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Chocolate Chips Cookies

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When my kids come home from school mellow and sad, I cheer them up with a glass of milk and chocolate chip cookies. There’s something enigmatic about them that suddenly lifts up their spirits and changes their mood. I never go a week without having baked 2 dozens of chocolate cookies, placed in a jar and ready to eat whenever the mood calls for it.

I eat one a day of it myself. Why not? Their comfort food basically; probably one of the best kinds there is. For the kids, it’s the only way for them to open up any conversation they don’t want to have with me. If you’re a mom, I recommend that you know how to make this classic recipe. All other cookies are great and all for variety purposes. But chocolates are the best because no kid ever refuses chocolate when they’re sad.

So when you see sad little faces at home, just give them 2 cookies and I guarantee you’ll be an instant hit. They won’t forget how thoughtful you are for noticing their frowns. What transpires after isn’t actually due to your comforting words of wisdom but the sensation of these chewy little things melting inside their mouths. Drown it with milk and it’s the best bedtime snack ever made.


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts


  1. Preheat your oven to 350°F or about 175°C.
  2. Next, take your melted butter, white sugar, brown sugar and blend together until smooth and creamy.
  3. Add in the eggs one at a time and beat the mixture. Stir in the vanilla slowly.
  4. Take a small cup of hot water and dissolve the baking soda. Then add this to the batter along with salt.
  5. Start adding the flour, nuts and chocolate chips. Mix together well. Then start spooning large clumps on top of ungreased pans.
  6. Bake the cookies for about 10 minutes in the oven or until you notice the edges are nicely browned.

Chocolate chips cookies 2

Chocolate Covered Strawberries

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Desserts have quite an appeal on women. They are very typical of aphrodisiacs. Give some chocolate to the woman you love and she’ll never forget how sweet you are. Any chocolates will do the trick. However, there are some desserts that when combined with fruit, would rattle your world in a totally different way.  I’ve got three words for you: chocolate covered strawberries.

Now tell what you think about when you hear those words. Personally, I would think of how to add some nuts into the chocolate dip. I would imagine biting into that strawberry and hear the crunch of the crushed walnuts in my mouth. For some people, this recipe would bring out their sexy side. I won’t blame you if you offer this up as a gift when you run into problems with your better halves.

On this recipe particularly, you can’t use small strawberries because it would lose the appeal. You have to carefully pick out the large sweet ones though. Typically, strawberries can be on the sour side. Some sourness may not be masked fully by the chocolate. If the fruit is already ripe and on the sweet side, you wouldn’t have to worry about the tanginess at all.

Also, this is pretty easy to make. It’s literally a matter of dipping the fresh strawberries into the chocolate and then letting it dry out. As an option, you could also use white chocolate on this instead of the plain one. I’ve even tried adding some crushed macadamias and mixed in the dip.. I’m telling you, you have other options. If not, it’s perfectly okay to have it plain and simple. So if you’re planning to have this for dessert later, make sure you’re all set for a good time. Good luck ladies!


  • 16 ounces milk chocolate chips
  • 2 tablespoons shortening
  • 1 pound fresh strawberries with leaves


  1. Start by preparing the double broiler. Pour in the chocolate and shortening and allow this to melt while stirring occasionally. Blend until smooth.
  2. Insert a toothpick in the center of the strawberries from the top. Hold strawberries by the base of the toothpick and dip into the chocolate mixture.
  3. Turn the toothpick upside down and insert into a Styrofoam base that is sturdy enough to hold all of them. This will allow the chocolate to dry.
  4. Once dried, they’re ready to be served. You may use white chocolate as an alternative to this.

Chocolate Roll Cake

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Chocolate Roll Cake 2

I don’t know about you but whenever I bring home cake I always get excited. But then again, I’m always in a good mood when desserts are on the table. I am never in a bad mood when making them or when buying from the cake shop. What’s not to like about cakes, right?

They come in all shapes and sizes. They’re both colorful and delicious; it’s what makes significant moments like birthdays and weddings more special. I can’t imagine ever celebrating anything without a cake present. It’s absurd to me.

At home I always celebrate small milestones especially when my kids make them. And every time we celebrate that, I always have this cake prepared for them. It’s the no non-sense cake. It’s made out of chocolate and comes in a roll. My entire family adores chocolates and cakes; so this is just the perfect recipe that gives us the best of both worlds. It’s a bit tricky to make but all worth it in the end. I know you might have other chocolate roll cakes in your life, but you haven’t had one like this.


  • 5 eggs
  • 1/2 teaspoon cream of tartar
  • 1 cup white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pint heavy whipping cream, whipped
  • 1/4 cup confectioners’ sugar for dusting
  • 1/4 cup all-purpose flour


  1. Begin by preheating the oven to 325°F. Next, take a parchment paper and place it on a 15 and a half by 10 and a half inches jelly roll pan. Grease and flour slightly.
  2. Next, separate the eggs. Then beat the egg whites with the cream of tartar until they stiffen. Gradually add in ½ cup of sugar.
  3. Then, sift the remaining sugar, cocoa and flour together in a large bowl. Beat the egg yolks and fold it into the dry (flour) mixture.
  4. Next, add the vanilla. Knowing that the egg yolk mixture would be stiff, carefully fold it into the beaten egg whites.
  5. Pour this batter into the jelly roll pan and spread evenly.
  6. Place the pan into the oven and bake for 20 minutes. Let the cake cool for another 5 minutes.
  7. Remove from the oven and turn over into a paper towel sprinkled with confectioner’s sugar. Then peel off the parchment paper and roll the cake up with the towel.
  8. Allow the cake to cool off completely. Unroll the cake and then spread the whipped cream. Then, roll it again back into shape.
  9. You have two sauce choices to serve the cake with; Foamy Butter Sauce or Fudge Sauce.
  10. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. This serves 8.

Chocolate Donuts & Crushed Pistachios

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Chocolate Donuts & Crushed Pistachios 2
Making your own donuts is such a delight. I never knew it would taste so much better this way. I used to love donuts from a box because they’re effective pick-me-uppers on days when you just have low energy. Having those days are like an excuse to have two or three donuts without judgment. Cheat days is what I call it. Ever since I learned how to make my own donuts, I’ve been spreading my “cheat days” all around friends and family.

It’s a little tough to make at first but when you see the green of the pistachios and the melted chocolate, you’ll be glad you did it. Trust me on presentation alone, you’ll get instant points. I honestly thought I couldn’t pull this one off having made none in the past. What got me through it is the desire to keep the donut covered in the brown goodness and then have to taste it afterwards.

You can tell I am crazy for desserts. And I am hoping that you would be the same; starting with this wonderful chocolate and pistachios combo. There’s nothing to dislike in this one.


  • 1/2 cup shelled pistachios, crushed
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup apple sauce
  • 1/4 cup + 2 tbsp soy or almond milk
  • 3 tbsp canola oil
  • 1/2 tsp vanilla extract
  • 1/4 cup soy milk or creamer
  • 4 ounces vegan chocolate chips


  1. Begin by preheating your oven to 350°F. Prepare your donut pan and spray it with oil. Set aside.
  2. In a bowl, combine sugar, flour, cocoa and baking powder, baking soda and salt. These are the dry ingredients to mix well. In a separate bowl, combine apple sauce, soymilk, vanilla and oil. Whisk these wet ingredients together.
  3. Next, add the wet ingredients to the dry ingredients. Stir well until you get a good batter.
  4. Then spoon the batter into the donut pan. Bake for 12-15 minutes. You can tell that the donuts are ready if they spring back when pressed a little. Remove from oven and let it cool down. You may transfer it on a cooling rack if you have it.
  5. Next, it’s time to make the chocolate ganache. Start by placing the chocolate chips in a small bowl. Then heat up your soymilk until it’s ready to boil (there will be a thin layer of skin forming on top when ready). Pour over the chocolate chips and cover for 5 minutes. Stir together just as the chocolate is melting. Make sure there are no lumps of chocolate on this mixture.
  6. Dip each donut into the ganache. You can choose to dip the entire donut or just the top. Let the ganache set completely before sprinkling on the crushed pistachios. Best served as soon as chocolate has set.

Chocolate Hazelnut Muffins

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If you can’t tell by now, I go crazy over nuts. In fact, I would like to declare the nuts are absolutely wonderful. I buy those trail mixes sometimes and use it to snack on while I read or watch a movie. They’re pretty healthy compared to popcorn with melted butter. They’re also pretty good substitutes for junk food too.

