Cookwithalixa, new York New York, État de, New York, NY (2026)

06/26/2026

🍯 HONEY WALNUT BAKLAVA

crispy, flaky & bakery-style 🤤

layers of golden pastry ✨
sweet honey walnut filling 🌰

Ingredients

🥐 16 sheets phyllo pastry
🧈 200 g melted butter
🌰 300 g walnuts, finely chopped
🍬 80 g sugar
✨ 1 tsp ground cinnamon

For the Honey Syrup

🍯 180 ml honey
💧 120 ml water
🍬 80 g sugar
🍋 1 tbsp lemon juice
🌼 1 tsp vanilla extract

Procedure

Preheat the oven to 175°C.

Brush a baking dish with melted butter.

Layer 8 sheets of phyllo, brushing each sheet with butter.

Mix the walnuts, sugar and cinnamon.

Spread the walnut mixture evenly over the pastry.

Top with the remaining phyllo sheets, brushing each with butter.

Cut into diamond or square pieces before baking.

Bake for 40–45 minutes until deeply golden and crisp.

Meanwhile, simmer the honey, water, sugar and lemon juice for 8 minutes.

Stir in the vanilla.

Pour the warm syrup over the hot baklava.

Let it soak for at least 6 hours before serving.

06/26/2026

🍫 CHOCOLATE LAVA CAKES

rich, gooey & bakery-style 🤤

molten chocolate center 🍫
perfect individual cakes ✨

Ingredients

🍫 200 g dark chocolate
🧈 120 g butter
🍬 100 g sugar
🥚 3 large eggs
🥚 2 egg yolks
🌾 70 g all-purpose flour
🌼 1 tsp vanilla extract
🧂 ¼ tsp salt

Procedure

Preheat the oven to 200°C.

Grease and lightly flour 6 ramekins.

Melt the dark chocolate and butter together until smooth.

Whisk the eggs, egg yolks and sugar until light and creamy.

Mix in the vanilla.

Fold the melted chocolate mixture into the eggs.

Add the flour and salt.

Mix until just combined.

Divide the batter evenly among the ramekins.

Bake for 10–12 minutes until the edges are set but the centers remain soft.

Let stand for 1 minute.

Carefully invert onto serving plates.

Serve immediately while the center is warm and molten.

06/26/2026

🍮 BAKED RICE PUDDING

creamy, comforting & bakery-style 🤤

soft baked rice 🍚
warm vanilla flavor ✨

Ingredients

🍚 200 g cooked rice
🥛 700 ml milk
🍬 100 g sugar
🥚 2 large eggs
🧈 30 g melted butter
🌼 1 tsp vanilla extract
✨ ½ tsp ground cinnamon
🧂 ¼ tsp salt
🥜 ground nutmeg for sprinkling (optional)

Procedure

Preheat the oven to 170°C.

Grease a baking dish.

Whisk together the milk, eggs, sugar, vanilla, butter, cinnamon and salt.

Stir in the cooked rice.

Pour the mixture into the prepared baking dish.

Sprinkle with a little ground nutmeg if desired.

Bake for 45–50 minutes until the pudding is lightly golden and just set.

Cool for 10 minutes.

Serve warm or chilled.

06/26/2026

🍓 BAKED STRAWBERRY CHEESECAKE BARS

creamy, fruity & bakery-style 🤤

fresh strawberries 🍓
no heavy cream ✨

Ingredients

🌾 180 g digestive biscuit crumbs
🧈 80 g melted butter

For the Filling

🧀 500 g cream cheese
🍬 120 g sugar
🥚 2 large eggs
🌼 1 tsp vanilla extract
🍓 180 g fresh strawberries, diced
🌾 1 tbsp cornstarch

Procedure

Preheat the oven to 170°C.

Line an 8-inch square baking pan with parchment paper.

Mix the biscuit crumbs with the melted butter.

Press firmly into the pan.

Bake the crust for 10 minutes.

Beat the cream cheese and sugar until smooth.

