Cranberry and White Chocolate Chip Cookies

Cranberry and White Chocolate Chip Cookies are a delicious alternative to the "traditional" Chocolate Chips Cookies!

The following quantities are for about 30 to 40 cookies.

You will need:

• 250 grams of flour
• A pinch of salt
• 1 egg
• 11 grams of baking powder
• 125 grams of butter
• 150 grams of brown sugar
• 7.5 grams of vanilla sugar
• 100 grams of dried cranberries
• 100 grams of white chocolate chips

Preparation time: 15-20 minutes

Baking time: 12 minutes

Start by pre-heating your oven to 160 C (320 F).

In a bowl, add the flour, the salt, the egg, and the baking powder.

Mix to obtain a crumb-type dough.

In a saucepan, melt the butter.

Make a well in your dough, and once the butter is melted, add it along with the brown sugar and the vanilla sugar.

Initially mix with a wooden spoon to obtain a dough.

Then, as it becomes more difficult, use your hands and mix until you obtain a dough shown as below.

Add the dried cranberries and the white chocolate chips (or any other toppings) to the dough and mix with your hands.

Roll the dough into balls, and lightly press them into cookie shapes. Then place them spaced enough on an oven tray covered with parchment paper or foil.

Place the tray in the oven and bake for about 12 minutes.

Once baked, get the tray out of the oven and let the cookies sit for few minutes until they cool down.

And enjoy!

Tip: You can keep the cookies in a tin box for few days.

Note: If you feel like staying classic, why not try our Chocolate Chip Cookies recipe?

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

Layered Puff Pastry with Cream Cheese & Cinnamon

This recipe will make a delicious dessert and a mouth-watering treat. It is really easy to make and will please everyone, except your nutritionist, but once in a while it is so good to indulge yourself!

What I love is the crunchiness of the brown sugar and cinnamon melted on top of the puff pastry, and the fact that the cream cheese mixture inside the two layers of puff pastry melts in your mouth.

With the following quantities, there was enough delicious pastry for eight people.

• One puff pastry (32 centimeters diameter, 230 grams)*
• 225 grams of soft cream cheese
• 100 grams of sugar
• One tablespoon of vanilla extract
• 25 grams of melted butter
• One teaspoon of cinnamon ground
• 40 grams of brown sugar

Preparation time: 20 minutes
Baking time: 25 minutes


Start by pre-heating your oven at 175 C (350 F).

Lay down the puff pastry on top of some parchment paper.

In a bowl, mix the soft cream cheese, the white sugar, and the vanilla extract together.

Once the ingredients are well mixed ...

... add this mixture on top of one half of the puff pastry.

Fold the other half of the puff pastry on top of the cream cheese mixture.

Seal the two halves of the puff pastry together.

Melt the butter in a pan or in the microwave, and in a bowl, mix the brown sugar and the cinnamon.

Brush the top of the puff pastry, along with the seal parts, with the melted butter, and spread the brown sugar-cinnamon mixture on top of the butter.

Place your pastry in the oven for about 25 minutes.

Let it cool down a bit, cut in individual-portion squares, and serve.

Enjoy warm!

*Note: If you are making this recipe for more people, just use two puff pastries, and skip step two of the recipe. You will simply use one puff pastry for the bottom and one puff pastry for the top, and don't forget to also double the quantities for the other ingredients.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

Mango Crumble

A sweet and warm dessert to enjoy for a romantic dinner as well as if you have people over, or just for your family. It is a delight, and it is a simple dessert to prepare. Honestly, the most complicated thing in this recipe is to peel and cut the mangoes in chunks.

For this recipe, I used a 26 centimeters-diameter (2.3 liters) oven dish.

You will need:

• 2 mangoes
• 60 grams of brown sugar (30 grams for the cooking of the mangos + 30 grams for the grilling part)
• 1 tablespoon of dark spiced rum
• 145 grams of flour
• 100 grams of sugar
• 75 grams of butter (+ some to butter the oven dish)

Preparation time: 30 minutes
Baking time: 35 minutes
Grilling time: not more than 5 minutes


Start by peeling and cutting your mangoes in small chunks.

Place the mango chunks into a pan with 30 grams of brown sugar and the rum.

Cook for about 5 minutes.

Pour the mango into a strainer, so you can keep the juice.

While the mango is straining, pre-heat your oven to 175 C (345 F), and prepare the crumble part of your crumble.

In a bowl, add the flour and the sugar, and mix.

Then add the melted butter.

Mix with your fingers until you obtain a dough similar to crumbs.

Once the mango-rum juice has drained and your dish is buttered you can assemble your crumble.

Place your mango chunks in the bottom of the dish.

Add the crumble dough on top.

Place in the oven for 35 minutes.

Brush the crumble top with the mango-rum juice.

Sprinkle the rest of the brown sugar on top.

Put under the grill for no more than 5 minutes (keep an eye on it as the grill can go really fast).

You can now enjoy your sweet and warm mango crumble.

*Note: As I like to eat my crumble still warm, I generally bake it 2 hours before dinner, once it's baked, place a lid or a cover over your dish and it will keep warm for about 2 hours, or you can just re-heat it before your meal.
You can also eat the mango crumble cold.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond