© 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.

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

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.

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

© 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.

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

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

If you fancy something sweet but don't want to bake a cake, homemade cookies are a great alternative. They are quick to bake, taste delicious and are great for sharing. Simple and delicious with crunchy edges and a slightly soft center, these lavender chocolate cookies will surprise you with an intriguing and unexpected flavour combination. Dark chocolate harmonises perfectly with the slightly floral aroma of dried lavender flowers. A pinch of sea salt rounds off the flavour. Leave the cookies to cool on the tray a few minutes before transfering them to wire rack to cool as the cookies are still very soft fresh from the oven and could otherwise break. If you don’t have fleur de sel, use sea salt flakes.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Whether as a snack between meals, with an afternoon coffee or as an office treat: these apricot oat slices taste great and are a delight! They are easy to transport and can also be made in advance as they stay fresh in the fridge for several days. Conveniently, you don't need to use the oven, just chill them. Oat flakes, dried apricots, coconut flakes and almond meal are not only filling but also nutritious. A silky coating of Lindt white chocolate provides the fun gourmet factor. The subtly hot and fruity chilli thread are the perfect addition to elevate chocolate taste, adding a delightful kick to each bite.

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

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

Whether for breakfast or as an afternoon snack, this rye bread, enriched with dark chocolate and dried cherries, will make all sweet tooth happy. It is chocolatey and fruity at the same time and also has a proportion of rye flour, which makes it more wholesome and less guilty. If you don’t have dried cherries, dried cranberries would work too. This is a high hydration dough, so a sticky dough is expected. If you add more flour, you'll end up with a really tough, dry loaf, so don't add more flour! Bread is best baked with conventional top and bottom heat, as it would dry out too quickly with circulating air. This makes it nice and crispy on the outside and keeps it soft and fluffy on the inside.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A chocolate twist on a classic featuring black cocoa and white couverture filling! Engelsaugen, or Angel's Eyes, are small shortcrust biscuits with a fruity jam filling, resembling the American thumbprint cookies. They are a real classic for Christmas's cookie tray. The dough is easy to prepare and is literally melt-in-mouth. Ground almonds are also added to provide a wonderful nutty flavour. I like the effect of the contrast of white chocolate and deep black, but you can also fill your angel's eye biscuits with jelly or melted nut nougat.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

‘Heinerle’ aka Heinerla, Heinerli, Schokoladina or Schokoladinchen, are melt-in-the-mouth and very chocolaty praline-like Christmas biscuits from Franken (in the north of the Bavaria Germany) that require no baking at all. However, the chilled layers of chocolate wafers are not exactly easy to cut, so it is a good idea to have a little patience and a little strength. A mixture is made from coconut fat, icing sugar, chocolate and eggs, then spread layer by layer on rectangular wafers. The origin of Heinerle probably lies in the use of baking wafers left over from making Lebkuchen, but nobody knows exactly where the ‘Heinerli’ come from. Nor when they were created.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

These cookies are sure to take your festive celebrations to the next level: chocolate wreath cookies with freeze-dried raspberries, pistachios and eidble flowers. They look simply gorgeous on the tree and can also be eaten while decorating. So if you ever decide on edible Christmas decorations, these wreath cookies are a must. The possibilities for the toppings are endless--holiday sprinkles, edible glitters, or M&M chocolate.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Deliciously festive cut-out cookies inspired by the classic Mozartkugel, a praline made from chocolate, pistachios, marzipan and nougat. It was created by Salzburg / Austria confectioner Paul Fürst in 1890 and named after the composer Wolfgang Amadeus Mozart. The heart of the Salzburg Mozartkugel is made from green marzipan. Use raw pistachios for a better result.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Garibaldi biscuits (unkindly called 'squashed flies' by children), named to honour Italian General Giuseppe Garibaldi, who fought for the unification of Italy in the 19th century, are made by sandwiching the dried fruit with thin shortcrust pastry. Then the dough is sliced into rectangles and baked until light golden. The chocolate glaze is completely optional. You can simply dust some Demerara sugar on top after brushing with egg white. If sultanas and currants aren’t to your taste, use your favourite dried fruit – just make sure that you cut it up to the size of a currant so it bonds suitably to the biscuit dough.