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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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… ūüėČ ).

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 √©tag√®re fabulously Christmassy? I¬†bought it at a small local Christmas market. ūüôādsc04489b

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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¬įC. 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 ‚ÄěDas neue Guetzlibuch‚Äú 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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Raspberry Tartelettes with Cr√®me Patissi√®re

DSC02040blogHappy Mother’s Day, everyone!

Of course, today, my wonderful beloved Mum could choose what I should bake for our dessert. She wished for something nice and simple that would not cause too much chaos in our kitchen. As I myself am very busy at the moment (= little baking time), I decided to make simple Raspberry Tartelettes with Crème Patissière.DSC02050blog

DSC02042blogI have already made very similar Strawberry Tartelettes last year – check out the recipe here. This year, I decided to buy the bases for the tartelettes at our local bakery. Their quality is fantastic – they’re crisp and simply delicious!DSC02022blogDSC02047blogToday, I made the cr√®me patissi√®re and decorated the tartelettes with raspberries (some also with strawberries – as my Dad prefers them ūüėČ ), cream and¬†a pineapple mint leaf. So simple – and sooooo good!

Enjoy this lovely day!

Much love (especially for my Mum ‚̧ ),
Bettina.

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Recipe Testing: Puff Pastry Cushions with Almond Flakes from ‚ÄúLisbeths‚ÄĚ

_DSC6912blog.jpgSometimes, I feel like I want to start baking at once and have my dessert 20 minutes later. No long shopping list, no complicated techniques, no fuss. Just plain good stuff. I want it, I get it.

That exactly what it was like yesterday afternoon when I saw a blog post by Lisbeths suggesting these wonderfully crisp and fluffy Puff Pastry Cushions.

I ran to the fridge to check whether I still had some puff pastry – and started baking only shortly afterwards. All you need is: puff pastry, 1 egg white, a bit of jam, coarse sugar (I used Muscovado sugar, as it is my favourite) and almond flakes.

_DSC6879blog.jpgYou cut rectangles, brush them with the egg white (I mixed it with a bit of quince jam, which I can only recommend) and cover them with almond flakes and sugar. Try not to put anything on the edges in oder to allow the cushions their perfect rise.

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_DSC6899blog.jpgIf you need more detailed instructions check out Lisbeth’s recipe right here.

I wish happy and speedy baking!

Love,
Bettina.

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Fluffy Waffles with Peach and Wild Strawberries

Fluffy Waffles with Peach and Wild Strawberries

Last Friday evening I suddenly craved waffles and only 20 minutes later I had¬†a whole stack of them –¬†that was¬†pure¬†bliss!

I love this¬†recipe because it is so light and fluffy – no butter or fat is used (except to grease the waffle iron). Of course, you can serve them with any fruit, I chose a very sweet combination: peach and wild strawberries from my garden. ‚̧Whatever decoration you choose, these wonderfully light and crisp yet fluffy waffles can definitely save your day – and the day of all those who will get to taste them, too!

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Fluffy Waffles with Peach and Wild Strawberries

Working time: about 10 minutes
Baking time: 1-2 minutes per waffle
Yield: about 10 waffles

Ingredients:

  • 4 eggs
  • 140g sugar
  • 1 pinch of salt
  • 4 tbsp. warme water
  • 1 tbsp. Grand Marnier
  • zest of ¬Ĺ lemon
  • 100g flour
  • 20g cornflour
  • ¬Ĺ tsp. baking powder
  • butter, to grease the waffle iron
  • 2 peaches
  • a few handful of wild strawberries
  • confectioners‚Äė sugar

Preparation:

  1. Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
  2. Add sugar, one pinch of salt, warm water and Grand Marnier to the egg yolks. Whisk until light and fluffy. Add zest of 1/2 lemon. Set aside.
  3. Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
  4. Sift the flour, cornflour and baking powder on top. Gently fold in and combine, trying to keep the volume.
  5. Preheat the waffle iron and grease before each waffle. Bake the waffles for about 1-2 minutes each or until golden brown. Decorate with peach slices and wild strawberreis.

