I recently realised that it’s been so long since I’ve done a recipe post and those are so fun so here we are today.
The recipe is actually from this website but I wanted to share it with you guys as well so just saying this is not my recipe 🙂
This recipe does not include eggs and is super easy (I said that in the title but still pretend to be shocked please). Like literally I made it all by myself with a teensy bit of help from my mom because I don’t know how to make coffee lol. It’s also quite quick if you exclude the refrigerating time.
Okay so here’s the recipe (you HAVE to try it out, it’s pretty good)
A box of plain McVities Digestive biscuits (you can probably use any kind of plain biscuit but I always use digestives)
1 cup of mascarpone cheese
1/4 cup sugar
1 cup whipping cream
1 teaspoon vanilla extract
1 cup espresso (you may need more or less but you’ll figure it out as you make the tiramisu)
Unsweetened cocoa powder
First, beat the whipping cream until it forms stiff peaks.
Next, mix the sugar, vanilla extract and mascarpone together and then mix in the whipped cream too. Use an electric mixer to ensure that everything is well combined.
Bring out your dish or cups that you’re making the tiramisu in. Dip a biscuit into the espresso for around two seconds (not too long or else it’ll get soggy) and then put it into your tray/cup. Repeat this until the whole thing is lined.
Then, evenly spread half of your mascarpone and whipped cream mixture on top of the biscuits.
Put another layer of biscuits dipped in espresso and then the cream on top.
Lightly sprinkle a thin layer of cocoa powder using a sieve.
Wrap the tray/cups in cling film and leave them in the fridge for around five hours to overnight. (overnight is usually better if you make it in the afternoon or evening).
Aaaand that’s all!
Told you it’s a really easy recipe 😌
Let me know if you try this out and if you like it or not! I definitely recommend you to try it out because it’s summer sooooo why not?
Also just wanted to let you know that from now on I’m going to include a song recommendation at the end of my posts because it’s really fun and also I recently recommended my cousin a song and she’s basically in love with it so that made me very happy ☺️
Song recommendation of the post (?? probably gonna change the name): Till Forever Falls Apart by Ashe & FINNEAS. Well aware that this song isn’t new but it’s been stuck in my head lately and I really love it 😭💞 so CHECK IT OUT and let me know what you thinkkk.
I hope everything is going okay and that you are, staying home.
I know it’s really boring being at home but it’s better to be bored than get the virus, I’m sure. Plus there are so many people working on the frontline who are doing so much that it’s rude of us to go out and risk everything.
Since you have so much time at home here is a really great, eggless recipe for chocolate cookies that I really love and you probably will too. It’s really not that hard so try it!!
Serves: at least 12 (depending on the size) || Time: 50 mins || Difficulty: Medium
1 and 1/8 cups all purpose flour
1/3 cup sugar 1/2 teaspoon baking soda
1/2 cup softened butter
1/2 teaspoon vanilla extract
1/8 cup milk
1/3 cup chocolate chips
How To Make It:
Firstly, make sure to preheat your oven to 180°C and line a baking tray with parchment paper.
Mix all of your dry ingredients together in a large bowl and then keep the bowl to the side.
Beat your butter, vanilla extract and sugar in a smaller bowl. Once it is much softer, add in the milk and mix until softened.
Add your wet ingredients to your dry ingredients and mix them together until they form a dough. Then fold in the chocolate chips.
To make sure the dough isn’t very soft, leave it in the fridge for about 20 mins.
Once the dough is cool, make small balls out of the dough and place them on the baking tray, slightly pressed down with enough space between each cookie.
Bake the cookies for around 10-15 minutes but not too long or else they’ll be too crunchy.
Eat them whenever you want! But obviously not as soon as they come out of the oven because that’ll burn.
I hope you try out this recipe because it tastes really great and it’s not too difficult. If you do try it, please let me know how it went ☺️
Love, Hreem xx
(p.s. it would mean a lot if you checked out my covers)
I haven’t done a recipe post in a while and I recently came across this one which is reaaallly fab so I thought why not share it with you guys?
I really love food and cooking and pasta (and I’m a vegetarian btw), so this recipe is perfect for amateur cooks like me who like to make food. Another thing, many people assume that if gnocchi doesn’t have egg it tastes extremely weird but some of my friends have tasted it and according to them it tastes the same. and you don’t mess with the experts.
Serves: 4 | Time to make: 30 mins | Difficulty: simple-dimple
What You’ll Need:
3 tablespoons flour
3 medium-sized potatoes
How To Make It:
Firstly, boil the potatoes (in boiling water, duh) until they are soft enough to mash and grate.
Then wait until they are a little less hot and peel off the skin.
Little by little, start adding in some flour and mix it until it is fully incorporated into the potatoes. Here’s the thing: I have no clue how much flour to add! This is becasue it depends on how soft you like your gnocchi. Basically, keep adding flour until it isn’t as sticky as before (but it will still be a bit sticky, don’t overdo the flour).
So then, sprinkle flour onto the counter where you will shape the gnocchi pieces. Take a chunk of dough and roll it into a long strand as thick as you’d like. Cut the strand into little pieces.
Put a pot of water on the stove and let it boil. When it starts to bubble, drop one or two pieces of the gnocchi as a test run. When the pieces float to the top you can remove them. Now taste to see if you need to add more of anything and then do the rest of the batch!
Finally, make the sauce of your choice (arabbiata, alfredo, pesto, whatever) and mix it in with the gnocchi. Then eat and enjoy!
P.S. If you have extra gnocchi left over just store it in the fridge 😉
Hope you try this recipe out; if you do, make sure to comment and tell me how it went!
Today I’m here with a recipe for Lemon cupcakes, and they are just delicious 😋 I know I haven’t posted anything in a while so I’ll post a lush haul soon. How about that?!
These cupcakes taste super good, and they are kind of tangy, citrusy and basically lemony, so I think you get the point.
Now… to the recipe, let’s go!
P.S. I am a vegetarian, and I don’t eat eggs so this recipe will not include eggs. Sorry if I disappointed you, but it actually doesn’t taste that different, trust me, I have tasted cupcakes with eggs in them before.
Lemon Cupcakes Recipe:
You Will Need-
1 cup & 2 tablespoons All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup White Granulated Sugar
1 tbsp Lemon zest
1/3 cup Oil (any kind, it doesn’t really matter)
1/4 cup Plain Yogurt
1/3 cup Milk
1/4 cup freshly squeezed Lemon juice
1 tsp Vanilla extract, this one is optional
Preheat your oven to 350 degrees F or 180 degrees C for at least 10 minutes.
Line a muffin tray with cupcake liners or just spray the tray with a nonstick cooking spray or butter.
Now put all the dry ingredients (except the lemon zest and sugar) in a bowl and stir until it is well incorporated.
In another bowl, take the oil and sugar. Mix the two together, and they should form a wet, sandy texture.
Then add all the other ingredients and beat well.
Add the dry ingredients to the wet and mix very well until combined.
Divide all the batter equally into the muffin tray or cupcake liners.
Place the cupcakes into the (preheated) oven and bake for approximately 20 mins, or till a toothpick inserted into the centre of the muffin comes out clean.
Now you can ice (with icing) or decorate your muffins however you want. Bon appetit!
What’s your favourite dessert?
Bye, Y’all 😉
(That’s what my English teacher says, she’s American)