Tuesday, December 31, 2013

Happy New Year!


I hope 2013 was as good as you imagined it to be. It was definitely my best year and I can't wait for 2014. Hope you get to spend the eve with good people and good food.
Cheers!

Monday, December 30, 2013

Cinnamon Sugar Palmiers

I am in love with this sugary-cinnamon snack lately. It is done within minutes and tastes so so good! And what better way to end this year with a cinnamon treat, right? 




You need:
Recipe from Martha Stewart

1 cup sugar
2 table spoons cinnamon
2 sheets puff pastry

Stir together the sugar and cinnamon. Sprinkle half of the mixture on the work surface and place one sheet of puff pastry over. Sprinkle two more table spoons of the mixture on top of the pastry and roll over dough with a rolling pin. Now gently roll the dough, starting at the one end and rolling up halfway. Turn over and roll the other end up the other half. Slice crosswise into 3 centimetre pieces. Line a cookie sheet with parchment paper and dip each cookie into the remaining sugary mixture, then place it on the sheet. Bake for 12 minutes on 200°C, then turn around and bake for another 5. Remove from the oven and let cool.


Sunday, December 29, 2013

Nutty Chocolate Bars

Today I want to share a family recipe from a dearest friend of mine. These chocolate bars are so so good you will definitely go for seconds. Or thirds. Or fours.



You need:


140 grams sugar
140 grams butter
2 tea spoons baking powder
4 eggs, divided
70 grams walnuts, roughly chopped
70 grams chocolate of choice, roughly chopped
100 grams flour


4 table spoons jam of choice (apricot works best for me)


Chocolate ganache
300 millilitres cream 
300 grams chocolate
Put the cream in a small saucepan and heat it until little bubbles start to form on the edge. Set aside and add chocolate. Let sit for two minutes, then stir until chocolate is fully incorporated.

Sprinkles
Cream together sugar and butter, gradually add the flour and baking powder. Mix well, then add the egg yolks and mix again. Next add the meringue from the egg whites. Mix and add the nuts and chocolate. Pour the batter in a greased baking tin and bake for 20 minutes on 190○C. When baked, let cool and spread the jam on top. Lastly, pour some chocolate ganache on top and decorate with colored sprinkles.

Wednesday, December 25, 2013

Spicy Crinkles

Merry Christmas everyone!!!!

Hope you have a nice day and enjoy good food.


Here's another great cookie recipe that was a success yesterday at our Christmas Eve Party.




You need:

2 eggs
70 grams powdered sugar
1 cup shredded coconut
80 grams cocoa
100 grams chocolate morsels
1 tea spoon cardamom
some powdered sugar to roll the cookies in (about 3 table spoons)

Separate the egg yolks from whites and put the yolks in a medium sized bowl, set aside. Beat the whites until stiff and set aside. Now put the sugar to the yolks and beat ten minutes, until smooth. Gradually add the coconut and cocoa powder mixed with cardamom. Beat on slow, then mix in the egg whites. From here on mix with a spatula, so you don't over mix the batter. Add the chocolate morsels and mix well. Take a spoonful of batter and form into a ball, then roll in powdered sugar. Place every ball on the baking tray, press gently with a finger so you flatten every ball a bit. Bake for 8 minutes on 190°C.


Saturday, December 21, 2013

Mini Cinnamon Rolls


Christmas is just around the corner and I haven't been baking like crazy yet. It is kind of weird because last year December flew by due to my busy cookie baking afternoons. I love to bake and prepare Christmas menus, but this year I decided to take it easy. Of course, my Christmas menu is allready planned but the cookie baking starts today. Excited!!!
Todays recipe is one of my family's favorites. Cinnamon rolls in mini size. Who doesn't like anything sweet when it comes in bite sizes? The amount of rolls you get out of this recipe is around 12, so if you want more just double or triple the ingredients.
Happy baking!

You need:

For the dough
200 grams flour
1 egg
25 grams melted butter
2 tea spoons active dry yeast
Pinch of salt
1 table spoon sugar
1/2 cup lukewarm milk


For the filling
2 table spoons sugar
2 table spoons cinnamon


For the frosting
1 table spoon milk
2 table spoons powdered sugar


Put all of the ingredients in a medium sized bowl and knead until dough is soft and forms into a ball. Set the dough aside in a warm place to let it rise for half an hour. When the dough doubled in size roll it out, about 2 centimeters thick and sprinkle the cinnamon-sugar filling over it. Roll the dough and cut into little pieces. Put the buns into a muffin tray and let sit for 20 minutes. Bake for 20 minutes on 190○C. When cool, spread the frosting over them (beat the sugar with milk) and enjoy.

