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

09/21/2026

🍫 CHOCOLATE HAZELNUT CRINKLE COOKIES

INGREDIENTS

- 180g flour
- 40g cocoa powder
- 120g sugar
- 100g chocolate hazelnut spread
- 2 eggs
- 60g melted butter
- 1 tsp baking powder
- 1 tsp vanilla
- Pinch of salt
- 80g powdered sugar

METHOD

1. Whisk eggs, sugar, vanilla, and melted butter.
2. Mix in the hazelnut spread until smooth.
3. Add flour, cocoa, baking powder, and salt.
4. Mix into a soft dough.
5. Chill for 45 minutes.
6. Roll into small balls.
7. Coat generously in powdered sugar.
8. Bake at 175°C for 10–12 min.
9. Cool on the tray for 5 minutes, then transfer to a rack.

09/20/2026

🍓 RUNEBERG CAKES

CAKES

- 120g almond flour
- 100g flour
- 100g butter, softened
- 80g sugar
- 2 eggs
- 60ml cream
- ½ tsp baking powder
- ½ tsp cardamom
- 1 tsp vanilla
- Pinch of salt

TOPPING

- 100g raspberry jam
- 80g powdered sugar
- 1–2 tbsp water

METHOD

1. Beat butter and sugar until creamy.
2. Add eggs and vanilla.
3. Mix in almond flour, flour, baking powder, cardamom, and salt.
4. Stir in the cream until smooth.
5. Divide into greased cylindrical molds or deep muffin molds.
6. Bake at 175°C for 18–22 min until golden.
7. Cool completely and make a small hollow in the center.
8. Fill with raspberry jam.
9. Mix powdered sugar with water and pipe a ring around the jam.

09/19/2026

🥜 ALMOND FINANCIERS

INGREDIENTS

- 100g butter
- 100g powdered sugar
- 60g almond flour
- 40g flour
- 4 egg whites
- 1 tsp vanilla
- Pinch of salt
- 40g sliced almonds

METHOD

1. Melt butter until golden and nutty; cool slightly.
2. Mix powdered sugar, almond flour, flour, and salt.
3. Whisk in the egg whites until smooth.
4. Stir in vanilla and browned butter.
5. Chill the batter for 30 minutes.
6. Fill buttered financier molds about ¾ full.
7. Sprinkle with sliced almonds.
8. Bake at 190°C for 12–15 min until golden around the edges.
9. Cool for 5 minutes, then unmold and serve.

09/18/2026

🥕 CREAMY CARROT HALWA

INGREDIENTS

- 600g carrots, finely grated
- 500ml whole milk
- 70g sugar
- 30g butter
- ½ tsp cardamom
- 50g chopped almonds
- 40g raisins
- 1 tsp vanilla
- Pinch of salt

METHOD

1. Melt butter in a heavy saucepan.
2. Add grated carrots and cook for 8–10 min.
3. Pour in the milk and bring to a gentle simmer.
4. Cook uncovered for 25–30 min, stirring often.
5. Add sugar, cardamom, vanilla, and salt.
6. Continue cooking until thick and glossy.
7. Stir in almonds and raisins.
8. Cook for another 3–4 min until nearly dry.
9. Spoon onto plates, garnish with extra almonds, and serve warm or chilled.

09/18/2026

VANILLA CANELÉS

INGREDIENTS

- 500ml whole milk
- 50g butter
- 120g sugar
- 100g flour
- 2 egg yolks
- 1 whole egg
- 1 tsp vanilla
- 30ml dark rum
- Pinch of salt

METHOD

1. Heat milk, butter, and vanilla until steaming.
2. Whisk flour, sugar, and salt.
3. Add egg and yolks; mix gently.
4. Slowly whisk in the warm milk.
5. Stir in rum until smooth.
6. Cover and refrigerate for 12–24 hours.
7. Pour into buttered canelé molds, leaving a little space.
8. Bake at 230°C for 10 min, then 190°C for 45–50 min.
9. Unmold while warm and cool on a rack until crisp outside and custardy inside.

09/17/2026

COCOA MERINGUE PAVLOVA

MERINGUE

- 4 egg whites
- 180g sugar
- 1 tbsp cocoa powder
- 1 tsp cornstarch
- 1 tsp vanilla
- 1 tsp lemon juice
- Pinch of salt

TOPPING

- 150g strawberries
- 100g blueberries
- 40g dark chocolate, shaved
- 1 tbsp honey

METHOD

1. Beat egg whites with salt until foamy.
2. Gradually add sugar, beating until glossy and stiff.
3. Fold in cocoa, cornstarch, vanilla, and lemon juice.
4. Shape into a thick 20cm circle on parchment.
5. Create a shallow hollow in the center.
6. Bake at 120°C for 75–90 min.
7. Turn off the oven and let it cool inside for 30 min.
8. Top with strawberries, blueberries, and chocolate.
9. Drizzle lightly with honey and serve.

