Bites of Happiness
Ingredients:
12 oz dark chocolate
12 oz white chocolate
6-8 candy canes, crushed
1/2 tsp peppermint extract (optional)
Melt dark chocolate in microwave (30 sec intervals, stir).
Spread on parchment-lined tray.
Chill 10 min in fridge. Melt white chocolate + peppermint extract. Spread over dark layer. Sprinkle crushed candy canes on top while soft. Chill 20-30 min until set.
Break into pieces!
Store in airtight container.
Enjoy Xmas!!!
This iconic French dessert features a velvety vanilla custard beneath a crisp, caramelized sugar crust. Elegant, indulgent, and surprisingly simple – serves 4.
Servings: 4 ramekins
Prep Time: 20 minutes + 40-50 minutes baking + at least 4 hours chilling (best overnight)
Ingredients:
500 ml heavy cream (at least 30% fat)
1 vanilla bean (or 1 teaspoon pure vanilla extract)
5 large egg yolks
80 g granulated sugar + extra for caramelizing (about 1-2 tablespoons per ramekin)
Instructions:
Infuse the cream: Pour the cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the cream. Heat over medium until just below boiling, then remove from heat and infuse for 15-20 minutes (or longer for stronger flavor). Remove the pod.
Make the custard: Preheat the oven to 150°C (300°F, static). In a bowl, whisk the egg yolks and 80 g sugar until pale and fluffy (don’t overwhip). Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
Bake in a water bath: Strain the custard through a sieve to remove lumps. Pour into 4 ramekins (fill to about 3/4). Place ramekins in a deep baking dish and add hot water to halfway up the sides (bain-marie). Bake for 40-50 minutes – the centers should be set but still jiggly like pudding.
Chill: Cool to room temperature, then cover and refrigerate for at least 4 hours (preferably overnight).
Caramelize the top: Just before serving, sprinkle 1-2 tablespoons of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar into a golden, crisp layer (move in circles for even browning). Alternatively, place under a very hot broiler for 1-2 minutes (watch closely!). Let rest 5 minutes before serving.
It’s heavenly: ultra-smooth custard with that perfect crackly top! For variations, infuse with orange zest or coffee.
Enjoy – let me know how yours turns out! 😊
These delicate, elegant macarons are perfect for Christmas: red and green shells filled with white chocolate ganache and decorated with festive sprinkles. Crunchy outside, chewy inside – about 30 macarons (15 pairs).
Servings: About 30 macarons (15 pairs)
Time: 1 hour + resting and maturing time
Ingredients for the shells (Italian meringue method – more stable):
150 g almond flour
150 g powdered sugar
110 g egg whites (divided into 55 g + 55 g, room temperature)
150 g granulated sugar
37 g water
Gel food coloring: red and green (as needed to divide the batter)
Ingredients for the white chocolate ganache:
200 g white chocolate
100 ml heavy cream
1 teaspoon vanilla extract
Decorations: Red/green/white sprinkles, sugar stars
Instructions:
Prepare the tant pour tant: Blend almond flour and powdered sugar, then sift twice. Add 55 g egg whites and mix into a thick paste (don’t color yet).
Make the Italian meringue: In a saucepan, heat granulated sugar and water to 118°C (use a thermometer). Meanwhile, whip the remaining 55 g egg whites to soft peaks. Slowly pour the hot syrup into the whites while whipping until cooled (glossy and firm meringue).
Macaronage: Divide the paste into two bowls. Color one red and one green. Fold half the meringue into each, gently mixing from bottom to top until shiny and it forms a ribbon (don’t overmix!).
Piping and resting: Transfer to piping bags with a round tip (10 mm). Pipe 3-4 cm circles on silicone mats or parchment-lined trays. Tap the tray to release air bubbles. Rest 30-60 minutes until a skin forms (they don’t stick when touched).
Baking: Preheat fan oven to 150°C (300°F). Bake 12-15 minutes (they should have feet and lift easily). Cool completely.
Ganache: Heat cream, pour over chopped white chocolate, stir until melted. Add vanilla. Chill until spreadable.
Assembly: Pipe ganache on half the shells, top with the matching shell. Decorate with Christmas sprinkles. Mature in the fridge for 24 hours (they soften and flavors meld).
Tips:
Weigh everything precisely.
