Culinary Lovers, New City, NY (2026)

10/17/2026

🍪 Chocolate-Dipped Cookies Recipe
These chocolate-dipped cookies are sweet, crispy, buttery, and melt in your mouth with rich chocolate goodness. Beautifully shaped, they are perfect for Eid treats, family snacks, or as a homemade cookie business idea! 🍫

This recipe uses simple ingredients and melted chocolate for dipping.

📋 Ingredients
Cookie Dough:
* 250 g low-protein flour (cake flour)
* 150 g margarine
* 50 g butter
* 80 g powdered sugar (icing sugar)
* 1 egg yolk
* 25 g cornstarch
* 20 g milk powder
* ½ tsp vanilla extract
* 1 pinch salt
Chocolate Dip:
* 200 g Dark Cooking Chocolate (DCC)
* 1 tsp vegetable oil (optional, to thin out the chocolate if needed)
Optional Toppings:
* Melted white chocolate
* Chocolate sprinkles (meses)
* Chopped roasted nuts
* Colorful sprinkles

🍳 Step-by-Step Instructions
* Cream the Fat and Sugar:
Combine the margarine, butter, and powdered sugar in a bowl. Beat using a mixer on low speed for about 1–2 minutes until well combined. Do not overmix or cream until fluffy.
* Add the Egg Yolk:
Add the egg yolk and vanilla extract. Mix until completely combined.
* Incorporate Dry Ingredients:
Sift the low-protein flour, cornstarch, and milk powder together. Add them gradually to the wet mixture along with the salt. Stir gently using a spatula until a smooth, pliable dough forms.
* Shape the Cookies:
Transfer the dough into a piping bag fitted with a star tip. Pipe long logs, rounds, or your preferred shapes onto a baking tray lined with parchment paper.
(If you don't have a piping tip, you can shape the dough by hand).
* Bake:
Preheat your oven to 150–160°C (300–320°F).
Bake for 20–30 minutes, depending on the size of the cookies and your oven. The cookies are done when the bottoms are light golden brown and dry to the touch. Remove from the oven and let them cool completely.
* Melt the Chocolate:
Chop the dark cooking chocolate into small pieces. Melt using the double-boiler method (a heatproof bowl set over a pot of simmering water—ensure the bottom of the bowl does not touch the water). Stir until smooth. Add a little vegetable oil if the chocolate is too thick.
> Note: Make sure no water or steam gets into the chocolate, as it will cause the chocolate to seize up.
>
* Dip the Cookies:
Dip half of each cooled cookie into the melted chocolate. Gently lift it out and allow the excess chocolate to drip back into the bowl.
* Add Toppings:
Before the chocolate sets, sprinkle with chocolate sprinkles, chopped nuts, or colorful sprinkles. For an elegant touch, drizzle thin lines of melted white chocolate across the dipped portion.
* Set the Chocolate:
Arrange the cookies on a sheet of parchment paper. Let them sit in a cool room until the chocolate hardens completely. If the room is warm, chill them in the refrigerator for 5–10 minutes.
💡 Tips for Crispy and Beautiful Cookies
* Flour Choice: Use low-protein (cake) flour to ensure the cookies turn out crispy rather than tough or hard.
* Don't Overbeat: Avoid over-mixing the margarine and sugar mixture; this prevents the piped cookies from spreading and losing their shape during baking.
* Cool Completely: Ensure the cookies are completely cool before dipping them in warm chocolate.
* Neat Dipping: Use a narrow, slightly deep glass or cup for the melted chocolate to get a clean, deep dip.
* Storage: Store the cookies in an airtight container once the chocolate has set completely.