09/17/2026

PISTACHIO HONEY BAKLAVA ROLLS

INGREDIENTS

- 8 phyllo sheets
- 120g pistachios, finely chopped
- 70g melted butter
- 2 tbsp sugar
- ½ tsp cinnamon

HONEY SYRUP

- 100g honey
- 60ml water
- 1 tsp lemon juice
- 1 tsp vanilla

METHOD

1. Mix pistachios, sugar, and cinnamon.
2. Layer 2 phyllo sheets, brushing each with melted butter.
3. Sprinkle with the pistachio mixture.
4. Roll tightly into a log.
5. Cut into small rolls and place in a buttered baking dish.
6. Brush the tops generously with butter.
7. Bake at 180°C for 25–30 min until deeply golden.
8. Simmer honey, water, lemon juice, and vanilla for 3–4 min.
9. Pour warm syrup over the hot rolls and cool before serving.

09/17/2026

COFFEE WALNUT BISCOTTI

INGREDIENTS

- 220g flour
- 100g sugar
- 2 eggs
- 60g butter, melted
- 2 tsp instant coffee
- 1 tsp vanilla
- 1 tsp baking powder
- 80g walnuts, chopped
- Pinch of salt

METHOD

1. Whisk eggs, sugar, melted butter, vanilla, and coffee.
2. Add flour, baking powder, and salt.
3. Fold in the walnuts.
4. Form a thick log on a lined baking tray.
5. Bake at 175°C for 25 min.
6. Cool for 10 minutes.
7. Slice into thick pieces.
8. Arrange slices flat on the tray.
9. Bake again at 160°C for 12–15 min per side until crisp.

09/16/2026

CHOCOLATE CRINKLE COOKIES

INGREDIENTS

- 180g flour
- 50g cocoa powder
- 150g sugar
- 2 eggs
- 80ml vegetable oil
- 1 tsp vanilla
- 1 tsp baking powder
- 100g powdered sugar
- Pinch of salt

METHOD

1. Whisk eggs, sugar, oil, and vanilla.
2. Mix in flour, cocoa, baking powder, and salt.
3. Chill the dough for 1 hour.
4. Scoop into small balls.
5. Roll each ball generously in powdered sugar.
6. Arrange on a lined baking tray.
7. Bake at 175°C for 10–12 min.
8. Cool on the tray for 5 minutes.
9. Transfer to a rack and serve.

09/16/2026

Chocolate Hazelnut Rugelach

Dough

- 200g flour
- 120g butter
- 100g cream cheese
- 30g sugar
- 1 tsp vanilla
- Pinch of salt

Filling

- 100g chocolate, finely chopped
- 60g hazelnuts, chopped
- 40g brown sugar
- 1 tsp cinnamon

Method

1. Beat butter, cream cheese, sugar, and vanilla.
2. Mix in flour and salt to form a soft dough.
3. Chill for 1 hour.
4. Roll dough into a circle and cut into wedges.
5. Sprinkle chocolate, hazelnuts, sugar, and cinnamon over each wedge.
6. Roll each wedge from the wide end toward the tip.
7. Place on a lined baking tray and brush with egg.
8. Bake at 180°C for 18–22 min until golden.
9. Cool and dust lightly with powdered sugar.

09/14/2026

Chocolate Coconut Macaroons

Ingredients

- 200g shredded coconut
- 100g condensed milk
- 2 egg whites
- 40g sugar
- 1 tsp vanilla
- 100g dark chocolate
- Pinch of salt

Method

1. Whisk egg whites, sugar, vanilla, and salt until foamy.
2. Fold in coconut and condensed milk.
3. Shape into small mounds on a lined tray.
4. Bake at 175°C for 15–18 min until golden.
5. Cool completely.
6. Melt the dark chocolate.
7. Dip the bottoms of the macaroons in chocolate.
8. Place on parchment until set.
9. Drizzle with extra chocolate and serve.

