Chocolate Pudding with Raspberry-Cream (Recipe Testing)

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Sometimes I crave a wonderful easy dessert, even though I don’t really have the time to make one. Have ever experienced this, too? Well, if you have, then this is a perfect recipe for you!

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It is super easy and quick to make and it only requires a handful of basic ingredients (no eggs!). The most important thing, though, is its fabulous taste: wonderfully chocolately with a small fruity twist.

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You can find the recipe on the wonderful blog “Ofenliebe” right here. Go and check it out!

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It’s simply perfect to enjoy a “glass of pudding” while sitting in the garden and watching the plants come to live again…I really adore spring!DSC06041bDSC05862b

I wish you all lovely rest of the weekend and a good start into a hopefully wonderful week.

Best wishes,
Bettina.

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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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Sweet Chestnut Chocolate Tarte with Spices (Recipe Testing)

dsc04123bHello everyone!

I’m back – and I’m bringing a wonderfully chocolately and perfectly delicious tarte along with me. And the best thing is: there are chestnuts in it!dsc04103bAutumn has definitely come (only look at this picture my Dad took out of our window yesterday!) and for me, an autumn without sweet chestnuts is unimaginable – I love both their wonderful flavour and texture. Luckily, Sarah from “Hidden Sweet Treats” managed to transfer both into her lovely little tartes.dsc04114bI love the combination of chocolate, spices (cinnamon, cardamom and vanilla) and chestnuts – they’re in perfect harmony. The tartes’ texture is soft, the sort of “melting-in-your-mouth” everyone must love. And sometimes, you find a small piece of crumbly chestnut in it – this is really as good as it can get.dsc04131bThe tartes are very rich and best enjoyed in small bits – for example alongside a hot Cappuccino with Baileys (as I love it).dsc04125b

Check out Sarah’s recipe and her absolutely gorgeous blog right here.

Have a wonderful rest of the weekend,

Bettina.dsc04121b

 

Chocolate-Caramel-Cupcakes with Dulce de Leche Frosting

DSC01910instaHello my dears!

Today I have some lovely and very chocolately cupcakes for you! I discovered their recipe on the wonderful blog Alinas Glücklichmacher. Her pictures looked soooo good – I simply had to give her recipe a try!DSC01877blog

I made the Dulce de Leche myself – it was super easy and the result absolutely delicious.

DSC01932instaYou can find my slightly adapted version of Alina’s recipe below, and here you can find her version.DSC01863blog

I really liked the combination of the crumbly muffin and the soft, creamy frosting. Also, the flavours, chocoalte and caramel, go simply fabulous together. DSC01837blogMy tip for the frosting: Let it stay in the fridge for no less than 1hour! At the beginning, my frosting was quite runny. After 40 minutes, it was already quite set – and after 1 hour, it was perfect. Below you can see the difference between 40 minutes (right) and 60 minutes (left) of waiting. Waiting was really worth it, in my opinion. 🙂DSC01862blog

Enjoy this long weekend!

Best wishes,

Bettina.DSC01891blog

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Chocolate-Caramel Cucpakes with Dulce de Leche-Frosting

yield: 10 cupcakes
preparation time: 25 min
baking time: 25 min
if you prepare the Dulce de Leche yourself: 2h additional waiting time

Ingredients:

For the muffns:

  • ­       150g dark chocolate
  • ­       110g butter
  • ­       160g flour
  • ­       1 tsp. baking powder
  • ­       65g muscovado-sugar
  • ­       55g white sugar
  • ­       2 eggs
  • ­       60g coarsely chopped/broken caramel chocolate (or another chocolate of your choice)
For the frosting:

  • ­       250g mascarpone
  • ­       6 tbsp. dulce de leche
  • ­       1 sachet whipping cream stiffener
  • ­       1 tsp. muscovado sugar
  • ­       ½ tsp. vanilla-extract

 

 

To prepare the Dulce de Leche:

  • ­       1 tube of sweetened condensed milk

Preparation:

