Rhubarb Strawberry Rolls (Recipe Testing) – Happy Easter!

HAPPY EASTER!
I hope you are spending these lovely days with your family, friends and a lot of good food!To today’s traditional family brunch I brought these absolutely lovely Rhubarb Strawberry Rolls. The recipe is from “Das Knusperst√ľbchen” and you can find it right here!Believe me, this wonderful recipe will give you moist, fruity and fluffy rolls. The flavour of the rhubarb (from my organic garden) and the strawberries is simply amazing!. ūüôāGo and check it out – and enjoy these holidays!

Best wishes,
Bettina.

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Sugar Cookies Bunnies – Happy Easter!

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Happy Easter to you all! I hope you are spending these days with your lovely families and/or friends and a lot of good food. I definitely am! Furthermore, I am really enjoying the way my organic garden starts coming to life again…it’s sooo beautiful!

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DSC00937bSo here comes my Easter post – this year I suggest some really cute Sugar Cookies Bunnies decorated with royal icing.SONY DSC

The way I decorated the cookies is simple: First, I drew a white outline, then I flooded the cookies and at the end I added the pink tail and¬†ears. When the icing had completely dried, I drew the eyes and whiskers with an edible ink pen I got as a gift¬†from lovely Kathrin from Kathrin’s Cup of Tea.

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You can find all instructions on how to bake the Sugar Cookies and how to work with Royal Icing right here.

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SONY DSCHave fun and enjoy these wonderful days! ūüôā

Bettina.SONY DSC

Sweet Choux-Pastry Rabbits

SONY DSCTo top off my Easter-Baking series I’ve got the cutest rabbits ever ready¬†for you! Sweet in both appearance and taste they are my favourite Easter treat.

Baking them¬†took quite a bit of¬†time and effort, but it was SO much fun! =) The decorating, too, was very enjoyable as I wasn’t following strict instructions, but rather creating my own rabbits based on some I had seen on http://cuisine-addict.com/.SONY DSCAnd the best thing out my rabbits is yet to come: they taste absolutely FABULOUS!! I’m sure you,¬†too,¬†know the feeling of disappointment when you eat a very beautiful treat whose taste can’t match its visual brilliance. Not here! Every part of the rabbits is delicious…from the crisp choux-pastry over to the sumptuous chocolate ganache and the creamy¬†vanilla filling up to the chocolatey earss – pure relish!SONY DSCSo, don’t hestitate and let these sweet little cuties be your Easter bunnies, too! ‚̧

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Sweet Choux-Pastry Rabbits

Yield: 6 rabbits
Preparation time: 1.5h
Total time: 2h

Ingredients:

tools:

­       piping bag

­       1cm round nozzle

­       small brush

 

for the choux-pastry:

­       0.75dl water

­       0.75dl milk

­       60g butter

­       1 pinch of salt

­       3 tbsp. sugar

­       100g flour

­       2 eggs (lightly beaten)

¬≠¬†¬†¬†¬†¬†¬† ¬Ĺ vanilla bean

for the filling:

­       3 egg yolks

­       50g sugar

­       10g flour

­       10g corn starch

­       2.5dl milk

¬≠¬†¬†¬†¬†¬†¬† ¬Ĺ vanilla bean

­       1 tbsp. Grand Marnier

for the decoration:

­       100g dark chocolate

­       30g butter

¬≠¬†¬†¬†¬†¬†¬† 3-4 tbsp. confectioners‚Äė sugar

­       white marzipan/fondant

­       pink marzipan/fondant

¬≠¬†¬†¬†¬†¬†¬† a bit of confectioners‚Äė sugar

Ingredients:

  1. Preheat the oven to 190¬įC.
  2. Put water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
  3. Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
  4. Take the pot away from the stove and let it rest shortly.
  5. Add the eggs one at a time and stir them into the dough. Make sure the dough gets soft but doesn’t dissolve.SONY DSC
  6. Put the dough into a piping bag with a round nozzle. Pipe 6 big and 6 small heaps onto a baking sheet (covered with baking parchment).
  7. Bake for about 30 minutes in the middle of the preheated oven. Be careful: Don’t open the oven during these 30 minutes!
  8. While the profiteroles are in the oven, prepare the filling: Put the milk into a pot. Add vanilla, vanilla bean and Grand Marnier. Bring to the boil, then take it off the stove and let it rest for a few minutes before removing the vanilla bean.SONY DSC
  9. Whisk egg yolks and sugar thoroughly. Add flour and corn starch. Add the egg-mixture to the milk mixture and heat it again while stirring. When the crème has thickened, take it off the stove, cover it with cling film and put it into the fridge.
  10. When the 30 minutes are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes.
  11. Take the profiteroles out of the oven and let them cool down completely on a cooling rack.
  12. Put the cr√®me p√Ętisserie into the piping bag and pipe a portion into each profiterole.
  13. Make the chocolate ganache: Melt 100g dark chocolate and 30g of butter over a bain-marie. Add 3-4 tbsp. of confectioners‚Äė sugar (sieved).
  14. Pipe a circle of chocolate ganache on each belly and head of the rabbits. Put the head onto the belly.SONY DSC
  15. Form the eyes out of the marzipan. Decorate them with the chocolate ganache using a small brush. Use the pink marzipan to create the nose. (You can put a bit of confectioners‚Äė sugar onto your hands when forming the marzipan.)SONY DSC
  16. Melt the chocolate couverture and pipe dots onto a baking parchment. Form the ears using a small spoon. Cool them for 5 minutes in the fridge, then make small cuts into the rabbits‚Äė heads and put the ears into these cuts. Store them cooled until you serve them and enjoy!SONY DSC(recipe of the profiteroles adapted from ‚ÄěLuftig-leichter Brandteig‚Äú by Luise Lilienthal; decoration inspired by http://cuisine-addict.com/)

