BEST DIGESTIVE COOKIES RECIPE

Digestive cookies are cookies made of whole wheat flour, sugar, butter, leavening agents (sodium bicarbonate or yeast) and salt.

Originating in Scotland and popular throughout the world, they were first developed in 1839 by two Scottish doctors to aid digestion. The term “digestive” is derived from the belief that they had antacid properties due to the initial use of sodium bicarbonate.

Historically, some cookie makers used malt extract to “digest” some of the starch in the flour before baking.
Often eaten with tea or coffee like Maria cookies, they are used as a base in many no-bake cakes or as a filling in various desserts.

Level of difficulty : easy
Prep time : 15 mins
Rest time :
Cook time : 20 mins
Total time : 35 mins
Yield : 6 servings
2 cups whole wheat flour
1 teaspoon baking powder or baking soda
1 pinch of salt
1/2 cup powdered sugar
1/2 cup butter, cubed
1/4 cup milk

Steps :

  • Preheat the oven in static mode to 360°F.
  • Line a baking sheet with parchment paper.
  • In a bowl, mix flour, baking powder, salt and sugar to combine ingredients.
  • Using your fingertips, rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
  • Add milk and work into a dough.
  • Place on a floured surface and roll out to a smooth dough (if dough is too dry, add a little more milk).
  • Using a well-floured rolling pin, roll out the dough to 0.1 inch thickness.
  • Using a cookie cutter or a glass, shape the dough into 2_3 inch diameter disks.
  • Transfer the cookies to the baking sheet and prick them with a fork.
  • Bake in the oven for about 20 minutes until the cookies turn a light golden color.
  • Remove and let cool.
  • Serve and enjoy.
  • Store in an airtight metal box.

GREEK YOGURT LEMON CAKE

Greek yogurt Lemon cake is a cake made with flour, sugar, eggs, lemon, Greek yogurt, oil, soaked in lemon syrup; that can be prepared in less than 15 minutes.

Easy and quick to prepare, soft and syrupy, this cake originating from Greece can be enjoyed at the end of a meal or during the daytime snacks.

Difficulty level : easy
Prep time : 15 mins
Break : 15 mins
Cook time : 55 mins
Total time : 1 hour 10 mins + 15 mins (rest)
Yield : 6 servings
Cake :
3 eggs
1.1 cup (220 g) powdered sugar
2 lemons (juice and grated zest)
2.5 cups (300 g) flour
1 tablespoon baking powder
1.1 cup (275 g) Greek yogurt
1/2 cup (125 ml) oil
Lemon syrup :
2 lemons (zest)
1 cup (200 g) sugar
2/3 cup (160 ml) of water
1/3 cup (80 ml) lemon juice

Steps :

  • Preheat oven to 360°F.
  • Line a 8-9 inch round pan with parchment paper.
  • In a bowl, add the 3 eggs and 1.1 cups of sugar and whisk for 5 minutes until white and fluffy.
  • Add the juice and zest of 2 lemons and continue beating for another 2 to 3 mins.
  • While whisking, gradually add flour, yogurt and oil to the mixture until smooth.
  • Pour the mixture into the pan and bake for 45 to 50 mins until a knife blade comes out dry when inserted in the center of the cake.
  • Remove from oven and let stand for 10 mins.
  • Turn out onto a rack and let cool.
  • Remove the lemon peel, avoiding the bitter white part, and cut into very thin strips.
  • Bring a little water to a boil in a saucepan, add the zests and boil for 1 min from the time of boiling.
  • Remove from heat and drain in a colander, rinse.
  • Put the water, sugar, lemon juice and drained zests in a saucepan and cook over medium heat for about 4 mins from boiling.
  • Remove from heat and let stand for about 3 mins.
  • Take a colander, remove the zests and put them in a bowl.
  • Once cooled, pierce the cake in various places all over the surface.
  • Pour the hot syrup over the cake and let it cool completely while it absorbs the syrup.
  • Unmold, garnish with lemon zest.
  • Serve and enjoy!

5 MINUTE YOGURT COFFEE CREAM

5 minute yogurt coffee cream is a cream made with Greek yogurt, fresh cream, mascarpone, sugar, coffee and vanilla; that can be prepared in less than 5 minutes.

Easy and quick to prepare, frothy, light and delicious, it can be enjoyed as a daytime snack or used to garnish desserts and cakes.

