tina Vesi膰 on Pinterest" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4opUIyN7gs04uPYJOWZ7BW7fc00ZbikjXz8gum2xvLLfMUoMAIxIox8RDOGmuyfcnMukumyWTFbNxzmPrDzSAnl_vGmi_Euwq1FUQ34Hs_7I5PcJvbbGPn9KTUnIp0-c2CVsbcRCR-Q/s1600/tina+vesic+pinterest.png"/></a></div> </div> <div class='clear'></div> </div><div class='widget PopularPosts' data-version='1' id='PopularPosts1'> <h2>Reader favourites</h2> <div class='widget-content popular-posts'> <ul> <li> <div class='item-thumbnail-only'> <div class='item-thumbnail'> <a href='https://www.tinavesic.com/2023/08/caramel-nougat-chocolate-cake.html' target='_blank'> <img alt='' border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic9GmvsIaIS487kK229oXJph86rr49Z_oJMcT3WoWlZ1xLj1AeW4HK9LwoGv9SmTeZOO0dikajG2oGzGT_7nyJYNc0Vh_LDZCbr8WkwSMheOBGK5OMlv9MNo67v-XUKs69Gs0RRqnL97Vow8bNsXqE2B9IPJpalZQ1R5RmwBgHq_OurIfTe-ei261O/w72-h72-p-k-no-nu/caramel%20nougat%20chocolate%20toffifee%20cake%20recipe%20tina%20vesic%20food%20writer.jpg'/> </a> </div> <div class='item-title'><a href='https://www.tinavesic.com/2023/08/caramel-nougat-chocolate-cake.html'>CARAMEL NOUGAT CHOCOLATE CAKE</a></div> </div> <div style='clear: both;'></div> </li> <li> <div class='item-thumbnail-only'> <div class='item-thumbnail'> <a href='https://www.tinavesic.com/2020/11/walnut-cake.html' target='_blank'> <img alt='' border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Nd1ybtDhcKLH1W8VhvaVOFVzbw5V18kkxWu2L2s5fx6Yeo4iGNY5Ab37QjO4YSJm9Hm3ZYuXZ5ct8JbI4-uw74GCFiroTVO5Pyj5UGYToTHrHU3noAqP0VIkurcFRROkSmGadIa3N5w/w72-h72-p-k-no-nu/old+fashioned+walnut+cake+recipe+tina+vesic+food+writer.jpg'/> </a> </div> <div class='item-title'><a href='https://www.tinavesic.com/2020/11/walnut-cake.html'>OLD-FASHIONED WALNUT CAKE</a></div> </div> <div style='clear: both;'></div> </li> <li> <div class='item-thumbnail-only'> <div class='item-thumbnail'> <a href='https://www.tinavesic.com/2016/10/pumpkin-spice-latte-meringue-cookies.html' target='_blank'> <img alt='' border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrohmcGUWk8IO8BMHJNQlOIDYhLzN7Inxo6zME1-txTUTRtaDHFEzzakhb4uBs6ROYyfU_zYmkn6BX9h3vnBiEbLKMVusgFA-WtubfAcMdi1BepohZUgMrYTGQqA4HlifeDhAGU_CWZN8/w72-h72-p-k-no-nu/pumpkin+pie+spice+latte+meringue+cookies+recipe+tinascookings.jpg'/> </a> </div> <div class='item-title'><a href='https://www.tinavesic.com/2016/10/pumpkin-spice-latte-meringue-cookies.html'>PUMPKIN SPICE LATTE MERINGUE COOKIES</a></div> </div> <div style='clear: both;'></div> </li> <li> <div class='item-thumbnail-only'> <div class='item-thumbnail'> <a href='https://www.tinavesic.com/2019/06/hazelnut-raspberry-chocolate-cake.html' target='_blank'> <img alt='' border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8_LZM46BstA8Hib1hsY5dEocgyXJv9_JROdiPECJc8Qbt1Uae5cGswMbsBJTVhGRqlWmcdY0Dgz_boiGP8ZuVrb7DPSURiarfqTP9bh8hkuP949b8ZJzQ40UMEHFgnEGjpKbC5Qf0YU/w72-h72-p-k-no-nu/hazelnut+raspberry+chocolate+cake+recipe+tina+vesic+food+writer.jpg'/> </a> </div> <div class='item-title'><a href='https://www.tinavesic.com/2019/06/hazelnut-raspberry-chocolate-cake.html'>HAZELNUT RASPBERRY CHOCOLATE CAKE</a></div> </div> <div style='clear: both;'></div> </li> <li> <div class='item-thumbnail-only'> <div class='item-thumbnail'> <a href='https://www.tinavesic.com/2018/10/caramel-macchiato-cake.html' target='_blank'> <img