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

Sweet Choux-Pastry-Rabbits

S√ľsse Brandteig-H√§schen

Recipe Testing: Yellow Carrot Cake with Cream-Cheese-Frosting from “Lisbeths”

SONY DSCSONY DSCHappy Easter to all of you! What a wonderful occasion to bake a “Torte” and this is very special one: with yellow carrots fresh from the market!SONY DSCEven tough my “canton” (or region) Argovia is very famous for carrot cake (or as we call it “R√ľeblitorte”), this Torte is neither based on the traditional recipe (which would be without layers and with a lemon juice-confectioner’s sugar frosting instead of cream cheese) nor on one of my own creation. I discovered the recipe a week ago on “Lisbeths” and decided to make it my “Oster-Torte”.SONY DSCThe recipe worked out very well indeed! As I own only one 16cm (about 6 inch) round cake pan I had to bake all the layers in succession which took a lot of time – still it was worth it! Besides from the that, the recipe was very quick and easy to follow. It will give you a moist and quite spicy cake, sumptuous and rich (so prepare small slices ūüėČ ). We all liked it a lot. If I bake it again I might think about lightening the frosting up a bit, maybe with Quark or something of that sort. Still, it is also wonderful the way it ist!SONY DSCSo, Easter is not ever yet – get your recipe right HERE, right now and Happy Baking!SONY DSC

“Hearts on Fire”-Rabbits

SONY DSCDid I say that we need more rabbits? I meant, of course, we need MANY MORE RABBITS!SONY DSCThese here are made of the cookie dough used in my Hearts on Fire-recipe. You can find it right here.SONY DSCJust pipe some little rabbits (or Easter eggs) as I did here and decorate with dark chocolate couverture. (I used a 1cm round nozzle to pipe and a little brush to apply the chocalate.) So easy and so cute! ‚̧

SONY DSCYou can make some of these even before Easter Sunday as you’ll probably have all the necessary ingredients at home anyway. Give it a shot!SONY DSC

Zopf-Rabbits in a Pot

SONY DSCEaster is only¬†two days away and this means: WE NEED MORE RABBITS! Here come some highly adorable little fellows that would love to join and enhance your Easter breakfast table.SONY DSCThey’re made out of Zopf-dough and are therefore more bread than dessert. Almost too healthy in fact, so I had to hide a chocolate egg in each of them. ūüėČ Only kidding (but not about the chocolate egg!).SONY DSCThese rabbits can also make a nice self-made gift to give to your friends and family; I’m sure they’ll be delighted!SONY DSC

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Zopf-Rabbits in a Pot

active preparation time: 1h
(plus about 1.5h rising time)
yield: 6 Zopf-Rabbits

Ingredients:

  • 500g flour
  • 8g salt
  • 30g sugar
  • 75g butter, softened
  • 18g fresh yeast
  • 3dl warm milk
  • 2 EL almond slices
  • 2 EL raisins
  • 4 pecan nuts (alternatively raisins or some other nuts than pecan nuts)
  • 1 egg yolk
  • 1 tbsp. cream
  • 6 small clay pots
  • 6 colourful ribbons (plus a green ribbon for the ‚Äěgrass‚Äú, if you like)

Preparation:

