tag:blogger.com,1999:blog-7181088256972190822024-03-15T01:15:23.200-07:00Katrin's Kitchen DiariesKatrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.comBlogger296125tag:blogger.com,1999:blog-718108825697219082.post-147281349869324572016-07-30T23:00:00.000-07:002016-07-29T23:19:49.776-07:00Blueberry and Spelt MuffinsBerry muffins have become a regularity at our home. I've been baking all kinds of variations of them throughout this summer because I think they make a nice afternoon snack. I usually look for recipes with wholemeal flour and little sugar in order to make them more suitable for kids. This recipe here comes from the good old "Tender: Volume II" by Nigel Slater. It has been a while since I made one of his recipes, but when I took a bite of one of these muffins yesterday, I remembered again why I adore him so much. Slater really understands the art of comfort food. The perfection of his recipes lies in their simplicity. Those muffins here, for instance, are seemingly unspectacular, yet, their taste and texture couldn't be more perfect - happiness with every single bite...<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGmQBD1jSgLYjnH0iFFPm7GlfEGD_6luGB1s30bu9GSpUv_HeoVwbZ9rOXc0Hq2kn3hwlatsLwLsZCuRPDLltyXCNxRdF_ffvgd3EDT9ZW9uBSFbphMy90w7DAW0tIghhE9GnBUfY0yOm/s1600/DSC03709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGmQBD1jSgLYjnH0iFFPm7GlfEGD_6luGB1s30bu9GSpUv_HeoVwbZ9rOXc0Hq2kn3hwlatsLwLsZCuRPDLltyXCNxRdF_ffvgd3EDT9ZW9uBSFbphMy90w7DAW0tIghhE9GnBUfY0yOm/s400/DSC03709.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from the wonderful Tender: Volume II by Nigel Slater)</i></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
125g plain flour</div>
<div class="separator" style="clear: both; text-align: left;">
125g wholemeal spelt flour</div>
<div class="separator" style="clear: both; text-align: left;">
1.5 teaspoons baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
0.5 teaspoons baking soda</div>
<div class="separator" style="clear: both; text-align: left;">
0.5 teaspoon salt</div>
<div class="separator" style="clear: both; text-align: left;">
55g butter</div>
<div class="separator" style="clear: both; text-align: left;">
125g golden caster sugar (I used really dark sugar which gave the muffins a fuller taste)</div>
<div class="separator" style="clear: both; text-align: left;">
2 large eggs</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon vanilla extract</div>
<div class="separator" style="clear: both; text-align: left;">
110g yogurt</div>
<div class="separator" style="clear: both; text-align: left;">
220g blueberries</div>
<div class="separator" style="clear: both; text-align: left;">
Demerara sugar and rolled oats for sprinkling</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 190°C. Line a 12-mould muffin with paper cases.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a bowl, sift together flours, raising agents and salt.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In another bowl, cream together butter and sugar until pale and fluffy, scrape down the bowl occasionally with a spatula. Then, lightly beat the eggs and add slowly. Add vanilla extract and yogurt. I added some lemon zest at this point.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Gently add the dry ingredients. Mix thoroughly. Fold in the berries. Drop the mixture into paper cases. Sprinkle the tops with a little sugar and a few rolled oats.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Bake for about 20-24 minutes or until a skewer inserted in the center comes out clean. Let the muffins cool briefly in the tin, then place them on a cooling rack.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmbulBY2i7DRaiZQNiy0HaXaiJines5McSqqHQRR5i2yhKyKrMsYLGZM1JXOaxwSARs0S7WfTf3h52CylDK3BZY0GYQSkHVbsXnJw8sL-TQbEi6E7D7F1soiBoz8NKwRRKb4zLRtIHpq3/s1600/DSC03708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmbulBY2i7DRaiZQNiy0HaXaiJines5McSqqHQRR5i2yhKyKrMsYLGZM1JXOaxwSARs0S7WfTf3h52CylDK3BZY0GYQSkHVbsXnJw8sL-TQbEi6E7D7F1soiBoz8NKwRRKb4zLRtIHpq3/s400/DSC03708.jpg" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-83682276988010963722016-07-17T05:31:00.002-07:002016-07-17T05:36:58.729-07:00Ricotta Cheesecake with Blackberry SwirlIt has offcially been too long since I last made cheesecake. This one here is made with ricotta instead of cream cheese which makes it less heavy than the classic cheesecakes. The deep purple and juicy blackberries work wonderfully against the plain ricotta and the lemon zest adds a fresh kick. In my opinion, this is the perfect summer cheesecake!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtTF0rCsdWyXgDM1EciewUp8LX14OkvY4O8IaXsLkGmBEG5lDuSplprS0WukP5b-dyrW8injdzrNMeXpRRXsq1Ff7q_t89fhlNO9cT8dnY13K6R_gg71qpeGtSKnwnCAFXsdDTB310dHQ/s1600/DSC03668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtTF0rCsdWyXgDM1EciewUp8LX14OkvY4O8IaXsLkGmBEG5lDuSplprS0WukP5b-dyrW8injdzrNMeXpRRXsq1Ff7q_t89fhlNO9cT8dnY13K6R_gg71qpeGtSKnwnCAFXsdDTB310dHQ/s400/DSC03668.jpg" width="300" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="" style="clear: both; text-align: left;">
<i>(from the fantastic "Crumb" by Ruby Tandoh) </i></div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Crust:</div>
<div class="" style="clear: both; text-align: left;">
150g graham crackers</div>
<div class="" style="clear: both; text-align: left;">
75g butter</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Blackberry swirl:</div>
<div class="" style="clear: both; text-align: left;">
150g blackberries</div>
<div class="" style="clear: both; text-align: left;">
2 tablespoons superfine sugar</div>
<div class="" style="clear: both; text-align: left;">
Juice of half a lemon</div>
<div class="" style="clear: both; text-align: left;">
1 teaspoon cornstarch (optional)</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Filling:<br />
500g ricotta</div>
<div class="" style="clear: both; text-align: left;">
2 tablespoons cornstarch</div>
<div class="" style="clear: both; text-align: left;">
1/2 cup and two tablespoons heavy cream</div>
<div class="" style="clear: both; text-align: left;">
125g superfine sugar</div>
<div class="" style="clear: both; text-align: left;">
2 large eggs and one large egg yolk</div>
<div class="" style="clear: both; text-align: left;">
zest of one lemon</div>
<div class="" style="clear: both; text-align: left;">
1.5 teaspoons vanilla extract</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Preheat the oven to 170°C. Line a 20cm springform pan with parchment paper.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
To make the crust, crush the graham crackers with a rolling pin or in a food processor until sandy. Melt the butter over low heat, then mix it with the graham cracker crumbs. The crumbs need to be moist enough that they'll hold together in clumps if squeezed, so add a bit more butter at this point if necessary.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Spread the mixture over the bottom of the pan and press down firmly all over. Bake for 10 minutes, then remove and let cool slightly. Decrease the oven temperature to 120°C.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Then, make the blackberry swirl. In a small pan, heat the blackberries, sugar and lemon juice over low heat, stirring occasionally until the blackberries soften. Crush with the back of a fork until no whole berries remain, then set aside to cool. If the blackberries release a lot of juice, add a teaspoon of cornstarch while the pan is still on the heat an stir for another minute or two, until thickened.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
To make the filling, beat the ricotta and cornstarch together in a large bowl until creamy. Then, stir in the cream. When combined, add sugar, eggs and yolk (one at a time), lemon zest and vanilla extract.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Pour the filling onto the baked crust. Dollop spoonfulls of the blackberries on top and gently swirl through the filling using a spoon. Bake for 1 3/4 to 2 hours (with my oven, it took one and a half hour) until the filling has no more than a slight wobble in the center. The cooked cheesecake should be quite firm all over except for the blackberry swirls, which will now be sunken, jammy and a deep purple color.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Let the cheesecake cool completely in the pan beroe unmolding. Then, for a firmer texture, chill in the fridge before serving.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwstA12_SJQhS0gI0entUgQszQNolOcCQQOP0tGRtawXaK4hLuVtpsPhojMGX0cyi9ZrkvIUXEqsOmULGuzij5zNcUmGOobf58ShX8pVwLA3Hx5ZU9ya9XojUMrpMstnfKidxC8PaY290/s1600/DSC03672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwstA12_SJQhS0gI0entUgQszQNolOcCQQOP0tGRtawXaK4hLuVtpsPhojMGX0cyi9ZrkvIUXEqsOmULGuzij5zNcUmGOobf58ShX8pVwLA3Hx5ZU9ya9XojUMrpMstnfKidxC8PaY290/s400/DSC03672.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com1tag:blogger.com,1999:blog-718108825697219082.post-1772431212403256312016-06-23T21:27:00.000-07:002016-06-23T21:30:59.298-07:00Mocca BrowniesSummer has finally arrived and it's almost overwhelmingly hot after those grey and rainy days. But, you guys know that the heat does not necessarily stop me from turning on the oven. Especially when I have brownies on my mind...<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCk5C6XPDJ3tdyvDQ8HgUv9zKbTJw-X3_iofxnDuaBI1cgds-UZUIJa1CkCg4lKItU4H90nOpGTs1M-4yYVQMm26in_3RRE6pKNz9nD_nwRfsoyZeOqwGAd5K9t_AoBNqhyphenhyphenv6sRqNr548/s1600/DSC03548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCk5C6XPDJ3tdyvDQ8HgUv9zKbTJw-X3_iofxnDuaBI1cgds-UZUIJa1CkCg4lKItU4H90nOpGTs1M-4yYVQMm26in_3RRE6pKNz9nD_nwRfsoyZeOqwGAd5K9t_AoBNqhyphenhyphenv6sRqNr548/s400/DSC03548.jpg" width="300" /></a></div>
<br />
<br />
<b>Recipe</b><br />
(<i>from Coop Zeitung</i>)<br />
<br />
100g butter<br />
400g dark chocolate (I used 70%), roughly chopped<br />
150g sugar<br />
4 eggs<br />
2 pinches of salt<br />
1.5 tablespoons instant coffee (I used Nescafé)<br />
1 tablespoon lukewarm water<br />
200g cashew nuts (roughly chopped)<br />
150g plain flour<br />
<br />
Preheat the oven to 180°C and line a brownie tin (ca. 24 x 30cm) with parchment paper.<br />
<br />
In a saucepan, melt butter and and chocolate over low heat. When melted, take away from the heat and let cool slightly. Pour into a bowl and mix with sugar. Then, add eggs and salt. I added a bit of vanilla extract at this point.<br />
<br />
Dissolve coffee powder in lukewarm water and add to the batter. Add cashew nuts and flour. Mix and pour your batter into the brownie tin.<br />
<br />
Bake for about 25 minutes. The brownies should still be soft i the middle. Let cool, then cut into squares.<br />
<br />
The recipe suggests to ice them with an icing made of icing sugar and espresso (250g icing sugar and 3 tablespoons cold espresso) which I left out because I didn't have time.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RbynZI53GrfjSrKnon4MoaWTSwZsMYXwwG9ZVwFr7jvmNOytxESCfDSy58Tigf8z-Eu-0p082w1QQim3RSs767kj6i0l56aPGGIaPuyGJ8VfP4UK6ydTanIsoAvzXd8JKCAv49pUnAFH/s1600/DSC03551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RbynZI53GrfjSrKnon4MoaWTSwZsMYXwwG9ZVwFr7jvmNOytxESCfDSy58Tigf8z-Eu-0p082w1QQim3RSs767kj6i0l56aPGGIaPuyGJ8VfP4UK6ydTanIsoAvzXd8JKCAv49pUnAFH/s400/DSC03551.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-90617601717068041042016-06-19T06:21:00.000-07:002016-06-19T06:21:36.916-07:00Peach and Hazelnut CakeThis cake saved our rainy Sunday. It's rich, moist and the sweet fruit perfectly complements the nutty flavor. And, at least, those juicy and yellow peaches look and taste like summer, as a contrast to the current weather situation…<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfAKnW2NKcwivX0H-lKV_1w2NN4cQJ3W2YnVj8EKkW7w46zltz5m8dYe2QsBl95wlTMgFACPpiiq5yPKTu_WWhLwWaJObQxWJAjr6GzipA7__9Gywv5buYepJ0rvnDDYCj9BadnRUaTG8/s1600/DSC03535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfAKnW2NKcwivX0H-lKV_1w2NN4cQJ3W2YnVj8EKkW7w46zltz5m8dYe2QsBl95wlTMgFACPpiiq5yPKTu_WWhLwWaJObQxWJAjr6GzipA7__9Gywv5buYepJ0rvnDDYCj9BadnRUaTG8/s400/DSC03535.JPG" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Recipe</b><br />
<i>(from an old Saison Magazine)</i><br />
<br />
250g sugar<br />
5 eggs<br />
one vanilla pod<br />
150g full-fat quark (curd)<br />
230g ground hazelnuts<br />
250g flour<br />
