Thank you a lot!

Ingredients :

• 2cups - 240g Flour
• 1/2tsp - 3g Baking Soda
• 1/2cup - 45g Oats
• 2/3cup - 135g Butter
• 1/2cup - 100g Sugar
• 1/4cup - 55g Brown Sugar
• 2 units - 100g Eggs
• 1/2tsp - 2,5g Vanilla Extract
• 1cup - 110g Pecans
• 1cup - 150g Medjool Date

Instructions

Preparation

1. Preheat your oven to 350°F (175°C).
2. Roast the pecans in the oven for 12-15 minutes, then let them cool down.
3. Roughly chop the cooled pecans and set them aside.
4. Chop the dates into rough pieces and set them aside.

Cookie Dough

1. In a mixing bowl, cream the softened butter with the sugars and salt until the mixture is light and fluffy.
2. Add the room-temperature eggs one at a time, mixing well between each addition.
3. Add the vanilla extract and mix it in.
4. In a separate bowl, mix together the flour, baking soda, and oats.
5. Add the flour mixture to the butter mixture and mix until fully incorporated.
6. Add the chopped pecans and dates to the dough and mix them in.
7. Refrigerate the dough for at least an hour, or ideally overnight.

The baking

1. Preheat your oven to 350°F (175°C) again.
2. Separate the cookie dough into 30 equal portions.
3. Place the portions on 2 baking sheets.
4. Place one pecan on top of each cookie for decoration.
5. Bake the cookies for 10 minutes, or until they turn golden brown.
6. Let the cookies cool down before enjoying them.

See you next week!

Sandrine ❤️

Awesome thank you ! And that's sweet :)

Haha yes very difficult to resist!

Thanks 😜

Try ours! It will also be perfect every time 😉

Light in the mouth ;)

This Kinder No Bake Cheesecake is a light, sweet, rich dessert, perfect for those who love Kinder chocolate. It is easy to make and looks fancy. Give it a try and enjoy!

Ingredients

Crust

1/2cup - 150g Graham Crackers
5tbsp - 75g Butter
1/4 tsp - 1g Salt

Filling

11/4 cup - 215g Kinder Chocolate
11/2 cups - 375ml Whipping Cream
2 cups - 500g Cream Cheese
3/4cup - 85g Powdered Sugar
1tsp - 5ml Vanilla extract
1/2tsp - 2g salt

Ganache

1/2cup - 85g Kinder Chocolate
3 tbsp - 50ml Cream (Whipping Cream 35%)

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Instructions

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Preparation

1. Make sure to have all the ingredients needed
2. Cover the bottom of and 8 inches Springform Mold with parchment paper

​

The Crust & Filling

Crust

1.In a bowl, mix the powdered graham crackers with the melted butter and a pinch of salt
2. Pour into the pan
3. Use a glass to press the crust in the bottom and refrigerate

Filling

1. In a water bath or in the microwave, melt the Kinder chocolate & set aside
2. In a bowl, whisk the cream to stiff peaks and set aside
3. Again, in another bowl mix the cream cheese with the vanilla extract, the powdered sugar and the salt
4. Add in the melted Kinder chocolate
5. Fold in the whipped cream
6. Pour the filling in the mold
7. Even it out and refrigerate overnight

​

Unmolding & The Ganache

1. Run a knife around the cheesecake
2. Lift the mold
3. Don't worry if it is not perfect, the next step will hide the imperfections ;)
4. For the Kinder ganache, combine the Kinder chocolate and cream in a bowl
5. Microwave for 30 seconds at a time until the chocolate starts to melt
6. Mix until it becomes homogeneous
7. When the Kinder ganache is warm pour on the cheesecake to create a drip
8. Cut & Enjoy!

