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

08/27/2026

🍫☕ ESPRESSO CHOCOLATE BROWNIE COOKIES

thick fudgy cookies with crisp edges, dark chocolate chunks, and a rich espresso flavor

INGREDIENTS

COOKIE DOUGH
• 1 cup flour
• ½ cup cocoa powder
• 1 tsp espresso powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup butter, melted
• ¾ cup brown sugar
• ¼ cup sugar
• 1 egg + 1 egg yolk
• 1 tsp vanilla
• 100g dark chocolate, chopped

FINISH
• Extra chocolate chunks
• Flaky sea salt
• Powdered sugar

METHOD

1. Whisk flour, cocoa powder, espresso powder, baking powder, and salt.

2. Whisk melted butter with both sugars until smooth.

3. Add egg, egg yolk, and vanilla. Mix until glossy.

4. Fold in the dry ingredients, then add chopped chocolate.

5. Chill the dough for 30–45 minutes.

6. Scoop into 10–12 large balls and place on a lined baking sheet.

7. Press extra chocolate chunks on top.

8. Bake at 175°C (350°F) for 10–12 minutes. Keep the centers soft.

9. Immediately sprinkle with flaky sea salt.

10. Cool on the tray for 10 minutes, then transfer to a rack.

11. Dust lightly with powdered sugar.

12. Serve warm with coffee or a cold glass of milk.

08/27/2026

🥜🍫 PEANUT BUTTER CHOCOLATE MOUSSE TART

a crisp chocolate cookie crust filled with silky peanut butter mousse, rich chocolate ganache, roasted peanuts, and a glossy chocolate finish

INGREDIENTS

CHOCOLATE CRUST
• 1½ cups chocolate cookie crumbs
• 5 tbsp melted butter
• 2 tbsp cocoa powder
• Pinch of salt

PEANUT BUTTER MOUSSE
• ¾ cup creamy peanut butter
• 225g cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla
• 1 cup heavy cream

CHOCOLATE GANACHE
• 150g dark chocolate
• ¾ cup heavy cream
• 1 tbsp butter

FINISH
• ½ cup roasted peanuts, chopped
• Chocolate curls
• Flaky sea salt
• Peanut butter drizzle

METHOD

1. Mix chocolate cookie crumbs, cocoa powder, salt, and melted butter.

2. Press firmly into a 23cm tart pan, covering the base and sides.

3. Bake at 175°C (350°F) for 8–10 minutes. Cool completely.

4. Beat peanut butter, cream cheese, powdered sugar, and vanilla until completely smooth.

5. Whip the heavy cream to soft peaks, then gently fold it into the peanut butter mixture.

6. Spread the peanut butter mousse evenly into the cooled crust.

7. Refrigerate for 1 hour until slightly firm.

8. Heat the heavy cream until steaming and pour over the chopped chocolate.

9. Let stand for 2 minutes, then whisk in the butter until glossy.

10. Pour the ganache over the chilled mousse and spread into a smooth layer.

11. Sprinkle generously with chopped roasted peanuts.

12. Refrigerate for another 2–3 hours until fully set.

13. Drizzle thin ribbons of warmed peanut butter over the top.

14. Decorate with chocolate curls and a tiny pinch of flaky sea salt.

15. Slice with a warm knife for clean layers and serve chilled.

08/27/2026

🍋🌿 PISTACHIO LEMON MADELEINES

delicate French shell-shaped cakes with a tender lemon crumb, toasted pistachios, and a glossy white chocolate lemon coating

INGREDIENTS

MADELEINES
• ¾ cup flour
• ½ tsp baking powder
• Pinch of salt
• 2 eggs
• ½ cup sugar
• Zest of 2 lemons
• 1 tsp vanilla
• ½ cup butter, melted and cooled
• ¼ cup finely ground pistachios

LEMON GLAZE
• 100g white chocolate
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp neutral oil

FINISH
• Chopped pistachios
• Lemon zest
• Powdered sugar

METHOD

1. Whisk flour, baking powder, salt, and ground pistachios.

2. Beat eggs, sugar, and lemon zest for 4–5 minutes until pale and thick.

3. Mix in vanilla.

4. Gently fold in the dry ingredients.

5. Slowly fold in the melted butter until the batter is smooth.

6. Cover and refrigerate the batter for at least 1 hour, preferably overnight.

7. Preheat the oven to 190°C (375°F). Grease a madeleine pan generously with butter.

8. Spoon the chilled batter into the molds, filling each about ¾ full.

9. Bake for 9–11 minutes, until the edges are golden and the centers spring back lightly.

10. Immediately remove the madeleines from the pan and cool on a wire rack.

11. Melt the white chocolate gently until smooth.

12. Stir in lemon zest, lemon juice, and oil.

13. Spoon a thin layer of the lemon chocolate coating into each madeleine mold.

14. Press the cooled madeleines back into the molds and refrigerate for 15–20 minutes until the chocolate sets.

15. Carefully remove them from the molds.

16. Sprinkle with chopped pistachios, fresh lemon zest, and a light dusting of powdered sugar.

17. Serve with coffee or tea.

08/27/2026

🍫❤️ RASPBERRY PISTACHIO BROWNIES

fudgy dark-chocolate brownies swirled with tart raspberry jam and pistachio cream, finished with fresh raspberries and crushed pistachios

INGREDIENTS

BROWNIE BATTER
• 170g dark chocolate
• ¾ cup butter
• 1 cup sugar
• 2 eggs + 1 egg yolk
• 1 tsp vanilla
• ¾ cup flour
• ¼ cup cocoa powder
• ½ tsp salt

PISTACHIO SWIRL
• ½ cup pistachio butter
• 2 tbsp powdered sugar
• 1 tbsp heavy cream
• ½ tsp vanilla

RASPBERRY LAYER
• ½ cup raspberry jam
• ½ cup fresh raspberries
• 1 tsp lemon juice

FINISH
• ¼ cup chopped pistachios
• Fresh raspberries
• Flaky sea salt
• Powdered sugar

METHOD

1. Preheat the oven to 175°C (350°F). Line a 20cm square baking pan with parchment.

2. Melt the dark chocolate and butter together until smooth.

3. Whisk in the sugar, then add the eggs, egg yolk, and vanilla.

4. Sift in the flour, cocoa powder, and salt. Fold gently until just combined.

5. Mix pistachio butter, powdered sugar, cream, and vanilla until smooth.

6. Spread half of the brownie batter into the prepared pan.

7. Spoon small dollops of raspberry jam and pistachio cream over the batter.

8. Add the remaining brownie batter and gently smooth the surface.

9. Swirl the remaining pistachio cream and raspberry jam through the top using a knife.

10. Scatter fresh raspberries and chopped pistachios over the surface.

11. Bake for 25–30 minutes. The center should remain slightly fudgy.

12. Cool completely in the pan, then refrigerate for 1 hour for clean slices.

13. Cut into 12 squares.

14. Finish with fresh raspberries, chopped pistachios, a tiny pinch of flaky sea salt, and powdered sugar.

15. Serve at room temperature for the fudgiest texture.

08/26/2026

🍑🥐 PEACH CREAM CHEESE DANISH

flaky golden puff pastry filled with silky vanilla cream cheese and juicy cinnamon peaches, finished with a sweet glaze

INGREDIENTS

PASTRY
• 1 sheet puff pastry, thawed
• 1 egg + 1 tbsp water, for egg wash

PEACH FILLING
• 3 peaches, thinly sliced
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 tsp cornstarch

CREAM CHEESE FILLING
• 225g cream cheese, softened
• ¼ cup powdered sugar
• 1 egg yolk
• 1 tsp vanilla
• 1 tbsp flour

