I can’t believe that 2018 is almost over, so many things happened! I distinctly remember my bike accident I had in April. It included hemorrhage, hospitalization and a long road to recovery. I am extremely grateful that I have fully recovered and don’t have any permanent damage. For this really is a miracle. For that reason we had to celebrate here on the blog, we made a gigantic cookie with a cookie monster on top, you will find the recipe here. Or the fact that we are actually moving back to Munich from Hamburg. I am not from Munich originally, but happened to live there for three years some time ago. I am excited to be moving back and see what 2019 will have in store.
Today I brought you some wonderful gingerbread cupcakes with cranberry filling. They are so easy to prepare, really! Basically you cream the butter with the sugar, add the egg, and then all other ingredients and that’s about it. Really simple, I promise.
There is a reason why I called these cupcakes gingerbread cupcakes. I made the cupcakes with molasses and added a lot of gingerbread spices. I mean, you do want them to actually taste like Christmas, right? I also decided to fill them with cranberry jam, which we are going to prepare in a few minutes, it is really simple. And the frosting secretly hides some gingerbread spices in the chocolate. I hope you are as excited about these cupcakes as I am!
I am also excited to be introducing the very talented illustrator Ellen Martens who designed these adorable cupcake toppers. I especially like this very cuddly deer and that cute little fox. She was kind enough to graciously invent cupcake topper PLUS Christmas cards. Let me know either her or on Instagram what you think of these illustrations.
I would also invite you to check out Ellen’s Instagram!
August is one of my favorite months, not only because it is my birthday, but also because it is warm, yet not too hot (okay, this year is an exception) and it is so relaxed, I feel August is the month when people finally get into real holiday mood. When they were finally able to let go of things and focus on the present. So I decided to make an easy cake with my favorite chocolate chip cookie recipe. This is a chocolate chip cookie cake. Or a chocolate chip cookie in cake form. Continue Reading…
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.
What my go-to recipe for chocolate cake is? Definitely this one. I don’t even know when or where I picked it up. It probably was passed down to me from my mom as we spent several years in the U.S. in the 80’s, German recipes are usually a bit more complicated. It has been very popular among my relatives. I love this recipe because it can be whipped up in about five minutes. Literally.
One thing I know for sure is that I have seen this cake around a lot. At a lot of festivities. I mean, what beats a cake you can whip up so quickly and which is so versatile? I love that it is so moist! Originally it was a sheet cake, often served with nuts and frosted with some chocolate frosting. Sometimes it was made with cherries, my sister also used it as a birthday cake for one of her children and used smarties, M&Ms etc. to make it more festive. This recipe can also be the base for a bundt cake.
We had so many limes at home. So what to do with them? Smoothies? Cocktails? I decided to go with a no-bake cheesecake. With lots of lime flavor. I am really proud because I invented this recipe. Normally I like to follow recipes. It is nice to simply follow instructions, one step at a time. It is very relaxing. At least for me baking is really relaxing. That’s why I am so proud that I invented this cake. A creamy cheesecake with a nice tangy lime flavor. Trust me, you will taste the lime.
So if you put a gun on me in the middle of the night, dragging me out of bed and asking me which cake is the ultimate German cake, I would probably say Black Forest Cake. It simply is THE cake. It is German in so many ways: Continue Reading…
Warning: This cake takes time. A lot of time. I usually like simple recipes, I am not somebody who spends hours and hours in the kitchen. Except for special occasions. Really special occasions. Like Easter and Christmas. So this cake is my Easter Special. I mean, it does require a lot of work. Be prepared.