But what really gets me going is when I find fresh nuts on the store. I buy them by the kilograms rather than by the bag. And I don’t want them roasted too. I buy the fresh ones – the kind that would make a very good trail mix if I wanted to make one myself. Basically, my favorites are pecan, hazelnuts, macadamia, almonds and walnuts. As I’m sure you know, when they’re roasting in the oven, they give off such a nutty aroma.

This time, I bought home too many hazelnuts by choice. I was going to experiment on making muffins with this as the main recipe. I’ve decided to make it a chocolate one. I do know that chocolates and nuts work well together on any baked goods. You know me, I usually hold off on the baked desserts until there are special occasions. I am making this recipe my exemption to the rule. That’s because they’re made of nuts! I made the rules so I could bend them once in a while in the name of good food.


  • 3/4 cup wholemeal self-raising flour
  • 3/4 cup plain flour
  • 1/4 cup ground hazelnuts
  • 1/4 cup cocoa
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup buttermilk
  • 1/2 cup canola oil
  • 2 egg whites
  • 1/3 cup chocolate hazelnut spread
  • 2 tablespoons chocolate hazelnut spread, extra


  1. Start by preheating the oven to 400°F. Take your 12-cup muffin pan and line them with paper cup cases. Set aside for now.
  2. In a separate bowl, mix together flour, ground hazelnuts, cocoa, brown sugar, baking powder and baking soda. Combine well.
  3. Next, whisk together wet ingredients like buttermilk, oil, egg whites and chocolate spread together until the mixture turns smooth.
  4. Then, pour this over the dry ingredients and carefully mix them together. Use a wooden spoon or spatula to combine wet to dry ingredients.
  5. The mixture can be a little lumpy. It doesn’t have to be evenly mixed together.
  6. Scoop 1 tablespoon of the mixture into the base of the paper case. Next, top each one with half a teaspoon of extra chocolate spread.
  7. Distribute what’s left of the mixture into the paper cases. Always finish with chocolate topping at the top.
  8. Take this into the oven and bake for about 20 minutes or until cooked through. You can insert a toothpick in the middle of each muffin to see if it runs through clean.
  9. When done, remove from oven and allow to cool for 5 minutes. Transfer them to a wire rack to cool completely. Best served warm and with milk.

Chocolate Hazelnut Muffin 2

Chocolate Mocha Cake

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Chocolate Mocha Cake 2
If you’ve been following my posts, I think It’s no secret to you that my family loves chocolate. The kids want it and so do I. But the better half, well, he’s got a craving like no other. And you can easily guess what it is. He craves for a different kind of “chocolate” cake.

Chocolate mocha is his weakness and that’s partly because of me. He never used to have liking for them but something has changed in the past few years. I suspect it has something to do with this cake. He’s not a cake person in general because he prefers ice cream more than any other types of desserts. Somehow, ever since I made this, he’s always wanted to have a piece every once in a while. He looks for it and asks if I got around to making one.

The other day he did muster up some courage to ask me to make it like how I manage to make dozens of cookies for the kids. And when he asks, I oblige (because he seldom requests for food related things). And like all things traditional in this household, I dedicate a space for it in my kitchen wall. This is the recipe I keep for him – the one who claims no dessert will ever make him crave for food.


  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon instant coffee powder
  • 1 cup hot water


  1. Begin by preheating the oven to 350°F or about 175°C. Grease up two 9-inch cake pans (round).
  2. In a mixing bowl, dump in all the measured dry ingredients: flour, sugar, cocoa, baking powder, soda and salt. Mix that. Add in the oil, eggs and butter milk. Give that a go in the mixer. Next, dissolve instant coffee in hot water and add to the mixture. Beat this at medium speed for 2 minutes or until batter is smooth. Then, pour this into the prepared pans.
  3. Place inside of the oven and bake for 30 to 35 minutes. Use the wooden toothpick method to determine if the cake is done. When the toothpick comes out clean, it’s ready to be taken out and cooled off. Turn out into wire racks for 10 minutes to cool completely.
  4. Use Coffee Icing to frost the cake. After frosting, melt semisweet chocolate baking squares or chips in a double broiler. When completely melted, drizzle this on the outside edges making it run down to the sides and over the top of cake. Serve when done.

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