#fruitysweetness

Chocolate Thumbprint Cookies have a rich cocoa flavor, a nutty crunch, and a fruity sweetness. Ideal for any occasion!

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg, separated. 2 tablespoons milk. 1 teaspoon vanilla extract. 3/4 cup finely chopped nuts walnuts or pecans. 1/4 cup chocolate chips. 1/4 cup fruit preserves raspberry or strawberry.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, and salt. In another bowl, beat butter and 1/3 cup of the sugar until creamy. Add the egg yolk, milk, and vanilla extract to the butter mixture. Beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. In a separate small bowl, whisk the egg white until frothy. In another small bowl, mix the remaining 1/3 cup sugar and chopped nuts. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll in the sugar-nut mixture. Place the coated dough balls on the prepared baking sheet, spacing them apart. Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball. Bake in the preheated oven for 10-12 minutes. While the cookies are still warm, gently re-press the indentations if needed. Allow the cookies to cool completely on the baking sheet. Melt the chocolate chips in a microwave or using a double boiler. Fill each cookie's indentation with a small amount of fruit preserves. Drizzle the melted chocolate over the cookies. Allow the chocolate to set before serving or storing.

Prep Time: 20 minutes

Cook Time: 10-12

These Coffee Yogurt Pancakes are a delightful breakfast treat with a hint of coffee flavor. The Strawberry Compote adds a burst of fruity sweetness that complements the pancakes perfectly. It's a delightful and indulgent way to start your day!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup brewed coffee, cooled. 1/2 cup plain yogurt. 1 large egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract. For the Strawberry Compote:. 1 cup fresh strawberries, hulled and sliced. 2 tablespoons granulated sugar. 1/4 cup water. 1 teaspoon lemon juice.

Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine coffee, yogurt, egg, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter. For the Strawberry Compote: In a saucepan, combine sliced strawberries, granulated sugar, water, and lemon juice. Bring to a simmer over medium heat. Reduce heat to low and let the compote simmer for about 10 minutes, or until the strawberries are soft and the mixture has thickened slightly. Remove from heat and let it cool slightly. Serve the Coffee Yogurt Pancakes with a generous spoonful of Strawberry Compote on top. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of cardamom-infused vegan cake layered with sweet plum jam and creamy coffee buttercream. This dessert is a delightful combination of fragrant spices and fruity sweetness, perfect for any occasion.

Ingredients: 2 cups all-purpose flour. 1 cup almond milk. 1 cup granulated sugar. 1/2 cup vegetable oil. 2 tsp ground cardamom. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup plum jam. 1/2 cup vegan butter, softened. 2 cups powdered sugar. 2 tbsp instant coffee powder, dissolved in 1 tbsp hot water.

Instructions: Set the oven to 350F 175C and heat it up. A 9-inch round cake pan should be greased and floured. Mix the flour, sugar, cardamom, baking powder, baking soda, and salt together in a large bowl. Mix the dry ingredients together with the almond milk and vegetable oil until they are just combined. Do not mix too much. Put the batter into the cake pan that has been prepared. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool all the way down before moving on. Vegan butter should be beaten in a different bowl until it is smooth. Add the powdered sugar and coffee slowly while beating the mixture until it is smooth and fluffy. Put plum jam on top of the cake after it has cooled down. Spread the coffee buttercream on top of the plum jam layer with a spatula. Cut the cake into pieces and serve it. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes