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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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! ūüôā

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

Best wishes,
Bettina.

~~~~~~~~

Hello everyone! I‚Äôm Sarah, the one behind the blog ‚ÄěHidden Sweet Treats‚Äú (www.hiddensweettreats.blogspot.ch). Being a guest on Bettina‚Äôs 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)
  • ¬Ĺ-1dl Baileys
  • 2-3 tbsp. powdered sugar
  • 1 tsp. cacao powder
  • 1 tsp. gelatine express powder (e.g. Dr. Oetker)
  • 1dl cream
  • ¬Ĺ 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¬įC.
  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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Apple Plum Cake with Poppy Seeds (Recipe Testing)

dsc04226bHello my dears!

Today, I would like to show you my Mum’s birthday cake. This year, we decided to go for autumnal flavours, inspired by the beautiful way autumn presented itself last week!

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So, when I stumbled across these fantastic¬†pictures on the blog Emma’s Lieblingsst√ľcke, showing a beautiful cake with apples, plums and poppy seeds, I knew that I had to try it!

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First of all: I can absolutely recommend the recipe (which you can find here)! The changes I’ve made were only very sublte – I substituted some of the mascarpone and cream quark with yoghurt to make it a bit lighter and I used slightly less flour for the sponge.

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The result was a wonderful cake – my Mum and also our guests loved it! The flavours were in perfect harmony, we were really happy about it!

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Don’t hestitate to try this recipe yourselves!

Much love (and best wishes from Dobby),
Bettina.

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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

 

Blackberry Elderflower Frozen Yoghurt

DSC04013blog.jpgSome of you might have spotted it already – I had the pleasure of writing a recipe for a healthy dessert for Schweizer Gesundheitstage. You can find the post concerning my creation right here. And now, it want share it with you as well, in both English and German, of course.DSC03982blogDSC03861b.jpgDSC03994blogI looove blackberries and I am so happy to have them sweet and ripe in my garden at the moment. They’re not only delicious to eat, but also very healthy. In order to keep the whole dessert healthy, I reduced the amount of sugar to a minimum and substituted it partly with elderflower syrup. Additionally, I used muscovado sugar instead of white sugar und chose¬†yoghurt over cream.DSC03875b.jpgDSC04007blog

This gives you a light and refreshing dessert you won’t have any remorse or regrets about. Enjoy and treat yourself!

Best wishes,
Bettina.DSC04001blog

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Blackberry Elderflower Frozen Yoghurt

serves 8
preparation time: 10 minutes
total time: 30-40 minutes (with an ice-cream-maker)

Ingredients:

  • 450g fresh blackberries
  • 90g muscovado sugar
  • 540g Greek yoghurt
  • a few drops of lemon juice
  • 3-4 tbsp. elderflower syrup
  • optionally: little powdered sugar

Preparation:

  1. Put the blackberries and the sugar into a small pot and bring to the boil. Then, let it simmer for about 10 minutes.
  2. Press the blackberries through a sieve into a bowl. If the mixture you get is very hot, put it into the fridge for a few minutes.
  3. Add yoghurt, lemon juice and elderflower syrup.
  4. Taste the mixture ‚Äď depending on the sweetness of the blackberries you might want to add a bit of powdered sugar now. Be careful: Through the freezing process, the mixture will lose a bit of sweetness.
  5. Put the blackberry 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. Tip: Of course, this recipe works also without an ice-cream-maker. Just put the mixture into the freezer and whisk every hour until the mixture is frozen.

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

Blackberry Elderflower Frozen Yoghurt

Brombeer-Holunder-Joghurteis

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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