The 24th is right around the corner and for everyone looking for a last minute cookie recipe, I have the simple, fast and chocolaty solution right here: 3 ingredient cornflakes cookies in only 3 simple steps and NO baking required! Just 1. Melt, 2. Mix, 3. Mount and you are done!
Let’s start ba…making cookies!
20 more days until Christmas – 20 days of hot chocolate, cookies, family time and contemplation. The baking frenzy continues and today I am sharing a rather unusual cookie recipe with you: buttered bread. You heard right – butter, bread and cookie! And no, I am not a carzy person (… not more tha ever for that matter). 🙂
These small Christmas cookies might be called buttered bread and might look like bread with butter spread on top, but deep inside there lies a secret. In reality, what looks like bread with butter are small chocolate cookies with a yellow sugar glaze on top that only resembles butter, but really is not. They are an all time favorite at our house and mustn’t be missed during Christmas time.
So if you feel daring this Christmas, why not try these delicious cookies, surprise your family and friends and enjoy the chocolaty goodness. ❤
Let’s start baking!
Personally, nothing gets me more into Christmassy mood than baking cookies while listening to Christmas tunes on my old radio. It’s lovely. This year I started my baking off with these lovely golden cookies.
“Kokosbusserl” or Coconut Macaroons were among my very favorite kinds of christmas cookies when I was still a child. I loved the wafer underneath, the airiness in the middle and the strong taste of coconutty goodness with every bite.
Today I also appreciate that making coconut macaroons is a great way to use up all the egg whites that are leftover when making Vanilla Crescents or Buttered Bread Cookies.
These cookies are so easy and fast to make, you will never waste an egg white again!
Let’s start baking!
Hello to all my fellow bakers out there!
Today I would like to show you three easy but amazing cake designs that you can use to pimp your next cake. I have made all three of them with my “I ❤ cookies” – Triple Chocolate Cake recipe that I shared with you in my last post, because everyone has been asking for chocolate lately. But of course any other recipe will work just as fine. 😉
No matter if you prefer healthy fruits, gravity defying candy or golden fondant, there is something for everyone and they all taste equally delicious!
Let’s start decorating!
This cake is very special to me, because I made it for an extraordinary occasion. Beneath all this sweet candy goodness is my out of the world chocolate cake filled with milk chocolate ganache and coated with dark chocolate ganache – triple chocolate power. 🙂
The occasion: Exactly 9 weeks ago, on the 25. October 2015, 9 little puppies, lovingly called cookie crumbs, were born in the kennel Whippets of Classy Styrian of Ulrike und Markus. I was allowed to be part of it and even help. Of course, their birth had to be celebrated with a special cake and what topper could have fitted better than an “I ❤ cookies”-velcro-badge for a doggie harness? 😉
Since all the puppies were named after some sort of candy (Candy Cane, Cookie Dough, Chunky Monkey, Cookie Crusher, Coco Oreo, Chocolate Chip, Caramel Chew Chew, Coffee Toffee und Cini Mini), it was soon clear that every one of those little sweeties was to be represented on the cake by their respective candy, which explains why the cake is seperated into 9 parts.
Today almost all the puppies moved into their new homes and start exploring the world with their great new families. And finally, I came around to share this fantastic deathy-by-chococlate cake recipe with you on my blog.
Let’s start baking!
Finally, it’s this time of the year again – Christmas time! The most jolly time of the year, so they say… and I kinda agree, ’cause I love Christmas! ❤
I really enjoy it when it smells like cinnamon and vanilla everywhere in the house and I can drink hot cocoa and eat cookies without feeling childish. So as soon as I can see the first snowflakes silently fall outside my window, I immediately start my little christmas bakery. And that’s when it’s this time of the year again for me!
Anja from Food Freshion started a nice blog event this christmas called “So schmeckt der Advent” (~”The Taste of Christmas”). Verena from We Are Stardust, the girls from Vienna Fashion Waltz and I were chosen to participate and each of us four will share one of our favorite christmas recipes with you on a Sunday before Chistmas to sweeten up the time till Santa arrives…
I will start the event off today:
And because there is no Christmas without gingerbread, that’s what my post will be all about.
The recipe is from a friend’s mother (thank you for sharing it with me <3, so I can share it with the world) and I have never used another recipe ever again. It is oh so easy (just throw everything into the mixing bowl of your stand mixer, let it rest and you are ready to go) and it also tastes amazing, so why change a winning team. 🙂
Let’s start baking!
In time for the weekend, here now the promised instructions on how to make Douffins aka Muffnuts! 😉 I got the recipe for this hybrid dessert, which combines the look and fluffiness of a muffin with the taste of Cinnamon Sugar Donuts, from the lovely Küchenmeedchen and it really is worth a try.
These yummy treats even were the reason for a lawsuit in the US. 😯
So if you too, like me, have a hard time choosing whenever you are standing in front of a dessert wagon, then fear no longer for never decide between fluffy muffins and sugary doughnuts again you must!
Or are you in the mood for Cuppuddings – cupcakes with pudding filling and frosting? Click!
Douffins are made super fast and easily and they still taste good after even a week (a bit crunchy on the outside, but pure deliciousness inside ;-))! ❤
Let’s start baking!
A crisp chocolate shell filled with creamy milk chocolate ganache and a salty center of peanut butter – that’s how the sweet treats pesent themselves and they come pretty close to the American original! They are so tasty, they even turned my peanut butter refusing parents into lovers. 🙂
I fell for ❤ Reese’s Peanut Butter Cups ❤ while I was living in the US for a year when I was 15. You could get them in many different sizes and even as cereal. Yummy! Returning home, also meant no more of the chocolaty treat. Every once in a while, when the craving became unbearable, I would order a package or two of the delicious candy online paying crazy amounts of money. I would guard my treasure with my life and beware if someone wanted to take a bite, because that would set free the predator in me! *fellingashamed*
Why the sweet ‘n salty candy hasn’t reached Europe yet, is a mircale still to be solved, but at least I do not have to rely on expensive shipments anymore for I am simply going to make them myself from now on. 😀
Btw, the idea is from saritiv but I adjusted it some so the center would be rich and creamy. 🙂
Since this was my very first attempt at filling chocolate candy, I am very satisfied with the outcome and if I can do it – you can do it too! 😉
Let’s start baking!
My family ordered cupcakes as this year’s Easter celebration dessert. 🙂 The cute little cakes are simply irresistable and a big hit among all my friends and relatives. This time, I made all the fondant decorations myself *proudme* because I had taken my very first baking class on April 1 (No joke!) right in time for Easter! I only had to reposition the decorations, which initially set on a cake dummy. 😉
The recipe I used to make these cupcakes is one that I had been thinking about for the longest time but which has only now become tasty reality – a pudding/custard lover’s dream!
It’s a Vanilla Cupcake with Pudding/Custard Filling and to top it all off, with German (Pudding/Custard-)Buttercream Frosting, which, as you already now from this post, is made of even more pudding and some butter – so these tiny Easter cakes are packed with pudding deliciousness, therefore I call them Cuppuddings ! 😉
But seriously… Pudding is amazing – soft yet firm, rich and creamy, and so many different flavors to choose from! Pudding even has its own day on June 26 – National Chocolate Pudding Day! Whoopwhoop! But thinking about it, for me, every day is pudding day! 😀
I already had to bake more of these sweet little Puddingcakes twice since Thursday and even though nobody can decide whether chocolate or vanilla is best, Cuppuddings have officially turned into a dessert hit within my family! 🙂 Cuppuddings are fluffy and creamy and light and even have less sugar than most of my other Cupcakes, because the frosting is made with only 100g of sugar. Win-Win!
Let’s start baking!
Easter time is family time… and nothing is better than afternoon tea at my parents’ house! It’s the perfect time to relax, chat and enjoy being together. But tea time wouldn’t really be tea time without cake or cookies… 😀
In the past, my grandma used to bake the delicious pastries or my mom (a devoted non-baker – I ❤ love ❤ her anyways ;-)) used to buy them, but in the last few years, the young generation (-> I <-) took over spatula and whisk, not without cherishing the old recipes however.
The basic recipe to this Austrian Poppy Seed Bundt Cake is from my grandmother on my father’s side, who owned a tiny grocery shop and always had a lot of heavy cream on hand. Whenever she didn’t sell all the cream, she would just whip up this easy bundt cake to spare the cream from going bad. Often, she would also serve sweetened and whipped cream on the side. not exactly low in calories but full of precious childhood memories!
Let’s start baking!
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