Hedwig the Owl Almond Butter Cookies

dsc04978bbHedwig is one of my favourite Harry Potter characters – she is clever, loyal and beautiful! I especially love the musical theme she was given in the films. Imagine listening to this lovely sountrack while decorating your Hedwig cookies…pure bliss!

Where I live, we currently experience the change from winter to spring. The buzzards have begun flying over the hills again and the first spring flowers have returned. img_20170207_100545bbdsc05772bdsc05774bThis has inspired me to show you this recipe now. Remember the wonderful scene in the first Harry Potter film, in which Harry release Hedwig and when she returns to the castle, spring has come. I love this scene! Here you can watch it again!

Admittedly, Hedwig is a snowy owl and my owls have brown wings. However, even snowy owls are not completely white, especially in summer. ūüėČ If you want to make your Hedwigs even more “snowy”, you can, of course, leave away the cocoa powder and dust the wings with powdered sugar after baking, instead.dsc04986bFinally, we have to talk about the taste of these cookies. It is sadly often the case that super cutely decorated sweets are not quite as tasty as they look, for instance, because incredible amounts of sugary ingredients are used to make them beautiful. This is definitely not the case with these owls. As you will see below, the owls are decorated only with chocolate, cocoa powder and almonds – and all these bits add to the owl cookies’ fabulous taste!

The cookies are buttery, crisp and the smell and taste wonderfully of almonds…oohhhhh! Sooo good! What a pity I don’t have any left! ūüėČdsc04927bShow me your Hedwigs! I would be thrilled to receive a picture of your owl cookies on Instagram (@bettythebakingprincess)!

Best wishes,
Bettina.

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Hedwig the Owl Almond Butter Cookies

preparation time: about 10 min
baking time: 8-10 min
decoration time: about 1 h
yield: about 20 owl cookies

Ingredients:

  • 230g butter
  • 230g white sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • ¬Ĺ tsp. almond extract
  • 380g flour
  • 1 pinch of salt
  • about 40 chocolate chips
  • about 20 whole almonds
  • about 50g almond slivers
  • cocoa powder

Preparation:

  1. Combine the softened butter and sugar.
  2. Then, add the egg, vanilla extract and almond extract.
  3. Combine flour and salt; sieve the mixture over the butter mixture and stir to combine.
  4. Refrigerate for at least ¬Ĺ an hour.
  5. Line one or two baking sheets with baking parchment.
  6. Dust your surface with flour. Roll the dough until it is 7mm thick and cut out round shapes. Basically, you can make your owls as big or small as you wish. I chose a diameter of about 8cm.
  7. Now the best part begins: It‚Äôs time to create your owls! Use reserved cookie dough to form the white parts of the eyes and chocolate chips for the brown parts. Make the beak with a whole almond, the talons with almond slivers. Use a round cookie cutter (preferably one with a larger diameter than the one you use for the owl body) to create the wings but don’t cut through the dough entirely! To create the impression of feathers, use a knife or a fork. Dust the wings with cocoa powder using a small brush.

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  1. Cool the cookies for at least 30 min, preferably longer (up to 1h), to help them keep their form when baking. Preheat the oven to 180¬įC.
  2. Bake the cookies for 15-20 min, take them out of the oven and let them cool down.
  3. Store them in the box, enjoy yourself or give them away as presents.

(recipe after Heather Baird from Sprinklebakes)

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

Hedwig the Owl Almond Butter Cookies

Hedwig Eulen Mandel-Butter-Cookiesdsc04948b

Heart-Shaped Macarons with White Chocolate and Pomegranate Ganache

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Hello miloves!

Only a day to go until Valentine’s Day – and even though I never actually “celebrate” this day myself, I still enjoy creating a Valentine’s Day recipe each year. Last year I made cute Owl Cupcakes and the year before, I invented a heart-shaped version of a mini Victoria Sponge.

This year, I have the ultimate Valentine’s Day treat for you: it’s sweet, it’s pink aaaand it’s a macarons!

