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Heart waffles

Heart waffles

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We mix the egg with the sugar. Add mineral water, then yogurt and flour. The resulting dough should be as liquid as pancakes

Bake in the form of wafers

I had the shape of hearts

After baking, fill them with Finetti and jam

Good appetite

Organic vegan gluten-free chocolate heart decorations Biovegan 35 gr

Inca command 190 lei and benefits from free standard transport or 240 lei for temperature controlled transport free of charge.

Make interesting decorations for desserts, ice cream, cakes with the help of these chocolate hearts with crispy whole grain kernels. Lactose free and gluten free!

Chocolate * 70% (cocoa butter *, raw cane sugar *, rice syrup *, cocoa mass *, vanilla extract *), brown rice flour *, rice flour *, raw cane sugar * , sea salt.
* from organic farming.

No peanuts, No yeast, No gluten, No lactose, No lupine, No soy, No sesame, No celery, No palm oil, No garlic

Average nutritional values ​​per 100 gr
Energy value 21681 kJ / 518 kcal
Lipids 31 gr
Of which saturated fatty acids 19 gr
Carbohydrates 55 gr
Of which sugar 31 gr
Fiber 2.5 gr
Protein 4.1 gr
Salt 0.55 gr.

Aphrodisiac hearts ❤️

The month of lovers is full of joy, flowers and, unfortunately, many sweets that are not exactly healthy. For this Valentine's Day, we have chosen to offer you a delicious and healthy recipe for hearts that contain magical, aphrodisiac and vegetable ingredients.

  1. Chocolate brings good mood in the body by increasing the level of serotonin and that is why it is so desired in the month of love. Besides all if it is natural, ie from real cocoa, raw and organic, it brings antioxidants in the body that slows down the aging and degeneration processes in the body. It contains magnesium, zinc, calcium and many other benefits.
  2. Cinnamon, in addition to its antibacterial properties, is also an aphrodisiac with a moderate effect.

Aphrodisiac hearts

  • Servings: 2-3
  • Duration: 10 min
  • Difficulty: medium


  • 200 g frozen raspberries
  • 2 organic bananas
  • 50 g raw cinnamon
  • 50 g raw cocoa
  • natural vanilla essence
  • raw honey to taste
  • 100 ml of filtered water

All the ingredients will be added in the blender and we will mix them using the pusher provided. Once the composition is homogeneous, somewhere after 1-2 minutes of mixing, and it will become like a thick smoothie or ice cream, it is added in heart shapes and put in the freezer for an hour or until partial freezing. It depends a lot here on the freezer settings, for me in half an hour they were partially frozen and could be consumed. Test with a sharp knife and if it enters easily, it is ready for consumption.


  • 100 g cocoa butter or coconut oil
  • 70-100 g raw sweetener
  • 200 g raw cocoa
  • natural vanilla essence

Melt the vegetable butter in a bain-marie and mix with the other ingredients for 3-5 minutes.

After the hearts were taken out of the freezer, the icing dripped over them. Personally, I preferred this design, but you can dress the hearts in chocolate. Regardless of the option chosen, combining the taste of chocolate with the taste of ice cream hearts is a dream.

The butter is mixed with the sugar. Add the egg and vanilla essence and continue to mix until the sugar melts.

Add flour mixed with baking powder and salt. Mix until a homogeneous dough is obtained.
Wrap in cling film and refrigerate for 30 minutes or until slightly hardened.

Preheat the oven to 180 degrees and place the baking sheet or foil in the pan.
Sprinkle the flour on the work table and spread the dough.
Cut into cookie shapes and place in the pan.

Place the tray in the oven for 8 minutes at 180 degrees.

Remove from the grill and allow to cool.

Take 2 hearts each and stick them with chocolate cream.
On a steam bath, melt the chocolate and insert a part of the cookie. Optionally, they can be rolled a little with coconut.

To go on the list to try and Danish Vanilla Cookies

Cinnamon hearts

Melt the butter or margarine in the beaten milk heated in a tall bowl and preheat the oven.

Dough: Mix flour and dry yeast carefully. Add the sugar, the contents of the Finesse sachets and the warm mixture of sour milk with butter or margarine, then mix them all together with the mixer (with the kneading paddles), at first short, at low speed, then at high speed, approx. 5 minutes, until a homogeneous dough is obtained. Cover the dough and leave it to rise in a warm place until the increase in volume is clearly visible.

