Ladieeees, here comes something sweet and pink!
Guys, (you’re really here? I’m flattered…) here comes something very delicious.
Get ready for my first (and a little frustrating) try on small ovens. As petits fours translates. Petits Fours weiterlesen
I know I’m a little late, BUT it’s still easter. And that’s why I’ll share with you an easter-themed treat I made yesterday. And a cameo of my mum.
But first, here’s a picture of my brother, my mum and me collecting chocolate eggs. Twentyone years ago, in our garden that was mainly vegetable beds back then (which my brother is trampling because he’s so busy collecting eggs). Not that I remember, I was one and a half years old. Easter Nests weiterlesen
The main reason people never make Brezeln on their own is the big mystery of their crust – you can’t do whatever bakeries do to the dough in order to turn it into wonderful, brown, soft and yet crispy Brezeln. Legend has it you need a secret (and expensive) chemical ingredient for them to cook in.
BUT: that’s not true. Thank heaven! All you need is baking soda – and all the regular ingredients for making yeast dough. But don’t tell anyone, they’ll be much less impressed by your homemade Brezeln!
By the way, it’s Brezeln for me, because they’re typically German / Austrian. Just like Weißwurst, Sauerkraut and Lederhosen. Brezeln (Pretzels) weiterlesen
I always considered soufflés as too fancy for me to make. Because all you hear about them is (please imagine French accent) „Dey’re not good if dey sink in“ and „Dey’re not good if dey don’t double in ‚eight“ and „It ‚as to be precisely dese measurements“.
When I thought of soufflés, I always imagined a scene from Charlie’s Angels (I was nine years old, please forgive me) where a perfectly looking soufflé slumps down along with a dramatic farting noise. As the punch line of a machinegun attack. Chocolate Soufflés weiterlesen
The reason I made these is that my friend turned 22 last monday. She chose „tiramisu“ over „snickers“, otherwise I would have tried out Bakerella’s chocolate-peanut-butter duo frosting (which I will do anyway, as soon as possible). The cake base is my go-to muffin recipe, soaked with coffee and cocoa, which I topped with – surprise – a tiramisu frosting. A very delicious tiramisu frosting. Tiramisu Cupcakes weiterlesen
I have always somehow been drawn to French pâtisserie and to France itself, although I’ve never been there (except when I was still a cute little girl with short hair that one time made my friend think I was a boy, which was the only reason he played with me… true story). Which is why I finally made these. And of course because they’re absolutely gorgeous and delicious. Be warned: they are a little time-consuming. Éclairs weiterlesen
This has become one of my basic recipes. They’re perfect if you crave for something chocolatey, but not as sweet and moist as muffins. Or if you just need something for breakfast (or tea) and don’t have a lot of time for preparing. Serve them while they’re still warm, along with some freshly whipped cream (although originally it’s clotted cream) and homemade strawberry jam, and you’ll want to eat the whole batch. I got the idea from my friend, she has spent one year in England and made them herself a couple of times. Chocolate Chip Scones weiterlesen
Our Italian instructor Lorenza brought cantuccini to class last tuesday. They were so good that I ate 6 of them, and that I decided to make some myself one day later. Regular cantuccini are made with almond-extract (you know the taste of Amaretto?), but I wanted them to taste fresh and citrusy, as spring is on its way here in Germany… So I made cantuccini all’arrancia, with orange zest and juice. Cantuccini all’arrancia weiterlesen