  1. Sieve the flour into a big bowl. Add salt and sugar.
  2. Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir.
  3. Dissolve 18g fresh yeast in the warm milk.
  4. Form a little well in the flour mixture and pour the yeast-milk into this well. Stir until the dough sticks together.
  5. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  6. 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.
  7. In the meantime, wash the 6 clay pots and cover them with baking parchment (cut a circle and then remove a slice, as on the picture.SONY DSC
  8. Carefully separate the dough into 6 parts. Form a small ball for the head and a big bowl for the body (of the rabbit) out of every part.SONY DSC
  9. Press and hide a chocolate egg in the body of each big ball. Then, put the big ball into the clay pot. Elongate the small ball and cut it with your scissors to create the ears (make them rather too long than too short as they’ll shrink during the baking due to gravity). Use the raisins to create the eyes, a small piece of pecan nut to make the nose and a few almond slices for the whiskers.SONY DSC
  10. Brush the head and body of the rabbit with the egg yolk-cream mixture. Fix the head with two crossed toothpicks (which lead into the ears) onto the Body.SONY DSCSONY DSCSONY DSC
  11. Let it rise in a warm place for 25-45 min and bake in the lower middle of the oven at 220¬įC for 30-40 min. Cover the rabbits after at least 10 minutes with kitchen foil (otherwise they will get too dark). Take them out of the oven and let them cool down on a cooling rack.
  12. Decorate each (cooled) rabbit with a colourful ribbon around the neck. If you like, decorate the pot with a green ribbon to create some ‚Äěgrass‚ÄúSONY DSCSONY DSC

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

Zopf-Rabbits in a Pot

Zopf-Hasen im Tontöpfchen

Easter Nests

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Easter Nest

Easter is only two weeks away – high time to start the baking countdown!

Let me show you one of my favourite Easter recipes: Easter Nests. In Switzerland, it is the custom that children look for Easter Nests on Easter morning. They’re not usually made out of bread, but rather of paper. This is my hommage to all the wonderful childhood memories of looking for Easter Nests (we still do it in my family, by the way, even though I’m not exactly a child anymore… ūüėČ ).

The Easter Nests will look wonderful on your breakfast table and THEY CAN BE FILLLED WITH CHOCOLATE!! Any more questions? I guess not.SONY DSC

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Easter Wreath

Oh yeah, just one last thing. The recipe will give you three little Easter Nests. Of course, you can also bake one big Easter Wreath instead (as shown on the picture below). Just follow the instructions below.

I am looking forward to many more recipes with little rabbits, little chicken, chocolate eggs…you name it! What’s your favourite Easter recipe?SONY DSC

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Easter Nests

active preparation time: about 40 min
(plus about 1.5 h rising time)
yield: 3 cute little Easter Nests or one big Easter Wreath

Ingredients:

  • 375g flour
  • 3g salt
  • 70g sugar
  • 75g butter, softened
  • 20g fresh yeast
  • 1,25 dl warm milk
  • 1 egg
  • ¬†100g ground hazelnuts
  • 100g marzipan
  • 1 egg
  • 1 small apple
  • if needed: 1-3 tbsp. milk
  • ¬†about 100g apricot jam
  • about 10-20g flaked almonds

Preparation:

  1. Sieve the flour into a big bowl. Add salt and sugar.
  2. Warm butter slightly and whisk until creamy and softened. Add to the flour-mixture and stir.
  3. Dissolve the fresh yeast in the slightly warmed milk with 1 tbsp. additional sugar while stirring.
  4. 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.
  5. Put the dough onto a lightly floured working surface and knead well for at least 8 minutes.
  6. 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.
  7. In the meantime, prepare the filling: Combine the ground hazelnuts, the marzipan (cut or pulled into small chunks), the egg and a peeled and grated apple in a small bowl. Add 1-3 tbsp. of milk, if the mixture is too dry. Set aside.
  8. Separate the dough into three equal parts (skip this if you want to make one big wreath).
  9. Spread one piece of dough to form a thin (2-3 mm) rectangle and cover it with the filling. Roll it from the long side (as shown on the picture below).SONY DSC
  10. Push the roll firmly together (maybe you have to roll it again).SONY DSC Then, cut it lengthwise and intertwine the strands. SONY DSCCombine the ends to form a wreath and put it on a baking tin (lined with baking parchment). SONY DSC(Repeat steps 9-10 with the other pieces of dough if you are making Easter Nests.)
  11. Let the Easter Nests / the wreath rise (covered by a kitchen towel) in a warm place for about 20-30s minutes. Preheat the oven to 180¬įC (350¬įF).
  12. Bake the Easter Nests for about 20 minutes. (Longer, about 35-40 minutes, if you bake one big wreath.) Heat the apricot jam and put it through a sieve. When the Easter Nests / Easter Wreath is baked, brush it with the apricot jam and besprinkle it with the flaked almonds.
  13. Let the Easter Nests / Easter Wreath cool down on a cooling rack. You can now fill the middle of the Easter Nests with chocolate eggs. Enjoy!

(recipe adapted from ‚Äě Wunderbare Osterzeit ‚Äď Backen und Kochen‚Äú by Garant Verlag)SONY DSC_________________________________

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

Easter Nests

Osternestchen