Brownie Batter Chocolate Hummus

Brownie Batter Chocolate Hummus

von | Feb. 18, 2025 | ALL YEAR, BRUNCH, CHICKPEAS, CHOCOLATE, CREAMY, DESSERT & SWEETS, EASY, EVERYDAY, INTERNATIONAL, PICNIC, SNACKS, SWEET, UP TO 30 MINUTES, VEGAN

Brownie Batter Chocolate Hummus

Brownie Batter Chocolate Hummus

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February 18, 2025 by Kimberly

This ultra-creamy, rich chocolate dip tastes like straight-up brownie batter but is secretly packed with good-for-you ingredients. Perfect for spreading, dipping, or just eating by the spoonful…no judgment here!!

10 MINUTES

EASY

VEGAN

INTERNATIONAL

4 PORTIONS

CREAMY
SWEET

EVERYDAY

SNACKS
DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’ve never tried sweet hummus before, this one’s about to change your life. Imagine the rich, fudgy taste of brownie batter but in a smooth, creamy dip that also happens to be good for you. No refined sugar, no weird additives, just simple ingredients blending into pure chocolatey magic. Whether you’re dipping fruit, spreading it on toast, or eating it straight from the jar (I see you), this is your new go-to for a guilt-free chocolate fix.

How to serve
Swipe it onto warm toast, pair it with strawberries, banana slices, or apple wedges, or go all in and dunk some pretzels for that sweet-salty combo. Feeling extra? Stir it into oatmeal, drizzle it over pancakes, or layer it in a yogurt parfait for a next-level treat.

How to store
Store your chocolate hummus in an airtight container in the fridge for up to 4 days, but let’s be real, it won’t last that long. If it thickens up, just stir in a splash of plant milk to bring back that creamy goodness. Freezing? Not recommended, it’s best fresh!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Brownie Batter Chocolate Hummus
Brownie Batter Chocolate Hummus
Brownie Batter Chocolate Hummus
„Let’s make a piece of happiness“
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Brownie Batter Chocolate Hummus

Brownie Batter Chocolate Hummus

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 4 1x
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Description

RECOMMENDED EQUIPMENT

  • food processor
  • sieve

Ingredients

Units Scale
  • 265 grams canned chickpeas, drained
  • 2 tbsp tahini
  • 60 grams unsweetened cocoa powder
  • 4 tbsp date syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp coconut oil
  • 2 tbsp milk of choice
  • 1/2 cup ice cubes
  • fruits of your choice for dipping – strawberries, bananas, apples…

Instructions

  • Drain the chickpeas and rinse them under cold water. Add them to a food processor.
  • Next, add tahini, vanilla, unsweetened cocoa powder, coconut oil, salt, date syrup, and milk. Blend on high speed until it forms a thick paste. Then, gradually add ice cubes. Just enough to make it super fluffy and creamy.
  • Transfer to a bowl and enjoy with your favorite fruits or cracker!!

Baked Falafel

Baked Falafel

von | Feb. 7, 2025 | 30 TO 60 MINUTES, ALL YEAR, CHICKPEAS, CILANTRO, CRISPY, EASY, MIDDLE EAST, PICNIC, SNACKS, VEGAN

Baked Falafel

Baked Falafel

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February 2, 2025 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.

40 MINUTES

EASY

VEGAN

MIDDLE EAST

24 FALAFEL BALLS

CRISPY

PICNIC

SNACKS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

How to serve
These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

How to store
Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

Baked Falafel
Baked Falafel
Baked Falafel
Baked Falafel
„Let’s make a piece of happiness“
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Baked Falafel

Baked Falafel

  • Author: Kimberly
  • Total Time: 12-24 hrs + 40 min
  • Yield: 24 falafel balls 1x
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Description

Recommended Equipment

  • medium mixing bowl
  • food processor
  • small cookie scoop (or tablespoon)

Ingredients

Units Scale
  • 250 grams dry chickpeas
  • 2 tbsp olive oil
  • 2 tsp baking powder
  • 5 grams fresh parsley
  • 5 grams fresh cilantro
  • 5 leaves fresh mint
  • 1 yellow onion
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp za’atar
  • 1/2 tsp white pepper

Instructions

  1. Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
  2. Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.
  • Passive Time: 12-24 hrs
  • Cook Time: 40 min

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

von | Dez. 9, 2024 | 30 TO 60 MINUTES, CRANBERRY, EASY, EVERYDAY, ITALIAN, SNACKS, SWEET, VEGETARIAN, WINTER

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

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December 9, 2024 by Kimberly

These crispy, nutty biscotti are bursting with tart cranberries and crunchy pistachios, dipped in a silky layer of white chocolate. They’re festive, cozy, and perfect for coffee-dunking or gifting.