1/2 sachet baking powder<br />
4 peaches<br />
a bit of brown sugar for sprinkling<br />
butter, for greasing the tin<br />
icing sugar, for dusting<br />
<br />
Preheat the oven to 200°C. Line a 24cm round cake tin with parchment paper and butter the edges.<br />
<br />
In a large bowl, cream together the eggs and the sugar with an electric hand whisk. Keep mixing for about 5 minutes until you have a pale and fluffy batter.<br />
<br />
<br />
Scrape out the seeds from the vanilla pod. Add and mix shortly. Add quark, ground hazelnuts, flour and baking powder. Mix well until you have a creamy batter.<br />
<br />
Fill the batter into your prepared cake tin. Wash, halve and stone the peaches. Place the peach halves on your cake, cut surface facing up, press slightly into the batter. Sprinkle with a bit of sugar.<br />
<br />
Bake the cake for about 30-35 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUsxuk9aOiv3JuzX1eXHwrhzcrPKi2fVyW1oEf3t-doY3Dh8wV0x1__8YTXQhKSUoFnMfk4kwvQPpAcVvBgZ6M4tuNDSrCcry64rJxUcWLnxLHwgH22xEXm3AAMDKWMGc6pTBKw-NeCQG/s1600/DSC03531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUsxuk9aOiv3JuzX1eXHwrhzcrPKi2fVyW1oEf3t-doY3Dh8wV0x1__8YTXQhKSUoFnMfk4kwvQPpAcVvBgZ6M4tuNDSrCcry64rJxUcWLnxLHwgH22xEXm3AAMDKWMGc6pTBKw-NeCQG/s400/DSC03531.JPG" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvBquwdtROSo1hAe2xCtalTBjN35EPGMbEj8eY3yeokqEhYHohpHFV9QRRt6wnGpsjWvX8tsyrBThFa0F9q72WrEoM5w_iyDyc-HxB4vIK2daAX10To7SRaZ6ABxc_cDxYmrdHB1QK8YQ/s1600/DSC03525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvBquwdtROSo1hAe2xCtalTBjN35EPGMbEj8eY3yeokqEhYHohpHFV9QRRt6wnGpsjWvX8tsyrBThFa0F9q72WrEoM5w_iyDyc-HxB4vIK2daAX10To7SRaZ6ABxc_cDxYmrdHB1QK8YQ/s400/DSC03525.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-75200756639851718832016-06-12T05:21:00.004-07:002016-06-12T05:26:43.284-07:00Buckwheat Pancakes with Cherry Vanilla CompoteI wanted to make pancakes this morning and I discovered, to my horror, that I had no plain flour left in my store cupboard. I usually have all the basic baking ingredients around so that I can spontaneously decide to bake something without having to run to a store first. At least, I found some buckwheat flour which actually worked just as well for these pancakes. I liked them best when they were soaked with the juices from the cherry compote.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeutX0y1SYP-NpXBCfjqAfNPaiZw7MY79510-J5b1Z7Z959Vz9oWAJ02ldbngVT6sWzyo8PsSdnvyxLiuCJUgymHjpoczRESW4_Mz25HVduyy88U7kWePJ7R1_LGhk1HfNZizFg6ZzjXM/s1600/DSC03493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeutX0y1SYP-NpXBCfjqAfNPaiZw7MY79510-J5b1Z7Z959Vz9oWAJ02ldbngVT6sWzyo8PsSdnvyxLiuCJUgymHjpoczRESW4_Mz25HVduyy88U7kWePJ7R1_LGhk1HfNZizFg6ZzjXM/s400/DSC03493.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from Trish Deseine's unbeatable "I love Cake")</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
225g flour (I used buckwheat flour)</div>
<div class="separator" style="clear: both; text-align: left;">
1 sachet baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
1 tablespoon sugar</div>
<div class="separator" style="clear: both; text-align: left;">
3 eggs, beaten</div>
<div class="separator" style="clear: both; text-align: left;">
300ml milk</div>
<div class="separator" style="clear: both; text-align: left;">
50g butter, melted (the recipe suggest salted butter)</div>
<div class="separator" style="clear: both; text-align: left;">
butter, for frying</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Sift flour and baking powder into a large bowl. Add sugar and mix. Make a hollow in the middle and pour eggs, milk and melted butter into the hollow. Stir everything together until you have a smooth dough. Let your dough rest for about 30 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a frying pan, heat a bit of butter. With a soup ladle, pour small portions of dough into the pan and bake. Your pancakes are ready to flip when small air bubbles begin to form on top of the dough. Each side takes about a minute.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I served the pancakes with a cherry compote for which I used 500g pitted cherries, a splash of water, a bit of sugar and half a vanilla pod.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZxLufLwHakskphBGiUQRG5IjfHOUcdXH6gvkkl90SyuZWwdTUcvaX8LdgQcR_vR0O1IFR0bPpPSAQtlEAbpvmwhN_rwrA8d8MRfBvoyNF3d0Z0KNh7JrDXFolQ34Aa_gDnSvMogvSwAb/s1600/DSC03498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZxLufLwHakskphBGiUQRG5IjfHOUcdXH6gvkkl90SyuZWwdTUcvaX8LdgQcR_vR0O1IFR0bPpPSAQtlEAbpvmwhN_rwrA8d8MRfBvoyNF3d0Z0KNh7JrDXFolQ34Aa_gDnSvMogvSwAb/s400/DSC03498.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh56L0T8jQsbnrsuhH1cKpq0SWse7B3N6N_yiC1QELPwmltsECHAqrsbUy5CJjSt3bqdMhttechjLVPyBmvL9mViXuIU7S-4HfTcKcUumZ5pV50tuxsEA9nDuKhafgPGRV0HJqEUWs7oyC/s1600/DSC03499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh56L0T8jQsbnrsuhH1cKpq0SWse7B3N6N_yiC1QELPwmltsECHAqrsbUy5CJjSt3bqdMhttechjLVPyBmvL9mViXuIU7S-4HfTcKcUumZ5pV50tuxsEA9nDuKhafgPGRV0HJqEUWs7oyC/s400/DSC03499.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-80535653170669379872016-05-29T05:52:00.001-07:002016-06-02T02:40:12.544-07:00Cinnamon RollsHere comes the perfect breakfast to brighten up a grey and rainy Sunday morning! It's the kind of recipe you can put together on the spur of the moment because it only consists of ingredients one has usually got in the store cupboard. The dough is easily prepared and the filling can be customized according to taste. I imagine that dark chocolate or fresh berries would make a nice addition, or maybe a bit of lemon or orange zest - go with whatever you fancy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcYY30AYAoFj_9GY8YVFMzVoviafGsOp1XbmEkt2DkjOIAz3XxQTauVPreVNv42PJOaV-v8Um00C2so830bQpN5_LoCfhG57pVap_cawfvtg2Oaqj9EQHWfd4cdoNzRW-YU5XzYcEQc_M/s1600/DSC03469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcYY30AYAoFj_9GY8YVFMzVoviafGsOp1XbmEkt2DkjOIAz3XxQTauVPreVNv42PJOaV-v8Um00C2so830bQpN5_LoCfhG57pVap_cawfvtg2Oaqj9EQHWfd4cdoNzRW-YU5XzYcEQc_M/s400/DSC03469.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from the wonderful "Home Made" by Yvette Van Boven)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
350g flour</div>
<div class="separator" style="clear: both; text-align: left;">
3 teaspoons baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
1 pinch of salt</div>
<div class="separator" style="clear: both; text-align: left;">
75g cold butter</div>
<div class="separator" style="clear: both; text-align: left;">
150-175ml buttermilk or milk</div>
<div class="separator" style="clear: both; text-align: left;">
1 egg</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
and:</div>
<div class="separator" style="clear: both; text-align: left;">
a big chunk of really soft butter</div>
<div class="separator" style="clear: both; text-align: left;">
sugar (white, brown, whatever you like)</div>
<div class="separator" style="clear: both; text-align: left;">
cinnamon</div>
<div class="separator" style="clear: both; text-align: left;">
raisins (I had none at home, so I used diced dried figs and they worked really well)</div>
<div class="separator" style="clear: both; text-align: left;">
nuts, chopped (walnuts, hazelnuts, pecans, whatever you have at home, I used a mixture of different nuts)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 180°C.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a bowl, mix flour, baking powder and salt. Add the cold butter in pieces and rub with your fingers until you have a sandy mixture. Slowly add the milk and knead until you have a smooth dough.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Roll your dough out on a floured surface (about 0.5cm thick). Generously spread the soft butter on the dough. Sprinkle on sugar, raisins, cinnamon and nuts. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Then, starting at the longer end of the dough, roll into a coil. Slice into rolls and place them into a greased baking dish. Whisk your egg and brush the rolls with it. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Bek your cinnamon rolls for about 25 minutes. Serve with cold butter, cream or crème fraiche.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOFwYhjTVu7t-QqBICi-Y65GpKaymvTdvqjyFeuu0QC8EISUL-jmfRD1g650P38IU4qtKpPD4dT-4iV9teWVxECJMAq3JyJlNfqS2NM76f3j9kOgiOqR_dxptWBrwIGe7vqeGpWQHCjtJ/s1600/DSC03473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOFwYhjTVu7t-QqBICi-Y65GpKaymvTdvqjyFeuu0QC8EISUL-jmfRD1g650P38IU4qtKpPD4dT-4iV9teWVxECJMAq3JyJlNfqS2NM76f3j9kOgiOqR_dxptWBrwIGe7vqeGpWQHCjtJ/s400/DSC03473.JPG" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2c5RtC9iWGbHLkqwA_iMgBmdP-JvgtuZUUhXt1l5d1rCbf7p0OZY6uIiytI377AK2rWLA_qW_e-WzWe2g-MIoFjFKmqpGL2jIIen-LzJb-EhU7iNqzg2KRYjUbFnondPX5Vb6RTTDzgk/s1600/DSC03475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2c5RtC9iWGbHLkqwA_iMgBmdP-JvgtuZUUhXt1l5d1rCbf7p0OZY6uIiytI377AK2rWLA_qW_e-WzWe2g-MIoFjFKmqpGL2jIIen-LzJb-EhU7iNqzg2KRYjUbFnondPX5Vb6RTTDzgk/s400/DSC03475.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-45747651305428655922016-05-22T06:40:00.003-07:002016-05-22T07:08:32.333-07:00Vegan BananabreadI think this is the first time I baked something vegan. I have an office mate who's allergic to milk protein and I've been looking out for suitable recipes for her (which is not all that difficult because there are a lot of vegan foodblogs out there). I had bookmarked this recipe here and this weekend seemed to be a good time to try it since we had some overripe bananas lying around. I really liked this cake. I wouldn't serve it for dessert, though. It's, however, perfect for breakfast or as an afternoon snack. The cake is also made without sugar and very suitable for kiddies. Julia was very fond of it.<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjskIUBJSyq7wIr1RtAqmq-_NQCWuAYkQ_3RUUyVxEELWGHXMWtD-og4RijyPa6IozJbNIehiysfHwmLmLVTbfJVukUPKZFOnl4khwPFytiGm4INp-GMUlALbIy-cOlzubxeEqhUMwlGw/s1600/DSC03408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjskIUBJSyq7wIr1RtAqmq-_NQCWuAYkQ_3RUUyVxEELWGHXMWtD-og4RijyPa6IozJbNIehiysfHwmLmLVTbfJVukUPKZFOnl4khwPFytiGm4INp-GMUlALbIy-cOlzubxeEqhUMwlGw/s400/DSC03408.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="" style="clear: both; text-align: left;">
<i>(from <b><a href="http://www.lovenonpareille.com/veganes-bananenbrot-ohne-zucker/">Love Nonpareille</a> </b>(find the German version there))</i></div>
<div class="" style="clear: both; text-align: left;">
<i><br /></i></div>
<div class="" style="clear: both; text-align: left;">
275g spelt flour</div>
<div class="" style="clear: both; text-align: left;">
2 teaspoons baking powder</div>
<div class="" style="clear: both; text-align: left;">
1 teaspoon ground cinnamon</div>
<div class="" style="clear: both; text-align: left;">
1 pinch of salt</div>
<div class="" style="clear: both; text-align: left;">
50g walnuts, coarsly chopped <i>(I ground them rather finely in the food processor. I wanted to feed Julia some of the bread, too, and therefore needed to avoid having pieces of nuts in the bread)</i></div>
<div class="" style="clear: both; text-align: left;">
40g coconut oil</div>
<div class="" style="clear: both; text-align: left;">
80g dates (about 6)</div>
<div class="" style="clear: both; text-align: left;">
50ml almond milk</div>
<div class="" style="clear: both; text-align: left;">
4 large ripe bananas</div>
<div class="" style="clear: both; text-align: left;">
1 teaspoon vanilla extract</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Preheat the oven to 180°C and line a cake tin (about 25cm) with parchment paper.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