Difficulty level : easy
Prep time : 5 mins
Break : 1 hour
Cook time :
Total time : 5 mins + 1 hr (rest)
Yield : 6 servings
250 g (1 cup) Greek yogurt
250 ml (1 cup) fresh cream
150g (2/3 cup) mascarpone
4 tablespoons powdered sugar
50 ml (1/4 cup) cold coffee
1 teaspoon coffee powder
vanilla extract

Steps :

  • In a bowl, whisk the mascarpone and yogurt with the powdered sugar, liquid coffee, coffee powder and vanilla.
  • Add the fresh cream and whip until you have a very compact and homogeneous cream.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
  • Serve and enjoy.

GERMAN APPLE CAKE

German apple cake (or apfelkuchen) is a cake made of a pastry base, apple slices and covered with a streusel (a mixture of butter, flour and sugar).

Easy to prepare, both crunchy and melting, it is eaten as a snack during the day.

Level of difficulty : easy
Prep time : 25 mins
Rest time :
Cook time : 55 mins
Total time : 1 hour 20 mins
Yield : 6 servings
Streusel:
1 cup flour
1/2 cup cane sugar
1/4 cup brown sugar
1/2 cup butter 
1 pinch of cinnamon
Cake:
1/2 cup butter, softened
1/2 cup cane sugar
3 big eggs
1/2 tablespoon yeast
1.3 cups flour
3 tablespoon milk
4 apples

Streusel:

  • Place flour, cane sugar, brown sugar, soft butter in pieces in a bowl.
  • Stir coarsely until you get a crumble texture.
  • Place on a work surface lined with parchment paper.
  • Wrap to form a ball of dough and refrigerate for about 30 min.

Cake:

  • In a large bowl, put the cane sugar and softened butter.
  • Whisk until smooth.
  • Add eggs and mix well.
  • Add the flour sifted with the yeast beforehand.
  • Mix with a spatula and add the milk while stirring.
  • Wash, peel, core and thinly slice apples.

Assembly:

  • Pour half of the batter into a lightly buttered parchment paper-lined 9 inch diameter pan.
  • Spread half of the apple slices on top.
  • Cover with remaining dough and arrange other half of apple slices.
  • Crumble the streusel over the apples.
  • Preheat oven (static) to 392°F.
  • Bake for 55 to 60 minutes until a knife blade inserted in the center comes out dry.
  • Take out and let cool.
  • Serve and enjoy!

COFFEE FLAN RECIPE

A coffee flan is a dessert made with milk, sugar, eggs, gelatine, soluble coffee, cocoa powder and coffee liqueur.

Easy and quick to make, delicate and fragrant, it can be enjoyed as a snack during the day.

Level of difficulty : easy
Prep time : 10 mins
Rest time : 4 hours
Cook time : 5 min
Total time : 15 mins + 4 hours (refrigerator)
Yield : 6 servings
12 ounces milk 
4 tablespoons powdered sugar 
2 egg yolks
1 teaspoon gelatin powder
1.5 tablespoons soluble coffee 
1 teaspoon cocoa powder 
coffee liqueur 

Steps :

  • Pour the milk into a saucepan, heat and remove from the pan when it begins to simmer.
  • In a bowl, mix the egg yolks with the sugar using an electric whisk.
  • Add the sifted soluble coffee and cocoa.
  • Mix everything together and pour in the boiling milk while stirring constantly.
  • Pour the mixture back into the saucepan and heat over low heat.
  • Stir with a wooden spoon and remove from the heat as soon as the mixture is thick enough.
  • Add gelatin powder and mix well.
  • Pour the coffee liqueur into individual molds and fill with the preparation.
  • Let cool in the refrigerator for 4 to 5 hours.
  • Before serving, turn the coffee flans over in small plates.
  • Enjoy !

NANAIMO BARS

Nanaimo Bars are traditional no-bake desserts with three layers: a graham cracker crumb base mixed with shredded coconut, a custard-flavoured butter icing in the center and a chocolate ganache on top.

They were named after the city of Nanaimo, British Columbia, where they were first popularized in the 1950s. They gained more recognition after Expo 86. In 2006, Nanaimo bars were named Canada’s favourite candy in a National Post poll.

