COOKIE SIMPLE
190g oats
100g nutella
3 banana





1
You need...
You need...
2
Crush 3 banana. Add nutella and oats
Crush 3 banana. Add nutella and oats
3
Make tablespoon sized rounds and bake at 170°C/350°F for 15-20 min.
Make tablespoon sized rounds and bake at 170°C/350°F for 15-20 min.
CHOCOLATE COOKIE
180g flour
5 tbsp cocoa powder
1 tsp baking powder
1 tsp salt
50g dark chocolate
30g butter
2 eggs
150g sugar
2tbs vanilla sugar
confectioner’s sugar


2
Melt the chocolate over a water bath. Add butter and stir it all.

3
Eggs, sugar, vanilla sugar — make it fluffy Melt the chocolate over a water bath. Add butter and stir it all.
Eggs, sugar, vanilla sugar — make it fluffy Melt the chocolate over a water bath. Add butter and stir it all.

4
Add the chocolate-butter mixture and stir to combine. Then add the dry ingredients and mix until a tough dough forms.
Add the chocolate-butter mixture and stir to combine. Then add the dry ingredients and mix until a tough dough forms.

5
Put in the refrigerate for 2 hrs.
Form the dough into walnut-sized balls and roll them in confectioner's sugar.
Put in the refrigerate for 2 hrs.
Form the dough into walnut-sized balls and roll them in confectioner's sugar.



Preheat oven to 180°C/ 350°F.
Bake for 12 min.
SMOOTHIE SWEET
milk
banana
barries (fresh or frozen)
ice-cream



BLEND IT ALL
CAKE
280g butter
4cl espresso
2tbls honey
200ml milk
110 cocoa powder
200g flour
250g sugar
1tsp baking powder
1 vanilla bean
2 eggs
200g dark chocolate
200ml heavy cream



this recipe is from kitchenstories
- Preheat oven to 180°C/355°F. Place parts of the butter, espresso, honey, and milk in a saucepan. Slowly heat until butter is melted.
- Whisk together cocoa powder, flour, sugar, baking powder and seeds from the vanilla bean.
- Beat eggs until slightly foamy. Add melted butter mixture. Then slowly add in flour mixture and continue to beat until smooth.
- Transfer dough to 2 springform pans. Bake in a preheated oven at 180°C/355°F for 25 min.
- Chop chocolate. Heat heavy cream in a saucepan. Next, combine hot heavy cream, chocolate, and remaining butter in a large bowl. Stir until fully combined and set aside to cool for 8 – 10 min.
- Release the cake and spread a generous amount of the chocolate mixture onto the first cake base.
- Place the second cake base on top and cover the whole cake with the remaining chocolate ganache. Serve with a cup of coffee or tea.