10/17/2026

Zebra Cake

Ingredients

* 250 g all-purpose flour (2 cups)
* 200 g sugar (1 cup)
* 125 g butter, softened
* 3 large eggs
* 120 ml milk (½ cup)
* 60 ml vegetable oil (¼ cup)
* 2 teaspoons baking powder
* 1 teaspoon vanilla extract
* 2 tablespoons unsweetened cocoa powder
* 2 tablespoons extra milk, as needed
* ¼ teaspoon salt

Method

* Prepare the pan: Preheat the oven to 170°C. Grease and line an 8-inch round cake pan.
* Cream the butter and sugar: Beat until pale and fluffy, about 3–5 minutes.
* Add the eggs: Beat them in one at a time, followed by the vanilla.
* Add the dry ingredients: Sift together the flour, baking powder, and salt.
* Make the batter: Fold the flour mixture into the creamed mixture in batches, alternating with the milk and oil. Mix just until smooth.
* Divide: Split the batter equally between two bowls. Add the cocoa powder and extra milk to one bowl and mix gently until smooth. Both batters should have similar pouring consistency.
* Create the zebra pattern: Place 2 tablespoons of vanilla batter in the centre of the pan. Add 2 tablespoons of chocolate batter directly on top. Continue alternating the batters in the centre; each addition will spread outward and create rings.
* Bake: Bake for approximately 35–45 minutes, or until a skewer inserted into the centre comes out clean.
* Cool: Leave in the pan for 10 minutes, then transfer to a wire rack to cool completely.
* Slice and serve: Cut through the centre to reveal the zebra pattern.

Chef’s tips

* Don’t swirl the batter with a knife; the alternating pours create the stripes naturally.
* Keep the two batters at similar thicknesses so the pattern spreads evenly.
* Pour each addition directly into the centre of the previous one.
* Avoid opening the oven during the first 25 minutes.
* For the clearest zebra stripes, use a level measuring spoon and alternate equal quantities of batter.

10/16/2026

🍥 Cinnamon Rolls

Ingredients

For the Dough

* 3 1/2 cups all-purpose flour
* 1/4 cup sugar
* 1 tsp salt
* 2 1/4 tsp instant yeast
* 3/4 cup warm milk
* 1/4 cup warm water
* 1/4 cup unsalted butter, softened
* 1 large egg

For the Cinnamon Filling

* 1/2 cup unsalted butter, softened
* 3/4 cup brown sugar
* 2 tbsp ground cinnamon

For the Cream Cheese Icing

* 4 oz cream cheese, softened
* 1/4 cup unsalted butter, softened
* 1 cup powdered sugar
* 1 tsp vanilla extract
* 1–2 tbsp milk

Procedure

* Mix warm milk, warm water, sugar, and yeast. Rest for 5–10 minutes.
* Add egg, butter, salt, and flour.
* Mix and knead for 8–10 minutes until smooth.
* Cover and let rise for 1–1 1/2 hours.
* Roll the dough into a rectangle.
* Spread softened butter over the dough.
* Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
* Roll the dough tightly into a log.
* Cut into 12 equal rolls.
* Place in a greased baking pan.
* Cover and rise for 30–45 minutes.
* Bake at 350°F (175°C) for 20–25 minutes until golden.
* Beat cream cheese and butter until smooth.
* Add powdered sugar, vanilla, and milk. Mix until creamy.
* Spread icing over the warm rolls.
* Serve warm.

10/16/2026

🍰 Red Velvet Sheet Cake

Ingredients

For the Cake

* All-purpose flour – 2½ cups (315 g)
* Granulated sugar – 1½ cups (300 g)
* Cocoa powder – 2 tbsp
* Baking powder – 1 tsp
* Baking soda – 1 tsp
* Salt – ½ tsp
* Eggs – 2 large
* Vegetable oil – 1 cup (240 ml)
* Buttermilk – 1 cup (240 ml)
* Vanilla extract – 2 tsp
* White vinegar – 1 tsp
* Red food coloring – 2 tbsp

For Cream Cheese Frosting

* Cream cheese – 225 g
* Unsalted butter – ½ cup (115 g)
* Powdered sugar – 3 cups (360 g)
* Vanilla extract – 1 tsp

Procedure

* Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
* Add eggs, oil, buttermilk, vanilla, vinegar, and red food coloring.
* Mix until smooth.
* Pour the batter into a greased and lined sheet pan.
* Bake at 175°C (350°F) for 25–30 minutes.
* Let the cake cool completely.
* Beat cream cheese and butter until creamy.
* Add powdered sugar and vanilla.
* Beat until smooth and fluffy.
* Spread the frosting evenly over the cooled cake.
* Sprinkle red velvet cake crumbs on top.
* Cut into squares and serve.

