I am happy to announce the first guest post today. Marileen from the blog HOLZ & HEFE (in German) brought along some delicious marble bundt cake for the coffee invite event. In case you don’t know, I am currently organizing a blog event in which I ask you to make something from scratch and invite somebody for a coffee to share. Check here to read what this event is about.
Marileen’s recipe sounds so delicious, but let’s give the floor to her:
“First of all Happy Birthday for your fist blog anniversary, Jenny! I love your blog event! Just like you I love to invite friends for a coffee in my apartment. But not just for coffee with something sweet, also for breakfast or dinner. One of my favorite activities is to just chat with my friends. By the way, my name is Marileen and I have been blogging on HOLZ & HEFE (in German) about crafting, baking, travelling and recently also sustainability, which is a new important topic of mine.
Exactly one year ago my first blog post Lemon Tarts went online. This means “Blogger Happy Birthday To Me”, yay! I thought really long and hard as to what to do for my first birthday. Somehow I feel everything has been done already. And since I am a stubborn person, I also wanted something more than a boring give-away just to lure in more readers. That’s simply not me, regardless of what marketing says.
Yes, this is a baking blog and I hope that my recipes are mouth-watering for my readers. Yes, I also started this blog since I have been asked to share recipes many times and I simply find baking relaxing. But for me the main purpose of baking is to share the baked goods with others. That’s why I invite you to my event. I ask you to bake something, regardless of whether this is a recipe which was passed down in your family, whether you find a recipe you want to try on my/a blog or whether it is one from a cookbook. It doesn’t matter whether you follow a recipe to the dot or whether you alter a recipe to your liking. Be it cookie, cake, something small, a complicated layer cake, whether you spend hours in the kitchen or you whip something in a jiffy, it all doesn’t matter, as long as you follow one rule. The one and only rule is that you have to share your baked goods with at least one guest.
This is the core of baking for me. That you share, sitting together at a table, chatting, laughing, crying, that you indulge yourself in some cake and learn about the other. I strongly believe that it doesn’t matter if you spent hours baking or went for a simple cookie, as long as you did it with love and passion, I am sure your guest(s) will notice.
For that reason I invite you as of today, February 15, 2018 until March 15, 2018 to invite at least one guest and to bake something for this person for that occasion. I invite you to take a picture, either just of what you baked, or with the permission of your guest, also of your invites and to tell me how the event went. Once the timeframe is over, I will do a roundup on this blog.
Are you a cheesecake fan? Even if you aren’t, you will love this one, I promise. I promise, because I am not a big cheesecake fan myself (yeah, I know), but I devoured this one. Actually, we had this beauty for Christmas because it was THAT good. And if I make a cheesecake for Christmas even though I am not a big fan of cheesecakes, it does tell you something about this cake. Seriously, it is awesome! I bake a lot, but I have never had so many people react to a cake that strongly in a long time.
Warning, this is again a recipe that requires time. At least the chocolate mousse part takes its time. However, the good news is that you can prepare this beauty well in advance as it freezes up nicely. So how about a last minute change in the Christmas menu? Can I interest you in a rich and creamy cake, which combines the best parts of chocolate with cherry? I invented it for my birthday originally. And for that reason you get your heavy load of chocolate and also fruit. Because that’s me. Rich chocolate already in the pie pastry, a thick cherry filling and rich chocolate mousse to top it off with, so delicious and perfect for any special occasion!
This layer cake is perfect for fall/winter as it is a hybrid. Hybrid because it contains pumpkin, which for me is associated with fall, but also winter as it has pears and walnuts. You think a pumpkin layer cake? Really? But once I tried a latte macciato with pumpkin, I thought, why not a layer cake? Below pumpkin layer cake with pear buttercream and caramelized walnuts (I just love this title, it just makes me proud), was invented by me. Don’t worry, if you are not a big fan of pumpkin, its flavor is very subtle. Trust me. I have to say, I was a bit surprised when I started looking for recipes. Pumpkin and caramel is common as is pumpkin and chococlate. But pumpkin and pear is rare. At least in the baking department. But I just love that combination. Pumpkin and pear, I feel it is perfect. Maybe this cake is perfect for your Thanksgiving party? Or to start holiday baking season? It definitely is a show-off!
Did you know that Oreos are vegan? I didn’t. I always assumed that Oreos contained some kind of milk product. For that reason I was more than happy when I learned that Oreos indeed are vegan and can be used in vegan recipes. Today I invited Ramona to create a guest blog post as I am still trying to catch up after a long holiday in Colombia (and yes, you will find some new Colombian recipes here very soon!). In my opinion she has brought along some super interesting recipe. Let’s give the floor to her:
I was so ready to bake after three weeks of holidays in Colombia. Yes, I did have the chance to bake something nice for my parents in law in Colombia, but believe me, it is just not the same. I didn’t have a food scale, there were only two types of wheat flour to be found, many people were not sure whether the oven works in Fahrenheit or Celsius (I am not kidding, ovens are barely used in Colombian cuisine). I was ready to bake in my own kitchen. So I was happily browsing the internet, catching up with all the nice food blogs and found a baking event. I always like to bake according to some restrictions, somehow it makes me way more creative. Sure enough, this one was about including nuts. That’s really not hard. We had gotten plums right out of the plane and I still had some pecans at home. For that reason I decided to make mini bundt cakes with pecan caramel. They are really easy to prepare and really taste great.
Japanese cheesecake. I have always wanted to try it. Japanese cheesecake is a very delicate matter. It has to be handled as careful as raw eggs. It does contain a lot of eggs. Maybe that’s why it is as light as a feather. No, this is not your typical American cream cheese cake. It is closer to an angel’s food cake than anything else. It has cream cheese, yes, but the eggs help to create this very creamy and light texture.
It’s official today, it is fall in Hamburg, Germany! Did you know that fall is my favorite season? I feel there is so much to like, the leaves are turning color, I can finally get into my cozy cardigans and pullovers, sip some hot chocolate and enjoy being snuggled under a blanket with a good book to read. And the light! So soft, so golden, so nostalgic! Also, fall seems to have all my favorite ingredients: nuts of any kind, apples, pears, plums, and pumpkin. I usually prefer savory dishes with pumpkin, but since my hubby loves pumpkin pie (I don’t really), I thought, OK, why not try a pumpkin cupcake. Don’t ask me why I thought that would be the perfect combination. But it just popped into my head and I faithfully headed over to my favorite baking blog Sally’s baking addiction. Sally produces one perfect recipe after the next, so I was not surprised that her pumpkin cupcake/muffin recipe was just as perfect as all the previous recipes I had tried from her site.
Aren’t these owl cupcakes the cutest? I just love them so much. In fact, I made them already in summer, because, why not? Once I saw them on Pinterest, I was hooked. Yes, I am also on Pinterest. Feel free to check out my profile here. You need to know that I love birds. Any kind. I especially like smaller birds, but you can basically present to me any kind of bird and I will be excited. So if you combine my love for birds with baking, you got me. Just these big eyes…