© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Browned butter adds a rich, nutty, and complex depth of flavour to these crumb bars with a boozy creamy chestnut filling. They are excellent with topped with a scoop of ice cream or whipped cream. I used the thick homemade chestnut puree, therefore, a few tablespoons of honey whiskey (or cream) were added to make the filling spreadable. If you are using a much thinner storebought chestnut spread, just skip the alcohol. I also added some melted chocolate to the filling, but it’s completely optional.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Karyoka are rich and delicious Turkish confections for the holiday season. They are made of a creamy, earthy chestnut puree coated with dark chocolate and sprinkled with ground pistachios. Try making them from fresh chestnuts when in season, or you can use vacuum-packed chestnuts from the stores if you, like me, can’t be bothered with the extra step. I have used coconut sugar to sweeten the chestnut puree for the deeper caramel and butterscotch tones, but feel free to use regular sugar.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A fudgy decadent chocolate brownies that is made with chestnuts, prunes and sweetened with xylitol. It’s full of fiber, potassium and antioxidants thanks to chestnuts. Plus it’s sugar free and naturally gluten free. These brownies will keep well for up to 5 days in an airtight container. They also freeze well, wrapped in cling film, for up to a month.
Xylitol is a natural sweetener that tastes very similar to sugar, has a similar texture, and can be substituted in a 1:1 ratio in most recipes.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Printen are an integral part of the Christmas season in Germany. As you stroll through the Christmas market, the typical scent of aniseed, cardamom and cinnamon wafts through the air. Whether plain, covered in icing or chocolate, baked with nuts or garnished with almonds – the variety of creations is sure to satisfy every tastebud.
Nußprinten are a variation on traditional Aachen Printen (a traditional gingerbread speciality that have been baked in Aachen / Germany since around 1820) in which the gingerbread is topped with hazelnuts and coated with chocolate. It is a delicious combination of aromatic gingerbread, crunchy nuts and delicate chocolate. These well spiced cookies are usually sold in the form of long bars. However, they can only be called ‘Aachener Printen’ if they are actually made in Aachen.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Black and white star cookies are a very popular Christmas treat. They come in a wide variety of patterns and vary in difficulty to make, depending on the design. This version of Gefüllte Schwarz-Weiß-Sterne from the book ‘Meine Lieblingsplätzchen’ by Dr. Oetker
©angiesrecipes is fairly simple. All you need to do is roll out shortcrust pastry and cut out the cookies with a 5cm star-shaped cookie cutter, dark chocolate courverture and icing sugar.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These bakery style cookie butter cookies are absolutely irresistible. The dough, made with Lotus spread, Lotus biscuits and chocolate chips, is baked in the oven in no time at all to yield thick, chewy, rustic cookies. You won't be able to eat just one! You can either use Lotus Biscoff brand of cookie butter or other cookie butter. Feel free to swap out chocolate chips for butterscotch chips, white chocolate chips or even nuts, but keep the amount the same. For an even more chocolatey treat, dip them halfway into chocolate icing after they have cooled.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Super chocolaty, moist and with a fine pumpkin cheesecake swirl: these pumpkin brownies literally melt in your mouth! Served with a hot cup of tea, they really put one in the mood for autumn.
Is there really pumpkin in there? DEFINITELY! The all-rounder Hokkaido is mixed into the brownie as a pumpkin cheesecake swirl. It not only gives the little chocolate cake a visual upgrade, but also a special juiciness and mild sweetness. Spices such as cinnamon, nutmeg and allspice are also included and make this autumnal treat perfect. If you like, you can also add a little ginger or simply use pumpkin pie spice blend. Fancy a little crunch? Then stir in some chopped nuts or pumpkin seeds to the batter.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Soft, buttery, sweet yeasted orange bread laced with swirls of black cocoa bread and a deliciously indulgent sweetened condensed milk glaze. Enjoy it with a dollop of Greek yoghurt and seasonal fruit on the side. It just cannot get better than this! This loaf is best enjoyed the day it’s baked, but it will keep in an airtight container at room temperature for up to 3 days.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These rye cookies are soft and gooey in the center, and crunchy around the edges. The dough uses a combination of medium rye flour and plain flour. Rye flour has a nutty, earthy, and characteristic malty taste that brings out the best in ingredients like chocolate, butter and warm spices. The low-gluten of rye gives these cookies a delicate and unique chewy texture that’s hard to beat. It also absorbs more water, making these cookies very moist and tender. Use dark chocolate or other dried fruit if you wish.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Chocolate cake is probably on many hobby bakers' must-make list. But if a simple chocolate cake isn’t interesting enough for you, you can simply pimp up the cake recipe with a few fruits - for example with delicious blueberries. This chocolate blueberry cake is so quick and easy to make! The super moist sponge with chocolate tastes so delicious with fresh berries. It is perfect at any time of year, but especially in summer when the blueberries are at their juiciest. However, the cake also works perfectly with other seasonal fruit or alternatively with dried fruit. This cake is a hit at any party, over a cosy coffee with friends and family or as the highlight of a festive brunch. Fresh blueberries bring freshness and antioxidants to the cake, while dark chocolate adds that little something extra.

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Brownies are the perfect little snack when you're craving something sweet but don't want a big cake. This delicious cake is quick to make, just as quick to vanish and so versatile that you can always try new variations. And who says brownies always have to be brown and made with dark chocolate? Exactly, and that's why I am creating a green version today with Japanese matcha, white chocolate and optional dried cranberries. Japanese matcha gives the baked goods a mild herbal note and the lovely green colour. You can bake them with regular green tea powder, but it doesn't typically produce the vibrant green colour, instead the cake will turn yellowish or dull green. Don’t over bake the brownie. The longer you bake a brownie, the more cake-like and less fudgy it becomes. If the centre of brownie is still sticky and soft, then it is perfect.

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© 2025 | http://angiesrecipes.blogspot.com

Comforting, deeply savoury, and extremely delicious, this chicken smothered with a chocolate mole, aka mole negro, is made with layers of complex and bold flavours. The sauce is not only great for chicken, pork, also great to jazz up the root vegetables. And of course you can spoon the sauce over the beans too. Use different kinds of dried chillies if you have, otherwise, a single kind would work just fine.