In 1986, Nanaimo Mayor Graeme Roberts, in conjunction with Harbor Park Mall, launched a contest to find the ultimate Nanaimo bar recipe. Over the course of the four-week contest, nearly 100 different variations of the famous confection were submitted. Joyce Hardcastle’s recipe was the winner.

Level of difficulty : easy
Prep time : 45 mins
Rest time : 2 hours
Cook time :
Total time : 2 hours 45 mins
Yield : 6 servings
Bottom layer:
1/2 cup sweet butter (110 g)
1/4 cup of sugar (60 g)
5 tablespoons cocoa
1 beaten egg
1 1/4 cups graham cracker crumbs (110 g)
1/2 cup finely chopped almonds (80 g)
1 cup coconut (170 g)
Second layer:
1/2 cup sweet butter (110 g)
2 tablespoons + 2 teaspoons heavy cream
2 tablespoons vanilla custard powder
2 cups icing sugar (280 g)
Third layer:
4 squares semi-sweet chocolate (110 g)
2 tablespoons sweet butter

Bottom layer:

  • Line a 9 inch square baking pan with non-stick cooking spray.
  • In a bowl set in a double boiler, melt butter with cocoa powder and sugar, stirring until smooth.
  • Slowly add beaten egg and vanilla extract, whisking until mixture thickens.
  • Continue whisking until smooth.
  • Remove from heat and stir in graham cracker crumbs, coconut and almonds.
  • Press the mixture into the baking dish.
  • Place in the refrigerator for about 1 hour.

Second layer:

  • In a bowl, cream the butter until light.
  • Add custard powder, heavy cream and powdered sugar and beat until fluffy.
  • Using a spatula, spread an even layer of cream on the chilled base.
  • Place in the refrigerator for about 30 minutes.

Third layer:

  • In a bowl set in a double boiler, melt chocolate and butter until smooth and shiny.
  • Let cool slightly.
  • Using a spatula, quickly spread the chocolate over the cream layer.
  • Place in refrigerator for 10 minutes.
  • Score bars by slicing thinly into the top layer of chocolate.
  • Return to the refrigerator for another 20 to 30 min.
  • Peel off parchment paper and cut along the marks with a sharp knife.
  • Store in an airtight container in the refrigerator.
  • Let stand at room temperature for 30 min before serving.
  • Enjoy!

BEST MAGIC CAKE RECIPE

A magic cake is a cake with a triple texture of flan, cream and sponge cake.

Traditional dessert of the South-West of France (Charentes), this dessert was originally prepared with millet flour then with corn flour.

The basic recipe consists of eggs, whole milk, butter, flour, powdered sugar, powdered sugar and a vanilla bean.

Level of difficulty : easy
Prep time : 25 mins
Cook time : 1 hour
Total time : 1 hour 25 mins
Yield : 6 servings
2 cups whole milk
3/4 cup sugar
1/2 cup butter
1 cup flour
4 eggs
1 tablespoon water
1 tablespoon vanilla extract
1 teaspoon lemon juice
1 pinch of salt
icing sugar

Steps :

  • Melt butter in a saucepan.
  • Once melted, pour into a bowl and let cool to room temperature.
  • Separate the egg whites from the yolks.
  • Put the yolks in a bowl with the sugar and whisk for 10 minutes until the mixture becomes clear and fluffy.
  • While whisking, add a spoonful of very cold water and the vanilla extract.
  • Add a pinch of salt and the cooled melted butter.
  • Continue to beat for a few minutes.
  • Sift the flour and add it to the mixture to absorb it completely.
  • Heat the milk in a saucepan.
  • Once hot, pour it into the mixture and stir it in for 1 minute.
  • Remove lumps by sifting or using the back of a spoon.
  • Place egg whites in a large bowl.
  • Start whisking, adding the lemon juice.
  • Gently whisk the egg whites until they do not rise and are fairly liquid.
  • Add them to the previous mixture.
  • Do not incorporate the whites perfectly (there should be small pieces of white left).
  • Line and butter a 9 inch diameter baking pan.
  • Pour the mixture into the pan.
  • Preheat the oven to 302°F.
  • Bake for about 1 hour until the surface of the cake becomes golden.
  • Remove and let cool to room temperature.
  • Cover with plastic wrap and refrigerate for at least 2 hours.
  • Enjoy!

