I know it is still February, but I’m feeling like it is already spring behind my windows. The sun is shining, the birds are singing, what else could you wish for a good mood?! My answer is rich and creamy Hazelnut Chocolate Avocado Mousse for dessert! I’ve been seeing this dessert all over the internets, but newer had a chance to try it. It is an excellent, easy vegan dessert which is a perfect alternative to rich in calories dairy mousses, and it only takes 10 minutes to cook. Almost to good to believe!

10 minutes Chocolate Avocado Hazelnut Mousse

By voloshyna, February 17, 2014

• Total Time: 10 minutes
• Prep Time: 5 minutes
• Cook time: 5 minutes

Ingredients:

• dark chocolate - 1/3 cup, chopped
• ripe avocados - 2
• unsweetened cocoa powder - 3 tablespoons
• agave nectar - 1 1/2 tablespoon or to taste
• hazelnat paste - 2 tablespoons
• sea salt - 1 pinch
• almond milk - 2 tablespoons
• candied cherries - for garnish

Instructions:

Melt the dark chocolate in the microwave (or in a double boiler). Add all the remaining ingredients to a food processor, followed by the melted chocolate. Process until smooth and silky. Pour the mousse into four verrines or small bowls. You can eat the mousse right away or refrigerate for 1-2 hour. Garnish with candied cherries and serve.

Christmas is coming, and that means you all need to taste new cookie recipes. This year I decided to bake a lot of different cookies, pack them in a lovely boxes and give to my friends as a small holiday gifts. This recipe is just a first try, but I’m already crazy about these delicate sugar balls, because they have all I like so much: cocoa powder, nuts, dried cranberries and pinch of love! That’s why they are so delicious.

You can replace pecans with any of your favorite nuts. Walnuts, hazelnuts or peanuts would be super good too.

I will try to do my best and post at least one new holiday cookie recipe every week. Please, share with me your favorite cookie recipes, I need some inspiration. Cookie marathon officially begun!

Cranberry sugar nut balls

By voloshyna, December 3, 2013

Ingredients:

• butter - 2 sticks, room temperature
• confectioners sugar - 3/4 cup, + more for dusting the cookies
• unsweetened cocoa powder - 2 tablespoons
• egg yolks - 2
• vanilla extract - 1 teaspoon
• flour - 2 1/4 cup
• salt - 1/2 teaspoon
• toasted pecans - 1 cup
• dried cranberries - 1/2 cup

Instructions:

Using a stand or hand mixer, cream the butter, sugar and cocoa powder until light and fluffy, 4-5 minutes. Scrape down the bowl with a spatula. Beat in the yolks and vanilla extract, until smooth. In a food processor, process nuts and cranberries, until you'll get some sort of paste. In a medium bowl mix flour and salt, combine with the butter mixture, until just incorporate. Follow the nut mixture, mix well. Form the dough into a disk, wrap in a plastic and transfer into refrigerator for 1 hour. Preheat oven to 350 F. Lay cookie sheet with a parchment paper. Form 1 tablespoon of dough into a small balls; place on a cookie sheet. Repeat with the remaining dough. Let to chill in a fridge for 15 minutes. Bake 20 minutes, or until cookies are firm. When the cookies are cool enough to handle, roll in remaining confectioners sugar and transfer to a platter.

Here is one more recipe for Chinet Baking Series! Perfect recipe to celebrate National Dessert Day, October 11.

I hope you guys will like it, because I literally can’t stop eating this brownies.

Delicious brownies with pecans and homemade caramel sauce

By voloshyna, October 4, 2013

• Total Time: 50 minutes
• Prep Time: 25 minutes
• Cook time: 25-30 minutes

Ingredients:

• For the batter: -
• all-purpose flour - 1/2 cup
• unsweetened cocoa powder - 1/2 cup
• light brown sugar - 1 cup
• baking powder - 1 teaspoon
• salt - 1/4 teaspoon
• eggs - 2, lightly beaten
• water - 1/3 cup
• unsalted butter - 5 tablespoons
• dark chocolate chips - 1/3 cup
• vanilla extract - 1 teaspoon
• chopped pecans - 3/4 cup
• For caramel sauce: -
• light brown sugar - 1 cup
• water - 1/4 cup
• light corn syrup - 1 teaspoon
• warm heavy cream - 1/2 cup
• unsalted butter - 2 tablespoons
• vanilla extract - 1 teaspoon
• salt - 1/2 teaspoon

Instructions:

Preheat oven to 350 degrees F. Coat an 8 inch square pan with a cooking spray. For this recipe I used Chinet 8x8 Square Pan. In a medium bowl combine sifted flour, cocoa powder, sugar, salt and baking powder. Add lightly beaten eggs and water, mix until smooth. In a small sauce pan melt the butter, add chocolate chips and vanilla extract. Stir constantly just until chocolate is melted. Pour chocolate mixture into the batter, add chopped pecans and mix well. Scrape batter into prepared pan. Bake in preheated oven for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Do not overcook. Cool in pan on a wire rack. To make the syrup, in a heavy saucepan, stir together the sugar, light corn syrup, and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Lower the heat to medium-low and let the syrup cook undisturbed fro 15-20 minutes. Until it becomes dark amber. Then remove from the heat, add heavy cream and salt. Stir with a wooden spoon until smooth. Return to the heat and add butter, stir. Bring to a boil one more time and immediately remover from the heat. Let to cool for a few minutes and add the vanilla extract. Serve warm brownies drizzled with a cooled caramel syrup.

Forget about carrot cake, beet cake kicks ass! You won’t taste the beet, but it makes this cake extra moist and soft. Serve this dessert just a bit warm with a drop of freshly whipped cream.

Chocolate beet cake with whipped cream

By voloshyna, May 7, 2013

• Total Time: 55 minutes
• Prep Time: 15-20 minutes
• Cook time: 40 minutes

Ingredients:

• medium beets - 2, about 2/3 lb
• dark chocolate chips - 1 1/2 cup
• espresso - 4 tbsp
• unsweetened cocoa powder - 3 tbsp
• unbleached all-purpose flour - 1 cup
• sugar - 1 cup, you can use less or more depends on your taste
• large eggs - 4, separate whites and yolks
• unsalted butter - 6 oz
• heavy whipping cream - 1/2 cup
• confectioners sugar - 1 tbsp
• poppy seeds - 1/2 tbsp

Instructions:

Bring a full pot of water to a boil and add the beets. Boil for about 25 – 30 minutes until beets are soft when poked with a fork. Let to cool and peel. Puree beets in a food processor until smooth. Preheat oven to 350 degrees. Melt the chocolate chips, using a double boiler or microwave. Add very hot espresso, mix with a wooden spoon or spatula. Add cubed butter and stir until smooth. Whisk together flour, sugar and cocoa powder. Whisk yolks and ad them to a chocolate mixture, mix well. Then add beet puree and flour mixture, mix one more time. Beat whites until soft peaks. Gently mix whites with a batter, stirring with a spatula just until combined. Coat a 9-inch springform pan with cooking spray. Pour the batter into the pan. Transfer into the oven, reduce heat to 325 F. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in pan on a wire rack for 15 minutes. Whip cold heavy cream with a confectioners sugar and poppy seeds. Serve warm cake with a tablespoon of whipped cream.

When outside is cold and rainy, all you need is a cup of hot chocolate. It’s like a magic potion, which can make your day better.

Hot chocolate with maple syrup

By voloshyna, October 15, 2012

Ingredients:

• dark chocolate chips - 1/4 cup
• milk - 2 cups
• unsweetened cocoa powder - 1 tsp
• butter - 1 ts
• maple syrup - 2 tbsp
• sugar - 1-2 tbsp
• vanilla extract - 1/4 tsp
• small marshmallow - 12

Instructions:

In a small saucepan, combine chocolate, cocoa and sugar. Stir in hot milk and butter; bring almost to a boil. Add maple syrup, vanilla extract and 6 marshmallows. Heat through, stirring constantly, until marshmallows are melted.  Turn stove off, pour hot chocolate into the mugs nag top each with a marshmallow.

It doesn’t even a drink, it is a real dessert in a cup. Marshmallows, chocolate and cocoa – nobody can resist.

Cocoa with marshmallow

By voloshyna, August 3, 2012

Ingredients:

• milk - 2 cups
• unsweetened cocoa powder - 2 tbs.
• sugar - 1,5-2 tbs.
• whipping cream - 2 tab.
• unsalted butter - 1 tsp.
• chocolate syrup - 3-4 tbs.
• miniature marshmallows - 8-10

Instructions:

Pour the chocolate syrup on the bottom of the cup. In a small saucepan, heat the milk. Add cocoa, sugar, cream and butter, mix well. Bring to a boil and immediately turn off. Pour into cups with melted chocolate, sprinkle with marshmallows on top and enjoy.