Filling: Spread the dough on a lightly lined surface with flour, until you get a rectangular sheet of approx. 40 x 35 cm. Spread honey on this sheet, and sprinkle cinnamon on top. The dough is cut into 8 strips of about 5 x 35 cm each. The strips are twisted (as shown in the picture) in the form of spirals. From these spirals, hearts are formed. The tray is lined with baking paper, the hearts are placed, then it is placed in the oven, on the grill in the middle.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 20 minutes

The hearts are left on the baking paper, on a kitchen counter to cool.

Grease: After cooling, the cinnamon hearts are greased with fresh milk, then left covered in a warm place for approx. 15 minutes. At the end, put them in the oven, on the grill in the middle and bake for approx. Ten minutes.

Hearts are tastier if you eat them hot.

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    What are the advantages of silicone cake molds?

    The nightmare of any housewife is that, after working to prepare a cake top for a loved one's birthday, it sticks to the baking tray and comes out of it. This will never happen if we use a silicone form. This type of material has some qualities that make it very useful and suitable for preparing desserts:

    • It is non-stick and flexible, so the cakes will not stick, and their shape will not suffer.
    • Silicone molds tolerate temperatures up to 250 ° C without deforming or absorbing odors.
    • Does not emit toxic substances at high temperatures.
    • There is no need to grease the molds with oil before pouring the dough, because it will not stick to the edges.
    • Can be washed in the dishwasher.
    • The silicone molds cool down quickly.
    • They are resistant to stains and wear.
    • They are easy to use and simple to clean.
    • They can also be used in the microwave.

    Fast and hearty chicken and dumplings

    Few recipes scream & # 8220food & # 8221, such as chicken and dumplings. This hearty recipe combines chicken thighs, fresh dumplings and lots of vegetables for a hot and full meal. These chickens and dumplings are ready in just one hour, so they are fully possible for busy weekly meals.

    1. In a Dutch oven (or a 5 to 6 liter heavy pot with a tightly closed lid), heat the butter over medium heat. Add onion, carrots and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
    2. Add 1/4 cup flour and cook, stirring, for 30 seconds. Add the broth and bring to a boil, stirring constantly. Season with salt and pepper. Put the chicken in the pot and reduce the heat to medium. Cover and cook, stirring occasionally, for 20 minutes.
    3. Meanwhile, make the dumplings: In a medium bowl, mix together the remaining 3/4 cups of flour, dill, baking powder and 1/2 teaspoon salt. With a fork, gradually mix in 1/2 cup of milk to form a soft, moist dough should be only slightly thicker than the pancake dough and should give way easily from the tip of a spoon. (You can add another 2 tablespoons of milk if it is too thick.) Leave.
    4. Stir the peas in the pot. Put the dough in the boiling liquid in 10 tablespoons, keeping them apart (dumplings will swell while cooking). Cover and simmer until the chicken is tender and the dumplings are firm, 20 minutes. Serve.

    Looking for more dinner options? Look at us pork chop recipes, chicken recipes, and recipe potatoes.

    300 g sugar, 250 g butter, 170 g flour, 50 g cocoa, 1 l milk, 8 eggs, a pinch of salt, rum essence
    decoration: 100 g white chocolate tablets + 2 tablespoons fresh liquid or milk, a few colored meringues

    Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt and then with 6 tablespoons of sugar until you get a meringue. Rub the yolks with the rest of the sugar, the soft butter and the essence. alternating with the milk in the yolks, mix until a perfect homogenization.
    Add the meringue, stirring lightly. A stove tray, a little higher, grease with a little oil, cover with a flour powder and then pour the composition. Put in the hot oven for 10 minutes on high heat then another 20 minutes at the right heat. Remove and allow to cool at will.
    The white chocolate together with 2 tablespoons of liquid whipped cream is melted, in a sea bath until it becomes fluid. cut with the help of a heart shape.
    Good appetite!

    You may also be interested in this video recipe

    You have probably become accustomed to finding more original recipes or ingredients with too little use, but which are excellent in my opinion. I was challenged again by my friends from Maille, to cook a different recipe, but with my personal touch.

    This time I chose to put on the turkey hearts, which are a source of protein with a very good nutritional intake. At the same time, they are perfect for the winter season, and the spices give a special note.


