If you have a sweet tooth, you're in for a treat! In this blog post, we're going to explore three delectable dessert recipes that will satisfy your cravings and leave you craving for more. From the rich and chocolaty Chocolate Shortbread Hearts to the vibrant and visually appealing Red Velvet Cookies, and the delightful Strawberry Brownie Hearts, these recipes offer a range of flavors and textures to please every dessert lover.
1.Chocolate Shortbread Hearts
Ingredient
- 2 cups/255 grams all-purpose flour
- ½ cup/40 grams unsweetened
- Dutch-processed cocoa powder
- ⅛ teaspoon fine sea salt
- 1 cup/225 grams salted European-style (or cultured) butter (2 sticks), softened
- ⅔ cup/135 grams granulated sugar
- 1 large egg yolk
- 6 ounces dark, milk or white chocolate chips, or use some of
- each (about 1 cup)
- ⅓ cup freeze-dried raspberries, lightly crushed (optional)
Preparation
- In a medium bowl, whisk together flour, cocoa powder and salt.
- In the bowl of an electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
- Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a ½-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
- Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
- Pull dough from the refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
- Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through.Transfer pans to wire racks to cool completely.
- In a heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
- Dip half of each cooled cookie in melted chocolate, letting the excess drip back into the measuring cup. Place back on parchment lined baking sheets, and sprinkle chocolate with crushed raspberries, if using. Let cool until chocolate is set, then store in an airtight container.
Explore different Kitchen Packs here
2. Red Velvet Cookies
Ingredient
- ½ cup/115 grams unsalted butter
- (1 stick), at room temperature
- ¾ cup/150 grams granulated sugar
- 1 large egg
- 1 to 1½ tablespoons red food coloring, preferably gel
- 1½ teaspoons vanilla extract
- 1½ cups/195 grams all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 tablespoons buttermilk or whole milk
- 4 ounces/115 grams white chocolate, coarsely chopped into chunks (¾ cup)
Preparation
- Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
- Add 1 tablespoon red food coloring (and up to 1½ tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
- Add about ¾ of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1½ inches between each piece. Use your palm to flatten the balls slightly.
- Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.
Explore different Kitchen Packs here
3. Strawberry Brownie Hearts
Ingredient
(for 4 pieces)
- 56g of butter
- 135g of milk chocolate (or chocolate chips)
- 12g of cocoa powder
- 100g of sugar
- 1 egg
- 40g of flour
- pinch of salt
Preparation
- Preheat the oven to 175 degrees and put parchment paper in a metal baking dish (you can grease it beforehand so that the paper sticks)
- Melt 90g of chocolate and butter, then mix it with cocoa and sugar and mix.
- Then add the egg and mix vigorously for 1 minute. The longer you mix, the more beautifully cracked the top part of the brownie will be 😋
- Then add the flour and a little salt and mix it well. Finally, add the rest of the chopped chocolate and mix.
- Pour the mixture into the mold and bake for 20 minutes or until the outside of the brownie is set 🤤
- Wait for it to cool, then cut it. Decorate it beforehand as desired, and it goes perfectly with fresh strawberries! 🍓
Explore different Kitchen Packs here
