Espresso Toblerone Cookies

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Hello my dears!

Christmas and the holidays are drawing closer and I can hardly wait! When I’m not busy finishing stuff for university or working – then, I am baking loooads of Christmas cookies.dsc04494b

The ones I show you here are not super traditional, but in any case super delicious. The dough is soft and full of Toblerone bits and the cookie is covered with an even more chocolately glaze. And they smell wonderfully of coffee…what more can you possibly want from a cookie?

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What I love about these cookies apart from their deliciousness is how easily and quickly they are made. While some cookies such as my beloved “Spitzbuben” are time-intensive and afterwards far too quickly eaten, these here are done in a jiffy (but also quickly eaten, to be honest… 😉 ).

Merry Christmas to you all and much love!

Bettina

P.S. Here you can see how my friends on 4 paws are celebrating their Christmas… ❤

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P.P.S. Isn’t this handmade étagère fabulously Christmassy? I bought it at a small local Christmas market. 🙂dsc04489b

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Espresso-Toblerone-Cookies

preparation time: about 20 min
baking time: 8-10 min
yield: about 60 Cookies

Ingredients:

  • 200g butter
  • 200g muscovado sugar
  • 4 tsp. vanilla sugar
  • 2 tbsp. espresso instant powder
  • 4 tbsp. cacao powder
  • 2 eggs
  •  150g Toblerone chocolate, chopped
  • 100g almond slivers, roasted
  •  300g flour
  • 2 tbsp. baking powder
  •  1 bag of dark cake glaze (which is about 150g)

Preparation:

  1. Preheat the oven to 180°C. Line three baking tins with baking parchment.
  2. Roast the almond slivers in a frying pan without fat. Set aside and let it cool down.
  3. Whisk butter in a bowl until creamy.
  4. Add muscovado sugar, vanilla sugar, salt, espresso powder, cacao powder and eggs, whisk until the mixture is lighter.
  5. Chop Toblerone into small pieces, add together with the almond slivers, stir.
  6. Sieve flour and baking powder on top and combine the mixture to form a (sticky J) dough.
  7. Form spheres about the size of am unopened walnut. Put onto the baking parchment with at least 7 cm distance from one to the other. Set aside in a cool place for 15 minutes.
  8. Bake for 8-10 minutes, during this time the spheres will melt into small heaps.
  9. Melt the cake glaze and pipe onto the (cold) cookies with quick movements.

(recipe after „Das neue Guetzlibuch“ from Betty Bossi)

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To get a printed version:
Download the pdf. (Both English and German versions available!)

Espresso Toblerone Cookies (English)

Espresso Toblerone Kugeln (Deutsch)

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Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel

dsc04328bHello my dears!

Today’s post is again a special one – it is my guest post for Sarah from Hidden Sweet Treats. She made a lovely cupcake recipe for me including some of my favourite ingredients and I made this recipe here for here inspired by some of her favourite flavours.dsc04287bdsc04438b dsc04316bThe result was really amazing! I loved both the texture and the taste of these wonderful little hearts.dsc04304bdsc04305b

At the bottom, there’s a tender, creamy pecan nut caramel and on top sits a lovely cinnamon roll in heart shape based on the Swiss “Hefe-Schnecke”. And of course, there’s much more to the filling than only cinammon: The filling also involves hazelnuts, more pecan nuts, cream and an apple.dsc04310bdsc04428bdsc04326b

Thanks to this apple, my hearts are not too sweet and, in addition, they’re also incredibly moist and soft, thanks to the apricot jam and the caramel. Besides – I simply love baking with yeast, especially in winter! When the dough rises and transforms, that’s almost like magic to me… dsc04435bdsc04319b

In that sense, enjoy this magical time – it’s the most wonderful time of the year!

Best wishes,
Bettina.

P.S. Check out the guest post here!dsc04297b

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Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel

active preparation time: about 1 h
(plus rising for about 1.5 h)
yield: about 20 hearts (if you don’t have heart shaped forms, you can also use a muffin tin)

Ingredients:

  • 120g pecan nuts (finely chopped)
  • 90g butter
  • 150g muscovado sugar
  • 10 tbsp. cream
  • 300g flour
  • 5g salt
  • 3 tbsp. sugar
  • 70g butter, softened
  • 20g fresh yeast
  • 1 dl warm milk
  • 1 egg
  • 120g ground hazelnuts
  • 30g finely chopped pecan nuts
  • 3 tbsp. muscovado sugar
  • ½ tsp. cinnamon
  • 1 apple
  • ½ lemon, zest
  • 4-6 tbsp. cream
  • about 100g apricot jam

 

Preparation:

  1. For the caramel: Finely chop the pecan nuts. Put butter, sugar and cream into a small pot and bring to the boil while constantly stirring. Cook the mixture at a rapid boil for 1 minute, then take it off the stove and add the pecan nuts. Evenly distribute the caramel into the heart forms.
  2.  Sieve the flour into a big bowl. Add salt.
  3. Warm the butter, whisk until cream. Then, add it to the flour mixture. Stir.
  4. Dissolve the fresh yeast and the sugar in the slightly warmed milk while stirring.
  5. Form a little well in the flour mixture and pour the yeast-milk into this well. Add the egg. Stir until the dough sticks together.
  6. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  7. Flour the dough and put it into a clean bowl. Cover with a slightly wet kitchen towel. Let it rise in a warm place for 45-60 min.
  8.  In the meantime, prepare the filling: Combine the ground hazelnuts, finely chopped pecan nuts, sugar, peeled and grated apple, lemon zest and cream in a small bowl. Add another tablespoon of cream, if the mixture is too dry. Set aside.
  9.  Punch the risen dough back and form a thin (2-3 mm) rectangle. Cover it with the filling. Roll it from the long side.dsc04277b
  10. Push the roll firmly together (maybe you have to roll it again). Cut the roll into slices of about 2-3 cm. Lay the slices into the heart forms and press them carefully onto the caramel. Let the hearts rise (covered by a kitchen towel) in a warm place for another 20-30 minutes. Preheat the oven to 220°C.
  11.  Bake the hearts for about 15-20 minutes. When they’re done, take them out of the oven and brush them with apricot jam (which you have previously heated in a pot) while they’re still warm.
  12. Let the hearts cool down on a cooling rack or enjoy them warm – as you prefer it.

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Heart Cinnamon Rolls with Apple, Hazelnuts and Pecan Nut Caramel (Recipe English)

Hefeteig-Herzen mit Apfel, Zimt und Pekannuss-Karamell (Rezept Deutsch)

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Chocolate Coffee Cupcakes with Baileys Frosting and Macadamia Nuts (Guest Post)

img_7868Hello my dears!

It’s already the third of December – time has really been flying lately! Only 22 days until Christmas, and this year I’m getting an early present: the recipe of these absolutely scrumptious looking beauties!img_7869

Sarah from the wonderful blog Hidden Sweet Treats has invented it just for me and chosen some of my favourite flavours to be the stars of her creation. When she showed me the first pictures, I felt that I could almost taste them from afar…and I cannot wait to try this recipe myself VERY soon! 🙂

But now – the stage is yours, Sarah – and thank you so very much for this fabulous recipe!

Best wishes,
Bettina.

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Hello everyone! I’m Sarah, the one behind the blog „Hidden Sweet Treats“ (www.hiddensweettreats.blogspot.ch). Being a guest on Bettina’s wonderful blog makes me really happy, because I love the baked goods she creates.

After we decided to bake something for each others blogs, I asked her if she had any wishes and she told me her favourite ingredients. The stars of my creation made part of them: chocolate, coffee, Baileys Irish Cream and macadamia nuts. As you can see, I baked some delicious cupcakes. They start with a moist and fluffy chocolate dough that I flavoured with some coffee, continue with a Baileys Irish Cream frosting made of creamcheese and whipped cream and end with some slightly salted and roasted macadamia nuts. The combination of these flavours is just amazing, the ingredients go together perfectly. And because of the coffee in the cakes and the fact that there isn’t that much sugar in the topping, they aren’t too sweet. Absolutely delicious.

Thank you Bettina for having me on your blog, it was a great pleasure!img_7872

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Chocolate Coffee Cupcakes with Baileys Frosting and Macadamia Nuts

(for 10-12 cupcakes)

What you need:

  • for the cupcakes:
  • 100g dark chocolate
  • 125g butter
  • 120g sugar
  • 1dl espresso
  • 1dl milk
  • 1 vanilla bean
  • 1 egg
  • 135-140g flour
  • 1 tsp. baking powder
  • 20g cacao powder
  • 1 pinch of salt

for the frosting:

  • 30g butter
  • 200g cream cheese (e.g. Philadelphia)
  • ½-1dl Baileys
  • 2-3 tbsp. powdered sugar
  • 1 tsp. cacao powder
  • 1 tsp. gelatine express powder (e.g. Dr. Oetker)
  • 1dl cream
  • ½ sachet whipping cream stiffener (e.g. Dr. Oetker)

in addition:

  • 50g macadamia nuts
  • 1-2 pinches of salt

How to do it: 

  1. Prepare a muffin tin for 10 to 12 cupcakes. Preheat the oven to 180°C.
  2. Cut the butter into small cubes. Chop the chocolate and put it together with the butter over a bain-marie. Mix flour, baking powder, cacao, salt and vanilla in a bowl. Put the chocolate-butter mixture into another bowl and let it cool down. Add sugar, milk and espresso; whisk well. Add the egg and whisk again. Add the flour mixture and whisk until everything is well mixed.
  3. Pour the dough into the prepared muffin tin (each muffin liner should be about 2/3 full) and bake for 20-25 minutes. Check on the muffins after about 20 minutes, if necessary bake for a few more minutes. (Mine were perfect after 23 minutes.) Take them out of the oven and let them cool down completely.
  4. For the frosting: Whip the butter until creamy. Add cream cheese, Baileys, powdered sugar and cacao and continue to whisk while adding the gelatine express powder. Taste and add more powdered sugar or Baileys if you like. Whisk the cream in a separate bowl until stiff together with the whipping cream stiffener. Fold the cream carefully into the cream cheese mixture. Put the frosting into a piping bag with a round nozzle and put it into the fridge for 30 minutes.
  5. Chop the macadamia nuts and roast them in a pan (without fat). Put them into a bowl and season them with 1-2 pinches of salt.
  6. Distribute the frosting onto the cupcakes, put the macadamia nuts on to and enjoy.

Recipe by Sarah from Hidden Sweet Treats

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To get a printed version: Download the pdf. (Both English and German versions available!)

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