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Healthy ginger muffins with no refined sugar

In February, I did a little experminet: I didn’t eat any refined sugar. For 24 days it was honey, molasses, raisins or dates. So I had to check what I could eat for breakfast because I like sweet breakfast. In February I would eat a slice of bread with peanut butter, molasses and banana, but that got boring. So I checked what else I could try. I know that it is not that common in Germany to have a muffin for breakfast. I mean, that sounds like eating cake for breakfast, right? Not going to happen during my sugarfree month. But if you think of a muffin without refined sugar and a lot of whole wheat flour, it suddenly doesn’t sound that bad. If you add some fresh ginger  (much better than ground!) and dark molasses to the mix, you suddenly got me interested. I enjoy mine with plain yoghurt. Try it, it really is an awesome combo!

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Fudgy Brownies

If you ask me which recipe is universally loved around the world, I would say it is brownies. Chocolate in cake form, a delicious square, which can be prepared in under twenty minutes and is the traditional crowd pleaser. Brownies make me happy, brownies are comfort. They are so simple and easy! Oh, and in case you forgot, they have everything to be in chocolate heaven: lots and lots of high quality chocolate, butter, eggs, and sugar.

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Roscónes: Colombian Sweet Bread Stuffed with Guava Paste

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Today I am excited to say that this is a treat you most likely haven’t heard of if you are not Colombian: roscónes. Sweet yeast bread is already a good start, then add some cool guava paste (called bocadillo in Colombia, it has many other names in other Latin American countries) and you have a very exotic mix. I think only Colombians can create something, which is like breakfast and dessert merged into one piece of deliciousness.

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How to Make Vanilla Extract

I originally planned to post here once per week, but I am so excited, I am going to ignore that plan and post anyway. There are two reasons why. No. 1: Anna from the blog Teigliebe (German) asked today which was our favorite spice for baking. Which made me think. The answer is really simple: I have come to realize that vanilla extract does give a recipe a very nice flavor. I have often been forced to leave out vanilla extract because it is soooo hard to come by in Germany. But the baked goods taste so much better if you add it. And no. 2 is because, you know, I finally found out how to make my own vanilla extract. It is so simple and easy, I am a bit angry I didn’t know beforehand.

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Nutella Chocolate Chip Cookies

nutella chocolate chip cookie

I am a huge fan of cookies. If you say chocolate chips, I am in. If you say chocolate chips plus Nutella, you get me excited. Think of a cookie full of chocolate chips plus a soft center plus a swirl of Nutella. I can’t resist that combination.

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Lemon Tart/Tartelette au Citron

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I have been encouraged by a lot of people to start yet another baking blog. I know that there are already a million out there. So why create another one? Baking, in my opinion, is about sharing, it is about inviting others to a special treat. It may sound a bit pathetic, but I bake to bring joy to others. If somebody comes to me after having eaten something I baked and asks for the recipe, I feel happy and grateful. Sharing recipes is what this blog is all about. Yes, there are a million baking blogs out there, I know. I simply want to share some of the recipes I have enjoyed and I know others might enjoy as much. As there are so many good recipes out there already, I usually don’t create my own, but modify the existing ones to my liking. I always ask for permission of the recipe creator first, if possible before posting it here.

For my first recipe I chose a Lemon Tart. I chose this recipe, because I am in need of some color. Winter has been dragging on and I would like to sprinkle my surroundings with some fresh yellow. If you have ever been to France and tried a real Tartelette au Citron, you never want to go back. So sour, so good! I especially like the little almond flour of the pastry dough, which complements the strong lemon flavor.

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