In a large bowl, combine flour, baking powder, cinnamon, salt and walnuts. In a saucepan, melt coconut oil over low heat and let cool slightly. Add melted oil to the dry ingredients and, with a whisk, mix until combined. </div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Pit the dates and, together with the almond milk, mix until you have a paste (you can either do this in a food processor or with hand-held blender). With a fork, mash 3 of the bananas. Add the date-paste, the bananas and the vanilla extract to your dry ingredients and mix with the whisk.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Fill your dough into the prepared tin. Half your left banana length-whise and then half the two pieces again. Place onto your dough. Bake for about 40-50 minutes. Test with a wooden skewer if your cake is done.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDycfJx5n4FXjhfSkXDCW28frHh4L6ttzi48SY2VBdjApK6dEaB1nEEUnJ5xqS9JECXtkt3O1wWqzM7Ji0XdLcuM05IiZ6wC3q8ciE6n_0WMr1aAtVlG4K898Hv0r-1kh4O932SY1KSHp/s1600/DSC03380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDycfJx5n4FXjhfSkXDCW28frHh4L6ttzi48SY2VBdjApK6dEaB1nEEUnJ5xqS9JECXtkt3O1wWqzM7Ji0XdLcuM05IiZ6wC3q8ciE6n_0WMr1aAtVlG4K898Hv0r-1kh4O932SY1KSHp/s400/DSC03380.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-16782931236922988132016-05-15T21:26:00.000-07:002016-05-16T12:14:03.410-07:00Chocolate Buckwheat CakeI recently discovered buckwheat flour. Not because I have to have a gluten-free diet, but because I like its distinct taste. I've been experimenting with buckwheat flour a lot lately and the thing I discovered is that you have to pay attention to the quantities. If you use too much of it in a batter, the flavor becomes quite overwhelming. So, usually, a mixture of buckwheat flour and plain or wholemeal flour seems to be the solution to achieve just the right depth in flavor. Buckwheat flour works wonderfully in this chocolate cake here, in combination with ground hazelnuts and dark chocolate. I used really dark chocolate, about 79%, and I like the result a lot. If you want to brighten things up a bit, go lower on the cocoa content. The simple cream topping gives a wonderful, almost light contrast to this dark and dense cake. Plus it looks beautiful, doesn't it?! Like a cloud - to complement this chocolate heaven. This cake is incredible on the second day. I really recommend baking it a day ahead!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObszMWypn7MVTrM65G72JcI4eQs9ladDcTQdkc7TJHUHgLzU4fIwP_SWK0fBkYHE5uIpgsKtG8HFk4_dy_2PM0isMXCmN55WuGLcdxKQpBsC2u6hv6-5IYCTQTab8ToP4GzD67mLEu1ff/s1600/DSC03370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObszMWypn7MVTrM65G72JcI4eQs9ladDcTQdkc7TJHUHgLzU4fIwP_SWK0fBkYHE5uIpgsKtG8HFk4_dy_2PM0isMXCmN55WuGLcdxKQpBsC2u6hv6-5IYCTQTab8ToP4GzD67mLEu1ff/s400/DSC03370.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from <b><a href="http://www.davidlebovitz.com/2013/01/buckwheat-chocolate-cake-recipe/">David Lebovitz</a></b>)</i></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">170g bittersweet or
semisweet chocolate, chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">115g unsalted butter,
cubed<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 large eggs,
separated<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">100g unrefined or
granulated sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">80ml plain whole-milk
yogurt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon vanilla
extract<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">75g almond or
hazelnut flour (see Note, below)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -36.0pt;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">35g buckwheat flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 180ºC.
Butter an 20cm cake pan and line the bottom with a round of parchment paper.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large, heatproof bowl
set over a pan of simmering water, melt the chocolate and butter until smooth,
then remove from the heat and let cool slightly.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium bowl, whisk
together the egg yolks, half of the sugar, yogurt, vanilla, and salt, the whisk
them into the melted chocolate. Stir in the almond or hazelnut flour, and the
buckwheat flour.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In the bowl of a stand
mixer, or by hand, whip the egg whites until they form soft peaks. Gradually
whip in the other half of the sugar until the whites are in firm peaks. Fold
one-third of the whipped egg whites into the chocolate mixture to lighten it,
then fold in the remaining chocolate mixture just until it’s completely
combined.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Scrape the batter into the
pan, level the top, then bake for 25 to 30 minutes; the cake will feel
relatively set, but the center of the cake should still be soft. Let cool for
10 minutes, then remove from the cake pan.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:HyphenationZone>21</w:HyphenationZone>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>DE</w:LidThemeOther>
<w:LidThemeAsian>JA</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
<w:UseFELayout/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="276">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Normale Tabelle";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
mso-para-margin:0cm;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-ansi-language:DE;}
</style>
<![endif]-->
<!--StartFragment-->
<!--EndFragment--></div>
<div class="MsoNormal">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The cake will keep for up
to three days at room temperature.</span></span></div>
<div class="MsoNormal">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: "arial" , "helvetica" , sans-serif;">For serving, I topped the cake with whipped cream and dusted it with cocoa powder.</span></div>
<div class="MsoNormal">
<span lang="DE" style="color: #262626;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbf-2xi1ArooguLXNhXxWrJnp5clj7OJ8TJ8DRavniWoLLpjkOKI7w7pmMiLnzDiWwZ_ObjkzKO0OsYBhL6tRGzAZnOdLCv7RCw8VG5syBP6x4XHMRT36GwxoXnUgzOtVzOcRa3foovYDE/s1600/DSC03372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbf-2xi1ArooguLXNhXxWrJnp5clj7OJ8TJ8DRavniWoLLpjkOKI7w7pmMiLnzDiWwZ_ObjkzKO0OsYBhL6tRGzAZnOdLCv7RCw8VG5syBP6x4XHMRT36GwxoXnUgzOtVzOcRa3foovYDE/s400/DSC03372.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSACfzdHUgPI23Ia2lVxGq5IkGA_HeDCboODleBrhqP8yMMSjvfyd23mZ19GYIz0OWr1Bk_q55CXELZb4WwFtnT-1K8O-SXeKrWnP45rQjq5qQdPj941atmUQ7DXYkqVMjD-AQtiX1tJl/s1600/DSC03373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSACfzdHUgPI23Ia2lVxGq5IkGA_HeDCboODleBrhqP8yMMSjvfyd23mZ19GYIz0OWr1Bk_q55CXELZb4WwFtnT-1K8O-SXeKrWnP45rQjq5qQdPj941atmUQ7DXYkqVMjD-AQtiX1tJl/s400/DSC03373.jpg" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-79984317050224575182016-04-24T04:54:00.001-07:002016-04-24T05:15:41.193-07:00Banana Oat MuffinsIt is big fun to cook and to bake for Julia and for the whole family. Our girl likes almost everything which also makes this an easy task. Lately, I've been cooking much more again and I greatly enjoy it. On the hunt for suitable family recipes, I stumbled over this blog, <a href="http://tiny-spoon.com/"><b>Tiny Spoon</b></a>, which I can really recommend to all mums who like to cook. There are a lot of fabulous recipes, from baby purée to dessert. I made these muffins this morning and we all really liked them. Easy to whip up, not too sweet, perfect for brunch or as an afternoon snack for kids (and adults). <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNfh6iy3Qr9zc8c6vc9i6utnqzyHtikEKhwNTVwqH7OtXxGlCxLglTKiaIlqY2LOw8eDkFFTnlrcUWyl9fl72gIodxFxlUuMnx29Ulnk0hfZKM19xbUS8y29P91XbzaLo2fs0PRKH2fYH/s1600/DSC03271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNfh6iy3Qr9zc8c6vc9i6utnqzyHtikEKhwNTVwqH7OtXxGlCxLglTKiaIlqY2LOw8eDkFFTnlrcUWyl9fl72gIodxFxlUuMnx29Ulnk0hfZKM19xbUS8y29P91XbzaLo2fs0PRKH2fYH/s400/DSC03271.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(slightly adapted from the lovely <a href="http://tiny-spoon.com/bananenmuffins/"><b>Tiny Spoon</b></a>)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: left;">
80ml maple sirup</div>
<div class="separator" style="clear: both; text-align: left;">
80ml sunflower oil (or coconut oil)</div>
<div class="separator" style="clear: both; text-align: left;">
2 eggs</div>
<div class="separator" style="clear: both; text-align: left;">
50 ml milk (or almond milk)</div>
<div class="separator" style="clear: both; text-align: left;">
3 ripe bananas</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon vanilla extract (or 1 sachet vanilla sugar)</div>
<div class="separator" style="clear: both; text-align: left;">
1 teapoon cinnamon</div>
<div class="separator" style="clear: both; text-align: left;">
30g rolled oats</div>
<div class="separator" style="clear: both; text-align: left;">
1 heaped teaspoon baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
200g wholemeal flour</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 180°C. Line a muffin tin with paper cases.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a large bowl, combine maple sirop, oil, eggs and milk. Mash the bananas with a fork and add to the wet mixture. Add vanilla extract. In a separate bowl, combine oats, flour, baking powder and cinnamon. Add to your wet ingredients and mix until all is combined. I used a hand whisk for this. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Fill the dough into your muffins cases. Be carefull not to overfill your muffin cases. Sprinkle with a few oats and bake in the oven for about 20 minutes. Test with a wooden skewer, whether the muffins are done.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYxBqjsecRw3ebu7oNs6BjtAdtSAd9klL3WmETkhyX6m7CFSf2DHLiZ5BUav5tJeMGq5ewiiA7W6BSk3F3aEpn-51E96DNEQ2QDnzFiQWfESVl8S8VUGnk3j0NTNaxnvwxqFgi2SGCeox/s1600/DSC03276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgYxBqjsecRw3ebu7oNs6BjtAdtSAd9klL3WmETkhyX6m7CFSf2DHLiZ5BUav5tJeMGq5ewiiA7W6BSk3F3aEpn-51E96DNEQ2QDnzFiQWfESVl8S8VUGnk3j0NTNaxnvwxqFgi2SGCeox/s400/DSC03276.JPG" width="300" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnc03DHkuRl1lpjVJG0PYLx6vv1Axel0jscrfVloF9BR_CMHZemo2I-LIk5vPM-GZXj8KjEzVo22wbwTSRCXmBmHiwiLVseYxiekfGspoTHqNs2ucC9EMUfsFOjnxIMYn_2hnroAULSOO/s1600/DSC03283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnc03DHkuRl1lpjVJG0PYLx6vv1Axel0jscrfVloF9BR_CMHZemo2I-LIk5vPM-GZXj8KjEzVo22wbwTSRCXmBmHiwiLVseYxiekfGspoTHqNs2ucC9EMUfsFOjnxIMYn_2hnroAULSOO/s400/DSC03283.jpg" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-91942498104814565862016-03-28T00:24:00.006-07:002016-04-07T05:21:21.913-07:00OneOur wonderful daughter turned one last week. It's truly unbelievable - a year went by and now, she's such a big girl already. The past three months have been rather intense, though. I've caught a bad flu twice and Julia's also been sick a couple of times. She's really not a difficult kid, but she's probably not the world's best sleeper. That's why lately, whenever I had some time to myself, I tried to catch up on sleep and there wasn't much time left for anything else. Apologies to all of you for having abandoned my blog for so long. For Julia's first birthday, in any case, there had to be cake! I settled for this lovely blueberry carrot cake. Blueberries and coconut are a nice twist to the traditional carrot cake. They render it moist and fluffy. Julia really liked it. In fact, we all did.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsXp2J1ldvjTP6mvquvB8co2S1biGAfIg7497rLKQJm1Pm3AZ6iljHE9byzMyT3dnbt1IrPSeUWLBchCzBvVkQ8w4M875qvCCu366kw9BhzD_jrIHyF0NNHQ4T-RxeXSY6G8iBcsVDlcB/s1600/DSC03231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsXp2J1ldvjTP6mvquvB8co2S1biGAfIg7497rLKQJm1Pm3AZ6iljHE9byzMyT3dnbt1IrPSeUWLBchCzBvVkQ8w4M875qvCCu366kw9BhzD_jrIHyF0NNHQ4T-RxeXSY6G8iBcsVDlcB/s400/DSC03231.JPG" width="291" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Blueberry Carrot Cake</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from <a href="http://www.zuckerzimtundliebe.de/2016/03/blaubeere-moehrenkuchen-blueberry-carrot-cake-rezept-backrezept-mit-frischkaese-frosting/"><b>Zucker, Zimt und Liebe</b></a>)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
180g flour</div>
<div class="separator" style="clear: both; text-align: left;">
2 teaspoons baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
one pinch of salt</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon ground cinnamon</div>
<div class="separator" style="clear: both; text-align: left;">
50g dessicated coconut</div>
<div class="separator" style="clear: both; text-align: left;">
2 eggs</div>
<div class="separator" style="clear: both; text-align: left;">
140g canola oil</div>
<div class="separator" style="clear: both; text-align: left;">
150g sugar</div>
<div class="separator" style="clear: both; text-align: left;">
250g ground carrots</div>
<div class="separator" style="clear: both; text-align: left;">