In humid weather, add a pinch of dehydrated egg white powder.
For extra holiday flavor, add cinnamon or ginger to the ganache.
They’re a crunchy-chewy delight – perfect for gifts or festive tables! Let me know if you make them.❤️🥰
For Christmas, these Christmas Sugar Cookies are a classic treat: crisp on the outside, soft inside, with royal icing perfect for festive decorations. This recipe is simple, egg-free (if you prefer), and makes about 30-40 cookies.
Ready in 1 hour + resting time.
Ingredients for the cookies:
300 g all-purpose flour
150 g cold butter, cut into pieces
150 g granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
A pinch of salt
Zest of 1 orange or lemon (for a holiday twist)
Ingredients for the royal icing:
200 g powdered sugar
2 egg whites (or 60 ml water if egg-free)
1 teaspoon lemon juiceRed and green food coloring (optional)
Decorations:
Colored sprinkles, stars, pearls
Instructions:
Prepare the dough: In a bowl, mix the flour, baking powder, and salt. In another, cream the butter and sugar until light and fluffy (use a mixer or cold hands).
Add the vanilla and zest. Gradually incorporate the dry ingredients into the wet, kneading until a smooth ball forms.
Wrap in plastic and chill for 30 minutes.
Roll and cut: Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to 5 mm thick.
Cut out festive shapes (stars, trees, gingerbread men) using cookie cutters.
Place on a parchment-lined baking sheet, spaced 3 cm apart.
Bake:
Bake for 10-12 minutes, until lightly golden on the edges (don’t let them brown too much to keep them soft).
Cool on a wire rack.Prepare the icing: Whip the egg whites (or mix with water and lemon juice) with the powdered sugar until thick and glossy (like soft meringue).
Divide into bowls and color as desired. Spread or pipe onto cooled cookies and add decorations. Let dry for 1-2 hours.
These cookies keep in an airtight container for a week and are great for gifting in holiday bags!
For extra flair, add cinnamon to the dough.If you try them, let me know how they turn out! 🎄🍪
These soft, spiced cupcakes are bursting with holiday cheer: warm ginger and cinnamon flavors make them perfect for Christmas. Topped with creamy cinnamon frosting and festive decorations, they’re irresistible and ready in about 40 minutes. Ideal for gifting or a cozy holiday tea!
Servings: 12 cupcakes
Prep Time: 20 minutes + 20 minutes baking
Cupcake Ingredients:
150 g all-purpose flour
100 g brown sugar
1 large egg
100 ml milk (or plant-based milk)
50 ml neutral vegetable oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1 teaspoon baking powder
A pinch of salt
Cinnamon Frosting Ingredients:
200 g cream cheese (like Philadelphia)
100 g softened butter
200 g powdered sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
For decorating: Sugar stars, red/green sprinkles, or mini cinnamon sticks
Instructions:
Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
In a bowl, whisk together the flour, brown sugar, baking powder, spices, and salt.
In another bowl, beat the egg with the milk and oil until smooth.
Combine the wet and dry ingredients, stirring gently until just incorporated (don’t overmix to keep them tender!).
Fill the liners about 3/4 full and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
For the frosting: Beat the butter and powdered sugar until creamy, then add the cream cheese, cinnamon, and vanilla. Whip until fluffy.
Pipe or spread the frosting on the cooled cupcakes and decorate with stars, sprinkles, or cinnamon sticks for that festive touch.
These cupcakes are a cozy explosion of warm, holiday spices – try adding dark chocolate chips to the batter for extra indulgence! Perfect for sharing during the season. Let me know if you bake them! 🎄
This simple, luscious chocolate pudding uses avocado for a velvety texture (packed with healthy fats), unsweetened cocoa (full of antioxidants), and natural sweeteners like honey or maple syrup.
It’s refined sugar-free, dairy-free, and ready in 10 minutes – perfect for satisfying chocolate cravings without the guilt!
Servings: 2-3Prep Time: 10 minutes + 1 hour chilling (optional for a cooler treat)
Approximate Calories per Serving: About 200-250 kcal (depending on portions)
Ingredients:
2 ripe avocados (about 300g flesh)
4 tablespoons unsweetened cocoa powder
3-4 tablespoons honey or maple syrup (adjust for sweetness)
1 teaspoon vanilla extract (optional)
A pinch of sea salt100 ml plant-based milk (almond, coconut, or oat) to adjust creaminess
For topping: Chopped nuts, fresh raspberries, or dark chocolate shavings (>70% cocoa, optional)
Instructions:
Halve the avocados, remove the pit, and scoop out the flesh into a blender or food processor.
