Cookwithalixa

Cookwithalixa 👩‍🍳 CookWithAlixa shares easy, delicious recipes for everyday cooking — from comforting main dishes to sweet desserts and refreshing drinks. 🍽️✨

🍫 TAHINI DATE SWIRL BROWNIESINGREDIENTSBrownie:- 150 g dark chocolate- 100 g butter- 130 g brown sugar- 2 eggs- 80 g flo...
10/02/2026

🍫 TAHINI DATE SWIRL BROWNIES

INGREDIENTS

Brownie:

- 150 g dark chocolate
- 100 g butter
- 130 g brown sugar
- 2 eggs
- 80 g flour
- 25 g cocoa powder
- 1 tsp vanilla
- Pinch of salt
- 70 g chopped dates

Swirl:

- 70 g tahini
- 40 g date syrup
- 1 tbsp warm water

METHOD

1. Melt chocolate and butter together. Whisk in brown sugar, eggs and vanilla.
2. Fold in flour, cocoa and salt, then add chopped dates.
3. Spread into a lined 20 cm square pan.
4. Mix tahini, date syrup and warm water until smooth.
5. Spoon the tahini mixture over the batter and swirl gently with a knife.
6. Bake at 175°C for 24–28 minutes, until the edges are set and the center remains slightly fudgy.
7. Cool in the pan for 1 hour.
8. Chill for 30 minutes, then cut into clean squares.

🍓 STRAWBERRY BASIL PISTACHIO CRUFFINSINGREDIENTSDough:- 300 g flour- 7 g instant yeast- 40 g sugar- 120 ml warm milk- 1 ...
09/29/2026

🍓 STRAWBERRY BASIL PISTACHIO CRUFFINS

INGREDIENTS

Dough:

- 300 g flour
- 7 g instant yeast
- 40 g sugar
- 120 ml warm milk
- 1 egg
- 40 g melted butter
- ½ tsp salt

Filling:

- 120 g strawberry jam
- 40 g finely chopped pistachios
- 1 tbsp finely chopped fresh basil
- 50 g softened butter

METHOD

1. Mix flour, yeast, sugar and salt. Add milk, egg and melted butter; knead for 7 minutes.
2. Cover and rise for 1 hour.
3. Roll dough very thin into a rectangle and spread with softened butter.
4. Cut into 6 long strips. Spread each with strawberry jam, basil and pistachios.
5. Roll each strip tightly, then place into a buttered 6-hole muffin pan.
6. Proof for 30–40 minutes.
7. Bake at 180°C for 20–24 minutes, until crisp and golden.
8. Cool for 10 minutes, then dust lightly with powdered sugar.

🍒 SOUR CHERRY CHOCOLATE RICOTTA PIEINGREDIENTSCrust:- 220 g flour- 30 g cocoa powder- 70 g powdered sugar- 120 g cold bu...
09/28/2026

🍒 SOUR CHERRY CHOCOLATE RICOTTA PIE

INGREDIENTS

Crust:

- 220 g flour
- 30 g cocoa powder
- 70 g powdered sugar
- 120 g cold butter
- 1 egg yolk
- 2 tbsp cold water
- Pinch of salt

Filling:

- 300 g ricotta
- 80 g sugar
- 2 eggs
- 80 g dark chocolate, melted
- 1 tsp vanilla
- 150 g sour cherries, pitted
- 1 tbsp cornstarch

METHOD

1. Mix flour, cocoa, sugar and salt. Rub in butter, then add egg yolk and water. Chill 30 minutes.
2. Roll into a 22 cm tart pan, prick the base and chill 15 minutes.
3. Whisk ricotta, sugar, eggs, vanilla and melted chocolate until smooth.
4. Toss cherries with cornstarch and fold half into the filling.
5. Pour into the crust and scatter remaining cherries over the top.
6. Bake at 175°C for 35–40 minutes, until the center is just set.
7. Cool in the pan for 30 minutes, then chill for 2 hours.
8. Dust lightly with cocoa before slicing.