GLAZE
• ¾ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla

METHOD

1. Toss sliced peaches with brown sugar, cinnamon, lemon juice, and cornstarch.

2. Beat cream cheese, powdered sugar, egg yolk, vanilla, and flour until smooth.

3. Cut the puff pastry into 6 rectangles and place them on a lined baking sheet.

4. Score a smaller rectangle inside each piece without cutting all the way through.

5. Spread a generous spoonful of cream cheese filling in the center.

6. Arrange the cinnamon peaches beautifully over the cream cheese.

7. Brush the pastry edges with egg wash.

8. Bake at 200°C (400°F) for 18–22 minutes, until puffed and deeply golden.

9. Cool for 10 minutes on a wire rack.

10. Whisk powdered sugar, milk, and vanilla into a smooth glaze.

11. Drizzle the glaze over the warm pastries.

12. Finish with a light dusting of powdered sugar and a few thin peach slices.

13. Serve warm or at room temperature.

08/26/2026

🥥🍫 COCONUT CHOCOLATE CREAM PIE

a crisp buttery chocolate crust filled with silky coconut custard, topped with clouds of whipped cream and toasted coconut

INGREDIENTS

CHOCOLATE CRUST
• 1½ cups chocolate cookie crumbs
• 5 tbsp melted butter
• 2 tbsp sugar
• Pinch of salt

COCONUT CUSTARD
• 2 cups coconut milk
• 1 cup whole milk
• ½ cup sugar
• 4 egg yolks
• ¼ cup cornstarch
• 1 tsp vanilla
• ½ tsp coconut extract
• 2 tbsp butter
• 1 cup shredded coconut

TOPPING
• 1½ cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla
• ½ cup toasted coconut flakes
• Chocolate shavings

METHOD

1. Mix chocolate cookie crumbs, melted butter, sugar, and salt.

2. Press firmly into a 23cm pie dish, covering the bottom and sides.

3. Bake at 175°C (350°F) for 8–10 minutes. Cool completely.

4. Whisk egg yolks, sugar, and cornstarch until smooth.

5. Heat coconut milk and whole milk in a saucepan until steaming.

6. Slowly whisk the hot milk into the egg mixture.

7. Return everything to the saucepan and cook over medium heat, whisking constantly, until thick and creamy.

8. Remove from heat and stir in vanilla, coconut extract, butter, and shredded coconut.

9. Pour the warm coconut custard into the cooled chocolate crust.

10. Cover the surface with plastic wrap and refrigerate for at least 4 hours.

11. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

12. Spread or pipe the whipped cream generously over the chilled pie.

13. Sprinkle with toasted coconut flakes and chocolate shavings.

14. Chill for another 20 minutes, then slice and serve.

08/26/2026

🍓🍰 STRAWBERRY TIRAMISU CHARLOTTE

a beautiful no-bake dessert made with espresso-soaked ladyfingers, mascarpone cream, fresh strawberries, and a soft strawberry center

INGREDIENTS

LADYFINGER LAYER
• 24 ladyfingers
• ¾ cup strong coffee, cooled
• 1 tbsp sugar
• 1 tsp vanilla

MASCARPONE CREAM
• 250g mascarpone
• 1½ cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla

STRAWBERRY FILLING
• 2 cups fresh strawberries, diced
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 2 tbsp water

TOPPING
• 1 cup fresh strawberries
• Powdered sugar
• White chocolate shavings
• Fresh mint, optional

METHOD

1. Toss diced strawberries with sugar and lemon juice.

2. Cook them over medium heat for 4–5 minutes with cornstarch mixed with water, until slightly thickened. Cool completely.

3. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.

4. Gently fold in the mascarpone until smooth and fluffy.

5. Mix cooled coffee with sugar and vanilla.

6. Quickly dip each ladyfinger into the coffee mixture without soaking them too much.

7. Arrange the ladyfingers upright around the inside edge of a 20cm springform pan, then cover the bottom with more ladyfingers.