  1. For the preparation of the Dulce de Leche: Press the content of the tube of Dulce de Leche into a clean jam jar and close it firmly. Put the jar into a pot with boiling water for about 2 hours until the sweetened condensed milk has the colour of caramel. Let it cool down.
  2. Whisk mascarpone, Dulce de Leche, whipping cream stiffener, sugar and vanilla-extract together. Important: Let the mixture cool down for at least 1 hour in the fridge! Only thus, the frosting can reach the perfect consistence.
  3. In the meantime, prepare the muffins: Preheat the oven to 180°C.
  4. Melt chocolate and butter over a bain-marie, mix the two and let the mixture cool down a bit.
  5. Sieve flour and baking powder and combine it with the sugar and the eggs.
  6. Add the chocolate-mixture and whisk shortly.
  7. Cut or break the caramel chocolate into coarse pieces and add them to the dough.
  8. Distribute the dough into the muffin forms and bake for about 25 minutes.
  9. Let the muffins cool down completely, then pipe the frosting onto them.

(recipe adapted from a recipe by „Alinas Glücklichmacher“)

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

Chocolate-Caramel Cucpakes with Dulce de Leche-Frosting – Kopie

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Real London Hot Chocolate

DSC00526bHello everyone and welcome to my first blog post in 2016! First of all, I wish everyone a very happy New Year – may it be a great one!DSC00520b

I was lucky enough to spend New Year’s Eve (and a few days more) in London.SONY DSC

It’s such a fantastic city and – being a fan of both Harry Potter and Paddington Bear – it was really exciting for me.

Together with two friends I visited the Harry Potter Studios in Leavsden. It was SO good and somehow surreal – like a dream come true! Of course, I bought a lot of lovely stuff in the gift shop… 😉

One of things I bought was the cute little cauldron this fabulous Hot Chocolate is served in. Oh yeah – and can you spot what’s lying next to it? My very own time-turner! Shame it doesn’t actually work, but I guess you can’t expect that for this price. 😉

DSC00523bThe Hot Chocolate recipe is taken from the super-adorable Paddington Bear Cookery Book, which I bought at Waterstones. Therefore, this Hot Chocolate really is ‘London in a cup’. ❤

All the best,

Bettina.

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Real London Hot Chocolate

Preparation time: about 5 min

Yield: two mugs of hot chocolate

Ingredients:

  • 3.5 dl milk
  • 80g dark chocolate
  • 0.75 dl cream
  • 1 tbsp. sugar

Preparation Instructions:

  1. Chop the chocolate coarsely and grate 2 tablespoons for the decoration (set aside).
  2. Put the chopped chocolate and the milk into a saucepan and heat until it is hot but not boiling.
  3. In the meantime, whip the cream together with the sugar, until soft peaks form.
  4. Whisk the milk until all chocolate has dissolved. Pour the chocolate milk into two cups. Pipe the whipped cream on top and decorate with the grated chocolate. Serve immediately!

(recipe after ‘Paddington’s Cookery Book’ by Michael Bond)

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

Real London Hot Chocolate

Echte London Hot Chocolate

Stracciatella Ice Cream (the very BEST!)

It was a fantastic summer! Hot days and warm evenings with plenty of swims and ice cream to cool down. When I look out of my window right now, I could almost get a bit nostalgic. Only yesterday it was about 30°C hot and sunny. We seemed to be in mid-summer – and now: rain, rain, rain and it feels as though summer had disappeared in the blik of an eye and would not return.

As some sort of last tribute to this wonderful season, let me present you my absolutely favourite ice cream of the summer: Stracciatella Ice Cream! The secret lies in the chocolate which is not chopped but added in a melted state to the cooling ice cream. SO good!

The good thing is, they can take away our beloved summer – but never our ice cream!

Happy non-baking,

Bettina.

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Stracciatella Ice Cream (the very BEST!)