    8 pieces of turkey hearts cleaned very well
    1 teaspoon Maille Mustard with honey
    1 teaspoon of fine Dijon Mustard berries
    1/2 white or red onion
    2 cloves of garlic
    A few crispy almonds
    2 peeled tomatoes
    2 tablespoons olive oil

    Method of preparation
    Pour oil into pan or saucepan. Cut the onion strip and garlic into 4, then harden until caramelized.
    The turkey hearts are left 30 minutes before in cold water and salt. Then wash them well and strain them.
    Add them to the pan and sauté. Add the diced tomatoes and mix well.
    Put all the ingredients and mix well. Pour 300 ml of chicken stock or water. Season with salt and pepper. Leave on medium heat for 30 minutes, with a lid. It can be served with white rice, couscous or polenta. At the end, put some crispy almonds and a crush of olive oil. It can be decorated with various leaves. You can opt for pine buds instead of almonds, pulled a little in the pan.

    Chocolate hearts

    Food is love & # 8211 I believe with serenity in this expression.
    I believe that food is a way for the Universe to show us love. It is up to us whether or not we will amplify this power, through the way we prepare food, the state we have when we cook and when we eat.

    And let's be honest, when we think of love and food, chocolate occupies a leading place. & lt3

    So, because we are in this month when love is intensely celebrated, we have prepared a recipe for chocolates wrapped in chocolate. To reveal to you what is inside.

    From the quantities listed below, I got 15 pieces of hearts.

    150 gr coconut butter *
    1 tablespoon honey (or to taste)
    1 teaspoon natural vanilla essence
    approx. 7 pcs. freeze-dried raspberries **

    80 gr chocolate with 70% cocoa (I used Rapunzel)
    freeze-dried raspberries for decoration (can be turned into powder using a grinder)
    * Be careful to be butter, not coconut oil, cotine butter and pulp, it is dense, creamy even after melting. I used the Rapunzel version.

    1. Melt the coconut butter until it becomes creamy.

    [You can heat the water in a deep pot, and then put the jar inside (the water will reach under the lid of the jar) and leave it on the stove until it starts to boil. You can then turn off the heat, but you will need to leave the butter in that warm water longer. Coconut butter melts much harder than coconut oil.]

    2. In a bowl, mix the coconut butter with honey, vanilla essence and freeze-dried raspberries, which we break into small pieces.

    [When you add honey, coconut butter may change its consistency, practically harden. It's perfectly fine.]

    3. Put the composition in molds and store in the freezer for 1 hour.
    [I used a silicone form.]

    4. Melt the chocolate on a steam bath, and then, one by one, bathe a heart in melted chocolate.
    [Here you can use a fork, but without sticking it in the candy. : P]

    5. Immediately after removing each candy from the chocolate, sprinkle the freeze-dried raspberry powder to fix it as well as possible.

    6. Leave at room temperature until the chocolate hardens or in the refrigerator.

    To be improved!

    I made the mistake of putting the candies directly on the plate and it was hard for me to peel them. I suggest you put them on a baking sheet after wrapping them in chocolate.
    I enjoy cooking and I would be happy to share with you how they turned out!


    I presented to you last week on Facebook the new member of the kitchen, which I came to use this weekend. In fact, the new purchase that I showed you, a proud need, is a gift received from my mother, who knows how much I like sweets, especially those made at home, by me, obviously. I inaugurated the waffle maker, because it was about it, with a classic recipe, but a range of sweet and savory variations are already spinning in my mind - as I did with the pancakes - which I will definitely put in practice, now that I have the appliance at hand (or rather in the kitchen). The children, what can I say, were delighted by the waffles, especially since I broke them and left them in the shape of hearts.

    N e c e s a r e:
    3 eggs
    100g old
    100g butter
    300ml milk
    2 teaspoons vanilla essence
    400g white flour
    1 knife tip baking powder.

    P r e p a r a r e:
    I mixed the eggs with the sugar.

    I melted the butter and poured the milk. I put the mixture over the eggs. I added the vanilla essence.

    I then incorporated the flour with the baking powder.

    The composition in the end must be quite viscous, even thicker than that of a cake top, for example.

    I let the waffle maker heat up, then I greased it with oil, and I put a lot of it in the composition, I approximated when it should fill the form. I reached the ideal amount, in the end, in about three attempts. :)

    I left each round of waffles for two minutes, then I took them and put them on a plate.

    At the end I cut them into five, so that they remain in the shape of hearts and I served them with honey and / or nutella.

    Video: Demon Slayer meets Mha part 8 (January 2023).