10/16/2026

🥧 Portuguese Egg Tart

Ingredients

* Puff pastry – 1 sheet (about 250 g, thawed)
* Egg yolks – 6 large
* Whole milk – 1 cup (250 ml)
* Heavy cream – ½ cup (125 ml)
* Sugar – ¾ cup (150 g)
* All-purpose flour – 2 tbsp
* Vanilla extract – 1 tsp
* Salt – ¼ tsp
* Ground cinnamon – ½ tsp (optional)

Procedure

* Preheat the oven to 220°C (425°F).
* Roll out the puff pastry and cut into small rounds.
* Press the pastry into muffin or tart molds.
* Whisk egg yolks, sugar, flour, and salt together.
* Add milk and heavy cream gradually.
* Add vanilla extract and mix until smooth.
* Cook over low-medium heat, stirring until slightly thickened.
* Let the custard cool for a few minutes.
* Pour the custard into the pastry shells, about ¾ full.
* Bake for 15–20 minutes until the pastry is golden and the custard has dark caramelized spots.
* Let the tarts cool slightly.
* Sprinkle with cinnamon if desired.
* Serve warm and enjoy.

10/16/2026

🍓 Jam Cookies

Ingredients

* All-purpose flour – 2 cups (250 g)
* Unsalted butter – ¾ cup (170 g), softened
* Powdered sugar – ¾ cup (90 g)
* Cornstarch – ¼ cup (30 g)
* Egg yolk – 1
* Vanilla extract – 1 tsp
* Baking powder – ½ tsp
* Salt – ¼ tsp
* Strawberry or raspberry jam – ½ cup
* Powdered sugar – for dusting (optional)

Procedure

* Preheat oven to 175°C (350°F).
* Beat butter and powdered sugar until creamy.
* Add egg yolk and vanilla extract. Mix well.
* Add flour, cornstarch, baking powder, and salt.
* Mix gently until a soft dough forms.
* Roll the dough into small balls.
* Place them on a lined baking tray.
* Make a small hole in the center of each cookie with your thumb or a spoon.
* Fill each hole with a little jam.
* Bake for 12–15 minutes or until lightly golden.
* Let the cookies cool completely.
* Dust with powdered sugar if desired.
* Serve and enjoy.

10/16/2026

🍪 French Macarons

Ingredients

* Almond flour – 100 g
* Powdered sugar – 100 g
* Egg whites – 100 g
* Granulated sugar – 100 g
* Cream of tartar – ¼ tsp
* Salt – ¼ tsp
* Vanilla extract – 1 tsp
* Food coloring – optional
* Buttercream, chocolate ganache, or jam – for filling

Procedure

* Sift almond flour and powdered sugar together.
* Beat egg whites and cream of tartar until foamy.
* Gradually add granulated sugar and beat until stiff peaks form.
* Add vanilla extract and food coloring.
* Gently fold in the dry ingredients until the batter flows like a ribbon.
* Transfer the batter to a piping bag.
* Pipe small, even circles onto a lined baking tray.
* Tap the tray gently to remove air bubbles.
* Rest for 20–40 minutes until the tops form a skin.
* Bake at 150°C (300°F) for 12–15 minutes.
* Let the shells cool completely.
* Pipe your desired filling onto one shell.
* Place another shell on top and press gently.
* Refrigerate for at least 24 hours for the best texture and flavor.
* Serve and enjoy.