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I chose pomegranate as the fruity ingredient – I just loooove the look of the pomegranate seeds (and their taste as well, of course). The rest of the ganache is mainly white chocolate to make sure I could have the pinkest macarons ever.

To add an extra bit of glamour to my little beauties, I sprinkled them with a bit of gold glitter or painted little golden hearts on top of the macarons halves. The glitter was given to me by a dear friend for Christmas and I was so happy that I could finally try it out.

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I suggest that you serve pomegranate seeds along with the macarons. Firstly, because their sweetness can definitely do with a fruity counterpart and secondly, because, I must admit that the flavour of the pomegranate in the ganache is quite subtle. ūüėČ

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Have a lovely Valentine’s Day and don’t hesitate to bake these little treats – macarons are honestly not as difficult to make as some people want to make you believe! To insure you get the perfect heart shapes, you can use this Heart Template.

Much looooove,
Bettina.

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Heart-Shaped Macarons with White Chocolate-Pomegranate-Ganache

yield: about 25 macarons
preparation time: 1h
making time: 17 min

Ingredients:

For the macaron halves:

  • ¬≠¬†¬†¬†¬†¬†¬† 145g almond flour*
  • ¬≠¬†¬†¬†¬†¬†¬† 230g powdered sugar
  • ¬≠¬†¬†¬†¬†¬†¬† 122g egg whites (i.e about 3 egg whites)
  • ¬≠¬†¬†¬†¬†¬†¬† 42g sugar
  • ¬≠¬†¬†¬†¬†¬†¬† 2 drops of red food colouring (gel)

* for almond flour: grind almonds extra finely; preferably, use peeled almonds

For the ganache:

  • ¬≠¬†¬†¬†¬†¬†¬† 130g white chocolate
  • ¬≠¬†¬†¬†¬†¬†¬† 0.25 dl pomegranate juice (fresh)
  • ¬≠¬†¬†¬†¬†¬†¬† 0.40 dl cream
  • ¬≠¬†¬†¬†¬†¬†¬† 1 drop of red food colouring (gel)

 

For the decoration:

  • ¬≠¬†¬†¬†¬†¬†¬† pomegranate seeds
  • ¬≠¬†¬†¬†¬†¬†¬† edible gold glitter


Preparation:

  1. For the preparation of the ganache: Bring cream to the boil and pour over white chocolate until the chocolate has melted. Add the food colouring. Let it cool in the fridge for at least 2h.
  1. For the macaron halves: Mix almond flour and powdered sugar. Whisk the egg whites until almost stiff, then, add the sugar while whisking. As soon as the mixture forms little peaks, add the food colouring.Add the almond flour-powdered sugar mixture in three steps. Fold it carefully into the egg whites-mixture.
  1. Put the mixture into a piping bag with a round nozzle and pipe the hearts according to the template onto the baking parchment.dsc05637b
  2. Let the hearts rest for at least 30-45 minutes (make there‚Äôs no draught!). Preheat the oven to 130¬įC.
  3. Bake the macarons for about 17 minutes. Afterwards, take them together with the baking parchment off the baking tin. Detach them carefully from the baking parchment when they are quite cool.
  4. As soon as the macarons are completely cool, fill them with the ganache and put the halves together. Decorate with the old glitter.dsc05650bdsc05676b
  5. Store in the fridge for up to 48 hours. Serve with pomegranate seeds. Enjoy!

Tip: You can easily prepare the macaron halves on the day before.

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

Heart-Shaped Macarons with White Chocolate-Pomegranate-Ganache

Herz-Macarons mit Weisser Schokoladen-Granatapfel-Ganache

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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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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
  • ¬Ĺ tsp. cinnamon
  • 1 apple
  • ¬Ĺ 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¬įC.
  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 ‚Äď 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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Summery Swiss Cross Profiteroles for the 1st of August

DSC03797bGr√ľezi, my dears!

