Traditional recipes

Dessert muffins with pralines inside

Dessert muffins with pralines inside

Beat whole eggs with the sugar, then add the milk and melted butter and mix well. We also add vanilla essence. Mix the flour with the baking powder and add it to the composition, mixing with a wooden spoon, until it is homogenous.

In the form of muffins, you can also put paper so that you don't have to wash much on them, then add 1/3 composition, 1 praline and another 2/3 composition, enough to cover them. Place in the preheated oven for 50 minutes, over medium heat or until cooked through.

You can also make a topping for them, I didn't feel like I was tired anymore: D

Enjoy your coffee :)

Autumn has come, cover my heart with something
With the shade of a tree, or better. let me taste a muffin of yours.

These muffins are a delight. fluffy inside, fragrant and with a crunchy topping on top.

To prepare the topping, the pumpkin seeds are put in a mortar and crushed a little. This operation can also be done on the robot, but be careful not to powder them.
Then put the crushed seeds in a bowl together with the other topping ingredients (brown sugar, cinnamon, flour and butter) and mix lightly with your fingertips, incorporating all the ingredients in the butter. It must be a kind of inhomogeneous and crumbly dough, like crumbs.

Set the topping aside. To prepare the hearts, in a bowl, mix the dry ingredients (except sugar) and flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder and salt powder.

Peel a squash, grate it and boil it with a glass of water until all the liquid has evaporated and the pumpkin core is soft.

Using a fork, grind the pumpkin core until it reaches the consistency of a puree. The puree is allowed to cool slightly.

In another bowl, mix the butter and sugar for 3 minutes, then add the egg.

Then we put half of the pumpkin puree and half of the flour and spice mix.

Homogenize easily with the mixer, at low speed, and add the other half of the pumpkin puree and flour.

The muffin tray is greased with butter, mine is made of silicone and does not stick, but the metal trays can be lined with muffin papers.

Divide the composition into 6 hearts, about two tablespoons with a tip in each shape.

Then put a tablespoon of the pumpkin seed topping on top.

Put them in the preheated oven, over medium heat, for about 15-20 minutes, until the topping is browned and the muffins are firm to the touch.

Remove from the pan and leave to cool on a grill. The combination of the fluffy core and the crunchy topping is simply delicious. I wish you a beautiful and rich autumn!

The recipe for muffins with pumpkin puree and crispy topping was proposed by Luciana Lucia 39081 on the culinary forum.

Coconut pralines with crispy interior

A quick and healthy snack.
Coconut It has a great taste and also helps in the process of weight loss by accelerating the metabolic rate and regulating thyroid function. So, a dessert that you can enjoy without remorse!


  • 2 coconuts
  • 1 handful of almonds
  • 1 tablespoon honey
  • 1 vanilla pod.

Method of preparation:

Break the coconuts, remove with a knife the brown peel from the coconut core.

Grate the coconut pulp, or to gain time process it for a few seconds in the robot provided with the blade in & ldquoS & rdquo.

Put the resulting dehydrated flakes for 5 hours at 40 0 ​​C. If time does not allow you can skip this process by buying commercially available coconut flakes. Try as much as possible to buy good quality coconut flakes.

Insert the coconut flakes into the robot provided with the blade in & ldquoS & rdquo and process until it thickens into butter.

Then add the honey and vanilla bean seeds.

Use a silicone mold for the candies, in which you put only half the resulting butter, add an almond in the middle (hazelnuts, walnuts, dried fruits, etc.) and complete the form with the rest of the composition.

Put the forms in the fridge for 15 minutes, then enjoy.

Have appetite and full health!
Recipe and images: Alina Barbu.

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Articles on a healthy lifestyle, recipes and more.

Chocolate cupcakes

Because we never have too many muffin recipes, today I offer you another one. But it's not just any recipe, it's the most vegan muffin chocolates you've ever made.

They are great to be served in the morning for tea or coffee, or simply for dessert. They are sweet and fragrant, crispy on the outside and fluffy on the inside, but by far the strongest piece is the chocolate in the middle that melts when baked.


  • 250 g flour
  • 220 ml orange juice
  • 30 ml coconut oil
  • 50 g sugar
  • 20 g of locust bean or cocoa powder
  • 100 g chocolate cream
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • vanilla essence
  • 1 teaspoon cinnamon
  • 50 g household chocolate
  • a pinch of salt


1. Mix the solid ingredients: flour, sugar, carob, baking powder, baking soda, cinnamon and a pinch of salt.

2. Add the orange juice on top, vanilla essence, coconut oil and chocolate and mix. I used one chocolate cream of this kind. We need to even out the composition, but without energetic movements because they will be lost from the air bubbles that have been created.