Add the cocoa powder, honey/maple syrup, vanilla, salt, and plant-based milk.
Blend on high for 1-2 minutes until smooth and creamy.
If it’s too thick, add a splash more milk.
Taste and adjust sweetness if needed.
Spoon the pudding into small glasses or bowls and refrigerate for at least 1 hour (though it’s tasty right away!).
Before serving, top with nuts, fruit, or chocolate shavings for extra crunch and flavor.
It’s ultra-creamy with a deep chocolate taste – you won’t even notice the avocado!
Great as a snack or post-dinner dessert.
Let me know if you try it! 😋🤩
When time is short but chocolate calls, this is your hero: a single-serve mug cake that’s warm, gooey, and ready in under 5 minutes. No oven, no mess – just pure indulgence straight from the microwave. Perfect for busy nights or a sneaky afternoon treat!
Serves: 1 (but you’ll want seconds)
Prep & cook time: 5 minutes total
Ingredients
4 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon baking powder
A pinch of salt
3 tablespoons milk (or plant-based milk)
2 tablespoons vegetable oil (or melted butter)
1 large egg
1/2 teaspoon vanilla extract (optional, for extra flavor)
A handful of dark chocolate chips or chunks (optional, for a molten center)
For serving: Whipped cream or ice cream (totally optional but recommended!)
Instructions
In a large microwave-safe mug, whisk together the flour, cocoa, sugar, baking powder, and salt with a fork.
Add the milk, oil, egg, and vanilla. Stir until smooth and no lumps remain (it should look like thick brownie batter).
If using, push a few chocolate chips into the center of the batter.
Microwave on high for 1 minute 30 seconds (or until it puffs up and a toothpick comes out mostly clean – start checking at 1 minute, as microwaves vary!).
Let it cool for 1 minute, then dig in right from the mug or tip it onto a plate.
Soft, fudgy, and oh-so-satisfying – it’s like a mini lava cake without the wait.
Who’s trying this tonight?😻
The easiest, creamiest tiramisù you’ll ever make – ready in just 15 minutes and served in individual glasses. No raw eggs, no cooking, pure happiness!
Serves 4 cute glasses
Prep time: 15 minutes | Chill time: 1–4 hours (better if overnight)
Ingredients
250 g mascarpone cheese (room temperature)
200 ml heavy whipping cream (cold)
2–3 tbsp powdered sugar (adjust to taste)
150–180 ml strong espresso or coffee, cooled (sweeten if you like)
16–20 Savoiardi ladyfingers (or Pavesini)
Unsweetened cocoa powder for dusting
Dark chocolate shavings or chips (optional but amazing)
Instructions
Whip the cold cream with powdered sugar until stiff peaks form.
In another bowl, soften the mascarpone with a spatula, then gently fold in the whipped cream until smooth and fluffy. Transfer to a piping bag (or use a spoon later).
Quickly dip the ladyfingers in the cold coffee (1–2 seconds per side – don’t soak too long!).
Assemble directly in the glasses:
→ Crumbled coffee-soaked ladyfingers at the bottom
→ Generous layer of mascarpone cream
→ Sprinkle of chocolate chips
→ Another layer of dipped ladyfingers
→ Final thick layer of cream
Smooth the top and dust generously with cocoa powder.
Refrigerate at least 1 hour (best after 3–4 hours or overnight).
That’s it – spoon-ready heaven! Perfect for surprising guests or treating yourself on a weeknight!!!
Welcome to My Sweet Bites!
This is my very first recipe and I’m so excited to share it with you.
Today we’re making super easy Mini Honey Sfogliatelle – a quick twist on the classic Italian pastry, perfect when you want something crispy, sweet, and a little fancy without spending hours in the kitchen.
Makes 8 mini sfogliatelle
Ready in 30 minutes
Ingredients
Instructions
They are incredible while still warm – crispy outside, soft and sweet inside!
Enjoy your sweet moment and let me know in the comments if you try them!
Ciao!
My Sweet Bites ❤️
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