Finally strawberry season is upon us. I thought I would introduce cute little strawberry cupcakes to you guys shortly before Mother’s Day. They are easily prepared and would be such a sweet gift. If you transport the cupcakes without the forsting, you can even travel a bit. I recommend swirling on the frosting shortly before serving. I mean, who wouldn’t love a lemon cupcake with strawberry-jam filling and whipped cream that is infused with freeze-dried strawberries?
It’s about high time for another sponge roll. This time I am offering a refreshing lemon sponge roll, which is perfect for winter days. The vanilla sponge contains lemon zest as well as lemon juice and obiously the same holds true to the filling as well. For the extra kick, we will brush the roll with some lemon syrup.
Today you will get a simple, yet extra moist and very lemony lemon loaf or lemon pound cake. If my hubby were to decide, I am sure I would be making cakes with citrus fruits all the time. It is by no accident that my first published recipe is a French tarte au citron oder lemon tart. I made it for Valentine’s Day and published it shortly afterwards. My list can go on and on, I do have double lemon cupcakes, blueberry lemon cake, American lemon pie and (key) lime pie on the blog, I think it is endless. All of these baked goods were for him, of course. He just loves this tart flavor and I won’t say no to lemons and limes either. Especially in winter when fruits are harder to get and the options limited. So I decided to make a simple lemon loaf. The recipe I found used tons of lemons so I gave it a go and the result is full of lemon flavor.
So you are looking for cookies that melt in your mouth, have a slight hint of rosemary and taste lemony? Then look no further. These buttery lemon rosemary Heidesand cookies are for you. You do require a bit of chilling for these, but I personally think they are so worth the effort. And once you got them chilled, these are your typical slice and bake cookies. I actually once took a shower in the morning while they were baking, just to be sure I had them all fresh on that day.
Do you also bake your own birthday cake? I definitely did this year. When I saw this delicious blueberry lemon cake on the blog Knusperstübchen (in German) I knew this was going to be my birthday cake. Especially since I hadn’t eaten any sweets in week. I wanted to indulge in this beauty. Obviously I had to tweak the recipe a bit. But when I finally digged into the first piece, there was silence. Silence for a full piece of cake, this is how good the cake was. This is a super moist blueberry lemon cake as it contains a lot of fresh blueberries. I also like the fact that so much lemon zest and lemon juice is used in both, the cake and also the cream.
Is it already spring in your region? I currently live in Munich, in the south of Germany and just a few days ago we had heavy snowfall. Today the sun is shining brightly but it is brisk and cold outside. I feel that the snowdrops and crocus are all confused as to whether spring is actually around the corner or not. But be it as it may, I decided to introduce some refreshing lime bars, which are definitely going to bring spring to your plate. I love the fact that they are super easy to prepare, you don’t need a lot of ingredients and that you can serve them for Easter, brunch or anything that needs to be brigthened by some fresh yellow color. Also, these will intensify in flavor on day 2 or 3, so perfect if you want to make them in advance.
I decided I needed a super simple and quick recipe. There have been too many complicated ones recently. We simply don’t have time to be in the kitchen for so long, especially if it is supposedly made from scratch. How about these delicious lime bars? You can also make them with lemon or any other citric fruit. I love them with lime. The shortcrust is not prepared the regular way with cold butter, but don’t despair, melting the butter is actually what makes this so easy to prepare. And the lime curd is also done in a jiffy, you basically whisk together all ingredients and that’s it. Let the oven do the hard work.
I want spring! How about you? Can I interested you in a bluberry lemon cupcake with lemon frosting? I can assure you, with this cupcake you will invite the colors and scent of spring onto your plate. These lemon cupcakes are moist, tart, and have blueberries as an extra bonus. You can omit the blueberries, but I just love the combination of lemon with blueberries. The frosting is prepared with cream cheese and flavored with lemon zest and lemon juice. This cupcake is perfect for any occasion, be it for a birthday, coffee invte, or for Sunday guests. They can be prepared beforehand, but also don’t take that much time to prepare fresh.
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.
Ok, so this elderflower and lemon wedding cake is completely spur-of-the moment and unlike me. I am usually not that girly type of girl, sorry, you know, like pink, sprinkles, princess, etc. But somehow when I watched Meghan and Harry getting married, I was touched. And I felt like making their weddding cake, a very small version of course. Especially since elderflowers are finally blossoming here in the north of Germany. We seem to always be lagging behind, whereas in London apparently they are in full blossom, they are only starting here. So I decided to make my own elderflower syrup and give this wedding cake a go.
Mind you, this is my very first three-tier cake and no, it is not the original recipe, I deviate in many aspects. It is simply a wedding cake inspired by Meghan’s and Harry’s wedding cake and since the top tier actually was baked in a muffin tin, you can probably imagine it to only feed about 12 people or so. The bottom cake is a 24cm (9inch) cake tin, the top is only a cupcake. A mini version, yet a celebration of these flavors nonetheless. Elderflower and lemon, sweet versus tart, white and yellow happily married in this symphony of spring.
Nothing tastes better on a hot day than a refreshing lemon soufflé. If you want to get all fancy like me, you can also serve the soufflé inside a lemon. It gives this dish its extra tangy flavor and will definitely be a crowd-stopper.
I created this dish originally for my blog event “Colorful Food”. I basically invite you to bake/cook a dish in one rainbow color, either red, pink, orange, yellow, blue, purple or green. For further details please check here. Today obviously the color is YELLOW!
So far we had