Today is the 1st of August and in Switzerland, this is a special day. Today, we celebrate our national holiday! Correspondingly, I have created a wonderfully summery and fruity Dessert: Profiteroles in the shape of a Swiss Cross. (Or something like a double √©clair, if you like.¬†ūüėČ )DSC03820blogDSC02826bDSC03816blogThey’re filled with a wonderfully light lime mousse and fresh raspberries, strawberries, redcurrants and peach. A soft little summer dream…and absolutely delicious! They lightness and the wonderful colours match perfectly the lovely flowers that can currently be seen in my garden…DSC03807blogDSC02790bDSC03802blogDSC02770bDSC03805blogBy the way: If you’re not Swiss or this Comes to late to bake today you can also make “normal” profiteroles or √©clairs with this recipe. I had a bit of dough left over and so I’ve also made a few small profiteroles. Aren’t they cute?DSC03827blogLiebi Gr√ľess und en sch√∂ne 1. Auguscht,

Bettina.DSC03830blog

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Summery Swiss Cross Profiteroles for the 1st of August

yield: about 8 filled crosses

preparation time: 1h 15 min

total time: 1h 45 min

Ingredients:

tools:

  • ¬≠¬†¬†¬†¬†¬†¬† piping bag
  • ¬≠¬†¬†¬†¬†¬†¬† star-shaped nozzle

for the choux pastry:

  • ¬≠¬†¬†¬†¬†¬†¬† 1dl milk
  • ¬≠¬†¬†¬†¬†¬†¬† 0.8 dl water
  • ¬≠¬†¬†¬†¬†¬†¬† 45g butter
  • ¬≠¬†¬†¬†¬†¬†¬† 1 pinch of salt
  • ¬≠¬†¬†¬†¬†¬†¬† 2-3 tbsp. sugar
  • ¬≠¬†¬†¬†¬†¬†¬† 120g flour
  • ¬≠¬†¬†¬†¬†¬†¬† 3 eggs (slightly beaten)
for the filling:

  • ¬≠¬†¬†¬†¬†¬†¬† 3 dl cream
  • ¬≠¬†¬†¬†¬†¬†¬† 1 sachet of Express Gelatine
  • ¬≠¬†¬†¬†¬†¬†¬† 2-3 tbsp. sugar
  • ¬≠¬†¬†¬†¬†¬†¬† 2 tbsp. elderflower syrup
  • ¬≠¬†¬†¬†¬†¬†¬† ¬Ĺ lime, zest and juice
  • ¬≠¬†¬†¬†¬†¬†¬† fruits depending on your liking and the season (I used raspberries, strawberries, redcurrants and peaches)

for the decoration:

  • ¬≠¬†¬†¬†¬†¬†¬† powdered sugar

Preparation:

  1. Preheat the oven (or, if possible two ovens) to 190¬įC.
  2. Put milk, 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 that the dough gets soft but doesn’t dissolve.
  6. Put the dough into the piping bag and pipe 8 crosses (about 10 cm long and wide).
  7. Bake the crosses for 20-25 minutes in the middle of the oven. Be careful: Don’t open the oven during these 30 minutes!
  8. While the profiteroles are in the oven, prepare the filling: Whip 1.5 dl cream (with Express Gelatine and sugar) until stiff. Add elderflower syrup, lime zest and juice. Fill the cream mixture into a piping bag and put into the fridge.
  9. Wash and dry the fruits. If necessary, cut them into small pieces.
  10. When the 20-25 minutes, are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes. Then, take the profiteroles crosses out of the oven and let them cool down completely on a cooling rack.
  11. Cut the crosses horizontally and pipe the lime cream on both sides, then put fruits onto the cream.DSC03752blogDSC03762blogDSC03764blog
  12. Store cool until you serve the crosses, then dust with powdered sugar and enjoy

(recipe of the profiteroles adapted from ‚ÄěLuftig-leichter Brandteig‚Äú by Luise Lilienthal)DSC03785blog_________________________________

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

Summery Swiss Cross Profiteroles for the 1st of August

Sommerliche Schweizerkreuz Profiteroles zum 1. August

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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