Mix in the eggs one at a time.

Add the vanilla and cornstarch.

Fold in the diced strawberries.

Pour the filling over the crust.

Bake for 35–40 minutes until just set.

Cool completely.

Refrigerate for at least 4 hours.

Slice into bars and serve.

06/25/2026

🍪 BAKERY-STYLE WHITE CHOCOLATE CRANBERRY COOKIES

soft in the center, crispy on the edges 🤤

sweet white chocolate 🍫
chewy dried cranberries 🍒

Ingredients

🌾 250 g all-purpose flour
🧈 170 g softened butter
🍬 150 g brown sugar
🍬 50 g granulated sugar
🥚 1 large egg
🌼 1 tsp vanilla extract
🧁 1 tsp baking soda
🧂 ¼ tsp salt
🍫 120 g white chocolate chips
🍒 100 g dried cranberries

Procedure

Preheat the oven to 175°C.

Line a baking tray with parchment paper.

Cream the butter, brown sugar and granulated sugar until fluffy.

Beat in the egg and vanilla.

Mix the flour, baking soda and salt.

Fold the dry ingredients into the wet mixture.

Stir in the white chocolate chips and dried cranberries.

Scoop the dough onto the prepared tray, leaving space between each cookie.

Bake for 10–12 minutes until the edges are lightly golden.

Cool on the tray for 5 minutes.

Transfer to a wire rack and enjoy.

06/25/2026

🍌🥜 BANANA WALNUT LOAF CAKE

soft, moist & bakery-style 🤤

sweet bananas 🍌
crunchy walnuts 🥜

Ingredients

🌾 250 g all-purpose flour
🍬 170 g sugar
🧈 120 g melted butter
🥚 3 eggs
🥛 100 ml milk
🍌 2 ripe bananas, mashed
🥜 80 g chopped walnuts
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract
✨ 1 tsp ground cinnamon
🧂 ¼ tsp salt

Procedure

Preheat the oven to 175°C.

Grease and line a loaf pan.

Whisk the eggs and sugar until light and fluffy.

Mix in the melted butter, milk and vanilla.

Stir in the mashed bananas.

Combine the flour, baking powder, cinnamon and salt.

Fold the dry ingredients into the wet mixture.

Gently fold in the chopped walnuts.

Pour the batter into the prepared loaf pan.

Bake for 50–55 minutes until golden brown.

Cool for 10 minutes.

Remove from the pan.

Slice and serve.

06/25/2026

🍓🍌 STRAWBERRY BANANA LOAF CAKE

soft, fruity & bakery-style 🤤

sweet bananas 🍌
juicy strawberries 🍓

Ingredients

🌾 250 g all-purpose flour
🍬 170 g sugar
🧈 120 g melted butter
🥚 3 eggs
🍌 2 ripe bananas, mashed
🍓 180 g fresh strawberries, diced
🥛 80 ml milk
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract
🧂 ¼ tsp salt

Procedure

Preheat the oven to 175°C.

Grease and line a loaf pan.

Whisk the eggs and sugar until light.

Mix in the melted butter, milk and vanilla.

Stir in the mashed bananas.

Combine the flour, baking powder and salt.

Fold the dry ingredients into the wet mixture.

Gently fold in the diced strawberries.

Pour the batter into the prepared loaf pan.

Bake for 50–55 minutes until golden brown.

Cool for 10 minutes.

Remove from the pan.

Slice and serve.

06/25/2026

🍍🥥 PINEAPPLE COCONUT UPSIDE-DOWN CAKE

soft, golden & tropical 🤤

caramelized pineapple 🍍
toasted coconut flavor 🥥

Ingredients

🍍 8 pineapple rings
🍒 8 maraschino cherries (optional)
🍬 80 g brown sugar
🧈 60 g melted butter

🌾 250 g all-purpose flour
🍬 170 g sugar
🧈 140 g softened butter
🥚 3 eggs
🥛 120 ml milk
🥥 60 g shredded coconut
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract

Procedure

Preheat the oven to 175°C.