WHITE CHOCOLATE AND MASCARPONE TIRAMISU

Tiramisu (literally “pull me up”, “cheer me up” or “give me strength”) is a traditional Italian dessert.

Easy and quick to prepare, it can be enjoyed at the end of a meal or during daytime snacks.

Level of difficulty : easy
Prep time : 30 mins
Rest time : 3 hours
Cook time :
Total time : 30 mins + 3 hours (rest)
Yield : 6 servings
4 eggs
1 cup (250 g) mascarpone
1 cup (150 g) melted white chocolate
0.2 cup (40 g) sugar
bitter coffee
lady fingers or savoyards
white chocolate

Steps :

  • Whisk the egg yolks in a bowl, then add the softened mascarpone.
  • Mix with a spatula, moving slowly from bottom to top so as not to disassemble the mixture.
  • Add the melted and cooled white chocolate.
  • Whisk the mixture for a few minutes.
  • In another bowl, whip the egg whites until stiff, adding the sugar.
  • Gently add the egg whites to the mascarpone cream and white chocolate.
  • Now make the coffee without softening it.
  • Take a square or rectangular mold and line with parchment paper.
  • Add a first layer of savoyards lightly soaked in coffee.
  • Pour the first layer of mascarpone cream inside and add a new layer of coffee-soaked Savoyards, then cover with a new layer of cream.
  • Continue until you reach the edge of the mold.
  • Finally, place in the refrigerator for a few hours before serving.
  • Add white chocolate shavings or cinnamon if desired.
  • Enjoy!

5 MINUTE MILK CHOCOLATE CAKE

A 5 Minute Milk Chocolate Cake is a cake made with milk chocolate, eggs, sugar, butter, flour, milk, salt and yeast, that can be prepared in less than 5 minutes.

Easy and quick to prepare, soft and smooth, this cake can be eaten during daytime snacks.

Difficulty level : low
Prep time : 5 mins
Rest time :
Cook time : 45 mins
Total time : 50 mins
Yield : 6 servings
1.5 cups (250 g) milk chocolate (plus about 1/3 cup -50 g- of decoration)
3 eggs, at room temperature
2/3 cup (125 g) sugar
1/2 cup (120 g) butter
2 cups (250 g) flour 
3/4 cup (180 ml) milk
1 pinch of salt
1 tablespoon baking powder

Steps :

  • In a saucepan, melt chocolate with butter over very low heat, stirring occasionally.
  • Whisk the eggs with the sugar whisk for about 5 minutes until the mixture triples in volume and becomes fluffy.
  • Mix at low speed, add milk, flour sifted with baking powder, a pinch of salt and melted chocolate.
  • Pour the mixture into a 23 to 24 cm chimney mould.
  • Add many small pieces of chocolate (about 50 g) on top.
  • Preheat the oven in static mode to 180°C.
  • Bake for about 40 to 45 minutes.
  • Do the toothpick test, which should come out dry in the center of the cake if it is cooked.
  • Take out and let cool.
  • Unmould and serve decorated with chocolate pieces and a pinch of powdered sugar.
  • Enjoy!

CHOCOLATE PRALINE MOUSSE

Chocolate praline mousse is a mousse made with praline chocolate, eggs, praline and salt, that can be prepared in a few minutes.

Easy and quick to prepare, creamy and fragrant, it can be eaten alone or used to garnish layer cakes.

Level of difficulty : easy
Prep time : 10 mins
Rest time :
Cook time : 5 mins
Total time : 15 mins
Yield : 6 servings
1.5 cups (250 g) “praline” chocolate
7 eggs
2/3 cup (75 g) praline powder
1 pinch of salt

Steps :

  • Break the praline chocolate into small pieces in a small bowl.
  • Melt in a double boiler.
  • When completely melted, remove from heat and stir until smooth.
  • Let cool.
  • Separate the yolks from the egg whites.
  • Beat the egg whites until stiff, adding 1 large pinch of salt.
  • Gently pour the warmed chocolate over the egg yolks while mixing vigorously.
  • Add 1/3 of the stiffly beaten egg whites, mixing to loosen the chocolate cream.
  • Gently fold in the remaining egg whites, using a spatula to spread the chocolate evenly without making the whites fall.
  • Gradually add the praline powder, while mixing gently.
  • Pour the mousse into a container and leave to cool for about 2 hours in the refrigerator.
  • Serve and enjoy!