Tuesday, December 3, 2013

Pinteresting


I love Thor and I absolutely need this Thor Hammer bottle opener.

Saturday, November 30, 2013

Whole Wheat Cinnamon Nutmeg Cookies

Can you believe tomorrow is the first of December?? Wow, this year flew by so so fast and it has been a good one for me.


Since December is a special month for me, The Cake Baby celebrates it with cookie baking. If you are a new reader, you should check out my cookie craziness from last year. And let's start this cookie month by baking some wonderful whole wheat cookies. Because whole wheat means healthy, right? And healthy means you can eat a dozen of them in one sitting, right? 



These cookies are so amazing if you love cinnamon and nutmeg. I even baked a batch for my friend and she loved it. You can never go wrong with a home-made gift.

You need:
Recipe adapted from here.

2 cups whole wheat flour
1 tea spoon baking powder
1 tea spoon baking soda
dash of salt
1 tea spoon cinnamon
1 tea spoon nutmeg
110 grams butter, room temperature
1 egg
1 tea spoon vanilla
1 cup brown sugar
2 table spoons milk
zest of one lemon

For the topping:
1 table spoon granulated sugar
1 tea spoon cinnamon



Preheat the oven to 200°C and line cookie sheet with parchment paper. Strain flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium sized bowl and set aside. In another, large bowl, cream the butter and add the sugar and vanilla. Beat well, then add egg, milk and the lemon zest. On low speed, gradually add the flour mixture and mix until combined. Now use a tea spoon to measure the amount of dough you need and form a ball with your hands. Set the balls on parchment paper and use a fork to flatten them a bit. Then sprinkle with the topping (just mix the sugar with cinnamon) and bake for 10 minutes. When baked, let cool on a wire rack.



Sunday, November 3, 2013

Carrot Cake

First of all, I have to apologize to every one, and especially to my blog, for being absent for such a long time. I was sick and couldn't even stand straight, yet write a blog entry. But, I am back and ready for blogging again! 
My dad bought some amazing organic carrots the other day and they were so beautiful and tasty. I am a great carrot cake lover and when I saw those gorgeous carrots I had to make a carrot cake. What I don't like that much is the butter frosting you can see on so many cakes and cupcakes. I mean, frostings have to be light and fluffy, not buttery and rich. So, here is my ultimate cake frosting which I love to add to so many cakes and cupcakes because it is so light and tasty. The special ingredient is Greek yoghurt. I am a Greek yoghurt addict and just love to experiment with it. As a matter of fact, did you know you can substitute almost every oil/butter/cheese with the same amount of Greek yoghurt? You should try it. But first, try this gorgeous carrot cake.




Recipe adapted from here.
You need:

For the cake:
2 cups flour
2 tea spoons baking soda
2 tea spoons baking powder
1/2 tea spoon salt
3 tea spoons ground cinnamon
1/2 tea spoon nutmeg
4 eggs
1 1/4 cup oil
1 cup white sugar
1 cup brown sugar
2 tea spoons vanilla
3 cups grated carrots

Preheat the oven to 325 degrees.  Lightly grease a 9x13 baking pan.
In a large bowl, combine the oil, sugars, vanilla, and eggs together and blend well with a mixer.
In a separate bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the flour to the sugar and egg mixture and mix well.
Stir in the grated carrots. Pour into prepared pan.  
Bake for 40-45 minutes.
Let it cool and spread the frosting on top.

For the frosting:
1 cup Greek Yoghurt
2 table spoons honey

Mix the yoghurt with the honey and spread evenly over cooled cake. Enjoy!

Friday, October 11, 2013

Pudding Tiramisu

My best friend came for a visit last weekend and my cookie/candy drawer was empty so I had to quickly make a yummy dessert for her. When people randomly pay me a visit and expect something good I always make my famous pudding tiramisu. It is a great treat for coffee lovers and it is made within minutes.