10/15/2026

Four Types of Energy Balls

1. Chocolate Oat Energy Balls

Ingredients

- Rolled oats – 100 g
- Peanut butter – 80 g
- Honey – 3 tbsp
- Cocoa powder – 2 tbsp
- Mini chocolate chips – 2 tbsp

Instructions

1. Mix all ingredients in a bowl until combined.
2. Refrigerate for 15–20 minutes.
3. Roll into small balls and chill until firm.

2. Peanut Butter Energy Balls

Ingredients

- Rolled oats – 100 g
- Peanut butter – 100 g
- Honey – 3 tbsp
- Ground flaxseed – 2 tbsp
- Mini chocolate chips – 2 tbsp

Instructions

1. Mix all ingredients until a thick mixture forms.
2. Chill for 15 minutes if the mixture is sticky.
3. Roll into bite-sized balls and refrigerate until firm.

3. Coconut Energy Balls

Ingredients

- Desiccated coconut – 100 g
- Almond flour – 60 g
- Honey – 3 tbsp
- Coconut oil, melted – 2 tbsp
- Vanilla extract – ½ tsp

Instructions

1. Combine all ingredients in a bowl.
2. Roll into small balls.
3. Coat with extra desiccated coconut and refriger
ate until firm.

4. Date and Nut Energy Balls

Ingredients

- Pitted dates – 150 g
- Almonds – 60 g
- Walnuts – 40 g
- Rolled oats – 40 g
- Cocoa powder – 1 tbsp

Instructions

1. Blend the dates, almonds, walnuts, oats, and cocoa powder until the mixture sticks together.
2. Roll into small balls.
3. Refrigerate until firm.

10/15/2026

🍫 Chocolate Moist Cake

Ingredients

* 1 1/2 cups all-purpose flour
* 1 cup granulated sugar
* 1/2 cup cocoa powder
* 1 tsp baking soda
* 1 tsp baking powder
* 1/2 tsp salt
* 2 large eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 1 tsp vanilla extract
* 1 cup hot water

Chocolate Ganache

* 1 1/2 cups chocolate chips or chopped chocolate
* 1 cup heavy cream
* 2 tbsp butter

Procedure

* Preheat oven to 350°F (175°C).
* Grease and line three 8-inch cake pans.
* Mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
* Add eggs, milk, oil, and vanilla.
* Mix until smooth.
* Slowly add hot water and mix well.
* Divide batter evenly between the pans.
* Bake for 25–30 minutes or until a toothpick comes out clean.
* Cool the cakes completely.
* Heat heavy cream until hot but not boiling.
* Pour it over the chocolate and leave for 2–3 minutes.
* Add butter and stir until smooth and glossy.
* Cool the ganache until thick and spreadable.
* Place one cake layer on a plate and spread with ganache.
* Repeat with the remaining cake layers.
* Cover the top and sides with ganache.
* Decorate with chocolate swirls or chocolate chips.
* Chill briefly before slicing and serving.

10/15/2026

Brioche Bread

Ingredients
• 500g bread flour
• 7g instant yeast
• 50g sugar
• 8g salt
• 4 large eggs
• 120ml warm milk
• 170g unsalted butter (softened)

Egg Wash
• 1 egg
• 1 tbsp milk

Method
1. Mix flour, yeast, sugar, and salt.
2. Add eggs and milk; knead until a dough forms.
3. Gradually add butter and knead until smooth, elastic, and glossy.
4. Cover and let rise for 1–2 hours until doubled.
5. Punch down, shape into a loaf or rolls, and place in a greased pan.
6. Let rise again for 45–60 minutes.
7. Brush with egg wash.
8. Bake at 180°C (350°F) for 25–30 minutes (or 18–20 minutes for rolls) until golden brown.
9. Cool before slicing.

Culinary Lovers

10/17/2026

10/17/2026

10/16/2026

10/16/2026

10/16/2026

10/16/2026

10/16/2026

10/15/2026

10/15/2026

10/15/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Listing takedown request