Offella Cookies

Offelle Collage


It has been a while, but now we are back dedicating a recipe to our fans & friends who deserve a nice treat.

Today we want to honor Mr Shining Star (translation of his Italian surname) with a home-made recipe.

Mr Shining Star is finally not so shining. He is a bit of a pessimist person who always sees the glass half empty. When you ask him ”How do you do?” usually he answers: ” Very bad, thanks. And if you ask me again in ten minutes, it will be even worse”.

BUT he brings a rogue wave of happiness wherever he goes. Is it because of his smile? Or maybe because of his Donald Duck’s voice mimicking? Or is it because of his coffee-style energy?

Who knows… What I know is that he can always make us smiling, and when he doesn’t succeed, then he gives away on of his Offella cookies and life is wow again!

BTW, here is the recipe for Offellas:


Nutella and Mascarpone Cheesecake


250 ml Whipped cream

150 gr Mascarpone

125 gr Yogurt (hazelnut flavour if possible)

40 gr Icing sugar

50 gr Nutella + Nutella for the coating

Hazelnut crumbs

For the base: 200 gr Digestive cookies + 80 gr Hazelnuts + 120 gr Butter (melted) (more…)

Chocolate Molten Lava Cake

Ingredients:molten lava cake

200 gr Dark chocolate

100 gr Butter

2 Eggs

2 Extra egg yolks

110 gr Caster (superfine) sugar

35 gr Flour, sifted

Peanut butter

Recipe: Preheat oven to 200 degrees. Meanwhile place the chocolate and butter in a saucepan over LOW HEAT and stir until the chocolate is melted and smooth. Then place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again.Spoon the mixture into the ramekins until it fills halfway. Now spoon some peanut butter and place it right in the centre of each mould. Fill the remaining of the mixture into the containers until it fills just below the top line.

Pasteis de nata

Origin: Pastel de nata (plural: pastéis de nata), is a Portuguese egg tart pastry, common in Portugal. The simple recipe has had various alterations in the Portuguese pastelarias (pastry shops) and padarias (bakeries), in the shape of the pastry cup and the filling. Some prefer the cream slightly “curdled” to give it a rustic appearance and unusual texture.


For the dough
2 cups minus 2 tablespoons all-purpose flour
1/4 teaspoon sea salt
3/4 cup plus two tablespoons water
16 tablespoons unsalted butter, room temperature, stirred until smooth
For the custard
3 tablespoons all-purpose flour
1 1/4 cups milk, divided
1 1/3 cups granulated sugar
1 cinnamon stick
2/3 cup water
1/2 teaspoon pure vanilla extract
6 large egg yolks, whisked
Powdered sugar
Cinnamon (more…)

Another Happy Birthday

This slideshow requires JavaScript.

Mr Big Patrick

Everybody enjoyed him that night

Everybody enjoyed him that night


Hi Guys,

So difficult to stay away from men and cakes… So Homme Sweeet Homme is baaaaaaaaaaaaaaaack with a new cake, a new strip, and even a new stripper!!





Happy Easter 2015!

FullSizeRender (3)FullSizeRenderFullSizeRender (1)IMG_3055


Bitter-Sweet Birthday

Hello my dear Friends!due anni

It is time today for Homme Sweeet Homme to blow its second candle, already!!

When I started writing my scathing posts two years ago I couldn’t imagine the success and the many satisfactions that all this would bring ( – :

Every single time an article was online, a big part of bitterness disappeared from my heart and a big new smile appeared on my face and probably also on yours.

Every single time I wrote a piece of my love (hi)story, I knew that I could look back without anger and I could look ahead full of hope. Which hope? The hope that it cannot rain forever, the hope that maybe the next boyfriend would be THE ONE, the hope that I would eventually find a normal guy – probably full of imperfections like all of us – who would choose to love me and to be loved by me until the end of our days. (more…)

Devil’s Food Cake


50 gr Cocoa powder (sifted)
100 gr Dark brown sugar
250 ml Boiling water
125 gr Soft butter 
150 gr Caster sugar
225 gr Plain flour
½ teaspoon Baking powder
½ teaspoon Bicarbonate of soda
teaspoons Vanilla extract
2 Eggs

Frosting125 ml Water + 30 gr Dark brown sugar + 175 gr Butter (cubed) + 300 gr Dark chocolate (finely chopped)

Recipe: Preheat the oven to 180°C, and prepare two 20cm round sandwich tins with baking parchment and butter the sides. Put the cocoa and 100g / half cup dark sugar into a bowl, and pour in the boiling water. Whisk to mix, then set aside. Then cream the butter and sugar together, beating well until pale and fluffy, meanwhile stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment. (more…)

Mr Mont Blanc

montblancGuess who is the DECEMBER SPECIAL GUEST?

Yes, you can guess it, I’ll give you a hint: he is old.

I’ll give you a second hint: he is red dressed.

Yeeeees, it is SANTA!!

The inspiration arrived straight from Rome where one of my friends wrote: