Posts with tag cookie

diy: easter cupcakes

sweet holidays on… :)


white chocolate, melted (not hot)
butter paper
plastic bag
coloured paper
coloured ribbon
hot glue gun
chocolate cupcakes (recipe below)

chocolate decoration
fill a plastic bag with melted chocolate (try better to fill in one of the corners).
cut the corner of your bag (1mm deep).
choose the shape of bunny ears u like to make (i use improvisation but u can also draw them before on the butter paper and then fulfill with chocolate).
cool them for about h and decorate

cut coloured paper in 4×4 cm squares.
tight them in the middle with ribbon and use as a decoration for cupcakes.
to stick them on use toothpicks or just place them on the top between bunny ears.

vegan chocolate cupcakes by loveandlemons

1 1/4 cups spelt flour (or blend of all-purpose & whole wheat)
3/4 cup agave syrup
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk (or other milk)
1 teaspoon vanilla extract
3 tablespoons coconut oil
1 teaspoon apple cider vinegar
1/2 teaspoon cinnamon

mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 325 degrees.

taste the spring!

diy: randevú with chocolate

happy birthday lovers!!!
a month ago, we had our dear friend kristine’s birthday and as a present, we made these little… sinful… in mouth melting… chocolate brownies.
And today, inspired by one of the most delicious movies, “chocolat”, and signe’s recipe of “četras sezonas” magazine (lately, a must have in my kitchen), i want to share with u, my readers, a rendez-vous with chocolate.


chocolate brownies
35 g walnuts
30 g whole-grain flour
150 g milk chocolate
150 g black chocolate
100 g sweet cream
150 g butter
90 g brown sugar
3 eggs
preheat the oven to 200 degrees.
in a blender bowl, mix together the walnuts and flour and place the rack in the center of the oven.

melt the chopped chocolate, sweet cream, butter and sugar in a stainless steel bowl placed over a saucepan of simmering water (bain-marie or double boiler). once melted and smooth, remove from heat and let it cool for a few minutes. then, add the eggs, one at a time, mixing well after each addition. then, mix the flour/walnut mixture until well blended.

divide dough among 12 muffin cups, filling each about 2/3 full. bake in preheated oven about 12 minutes. allow cooling in the pan for about 10 minutes, then take them out of the pan and let them cool completely.

this time i’ve decorated our chocolaty brownies with air-dried roses, leftovers from my 30th birthday party (i love leftovers).
this is a great method to enjoy your flowers longer and also the perfect way to garnish your cake with natural ingredients.

diy – dried roses
hang them in a warm, dry place with good ventilation for two weeks or more (i put them in the kitchen, another added value – pretty decor for a while). tie a string around the stems and hang them upside down. once completely dried, store them in plastic bags, or you can also use recycled jars. an important thing is to keep them in a cool, dry place and never to store them in a sunny spot.

ginger bread cookies with super powers

This year when cooking our ginger bread, we granted them with tons of super powers:

- handmade dough (recipe below), kneaded with strong man’s arms
- decorated with nature’s finest – dried fruits, nuts, grated citrus peals
- marked with Latvian folklore signs
- laced with ribbon leftovers by 2 small fairies