To follow my New Year’s resolution to try out a new recipe every month I had this recipe randomly chosen from my To-Bake-List. I’ve tried a lot of Brownie recipes and most turned out hard or too crispy for me (except for the Raspberry-Cheesecake-Brownies). So I decided that maybe Brownie recipes and I are just not made for each other. But those Pear-Walnut-Brownies made me change my mind and wanting to roll myself in them… But to make them as fluffy and good you either need a lot of patience or a stand mixer.
I have slightly changed the original recipe that I found in the Lecker Magazine due to bigger eggs and pears and they turned out totally awesome and as fluffy, light and soft as Brownies have to be in my opinion. With its consistency these Brownies also are a very good Dessert for a larger crowd. Continue reading »
This is one of the cake recipes I have from my Grandma that I adapted for Cupcakes. Makes 6 delicous Cupcakes:
For the Cupcakes:
2 Egg Whites
1 package of Vanilla Sugar (or 10g of homemade vanilla sugar)
2 Egg Yolks
2 Tbsp Hot Water
50 g Sugar
25 g Flour
25 g Corn or Potato Starch
10 g Dark Cocoa Powder
Beat egg whites and vanilla sugar until stiff. It must be so stiff that you can flip the bowl over your head without the egg white rain onto your head 😉 In another bowl beat egg yolks, hot water and sugar until light and fluffy. Sift in the flour, starch and cocoa onto the egg yolks and mix thoroughly. If it is too dry to mix add a little of the egg white. Then fold in the egg white. Transfer the mixture to a muffin tin. I have one mold that makes the cupcakes look like a birds nest or a upside down muffin with a scooped out center. It is important not to line the pan with paper cups, so grease the pan if needed. Spread the batter evenly and bake for 20 Minutes at 175°C until a inserted scewer comes out clean. Let the cakes rest in the hot pan for 5 minutes before removing from the pan and let them cool completely on a wire rack.
If you are using a normal Muffin tin, place the muffin upside down and core the cupcake to make room for the cherry filling. Use a cupcake corer or a teaspoon.
For the filling:
ca. 100 g Canned Cherries (not too sweet ones!)
1 Tbsp Starch
2 Tbsp Kirschwasser (a spirit made from cherries)
Mix Starch and Kirschwasser thoroughly so there are no chunks. Place the cherries in a pot and add the starch-kirschwasser-mixture. Cook with medium heat until the liquid starts to stiffen. Let it cool a little and fill it into the cupcakes that you cored. You can also substitute the filling with Cherry Jam with Cherry pieces and add some Kirschwasser.
For the topping:
200 g Cream (chilled)
1 pack cream stiffener
2 Tbsp Kirschwasser
Shaved dark Chocolate for decoration
6 glaced Cherries for decoration
Beat the cream with the stiffener until stiff (not too long, we don’t want butter and yes that happened to me more than once…). Then add the Kirschwasser and stir it in. You will see that the alcohol affects the consistency of the cream, so make sure it the cream is really stiff before adding the alcohol. If you add too much of the alcohol the topping will run off later. If you want to add more booze to the cupcakes soak the baked dough or add more to the filling AFTER cooling 😉
Spread the topping around the cupcake sleek and pipe with a star nozzle onto the top. Then scatter shaved chocolate over the cupckae (don’t forget the sides) and place the glaced cherry on top. They taste best when they had some time to infuse.
I found these cute cookie cutters in the US and mail ordered them. I don’t know why but I am kinda into those mustaches even though I hate hair in peoples faces. I blame it on my little sister because she keeps doing mustache poses whenever I want to take a photo of her. They arrived with a bunch of other stuff just before we left for our Christmas vacation so I took the chance to make some funny treats for a friends Brunch last weekend.
I hope the Birthday Princess was happy with the cookies, even though I have to admit they looked fancier than they tasted that day. But the fresh cookies directly from the hot tray always taste best. Continue reading »
I spent my christmas holidays with friends in Goa. We were invited for a friends wedding at his wifes home. The wedding was beautiful and the family was very warm and welcoming. The best thing about it is, that we had the chance to experience some real goan family life and got to taste genuine, traditional, homemade foods and sweets. By the way: Thanks to the family for having us and welcoming us so warmly!
But let’s get to the sweets… As it was christmas, there were a lot of christmas treats and sweets to explore, all homemade.
Plum Fruit Cake
Dose – diamond shape (made from chana)
Dodol (made of coconut rice & jaggery)
Kormola (made of white flour, eggs, milk & sugar)
Neurios ( pastry made of white flour and stuffing made of coconut diff. Dry fruit, nuts, semolina & sugar)
I had to try everything of course. My favourites are the Neurios, they taste like my coco macroons stuffed into pastry dough. Hopefully my new friend will teach me at least some of the stuff next winter.