(recipe adapted from ‚ÄěWaffeln‚Äú by Sandra Fischer)

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

Fluffy Waffles with Peach and Wild Strawberries

Luftige Biskuitwaffeln mit Pfirsich und Walderdbeeren

Forest Berry Sorbet

I’m a real berry-lover. I like them almost as much as chocolate (that is saying A LOT!) – and in summer even more! ūüėČ Therefore, this wonderfully light dessert is all berries: Wild strawberries, blueberries, blackberries, raspberries, … Each already fabulous on its own and when combined, simply amazing!I do not yet have enough berries in my garden to make this sorbet not only homemade, but also “homegrown”, but all the berries used for the decoration are out of my own garden. ‚̧

For the sorbet I used frozen berries, which were also really tasty. To add an extra touch I put some lime juice into the sorbet as well – it makes it even more refreshing! What are your favourite berry recipes? Feel free to comment below and share your ideas – I am looking forward to it.Berry much love,
Bettina.

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Forest Berry Sorbet

Serves 8
Preparation time: 10 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 600g forest berries (wild strawberries, raspberries, blackberries, blueberries, ‚Ķ)
  • 1-2 tbsp. water
  • juice of 1 lime
  • 180-220g sugar (depending on the sweetness of the berries and your taste)

Preparation:

  1. Put the berries, water and lime juice into a pot.
  2. Bring to the boil, then, let the mixture simmer for about 15 minutes.
  3. Add sugar and let it simmer for another few minutes (the sugar has to dissolve completely). Taste the mixture to decide on the right amount of sugar, but be careful: the sorbet will lose sweetness when frozen!
  4. Blend or pound the berries and to press through a sieve. Put in the fridge to cool down.
  5. Put the cooled sorbet mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. 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.

    Berries from my own garden!

    Berries from my own garden!

  6. Decorate with fresh wild berries and serve!

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

Forest Berry Sorbet

Waldbeer-Sorbet

Coconut Raspberry Ice Cream (vegan)

Coconut Raspberry Ice Cream

It won’t get any easier and it won’t get any faster. This recipe is so incredibly simple you’ll be happily enjoying your homemade ice cream before you’ve even realised that you’re making it. Doesn’t sound logical to you? Well, I must confess, after two days of semester finals at the university my brain isn’t exactly as fresh as usually, but believe me, I can still prepare this ice cream. Because anyone can, it’s really easy-peasy!

There are only 4 ingredients needed, the ice cream is vegan and less heavy than most “traditional” ice creams. Furthermore, it is wonderfully refreshing and creamy…ohh, really, there’s no reason why you shouldn’t be making it right now, believe me!

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Coconut Raspberry Ice Cream

Serves 8
Preparation time: 5 min
Total time: 30-40 min (with an ice cream-machine)

Ingredients:

  • 5 dl Thai coconut milk (if possible, stored in the fridge for at least 4h)
  • ¬ľ – ¬Ĺ cup white sugar (depending on how sweet you like it)
  • 1 tsp. vanilla extract
  • 1 cup raspberries (frozen)

 Preparation:

  1. Whisk the coconut milk, sugar and vanilla extract until the mixture is nicely blended. If you use really cold coconut milk it can even reach stiff texture.
  2. Put the mixture into the ice cream maker and freeze it according to the manufacturer’s instructions.
  3. When the ice cream is almost done, get the frozen raspberries out of the freezer. Put them in a little plastic bag and use a rolling pin (or something similar) to make small raspberry-pieces. Add them to the ice cream immediately and let it churn for another 5 minutes.
  4. 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 adapted from http://www.twopeasandtheirpod.com/)

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

Coconut Raspberry Ice Crem (vegan)

Kokosnuss-Himbeer-Eis (vegan)