🌰 DATE CARDAMOM SEMOLINA CAKEINGREDIENTS- 180 g fine semolina- 80 g flour- 100 g sugar- 100 g melted butter- 2 eggs- 120...
09/28/2026

🌰 DATE CARDAMOM SEMOLINA CAKE

INGREDIENTS

- 180 g fine semolina
- 80 g flour
- 100 g sugar
- 100 g melted butter
- 2 eggs
- 120 ml milk
- 1 tsp baking powder
- ½ tsp ground cardamom
- 1 tsp vanilla
- 120 g chopped dates
- 50 g chopped walnuts
- Pinch of salt

SYRUP:

- 60 g honey
- 40 ml water
- ½ tsp cardamom

METHOD

1. Whisk eggs, sugar, melted butter, milk and vanilla.
2. Mix semolina, flour, baking powder, cardamom and salt.
3. Fold dry ingredients into the wet mixture, then add dates and walnuts.
4. Spread into a lined 20 cm square pan.
5. Bake at 175°C for 30–35 minutes, until deeply golden.
6. Simmer honey, water and cardamom for 2 minutes.
7. Pour the warm syrup over the hot cake.
8. Cool for 30 minutes, then slice into squares.

🫐 BLACKBERRY VANILLA STREUSEL HAND PIESINGREDIENTSPastry:- 250 g flour- 120 g cold butter- 45 g sugar- 1 egg yolk- 3 tbs...
09/26/2026

🫐 BLACKBERRY VANILLA STREUSEL HAND PIES

INGREDIENTS

Pastry:

- 250 g flour
- 120 g cold butter
- 45 g sugar
- 1 egg yolk
- 3 tbsp ice water
- Pinch of salt

Filling:

- 220 g blackberries
- 50 g sugar
- 1 tbsp cornstarch
- 1 tsp vanilla

Streusel:

- 40 g flour
- 30 g brown sugar
- 25 g cold butter
- 25 g rolled oats

METHOD

1. Mix flour, sugar and salt. Rub in butter, then add egg yolk and ice water. Chill 30 minutes.
2. Cook blackberries, sugar, cornstarch and vanilla for 3–4 minutes until thick. Cool completely.
3. Mix streusel ingredients until coarse crumbs form.
4. Roll pastry to 3 mm thick and cut into 8 rectangles.
5. Place blackberry filling and a little streusel on 4 rectangles. Cover with the remaining pastry pieces and seal edges with a fork.
6. Cut small vents on top and brush with beaten egg.
7. Bake at 190°C for 22–25 minutes, until deeply golden.
8. Cool on the tray for 15 minutes, then transfer to a rack.
9. Cool completely before serving.

🥭 MANGO COCONUT MILLE-FEUILLEINGREDIENTS- 1 sheet puff pastry- 2 ripe mangoes, thinly sliced- 250 ml heavy cream- 40 g p...
09/26/2026

🥭 MANGO COCONUT MILLE-FEUILLE

INGREDIENTS

- 1 sheet puff pastry
- 2 ripe mangoes, thinly sliced
- 250 ml heavy cream
- 40 g powdered sugar
- 60 g mascarpone
- 40 g toasted coconut
- 1 tsp vanilla
- 2 tbsp sugar
- 1 egg, beaten

METHOD

1. Cut puff pastry into 3 equal rectangles. Prick lightly and brush with beaten egg.
2. Sprinkle with sugar and bake at 200°C for 15–18 minutes, until deeply golden and crisp.
3. Cool completely on a rack.
4. Whip cream, powdered sugar, mascarpone and vanilla until firm. Fold in half the toasted coconut.
5. Place one pastry layer on a plate and spread with coconut cream.
6. Arrange mango slices over the cream.
7. Add the second pastry layer and repeat the cream and mango.
8. Finish with the third pastry layer and sprinkle with toasted coconut.
9. Chill for 30 minutes before slicing.

🧈 CRISPY VANILLA KOUIGN-AMANNINGREDIENTSDough:- 250 g flour- 160 ml warm water- 7 g instant yeast- 20 g sugar- ½ tsp sal...
09/25/2026

🧈 CRISPY VANILLA KOUIGN-AMANN

INGREDIENTS

Dough:

- 250 g flour
- 160 ml warm water
- 7 g instant yeast
- 20 g sugar
- ½ tsp salt
- 25 g melted butter

Lamination:

- 100 g cold butter
- 120 g sugar
- 1 tsp vanilla
- Pinch of sea salt

METHOD

1. Mix flour, yeast, sugar, salt, water and melted butter. Knead 6–8 minutes until smooth.
2. Cover and let rise for 1 hour, until doubled.
3. Roll into a rectangle. Place cold butter in the center, fold over and seal.
4. Roll and fold the dough 3 times, chilling 20 minutes between folds.
5. Mix sugar, vanilla and sea salt. Sprinkle over the dough before the final fold.
6. Cut into 6 squares and fold the corners toward the center.
7. Place in a buttered muffin pan and proof for 30 minutes.
8. Bake at 190°C for 25–30 minutes, until deeply caramelized and crisp.
9. Cool in the pan for 5 minutes, then transfer to a rack.
10. Serve slightly warm for the crispest caramelized layers.