Tips on making no bake cheesecake

• Use room temperature cream cheese to make it easier to mix and create a smooth texture.
• Make sure the crust is well chilled before adding the filling to ensure it holds its shape.
• Use a stand mixer or electric hand mixer to beat the cream cheese and other filling ingredients together until they are well combined and smooth.
• Be sure to properly measure the ingredients to ensure the right consistency is achievedIf the mixture is too soft, you can add some gelatine to help set it.
• Chilled the cheesecake for several hours or overnight to ensure it sets properly.
• You can also add some fresh fruits or chocolate on top of the cheesecake before serving.
• Keep in mind that no-bake cheesecakes are typically softer than baked cheesecakes.The cheesecake should be stored in the fridge and be consumed within 3-4 days.

See you next week!
Sandrine ❤️

Don't worry it's pretty sweet ;) but thank you!

We do too ;)

Thank you!!!

That's okay :)

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Ingredients

400g Sweetened condensed milk (1can)

450g Chocolate (250g Semi-sweet / 200g bittersweet)

1/4 tsp Salt

Sea Salt ( Optional )

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Instructions

Step 1 Preparing The Mold

1. Grease an 8inch square mold
2. Line with parchment paper
3. Set aside for later

Step 2 The Fudge

1. Melt in a water bath the chocolate
2. Add Salt
3. Take off the heat
4. Heat the Condensed milk for a minute in the microwave
5. Add the Condensed milk to the melted chocolate
6. Mix until it is mixed and stop mixing
7. Transfer into your prepared pan
8. Flatten it out
9. Sprinkle Sea Salt on top for the best tasting result
10. Let it set 1h-2h in the refrigerator
11. Take off the mold
12. Cut nice squares
13. Enjoy!

Thank you!

The Italian rainbow cookie has long been considered a must-try delight. With colourful layers of almond cake sandwiched with raspberry jam and covered in chocolate, it's the ultimate cookie to try and share!

Ingredients

• 200g Sugar

• 280g Almond paste

• 350g butter

• 5 eggs separated

• 3/4 tsp salt

• 75ml milk

• 300g flour

• Red and green food coloring

• 250g raspberry jam

• 450g semi-sweet chocolate

The instructions

◇Step 1 - Making The Batter

1. Cut the almond paste in small pieces

2. In a bowl about half the butter and half the sugar with the almond paste

3. You can do this using a stand mixer fitted with the paddle attachment or with a hand mixer and maybe a little help of your bare hands

4. When the almond paste is all broken down and mixed in the other ingredients, add in the rest of the butter

5. Separate the eggs

6. Add the yolk and milk to the mix

7. Add the flour and salt until homogeneous

8. In another bowl, whisk the egg whites

9. When they become foamy and whiter add half of your remaining quantity of sugar

10. Mix for another minute

11. Add the remaining of the sugar

12. When the meringue is firm, add a part of it to the almond mixture

13. Fold it in

14. Add the rest and fold in until completely incorporated

15. Separate the batter into 3 which means divide the total weight of your batter in 3

16. Add red coloring to one batch, green to another and let the last one untouched

◇Step 2 - Baking

1. Butter 3 x 10"x16" baking sheet

2. Add parchment paper on each

3. Put each batch on a different baking sheet and spread it out evenly

4. Bake at 325°F for about 12 minutes

5. Take out of the oven and let it cool down directly on the counter so it doesn’t over bake

◇Step 3 - Assembly

1. Place the green layer on a flat surface you can move

2. Apply evenly half of the jam on this first layer

3. Put the nature one on top

4. Add the rest of the jam

5. Place the red layer on top

6. Cover with plastic wrap

7. Place another flat object on top like a baking sheet

8. Place in the refrigerator for at least 4h

9. Melt some chocolate

10. Spread half the chocolate all over the top

11. Refrigerate 30 minutes

12. Flip over and spread the rest of the chocolate over the bottom part

13. Refrigerate 30 minutes

14. Trim all the edges

15. Cut into 3,5cm squares

16. Enjoy!

See you next week!

Sandrine ❤️