Lemon and blueberries simply are the best combination, for that reason I wanted to introduce these lemon blueberry muffins. I already have a lemon blueberry cake and lemon blueberry cupcakes on the blog, but I was still missing a great muffin recipe. I decided to serve them with crumbs, you may also sprinkle with sliced almonds or leave the crumbs out and serve plain. I personally liked them best with crumbs.
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This German cake has many names, the most famous probably being “heavenly cake”. I can confirm that it does taste heavenly, think a batter created with egg yolks, a layer of meringue, which is sprinkled with sliced almonds and a whipped cream infused with raspberries sandwiched in between. Then you get this cake. It seems to be more known in the north of Germany, at least I had forgotten about its existence until I returned to the city Paderborn and tasted the cake again in the coffeshop Café Markt 5 (I was not paid to mention it). When I looked at the options in the cafe, this cake immediately caught my eye, of all other cakes there was only one at display, but this cake had six (!) cakes at display. Clearly, the favorite cake of all customers so I had to give it a try. I immediately understood why it is so popular. So it was also clear I had to make this cake as soon as I returned back to Munich. When I consulted the internet, I was shocked, so many recipes, so many different fruits, strawberries, apples, peaches, rhubarb, tangerines, the list was long. I decided to make a rather classic version first with frozen raspberries.
Do you have any Easter tradition? Like a dish you need to make every single year? I decided to make the cake in lamb form a new Easter tradition. This year I am going to serve this chocolate lamb, two years ago I made this lamb from a nut cake. My hubby already requested I make the cake in a lamb mold with this lemon pound cake, so I already have a plan for next year. I am certain that ther are more options, one is also German eggnog. The cake in a lamb mold you see pictured here is a simple chocolate pound cake. If you keep a few things in mind, you will have a wonderful cake that is a real eye-catcher. How about this beauty for Easter?
Every year for Easter I wonder why I don’t make this soft and fluffy breaided yeast bread more often. It is only the two of us, yet, somehow we gobble it up in no time. Yes, I usually start this wreath two days in advance, but most of the time is just waiting. I have a KitchenAid, so I don’t even have to knead. The main thing to do is get the braiding correctly, but other than that there is not that much to do. I like to do the second rise overnight in the fridge. One trick I have learned is to stick the bread from the fridge immediately into the hot oven. No need to first let it come to room temperature. So convenient as you can make it right for breakfast. I really love this cloud-like bread, so delicious!
If you are looking for a yeast bread recipe that only requires you to throw together ingredients, look no further. This braided yeast heart may be just for you. No pre-doughs necessary, no extra steps, just letting yeast and time do its magic. But be warned, this recipe requires a total of roughly 8-9 hours. You will have little to do during this time, but you will need to plan accordingly. I even allowed for more time, I first let the dough rise for 6 hours and then placed it already shaped to a heart in the fridge overnight before baking. I was curious, would I taste any difference? I already have a braided yeast bread recipe on my blog that does require pre-doughs, would this recipe be just as good if ingredients are thrown together?
Have you heard of shepherd’s pie? This dish originates from Great Britain. It contains two layers, originally lamb (hence the reference to the shepherd) mixed with a few veggies and a layer of mashed potatoes. This is then baked in the oven and some cheddar melted and browned on the top. I have now also the version with beef available, which is called cottage pie. This is definitely comfort food and not only delicious in winter. We ate this pie for Easter, I did use minced lamb and mixed it with a bit of minced beef. However, if you make the pie entirely with beef, this would be considered a cottage pie. This pie can easily be made in advance and also freezes nicely. If you freeze it, it will need much longer when baked. I truely enjoy making this in advance all stress-free.
Are you looking for recipes perfect for Easter? Look no further. You will get waffles, pancakes, anything with yeast, cake, as well as savory dishes. Below you will find 30 recipes selected for Easter specifically.
I am introducing rhubarb strudel to you today. I already have an article on how to make strudel dough from scratch on the blog. Of course I have an apple strudel on here as well. However, I wanted to include a spring version of strudel and decided to go for rhubarb. But try to imagine this, as a food blogger it can often take several weeks before a recipe goes on the blog. This means seasonal fruits/vegetables are needed very early on. I mean, you may make the recipe, you have to take pictures, you need to tweak the recipe, write it down, rewrite segments, etc. I am telling you, it takes a while. So when I was looking for rhubarb, it was still March. However, since I saw asparagus and strawberries being sold, which are usually in season at the same time, I thought I may also find rhubarb. But no, rhubarb, I was told, is definitely not available until April.
Wow, I believe I was naive. When I asked you if you would be interested in my Easter cookies, 82% of you replied postively when I asked you on Instagram. I honestly didn’t expect that. Unfortunately, cookies are usually only baked during the winter and Christmas season in Germany. We even have a special word for it “Plätzchen” instead of ‘Kekse.” I love cookies all year round and for that reason published a cookie recipe recently. In February I introduced you to chocolate chip cookies with whisky. But apparently Easter is the big exception and even Germans don’t mind a cookie during this season, so yay, cookie time it is. As is often the case, I also shipped some cookies to some friends of mine who can’t bake anymore or simply don’t have time. The ones pictured were shipped one way or another. Today I will introduce the three types of cookies you see pictured below. These are hazelnut cookies as rabbites, lemon cookies with lemon curd, also shown as rabbits, and lambs and Easter eggs, which are sugar cookies with royal icing. I made the hazelnut and lemon cookies as sandwich cookies, glued together with hazelnut cream or lemon curd. They are similar to Linzer cookies. Since I didn’t have the correct cookie cutters for Linzer, I cut out the hole with a nozzle.
If you have ever watched a “Latina” mom while baking or cooking for a large crowd, you know why cakes need to come together fast. This Brazilian carrot cake falls into this category, the cake really is prepared rather quickly. You basically throw together all ingredients and then whiz them in a food processor. Pour the mixture into a baking pan and then the oven takes over. The second time I made this cake, it only took me ten minutes before it went into the oven. Can I interest you in this bolo de cenoura?