3. Put with a spoonful of the muffin mixture in round shapes (which I lined with a little coconut oil). Cover 1/2 of the form, place 5 grams of chocolate in the middle (half a square) and cover it up to 3/4 of the form. Put the tray in the oven (preheated to 170 g) for 15-17 minutes.

How to make chocolate muffins

  1. Grate the chocolate for the dough, put it in a kettle and melt it in a little butter over low heat.
  2. Rub the remaining butter with the sugar and eggs added one at a time, then mix lightly with the melted chocolate, cream and cocoa sifted with flour.
  3. If desired, we can add nuts or fruit.

Chocolate and blueberry muffins

  1. When a homogeneous dough is obtained, pour it into the forms of muffins greased with butter.
  2. Fill the forms only three quarters, because the dough grows and must have enough space in the form.
  3. Put in a hot oven and bake at the right heat for 20-25 minutes.
  4. Allow to cool and cover with chocolate icing.
  5. For the icing, melt the grated chocolate in hot butter, then pour over the muffins and garnish according to your preferences.

The wonderful chocolate muffins are delicious with a cup of coffee or tea, for breakfast or whenever we feel like something good.

Other delicious desserts:

4 / 5 - 1 Review (s)

Foodstory Interview: A delicious, chic and posh dessert at Stephany's

A fluffy cupcake goes at any time and near anyone. And on the weekend with the family, and during the coffee break with my office colleagues, and at the wedding party. It's a versatile dessert full of personality, and Stephany & rsquos brought it to the level of luxury cookies.

At the first shout, without knowing what it is about and without taste, between an almond and a cupcake I would choose with my eyes closed almond, the childhood dessert eaten at the confectionery on the ground floor of the block. And it would be the preconceived idea that we became too Americanized and we didn't need to import desserts anymore.

If I open my eyes and look better, I forget the almond and declare myself a cupcake fan. How can you not fall in love with a miniature cake? For some time I was obsessed with baking muffins and I also discovered the beauty of cupcakes decorated with velvety creams, candies and candied fruits. Obviously, they don't look professional, but every time I break out of them, I stick my nose in the cream on top as if I'm sinking into childhood. The cupcake has become for me a kind of Proust's madlena and I like to think that many of those who love it have the same feeling.

The first muffin in Romania

He had to be someone and the first to produce them professionally and in our country. I expected them to be two housewives who took their heart in their teeth and started a business from them in the kitchen. I discovered Stephany & rsquos had nothing to do with a business started in the apartment. Although the idea also appeared in someone's home.

Stephany & rsquos proudly says they are the first. A kind of pioneer in this sweet business with special cakes. They do not copy, but they are inspired by American models and they came with assortments to please our market. In almost half a year since its opening, the colorful store, located on a street in Dorobanti, has attracted the eyes and desires of customers. It's not crowded to step on them, but there is no shortage of curious people who come to try something new. "The largest segment of the public are young people between 25 and 45 years old, people who want to offer cupcakes as a gift to loved ones, then companies that organize events or offer something special to employees", says Stefania Oancea, one of the associations that own Stephany & rsquos.

I am quickly countered by the idea that their products are exclusive through the displayed price. Giving 12 lei for a cupcake is not for everyone's pocket. But Stefania tells me that they have their audience and customers who don't come to buy dessert from them every day to replace the morning horn. & bdquoThere are people who want to buy a gift, to pleasantly surprise someone, to pamper themselves. We also have modest people who come to cultivate their taste. "We even have grandmothers who come to buy a special dessert for their grandchildren," says Stefania. She was the one with the idea of ​​this business.

Out of love for muffins & hellip

The madness of the muffins started for Stefania during the maternity leave. & ldquoI started making muffins on my own, not cupcakes, at home. I took recipes from a friend and tried for the first time the carrot muffin & rdquo, Stefania told me. Only then did he begin to discover the beautiful cupcakes, the muffins decorated with frosting, as the Americans call it, or in Romanian the creamy icing, chocolate, whipped cream, cream cheese, mascarpone, meringue, colored in cheerful tones and decorated with fine candies, candied fruits. or even glitter. & ldquoI liked the diversity and imagination of Americans when it comes to making a cupcake. I liked that they are interested in finding out what the client wants, what the event will be like and then come up with a delicious cupcake idea. "I liked how he combined the basic ingredients with various spices", says Stefania.

The outcome? He started baking more and more cupcakes and making them whenever someone came to visit, for the holidays, for parties and birthdays. After exasperating everyone, he proposed to his partners, with whom he has another business open in Bucharest: & ldquoLet's make a muffin! & Rdquo. They found a skilled chef, Ciprian Zobuian, and set off in search of the perfect muffin. Stefania tells me that Ciprian was not easy with her and the others in the team. & ldquo Every time I came and told him: fluffier, creamier, wetter & hellip & rdquo In the end, they selected for the opening about 22 assortments that they have in the window at Stephany & rsquos.

