Black Forest Brownies

Wow, it has really been a while since I posted the last recipe. I’m sorry. If anyone cares.
It has also really been a while since I last made brownies. I’m sorry. For myself, really. Because they’re divine!

Actually, I can’t really call these ones Black Forest Brownies. Why? Everyone knows there’s a Schwarzwälder-Kirschtorte-rule in Germany, which prohibits to name any cake Schwarzwälder Kirschtorte / Black Forest Cake that doesn’t meet the criteria. This rule really exists and is fixed by law. Because we Germans love law and order, and seriously, what deserves to be regulated by the state, if not cakes?
I didn’t put any Kirschwasser (cherry brandy) into my brownies, because I’m a poor student and I didn’t have any at hand.
Hence I’m praying none of the cake detectives will read this blog and lock me up.
Black Forest Brownies weiterlesen

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Vanilla Cardamom Cookies for Mother’s Day

It’s Mother’s Day!
The official date for honouring the amazing, wonderful woman who brought you to life, cared about you for all those years so devotedly and made you the awesome person you are today. Not that you need a special day to do so! But we all know our moms enjoy a little attention on this date, even if they say they don’t…
As I have too much to do for travelling home and visiting my parents at the moment, my boyfriend and I decided to send cookies to our moms – I would do the baking, he would do the packaging. Vanilla Cardamom Cookies for Mother’s Day weiterlesen

Easter Nests

Happy Easter!
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

Brezeln (Pretzels)

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

Chocolate Soufflés

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

Tiramisu Cupcakes

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