🍯 DATE WALNUT STICKY TOFFEE CAKEINGREDIENTSCake:- 180 g pitted dates, chopped- 180 ml hot water- 1 tsp baking soda- 120 ...
09/25/2026

🍯 DATE WALNUT STICKY TOFFEE CAKE

INGREDIENTS

Cake:

- 180 g pitted dates, chopped
- 180 ml hot water
- 1 tsp baking soda
- 120 g flour
- 80 g brown sugar
- 70 g butter, softened
- 2 eggs
- 1 tsp vanilla
- ½ tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- 60 g toasted walnuts

Toffee Sauce:

- 80 g brown sugar
- 60 g butter
- 120 ml heavy cream
- 1 tsp vanilla
- Pinch of salt

METHOD

1. Pour hot water over dates, stir in baking soda and rest for 10 minutes.
2. Beat butter and brown sugar until fluffy. Add eggs and vanilla.
3. Mix flour, baking powder, cinnamon and salt.
4. Fold dry ingredients into the batter, then fold in the softened dates and walnuts.
5. Spread into a lined 20 cm round pan.
6. Bake at 175°C for 30–35 minutes, until deeply golden and a skewer comes out clean.
7. Simmer brown sugar, butter, cream, vanilla and salt for 3–4 minutes until glossy.
8. Poke the warm cake lightly with a skewer and spoon over half the warm toffee sauce.
9. Cool for 20 minutes, then serve with the remaining warm sauce.

🍋 HONEY THYME OLIVE OIL CAKEINGREDIENTS- 180 g flour- 120 g sugar- 2 eggs- 120 ml extra-virgin olive oil- 100 ml milk- 7...
09/24/2026

🍋 HONEY THYME OLIVE OIL CAKE

INGREDIENTS

- 180 g flour
- 120 g sugar
- 2 eggs
- 120 ml extra-virgin olive oil
- 100 ml milk
- 70 g honey
- 1½ tsp baking powder
- 1 tsp vanilla
- 1 tsp fresh thyme leaves
- ¼ tsp salt

GLAZE

- 60 g powdered sugar
- 1 tbsp honey
- 1–2 tbsp milk
- ½ tsp thyme leaves

METHOD

1. Whisk eggs, sugar, honey, olive oil and vanilla until smooth.
2. Mix flour, baking powder and salt.
3. Add dry ingredients alternately with milk. Fold in thyme.
4. Pour into a lined 20 cm round pan.
5. Bake at 175°C for 35–40 minutes, until golden and a skewer comes out clean.
6. Cool in the pan for 15 minutes, then transfer to a rack.
7. Mix glaze ingredients until smooth and drizzle over the completely cooled cake.
8. Finish with a few fresh thyme leaves and a light honey drizzle.

🍁 MAPLE PECAN MADELEINESINGREDIENTS- 120 g flour- 100 g sugar- 2 eggs- 100 g butter- 2 tbsp maple syrup- ½ tsp baking po...
09/24/2026

🍁 MAPLE PECAN MADELEINES

INGREDIENTS

- 120 g flour
- 100 g sugar
- 2 eggs
- 100 g butter
- 2 tbsp maple syrup
- ½ tsp baking powder
- ½ tsp vanilla
- ¼ tsp salt
- 60 g toasted pecans, finely chopped

GLAZE

- 80 g powdered sugar
- 1½ tbsp maple syrup
- 1 tsp milk

METHOD

1. Melt butter until lightly golden and nutty. Cool for 10 minutes.
2. Whisk eggs, sugar, maple syrup and vanilla for 3–4 minutes until pale.
3. Fold in flour, baking powder and salt.
4. Add browned butter and chopped pecans. Mix gently.
5. Cover and chill the batter for 1 hour.
6. Fill a buttered madeleine pan about ¾ full.
7. Bake at 190°C for 4 minutes, then reduce to 175°C and bake 5–6 minutes more.
8. Cool in the pan for 5 minutes, then transfer to a rack.
9. Mix glaze ingredients and drizzle over the completely cooled madeleines.

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