Tag: Cookies

Chocolate chips oat cookies: a different recipe – Italian Cuisine

A healthier version of the buttery and famous American chocolate chip cookies. Here is the recipe that also includes peanut butter

We offer you a healthy version of the very famous chocolate chips cookies made from oats and peanut butter.
They are as delicious as the original buttery ones, but a temptation to which you can give in without guilt.

Flakes and oatmeal

In the recipe there is no flour except that of oats.
If you don't find it, there is no problem because you can easily prepare it at home by simply chopping the oat flakes very finely. There is no butter, but peanut butter.

The recipe for oat chocolate chip cookies

Ingredients

75 g oatmeal
75 g oat flakes
70 g dark chocolate
140 g maple syrup
140 g peanut butter
60 g water
60 g brown sugar
vanilla extract
6 g baking soda
a pinch of salt

Method

In a bowl add the peanut butter, maple syrup, sugar, vanilla and water and mix with a whisk until you obtain a homogeneous mixture.

Add the oatmeal and oat flakes and mix to mix.
Chop the melted chocolate and add it to the dough then leave to rest in the refrigerator for 30 minutes.
Obtain 10 equal balls from the dough and place them on the parchment paper spaced apart.
Bake at 180 degrees in a static oven for 15 minutes.

Attention to cooking!

Cookies are ready when they have a golden crust.
Once taken out of the oven they will be very soft so do not touch them and let them cool well.
From cold they will become crunchy.

Interesting variants

You can replace the peanut butter with the Almond Butter and also brown sugar with it coconut sugar.
You can also add in the dough a pinch of salt which generally greatly enhances the taste of chocolate and if you want to dare – and we suggest you do it – decorate these biscuits with grains of salt.
Instead of baking soda you can put the vanilla yeast for desserts and there will be no difference in cooking.
Finally, if you don't like the aromatic taste of maple syrup, you can replace it with malt or rice syrup.

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Pistachio cookies – Italian Cuisine

whisk pistachios with almond flour and 150 g of icing sugar, obtaining a fine light green powder. Transfer it to a bowl, add the grated zest of 1/2 bergamot, the egg whites and mix everything with a spoon.
formed 20 balls, pass them in the icing sugar, lay them on a baking sheet with parchment paper and create a hollow by pressing them with a finger. Bake at 180 ° C for 12-14 minutes.
Storage: for 4 days, in a tin box, in a cool place.

From quince to cookies: Codogno beyond Coronavirus – Italian Cuisine

The fruit that gives its name to the town, the specialties of the city's historic patisserie, the raspadura of Grano Padano: the red zone is a land of agricultural tradition, good food and much more

Before Coronavirus many of us had never heard of Codogno. Now, however, this municipality of the Po valley it is on everyone's lips, involuntarily leaping to the center of world news after it was identified as the outbreak of the Covid-19 infection.
Yet for many who did not know of Codogno's existence, as many knew him: those who frequented him for work, some for the agricultural school, some because he had passed by there by chance sometimes, some for a relative or friend in these parts.

Codogno is not the Coronavirus

Once the emergency is over – hopefully soon – probably in the collective imagination Codogno will be associated for a long time with the Coronavirus, but its inhabitants, already these days through social networks, are trying to avoid this eventuality, claiming the existence of Codogno beyond the epidemic. «Codogno is not Coronavirus, but much moreAre keen to let people know.
"Reduce sociality", the inhabitants of Codogno (and not only) were asked by the institutions. And it's a bit like losing a part of your identity, because Codogno is sociability and sociability is tradition and good food.

The good of Codogno

Codogno is to find oneself in Cairoli square for mass, for the market, for Friday night at the bar.
Codogno is the Cattle Fair in November, the ancient agricultural fair that has been held since 1791.
Codogno is the low fog.
Codogno is a bike that rides in the summer fields and farmhouses.
Codogno are the cows, milk, pigs of breeders who try to resist.

Codogno is the Quince, the typical fruit of the area from which the town probably took its name. And the quince is there cotognata, because this apple is perfect for making jam.

Codogno is the historian Cornali pastry in via Roma, which the quince jelly does, of course, but it also invented the San Biagio cake, patron of the city, a cake made with shortcrust pastry, orange marmalade, sponge cake and almonds, which was customary to eat on 3 February after the blessing of the throat in the church; and also i Codogno biscuits, about which the owner of the pastry shop said he was worried because they are called as the country and who knows what will happen now … And it would really be a shame if they were no longer appreciated because their buttery, but crumbly shortcrust pastry, with a slight hint of coconut , is like another hundred, but also like no other, and is perfect to be tasted like this or with a mascarpone cream or with a sweet wine.

Codogno is the raspadura: have you ever tasted it? It is a typical product of the Lodi area, soft and impalpable flakes of Grana Padano (scraped with a particular knife) which melt in the mouth, accompany the cold cuts to the aperitif and which, put to garnish a risotto steaming disappear from sight, but not on the palate …

And we hope that once Coronavirus has disappeared, Codogno reappears in all its goodness!