If you like to cook and especially the pastry universe; cookies, cakes, puddings, cupcakes and more. After an encounter, it can happen that there are leftovers. And if you are not willing to throw away any leftover food (as it should be), in this selection we want to explain how take advantage of soft cookies.
It is also worth freezing and reusing at another time, or better yet, recycle those leftovers (even the ones we think have been lost forever) to create previously unimagined desserts. These are ideas that also work when you see that the package has been open for too long in the pantry, or the cookie jar has been poorly closed, and due to the humidity in the environment, they have softened.
Whether the cookie is sweet, homemade or purchased, we will seek to replace the ingredient that makes the dough for the cookies. These preparations demonstrate that there is a second Life for everything in the kitchen.
1. Tiramisu
Prepare the coffee and let it cool. To speed up the process we can pour it over a wide source in a thin layer. It will cool in a matter of 15-20 minutes. Separate the yolks from the egg whites. Whip the egg whites to the point of light snow and reserve. Then we beat the egg yolks with the sugar until white and the sugar dissolves completely, so that the granillo is not noticeable. The cream will be a pale yellow color. We remove the mascarpone cheese to make it easier to incorporate into the sugared yolks. We will do it by mixing, without beating, and with soft and enveloping movements. Lastly, add the egg whites and mix gently, continuing with the enveloping movements. With this we achieve a soft, creamy and ethereal texture, which keeps the air incorporated with the shake. Dip the biscuits in the cold coffee and place them at the base of a square or rectangular mold. We spread a layer of egg cream and mascarpone on top, well distributed over the entire surface. We repeat the process and finish with a layer of cream. Sprinkle with a thin layer of pure cocoa powder, sifting with a strainer, and let it rest in the fridge until the next day. At the time of serving, remove from the fridge 10 or 15 minutes before and sprinkle with another thin layer of cocoa powder.
Complete recipe | homemade tiramisu
2. Cheesecake with a biscuit base
- Ingredients for X people. 18 Digestive biscuits, 450 g cream cheese, 150 g butter, 220 ml whipping cream, 4 eggs, 75 g sugar, 12 raspberries, 20 g lemon zest
- Elaboration. Prepare the base by mixing the butter with the crushed biscuits, and the lemon zest. It is preferable if you find lime in the market because it gives a fresher touch. Once the mixture is made in a bowl, we cover the bottom of the source where we are going to make the cake. I like to go up the edges a little so that the cake has more relief, but it is not necessary. When the biscuit base is made, we put the fountain in the fridge so that it hardens in the cold. While we prepare the filling and preheat the oven to 190ºC. To make the pie filling, we beat the egg yolks with the sugar with the rods until pale. Lightly beat the egg whites and add them to the mixture. We also add the liquid cream and cream cheese and mix well until there are no lumps. We take the base out of the fridge and fill it with the prepared filling. Bake at 170ºC and cook for 50 minutes. Turn off the heat and let the cake cool, first in the oven and then in the fridge. Decorate the cheesecake when it is cold with a few tablespoons of strawberry, raspberry or blueberry jam and some fresh raspberries. I do not recommend adding whipped cream or any type of syrup, although logically, I leave it to everyone’s taste.
Complete recipe | Biscuit-based cheesecake. This is the best recipe you will find
3. Cookie cake or how to make a cake when you don’t have flour
- Ingredients for 6 people. 200 g Maria biscuits, 70 g cocoa powder, 130 g sugar, 14 g chemical yeast, 4 M eggs, 100 g sunflower oil, 200 ml
- Elaboration. We begin by crushing the cookies until they become a very fine powder, the closest thing in texture to the flour they replace. For this we can use a kitchen robot or crush them, inside a bag, with a rolling pin. The first is more effective, the second is an excellent option if we do not have any device that makes the task easier. We reserve a tablespoon. We put the crushed biscuit in a deep and wide container. Add the cocoa, sugar and chemical booster and mix well until integrated. In another bowl, beat the eggs and add the oil and milk. We make sure that all the liquid ingredients are well integrated before incorporating them into the cookie mixture. We remove well. We grease the mold with oil and sprinkle it with the crushed biscuit that we have previously reserved. We remove the excess by turning the mold over (better if it is on the pile, because we will dirty less) and tapping it a few times. Fill with the previous mixture and place in the center of the oven pre-heated to 180º. We cook for approximately 40 minutes. Remove the cake from the oven and let it temper before unmolding. I have a trick to make the biscuits juicier: put them in a plastic bag while they are still hot and let them cool inside it. The closed bag generates a steam that makes the biscuits very juicy. Try it and you will see what a difference.
Complete recipe | Cookie cake recipe or how to make a cake when you don’t have flour
- Ingredients for 4 people. 100 g berries (for the compote) and more to decorate 100 g, 45 g icing sugar (for the compote), 5 ml lemon juice (for the compote), 1 sliced gelatin (for the compote), 100 g cheese mascarpone (for the cream), 100 ml liquid whipping cream (for the cream), 30 g icing sugar (for the cream), 1 egg yolk (for the cream), 1.5 sliced gelatin (for the cream), 10 speculoos (or spiced Christmas cookies)
- Elaboration. We will begin by preparing the red fruit compote. For that we put the gelatin sheet to hydrate in plenty of cold water for 10 minutes. In a saucepan we put the fruit, the icing sugar and the lemon juice, and bring everything to a boil. Remove from heat, add the drained gelatin and stir to integrate. Divide into the bottom of four small glasses and let cool in the fridge for at least an hour. To make the cookie layer, we simply crush the speculoos in a food processor with blades or crush them in a freezer bag with a rolling pin. We distribute a layer on top of the red fruit layer. To make the mascarpone cream, we hydrate the gelatin in cold water for 10 minutes. Put the cheese in a bowl and add the egg yolk, beat with a whisk. On the other hand, we mount the cold cream in another bowl, adding the icing sugar little by little, carefully incorporating the whipped cream into the egg and mascarpone mixture. Add the drained and melted gelatin sheet for a few seconds in the microwave. Pour the cream with a small spoon, distributing it on top of the biscuit layer. Reserving in the fridge for a minimum of four hours before tasting them.
Complete recipe | Little glasses of red berries, mascarpone and speculoos cookies: refreshing dessert recipe for the Christmas menu
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5. Oreo Cookie and Chocolate Truffles
- Ingredients for 12 people. 100 g spreadable cream cheese, 16 Oreo cookies, 100 g chocolate coating, chocolate noodles to decorate
- Elaboration. We will begin by crushing the Oreo cookies with a kitchen robot until they are like a fine powder. If we don’t have a robot, put the cookies in a plastic bag and hit them with a wooden rolling pin until they are reduced to crumbs, they won’t be as ground but they would be worth it. Pour the cream cheese into the biscuit powder and mix with a spatula to form a dough. Make balls of the same size and put them in the freezer for half an hour. While melting the chocolate in a water bath or in the microwave for a minute, if you do it this way, stir it every little bit because it is easy for it to burn. Let it cool down a bit. Bathe each truffle in the melted chocolate and let it dry on a flat surface or on a narrow rack. When the chocolate has hardened, put them in the fridge in an airtight container.
Complete recipe | Oreo and chocolate cookie truffles: tempting recipe for chocolatiers with a sweet tooth
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