Pour the melted butter into a round cake pan.

Sprinkle the brown sugar evenly over the butter.

Arrange the pineapple rings in the pan.

Place a cherry in the center of each pineapple ring.

Cream the butter and sugar until fluffy.

Add the eggs one at a time.

Mix in the milk and vanilla.

Fold in the flour, baking powder and shredded coconut.

Spread the batter over the pineapple layer.

Bake for 45–50 minutes until golden brown.

Cool for 10 minutes.

Invert onto a serving plate.

Slice and serve.

06/24/2026

🍓🍯 STRAWBERRY HONEY CREAM CAKE

soft, creamy & bakery-style 🤤

sweet strawberry filling 🍓
smooth honey cream 🍯

Ingredients

For the Cake Batter

🌾 250 g flour
🍬 150 g sugar
🧈 140 g softened butter
🥚 4 eggs
🥛 120 ml milk
🍯 3 tbsp honey
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract

For the Honey Cream Layer

🥛 500 ml milk
🍯 4 tbsp honey
🌾 40 g cornstarch
🌼 1 tsp vanilla extract

For the Strawberry Layer

🍓 300 g diced strawberries
🍬 2 tbsp sugar
🌾 1 tbsp cornstarch

Procedure

Cook strawberries, sugar and cornstarch until thick.

Let cool completely.

Cook milk, honey and cornstarch until thick.

Stir in vanilla and let cool completely.

Cream butter, sugar and honey until fluffy.

Add eggs one at a time.

Mix in milk and vanilla.

Combine flour and baking powder.

Fold into the batter.

Spread half the batter into a round cake pan.

Spread honey cream evenly.

Top with the strawberry filling.

Cover with remaining batter.

Bake at 175°C for 45–50 minutes.

Cool completely.

Slice and serve.

06/24/2026

🍮🍫 TIRAMISU CUSTARD CAKE

creamy, elegant & bakery-style 🤤

coffee custard center ☕
soft vanilla sponge 🍰

Ingredients

For the Vanilla Cake

🌾 250 g flour
🍬 170 g sugar
🧈 140 g softened butter
🥚 4 eggs
🥛 120 ml milk
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract

For the Coffee Custard

🥛 500 ml milk
☕ 2 tbsp instant coffee
🍬 70 g sugar
🌾 40 g cornstarch
🌼 1 tsp vanilla extract

For Decoration

🍫 cocoa powder
☕ chocolate-covered coffee beans (optional)

Procedure

Dissolve coffee in warm milk.

Cook milk, coffee, sugar and cornstarch until thick.

Stir in vanilla and let cool completely.

Cream butter and sugar until fluffy.

Add eggs one at a time.

Mix in milk and vanilla.

Combine flour and baking powder.

Fold into the batter.

Spread half the batter into a round cake pan.

Spread the coffee custard evenly.

Cover with remaining batter.

Bake at 175°C for 45–50 minutes.

Cool completely.

Dust generously with cocoa powder.

Decorate with coffee beans if desired.

Slice and serve.

06/24/2026

🍏🍯 APPLE HONEY CREAM CAKE

soft, creamy & bakery-style 🤤

sweet apple filling 🍏
smooth honey cream 🍯

Ingredients

For the Cake Batter

🌾 250 g flour
🍬 170 g sugar
🧈 140 g softened butter
🥚 4 eggs
🥛 120 ml milk
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract

For the Honey Cream Layer

🥛 500 ml milk
🍯 3 tbsp honey
🌾 40 g cornstarch
🌼 1 tsp vanilla extract

For the Apple Layer

🍏 3 apples, diced
🍬 2 tbsp brown sugar
🧈 1 tbsp butter
🍋 1 tbsp lemon juice

Procedure

Cook apples, brown sugar, butter and lemon juice until soft.

Let cool completely.

Cook milk, honey and cornstarch until thick.

Stir in vanilla and cool.

Cream butter and sugar until fluffy.

Add eggs one at a time.

Mix in milk and vanilla.

Combine flour and baking powder.

Fold into the batter.

Spread half the batter into a round cake pan.

Spread the honey cream evenly.

Top with the apple mixture.

Cover with remaining batter.

Bake at 175°C for 45–50 minutes.

Cool completely.

Slice and serve.

06/23/2026

🍮☕ CARAMEL LATTE CREAM CAKE

soft, creamy & coffeehouse-style 🤤

smooth coffee custard ☕
golden caramel layers 🍮

Ingredients

🌾 250 g flour
🍬 170 g sugar
🧈 140 g softened butter
🥚 4 eggs
🥛 120 ml milk
☕ 2 tbsp instant coffee
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract
🧂 pinch of salt

For the Coffee Cream Layer

🥛 500 ml milk
🍬 80 g sugar
🌾 40 g cornstarch
☕ 1 tbsp instant coffee
🌼 1 tsp vanilla extract

For the Caramel Layer

🍬 120 g sugar
💧 3 tbsp water

Procedure

Cook sugar and water until a deep amber caramel forms.

Pour into a lined baking pan and allow to cool.

Cook milk, sugar, cornstarch and coffee until thick.

Stir in vanilla and let cool completely.

Dissolve coffee in warm milk.

Cream butter and sugar until fluffy.

Add eggs one at a time.

Mix in coffee milk and vanilla.

Combine flour, baking powder and salt.

Fold dry ingredients into the batter.

Spread half the batter over the caramel layer.

Spread the coffee cream evenly.

Cover with the remaining batter.

Bake at 175°C for 45–50 minutes.

Cool completely.

Invert if desired or serve as is.

Slice and serve.

06/23/2026

🍑🧀 PEACH CHEESECAKE BUTTER CAKE

soft, creamy & bakery-style 🤤

juicy peach filling 🍑
rich cheesecake center 🧀

Ingredients

🌾 250 g flour
🍬 170 g sugar
🧈 140 g softened butter
🥚 4 eggs
🥛 120 ml milk
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract
🧂 pinch of salt

For the Cheesecake Layer

🧀 300 g cream cheese
🍬 60 g sugar
🥚 1 egg
🌼 1 tsp vanilla extract

For the Peach Layer

🍑 300 g diced peaches
🍬 2 tbsp brown sugar

Procedure

Beat cream cheese, sugar, egg and vanilla until smooth.

Set aside.

Mix peaches with brown sugar.

Cream butter and sugar until fluffy.

Add eggs one at a time.

Mix in milk and vanilla.

Combine flour, baking powder and salt.

Fold dry ingredients into the batter.

Spread half the batter into a greased baking pan.

Spread the cheesecake mixture evenly.

Scatter the peaches over the cheesecake layer.

Cover with the remaining batter.

Bake at 175°C for 45–50 minutes.

Cool completely.

Slice and serve.

06/23/2026

🍮🍯 CARAMEL CUSTARD BUTTER CAKE

soft, creamy & bakery-style 🤤

silky custard center 🍮
golden caramel topping 🍯

Ingredients

🌾 250 g flour
🍬 170 g sugar
🧈 150 g softened butter
🥚 4 eggs
🥛 120 ml milk
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract
🧂 pinch of salt

For the Custard Layer

🥛 500 ml milk
🍬 80 g sugar
🥚 2 egg yolks
🌾 40 g cornstarch
🌼 1 tsp vanilla extract

For the Caramel

🍬 150 g sugar
💧 3 tbsp water

Procedure

Cook sugar and water until golden caramel forms.

Pour caramel into a lined baking pan.

Prepare the custard by cooking milk, sugar, egg yolks and cornstarch until thick.

Let the custard cool completely.

Cream butter and sugar until fluffy.

Add eggs one at a time.

Mix in milk and vanilla.

Combine flour, baking powder and salt.

Fold dry ingredients into the batter.

Spread half the batter over the caramel.