60 MINUTES

EASY

VEGETARIAN

ITALIAN

107 PER BISCOTTI

SWEET

EVERYDAY

SNACK

WINTER

INTRODUCTION

ABOUT THE RECIPE

These biscotti are everything you want in a cozy snack. Crunchy, nutty, and perfectly sweet, they combine tart cranberries, rich pistachios, and a touch of indulgence with a white chocolate coating. They’re ideal for holiday gifting, pairing with your coffee, or treating yourself to something a little special. The mix of textures and flavors makes them irresistible, and they look as beautiful as they taste.

How to serve
Serve these biscotti alongside a hot cup of coffee, tea, or even hot cocoa for the ultimate cozy vibe. They’re also fantastic as part of a dessert spread, paired with fresh fruit or a creamy mousse. And don’t forget – they make the perfect holiday gift, wrapped up in cute little bags or boxes.

How to store
Store the biscotti in an airtight container at room temperature for up to three weeks. If they’re coated in chocolate, keep them in a cool place to avoid melting. Perfect for make-ahead treats!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
„Let’s make a piece of happiness“
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Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 14-18 pieces 1x
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Description

Recommended Equipment

  • 2 bowls
  • electric mixer
  • whisk
  • baking tray
  • parchment paper
  • sharp knife
  • spoon or spatula
  • food processor (optional, for chopping cranberries)

Ingredients

Units Scale
  • 125 grams all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 30 grams butter, room-temperature
  • 75 grams white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 50 grams pistachios
  • 50 grams fresh cranberries
  • 100 grams white chocolate

Instructions

  1. Roughly chop the cranberries and pistachios with a knife or a food processor, then set aside. Preheat the oven to 175°C/347°F.
  2. In one bowl, thoroughly mix the flour, baking powder, and salt.
  3. In another bowl, use an electric mixer to cream the soft butter and sugar until fluffy.
  4. Add the egg and vanilla extract to the butter-sugar mixture and mix well.
  5. Add the dry ingredients to the butter-egg mixture, along with the chopped pistachios and cranberries. Mix everything until you get a smooth dough. Only stir until no flour streaks remain.
  6. Place the dough onto a baking tray lined with parchment paper. Lightly dust your hands with flour and shape the dough into a flat, long rectangle (about 20-25 cm long and 6 cm wide).
  7. Bake the dough piece for about 30 minutes. Remove it from the oven and let it cool slightly.
  8. Use a bread knife or sharp knife to slice the baked dough into pieces (about 1.5–2 cm thick).
  9. Place the biscotti slices cut side down back onto the baking tray.
    • For a softer version: Bake each side for 5 minutes.
    • For a crunchier version: Bake each side for 10 minutes.
  10. Dip half of the biscotti in melted white chocolate and sprinkle with chopped pistachios. Let them cool on a wire rack until the chocolate hardens.
  • Passive Time: 40 min
  • Cook Time: 20 min

Baked Goat Cream Cheese & Hot Pepper Jelly

Baked Goat Cream Cheese & Hot Pepper Jelly

von | Okt. 20, 2024 | 30 TO 60 MINUTES, APPETIZER, AUTUMN, BELL PEPPER, CHEESE, CREAMY, DINNER PARTY, EASY, EVERYDAY, GOAT CHEESE, INTERNATIONAL, SNACKS, SWEET, TANGY, VEGETARIAN, WINTER

Baked Goat Cream Cheese & Hot Pepper Jelly

Baked Goat Cream Cheese & Hot Pepper Jelly

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October 20, 2024 by Kimberly

Imagine a warm, melty goat cream cheese, topped with a sweet-spicy hot pepper jelly as a dip for your favorite potato chips. It’s a burst of flavor that feels like a cozy, fiery hug.