125g blueberries (fresh or frozen, if you use frozen, don't defrost them before using)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 160°C. Butter a cake tin (ca. 11x25cm) and line with parchment paper.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a bowl, mix flour, baking powder, salt, cinnamon and coconut. Set aside. In another bowl, combine eggs, oil and sugar and mix with an electric whisk for 3-4 minutes until the batter is smooth. The, add carrots and combine. Fill half your dough into the prepared tin. Roll half of the blueberries in a bit of flour and scatter onto the cake mix. Then fill in the rest of the dough and place the rest of the blueberries on top of it. You might want to press them into the dough a little.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Bake your cake for about 60-70 minutes (with my oven, it took less then 60 minutes so it really depends on your oven). Test with w wooden skewer, whether it's done.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I served this cake just as it was, mostly because Julia is not used to sugar and I did not want to go over the top, but otherwise it would surely be delicious with a cream cheese frosting.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This is, by the way, the kind of cake to make a day or two ahead because it tastes better after some time.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKofjojq6ZFjWIFx9DwSRLFJQBAIS_iJY9voqGe4j-qxBXQuh5cNQRlD2wfoiJlESRoJ9yyZBjbSaEps7vhjV43-8-lJiUgZgYm7GAANBVlrdoSxwqhknucxH3gv61GKa0jkay-QI5SxL/s1600/DSC03240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKofjojq6ZFjWIFx9DwSRLFJQBAIS_iJY9voqGe4j-qxBXQuh5cNQRlD2wfoiJlESRoJ9yyZBjbSaEps7vhjV43-8-lJiUgZgYm7GAANBVlrdoSxwqhknucxH3gv61GKa0jkay-QI5SxL/s400/DSC03240.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-82547539561569640662016-01-03T00:43:00.002-08:002016-01-03T00:51:02.638-08:00Maltesers BrowniesI hope that the new year has treated you well so far. I enjoyed lots of quality time with my family in these first few days of 2016. But let's go back to our New Year's Eve dinner for a moment because I would never want to deprive you of what I consider to be some of the best brownies I've ever had. These really are quite special. They are rich and chocolatey, but not too sweet. The malt milk powder gives them their distinct taste and the cream cheese frosting is simply to die for... This is what I call "love at first bite".<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYN-OdLGsVS3Fmwkpc9Rs_KOvFbvJaBb5eOMcIqYDsy-G7fdP34jxReQhRmWFHU632yxq4-AHg5vYiEtl2iEMQQ2PWcH-CwH9VFDgvHEcKo-wm7m5HKGMUcMTUsSOHIR03ZvQk9VJ8PcwH/s1600/DSC03108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYN-OdLGsVS3Fmwkpc9Rs_KOvFbvJaBb5eOMcIqYDsy-G7fdP34jxReQhRmWFHU632yxq4-AHg5vYiEtl2iEMQQ2PWcH-CwH9VFDgvHEcKo-wm7m5HKGMUcMTUsSOHIR03ZvQk9VJ8PcwH/s400/DSC03108.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from the sensational "Lomelinos Backen" by Linda Lomelino)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ingredients</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For the Brownies:</div>
<div class="separator" style="clear: both; text-align: left;">
75g dark chocolate (I used 70%)</div>
<div class="separator" style="clear: both; text-align: left;">
125g butter</div>
<div class="separator" style="clear: both; text-align: left;">
150g plain flour</div>
<div class="separator" style="clear: both; text-align: left;">
175g milk powder (I used Horlicks malt powder which we got from England, I don't know whether this is available in Switzerland, but I will let you know once I find out)</div>
<div class="separator" style="clear: both; text-align: left;">
180g sugar</div>
<div class="separator" style="clear: both; text-align: left;">
50g cocoa powder</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 teaspoon baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 teaspoon salt</div>
<div class="separator" style="clear: both; text-align: left;">
3 eggs</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon vanilla extract</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For the frosting:</div>
<div class="separator" style="clear: both; text-align: left;">
75g soft butter</div>
<div class="separator" style="clear: both; text-align: left;">
120g icing sugar</div>
<div class="separator" style="clear: both; text-align: left;">
4 tablespoons cocoa powder</div>
<div class="separator" style="clear: both; text-align: left;">
3 tablespoons milk powder</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 teaspoon vanilla extract</div>
<div class="separator" style="clear: both; text-align: left;">
175g cream cheese (I used Philadelphia)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
25g dark chocolate</div>
<div class="separator" style="clear: both; text-align: left;">
25g Maltesers</div>
<div class="separator" style="clear: both; text-align: left;">
a pinch of fleur de sel</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 175°C. Line a brownie tin (about 15x25cm) with parchment paper. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Chop the chocolate into coarse pieces and set aside. Melt the butter in a small saucepan. In a bowl, mix flour, milk powder, sugar, cocoa powder, baking powder and salt. In another bowl, mix eggs and vanilla. Sift in flour mixture and beat until you have a smooth dough. The dough will be very thick, but the recipe says that this is alright. Add chopped chocolate. Fill the dough into your prepared tin and bake for about 25-30 minutes. Let the brownies cool in the tin.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
When the brownies have cooled completely, make the frosting: Beat the butter with an electric mixer until pale and fluffy. Add sugar, cocoa powder and milk powder and keep beating. Then, add vanilla and cream cheese until you have a smooth cream. With a spatula, spread the frosting on top of your brownies. Chop chocolate and maltesers and scatter on top. Sprinkle a little fleur de sel onto the brownies. I used about 50g of maltesers and left out the dark chocolate and the fleur de sel because Edi doesn't like the combination of chocolate and salt which is a shame, but what are you going to do… </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdZ1ToNvzKai2cAQqPza_BBvV_sgHlYMz6NUExkRQnu2YoNBJx61sg5jt_81XOShMN0l8Shfrj7x4zmya1a3EgkdePZaQYlwckOO99cm7cHh0x-JcLPUcds0-tjvarNZIcvvv-vr0Gfi4/s1600/DSC03112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdZ1ToNvzKai2cAQqPza_BBvV_sgHlYMz6NUExkRQnu2YoNBJx61sg5jt_81XOShMN0l8Shfrj7x4zmya1a3EgkdePZaQYlwckOO99cm7cHh0x-JcLPUcds0-tjvarNZIcvvv-vr0Gfi4/s400/DSC03112.JPG" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWhHaXMr00zVahKvWRIY_oWwt8pIXZsxEMZEcTmvwoPql_DOhNX6hApvIlcZldQU9UsadePhawxZqcCXRwjpYSdRFx1VMPPLJM9SgwWvdeJKTuAhyphenhyphenGNWFAXvF1mQZPlCGQWDqxx0MG9wi/s1600/DSC03113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWhHaXMr00zVahKvWRIY_oWwt8pIXZsxEMZEcTmvwoPql_DOhNX6hApvIlcZldQU9UsadePhawxZqcCXRwjpYSdRFx1VMPPLJM9SgwWvdeJKTuAhyphenhyphenGNWFAXvF1mQZPlCGQWDqxx0MG9wi/s400/DSC03113.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-72615611512964978512015-12-28T22:49:00.000-08:002015-12-27T22:56:12.296-08:00Red Velvet CupcakesThese cupcakes where the grand finale to my Christmas baking session. I brought them along for the family Christmas dinner at my dad's yesterday. And now that the festivities are over, I must say that this year, it was particularly lovely with the two babies Julia and Fynn around. They both played along really well and seemed to enjoy it. My mum always tells me that the year I was born, she had been looking forward to Christmas so much and, apparently, I then spent the evening crying under the Christmas tree. But Julia, to our great joy, really had a fun time. We'll have a few quiet days at home now until the new year starts and I am so curious what it will bring. Have a good start everyone and see you in 2016.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-HbR1xD5TpAL5tRBOsgoQD5gPNOgM2XIih0wCN7Scua813rGyewe0fKLjCXWlCmQqDDPQJpzU-WfqgOC37HlH7xfRv-XK2YrYolMXdji9eEX7yqGgueoPTriEOPSj6U9pDjY0Dc2Agkd/s1600/DSC03059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3-HbR1xD5TpAL5tRBOsgoQD5gPNOgM2XIih0wCN7Scua813rGyewe0fKLjCXWlCmQqDDPQJpzU-WfqgOC37HlH7xfRv-XK2YrYolMXdji9eEX7yqGgueoPTriEOPSj6U9pDjY0Dc2Agkd/s400/DSC03059.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><br /></b>
<b>Recipe</b><br />
<i>(from the fabulous "Cake Days" by the Hummingbird Bakery) </i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Arial, Helvetica, sans-serif;"><strong style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">For the sponge</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">120g unsalted butter, softened</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">300g caster sugar</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">2 large eggs</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">20g cocoa powder</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">40ml red food colouring (such as Dr Oetker)</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1 tsp vanilla essence</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">300g plain flour</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1 tsp salt</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">240ml buttermilk</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1 tbsp white wine vinegar</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">1 tsp bicarbonate of soda</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><strong style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">For the frosting</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">100g unsalted butter, softened</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">600g icing sugar</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">250g full-fat cream </span><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">cheese (such as Philadelphia)</span></span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Coloured sprinkles, to decorate (optional)</span><br style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">One or two 12-hole deep muffin tins</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Preheat the oven to 190°C and line a muffin tin with muffin cases.</span><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span></span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Break in the eggs one at a time, beating thoroughly after each addition and mixing in the scrapings from the sides of the bowl.</span><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span></span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">In a separate, small bowl, stir together the cocoa powder, food colouring and vanilla essence to form a paste. Add the paste to the batter, mixing thoroughly until the paste is completely incorporated.</span><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span></span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Sift together the flour and salt in another bowl, then add the flour to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition. Lastly, in another bowl, mix the vinegar and bicarbonate of soda together by hand and add it to the cake batter, mixing it in until it is fully incorporated.</span><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span></span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Spoon the batter into the paper cases, so that they are two-thirds full, using any remaining batter to fill up to four more cases in another tin. Place in the oven and bake for 18-20 minutes or until the sponge bounces back when lightly pressed. Allow the cupcakes to cool for a short while in the tin, then place on a wire rack to cool completely before you frost them.</span><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span></span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Using the electric whisk or freestanding mixer with the paddle attachment, and mixing on a low speed, beat the butter and icing sugar together until no large lumps of butter remain and the mixture is sandy in texture. Add the cream cheese and mix together slowly until everything is incorporated, then increase the speed to medium and beat the frosting until it is soft and fluffy.</span><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;"><br /></span></span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;">Cover all cupcakes with 2 tablespoons of the cream cheese frosting, smoothing it down with a palette knife and making a swirl in the middle of the frosting for a decorative finish. Sprinkle with whatever decoration you fancy. I used crushed candy canes and sugar stars.</span></span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 22px; orphans: 2; text-align: -webkit-auto; widows: 2;"> </span><br />