alt='' border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmFZ1x5YU8cbEwCq12d7GDoJumXAmXIfoGSl6KYffzQLXW1I8UVGYZPRbx6x9ShdCQy98fHr4S82EevAFUVs4r5gxM15iXYzD-nG8o-N5olpZ72Ss7R45L3BOfVMeBQB_pWuqxUbdXwA/w72-h72-p-k-no-nu/caramel+macchiato+layer+cake+recipe+tina+vesic+food+blog_2.jpg'/> </a> </div> <div class='item-title'><a href='https://www.tinavesic.com/2018/10/caramel-macchiato-cake.html'>CARAMEL MACCHIATO CAKE</a></div> </div> <div style='clear: both;'></div> </li> <li> <div class='item-thumbnail-only'> <div class='item-thumbnail'> <a href='https://www.tinavesic.com/2024/11/vegan-apricot-chocolate-cake.html' target='_blank'> <img alt='' border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9agzAULCsdkRU7s8GFIw-rRuQFYfhRyTV5vMbIJbzvY0KgxfIEbT-4M1oOY2EJlID2f3SEegg0iatJwAFnqqvAeODOEZl9dTXM_xPs9VZGo6Hk1DvAqcWbQmThyiOf6NrfMM8ZzKaj0y_qi5CxDzJM18whJjBEf2eHUCJCHUEHlNEV5yG1UfiKanDKEg/w72-h72-p-k-no-nu/vegan%20spiced%20apricot%20chocolate%20walnut%20cake%20recipe%20by%20food%20writer%20pastry%20development%20chef%20tina%20vesic.jpg'/> </a> </div> <div class='item-title'><a href='https://www.tinavesic.com/2024/11/vegan-apricot-chocolate-cake.html'>VEGAN SPICED APRICOT CHOCOLATE MINI CAKE</a></div> </div> <div style='clear: both;'></div> </li> <li> <div class='item-thumbnail-only'> <div class='item-thumbnail'> <a href='https://www.tinavesic.com/2024/11/vegan-chocolate-hazelnut-cream-cake.html' target='_blank'> <img alt='' border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKaFPcJ_WjgmxbIu3QbTAZN6DO2-V88bpJQh82YvAHKl_4B3w0C9AcK84cIT077QVZvO_YQ7rijkJAFNDGXphMnYCrh4gEeqvOLuQuVZYXX-zm3Mw7hhu7XDkor1A4PW6wXJeC2L_lMuPRucB8Yver0UU9XDRzuhgSdwbC1pmNTE3rq4a5HruLCeoi9o/w72-h72-p-k-no-nu/vegan%20chocolate%20hazelnut%20cream%20cake%20recipe%20by%20food%20writer%20tina%20vesic.jpg'/> </a> </div> <div class='item-title'><a href='https://www.tinavesic.com/2024/11/vegan-chocolate-hazelnut-cream-cake.html'>VEGAN CHOCOLATE HAZELNUT CREAM CAKE</a></div> </div> <div style='clear: both;'></div> </li> </ul> <div class='clear'></div> </div> </div><div class='widget Label' data-version='1' id='Label1'> <h2>Discover</h2> <div class='widget-content list-label-widget-content'> <ul> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/breakfast'>breakfast</a> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/brownies'>brownies</a> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/cake'>cake</a> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/chocolate'>chocolate</a> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/chocolate%20cake'>chocolate cake</a> </li> <li> <span dir='ltr'>cookies</span> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/dessert'>dessert</a> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/main%20course'>main course</a> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/no-bake'>no-bake</a> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/quick'>quick</a> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/vegan'>vegan</a> </li> <li> <a dir='ltr' href='https://www.tinavesic.com/search/label/vegetarian'>vegetarian</a> </li> </ul> <div class='clear'></div> </div> </div><div class='widget HTML' data-version='1' id='HTML1'> <h2 class='title'>Contributor to</h2> <div class='widget-content'> <a