Spread custard evenly on top.

Cover with the remaining batter.

Bake at 175°C for 45–50 minutes.

Cool completely.

Invert onto a serving plate.

Slice and serve.

06/23/2026

🍍🥥 PINA COLADA CRUMB CAKE

tropical, soft & bakery-style 🤤

sweet pineapple filling 🍍
golden coconut crumble 🥥

Ingredients

🌾 250 g flour
🍬 160 g sugar
🧈 120 g softened butter
🥚 3 eggs
🥛 120 ml coconut milk
🍍 200 g crushed pineapple, drained
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract
🧂 pinch of salt

For the Coconut Crumble

🌾 100 g flour
🍬 60 g brown sugar
🧈 60 g cold butter
🥥 80 g shredded coconut

For the Glaze

🍬 100 g powdered sugar
🥥 2 tbsp coconut milk

Procedure

Cream butter and sugar until fluffy.

Add eggs one at a time.

Mix in coconut milk and vanilla.

Combine flour, baking powder and salt.

Fold dry ingredients into the batter.

Spread batter into a greased square pan.

Scatter crushed pineapple evenly over the batter.

Mix crumble ingredients until coarse crumbs form.

Sprinkle generously over the pineapple layer.

Bake at 175°C for 40–45 minutes.

Cool completely.

Mix powdered sugar and coconut milk.

Drizzle over the cake.

Slice and serve.

06/23/2026

🍪🍫 CHOCOLATE CHIP COOKIE LASAGNA

creamy, rich & bakery-style 🤤

layers of cookie goodness 🍪
silky chocolate cream 🍫

Ingredients

🍪 300 g chocolate chip cookies
🧈 100 g melted butter
🧀 250 g cream cheese
🍬 80 g powdered sugar
🥛 300 ml whipping cream
🌼 1 tsp vanilla extract
🍫 200 g chocolate pudding
🥛 400 ml cold milk

For Topping

🍪 crushed chocolate chip cookies
🍫 chocolate curls

Procedure

Crush the cookies into fine crumbs.

Mix with melted butter.

Press into the bottom of a baking dish.

Beat cream cheese, powdered sugar and vanilla until smooth.

Whip cream until fluffy.

Fold half the whipped cream into the cream cheese mixture.

Spread over the cookie crust.

Whisk pudding mix with cold milk until thick.

Spread pudding over the cream cheese layer.

Top with the remaining whipped cream.

Sprinkle with crushed cookies and chocolate curls.

Refrigerate for at least 4 hours.

Slice and serve.

06/23/2026

🍫🍮 CHOCOLATE CUSTARD MAGIC CAKE

soft, creamy & bakery-style 🤤

three dreamy layers 🍮
rich chocolate flavor 🍫

Ingredients

🍫 50 g cocoa powder
🌾 120 g flour
🍬 150 g sugar
🧈 120 g melted butter
🥚 4 eggs, separated
🥛 500 ml warm milk
🌼 1 tsp vanilla extract
🧂 pinch of salt

Procedure

Whisk egg yolks and sugar until pale.

Add melted butter and vanilla.

Mix in cocoa powder and flour.

Gradually whisk in warm milk.

Beat egg whites with salt until soft peaks form.

Gently fold egg whites into the batter.

Pour into a greased baking dish.

Bake at 160°C for 50–60 minutes.

Cool completely.

Refrigerate for 2 hours.

Dust with cocoa powder.

Slice and serve.

06/22/2026

🍫🍯 CHOCOLATE HONEYCOMB CHEESECAKE

creamy, rich & bakery-style 🤤

silky chocolate filling 🍫
crunchy honeycomb topping 🍯

Ingredients

🍪 250 g chocolate cookie crumbs
🧈 100 g melted butter

For the Cheesecake

🧀 500 g cream cheese
🍫 200 g melted dark chocolate
🍬 120 g sugar
🥚 2 eggs
🌼 1 tsp vanilla extract

For the Topping

🍯 150 g honeycomb candy, crushed
🍫 100 g melted chocolate

Procedure

Mix cookie crumbs with melted butter.

