I know, I am quite early with this but… I set myself on diet for some time as I twisted my ankle once too many and suffer from a sports-ban until Christmas. So I won’t be baking much at all in the next time and thought it would be a good idea to blog some of the recipes of my repertoire.
This is the recipe that I’ve been loving all my live. When I was a kid, my Mom always prepared the dough a day in advance. The next day, every one of us got his share of the dough and was responsible for rolling it, cutting out cookies transferring them on the baking tray and decorating them. My Mom then took care of the baking and we had so much fun. Good old days 🙂
I don’t know why but I like to surprise colleagues on their last day with baked goods.
One of my favourite colleagues had his last day on Friday and as he didn’t tell anyone yet what kind of job he’s going to do afterwards, we all kept guessing. My last guess was that he’ll be running the Empire so I thought he might need a Deathstar.
I found this How-To Video on youtube and decided to make a Chocolate Fudge Cake and decorate it.
For the Chocolate Cake:
(If you want to sandwich them together like I did, you will need to make the recipe twice Continue reading »
I truly love caramel. And I am into British and Irish treats. So this recipe is the perfect combination and to die for!
115 g butter
175 g flour
55 g brown sugar
Preheat the oven to 175°C/350°F and line a 23cm/9inch square cake tin with parchment paper. Process butter, flour and sugar to a dough. Press the mixture into the prepared tin and bake in the hot oven for 20 until golden.
Meanwhile make the filling:
175 g butter
115 g brown sugar
3 tbsp golden syrup (I use agave syrup)
400 g canned condensed milk
Heat butter, sugar, golden sugar and canned condensed milk gently in a sauce pan. Stirr well while making the mixture boil and simmer for some minutes until it is very thick. Then pour over the baked shortbread base and let it cool in the fridge.
200 g dark chocolate, melted
Spread the melted chocolate over the caramel mixture and let cool completely. Cut into small stripes and share!
I know, it is only october but today is a bank holiday in Germany and we started the day lazy on the couch. Around 3, after the second lazy sunday movie, my boyfriend had a craving for christmas cookies. If supermarkets start to sell christmas stuff in early septermber, why not bake my first own christmas cookies in october?! So I went into the kitchen to see which ingredients I had at hand. After another quick look in my recipe collection I decided to make my grandma’s coconut macaroons.
It is a very simple and quick recipe but soooo delicous!
175-200 g sugar
1 Tablespoon honey
250 g grated coconut
Beat the eggs and the sugar together to a thick and solid cream. This takes around 5-10 minutes. Whisk in the honey and gradually add the grated coconut until it reaches a doughy consistency, but not too soft.
Preheat the oven to 150° C/ 300° F and line two baking trays with parchment paper. Take two teaspoons and spoon the dough onto the parchment paper. My grandma used to put the dough on wafers but I don’t like wafers myself so I do it without them.
Bake them for 15-20 minutes and enjoy already hot from tray 😉
One member of my team at work left us last week and as her farewell-gift was not here in time, I decided to bake her something cute to lessen the pain.
I stumbled over this OreOwls recipe last week and thought this would be a cute idea. So Thursday night me and my Oreo-cutting helper started to prep some owls. I was a little weirded out by the lack of egg in the recipe but this is what gives the cupcakes a yummy muddy texture that goes well with the chocolate ganache.
I spread all 12 sad’n’cute looking owls over her table before she came and they were a total hit!
But eating them is definately not for softies. Tearing those cuties apart hurts!