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcXOJVfO9xec_Ss-WbllJJDdwqLcA7ZWF5XQefcG7DfYr7Dpi25g8IOuPFDm7jxsxBI9NNlZcYnNCBsyl4cCQ8R2C1SpD21hlM5KBEtZLhqkIONQoQQMjnpnwFdOumtdXLVOaelYFkL3F/s1600/DSC03062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcXOJVfO9xec_Ss-WbllJJDdwqLcA7ZWF5XQefcG7DfYr7Dpi25g8IOuPFDm7jxsxBI9NNlZcYnNCBsyl4cCQ8R2C1SpD21hlM5KBEtZLhqkIONQoQQMjnpnwFdOumtdXLVOaelYFkL3F/s400/DSC03062.JPG" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiziGoVtOrFUPqiUcNIQ07-3fCiiiB9L4l6lMUPUXyO8eErykVVAm8TYSsE1Z7KHSwz4zUxEVy_h-_GVMyLuxZ9mwzi0OoC6jV5Uyth-mf8yyiu9jVH81ucL-M1GJNFnakBBfLCnwBi_u/s1600/DSC03068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiziGoVtOrFUPqiUcNIQ07-3fCiiiB9L4l6lMUPUXyO8eErykVVAm8TYSsE1Z7KHSwz4zUxEVy_h-_GVMyLuxZ9mwzi0OoC6jV5Uyth-mf8yyiu9jVH81ucL-M1GJNFnakBBfLCnwBi_u/s400/DSC03068.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-75970057757736960162015-12-24T01:06:00.000-08:002015-12-27T22:53:57.713-08:00Christmas BrowniesIt's true: children make you realize how time flies. It's the 24th of December and our little daughter is 9 months old already. Julia is healthy and happy and she's conquering her world on all fours now. She has already spent a considerable amount in the kitchen with me and I'm looking forward to baking together with her. But for now, I'm just really grateful for having had a wonderful - demanding, but wonderful - year full of discoveries.<br />
<br />
I was thinking about 2015 lately and I realized that I haven't baked a single batch of brownies in the past 12 months. And as I cannot let this year go by without having had a proper brownie, I decided to bake brownies for our annual family Christmas feast. These here are wonderfully rich with a melt-in-your-mouth texture, some crunch from the walnuts and a festive flavor from the spices. Perfect to please a crowd. And with that, I wish all of you a merry Christmas and happy holidays.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQEDzrmrg0UUL8SWsWcvE6RerQN8tdg5jkTiyMmAFSV1Z0Dxd-FUu_E8RWQADAkMQF4acQFeVuGrhsJSrYBvFYKxOQnoCCASh7pJJMt8zunUqIUKJkoNyFJsw5QGZJh2BzpAKPz8SVjy0W/s1600/DSC02955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQEDzrmrg0UUL8SWsWcvE6RerQN8tdg5jkTiyMmAFSV1Z0Dxd-FUu_E8RWQADAkMQF4acQFeVuGrhsJSrYBvFYKxOQnoCCASh7pJJMt8zunUqIUKJkoNyFJsw5QGZJh2BzpAKPz8SVjy0W/s400/DSC02955.jpg" width="300" /></a></div>
<br />
<br />
<b>Recipe</b><br />
<i>(Original recipe in German <b><a href="http://www.kochen-online.ch/rezepte/schokoladen-brownies-mit-baumnuessen">here</a></b>)</i><br />
<br />
200g dark chocolate<br />
50g milk chocolate<br />
250g butter<br />
100g walnuts, coarsly chopped<br />
150g flour<br />
0.5 teaspoons salt<br />
1 teaspoon cinnamon or gingerbread spice mixture (I used gingerbread spice because I just love the smell of it)<br />
2 tablespoons cocoa powder<br />
4 eggs<br />
200g sugar<br />
icing sugar, for dusting<br />
<br />
Line a brownie tin (about 25x25cm) with parchment paper. Preheat the oven to 180°C.<br />
<br />
In a saucepan, melt dark and milk chocolate together with the butter on low heat. Stir occasionally. When everything has melted, set aside and let cool a bit.<br />
<br />
In a bowl, mix the flour with the salt, the spice, the cocoa powder and the walnuts. Set aside.<br />
<br />
In another bowl, beat sugar end eggs with an electric mixer until pale, thick and creamy. Then, add, the melted chocolate and mix well. Fold in the dry ingredients and mix until all is well combined.<br />
<br />
Pour your mixture into the prepared tin and bake for about 25-30 minutes. Let cool in the tin. Cut into squares and dust with icing sugar before serving.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfOZhLU3WsQ-F1yB6etihjBSAcXZzMt_GtF6eKSxbcbDP6lOwZxzO6Hc8WQxzG5aCe1H7Du2_OyN7TS7KKKxGOjfdBzSigd7a7mMkyILl3m3OU9caROt5wZR9cYkUZqVzCU2F9OF05StN/s1600/DSC02962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfOZhLU3WsQ-F1yB6etihjBSAcXZzMt_GtF6eKSxbcbDP6lOwZxzO6Hc8WQxzG5aCe1H7Du2_OyN7TS7KKKxGOjfdBzSigd7a7mMkyILl3m3OU9caROt5wZR9cYkUZqVzCU2F9OF05StN/s400/DSC02962.jpg" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-45401998143754565142015-12-23T02:56:00.000-08:002015-12-23T03:02:11.202-08:00Eggnog BiscottiI managed to bake one batch of cookies this year! I'm not a big pro with the cookies, but, somehow, I've always had a thing for biscotti and they just never fail me. I really adore these. The freshly grated nutmeg makes them smell amazing and they look pretty with the glaze, don't they?<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZMt-ByEzmn24kWl2TGkf3i1Fju5Z7INwjJwfUw5zrdBrBGfUcQ9cazoOeR7eHVAYiiZIP83L6YgtEIby3P35jMpDsTdwLN2VcQn1nuk5Woruszt3xQEechzQbuIuXjSWanlPSXLWx01K/s1600/DSC02921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZMt-ByEzmn24kWl2TGkf3i1Fju5Z7INwjJwfUw5zrdBrBGfUcQ9cazoOeR7eHVAYiiZIP83L6YgtEIby3P35jMpDsTdwLN2VcQn1nuk5Woruszt3xQEechzQbuIuXjSWanlPSXLWx01K/s400/DSC02921.JPG" width="300" /></a></div>
<br />
<br />
<b>Recipe</b><br />
<i>(from <a href="http://www.technicolorkitcheninenglish.blogspot.ch/"><b>here</b></a>)</i><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;">Biscotti:</i><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">280g all purpose flour</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">1 ½ teaspoons baking powder</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">¼ teaspoon salt</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">85g unsalted butter, room temperature</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">133g granulated sugar</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">1 teaspoon vanilla</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">1 teaspoon rum</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">½ teaspoon freshly grated nutmeg</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">2 eggs</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><i style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;">For the glaze:</i><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">28g unsalted butter, softened</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">120g icing sugar</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">generous pinch freshly grated nutmeg</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">about 1 tablespoon whole milk</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">Preheat oven to 180°C. Line a large baking sheet with baking paper.</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">Biscotti: in a medium bowl, whisk together flour, baking powder and salt. Set aside.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /></span><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">Using an electric mixer, beat butter and sugar until light and creamy. Beat in vanilla, rum and nutmeg. Beat in eggs one at a time. On low speed, mix in the dry ingredients and mix just until a dough forms.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /></span><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">Divide dough in half and shape each half in a log about 15x5cm. Place the logs about 7.5cm apart onto prepared sheets and bake for about 25 minutes or until golden. Remove from the oven and let stand for 20 minutes – leave the oven on. Line another large baking sheet with baking paper.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /></span><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">Slice biscotti into little less than 2cm slices. Place slices onto prepared sheet and bake fo 10 minutes. Turn all slices carefully, and bake for another 10 minutes. Cool completely on baking sheet over a wire rack.</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">Glaze: whisk butter, sugar and nutmeg until mixture starts to get creamy. Add milk gradually, whisking until drizzable consistency. Drizzle biscotti with glaze and set aside until glaze is dry, about 20 minutes.</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">Biscotti can be stored in an airtight container at room temperature for up to 5 days – without the glaze they last even longer.</span><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><br style="color: #333333; font-size: 13px; line-height: 15px; margin: 0pt; padding: 0pt;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;">Makes about 20.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; font-size: 13px; line-height: 15px;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkD65HGoeZ5Fja32QbC4piToHAyFsXPzoweOGAOACm_wRvJ0rCafgx0roPILHwCGVoQSmfFI9853h5AmYVwIEwGRAjflARSiq5dKZ69bdrKQMcsK1P4erjI2QnsG7Q68nQmyRsvawzw31Y/s1600/DSC02923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkD65HGoeZ5Fja32QbC4piToHAyFsXPzoweOGAOACm_wRvJ0rCafgx0roPILHwCGVoQSmfFI9853h5AmYVwIEwGRAjflARSiq5dKZ69bdrKQMcsK1P4erjI2QnsG7Q68nQmyRsvawzw31Y/s400/DSC02923.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRp5q9Pxjv4SMc5szwQbx4361rDa_1d6W-BtRAjlXqF8tfwjKOghyphenhyphenUr4x0-pJJ2GCIvoXz4V-zVEl8uoZpfF26STYEkaWN2Sscc-E6f5eLu_LOeqHv8zmZJHGu1F8jC9vUS8t_7mR03kc/s1600/DSC02934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRp5q9Pxjv4SMc5szwQbx4361rDa_1d6W-BtRAjlXqF8tfwjKOghyphenhyphenUr4x0-pJJ2GCIvoXz4V-zVEl8uoZpfF26STYEkaWN2Sscc-E6f5eLu_LOeqHv8zmZJHGu1F8jC9vUS8t_7mR03kc/s400/DSC02934.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-76369705852203350942015-12-20T05:30:00.001-08:002015-12-20T07:37:34.316-08:00Corn Flakes Crispy CakesHere comes the ultimate kids' treat for Christmas! Many of you might know these, but there's a twist to this recipe here you might not have guessed. I've rediscovered Nigella Lawson's old TV shows lately and in her version of these (she calls them "chocolate crispy cakes"), she uses butter and mars bars for the coating. What you end up with - and I'd like to quote Nigella on this one - is a "tremendously good goo. A kind of chocolate stickiness ribboned through with caramel and still having the chewiness of nougat… Can't really be improved!"<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIg2LyRGYse7oa5LEiEB5V0G_vIlZ3c7RqvN0DjMw9fwtVpr0fWnqJSdXdA-DKpfLZGwkUND4hVzMPTzUohyphenhyphenCXF0BPr7lcaL1cdjke9nvH3OPRabzL_O1N-lRotJwQuLY0gyAl06-NaCdS/s1600/DSC02831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIg2LyRGYse7oa5LEiEB5V0G_vIlZ3c7RqvN0DjMw9fwtVpr0fWnqJSdXdA-DKpfLZGwkUND4hVzMPTzUohyphenhyphenCXF0BPr7lcaL1cdjke9nvH3OPRabzL_O1N-lRotJwQuLY0gyAl06-NaCdS/s400/DSC02831.jpg" width="300" /></a></div>
<br />
<br />
<b>Recipe</b><br />
<i>(from <b><a href="https://www.youtube.com/watch?v=F3z6znEUM_Q">here</a> </b>- I recommend watching the whole video! It's big fun!)</i><br />
<br />
50g mars bars<br />
50g butter<br />
70g corn flakes<br />
<br />
(I doubled the amount)<br />
<br />
Prepare enough mini-muffin paper cases. To be honest, I didn't count them, but you'll end up with enough to feed a bunch of people.<br />
<br />
In a medium saucepan, slowly melt butter and mars bars. Do this on a low heat. Be patient - it'll take a moment. Then, stir in the corn flakes and mix well until they are covered with the butter-chocolate mix.<br />
<br />