Press into the bottom of a lined springform pan.

Beat cream cheese and sugar until smooth.

Add eggs one at a time.

Mix in vanilla and melted chocolate.

Pour over the crust.

Bake at 160°C for 45–50 minutes.

Cool completely.

Refrigerate for at least 4 hours.

Drizzle melted chocolate over the cheesecake.

Sprinkle generously with crushed honeycomb candy.

Slice and serve.

06/22/2026

🍮🍪 BISCOFF CREAM DESSERT

creamy, rich & bakery-style 🤤

caramel cookie flavor 🍪
silky no-bake layers 🍮

Ingredients

🍪 300 g Biscoff cookies
🧈 100 g melted butter
🧀 250 g cream cheese
🍬 80 g powdered sugar
🥛 300 ml whipping cream
🌼 1 tsp vanilla extract
🍪 150 g Biscoff spread

For Topping

🍪 100 g crushed Biscoff cookies
🍪 100 g melted Biscoff spread

Procedure

Crush the cookies into fine crumbs.

Mix with melted butter.

Press into the bottom of a dish.

Beat cream cheese, powdered sugar and vanilla until smooth.

Whip the cream until fluffy.

Fold whipped cream into the cream cheese mixture.

Spread half the cream mixture over the crust.

Warm the Biscoff spread slightly and drizzle over.

Add remaining cream mixture.

Refrigerate for at least 4 hours.

Drizzle melted Biscoff spread on top.

Sprinkle with crushed cookies.

Slice and serve.

06/22/2026

🍏🍯 APPLE HONEY UPSIDE-DOWN CAKE

soft, moist & bakery-style 🤤

caramelized apple topping 🍏
sweet honey glaze 🍯

Ingredients

🍏 3 apples, thinly sliced
🍯 80 ml honey
🧈 120 g butter, melted
🍬 120 g sugar
🥚 3 eggs
🌾 220 g flour
🧁 2 tsp baking powder
🥛 120 ml milk
🌼 1 tsp vanilla extract
🧂 pinch of salt

Procedure

Arrange apple slices in a greased round cake pan.

Drizzle honey evenly over the apples.

Whisk butter and sugar until combined.

Add eggs one at a time.

Mix in milk and vanilla.

Combine flour, baking powder and salt.

Fold dry ingredients into the wet mixture.

Pour batter over the apples.

Bake at 175°C for 40–45 minutes.

Cool for 10 minutes.

Invert onto a serving plate.

Slice and serve.

06/22/2026

🍑🍰 PEACH CRUMBLE COFFEE CAKE

soft, buttery & bakery-style 🤤

juicy peach filling 🍑
golden cinnamon crumble ✨

Ingredients

🌾 250 g flour
🍬 150 g sugar
🧈 120 g softened butter
🥚 2 eggs
🥛 120 ml milk
🧁 2 tsp baking powder
🍑 2 large peaches, diced
🌼 1 tsp vanilla extract
🧂 pinch of salt

For the Crumble

🌾 100 g flour
🍬 60 g brown sugar
🧈 60 g cold butter
🍂 1 tsp cinnamon

Procedure

Mix flour, baking powder and salt.

Cream butter and sugar until fluffy.

Add eggs, milk and vanilla.

Fold in the dry ingredients.

Gently stir in the diced peaches.

Pour batter into a greased square pan.

Mix crumble ingredients until coarse crumbs form.

Sprinkle evenly over the batter.

Bake at 175°C for 40–45 minutes.

Cool completely.

Slice and serve.

06/22/2026

🍫🍊 CHOCOLATE ORANGE MARBLE LOAF

soft, moist & bakery-style 🤤

rich chocolate swirls 🍫
fresh orange aroma 🍊

Ingredients

🌾 250 g flour
🍬 180 g sugar
🧈 120 g softened butter
🥚 3 eggs
🥛 120 ml milk
🧁 2 tsp baking powder
🍊 zest of 1 orange
🌼 1 tsp vanilla extract
🧂 pinch of salt
🍫 30 g cocoa powder

Procedure

Cream butter and sugar until fluffy.