href="http://pekariposlasticar.rs/"><div class="separator" style="clear: both; text-align: center;"><img alt="Tina Vesi膰, contributor to Pekar & Poslasti膷ar, professional baking and pastry magazine" border="0" data-original-height="160" data-original-width="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0UIDY-YCIKKWHtGCS6xBU1-QgjOTCSfHEknkQFa9997ifaw7_A8tcOWMrXags_4ro0VjJEF92w0uEyucJ-2yvNX8ZjaP40xMZJLMw-Dd19xeGzoLAR0XWQ6SLGeL87y9rJbCrgLI4WyyAepkRwZFOy4-_i2yIZuH6MCP_rf4NUyL6hYx4NjH-OjlkB0/s1600/food%20writing%20for%20pekar%20&%20poslasticar%20tina%20vesic.jpg"/></div></a><br /> <a href="https://moyamagazin.com/subcategory?ID=70"><div class="separator" style="clear: both; text-align: center;"><img alt="Tina Vesi膰, contributor to Moya, magazine about pastry and sweet arts" border="0" data-original-height="170" data-original-width="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqsLRWlIqhiHu2V9d46NfFaSr6IO0XgyfzitLt5fuMqqwvfYxKK7N2SjuaZSUd4fi8O_SkbXgMqEsRJt4gHxzcXj3gHcHtNmbCPnZ15ctYEMnxYaeplHcQz4Fr_QJOfwVFMPwhxxGi613pnMKlgz6-gFUj3KqwchLLLsXsYEBYcCCdp4oFYTKQLUrZSc/s1600/food%20writing%20for%20moya%20magazine%20tina%20vesic.jpg"/></div></a> </div> <div class='clear'></div> </div></div> </aside> </div> </div> </div> <div style='clear: both'></div>  </div>  </div> </div> <div class='main-cap-bottom cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div> <footer> <div class='footer-outer'> <div class='footer-cap-top cap-top'> <div class='cap-left'></div> <div class='cap-right'></div> </div> <div class='fauxborder-left footer-fauxborder-left'> <div class='fauxborder-right footer-fauxborder-right'></div> <div class='region-inner footer-inner'> <div class='foot no-items section' id='footer-1'></div>  <div class='foot section' id='footer-3'><div class='widget Attribution' data-version='1' id='Attribution1'> <div class='widget-content' style='text-align: center;'> © Copyright 2010-2024, Tina Vesi膰. <br>All rights reserved. Powered by <a href='https://www.blogger.com' target='_blank'>Blogger</a>. </div> <div class='clear'></div> </div></div> </div> </div> <div class='footer-cap-bottom cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div> </footer>  </div> </div> <div class='content-cap-bottom cap-bottom'> <div class='cap-left'></div> <div class='cap-right'></div> </div> </div> </div> <script type='text/javascript'> window.setTimeout(function() { document.body.className = document.body.className.replace('loading', ''); }, 10); </script> <script type="text/javascript" src="https://www.blogger.com/static/v1/widgets/984859869-widgets.js"></script> <script type='text/javascript'> window['__wavt'] = 'AOuZoY4YeTPXqy62sQNBPX4_R-gGooqurQ:1732498461607';_WidgetManager._Init('//www.blogger.com/rearrange?blogID\x3d6703534581203449408','//www.tinavesic.com/search/label/cookies','6703534581203449408'); _WidgetManager._SetDataContext([{'name': 'blog', 'data': {'blogId': '6703534581203449408', 'title': 'Tina Vesi\u0107', 'url': 'https://www.tinavesic.com/search/label/cookies', 'canonicalUrl': 'https://www.tinavesic.com/search/label/cookies', 'homepageUrl': 'https://www.tinavesic.com/', 'searchUrl': 'https://www.tinavesic.com/search', 'canonicalHomepageUrl': 'https://www.tinavesic.com/', 'blogspotFaviconUrl': 'https://www.tinavesic.com/favicon.ico', 'bloggerUrl': 'https://www.blogger.com', 'hasCustomDomain': true, 'httpsEnabled': true, 'enabledCommentProfileImages': true, 'gPlusViewType': 'FILTERED_POSTMOD', 'adultContent': false, 'analyticsAccountNumber': '', 'encoding': 'UTF-8', 'locale': 'en', 'localeUnderscoreDelimited': 'en', 'languageDirection': 'ltr', 'isPrivate': false, 'isMobile': false, 'isMobileRequest': false, 'mobileClass': '', 'isPrivateBlog': false, 'isDynamicViewsAvailable': true, 'feedLinks': '\x3clink rel\x3d\x22alternate\x22 type\x3d\x22application/atom+xml\x22 title\x3d\x22Tina Vesi\u0107 - Atom\x22 href\x3d\x22https://www.tinavesic.com/feeds/posts/default\x22 /\x3e\n\x3clink rel\x3d\x22alternate\x22 type\x3d\x22application/rss+xml\x22 title\x3d\x22Tina Vesi\u0107 - RSS\x22 href\x3d\x22https://www.tinavesic.com/feeds/posts/default?alt\x3drss\x22 /\x3e\n\x3clink rel\x3d\x22service.post\x22 type\x3d\x22application/atom+xml\x22 title\x3d\x22Tina Vesi\u0107 - Atom\x22 href\x3d\x22https://www.blogger.com/feeds/6703534581203449408/posts/default\x22 /\x3e\n', 'meTag': '', 'adsenseHostId': 'ca-host-pub-1556223355139109', 'adsenseHasAds': false, 'adsenseAutoAds': false, 'boqCommentIframeForm': true, 'loginRedirectParam': '', 'view': '', 'dynamicViewsCommentsSrc': '//www.blogblog.com/dynamicviews/4224c15c4e7c9321/js/comments.js', 'dynamicViewsScriptSrc': '//www.blogblog.com/dynamicviews/da8f33dd880cc4f1', 'plusOneApiSrc': 'https://apis.google.com/js/platform.js', 'disableGComments': true, 'interstitialAccepted': false, 'sharing': {'platforms': [{'name': 'Get link', 'key': 'link', 'shareMessage': 'Get link', 'target': ''}, {'name': 'Facebook', 'key': 'facebook', 'shareMessage': 'Share to Facebook', 'target': 'facebook'}, {'name': 'BlogThis!', 'key': 'blogThis', 'shareMessage': 'BlogThis!', 'target': 'blog'}, {'name': 'X', 'key': 'twitter', 'shareMessage': 'Share to X', 'target': 'twitter'}, {'name': 'Pinterest', 'key': 'pinterest', 'shareMessage': 'Share to Pinterest', 'target': 'pinterest'}, {'name': 'Email', 'key': 'email', 'shareMessage': 'Email', 'target': 'email'}], 'disableGooglePlus': true, 'googlePlusShareButtonWidth': 0, 'googlePlusBootstrap': '\x3cscript type\x3d\x22text/javascript\x22\x3ewindow.___gcfg \x3d {\x27lang\x27: \x27en\x27};\x3c/script\x3e'}, 'hasCustomJumpLinkMessage': true, 'jumpLinkMessage': 'Read more', 'pageType': 'index', 'searchLabel': 'cookies', 'pageName': 'cookies', 'pageTitle': 'Tina Vesi\u0107: cookies'}}, {'name': 'features', 'data': {}}, {'name': 'messages', 'data': {'edit': 'Edit', 'linkCopiedToClipboard': 'Link copied to clipboard!', 'ok': 'Ok', 'postLink': 'Post Link'}}, {'name': 'template', 'data': {'name': 'custom', 'localizedName': 'Custom', 'isResponsive': false, 'isAlternateRendering': false, 'isCustom': true}}, {'name': 'view', 'data': {'classic': {'name': 'classic', 'url': '?view\x3dclassic'}, 'flipcard': {'name': 'flipcard', 'url': '?view\x3dflipcard'}, 'magazine': {'name': 'magazine', 'url': '?view\x3dmagazine'}, 'mosaic': {'name': 'mosaic', 'url': '?view\x3dmosaic'}, 'sidebar': {'name': 'sidebar', 'url': '?view\x3dsidebar'}, 'snapshot': {'name': 'snapshot', 'url': '?view\x3dsnapshot'}, 'timeslide': {'name': 'timeslide', 'url': '?view\x3dtimeslide'}, 'isMobile': false, 'title': 'Tina Vesi\u0107', 'description': '', 