You need:

2 packages instant Vanilla OR Chocolate OR both Pudding
Lady fingers
2 cups of brewed coffe, sweetened

Prepare a baking dish, the size you want the tiramisu to be (I use a bigger sized dish, maybe 25x20 cm or so) and start layering the tiramisu. First layer are the lady fingers, which you arrange in the dish, side by side and pour a small amount of coffe over them, I use 1 table spoon for each lady finger. Be careful because you don't want those lady fingers to fall apart when cooled. The next layer is a pudding layer - just cook the pudding according the instructions on the package and smear a good amount of it on the lady fingers. Continue to do so, finishing with a pudding layer. Chill for an hour or over night if you have time. You can top the tiramisu with whipped cream or fresh fruit.

Sunday, October 6, 2013

New York-Style Cheesecake



Do you like celebrity chefs and their recipes? I have to admit that I absolutely love their cookbooks and tv shows. One of my favorite tv chefs is Annabel Langbein. She makes wonderful dishes in no time and I love her tips and accent, of course :)
She has this new cookbook called Free Range in the City and you can download a preview on her website. I fell in love with the New York Cheesecake because it requires just a few ingredients. I have to say I was a bit worried because the cake is crustless and as a crust-lover I used to think cheesecakes and cookie crusts are best friends. Boy, was I wrong! You can believe me when I say that this is the BEST cheesecake I have ever eaten. It is so moist and refreshing, you don't need a crust. I put a couple of fresh nectarines on top just for some fruity taste, but you can make it plain or add any fruit you like.

You need:
500 grams cream cheese
500 grams sour cream
1 cup sugar
3 eggs
2 tea spoons vanilla
finely grated zest of 1/2 a lemon
2 table spoons lemon juice

Preheat the oven to 150°C and line a 23cm cake form with baking paper, grease the sides with a little butter. Place all ingredients in a mixer or in a bigger bowl and mix it all up, until creamy. This should last for a minute or so. Now pour the mixture into the prepared cake form and bake for 1 1/4 hours, then turn off the oven and leave the door open for another hour. Then take the cake out of the oven and let it cool. You can top the cake with fresh fruit or enjoy it plain.





Sunday, September 29, 2013

Nutella Cake


Do you like Nutella? I LOVE it! Seriously, I could eat it every day till the rest of my life. I always buy a big jar of Nutella and I don't want to admit how many days it lasts. 
Nothing is better than a slice of whole grain bread with Nutella on top. If you like Nutella and love cakes, you should deffinitely try this Nutella cake. The recipe is an old classic, which a friend of mine found on the internet. Whenever a family member celebrates his birthday, they demand this cake. It is so so amazing and really easy to do.

You need:
For the batter:
6 eggs
120 grams sugar
180 grams flour
1 tea spoon baking powder
1 tea spoon vanilla
5 generous table spoons Nutella
Plus 
1/2 cup of water
5 table spoons sugar

For the filling:
2 cups heavy cream
4 generous table spoons Nutella

Prepare two medium sized mixing bowls and crack the eggs, putting the yolks in one bowl and whites in the other. Put half of the sugar to the egg yolks and mix until creamy. Put the other half of the sugar to the egg whites and mix until you get a stiff meringue. Set aside. 
Now mix the Nutella into the yolk sugar mixture and gradually add the meringue. Mix carefully, you don't want to overmix the batter. Now combine the flour and baking powder, sift and fold in the batter mixture. Pour the batter into a greased cake pan and bake on 180°C for 25 minutes. When baked, remove from the oven and set aside to cool completely. 
Once cool, remove from the tin and cut twice through the sponge, so you get three equal sponges. Put the first sponge on a cake plate and moisten it with the mixture of water and sugar. For the filling, beat the heavy cream and add the Nutella. Be careful to not overmix it. The filling should be light and fluffy, not liquid or too hard. Smear a third of the filling on the sponge and put the next sponge on top. Do the same on this layer, finishing with the filling, which you smear all over the cake. Cool in the fridge for two hours, or overnight.