40 MINUTES

EASY

VEGETARIAN

INT.

421 PER PORTION

CREAMY
TANGY
SWEET

EVERYDAY

APPETIZER
SNACK

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This baked goat cream cheese dish is the perfect combo of creamy, tangy, and sweet with a little kick. The warm, melty center and the hot pepper jelly on top brings the perfect balance of sweet and spicy. It’s one of those appetizers that makes everyone go “wow” after the first bite, but it’s surprisingly easy to make. Whether you’re hosting friends or just treating yourself to something special, this warm, cozy snack is the ultimate crowd-pleaser.

How to serve
Serve this baked goat cheese dish with crispy crackers, warm slices of baguette, or even fresh veggies like cucumber or carrots for a light crunch. The sweet-spicy jelly on top works perfectly with some fresh herbs like thyme or chives. It’s an easy, yet impressive appetizer for dinner parties, game nights, or even a cozy night in. Trust me, people will be coming back for seconds – so maybe make a double batch!

How to store
If you have leftovers (which, let’s be real, you probably won’t), just pop the baked goat cheese in an airtight container in the fridge. It keeps for about 2 days and can be easily reheated in the oven.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Baked Goat Cream Cheese & Hot Pepper Jelly
Baked Goat Cream Cheese & Hot Pepper Jelly
Baked Goat Cream Cheese & Hot Pepper Jelly
„Let’s make a piece of happiness“
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Baked Goat Cream Cheese & Hot Pepper Jelly

Baked Goat Cream Cheese & Hot Pepper Jelly

5 from 1 review

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 40 min 1x
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Description

Recommended Equipment

  • jar with a screw-on lid
  • sharp knife
  • cutting board
  • small pot
  • tongs
  • small plate
  • food processor

Ingredients

Units Scale

HOT PEPPER JELLY

  • 1/2 red bell pepper
  • 1/4 green bell pepper
  • 1/2 jalapeno
  • 1/2 fresh chili pepper
  • 75 grams preserving sugar
  • 30 grams apple cider vinegar

CHEESE

  • 150 grams cream cheese
  • 100 grams goat cream cheese
  • 1 garlic clove
  • 1 tbsp fresh chives
  • salt to taste

OTHER INGREDIENTS

  • bread, cracker or veggie sticks for dipping

Instructions

  1. For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
  2. Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
  3. Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
  4. Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.

Notes

  • If you don’t have preserving sugar on hand, use 60-65g of regular sugar with 1-1.5g of pectin and 5ml of lemon juice instead of 75g preserving sugar.
  • Cook Time: 20 min

Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad

von | Juli 8, 2024 | APPETIZER, ASIAN, BRUNCH, CRUNCHY, DINNER PARTY, EASY, EVERYDAY, GLUTEN-FREE, LUNCH, REFRESHING, SALADS, SNACKS, SPRING, SUMMER, UP TO 30 MINUTES, VEGAN

Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad

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July 4, 2024 by Kimberly

Crunch into crispy rice paper paired with a vibrant salad of mango, avocado, and cashews. A dish that’s as fun to eat as it is colorful!

25 MINUTES

EASY

VEGAN

ASIAN

109 PER PORTION

CRUNCHYEVERDAY

APPETIZER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Experience a crunch like no other with this unique dish that combines crispy fried rice paper with a lush mango avocado cashew salad. It’s a textural delight that’s bursting with freshness and flavor.

How to serve
Serve this crispy delight as a stunning appetizer or a light, refreshing meal. The crackle of the rice paper perfectly complements the soft, rich textures of avocado and mango, with cashews adding a satisfying crunch. It’s a dish best enjoyed immediately to secure the crispy rice paper and the cool, fresh salad. Alternatively for making it ahead, you can serve the salad and the deep-fried rice paper individually.

