Nomad Momma In The Kitchen
Ciao!My name is Ann.I'm a homemaker,a mom,and a housewife. This is my own little space online where I am able to share my adventures,fun and love for baking and cooking.
Espresso and Dark Chocolate Mousse
Shout out to all coffee and chocolate lovers!This one is just soooo right for you. It's super quick,delish and easy mousse recipe. Perfect for any occassions or even normal days.
Please check the detailed recipe on the link below👇
Coffee Olive Oil Sugar Cookies
A super quick and easy cookie recipe that requires simple ingredients that you already have in your kitchen cupboard.
Makes 15 large cookies.
2 1/4 cups (337grams) all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp instant coffee
2 tbsps milk
(mix coffee & milk then set aside)
1 1/4 cups (285grams) granulated sugar
1/4 cup (60grams) granulated sugar for rolling the cookie dough ball.set this aside.
1/3 cup (80ml) olive oil (no olive oil no problem.Use other oil like canola,sunflower or coconut oil.)
If you prefer butter use 140grams butter make sure it's at room temperature and cutted into cubes
2 large eggs at room temperature
1/2 tsp vanilla bean past or vanilla extract
1. Preheat oven to 180°C (350°F).
2. Prepare your baking trays (2 or 3 trays depends on the size) and place baking sheet on it.
3. Sift all dry ingredients in a bowl apart from sugar.
4. In another bowl,combine sugar and olive oil using a spatula or balloon whisk. Add eggs,coffee mixture and vanilla extract. Mix well until smooth. Mix for two minutes.
5. Fold in dry ingredients. Mix using a spatula until all dry ingredients are we incorporated.
6. Chill cookie dough for thirty minutes to one hour.
7. Scoop cookie dough form into balls and roll into sugar to coat ( the sugar you set aside before).I used a medium- sized ice cream scoop so my cookies turned out large.
8.Line each cookie dough in the prepared pan and leave two inches between each dough ball.
9. Bake for 18-20 minutes or until edges turn to light golden.
10. Let it cool for 5 to 10 minutes.
11. Keep cookies in an airtight container for up to five days.
Chocolate Chip Oatmeal Mini Cookie Cups
Big bites for chocolate chip oatmeal mini cookie cups.
Makes 24 to 28 mini cookie cups
200grams all purpose flour
2 large eggs at room temperature
1 tsp baking soda
2 tsps cornstarch
1/4 tsp salt
170 grams vegetable oil or coconut oil
135grams brown sugar
100grams granulated sugar
1 tbsp vanilla extract
180grams semi sweet chocolate chips or semi sweet chocolate bar (50%) roughly chopped
1. Grease a 24 cup mini muffin pan with oil or butter using a paper towel.You can also use a cooking spray for a quick process.
2. Preheat oven to 350°F (180°C).
3. In a bowl,whisk all dry ingredients apart from sugar then set aside.
4. Mix together the eggs,oil,both sugars and vanilla extract until fluffy and light in color on medium high speed for 2 to 3 minutes using a stand mixer or a hand mixer.
5.Turn the mixer into slow speed ans add slowly half of the dry ingredients.Mix just to incorporate to the liquid mixture then the other half.Do not over mix.
6. Add chocolate chips or chopped chocolates mix using a spatula to incorporate all the ingredients.
7. If the dough is tol runny chill it for 10 to 15 minutes.
8. Use a food weighing scale to get the exact amount of dough. It should be 13 to 15 grams no more or less than that. There's no need to make cookie dough balls since you will put them inside the muffin pan. Simply use spoon.
9. Fill the muffin pan and press slightly each dough just to form the shape inside the pan.
10. Add some chocolate chips or chopped chocolates on top of each dough. This is optional.
11. Bake for 10 minutes until the edges are slightly golden or if you prefer bake for 15 to 18 minutes becomes crispy.
12. Let the cookie cups cool down for 30 minutes. Cool them properly so when you take it out in the pan they will not break or loose it's cuppie shapes.
13. Once it cools down,slowly twist each cookie cups to take out.
14. Cookie cups are ready to be eaten or you can store in an airtight container for up to five days or a week.
This is my all time favorite dessert since i was a little girl and even until now that I'm an adult. We used to buy macaroons with paper cups but then I was curious if baking this without any paper cups and sooo I did it! Annnddd...this is the final outcome. I think the process is super simple ( i mean without the paper cuppies😆) plus the recipe itself is super easy.
There are sooo many variations of coconut macaroons recipe but this one is a big hit for me plus it brings back my childhood foodie memories😄
So give it a try and enjoy baking!❤️
Makes 20 to 30 mini macaroons
200 grams dessicated coconut
57 grams (1/2 cup) butter, at room temperature
55 grams (1/2 cup) brown sugar
2 large eggs, at room temperature
110 grams condensed milk
1. Grease a 24 mini muffin pan with butter,cooking spray or vegetable oil. Set aside.
2. In a bowl, cream butter using a spatula then add brown sugar and mix until well combined.
3. Add eggs and condensed milk and mix using a balloon whisk.
4. Add dessicated coconut. Mix all ingredients until fully combined using a spatula.
5. Preheat oven at 180°C (356°F).
6. Fill the muffin pan with the coconut mixture just enough otherwise the mixture will overflow.
7. Bake at 18 to 20 minutes until sides turn golden brown.
8. Let the macaroons cool down for 20 to 30 minutes.
9. Once it cools down, slowly twist each macaroon to take out.
10. Macaroons are ready to be eaten or you can store them in an airtight container for up to five days.