Monday, September 23, 2013

Mexican Lasagna



September is flying by so fast, I can't believe it is Fall already. Even though I hate those crisp, cold September days, I love to cook something really tasty when I come home. When I think of comfort food, I think of a spicy, Mexican dish. I love tortillas and everything spicy and hot actually, and this is my favourite tortilla dish. 
The recipe can be found here and it is from Eva Longoria's Eva's Kitchen which is a good cookbook, I think. I can't imagine her cooking all those dishes she has in the book, however. 
The recipe is pretty easy and you can prepare the lasagna a night before and just put it in the oven the following day. 

Sunday, September 8, 2013

Pflaumenkuchen

I am back from my trip to Cologne. The past month has been the best in my life; I have learnt so much, experienced millions of things and most importantly - I have met the most amazing people. If anyone of you guys are reading this, please remember that you are all lovely people and I could talk to you for hours and hours straight. Ich kann es kaum erwarten euch wieder zu sehen! Bleibt so wie ihr seid!

So, back to my "normal" life. Our plum tree is so generous that I have problems eating all of the plums. My friends, family and my boss benefit from this since they all got a lot of plums recently. This Pflaumenkuchen reminds me of my days in Cologne, where I ate an amazing slice of Pflaumenkuchen and this is my recreation.



You need:

For the dough
300 grams flour
20 grams butter
1 egg
10 grams sugar

For the filling
900 grams plums, pits removed
2 tea spoons cinnamon

For the crumbly topping
320 grams flour
200 grams sugar
200 grams cold butter



Combine all of the ingredients above and mix with a wooden spoon. Now knead the dough for a couple of minutes, form into a ball and set aside. Leave to rest for 30 minutes. In the meantime prepare the filling; put the plums into a small bowl and dust with cinnammon. You can also add sugar to the plums, if you wish but I prefer them plain because they are naturally sweet. After the dough has rested, roll it out (cca. 2 centimeters thin) and put in a pie dish. Put the filling on top and set aside. Make the crumbling topping by putting all of the ingredients in a medium sized bowl and mix with an electric mixer on full speed for a couple of minutes, until crumbs start to form. Top the pie with it and bake for 45 minutes on 180°C.

Sunday, September 1, 2013

Cologne Diary No. 8


Pflaumenkuchen

Ham and cheese salad
Thai noodles with chicken

Late night shopping spree

Monday, August 26, 2013

Cologne Diary No. 7

Ice Coffee

Lasagna

Hot chocolate and a punch marzipan cake.

Köln

Coppenrath und Wiese Commercial in the making.
Mojito

Sunday, August 25, 2013

Cologne Diary No. 6

Nougat Brezel

Salami Panini and Cappuccino

Italian Pizza with pineapple, ham and balsamico

Warm apple pie with vanilla sauce and heavy cream. Sorry Düsseldorf, but this one is way better!

Night in blue.

Friday, August 23, 2013

Cologne Diary No. 5

Breakfast
Chocolate Kiss eaten in Düsseldorf

Salad!

Also eaten in Düsseldorf: Warm apple cake with vanilla ice cream, heavy cream and fresh apple slices on the side. YUM!

Late night snack. Currywurst, of course.

Thursday, August 22, 2013

Cologne Diary No. 4 - The Chocolate Edition

This is a special edition of the Cologne diary because I want to show you some pictures from the local chocolate factory. It is a chocolate museum and you can see how chocolate is made and where the cocoa comes from, etc. It is really interesting and you can also buy the chocolate in their store at the end, as well as taste some chocolate goodies in their cafeteria.

The chocolate fountain with a magnificent view.

That's what you get when you enter the museum.

Slovenians eat 6,55 kg chocolate per year; that is place 4 from all countries around the globe.

The lady offers free waffles dipped in the chocolate fountain. 

The glorious double chocolate cake; dark and white chocolate mousse with a chocolate sponge.


Wednesday, August 21, 2013

Cologne Diary No. 3

Breakfast of champions; black vanilla tea and a glazed sultana bread.

Salad from the cafeteria's salad bar.

Strawberry cake

Cointreaupolitan

Drachenburg

The mandatory ice cream break.

Tuesday, August 20, 2013

Cologne Diary No. 2

Just a quick hello from Cologne. The classes are awesome and as you can see I don't have time to post regularly, so the Cologne diary will be full of pictures and little text :)

Lunch in the cafeteria

Frozen yoghurt

Ice Cream

Curry Wurst

Just a little reminder, you can follow me on Instagram and see more pictures there.