Then, transfer spoonfuls into the mini-muffin cases. Let cool in the fridge for at least an hour or so.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh895gDi93Ou-pyOQ1AGniZmVL9iHderUfIrCDGtDlQisuVQYe-Lw6HUHYsvJCOHjILjKbv4lkxHWq9BgHMl7Uc30wsfqi9NPL6Nn1cM2Oym_0GLlKm7QbO2HlKg16hXfu52aBh0OGNLGJQ/s1600/DSC02835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh895gDi93Ou-pyOQ1AGniZmVL9iHderUfIrCDGtDlQisuVQYe-Lw6HUHYsvJCOHjILjKbv4lkxHWq9BgHMl7Uc30wsfqi9NPL6Nn1cM2Oym_0GLlKm7QbO2HlKg16hXfu52aBh0OGNLGJQ/s400/DSC02835.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1x72XF9KX8xYZMFx4Q4SE8WQMxmM0_irI4px9IRHyIcuHm0qOl1qPcXnoGwWAPcCNTRYwv6phuGFfO_Wr0yFNMcMpKR4jK9E2hhf-QHQrQSulBAIg5Hc7meUA7ZBCrmJBFFPtOeXdC2T/s1600/DSC02837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1x72XF9KX8xYZMFx4Q4SE8WQMxmM0_irI4px9IRHyIcuHm0qOl1qPcXnoGwWAPcCNTRYwv6phuGFfO_Wr0yFNMcMpKR4jK9E2hhf-QHQrQSulBAIg5Hc7meUA7ZBCrmJBFFPtOeXdC2T/s400/DSC02837.jpg" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-67431084544280038892015-12-17T21:36:00.000-08:002015-12-16T21:38:34.022-08:00Cinnamon, Walnut and Apple GranolaBy now, making granola has also become a Christmas tradition. I like to hand it out as a gift in little glass jars with a pretty ribbon on it. This year, I slightly adapted <a href="http://deliciouslyella.com/nutty-cinnamon-granola/"><b>Ella Woodward's</b></a> Cinnamon and Pecan granola and I think, the combination really fits for Christmas.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kIgQ2GORYXhBCFubDQE8YiLJNxVa1p_RuKBz9aqgqYz08GsuVQFIFvXNtzQvz6kR_8su2f2Qn7MLyVIg2y7H9DFYzAFCdD6Jd-Br3BYHZjg1EfDK1D3Ns0gpUPI26JxVEQkddBqOnAA6/s1600/DSC02900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kIgQ2GORYXhBCFubDQE8YiLJNxVa1p_RuKBz9aqgqYz08GsuVQFIFvXNtzQvz6kR_8su2f2Qn7MLyVIg2y7H9DFYzAFCdD6Jd-Br3BYHZjg1EfDK1D3Ns0gpUPI26JxVEQkddBqOnAA6/s400/DSC02900.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(adapted from <a href="http://katrinskitchendiaries.blogspot.ch/2015/09/cinnamon-pecan-granola.html"><b>this recipe</b></a>)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">Makes one large container of granola.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">2 and a 1/2 cups of oats<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">1 cup of walnuts<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup of almonds<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup of flax seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">1 cup of pumpkin seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">1 cup of sunflower seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">1 cup of dried apple, diced into small pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">3 tablespoons of coconut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">3 tablespoons of maple syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">3 teaspoons of cinnamon<o:p></o:p></span><br />
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">You can use any kind of cup.</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">Place the walnuts and almonds in a food processor and pulse for about 30 seconds so that they are partially crushed. Then add them to a large mixing bowl with all the other dry ingredients, except the apple pieces and cinnamon, and stir together.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">Next, melt the coconut oil with the maple syrup and cinnamon on the stove or in a small saucepan. Once it has dissolved into a sweet liquid add it to the dry bowl and mix well. This should form a delicious oaty nutty bowl, which is slightly sticky.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">Place the mixture into a baking tray and bake for about 30-40 minutes at 180C, until crunchy. During this time you’ll need to stir the mixture to ensure that every bit of the granola gets nicely toasted and the top doesn’t burn.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="MsoNormal">
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;">Once the granola is cooked perfectly remove the tray from the oven and allow it to cool, then stir in the apple pieces. Store the granola in an air-tight container to keep it wonderfully fresh and crunchy.</span><br />
<span lang="DE" style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UhKlPSbix8rag_dHcuIiN-L5fHP-x8rkvZxjK44SJBM_FTFRn6N-3qj4TLpQ9bpn8e-IC2Ibs7Pw05ROG9Gd-Exp5f4L65BLkJ9lRDSxdQYliGhm9GV6ZTHjPTqzRPtJs7h_Y8tKTrxe/s1600/DSC02901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UhKlPSbix8rag_dHcuIiN-L5fHP-x8rkvZxjK44SJBM_FTFRn6N-3qj4TLpQ9bpn8e-IC2Ibs7Pw05ROG9Gd-Exp5f4L65BLkJ9lRDSxdQYliGhm9GV6ZTHjPTqzRPtJs7h_Y8tKTrxe/s400/DSC02901.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WS_tEVHIqgjR1MPk4nBFuHuApFrSTp4MIUtMh0XGOuL5CUvXF85AuqBxDkqqIHJypvT7uliCAz6EEG8yZwg6FNP1WJvqTQ738ycr_kjn5D2Ews__jIeBzM73QdS7gv_UjpuodEgSZPmY/s1600/DSC02894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WS_tEVHIqgjR1MPk4nBFuHuApFrSTp4MIUtMh0XGOuL5CUvXF85AuqBxDkqqIHJypvT7uliCAz6EEG8yZwg6FNP1WJvqTQ738ycr_kjn5D2Ews__jIeBzM73QdS7gv_UjpuodEgSZPmY/s400/DSC02894.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-88601085047687420312015-12-13T04:15:00.001-08:002015-12-13T04:17:40.386-08:00White Chocolate Fudge with Fleur de SelI haven't baked any Christmas cookies yet and I'm not so sure that I will. But, I've started to make some edible gifts this weekend. This recipe here is easy and fabulous. I'm sure we all agree that the combination of caramel and salt is delicious. It was the addition of white chocolate that drew my attention to this recipe. Funnily, I'm not usually a big fan of white chocolate, but I immediately thought that here, it would work really well. And it did!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9OdqoylKoNdiVuBuudegzs47IMLt6aituCn5qmM2slgoZPXrNkZyDqU5yDNQD_7Ng36FniEG-04S21LI11Y63SKsb0W3aTGAe53U726ynFqQ2gslEzmfKPg3eZn8DLVR_j6ot0zbmMZx/s1600/DSC02861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9OdqoylKoNdiVuBuudegzs47IMLt6aituCn5qmM2slgoZPXrNkZyDqU5yDNQD_7Ng36FniEG-04S21LI11Y63SKsb0W3aTGAe53U726ynFqQ2gslEzmfKPg3eZn8DLVR_j6ot0zbmMZx/s400/DSC02861.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b>Recipe</b><br />
<i>(to read the original recipe in German, click <b><a href="http://www.schweizerfamilie.ch/rezepte/artikel/suesse-magie.html">here</a></b>)</i><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
2.5dl heavy cream<br />
250g sugar<br />
80g white chocolate, coarsely chopped<br />
fleur de sel<br />
<br />
Line a brownie tin (about 20x20cm) with parchment paper.<br />
<br />
In a large saucepan, bring sugar and heavy cream to the boil. Reduce the heat and let simmer for 30-40 minutes until the batter thickens and has got a brown, caramel-like color. Take away from the heat and stir in the white chocolate. Keep stirring until the chocolate has melted.<br />
<br />
Immediately pour your batter into the brownie tin. Let cool in the fridge for a few hours. Then, cut into squares.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzh_sw5vCao2S8thfuyyc52zBfkUFWz_p4bzMkA3M8Tld8rZLMNqyuCQUNUzDJcURTLgRS1P9Qm3OI02FoWyCfCqFPWy358rbo3TK7-Apawxo8g2MsgwUHDa5i30sbztIfvjbwRYLfAEN/s1600/DSC02874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzh_sw5vCao2S8thfuyyc52zBfkUFWz_p4bzMkA3M8Tld8rZLMNqyuCQUNUzDJcURTLgRS1P9Qm3OI02FoWyCfCqFPWy358rbo3TK7-Apawxo8g2MsgwUHDa5i30sbztIfvjbwRYLfAEN/s400/DSC02874.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-16698648739285262822015-12-10T23:31:00.000-08:002015-12-10T02:44:36.462-08:00Hot Chocolate CupcakesLast weekend, it was particularly foggy. The kind of weather that calls for comfort food. Most people would agree that a mug of hot chocolate definitely belongs to the category of comfort food. And so I thought, hot chocolate cupcakes would do the trick. And they really do taste like a cup of sweet hot chocolate - wonderful!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhffF4vUEiFBlpqqFNWNXWnPfHX-mJs7Yc4LoB1XWSBy-z3iRm6D-h0y5OROtCvazkfKWwJBf4cHt2MeQVfpo6c5RA5l8rRCtqQKPSHD3hEqwxsuxf8cvYksEPI0nBFq1aXzMWBgJeMjNw/s1600/DSC02750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhffF4vUEiFBlpqqFNWNXWnPfHX-mJs7Yc4LoB1XWSBy-z3iRm6D-h0y5OROtCvazkfKWwJBf4cHt2MeQVfpo6c5RA5l8rRCtqQKPSHD3hEqwxsuxf8cvYksEPI0nBFq1aXzMWBgJeMjNw/s400/DSC02750.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from one of my absolute favourites: Cake Days by The Hummingbird Bakery)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
For the dough:<br />
<br />
240ml milk<br />
25g chocolate powder (the kind you use for hot chocolate like Banago or M-Quick from Migros)<br />
80g soft butter<br />
280g sugar<br />
240g flour<br />
1 tablespoon baking powder<br />
1/4 teaspoon salt<br />
2 eggs<br />
<br />
Preheat the oven to 190°C. Line a 12-mould muffin pan with paper cases. With the recipes from this book, I usually end up with about 15 cupcakes.<br />
<br />
In a small saucepan, warm up the milk and dissolve the chocolate powder. Set aside and let cool.<br />
<br />
In a bowl, mix butter, sugar, flour, baking powder and salt with an electric hand mixer on low speed until you have a fine crumbly batter.<br />
<br />
Mix chocolate milk and eggs and add to the cake batter in three additions while constantly mixing. Scrape down the bowl with a rubber spatula from time to time. Mix until you have a smooth batter.<br />
<br />
Fill your batter into the prepared cases. Don't overfill them or they will spill while baking! Two thirds is fine. Bake in the middle of the oven for about 20 minutes. Check with a wooden skewer whether they are done. Let cool completely after baking.<br />
<br />
For the frosting:<br />
<br />
60ml milk<br />
30g chocolate powder<br />
500g icing sugar<br />
160g very soft butter<br />
<br />
Warm up the milk and mix with the chocolate powder. Let cool In a bowl, mix butter and icing sugar with an electric mixer on low speed until you have a powdery batter. Slowly add the chocolate milk while constantly mixing. On high speed, mix until you have a fluffy batter.<br />
<br />
Spread the frosting on your cupcakes with a palette knife and decorate with sugar pearls… whatever you feel like or fits for the occasion.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsOeDHn5MI9_Uce40KIqW38uX5m3cFh1AW8GgUBp8hRy_pk0KWy2sUOd077iL6FgCdUerHgy-mw6gdGf17jUnJELh8e53oTc8_yK9ISXdoj1AS9gd3pZFEilVXbYvfcsL1047GM_o6W_x/s1600/DSC02753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsOeDHn5MI9_Uce40KIqW38uX5m3cFh1AW8GgUBp8hRy_pk0KWy2sUOd077iL6FgCdUerHgy-mw6gdGf17jUnJELh8e53oTc8_yK9ISXdoj1AS9gd3pZFEilVXbYvfcsL1047GM_o6W_x/s400/DSC02753.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Zy4EX3SkVUhE0ptZ0AophzrDBk5NOI1WOe2t2sPQwSPDoXuYJyfPbCdBIvyD090cvpm-WRdZR5x5aHIrwKPuc2D-pnoHadPI7FOK1EyTSbFDQ1UPThuM-NmCc9ymySmiQOgMuwvGgjFm/s1600/DSC02764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Zy4EX3SkVUhE0ptZ0AophzrDBk5NOI1WOe2t2sPQwSPDoXuYJyfPbCdBIvyD090cvpm-WRdZR5x5aHIrwKPuc2D-pnoHadPI7FOK1EyTSbFDQ1UPThuM-NmCc9ymySmiQOgMuwvGgjFm/s400/DSC02764.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-13548333893008160582015-12-06T10:06:00.000-08:002015-12-06T10:06:56.251-08:00Pear and Chestnut CakeThis weekend, I thought that it was about time to get started with Christmas baking. So I gave this cake here a festive look and added some colorful sugar sprinkles. It would have been absolutely fabulous just the way it was, though. The cake batter consists of a mixture of all-purpose flour and chestnut flour which gives it a full and nutty flavor. The pears and the yogurt render it wonderfully moist. It was the perfect treat for an afternoon with the whole family.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zI69rvcf4NvY_nQVtEr5JwFMmCu-x5wbphErctH7hPR1AMcjcAlw8NuMStTFBw0307eiFr5GDrn-OYs9G5kF9BHmJGUDcLvMGQv4nS_dhSPvcSZzhp5oPSD_QVVBdqt4B-pWgUyBRNnp/s1600/DSC02692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zI69rvcf4NvY_nQVtEr5JwFMmCu-x5wbphErctH7hPR1AMcjcAlw8NuMStTFBw0307eiFr5GDrn-OYs9G5kF9BHmJGUDcLvMGQv4nS_dhSPvcSZzhp5oPSD_QVVBdqt4B-pWgUyBRNnp/s400/DSC02692.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from The French Market Cookbook by Clothilde Dusoulier)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
80ml olive oil</div>
<div class="separator" style="clear: both; text-align: left;">
200g brown sugar</div>
<div class="separator" style="clear: both; text-align: left;">
2 large eggs</div>
<div class="separator" style="clear: both; text-align: left;">
240ml plain yogurt</div>
<div class="separator" style="clear: both; text-align: left;">
85g chestnut flour</div>
<div class="separator" style="clear: both; text-align: left;">
140g all-purpose flour</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon sea salt</div>
<div class="separator" style="clear: both; text-align: left;">
1.5 teaspoons baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
0.5 teaspoons baking soda</div>
<div class="separator" style="clear: both; text-align: left;">
600g pears, cored and diced</div>
<div class="separator" style="clear: both; text-align: left;">
2 tablespoons brown sugar for sprinkling</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
for the icing (optional):</div>
<div class="separator" style="clear: both; text-align: left;">
about 100g icing sugar</div>
<div class="separator" style="clear: both; text-align: left;">
a splash of milk or lemon juice</div>
<div class="separator" style="clear: both; text-align: left;">
sugar sprinkles</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My notes: I used about 100g chestnut flour and 125g all-purpose flour. And I only used about 450g pears and thought that this amount was quite sufficient. This cake would be fabulous without an icing or dusted just with icing sugar.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 175°C and line 25cm diameter springform pan with parchment paper.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a medium bowl, beat together the sugar and the eggs. Add the yogurt and the oil and beat until all is well combined. In a second bowl, combine the flours, salt, baking powder and baking soda, stirring with a whisk to remove any lumps. Fold the flour mixture and diced pears into the yogurt mixture until no trace of flour remains. The batter will be thick, avoid overworking it.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Pour the mixture into your prepared pan and level the surface with a spatula. Sprinke the remaining sugar across the surface. Bake until the top is golfen and a knife inserted in the middle of the cake comes out clean, about 40 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Let cool completely. Then, if you want to add an icing, combine milk and icing sugar and pour over your cake, sprinkle with sugar pearls or whatever you fancy.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-Q7oT3jkrGBy7Q9YCT5m0UCKHX6FTECXNVHYbruTrMG4saGfhz8whimPGV32rPjKG2j-Ns7BCal0oyUhE6GNr5Q8439y3RZ9tAHSKMDM5II_BkRqSIo6NNSh4YBRLJxH9D3VJx1MJ1jt/s1600/DSC02695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-Q7oT3jkrGBy7Q9YCT5m0UCKHX6FTECXNVHYbruTrMG4saGfhz8whimPGV32rPjKG2j-Ns7BCal0oyUhE6GNr5Q8439y3RZ9tAHSKMDM5II_BkRqSIo6NNSh4YBRLJxH9D3VJx1MJ1jt/s400/DSC02695.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-85127716803260934102015-11-22T23:06:00.000-08:002015-11-21T23:07:18.055-08:00Pumpkin Apple CakeWhen I saw this recipe in <a href="http://www.kochen-online.ch/"><b>Annemarie Wildeisen's</b></a> cooking magazine lately, I was intrigued immediately. What a great idea to combine two fall favorites! The result is a wonderfully moist cake with a really comforting taste and a vibrant orange color. The orange peel is the little extra which gives the flavor just a bit more complexity. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJk283hSlpGVUWajO0uu1q9CiYAzETMwDso7-4qMg9yiKGRzFj0hj8D06-Zs-2Wr8DER7dTR0WA0AImR0WLFfHwY_BMNNMN8EbpnK4nTvqBUdV_11yOYJ9tXpwdYksr69M_TleQtFuUDr/s1600/DSC02663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJk283hSlpGVUWajO0uu1q9CiYAzETMwDso7-4qMg9yiKGRzFj0hj8D06-Zs-2Wr8DER7dTR0WA0AImR0WLFfHwY_BMNNMN8EbpnK4nTvqBUdV_11yOYJ9tXpwdYksr69M_TleQtFuUDr/s400/DSC02663.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(find the German version on <a href="http://www.kochen-online.ch/rezepte/apfel-kuerbis-cake" style="font-weight: bold;">Annemarie Wildeisen's homepage</a>)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
300g pumpkin, peeled</div>
<div class="separator" style="clear: both; text-align: left;">
400g apples, such as Golden Delicious</div>
<div class="separator" style="clear: both; text-align: left;">
150g soft butter</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon vanilla paste or half a teaspoon vanilla powder (I used the scraped out seeds of one vanilla pod)</div>
<div class="separator" style="clear: both; text-align: left;">
zest of one orange</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 teaspoon salt</div>
<div class="separator" style="clear: both; text-align: left;">
200g sugar</div>
<div class="separator" style="clear: both; text-align: left;">
4 eggs</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 sachet baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
300g flour</div>
<div class="separator" style="clear: both; text-align: left;">
25g slivered almonds</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Butter and flour a 25cm loaf tin. Preheat the oven to 180°C.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Grate your pumpkin. Peel and core your apples. Cut into slices. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a large bowl, with an electric mixer, beat butter together with vanilla, orange peel, salt and sugar. Beat for about 5 minutes until pale and fluffy. Add the eggs, one after the other and mix well. Then, add grated pumpkin.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Sift together flour and baking powder and add to you butter-sugar-egg-mixture. I blended it in with the mixer first and then used a ladle. When all is well incorporated, fill your dough into the prepared cake tin. Stick your apple slices into the dough and sprinkle with slivered almonds (I added the almonds only after about 20 minutes of the baking time because I was afraid they would turn too brown otherwise).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Bake your cake for about 50-60 minutes. A wooden skewer inserted into the cake should come out clean.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHJWIiOJuHTpytSci3SIY2wOJYGS2FVz0UvgQm60CUJT_ZOTbV1njkWRzFF8SiTjwQROY4JH0uPjrZ3FnsECodCXzaDLn-h70A1wlXMMdoMT3RNYDi7E3gTLN74asXzGgEneIugxv5DUv/s1600/DSC02647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHJWIiOJuHTpytSci3SIY2wOJYGS2FVz0UvgQm60CUJT_ZOTbV1njkWRzFF8SiTjwQROY4JH0uPjrZ3FnsECodCXzaDLn-h70A1wlXMMdoMT3RNYDi7E3gTLN74asXzGgEneIugxv5DUv/s400/DSC02647.jpg" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-30949599184339234462015-11-19T02:27:00.001-08:002015-11-19T02:37:36.551-08:00Chai Muffins with Burnt AlmondsI asked Edi to bring me a bag of burnt almonds when he and Jacqueline visited a funfair last weekend. Burnt almonds are my favorite funfair treat and I can't stop nibbling once I've opened a bag of them. Last Sunday morning (and as you know by now, that usually is the time, when I spontaneously develop new fancy baking ideas) I suddenly thought that, together with chai tea, these almonds would make a fabulous baked treat. I used my favorite basic muffin recipe from <a href="http://www.amazon.de/A-Piece-Cake-Leila-Lindholm/dp/1780094531"><b>this book</b></a>, made a few twists… and here you go: chai muffins with burnt almonds. A sweet and crunchy winter treat packed with all those wonderful flavors which remind you that Christmas is coming soon.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TAEh1b_8p97bq1lufw19Uh7h3qphCqnmqKUqo50rgmCZuvwdJtjTRgGQtCQeyPQBVNrb16w8hBkMW13ieE-IqyLeGKRZIcv9VVoKfv9mFkmu1I3Gnj542EV2QLLN63dPLybntg6-IaP5/s1600/DSC02584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TAEh1b_8p97bq1lufw19Uh7h3qphCqnmqKUqo50rgmCZuvwdJtjTRgGQtCQeyPQBVNrb16w8hBkMW13ieE-IqyLeGKRZIcv9VVoKfv9mFkmu1I3Gnj542EV2QLLN63dPLybntg6-IaP5/s400/DSC02584.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both;">
<b>Recipe</b></div>
<div class="separator" style="clear: both;">
<i>(Basic muffin recipe from Leila Lindholm's Piece of Cake)</i></div>
<div class="separator" style="clear: both;">
<br /></div>
100g butter<br />
200ml milk<br />
2 teabags of Yogi tea (I used the Christmas blend)<br />
2 eggs<br />
120g sugar<br />
1tsp vanilla sugar or one teaspoon vanilla extract<br />
240g flour<br />
2tsp baking powder<br />
1 pinch of salt<br />
about 200g of burnt almonds<br />
<br />
Preheat the oven to 200°C. Line a muffin tray with paper cases.<br />
<br />
In a small saucepan, warm up the milk and then, drop the teabags into the milk and let them infuse the milk with their flavor for a few minutes. When you take the teabags out of the milk, make sure that you squeeze them well.<br />
<br />
Put your burnt almonds onto a blender and pulse until they are chopped into coarse chunks.<br />
<br />
Melt butter, add milk. Beat eggs, sugar and vanilla sugar until foamy. Mix egg batter with milk batter. Mix flour, baking powder and salt and mix with the liquid batter. Add about half of your chopped almonds. Fill your mixture into the paper cases (make sure to only fill two thirds of your paper cases as the dough will rise) and top each muffin with some more chopped almonds.<br />
<br />
Bake for about 20 minutes. Test with a wooden skewer if the muffins are done. No dough should stick to the skewer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TTKWzbW7RB5fZ0DKX_Rfhsj8RNoO2Q8w1uoq-5lcEGP0f5ZyXshZeUnoSEnTYSG2u9sbhhvaIudOV_ThA33RsSpwFg9S6asuShrusPbryX4uWBeno7uBOVSu1qWVIaWY8DRgaugVB0Lg/s1600/DSC02589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TTKWzbW7RB5fZ0DKX_Rfhsj8RNoO2Q8w1uoq-5lcEGP0f5ZyXshZeUnoSEnTYSG2u9sbhhvaIudOV_ThA33RsSpwFg9S6asuShrusPbryX4uWBeno7uBOVSu1qWVIaWY8DRgaugVB0Lg/s400/DSC02589.JPG" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-39423161872521800922015-11-15T06:51:00.000-08:002015-11-15T06:51:36.534-08:00Smurf CupcakesJacqueline has a thing for marshmallows. Especially smurf marshmallows. Edi found a large box of them at one of our local grocery stores a few weeks ago. Jacqueline - the sly girl she is - asked me to hide a few of them away and not to tell her or Edi were they are because she feared that there would not be any left for her birthday to use as a decoration for her cake. I did as she told me and I at some point, when thinking about what to bake for her birthday, I came up with the idea of smurf cupcakes, made of blue dough and white buttercream icing, each topped with a marshmallow smurf. I believe they were a big hit.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBQqd0A8bqhFE9XaBB5yXOUzWeQzEvgPE449r_B7-6o5jhCHA8zBaccdSVNVs6TmjUb1piQOKu42Pk6XSC58jMeT3eVuIcVz6pqy8PmpIacwk2SDqGT0a5oaJhjTte5Q9SHxa6dCaQSTL/s1600/DSC02610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBQqd0A8bqhFE9XaBB5yXOUzWeQzEvgPE449r_B7-6o5jhCHA8zBaccdSVNVs6TmjUb1piQOKu42Pk6XSC58jMeT3eVuIcVz6pqy8PmpIacwk2SDqGT0a5oaJhjTte5Q9SHxa6dCaQSTL/s400/DSC02610.JPG" width="300" /></a></div>
<br />
<div class="" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="" style="clear: both; text-align: left;">
<i>(Vanilla cupcake recipe from Cake Days by The Hummingbird Bakery)</i></div>
<br />
For the dough:<br />
<br />
80g soft butter<br />
280g sugar<br />
1/2 sachet of vanilla sugar<br />
240g flour<br />
1 tablespoon baking powder<br />
1/4 teaspoon salt<br />
2 eggs<br />
240ml milk<br />
blue food coloring<br />
<br />
Preheat the oven to 190°C. Line a 12-mould muffin pan with blue paper cases.<br />
<br />
In a bowl, mix butter, sugar, vanilla sugar, flour, baking powder and salt with an electric hand mixer on low speed until you have a fine crumbly batter.<br />
<br />
Mix milk and eggs and add to the cake batter in three additions while constantly mixing. Scrape down the bowl with a rubber spatula from time to time. Mix until you have a smooth batter. Then, add blue food coloring and mix until it is well incorporated (I used the whole little tube of food coloring).<br />
<br />
Fill your batter into the prepared cases. Don't overfill them or they will spill while baking! Two thirds is fine. Bake in the middle of the oven for about 20 minutes. Check with a wooden skewer whether they are done. Let cool completely after baking.<br />
<br />
For the frosting:<br />
<br />
500g icing sugar<br />
1/2 sachet of vanilla sugar<br />
160g very soft butter<br />
50ml milk<br />
12 marshmallow smurfs<br />
<br />
In a bowl, mix butter, icing sugar and vanilla sugar with an electric mixer on low speed until you have a powdery batter. Slowly add the milk while constantly mixing. On high speed, mix until you have a fluffy batter. Then, add the dulce de leche and mix well.<br />
<br />