Serves 8
Preparation time: 20 min
Total time: 30-40 min (with an ice cream machine)

Ingredients:

  • 2 cups milk
  • ¾ cup white sugar
  • 1 vanilla bean
  • 4 (fresh) egg yolks
  • 1 cup cream
  • 120g dark, bittersweet chocolate

Preparation:

  1. Whisk the egg yolks in a bowl.
  2. Put milk, sugar and vanilla bean (scratched out) into a pot and bring to the boil. Let it cool down for a bit, then, pour it carefully into the egg yolk mixture (while whisking). Put the mixture on a bain-marie or (carefully!) back into the pot and heat again until the mixture thickens.
  3. Put the cream into a big bowl. Sieve the milk mixture into that bowl and whisk to combine.
  4. Put the ice cream mixture into the fridge and let it cool down.
  5. Put the raspberry ice cream mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. Shortly before the ice cream is done with churning, add the melted chocolate slowly (in a thin spurt) to the still cooling mixture. That will give you the perfect Stracciatella chocolate chips.
  6. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like.

(recipe after Phil Torre from „http://italianchef.com/“)

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

Stracciatella Ice Cream

Stracciatella-Eis

 

Guest Post: Orange Profiteroles with Chocolate Ganache

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~~~ TODAY: A GUEST POST WRITTEN BY MY DEAR FRIEND KATHRIN! ~~~

When Kathrin sent me a picture of these absolutely gorgeous profiteroles, I knew at once that she absolutely HAD to write another guest post! So…I kept sending her (subtle) 😉 reminders to do so – as of course she’s very busy with University stuff, too. And then, today was the day… ❤ I can’t wait to try out this recipe myself..!

Bettina

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A while back, I was watching one of my favourite TV shows: The Great British Bake Off. What the bakers had to do to impress the judges this time was to make some pretty profiteroles. As I had never worked with this particular kind of pastry, I thought why not give this French choux pastry ball a try. And let me tell you, they weren’t nearly as difficult as I expected. You can basically fill them with whatever you like. In my case, the combination of the chocolate icing and the orange filling was simply delicious – no wonder these round beauties were gone within only a day!

Ready, set, bake! Good luck 🙂

Kathrin (@bakingkate)

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Profiteroles Filled with Orange Chantilly Cream

Inspired by Mary Berry’s profiteroles. Written by @bakingkate.

Yields: 25-30 profiteroles
Preparation time: 30 minutes to an hour
Baking time: 30 minutes

Ingredients:

For the choux pastry:

o   220ml water
o   2tsp caster sugar
o   85g butter
o   140g plain flour
o   3 eggs

For the filling:

o   250ml double cream o   1tsp orange zest
o   1tsp orange juice

For the chocolate icing:

o   100g chocolate
o   30g butter
o   4tbsp water
o   150g icing sugar, sifted

Method:

  1. Preheat the oven to 200 degrees Celsius and line two baking trays.
  2. Add the butter and sugar to the water and melt in a saucepan over low heat.
  3. Once the sugar and butter are melted, increase the heat and quickly ‘shoot’ the sieved flour into the saucepan.
  4. Remove the heat and stir with a cooking spoon until the pastry starts to come away from the side of the pan. Remove the pan from the stove and set aside to cool.
  5. Once the pastry mixture is a bit cooled, gradually add the whisked eggs while stirring vigorously. For a while, nothing will happen, but don’t give up yet! Keep stirring and like magic you suddenly start getting dough. Keep mixing until the dough is smooth and shiny.
  6. Spoon the mixture into a piping bag with a large round tube and make blobs of about 3cm in size. Bake for about 25 minutes.
  7. Once they’re turning golden brown, take them out and carefully pop a hole in their bottoms (this allows the steam to escape so the inside don’t get soggy). Put them back in the oven for 5 more minutes.
  8. While the profiteroles are cooling, whip the double cream and orange zest until soft peaks form. Carefully mix in the orange juice.
  9. To make the chocolate icing, melt the chocolate over a bain marie. Add the butter and 4 tablespoons of water. When the chocolate is melted, remove the bowl from the heat and stir in the icing sugar until you get a smooth texture.
  10. Once the profiteroles are cold, pipe the orange Chantilly cream into them through the hole we made earlier. Dip each one into the chocolate icing to coat the top part. Leave to set, then serve.Orangen Profiteroles_1

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

Orange Profiteroles with Chocolate Ganache

Profiteroles mit Orangensahnefüllung und Schokoladenganache