A good dessert to take on the terrace and in the package

Stephany & rsquos is an intimate place, decorated in fresh colors, where the muffins are served on small plates, and the coffee sugar sachets are brought to you in small metal sprinklers. You enter, you admire the window, you hardly decide what to choose and when you finally decided. you realize that a tray with some pumpkin cupcakes appears somewhere that you can't refuse. And if you are too full to swallow another one, you can ask for the package. For those who are not in Bucharest it is harder. Stephany & rsquos delivers in the country only for special events or only for large orders.

A dessert suitable for any occasion & hellip

By I don't know what miracle, a cupcake has the gift of simply making your day more serene. Maybe it's just the look of a cake with a word, maybe it's just the texture of fluffy and soft pandispan at the same time, maybe it's the taste that in their case adapts to the season. It is certain that a cupcake goes with the & ldquoLa Happy Birthday & rdquo candle, and with the christening ribbons, and next to the floor cake from a wedding. The reaction is always the same and I tested it with some muffins received from Stephany & rsquos: "Wow & hellipce it looks good!"

The brioche is just beginning, but it has already received enough orders for corporate events, for private parties from public figures. The most important order was 700 cupcakes for Delia Matache's wedding. It was the sweet heaven in the corner dedicated to parjitus. For Delia they made a cupcake buffet according to her wishes and preferences. & ldquoDelia chose aromas of passion fruit, strawberries, oranges and chocolate and were decorated in lilac, pink or orange & rdquo, Stefania tells me.

And it's not the only collaboration with a star. Together with Geta Voinea, they made a signature cupcake, according to the hair stylist's wishes. You can find it in the muffin and it tempts you with aromas of ginger, lime and mint. They plan other collaborations for such desserts. & ldquoWe would like to work for a signature cupcake with Dana Rogoz. She is diaphanous and has a very pleasant personality and it seems to me that she fits very well with our message. finesse, cheerfulness & rdquo, Stefania tells me.

& hellipsi for all tastes

Stephany & rsquos showcases cupcakes of chocolate and cherry filling, berries, caramelized pralines and nuts, pumpkin, plums, dulce de leche, carrots, peanut butter, oranges, straciatella and more. who stole my look from the moment I entered. For Christmas I am preparing a new collection that will be available to the public from the end of November. It will be with pleasant aromas for the winter, the people from Stephany & rsquos tell me, who have not yet revealed all the surprise. Chef Ciprian just told me that I give him ideas with my proposal to do something with a lot of cinnamon.

I don't know how he still has time for ideas when he bakes and decorates with two other employees a few hundred cupcakes a day. The average capacity is almost 1,000 cupcakes a day. Most are already established orders, but there are also those that you always find in the store in abundance, so that they never run out. Stefania Oancea tells me that there is no one that is at the top as the most requested. She would always like to eat a cupcake with tiramisu, while chef Ciprian bets on a cupcake with praline nuts. There are, however, fans for all the assortments that are now on sale. They were like a miss contest with tough selection criteria and only the best and most handsome were worthy of being seen by the world.

A dessert with personality

For those who think it's not a great philosophy to bake some muffins and put a popcorn in the cream, I invite them to try it and then compare them with the ones in the photos. They are certainly tasty, but not as good-looking. That was my opinion at first sight. And even with Chef Ciprian's hand over my hand, I didn't manage to make a perfect decoration from the first. You need a little confidence and experience to be close to what it should look like. However, I liked to decorate a series of cupcakes to taste at home.

I did a survey among acquaintances and even some men, who would not delight in the headache with such a dessert of fashionistas said that they are good. Their secret lies in the cream that forms a wavy hat above them and in the fillings added only after the muffins are baked. "The muffin is a dough with butter and any chicken inside it before baking will be left at the base because the butter will make the dough even softer when you put it in the oven", says chef Ciprian.

Beyond the conquering aspect, it is something childish and sophisticated in a cupcake, as it is not in any other cake of its kind. It's something that responds to the instinct that makes an adult read Harry Potter and still watch cartoons. It's that feeling that they are allowed even for those who are on a diet because they are so small and don't seem to have too many calories. It's the pleasure of pampering you with a dessert that will surprise you.

Stephany's address: Str. Zamfir's well, no.6, Bucharest

Photo source: Stephany's and Foodstory

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Foamy dessert with pralines

Ingredient: 250 grams of mascarpone cheese, 150 grams of powdered sugar, 100 grams of praline with hazelnut cream, 10 biscuits, 3 eggs, 150 milliliters of sour cream, 100 milliliters of espresso coffee, 2 tablespoons of coffee liqueur , cocoa powder, dark chocolate flakes (optional, for decoration), fresh fruit - strawberries, raspberries, mangoes, oranges (optional, for decoration).