Spread the frosting on your cupcakes with a palette knife and place one marshmallow smurf onto each cupcake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1faONIFZD-Zz71Psosy5d5YvzzWHtrOL5hP4LhhjnOSUeUPuPgZsrDWc3CjLSRL8nuY-2YCvGW8E5LvrEHOgS54j2xsXvexDNu26UyzK07FU3M7wtFV075J7JpH8iYRaErst_e3jUi12a/s1600/DSC02609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1faONIFZD-Zz71Psosy5d5YvzzWHtrOL5hP4LhhjnOSUeUPuPgZsrDWc3CjLSRL8nuY-2YCvGW8E5LvrEHOgS54j2xsXvexDNu26UyzK07FU3M7wtFV075J7JpH8iYRaErst_e3jUi12a/s400/DSC02609.jpg" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-61390688844613420412015-10-26T22:12:00.000-07:002015-10-25T22:46:56.767-07:00Monkey BreadGuys, I hope you're up for something decadent. Because I've got just the thing for you. This is butter-sugar-cinnamon heaven! I've bookmarked this recipe ages ago and stumbled over it again when browsing through <a href="http://www.amazon.com/gp/product/3881179100?keywords=zimt%20zucker%20und%20liebe&qid=1445836051&ref_=sr_1_1&sr=8-1"><b>this lovely book</b></a> in order to find a Sunday treat. It's not that difficult to make and the fun part is that you have to put the individual dough balls into a sugar can to shake so that they are covered in sugar. That's a great task for kids by the way.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3hgY1U_HKBcdp8QaFvbFPxiX2i13kUpb2lt1f-sRBB8nBLkRG4F2IGiCAtbeMj0pTFnzhhlnCEmgMoS6yYpnA4HaPpIeuIOGTErluIPgNZry4rdGNOFrVsPOAHKktS6ixiCCdoip4jzO/s1600/DSC02491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3hgY1U_HKBcdp8QaFvbFPxiX2i13kUpb2lt1f-sRBB8nBLkRG4F2IGiCAtbeMj0pTFnzhhlnCEmgMoS6yYpnA4HaPpIeuIOGTErluIPgNZry4rdGNOFrVsPOAHKktS6ixiCCdoip4jzO/s400/DSC02491.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from Virginia Horstmann's "Zucker, Zimt & Liebe")</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For the dough:</div>
<div class="separator" style="clear: both; text-align: left;">
260g flour</div>
<div class="separator" style="clear: both; text-align: left;">
3 tablespoons sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1 tablespoon baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
a pinch of salt</div>
<div class="separator" style="clear: both; text-align: left;">
120ml buttermilk</div>
<div class="separator" style="clear: both; text-align: left;">
80ml milk</div>
<div class="separator" style="clear: both; text-align: left;">
75g butter, melted</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For the crust:</div>
<div class="separator" style="clear: both; text-align: left;">
100g white sugar</div>
<div class="separator" style="clear: both; text-align: left;">
6 tablespoons butter, melted</div>
<div class="separator" style="clear: both; text-align: left;">
150g brown sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoons cinnamon</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For the glaze:</div>
<div class="separator" style="clear: both; text-align: left;">
100g icing sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1-2 tablespoons milk</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The recipe says that this yields 12 little cakes - I ended up with 9. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 175°C. Butter a muffin pan (I lined it with muffin cases).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a large bowl, combine flour, sugar, baking powder and salt. Add melted butter, buttermilk and milk and combine everything either with a wooden spoon or with your hands. The dough is quite sticky.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For the crust, put the white sugar into a sealable can. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
With a teaspoon, form little dough balls. One after the other, throw them into the sugar can and shake well. Put 6 sugar-coated dough balls into each muffin case.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mix melted butter, brown sugar and cinnamon and pour this mixture over your little cakes. Bake them for about twenty minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Once they are baked and cooled down, make your glaze by combining the icing sugar with the milk and pouring this mixture over your little cakes.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWAla8Y09K2MUyMe07_1N2cRr69XlSrIY5oykmpzGzNfkTcDa5lWdAUyhaCkQyq5vbluCqpzGe1U3LTbW7vuz1xu-vWvhl0RzG0cdnL-fIf6z6tJAtrUAwBy003eba4G2rhEMfxIYdGls/s1600/DSC02492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWAla8Y09K2MUyMe07_1N2cRr69XlSrIY5oykmpzGzNfkTcDa5lWdAUyhaCkQyq5vbluCqpzGe1U3LTbW7vuz1xu-vWvhl0RzG0cdnL-fIf6z6tJAtrUAwBy003eba4G2rhEMfxIYdGls/s400/DSC02492.JPG" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyDm5AdLS2Bo_smoMUFMEabQZ41pH565lmpkm1lXJfxx85cQvem9lFnm7CgY9UQTne5Bd4CwlAJhYIEPPzuR26drf-MygOp7xX91-JF5kXId5AzvQmRp2QveoD7bXmQGVz-xAR1NvtRwQ/s1600/DSC02496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyDm5AdLS2Bo_smoMUFMEabQZ41pH565lmpkm1lXJfxx85cQvem9lFnm7CgY9UQTne5Bd4CwlAJhYIEPPzuR26drf-MygOp7xX91-JF5kXId5AzvQmRp2QveoD7bXmQGVz-xAR1NvtRwQ/s400/DSC02496.jpg" width="300" /></a></div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0tag:blogger.com,1999:blog-718108825697219082.post-53119004461404115132015-10-18T07:51:00.000-07:002015-10-18T07:51:00.589-07:00Chestnut, Almond and Chocolate Bundt CakeCome fall, chestnut cake always goes onto my to-bake list. I found this recipe on <b><a href="http://fraeulein-klein.blogspot.ch/2014/10/saftiger-maronen-mandelkuchen-mit.html">Fräulein Klein's blog</a> </b>and I am extremely pleased with the outcome. The combination of chestnut purée, ground almonds and melted dark chocolate leads to a flavorful and rich cake with great texture. Jacqueline helped me with the decoration and look what a pretty cake we had for coffee today. I was all the more happy when Jacqueline did not, as usual, just pick the sprinkles off her piece of cake and leave the rest on the plate, but when she dug in and declared this cake "unbelievably delicious".<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-x389bIlCCZb5FG8Cb-FA7VlfyWpPDBMAjsUCHSQvXM3A2YFpCTTiIwKh9VR-OclbjA1MFIrI-9xkA_eMMvk1tZDmmfU55fc-3nJG9NVHxY2MTmV_zGuEyAVN3LwXLA_56ldlLseff0GJ/s1600/DSC02443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-x389bIlCCZb5FG8Cb-FA7VlfyWpPDBMAjsUCHSQvXM3A2YFpCTTiIwKh9VR-OclbjA1MFIrI-9xkA_eMMvk1tZDmmfU55fc-3nJG9NVHxY2MTmV_zGuEyAVN3LwXLA_56ldlLseff0GJ/s400/DSC02443.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Recipe</b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>(from the fabulous<b> <a href="http://fraeulein-klein.blogspot.ch/2014/10/saftiger-maronen-mandelkuchen-mit.html">Fräulein Klein</a></b>)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
100g dark chocolate</div>
<div class="separator" style="clear: both; text-align: left;">
250g butter, soft</div>
<div class="separator" style="clear: both; text-align: left;">
150g sugar</div>
<div class="separator" style="clear: both; text-align: left;">
seeds of one vanilla pod</div>
<div class="separator" style="clear: both; text-align: left;">
4 eggs</div>
<div class="separator" style="clear: both; text-align: left;">
250g flour</div>
<div class="separator" style="clear: both; text-align: left;">
100g ground almonds</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
150g chestnut purée</div>
<div class="separator" style="clear: both; text-align: left;">
2 teaspoons kirsch liqueur (optional)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Preheat the oven to 180°C and butter and flour a 2l bundt cake tin.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Melt chocolate over a hot water bath and let cool. In a large bowl, beat butter, sugar and vanilla seeds with an electric hand mixer until pale and fluffy. Add the eggs, one by one. In another bowl, mix flour, ground almonds and baking powder. Add to your butter-sugar-egg mixture and beat well. Then, add chestnut purée, melted chocolate and kirsch liqueur and beat well. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Fill the dough into your prepared cake tin and bake the cake for about 50-55 minutes. A skewer inserted into the cake should come out clean.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Dust with icing sugar or decorate with sugar or chocolate icing and sprinkles. I thought, roasted slivered almonds would be nice as well. I made the icing with icing sugar and a splash of milk.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMWcRQ8miPmZXOR5WcKMqA8tjXGVhKMGMsjbt00R0CbtRtDI45iVC-Cqgof7RUob7_iZXB1php2MKjQBo8YvGEF-pRDxs4LgMOowGwm6Ti-n-aupLCXUIAq-ezaTmjyFO2AKnTIruWcne/s1600/DSC02420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMWcRQ8miPmZXOR5WcKMqA8tjXGVhKMGMsjbt00R0CbtRtDI45iVC-Cqgof7RUob7_iZXB1php2MKjQBo8YvGEF-pRDxs4LgMOowGwm6Ti-n-aupLCXUIAq-ezaTmjyFO2AKnTIruWcne/s400/DSC02420.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQWrURH9rm9T3r8r3fQYZ70C6ejwpWSZL7NOvgniA1TLo1mNqfNybVDyY76czQ1LqQl8SlshyjG14tHcH3pnPjxT_H15Kv5gxODvubO4Rsl7c_Mj60SmtRPGrVz-gS8UI0YmusbHU8Y-E/s1600/DSC02432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQWrURH9rm9T3r8r3fQYZ70C6ejwpWSZL7NOvgniA1TLo1mNqfNybVDyY76czQ1LqQl8SlshyjG14tHcH3pnPjxT_H15Kv5gxODvubO4Rsl7c_Mj60SmtRPGrVz-gS8UI0YmusbHU8Y-E/s400/DSC02432.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com1tag:blogger.com,1999:blog-718108825697219082.post-21284620988124111052015-10-13T21:14:00.000-07:002015-10-12T21:19:49.000-07:00Cocoa, Pear and Pecan MuffinsEvery year, there's a moment when, all of a sudden, you realize that it has become fall. It is foggy in the morning, the air is crisp, leaves lie on the streets and the trees burst with reddish colors. I found these beautiful leaves when I went for a walk with Julia last weekend and immediately thought that I wanted use them for my food photos. My cocoa, pear and pecan muffins were a spontaneous creation on Sunday morning. They are delicious after baking when they are still a little warm - and also the day after when the flavor has intensified.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbyyohoOcLtXhs98bRzoiZzGlKaokZpp87Y5M7x3wL_8XipnZ9vKCEHrglwC3j-ahIO0ZPQvA9Van21du135BuMvIp1DYNTCtsClD3krapjlY-D3OEKkZWhnDArTbgGMseVB3ICwXkUm5/s1600/DSC02400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbyyohoOcLtXhs98bRzoiZzGlKaokZpp87Y5M7x3wL_8XipnZ9vKCEHrglwC3j-ahIO0ZPQvA9Van21du135BuMvIp1DYNTCtsClD3krapjlY-D3OEKkZWhnDArTbgGMseVB3ICwXkUm5/s400/DSC02400.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Recipe</b></div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<i>(adapted from Leila Lindholm's "Piece of Cake")</i></div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<br /></div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
100g olive oil</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
200ml milk</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
2 eggs</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
1 tsp vanilla sugar</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
180g plain flour</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
60g cocoa powder</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
2 tsp baking powder</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
1 pinch of salt</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
1 tsp ground cinnamon</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
1 large pear, peeled, cored, diced</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
80g pecans, coarsely chopped</div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<br /></div>
<div class="MsoNormal" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
Preheat oven to 180°C. Line a muffin tray with 12 moulds with paper cups.</div>
<br style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">In a bowl, beat eggs, sugar and vanilla until foamy. Add milk and olive oil. In another bowl, mix flour, cocoa powder, baking powder, cinnamon and salt. Add to your wet ingredients. Mix until well combined. Add the pear and about 2/3 of your pecans. </span><br />
<br style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" />
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Fill the dough into your prepared paper cups. Top with the remaining pecan pieces. </span><br />
<div>
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><br /></span></div>
<div>
<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Bake for about 20 minutes. Test with a wooden skewer whether your muffins are done. No dough should stick to the skewer. Let the muffins cool in the pan for a few minutes. Then, remove from the pan and let cool on a wire rack.</span><br />
<div>
<span style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18px;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ESSRod_9VGlnH0Vs3Xyd8fSnsEwWmKRS9UaJCM2tTyBuAT77O2jcOPjQuYNdtMc7pF_g3mPxW7chcW35k0uvkW89zdLSmvrMqA5jDHteJrEm2tEzNC7CrkmarOnN0lgK5ddA1XOqLFuC/s1600/DSC02377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ESSRod_9VGlnH0Vs3Xyd8fSnsEwWmKRS9UaJCM2tTyBuAT77O2jcOPjQuYNdtMc7pF_g3mPxW7chcW35k0uvkW89zdLSmvrMqA5jDHteJrEm2tEzNC7CrkmarOnN0lgK5ddA1XOqLFuC/s400/DSC02377.JPG" width="300" /></a></div>
<span id="goog_375232511"></span></div>
</div>
Katrinhttp://www.blogger.com/profile/17533835736022963167noreply@blogger.com0