'url': 'https://www.tinavesic.com/search/label/cookies', 'type': 'feed', 'isSingleItem': false, 'isMultipleItems': true, 'isError': false, 'isPage': false, 'isPost': false, 'isHomepage': false, 'isArchive': false, 'isSearch': true, 'isLabelSearch': true, 'search': {'label': 'cookies', 'resultsMessage': 'Showing posts with the label cookies', 'resultsMessageHtml': 'Showing posts with the label \x3cspan class\x3d\x27search-label\x27\x3ecookies\x3c/span\x3e'}}}]); _WidgetManager._RegisterWidget('_HeaderView', new _WidgetInfo('Header1', 'header', document.getElementById('Header1'), {}, 'displayModeFull')); _WidgetManager._RegisterWidget('_PageListView', new _WidgetInfo('PageList1', 'crosscol', document.getElementById('PageList1'), {'title': '', 'links': [{'isCurrentPage': false, 'href': 'https://www.tinavesic.com/', 'title': 'Home'}, {'isCurrentPage': false, 'href': 'https://www.tinavesic.com/search/label/breakfast', 'title': 'Breakfast'}, {'isCurrentPage': false, 'href': 'https://www.tinavesic.com/search/label/dessert', 'title': 'Desserts'}, {'isCurrentPage': false, 'href': 'https://www.tinavesic.com/search/label/main%20course', 'title': 'Main Courses'}, {'isCurrentPage': false, 'href': 'https://www.tinavesic.com/p/recipe-index.html', 'id': '5433473885779469267', 'title': 'Recipe Index'}, {'isCurrentPage': false, 'href': 'https://www.tinavesic.com/p/about-me.html', 'id': '378806164402235592', 'title': 'Author'}, {'isCurrentPage': false, 'href': 'https://www.tinavesic.com/p/privacy-policy.html', 'id': '5698449387481860994', 'title': 'Privacy policy'}], 'mobile': false, 'showPlaceholder': true, 'hasCurrentPage': false}, 'displayModeFull')); _WidgetManager._RegisterWidget('_BlogView', new _WidgetInfo('Blog1', 'main', document.getElementById('Blog1'), {'cmtInteractionsEnabled': false, 'navMessage': 'Showing posts with label \x3cb\x3ecookies\x3c/b\x3e. \x3ca href\x3d\x22https://www.tinavesic.com/\x22\x3eShow all posts\x3c/a\x3e', 'lightboxEnabled': true, 'lightboxModuleUrl': 'https://www.blogger.com/static/v1/jsbin/2646514562-lbx.js', 'lightboxCssUrl': 'https://www.blogger.com/static/v1/v-css/1964470060-lightbox_bundle.css'}, 'displayModeFull')); _WidgetManager._RegisterWidget('_HTMLView', new _WidgetInfo('HTML2', 'sidebar-right-1', document.getElementById('HTML2'), {}, 'displayModeFull')); _WidgetManager._RegisterWidget('_BlogSearchView', new _WidgetInfo('BlogSearch1', 'sidebar-right-1', document.getElementById('BlogSearch1'), {}, 'displayModeFull')); _WidgetManager._RegisterWidget('_HTMLView', new _WidgetInfo('HTML4', 'sidebar-right-1', document.getElementById('HTML4'), {}, 'displayModeFull')); _WidgetManager._RegisterWidget('_PopularPostsView', new _WidgetInfo('PopularPosts1', 'sidebar-right-1', document.getElementById('PopularPosts1'), {}, 'displayModeFull')); _WidgetManager._RegisterWidget('_LabelView', new _WidgetInfo('Label1', 'sidebar-right-1', document.getElementById('Label1'), {}, 'displayModeFull')); _WidgetManager._RegisterWidget('_HTMLView', new _WidgetInfo('HTML1', 'sidebar-right-1', document.getElementById('HTML1'), {}, 'displayModeFull')); _WidgetManager._RegisterWidget('_AttributionView', new _WidgetInfo('Attribution1', 'footer-3', document.getElementById('Attribution1'), {}, 'displayModeFull')); </script> </body> </html>