Add eggs one at a time.

Mix in milk, vanilla and orange zest.

Combine flour, baking powder and salt.

Fold dry ingredients into the batter.

Divide batter into two bowls.

Mix cocoa powder into one portion.

Alternate spoonfuls of both batters into a loaf pan.

Swirl gently with a knife.

Bake at 175°C for 50–55 minutes.

Cool completely.

Slice and serve.

06/21/2026

🍒🍫 BLACK FOREST LOAF CAKE

rich, moist & bakery-style 🤤

chocolate cherry goodness 🍒
soft fudgy crumb 🍫

Ingredients

🌾 220 g flour
🍫 40 g cocoa powder
🍬 180 g sugar
🧁 2 tsp baking powder
🥚 3 eggs
🥛 180 ml milk
🧈 100 g melted butter
🍒 180 g cherries, pitted and chopped
🌼 1 tsp vanilla extract
🧂 pinch of salt

Procedure

Mix flour, cocoa powder, baking powder and salt.

Whisk eggs, sugar, milk, butter and vanilla.

Combine wet and dry ingredients.

Fold in the chopped cherries.

Pour into a loaf pan.

Scatter a few extra cherries on top.

Bake at 175°C for 50–55 minutes.

Cool completely.

Slice and serve.

06/21/2026

🥐🍫 CHOCOLATE BABKA

soft, swirled & bakery-style 🤤

rich chocolate layers 🍫
beautiful twisted loaf ✨

Ingredients

🌾 500 g flour
🍬 80 g sugar
🧁 7 g instant yeast
🥛 250 ml warm milk
🥚 2 eggs
🧈 80 g softened butter
🧂 pinch of salt

For the Filling

🍫 200 g dark chocolate
🧈 60 g butter
🍬 50 g sugar
🍫 2 tbsp cocoa powder

Procedure

Mix flour, sugar, yeast and salt.

Add milk, eggs and butter.

Knead until smooth and elastic.

Cover and let rise for 1 hour.

Melt chocolate and butter.

Mix in sugar and cocoa powder.

Roll dough into a large rectangle.

Spread chocolate filling evenly.

Roll into a log.

Slice lengthwise and twist the two strands together.

Place in a loaf pan.

Cover and let rise for 30 minutes.

Bake at 180°C for 35–40 minutes.

Cool slightly.

Slice and serve.

06/21/2026

🍫🥥 CHOCOLATE COCONUT COOKIES

soft, chewy & bakery-style 🤤

rich chocolate flavor 🍫
sweet coconut crunch 🥥

Ingredients

🌾 220 g flour
🍫 35 g cocoa powder
🍬 120 g brown sugar
🧈 170 g softened butter
🥚 1 egg
🌼 1 tsp vanilla extract
🧁 1 tsp baking soda
🧂 pinch of salt
🥥 100 g shredded coconut
🍫 100 g chocolate chips

Procedure

Mix flour, cocoa powder, baking soda and salt.

Cream butter and brown sugar until fluffy.

Add egg and vanilla.

Combine wet and dry ingredients.

Fold in shredded coconut and chocolate chips.

Scoop dough onto a lined baking tray.

Leave space between each cookie.

Bake at 180°C for 10–12 minutes.

Cool for a few minutes.

Serve and enjoy.

Cookwithalixa

06/26/2026

06/26/2026

06/26/2026

06/26/2026

06/25/2026

06/25/2026

06/25/2026

06/25/2026

06/24/2026

06/24/2026

06/24/2026

06/23/2026

06/23/2026

06/23/2026

06/23/2026

06/23/2026

06/23/2026

06/22/2026

06/22/2026

06/22/2026

06/22/2026

06/22/2026

06/21/2026

06/21/2026

06/21/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Featured

Share

Category