8. Spread half of the mascarpone cream over the base.

9. Spoon the strawberry filling into the center.

10. Cover with the remaining mascarpone cream and smooth the top.

11. Refrigerate for at least 6 hours, preferably overnight.

12. Remove the ring carefully and decorate with fresh strawberries, powdered sugar, and white chocolate shavings.

13. Chill for another 20 minutes before slicing.

08/26/2026

🍑🥧 PEACH CREAM CHEESE DANISH

flaky golden pastry filled with sweet cream cheese and juicy cinnamon peaches, finished with a light vanilla glaze

INGREDIENTS

PASTRY
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• 1 tbsp sugar

CREAM CHEESE FILLING
• 225g cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla
• 1 tbsp flour
• 1 egg yolk

PEACH FILLING
• 2 ripe peaches, thinly sliced
• 2 tbsp brown sugar
• ½ tsp cinnamon
• 1 tsp lemon juice
• 1 tsp cornstarch

VANILLA GLAZE
• ¾ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla

METHOD

1. Mix cream cheese, powdered sugar, vanilla, flour, and egg yolk until smooth.

2. Toss the sliced peaches with brown sugar, cinnamon, lemon juice, and cornstarch.

3. Cut the puff pastry into 6 rectangles and place them on a parchment-lined baking sheet.

4. Lightly score a smaller rectangle inside each pastry, without cutting all the way through.

5. Spoon cream cheese filling into the center of each piece.

6. Arrange the peach slices over the cream cheese.

7. Brush the pastry edges with beaten egg and sprinkle lightly with sugar.

8. Bake at 200°C (400°F) for 18–22 minutes, until puffed and deeply golden.

9. Whisk powdered sugar, milk, and vanilla into a smooth glaze.

10. Let the danishes cool for 10 minutes, then drizzle generously with the vanilla glaze.

11. Finish with a little cinnamon and serve slightly warm.

08/26/2026

🍁🥐 MAPLE PECAN CINNAMON ROLLS

soft, fluffy cinnamon rolls filled with brown sugar and toasted pecans, finished with a silky maple glaze

INGREDIENTS

DOUGH
• 3 cups flour
• ¼ cup sugar
• 2¼ tsp instant yeast
• ¾ cup warm milk
• 1 egg
• 4 tbsp melted butter
• 1 tsp vanilla
• ½ tsp salt

FILLING
• ½ cup brown sugar
• 2 tsp cinnamon
• 4 tbsp softened butter
• ¾ cup chopped pecans

MAPLE GLAZE
• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1–2 tbsp milk
• ½ tsp vanilla
• Pinch of salt

METHOD

1. Mix warm milk, sugar, and yeast. Let sit for 5 minutes.

2. Add egg, melted butter, vanilla, flour, and salt. Knead for 6–8 minutes until smooth and elastic.

3. Cover and let rise for about 1 hour, until doubled.

4. Roll the dough into a large rectangle.

5. Spread with softened butter, then sprinkle evenly with brown sugar, cinnamon, and chopped pecans.

6. Roll tightly from the long side and cut into 10–12 pieces.

7. Arrange in a greased baking dish, cover, and let rise for 30–40 minutes.

8. Bake at 180°C (350°F) for 22–27 minutes, until golden brown.

9. Whisk powdered sugar, maple syrup, milk, vanilla, and salt until smooth.

10. Drizzle the maple glaze over the warm rolls and sprinkle with extra toasted pecans.

08/26/2026

🍓🍰 STRAWBERRY SHORTCAKE LAYER CAKE

soft vanilla sponge layered with fresh strawberries and lightly sweetened whipped cream

INGREDIENTS

SPONGE
• 2 cups flour
• 1½ tsp baking powder
• ¼ tsp salt
• ¾ cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla
• ¾ cup milk

FILLING
• 2 cups fresh strawberries, sliced
• 2 tbsp sugar
• 1½ cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla

METHOD

1. Toss sliced strawberries with 2 tbsp sugar and let them sit for 15 minutes.

2. Beat butter and sugar until light and fluffy.

3. Add eggs one at a time, then mix in vanilla.

4. Whisk flour, baking powder, and salt separately.

5. Add the dry ingredients to the batter alternately with the milk.

6. Divide between two lined 20cm cake pans.

7. Bake at 175°C (350°F) for 25–30 minutes, until golden and a toothpick comes out clean.

8. Cool completely before assembling.

9. Whip the cream with powdered sugar and vanilla until soft peaks form.

10. Place one cake layer on a plate, spread with whipped cream, and add strawberries.

11. Place the second cake layer on top and cover with more whipped cream.

12. Decorate with fresh strawberries and a light dusting of powdered sugar.

Cookwithalixa

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