How to store
The crispy rice paper should be enjoyed right after frying to maintain its texture. However, the mango avocado cashew salad can be refrigerated in an airtight container and is best eaten within a day to keep the flavors vibrant and fresh.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Crispy Rice Paper with Mango Avocado Cashew Salad
Crispy Rice Paper with Mango Avocado Cashew Salad
„Let’s make a piece of happiness“
Print
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Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad

  • Author: Kimberly
  • Total Time: 25 minutes
  • Yield: about 16 small cups 1x
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Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small frying pan or pot
  • scissors
  • paper towels
  • salad bowl
  • small bowl

Ingredients

Units Scale

CUPS

  • 4 small rice paper
  • 200 milliliters deep-frying fat

DRESSING

  • 1 tbsp avocado oil
  • 2 tbsp lime juice
  • 1 garlic clove, grated
  • 1/4 tsp ginger, grated
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce

SALAD

  • 300 grams red cabbage
  • 1 ripe mango
  • 1 ripe avocado
  • 40 grams cashew nuts

TOPPINGS

  • cress or sprouts
  • white sesame
  • spring onion

Instructions

  1. Heat about 1 cm of frying oil to 180°C / 356°F in a small frying pan. Carefully cut the rice paper into quarters using scissors, and fry each quarter in the hot oil for 5 seconds until it puffs up and turns fluffy white. Remove from the pan and let it drain on paper towels. Note: The paper is only pliable for a short time after being removed from the oil.
  2. For the salad, finely shred the red cabbage and place it in a salad bowl. Peel the mango and avocado and cut the flesh into bite-sized pieces, adding them to the salad bowl as well. Finally, add the cashews.
  3. For the dressing, mix avocado oil, lime juice, grated garlic and ginger, sesame oil, and soy sauce in a small bowl and pour it over the salad. Mix everything well.
  4. Slice the green part of the spring onion into fine strips and set aside.
  5. If serving immediately, lay out the fried rice papers, fill each with 1-2 tablespoons of salad, and top each with white sesame seeds, cress, and the sliced spring onions. If not serving immediately, I recommend preparing both components separately.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 25 min

Radish Cucumber Butter

Radish Cucumber Butter

von | Juni 24, 2024 | APPETIZER, BUTTERY, CUCUMBER, DIPS & SPREADS, EASTER, EASY, EVERYDAY, FRENCH, GLUTEN-FREE, RADISH, REFRESHING, SNACKS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Radish Cucumber Butter

Radish Cucumber Butter

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June 24, 2024 by Kimberly

Whip up magic in your kitchen with this fresh, zesty butter blend! Perfect for giving a crunchy, creamy twist to any snack or sandwich.

10 MINUTES

EASY

VEGETARIAN

FRENCH

96 PER PORTION

BUTTERY

EVERDAY

DIPS & SPREADS

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Radish cucumber butter combines the crisp freshness of radishes and cucumbers with creamy butter to create a spread that’s both light and invigorating. It’s a delightful way to add a burst of spring flavor to any dish.

How to serve
This versatile butter is perfect slathered on warm bread, used as a savory topping for steamed vegetables, or as a refreshing twist in sandwiches. Its light, creamy texture and vibrant flavor profile make it an excellent complement to both casual and sophisticated culinary creations.

How to store
Keep the butter refrigerated in an airtight container. It maintains its best quality for up to 3 days, ensuring you can enjoy its fresh taste over several days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Radish Cucumber Butter
Radish Cucumber Butter
„Let’s make a piece of happiness“
Print
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Radish Cucumber Butter

Radish Cucumber Butter

  • Author: Kimberly
  • Total Time: 10 minutes
  • Yield: 10 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • deep plate
  • paper towels
  • grater

Ingredients

Units Scale
  • 4 radishes
  • 1/4 cucumber
  • 125 grams butter
  • chives
  • salt to taste

Instructions

  1. Thoroughly wash the radishes, cucumber, and chives. Set up a deep plate and finely grate the radishes into it. Squeeze out the excess moisture from the grated radishes using paper towels. Repeat the process with the cucumber.
  2. Finely slice the chives and set them aside.
  3. Dry the plate, then add the softened butter to it. Incorporate the grated radishes and cucumber, mixing well. Season with salt and sprinkle the sliced chives on top.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 10 min