09/14/2026

Chocolate Hazelnut Rugelach

Dough

- 200g flour
- 120g butter
- 100g cream cheese
- 30g sugar
- 1 tsp vanilla
- Pinch of salt

Filling

- 100g hazelnut spread
- 50g chopped hazelnuts
- 30g sugar

Method

1. Beat butter, cream cheese, sugar, and vanilla.
2. Add flour and salt to form a soft dough.
3. Chill for 1 hour.
4. Roll into a thin circle.
5. Spread with hazelnut spread and sprinkle with hazelnuts and sugar.
6. Cut into triangles.
7. Roll each triangle from the wide end.
8. Bake at 180°C for 18–20 min until golden.
9. Cool and dust lightly with powdered sugar.

09/13/2026

Canelé

Ingredients

- 500ml milk
- 50g butter
- 100g flour
- 200g sugar
- 2 eggs
- 2 egg yolks
- 1 tsp vanilla
- 2 tbsp dark rum
- Pinch of salt

Method

1. Heat milk, butter, and vanilla until steaming.
2. Whisk flour, sugar, eggs, yolks, and salt.
3. Gradually whisk in the warm milk.
4. Stir in the rum and chill the batter for 12 hours.
5. Grease canelé molds generously.
6. Fill molds about ¾ full.
7. Bake at 230°C for 15 min, then 190°C for 45–50 min.
8. Unmold while warm and cool on a rack.
9. Serve with a dark caramelized crust and soft custardy center.

09/13/2026

Australian Vanilla Slice

Pastry

- 2 sheets puff pastry

Custard

- 500ml milk
- 100g sugar
- 3 egg yolks
- 40g cornstarch
- 1 tsp vanilla
- 30g butter

Method

1. Bake puff pastry sheets at 200°C for 15–18 min until golden.
2. Heat milk and vanilla until steaming.
3. Whisk yolks, sugar, and cornstarch.
4. Gradually whisk in the hot milk.
5. Cook until thick and smooth, then stir in butter.
6. Place one pastry sheet in a lined square pan.
7. Spread the warm custard evenly over it.
8. Top with the second pastry sheet and chill for 4 hours.
9. Slice into neat squares and dust with powdered sugar.

09/13/2026

Czech Kolaches

Dough

- 300g flour
- 50g sugar
- 7g instant yeast
- 150ml warm milk
- 1 egg
- 50g butter
- 1 tsp vanilla
- Pinch of salt

Filling

- 150g cream cheese
- 40g sugar
- 1 egg yolk
- ½ tsp vanilla
- 100g fruit jam

Method

1. Mix flour, yeast, sugar, milk, egg, butter, vanilla, and salt.
2. Knead until smooth and let rise for 1 hour.
3. Divide into 8 balls and flatten slightly.
4. Press a small well into each piece.
5. Mix cream cheese, sugar, yolk, and vanilla.
6. Fill each center with cream cheese and a little jam.
7. Let rest for 15 minutes.
8. Bake at 180°C for 15–18 min until golden.
9. Cool slightly and dust with powdered sugar.

09/13/2026

Paris-Brest

Choux Pastry

- 125ml water
- 60g butter
- 75g flour
- 2 eggs
- 1 tbsp sugar
- Pinch of salt
- 40g sliced almonds

Praline Cream

- 150g praline paste
- 200ml heavy cream
- 100g mascarpone
- 30g powdered sugar

Method

1. Boil water, butter, sugar, and salt.
2. Add flour and stir until the dough pulls away from the pan.
3. Cool slightly, then beat in eggs one at a time.
4. Pipe a large ring on parchment and sprinkle with almonds.
5. Bake at 190°C for 25–30 min until puffed and golden.
6. Whip cream, mascarpone, powdered sugar, and praline paste.
7. Cool the choux ring completely and slice horizontally.
8. Pipe generous swirls of praline cream inside.
9. Close, dust with powdered sugar, and serve.

09/12/2026

Bakewell Slices

Ingredients

- 1 sheet shortcrust pastry
- 120g raspberry jam
- 100g butter
- 100g sugar
- 2 eggs
- 100g ground almonds
- 40g flour
- ½ tsp almond extract
- 50g sliced almonds

Method

1. Press the pastry into a lined 20×20cm pan.
2. Prick the base and bake at 180°C for 10 min.
3. Spread raspberry jam over the warm pastry.
4. Beat butter and sugar until fluffy.
5. Add eggs and almond extract.
6. Fold in ground almonds and flour.
7. Spread the almond batter over the jam.
8. Sprinkle with sliced almonds and bake at 180°C for 30–35 min.
9. Cool completely, slice into bars, and serve.

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