Saffron biscuit cake
This is such a delicious and heavenly light saffron biscuit cake. Yes saffron! Perfect for summer days which you want to spend outside on your balcony sipping on freshly cooled ginger-lemon-mint lemonade (ah, I should post that recipe soon) or rhubarb juice (and this one, too!).
Marquesa de chocolat
Easy and no-bake recipe for marquesa de chocolat. A Venezuelan and a German version of this tasty cake.
Carrot cake with cream cheese frosting
I thought I would like to share this particular carrot cake recipe which I combined from too many sources to name them. It is a rustic cake - very moist and features coarsely chopped carrots and walnuts and all those fall flavors which are the best when you can snuggle up under blankets and with a cup of tea. This cake may not be the prettiest, but it is well worth a try.
Apple almond paste rings
print this yum! I haven’t been able to post a recipe in a while which makes me feel bad because I actually baked a lot: German cheesecake, apple almond paste bundt cake, with buttermilk cheesecake-chocolate squares and so on. But I...
kalter hund
Kalter Hund - cold dog - is a German (at least I only know this recipe from Germany) cake without the need to bake. It contains all the things you actually don't want to think about too much. But it is a classic, which I want to share with you and invite you to make your own version of it - with your kind of shortbread.
two layer nectarine bundt cake
print this yum! Lately I have been unlucky with cakes. They turn out well, taste incredible but I am not lucky enough to produce a good shot. Somehow my photographic skills have decided to take the plane to Connecticut already....
Saffron biscuit cake
This is such a delicious and heavenly light saffron biscuit cake. Yes saffron! Perfect for summer days which you want to spend outside on your balcony sipping on freshly cooled ginger-lemon-mint lemonade (ah, I should post that recipe soon) or rhubarb juice (and this one, too!). Life has been treating me so good. I finally switched jobs, arrived at a new employer with great values and a caring attitude towards the employees, so much foresight. This should be the usual way, shouldn’t it? But let me tell you, it is not. So I am such a lucky one. The only drawback is the 2 hours commute everyday, which I thankfully do it and get used to. This means less time for baking, but you see: I managed to whip up this delicious cake. But only because it is so simple to make.
Read MoreTjong – caramel chews
As you may have noticed, I did not manage to post another recipe by now. Life is taking over and I have no idea how to continue posting regulary here at the moment. My new job is exciting and challenging, and I love it. The only drawback is that commuting steals that time of the day I usually freed to bake and photograph. Now, instead of baking I sit on the train commuting. I don’t want to put myself under pressure with posting here, so I decided to continue posting irregularly and concentrate more on the photoblog, where photos speak for themselves without many words or instructions. For the moment I want to leave you with a scan of a Swedish recipe for homemade caramel candy. This is such a special recipe – easy in what it requires from the ingredients, but requiring patience and time in preparation. If you have kids – they will be thrilled to see you make caramel candy. They can even help once the mass has cooled and needs to be stretched.
Enjoy, and see you around! ♥
Read MoreTruffle cookies with white chocolate and spices
The new year truffles were a great success, so I was thinking to myself how nice it would be to have these truffles as cookie equivalents. Then I remembered the spicy gingersnap cookies and that they could possibly serve as an ideal base for truffle cookies. First, I gave the white truffles a shot and I must admit that I am very happy with the result. The white truffles were too buttery and sweet for my taste, and actually I am not so much of a white chocolate person. Thus they served as the perfect guinea pig for a transformation from truffle to cookie. The cookie equivalent comes with less sweetness and more spiciness, I cannot actually describe the taste very well, but I could sum it up as comforting. Enjoy. And beware of overbaking please!
Read MoreCookies with ginger-orange filling
Aline and I did the truffles you can find in the previous recipe. They turned out delicious. Let me tell you a little secret (Aline, listen, too): I have managed to transform the truffle recipes into cookie recipes. But unfortunately I am struggling with my camera, my photographic skills and my creativity, so I have not managed to take photographs of these precious little cookie truffles yet. But I’ll get my act together and will post them soon.
In the meantime I will post this recipe of sandwich cookies with ginger-orange filling. The texture of these cookies is very tender and the filling merges with the actual cookie. They are best when still warm, but you can keep them in an airtight container for about a month.
Read MoreNew Year truffles
print this yum!
Happy New Year 2011! I wish all of you a good and happy upcoming year. Make the things come true that you wish for. Make them happen, you can do it, you just have to start.
Here comes a little recipe which is barely a recipe since it is all open for variations to your taste. Let’s call them New Year truffles. I made them with friend this year and we had them for New Year. Four different ones, each of them has a spicy secret. The squared and round ones contain spices such as coriander and pepper in different amounts and combinations and the white ones a delicate mixture of dried flowers and butter.Basically, all of them are very easy to make. The only thing you need is a bit of patience: Rolling these little treats takes some time and makes your hands sticky. So have a a friend at hand which you can chat with while rolling, or simply use the time to rest your mind. Below you will find the directions for the rose truffles, which are featured with a close-up portrait above. They have the least ingredients and such a special taste.
Create your own spicy truffles.
Read MoreMarquesa de chocolat
It’s snowing, snowing, snowing. Winter shows itself from its most beautiful side. What a timing. We have about 20cm of snow, which is a lot! Snow? What is she talking about you may think if you come from Maine or Finland for example. But hey, I am happy with what we have, and since snow had been on the scarce side for the latest years (excluding last year) I am happy the moment snow powders the surroundings with a magic calmness and stays for more than a few days. This year, I am sure, we will have white Christmas.
I finally made it! I tried a German version of Valerias Marquesa de chocolat, a Venezuelan equivalent of German Kalter Hund. The picture above on a green sheet is my version of the cake, and the other picture is of the real Venezuelan Marquesa du chocolat. I will post both versions of the recipe here, they just differ slightly. Valeria: despite my difficulty to find maria cookies here, the cake was a real hit. We enjoyed it on a cold dark Sunday together with dear friends. Everybody started licking their fingers after dipping them into bits and pieces of leftover chocolate on the plate.
Read MoreSpicy gingersnap cookies
Life has me. I quit my job. The decision was a long and complicated one and I do not know where it will lead. The only thing I know is that I am happy to have communicated this step in due time. I will now continue at my current workplace until the end of February. And then? I do not really know yet – but I have so many ideas. And finally, after the decision has been taken and communicated my mind feels much calmer and less occupied. Even if the future remains unclear. But now for some Christmas joy, shall we? Gingersnap cookies, soft and chewy ones, sparkling with sugar crystals. These are very spicy, you may well decide to use a bit less ginger, if you want them more delicate.
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