Method of preparation:

Separate the egg whites from the yolks. Beat the egg yolks with the sugar until they double in volume and turn white. Add the cheese and mix well.

In another bowl, beat the cream until it becomes cream, add the mascarpone composition, and then the beaten egg whites.

Liqueur and coffee are mixed. The cookies are quickly soaked, one by one, in liqueur and divided into five large glasses for serving.

In glasses, distribute in layers, over biscuits, cream cheese and pralines.

Leave the glasses in the refrigerator for at least 12 hours.

When serving, powder the dessert with cocoa or decorate it with chocolate flakes and fresh fruit.

Preheat the oven to 175 degrees C. Grease the muffin tins with butter or line them with baking paper. In a medium-sized bowl, mix the flour, cocoa powder, baking powder, baking soda and salt.

In a large bowl, mix the butter with the sugar, using a mixer, on medium speed. Add eggs and vanilla flavor and mix well. Incorporate the mixture with flour, in 3 parts, alternating with kefir.

Fill the forms with the mixture obtained, up to 2/3 of the height. Bake the muffins for 16-20 minutes (try with the needle to see if they are baked). Take them out of the oven and let them cool in molds for 5 minutes, then take them out on a grill, and let them cool to room temperature.

For decoration, put the egg whites in a bowl and mix with a mixer, at high speed, until you get a soft foam. Add powdered sugar, vanilla and orange juice, and mix further until you get a thick, shiny mass (you should get a mixture that is easy to spread. If it is too soft, add powdered sugar, if it is too dense, add juice oranges).

Remove 1/3 of the obtained mixture in a smaller bowl and add the food coloring. Put the mixture in a decorative textile bag with a hole or in a perforated plastic bag at one end with a needle. Using a spoon, apply the white mixture over the muffins and spread it with a knife.

Draw spiral lines using the closed mixture, starting from the middle of the muffins, advancing towards the edges and "wipe" them with the knife, then draw lines with the knife from the outside to the inside, at a distance of 1-2 cm. Continue moving until you form a spider web over the muffins. You get 12 muffins.

The spider webs with cocoa can be served after they have cooled down a bit.

8 best desserts from Dulce de Leche

Dulce de leche (also known as manjar, manjar blanco and arequipe) is a thick caramel sauce, made from milk and sugar. Dulce de leche is the key ingredient in many Latin desserts and pastries. It has a rich caramel aroma that blends well with both fruit and chocolate and makes a wonderful filling for cakes. Enjoy this collection of desserts or try dulce de leche in your own recipes. We promise you'll be hooked.

Homemade dulce de leche requires little time and patience, but the results are superior to those bought by the store.

If you are worried about burning sweet milk or do not feel the need to stir it constantly, try a slightly slower, but less safe, double boiler method. If you are not on time, try a short-lived method that involves boiling a closed box of condensed milk. You can even make dulce de leche in the microwave, which requires mixing, but does not require constant supervision.

You can also make sweet milk chocolate, which tastes like caramel fudge.

The classic alfajoarele are made by sandwiching two cookies in the shape of bread, with dulce de leche. Some people prefer to roll the edges in coconut or powdered sugar cake tops. There are countless possibilities with alfajoores try a few variations, such as chocolate alfajoores, lemon-lime alfajoas, almond alfajores, aniseed allies with orange sugar syrup (lamb alfajores), pralines alfajores, triple alfajores or grape alfajores Maple tree.

This cake of wet chocolate sheets becomes irresistible when covered with a rich icing of pecan leche. A touch of nutella in the icing compliments both the chocolate in the cake and the caramel aroma of licorice. This ice cream is also great for cupcakes.

It's hard to get better with the classic tres leches cake, but these cupcakes cuatro leches cut it with sweet leche caramel. I like to squash them with traditional meringue topping, so the center of the dulce de leche is a hidden surprise, but you can also ice them with more dulce de leche.

Mil hojas means a thousand "sheets" or "leaves" (in this case layers of pastry) and there are almost a thousand South American interpretations of this classic French dessert, the Neapolitan. This sweet version of leche is quick and easy, looks beautiful and is simply delicious.

A pionono is a sponge cake that has been wrapped around a filling. Piononos can have sweet or tasty fillings. This pionono is filled with dulce de leche which has been lightened with whipped cream, and the whole cake is glazed with caramel icing.

Suspiro de limeña is a classic Peruvian recipe, quite unusual and delicious. The bottom layer is made of dulce de leche which has been enriched with egg yolks. The tip is a sweet and rigid meringue made with port wine.

These small decadent tarts have a graham crah shell and are filled with dulce de leche and covered with meringue.